Date: Sat, 2 Mar 2002 01:33:08 -0700 (MST) -------------- BEGIN bread-bakers.v102.n009 -------------- 001 - Reggie Dwork - Chewiness 009 - Lobo - apricot bread 010 - "S&R Ash" Subject: more on the glossary of terms Date: Fri, 01 Mar 2002 22:13:15 -0800 Two weeks ago we asked for your help: > I have had a request from someone on both bbd and daily-bread > to help out very novice bakers with a glossary of terms used > in baking. I was thinking of putting them on the website in > a file. Now .... what I need help with is compiling it with > the assistance of all of you. Please send in a term/s and > what it means. This can be an ongoing project ... Please send the terms directly to us at If you know the meaning, please include it, but feel free to send in terms that you don't understand. Thanks for you help. Reggie --------------- MESSAGE bread-bakers.v102.n009.2 --------------- From: BethGann@aol.com Subject: pizza dough (help?) Date: Sat, 23 Feb 2002 06:13:18 EST In bread-bakers.v102.n008.4, 2/23/2002, Santo Caruso writes: > The commercial establishments I have observed, can make a round shape > effortlessly. They stretch, a few slaps, a twirl and a perfect shape > emerges. Use as good a quality bread flour as possible with a high protein (I order mine from King Arthur ), then mix it as you normally would (I use the kitchen aide and its dough hook). Carefully shape it into a roll of sorts and cut off chunks of dough (weigh them if at all possible): 10 oz for a 10" 14 oz for a 12" 20 oz for a 14" from here shape into a round ball (don't mash just roll them around in your hand like you were making a ball from clay or smoothing up a snowball) and space them on a greased cookie sheet with several inches between each ball. Put into the frig and let them rise there. I leave mine in there for 6 hours give or take an hour. Now roll them out to about 1/4" .... this is the hard part (pizza places have a sheeter that makes the round flat shape without the rolling pin). Use as little flour as possible. Put into or onto a pizza pan ( I prefer the pizza baking stone that you get at cooking parties ---- they give a nice crunchy crust) and then put the toppings on top and bake away. Make sure that you use a high temperature in your oven... only bake about 7 or 8 minutes. I have done a few crusts ahead and put them in the freezer with 2 sheets of waxed paper between them and seal airtight. I use these frozen ones after 2 or 3 weeks without harm. Let them thaw but not get to room temperature and then dress them and bake. --------------- MESSAGE bread-bakers.v102.n009.3 --------------- From: RCox45@aol.com Subject: Easy Pizza Dough Date: Sat, 23 Feb 2002 06:29:58 EST Sam C. wrote in having trouble with his pizza dough. Here's the recipe I use. Now I risk not being called a "bread baker" by posting this recipe. It's quick and easy... no kneading. Here it is: Quick Pizza Crust 1 pkg. active dry yeast 1 c. warm water (105 - 115 F) 2 1/2 c. all purpose flour 2 T vegetable oil (you could use olive) 1 tsp. sugar 1 tsp. salt Dissolve yeast in warm water in a 2 1/2 quart bowl. Stir in remaining ingredients; beat vigourously 20 strokes. Let rest 5 minutes. Shape, top, and bake. Yield:2 crusts I put each 1/2 on a pampered chef round stone and roll it out with their dough roller. (I' m not a dealer.... can't even remember the name of the roller) I do oil the roller and slightly oil the stone first. Then I put the toppings on and bake at 400 F. I've never had a problem with tearing or the typical "shrinking back" of the dough. I roll the dough out from the center to the edges. Hope this helps, Sam! Cheryl --------------- MESSAGE bread-bakers.v102.n009.4 --------------- From: Brianjwoody@aol.com Subject: Re: Digest bread-bakers.v102.n008 Date: Sat, 23 Feb 2002 07:50:59 EST I've had a panasonic for 5 years now. I've had two others, a UK brand that is now with my daughter, a Breadman 3000 that I bought for sourdough. The panasonic is built better, and is head and shoulders above the others for consistent results. It is also significantly more expensive!! I suspect you get what you pay for. The Breadman is only 3 months old now, but is working fine for sourdough. Cheers, Brian --------------- MESSAGE bread-bakers.v102.n009.5 --------------- From: "Dulcey" Subject: To SamC - commercial-type pizza dough Date: Sat, 23 Feb 2002 08:42:07 -0600 Sam - My family is sold on the 'Pizza Hut' style pizza dough from Baker Boulanger. The direct link is:http://www.betterbaking.com/baker2/pizza2hut.html I make two smaller pizzas with this recipe, perhaps 12", and cook at 500 F for 10 - 15 minutes on a well-oiled pizza screen on a baking stone. Also at this website is a recipe for a 'Pizza Hut' style pizza dough mix. Have fun with it! Dulcey --------------- MESSAGE bread-bakers.v102.n009.6 --------------- From: "Frederick J. Krall" Subject: Elusive English Muffin Recipe Date: Sat, 23 Feb 2002 10:15:20 -0500 Sorry the link I posted to retrieve the "best in the world" English Muffin recipe didn't work for most of you. I'll post it in-line here. This was posted by the author on alt.bread.recipes. To reiterate, this is about a 9-hour process but is well worth it for great flavor and chew. Rick Krall Authentic English Muffins Recipe By : Alan Zelt Serving Size : 14 Preparation Time : 9:00 Categories : Bread Four hour starter: 2 cup warm water 2 cup unbleached all-purpose flour 1/2 cup white whole wheat flour or regular whole wheat 3/4 tsp instant yeast Sponge: 2 cup overnight starter - room temperature 3/4 cup warm water 1 tsp yeast 3/4 cup scalded milk -- cooled 2 cup unbleached bread flour Muffin dough: sponge mixture 4 cup unbleached bread flour -- (approx.) 4 tbsp honey 2 1/2 tsp salt 4 tbsp dry buttermilk powder (Saco - optional) 2 tbsp corn flour or cornmeal 1/4 tsp cinnamon Overnight starter: In a medium bowl, stir together water and yeast. Let stand a couple of minutes to dissolve yeast. Stir in all purpose flour and whole wheat to make a thick batter. Cover and let stand 4 hours. Sponge: In a mixing bowl, stir together 2 cups of starter, warm water and dry yeast and allow yeast to dissolve for a couple of minutes. Stir in milk and bread flour to make a thick batter. Cover with plastic wrap and let stand 1 hour. Dough: Stir down batter and add the remaining starter, flour, honey, salt, buttermilk powder (optional) corn flour and cinnamon. Knead to make a soft batter (about 5 minutes). Preheat oven to 350 F; middle shelf. Cover and let rise until almost doubled in bulk. Gently deflate dough. On a work surface sprinkled with cornmeal, roll or pat out to a three quarter inch thickness. Cut into 3 1/2 inch rounds using a cookie cutter. Place on a baking sheet, cover lightly with plastic wrap and let rise until almost doubled (about 45 minutes). Set electric griddle to 325 F, or heat a cast iron pan (medium heat). Sprinkle cooking surface with cornmeal. Gently arrange muffins to fit. Bake until bottoms are browned, about 5-8 minutes. Turn over and do remaining side, reducing heat if muffins are browning too quickly. Finish muffins in oven 5-8 minutes, or until internal temp = 195-200 F. Cool well and split with the tines of a fork. For more 'holey' muffins, the dough must almost be a batter. Muffin rings can be purchased in a kitchen supply store - or, you may use large tuna cans (tops and bottoms removed). The rings support the loose batter and allow the muffins to retain their shape as they rise and bake. - - - - - - - - - - - - - - - - - - NOTES : This recipe makes for impressive, crusty, cornmeal-coated English muffins. The interiors are at once moist and holey, characteristically rough textured and hearty. A combination of unbleached bread flour (available at bulk food stores) together with some white whole wheat flour (or regular whole wheat). A smack of butter and honey round out the taste. Don't overlook these because they use a starter. It's child's play. Sure, there are easier ways to make English muffins but they taste like you took the easy way out. These are exceptional. A large cast iron pan makes for a perfect baking surface. -- --------------- MESSAGE bread-bakers.v102.n009.7 --------------- From: Jeremy Olsonshelton Subject: Pizza Date: Sat, 23 Feb 2002 10:44:04 -0500 The William-Sonoma Kitchen Library book PIZZA is very good. After some practice, I have been able to turn out pizzas with the same shape as the professionals. Also, the dough stretches easily and doesn't fight back like some recipes I used. In addition to the recipe for basic pizza dough this book also contains alternative recipes and hints and techniques to help you out. If I use quick rising yeast, instead of active dry yeast as called for in the recipe, I can get pizza on the dinner table quicker than the pizza boy, better and less expensive too. The book is out of print, try searching Amazon.com for Pizza (Williams-Sonoma Kitchen Library) There is one hardcover there listed there as used for 20.00. There is another listed as used for 3.75. The ISBN is 0783502303 for the hardcover edition. The other ISBN is 078350229X. The ingredients for the recipe are 1 T active dry yeast 3/4 c plus 2T lukewarm water (7 fl oz) 2 1/4 c. all-purpose flour, plus 1/2 c. for working 1 t salt It works much better mixed in a stand mixer or by hand than in the bread maker. Alison --------------- MESSAGE bread-bakers.v102.n009.8 --------------- From: Ellen Lee Subject: Chewiness Date: Sat, 23 Feb 2002 11:06:49 -0500 I have been using the King Arthur sourdough starter for a few weeks and am very pleased with the results. However, I simply cannot achieve the "chewy" texture that I love in artisan breads. I have tried the biga technique and now the sourdough, but the crumb I seek remains elusive. If you know how to achieve a chewy texture, please let me know. Ellen Lee --------------- MESSAGE bread-bakers.v102.n009.9 --------------- From: Lobo Subject: apricot bread Date: Sat, 23 Feb 2002 10:57:05 -0800 This is the version I use. I know I got it from this list. I missed whatever other discussion there was on this recipe, but anyway .... I use something like Smucker's apricot preserves and dried apricots off the shelf ... Del Monte or whatever's there. It's always come out fine and is a great recipe! ABSOLUTELY APRICOT BREAD The Electric Bread Cookbook 3/4 cup water 2 1/4 cup bread flour 1 tbsp dry milk 1 tsp salt 1 tbsp butter 3 tbsp apricot jam 1/2 cup dried apricots 2 tsp yeast Mix. Let rise to double. Shape into loaf and let rise to double. Bake at 350 F for 30 minutes. --------------- MESSAGE bread-bakers.v102.n009.10 --------------- From: "S&R Ash" Subject: Re: Amazing Pizza Dough Date: Sat, 23 Feb 2002 14:05:25 -0500 Sam and others; I have found this dough to be the perfect dough for pizza and cheese bread bread sticks. Have tried many recipes and this is my favorite due to the easy with working it and shaping it. Hope you will give it a try. As for getting the perfect circle that just takes some practice. My first time to post hope I am sending this right way. Sue Ellen Pizza Dough 3 cups warm water 2 pkgs yeast 1 Tablespoon sugar 1 tsp salt 5 Tablespoons Olive Oil (do not use anything else) 7 to 8 cups All Purpose Flour Heat water to luke warm in glass dish. Add yeast stir to dissolve. Add sugar and salt. Add oil. Gradually add flour stirring with wooden spoon until dough forms a ball. Pour out onto floured board. Knead until smooth working in enough flour until no longer sticky. Let rise in an oiled (olive oil) glass bowl. When doubled punch down. Let rest 15 minutes. Divide into four parts, (I cut with a large chef knife.) Work the dough between your hands to start a circle or ball. Place on an olied (olive oil) pizza sheet. Pat out the dough to form a circle working from the center out. Be sure to form a nice edge. Add tomatoe pizza sauce, cheese and meat toppings as desired. Bake to a golden brown. Oven should be set at 400 F. For thick pan style 350 F works best. Place in lower part of oven. For bread sticks or cheese breads, let the dough rise again after shaping into sticks or rounds. I use about 1 pkg cheese and a large white onion sliced thin. Place on the dough and let rise. For bread sticks you can shape into sticks before baking for crispness. Or shape into large round, place on cookie sheet sprinkle with salt, butter and cheese. Bake at 350 F until golden, As soon as you remove from oven cut into "sticks" with a large sharp knife pushing straight down. Do not saw as it will tear the bread. - - - - - - - - - - - - - - - - - - - - - - - - - If you want to use a mix, try any good quality brand, like Martha White Pizza Mix and add to it. Makes a good quick pizza. 1 box or pkg Pizza Mix 1 pkg yeast 1 cup flour Mix well. Add about 3/4 cup warm water to start with. If too dry add enough water to blend the dough into a ball. Knead between your hands working as for tortillas. Let rise in oiled dish until double. Put on pizza pans. Shape and add toppings. Bake 350 F about 15 minutes. - - - - - - - - - - - - - - - - - - - - - - - - - Hope these help you to enjoy easy Pizza at home. Sue Ellen --------------- MESSAGE bread-bakers.v102.n009.11 --------------- From: Andie Paysinger Subject: conversion factors Date: Sat, 23 Feb 2002 12:51:30 -0800 I have answered Ivana's question off list but thought I should share the following URL with the rest of BBL. This site lists just about every usable web site that has conversion factors for recipes, including the Australian to American which tends to trip up some people because the measurements are different enough to cause problems in baking formulas. http://homecooking.about.com/library/sub/msub15.htm Andie Paysinger & the PENDRAGON Basenjis, Teafer ,Singer & Player asenji@earthlink.net http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v102.n009.12 --------------- From: "Cheryl " Subject: Baking powder/baking soda - Ivana Date: Sat, 23 Feb 2002 20:06:50 -0600 Baking soda is basically used as a leavener but needs the power of an acidic ingredient and a liquid to be activated. Acids that can activate the baking soda include yogurt, sour cream, buttermilk, citrus juice and cream of tartar. Baking powder is composed of bicarbonate of soda (baking soda), some form of acid like acid phosphate of calcium, sodium sulfate and cornstarch. When these elements are combined, carbon dioxide is released, creating air bubbles that if all goes well will cause your baked goods to rise. Baking soda begins to release carbon dioxide when it is combined with moisture, meaning that your wet and dry ingredients should be combined at the last minute and promptly put in the oven. The baking powder sold here in the US is all pretty much double-acting, which means that one of the acids it is made up of reacts to moisture and the other to heat. There is also the issue of aluminum being added to baking powder. An aluminum-free product (which I think is preferable) is sold at many health food stores. You can also make your own baking powder by combining 1/4 tsp. baking soda, 1/2 tsp. cream of tartar and 1/2 tsp. corn- starch. I would make this in small quantities as it will not keep as well as store-bought. Finally, baking soda can be substituted for baking powder at a 1:4 ratio. (1 tsp. soda = 4 tsp. powder). A long answer to a short question. Hope this helps, Ivana. Cheryl --------------- MESSAGE bread-bakers.v102.n009.13 --------------- From: Paige_Everhart@rge.com Subject: King Arthur store Date: Mon, 25 Feb 2002 12:45:22 -0500 Just a plug for King Arthur/Baker's Catalogue from a satisfied customer. Last week I made a "pilgrimage" (360 miles each way) to the KA company store in Norwich, VT. I had hoped to take a class, but since it was Feb. recess week, classes were all kid-oriented. However, the shopping was good! Practically everything in the catalogue was on the store shelves (at the same prices too, unfortunately!, except for a few sale items no longer carried in the catalogue). I found everything on my list. It happened to be National Pancake Week as well (betcha didn't know that ...) so they were serving free made-to-order pancakes made from their pancake mix. I also bought a really great sandwich, made on a store-baked baguette, that had *ripe* tomato slices (in Feb.!). Very nice, friendly people, just like the feeling you get from reading their catalogue. Wish I lived closer! Paige Rochester, NY --------------- MESSAGE bread-bakers.v102.n009.14 --------------- From: "Mark Judman" Subject: Re: Peter Reinhart's New York Deli Rye Date: Mon, 25 Feb 2002 13:11:13 -0500 I sent Peter Reinhart a scolding email about the fact that the New York Deli Rye recipe for in his new book, "Bread Baker's Apprentice" calls for milk or buttermilk, which in terms of authenticity, it never would. His gracious reply is below. A paraphrase of my complaint and background: Old style New York delis were (and are) Jewish and were kosher (or kosher-style, even if not strictly-speaking observant), and would never have used a bread that was made with milk products. That would render the bread dairy, unsuitable to eat with the meat served by the deli. (Nor could you have gotten a slice of American cheese as part of that hot pastrami on rye.) Jewish kosher dietary practice forbids eating meat and milk products at the same meal. Eggs and fish are neutral, or "pareve", so cream cheese and lox is OK. This error, for example, was also made by Joe Ortiz, in his "The Village Baker", with his Jewish rye bread recipe calling for raw goat's milk ( ! ) or buttermilk, who says said he based it on a recipe published by General Mills / Gold Medal. As far as I'm concerned you might as well have a brioche recipe that doesn't include eggs as have Jewish breads containing milk or milk products. Mark Judman Peter Reinhart writes: Dear Mark, Mea culpa! Of course I should have known that but fell asleep at the wheel, entranced by the flavor of the bread. I should have noted that the bread could be made without the buttermilk, with just water, in order to make it acceptable for kosher eating. Or simply changed the name to Onion Rye. It does taste good either way. Thanks for catching that--I'll do what I can to broadcast this correction. Feel free to send our correspondence to the Bread Bakers List. Perhaps we could ask everyone to pass along the word. Many Thanks, Peter "Peter and Susan Reinhart" --------------- MESSAGE bread-bakers.v102.n009.15 --------------- From: "Greg Carpenter" Subject: Sourdough Books Date: Mon, 25 Feb 2002 15:30:31 -0500 I have to agree with Mike Avery's assessment of many sourdough books... just plain wrong. Sourdough bread does not need baker's yeast to rise. If you begin a starter with baker's yeast it will eventually evolve into the real thing, but why wait? Ditto fruit yeast. Starters that began this way will not be stable and will yield inconsistent results until they have evolved into true sourdough strains. No matter what you begin with, your sourdough starter will eventually evolve based on what you feed it, not what you started with. Many good breads can be made from an acidic liquid starter added to a yeast bread formula. These can be delicious. But please resist the urge to try to pass them off as a true sourdough at cocktail parties... think of a more creative name like "Arizona Mortgage Bread" or "Mom's Diversion Bread" or "Mike". An excellent text for sourdough baking is Maggie Glezer's "Artisan Baking Across America". The method she outlines for beginning, elaborating and maintaining a sourdough chef approximates the method I've used in my sourdough bakery for years. I've taught this method to several home bakers in baking classes and they have had great results. The firm sourdough chef can be retarded for extended periods of time and refreshed before baking. And the book's a good read to boot. Whichever text you choose, stick with it. Allow your starter a couple weeks to reach equilibrium... this move alone will help you get consistent results. Make the recipes a couple times and allow your technique to evolve as well. And don't be discouraged if your bread doesn't look like the cover shot. Keep baking until it does and ask your questions here! Greg Carpenter Petoskey, MI --------------- MESSAGE bread-bakers.v102.n009.16 --------------- From: "Russell Fletcher" Subject: Julian's Five-Grain Bread Date: Mon, 25 Feb 2002 20:39:38 -0700 * Exported from MasterCook II * Julian's Five-Grain Bread Recipe By : Tough Cookie (mystery) by Diane Mott Davidson Serving Size : 1 Preparation Time :0:00 Categories : 30 % Cff Or Less Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups 5 grain cereal -- or rolled oats 2 1/3 cups water 2 Tablespoons unsalted butter 3/4 cup dark molasses 3/4 cup milk 1 teaspoon dark brown sugar 5 teaspoons active dry yeast 2 Tablespoons bread dough enhancer -- optional 4 cups bread flour -- +1 for knead if need 2 cups flour, whole-grain wheat Butter two 9 x 5 inch loaf pans. Place the cereal in a large bowl. Bring the water, butter, and molasses to a boil. Pour this mixture over the cereal and set aside to cool to 100 F. Heat milk and dark brown sugar to 100 F. Pour into a large bowl and stir in the yeast. Allow to proof, about 10 to 15 minutes. Mix the cooled grain mixture into the yeast mixture. Combine the optional bread dough enhancer with the first cup of bread flour and stir into the yeast mixture. Beat the other three cups of bread flour and the whole-wheat flour into the mixture, beating well to combine. Place the dough in an oiled bowl, turn dough to oil the top, cover with a clean kitchen towel, and let rise in a draft free spot, at room temperature, until doubled in bulk, about 1 hour. Add as much of the additional bread flour to the dough as needed to make a dough that is not too sticky to knead. Knead on a floured surface until the dough is smooth and satiny, about 10 minutes. Divide the dough into 2 pieces and place them into the pans. Cover with a towel and allow to rise until almost doubled. Preheat the oven to 375 F. Bake for 50 to 60 minutes, or until the loaves are deep brown and sound hollow when knocked. Remove the loaves from the pans and allow them to cool completely on racks. Makes 2 loaves. Russ' notes: I have not decided yet how well I like this bread. However, the practice of boiling the liquid and adding it to the 7-grain cereal is probably a good idea any time you are working with this very course cereal to soften it up. Formatted by Russell Fletcher gimplimp@effectnet.com - - - - - - - - - - - - - - - - - - -- Russell Fletcher CCS-P Certified Coding Specialist GIMPLIMP@EFFECTNET.COM -- --------------- MESSAGE bread-bakers.v102.n009.17 --------------- From: "Audrey & Bill" <2ofts@bigsky.net> Subject: Inactive yeast Date: Wed, 27 Feb 2002 15:24:44 -0700 I have tried other sources to see if there is something I can do to use some Red Star yeast that is no longer active. Can it be eaten alone as something that adds to the vitamin or mineral content in the body, or added to foods other than wanting it to raise bread products? Seems a shame to toss out the amount I have. Audrey Konie 2ofts@bigsky.net --------------- MESSAGE bread-bakers.v102.n009.18 --------------- From: rls-1850@juno.com Subject: Brotforms and Kolache dough Date: Fri, 1 Mar 2002 12:55:40 -0600 To bring up brotforms, etc., again: Was recently at a King Arthur breadmaking class (lots of fun!), and the instructor, Michael Jubinsky, said (if I understood him right, and if I may paraphrase) that such baskets wick away some of the moisture from the surface of the bread and thus contribute to a crisp crust. He said lining a bowl with linen, while not quite as good, will also do this to some extent. Plastic forms do not wick away any moisture. Also, maybe I missed it, but I don't recall seeing a response to Ivan's request, over a month ago, for a recipe for kolache dough. Here's the recipe from _Homemade Bread_ by the food editors of Farm Journal (my abridged paperback was published by Belmont Tower Books in 1974; the copyright on the original is 1969 by Farm Journal, Inc. and the book was published by Doubleday & Co., Inc.). 1/2 c milk 2 pkgs active dry yeast 1/2 c warm water (110 to 115 degrees) 3/4 c butter or margarine (1 1/2 sticks) 1/2 c sugar 1 tsp salt 4 egg yolks 4 1/2 c sifted all-purpose flour Scald milk; cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Cream butter, sugar, salt and egg yolks together with electric mixer until light and fluffy. Add yeast, milk and 1 1/2 c. flour. Beat with electric mixer at medium speed 5 minutes, scraping the bowl occasionally. Batter should be smooth. Stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of bowl. Place in lightly greased bowl, turn dough over to grease top. Cover and let rise in warm place free from drafts until doubled, 1 to 1 1/2 hours. Stir down; turn onto lightly floured board and divide into 24 pieces of equal size. Shape each piece into a ball. Cover and let rest 10 to 15 minutes. Place 2" apart on greased baking sheets; press each piece of dough from center outward with fingers of both hands to make a hollow in center with a 1/2" rim around edge. Fill each hollow with 1 level tbsp. filling.... Cover and let rise in warm place until doubled, 30 to 40 minutes. Bake in moderate oven (350 F) 15 to 18 minutes, or until browned. Brush tops of rolls lightly with melted butter and sprinkle lightly with sifted confectioners sugar. Remove from baking sheets and place on wire racks. Makes 24 kolaches. VARIATIONS Peek-a-boo Kolaches: Flatten balls of dough, after resting 15 minutes, to make 3 1/2 to 4" squares. Place about 1 tblsp. filling on center of each square. Moisten corners with milk and bring opposite corners over filling, overlapping them about 1"; press to seal. Repeat with 2 opposite corners. Place about 2" apart on greased baking sheet; let rise and bake like [regular] Kolaches. Baby Bunting Kolaches: When dough is doubled, stir it down and divide in half. Let rest 15 minutes. Roll each half into a 12 x 9" rectangle; cut each half in 12 (3") squares. Place 1 tblsp. filling on center of each square. Bring one corner of dough to center over filling; repeat with opposite corner; press to seal. Place 2" apart on greased baking sheet; let rise and bake like [regular] Kolaches. Hope this helps - Ron --------------- MESSAGE bread-bakers.v102.n009.19 --------------- From: "Jack Hill" Subject: Cracked/Crushed Rye Date: Fri, 1 Mar 2002 14:39:43 -0600 Thank you to the few who personally e-mailed me with suggestions for my hunt for cracked or crushed rye. I found one place via the internet, but one has to purchase a 50-lb. bag. Not much help for the small time home baker. Am still searching. Any additional clues would be greatly appreciated. Thanks. Star Hill starb@wt.net --------------- MESSAGE bread-bakers.v102.n009.20 --------------- From: LDavis47@aol.com Subject: Pizza dough Date: Fri, 1 Mar 2002 23:11:49 EST Re. SamC's question about pizza dough. This recipe has worked great for me, and my kids and wife, who are very critical, love it. It makes a very crackly crust that puffs up around the outside, and has a wonderful rich taste. 16 oz (4 c) white flour 1 1/4 cup plus 1 tbsp of filtered water or water that has been boiled previously 1/2 tsp yeast 1 tbsp olive oil 1 tsp salt Use dough or pizza setting or kneed for 10 minutes. Place in sealed container with some expansion room. Ferment for 1 hr at room temp (65 F in my house). Then retard in the refrigerator overnight until 2 hours before serving. Take out of refrigerator and let warm to room temp for 1 hr. Remove from container onto a floured surface and cut into 2 pieces. Let rest 10 - 15 minutes, flour the dough and pat into a circle. Use the back of your fists to stretch dough, but work fast because the dough will stretch easily. Place on your pizza pan (about 14 inch, makes what most people call a medium, I also spray the center of the pan with very little oil). Preheat oven to 450 F and place the rack on the lowest possible area. Put the fixings on one pizza and pop into the oven while stretching out and placing the fixings on the second pizza. (You can also freeze the second one at any step if desired) Bake for 7 - 10 minutes, remove from the pan and cool on a rack for 5 minutes before cutting and serving to prevent from getting soggy. Lloyd Davis --------------- MESSAGE bread-bakers.v102.n009.21 --------------- From: "Joanne Elliot" Subject: Kenwood Breadmaker Date: Thu, 28 Feb 2002 06:44:45 -0500 I wonder if you can help? We had a Kenwood Breadmaker at Christmas and are only getting "OK" results - basic white bread seems fine and so do speciality breads, eg date and walnut, carribean bread, etc but wholemeal and granary type bread comes out very dense and heavy at the bottom of the loaf but quite airy at the top. Also, can recipes designed for other breadmakers be used in our Kenwood? Any help or tips would be great - everyone seems to be having 100% success apart from us - we've tried different yeast, different makes of bread but keep getting the same results. Thank you. Jo Joanne Elliott LeBoeuf, Lamb, Greene & MacRae 1 Minster Court Mincing Lane London EC3R 7AA Telephone - 020 7459 5000 Facsimile - 020 7459 5099 Email - jelliot@llgm.com --------------- END bread-bakers.v102.n009 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved