Date: Sat, 23 Mar 2002 03:01:47 -0700 (MST) -------------- BEGIN bread-bakers.v102.n013 -------------- 001 - Tarheel_Boy@webtv.net (Ta - James Beard's Recipes... 002 - "Renzo64" Subject: Re: lecithin (bread-bakers.v102.n012) Date: Sat, 16 Mar 2002 08:21:11 -0500 Melissa wrote: > I purchased lecithin liquid because I saw it in a healthy bread cookbook, > and hoped it was like malt extact. It is not and tasted really gross. > > Help! Does any one know why or how to use it in bread, I probably should > have bought the cookbook and now I can't remember which book it was. ~~~~~~~~~~ Lecithin is derived from soybeans. The short answer as to why it's used in bread is because it extends the shelf life of homemade breads, improves rising, and produces a softer loaf. I've seen recipes (usually whole wheat) calling for as little as 1 teaspoon and as much as 1 tablespoon per 1 pound loaf. If you want more detail, check it out at http://waltonfeed.com/lecithin.html renzo in ri --------------- MESSAGE bread-bakers.v102.n013.3 --------------- From: DRogers248@aol.com Subject: Re: Pizza Dough (bread-bakers.v102.n011) Date: Sat, 16 Mar 2002 08:53:16 EST "Walter Johnstone" wrote: > The tile is wonderful, but you must make sure it is porcelain > (fired at a much higher temperature). I have not yet tried to clean it > during the self-cleaning process of the oven; that is the next > experiment Be very careful. I have heard stories of clay cookers being destroyed during oven self cleaning so the same thing might happen to a pizza stone. I have a pizza stone in my oven that stays there. I never "clean" it except to wipe off crumbs. Some things are better with age --------------- MESSAGE bread-bakers.v102.n013.4 --------------- From: DRogers248@aol.com Subject: Re: pickle juice (bread-bakers.v102.n011) Date: Sat, 16 Mar 2002 08:54:55 EST Judith Barnett wrote: > Anyone know if you can buy just pickle juice? Have you tried a "country store" that has pickles in a barrel? They might sell just the juice. --------------- MESSAGE bread-bakers.v102.n013.5 --------------- From: "Barrie J. Lax" Subject: Re: lecithin liquid Date: Sat, 16 Mar 2002 11:24:54 -0500 Melissa.. I have used liquid lecithin for years, use it in almost all my breads. I add two to three tablespoons to most recipes, about a tablespoon to 4 cups of flour. It gives you a higher rise, better keeping qualities, and a more tender dough. By lubricating the strands of gluten it makes them more effective, and has long been used in Europe as an 'improver' for poor flour. Barrie J. Lax Ottawa, Ont. Canada barlax@synapse.net --------------- MESSAGE bread-bakers.v102.n013.6 --------------- From: rls-1850@juno.com Subject: English Muffin Bread for Microwave Oven Date: Sat, 16 Mar 2002 12:17:46 -0600 Barrie J. Lax asked for the recipe from James Beard's _Beard on Bread_, published 1974; here it is. English Muffin Bread for Microwave Oven [Mr. Beard comments:] "This recipe was developed for use in a microwave oven. It will not brown during baking, but it makes wonderful toast with excellent flavor, and you don't need a brown loaf to make toast, really. This is as close to original English muffins as you can possibly get, and I find it highly satisfactory. You are going to be amused watching this bread rise in the microwave oven." 5 cups all-purpose flour, approximately 2 packages active dry yeast 1 tablespoon granulated sugar 2 teaspoons salt 2 1/2 cups milk 1/4 teaspoon baking soda dissolved in 1 tablespoon warm water In a large mixing bowl combine 3 cups of the flour, the yeast, sugar, and salt. Heat the milk in a saucepan until warm (100 to 115 F) and add to the flour mixture, beating by hand or in a mixer until quite smooth. Stir in enough of the remaining flour to make a stiff batter, adding a little more flour if needed. Cover the bowl, place in a warm place, and let the batter rise until ight and doubled in bulk, about 1 hour. Stir down the yeast batter and thoroughly blend in the dissolved soda. Divide the batter between two oiled 8 1/2 x 4 1/2 x 2 1/2-inch tins or 1 1/2-quart souffle dishes. Cover and let rise in a warm place until doubled in bulk, about 45 minutes. Cook each loaf, uncovered, in the microwave oven for 6 minutes and 30 seconds, or until no doughy spots remain. Cool for 5 minutes, then loosen the edges and remove from the pan. Cool completely. To serve, slice and toast. [My note: I don't imagine Mr. Beard meant "tins" literally. As for baking time, you'll no doubt have to experiment with your own oven and its power settings. Hope this works out for you. - Ron] --------------- MESSAGE bread-bakers.v102.n013.7 --------------- From: "Bonni Brown" Subject: pizza toppings Date: Sat, 16 Mar 2002 15:57:08 -0500 We make individual pizzas for lunch twice a week at my little bakery. The two biggest sellers are the Mahon (influenced by a combo that I saw on the Spanish island of Minorca) -- tomato sauce, mozzarella, spinach, chopped onion, chopped tomato, chopped pepperoni, herbs de provence, Reggiano parmigiano and fresh basil (placed on top after baking). The other is the Roasted Veggie -- pesto, mozzarella, cut up roasted veggies (onions, eggplant, zucchini, mushrooms & red peppers), herbs de provence, goat cheese, Reggiano parmigiano and fresh basil (placed on top after baking). Bonni --------------- MESSAGE bread-bakers.v102.n013.8 --------------- From: "Mike Avery" Subject: re: Sourdough evoloution Date: Sat, 16 Mar 2002 17:40:19 -0700 On 10 Mar 2002 at 1:45, Brianjwoody@aol.com wrote: > The evolution is a result of local airborne yeasts slowly overcoming > the original. If you start with a San Francisco culture, and live > there too, it will stay as is for ever (except that local things > evolve too!). If you start in England with SF, as I did, it will > slowly change. How slowly depends on how you nurture the culture, but > change it will. You can freeze some of the original and reactivate at > intervals, after throwing away the one you have been using. That keeps > near the original for much longer. Cheers, Brian There is so much mythology surrounding sourdough that it's often hard to tell what is going on. A number of experiments have been done with trying to catch a culture using sterilized flour. The success rate when using sterilized flour is much lower than when using plain off-the-shelf flour. Using less processed whole wheat or rye flours instead of white flour further increases the chances of success. This suggests the "culture from the air" theory is likely to be an old husbands tale. In short, it doesn't seem very likely that yeast or lactobacillus from the air are that significant.... if starting a culture from local air is difficult, then there probably isn't enough in the air to take over a healthy, established culture. My feeling is that the largest potential source of infection in the culture comes from the flour added to the starter. And the greatest chance for the added flour to overwhelm the starter comes when the starter is not maintained in a healthy condition, or when the starter is given a very large refreshment. Under test kitchen conditions starters have remained unchanged for 50 years, and the test isn't over. So, keep the culture healthy, and don't give it overwhelming feedings. Mike --------------- MESSAGE bread-bakers.v102.n013.9 --------------- From: "Michael Cendo" Subject: Re: lecithin liquid (bread-bakers.v102.n012) Date: Sun, 17 Mar 2002 09:03:44 -0500 Melissa writes:> > I purchased lecithin liquid because I saw it in a healthy bread cookbook, > and hoped it was like malt extact. It is not and tasted really gross. > > Help! Does any one know why or how to use it in bread, I probably should > have bought the cookbook and now I can't remember which book it was. Response: I use liquid lecithin in almost all my bread recipes. It serves as a dough softener, and is especially useful when working with whole grain flours. It is very sticky, so I first measure out whatever oil my recipe calls for in a tablespoon. In that same tablespoon, I then pour out roughly 1 to 1 1/2 teaspoons of the lecithin. Since it is already oiled, the lecithin slides right off the measuring spoon. Much easier this way. Marie Cendo --------------- MESSAGE bread-bakers.v102.n013.10 --------------- From: Alexgejp@aol.com Subject: English Muffins Date: Sun, 17 Mar 2002 09:43:25 EST I have baked the English muffins recipe that came with King Arthur Flour's English muffin rings and even though they are in no way similar to the "store bought" variety, they are excellent. I would, however, appreciate Bob the Tarheel Baker sharing Rick Krall's recipe. I would love to go from excellent to superb. Thanks in advance. Joy --------------- MESSAGE bread-bakers.v102.n013.11 --------------- From: Gonzo White Subject: flour Date: Sun, 17 Mar 2002 07:05:52 -0600 Mr Stone asked about keeping Rye Flour.. I don't use much rye flour and I live in a hot part of the world (Mexico). So I keep my rye flour and all my assorted seasonings in the freezer. When I make a loaf of bread I get my teaspoon of this and teaspoon of that. Every 2 years I make a big order from King Arthur and get someone to bring it down to me. This way I have no problem with bugs, or with seldom used spices going bad. --------------- MESSAGE bread-bakers.v102.n013.12 --------------- From: "Jeanette or Norbert Jacobs" Subject: Vibrating bread machine Date: Mon, 18 Mar 2002 00:10:53 -0600 Can you stand one more suggestion for that traveling bread machine? When I approached my newly retired, wonderfully inventive husband with your question...hoping for a really ingenious suggestion to solve your problem...he suggested to put it on the floor, alright...but that you tie it to the bedpost! We giggled and snickered for a long time, then even came up with the idea for a new market for the bone-pile of old bread machines that continuously surface at every little corner garage sale around here! And, needless-to-say, we didn't get any bread made that day! hehehe Jeanette from Texas P.S. Thanks for all the wonderful pizza topping suggestions! Sure am anxious to try some soon! --------------- MESSAGE bread-bakers.v102.n013.13 --------------- From: "Sheila Lanthier" Subject: gluten flour Date: Mon, 18 Mar 2002 12:08:20 -0500 Hi, I just made some sprouted wheat bread which was delicious, at least one loaf was, the other was heavy, and I'm wondering if I added too much gluten flour. The recipe called for 3 cups unbleached white flour, and 3 cups of whole wheat flour. I cut the white flour to 2 1/2 cups and added 1/2 cup gluten flour. If any of you have used gluten flour, could you please give me some proportions? Thanks very much. Paddy Lanthier. --------------- MESSAGE bread-bakers.v102.n013.14 --------------- From: "Destadio, Katherine" Subject: RE: Pizza toppings Date: Mon, 18 Mar 2002 13:18:15 -0500 I have been watching here for over a year and finally thought I'd contribute. This is one of my family's favorite pizza toppings. Roll out your pizza dough - instead of sauce spread a very thin layer of Thousand Islands dressing (too thick and it's over powering). Top that with some well drained sauerkraut (I roll in papertowel to get lots of water out) then top that with either shredded corned beef or pastrami from the deli. Top with Swiss cheese and bake as you would a normal pizza. I've also tried this with a sour dough crust and it's unblieveable. I sometimes don't make my dough from a starter but rather use Lora Brody's sourdough enhancer. This way I can have pizza in a much shorter time. Try it - it's a huge change and not even like eating pizza. I also like pesto instead of sauce and then top it with mushrooms, red peppers, yellow peppers and orange peppers. But the Rueben pizza is a favorite of everyone I serve it to! Kathy DeStadio Making Bread in Massachusetts! --------------- MESSAGE bread-bakers.v102.n013.15 --------------- From: "Sidgreaves" Subject: starters and evolution Date: Wed, 20 Mar 2002 08:33:34 -0500 >By design, they have vastly different characteristics Could you give us an idea what characteristics you design for, how to achieve each. thanks Gary --------------- MESSAGE bread-bakers.v102.n013.16 --------------- From: snmstone@arriba.nm.org Subject: Pizza Dough Date: Wed, 20 Mar 2002 13:59:44 -0700 My favorite recipe contains yeast, water, salt, flour just like everyone else's but use a little more water so the dough is a little more moist instead of dry. What is different is how I handle it after mixing everything together. I let it sit for about 15-20 minutes. Then I wet my hands and spread the dough out (in small portions) with my hands on a pizza pan. Keep your hands wet (very wet) or everthing sticks to them. You can't spread out the whole amount of dough at once so you have to fudge and overlap some pieces and then work until it is relatively even. After that, spread on the pizza sauce, the cheese and other accompaniments. Put it in the oven at 425 - 450 F until it is done. Enjoy. I learned this about 35 years ago from a friend whose family in the pizza business handled the dough this way. It's different, it's quick and it's easy. Maura in Zuni, NM --------------- MESSAGE bread-bakers.v102.n013.17 --------------- From: Nifcon@aol.com Subject: Light Soft-crust bread Date: Wed, 20 Mar 2002 16:55:19 EST Hi All I've been experimenting with high-hydration doughs and came up with this recipe. Light Soft-crust Bread This recipe produces very light, long keeping loaves with a crust varying from soft to crispy depending on baking times. Wholemeal and white flour are interchangeable and work equally well. The recipe requires a heavy duty mixer unless you have Gorilla arms. For 2 small loaves INGREDIENTS 500 grams white or wholemeal flour with at least 10% protein 10 grams salt 1 packet (7 grams) instant yeast 300 grams hot water 100 grams milk 50 grams olive oil Flour for dusting the counter Extra oil for greasing the rising bowl EQUIPMENT Heavy duty mixer with dough hook Bakestones or heavy baking sheets Baking parchment or Magic carpet A dough scraper A peel or equivalent A cooling rack OVEN PREPARATION 230 C in a fan oven (add 10 - 15 C for non-fan), preheated with the bakestones in place FOR AT LEAST 30 MINUTES and a heavy roasting pan on the floor of the oven. METHOD Weigh out the flour, salt and yeast and mix in the bowl of the mixer. Weigh the liquids and add to the bowl. Fit the dough hook and mix on slowest speed until all the flour has been incorporated into a sloppy dough. At this stage it looks far too liquid to make bread but have faith! All will be well. Turn the mixer up to medium (3 on the Kenwood) and mix for 6 minutes by which time the dough will have gathered around the hook, have nearly cleared the bottom of the bowl and be slapping on the bowl's sides. Scrape the dough into an oiled bowl, lightly oil the top, cover tightly with a lid or clingfilm and leave in a warm place until tripled (2 - 3 hours). Turn the dough out onto a well floured surface and dust 2 pieces of parchment with flour. Flour the top of the dough and WITHOUT KNEADING shape the dough into a rough square by pushing the sides gently in with a floured scraper. Cut the dough into two rectangles and roll them up across the short axis to make fat cylinders. Tuck the ends under to make neat loaves and place the shaped loaves seam and tuck side down on the floured parchment. Flour the tops of the loaves generously with flour cover with a towel and leave to proof until doubled. The loaves will be wobbly, like jelly when proofed. Using a peel or equivalent, gently slide the loaves, still on their parchment, onto the bakestones in the hot oven, pour 1/2 pint HOT water into the baking dish on the floor of the oven, close the door quickly and bake for 15 minutes. Open the oven, peel the loaves off the parchment and back onto the bakestones and bake for another 15 minutes. Take the loaves out of the oven and cool on racks. The crust will be crispy at first but will soften as the loaves cool down. Leave at least 1 hour before eating. NOTES For a crispy crust, bake 10 minutes longer. If the ambient temperature and humidity are high where you live, you may need to add 1 - 2 tablespoons flour to the mixing dough to make it clear the sides of the bowl. The bread keeps very well due to its high fat content and toasts superbly. John Wright Yorkshire, England "That which does not kill us makes us stronger" --------------- MESSAGE bread-bakers.v102.n013.18 --------------- From: Reggie Dwork Subject: Rick Krall's English Muffin recipe Date: Wed, 20 Mar 2002 15:30:05 -0800 Many people have been asking for Rick Krall's English Muffin recipe. If you go to our website www.bread-bakers.com and click on search ... then put in Rick Krall click on exact phrase click on New Search and you will come up with the first entry on the search list as bread-bakers.v102.n009.txt click on it and when that issue opens go to message #6 it is the note from Rick (Fredrick) Krall and includes his recipe. Reggie --------------- MESSAGE bread-bakers.v102.n013.19 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: Here they are... Date: Thu, 21 Mar 2002 10:43:48 -0500 (EST) During recent postings about English muffins, someone mentioned these. I looked for the recipe and here is what I found. They look very good and I will try them just as soon as I eat the English muffins that I just made. ;-))) Bob the Tarheel Baker Australian Toaster Biscuits 1 1/2 teaspoons active dry yeast 1 teaspoon white sugar 1 cup warm water (110 degrees F) 3 cups unbleached flour 2 teaspoons salt 3/4 cup milk (110 degrees F) 2 tablespoons vegetable oil 1/4 cup cornmeal Directions 1) In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. 2) In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes. Lightly grease or butter the inside of crumpet rings and dip the rings in cornmeal. 3) Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour 1/4 cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown. Carefully remove the rings and turn the biscuits over. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool. --------------- MESSAGE bread-bakers.v102.n013.20 --------------- From: "Ed Dalton" Subject: Re: starters (bread-bakers.v102.n011) Date: Fri, 22 Mar 2002 00:28:15 -0500 Greg Carpenter wrote: >>...even in a sanitized environment, starters that are given the same refreshment will become similar.<< So that throws all the starter information about starters dating back to whenever right out the window. >>Take pieces of two of your starters and give them the same refreshment schedule for 2 weeks. Put them in similar containers (clean, of course). Use the same amounts of the same flour and water (at the same temperatures), leave them next to each other on the same counter to ferment at the same time for the same amount of time. After 2 weeks bake the same recipe with each starter. Don't do anything to one that you don't do to the other. You'll get the same bread.<< So a starter can be no older than two weeks, interesting. So this whole San Francisco thing is a farce, different water, different flour, so the thing changes every two weeks and there is nothing they can do about it. Some of those places claim their cultures are 150 years old. Your saying Sourdough Internatioal and others selling starters with claims of the starters being from days gone by are all bogus. Even if they use lab conditions to propagate the starter, the starter they start with can only be two weeks old, they should be sued! Poor ole Carl Griffith is gonna turn over in his grave to find out his 1847 Oregon Trail Sourdough Starter passed down in his family for generations and now keep going by his freinds changes every two weeks. All those folks that came from the "old country" and brought family starters that they had passed down for gernerations just weren't smart enough to realize their bread was different every two weeks, all that trouble for nothing. I know I'm glad to find this out. I will throw all my starters away and start new ones since they will be the same anyway. Makes one wonder where all this symbiotic relationship crap came from to begin with. I guess it is silly to think that one organism can supply something unique to another and that organism returns the favor by supplying something the other guy wants to the exclusion of others that want to get in on the good thing. Now we all know. Ed --------------- MESSAGE bread-bakers.v102.n013.21 --------------- From: PatH Subject: onion bread Date: Fri, 22 Mar 2002 13:18:57 -0800 onions are sauteed but not caramelized * Exported from MasterCook * Onion Bread Recipe By :Bridget Jones Serving Size : 8 Preparation Time :0:00 Categories : Bakery Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons fennel seed 2 teaspoons cumin seed 2 teaspoons very finely chopped fresh rosemary 4 cups bread flour 1 package rapid rise yeast 1 teaspoon salt 1/4 cup extra-virgin olive oil 4 large onions -- finely chopped 1 cup hot water Roast the fennel and cumin seeds in a saucepan for a few minutes until they begin to smell aromatic. Tip them into a large bowl. Add the rosemary, flour, yeast, and salt and mix well. Make a well in the middle of this mixture. Heat the oil in the pan and add the onions. Cook for 10 minutes, until soft but not browned. Add the onions and all the oil from the pan to the well in the flour mixture. Pour in the water, then gradually stir in the onions and liquid to make a soft dough. Turn the dough out on to a floured work surface and knead it for 10 minutes until smooth and elastic. Turn it into a greased 8-inch round deep cake pan. Cover loosely with lightly oiled plastic wrap, and set aside in a warm place until the dough has risen to the top of the pan and is just rounded about the rim. Preheat the oven to 425 F Bake for 35-40 minutes, until well browned and crisp on top. Turn out and tap the base to check if it is cooked-if it is, it will sound hollow. Let cool on a wire rack. See http://www.bridgetaboutfood.co.uk/cv.html for a list of publications by Bridget Jones (a food writer who lives in the UK). Description: "Yeast bread with fennel and cumin seed, rosemary, sauteed onions" Source: "Farmers' Market Guide to Vegetables" Copyright: "2001 ISBN 1570716196" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 332 Calories; 8g Fat (22.3% calories from fat); 9g Protein; 55g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 272mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat. NOTES : Once cut, this loaf will not last long. Eat it in chunks with soups, cheese, or salads. Makes an 8-inch round loaf. =^..^= PatH http://home.earthlink.net/~kitpath/ Link to mastercook resource network, recipes, more Get COVERS for cookbooks; tested Lowfat recipes --------------- END bread-bakers.v102.n013 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved