Date: Wed, 04 Oct 2000 01:33:20 -0700 -------------- BEGIN bread-bakers.v100.n065 -------------- A note from the editors ----------------------- This issue of bread-bakers has been compiled by hand while we work on installing our mailing list software on a new system. Our ISP has also committed to restoring the mailing list service. The next digest will go out the weekend of Oct 14 - 15. With luck, we will be running normally at that time. Please continue to send posts to . As soon as the list server is back up, we will restore Daily Bread to normal operation. Thanks for your patience. Reggie & Jeff Dwork --------------- MESSAGE bread-bakers.v100.n065.1 --------------- From: "Willie J. Prejean" Date: Sat, 23 Sep 2000 19:05:36 -0500 Subject: Salt Rising Bread Anyone interested in making Salt Rising Bread. If so, below you will find a recipe. To make it you will need to order the Salt Rising Yeast from the King Arthur Baker's Catalogue unless you can obtain some from a Bakery Supply House.or a local bakery. SALT RISING BREAD 2 Cups boiling water 6 Tablespoons Salt-Rising Yeast 4 Tablespoons nonfat dry milk Procedure: Pour the boiling water into small bowl Sprinkle the Salt-Rising Yeast and dry milk in water and stir until well mixed Stir again in few minutes until thickened. Cover and place in warm place (100 to 105 degrees F. for 12 to 24 hours. NOTE: A BETTER TASTING LOAF CAN BE MADE BY LETTING IT FERMENT FOR 38 TO 48 HOURS INSTEAD OF 12 TO 24 HOURS. 4 Cups Bread Flour 2 Cups hot water Procedure: Add flour and hot water to starter and ferment for 2 to 4 hours or longer in a warm place. It's O.K. to let set overnight if you want a stronger cheesy flavor. 1 Cup warm water 8 Cups Bread Flour 6 Tablespoons sugar 2 Tablespoons salt 1/2 Cup shortening 2 Tablespoons dry milk 2 Tablespoons Active Dry Yeast Yeast Procedure: Add the dry milk, yeast, warm water, flour, salt , sugar and shorening. Mix until gluten is properly developed. Divide dough into individual size loaves and proof 2 to 4 hours in a warm place. Bake at 350-400 degrees F. until golden brown and bottom sounds hollow when thumped. Note: Loaf may not double in size during proof. This type of bread does not reach full volume and the interior is close grained. The bread has a very strong cheesy flavor and the odor can be smelled throughout the house. --------------- MESSAGE bread-bakers.v100.n065.2 --------------- From: "Ken & Mary Ann Vaughan" Date: Sun, 24 Sep 2000 07:16:35 -0800 Subject: Pizza dough with corn. Here is a polenta pizza dough that works well -- I grind my own cornmeal and sieve out the fine parts to get the larger polenta pieces with corn bran. Bobs Red Mill provides a good polenta corn on the west coast. I have used grits also. Maximum corn pizza is to make polenta and spread it on a oiled pizza pan. Allow to cool and set up. Bake the polenta in a 400 degree oven for 15 minutes and add toppings. Continue to bake for an additional 15 minutes to melt cheese and heat toppings. * Exported from MasterCook * Polenta Pizza Dough Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup warm water 1/2 teaspoon sugar 1 teaspoon yeast -- active dry or instant 2 cups flour -- all purpose 1/2 cup polenta or coarse ground cornmmeal 1/4 cup whole wheat flour 1 tablespoon fresh herbs such as rosemary -- *see Note 2 tablespoons olive oil -- extra virgin preferred 1 teaspoon salt -- kosher preferred In a food processors or bread machine on dough cycle, measure liquids and herbs into the bowl. add the dry incgedients and knead to provide a smooth ball with bits of corn meal on the surface. I find that the dough needs to be on the soft side as the corn meal adsorbs water as the dough rises. Food processor-- after kneading to form a ball, allow the dough to rise for 1 1/2 hours to double in size. This dough will improve in flavor if stored under refrigeration for a day or two. Description: "Pizza dough using coarse ground cornmeal or polenta" - - - - - - - - - - - - - - - - - - - Per serving: 212 Calories (kcal); 5g Total Fat; (21% calories from fat); 5g Protein; 36g Carbohydrate; 0mg Cholesterol; 358mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Ken -- who chases old tools, makes shaker boxes and whittles --------------- MESSAGE bread-bakers.v100.n065.3 --------------- From: DZytowski@aol.com Date: Sun, 24 Sep 2000 11:21:17 EDT Subject: Good Earth flat bread I recently had a lunch at the Good Earth Restaurant in Mpls that included what they called flat bread and I called crackers. They seemed to be a nutty whole grain, with bits of spinach and red, maybe chile peppers in them. Has anyone a recipe that is similar to this? Don Zytowski Ames IA --------------- MESSAGE bread-bakers.v100.n065.4 --------------- From: EHarbison@aol.com Date: Sun, 24 Sep 2000 11:50:36 EDT Subject: Tupperware containers Tupperware only makes the "Bread Baker's Delight" in one size. However, all it is is a size 3 square modular mate with a hinged lid. I've asked my Tupperware saleswoman and she told me you can also get the taller square modular mates (which is what I did) -- the next size up is a "square 4" -- and buy the hinged lid separately and you have the same thing. Her web site address is: http://my.tupperware.com/sitemaster.pl?cmd=fullstory&mods=site Her name is Carolyn Clemens. If you tell her you're trying to put together a taller "Bread Baker's Delight" she'll be able to help you. I've tried a lot of bread storage things, from the special bags from Harry and David to a Rubbermaid container from Wal-Mart and the Tupperware one is the best I've ever used. Elizabeth www.ElizabethHarbison.com -- Look for "Four Seasons of Bread from a Machine" in May 2001 -- --------------- MESSAGE bread-bakers.v100.n065.5 --------------- From: Donald L Thacker Date: Sun, 24 Sep 2000 20:36:29 -0400 Subject: King Arthur demos An error in location for the Charlotte, NC, demo. Ramada Inn-airport is located at Clanton Road and I-77. We are looking forward to another opportunity to see this educational and delightful road show in our area. Welcome. --------------- MESSAGE bread-bakers.v100.n065.6 --------------- From: Dan Aldrich Date: Sun, 24 Sep 2000 22:04:55 -0400 Subject: 7 grain recipe Hopefully this isn't too stupid of a question, but does anyone have a recipe for 7 grain bread? I'm sure that there are lots of variations of what 7 to use. Just moved to Eastampton NJ, just outside of Mt Holly. There's a bakery with a wood fired hearth. All the breads are good, but their 7 grain really is the best of the bunch. Thanks, -d --------------- MESSAGE bread-bakers.v100.n065.7 --------------- From: "Brad Grandorff" Date: Sun, 24 Sep 2000 22:29:49 -0500 Subject: Instructions for Hitachi HB-B101 Hi, We recently acquired a Hitachi HB-101 breadmaker at a garage sale. It was a GREAT deal and in excellent condition. The problem is it came with no instructions. Most of the commercial bread packages (Fleischmann's, etc.) say to follow the instructions that came with the machine. Is there a general rule of thumb for machines or is each on particular. If anyone has the Hitachi series can you send me general instructions? So far I am just throwing everything in at once and pressing start. Bread is OK, but I think it could be better. Thanks! Brad Grandorff --------------- MESSAGE bread-bakers.v100.n065.8 --------------- From: Sarah Villeneuve Date: Mon, 25 Sep 2000 09:23:47 -0500 Subject: Corn Meal Pizza Crust This is for Claire, who is looking for a corn meal pizza crust recipe. I clipped this from the July 1989 issue of Good Housekeeping and have enjoyed it - in various forms - ever since. I've included only the crust recipe, since that's the only part of the recipe that I use. Crispy Crust Pizza 1/3 c. yellow cornmeal about 2 c. flour 3/4 c. cold water 2 T olive or salad oil 1 large onion, minced 1/2 t. dried basil 1/2 t. salt About 1-1/4 hours before serving: Put cornmeal and 2 c. flour into a medium bowl. Gradually stir in water. Knead dough with hand for 2 minutes or until smooth. cover bowl with plastic wrap and let rest 15 minutes. While dough is resting, in a 10" skillet over medium heat, cook onion, basil and salt in oil until onion is tender. Preheat oven to 425 degrees F. Turn dough onto floured surface; knead about 2 minutes until dough is not sticky, adding more flour if needed. With floured rolling pin, roll dough into 12" round. Spread onion mixture over dough; fold in half, then in half again. Pinch to seal edges. Roll into 14" round - edge will be irregular. Place on large baking stone or cookie sheet. Bake 15 minutes. Remove from oven and arrange sauce and toppings of your choice on top. Bake an additional 15 minutes or until crust browns and cheese is bubbly. *********************** This recipe is easy to experiment with. Try adding more/different herbs to the onions or to the crust, or cook it on the grill. Do the final rolling on lightly oiled foil. Oil the top of the crust and put it, top side down, on the grill. Close cover and take off grill when the crust is lightly browned on the bottom, placing it bottom side up on a pan or the foil. Add sauce and toppings, return to the grill and cook with cover down until crust is baked and cheese is melted. Sarah --------------- MESSAGE bread-bakers.v100.n065.9 --------------- From: Ed Okie Date: Mon, 25 Sep 2000 09:15:34 -0400 Subject: bread baking temperatures > 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?" Bob - it has been my observation that the fabled (read that: widely published) 190-degree bread baking temperature, is far more "old-wives' tale," than it is reality. It appears as one of those oft-quoted "facts" repeated so many times in various publications and by assorted columnists - that it has become "truth." I think you will find that bread baked to an internal temperature range of 200-208 degrees comes far closer to the mark. (I have no experience as to factoring in your altitude difference, I reside barely 100 feet above sea level.) I'd suggest that you try baking to a higher temperature - and see what happens! "Fear of failure" is something drilled into our brains, and in turn we get hung up on that fear. Yet, the world won't end if you make a mistake... and you might even learn something along the way. Ed Okie --------------- MESSAGE bread-bakers.v100.n065.10 --------------- From: Pat Schuster Date: Mon, 25 Sep 2000 15:23:37 -0400 Subject: No need to knead? Hi, I've been a member of the list for awhile now but haven't been active for some time and am just now finding time again for bread baking. I'm especially interested in crusty, European style loaves and have been in a bread baking frenzy these last few weeks. Has anyone tried any of the recipes or techniques from the book, "No Need to Knead?" I tried the recipe for casarecchio (sp.?) last week. The resulting bread was wonderfully moist and chewy (results desired and predicted by the author), and we nearly devoured an entire loaf at one sitting. But the taste and texture of the bread the following day were very disappointing. The texture seemed to have changed, and it really didn't taste all that great. I have read about breads that only taste good on the day they are baked, and I admit I don't understand this phenomenon (If bread tastes great one day, it should still taste good the next, right?). Anyway, I just wonder if anyone has any comments or advice along these lines. Ingredients aside, I'm very interested in the effects of different techniques of bread baking. I can't post the recipe as I do not own the book and will probably now not buy it . But I can tell you that the biga was made with 1/4 cup rye flour, 1/2 cup whole wheat flour, 1 cup white flour (KA All-purpose in this case) and 1 cup of water. After that I believe 5 additional cups of flour and 2 additional cups of water were added. The "technique" includes kneading the dough as little as possible. Pat --------------- MESSAGE bread-bakers.v100.n065.11 --------------- From: "Jenny Hensley" Date: Tue, 26 Sep 2000 21:26:31 -0400 Subject: Chat: No classes in Col, OH I was so dissappointed to see in the KA Catalog that they were not going to have classes here in Columbus, OH again....anyone know of any good baking classes or companies having baking classes here???? I don't care if they are free or not!! Thanks, Jenny --------------- MESSAGE bread-bakers.v100.n065.12 --------------- Date: Fri, 29 Sep 2000 14:03:05 EDT From: "leesan" Subject: Non Yeast Breads? Would you have any resources or recipes available for yeast free breads made in a bread machine? I am researching this for a friend who has been rendered extremely sensitive by exposure to toulene in an industrial accident and would like to enjoy/make bread at home. Thank you! Emily --------------- MESSAGE bread-bakers.v100.n065.13 --------------- Date: Fri, 29 Sep 2000 17:29:30 -0400 From: Maure Meinecke Subject: sour dough soup bowls Recently returned from San Francisco and was impressed with the round sourdough buns which were cut open with a large, deep cutter and consequently filled with soup. (Boudin's Bakery... Has anyone tried it and if so which recipe did you use. Thanks. Maure --------------- MESSAGE bread-bakers.v100.n065.14 --------------- Date: Mon, 02 Oct 2000 09:08:52 -0500 From: Jon Weichelt Subject: Wellbuilt We have a Wellbuilt ABM-600-1 Bread Oven. Lost the directions. Can you point me to a web site that tells what is the capacity of this oven. I don't know the capacity so I can't size the recipes. --------------- MESSAGE bread-bakers.v100.n065.15 --------------- From: "Carolyn Hollenbeck" Subject: Cinnamon bread Date: Mon, 2 Oct 2000 12:25:37 -0400 Thank you for your reference to the 1998 COOKS ILLUSTRATED magazine for the cinnamon swirl bread recipe. (September & October 1998) It's great! I may add cinnamon chips or raisins when I make it again....however, it is an excellent recipe without any additions. Carolyn --------------- MESSAGE bread-bakers.v100.n065.16 --------------- From: Joan and Larry Ross Date: Thursday, September 28, 2000 4:28 PM Subject: pizza recipe with soy pepperoni My husband and I use a lot of soy products for health related reasons.. I just made the following pizza using Yves Veggie Cuisine ( non gmo soy protein ) brand "pepperoni" which was the first time I ever tried soy pepperoni. . The dough recipe is mine but the soy pepperoni made the pizza taste especially wonderful. My husband insisted I share this! Joan's Soy Pepperoni Pizza Dough: 1 cup all purpose flour 2 cups bread flour + 1/2 cup stone ground white cornmeal 1 cup warm water + 2 Tbs olive oil 1 tsp salt 1 tsp sugar 2 tsp active dry yeast Sauce: 8 oz your favorite kind, homemade or basic canned ( to any which I add a bit of wine, 1 tsp sugar ) Topping: 1 Pkg. soy pepperoni slices ( 4.2 oz ) 1 small can anchovies ( strictly optional but I do love it ) drained Grated cheese as desired ( you can use the real stuff or low fat ) pizza seasoning, garlic powder, etc. I make all kinds of pizza doughs. This particular dough has a crunchy outside and softer breadier inside. The white cornmeal adds a nice texture. You can make the dough in bread machine using the dough cycle ( adding either water or flour if needed to get to the correct machine consistency- or to make by hand: also adding adequate flour or water for a nice pliable dough consistency to which you would knead, let rise double and punch down and use ( or refrigerate in a plastic bag till later ). etc. Roll dough into a large circle ( so to either fit a 12 to 14 inch pizza pan or oven stone ). I do bake this on a 13 inch round pizza oven stone. I tuck the edges over ( not under ) into the dough for a rustic border. I then place on the sauce evenly. Then I sprinkle with pizza spices and garlic. Lastly I add the pepperoni, grated cheese and anchovies. There is no set rule how you can organize your pizza. This is then placed in a middle oven shelf of a preheated 450F oven and takes 25 to 30 minutes under the dough is golden and ingredients browned. This simply slides off my well conditioned stone ( for new stones you may want to sprinkle with a bit of cornmeal before placing on the dough ). I wait about 5 minutes before slicing the pizza. I slice it into 8 pieces Hope you enjoy this! regards, Joan Visit our web page, Home of: Joan's Culinary Baking Adventures & Joan's Quality Cuisine recipes http://www.pipeline.com/~rosskat/ --------------- MESSAGE bread-bakers.v100.n065.17 --------------- From: Reggie Dwork Date: Mon, 2 Oct 2000 15:42:40 EDT Subject: THREE class recipes from John Here are three recipes from John Nemerovski . Reggie +++++ John writes: Hi. What follows are three class recipes I'm preparing for October at U. of AZ. What is best way to post them, so other people can test and comment? Thanks. John B. Baking +++++ BARBARA'S MYSTERY BANANA MUFFINS 1. Preheat your oven to 375 F. Organize all the room temperature ingredients and supplies. 2. Insert the 12 muffin wrappers into your muffin tin. 3. In a medium bowl, "lift and sift" together: 1 1/2 C "loose and level" organic unbleached white flour, 1T level baking powder, 1/2 t level baking soda, and 1/4 t salt. 4. Pour in 1/4 C poppy seeds, then "lift and sift" them into the flour mixture. 5. In a large bowl, cream 1 stick unsalted butter with 1/2 C sugar. 6. In a separate small bowl, beat 2 eggs. 7. In yet another small bowl mash 1 1/2 C very ripe bananas. 8. Combine the beaten eggs and mashed bananas in with the creamed butter + sugar, all in the largest bowl. 9. (Optional: if you like the taste of grated lemon peel, grate some lemon peel into the wet ingredients now.) 10. GENTLY stir and fold the dry flour mixture into the wet mixture, one third at a time. Do NOT overmix, please! 11. Scoop and drop 1/4 C measures of batter into your muffin wrappers. 12. Bake for 15 minutes at 375 F, until a "toothpick test" is clean. 13. Cool your baked muffins on a wire rack, still in the tin, for 15-30 minutes (good luck!), then eat right away or remove from tin and cool on the rack for two hours. 14. Place the muffins in clear view, so people will eat them very soon and demand you bake more immediately. UTENSILS: measuring cups, measuring spoons, stirring spoon, spatula, mixing bowls, egg beater, towels, plastic wrap, baking sheet, cutting board, cooling rack, timer, scraper, sponge, scrub pad, pastry brush, thermometer, oven mitts, knife. INGREDIENTS: butter, eggs, bananas, organic unbleached white flour, sugar, baking powder, baking soda, salt, mashed bananas, lemon peel. HELPFUL HINTS: BAKING (Too long makes muffins dry; watch the tops brown) DOUGH (Too sticky is better than too stiff) EATING (Too soon after baking gives you indigestion) MIXING and STIRRING (You don't need much with muffin batter) BUTTER (Too much is better than too little) PRE-HEATING (Too long or hot is better than too short or cool) SALT (Too little is better than too much) TEFLON MUFFIN TIN (Buy one! Heavy is better than light) SUGAR (Too little is better than too much) MILK (Room temperature is best with this recipe) TEMPERATURES (You want everything to be room temp) +++++ BERNIE'S "Oh-Oh" BISCUITS 1. Preheat your oven to 450 F. Organize all your room temperature ingredients and supplies. 2. Do not oil your heavy duty nonstick baking sheet. 3. In a medium-large bowl, "lift and sift" together: 2 C "loose and level" organic unbleached white flour, 1T sugar, 1 t salt, and 4t level baking powder. 4. Pour 4 T (or 1/4 C) olive oil all over the flour mixture, then stir the oil into your flour mix with a fork for maximum 30 seconds. 5. "Pinch and fluff" the oily flour mixture with your fingers for a minute, until you have lots of little, light floury balls. Stop worrying. It's supposed to look and feel like that! 6. Pour 3/4 C milk all over the flour/oil mixture, then gently stir the milk into your mixture for 10 strokes. If the batter is wet and gooey, stir in a few extra handfuls of flour (maximum: 1/4 C). If the batter is dry and floury, stir in a few more tablespoons of milk (maximum: 1/4 C). Your batter dough is supposed to be wet! 7. Gather and scrape your wet dough onto a floured counter, then sprinkle the dough with an additional half handful of flour. Gently "pull-knead" the mass into a roundish shape, dusting the counter and dough with flour as needed. 8. Pat the shaggy dough into a 1/2" thick rough circle. Cut into rounds up to 3" across (or pull off or spoon off roundish blobs), then place the sticky pre-biscuits onto your heavy nonstick baking sheet. Think: QUICK, GENTLE, and STICKY-WET. 9. Place the full baking sheet into your oven. Bake at 450 F for 8 minutes, or until the bottoms of the biscuits are light to medium brown. It's better to underbake them. After a few times you will be able to know when they are just right. 10. Cool your baked biscuits on a wire rack, if you don't eat them immediately. 11. Let the biscuits cool for two hours. Store them (not a chance!) in a Ziploc bag at room temperature. Better idea: eat them right away with appreciative family/friends, and make some more. Bernie says: "The moister the dough, the lighter the biscuit. Your dough should be as wet as possible and still hold its shape. The most tender biscuits are handled and kneaded just enough to mix your dry ingredients with the fat and the liquid, perhaps 5 to 10 quick kneads in all. The lightest biscuits are dropped from a spoon; the heaviest are pressed and cut." Thanks, Bernie! UTENSILS: measuring cups, measuring spoons, stirring spoon, spatula, mixing bowls, towels, baking sheet, cooling rack, timer, scraper, sponge, scrub pad, thermometer, oven mitts, forks. INGREDIENTS: olive oil (or Crisco), milk, organic unbleached white flour, sugar, baking powder, salt. HELPFUL HINTS: BAKING (Too long makes biscuits dry; watch for brown bottoms) DOUGH (Too sticky is better than too stiff) EATING (Too soon after baking gives you indigestion) KNEADING (You don't need much at all with biscuit batter) OIL/CRISCO (Too much is better than too little) PRE-HEATING (Too long or hot is better than too short or cool) SALT (Too little is better than too much) TEFLON BAKING SHEET (Buy one! Heavy is better than light) SUGAR (Too little is better than too much) MILK (Room temperature is best with this recipe) TEMPERATURES (You want everything to be room temp) +++++ PAULA'S "Shaggy Blob" SCONES 1. Preheat your oven to 450 F. Organize all the ingredients and supplies. 2. Cover a thick baking sheet with butter or parchment paper. 3. Beat a large egg plus the white of a second egg in a small bowl, then beat in 1C milk. Refrigerate this blend. 4. Stir the second yolk in a dish with 1T of water or milk, for the egg wash. Set this dish aside at room temperature. 5. In a large bowl, "lift and sift" together: 3C "loose and level" organic unbleached white flour, 1T sugar, 4t level baking powder, and 1t salt. 5. Cut one stick of cold unsalted butter into many small pieces. 6. Using a fork or pasty blender, work the butter pieces into the flour mixture. Small lumps and blobs are okay. 7. Stir 1/2C raisins and 1/2C broken walnuts or pecans into the flour-butter mixture, using the "fast hands" technique. (Other dried fruit and nuts are okay, if desired.) 8. Pour and lightly stir the egg-milk mixture into the "well-well-well" flour-butter mixture. Stop! You're over-stirring! 9. Spread a handful of flour on the counter, and dump the shaggy blob of batter over the flour. 10. Quickly knead the loose batter a few times. Stop! That's enough! Your dough is supposed to be sticky. Pat the dough mass into a rough circle. 11. Rapidly cut the dough into 12-15 well-spaced approximately 2" half-scone-sized pieces, and place them on the baking sheet. Your hands are now very sticky. 12. Quickly and lightly dab each piece with some of the egg wash. 13. Place the full baking sheet in your oven, and turn down the temperature to 400 F. 14. Set your timer for 10 minutes. The total baking time will be 10-14 minutes. 15. Start watching for the bottoms of the scones to be firm and light golden brown. (Keep baking in 1-minute intervals if necessary.) It's much better to underbake them. (After a few times you will be able to know when they are just right.) 16. Cool the baked scones on a wire rack. 17. It's okay to eat them all the same day, because you can always make more tomorrow. 18. Let the scones cool for two hours, store them (not a chance!) in a Ziploc bag at room temperature. Better idea: eat them right away with appreciative family/friends, and make some more. UTENSILS: measuring cups, measuring spoons, stirring spoon, spatula, mixing bowls, egg beater, towels, plastic wrap, baking sheet, cutting board, cooling rack, timer, scraper, sponge, scrub pad, pastry brush, thermometer, oven mitts, knife. INGREDIENTS: butter, eggs, milk, water, organic unbleached white flour, sugar, baking powder, salt, raisins, walnuts. HELPFUL HINTS: BAKING (Too long makes scones dry; watch the bottoms brown) DOUGH (Too sticky is better than too stiff) EATING (Too soon after baking gives you indigestion) KNEADING (You don't need much at all with scone batter) BUTTER (Too much is better than too little) PRE-HEATING (Too long or hot is better than too short or cool) SALT (Too little is better than too much) TEFLON BAKING SHEET (Buy one! Heavy is better than light) SUGAR (Too little is better than too much) MILK (Cool is best with this recipe) TEMPERATURES (You want everything to be cold) +++++ Saturday Bread Workshops BREAD COURSE Supply List Please bring the following items to our baking workshop. Do not buy anything new. Whatever you have at home is sufficient. Give me a call if you have questions, or need directions to the kitchen. See you soon! John ***** Several mixing bowls, preferably large, medium, and small Full apron Measuring cups: 1/4C, 1/2C, 1C, 2C, and larger if convenient Measuring spoons Large mixing spoon, spatula, and an egg beater Several cotton towels Fresh paper and plastic bags Roll of plastic wrap and parchment paper Kitchen timer Pastry brush Bread baking books from your library Pencil, pen, and paper Oven mitts Bread pans, as many as possible, plus baking sheets and muffin tins with wrappers Bread knife, plus a sharp knife (not a bread knife) and a baker's spatula Flour sifter Dough scraper and pastry cutter (if you happen to know what that means) Cutting board Oven thermometer and instant read thermometer Pizza peel and baking stone Cooling rack and toothpicks Sponge and scrub pad Something to eat and drink for your lunch, plus a large portion of "potluck" food. Anything else you think might be useful. Whatever you like to spread on the items we bake in class, including: cheese, pesto, hummus, jam, nut butter, sliced meat, butter, plus anything else you enjoy eating. Wear comfortable clothes and shoes, and leave your jewelry at home. If you bake anything in advance, bring it to class so we can sample it! It is okay to come to class early. Plan to stay after class until we are all cleaned-up. --------------- END bread-bakers.v100.n065 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved