Date: Mon, 29 Oct 2001 00:03:20 -0800 (PST) -------------- BEGIN bread-bakers.v101.n050 -------------- 001 - Reggie Dwork - Re: pan coating recipe? 010 - Reggie Dwork Subject: daily-bread and bread-bakers server problems Date: Sun, 28 Oct 2001 22:43:54 -0800 Our ISP made some changes on Oct 23 that has been causing all mail to daily-bread and bread-bakers to bounce. We hope to have it fixed within a day or two. The email addresses and list operation will remain the same. Thanks for your patience. Reggie & Jeff --------------- MESSAGE bread-bakers.v101.n050.2 --------------- From: Darlene Jones Subject: which is the best scale?? Date: Sat, 20 Oct 2001 08:13:42 -0700 reading in baker's catalog from king arthur, i see there are a couple of scale suitable for weighing flour, etc....are there others in that catagory? which, in *your* opinion is the best? thanks for any input.... darlene Gramma to Aaron and Tevia, 6.75 Elizabeth, 3, Caleb, 1.5, and Isaac, brother to Aaron and Lizzie, 4 months Me Darlin' Tevi Dx 01/99, nbIV, n-myc amp Two Years post Transplants... Two ABMT's 05/99, 07/99 TBI 07/99 Focal Radiation 10/99. Completed Accutane 04/00 HAMA Positive after one round of Dr. Cheung's 3F8 Monoclonal Antibodies 07/00.... STILL, STILL, STILL hoping for three more rounds. GO TEVI GO!!! ~!~ ~!~ ~!~ ~!~ ~!~ mailto:djones@moscow.com mailto:jone9538@uidaho.edu Darlene Jones University of Idaho Moscow, ID 83843 http://www.uidaho.edu/~jone9538 --------------- MESSAGE bread-bakers.v101.n050.3 --------------- From: ImHam@aol.com Subject: Starting My Own Sour Dough Starter Date: Sat, 20 Oct 2001 13:00:19 EDT Hi! I have been out of the bread baking hobby for about 6 years and now that the crispy cool weather is starting and my little boy isn't so little anymore, I'm ready to get baking again! I'd like to start by making my own sour dough starter (or purchasing some if I have to) and making some good loaves of crunchy sour dough bread. Any suggestions on how to make my own starter and care for it properly? Thanks so much! Helen in the San Francisco Bay Area --------------- MESSAGE bread-bakers.v101.n050.4 --------------- From: "Larry Geller" Subject: Fresh stone-ground flour Date: Sat, 20 Oct 2001 07:17:44 -1000 I've been happy with my Lee Flour Mill and have used it regularly for about 20 years. It may be unique in that it has a single stone for grinding. "What is the sound of one stone grinding?" you may ask. This mill works by dashing the grains against the stone with a high-speed rotating paddle. The grains grind themselves up against the stone. It's cool grinding because the air inside is hurricane-like and nothing can get hot. An adjustable slit lets only flour or meal of the correct fineness escape into the collecting bag. It is very loud. Not something to be run in the early morning before the family is up. So I grind during the day and freeze unused flour to prevent it from becoming rancid. After using a stone mill to make fresh whole-grain flour, it is impossible to go back to the stale stuff typically found in health food stores in bags. -Larry Geller --------------- MESSAGE bread-bakers.v101.n050.5 --------------- From: Laurie Subject: Honey Wheat Bread (eggless) Date: Sat, 20 Oct 2001 23:15:53 -0600 I have been a part of this list for a long time, but have not posted in a very long time. So thanks to help from Reggie I am back to where I can post. Bunny * Exported from MasterCook * Honey Wheat Bread (eggless) Recipe By :Laurie Serving Size : 32 Preparation Time :5:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups warm water 3/4 cup honey 1 tablespoon molasses 2 tablespoons yeast 1/4 cup oil 1 teaspoon salt 5 cups whole wheat flour 3 1/2 cups whole wheat flour or 2 5/8 cups unbleached flour 7/8 cup wheat germ These are GENERAL Guidelines for Making Bread Sponge Yeast a) Pour scalding milk or boiling water over honey to dissolve it. b) cool liquid to lukewarm--110F c) sprinkle yeast in and stir. d) let it set 5 minutes till it has a light, spongy texture. If it clumps or doesn't sponge START AGAIN Add oil, salt, and 1st portion of flour. Beat mixture with wooden spoon, 100 strokes Add the remaining flour, stir. When the dough is stirred enough, it will come away from the sides of the bowl. Turn the dough out on a lightly-floured board. With the palms of your hands pushing away from you, push the edges of the dough to the center as you knead. Knead until the dough has an elastic texture and no longer sticks to your hands Rinse a big bowl with warm water. Dry and lightly oil it. Shape dough into a ball and place it in the bowl. Lightly oil the surface of the dough. Cover the bowl with a warm, slightly -damp cloth, and set it in a warm place (about 85F). Be sure there are no drafts. Let the dough rise until it is doubled in balk, (about 1 - 2 hours) Punch dough down, letting air escape and giving fresh air to yeast. Let dough rise a second time, and punch it down again when it is doubled. For whole wheat bread it is best to let it rise yet a third time, and punch down again. Shape loaves and place into buttered pans. The dough tends to stick more if oil is used. Cover pans with warm damp cloths, and let rise in pans 20 to 30 minutes. Pre-heat oven to 350F Bake loaves until crust are browned and bread has pulled away from sides of pans about 50 to 60 minutes Remove loaves from pans Immediately. Set the bread on racks to cool. ( yea right it does not get the chance to do that at my house :) Description: "old fashion bake" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 195 Calories (kcal); 3g Total Fat; (11% calories from fat); 6g Protein; 39g Carbohydrate; 0mg Cholesterol; 70mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates --------------- MESSAGE bread-bakers.v101.n050.6 --------------- From: Rita Owen Subject: Date: Sun, 21 Oct 2001 08:25:32 -0700 I have lurked here for several months and really enjoy the recipes. Recently I have come upon a problem that I can not solve. I had my originial sourdough starter that I use to make my German rye bread for 2 or 3 years. One day when I got ready to bake, I pulled the starter out of the fridge and it had mold on top of it and smelled horribly. I went ahead and made a new batch of starter. Then 4 months later the same thing happened. Made another batch and sure enough last night when I took the starter out it had gone bad again. (about 3 months). Can anyone tell me what the problem might be? Thanks, Rita --------------- MESSAGE bread-bakers.v101.n050.7 --------------- From: Corinaesq@aol.com Subject: Laugenbrezeln Date: Sun, 21 Oct 2001 14:40:13 EDT I write to clear up what might be some confusion regarding the ingredient Monika labeled as "sodium" for her Laugenbrezeln (salt pretzel) recipe. I have tried using baking soda dissolved in water as the "dip" for these pretzels, but it just doesn't taste right (like these pretzels do in Germany -- they are my favorite!!). I went to great pains to find the right stuff for the "dip". It is sodium hydroxide, or food-grade lye (yes, lye is the stuff you use to clear your drainpipes, and it is also used in soap-making). Don't be afraid! Lye is used in many food applications, most often for cleaning produce before it is shipped to your grocer. Just be sure to get food-grade lye. DO NOT use Red Devil drain cleaner!!! Since Sept. 11, you may have some difficulty finding internet sites willing to sell you a (relatively) small amount of sodium hydroxide (NaOH) rated NF/FCC (National Formulary/Food Chemicals Codex). It is the FCC designation that makes it food-grade. When I purchased my NaOH a few months ago, I got it from the following website: www.vgdllc.com. You might also try this telephone number (which is on the side of my bottle): 1-816-471-9500. I purchased a 500g bottle, and you only use about 3 tablespoons per litre of water. You can re-use the lye dip, and a 500g bottle will last a long time. CAUTION: This stuff is EXTREMELY CAUSTIC. You MUST handle it with extreme care, and you should not allow children to be around when you use it. Use rubber or latex gloves, and be sure to use only COLD water. You might also want to protect your baking sheets, unless you have a baking stone, which is fine without any other preparation. However, if you are using regular baking sheets, you definitely want to use parchment paper to protect them. Now, don't be afraid to try these pretzels. I guarantee you, you will never taste anything like them unless you go to Germany. I have made them once, and I can't wait to make them again. If you have any questions, email me at Corinaesq@aol.com. Also, for step-by-step instructions, with PICTURES, you should go to the following website: www.cs.du.edu/~dm/brezla. Thanks to David Martin! --------------- MESSAGE bread-bakers.v101.n050.8 --------------- From: Larry Subject: Bread Bowls Date: Mon, 22 Oct 2001 09:39:23 -0400 BREAD BOWLS Set your bread machine on manual 1 1/3 C water 1 1/2 tsp sugar 1 T salt 3 C bread flour (I have used 2 1/2 C bread flour and 1/2 C whole wheat flour and it comes out really good) 2 1/2 tsp yeast Poke the start button and "let 'er rip" When the machine shuts off divide the dough into 3 pieces, roll each piece into a round ball and place approx. 4" apart on flat pan (I used a baking stone and the bottom comes out crusty too). Bake about 8 minutes at 375F and test for doneness. Cool on rack. When ready to use simply cut off the top and scrape out some of the insides, leaving approx 1/2" all around. Make sure the kids are around when you do this as none of the bread will go to waste!! Fill with soup or chowder and enjoy!! **This same recipe can also be made on the french bread setting of your machine and let it bake in the machine. Larry from Maryland --------------- MESSAGE bread-bakers.v101.n050.9 --------------- From: Lobo Subject: Re: pan coating recipe? Date: Mon, 22 Oct 2001 19:52:00 -0600 At 09:51 AM 10/22/01 -0400, you wrote: >In your recipe for 4-H championship bread, you reference a pan coating >recipe to avoid having to flour the pans, but it was not included in the >post. Just curious as to what it is, and whether you have tried it on >cakes as well. I'm sorry ... I deleted that from another post and meant to from this one ...however, it's a great pan coating, so here ya' go! I use it on anything that needs a greased pan ... cake, bars, et al. PAN COATING 1 1/4 cup shortening 1/4 cup salad oil 1/4 cup flour Store in refrigerator and use to grease baking pans. --------------- MESSAGE bread-bakers.v101.n050.10 --------------- From: Reggie Dwork Subject: Garlic Parmesan Bread Date: Thu, 25 Oct 2001 18:37:17 -0700 Saw this and thought it looked really good!! * Exported from MasterCook * Garlic Parmesan Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Eat-Lf Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lb Loaf: 1 1/8 C Water 3 Tbsp Butter Or Margarine 1 1/2 Tbsp Honey 3/4 C Parmesan Cheese -- Freshly Grated 1 Tsp Salt 2 Tsp Garlic Powder -- Or More, To Taste 3 1/2 C Bread Flour 2 Tsp Yeast Select "Sweet or Basic" cycle. This would be great as breadsticks. Select "dough" cycle. When completed, form breadsticks to desired shape. Bake at 350F until golden brown. Serve hot with butter. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n050.11 --------------- From: Kathleen Subject: Thanks and a recipe Date: Sat, 27 Oct 2001 12:05:19 -0400 Thank you for the many comments and suggestions I received via the list and directly to me, when I asked the question about which sour dough starter to purchase. There was a strong vote of confidence for the Ed Wood starters. Another list member offered to send me some of her starter which she has dried, and I will play with that first. I made the following bread a few days ago and it was very good and disappeared very fast. Yum. Since there are only two of us, it works best to use recipes that make just one loaf, which this does. kathleen * Exported from MasterCook * Banana-Pecan Whole Wheat Loaf Recipe By : www.breadworld.com 8/11/97 Serving Size : 12 Preparation Time :0:00 Categories : Breads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DOUGH*** 1 3/4 cups all-purpose flour -- 1 3/4 to 2 1/4 1/4 cup sugar 1 package fleischmann's rapidrise yeast 1/2 teaspoon salt 1/3 cup water 2 tablespoons butter or margarine -- cut up 1 cup whole wheat flour 1/2 cup mashed ripe banana 1 egg 1/2 cup toasted chopped pecans or raisins ***TOPPING*** 1 tablespoon sugar 1/2 teaspoon ground cardamom or 1/4 teaspoon ground allspice Makes 1 loaf. To make dough: In large bowl, combine 3/4 cup all-purpose flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120 to 130F); stir into dry ingredients. Stir in whole wheat flour, banana, egg, pecans and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Divide dough into 3 equal pieces; form each into smooth ball. Place balls in greased 8 x 4-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. In small bowl, combine topping ingredients; sprinkle over top of dough. Bake at 375F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Nutrition information per serving (1/12 of recipe): calories 199; total fat 6 g; saturated fat 2 g; cholesterol 23 mg; sodium 124 mg; total carbohydrate 32 g; dietary fiber 2 g; protein 5 g - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v101.n050 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved