Date: Sun, 2 Sep 2001 03:00:35 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n042 -------------- 001 - "Bruce S. Haug" Subject: RE:Sam's Yeast Date: Fri, 24 Aug 2001 01:31:30 -0500 Been using it for years, never use their flour. The Happy Campers Bruce & Dyanne Haug Bhaug@pclink.com Dyanne@pclink.com http://www.PCLink.com/bhaug --------------- MESSAGE bread-bakers.v101.n042.2 --------------- From: Jack Elliott Subject: Whear Free Bread Date: Fri, 31 Aug 2001 12:28:22 -0400 A friend just recently discovered her 10 year old son is allergic to no less than 37 foods we all eat. One food is wheat. Does anyone have recipes for "high rising" non wheat thus non gluten breads they will share. This kid does love his peanut butter & jelly sandwiches. and I'd like to help. All responses are appreciated. Jack in VA. --------------- MESSAGE bread-bakers.v101.n042.3 --------------- From: William Bowers Subject: Re: bread-bakers.v101.n041.2 Date: Mon, 27 Aug 2001 12:05:41 -0700 I can assure you that the chemistry cited is correct and that there is no harm in chemically bleached flour. I do not know of any scientifically valid arguments against the use of chemically bleached flour. Flour so treated, may in fact be freer of microorganisms because of the treatment. Some believe that the taste of bakery items prepared from chemically bleached flour is somehow diminished compared with naturally (e.g., air oxidized) bleached flour. However, I believe it is just a chemical phobia. Far as I am concerned I cannot taste the difference. Certainly, most commercial bakery products are made with bleached flour. There are simply many who, ignorant of the role that chemistry plays in our lives, eschew food items deliberately modified chemically. --------------- MESSAGE bread-bakers.v101.n042.4 --------------- From: Martha Stevens Subject: more on vital wheat gluten and wheat gluten flour Date: Mon, 27 Aug 2001 11:36:02 -0400 In response to Betty Hodge, who wrote Will someone please explain to me the difference in vital wheat gluten and wheat gluten flour. ... From Beth Hensperger's book, The Bread Lover's Bread Machine Cookbook: "Vital wheat gluten - also known as just plain gluten - is made by washing the starch from the endosperm in wheat, leaving pure plant protein that is dried, ground, and marketed as a powdered extract. It is not a flour." She describes wheat gluten flour as a mixture of vital wheat gluten and white flour - in a 25-to-75 proportion - and emphasizes that vital wheat gluten and wheat gluten flour are not interchangeable. Vital wheat gluten is the concentrated form. Hope this helps. Martha --------------- MESSAGE bread-bakers.v101.n042.5 --------------- From: fred smith Subject: Re: Digest bread-bakers.v101.n041 Date: Sun, 26 Aug 2001 16:35:11 -0400 I've been using yeast purchased in bulk (2 lb vacuum-packed bags) for over two decades and almost never have any go bad. Here's how I store and use it: I keep three (3) jars in my refrigerator, one is a wide-mouth quart mason jar (any quart jar with a tight-fitting, gasketed lid will do) a 12-oz mason jar and one of those little four ounce brown jars that yeast can be purchased in in the store. (probably the small jar and one big one will do, but I find a 2 lb bag of yeast won't fit into just the quart jar and the 4 oz jar). Keep all yeast in these jars, tightly sealed and in the refrigerator at all times. Whenever using yeast always take it from the smallest jar, never the big ones. Open the small jar only for the few seconds required to get the yeast out then immediately close it (tightly) and return to the refrigerator. Open the 12 oz jar only when the 4 oz jar is empty, refill the 4 oz jar and tightly seal both immediately and refrigerate. Open the quart jar only when both smaller jars are empty. Again, don't leave 'em unsealed or un-refrigerated any longer than necessary. Doing this means the yeast in the quart jar is only exposed to air two or three times before it finally finds its way into the 4 oz jar, from which you work when baking. I purchased one of these bags for a neighbor, an occasional baker, a few years ago and suggested she do some similar procedure with it. I learned some months later that she hadn't done it, that the yeast had died from being opened and exposed to air too many times. So, I take it that my procedure works. You can certianly freeze it if you wish, but by limiting the exposure to warm air I've demonstrated that it isn't strictly necessary. Fred -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- --------------- MESSAGE bread-bakers.v101.n042.6 --------------- From: "Joyce Schaeffer" Subject: Fw: Digest bread-bakers.v101.n041 Date: Sun, 26 Aug 2001 10:21:15 -0500 I usually reduce the breadflour by 1/4 cup and add a 1/4 cup gluten flour which I get in a bulk food store. A bulk food store is a good place to by small quantities of different flours to experiment with. Joyce Scheaffer jbschaeffer@home.com --------------- MESSAGE bread-bakers.v101.n042.7 --------------- From: "Sonia Martinez" Subject: Bread Baking Tip Date: Sun, 26 Aug 2001 09:08:24 -1000 I'm not sure if other bread nmachine users are doing this, but my brother-in-law came up with this idea and my sister and I have been doing it for years. About once a week or so, I fill 10-12 plastic ziplock baggies with all the dry ingredients (except yeast) for whatever recipe I want- I mark the packages accordingly. You can even add the butter amount called for in the recipe to the dry ingredient mix. The yeast is pre-measured and stored in one of the little photo film round cases (I prefer to store them in the clear ones and not the black ones) and drop the film case into the ziplock baggie. I store all my baggies in the bottom drawer of my refrigerator. When I'm ready to bake, I take out a bag and let it sit to room temperature. Add the liquid amount needed to the machine and then dump everything in, making a little well for the yeast. It works for us! Sonia in Hawaii --------------- MESSAGE bread-bakers.v101.n042.8 --------------- From: Donald L Thacker Subject: RE: KA Flour and Bi-Lo Date: Tue, 21 Aug 2001 17:29:17 -0700 I recently discovered that Bi-Lo in southeast Charlotte carries the four kinds of KA flour including the bread flour which I dearly love and couldn't persuade my local Harris-Teeter to stock. I wish we could spread the word about Bi-Lo because I told the manager that many bread bakers swear by the product and would seek out his store if they knew it was available. Please help me spread the word. He said he had fought corporate to continue carrying it. So patronize your local Bi-Lo and help them keep it on the shelf. --------------- MESSAGE bread-bakers.v101.n042.9 --------------- From: Pat Robb Subject: Boston brown bread. Date: Tue, 28 Aug 2001 12:17:01 -0700 Does anyone know of a pan that can be used for Boston brown bread, steamed or baked, that is the size of a 1 lb. coffee can. My ancient cans seem to have disappeared. I considered buying 2 cans of coffee (which I wouldn't use) for replacement cans and discovered that they are only 11.5 oz. The King Arthur catalog has a glass pan, which is quite pricey, and I'm not sure I want glass in any event. Want I want is a metallic 16 oz cylinder. If anyone knows where such a pan could be found, I would be mose grateful. Pat --------------- MESSAGE bread-bakers.v101.n042.10 --------------- From: "Dick Smith" Subject: Date: Tue, 28 Aug 2001 21:32:09 -0400 In response to Bob the Tarhell Baker, Here in Fletcher NC and South Asheville, the H-T store has carried KAF for a couple of years. The big breakthrough around here was Ingles carrying some of the KA flours at a much better price than H-T. Dick Smith Fletcher, NC --------------- MESSAGE bread-bakers.v101.n042.11 --------------- From: Reggie Dwork Subject: New service from King Arthur Flour Date: Fri, 31 Aug 2001 18:02:14 -0500 (CDT) Dear Baking Friend, We're happy to announce that bakingcircle.com, our brand new message board service, is now online. Are you looking for a long-lost recipe? Need advice on a baking challenge? Or do you simply want to communicate with your fellow bakers all over the country? http://www.bakingcircle.com/msgboard/ Happy Baking - P.J. Hamel, editor The Baker's Catalogue(R) Copyright 2001, The King Arthur Flour Company, Inc http://www.kingarthurflour.com --------------- MESSAGE bread-bakers.v101.n042.12 --------------- From: Epwerth15@aol.com Subject: Real New York Style Bagel Date: Mon, 27 Aug 2001 21:55:22 EDT After moving out to California, I really missed the crusty, chewy bagels that I used to get back east. Fine Cooking Magazine published this recipe a few months ago, and it's the only one that I've ever tried that comes out the way I want. The recipe is quite detailed, but it's much easier to make than it looks... Evie Werthmann CLASSIC WATER BAGEL For the sponge: 4 c (18 oz) unbleached high-gluten flour (or bread flour) 1 tsp instant or quick-rise yeast 2 1/2 c lukewarm water (about 70 degrees) For the Bagel dough: 1/2 tsp instant or quick-rise yeast About 4 c unbleached high-gluten flour (or bread flour): more if needed 1 to 1 1/2 tbl salt (I use 1 1/2 tbl table salt. Use 1 tbl if using Kosher salt) 2 tsp malt powser or 1 tbl malt syrup, honey or brown sugar For shaping, boiling & baking: Vegetable oil spray 1 tbl baking soda cornmeal or semolina flour Sesame seeds, poppy seeds, kosher salt, finely chopped onions tossed in a little oil, or rehydrated dried minced garlic for topping if desired. To make the sponge: In a 4 qt. bowl, mix the flour and 1 tsp yeast. Add the water, stirring only until it forms a smooth, sticky dough (it should be thick but batter-like). Cover with plastic wrap and leave at room temp. until the misture is very foamy and bubbly, 1 to 2 hours. It should swell to nearly double in size and collapse when the bowl is tapped on the counter. To make the dough: In a stand mixer bowl stir together the sponge and the 1/2 tsp yeast. In another bowl, (I use a plastic bag....saves washing),mix together 3 c of the flour with the salt. Add it to the sponge along with the malt, honey, or sugar. Using a dough hook, mix on the lowest speed, slowly working in the remaining flour until the dough is stiff, dry, and almost satiny; you may need extra flour or have some leftover. Keep keading on low until the dough is very stiff and firm but still pliable, satiny and smooth, about 6 min. If the machine starts to struggle, remove the dough and finish kneading by hand. The dough should no longer feel tacky. To check the dough, pinch off a small piece and gently stretch it while turning it. It should form a thin, translucent membrane (some people call this the condom test). If it rips, the dough hasn't been kneaded enough or else it's too dry and needs a few drops of water. Divide the dough into 12 pieces, each weighing about 4 1/2 oz. Wipe the work surface with a damp towel to remove any flour dust. Shape each piece into a smooth ball by pulling the dough down and around to one point on the bottom and then pinching the bottom closed. Cover with a damp towel and let rest for 20 min so the gluten relaxes. To shape, boil and bake the bagels: Line two baking sheets with parchment and spray the paper with vegetable oil. To shape the bagels, poke a hole in the center of one ball of dough with your thumb, then gently rotate the dough around both thumbs, slightly squeezing and stretching the dough as you turn until the hole has enlarged to 1 1/2 to 2 inches. The dough ring should be an even thickness all around. Repeat with rest of dough balls. Set the shaped bagels on the prepared pans so they're 2 inches apart. Mist them very lightly with vegetable and over the pans with plastic wrap. Let them sit at room temp. until they swell slightly, by about 15 to 20%. After 15 min. try the "float test". For the float test, fill a bowl with cold water. Drop one bagel in the water. If it floats within 10 seconds, the bagel are ready for the overnight rise. Pat the tester dry and return it to the pan. (If is doesn't float within 10 seconds, shake or pat it dry, return it to the pan and test it again every 10 min. until it floats). Refrigerate the pans, still covered, for at least 8 hours, or up to 2 days. When you're ready to bake the bagels, heat the oven to 500 F. Bring a large pot of water toa boil (the wider the pot, the better), and add the baking soda. Have a slotted spoon or skimmer ready. Remove one pan of bagels from the fridge. Slide the parchment, along with the dough, onto the counter. Line the pan with a clean sheet of parchment, mist with vegetable oil, and sprinkle with cornmeal or semolina flour. Gently drop the bagels into the water (it doesn't matter which side goes in first), boiling only as many as will comfortably fit; they should float within 10 seconds, if not immediately. Boil for 2 min, flip them over and boil for another 2 min. As they finish cooking, lift them out with the skimmer and set them on the baking sheet with the cornmeal or semolina, top side up. If you're sprinkling a topping on them, do so now. When the bagels on the first pan are boiled and topped, bake for 10 min., rotate the pan for even browning, and continue baking until golden brown on top and bottom and very firm, about another 5 min. Remove from the oven and transfer the bagels to a cooling rack. Meanwhile, repeat with the second pan. ENJOY!!!! --------------- END bread-bakers.v101.n042 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved