Date: Sun, 6 Jan 2002 03:45:10 -0700 (MST) -------------- BEGIN bread-bakers.v102.n001 -------------- 001 - "Silvio Briffa" - Rising Baskets 013 - "Greg Carpenter" Subject: weight of a packet of yeast? Date: Thu, 27 Dec 2001 21:40:28 +0100 (W. Europe Standard Time) what is the metric weight of envelope/packet of yeast? thank you, sbriffa --------------- MESSAGE bread-bakers.v102.n001.2 --------------- From: Sloganrcb@cs.com Subject: Sally Lunn? Date: Wed, 26 Dec 2001 14:26:23 EST Will someone please send me the Sally Lunn recipe? --------------- MESSAGE bread-bakers.v102.n001.3 --------------- From: "Debbie Fortin" Subject: Banneton baskets Date: Wed, 02 Jan 2002 00:07:51 -0500 The Banneton baskets are available at your local Kitchen's Etc. They have the round, oval and long. I was able to get mine on sale for $5 ea. Debbie in NH _________________________________________________________________ Chat with friends online, try MSN Messenger: http://messenger.msn.com --------------- MESSAGE bread-bakers.v102.n001.4 --------------- From: The Schnuckels Subject: Brioche pans Date: Tue, 01 Jan 2002 21:50:08 -0600 Can any one tell me where I can get brioche pans? I can't seem to find a place that sells them. Thanks. Tyler. --------------- MESSAGE bread-bakers.v102.n001.5 --------------- From: Carolyn Subject: Inexpensive bannetons Date: Wed, 02 Jan 2002 05:49:52 -0500 > Maggie, > > The baskets are called bannetons. > > I don't have any, but would love to find some that are not terribly > expensive. I don't think such exists! > ==========> Oh, yes! They are about $25.00 at our local gourmet/liquor store PREMIER. Various sizes available. Contact me privately if you'd like more info. I bought some disposeable "baking baskets" which are "made in France from cultivated Poplar trees and high heat resistant glue". They are lined with parchment paper and good for gifts, they say. About $15 for 6. Carolyn Schaffner in Buffalo, NY --------------- MESSAGE bread-bakers.v102.n001.6 --------------- From: John Prescott Subject: Zojirushi breadmaker in the UK Date: Sat, 5 Jan 2002 15:54:19 +0000 I am in England and trying to purchase a Zojirushi breadmaker but having difficulty in finding a supplier who will ship to UK. Do you have any information on UK suppliers of this machine? Regards John Prescott --------------- MESSAGE bread-bakers.v102.n001.7 --------------- From: "Betty" Subject: Brown & Serve Rolls Date: Tue, 1 Jan 2002 21:35:08 -0600 Just bake them in a 300-350 oven until the dough is set and *just* beginning to brown, approximately 15 to 20 min. depending on size. [They should reach 180 or so on the instant read thermometer.] Cool, then wrap for freezer. To serve, heat oven to 350, take rolls out of the freezer and finish cooking. About 10-15 min. Hope this helps. Betty --------------- MESSAGE bread-bakers.v102.n001.8 --------------- From: "Helen Deacey" Subject: Cheese Batter Bread Date: Wed, 2 Jan 2002 06:12:08 -0500 Dennis says this is very easy to make, and its tastes so good! Helen * Exported from MasterCook * Cheese Batter Bread Recipe By :Flo Braker Serving Size : 24 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups flour -- (4 1/2 to 5 1/3) 3 tablespoons sugar 1 tablespoon salt 2 packages active dry yeast 1 cup milk 1 cup water 2 tablespoons butter 1 1/2 cups shredded sharp Cheddar cheese -- (6 ounces) 1 egg Combine milk, 1/2 cup water, and butter in a small sauce pan and heat just until butter melts. Set aside to cool. In a small bowl, sprinkle the yeast over 1/2 cup of the water. Set aside to proof and soften. Place 1 3/4 cups flour, the sugar, and salt in a large bowl. Using an electric mixer, gradually add the liquids to the dry ingredients and beat 2 minutes at medium speed, scraping the sides of the bowl occasionally. Add cheese, egg and 3/4 cup flour, or enough to make a thick batter. Beat on high speed for 2 minutes, again scraping bowl occasionally. Gradually stir in just enough of the remaining flour to make a stiff batter so that it leaves the sides of the bowl. Cover with a damp cloth and let rise in a warm place until double in bulk, about 1 hour. Adjust rack in lower third of oven and preheat to 375 degrees. With a wooden spoon, stir the raised batter down until the batter is almost its original volume. Beat it vigorously for 1 minute. Place batter into two deep, well-greased, 1-quart round casseroles. Bake 40 to 50 minutes, or until golden. Cool 5 minutes, then remove them and cool, rounded sides up, on wire racks. Makes 2 loaves Description: "Here's a stickier, softer mixture, more a batter than a dough. This consistency makes it difficult to knead, therefore beating the batter in this bread is necessary. Be sure to beat the dough until it leaves the sides of the bowl." S(MC formatted in 2001 by): "hd1940@yahoo.ca (Dec. 28/01)" Copyright: "(c) 2001 Sally's Place. All rights reserved." Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 4g Fat (26.7% calories from fat); 5g Protein; 20g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 329mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : Dennis made this bread last week December 28, 2001, he said easy to make and it was very soft and toasts very well. It makes 2 round loafs, next time we will try 2 loaf pans and see if any different. Helen D. --------------- MESSAGE bread-bakers.v102.n001.9 --------------- From: RCox45@aol.com Subject: Brown and Serve Rolls Date: Wed, 2 Jan 2002 06:16:11 EST Jeff, You posted asking about brown and serve roll directions. I have a recipe that was shared by a friend. It originally came from the "Kitchen Klatter" magazine. It is for "Hay Hand Rolls". It is a dough that can be kept in the fridge and punched down every day, using what you want by taking it out and hour ahead. Included is instruction for making "twice baked rolls". They are like brown and serve. It just might work with any recipe. I have only used it with this recipe. If anyone wants the recipe, I'll post it (it's very long). But as for the twice baked instruction: "After you have made out the rolls, let rise until 3/4 as high as you desire (do not let them double in bulk as they continue to rise after they go into the slow oven.) Bake at 275 F for 40 minutes. This sets the dought, but does not completely bake it. Store in the refrigerator for a short time, or, wrap well and freeze for longer storage. Thaw, if frozen and bake at 425 F for 8 minutes." I have found that you may need to experiment with temps/ times. Ovens vary.... a lot. I made the brown and serve type at our church (one recipe makes around 70 rolls) and they got too brown. This was a gas commercial oven using a large baking sheet (holding all 70 rolls). At home, it worked great! Cheryl --------------- MESSAGE bread-bakers.v102.n001.10 --------------- From: "Chris Dalrymple" Subject: Hoska Date: Wed, 2 Jan 2002 06:48:17 -0600 This is for Arline Johnson, who was looking for a Bohemian Hoska recipe for her son-in-law. (What a nice mother-in-law you are!) Found a few recipes on the web. This one sounded the best, but haven't tried it, so can't vouch for it. Copied from allrecipes.com website. Czech Christmas Hoska Submitted by: Carol Ponec-Nemec Makes 2 large loaves Prep Time: 1 Hour Cook Time: 45 Minutes Ready in: 5 Hours 30 Minutes 1 (0.6 ounce) cake compressed fresh yeast 1/4 cup warm water (110 degrees F/45 degrees C) 1/2 cup white sugar 1/2 cup butter 1 egg, beaten 1 teaspoon salt 2 cups scalded milk 6 cups all-purpose flour 1 pinch ground ginger 1 pinch ground mace 1/8 gram dried orange zest 1/2 cup golden raisins 1/2 cup candied mixed fruit peel 1/2 cup blanched slivered almonds 1 egg yolk 1 tablespoon milk 2 tablespoons confectioners' sugar Directions 1 Dissolve yeast in warm water. 2 In a large bowl, cream sugar and butter. Add beaten egg and salt. Stir in cooled milk, and then the yeast. Add l l/2 cups sifted flour; beat to smooth batter. Cover and let rise until light, about one hour. 3 Stir spices and dried orange zest into the sponge. Add 4 l/2 cups of flour to make a soft dough. Place on a lightly floured board, and knead until smooth and elastic. Knead in raisins and candied peel. Put in a well oiled bowl, and turn once to coat the surface of the dough. Cover. Set aside to rise until double in bulk, about 2 hours. 4 Divide dough into ten parts, roll into desired lengths, and let rise about l5 minutes. On a heavily greased baking sheet, make a braid of three parts, beginning in the center and working braid loosely toward each end. Pinch ends together. Twist the remaining two pieces together, and place on the base of the braid. In a small bowl, beat together egg yolk and milk; brush the loaf with this mixture. Sprinkle sliced almonds over the loaf. Repeat process for second loaf. Let rise about 45 minutes. 5 Bake at 350 degrees F (175 degrees C) for 45 minutes. Transfer bread to a wire rack, and cool completely. Cover while cooling with a tea towel to make a soft crust. Sprinkle with confectioners' sugar. Nutrition at a glance Servings Per Recipe: 30 amount per serving Calories 180 Protein 4g Total Fat 5g Sodium 132mg Cholesterol 24mg Carbohydrates 29g Fiber 1g --------------- MESSAGE bread-bakers.v102.n001.11 --------------- From: "Renzo" Subject: Re: Brown and Serve Breads/Rolls Date: Wed, 2 Jan 2002 08:53:13 -0500 Jeff asked: "How does one make "brown and serve" rolls (or bread)? To be specific, make a yeasted dough, let it rise, partially bake it, refrigerate or freeze it and bake it again just before serving." Long-time lurker and learner...first post! I do this particularly at holidays to help relieve the crunch for oven time. Prepare the dough and form as usual with normal rises. Bake at 250 to 275 F until loaves/rolls have completed oven-spring and are just about to color. Remove, cool completely, wrap and freeze. To bake for serving: Remove from freezer and place directly on tiles or baking stone in a 400 F pre-heated oven. Immediately turn the heat down to 350 F. It takes about 10 minutes or so to finish the browning, depending on the desired degree of color and crispness. The only hard part is paying attention in the first bake and pulling it before it fully starts to color. Renzo --------------- MESSAGE bread-bakers.v102.n001.12 --------------- From: Lisa Subject: Rising Baskets Date: Wed, 2 Jan 2002 07:39:12 -0800 (PST) I have my latest King Arthur Catalog, and they have a round and an oblong - they are called "Brotformen" or "Dough Rising Baskets". they are around $30 (depending on shape). It says the round will hold a 3-5 cup flour recipe and the oblong will hold a 3-6 cup flour recipe, depending on the percentage of whole grains used. www.bakerscatalogue.com 1-800-827-6836 Lisa in CA --------------- MESSAGE bread-bakers.v102.n001.13 --------------- From: "Greg Carpenter" Subject: Subject: re: Proofing baskets Date: Wed, 2 Jan 2002 11:44:59 -0500 Bannetons are absurdly overpriced if you choose to by them from a commercial source. They can be made easily by purchasing an appropriate sized basket (from Pier 1, Wal-Mart, anywhere) and sewing in some heavy cotton duck using upholstery thread. My mother made 60 of these for me (bless her heart! the woman is a saint) when I started my bakery and they have been in daily use for 5 years. The key is to brush them out and dry them thoroughly after every use or they WILL mildew. Periodic washing in warm water and rinsing in a mild vinegar solution will guarantee long life. Greg in Petoskey --------------- MESSAGE bread-bakers.v102.n001.14 --------------- From: Marie Lim Subject: brown and serve Date: Wed, 2 Jan 2002 08:56:10 -0800 Hi, Jeff. Cook's Magazine had a crescent roll recipe last month that discussed making them brown and serve. Basically, they did all the rising and manipulations. But they only baked the rolls for 3 to 5 minutes, before they got brown. Let them cool and then freeze them. When you need them, then defrost them and bake them the rest of the time required by the recipe. Hope that this helps, Marie --------------- MESSAGE bread-bakers.v102.n001.15 --------------- From: "Therese Klodnicki" Subject: proofing baskets Date: Wed, 2 Jan 2002 13:51:19 -0500 Proofing baskets have been mentioned a number of times on this list. Can someone please explain the techniques and advantages of using the baskets? Thanks, Terry --------------- MESSAGE bread-bakers.v102.n001.16 --------------- From: Jack Elliott Subject: brown and serve Date: Wed, 02 Jan 2002 11:16:08 -0500 I hope this information will be of benefit to you, Jeff, and other interested bakers.. The following is from Sister Schubert's "Secret Bread Recipes" : Quote To Bake rolls: Prepare rolls according to recipe, baking only 8 to 10 minutes or just until rolls begin to brown. Remove rolls from oven, and let cool completely on wire racks. To freeze rolls: Place each pan of cooled rolls in a food storage and freezer bag with a twist tie or in a large zip-top freezer bag. Seal bags. Place pans in a single layer in freezer until frozen. To reheat frozen rolls: Preheat oven to 300 degrees. Remove pan from freezer bag, and cover pan loosely with aluminium foil. Place pan on center rack of oven, and bake 20 minutes. Uncover and bake 10 to 15 additional minutes or until lightly browned. To reheat thawed rolls: Allow rolls to thaw in the freezer bag in the refrigerator 8 hours or overnight. Preheat oven to 350 degrees. Remove pan from bag and place pan, uncovered, on center rack of oven. Bake 15 to 20 minutes or until lightly browned. Unquote I do not have any information on brown and serve loaves. --------------- MESSAGE bread-bakers.v102.n001.17 --------------- From: LAllin@aol.com Subject: Re: baskets Date: Wed, 2 Jan 2002 22:42:33 EST They are also called brotform and have been available from Amazon.com's kitchens and housewares section. They are made by Frieling and have been on clearance for about $15-18 depending on size/shape. Larry In a message dated 1/1/02 10:05:24 PM Central Standard Time: > From: cowandpig@qwest.net > Subject: Re: For Maggie Re Baskets > Date: Mon, 24 Dec 2001 19:09:33 -0700 > Maggie, > > The baskets are called bannetons. > > For your reference: on Sun, 23 Dec 2001 00:13:52 -0700 (MST), you wrote: > > |From: "Clark, Margie" > |Subject: Proofing baskets > |Date: Wed, 19 Dec 2001 15:04:48 -0700 > | > |There is a name for baskets used for proofing breads. The baskets have a > |heavy, old-world type design on them. There are usually three styles > |available, a round one, a long one, and an oval one. I cannot for the > life of me remember the name of these baskets. Can you help? > --------------- MESSAGE bread-bakers.v102.n001.18 --------------- From: "PJ Fogler" Subject: Re: Breadman Parts Question Date: Fri, 4 Jan 2002 21:49:02 -0600 Steve, I don't think this is where I got my replacement pan (I thought it was from the Salton co. web site, but I'm not finding it now). I did find one suggestion I received & filed away that referred me to a good web site that appears to have replacement parts for the Breadman. Give them a try & I hope they have what you need. I'm going to try to copy this to the list. I've received other queries like yours so perhaps this will help someone else if the site gets into the archives. http://www.culinaryparts.com/index.html Patty --------------- MESSAGE bread-bakers.v102.n001.19 --------------- From: "Audry Dearborn" Subject: Oster bread machine problem Date: Wed, 2 Jan 2002 10:34:58 -0600 My husband bought me a Oster abm for Christmas and usually I can bake anything But I have made about 5 loaves of bread and they all have been awful, they are hard, impossible to slice and taste nasty. Please help me! --- Audry Dearborn --- dearborn71@earthlink.net --------------- MESSAGE bread-bakers.v102.n001.20 --------------- From: "Annamaria Basile" Subject: brown and serve rolls Date: Wed, 02 Jan 2002 12:56:26 -0500 I have done this in the past and it works. All of my cookbooks are in storage right now (in the midst of a move) but (if my memory is working correctly) there are recipes for these in the King Arthur Flour Cookbook and (I also think) one of Bernard what's his-name- books. Also I have an old James Beard book on bread where I am pretty sure a recipe exists. Good luck. Let me know what you find. Try the King Arthur one first. Annamaria --------------- MESSAGE bread-bakers.v102.n001.21 --------------- From: JGJWeave@aol.com Subject: Kneading Pin replacement Date: Fri, 4 Jan 2002 23:25:48 EST Any ideas on where I can find a replacement kneading pin for a Regal Automatic Breadmaker (model # K6776)? Thanks, Jim. --------------- END bread-bakers.v102.n001 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved