Date: Sat, 26 May 2001 01:01:34 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n027 -------------- 001 - ehgf@mindspring.com - Granite Countertops and Pre-Baked Bread 002 - "Peter and Susan Reinhart - Thanks to all recipe testers 003 - Corinaesq@aol.com - Refreshing bread and my new bread machine 004 - "Greg Reseck" Subject: Thanks to all recipe testers Date: Wed, 23 May 2001 09:14:50 -0400 Dear All, Just want to give you an update and a general round of thanks to everyone from the list who helped test recipes for my upcoming book. The title has officially been changed to, "The Bread Baker's Apprentice" (Ten Speed Press). The working title had been, "Deconstructing Bread" but we wisely chose the new title and the book is scheduled to be available by November. Yesterday we finished the last of the instructional photos and the book should have well over 100 color photos. It's been a long process, complicated by me injuring my leg (torn muscle and tendon) playing softball two days before we were scheduled to begin the photography, but somehow we pulled it off (I'm off the crutches and on the road to full recovery, no surgery needed thankfully, but my baseball career is now officially over!). I had promised and hoped to send out a second round of recipes for testing but then got totally overwhelmed with the final editing and corrections so, for those waiting for the next recipe, please forgive me--going over the manuscript again and again was gruelling. I incorporated all of the corroborated recipe adjustments, reported by the over 100 participants (every recipe had at least 2 or 3 testers), and want you all to know what a fabulous contribution you made to the final manuscript. I will list you all in the acknowledgements. This list has been the best possible resource, thank you Reggie and Jeff for creating it; where else could I have found over 100 bread fanatics willing to test some rather challenging formulas and then fill out a lengthy questionaire? I hope other authors realize what a gold mine of talent and experience exists in this group and invite you to help with their books. Again, thank you to all the testers, including those who gave me some great editorial advice as well, and I hope you enjoy the final fruits of our collective effort. Ten Speed Press is pulling out all the stops and committing a lot of resources to make this a special book, and I couldn't have pulled it off without your help. In Gratitude, Peter Reinhart --------------- MESSAGE bread-bakers.v101.n027.3 --------------- From: Corinaesq@aol.com Subject: Refreshing bread and my new bread machine Date: Tue, 22 May 2001 10:06:18 EDT Hello all! It's been a while since I've posted anything, but I always thoroughly enjoy the list every week. First, in reading recent postings regarding ways to refresh bread, I was reminded of something I recently read in my Rival Crockpot Cooking cookbook that dealt with reviving stale potato chips and crackers. Use your crockpot instead of one of those expensive crispers you see in catalogs and on the net. Place them in the crockpot but DO NOT cover. Heat on the Low setting for 2 to 4 hours, and you have crisp, warm crackers or chips (not to mention a wonderful smelling kitchen!). The next thing I want to share is information about my new breadmachine. I recently did a search on the Web for a breadmachine that had a longer-than-12-hour delay timer, could produce quick breads and cakes, had a quick-bake cycle, and made a traditionally shaped horizontal loaf, as a reasonable price. Not too much to ask, right? Well, I found something beyond my wildest dreams, and while I haven't tried all the bells and whistles, I am enormously pleased with my find. I purchased a Breadman Pro Artisan Baker, which is manufactured by Salton, from Bluelight.com for $120! And shipping was free! And if I didn't like it, I could return it to my local Kmart and not have to pay a cent for postage! However, I have no intention on returning it. Among the features listed above, look what else this fantastic machine can do: 59-minute, super rapid start-to-finish bread. Patented steam system for crispy crusts - plus unique patent pending commercial style rack oven Bake 6 bagels, 3 mini baguettes, 6 dinner rolls - IN THE MACHINE! 1-, 1-1/2-lb. and 2-lb. loaf 18-hour delay bake Patented fully random pause function INSTANT RECALL 60 minute power failure back-up Fruit and nut "add-in" beeper Removable lid for easy cleaning Extra large see-through window Rapid whole wheat program Bake only with variable temperature control !!!!! Cake and jam programs Pizza and pasta dough programs Bake-only bagel program !!!! Bake-only french program !!!! Let me just say that I have absolutely no connection with Kmart, Bluelight.com, or Salton -- I am just a very happy consumer of this product. I have not tested every aspect of this machine, but I can't wait to try the steam system. The only unfortunate thing about this machine is that I think you can only use the steam system with the baking rack, which is included, for the bagels and rolls. However, even without using the steam system, the French bread is wonderfully crusty outside, chewy and moist inside. And unlike some of the other breadmakers I've had, the French bread rises so high as a 1-1/2 lb. loaf that I don't dare a 2-lb loaf! If any of you is in the market for a new machine, try this one out, and let me know if you try the steam system on the rolls. I'm going to try to make traditional German "lauge weckle" or pretzel rolls soon. I can't wait! Corina Gaffney --------------- MESSAGE bread-bakers.v101.n027.4 --------------- From: "Greg Reseck" Subject: Bread texture Date: Mon, 21 May 2001 21:04:39 -0700 I make whole grain breads in my Breadman Ultimate nearly every day. For a nice, soft texture in my bread I replace 1 tablespoon of oil with 1 tablespoon of lecithin (for 3 cups of flour). It makes a big difference in dinner rolls and sweet rolls, too. Lecithin is a natural dough enhancer derived from soybeans. It produces a softer loaf, extends shelf life, and improves rising. Lecithin is available at natural food stores; the liquid form is most common. Some stores also carry the granular form, including King Arthur Flour (BakersCatalogue.com). Heather Reseck, R.D. Carnation, WA --------------- MESSAGE bread-bakers.v101.n027.5 --------------- From: Reggie Dwork Subject: Grissini Date: Fri, 25 May 2001 16:20:38 -0700 Here is a recipe to use as appetizers for a party ... * Exported from MasterCook * Grissini Recipe By : Tavolo Healthy Kitchen Serving Size : 80 Preparation Time :2:25 Categories : Appetizers Bread-Bakers Mailing List Breads Eat-Lf Mailing List Ethnic Fatfree Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Olive Oil 2 Onion 1 1/4 C Warm Water 1/4 Oz Active Dry Yeast 1 Tbsp Granulated Sugar 1 1/2 Tsp Salt 4 C All-Purpose Flour 1 Lg Egg The breadsticks on the table at your favorite Italian restaurant are called grissini. You can buy packaged grissini at Italian specialty shops, but they are far better when homemade. These are onion-flavored. 1. Heat oil in a large skillet over low heat. Add onions and cook, stirring, until deep golden, 10 to 15 minutes. Set aside to cool. 2. Put warm water in a large bowl. Sprinkle yeast on top and let stand for 5 minutes. Add sugar and salt. Gradually stir in three-fourths of the flour and stir until the mixture forms a dough. Turn out onto a floured work surface and knead for 10 minutes, adding flour as necessary, until the dough is soft, silky and no longer sticky. (Alternatively, to make dough in a food processor, dissolve yeast in warm water. Combine 3 cups flour, sugar and salt in the food processor. With the motor running, gradually pour the yeast mixture through the feed tube. Add additional flour as necessary to make a dough that forms a ball, then process for 40 to 60 seconds to knead. Turn out onto a floured work surface.) 3. Knead in the reserved onions, adding additional flour as needed. Place the dough into a lightly oiled medium-sized bowl, cover with plastic wrap and let rise until doubled in bulk, 45 minutes to 1 hour 4. Set oven racks in upper and middle positions; preheat to 375 degrees F (190 degrees C). Lightly oil 2 baking sheets or spray with nonstick cooking spray and dust with flour. 5. Punch down the dough and turn out onto a well floured surface. Pat into a rectangle about 8 by 15 inches. Cut the rectangle in half lengthwise, then cut each rectangle crosswise into about twenty 3/4-inch-wide strips. Roll each strip into an 8-inch-long "snake" and cut in half; you will have about eighty 4-inch lengths [per recipe yieldin 80 grissini]. Place on the prepared baking sheets. Let rest for 15 minutes, covered with towels. 6. In a small bowl, lightly whisk the egg white with 1 tablespoon water [per recipe yielding 80 grissini]. Brush the tops of the breadsticks with the egg-white mixture. 7. Bake 2 sheets at a time, reversing pans midway, for 30 to 40 minutes, or until deep golden and crisp. If your breadsticks will not fit on 2 baking sheets, you can bake them in batches. (Store cooled breadsticks in a tightly covered container for up to 4 days or freeze for up to 3 months. Re-crisp for 5 minutes at 350 degrees F/175 degrees C.) Calories 20; Cholesterol 0 mg; Protein 62 g; Sodium 44.54 mg; Carbs 4.03 g; Total Fat .23 g - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v101.n027 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved