Date: Sat, 17 Feb 2001 21:12:47 -0800 (PST) -------------- BEGIN bread-bakers.v101.n009 -------------- 001 - "wbproctor" Subject: Sourdough question by Nora Rubinoff Date: Mon, 12 Feb 2001 16:17:59 -0800 Depending on the thickness (or thinness) of your sourdough starter, decrease the amount of flour and water by the amount and ratio of your starter. For example, my starter has a ratio of 3 to 1, flour and starter. If I use 1 cup of starter in a recipe, I decrease the amount of = flour by 3/4 of a cup and the water by 1/4 of a cup. Good luck, Bill --------------- MESSAGE bread-bakers.v101.n009.2 --------------- From: gypsy-just-gypsy Subject: Fwd: REC: sourdough challah Date: Mon, 12 Feb 2001 13:20:52 -0800 (PST) I asked on my Jewish cooking mailing list if anyone had a recipe for sourdough challah, and got this response. The poster has never made it herself, but found it in a cookbook she owns. Good luck, and please let us know if you try this and how it turns out! *BB* gypsy SOURDOUGH CHALLAH source: The Rika Breuer Teachers Seminary Cookbook yield: ? Starter: 1 c. spring water at 75 degrees 1 tsp. dry or moist yeast 1 c. white flour 1/2 c. whole wheat flour Mix water and yeast and allow to sit for one minute. Add flour with ten strokes. Let sit 2 to 10 hours at room temperature or 12 to 15 hours in the refrigerator. (If done in the refrigerator allow two hours for the dough to return to room temperature, covered with plastic.) Add: 5 c. spring water 1 tsp. dry or moist yeast 10 - 15 c. flour (can use a combination of white and whole wheat) 1 Tbsp. salt Knead for 15 minutes. Let rise for 2 to 3 hours, covered with a damp towel. Push down and let rise for 30 minutes. Shape and let rise for 2 hours uncovered. Form and bake at 450 for 20 minutes and then at 400F for 20 minutes. Visit Hearthstone Community Church on the Web at http://www.cats-cradle.com/hearthstone/index.html Also visit the world of the lovely Miss Tesla (Tibetan Terrier of great virtue) at http://www.angelfire.com/co2/Tesla/index.html. --------------- MESSAGE bread-bakers.v101.n009.3 --------------- From: sdrzaic@creighton.edu Subject: Croatian Easter Bread Date: Sat, 10 Feb 2001 12:38:01 -0600 (CST) Please let's have receipe. Steve Drzaic sdrzaic@creighton.edu --------------- MESSAGE bread-bakers.v101.n009.4 --------------- From: Frank.Yuhasz@pentairpump.com Subject: the satisfaction of bread Date: Sat, 10 Feb 2001 20:39:14 -0500 Hello, fellow friends in bread! Here's a little food for thought that you will likely appreciate and bring a smile to your face: "Bread is the only food I know that satisfies completely......it comforts the body, charms the senses, gratifies the soul, and excites the mind. A little butter also helps. " - - - - Jeffrey Steingarten, from The Man Who Ate Everything Happy Baking! Carolyn Dandalides --------------- MESSAGE bread-bakers.v101.n009.5 --------------- From: Reggie Dwork Subject: new bread mail order catalog Date: Sun, 11 Feb 2001 23:23:18 -0800 I just got my first copy of Bob's Red Mill's mail order catalog. It is well done with all their products. I was thrilled to see that they have 5 new gluten-free products. Go to their web site and you can see their catalog on line ... www.bobsredmill.com or send for the snail version. The only thing wrong with the snail version is that the pictures leave a lot of room for improvement. They need to be lightened up and more interesting. Reggie --------------- MESSAGE bread-bakers.v101.n009.6 --------------- From: "C. B." Subject: Steam-baked goods. Date: Tue, 13 Feb 2001 12:45:24 -0000 I bake alomst every day, and I have discovered that baking a tray of bread at the same time as (and above) a tray of oven-chips (french-fries to the American-English) has the same effect as fiddling about with ice-cubes. The non-stick tray I use for the bread doesn't cover either the length or the width of the oven (it sits on a wire rack that does), so the steam from the frozen potato has room to slip past the edges and steam-bake the bread. I put both trays in the oven at the same time, with the bread done in about 12-15 minutes and the chips five minutes later. *And* I can serve hot, fresh bread with the food. CaBe. _________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com. --------------- MESSAGE bread-bakers.v101.n009.7 --------------- From: "Gonzo White" Subject: Pretzel bread Date: Sun, 11 Feb 2001 13:07:00 -0600 Soft Pretzels ..... I tried this recipe and I really liked it. Strange how its mostly the ingredients you use in making a loaf of bread. But it really tastes different.. Like a pretzel!! Next time you have company I strongly suggest you try this, makes great nibbleizers. Dough: 1 cup water 1 Tbsp. butter 1 Tbsp. sugar 1 tsp. salt 3 cups flour 2 1/2 tsp. Yeast Put on dough program of bread machine or knead by hand and let rise till double. Roll out into 10"x16" rectangle. Cut into 12 strips, 16" long, shape into pretzel shapes, ( I just cut into mini bread sticks, much easier) place on 2 greased cookie sheets and let rise in warm place 15-20 minutes. In a pot bring 6 cups water and 1/4 cup baking soda to a boil. Boil pretzels, 5 seconds on each side. Put back on cookie sheets. Brush with a mixture of 1 egg white mixed with 1 Tbsp. water. Sprinkle with coarse salt ( Pretzel salt from King Arthur is great). You need the coarse salt. It gives it a zing. Bake at 400 degrees for 9 minutes. Remove immediately to wire rack. Best eaten when warm. --------------- MESSAGE bread-bakers.v101.n009.8 --------------- From: "Scullery Maid" Subject: Whole-Wheat Pecan Muffins Date: Tue, 13 Feb 2001 11:46:03 -0600 Here's my new favorite muffins. Don't be turned off by the fact that they're 100% whole-wheat. They come out light, and the nuttiness of the wheat adds to the pecan flavor. I put my changes in (). Whole-Wheat Pecan Muffins 1/4 cup (1/8 lb.) butter or margarine 1 cup firmly packed brown sugar 1 cup milk 1/4 cup plain nonfat yogurt (I use buttermilk) 1 large egg 1/2 teaspoon vanilla (1 tsp.) 2 cups whole-wheat flour (very fine grind) 1 teaspoon baking soda 1 cup chopped pecans (I added 1/2 tsp. salt) 1. In a large bowl with a mixer, beat butter and sugar until very well mixed and no lumps remain. Add milk, yogurt, egg, and vanilla; beat just until blended. Add flour, soda, and pecans; stir until mixture is evenly moistened. 2. Spoon batter equally into 12 buttered or paper-lined muffin cups (2 1/2 to 2 3/4 in. wide). 3. Bake in a 425° regular or convection oven until muffins just begin to pull from pan sides and spring back in the center when lightly pressed, about 15 minutes. 4. Cool muffins in pan about 5 minutes, then invert onto a rack and turn rounded side up. Serve hot, warm, or cool. If making up to 1 day ahead, wrap cool muffins airtight and store at room temperature; freeze to store longer. To reheat, seal in foil and bake in a 350° regular or convection oven about 10 minutes. Makes: 12 muffins Source: Sunset magazine -Mary B. _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com --------------- MESSAGE bread-bakers.v101.n009.9 --------------- From: Reggie Dwork Subject: Cuban Bread, Bread Machine Date: Sat, 17 Feb 2001 16:10:15 -0800 This is the first loaf of Cuban bread that I have made. It was way too salty for us to enjoy although it looked really nice. Is Cuban bread always this salty?? Does someone have a good Cuban bread recipe that they would like to share with Jeff and me that is less salty?? * Exported from MasterCook * Cuban Bread, Bread Machine Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- - 1 Lb Loaf: 1 1/3 C Water 1 1/2 Tsp Sugar 1 Tbsp Salt 2 1/2 Tsp Yeast 2 1/2 C Bread Flour -- Note 1 1/2 C Whole Wheat Bread Flour 1 1/2 Tbsp Melted Butter 1/4 C Toasted Sesame Seeds Place all ingredients except butter and sesame seeds in a bread machine according to manufacturer's directions. Bake as for French bread. When bread is done, brush the loaf lightly with melted butter and sprinkle sesame seeds over all sides. This bread has a wonderful texture and is soft inside. The outside is crusty and brown. It was too salty for us though to enjoy it to it's fullest. Tested for you by Reggie & Jeff Dwork Published Wednesday, Feb. 14, 2001, in the San Jose Mercury News (c) 2000 The Mercury News copied with permission - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 26182 0 0 --------------- MESSAGE bread-bakers.v101.n009.10 --------------- From: Reggie Dwork Subject: Cranberry Bread #2 Date: Sat, 17 Feb 2001 16:33:04 -0800 I haven't made this particular bread yet but I have some cranberries in my freezer that I would like to use. Also they are fresh in the markets right now so one could take advantage of buying and using them in this recipe. Does anyone else have a cranberry bread, scone or muffin recipe that you could share?? * Exported from MasterCook * Cranberry Bread #2 Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C All-Purpose Flour -- Sifted 1 1/2 Tsp Baking Powder 1 C Sugar 2 Tbsp Margarine -- Melted 1/2 C Orange Juice 2 Tbsp Hot Water 1 C Cranberries -- Coarsely Chopped 1/2 Tsp Salt 1/2 Tsp Baking Soda 2 Egg Whites -- Beaten Sift dry ingredients together Beat egg and add margarine, orange juice and hot water. Combine with dry ingredients. Add nuts and cranberries. Bake 1 hour and 10 minute at 325F. Brush bread with butter; wrap in waxed paper while hot and place in refrigerator for 3 hours. Remove paper; wrap in towel and put back in refrigerator. Nutrition Facts: Amount Per Serving: Calories 205 - Calories from Fat 23 Percent Total Calories From: Fat 11%, Protein 7%, Carbohydrate 82% Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 207mg, Total Carbohydrate 42g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 109 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n009.11 --------------- From: ehgf@primenet.com Subject: Eggwash, AP flour and Sourdough Challah Date: Mon, 12 Feb 2001 02:22:11 +0800 Hi all, My two cents on the eggwash discussion is thus: I believe that deflation when applying eggwash or any glaze for that matter, comes from several causes. A too thick wash will weigh down your dough, so thin it with some water if necessary. A cold wash will shock a warm dough, so keep it a moderate temperature. A heavy hand doing the application as well as patting on seeds etc will cause deflation, so be gentle and sprinkle your topping. I do believe that taking all these precautions will still prove ineffective if your dough is overproofed. When this is the case, just about anything will cause deflation! Two last tips: Don't let your wash run down underneath your loaf as it will only burn there. For seeds, try glazing lightly, let dry for five minutes and glaze again before sprinkling with seeds; the double glaze provides a thicker, tacky surface for them to adhere to. Good luck! FYI: It is my understanding that All Purpose (AP) flour is simply the combination of a hard wheat flour such as bread flour and a soft wheat flour such as cake flour to arrive at a flour with a protein (gluten) level that can produce acceptable breads, cakes and cookies. I believe that with all these new, scientifically engineered strains of wheat, they may now be able to grow one type that has the desired protein level to be called "all purpose". I read the request for the sourdough challah recipe with ambivalence since it seems to me to be a contradiction in terms. In America, challah is a somewhat sweet as well as rich bread used to celebrate the sabbath. It is traditional to make it even sweeter at times such as Jewish New Years with the addition of more sugar and/or raisins. Well, in life we must take the bitter(sour) with the sweet ;-) so here is the recipe based on Ed Wood's "World Sourdoughs from Antiquity". Enjoy! Ellen aka Gormay STARTER 2 cups bread flour 1-1/2 cups warm water bread flour for additional feedings Combine flour and water in a 2-quart plastic, glass or stainless steel bowl. Stir the mixture with sufficient vigor to beat in additional air. Place the bowl in a protected spot outdoors. If insects or other critters are a potential problem, cover the bowl with cheesecloth. Stir the mixture vigorously at least twice every 24 hours. In 2 or 3 days, bubbles should appear on the surface as the first indication that you have been successful. Feed the culture another cup of flour and sufficient warm water to maintain consistency, about 3/4 of a cup. You may need to repeat this additional feeding at 12-hour intervals for several days.When you capture a yeast that is active enough to be useful, it will form a layer of foam 1 to 2 inches deep. Culture is ready to use in the following first proof. FIRST PROOF 2 cups active culture 3 cups flour 2 cups warm water In a 4-quart mixing bowl, combine the culture, flour and warm water. Mixture need not be lump-free. Let rise for about 12 hours. Measure out the 4 cups of culture called for in the challah recipe. Place the remaining culture in an airtight container and refrigerate to reserve for another sourdough bread recipe. For the second proof and baking, follow the directions given in the challah recipe. SOURDOUGH CHALLAH Makes 1 very large loaf Dough: 4 cups culture from the first proof 3 Tbs. butter 1 cup milk 2 tsp. salt 3 Tbs. sugar 2 eggs beaten 6 cups white bread flour additional bread flour, if needed Glaze: 1 egg, beaten 1 Tbs. sesame seeds Place the culture into a large mixing bowl. melt the butter over moderate heat, add the milk to the butter and warm to 75 to 85 degrees. Add the salt, sugar and eggs, and stir until dissolved. Add this mixture to the culture and mix well. Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand. Turn onto a floured board and knead in remaining flour until dough is satin Add more flour to obtain the desired texture if necessary. Divide the dough into 4 equal balls. Roll each ball into a rope about 18 to 20 inches long and 1 inch in diameter. Pinch the four ropes together at one end and braid by bringing the rope on the right over the one next to it, under the third one and over the last one. Repeat, always starting with the rope on the right until the braid is complete. Pinch the ends together. Place on a baking sheet and proof, covered at 85 degrees for 1 to 2 hours, or until about double in size. Preheat oven to 375 degrees. Brush the loaf with beaten egg and sprinkle with sesame seeds. Bake for 35 minutes. The challah is done when it turns a toasty brown. Remove from baking sheet and cool on a wire rack. --------------- END bread-bakers.v101.n009 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved