Date: Fri, 14 Dec 2001 23:38:38 -0700 (MST)

-------------- BEGIN bread-bakers.v101.n059 --------------

    001 - NoMes1st@aol.com          - Re: Digest bread-bakers.v101.n058
    002 - MomAD30044@aol.com        - Ollie's Restaurant?
    003 - "Carlton" <carlton@wave.n - Peels
    004 - "Mike Avery" <mavery@mail - Re: Sourdough In Bread Machines
    005 - TheGuamTarheels@webtv.net - Dutch Rusk...
    006 - Socko47@aol.com           - Re: Peter Reinhart's book
    007 - Carolyn Schaffner <drsnoo - Sourdough in ABM
    008 - EHarbison@aol.com         - Vanilla and Cinnamon
    009 - Ellen Lee <leep@mkl.com>  - Christmas bread
    010 - Reggie Dwork <reggie@regg - PARTY ONION-RYE BREAD
    011 - Reggie Dwork <reggie@regg - How bread-savvy are you?
    012 - "Regina Rectanus" <smfarm - Rolling Pin Covers
    013 - Andie Paysinger <asenji@e - Double pan machine

--------------- MESSAGE bread-bakers.v101.n059.1 ---------------

From: NoMes1st@aol.com
Subject: Re: Digest bread-bakers.v101.n058
Date: Mon, 10 Dec 2001 18:29:44 EST


Has anyone had experience with sprouted wheat bread or Essene bread?

Thanks in advance
Pat ( nomes1st@aol.com)



--------------- MESSAGE bread-bakers.v101.n059.2 ---------------

From: MomAD30044@aol.com
Subject: Ollie's Restaurant?
Date: Mon, 10 Dec 2001 18:44:11 EST


Here in Green Bay, we have a restaurant...well, kind of a restaurant, usually
found in malls, where you order, grab your stuff and sit in the mall, called
Ollie's.  They have these absolutely magnificent veggie things that are made
with some kind of dough stretched really thin and filled with a bit of
cheese, broccoli, cauliflower, mushrooms, onions, carrots, etc.

Do you think it could be duplicated with just a simple bread dough or pizza
dough?

My thanks,

Debbie



--------------- MESSAGE bread-bakers.v101.n059.3 ---------------

From: "Carlton" <carlton@wave.net>
Subject: Peels
Date: Mon, 10 Dec 2001 13:10:43 -0800


Not long ago I purchased the large metal peel offered by King Arthur in 
their catalog. I have used the peel in the baking of focaccia, stromboli, 
and pizza with excellent results as long as I use parchment paper under the 
item to be baked ; otherwise you must really make the dough very dry or use 
a great deal of cornmeal on the peel so it does not stick as you place it 
on your baking stone in the oven. I'm open to suggestions from anyone who 
has additional ideas.

Dick Carlton,
Brookings, OR



--------------- MESSAGE bread-bakers.v101.n059.4 ---------------

From: "Mike Avery" <mavery@mail.otherwhen.com>
Subject: Re: Sourdough In Bread Machines
Date: Mon, 10 Dec 2001 14:44:19 -0700


Brian Wood asked:

 > 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............................

I haven't, so what follows is annecdotal.  There is a
good bit of information on this in Ed Wood's "World
Sourdoughs From Antiquity" book, available at his home
page, at Amazon, and at half.com - which is the
cheapest of the bunch usually.  His 1996 paperback is
available at

http://www.half.com/products/books/detail.cfm?isbn=0-89815-8435

He also published a book just on bread machine baking
of sourdough, but he seems to regret that book, so look
at the 1996 book, or the more recent one he did that
should be out any time now, if it's not out already.

Here are the general concerns - sourdough isn't as fast
as a regular commercial yeast, so use the sourdough
starter at the peak of it's activity.  It should be frothy
and lively.  You can't, therefore, start it at night and
leave it until morning.  You may need to purchase a
faster culture if yours isn't a very fast culture.

Next, most bread machines will do little kneads of the
dough throughout the rise.  These nudges or paddle
bumps help regular bread and cause sourdough to
collapse.  If you can't tell the machine to cut it out,
then you'll have to pull out the paddle after the
machine is done kneading.

The deal with most bread machines is you have to
adjust your recipe to fit the machine.  So, the rise time,
liquid/solid ratios, and so on all have to fit it's cycles.
You might try making some bread by hand to see how
long it takes your bread to double.  And then checking
your bread machines manual to see if it has a cycle with
similar timings.  Some bread machines are programable,
and you could play with programming them to not bump
the dough, and to handle everything else the way you
want.

In the end, I think that just baking it by hand is easier.

Mike
-- 
Mike Avery
MAvery@mail.otherwhen.com
ICQ: 16241692                        AOL IM:
MAvery81230

* Spam is for lusers who can't get business any other
way *

A Randomly Selected Thought For The Day:
     Two most common elements in the universe: Hydrogen
& Stupidity.



--------------- MESSAGE bread-bakers.v101.n059.5 ---------------

From: TheGuamTarheels@webtv.net (The Ol' Tarheel)
Subject: Dutch Rusk...
Date: Mon, 10 Dec 2001 09:26:43 -0500 (EST)


Here is a zweiback recipe that is quite similar to Dutch rusk.

The Tarheel Baker

Zweiback

1 cake yeast
1/2 cup milk, cooled
2 tablespoonfuls sugar
1/4 cup lard or butter, melted
2 eggs
2 3/4 cups sifted flour
1/2 teaspoonful salt


Zweiback (twice-baked Bread) is toast par excellence and enjoys a wide
popularity. The second baking changes some of the starch to dextrine,
which promotes ease of digestion.

Dissove yeast and sugar in lukewarm milk.
Add three-fourths cup of flour and beat thoroughly.
Cover and set aside, in a moderately warm place, to rise for fifty minutes.

Add lard or butter, eggs well beaten, enough flour to make a dough.  Add
the salt and knead well.

Shape into two rolls one and one-half inches thick and fifteen inches long.
Let rise for about one and one-half hours. Bake twelve minutes in a hot oven.
When cool cut diagonally into one-half inch slices.
Place on baking sheet and brown in a moderately hot oven.
It is better when the second baking is done twenty-four hours after the 
first, though it may be done sooner if desired.

Adapted from a Cooks.com recipe.



--------------- MESSAGE bread-bakers.v101.n059.6 ---------------

From: Socko47@aol.com
Subject: Re: Peter Reinhart's book
Date: Mon, 10 Dec 2001 14:21:38 EST


I thought the idea of getting the autographed book directly from Peter was a
good price. If you want a better price than Jessica's Biscuit use the
recently purchased by Ebay company - Half.com  they have the book for $21.00.
    Joe



--------------- MESSAGE bread-bakers.v101.n059.7 ---------------

From: Carolyn Schaffner <drsnooks@buffnet.net>
Subject: Sourdough in ABM
Date: Mon, 10 Dec 2001 06:12:06 -0500


Yes,,, Brian...

I have used sourdough starter in my ABM, but had to use dried yeast
also, since the starter isn't about to start anything in the relatively
short time the machine allots for rising.

Therefore, I don't see any advantage to adding the sourdough starter. I
feed/use my starter every three days, whether I need to or not, so
there's no distinctive flavor the ABM bread needs. But my sourdough
bread is FANTASTIC!

I don't like my bread machine. (Is daughter listening?) because the top
is flat instead of nicely rounded. Anyone with suggestions about THAT
feature??

Carolyn Schaffner in Buffalo, NY

****************
 > From: "Brian Wood" <brianjwood@btconnect.com>

 > 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.n059.8 ---------------

From: EHarbison@aol.com
Subject: Vanilla and Cinnamon
Date: Mon, 10 Dec 2001 11:35:36 EST


Jeff asks:

<<Has anyone tried vanilla bean paste in place of vanilla extract? ...what
type of cinnamon do you use?>>

Jeff, I have that vanilla bean paste and I like to use it in custards and so
on because it flecks it with vanilla bean dust.  But for the very best taste,
I use the "cookie vanilla" from King Arthur Flour. It's made to be strong
enough to hold up to cooking and it is.  In fact, even when I use the paste,
I use the cookie vanilla as well.  Just a drop or two.

As for cinnamon, I use KA's "Vietnamese Cinnamon".  One sniff and you'll
wonder what you've been using all these years.

But since I love both of these ingredients, I'm eager to hear what others use.

Beth Harbison



--------------- MESSAGE bread-bakers.v101.n059.9 ---------------

From: Ellen Lee <leep@mkl.com>
Subject: Christmas bread
Date: Mon, 10 Dec 2001 12:46:23 -0500


I experimented with adaptation of the Buttermilk Bread for ABM as the
basic recipe and came up with a loaf of holiday bread that is
scrumptious! Actually, it could be used for toast any time of the
year. It is not particularly sweet as I made it, but very sugary
fruits and more maple syrup would suit most any sweet tooth.  My
adaptation:

Fruit-and - Nut Buttermilk Bread for ABM

1 cup fresh buttermilk (or 1 1/4 cup warm water plus 3 Tbsp powdered
buttermilk)
1/4 cup hot water (omit if powdered buttermilk is used)
1 tsp salt
3 Tbsp pure maple syrup
1 Tbsp unsalted butter, melted
2 cups bread flour
1 cup whole wheat flour
3 tsp Lora Brody Sourdough Bread Enhancer (optional)
1 Tbsp Fermipan instant yeast
1/2 cup chopped nuts
1/2 cup dried cranberries*
1/2 cup preserved citron*

If using fresh buttermilk, add to it hot water, salt, maple syrup.
Stir to combine. Pour into ABM.
(If using powdered buttermilk, add salt and maple syrup to warm water
and pour into ABM).
Combine bread flour, whole wheat flour, sourdough bread enhancer,
powdered buttermilk (if using that option).
Spoon dry ingredients over wet ingredients in ABM.
Make a well in the center of the dry ingredients; put yeast in the well.
Sprinkle chopped nuts around the periphery of the dry ingredients.
Set ABM for 2 lb. loaf, white bread, "add extras". Start machine.
Put as many dried cranberries in the extras bin as will fit.
When you hear the cranberries being deposited, open the lid of the
ABM and add the rest of the cranberries and the citron. Close lid.

* Substitute any dried and/or preserved fruits.  Larger fruits, e.g.,
dates, figs, apricots should be chopped into smaller bits.

Note: I plan to add 1 tsp. ground cardamom to the dry ingredients
next time I make this. If I were using raisins, I would add 1 or 2
tsp(s) cinnamon to the dry ingredients. I use a Breadman Ultimate
ABM, and the loaf came out high, dense and chewy, and golden brown,
as close to perfection as I can imagine it could get. It makes
out-of-this-world toast! 



--------------- MESSAGE bread-bakers.v101.n059.10 ---------------

From: Reggie Dwork <reggie@jeff-and-reggie.com>
Subject: PARTY ONION-RYE BREAD
Date: Wed, 12 Dec 2001 15:27:43 -0800


Here is a nice recipe from King Arthur Flour Company for you to try.  Would
be wonderful when you have guests over for the holidays or to take to a party.

PARTY ONION-RYE BREAD

This pleasantly dense loaf can be sliced nice and thin, making it ideal for
hors d'oeuvres or a smorgasbord.

1 3/4 cups King Arthur Unbleached All-Purpose Flour
3/4 cup medium rye flour
2 tablespoons Baker's Special Dry Milk or nonfat dry milk
2 tablespoons minced dry onions
1 3/4 teaspoons instant yeast
1 teaspoon Deli Rye Flavor (optional, but delicious)
1 teaspoon salt
1 teaspoon caramel color (optional, for best color)
1 tablespoon vegetable oil
3/4 cup warm water

KNEADING AND RISING: Combine all of the ingredients, and mix and knead the
dough - by hand, mixer, or bread machine - just until smooth, about 10
minutes. (If you're using a bread machine, cancel the machine after 10
minutes of kneading.) Add additional water or flour if needed - the dough
should be somewhat stiff, but should also be smooth and elastic. Allow the
dough to rise for 1 hour, until slightly puffy, then turn it out onto a
lightly greased work surface.

SHAPING AND BAKING: To make a "party" rye loaf (hors d'oeuvre-sized
slices), shape the dough into a 12-inch log and place it seam-side down in
a greased 12 1/4 x 2 3/4 x 2 1/2-inch party or cocktail rye loaf pan.
Alternatively, shape the dough into a log, and place it in a standard 8 1/2
x 4 1/2-inch loaf pan. Cover the dough and let it rise for about 1 hour, or
until it's just crowned over the rim of the pan (for the party loaf pan),
or is just even with the rim of the standard pan.

Bake the bread in a preheated 350F oven for 25 to 30 minutes, or until its
internal temperature registers 190F on an instant-read thermometer. Remove
the bread from the oven; wait 5 minutes, then turn it out of the pan onto a
rack to cool. Yield: one party loaf, or one small standard loaf.

  >From: King Arthur Flour
http://ww3.kingarthurflour.com/cgibin/start/offer-a2.html?cust=403842-C



--------------- MESSAGE bread-bakers.v101.n059.11 ---------------

From: Reggie Dwork <reggie@jeff-and-reggie.com>
Subject: How bread-savvy are you?
Date: Wed, 12 Dec 2001 22:00:23 -0800


I got this from our local newspaper a while back.  Just ran across it again
and wanted to share it with you...

LENGTH AND BREADTH OF BREADS

How bread-savvy are you? Here's a guide to assess your taste buds:

Novice: white loaf bread, mousse cakes, jelly rolls, pineapple bun, custard
bun, raisin bread, cocktail buns.

Enthusiastic beginner: anpan, taro bread, moon cakes, green bean puff,
pineapple shortcake, sun cake, sesame icebox cookies, taro mousse cake.

Experienced globe-trotter: pizza bun with pineapple and ham, curry hot dog
bun, ham and corn bun, green onion bun, pork sung bun, green tea cake, yaki
soba bun, hot dog and corn bun, moon cake with egg yolk.

Adventurous palate: pickled mustard bun, squid ink bun, seaweed bread,
French liver bread.

Published Wednesday, Aug. 22, 2001, in the San Jose Mercury News with permission



--------------- MESSAGE bread-bakers.v101.n059.12 ---------------

From: "Regina Rectanus" <smfarm@bellsouth.net>
Subject: Rolling Pin Covers
Date: Thu, 13 Dec 2001 08:50:08 -0500


After at least 25 years of service, my rolling pin covers have had it. 
Attempts to purchase new ones were a complete failure until I contacted 
King Arthur Flour.  They did not stock, but they gave me a list of four 800 
numbers to call and the last turned out to be a winner 1-800-878-5557. 
Fantes Kitchen.  Two covers in a package for $1.99 plus S&H.  They don't 
have a catalog, but have a terrific selection of cook/bakeware on their 
website:  www.fantes.com



--------------- MESSAGE bread-bakers.v101.n059.13 ---------------

From: Andie Paysinger <asenji@earthlink.net>
Subject: Double pan machine
Date: Sun, 09 Dec 2001 23:44:09 -0800


I have one of the double pan machines.  Mine is made by American Harvest.
When I first got it I tried baking two kinds of bread and they were o.k. as
long as they were similar types needing similar baking/rising times.

However I have other machines which I like better for the way they finish
the bread so I no longer bake bread in the machine.  I do use them for
mixing dough, particularly French or European type "artisan" breads that
need a lot of kneading.  I have arthritis in my hands and find this machine
ideal for long kneads and long, low temp rises.

I have friends who have accused me of having every bread machine ever made
but this is not true.  I do have several and have owned several more which I
have passed on to others because I no longer used them.

I still have one of the original Zojirushi machines which cost a mint
and one of the newer larger Zo.s,  A Breadman Artisan Pro,  an Oster
Rapid-bake, a West Bend convection turbo and one with the Williams-Sonoma
name on it which has never been out of the box.  (It was a gift, sort of a
"coals to Newcastle thing"), plus the one above.  These are all in use
fairly often.

Others I have owned were a Panasonic, an earlier West Bend, a Toastmaster
and another one which had a 2-part vertical pan (to make the sides of the
pan higher for bigger loaves) and I cannot recall the name of this one.
It made an awful lot of noise when kneading - I had to keep checking on it
because it sounded like it was coming apart at the seams.

Andie



--------------- END bread-bakers.v101.n059 ---------------



Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork
All Rights Reserved