Date: Sun, 6 May 2001 22:19:44 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n024 -------------- 001 - Bruce J Edwards - Flaxseeds 004 - Harry Glass Subject: Pasta dough Date: Sun, 29 Apr 2001 15:37:32 -0400 I made the recipe for whole wheat pasta in the bread machine and it came out excellent. I needed to add more water than specified - about 3 tbs. but then, it was a very dry day! The consistency was that of clay - not soft like bread dough. Rolled it through my hand-cranked pasta machine, let it dry 10-15 minutes, then cut the noodles on the pasta machine and hung them on my rack to dry. Cooked them for about 5-6 minutes and they were far better than what I've previously purchased in the grocery store (and far less expensive!). Rather than grind my own wheat - I'll try that next time - I used King Arthur's white whole wheat. This made enough fettucini-like pasta for 2-3 people. Barbara --------------- MESSAGE bread-bakers.v101.n024.2 --------------- From: Terry Vlossak Subject: Refreshing Bread Date: Sun, 29 Apr 2001 15:42:12 -0700 (PDT) Hello Fellow Bread Bakers! After responding to other's questions, now I have one. What have my fellow experts found works best for refreshing a loaf of bread? My husband and I love crusty bread, and Werner's posting started me thinking. At what temperature, and for how long? Do we put some loaves in the oven for a shorter amount of time than others? Does shape make a difference? Whole wheat versus white? I usually make a version of the Pane Pugliese that was posted, what, last summer? And throw in flax seeds, clipped (cooked) oats, sunflower seeds, etc., etc. It always comes out great. So, my friends, what are your experiences? I look forward to your feedback. Terry --------------- MESSAGE bread-bakers.v101.n024.3 --------------- From: Ellen Lee Subject: Flaxseeds Date: Sun, 29 Apr 2001 19:28:09 -0400 Diane, you can grind flax seeds easily in a blender. The seeds are very small, so I'm not sure that a coffee grinder would work. They are quite hard, so I wouldn't leave them whole. I have added flax seed meal to virtually every loaf of bread I have made for several years. I think that I started because I read an article that stated that the meal is associated with lowering cholesterol levels. Flax seed is nutritious and adds good fiber to your diet. The seeds also have a laxative effect for some people, so it's a good idea to start out with a small amount per loaf if anyone in your family has a sensitive or an irritable bowel. I use 1/2 cup per two pound loaf of any kind of bread. I don't change the amount of any flours, and I have had no problems. Ellen Lee --------------- MESSAGE bread-bakers.v101.n024.4 --------------- From: Harry Glass Subject: re: Flax seeds? Flax meal? Date: Sun, 29 Apr 2001 19:33:03 -0700 (PDT) To: TIA, You should use your coffee grinder to make the flax meal. Flax meal must be kept refrigerated and used fairly quickly, so the coffee grinder is precisely what you need to use. My "signature" bread is a 100% whole wheat that also contains 2-3 tbs whole flax seed, which I grind into meal for each loaf. Whole flax seeds have a very tough outer shell and, supposedly, can pass through our digestive system intact if not ground into meal. Harry --------------- MESSAGE bread-bakers.v101.n024.5 --------------- From: Anna Litchfield Subject: Flax Seed - where to Get Date: Mon, 30 Apr 2001 06:46:13 -0500 I have had a lot of success with Flax seed meal at Whole Foods Markets, which also is affiliated with Bread and Circus and Wellspring markets. The brand I have used most often which is also available online is Bob's Red Mill Flax Seed Meal. He has a excellent product line. Go to WWW.bobsredmill.com or write for brochure/product list to: Bob's Red Mill Natural Foods Inc., 5209 SE International Way, Milwaukie OR 97222. I love it mixed into Oatmeal in the morning - Can't taste it and very good for you! Anna (bettycrockerami@hotmail.com) --------------- MESSAGE bread-bakers.v101.n024.6 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Flax Seeds... Date: Mon, 30 Apr 2001 09:12:22 -0400 (EDT) This is for Diane. Flax seeds are better for you (Omega-3 and all that stuff) if they are ground. Whole flax seed looks pretty, but grind them up for best results. I often grind some and leave some whole. That way, I've got a "pretty healthy" loaf of bread. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v101.n024.7 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Bread and Memories... Date: Mon, 30 Apr 2001 09:24:17 -0400 (EDT) Has this ever happened to you? While baking some cinnamon raisin bread recently, the aroma of the finished loaves evoked a powerful childhood memory. When I was a little kid, my mom would send me to our neighborhood bakery. On this particular day, the mission was to purchase a loaf of sandwich bread and a loaf of cinnamon raisin bread. I loved to go to the bakery to smell the aroma and to watch the bread slicing machine. The added treat this day was the cinnamon raisin bread, one of my favorites. On the way home, I stopped, opened the bag, and carefully removed two center slices of the cinnamon raisin bread. Then, I gobbled them up. Ah, pure joy! I never admitted my "crime." Well, boys and girls, that was about 60 years ago and I can remember it like it was yesterday. The creative process, coupled with the aroma and taste, is the magic of baking bread, isn't it. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v101.n024.8 --------------- From: Jessica Weissman Subject: marble counter Date: Mon, 30 Apr 2001 11:40:09 -0400 (EDT) I am a bread baker, and don't make pastry or other sweet stuff. We're redoing the kitchen, and others are urging me to put in a section of marble countertop "for baking". Is marble good for kneading as well as for rolling pastry? Thanks for any help, Jessica Weissman --------------- MESSAGE bread-bakers.v101.n024.9 --------------- From: "Scullery Maid" Subject: Flax seed Date: Mon, 30 Apr 2001 11:08:58 -0500 Diane, Here's an article from the Milwaukee paper telling you more than you probably want to know about flax. Two things stand out: 1) flax has to be ground for the body to reap its benefits, and 2) it is very high fiber and can have a laxative effect. So, grind the flax and stay indoors after you eat it. ;) -Mary ************************************************************************ Just the flax, ma'am Seed flexes its healthy muscles By MARY BETH JUNG Special to the Journal Sentinel Ancient records show that flaxseed has been consumed by humans since the beginning of civilization. Before 5000 B.C., Egyptians carried flaxseed in their medical bags. A little later in history, Hippocrates wrote about using flax for the relief of abdominal pains. In the eighth century, King Charlemagne thought flax so important for the health of his subjects, that he passed laws requiring its consumption. Over more recent centuries, the growing of flaxseed has spread across Europe, Africa and now to North America. Yet, with all this glorious history, flaxseed is still a mysterious health food ingredient to most of us. Along with soy, it is just starting to gain recognition in the world of nutrition. Flaxseed is believed to improve cardiovascular health and digestion, inhibit tumor formation, decrease the symptoms of menopause, increase stamina, reduce the inflammation of arthritis and even produce silky smooth skin and shiny hair. And that's just for starters. Nutty and buttery in flavor, flaxseed contains a virtual powerhouse of nutrients. It's one of the richest sources of alpha-linolenic acid, one type of fatty acid in the omega-3 family, considered a superunsaturated fat or a "good fat." Omega-3 fatty acids, also found in salmon, leafy vegetables and nuts, help reduce the risk of heart disease by lowering elevated blood fat (serum triglycerides) and reducing blood pressure. Flaxseed is also an excellent source of insoluble and soluble fiber, which helps reduce cholesterol levels. In addition to the omega-3 fatty acids and added fiber, flaxseeds contain a phytoestrogen, a naturally occurring plant estrogen, called lignans. Lignans are touted as having many health-related benefits including prevention of bone loss, reduced risk of colon cancer and estrogen-related breast cancer, and diminished symptoms of menopause. Both flaxseeds and soybeans are two of the richest food sources for plant estrogens. Besides flaxseeds, flax oil is readily available in health food stores. Both the seeds and oil have benefits, but many prefer to use the seeds for their additional high fiber and lignan content. Flax seeds are found in health food stores, where it is often available in bulk, or in the natural foods sections of larger grocery stores. There are many varieties of flaxseed, but the most common are reddish-brown in color and slightly larger than sesame seeds in size. Flaxseed can be purchased whole, milled (ground) or as an ingredient in a variety of baked goods. Natural Ovens of Manitowoc blazed trails by using flaxseed in its long list of bread products. Paul Stitt, chairman of the board for Natural Ovens, is endearingly called the "father of flax" by his fellow biochemists and his wife and partner, Barbara Stitt, president of Natural Ovens. "Twenty-five years ago, I was looking for an omega-3 source and I turned to flax as the target of my research," shares Paul Stitt. "Flaxseed is one of the oldest seeds known to man. It has been used for 8,000 years of history as a source for sustaining energy." Today, the Stitts share a passion for this little seed. They have made it easy for their customers to get their daily dose of omega-3 by eating Natural Ovens breads, rolls, granola, cookies, bagels, muffins and pancake and waffle mix. They also recommend mixing their dietary supplement, Ultra Omega Balance, into one's morning OJ. Other companies have begun to jump on the bandwagon with flax products. A tour through your health food store will turn up many sources of ready-to-eat foods containing flaxseed. One of the newest products is a flax- and soy-based granola by Zoe Foods, called Flax and Soy Clusters. Zoe Foods was established by Tori Stuart, after her mom discovered a natural solution for managing her menopausal discomfort. "She began making her own granola from flaxseed, soy and other natural ingredients believed to help manage menopause," shares Stuart, president of Zoe Foods. "She found that eating her granola daily diminished the frequency and intensity of her hot flashes. From my mom's personal experience came the idea for Zoe Foods." Zoe Foods is soon to expand its product line by adding two flax and soy bars, chocolate and apple crisp, for flax and soy on the go. Clif Crunch Bars and Luna Bars are another convenient source for flax in a portable, hand-held bar that contains high fiber, protein and omega-3 fatty acids. But what if you want to add flaxseed to your own recipes? The nutty and pleasant taste of flaxseed is very easy and far less intimidating to work with than other health foods, such as soybean products. The only rule to remember is to grind the flax seeds before using them. Flax seeds need to be milled for their benefits to be absorbed by the body. The seeds can be milled or ground in a blender, food processor or a coffee grinder. Salton manufactures the Daily Dose Flax Seed Mill (Model #FX5, $29). It stores four ounces of whole flaxseed ready for milling and has an adjustment that allows the user to vary the grind from course to fine. If you are a frequent user of flaxseed, this is a dedicated and convenient way to process and enjoy it in its freshest form. Take it easy It is recommended to ease flax into your diet a little at a time. Because flax is very high in fiber (30g fiber for every 100g of dry seed), your body needs to adjust slowly. Start with a half of a tablespoon per serving and slowly increase. ** It is also important, according to Paul Stitt, to add zinc and vitamin B-6 to your diet along with flaxseed in order for the body to absorb its many benefits. Natural Ovens products are fortified with both, so the work is done for you. Check other products to see whether they are fortified, or make sure your daily vitamin supplement includes both. Once you've ground your flaxseed, the meal is easy to add to your favorite recipes. Add it to any number of recipe categories including baked goods, smoothies, casseroles, burgers and meatloaf. Recommended daily levels vary depending on which expert you consult. Moderation is certainly in order until more research has been done. Andrew Weil, physician and author of "Spontaneous Healing," for example, recommends consuming two tablespoons of ground flax daily to benefit the cardiovascular system. If you are taking medications, the Flax Council of Canada suggests you eat flax or flax products only with the specific approval of your physician. Want to Read More? Browse the following Web sites for more research on flaxseed: www.naturalovens.com and www.flaxcouncil.ca. Also, watch for the first consumer book on the subject entitled, "Flax Your Way to Better Health" by Jane Reinhardt-Martin (AdviceZone Publishing, $17.95). The book will be available this summer. ------- Try this morning beverage that's high in omega-3 fatty acids, potassium, vitamin A and C and fiber. High Fiber Smoothie 1 cup orange juice 1 cup unsweetened strawberries or raspberries, frozen 1 banana 1 to 2 tablespoons ground flaxseed Place all ingredients in blender in order listed. Cover and process on high (100% power) until smooth. Serve immediately. Makes 1 to 2 servings. ------ Leftover Oatmeal Flax Pancakes can be cooled on a wire rack, placed in a resealable plastic bag and refrigerated for a day or frozen for several weeks. Simply thaw and warm in the microwave oven. Oatmeal Flax Pancakes 1 cup quick-cooking or old-fashioned rolled oats 1 1/2 cups dry whole-wheat pancake mix 1/4 cup ground flaxseed 2 cups milk, soy or rice milk 1 egg or egg substitute equivalent 1/2 teaspoon vanilla extract In mixing bowl, combine all dry ingredients. Add milk, egg and vanilla and stir until all dry ingredients are moistened. Allow mixture to stand 15 minutes. Meanwhile, preheat lightly oiled griddle over medium heat. Pour pancakes using scant 1/4 cup for each. Turn when edges of pancakes begin to look dry and surface has bubbles. Cook until second side has browned. Serve warm with syrup, applesauce or apple butter. Makes about 14 pancakes. ------ If you like to prepare your own yeast breads, here's a hearty bread adapted from Chef Tom Ney, director of Prevention Magazine's Food Center. Heart-Healthy Flax Seed Bread 1 package (1/4 ounce) active dry yeast 2 tablespoons plus 1 1/4 cups warm water (110 to 115 F) 3 tablespoons honey 1 tablespoon canola oil 1/2 teaspoon salt 1 cup ground flaxseed 11/4 cups whole-wheat flour 1 3/4 cups bread flour In large bowl, dissolve yeast in 2 tablespoons of warm water. Set aside until bubbly, about 5 minutes. Mix in honey, oil, salt and remaining 11/4 cups warm water. Add ground flax, whole-wheat flour and 1 cup of bread flour. Mix well. Stir in enough of remaining bread flour to make a soft dough. Turn dough out onto lightly floured surface. Knead for 10 minutes, or until smooth and elastic. Shape into a loaf and place in 9-by-5-inch loaf pan that has been coated with non-stick spray. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Bake in 350-degree oven for 40 to 50 minutes, or until loaf is browned and sounds hollow when tapped. Remove from pan and cool on a wire rack. Makes 1 loaf (12 to 16 slices). ------ Here's a classic recipe that has been updated with the use of flax, whole-wheat flour and egg whites. It's a great way to slowly start to incorporate flaxseed into your diet. Busy-Day Flax and Bran Muffins 1/3 cup ground flaxseed 3/4 cup whole-wheat flour 1 1/2 cups unbleached flour 1 1/4 cups sugar 2 1/2 teaspoons baking soda 1 teaspoon salt 3 cups raisin bran cereal 2 cups low-fat buttermilk 1/4 cup canola oil 1/4 cup maple syrup 1 large egg 2 egg whites Preheat oven to 425 F. Coat muffin cups with canola cooking spray or use paper muffin cups to line pan. Combine flax, flours, sugar, baking soda and salt in large mixing bowl. Stir to mix well. Add cereal and stir again. Combine buttermilk, oil, maple syrup and eggs in medium bowl and blend well with fork or whisk. Pour into dry ingredients and beat just until blended. Spoon 1/4 cup batter into each muffin cup and bake until toothpick inserted in to center of muffin comes out clean, about 15 minutes. Remove from baking pan and cool muffins on wire rack. Serve warm, if desired. Batter can be prepared before baking and stored in airtight container in refrigerator. Bake as many muffins as desired and keep remaining batter for up to a week and bake as needed. Makes about 24 muffins. Mary Beth Jung, a native Wisconsinite, is a freelance home economist living in Connecticut. She also writes the Simply Entertaining feature in Sunday's Entree section. Appeared in the Milwaukee Journal Sentinel on March 7, 2001. --------------- MESSAGE bread-bakers.v101.n024.10 --------------- From: rls-1850@juno.com Subject: Whole-grain bread Date: Mon, 30 Apr 2001 18:57:56 -0500 Julianne Morrison asked recently for a very hearty whole-grain bread. There's a recipe for Vollkornen Bread in _Real Bread_ by Maggie Baylis and Coralie Castle (101 Productions, copyrights 1980, '89, and '93) that may answer, though the only grain berries it calls for are wheat. But if you want several whole grains, you might want to try this bread, from Uprisings_ by The Cooperative Whole Grain Educational Association (The Book Publishing Company, 1983, revised 1990). Seven Grain Bread Yields 2 loaves "This is an exciting loaf to bake, even for skilled bakers! It needs a little preparation that can be done a day ahead." Combine: 1/4 c. cooked rice (about 3 Tbl. raw) 1/3 c. cooked millet (about 2 Tbl. raw) 1/3 c. cooked barley (about 2 Tbl. raw) These grains can be cooked together in one pot. Sponge: 1 1/2 Tbl. yeast 2 c. warm water 3 c. hard w[hole] w[heat] flour 1 1/2 Tbl. molasses 1 Tbl. honey Mix and let rest 10 to 15 minutes. Then add: 1 1/2 Tbl. safflower [oil] 1 tsp. salt 2 Tbl. vinegar 1/2 c. rye flour 1/4 c. cornmeal Work in 3 c. hard w.w. flour. Knead until elastic, about 100 times. Finally add the cooked grains, cooled to at least room temperature. Knead till mixed in. Place in an oiled bowl. Cover with a damp cloth. Let rise to double. Divide in 2 and shape into loaves. Place in oiled bread pans. Let rise to double. Bake at 350 F for 45 minutes, or until done. Hope this is what you're looking for, Ms. Morrison, or at least a good point of departure. - Ron --------------- MESSAGE bread-bakers.v101.n024.11 --------------- From: "Michael Cendo" Subject: Flaxseed Date: Sat, 28 Apr 2001 22:11:22 -0400 Diane, I strongly suggest grinding the flaxseed into meal using the coffee grinder. If you grind the flaxseed, a much higher percentage will be digested and absorbed by the body, which is what you want since flaxseed contains those highly beneficial omega oils among other good things. I make flaxseed bread on a regular basis. Here is the recipe (found on bread recipe.com, but modified as follows) which will produce a healthy, moist, almost nutty kind of loaf. Great toasted with some apple butter...or all by itself untoasted. Whole Grain Flaxseed Bread (1 1/2 lb loaf) 1 1/4 cups water 1 1/2 Tbs canola oil 2 Tbs honey 1 1/2 tsp liquid lecithin 1 1/2 tsp salt 3 cups whole wheat flour 1/2 cup whole flaxseed - ground (measure it whole, then grind it) 2 Tbs gluten flour 3 Tbs dried milk 2 tsp active dry yeast Place all ingredients in bread machine. Select wheat cycle and start. If your machine has flexibility, then allow the bread to rise an extra 10 minutes by turning off the machine after the end of the last rise, then set to bake for 45 minutes on the light crust selection. --------------- MESSAGE bread-bakers.v101.n024.12 --------------- From: Dimity@aol.com Subject: Flax Seed Question Date: Tue, 1 May 2001 19:51:00 EDT I'd like to thank everybody who took the time to send me a message on how to deal with flax seed vs flax meal in Gabi's bread recipe. The consensus was to use a blender or a clean coffee grinder and to clean the appliance out well afterwards as the flax seeds have a strong flavor. Also, not to over process or I'd end up with paste. Thank-you once again for the help. Diane Dimity@aol.com --------------- MESSAGE bread-bakers.v101.n024.13 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Lame Date: Tue, 1 May 2001 21:32:40 -0400 In response to Erin's problem with blow-outs: The French razor tool (generally made by Matfer) is spelled lame and it rhymes with bomb. Happy baking, Carolyn --------------- MESSAGE bread-bakers.v101.n024.14 --------------- From: Frank.Yuhasz@pentairpump.com Subject: flax seeds/flax meal Date: Tue, 1 May 2001 21:37:51 -0400 For Diane, who asked about flax: Grinding flax seeds in a coffee grinder dedicated to seeds would be an excellent choice. Flax seeds go rancid very quickly when ground into meal, so that is likely why they are not often sold ground. Refrigerate the seeds and grind them right before using them. Clean the grinder often, to prevent rancidity. Flax is an excellent source of Omega-3 fatty acids, something you are likely to hear more about if you pay attention to health topics. If the seeds are used whole and not ground into meal, they are not digested at all, and their goodness is virtually completely wasted. Happy baking, Carolyn --------------- MESSAGE bread-bakers.v101.n024.15 --------------- From: Frank.Yuhasz@pentairpump.com Subject: bread storage Date: Tue, 1 May 2001 21:44:21 -0400 For Werner, who asked about bread storage: The bakery nearby that makes crusty sourdough and rye boules takes them off their open wire shelves and places them into plain brown paper bags when you purchase them. They stay in good shape, the crust still hard and the crumb moist for a couple of days. For many years, I have used glass cake domes (with their pedestals) for storage of baked goods - - - from yeast breads, rolls, muffins, quick breads, to the occasional cake. Not being completely airtight (as Tupperware would be when sealed), it seems to be more friendly to bread, and is certainly more aesthetic than many other options. A loaf of bread under glass is kitchen art! Happy baking! Carolyn --------------- MESSAGE bread-bakers.v101.n024.16 --------------- From: "Linda Grande" Subject: Roll recipe Date: Thu, 03 May 2001 11:11:56 -0500 This recipe that I found in one of the January digests sounds great, but I'm wondering if someone can give me the formula to cut this down to approximately half. (I've read somewhere that you don't always cut all the ingredients the same percentage.) It's too big for my bread machine. Anyway, I'd appreciate help with this if anyone knows how to do it. **************************** From: claire e Kranz Banasiak Subject: Rolls Date: Sat, 6 Jan 2001 11:32:24 -0500 Someone was asking about rolls. I don't know if these are close but every time I make these people rave. They are the best I have eaten. I got the recipe from Gourmet years ago. 2 T yeast 4 T warm water 1/4 cup sugar, plus a pinch for proofing 2 cups milk 1/3 cup unsalted butter (5 1/3 T) 2 tsp salt 5 to 6 cups flour Combine yeast, water and pinch of sugar. Let proof 10 minutes Warm 2 cups milk and butter (I do it in the microwave 1-2 min) so butter melts Mix yeast mixture, milk, sugar, salt and enough flour to make dough ( about 5 cups). Knead for 10 minutes, adding flour to make soft but not sticky dough. Put in lightly oiled bowl, cover and let rise 1 hour or until doubled. Punch down and form into rolls about 2" diameter. Put into 2- 8" buttered cake pans. Cover and let rise, 15-45 minutes. Lightly brush with milk before baking. Bake at 400 degrees 15-20 minutes or lightly browned Makes about 18 rolls. --------------- MESSAGE bread-bakers.v101.n024.17 --------------- From: Frances Feeter Subject: Pane Francese Date: Wed, 02 May 2001 13:52:02 +0000 Thanks to that person who posted Joe Ortiz' recipe for Pane Francese - I neglected to copy the name. It is such a success .... I've had bread withdrawal since moving from the Bay area to Hawaii. I've been making my own french bread using the dough cycle on the bread machine, but this one is so much better! My daughter actually lives about a mile from Gayle's Baker in Capitola, Ca (next door to Santa Cruz) - Gayle is Joe's wife, and it's a wonderful place not just to buy baked goods (superlative), but they also have deli food and a coffee bar with a place to sit down and eat. When our daughter entertains someone is usually assigned to bring a "white box" from Gayle's, as well as bread. Does anyone know the date of the Summer Loaf in Portland this summer? Sounds like a great event, and I may be in Oregon around that time. I enjoy the Digest - first time I've responded. I'm pushing 72, and have been baking bread for too many years : ). I was overwhelmed when I got my Zo bread machine - I stood looking at it, saying, "I can't believe it does the whole thing." I used to make 8 loaves at once, kneading and all. Now I mostly use the dough cycle and bake the loaves in the oven. I have found that I can use about any recipe in the machine - I just check the consistency after the first kneading, and adjust it accordingly. Frances Feeter Molokai, HI --------------- MESSAGE bread-bakers.v101.n024.18 --------------- From: Easyquilt1@aol.com Subject: Re: Bread box question Date: Sat, 5 May 2001 23:52:24 EDT Message bread-bakers.v101.n023.9 asks: << Does it matter what type they are, counter top or built in? >> I have a wooden bread box that I have turned into a file because the bread molds after 2 days. It doesn't matter what time of year or even whether it is wrapped or unwrapped bread. I gave up trying to keep the bread in it. I have heard that metal ones work better, but I have never looked into it. Anyone have one? CEV --------------- MESSAGE bread-bakers.v101.n024.19 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Pain d'Epices Date: Sun, 6 May 2001 16:03:36 -0400 (EDT) Pain d'Epices 3/4 cup honey 1/2 cup light brown sugar 3/4 cup water 2 cups all-purpose flour 1 large egg, beaten 1 large egg yolk 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground anise seeds 1 1/2 teaspoons allspice 1 1/2 teaspoons cinnamon 1 1/2 teaspoons nutmeg 1 1/2 teaspoons ginger 3/4 teaspoon cloves Preheat the oven to 350 F. Butter a 9 x 5-inch loaf pan, and set aside. In a saucepan, bring the honey, brown sugar, and water to a boil. Boil gently over medium heat, stirring once or twice, uncovered, for 5 minutes. Remove from heat and gradually sift in 1 cup of the flour, whisking steadily. Set aside. In a large mixing bowl, whisk the egg and the yolk until frothy. Sift the remaining cup of flour with the baking powder, baking soda, anise seeds, allspice, cinnamon, nutmeg, ginger, and cloves. Add the honey mixture to the eggs; then add the sifted ingredients. Mix just until blended, then pour the mixture into the loaf pan. Bake until the bread is firm to the touch and has begun to pull away from the sides of the loaf pan, about 45 minutes. Cool IN THE PAN on a wire rack. I made this yesterday. It's almost gone! It's from "Paris Boulangerie-Patisserie" by Linda Dannenberg. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v101.n024.20 --------------- From: LindaGrande99@aol.com Subject: French Bread Date: Sun, 29 Apr 2001 12:31:43 EDT This is a wonderful recipe I came across posted at Culinary.com. I have made these many times; preparing the dough in my bread machine then shaping into two baguettes. They truly are the best french breads I have ever made...the closest to a true french...and they LOOK smashing! French Bread Extraordinaire And it really is. 1 1/2 LB. LOAF ---------------------------- 1 1/4 c Water 3 1/2 c Unbleached whiteflour 1 1/2 t Salt 2 t Active dry yeast 1 LB. LOAF ------------------------------ 7/8 c Water 3 1/3 c Unbleached whiteflour 1 t Salt 2 t Active dry yeast 1. Place dough ingredients in bread pan, select DOUGH setting and press start. 2. When dough cycle ends the machine will beep. Set a timer and allow the dough to rise I more hour. Open the machine, punch down the dough, set the timer again and let dough rise another hour in the machine. Turn off bread machine, remove bread pan, and turnout dough onto a lightly floured countertop or cutting board. Form into a smooth, round ball then flatten it with your hands. 3. Place a clean kitchen towel (not terry cloth) in a round wicker basket that's at least twice the size of the dough. Dust the towel liberally with flour. Place the round dough in the center of the basket. Place basket in a warmer place and let dough rise, uncovered, about 45 minutes until double in size. 4. Gently turn dough out of basket upside down onto a greased baking sheet. With a knife held almost parallel to the loaf, carefully slash the top of the dough at a sharp angles in a # pattern. 5. Preheat oven to 450 F. Place a small pan on the floor or bottom shelf of the oven and carefully add at least 1 C. boiling water to the pan. Place dough in oven and bake for 20 minutes. Remove from oven and place on cake rack to cool 1 hour before slicing. To preserve the crisp crust, do not store in plastic wrap or bag. Bread can be loosely covered or left out for up to two days before it dries out completely. Note: Panasonic users: do not use the Crisp Dough cycle This method though time-consuming, produces an exceptional loaf of Frenchbread much like the ones baked in the boulangeries of Paris. The extra risings fully develop the bread's flavor. The finished loaf will have a crisp crust and very moist, chewy interior. My notes: Sometimes I substitute 1/4 C. Whole Wheat flour for 1/4 C. of the unbleached flour. Likewise, with Rye Flour. Sometimes I take out 1/2 C. unbleached and add both WW and Rye (1/4 C. each)... My normal method of baking the loaf is in a ClayCooker, but its only because I really like the crust that the soaked ClayCooker gives any French loaf. Sometimes I add a couple of tablespoons of sesame seeds to the dough as it is kneading (for flavor). Sometimes I use an egg wash, then seeds of some sort before I bake it. I also add 1 T. Gluten to the ingredients, but I am a gluten person!!! Lots you can do with this simple loaf. Posted by: Ursula Taylor Copyright 1999 The Culinary Connection All Rights Reserved --------------- END bread-bakers.v101.n024 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved