Date: Mon, 22 Apr 2002 01:02:35 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n017 -------------- 001 - Ellen Lee - Bun pans 002 - "Jazzbel" - Thanks to everyone 009 - Jeremy Olsonshelton - Macaroni Grill/Olive Garden bread 012 - Judith Barnett Subject: Bun pans Date: Sat, 13 Apr 2002 08:47:14 -0400 Carolyn: Your question in the 4/13 bread-bakers digest: > 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? King Arthur Flour Co. sells these pans. I have had one of them for several years, and there is no sign of the non-stick coating wearing off. However, the pan in the current Baker's Catalogue (page 14) appears to be uncoated. The item number is 5185, price $19.95. KA's toll-free number is 800-827-6836. The 'net address: http://www.bakerscatalogue.com I have no connection to King Arthur except for MANY years as a contented customer. Ellen Lee --------------- MESSAGE bread-bakers.v102.n017.2 --------------- From: "Jazzbel" Subject: Black Pepper Bread; Rose Levy Date: Sat, 13 Apr 2002 11:25:59 -0400 From: "Helen & Peter Frati" My husband and I visited Georgetown, SC and bought some black pepper bread at a bakery called Kudzu Bakery. >>>>>>> You might be referring to PFEFFERNUSS BROT, a bread of german origin, which cotanins black pepper, aniseed, allspice and cinnamon. There is a recipe for it in Bernard Clayton's book "New Complete Book of Breads". I would have troublr typing it all up, his recipes are always kilometric, and I have trouble typing. 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??? >>>>>>> I don't think this has to do with machine. It most likely has to do with Rose's recipes. She is very meticulous, and her recipes are always excellent. I did not know she wrote a bread book, I have her cake and pastry bibles. I wish I could thank her somehow. In the climate where I live, only her methodology made it possible for me to use real buttercream in my cakes. Later, Jazzbel --------------- MESSAGE bread-bakers.v102.n017.3 --------------- From: Darlene Jones Subject: Sandwich Rye Bread Date: Sat, 13 Apr 2002 10:02:04 -0700 > 002 - Gonzo White 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. how long and at what temp would one bake this in the oven, rather than using a bread machine? thanks... darlene Darlene Jones University of Idaho Moscow, ID 83843 http://www.uidaho.edu/~jone9538 --------------- MESSAGE bread-bakers.v102.n017.4 --------------- From: "Helen & Peter Frati" Subject: Re: Black Pepper Bread; Maple Syrup Bread Date: Sat, 13 Apr 2002 12:44:16 -0400 Hi: I should have written more about the Black Pepper Bread, it was just a very rich bread that only had black pepper in it. In the book, A WORLD OF BREADS by Dolores Casella there was a recipe for Kuchen, which is lots of eggs and butter, it is very close. I also printed out a recipe from: http://www.betterbaking.com for a classic Brioche, which I think probably is this bread with the addition of black pepper, and shaped into loaves. Is there any way to print recipes off of the bread-bakers lists without printing out the entire listing? [[Editor's Note: highlight the text you want and copy and paste it into your favorite text editor, then print from there.]] I'm new to this web site; but am really enjoying it, everyone is really helpful. Sending you a recipe for a delicious bread using maple syrup, (Use Maine if possible) Helen Maple Oatmeal Bread 1 pkg. active dry yeast 1 1/4 cups warm water (105 to 115 F) 1/3 cup Maple syrup 1 Tbsp. cooking oil 1 tsp. Salt 1 cup quick-cooking rolled oats 2 3/4 cups Bread Flour (up to 3 1/4 cups) In a large bowl, sprinkle yeast over warm water; let stand 5 minutes. Stir in maple syrup, cooking oil, salt, and rolled oats. Stir in 2 1/2 cups of the bread flour, a little at a time, until dough begins to form a ball. Turn out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic. (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turn once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Grease two 8x4x2 inch loaf pans. Shape into loaves. Place into prepared pans. Sprinkle with quick-cooking rolled oats Cover; let rise in a warm place until double (30 to 40 minutes). Bake in a 350 F oven 35 to 40 minutes. Immediately remove from pans. Better Homes & Gardens Hometown Cooking April 2000 --------------- MESSAGE bread-bakers.v102.n017.5 --------------- From: rls-1850@juno.com Subject: Kolaches and black pepper bread Date: Sat, 13 Apr 2002 13:32:29 -0500 Sheila, maybe you're looking for kolaches, which can have several different fillings and several different shapes as well. Kolaches were discussed on this list a few weeks ago, so maybe you can find what you're looking for in the archives. Helen Frati, I found two recipes for black pepper bread. Will copy out only the one below because it looks very rich. If it's very different from what you bought in South Carolina, please post again and I'll copy out the second, far less rich recipe. This is from _The Spice Cookbook_ by Avanelle Day and Lillie Stuckey (New York: David White Company, 1964). BLACK PEPPER CRACKLING BREAD "Black pepper bread is very popular in many parts of Italy. This bread, sprinkled with bits of crackling, is especially good served with salads and stews." 2 envelopes active dry yeast 1/2 cup warm water (110 to 115 F.) 1 teaspoon sugar 1 cup scalded milk 1/3 cup shortening 1 tablespoon sugar 2 teaspoons salt 1 large egg About 6 cups sifted all-purpose flour 2 teaspoon ground black pepper 3 cups cracklings (see below) Melted butter or margarine Combine yeast, warm water, and 1 teaspoon sugar. Let stand 5 minutes to soften. Combine hot milk and shortening and cool to lukewarm. Add to yeast mixture. Stir in the next 3 ingredients and 2 cups of the flour. Beat batter until it falls in a sheet from the spoon. Gradually add remaining flour, kneading it in. Continue kneading on a lightly floured board until dough is smooth and satiny. Place dough in a greased bowl, turning to bring greased side to the top. Cover with a towel and let rise in a warm place (80 to 85 F.) until double in size (about 1 hour). Punch down dough. Form into 2 balls of equal size. Cover and let rest 10 minutes. Roll each ball of dough 1/2 inch thick in a 14 x 9-inch rectangle. Brush surface with melted butter or margarine. Sprinkle each with 1 teaspoon ground black pepper and 1 1/2 cups cracklings. Roll up in jelly-roll fashion. Place in a greased 9 x 5 x 3-inch loaf pan. Brush top with melted butter or margarine. Cover and let rise in a warm place (80 to 85 F.) until double in size. Bake in a preheated moderate oven (375 F.) 40 minutes or until bread has browned. TO MAKE CRACKLINGS Cut 3 pounds salt pork (fat back) into thin slices. Place in a large baking pan and cook in a preheated very hot oven (450 F.) 5 minutes. Reduce heat to 350 F. and cook 25 minutes, or until pork is crisp and brown. Save fat for other cooking purposes. YIELD: 2 loaves --------------- MESSAGE bread-bakers.v102.n017.6 --------------- From: "Joni Repasch" Subject: Re Kathy's Dough Magic (v102.n015.2) Date: Sat, 13 Apr 2002 15:52:10 -0300 Sorry to be so late in responding to your request. I use this dough magic in many of my breads and it seems to work well. I would say about 2 Tbsp per 3 cups of flour. Also, I make this 'enhancer' up in batches and keep in freezer. I think you can now find the dried whey from King Arthur Flour Co. joni --------------- MESSAGE bread-bakers.v102.n017.7 --------------- From: rls-1850@juno.com Subject: whole wheat bread Date: Tue, 16 Apr 2002 14:42:22 -0500 Linda Grande, the recipe entitled Ruthie's Perfect Wheat Bread, which I posted to the list late last month, may be just what you're looking for, or anyway a place to start. Hope so. - Ron --------------- MESSAGE bread-bakers.v102.n017.8 --------------- From: "Jim & Liz" Subject: Thanks to everyone Date: Sun, 21 Apr 2002 16:03:02 -0700 First of all like many others I've been a member for some time but I have never posted until now (lurking all the way). After reading various posts about Peter Reinhart's "The Bread Baker's Apprentice" I decided to purchase the book and boy am I glad I did. This weekend we had a small dinner party and I served 3 breads from his book to rave comments. Prior to this my breads were OK but these were definitely a step above, they came out so pretty I even had to take a picture and send to all our friends! --------------- MESSAGE bread-bakers.v102.n017.9 --------------- From: Jeremy Olsonshelton Subject: Hamburger Buns Date: Sat, 13 Apr 2002 19:45:32 -0400 You can get the hamburger bun pans through King Arthur. I believe they are made by Chicago Metallic. Alison --------------- MESSAGE bread-bakers.v102.n017.10 --------------- From: "Jazzbel" Subject: Cracked Black Pepper Bread Date: Sat, 13 Apr 2002 17:51:46 -0400 I found the following from Food TV. I think you could use a brioche or challah recipe with the black pepper as well. Cracked Black Pepper Bread From Food Network Kitchens 2 cups plus 2 tablespoons milk 3 tablespoons unsalted butter 2 tablespoons sugar 1 1/2 teaspoons butcher's grind cracked black pepper 1/4 ounce (one package) active dry yeast 5 cups all-purpose flour 1 tablespoon fine salt Vegetable oil, as needed In a small saucepan, combine the milk, butter, sugar, and pepper. Place over medium-high heat and bring to about 110 degrees F. Remove from the heat and sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes. Meanwhile, in a large bowl, whisk together the flour and salt. Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot, until puffed and doubled in size, about 2 hours. Place a rack in the center of the oven and preheat to 400 F. Transfer the dough to the work surface and, using your hands, gently flatten it into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place it seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warmest part of the kitchen until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours. Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes. Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and a thermometer inserted in the center reads 200 F., about 15 minutes. Transfer the bread loaf to a cooling rack and let cool for 2 hours before using. Copyright 2001 Television Food Network, G.P. All rights reserved Yield: 1 loaf bread Prep Time: 4 hours Cook Time: 45 minutes Difficulty: Medium --------------- MESSAGE bread-bakers.v102.n017.11 --------------- From: "lmck" Subject: Macaroni Grill/Olive Garden bread Date: Sat, 13 Apr 2002 21:49:28 -0400 I would love to find a recipe (or two) for bread similar to that of the Macaroni Gill &/or Olive Garden. It's very crisp on the outside and "crumb-y" on the inside. I've tried using my regular Italian bread recipe but with little success. Anyone have a recipe they're willing to share? Thanks, Lee McKean --------------- MESSAGE bread-bakers.v102.n017.12 --------------- From: Judith Barnett Subject: Re: Flour in the corner Date: Mon, 15 Apr 2002 09:06:32 -0700 Wendy, I usually check the dough a few times when it is mixing and I usually help it a little by scraping the sides of the pan with a rubber spatula until the dough ball is formed. Judith > From: mewstone@earthlink.net > > 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. --------------- MESSAGE bread-bakers.v102.n017.13 --------------- From: "Leslie Lapides" Subject: Terra cotta bread pan Date: Mon, 15 Apr 2002 12:41:39 -0400 I recently read a fascinating article by noted bread expert and cookbook author Beth Hensperger in which she explained how she bought and fell in love with a new type of terra cotta bread pan. Its process gives it a virtually nonstick surface and it can go in the dishwasher and microwave. She wrote that she'd never gotten such good and consistent results, with a wonderful crisp crust. She was so persuasive I rushed to the company's Web site to order one. I swear I'm not related to them, though I am pleased they're from New York! If anyone is interested, I will post my results once I try out my new pan. [[ Editor's Note: Please do post your results - Reggie ]] --------------- MESSAGE bread-bakers.v102.n017.14 --------------- From: "Louise Hyson" Subject: caliches? - kolachy? Date: Sat, 13 Apr 2002 23:48:26 -0400 Sheila asked for a recipe which I think I identify as kolachy, a mid-European cookie. I suggested she check out google.com where there are are a large number of sites with this recipe. I also told her I would post an old recipe which I believe is very similar to what she is looking for and which is quite good. Yugoslavian Pecan Crescents 2 cups flour (approximately) 1 envelope active dry yeast Dash of salt 1/2 cup butter or margarine (butter is much better) 2 eggs separated 1/2 cup sour cream 1/2 cup packed light brown sugar 1 cup fnely chopped pecans 1 teaspoon vanilla Confectioners sugar In large bowl, combine 2 cups flour, yeast and salt. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs. Stir in egg yolks and sour cream. Mix well; gather in ball. On lightly floured surface knead until smooth, 8 to 10 minutes. Divided in thirds; wrap each in waxed paper and chill 2 to 3 hours. To make filling: in small bowl of mixer beat egg whites until foamy. Gradually add 1/4 cup brown sugar and beat until stiff. Combine remaining 1/4 cup brown sugar with pecans and vanilla; fold into egg-white mixture; set aside. On lightly floured surface roll each piece of dough in 9-inch circle; cut in 8 wedges. Spoon about 1 tablespoon filling along wide end of each wedge. Carefully roll up from wide end to point (filling is light and some will ooze out). Press dough where point overlaps. Shape in crescent. Bake point side down about 2 inches apart on greased cookie sheet in preheated 375 F oven for 20-25 minutes or until golden brown. Sift confectioners sugar over crescents while warm. Cool on racks. Makes 24 --------------- MESSAGE bread-bakers.v102.n017.15 --------------- From: "JJ" Subject: RE: hamburger pan Date: Mon, 15 Apr 2002 21:44:34 -0400 I bought mine from King Arthur, made by Chicago Metallic. It makes 6. I also bought the hot dog pan from them too. I also bought one of those Muffin Top pans when I worked at Homeplace (like Bed, Bath and Beyond or Linens N Things) and I've used that with success too! This one is teflon coated though. JJ --------------- END bread-bakers.v102.n017 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved