Date: Sun, 2 Dec 2001 04:09:21 -0700 (MST) -------------- BEGIN bread-bakers.v101.n056 -------------- 001 - "Jeff Dwork" Subject: The bread-bakers digest is moving Date: Sat, 1 Dec 2001 23:35:11 -0800 (PST) We are moving the bread-bakers digest to a new server. There is no change in the list software, just a change in location. It is very important that you use the address to mail to the list. The old address at lists.bread-bakers.com or lists1.best.com will NO LONGER WORK! We will catch the messages sent to the old address for a few more days, but the old machine will soon be shut down. If you have any trouble sending to the list or you stop receiving messages, please write to us directly . Thanks, Reggie & Jeff --------------- MESSAGE bread-bakers.v101.n056.2 --------------- From: "Christine N. \(Chris\) Snyder" Subject: Home ground white flour Date: Sun, 25 Nov 2001 06:50:32 -0700 I am just starting my adventure in grinding flour. I have a small hand grinder and am trying to decide what grinder would be workable for me. I am considering the family Grain mill on my Bosch mixer. Any suggestions appreciated. How can a person get white flour by grinding? I usually use whole wheat but some things just aren't doable whit whole wheat. Chris cns http://www.tctwest.net/~lcans/ AIM: LCANS --------------- MESSAGE bread-bakers.v101.n056.3 --------------- From: "linda grande" Subject: Cranberry orange bread Date: Sun, 25 Nov 2001 16:47:32 +0000 Thanks to Gonzo White for posting this recipe...It seems there's hardly a better combination than orange and cranberry. I've had a recipe that I've used for this bread for some time, but this one looks even better. I plan to try it first chance I get. --------------- MESSAGE bread-bakers.v101.n056.4 --------------- From: "Betty" Subject: Re: Povitica Date: Sat, 24 Nov 2001 21:37:08 -0600 I found a recipe for it. This sounds really good. www.hungrybrowser.com/phaedrus/m050501.htm Betty Povitica Sweet Dough: 1 1/2 cups lukewarm milk 1/2 cup sugar 2 teaspoons salt 2 eggs 1/4 cup soft butter 2 packages Fleischmann's Active Dry Yeast 1/2 cup warm water 7 1/2 to 8 cups flour Filling: 1 can evaporated milk 1 heaping cup sugar 2 sticks margarine 1 1/2 pounds pecans (ground fine) 4 eggs pinch salt 1 teaspoon cocoa 1 teaspoon cinnamon Sweet Dough preparation: Combine warm milk, sugar, salt, softened butter and beaten eggs. Dissolve yeast in warm water and add to other ingredients. Add half of flour, mix well until smooth. Add flour to handle easily. Knead dough on lightly floured board. Put dough in greased bowl, cover and place in a warm draft free place until doubled in size. Punch down and let double again. Divide dough in 3 parts. Roll each part until very thin in rectangular shape. Spread filling, roll and twist in circular shape like a snail or cinnamon roll. Place in greased 8" or 9" cake pans. Cover, put in warm place and let rise. Bake at 350 F for 30 - 45 minutes. Filling preparation: In heavy pan, over medium heat, combine sugar, milk and margarine and=20 heat. Add nuts, then beaten eggs and mix well. Boil one minute stirring constantly. Remove from heat, add pinch of salt, cocoa and cinnamon and mix well. Let cool till just warm enough to spread. --------------- MESSAGE bread-bakers.v101.n056.5 --------------- From: Alexis Subject: Re: Bread from Mashed potatoes Date: Sun, 25 Nov 2001 16:21:07 -0800 > >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 This bread is made from mashed potatoes, and while I don't use leftovers, I suppose you could. And, I usually form it into a baguette rather than press it into a pan. It also works well for pizza dough or fougasse. The recipe comes from Chez Nous by Lydie Marshall. (so I guess that makes it French rather than English!! Nonetheless, it is based on mashed potatoes & flour.) Potato Bread Dough Makes 2 pounds dough 1 1/4 pounds baking potatoes (russet) 1/2 cup cold milk 1 teaspoon sugar 1 tbsp active dry yeast 4 cups unbleached all-purpose flour 1 tbsp salt In a pan, cover the potatoes with cold salted water and bring to a boil. Partially cover and cook for 30 minutes or until tender. Drain the potatoes, reserving 1/4 cup of potato water. Add the cold milk to the hot potato water. Sprinkle the yeast & sugar over it and set aside in a warm place for 15 minutes. Making Bread with a Heavy Duty Mixer: Peel the hot potatoes and transfer to the bowl of a heavy-duty mix fitted with a flat paddle. Beat the potatoes until mashed. Wait for a few minutes until the potatoes are just warm. Start beating the yeast mixture into the mashed potatoes. Mix the flour and salt together. Gradually beat in the flour, 1/4 cup at a time at first. In winter, the author stops adding flour after 2 cups, and waits 20 minutes before continuing to add the remaining flour. When the dough sticks to the beater and cleans the bowl, add the remaining flour tablespoon by tablespoon. Making Bread by Hand Mash the hot potatoes in a ricer in a large mixing bowl. Wait a few minutes for the potatoes to cool. With a wooden spoon, stir the yeast mixture into the mashed potatoes. Mix the flour and salt together. Gradually beat in the flour, 1/4 cup at a time. In winter, the author stops adding flour after 2 cups, and waits 20 minutes before adding the remaining flour. Cover the bowl with a plastic bag. Let rise at room temperature until the dough has doubled in size, about 2 hours in winter or 1 hour in summer. Sprinkle flour on the risen dough and knead it for about 1 minute, adding more flour if necessary, especially during humid days, but remember the dough should be soft, much softer than for a classic bread dough. Refrigerate the dough covered with plastic wrap. I suppose you could try pressing it into the pan at this point, but I make baguettes: Baguettes makes 4 16-inch long and 2 1/2 inch thick baguettes. Potato Bread Dough, refrigerated after its first rising 1 tsp butter or olive oil to grease the molds 1 tbsp olive oil to brush the top of the uncooked baguettes Flour your hands and lightly knead the cold dough; it will be very soft. Divide the dough into 4 pieces. Brush botter of olive oil in baguette molds. Shape each piece into a 16-inch long sausage (adjust the length according to your baguette molds) The dough will only half-fill each mold at this point. Clip the top every 1/2 inch with scissors. Brush olive oil over the top. Heat the oven to 150 F (or warm) for 5 minutes. Turn off and place the bread molds in the turned-off oven for 30 minutes or until the dough fills the molds. Remove from the oven. Preheat the oven to 400 F. Bake in the middle of the oven for 20 minutes or until golden brown. Unmold on a cake rack and wait 1/2 hour before serving. This dough also works very well for pizza & pissaladiere. Alexis MacPherson. alexis@dccnet.com --------------- MESSAGE bread-bakers.v101.n056.6 --------------- From: "Werner Gansz" Subject: Bagels and Rye Date: Sun, 25 Nov 2001 16:27:53 -0500 Reggie: The note you posted last week with the article by Rose Beranbaum gives me a chance to thank Ms. Beranbaum for passing on these recipes about a year ago in this mail list. I copied both recipes at the time but forgot to copy Ms Beranbaum's name. The bagel recipe is the first that I've tried that really bakes up with well shaped and flavorful bagels. Refrigerating the dough seems to be the key to getting the bagels to hold their shape in home kitchen. Prior attempts all ended with bagels that looked like flat leather washers. The Levy's Jewish Rye recipe results in a superb bread with great texture and flavor. The idea of smothering the sponge under the remaining dry ingredients is a unique and simple way to do a sponge without having to bring everything out and measure a second time. I make the Rye frequently and have made the bagels several times. They always work. A belated thank you to Ms. Beranbaum and to this email list. Werner Gansz --------------- MESSAGE bread-bakers.v101.n056.7 --------------- From: "Sonia Martinez" Subject: Digest c101.n055 Date: Sun, 25 Nov 2001 15:31:18 -1000 To: "Marti Rosalin" Subject: Help - bread/rolls from mashed potatoes? This is probably not what you English friend is looking for, but here in Hawaii you find the Portuguese make their bread with mashed potatoes: PORTUGUESE SWEET BREAD 2 pkg active dry yeast 1/2 cup warm potato water 3 Tbsp sugar 1 cup mashed potatoes 1/8 tsp ginger 1/2 cup milk 2 tsp salt 6 eggs 1 3/4 cup sugar 1/2 cup butter or margarine, melted 8-10 cups flour Dissolve yeast in potatoes water. Stir in the 3 Tbsp sugar, potatoes and ginger. Cover and let rise until doubled. Scald milk; add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; gradually beat in the 1-3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups flour, then the milk. Add 2 more cups flour, beat 5 minutes. Stir in enough remaining dlour to make stiff dough. Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease all over. Cover and let rise until doubled. Grase four 9"x5"x3" loaf pans. On a lightly floured board, divide dough into fourths. Shape each into loaf and place in the prepared pans. Cover, let rise until doubled. Preheat oven to 325 F. Bake for 45 minutes or until done. Makes 4 loaves. --------------- MESSAGE bread-bakers.v101.n056.8 --------------- From: rls-1850@juno.com Subject: Potato Cakes Date: Sun, 25 Nov 2001 20:05:40 -0600 For Marti Rosalin: This recipe is called Potato Cakes and comes from _The Little Irish Baking Book_ by Ruth Isabel Ross (St. Martin's Press, copyright 1995). Hope it's close to what your friend remembers. - Ron Potato Cakes 175 g / 6 oz / 1 cup mashed potato 125 g / 4 oz / 1 cup self-raising white flour 50 g / 2 oz / 1/2 stick butter extra butter for cooking Steam or boil the potatoes. Mash them without using milk. Rub the butter into the flour. Mix this well with the mashed potato and knead it into a flexible dough. Either roll the dough on a pastry board and cut it into rounds, or less wastefully, form it into several flat cakes with your hands. Melt a little butter in a hot frying pan or a griddle and put in the potato cakes. Cook them on both sides until they are dry and golden brown. Serve at once with softened butter. --------------- MESSAGE bread-bakers.v101.n056.9 --------------- From: "Alison and Alistair" Subject: Potato bread & scones Date: Fri, 30 Nov 2001 16:33:23 -0000 There are lots of recipes here in the UK and Ireland for potato breads and scones both oven and griddle baked, some are yeasted and some are not. An Irish bread baking book I have contains lots of good potato recipes - here's one of my favourites, (slightly adapted):- Oven baked potato cakes Originally from: The best of Irish Breads and Baking by Georgina Campbell, Published by Wolfhound Press Dublin 2 oz butter 8 oz flour 2 tsp baking powder pinch salt 6 oz mashed cooked potato buttermilk to mix Mix the dry ingredients, rub in the butter. Add the mashed potato and mix well. Use enough buttermilk to make a soft dough. Knead lightly on a floured surface and roll out thickly. Cut into farls (a circle divided into thirds) or squares. Put onto a greased baking tray and bake at 220 C (425 F) for about 20 mins until risen and golden brown. Best eaten straight form the oven with butter! Alison Corfield North Wales, UK --------------- MESSAGE bread-bakers.v101.n056.10 --------------- From: Reggie Dwork Subject: Coupla bread recipes... Date: Fri, 30 Nov 2001 14:33:47 -0800 I got these from a friend named Dot a while back. Thought you might like to make them too. She stated in her note: Here are a couple of bread I have recently tried. Both have turned out well. I prefer the Round Crusty Loaf - it turned out exceptionally good. * Exported from MasterCook * Buttermilk Bread In Abm Recipe By : Baking with Julia Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Eat-Lf Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tsp instant yeast 3 T powdered buttermilk 1 Teaspoon salt 3 Cups bread flour 1 Tablespoon unsalted butter -- room temp. 3 Tablespoons pure maple syrup 1 Cup water -- room temp. I did this recipe 2 ways, the way it is entered and then a second time using 1 cup real buttermilk for the powdered buttermilk and water. I really prefer the real buttermilk - there is a definite tast difference for the better. Dot Layer ingredients in your ABM, wet first, then dry, ending with yeast. Use light or medium setting. Cal 175.5, Total Fat 2.6g, Sat Fat 1.3g, Carb 31.2g, Fiber 1.1g, Pro 6.4g, Sod 242mg, CFF 13.6% - - - - - - - - - - - - - - - - - - NOTES : This rises really high! Might try cutting the yeast back just a bit.... _____ * Exported from MasterCook * Round Crusty Loaf (Bread) Recipe By : Southern Heritage Breads Cookbook Serving Size : 3 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Traditional: 2 Packages dry yeast 1/2 Cup sugar 1/2 Cup warm water -- 105 deg to 115 deg 2 Cups milk -- scalded 1 Cup unsalted butter -- softened 1 Teaspoon salt 4 eggs -- beaten 2 Cups whole wheat flour 6 Cups bread flour cornmeal 1 egg yolk 1 Tsp whipping cream FOR ABM: 2 Tsp instant yeast 2 Tablespoons sugar 2 Tablespoons warm water 2/3 Cup milk 1/3 Cup butter -- softened 1/4 Teaspoon salt 1 egg 2/3 Cup whole wheat flour 2 Cups bread flour Recipe adapted for ABM by Dot -- Tested in a Farberware ABM with great results. FOR ABM: Place wet ingredients in pan first, then add flour and dry ingredients - ending last with yeast. I baked this on light setting and it turned out wonderfully! Definitely a keeper! TRADITIONAL: Dissolve yeast and 1 tsp sugar in warm water, stirring well; let stand 5 minutes or until bubbly. Pour scalded milk over butter in a large mixing bowl; stir until butter has melted. Cool to lukewarm. Add remaining sugar, yeast mixture, salt and 4 eggs. Stir well. Gradually add whole wheat flour, beating well. Add ebough bread flour to form a stiff dough. Turn dough out on a floured surface; knead 10 minutes or until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled - 1 hour, 15 minutes. Punch down, turn out and let rest on lightly floured surface -- 5 minutes resting. Divide dough into 3 parts; shape each portion into a round loaf. Place loaves on greased baking sheets sprinkled with cornmeal. Combine egg yolk and whipping cream: mix well and lightly brush over the tops of the loaves. Cover and rise until doubled in bulk -- 1 hour. Bake at 400 F for 10 minutes; reduce temperature to 350F and bake an additional 20 minutes or until loaves sound hollow when tapped. Cool on wire racks. Makes 3 round loaves. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n056.11 --------------- From: Reggie Dwork Subject: It's out now!! Date: Fri, 30 Nov 2001 20:23:59 -0800 from Jessica's Biscuit ... get your copy now!! If you don't have any of Peter's bread cookbooks you are really missing out on making and learning about the craft and art of bread baking. THE BREAD BAKER'S APPRENTICE: MASTERING THE ART OF EXTRAORDINARY BREAD, by Peter Reinhart Ten Speed Press Berkeley, California 2001 http://www.ecookbooks.com/products.html?item=02548 Jessica's Biscuit Price: $21.00 Retail Price: $35.00 YOU SAVE: 40% HARDCOVER Cofounder of the legendary Brother Juniper's Bakery, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen years. Never one to be content, with yesterday's baking triumph, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In his latest work, he shares his latest bread breakthroughs, arising from his study in several of France's boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers like Lionel Poilane and Phillippe Gosselin. Then stand alongside his students as he teaches the classic 12 stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs. Fifty new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagel and the book's Holy Grail--Peter's version of the famed pain a l'ancienne. A remarkably accessible, and engaging resource that is as rich and mulititextured as the loaves you will turn out. --------------- MESSAGE bread-bakers.v101.n056.12 --------------- From: "Erin Nesmith" Subject: yeast Date: Sat, 1 Dec 2001 17:55:56 -0600 Hello, I'm wondering about yeast. Some recipes I have call for dry yeast, and some call for cake yeast. For those of you familiar with the cake yeast, please tell me about it. It's available nearby, but I'm wondering if it has any specific advantages that make up for the short shelf life. I usually use SAF instant yeast and have always been happy with it, but I figured cake yeast wouldn't keep coming up in recipes if it didn't have some benefits. Thanks, Erin Nesmith --------------- MESSAGE bread-bakers.v101.n056.13 --------------- From: Reggie Dwork Subject: Bread Machine Potato Bread Date: Sat, 01 Dec 2001 20:48:08 -0800 * Exported from MasterCook * Bread Machine Potato Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: 1/2 C Soy Milk -- Plus 3 Tbsp Soy Milk 1 C Whole Wheat Flour 3/4 C White Bread Flour 1/4 C Soy Flour 1 Tsp Salt 1/4 C Mashed Potatoes 1 Tbsp Brown Sugar 2 Tsp Active Dry Yeast Here is a standard from Simply Soy... http://soyfoods.com/SimplySoy/ The next time you boil potatoes, set aside a little potato for this wonderful, moist bread. Be sure all ingredients are at room temperature. Add them, in the order specified by the manufacturer, to your bread machine. Choose the light crust setting and start the machine. Yield: 1-pound loaf (12 slices) Serving size: 1 slice Per serving: 90 calories, 0.5 g total fat (0.1 g sat fat), 3 g pro, 18 g carb, 1.7 g fiber, 186 mg sodium - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n056.14 --------------- From: Reggie Dwork Subject: HearthKit Oven Insert Date: Sat, 01 Dec 2001 21:07:47 -0800 Well, Jeff and I used our HearthKit Oven Insert this week and we **love** it. This is from their website ... www.heathkitchen.com >The key to a hearth oven's great results is its unique ability to absorb >heat and redistribute it evenly. Pressed at over 175 tons from cordierite, >a sturdy, specialized blend of earthen materials, HearthKit is fired at >over 2,300F and has excellent conductive properties. HearthKit features >two slightly curved sidepieces and a thick, tapered base designed to form >a chamber much like that of a wood burning beehive or brick pizza oven. >This balances the heat in the oven and releases it relentlessly back into >the food, making it possible to safely bake or roast at higher >temperatures without burning, or to slow cook more gently and evenly at >lower temperatures. > >Once HearthKit is heated to the desired temperature, it tends to remain at >that level creating a highly stable heat platform. Thus, three types of >heat - conductive, radiant and ambient - work together allowing you to >cook your usual dishes with superior results; meats and poultry cook >evenly and quickly, retaining their juiciness while breads with fabulous >crusts rise to their fullest volume. We just decided to make the recipe that is in the instruction book for a hearth roasted chicken ... it turned out so moist that I ate the white meat (something I don't ever do). Today we made 2 loaves of French bread and I have to say that these are very tasty loaves. The insert is easy to install in any oven. It cleans up easily (basically just wisk it off with the brush that comes in the kit). I don't think that this insert will be coming out of our oven. We can prepare just about any meal using it. The Hearthkit Oven Insert certainly does make wonderful artisian breads. --------------- MESSAGE bread-bakers.v101.n056.15 --------------- From: "Rose L. Beranbaum" Subject: Recipe correction - IMPORTANT Date: Sun, 25 Nov 2001 16:39:20 -0500 I just reviewed the bagel and rye bread recipes (bread-bakers v101.n055.7) and the malt I was referring to in both instances was the barley malt syrup. Of course the dry can be substituted but in the case of the rye bread a little less flour will be needed. In any case if dry malt is used, it MUST be NON diastatic. The daistatic malt will break down the starch and result in a gummy dough. [[ Editor's note: we will correct the recipes in the archives. ]] --------------- MESSAGE bread-bakers.v101.n056.16 --------------- From: "Don Neiman" Subject: Whole wheat bread. Date: Wed, 28 Nov 2001 19:41:25 -0500 My bread came out from the oven fully baked (done) but extremely dense and "heavy". Could the most likely problem arise from old or not enough yeast...or both? Any help would be greatly appreciated. Thank you.....Linda N --------------- MESSAGE bread-bakers.v101.n056.17 --------------- From: "Jens Maudal" Subject: Pretzels Date: Mon, 26 Nov 2001 14:42:46 +0100 I am going to try my hands at making some German style Pretzels but what is the correct thing to dip them in? Some recepies say salt water and others say lye water. Jens Jens P. Maudal jens.maudal@c2i.net Greetings from "BottomsUp Brewery" Drammen - Norway ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, Visit my humble RIMS and homebrew page: http://home.c2i.net/bottomsup/index.htm Norbrygg bryggeside: http://www.norbrygg.com ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, --------------- END bread-bakers.v101.n056 --------------- -------------- BEGIN bread-bakers.v101.n057 -------------- 001 - Jeff Dwork Subject: Corrections: HearthKit and extra digest Date: Sun, 02 Dec 2001 21:59:27 -0800 There is an error in the URL for the HearthKit oven insert (bread-bakers v101.n056.14). The correct URL is: http://www.hearthkitchen.com/ Also, in the switch to the new list server, two copies of the digest were sent. The correct digest is v101.n056. Jeff --------------- END bread-bakers.v101.n057 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved