Date: Sat, 28 Oct 2000 10:16:28 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n068 -------------- 001 - weissle@attglobal.net - bread machine odor 002 - BordersRE@aol.com - Good Bread Machine Recipe for Mult-Grain Bread 003 - NorthStarKennels@aol.com - Re: Thanks 004 - Heather Kelly > Many thanks to those who emailed me with help, I have tracked them down and already recieved them in the mail. I'll try them next week. Joan *There is no faith which has never been broken except that of a faithful dog.* "King Solomon's Ring" -----Konrad Lorenz --------------- MESSAGE bread-bakers.v100.n068.4 --------------- From: Heather Kelly Subject: Almond-Cherry Sweet bread for Alexandra Date: Sat, 21 Oct 2000 08:25:12 -0400 Hi Alexandra expressed a wish for sweet bread with almond & cherries. This is my favourite bread to make for Christmas.....or an other time of year :) I hope you enjoy it Cherry-Bread 1 1/2 c. sugar 1 (8oz) pkg. Cream cheese 1 c. butter 1 tsp. almond extract Cream together & add, one at a time, beating well: 4 large eggs Combine & Gradually add: 2 c.all purpose flour 1 1/2 tsp. baking powder Combine & stir in: 1/4 c. flour 2 c. maraschino cherries 1/2 c. ground almonds Pour into 2 greased 9 x 5" pans Bake at 325F. for 1 to 1 ½ hours Mix 1/2 c. icing sugar with a little milk to form a glaze if desired. Heather Kelly Ontario, Canada --------------- MESSAGE bread-bakers.v100.n068.5 --------------- From: Linda Perry Subject: Thank you Date: Sat, 21 Oct 2000 09:24:04 +0000 Thank you to Willie J. Prejean for the Potatoe Bread recipe. I will certainly try that! Linda Perry --------------- MESSAGE bread-bakers.v100.n068.6 --------------- From: WebvilleLadies@webtv.net (Site Mistress) Subject: Question on Doughs From A Newbie! Date: Mon, 23 Oct 2000 15:59:01 -0700 (PDT) Hello to the list! Newbie here...is it at all possible to use my machine to "knead" pasta dough, before running through the pasta-maker process? I HATE kneading! --------------- MESSAGE bread-bakers.v100.n068.7 --------------- From: DZytowski@aol.com Subject: cracker request Date: Sun, 22 Oct 2000 21:13:22 EDT I posted this message a couple of weeks ago, but it must have fallen out in the crash. At a Good Earth restaurant in Minneapolis, we were served what they called flatbread and I would call a cracker. Thin, crisp, multigrain, with bits of red and green, maybe pepper and spinach, in them. Has anyone a recipe of this type to share? D. Zytowski, Ames IA --------------- MESSAGE bread-bakers.v100.n068.8 --------------- From: "Schmitt, Barbara E." Subject: Getting the pizza off the peel Date: Tue, 24 Oct 2000 09:04:22 -0400 In an aside on her message about the new Cuisinart, Judy Mayberry talks about the difficulty of getting pizza off the peel into the oven. I have had great luck by making the pizza on a sheet of parchment paper, and then sliding it (paper and all) onto the hot stone. When done, it comes right off the paper. Anybody else tried it with one of the Silpat sheets? --------------- MESSAGE bread-bakers.v100.n068.9 --------------- From: TheGuamTarheels@webtv.net (Bob) Subject: Old Timers Disease... Date: Sat, 21 Oct 2000 09:19:33 -0400 (EDT) Hi, guys. Before the Bread Bakers and Daily Bread lists crashed, and before I went on my recent trip to New England, I had received some requests for some bread recipes. I promised to post them, but I have forgotten which ones "were in demand." I think one was Jewish deli rye, but I can't remember the others. Please let me know what I have promised and I will post them forthwith. By the way, our newspaper carried an article recently on Brother Peter Rinehart. The article included his recipe for Struan bread. I have made this and it is really great. If anyone wants it, I will (Here I go again) be happy to post it. Bob - The Tarheel Baker --------------- MESSAGE bread-bakers.v100.n068.10 --------------- From: Corky Courtright Subject: Cornbread Recipe ??? Date: Sat, 21 Oct 2000 08:14:59 -0700 When I was a child (long time ago) my neighbor, who was from Arkansas, made cornbread every morning. I can remember a lot about it but not enough to duplicate it. It was made with white cornmeal and buttermilk. She would first fry salt pork in a cast iron frying pan. While it was frying she would mix the batter for the cornbread. When the salt pork was done she would remove it and pour the fat from the pan into the batter, stir and pour the batter into the hot pan. She would then cover the pan and cook the cornbread on top of the stove until it was done. I don't remember her using any flour and the resulting bread was dense and chewy. If anyone has a recipe similar to this I would love to have it. Tnx, Corky --------------- MESSAGE bread-bakers.v100.n068.11 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Re: "Hunza" Bread Date: Tue, 24 Oct 2000 22:17:36 -0400 A recipe was recently posted in response to a request for "Hunza" Bread. I am curious as to the validilty of its origin as a purported Hungarian sweet bread. Perhaps it came from one of the surrounding countries and was erroneously attributed to Hungary. My background is primarily Hungarian, having two grandparents who came to America from Hungary, and all four of my husband's grandparents also came here from Hungary. We grew up in a Hungarian Reformed Church, founded in the early 1900s, where all the celebrations involved food from the "Old Country". The sweet yeast bread made with golden raisins is called Kalacs, which, according to George Lang, comes from the Slavic Kolac, which in turn comes from Kolo, meaning circle. Most European breads were made in shapes that held significance for specific religious celebrations during the year. The bread lovingly baked by the older ladies at church at Easter time was always called Kalacs. It might also be spelled Kolach in some cookbooks, which is an Americanized version of the word, perhaps since that is how it is pronounced. The ingredients in the recipe that was posted last week seem fairly appropriate for Kalacs except for one big difference: margarine. No self-respecting Hungarian would use anything but real butter in their baking and cooking!! Carolyn --------------- MESSAGE bread-bakers.v100.n068.12 --------------- From: "Jennifer Sommerville" Subject: Wild Rice and Onion Bread Date: Tue, 24 Oct 2000 22:26:35 -0400 On another list, someone was talking about buying this bread, and it sounded wonderful! Does anyone have a recipe? I've made my first loaf for the fall season (I do very little bread baking during the summer) and it's so nice to smell fresh bread again. We love this recipe! It came from family circle and is wonderful! * Exported from MasterCook * Split-Top Butter Loaf Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp sugar 3/4 c warm water -- 105 to 115 degrees F 1 env active dry yeast 1 1/2 c buttermilk 1 egg 1 tbsp salt 1/4 c honey 3 tbsps butter -- in pieces 6 c bread flour Topping: 2 tbsps butter -- melted Stir sugar into warm water in small cup. Sprinkle yeast over top. Let stand until foamy 5 to 10 minutes. Heat buttermilk, egg, salt, honey and butter in saucepan until butter melts and mixture registers 110 degrees F to 120 degrees F on instant-read thermometer. Transfer to a large bowl. Add 2 cups bread flour; beat until smooth. Stir in yeast mixture. Add remaining flour, 1/2 cup at a time until dough holds together and pulls away from the sides of the bowl. Transfer dough to lightly floured surface. Knead until smooth and elastic, 8 to 10 minutes. Transfer to large greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 hour. Punch dough down. Let rest for 5 minues. Grease two 9 1/4 x 5 1/4 x 2 3/4-inch loaf pans. Divide dough in half; lightly coat halves with flour. Gently pat each half into 7 x 5 inch rectangle. Transfer to the 2 prepared loaf pans. Cover with clean kitchen towel. Let rise in warm place until doubled in volume, about 1 1/4 hours. Heat oven to 350 degrees. With a razor blade or very sharp knife, make a slash down length of each loaf. Bake in 350 degree oven for 15 minutes. Open oven; pull rack with breads out slightly. Brush loaves with some of the melted butter. Bake another 15 minutes. Brush again with butter. Bake another 5 minutes or until loaves sound hollow when tapped. Remove loaves from pans to wire to cool. Description: "Makes 2 loaves (12 slices each) at $1.42 each loaf." Source: "Family Circle 2/1/00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 3g Fat (18.0% calories from fat); 5g Protein; 29g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 310mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 "More people will die from hit-or-miss eating than from hit-and-run driving." - Duncan Hines --------------- MESSAGE bread-bakers.v100.n068.13 --------------- From: Blanche007@aol.com Subject: Class in La Combe Date: Mon, 23 Oct 2000 20:58:22 EDT I'm just back from my week of teaching in France (plus two additional weeks of vacation), and wanted to report in, but before I do I want to say to Reggie that every time I look at the bread-bakers list I am in complete awe of what you and Jeff have created. The amazing camaraderie, the generosity of people who post, the humor, enthusiasm, absence of 'attitude', bound together with the genuine love of baking glows in the light of this beautiful thing you have created. From dribs and drabs in the beginning - the doubts, the hours of work- a posting here, two there, some weeks nothing at all to this incredible number of voices heard from every corner of the world. I feel like I always have the very best sort of company in my kitchen. - all I can say is WOW -and of course, thanks. I love you guys. OK - back to France. Imagine a week of heaven on earth: magnificent country setting, lovingly restored stone farmhouse with every conceivable amenity, gracious, amazingly accommodating, fun-loving hosts - dedicated to making every minute more terrific than the next, fabulous multi-course dinners in wonderful restaurants, equally wonderful wine, visits to bakeries, grain mills, and caves decorated with drawings made 17,000 years ago, dinners at home prepared by all of us together from ingredients gathered that very day at street markets set up in the center of medieval village squares, a kitchen to die for and a class made up of the most wonderful students I've ever had and you begin to get a picture of our week in the Dordogne. We laughed, we made brioche, we ate foie gras, we made croissants, we sat by the fire and beat each other at Scrabble, we made pain de Champagne and pain de noix, and - we vowed - "not another bite til breakfast" as we managed to find room for just one more bite of chevre filled brioche or brandade, or hot pear souffle, chocolate cake or slice of perfectly ripe fig or walnut gathered right in the front yard at La Combe. What was the best thing? Hard to say - was it getting to cook with the freshest most perfect ingredients, or knowing that you could choose from 16 different kinds of goat cheese, 4 types of sweet butter or 6 kinds of chocolate? Was it discovering that you could (even though you never studied it) make yourself known in French? Was it getting up to your elbows in dough or watching those palmiers turn golden brown while the sugar caramelized. It might have been wandering the narrow streets and discovering shops that sold only olive oil or truffles or soaps from Provence perfumed with lavender or almonds. Was it the peace and silence of the countryside, the velvet black sky filled with stars you could just about touch, or following the path that ran up behind the house to the hidden crumbling stone village that hadn't been inhabited for the past hundred years. Was it the new friends waiting to be made? I think for me it was the chance to teach and be taught by a group of people who have the perfect perspective on how to have fun in the kitchen while learning new skills and strengthing existing ones. It was the same sort of sharing that goes on in the bread bakers list - but for one wonderful week it took place, not in virtual life but in real life. To my students (who found the class through this list) thank you so very much for the privilege of having a chance to work with you in baking heaven. Til next year. Lora Lora Brody blanche007@aol.com www.lorabrody.com --------------- MESSAGE bread-bakers.v100.n068.14 --------------- From: Reggie Dwork Subject: Brick Oven Bakers Conference 2000 Date: Sat, 28 Oct 2000 08:47:03 -0700 I received this and thought that some of you might be interested in attending the Sunday session. Brick Oven Bakers Conference 2000 The date is set for the Second Brick Oven and Bakers Conference for November 17th-19th 2000. (The first brick oven and bakers conference was held at the home of Jules and Helen Rabin on the 20th July 1983). This conference will attempt to expand the agenda that the title suggests to include discussion of milling and even growing grains, and the all important relationships necessary to keep a business viable, all in the context of being hands on, small scale and local. This conference will be held at the Headlands Center for the Arts near Sausalito California where they have great facilities not only for a small conference but also have a very large kitchen and dining area that features a wood fired oven that has a hearth of 4'x6'. This oven will be in constant use during the conference both for educational purposes and to bake much of the delicious food that will be served each day. One of the requirements for having the conference at the Arts Center is that it be open to the public on the last day, Sunday. Friday the conference will be a very informal day of arriving, gathering together, introductions, firing up the oven with lunch available for early birds and a dinner together for everyone at 8pm. Saturday, 9am to 9pm will be divided into discussion groups; ovens, baking, milling , grains and growing, other. Prominent attendees will include Roger Jansen of Jansen Stone Mills who will demonstrate dressing a stone mill, Tim Deckker of Bennett Valley Bakery who recently won 11 golds at the Sonoma State Fair and who will talk on firing and oven efficiency, A continental breakfast, la inch and an evening dinner will be served. Sunday, leaders will be selected to give more formal presentations to both conference attendees and the public on the major topics of discussion from the previous day. Again a continental breakfast and lunch will be available. The program must end at 4pm Sunday. Concurrently to these activities will be a continuous program of bread and other baking in the brick oven starting from basic grains and milling in some cases. To begin the program will be Keith Giusto baking on Friday evening using his newly developed stone ground organic flours that he will discuss on the following days. Other bakers will include Dave Miller using his ultra fresh Biodynamic whole grain flours, Dan Wing co author of "The Bread Builders" and others in both the Whole Grain and Artisan tradition. There will be a fee for the conference to help cover the costs of providing great food throughout, other necessary expenses and support for those in need of assistance. This fee will be $100 with a sliding scale for students/apprentices or the needy. Couples pay as one. Facilities are limited to 60 participants. Accommodations are tight at this time of year but there is a youth hostel in San Francisco at Fort Mason, (and one next door to the Headlands Art Center but is supposedly booked out for this weekend), and camping possibilities at most of the parks in the area and to the north. Bed and Breakfast inns are in profusion in Marin especially in West Marin. For a map to the Headlands Center for the Arts go to http://www.headlands.org/Directions/ --------------- MESSAGE bread-bakers.v100.n068.15 --------------- From: "Sue & Sam" Subject: Biscotti Date: Mon, 23 Oct 2000 08:28:39 -0400 These are for Alexandra who wanted recipes for sweet breads with almond. These are mainly whole almonds, but I imagine that almond paste would be substituted. The only one of these I have tried is the first and they can have a good bite to them. Sounds wierd, but folks seem to become addicted to them i.e. my kids. Give them a try - but watch your teeth - they are hard but very tasty. I make enough of them to make my own crystallized ginger. * Exported from MasterCook * Spicy Ginger Biscotti Recipe By : Sam Categories : Biscotti Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 oz crystallized ginger -- minced 8 oz blanched almonds 3 lg eggs 1/2 cu honey 2 cu flour + 2 tbsp 1/4 tsp salt 1 1/2 tsp baking powder 2 tsp white pepper 2 tsp ground ginger 2 tbsp cinnamon 2 tsp dried mustard 2 tsp ground cloves 1/2 cu sugar Mix flour, salt, baking powder, ginger, cinnamon, mustard, pepper, cloves and sugar. Stir in finely minced ginger. Add mixed eggs and honey anbd stir into dry ingredients along with almonds. The final mix should be quite thick. If it is not, then cooking time increases and the ginger dries out. Put about 20" saran on table and put one half of the dough in here. Fold saran and press to shape dough into rectangle about one half inch thick. Do the same with other half and then put these two in freezer for three or more hours. Remove from freezer, remove saran and put on pam'ed cookie sheet, cooking at 300F for 50 minutes. Take out of oven and slice on diagonal - about 1/2" thick slices. Put them back on cookie sheet and bake at 275F, turning every 15-20 minutes until brown and fairly dry. Check every 15-20 minutes. Put on rack to cook. Store so that they stay dry (zip lock bag) and watch out for your teeth. They are meant for dunking in your coffee or tea. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Double Nut Biscotti Recipe By : Glorious Liqueurs, Mary Aurea Morris Serving Size : 36 Preparation Time :0:00 Categories : Biscotti Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- more if needed 1/2 cup ground almonds 1 cup sugar 2 extra large eggs 1/4 cup dark rum 1/4 cup amaretto -- or nocello 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 2 teaspoons baking powder 1 cup walnuts 1 cup blanched almonds -- whole Preheat oven to 350 degrees; lightly grease 2 cookie sheets with softened butter and dust with flour, shaking off the excess. In a large bowl, combine the flour, ground almonds, sugar, eggs, rum, liqueur, vanilla extract, cinnamon and baking powder; beat with a heavy wooden spoon until well blended. Stir in the walnuts and whole almonds. The dough should be soft and a bit sticky, but it should hold its shape when picked up. If it is too runny, add more flour. With your hands, scoop up half of the dough; shape into a long cylinder, about the length of a roll of paper towel. Place on the cookie sheet so that it does not touch the edge of the pan. Repeat with the second half of the dough. Bake for 45 to 60 minutes, or until golden brown and firm. They will spread during baking. Remove the cookie sheets from the oven to a wire rack; let stand for 15 to 20 minutes. Carefully loosen the cylinders from the cookie sheets, using metal spatulas. Let stand on a cutting board until almost at room temperature. With a serrated bread knife, cut each of the cylinders into crosswise slices about 1-inch thick. Place the sliced, a cut side up, on the cookie sheets. Return the cookie sheets to the oven for about 10 to 15 minutes to let the cookies out and turn slightly golden. Cool completely before storing. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Almond Biscotti Recipe By : Bon Apetite Categories : Biscotti Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cu ap flour 1 1/2 cu sugar + 1 tbsp 2 tsp baking powder 3/4 tsp salt 5 large eggs 1 tbsp honey 1 tbsp lemon zest 1 1/2 tsp vanilla 1 cu whole almonds -- toasted Preheat oven 375. Whisk flour, sugar, baking powder and salt to blend. Make well and add 4 eggs, honey, lemon and vanilla. Stif until blended. Gradually mix in dry ingredients and mix in almonds. Drop dough on buttered and floured sheet, by tablespoonfulls, forming two 12" x 2" logs. Space logs 3" apart. Shape logs with moistened fingertips until neat. Brush with egg and sprinkle with sugar. Bake until golden and firm - about 15 minutes. Cool and reduce oven to 325. Cut into 1/2" slices and bake until golden - about 8 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Almond Biscotti Recipe By : Bon Apetite Categories : Biscotti Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cu ap flour 1 1/2 tsp baking powder 1 tsp salt 1 1/4 sticks butter -- unsalted 1 tbsp orange zest 1 1/2 cu sugar + 1 tbsp 3 large eggs 1 cu whole almonds -- slightly toasted Preheat oven 350. Whisk first three ingredients to blend. Beat butter and orange zest in large bowl until well blended. Gradually beat in sugar, two eggs, one at a time. Add dry ingredients and mix well. Knead in nuts by hand. Divide dough in half. Roll each into 15" x 2 1/2" log. Transfer these to greased & floured pan. Beat egg and brush on top of log. sprinkle 1 tbsp sugar. Bake until golden brown and firm. Cool. Reduce oven to 325. Slice biscotti diagonally into 1/2" thick slices. Bake 8 minutes and turn over. Bake until light golden - about five minutes more. Cool on baking sheets. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v100.n068 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved