Date: Sat, 24 Nov 2001 17:01:16 -0800 (PST) -------------- BEGIN bread-bakers.v101.n055 -------------- 001 - Jeff Dwork Subject: bread-bakers.com is up to date Date: Sat, 24 Nov 2001 14:03:21 -0800 The recipe collections and digest archives on www.bread-bakers.com have been brought up to date. The recipes are through the end of June, 2001. The recipe collections are now available as text or zipped text files only. All the recipes have been processed through new programs to improve the formatting and remove all the non-ascii characters. They should import into recipe programs with fewer problems than before. Thanks for you patience and we hope you enjoy the recipes. Jeff & Reggie --------------- MESSAGE bread-bakers.v101.n055.2 --------------- From: "Gonzo White" Subject: Cranberry Orange Bread Date: Sun, 18 Nov 2001 11:12:52 -0600 Cranberry Orange Loaf This is a really great recipe if you have some Cranberry sauce left over. Its a week late for Thanksgiving but I make this all year round. It's really a great breakfast bread. 2 c all purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt Grated Rind of one orange (I use 1 tea of Orange peel) 1 can of whole Cranberries (not the jelly stuff) 1/2 c Walnuts, chopped or Pecans 1/4 c butter 1 c Sugar 1 egg 3/4 c orange juice Preheat oven to 350 F (175 C). Grease a 9x5x3 inch loaf pan; set aside. In a medium bowl, combine flour, baking powder, soda, and salt. Stir in Orange rind, cranberries and nuts. Set aside. In a large bowl cream butter, sugar and the egg with an electric mixer until smooth. Blend in the orange juice, and then stir in the flour mixture, stirring until just combined. Spoon into prepared pan and bake for 1 hour, or until a wooden pick inserted into the center comes out clean. Let stand for 10 minutes and remove from the pan. Cool on a wire rack.. Wrap tightly with plastic wrap after cooling and store in the fridge. --------------- MESSAGE bread-bakers.v101.n055.3 --------------- From: "Gonzo White" Subject: Quick Sour Pumpernickel Date: Sun, 18 Nov 2001 11:19:11 -0600 Quick Sour Pumpernickel This is one of my favorite recipes. Real Pumpernickel is made with Sourdough. I just can't be bothered to keep a starter in the fridge for the amount of bread I make. This is a Fantastic way around that problem. This gives you the real sourdough flavor with all the trouble of keeping a pumpernickel sourdough starter. Just remember it must be started the night before!! You can either make rolls (my preference) or just leave the dough in the ABM to make a loaf of bread. Starter: 1 1/2 c Milk 2 c Rye Flour ( I use the rye blend from King Arthur) 2 Tbs Gluten 2 tsp yeast Add the above ingredients to the ABM and let knead for about 10 minutes. Reset the machine (turn it off) and leave the pan in the machine overnight or 6-8 hours. 1/4 c Coffee ( I don't drink coffee so I just leave this out) 2 Tbs Vegetable oil 1/4 c Molasses 1/4 c Sugar 2 Tbs Unsweetened Coco 1/2 tsp Salt 2 tsp Caraway or Fennel seed 1 c Whole wheat flour 2 Tbs Gluten (Optional) 1 1/3 c Bread Flour 1/4 c Raisins (optional) 1 tsp Black Food Color (Optional,, from King Arthur) Add remaining ingredients and start machine as usual. If making the loaf in the Machine use the specialty bread setting and add the raisins at the beep. (If you add them to early they get ground up.) If you are going to make rolls use the dough setting. The raisins are very good in the rolls. Using the dough setting on my Hitachi I add them at the 1:18 mark. When the dough is ready, roll out into a flat square. Form into balls the size of a large Lemon. Press down and cover (I put 12 into a 13x9 pan and the rest in a cake pan. Let rise until doubled (1 hour) then cook 20 minutes at 350 F. Makes about 15 rolls. You can usually find the gluten, rye flour, black pumpernickel color and whole wheat flour in a health food store or you can buy it mail order from King Arthur Flour. --------------- MESSAGE bread-bakers.v101.n055.4 --------------- From: Larry Subject: Panttone- Italian Christmas Bread Date: Sat, 17 Nov 2001 15:54:13 -0500 This is the recipe that I have used for years to make Italian Christmas bread. It is wonderful. Panettone This is a bread machine recipe for traditional Italian fruit bread. It comes from the DAK gourmet Gazette. It works very well in the Breadman Ultimate Machine. 1 c water, very warm 5 Tbsp Sugar 5 Tbsp butter, or margarine, softened or melted 3 Tbsp non-fat dry milk 1/2 tsp salt 1/2 tsp vanilla 1/2 tsp almond extract 1 egg 3 c bread flour 2 1/2 teaspoons yeast, regular (or 1 package) 2 Tbsp pine nuts 3 Tbsp dried or candied fruit 1/2 c raisins, soaked in rum or water and well drained I use the 2.0 pound nut and fruit bread setting with a light crust . Also I load the pine nuts into the dispensing tray and push the "Extra" button to have the nut dispenser open. When the dispenser opens, about 8 minutes before the end of the kneading cycle, I add the candied fruit. Three minutes later I add the raisins. The bread comes out of the machine very soft and needs to cool on a rack for about 30 minutes. Larry from Maryland --------------- MESSAGE bread-bakers.v101.n055.5 --------------- From: "Louise Hyson" Subject: Swedish Cardamom Braid from Bernard Clayton's "The Complete Book Date: Tue, 20 Nov 2001 23:19:27 -0500 Breads" It has been brought to my attention that I omitted the flour in this recipe, for which I apologize. Louise [[ Here is the recipe again, with the correction - 6 cups all purpose flour]] [[ Jeff & Reggie ]] Swedish Cardamom Braid There is something undeniably hand-crafted in the appearance of a braided loaf, and this handsome plump bread, delicately seasoned with cardamom and dotted throughout with raisins, achieves the look with only a few twists. It is a rich bread--three sticks of butter in less than four pounds of dough. It keeps well, toasts beautifully (but must be watched), freezes well and overall, is a whilly satisfying baking experience. Ingredients 2 packages dry yeast 1/2 cup water, warm (105-115 F) 1/2 cup milk, scalded 1/2 cup sugar 1 teaspoon salt 1 1/2 cups butter, (3 sticks) room temperature 2 eggs, room temperature 6 cups all-purpose flour, approximately 2 teaspoons ground cardamom 3/4 cup raisins, seedless Glaze: 1 egg white slightly beaten; 2 tablespoons sugar Baking sheet: large baking sheet, greased or Teflon Preparation - 15 minutes In a small bowl or cup sprinkle yeast over water. Beat briskly with whisk or fork until the granules are dissolved. In a mixing bowl pour milk over sugar, salt and butter. Stir to soften butter. When the liquid has cooled to lukewarm add yeast mixture, eggs, 3 cups of flour, cardamom and raisins. With wooden spoon or electric mixer beat until smooth -- about 3 minutes. Stir in additional flour, a cup at a time, first with the spoon and then by hand. The dough will form a rough mass and clean the sides of the bowl. It will not be sticky because of the large amount of shortening. The dough should be firm but not stiff. Kneading: 8 minutes Turn the dough out onto a lightly floured work surface, counter top or bread board. With a strong push-turn-fold action, knead until it is smooth and elastic (about 5 minutes with the dough hook). First Rising: 1 hour Return the dough to the bowl (which does not need to be greased because of the high butter content of the dough). Cover the bowl with plastic wrap and put the bowl in a warm place (80-85 F) until dough has doubled in volume. Shaping: 20 minutes Punch down, turn out on a floured surface. Knead briefly to work out the air bubbles. Divide the dough into two pieces. Reserve one. Cut the other into 3 equal parts and roll each under the palms into a fat roll about 12 inches long. Braid these loosely, with no more than 5 or 6 twists. Pinch the ends closed. Place the braid on the baking sheets. Repeat with the reserved dough. Second rising: 50 minutes Cover with wax paper and return to the warm place until doubled in bulk. Baking: 350 F for 45 minutes Preheat oven to 350 F. Before baking brush with the slightly beaten egg white mixed with sugar. Bake in the oven until the loaves test done. The crust will be a rich brown and a wooden toothpick inserted in the center of the loaf will come out clean and dry. Remove bread from the oven. Use a metal spatula to lift the braid off the baking sheet because the hot loaf is somewhat fragile and might bread or bend. Cool on a metalrack before serving. --------------- MESSAGE bread-bakers.v101.n055.6 --------------- From: "Marti Rosalin" Subject: Help - bread/rolls from mashed potatoes? Date: Sat, 24 Nov 2001 10:19:29 -0800 OnThanksgiving, one of my guests who is originally from England, fondly remembered his mother making a sort of bread or rolls from left-over mashed potatoes. He said she added flour and milk, maybe an egg, rolled it out and cut it into squares and baked it. They came out about an inch high. Did not remember if any yeast was involved. He has been trying to reconstruct them for years. (he's retirement age). Does anyone have any idea what he is referring to? I would love to give him a recipe for them. Thanks for any help you can give me. Marti Rosalin mrosalin@earthlink.net --------------- MESSAGE bread-bakers.v101.n055.7 --------------- From: Reggie Dwork Subject: The Way They Were Date: Sat, 24 Nov 2001 14:05:06 -0800 Rose Beranbaum has kindly given us permission to post this story and recipes for bagels and rye bread. She sent some updates which are interpolated into the text. Rose will be signing books at the Williams Sonoma store in Manhattan, 121 E 59th St on Saturday, December 8, from 1 to 3 pm. Also, she is working on a new book, "Rose's Bread Bible", with publication anticipated in 2003, and has a new website, http://www.thecakebible.com Reggie & Jeff The Way They Were By Rose Levy Beranbaum Special to The Washington Post Wednesday, November 8, 2000 My first bread memory and my first teething ring are one and the same: the beloved bagel. My mother, who was a dentist, considered it the ideal natural teething ring because of its firm yet forgiving texture. But it was my father who brought home the bagels on a string every Friday afternoon after he made his weekly delivery of peels. A peel is a flat wooden tray with a long handle, designed for transferring bread to the oven. Peels for bagels are only slightly wider than the bagel itself. The bagels, after being boiled in salted water, are lined up on this piece of wood, that has been lightly sprinkled with cornmeal, and thrust from it directly onto the hot oven shelf. [[UPDATE: my father said the peels are not used to put the bagels IN the oven. A plain piece of wood is used to set the boiled bagels on and placed in the oven to set. Then a piece of string is run underneath to release them and the board is inverted so that the bagels are directly on the deck of the oven. The peels are used to move the bagels around in the oven for even cooking and then to remove them.]] In the 1940s after the war and the early 1950s, when times were hard, my father, Robert Levy, a skilled cabinet-maker, turned to bagel peel production and laid claim to the exclusive bagel peel business in the greater New York area, which included the five boroughs and all of New Jersey. This did not make us rich, but we had all the bagels we could eat. Nowadays, bagel appreciation has permeated the world, but they are not the bagels of my childhood. Those were dense and chewy, plain golden brown--no poppy seeds, onion or "everything" and certainly no boutique blueberry bagels with the texture of cake. (The first time I heard about those I felt as if the world as I knew it was coming to an end.) My bagels were served cut in half vertically so that to my childish imagination they delightfully resembled telephone receivers, and each cut half was spread with a big lump of sweet butter. As I bit off each piece, a new lump of butter would be applied by my attentive grandmother. When I got older, I ate bagels the way the grown-ups did, cutting them in half horizontally, digging out the soft centers and toasting them before filling the cavities thus created with butter. I haven't had a bagel that has pleased me as much in all these years: The texture of bagels has become ever more compromised in the direction of an airy bread. I was afraid to make them myself because I somehow believed a homemade bagel could never come close to my memory. Happily, I was proven wrong by following the directions of a great baker, Lauren Groveman. Not only did the bagels match my memory, they exceeded it. The other bread dear to my memory is Jewish rye. Since Levy's was the most popular brand and that was our family name, I always felt a special connection to it though the bread we ate was a less commercial variety produced by a small bakery in the Bronx. Both my parents were born and raised there, but when I was growing up, we lived in Manhattan. Whenever my father had an excuse to return to the Bronx, he never came home without a freshly baked loaf from his favorite bakery. Sometimes it was dense, moist corn bread, other times coarse pumpernickel, neither of which interested me. My choice was the rye bread, studded with constellations of caraway seeds. (I always complained when he brought home the seedless variety, which he would only do when they sold out of the caraway one.) My grandmother, who lived with us, would serve it to me spread thickly with unsalted butter, the top paved with rounds of sliced red radishes, lightly sprinkled with kosher salt, crushed fine between her thumb and index finger. To this day it is my favorite way to eat rye bread, except that I now use fleur du sel instead of kosher salt. It has taken me years to get my rye bread to taste and feel just right. I like a wheaty flavor with not so much rye that it becomes bitter and a chewy texture that is not so dense it becomes pasty. I love using La Cloche, a large, unglazed, earthenware platter with a dome-shaped top, in which to bake the bread. During baking, the bread rises to fill the dome, which gives it a lovely shape, moist texture and very crunchy crust. The bread is still delicious and beautiful when made free-form or in two half-size loaves. I prefer making both the bagels and rye bread entirely by hand because half the pleasure lies in the feel of kneading the dough. But the quality will be equal if either is made with a heavy-duty electric mixer. My husband enjoys the extra caraway-sour flavor provided by the small amount of rye flavor, which reminds him of the Jewish deli rye. Either way, this is a very satisfying bread. If you believe in the value of anticipation, there is only one thing that possibly is better than eating either of these delicious breads: Smelling them as they are baking. Eating them still warm from the oven is another decided advantage to making them yourself. Bagels (Makes ten 4-inch bagels) My secret for the beautiful golden color on the outside of bagels is to add some baking soda to the water in which they boil. If you've never made bagels, be prepared to spend some time shaping the dough, or just prepare your family for the fact that these bagels will taste great even if they're not perfectly formed on your first attempt. These bagels are adapted from a recipe by Lauren Groveman in "Baking With Julia" (William Morrow, 1996). 2 1/4 teaspoons active dry yeast (not rapid-rise) or 0.6-ounce package (about 2 1/2 teaspoons) fresh yeast 2 tablespoons granulated sugar 2 1/4 cups warm water (about 100 F) 3 tablespoons solid vegetable shortening, such as Crisco 1 teaspoon freshly ground black pepper About 6 cups high-gluten bread flour or regular bread flour, plus additional for the work surface 1 tablespoon salt About 4 teaspoons oil or melted unsalted butter Nonstick vegetable spray Cornmeal Optional toppings: Poppy, sesame or caraway seeds; kosher or sea salt; minced onions sauteed in vegetable oil; dried garlic chips For boiling: 1/4 cup granulated sugar or 2 tablespoons barley malt* 1 teaspoon baking soda For glazing: 2 large egg whites 1/4 cup plus 1 teaspoon cold water Place the yeast in a large bowl and add 1/2 teaspoon of the sugar and 1/4 cup of the water. (If using active dry yeast, increase the temperature of the water to 110 F.) Stir until the yeast is dissolved. Set aside in a draft-free place until it is covered with bubbles, 10 to 20 minutes. (If there are no bubbles, the yeast is too old to be useful.) Add the remaining sugar and water and the shortening and pepper and mix gently. Using a wooden spoon, add the flour 1 cup at a time to the yeast mixture and mix until you have added a total of 3 cups flour. Sprinkle the mixture with the salt and stir to combine. Continue to add the flour, 1 cup at a time, until you have added a total of 5 cups flour and a soft, sticky dough forms. On a lightly floured surface, knead the dough, adding as much of the remaining 1 cup flour as necessary to keep it from sticking to the surface, until the dough is smooth and elastic, about 5 minutes. If you prefer a heavier, chewier bagel, add a little extra flour. Coat the inside of a 4-quart container with half of the oil or butter. Press the dough into the container and coat the top of the dough with the remaining oil or butter. Cover the dough with plastic wrap or a damp towel and set aside to rise until doubled in bulk, 1 to 2 hours (the dough will rise more slowly in a cold room). Using your fist, punch the dough to deflate it, cover and refrigerate for at least 4 hours (may refrigerate for up to 2 days). At least 30 minutes before baking, adjust the oven racks to the lowest and second lowest positions. Place a heavy skillet or roasting pan on the lowest rack. Preheat the oven to 500 F. Lightly coat two baking sheets with the oil spray and dust them with cornmeal and, if desired, some of 1 or more of the optional toppings. Place 2 clean towels and a lightly floured towel on a counter near the stove. Bring a large stockpot of water to a boil. Stir in the sugar or barley malt and baking soda. Using your fist, punch the dough to deflate it and transfer it to a lightly floured surface. Divide the dough in half; wrap 1 piece in plastic wrap and refrigerate it until you have finished with the first batch. Divide the other piece of dough into 5 pieces. As you work with 1 piece of dough, keep the remaining dough covered with a towel. Draw the sides of 1 piece of dough up, pinching the ends together at the top, to form a round ball. Turn the ball so the pinched seam is on the bottom. Stick your index finger into the center of the ball, all the way through to the bottom, to make a hole. Hook the hole onto the thumb of one hand and insert the index finger of your other hand into the hole and rotate and stretch the dough to form a hole about 2 1/2 inches in diameter. (The bagel should resemble a ring; it will puff up after boiling to resemble a typical bagel.) Place the bagel on the floured towel and cover it with a second towel. Repeat with the remaining 4 pieces of dough. (You should boil and bake these 5 bagels before shaping the remaining 5.) [[UPDATE: My father said that when shaped the way they did in the bakery they developed more chew so I tried it and he was right. Pretty good memory considering it's been over 50 years and he's now 87! I now shape them by rolling each piece into a rope, overlapping the ends by about 2-inches and then rolling on the overlap to make it adhere and be the same thickness as the rest. Using a skimmer, transfer the bagels, 1 at a time, to the boiling water, working in batches of 2 or 3 at a time so that the bagels can swim around without touching each other. The bagels may sink at first but should rise to the surface. Boil for 1 1/2 to 2 minutes per side, gently flipping them once with the skimmer. Using the skimmer, remove the bagels from the pot, shaking off excess water over the stockpot, and transfer the bagel to the second unfloured towel for 30 to 60 seconds. Using a spatula, transfer the cooled bagels to the prepared baking sheet after no more than 60 seconds so that they don't stick to the towel. To glaze the bagels, in a small bowl, whisk together the egg whites and 1 teaspoon of the cold water until combined but not frothy. Strain the mixture, discarding the solids. Lightly brush the top of each bagel with the glaze; be careful not to let the glaze drip onto the baking sheet as it will glue the bagels to the surface. Lightly brush the top of each bagel with a second coat of glaze and, if desired, sprinkle with some of 1 or more of the optional toppings. To bake the bagels, place 4 ice cubes in a bowl and add the remaining 1/4 cup of cold water. Pour the ice mixture into the roasting pan or skillet on the lowest oven rack and immediately place the sheet of bagels on the upper oven rack and quickly close the oven door to capture the steam produced by the ice. Immediately reduce the temperature to 450 degrees and bake the bagels for 25 minutes. Turn off the oven without opening the door and let the bagels sit for 5 minutes. Open the oven door and leave the bagels in the oven for 5 more minutes. Transfer the bagels to a wire rack and set aside to cool. Repeat the shaping, boiling, glazing and baking with the remaining dough. The bagels keep well for 1 day at room temperature in a brown paper bag. (May wrap in airtight plastic freezer bags and freeze for up to 1 month; thaw at room temperature.) * Note: Barley malt, also known as diastatic malt powder, is available locally at many grocery stores and by mail order from King Arthur's Flour (call 800-827-6836 or see www.kingarthurflour.com). Per bagel: 376 calories, 11 gm protein, 67 gm carbohydrates, 7 gm fat, 4 mg cholesterol, 2 gm saturated fat, 824 mg sodium, 2 gm dietary fiber Levy's Real Jewish Rye Bread This makes 1 very large loaf or 2 smaller ones. Using fresh yeast will cause the bread to rise more quickly. Preheating the baking sheet makes the bread begin to rise immediately upon contact; this results in the bread holding its shape and attaining the highest rise. 2 1/2 teaspoons active dry yeast (not rapid-rise) or 1 tablespoon fresh yeast 3 tablespoons granulated sugar 3 cups warm water (about 100 F) 6 cups bread flour, plus additional for the work surface 1 tablespoon barley malt or diastatic malt powder (optional)* 2 teaspoons deli rye flavor (optional) Generous 1/4 teaspoon citric acid (optional) 2 cups rye flour 1/4 cup caraway seeds 1 tablespoon salt 1 tablespoon vegetable oil, plus additional for the bowl About 2 teaspoons cornmeal Place the yeast in a small bowl and add 1/2 teaspoon of the sugar and 1/4 cup of the water. (If using active dry yeast, increase the temperature of the water to 110 F.) Stir until the yeast is dissolved. Set aside in a draft-free place until covered with bubbles, 10 to 20 minutes. (If there are no bubbles, the yeast is too old to be useful.) In a large bowl, combine the yeast mixture, 3 cups of the bread flour, 2 tablespoons of the remaining sugar, the remaining 2 3/4 cups water and the optional malt, deli rye flavor and citric acid, if using. Whisk until very smooth, about 100 strokes; set aside. [[UPDATE: I no longer use the deli rye flavor. It suddenly seemed artificial and unncessary to me! In a very large bowl, whisk together the remaining 3 cups of the bread flour, the rye flour, the remaining 2 1/2 teaspoons sugar, the caraway seeds and salt. Gently scoop the flour mixture onto the reserved yeast mixture to form a blanket. Cover with plastic wrap and set aside at room temperature until the dough has risen considerably, 4 to 5 hours (may refrigerate for as long as overnight). Add the oil to the dough and, using a wooden spoon, mix to combine, adding flour or water as needed to form a soft dough. On a lightly floured surface, knead the dough, adding flour as necessary to keep it from sticking to the surface, until it is smooth and elastic, about 10 minutes. The dough should jump back when pressed with a fingertip. Form the dough into a ball. Lightly oil a large bowl. Place the dough in the bowl, turn to coat with the oil, cover tightly with plastic wrap or a damp towel and set aside to rise until doubled in bulk, 1 to 2 hours (the dough will rise more slowly in a cold room). Using your fist, punch the dough to deflate it. On a lightly floured surface, knead the dough briefly. Form the dough into a ball, return it to the bowl, cover and set aside to rise a third time for 45 minutes. Sprinkle a baking sheet with cornmeal. To shape the dough, roll it into an 8-inch ball or 2 smaller balls and place the dough on the cornmeal-sprinkled baking sheet. Cover with a large inverted bowl or plastic wrap that has been oiled. Set aside to rise until doubled in bulk, 60 to 75 minutes. A little more than halfway through the final rising, adjust the oven rack to the lowest position. Place a second baking sheet on the rack. Preheat the oven to 450 F. When the dough has risen, using a sharp knife, slash the top of the loaf twice in 1 direction about 6 inches apart, then slice again with 2 slashes perpendicular to the first set. Carefully slide the dough directly onto the preheated baking sheet and bake the bread for 15 minutes. Reduce the temperature to 400 F and continue to bake for 50 to 65 minutes (34 to 40 minutes for the 2 small breads), until the bread is golden brown and sounds hollow when lightly tapped. Transfer the baking sheet to a wire rack to cool slightly. Baked bread stays warm for 2 hours after baking. * Note: Barley malt, also known as diastatic malt powder, is available locally at many grocery stores or by mail order from King Arthur's Flour (call 800-827-6836 or see www.kingarthurflour.com). Deli rye flavor and citric acid (or "sour salt") is also available from King Arthur's Flour. Citric acid is available at some grocery stores. Per serving (based on 18): 223 calories, 7 gm protein, 45 gm carbohydrates, 2 gm fat, 0 mg cholesterol, trace saturated fat, 389 mg sodium, 3 gm dietary fiber HELPFUL TIPS ON BAKING BREAD The greatest problem people have with bread baking is the yeast. If the liquid added to the yeast is too hot or too cold, it will kill it. With the advent of SAF--instant yeast--this problem is eliminated because there is no need to proof it. The yeast is added to the flour with room temperature water and does not need to be dissolved first in liquid. It is available at specialty stores and by mail order from King Arthur (call 800-827-6836 or see www.kingarthurflour.com). It is also reassuring to know that if time does not allow you to complete the bread dough risings as specified, it's fine to deflate the dough, place it in a bowl and cover it (or wrap it in plastic wrap or a resealable plastic bag) and refrigerate it for several hours, overnight or even for as long as two days before finishing the rising and baking. Optional ingredients such as barley malt and citric acid result in a slightly higher rise. They are available locally at some grocery stores or by mail order from King Arthur Flour (see above). The recipes here include instructions for baking with baking sheets, but a good quality baking stone and a peel--a wood paddle used to slide the bread onto the stone--are also great aids to the home baker. Store baked bread at room temperature or in the freezer and defrost to room temperature or reheat it. Do not refrigerate it: The starch in the flour crystallizes when cold. A sure way to know what is going on inside the bread and ensure that it is fully baked is to insert an instant thermometer into the center. It should read 190 F when done. * High-gluten flour will produce the chewiest bagels, but bread flour will also make a good product. King Arthur's special bread flour results in a better rise for the rye bread. * Store rye flour and caraway seeds in the refrigerator. * Allow the water used to make bread dough to sit uncovered overnight to dissipate the chlorine or use bottled water. Rose Levy Beranbaum's most recent book is "The Pie and Pastry Bible" (Scribner, 1998). (c) 2000 The Washington Post Company --------------- MESSAGE bread-bakers.v101.n055.8 --------------- From: "James Thompson" Subject: Povitica Bread Date: Wed, 21 Nov 2001 15:18:44 -0500 I'm trying to find the recipe for a Swirled Bread that's in the Figis gift catolog. If anyone has it, I'd sure like to try it. Laura Thompson --------------- END bread-bakers.v101.n055 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved