Date: Sun, 20 May 2001 23:59:59 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n026 -------------- 001 - "Dix, Tanya" Subject: mixing blade accident Date: Tue, 15 May 2001 10:12:00 -0700 Hi: I've accidentally thrown away my mixing blade for my Hitachi HB-B102 bread machine. Where can I find local merchants that sell the mixing blades? I went online to Hitachi and it costs 1/2 the blade price to ship it! My location is Portland, Oregon. --------------- MESSAGE bread-bakers.v101.n026.2 --------------- From: "The Milligan's" Subject: Bread Machine Sour Dough Bread Date: Sun, 20 May 2001 17:59:38 -0700 I have a very simple recipe for sour dough bread that will not rise. It is from the book, The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever by Madge Rosenberg. This recipe is perfect for me, as it has absolutely no sugar in it. In normal circumstances I realize that sugar assists the yeast to rise. However this recipe had no sugar. I assumed the recipe was balanced to take care of this problem. I am putting the water, sourdough starter, and the salt together and bring it up to 100 F. I then add the flour to the liquid, make a well in the flour and pour in the yeast. I then begin the bread cycle. Recipe: 1 1/2 tsp Yeast 1 tsp Salt 3 Cups Bread Flour 3/4 Cup Sourdough Starter 3/4 Cup Water I am really desperate to get this recipe to work because I cannot find a bread on the grocery shelves with zero sugar. Thanks for any help you can give me. Leana Milligan Res00iyn@gte.net --------------- MESSAGE bread-bakers.v101.n026.3 --------------- From: Epwerth15@aol.com Subject: Re: Digest bread-bakers.v101.n025 Date: Sun, 13 May 2001 11:59:59 EDT To refresh bread: My mother used to put bagel, or anything else with a good crust, in a brown paper bag with the end folded over & stapled, then sprinkled with water. That went into a 300 F oven for about 10 minutes...longer if frozen... Evie Werthmann --------------- MESSAGE bread-bakers.v101.n026.4 --------------- From: "Bev Carney" Subject: MK Mister Bread machine Date: Sun, 13 May 2001 11:57:53 -0500 Elizabeth Woods wanted instructions for the MK Mister Loaf 210. While I don't know if this is the correct address or not, perhaps it's worth a try. It was the only reference on the Bread Baker Forum machine list that had "MK" in the description. Good luck! Williams-Sonoma 800-858-3277 MK Overseas Ltd. 11221 Sister Ave. Fountain Valley, CA. 92708 714-434-1515 --------------- MESSAGE bread-bakers.v101.n026.5 --------------- From: "Patricia & James Fogler" Subject: ideas for rising/falling bread machine loaves Date: Sun, 13 May 2001 12:16:36 -0500 Hello, I have a question for bread machine bakers out there. We have a Breadman (I'm not sure that it matters much, but thought I'd mention that) and have been using it for a few years exclusively (we don't buy bread at the grocery store anymore). We've done pretty well with a few standard recipes over the past few years, but lately it seems that no matter what the recipe my husband tries (he uses the machine the most), if it's a made-from scratch recipe -- the loaf rises just a bit & no more & we end up with a wet stripe through the top of it. (The bottom 2/3 of the loaf is a decent, if not light texture, but the top 1/3 is mushy). I've bought a few bread machine mixes to see whether there was something wrong with the machine itself. But they work -- the loaves rise nicely & stay tall & have a good texture -- so it's something we're doing differently... We've tried going back to packaged yeast (I used to buy yeast in bulk from the health food store & store in a glass jar in the freezer) and that helped somewhat, but we're still getting short loaves. He's also been much more careful lately to use warm (but not hot) water/milk, etc. as opposed to milk straight from the frig. No difference. We've tested the yeast: it's fine... If anyone has any ideas as to what might cause loaves to start deflating, I would love to hear the theories. I know that without being in our kitchen as the bread is made it's hard to know what we're doing wrong, but I'd love some theories to play with. Thank, Patty jpfog@knology.net --------------- MESSAGE bread-bakers.v101.n026.6 --------------- From: Loiscon1@aol.com Subject: Re: Mister Loaf Date: Sun, 13 May 2001 16:04:32 EDT In bread-bakers v101.n025.6: << We were given a MK Mister Loaf 210 from a family member; We received no instructions / manual and are trying to contact the manufacturer - but, cannot determine who that is, or how to contact them - Any suggestions?? We've searched all over the web - and you are our only hope. >> The manufacturer is MKSeiko. They do not make bread machines anymore.Here is the last phone and address I have for them. MK Overseas USA 11221 Slater Ave. Fountain Valley, CA 92708 714-434-1515 714-434-6633 1-800-858-3277 service Lois Conway www.breadmachinemagic.com --------------- MESSAGE bread-bakers.v101.n026.7 --------------- From: Larronna@aol.com Subject: French Bread Extraordinaire Date: Sun, 13 May 2001 16:35:05 EDT Please note that this recipe is from The Bread Machine Magic Book of Helpful Hints by Lois Conway and Linda Rehberg. Too many times, recipes are posted without credit to the time and effort the authors put into developing and publishing their books. Ronna --------------- MESSAGE bread-bakers.v101.n026.8 --------------- From: "Linda Grande" Subject: Potato Rolls - a terrific recipe Date: Mon, 14 May 2001 16:17:40 -0500 Here's a terrific recipe I uncovered just the other day which had been posted on a recipe site: Potato Rolls Ingredients: 3/4 c water 1/2 c + 1 Tbsp milk 1 large egg 2 Tbsp butter 1/3 c potato flakes 2 Tbsp sugar 1 tsp salt 1 Tbsp dried onion flakes (optional) 2 3/4 c all-purpose flour 1/4 cup whole wheat flour 2 1/2 tsp yeast Instructions: Place all ingredients into bread machine. Program for dough and press start. At the end of the cycle, punch down the dough to rest and turn out onto a lightly floured board. Divide dough and allow to rest for five to 10 minutes. Divide each half of dough into 12 even pieces. Turn the ball of dough inside out and pinch the ends together on the bottom. This will give you a smooth ball. Place seam side down on ungreased cookie sheet. Allow to rise 30 - 40 minutes or until doubled. Bake in an oven preheated to 425 F for 15 to 18 minutes or until of desired brown-ness. I used a cornstarch glaze with poppy seeds. These looked lovely and were really delicious. --------------- MESSAGE bread-bakers.v101.n026.9 --------------- From: Judith Barnett Subject: Coarse bread texture Date: Mon, 14 May 2001 09:07:16 -0700 I am sure this topic has been covered before and maybe in the archives but I was not sure what to search for. My question is that I love making bread in my bread machine but I am never happy with the outcome. Is there anyway to get the texture more like store bought bread? Is this a function of the preservatives they use or just the ingredients? Does it make it softer if I add more oil and decrease the liquid? I am on my second breadmaker and it does not seem to have anything to do with the particular brand. The one bread that seems to be a little better is a bread made with rice (white, wild or brown) added as one of the ingredients. Any suggestions or recipes would be welcomed. Judith Judith Barnett pooh4jvn@catlover.com judy@snapshotsintime.com --------------- MESSAGE bread-bakers.v101.n026.10 --------------- From: "Linda Grande" Subject: bread-boxes Date: Mon, 14 May 2001 10:08:48 -0500 This is further to the bread-box issue. I have chosen to circumvent the bread-box altogether...somehow it seems such an 'old-fashioned' thing to do when one has a freezer that can practially stop bread products from aging. I have graduated to the point where I make nearly all my bread into dough, then shape into rolls or sometimes baguettes. The 'keeping' of them is just so much easier and more practical. I save what we don't use into zip-loc® bags and chuck them into the freezer. And I really don't miss having bread in slices...it is just as easy (even easier) to make sandwiches using rolls...easier to control portions, certainly. Try this methodology, if you will...I daresay you may find it will work for you too. --------------- MESSAGE bread-bakers.v101.n026.11 --------------- From: "Joe W.Elrod" Subject: Uneven loaves Date: Sun, 13 May 2001 19:56:10 -0500 Why do my loaves rise higher on one side of the pan and, generally, crack down this uneven side? They look ok when I put them to bake, but then will show the above characteristic when baking. I always do a couple of cuts to the tops, but this doesn't seem to make a difference. Any advice appreciated. Joe ------------------------------ Joe W. Elrod E-mail: jwarren@blueriver.net The leaves of memory seemed to make A mournful rustling in the dark. "The Fire of Drift-wood" --------------- MESSAGE bread-bakers.v101.n026.12 --------------- From: Anna Litchfield Subject: Bread and pizza in a wood burning oven Date: Tue, 15 May 2001 18:31:03 -0500 Hi - I am putting in a wood burning pizza oven outside, and I am interested in finding great recipes for pizza and bread, as well as if there are any modifications I need to know about when cooking these items if I use regular recipes. If you have any experience with these ovens I would appreciate your knowledge. I am a professional chef and am used to baking breads regularly, alas though in standard ovens. Thanks! --------------- MESSAGE bread-bakers.v101.n026.13 --------------- From: "Werner Gansz" Subject: Refreshing Bread Date: Tue, 8 May 2001 12:38:10 -0400 or Terry Vlossak, - re: refreshing bread, I freeze bread tightly wrapped in aluminum foil and placed in a plastic bag with other wrapped loaves. To refresh frozen bread, remove from plastic but leave loaf wrapped in foil, thaw in 350 F oven or toaster oven for 20 minutes (baguettes), 25 or more if thicker. The crust is usually fine but if it is a little soft, unwrap the foil, turn off the oven and leave the loaf in the oven for 2 minutes more. To refresh unfrozen bread, 5 minutes in a 350 F oven (turned off) will usually do it but the crust might get brittle and "crumbly". Werner --------------- MESSAGE bread-bakers.v101.n026.14 --------------- From: Reggie Dwork Subject: bread baking classes Date: Tue, 15 May 2001 23:47:40 -0700 Here are a couple of bread baking classes that might intrest some of you. The first one is in England and the second one is in Iowa. 2-DAY BREAD MATTERS FUNDAMENTAL 6/6/01 - 6/7/01 Locations: Melmerby, Penrith, Cumbria, England Focus: Baking-Pastry Sponsored by Bread Matters - Breadmaking Courses at The Village Bakery with Andrew Whitley http://cookforfun.shawguides.com/BreadMatters For more information: http://www.village-bakery.com/courses/dates.htm ********* SUMMER BREADS AND SOUPS 6/30/01 Locations: Keokuk, Iowa Focus: American Regional Soups created from fresh summer produce and innovative breads. Sponsored by Cooking with Liz Clark http://cookforfun.shawguides.com/CookingwithLizClark For more information: http://www.secc.cc.ia.us/contedu/Liz_Schedule.html *********** --------------- MESSAGE bread-bakers.v101.n026.15 --------------- From: "Linda Grande" Subject: Bread washes Date: Thu, 17 May 2001 10:16:21 -0500 Joan Mathew was kind enough to send me the following information in response to my post for advice on bread washes. I'd never seen this before and found it invaluable. Thank you, Joan. Bread Glazes ------------ Rich, Shiny Glaze ----------------- Brush undiluted evaporated milk twice on the bread, first before it is placed in the oven (or halfways through the baking) and again about 5 minutes before it is removed from the oven. It will finish to a nice russet color. Egg Glaze --------- Beat 1 egg yolk with 1 teaspoon of milk and brush on the bread just as indicated with the Rich, Shiny Glaze (above). This brown will be a bit more yellowish in color. Glaze for French or Italian loaves ---------------------------------- Cook together: 1-1/2 teaspoons cornstarch 1/2 teaspoon salt 1/2 c. water Cool before applying Leopard or Tiger Crust ---------------------- This should be made about 10 minutes prior to putting the loaves in the oven. Stir together: 1/2 t. dry yeast 1 t. sugar 2 T. warm water When it foams, stir in: 2 T. cornstarch or arrowroot 1 t. oil Stir this mixture well and brush thickly over the loaf when it is ready to be placed in the oven. Sweet Finish ------------ Combine: 1 c. confectioner's sugar 2 T. liquid (may be water, milk, white wine, or fruit juice) few drops of flavoring as desired Pour this mixture over the bread when it has partially cooled after being removed from the oven. NOTE: white wine makes the clearest glaze The URL is: http://www.geocities.com/Heartland/8098/text/brd0025.txt and Joan' s web-page is located at: http://www.geocities.com/Heartland/8098/recipes.html --------------- MESSAGE bread-bakers.v101.n026.16 --------------- From: Adele.Fulker@cornhill.co.uk Subject: RE: Asiago-Pepper Bread Date: Thu, 17 May 2001 10:05:37 +0100 Hi there could anybody help me with a receipe for a bread-maker to make Asiago-Pepper Bread it sounds wonderful could you also advise me what is meant by Asiago Cheese and also Minced Green Onion we might all speak English but the ocean between us has made a lot of difference to the translation. Thankyou Adele --------------- MESSAGE bread-bakers.v101.n026.17 --------------- From: Reggie Dwork Subject: interesting article Date: Sun, 20 May 2001 18:59:33 -0700 Here is an article that I found in the San Francisco Chronicle today .. Bread Revolution Bay Area bakers changed how we think about our daily bread Karola Saekel Sunday, May 20, 2001 ©2001 San Francisco Chronicle URL: http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2001/05/20/CM230884.DTL Learn Your Loaves Here are brief definitions of some of the most common artisan breads produced by Bay Area bakeries. Baguette. Long, narrow yeasted French bread loaf with a crisp crust and slightly chewy interior punctuated by many air holes. Made in sourdough and sweet versions (sweet - as in not sour), sometimes studded with a mixture of seeds; it's best eaten the day it's baked. Batarde. Similar to a baguette but with a larger circumference and lower percentage of crust vs. interior. Brioche. (Not pictured.) A light-textured yeasted French bread rich in eggs and milk with a soft crust, traditionally made in individual loaves roughly the size of muffins, with a fluted base and topknot ball of dough. It can also be made in large loaves generally weighing 12 to 16 ounces. Brioche dough is often used to encase savory fillings. Challah. Traditional yeasted Jewish egg bread similar in texture to brioche. The classic challah is braided, glazed with egg white and often sprinkled with sesame or poppy seeds. Ciabatta. A wide, rather flat yeasted Italian loaf so named because its shape supposedly resembles a slipper (ciabatta in Italian). It has a thin crust, dusted with flour, and an airy crumb. Focaccia. A relative of pizza, this flat Italian yeast bread usually incorporates olive oil, with more oil drizzled over its dimpled top. The bread is often topped with rosemary or other herbs, or sun-dried tomatoes. Focaccia has become a favorite for Mediterranean-style sandwiches. Levain. Made with natural fermentation, utilizing wild rather then commercial yeasts, pain au levain (its full name) comes in round or oval loaves with a rustic character - large, uneven holes and assertive grain flavor, partly due to small amounts of whole wheat or rye flours. Pain de mie. Virtually identical to a Pullman loaf, this yeasted bread often contains a small amount of sugar, butter and milk. It is baked in lidded pans, which result in perfectly square loaves with a dense crumb that can be sliced very thinly for dainty sandwiches or Melba toast. Panini. A sandwich roll of Italian-style yeasted bread. Panino means sandwich. Pugliese. Often incorporating olive oil, this rustic Italian loaf is similar to ciabatta, with large holes and good grain flavor. - K.S. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Bread was my single biggest disappointment when I first set foot in the United States some 50 years ago. Post-World War II Europeans saw America as the land of milk and honey. Well, there was nothing wrong with the milk and the honey, but the bread was another story. In my Midwestern college days, the choice was between white and so-called whole wheat (almost indistinguishable from white except for a less appetizing muddy color). Things improved when I eventually ended up in San Francisco. Here, at least, there was the alternative of sourdough French bread - crusty, chewable and with flavor and an aroma that said "bread" rather than "industrial byproduct." There wasn't much in the way of sandwich bread, though, except for the occasional neighborhood bakery that turned out an acceptable if undistinguished Pullman loaf. Then came the '70s: antiwar protests, Flower Power, Earth consciousness, food conspiracies and a turning away from anything produced by corporate America. A lot of people - especially those who had not yet reached the despicable age of 30 - started baking their own bread, with whole grains, molasses, honey and home-brewed starters. Most of it was awful. But those trial efforts paved the way. In the 1980s, it suddenly seemed like some wild yeast had descended on the Bay Area, giving rise to a bread revolution. Almost overnight, a bevy of bakers started crafting European-style loaves, and wonderful bread became an alternative to Wonderbread. Suddenly, the buzz among restaurantgoers and discriminating shoppers was all about bread. Baguette, until then a rather rarefied term, became as commonplace as doughnut. Batarde, panini, ciabatta, pain de mie, focaccia, brioche and pugliese established themselves in our bread baskets. There may be as many reasons quoted for this sea change in baking as there are practitioners of the craft (65 microbakeries in the Bay Area alone, according to industry sources, and that doesn't include in-store bakeries at such markets as Whole Foods and Andronico's). Steve Sullivan, co-founder of high-profile Acme Bread Co. in Berkeley, believes that consumers will always choose the best from what they are offered. In the dark ages of American bread, the mid-20th century, when mass-produced, packaged bread ruled the roost, Americans used bread for sopping up gravy and as a wrapper for equally mass-produced lunch meats, he says. The bread readily available was adequate for those purposes. With Californians in unprecedented numbers having traveled to Europe, where they feasted on traditional breads, the time was ripe for giving them similar choices on their home turf. Sullivan, who started as a bus boy at Chez Panisse in 1973, the same year he enrolled at UC Berkeley, eventually became the restaurant's baker and, in 1983, cofounded Acme, specializing in crisp-crusted baguettes and other European-style breads. His baking confrere, Glenn Mitchell, and Mitchell's wife, Cynthia, started Grace Baking Co. at Market Hall in Oakland's Rockridge district in 1987, right after the Wall Street Journal wrote that smart money would open a bakery now. The couple proved the venerable financial sheet correct. Grace, now operating from a huge state-of-the-art, highly mechanized facility in Richmond, has become the Bay Area market leader in terms of production and range of distribution. Alone among local artisanal bakeries, Grace has expanded to stores as far away as Alaska and Montana. To give far-flung customers freshly baked bread, Grace employs a prebake method in which not-quite-finished bread is pulled from the oven, frozen, shipped and then "baked off" at the point of sale. Mitchell insists that nothing is lost in the process. The breads are slow- risen - one of the techniques essential for the development of artisan breads' texture and flavor - and the initial baking actually produces an edible, if rather pale, loaf. In adopting this nontraditional technique, Grace is following another industry leader, Los Angeles' La Brea Bakery. That outfit's prebaked baguettes, available at Whole Foods markets here, actually won first place against local competition in a Chronicle Food section Taster's Choice test a few years ago. Other bakers, without criticizing Grace, won't go this route, preferring methods that hark back to hundreds of years of European and colonial American baking practices. Many of them let round loaves rise in baskets, as is traditional in France. One of the few nods to modern technology is a certain amount of climate control. Starters are often kept in refrigerators, and measures are taken to counteract huge swings in temperature and humidity, which can wreak havoc on yeast doughs, with dry air the worst enemy. "Every night at 3 a.m. we check the National Weather Service," says Mike Rose of Semifreddi's. Adjustments are made to pamper the dough which, as Rose points out, is a living thing until it's slid into the oven. Semifreddi's is a family affair. Tom Frainier, a refugee from the corporate world, owns the company, with his sister Barbara and her husband, Michael Rose. Together the threesome has taken the bakery from its 1984 beginnings in a barely 500-square-foot storefront in Kensington to its current nearly 20,000-square-foot plant in Emeryville. Except for size, little has changed. "We have no investors," says Frainier, "so we can do things on our terms." Those terms embrace old-fashioned, largely manual production methods and a business philosophy that includes profit sharing and cash bonuses for employees. The owners take a purist approach to bread making, using just flour, water, yeast and salt, except in a few special items like challah. "We don't put things like cheese in our bread," says Frainier, in keeping with his opinion that bread should complement food, not be the whole show. Frainier and Rose credit pioneers in other food-related enterprises with reawakening consumers' appreciation of all sorts of honest, real food, including bread - people like Robert Mondavi (wine), Alfred Peet (coffee) and Fritz Maytag (beer). When pressed, they will name Acme as their closest competitor (the companies both operate in the $7 million to $8 million annual range), but it's a respectful and friendly competition, they say. The mutual respect among these bakers is particularly noteworthy since this is what Semifreddi's Rose calls the most competitive food area in the world. Then again, there are many connections among these bakers. Semifreddi's was founded in 1983 by Eric and Carol Sartenaer (now owners of Phoenix Pastificio pasta shop and cafe in Berkeley). They had worked at Berkeley's Cheese Board collective, one of the pioneers of the artisan bread movement. The Sartenaers sold Semifreddi's in 1987 to two employees, one of whom was Barbara Frainier Rose. Grace Baking was the proving ground for the Ponsford siblings, Craig and Elizabeth, who went on to open Sonoma's acclaimed Artisan Bakers in '92. The Ponsfords have a strong French orientation, bringing in consulting bakers from France every so often. (In a nice twist, Craig and his breads won the World Cup of Baking competition in Paris in 1996 and he coached the gold medal-winning U.S. team in '99.) Elizabeth Ponsford finds no surprise in the fact that artisan breads thrive in Northern California. Californians, she says, are the most educated in the country when it comes to eating. "They are used to the highest quality food across the board." Which means that they think locally baked fresh batarde, pugliese, baguettes and ciabatta are the greatest thing, well, since sliced bread. Karola Saekel is a staff writer in the Chronicle food department. (c)2001 San Francisco Chronicle --------------- MESSAGE bread-bakers.v101.n026.18 --------------- From: Reggie Dwork Subject: Summer Loaf Date: Sun, 20 May 2001 19:32:02 -0700 Is Summer Loaf going to happen again this summer in Portland, OR?? If so, does anyone know when, who might be there and what the talks might be about?? Reggie --------------- END bread-bakers.v101.n026 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved