Date: Sat, 23 Sep 2000 14:08:51 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n064 -------------- 001 - Robin91783@aol.com - the famous cinnamon bun recipe 002 - claire e Kranz Banasiak < - corn meal crust 003 - YelloFinch@aol.com - (no subject) 004 - "R K Johnson" Subject: corn meal crust Date: Sat, 23 Sep 2000 10:52:30 -0400 I love the list and have been reading for some time. Now I need some help. I am looking for a good recipe for corn meal pizza crust. If you have one please share it. Thank you Claire --------------- MESSAGA bread-bakers.v100.n064.3 --------------- From: YelloFinch@aol.com Subject: (no subject) Date: Sat, 16 Sep 2000 21:16:10 EDT I am looking for a bread keeper for a 1 1/2 lb. horizontal loaf. Can anyone recommend one? The Tupperware one only holds the square loaves and I only found the 7 3/4 x 8" size Tupperware one. There are two sizes? Carol --------------- MESSAGE bread-bakers.v100.n064.4 --------------- From: "R K Johnson" Subject: Finished temperature of bread Date: Sat, 16 Sep 2000 08:59:57 -0400 I've noticed that 190 degrees is the temperature that most of you shoot for in finished bread. I live at 3800 feet altitude, and water boils here at 207 degrees instead of 212. Does that mean bread temperature should be 185 to avoid overbaking? Thanks, Bob. --------------- MESSAGE bread-bakers.v100.n064.5 --------------- From: Epwerth15@aol.com Subject: Air space in Cinnamon Swirl Bread Date: Sat, 16 Sep 2000 11:03:16 EDT In answer to Joni Repasch's question about the space in the top of a loaf of Cinnamon Swirl bread, try poking a few slits in the top with a small knife just before putting it in the oven. I make a cheese filled bread and had the same problem....the slits worked for that. Evie Werthmann --------------- MESSAGE bread-bakers.v100.n064.6 --------------- From: "Richard L Walker" Subject: Re: spaghetti squash Date: Sat, 16 Sep 2000 12:47:16 -0500 I would guess that almost any vegetable bread recipe could use the finished spaghetti squash (after you do the fork shredding thing) as a one-to-one substitute for the original vegetable. It would probably be great too. "Richard L Walker" Pensacola, FL 32504-7726 USA --------------- MESSAGE bread-bakers.v100.n064.7 --------------- From: Robert and Monica Tittle Subject: Simple rye bred recipe Date: Wed, 20 Sep 2000 20:51:06 -0500 I've always loved rye bread but I've never made any before. If anyone has a good simple recipe for rye bread I'd be eternally greatful. I can use either a sourdough or regular yeast recipe for hand mixing because I have *no* space for a bread machine. Monica L. Tittle historynut@mindspring.com --------------- MESSAGE bread-bakers.v100.n064.8 --------------- From: Blanche007@aol.com Subject: ? For Joni Repasch Date: Sat, 16 Sep 2000 18:02:42 EDT Dear Joni - Made the amazing Joni's Whole Wheat Sourdough 10-Grain-Cereal Bread. Are you sure you've only been baking for one year??? I wonder if I might use the recipe sometime on my web site (with credit, of course). Keep up that experimenting - makes lots of us lovers of whole grains very happy. lora Lora Brody www.lorabrody.com --------------- MESSAGE bread-bakers.v100.n064.9 --------------- From: "Peggy" Subject: Tupperware On-Line Date: Tue, 19 Sep 2000 04:04:46 -0700 I'm a long time 'lurker' on bread-bakers and have seen a lot of people mention Tupperware bread storage containers. Thought I would post this for anyone interested in these containers. If you don't know someone that sells Tupperware or you do not wish to go to a demonstration party - you can buy Tupperware on line. The Tupperware website is: www.tupperware.com and you will find the bread keepers listed in the storage category. --------------- MESSAGE bread-bakers.v100.n064.10 --------------- From: "Schmitt, Barbara E." Subject: Replacement lids Date: Mon, 18 Sep 2000 08:23:19 -0400 Jeanette asked about a source for lids for large coffee jars. I don't know if these will fit, but Ball now makes plastic caps for both regular and wide-mouth canning jars. I absolutely love these; all of my miscellaneous baking supplies (dried milk, whey, lecithin, etc.) are now stored in canning jars with these plastic lids. Our local hardware store (a True Value affiliate) usually stocks them; I think any True Value can order them. --------------- MESSAGE bread-bakers.v100.n064.11 --------------- From: Bettyho65@aol.com Subject: Re: Vol.l00 no.62 Date: Sat, 16 Sep 2000 19:33:15 EDT I have three questions. l. Ellen Lee suggested using vinegar on a towel in bread keeper to cut down on mold. Does this flavor the bread at all? 2. What is the advantage to using a bread rising "basket"? 3. I need the Pane Pugliese recipe. I seem to have misplaced it and since everyone is raving over it ,I would like to try it. Thanks for having this available and I am impressed with the wit and humor of bread bakers. A great bunch!!! Thanks, Betty bettyho65@aol.com --------------- MESSAGE bread-bakers.v100.n064.12 --------------- From: "Kathy Aspinall" Subject: Adding raisins to dough Date: Sat, 16 Sep 2000 11:00:37 -0400 Portuguese muffins (bolos levedos) are similar in shape to English muffins but they are sweeter with a dense texture. I use the recipe at the King Arthur Flour site to make mine using my Kitchenaid mixer ( http://www.kingarthurflour.com/cgibin/htmlos/02877.5.13517007513 ). When I buy the commercially made ones, I prefer the cinnamon raisin variety. To make my own muffins with cinnamon and raisins, at what point should I add the raisins? Toward the end of kneading? At the end of the first rise when I form the rounds? Thanks for the advice. Kathy --------------- MESSAGE bread-bakers.v100.n064.13 --------------- From: LINJODI@aol.com Subject: Donna German II Carrot Pineapple Bread Date: Sat, 16 Sep 2000 07:41:50 EDT My copy of this book indicates that she uses canned pineapple (well drained) and the recipe is as follows: Ingredient Small Med Large Water 1/4c 1/3c 1/2c crushed pineapple 1/2c 3/4c 1 c grated carrot 1/3c 1/2c 2/3c marg/butter 1tbs 1 1/2 tbs 2tbs vanilla extract 1/2 tsp 3/4tsp 1tsp salt 1/3 tsp 1/2 tsp 2/3 tsp brown sugar 1 tbs 1 1/2tbs 2 tbs oats 1/2c 3/4c 1c whole wheat flour 1/2c 3/4c 1c bread flour 1c 1 1/2c 2c yeast 1tsp 1 1/2tsp 2tsp Optional ingredients chopped nuts 1/4c 1/3c 1/2c raisins 1/4c 1/3c 1/2c I see no reason why the drained pineapple juice could not REPLACE the water in the recipe, or be added to water to arrive at the proper amount of liquid. [[Editor's note: the acidity of the juice will affect the yeast, so be prepared to experiment if you use it. (JRD)]] --------------- MESSAGE bread-bakers.v100.n064.14 --------------- From: Andie Paysinger Subject: Muslin for lining baskets, etc. Date: Sat, 16 Sep 2000 11:43:57 -0700 I have had several requests for information regarding the muslin I mentioned in my post about waxed muslin. Go to any yardage store, the discount ones or whatever. Ask for unbleached muslin. It is off white to light tan (ecru) in color and may have tiny darker spots in it which are the normal colors of raw cotton. It has a slightly rough feel, not slick like percale. It has a lot of sizing in it so it has to be washed in hot water at least once, if you have an older, slow agitating washer you might want to run it through twice. Dry it WITHOUT the softener sheets. It will shrink a lot so wash the entire piece before you cut it to the size you will want the finished piece to be. Hem it if you wish, however it does not ravel very easily (because of the slight randomness of the thread size). It is very absorbent so makes great dish towels, takes fabric paint beautifully if you want to decorate them. To line baskets, use a double thickness. Lay the cloth flat on a counter and rub flour into it well, you can even use a stiff brush to work the flour into the weave. Then line your baskets. After you remove the dough, take the cloths outside and shake them gently, fold, place in a large or Jumbo Zip-Loc bag and store in the freezer - this keeps the little creepie-crawlers from moving in. You can also make a "quilt" of 4 or 5 thicknesses, stitched together. Flour this on one side as above. For putting French or Italian loaves to rise I put one end against the splash plate at the back of my counter so it is turned up a couple of inches. I place a baguette crosswise, I then place a second one crosswise with about a 6 -7 inch space, then push the new one toward the first so the cloth between is forced up into a divider, I repeat again, - my counter will hold 3 large baguettes, or 4 long skinny ones. I usually buy 10 yards of muslin at a time because I use a lot for making jelly bags, cheese molds for straining fresh cheeses. After use I launder these twice, first with detergent and put them through again the just a cup or so of bleach in the wash water. -- 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.n064.15 --------------- From: alexandra mahoney Subject: cinnamon swirl bread,revised(again?) for typos Date: Sun, 17 Sep 2000 21:01:38 -0400 (EDT) Joni- Congratulations on your one year bread-baking anniversary! I admire your thorough note-taking on all of the bread you bake. You asked about the gaps in cinnamon swirl bread. Cooks Illustrated has an article written by Susan Logozzo on cinnamon swirl bread in its September/October 1998 issue. The article offers a cinnamon bread recipe as well as a variation for cinnamon rolls. I quote the sections of the write-up that address the Gap Issue: "The amount of filling was determined by one factor besides taste. I discovered that using too much more than one-quarter cup of the cinnamon-sugar mixture resulted in small separations between the filling and the bread because the excess sugar prevented the dough from staying together. I eventually discovered that one-quarter cup of sugar mixed with five teaspoons of cinnamon resulted in a tasty bread with no gaps. Rolling and shaping the dough into a loaf are crucial steps. In order to create swirls in the finished bread and end up with a loaf that would fit into a 9-inch loaf pan, I rolled the dough out evenly into a rectangle 8 inches wide and 18 inches long. When I rolled the dough out longer than this, it was so thin that the filling popped through the edges in some places. Rolling the dough up evenly and closely was also important. When I rolled the dough too tightly, the filling popped through; rolling too loosely produced an uneven loaf and gaps between the swirls and the bread. Finally, I found that I could prevent the filling from leaking and burning in the pan while baking if I pinched the edges of the bottom seam and the ends of the roll together very tightly.. . . Proofing time is also crucial. In fact, finding the proper proofing time entirely solved the gap puzzle. When I underproofed the shaped loaf by allowing it to rise just to the top of the pan, the baked bread was dense and did not have a fully risen, attractive shape. But, when I allowed the unbaked loaf to proof too much, 1 1/2 inches or more above the pan, I ended up with those unwanted gaps between dough and filling. ...Allowing the dough to rise just 1 inch above the top of a 9-inch loaf pan before baking resulted in a perfectly shaped loaf with no gaps." Hope this helps! Cooks has a web-site , but because they operate without advertising, accessing their recipes on computer costs a few bucks. Alexandra --------------- MESSAGE bread-bakers.v100.n064.16 --------------- From: Jeff Dwork Subject: King Arthur Baking Demos Date: Sat, 23 Sep 2000 12:24:26 -0700 King Arthur Flour is presenting a series of free 2 hour bread-baking demonstrations around the eastern US. No registration required. There are three topics: Basic Bread: classic and whimsical shapes, troubleshooting, bread machine use, and overcoming yeast anxiety. Rustic and Sourdough: the basics plus advice on crust, texture, slashing, and use of starters. Sweet Dough: the basics plus braided loaves and sweet dough tips. Dates and locations: Tallahassee, FL Oct 11 Tallahassee Antique Car Museum 3550A Mahon Dr. Basic Bread 12n - 2pm Sweet Dough 7pm - 9pm Stratford, CT Oct 16 site TBD, call 800-827-6836 Sweet Dough 12n - 2pm Rustic & Sourdough 7pm - 9pm Mahwah, NJ Oct 17 Ramada Inn 180 Route 17 South Sweet Dough 12n - 2pm Rustic & Sourdough 7pm - 9pm North Brunswick, NJ Oct 18 Ramada Inn - North Brunswick 999 Route One South Sweet Dough 12n - 2pm Rustic & Sourdough 7pm - 9pm Long Island, NY Oct 19 site TBD, call 800-827-6836 Sweet Dough 12n - 2pm Rustic & Sourdough 7pm - 9pm Savannah, GA Oct 25 Holiday Inn Express 7210 Highway 21 Port Wentworth, GA 31407 Basic Bread 10am - 12n Pittsburgh, PA Oct 30 Ramada Inn & Conference Center 699 Rodi Road Sweet Dough 12n - 2pm Rustic & Sourdough 7pm - 9pm Youngstown, OH Oct 31 Ramada Inn - Stone Terrace 4255 Belmont Ave Sweet Dough 12n - 2pm Rustic & Sourdough 7pm - 9pm Akron, OH Nov 1 Fairlawn Holiday Inn - Akron 4073 Medina Rd, I-77 Exit 137A Sweet Dough 12n - 2pm Rustic & Sourdough 7pm - 9pm Cleveland, OH Nov 2 Holiday Inn - Cleveland West 1100 Crocker Rd Westlake, OH 44145 Sweet Dough 12n - 2pm Rustic & Sourdough 7pm - 9pm Charleston, SC Nov 6 Ramada Coliseum Convention Center 2934 W. Montague Ave North Charleston, SC 29418 Sweet Dough 12n - 2pm Rustic & Sourdough 7pm - 9pm Columbia, SC Nov 7 Holiday Inn Columbia Northeast 7510 Two Notch Rd Sweet Dough 12n - 2pm Rustic & Sourdough 7pm - 9pm Charlotte, NC Nov 8 Ramada Inn Airport Central 15 Clinton Rd Sweet Dough 12n - 2pm Rustic & Sourdough 7pm - 9pm Greenville, NC Nov 9 American Legion Post 39 408 St. Andrews Drive Sweet Dough 12n - 2pm Rustic & Sourdough 7pm - 9pm Gainesville, FL Nov 15 Holiday Inn West 7417 NW 8th St Basic Bread 10a - 12n Lexington, KY Nov 27 Holiday Inn Lexington - North 1950 Newtown Pike Sweet Dough 12n - 2pm Rustic & Sourdough 7pm - 9pm Louisville, KY Nov 28 Holiday Inn Louisville South 3317 Fern Valley Rd Sweet Dough 12n - 2pm Rustic & Sourdough 7pm - 9pm Huntsville, AL Nov 30 Ramada Inn & Conference Center Huntsville Airport 8716 Madison Blvd Madison, AL 35758 Sweet Dough 12n - 2pm Rustic & Sourdough 7pm - 9pm Nashville, TN Dec 1 Nathan's Italian Restaurant Ramada Inn - South East 1001 Bell Rd Sweet Dough 12n - 2pm Rustic & Sourdough 7pm - 9pm Sarasota, FL Dec 6 Holiday Inn Airport & Marina 7150 N. Tamiami Trail Basic Bread 10am - 12n Sweet Dough 7pm - 9pm --------------- END bread-bakers.v100.n064 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved