Date: Fri, 12 Apr 2002 22:18:12 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n016 -------------- 001 - DRogers248@aol.com - Re: New breadmaker 002 - Gonzo White - barley flour 006 - Sloganrcb@cs.com - Recipe for caliches? 007 - "Helen & Peter Frati" From: mewstone@earthlink.net > Subject: New Breadmaker > Date: Wed, 27 Mar 2002 12:07:50 -0800 > > I have just purchased a breadman ultimate breadmaking machine and despite > following the strict order of addition every loaf I make has flour on one > corner which has remained unmixed. > > Can you give me any suggestions as how to avoid this? > > Thank you > Wendy Penney Wendy, Are you putting the liquids in first? Bread machines can be wonderful tools but they are not a "set and walk completely away" appliance. When I had a bread machine I always had to "help" it mix. I had a horizontal model with 2 paddles but it didn't seem to matter. Towards the end I was only using it for kneading so I sold it and bought a kitchen aid with a dough hook. I am a much happier camper. I prefer the breads baked in the oven. Debbie Rogers --------------- MESSAGE bread-bakers.v102.n016.2 --------------- From: Gonzo White Subject: rye bread Date: Sun, 07 Apr 2002 08:15:21 -0500 This is my favorite rye bread recipe. I have tried many and this is the only one I still make. Sandwich Rye Bread I have made many loafs of Rye bread and never one that I liked. Lately King Arthur flour www.kingarthurflour.com has came out with 4 or 5 new products for making rye bread. So I figured I would try again. I took a recipe out of their catalog and changed it slightly to coincide with what I had on hand. The bread came out truly wonderful. It was good as a stand alone and made fantastic ham sandwiches. The KA in the ingredients stands for King Arthur. You must purchase these two ingredients from them. 2 1/4 tsp Yeast 3 cups Bread Flour 1 cup KA Rye Blend Flour 2 Tbls KA Rye bread Improver 1 Tbls Gluten 2 Tbls Molasses 1 1/4 cups water water 2 Tbls Dried minced Onion 1 Tbls whole caraway seeds 2 teas Salt 2 Tbls Olive Oil Place all the ingredients in the pan of your bread machine in the order listed by the manufacture. Program for basic bread and press start. Check the dough after a few minutes and make sure it is firm and slightly sticky. If not add flour or water to fix the problem. Recipe from www.Eagleknights.com there are more recipes in thier ABM section. --------------- MESSAGE bread-bakers.v102.n016.3 --------------- From: Carolyn Subject: bread/roll pans Date: Sun, 07 Apr 2002 08:53:40 -0500 Hello! I notice that the big puffy hamburgh rolls that I buy from the store have been baked in what appears to be shallow muffin-tin sorts of pans. The depth is maybe 1 inch, and the diameter of each is about 4 inches. Anyone have an idea where these pans might be purchased? Preferrably NOT the teflon coated monsters... the coating peels off with use and washing. My best breadpans are ceramic... the VERY best are unglazed. Are muffin / roll tins available as ceramic?? Many Thanks Carolyn Schaffner in Buffalo, NY --------------- MESSAGE bread-bakers.v102.n016.4 --------------- From: Chief Moore Subject: Re: Liquid Lecithin Date: Sun, 07 Apr 2002 12:03:30 -0700 When I use liquid lecithin I mix it about 1 : 4 with cooking oil and then dilute with an equal amount of vodka or everclear. This can then be sprayed from a pump spray bottle on any thing you want to be stickless. I use it on my baking pans, skillets, grills and anywhere else that I feel a need for it. Works great! Chief Moore --------------- MESSAGE bread-bakers.v102.n016.5 --------------- From: Lobo Subject: barley flour Date: Sun, 07 Apr 2002 15:40:39 -0700 >"Sheila Lanthier" wrote: >I can't find barley flour anywhere in Montreal, and was wondering if I >could buy barley flakes and grind them in the food processor. I've done it >with rolled oats for oat flour. Any advice? Sure. I grind whole barley and rye in my coffee grinder. Tastes great. --------------- MESSAGE bread-bakers.v102.n016.6 --------------- From: Sloganrcb@cs.com Subject: Recipe for caliches? Date: Mon, 8 Apr 2002 13:40:26 EDT Greetings Bakers, I am looking for the recipe for caliches. Please forgive me if I have misspelled the word. This is a pastry rolled similar to a crescent with a pecan, butter, sugar, and cinnamon filling. Thank You Sheila --------------- MESSAGE bread-bakers.v102.n016.7 --------------- From: "Helen & Peter Frati" Subject: Black Pepper Bread Date: Tue, 9 Apr 2002 08:32:29 -0400 My husband and I visited Georgetown, SC and bought some black pepper bread at a bakery called Kudzu Bakery. I have tried to get the recipe without any luck. We live in Maine and thought maybe this was a Southern specialty? If anyone has a recipe for black pepper bread, would love to have it. It was very rich almost like an egg bread. Bob, the Tarheel baker sent me Rose Levy Beranbaum's recipe for Jewish Rye Bread, which I made without any machine, i.e. Kitchen Aid, Food Processor. It came out the best I have ever made. Do you think it was because it was kneaded by hand? Any input on man versus machine??? Started it Sunday night, put the 'sponge' outside (I live in Maine) on my porch, the temperature was around 40F; brought it in the next morning, bubbly, fragrant, finished mixing in the rest of the flour etc, put it back outside till late afternoon, shaped it backed it off. Great bread. Even my husband noticed :). Thanks Bob and Rose Levy Beranbaum...black pepper bread, black pepper bread..... --------------- MESSAGE bread-bakers.v102.n016.8 --------------- From: "S&R Ash" Subject: Please Correct Starter Ingredients Date: Tue, 9 Apr 2002 11:03:29 -0400 I am SO sorry my eyes are getting bad reading tiny print and I have made a mistake in the ingredients! Thank goodness it has been brought to my attention! Betty Crocker Sourdough Starter 1 teaspoon yeast 1/4 cup warm water 3/4 cup milk 1 cup flour I hope this gets to everyone else before you mix it up!! Sue Ellen [[Editor's note: The milk is 3/4 cup, not 1/4 cup. The archives will be fixed.]] --------------- MESSAGE bread-bakers.v102.n016.9 --------------- From: "Jerry Ulett" Subject: Dinner Rolls To Loaf Conversion Date: Wed, 10 Apr 2002 10:17:56 -0700 My family's favorite rolls recipe is Oatmeal Dinner Rolls from allrecipes.com. The original is from Southern Living Magazine. I would like to try making the recipe into a loaf, rather than the 16 rolls which I usually make (the recipe calls for 32 smaller ones). Is there anything I should know about changing it? Jerry Ulett --------------- MESSAGE bread-bakers.v102.n016.10 --------------- From: "Mike Avery" Subject: Re: Sue's sourdough recipe Date: Sun, 7 Apr 2002 09:36:13 -0600 Without meaning to be critical, I have to comment on Sue Ellen Ash's recipe that she got from Betty Crocker... > From: "S&R Ash" > Subject: Grandma's first bread & a Sourdough Recipe > Date: Wed, 3 Apr 2002 11:26:10 -0500 < GREAT story about Sue's grandmother snipped> > Here is the Sourdough Recipe from > Betty Crocker 4 in 1 Cookbook Collection > Betty Crocker's Cooking American Style > Chapter Baking Day page 16-17 > Copyright 1975 > > Sourdough Starter > 1 teaspoon active dry yeast > 1/4 cup warm water (105 to 115 F) > 1/4 cup milk > 1 cup all purpose flour While I am sure that this recipe makes a great loaf of bread, there are some problems with it. Either it isn't sourdough, or you could have gotten there more quickly without the active dry yeast. As a sourdough culture matures, it becomes acidic. That's where the sour taste comes from. Commercial baker's yeast can not tolerate the acidity and dies. You see, a sourdough culture is a symbiosis between lactobacillus and yeast. The lactobacillus help keep the culture pure. So.... when you start a culture with baker's yeast, either it is just a poolish or biga (and there's nothing wrong with that, as those are very good baking techniques), or the culture has to kill off the baker's yeast in order to thrive. Similarly, you don't need to add grapes, cabbage, yogurt, milk, or anything other than flour and water to the starter to get it to start. Rye flour is easier to start than white flour, but you can almost always get a good starter with white flour - especially if it's organic, stone ground, and unbleached. Milk tends to make a starter less stable, because milk can go bad. As a good practice, add the milk to the bread, not the starter. Again, it's not that I have anything against the recipe. It's just that the folks at Betty Crocker don't seem to understand sourdough. I'd rather they called it "Awesome 5-day bread" than sourdough. Mike -- Mike Avery MAvery@mail.otherwhen.com ICQ: 16241692 AOL IM: MAvery81230 --------------- END bread-bakers.v102.n016 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved