Date: Sun, 23 Sep 2001 01:00:48 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n045 -------------- 001 - "herblady" - Turks Head 010 - Jack Elliott Subject: Mixers Date: Sun, 16 Sep 2001 06:21:58 -0700 Now I'm strictly a bread machine user, BUT... My husband owns a small appliance repair shop and has found that newer models aren't always made like they used to be. ie. just because you have a 25yr old Kenwood, KA, Sunbeam, etca. doesn't mean that the new one will last as long or be as efficient. You need to talk to someone who has a NEW model. New products come with plastic gears, etc. that tend to break. Some are good, so you must do more research on the newer ones. gramma/ruth --------------- MESSAGE bread-bakers.v101.n045.2 --------------- From: "Steven and Gretchen Dinin" Subject: Milling Flour Date: Sun, 16 Sep 2001 09:37:30 -0400 Dear Charlie and Lori I have used a coffee grinder for milling flour for several years and it works just fine for our family of two. Actually, the coffee grinder has a larger capacity than some milling machines. I use a Braun and bought it just for the flour and it can not be used for anything else. --------------- MESSAGE bread-bakers.v101.n045.3 --------------- From: Lloyd Subject: Re: Digest bread-bakers.v101.n044 Date: Sun, 16 Sep 2001 09:12:52 -0500 Hi Vicki, You might try 1-800-733-6270. I broke a piece on my V-20 and the only problem I had at that number was they wouldn't let me pay for the part. Lloyd ~~~~~~~~~~~~~~ >I have a five year old Zojirushi model #BBCC-S15A that I love. The belt >that drives the paddle is worn out and slipping. Would anyone know where I >can find a replacement belt? > >Thanks, >Vicki --------------- MESSAGE bread-bakers.v101.n045.4 --------------- From: "Carlton" Subject: wheat kernels Date: Sun, 16 Sep 2001 10:21:38 -0700 I just responded to a query from Charlie and Lori requesting information on wheat kernels and decided that others may be interested in this information. For the past ten years I have been using "Prairie Gold hard white spring wheat" produced by the Folkvord family in Three Forks, MT. - www.wheatmontana.com. 406-285-3614. It has a protein content of 17.3. White wheat is called "sweet wheat" because the bran does not have that bitter taste found in hard red wheat. Also your bread will be lighter in color than that made from red wheat which often is more acceptable to the younger generation. If you are interested I am sure that they will tell you where you can find their product in your vacinity. Good baking!! Dick Carlton, Brookings, OR --------------- MESSAGE bread-bakers.v101.n045.5 --------------- From: Thomas Sawyer Subject: Big mixers:Bosch Date: Sun, 16 Sep 2001 12:47:05 -0500 Just wanted to say that although I still use my ABM on the dough cycle only when I want just 1 loaf of bread, I recently invested in the Bosch Concept mixer(700 watt), as my Kitchen Aid motor (350 watt), burned up, (and my large Cuisinart died from too much use). I wanted to be able to make 4 to 6 loaves of bread, or just 2 or 3 loaves, without straining the motor. The Bosch has so many wonderful accessories besides being so well engineered to last. I bought the ice cream maker(fantastic!), the berry press with the meat grinder, which will de-seed raspberries or blackberries in 5 minutes or process tomatoes, etc. quickly for canning. The blender that comes with the mixer is so powerful that it grates frozen parmesan chunks of cheese--it's the best blender ever! I am only sorry I didn't invest in one 25 years ago! --------------- MESSAGE bread-bakers.v101.n045.6 --------------- From: "John E. Johns" Subject: Zoji problem Date: Sun, 16 Sep 2001 13:57:55 +0000 Hi all, For Vicki with a slipping belt, there is a toll-free number to call Zojirushi: 1-800-733-6270. I will need to call it myself. I have a three year old model BBCC-Q20 (vertical loaf) which has taken to making a loud thumping noise when kneading. The pan in in correctly and the blade is firmly on the shaft. Has anyone experienced this problem and found a solution? TIA. John --------------- MESSAGE bread-bakers.v101.n045.7 --------------- From: "Chris Dalrymple" Subject: Fw: Sweet Rolls Date: Sun, 16 Sep 2001 13:58:23 -0500 Hi, Susan--The following is a helpful response that was privately e-mailed to me: >> I bake my huge dense cinnamon rolls at 350 for thirty minutes and >> test--my customers like the somewhat soft mushy texture of the >> middles, but they are not doughy by any means. I have covered with >> foil also. good luck! > I would be interested also to see what people have to say about the rolls > inside the pan not cooking as quickly as the ones on the outside. I also > have the same problem and the ones on the outside always get way too > brown. Susan --------------- MESSAGE bread-bakers.v101.n045.8 --------------- From: Mike Subject: Mixed up on mixers? Date: Sun, 16 Sep 2001 07:36:37 -0700 (PDT) Hello to all the bakers out there. I read about the mixer dilema all the time and from the experience of owning and using all three popular brands (Kitchenaid, Kenwood and Magic Mill DLX) I would like to share my thoughts. First of all the way I rate these machines are Magic Mill is number one hands down. Next the Kenwood and then Kitchenaid. I see and hear of more KA's burning out than any other mixer. Yes you see them on the cooking shows almost exclusively (they probably get them for free to use so they aren't going to be choosey) I lost a 4qt and replaced it with the 5qt and had the same thing happened.....the motor went ka-poot! I then purchased a 7qt Kenwood that I have put through the ringer and it has held up beautifully. It seems the only thing KA has is a name. Their mixers aren't as good as they used to be. If your looking for orbital type mixer buy a Hobart. It comes in a 5qt model but be prepared to pay around TWO THOUSAND DOLLARS for one if you buy it brand new. That will last a few life-times and then some. Then we come to the Magic Mill DLX (advertised in King Atrhur Catalog and a few others) I bought mine from a company online. Paid under the $500.00 everyone is asking for including shipping and I'm in dough heaven. What a fantastic machine! So, you can keep your KA's, super expensive Hobarts. If your a serious bread maker that wants to be able to do some quantity or just like good reliable equipment like I do, look into the Magic Mill DLX. You'll be glad you did! P.S. Kenwood DOES have attachments for their machines as the KA does. Hope this is some help. Mike --------------- MESSAGE bread-bakers.v101.n045.9 --------------- From: nfm2 Subject: Turks Head Date: Thu, 20 Sep 2001 16:09:42 +0100 Hi! I am trying to find some information on the origin of the Turks Head baking mold (and pan -- one of which was famously used at a bakery in St Louis). This seems to be a mold rather like the English jelly mold (also called Turks Head) but in the States used to make a sort of kugelhopf cake. I have found lots of places that I can buy an early 19th C pottery mold but nowhere any help with where the term or recipe originated. Anyone?? Many thanks, Nicola McDonald --------------- MESSAGE bread-bakers.v101.n045.10 --------------- From: Jack Elliott Subject: Thanks! Date: Thu, 20 Sep 2001 12:30:59 -0400 On September 2 my posting seeking wheat free recipes was sent out. I wish to thank all who responded with direct communications giving advice, recipes, information and sources of additional information. I also thank those of you who posted responses to my posting. You are all a great bunch of people. Jack in Virginia --------------- MESSAGE bread-bakers.v101.n045.11 --------------- From: "Karen Oland" Subject: which mixer? Date: Mon, 17 Sep 2001 13:48:54 -0400 re: kitchenaids. My experience has also not been great with large batches or WW dough. soft white, small batches are fine. I got a Bosch and it works well. The Magic Mill appears to be identical, from the specs and pictures, so it should also work well. -K Oland --------------- MESSAGE bread-bakers.v101.n045.12 --------------- From: Mavis & Bruce Nolte Subject: Re: Sweet Rolls Date: Tue, 18 Sep 2001 09:46:56 -0700 >From: Susan >rolls inside the pan not cooking as quickly as the ones on the outside. I was just in a craft store yesterday that has cake decorating supplies. I saw a set of straps made from a fabric like the metal cloth ironing board covers. They promised to cook the largest cake evenly & with level tops when wrapped around the perimeter of the pan. Perhaps they might help with this problem. I didn't pick any up, but might just go back. When you start feeling love for your computer; it is time to take a walk! --------------- MESSAGE bread-bakers.v101.n045.13 --------------- From: Reggie Dwork Subject: Challah Date: Thu, 20 Sep 2001 15:56:21 -0700 A Challah of Prayers and Memories By JOAN NATHAN Linda Spillers for The New York Times http://www.nytimes.com/ HIGHER AND HIGHER One of the secrets to good challah is to let the dough rise three times, once in the refrigerator. LEARNED how to make challah years ago from Ada Baum Lipschitz, an elderly woman in Brookline, Mass. Her hands were racked with arthritis, but no matter how terrible the pain, every week she made the bread, which is traditionally eaten on the Sabbath and Jewish holidays. The word challah originally meant only the small portion of dough that was put in the oven when baking bread as a reminder of the destruction of the Temple in Jerusalem. It has evolved into the twisted, sweet, almost brioche-like bread that was brought to America by immigrants from Central and Eastern Europe. Although straight loaves of braided challah are eaten throughout the year, round challahs, often studded with raisins, are served now, for Rosh Hashana, and also for Yom Kippur and Sukkot, the holidays celebrating the New Year and the fall harvest. June Salander, 93, of Rutland, Vt., makes challahs for children having bar and bat mitzvahs in her small town. For her, she said, baking is a spiritual exercise. "Add flour and water and something wonderful happens," she said. "I love giving things that will make somebody happy. It bounces off on your soul." Rose Zawid, 76, a Holocaust survivor living in Atlantic City, can make dozens of loaves, she said, "with the flick of a wrist." For a survivor like Mrs. Zawid, who at an early age learned the importance of plain bread, a delicacy like challah is even more significant. She turns half the dough into onion poppy-seed rolls. This has become a weekly Saturday morning tradition in my own family. I often reflect on her story as I sprinkle on the poppy seeds. Although you can buy challah at bakeries, you are missing out on something if you don't make it yourself. It is the process as much as the final product that makes the bread a blessing. Throughout the years, I have picked up tips from challah bakers throughout this country and in Europe and Israel. For example: Several risings make a better loaf, and if you want an especially brioche-like texture, let the dough rise slowly in the refrigerator for one of the three risings. The secret to a glossy loaf is to brush with an egg wash twice, once just after braiding and then again just before baking. This week, with its chasm of tragedy, lends a special poignancy to making an object of common comfort. Challah, formed into a circle for the hope that the New Year will lead to a more heavenly period, is usually eaten in a group, with the traditional blessing before the meal, giving thanks. As I look at my own Rosh Hashana table with the circular challah in the center, I think of all these women whose lives were marked by tragedy, but found solace in the act of baking challah and sharing it with others. Recipe: My Favorite Challah http://www.nytimes.com/2001/09/19/dining/191BREX.html Time: About 1 hour, plus 2 1/2 hours' rising 1 1/2 packages active dry yeast (1 1/2 tablespoons) 1 tablespoon plus 1/2 cup sugar 1 3/8 cups vegetable oil, more for greasing bowl 5 large eggs 1 tablespoon salt 8 to 8 1/2 cups all-purpose flour Poppy or sesame seeds for sprinkling. 1. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/8 cups lukewarm water. 2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.) 3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 F then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour. 4. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with what is now the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between. 5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour in refrigerator if preferred. 6. To bake, preheat oven to 375 F and brush loaves again. (If freezing, remove from freezer 5 hours before baking.) Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds. 7. Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack. Yield: 2 challahs. Recipe: Onion Poppy-Seed Rolls http://www.nytimes.com/2001/09/19/dining/192BREX.html Time: About 1/2 hour, plus 1/2 hour's rising 1/2 recipe for challah dough 1/2 medium onion, diced 2 tablespoons poppy seeds 1/2 teaspoon coarse salt 3 tablespoons vegetable oil 1 large egg. 1. Follow recipe for challah through Step 3. Roll out dough to a rectangle about 12 by 18 inches. Sprinkle onions, poppy seeds and salt over dough, leaving a 1-inch border. 2. Brush border of dough with 2 tablespoons vegetable oil. Roll dough up like a jellyroll. Pinch ends closed. 3. Preheat oven to 350 F. Grease 12 muffin tins or a baking pan with oil. 4. Using a dough cutter, cut dough into at least 12 rounds, and place into tins or pan, cut side on top. Mix egg with a little water, and brush over rolls. Let rise for another 1/2 hour. 5. Bake for 20 to 25 minutes or until golden. Remove from oven and serve warm. Yield: 12 onion rolls. --------------- MESSAGE bread-bakers.v101.n045.14 --------------- From: Reggie Dwork Subject: Cowboy Cornbread Date: Thu, 20 Sep 2001 17:05:37 -0700 Cowboy Cornbread 4 teaspoons Canola oil -- divided 1 cup yellow cornmeal 3/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup low-fat buttermilk 1 (4-ounce) can chopped green chiles -- undrained 1 egg -- beaten 1 cup frozen whole kernel corn -- thawed 10 red bell pepper strips Coat an 8-inch cast iron skillet with 1 teaspoon oil. Place in a 400 F oven for 10 minutes. Combine the cornmeal and next 4 ingredients in a large bowl. Combine remaining oil, buttermilk, chiles, and egg in a bowl; stir well. Add to cornmeal mixture, stirring until the dry ingredients are moistened. Stir in corn. Spoon into preheated skillet. Arrange pepper strips on top of batter. Bake at 400 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 3g Fat (16.3% calories from fat); 5g Protein; 31g Carbohydrate; 4g Dietary Fiber; 19mg Cholesterol; 187mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. WW Points 3 From: Why Be Fat --------------- MESSAGE bread-bakers.v101.n045.15 --------------- From: "Bonni Brown" Subject: Par baking bread & rolls Date: Sun, 16 Sep 2001 07:55:09 -0400 I own a boutique bakery on the west coast of FL and am self taught, so I'm always looking to learn. I bought a DLX last year and although I enjoy it, I still haven't gotten the knack of using the dough hook with large quanities of bread dough. The scraper & roller do a good job but the dough frequently rises above the stem and I thought the dough hook might alleviate that. If anyone out there uses the dough hook with 6 loaves, does the dough still want to climb the hook and how long do you knead for? Also, I bake bread & rolls on tiles on the lowest shelf in my professional electric convection oven (with a fan that can't be turned off). I'm interested in par baking rolls and bread gradually when I have extra time and then freezing them, in preparation for an event to feed the hungry in November. Considering the oven, at what temp, for how long and what point in the baking process would you stop baking bread & rolls. At what temp would you finish off the frozen par baked items? Any help would be appreciated because I work alone and would like to donate as much bread as possible to this worthy cause. Thanks! Check our new website www.bonnibakes.com --------------- MESSAGE bread-bakers.v101.n045.16 --------------- From: Jeff Dwork Subject: Correction to v101.n044.12 Date: Sat, 22 Sep 2001 10:02:49 PDT Last week Gonzo White posted a link to Fleishmann's Yeast Recipe of the Month. The link in the digest was wrong - this one is correct: http://www.breadworld.com/recipes/recipedetail.asp?id=384 Here is the recipe: Lemon Nut Twists Makes 16 twists 4 1/2 cups flour 1/3 cup sugar 2 envelopes FLEISCHMANN'S RapidRise Yeast 1 teaspoon salt 3/4 cup milk 1/2 cup water 1/3 cup butter or margarine 2 large eggs Lemon-Nut Filling (recipe follows) 1/4 cup butter or margarine, melted Lemon Icing (recipe follows) Directions In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120 to 130 F). Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 hours or up to 24 hours. On lightly floured surface, divide dough in half. Roll each to 21 x 8-inch rectangle. Brush middle third, covering 8 x 7-inch portion, with 1 tablespoon melted butter. Sprinkle with 1/4 of Lemon-Nut Filling. Fold one of the remaining dough thirds over filling. Brush folded dough with 1 tablespoon melted butter; sprinkle with 1/4 filling. Fold remaining dough third over filling. Pinch edges to seal. Cut each into 8 (1-inch wide) strips. Twist each strip in opposite directions 3 times. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes. Bake at 375 F for 15 minutes or until done. Cool on wire racks. Drizzle with Lemon Icing. Lemon-Nut Filling: Combine 1 cup chopped walnuts, toasted; 2/3 cup firmly packed brown sugar; and 1 1/2 tablespoons grated lemon peel. Stir well. Lemon Icing: Combine 1 cup powdered sugar, sifted and 1 to 2 tablespoons fresh lemon juice. Stir until smooth. --------------- END bread-bakers.v101.n045 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved