Date: Sun, 14 Oct 2001 01:01:00 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n048 -------------- 001 - Kevin Schlosser Subject: recipes for "bread bowls" and bread sticks Date: Tue, 09 Oct 2001 10:51:17 -0400 I am looking for recipes to make bread "bowls", both a general recipe and a cornbread type recipe for serving with chili. Separately, I would also like a recipe for soft breadsticks like the serve at Fazoli's, Olive garden, etc. Can anyone help? --------------- MESSAGE bread-bakers.v101.n048.2 --------------- From: Reggie Dwork Subject: Easy Sourdough Corn Bread Date: Tue, 09 Oct 2001 22:25:30 -0700 * Exported from MasterCook * Easy Sourdough Corn Bread Recipe By :Gold Medal Serving Size : 12 Preparation Time :0:00 Categories : Bread-bakers mailing list Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup Water 2 Tablespoons White Vinegar 2 1/3 Cups Bread Flour 2/3 Cup Cornmeal 1/2 Cup Sour Cream 2 Tablespoons Sugar 1 1/2 Teaspoons Salt 2 1/2 Teaspoons Bread Machine Yeast Use 1 1/2 pound bread machine cycle. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Use medium or light crust color. Do not use delay cycle. Remove baked bread from pan; cool on wire rack. - - - - - - - - - - - - - - - - - - - Per serving: 155 Calories (kcal); 3g Total Fat; (15% calories from fat); 4g Protein; 28g Carbohydrate; 4mg Cholesterol; 273mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v101.n048.3 --------------- From: Reggie Dwork Subject: Banana Nut Quick Bread Date: Tue, 09 Oct 2001 22:22:33 -0700 This looks really good to me ... * Exported from MasterCook * Banana Nut Quick Bread Recipe By :Gold Medal Serving Size : 12 Preparation Time :0:00 Categories : bread-bakers mailing list Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Cup Sugar 1/4 Cup Margarine Or Butter -- softened 1 Egg 3/4 Cup Mashed Very Ripe Bananas 1/2 Teaspoon Vanilla 1/4 Cup Buttermilk 1 1/4 Cups Gold Medal All-purpose Or Better For Bread Flour 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1/2 Teaspoon Ground Cinnamon 1/2 Cup Chopped Nuts -- if desired Grease bread machine pan and kneading blade generously with shortening. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select quick bread cycle. Do not use delay cycle. After 3 minutes into cycle, open lid and carefully scrape down sides of pan. Close lid to continue with cycle. Cool baked bread 10 minutes. Remove from pan to wire rack, or follow manufacturer's recommendation. - - - - - - - - - - - - - - - - - - - Per serving: 82 Calories (kcal); 3g Total Fat; (35% calories from fat); 1g Protein; 13g Carbohydrate; trace Cholesterol; 147mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v101.n048.4 --------------- From: Reggie Dwork Subject: crusty sourdough and starter recipe Date: Tue, 09 Oct 2001 22:24:30 -0700 * Exported from MasterCook * Crusty Sourdough Bread Recipe By :Gold Medal Serving Size : 12 Preparation Time :0:00 Categories : Bread-bakers mailing list Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Sourdough Starter 1/2 Cup Water 3 Cups Bread Flour 2 Tablespoons Sugar 1 1/2 Teaspoons Salt 1 Teaspoon Bread Machine Yeast Prepare sourdough starter at least 1 week before making bread. Stir cold starter; measure cold startar, and let stand at room temperature (starter will expand as it warms up). Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Do not use Delay cycle. Use 1 1/2 pound loaf size. Remove baked bread from pan; cool on wire rack. - - - - - - - - - - - - - - - - - - - Per serving: 132 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 268mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Sourdough Starter Recipe By :Gold Medal Serving Size : 0 Preparation Time :0:00 Categories : Bread-bakers mailing list Bread (Yeast) Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Teaspoons Bread Machine Yeast 4 Cups Warm Water (105-115 F) 3 Cups All Purpose Or Bread Flour 4 Teaspoons Sugar Dissolve yeast in warm water in large glass bowl. Stir in flour and sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfre to a 2 quart or larger nonmetal container with tight-fitting lid. Refrigerate until ready to use. Care of sourdough starter: Use sourdough starter once a week or stir in 1 teaspoon of sugar. If starter is used, replenish it by stirring in 3/4 cups of all purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand inwarm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. - - - - - - - - - - - - - - - - - - - Per serving: 75 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 18g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 --------------- MESSAGE bread-bakers.v101.n048.5 --------------- From: "Mark Judman" Subject: Re: Browning of Crust Date: Mon, 8 Oct 2001 09:38:42 -0400 Frank, I think you should try baking your breads longer. At least in my oven, breads tend to look darker in the oven than when I take them out. I throw them back in until they look dark enough after I take them out. My advice: be brave, throw them back in for another 10 - 15 min. assuming you're baking at 400 (F.) to 425 (F.), basically until the crust looks the way you want it to. I think you won't find the crumb dried out. Many breads are typically underbaked. There's a well-known artisan baker in NYC, Balthazar Bakery, whose output looks to me, literally burnt, personally not to my liking (burnt toast -- the universal emetic)! An alternative is to brush your breads with egg yolk, thinned with a little water, before baking which will give a shiny brown sheen, not necessarily what you want on some of the rustic breads that Carol Field has in "The Italian Baker." (Great book!) Mark Judman FMTZ@aol.com wrote >I cannot get my crusts to get as beautifully dark brown as those pictured in >books or, for that matter, available from artisan bakeries --------------- MESSAGE bread-bakers.v101.n048.6 --------------- From: "Mark Judman" Subject: Re: Dough buckets Date: Mon, 8 Oct 2001 09:54:25 -0400 Beverly, I knead by hand all the time even though I've got an expensive mixer. I've never used a kneading-type dough bucket. I assume you mean the kind with a crank on top that you turn. I think of it as an probably useless gimmick that's probably much harder than hand kneading. My point: with kneading you're using both arms to supply the kneading power, whereas with a hand-cranked kneading bucket you're holding the bucket with one arm while cranking with the other. I imagine there are probably people who swear by them but I suggest that you save your money. The only equipment you need to buy to do hand kneading is a flat blade dough scraper or "bench knife" a rectangle about 4" x 6" of steel with a handle along one of the long edges. They cost about $5 and are indispensible for kneading. Other than that you've got all the equipment you need, assuming you've got a big bowl and a big wooden spoon. Good luck. Mark Judman Beverly wrote >I am interested in getting a dough bucket. You know the kind that does the >kneading. We are watching our funds and can't afford an expensive mixer >now. --------------- MESSAGE bread-bakers.v101.n048.7 --------------- From: "Karen Oland" Subject: Mixers Date: Mon, 8 Oct 2001 11:05:29 -0400 I personally use a Bosch Universal, as does my mother. We have both had kitchenaids, which simply can't do large bread recipes (I usually do 4 loaves at a time) and still use bread machines for a quick one-loaf recipe. The person we purchased ours from also now carries a new mixer, the Dimension 2000 which appears to be more powerful, has a better warranty and is slightly cheaper. If I were buying new, I would look at this one: http://www.healthforyouministry.com/dimension2000mixer.html. For the person looking to save pennies -- check out ebay after researching the model(s) you think you might want. Watch for at least a couple of weeks to see what a good price is. I've seen appliances regulary go for 1/2 of the retail/internet prices, some that have never been used (received as gifts, usually). However, sometimes there are great deals on older equipment -- for a mixer, make sure it still has warranty left and is working (I've seen 20-30 year old dehydrators listed that are high quality, still working and essentially the same as new ones, at about 1/4 the price). Frank - for crust color, try raising your rack one level, or use a pizza stone underneath the pans on the same or a lower level (it evens out the heat). You could also try lowering or raising your oven temp by about 25 degrees, as many are not entirely accurate and the exact temp you need depends on many factors. As a last resort, switch to a lighter bread pan, as the darker ones will brown more on the bottom. KOland --------------- MESSAGE bread-bakers.v101.n048.8 --------------- From: "Max Prola" Subject: Food scientist needed: Yeast query Date: Mon, 8 Oct 2001 16:27:59 +0100 I don't like the smell of commercial yeast (dried or fresh) and whenever I can, I use a biga instead. With a very small amount of yeast (1/8 tspn) and 3 ounces of water and 3 ounces of flour, I can make a fine starter. Sometimes I add another 3 or 4 ounces each of water and yeast to make it even stronger. By the time I get to use the starter, the yeast cells must have multiplied tremendously. Yet, the characteristic smell of the yeast is not present. Does anyone know why this is so? Is there perhaps something else in the yeast that is responsible for its characteristic odor? (I raise this question out of curiosity, not for any practical reason.) Many thanks, Max Prola Cheshire, England --------------- MESSAGE bread-bakers.v101.n048.9 --------------- From: Paul and Ruth Provance Subject: pretzels and malt powder Date: Mon, 08 Oct 2001 11:37:52 -0400 Julie, I can't tell you a whole lot about baking pretzels, especially with spelt flour, but I do know that you can get non-diastatic and diastatic malt flour from King Arthur Flour. They have a nice on-line store, too. Go to the following link and click on "The Baker's Catalog" http://ww2.kingarthurflour.com/cgibin/start/ahome/main.html Happy baking! Ruth --------------- MESSAGE bread-bakers.v101.n048.10 --------------- From: Paul and Ruth Provance Subject: Browning of crust Date: Mon, 08 Oct 2001 11:42:27 -0400 Frank, Have you checked your oven temperature? Often, if it is not hot enough, you get pale crusts. Of course, it also takes longer to bake the bread. My oven's thermostat is 'way off, so I almost always use an oven thermometer. You might want to check it out. Other than that, there are glazes you can use to make the bread look browner. Bear in mind that the photos in cookbooks are usually done by food stylists. Ruth --------------- MESSAGE bread-bakers.v101.n048.11 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: DAK Gourmet Products Main Page Date: Mon, 8 Oct 2001 13:01:11 -0400 (EDT) This is for the guy who was looking for a manual for a DAK Bread Machine... http://www.dakgourmet.com/links.htm Here's one more... http://www.dakgourmet.com/bread.htm Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v101.n048.12 --------------- From: "Dick Smith" Subject: Bread Bags Date: Wed, 10 Oct 2001 20:46:59 -0400 Here's a question for this group. I have been baking and freezing bread in the standard run of the mill ziplock style bags, both the 1 gallon and 2 gallon sizes. I'm wondering if anyone on this list has information on buying the poly style bags that grocery store bakeries and regular bakeries use to package their bread? I know that KA carries some but was curious about other sources. Dick Smith --------------- MESSAGE bread-bakers.v101.n048.13 --------------- From: "CJFredrick" Subject: Bosch mixers Date: Mon, 8 Oct 2001 17:20:29 -0500 This is in reply to Mike concerning Bosch mixers. Hi Mike, While I can't give you any info on the newer Bosch, I CAN tell you that I have had one for over 20 years. I have used it extensively, it has fallen from the counter while it was kneading (I accidentally had it on HIGH) onto a tile floor, and is still going strong. Have never had to have it repaired. Oh, the plastic cover ring broke when it fell, and I had to replace that. The Germans are unequalled, IMHO, with their engineering and quality of products. I almost wish this one would finally give up the ghost so I would have an excuse to buy a new one. Kitchen Aid cannot begin to compare to the sturdiness of the Bosch. KA is highly overrated, but that might be because it is the one most advertised and seems to be on the shelves in most stores. It cannot handle the amount of dough that the Bosch can without it severely compromising the motor, and the Bosch can also do large amounts of cookie dough in addition to the bread dough. The blender that comes with it is superior to any I have tried, and it also has wonderful attachments that can slice and shred many items. I'm sure you would get the same praise from other Bosch owners. Good luck. CindyF. --------------- MESSAGE bread-bakers.v101.n048.14 --------------- From: "Chris Dalrymple" Subject: Dough bucket and malt powder Date: Mon, 8 Oct 2001 20:24:44 -0500 Beverly--This is the only place I know that still carries a manual dough bucket online. It's listed at the very bottom of the DLX page for some odd reason. Back to Basics Dough Maker - $69.95+S&H http://www.breadbeckers.com/DLX_mixer.htm JPM--try your local natural foods store or the King Arthur catalogue. > I am interested in getting a dough bucket. You know the kind that does the > kneading. We are watching our funds and can't afford an expensive mixer > now. Where could I find one and does anyone have experience with this? > Thanks, Beverly > Also another recipe recommends using non-diastatic malt powder > instead of sugar in preparing the dough. Does anyone know where this can > be purchased in small quantities for home baking > Thanks. JPM --------------- MESSAGE bread-bakers.v101.n048.15 --------------- From: barrettd@lpic.ca Subject: Re: Browning of Crust Date: Thu, 11 Oct 2001 12:29:39 -0400 Hi Frank, <> It sounds to me like you are baking at too low a temperature. I have found that you simply cannot cook bread in a home oven at too high a heat. You hear stories about some of those artisan bakers using stone ovens which they first heat up to 800 degrees F. My inclination is to bake bread at as high a temperature as you can bring yourself to do it at. I consider 450 degrees a minimum for most normal breads. Generally, the heat of the oven is going to affect the total time of baking and the relationship between the inside and outside cooking. At a lower temperature the whole loaf will tend to cook more evenly meaning that the crust will be cooked only slightly more than the middle. At a higher temperature, the outside will start to carmelize just as the middle is finishing getting cooked. As far as steam goes goes, I've found that about 2 cups in a large jelly roll pan at the bottom of the oven is about right. With this much water, the steam is finished when the loaves are about 1/2 done, which means that they finish off in a dry oven which helps with the crust texture. I did some experiments with a lot of steam a few months ago and found that, even with the oven cranked on full, I couldn't get it up over 450 degrees because so much steam was pouring out the vent at the top that it was sucking all the heat out. This is my process. I crank the oven up full (to allow for the drop when the door opens to put the bread in), with an empty jelly roll pan in the bottom. A few minutes before the bread goes in I put 2 cups of really hot water in the jelly roll pan and close the oven up. Then the bread goes in and I turn down the oven to 450. If I'm lucky and work fast, the temperatue will only have dropped down to 425 while I mucked about putting the bread in. Then the oven will struggle to get to 450 for ten minutes until all of the water has evaporated. This makes so much steam (almost too much), that there isn't any reason to open the door and spray the bread or the oven walls. I hope that helps. thanx, dave. *8-o --------------- MESSAGE bread-bakers.v101.n048.16 --------------- From: Kathleen Subject: sourdough starters Date: Fri, 12 Oct 2001 16:50:16 -0400 About five years ago I wanted a sourdough starter and bought the San Francisco starter from Ed Wood and used it with many of the recipes in his book. Even when I didn't use it for months, the starter still behaved very nicely when I took it out of the refrigerator. I faithfully kept two jars going in case I lost one. We moved across country a few weeks ago and had to toss out the starter rather than take it in the car in the heat. (Yes, I did try the drying method several years ago after someone of this list explained how, but it didn't work for me.) Now I want another starter. I think that my options are to buy another one from Ed, buy one from King Arthur, or start my own with flour and water. I don't want to do the grape routine a la Silverton. Any suggestions? Should I try my own as an experiment or should I buy a starter? Do both? Kathleen --------------- MESSAGE bread-bakers.v101.n048.17 --------------- From: "Olga Fedorov" Subject: crisp/dark crust Date: Mon, 8 Oct 2001 17:30:58 -0400 Frank, Try brushing with water before and during baking until desired crisp/dark crust appears. Olga V. Fedorov --------------- END bread-bakers.v101.n048 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved