Date: Mon, 6 May 2002 00:53:14 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n019 -------------- 001 - Jeff Dwork Subject: Delayed Digest Date: Sun, 05 May 2002 22:57:14 -0700 There was an email problem last weekend. The Apr 28 digest didn't actually get sent until May 4. Jeff --------------- MESSAGE bread-bakers.v102.n019.2 --------------- From: "Helen & Peter Frati" Subject: Black Pepper Bread II Date: Sun, 28 Apr 2002 17:16:53 -0400 Thanks to Sandy Greathouse for this recipe for Black Pepper Bread -- It has: great texture, full-flavor, small bite. My husband said, "this is the best bread you have baked." Could it be the BREAD-LIST magic?? Pepper Bread 2 1/2 to 3 1/2 cups bread Flour 1 1/2 teaspoon Sugar 2 teaspoons ground Corinder Seeds 2 teaspoons coarsely ground black pepper 1 teaspoon salt 1 package active Dry Yeast 3 Tablespoons Butter, sliced or at room temperature 1 cup water (120 F) Glaze: 1 Egg, beaten with 1 Tablespoon cold water In a bowl or food processor, combine 2 1/2 cups of the Flour, sugar, Coriander, Black Pepper, Salt, Yeast, and Butter. Add the hot water. Process or knead to make a soft dough, adding more of the remaining flour as needed. The dough should be elastic and smooth. Place in an oiled bowl and turn to coat. Seal or cover and let rise until doubled. Punch down. Shape into a round and place on a greased baking sheet. Let double again. Preheat oven to 350 F. Brush the loaf with the egg glaze. Bake in the middle of the oven for 25 to 30 minutes until the bottom sounds hollow when tapped. Cool on a wire rack. This is from "Nathalie Dupree Coks For Family and Friends". --------------- MESSAGE bread-bakers.v102.n019.3 --------------- From: "Gonzo White" Subject: U.S. Bread Bakers Guild team takes second place Date: Mon, 29 Apr 2002 16:21:06 -0500 U.S. Bread Bakers Guild team takes home second place prize Monday, April 29, 2002 Detroit Free Press FREE PRESS STAFF REPORT The Bread Bakers Guild Team USA 2002, which included captain Tim Foley of the Bit of Swiss Pastry Shoppe in Stevensville, MI, took second place at the Coupe du Monde de la Boulangerie (World Cup of Baking) in Paris; the Japanese team took first and the Belgian third. ``We are thrilled with our second-place victory. The competition was unbelievably tough. But we hung in there and were proud to return home with a medal. We might not have won the championship, but we've proven to the world once more that Americans make excellent bread,'' Foley said. The competition featured teams from 12 countries. In 1999 the Guild team captured first place at what's considered to be the Olympics of baking. Other members of team USA are Tim Healea, bakery operations manager at Pearl Bakery in Portland, Ore.; Ciril Hitz, a baking and pastry arts instructor at the College of Culinary Arts at Johnson & Wales University in Providence, R.I.; and Craig Ponsford, team coach, owner of Artisan Bakers in Sonoma, Calif. For more about Foley, check out Detroit Free Press food writer Sylvia Rector's profile at http://freep.com/features/food/bread9_20020409.htm --------------- MESSAGE bread-bakers.v102.n019.4 --------------- From: Gonzo White Subject: Spanish Bread Date: Wed, 01 May 2002 14:36:36 -0500 I volunteered to make some Spanish bread for a party. I did a search on Google and the only recipe I could find was a basic white bread recipe that used olive oil instead of butter. Does anyone have anything a bit more exotic? The party is like a food tasting and the theme is Spanish (Spain not South America). --------------- MESSAGE bread-bakers.v102.n019.5 --------------- From: Howard Larson Subject: Dead Bread Machine Date: Sun, 05 May 2002 09:00:31 -0500 I have a Kitchen Aid mixer that has been in service for over 20 years. Works very well for large batches of bread dough. I also use a Cuisinart food processor for smaller batches -- on the order of 4 cups of flour. And, of course, there is hand kneading. Howard Larson --------------- MESSAGE bread-bakers.v102.n019.6 --------------- From: "Jazzbel" Subject: Madeleine Date: Sun, 5 May 2002 09:42:32 -0400 > From: Kathleen Ladesic > Does anyone have any other recipes other than the traditional that can be > made in a Madeleine pan? I've heard of using them for alternate batters > but have been unsuccessful in my search. I assume your are refrerring to the shell-shaped "french madeleine" pans. (The English madeleine have a cylindrical shape). Most recipes I see are for a genoise or sponge cake. But, many french books actually use a pound cake batter for the madeleine. It works well, I usually use the leftover batter I have from making smaller rum cakes. However, this applies to genuine pound cake batter, i.e., that made with no milk and no baking powder--leavened with eggs only. For a twelve-cup bundt pan, I use Marion Cunningham's(Fannie Farmer Cookbookbook) formula: 8 oz butter 1 2/3 cup sugar 5 large eggs 2 cups flour 1/2 teaspoon salt 1 Tablespoon ground ginger Cream the butter and sugar, alternate eggs with dry ingredients and mix well. Bake in a preheated 350 F oven. Later, Jazzbel --------------- MESSAGE bread-bakers.v102.n019.7 --------------- From: "Jazzbel" Subject: KitchenAid/Bread Machine/Other mixers Date: Sun, 5 May 2002 10:02:12 -0400 > From: Susan Thomas > I can't resist responding to someone's question about whether kneading by > hand is better than making bread in a machine. . . . >>>> A person can get excellent breads by either hand or machine, it really depends on their preference. You are right, too, you can make make bread without a machine, even large quantities. > Anyway, have fun with it! It's great therapy, very creative, and the end > result is SO much better than what you buy in a grocery. :o) >>>>>>> Your comment reminds me of my old sig line : "Bread Bakng is a lot like married love. The first loaves you bake are not the best you will ever make, but they are better than anything you ever bought". > From: "vicki & john" > Subject: Dead Bread Machine > I'm thinking of just buying one of those Kitchen Aid mixers. If anybody's > used those with great success in bread making, I'd love to hear about it. >>>>>> Depends on what you will use the Kitchen Aid for. If you are going to buy it mostly for making bread, don't. Bread machines are much cheaper, and more versatile when it comes to bread making. You have both a dough and bake option. The capacity of larger bread machines is similar to that of the larger kitchenAid. Even the professional model only handles a maximum of 8 cups of flour. They break down with heavy stuff sometimes. The kitchen Aid is very good for cakes, small quantities of american butter cream icing, a decent amount of italian or swiss meringue butter cream. The only breads I use my kitchen aid for are batter breads: naan, sally lunn, brazilian pao de queijo. If you are interested in a machine to make multiple loaves of bread, which can handle cakes and buttercreams as well, try the electrolux Magic Mill Assistent. It kneads up to six loaves of bread, or 14 small cake layers. It does not break down like the kitchen aid. The design is different, the bowl moves aroun the hook, so the hook does not bear the weight of the dough. It is a little pricier, abotu $500 with the doughnhook. Disclaimer: I speak from experience, I have all machines above, including the broken kitchenaid, and I don't sell this stuff. Later, Jazzbel --------------- MESSAGE bread-bakers.v102.n019.8 --------------- From: Bob Snelgrove Subject: Zojirushi S15 ?? Date: Sun, 05 May 2002 07:21:06 -0700 Hi Gang What is the difference between the s15 and the s15a? What is the kneading rod? Anyone know where I can find one for sale? thx! bob --------------- MESSAGE bread-bakers.v102.n019.9 --------------- From: Sue Hermosillo Subject: sourdough failure to rise Date: Sun, 05 May 2002 09:28:53 -0700 I had the same problems when I was trying to use the Gold Rush brand starter I bought at Whole Foods. About 2 months ago I bought the starter sold by King Arthur's and haven't had a failure yet, I've been using it once or twice a week for bread, pancakes or waffles. I've also passed it along to 2 friends, novice bread bakers, and it's been great for them, too. BTW, the sourdough waffles from Nancy Silverton's Bread from La Brea Bakery cookbook are the best I've ever had. I don't think it would be fair to post it here, but I'll email a copy to anyone who want's it, just email me. Good luck, Sue --------------- END bread-bakers.v102.n019 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved