Date: Sun, 9 Dec 2001 18:34:51 -0700 (MST) -------------- BEGIN bread-bakers.v101.n058 -------------- 001 - Jeff Dwork Subject: vanilla and cinnamon Date: Sun, 09 Dec 2001 17:15:42 -0800 Has anyone tried vanilla bean paste in place of vanilla extract? This is made by Nielsen-Massey (and possibly others). They suggest replacing the extract with the volume of the paste. What type of cinnamon do you use? There are many types available from the specialty spice houses. What do you like and why? Jeff --------------- MESSAGE bread-bakers.v101.n058.2 --------------- From: Jeff Dwork Subject: Pizza dough recipes Date: Sun, 09 Dec 2001 17:01:41 -0800 Now that we have a peel, we're looking for pizza dough recipes. Jeff --------------- MESSAGE bread-bakers.v101.n058.3 --------------- From: Jeff Dwork Subject: Peels - metal or wood? Date: Sun, 09 Dec 2001 17:00:21 -0800 Do you use a baking peel? Is it wood or metal or do you use both? Which do you like better and why? We just bought one of each to play with. Jeff --------------- MESSAGE bread-bakers.v101.n058.4 --------------- From: Reggie Dwork Subject: Peter Reinhart's new book Date: Sun, 09 Dec 2001 16:55:02 -0800 We just got a copy of Peter's new book, "Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread", ISBN 1580082688, Ten Speed Press. This is the one that many of you tested recipes for. This is a wonderful book with extensive explainations of each step of the bread making process and beautiful photographs by Ron Manville of the breads and of shaping techniques. It contains 50 master formulas for different types of breads. Highly recommended. Thank you, Peter, for another wonderful book. Available from Jessica's Biscuit, , Amazon.com and your local bookstores. Jeff & Reggie --------------- MESSAGE bread-bakers.v101.n058.5 --------------- From: "Carlton" Subject: Swedish Breads Date: Thu, 15 Nov 2001 12:54:11 -0800 Irecently had a most interesting conversation with an aquaintance. She explained that there are many breads made around the Holiday Season so the title I had given her was very generic. She did give me another recipe which is traditional for the holidays. She also explained that the Scandinavians have special breads for each holiday throughout the year and these breads are not available at bakeries at any other time of the year. Actually the lady is Italian who spent 18 months in Sweden on a job assignment where she met her husband and learned all about the customs of that country. A few years ago they bought a large sailboat and sailed from CA around the world to Turkey where they had to leave the boat and return home because of job commitments. Last year they flew to Turkey and sold the boat. Now they have a much larger sailboat (55') which they have moored down here in our local harbor. Wort Limpa This is a classic Swedish Christmas bread used for the traditional Dip (or dopp i grytan). Slices of wort limpa are immersed in hot bouillon, then enjoyed steaming hot with ham or sausage. Wort can sometimes be obtained from large breweries, otherwise stout or porter is a good substitute. 1 package active dry yeast 1 dl (1/2) cup warm water 2 dl (1 cup) wort or stout 1 tsp salt 4 dl (2 cups) sifted rye flour 2 dl (1 cup) AP flour 1/3 tsp. grated orange zest 50g (2 oz.) butter 1/2 dl (1/4 cup) dark corn syrup 1/2 Tablespoon ginger 1/2 Tablespoon cloves about 4 dl (2 cups) sifted AP flour In a large mixing bowl, dissolve the yeast in warm water. Heat the wort until tepid and add to the yeast together with the salt, rye flour, and 1 cup of the all-purpose flour. Mix well. Cover and leave to rise for one hour. In a small saucepan, melt the butter. Stir in the syrup and spices, cool until lukewarm and add to the dough together with the orange zest. Gradually stir in the all- purpose flour. Cover and let rise for 1/2 hour. Turn the dough onto lightly floured surface and knead well until smooth. Shape the dough into a 30 cm (12 inch) loaf and place on baking sheet. Cover and let rise until double. Prick the top of the bread with a fork and bake in pre-heated 175 C (350 F) oven for 35 to 45 minutes. A knock on the bottom of the bread should produce a hollow sound. Brush the top of the limpa with wort or stout. Wrap the bread in terry towels and let cool on rack. Makes one loaf. --------------- MESSAGE bread-bakers.v101.n058.6 --------------- From: "Health for You Main" Subject: HearthKit Date: Mon, 3 Dec 2001 08:22:41 -0500 We at Health for You are offering the HearthKit w/ free shipping, free yeast and free cookbook. Happy Holidays! Sandi www.healthforyouministry.com Email: sales@healthforyouministry.com Ph: 810-343-5388 Fax: 443-583-0391 --------------- MESSAGE bread-bakers.v101.n058.7 --------------- From: "Arline Johnson" Subject: Dutch rusk Date: Mon, 3 Dec 2001 16:56:50 -0600 I am a new subscriber to the Bread-Bakers newsletter, and I am thoroughly enjoying it. I wonder if anyone has a recipe for Dutch rusk. Arline Johnson --------------- MESSAGE bread-bakers.v101.n058.8 --------------- From: Nifcon@aol.com Subject: Erin - Yeast Date: Sun, 2 Dec 2001 13:10:02 EST Erin I've been baking bread of a huge variety of types for over 20 years and find that, provided you bring each type of yeast (instant, dried active, cake (fresh)) to life in the appropriate manner there is no significant difference between the raising powers of the different kinds. The one advantage of cake yeast is that, all other things being equal (they seldom are!) you can (only can) get about a 20 minute shorter first rise if you're in a real hurry. The disadvantage of cake yeast is that it's perishable and it's rising powers will steadily decline on a timescale of days or weeks rather than the months or years over which dried yeasts deteriorate. I use Allinsons active dried (a UK brand) as routine and occasionally cake yeast more for variety than any baking reason. The one VERY important thing to remember is that, weight for weight, both forms of dried yeast are twice as powerful as cake so you must apply a factor of 2 when converting recipes from one type to another. If you do that, the 3 types of yeast are completely interchangeable. John Wright --------------- MESSAGE bread-bakers.v101.n058.9 --------------- From: "Brian Wood" Subject: Sourdough In Bread Machines Date: Sun, 2 Dec 2001 16:01:16 -0000 Has anyone successfully baked sourdough in an ABM, as opposed to mixing the dough only? I have had very variable results, and most 'advice' comments seem to suggest it can't be done - but............................ cheers, Brian ps please don't just say yes, tell me how!!! --------------- MESSAGE bread-bakers.v101.n058.10 --------------- From: Reggie Dwork Subject: bread machines Date: Fri, 07 Dec 2001 23:44:35 -0800 Do any of you have one of those bread machines that bakes 2 different types of loaves at one time?? I don't remember the brand for sure ... I think it is Welbilt ... I am curious to know how well they work. I can't imagine that if you were making a whole grain bread and a sweet bread that both could mix, rise and bake at the same time in the same machine. Reggie (very curious about this ... ) --------------- MESSAGE bread-bakers.v101.n058.11 --------------- From: Reggie Dwork Subject: adding links Date: Fri, 07 Dec 2001 23:21:08 -0800 We will be adding links to our website. Would all the authors, teachers/culinary schools, equipment and material suppliers on list please send me permission to add their link and the address of their site so we can add you. Thanks, Reggie & Jeff --------------- END bread-bakers.v101.n058 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved