Date: Sat, 6 Jul 2002 01:10:54 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n028 -------------- 001 - Diana Pancioli Subject: Cookbooks Date: Mon, 01 Jul 2002 00:07:26 -0700 Have you any good source for out of print cook books? E-bay doesn't have the one I am looking for, nor does addall.com. I am looking for a particular book about baking crackers. Thank you. Pancioli E.M.U. --------------- MESSAGE bread-bakers.v102.n028.2 --------------- From: "Shirley Lipscomb" Subject: Italian bread baking flour Date: Mon, 24 Jun 2002 11:29:24 -0700 I have just returned from a week long cooking class in Tuscany. It was a wonderful experience and the instructor was a great baker. We made a yeast dough daily using a variety of flours. One flour in particular was a flour with two 00 (zeros) and I have been unable to find it here. Does anyone know a source in the San Francisco bay area where I might be able to purchase Italian flour? --------------- MESSAGE bread-bakers.v102.n028.3 --------------- From: Sandy Greathouse Subject: Re: Pfeffernusse (Pepper Nuts) Date: Sat, 29 Jun 2002 11:42:50 -0400 Pfeffernusse (Peppernuts) 2 eggs 3/4 cup dark brown sugar 3/4 cup granulated white sugar Grated rind of 1 lemon 1 tablespoon citron, chopped fine 1 tablespoon candied orange peel, chopped fine 1/4 cup grated unblanched almonds 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/4 teaspoon ground cardamom 1/4 teaspoon black pepper Generous pinch of baking soda 3 heaping cups all-purpose flour Rum Confectioner's sugar, or icing (optional) Beat eggs with brown and white sugars1 hour by hand or 15 minutes with electric mixer. Mixture should be very thick and pale in color. Add grated lemon rind, candied fruit, almonds and spices, and mix well. Sift flour together with baking soda and mix into egg-sugar batter. Knead dough on floured board until smooth. Shape into long rolls of about 1-inch in diameter, and cut in 1/2-to-3/4-inch slices. Arrange on greased cookie sheet and let dry, uncovered, at room temperature, overnight. Turn cookies over just before baking in preheated 300=B0 oven 20 minutes, or until they test done. Sprinkle warm cookies with rum, and roll in confectioners' sugar while warm. Sprinkle with powdered sugar again before serving. Or if preferred, you can ice with a confectioners' sugar icing. Peppernuts keep almost forever if store in a tightly covered container. Makes about 115 cookies Source: This is the recipe I use....it's from Mimi Sheraton's "The German Cookbook". I love this spicy cookie, their great for dunking! --------------------------------------------------------------------------------------------- Just in case you want to make your own candied orange or citrus peel....here's a recipe I found recently and going to make before the Holidays so I'll have it on hand. I bought mine previously in a small old-fashioned bulk general store here locally. Candied Orange Peel 1 cup orange peel, cut into strips 1/2 cup white sugar 1/4 cup water Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times. In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container. --------------- MESSAGE bread-bakers.v102.n028.4 --------------- From: "Don Bischoff" Subject: Re Potato Bread Date: Sat, 29 Jun 2002 11:05:07 -0500 Hi Chris, What a coincidence, I just finished baking two loaves of 'tater bread this morning and then see your inquiry. The addition of potato to your dough whether it be flakes or actual mashed potatoes, will have the same effect. It will cause the dough to be much more soft and supple. I've never had it turn into a "gloppy mess" but it completely alters the feel and texture of the dough. It would be my suggestion that you periodically remove the dough from the mixer and give it a few kneads by hand to get a tactile feel as to how the gluten is developing. As soon as it has the proper firm fell you want, quit kneading. Also, when dough rises, the fermentation process that is taking place causes further development of the gluten so don't be overly concerned about under kneading your dough. Chris, tater bread is definitely "Good Eats" so don't give up. Happy Baking!!! Don B --------------- MESSAGE bread-bakers.v102.n028.5 --------------- From: cowandpig@qwest.net Subject: Magic Mill vs. Kitchen Aid Date: Sat, 29 Jun 2002 10:08:57 -0600 |Magic Mill has a capacity thing going on - I have to say it just |'thugs' the dough around and around - it does not properly knead of |manipulate it AT ALL. I have to take issue with your statement, as a Magic Mill owner and very frequent bread baker of many different breads, from artisan-type breads to dog biscuits. I find that the Magic Mill kneads bread beautifully. I haven't had any problems with breads made in it. It is so gentle to dough that it would be very difficult to overknead dough init. ==> LKR --------------- MESSAGE bread-bakers.v102.n028.6 --------------- From: "Don Bischoff" Subject: Re: Pretzels Date: Sat, 29 Jun 2002 11:16:12 -0500 Hi Alan, I've never baked pretzels so maybe I shouldn't be handing out advice, but when I have baked things that have a tendency to stick on a well greased sheet I bake them on parchment paper. Problem solved. There's also a silicone coated baking sheet called "Silpat" that's really supposed to do the trick. If you can't find them locally they are in the King Arthur Flour Catalogue. www.bakerscatalogue.som Happy Baking!!! Don B --------------- MESSAGE bread-bakers.v102.n028.7 --------------- From: "Herman Reinhart" Subject: Ultimate Breadman Date: Sat, 29 Jun 2002 14:48:56 -0700 I bought the Ultimate Breadman in January. I used it for mixing only and I am not happy with it. I may be fine for baking but since I only use it to mix I prefer a upright . If any one wants to try it cheap I will sell it for $40 plus shipping. I have gone back to my worn out Gold Star, so the Breadman is now a door stop. It would ship from northern California. reinhart@bigvalley.net Herman Reinhart 21904 El Oso Way Sonora,California 95370 209-533-2930 --------------- MESSAGE bread-bakers.v102.n028.8 --------------- From: Andie Paysinger Subject: Mixers KA vs. MagicMill Date: Sat, 29 Jun 2002 11:23:46 -0700 "linda grande" wrote: > I, too, own the Magic Mill...in addition, I've also owned for 15 years a > (Hobart) Kitchen Aid and I will have to echo what was said here a couple of > weeks ago by Don Bischoff (who is the owner of a Bosch Concept and a very > knowledgeable baker)..."for serious bakers, the Kitchen Aid is merely a > toy"! I agree 100% and would never buy another Kitchen Aid. My step-daughter has my first KitchenAid mixer, purchased in 1968, made by Hobart. In fact I purchased it at the Hobart service center in Van Nuys, California. It is still working without a hitch. Subsequently I have purchased 3 KAs, burned out the motors on 2, still have the third but do not use it for heavy cookie dough, bread dough or anything that has some mass to it. It does a bang-up job of whipping cream and eggwhites (I have the copper liner for one of the bowls just for egg whites). It also is ok for yeast dough that is fairly wet and loose. I would not buy another KA, they aren't what they used to be. However I have an AEG which is the same as the DLX (made in Sweden by Electrolux) or Magic Mill for small batches of bread and a 25-year-old 20 quart Hobart for very large batches of bread dough, cookie dough, etc. The AEG does just fine with kneading the dough, one just has to adjust the roller tension. It handles even very stiff dough and works it as well as the bigger Hobart (which has to be bolted to its own heavy cart otherwise it "walks" when working stiff dough). It is also too heavy to be moving about and stands too tall to be on a regular kitchen counter. If all one has, or can afford, is a KA you just have to adjust to its shortcomings. It will not hurt a bread recipe if you hold back some of the flour, thus keeping the dough wetter and easier to work while the machine does the bulk of the kneading... simply wait until you feel the dough has been worked enough by the mixer, then turn the dough out onto a bench or into a dough trough or bowl with the remainder of the flour and work it in by hand, it will not take a lot of effort. I grew up in a household where bread was made entirely by hand. Then I went to baking school (in the 50s) and worked in a bakery where all the dough was worked by machine, including a huge horizontal mixer in which we worked dough for 300 loaves at a time. This monster was bolted to the floor but if the dough was too stiff we still had to disengage the clutch and go to a lower gear - or - add a little water - to keep the motor from straining. No matter how powerful the motor, there are just some doughs that will be difficult for any mixer to knead. Andie Paysinger & the PENDRAGON Basenjis, Teafer ,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v102.n028.9 --------------- From: Brown_D@pcfnotes1.wustl.edu Subject: Re: Malts and baking Date: Sun, 30 Jun 2002 00:01:42 -0500 I apologize in advance if by not remembering the start of this thread I'm jumping in out of turn..... But I strongly disagree that the type of malt does not matter in bread baking at home. I use a plain malt powder (sold as barley malt powder) for flavoring crackers, but diastatic malt for yeast doughs. The dimalt is enzymatically active, and releases sugars from the starches in the flours during the rising time, and these sugars can be the source of incredible flavor in the crumb and better textures and browning of crusts. I just have to put in another plug for The Breadbaker's Apprentice, by Peter Reinhart, a deserving winner of both the James Beard and the IACP cookbook of the year award, in which the actions of malt are made clearest. I've read a lot of breadbooks but never really did anything with the dimalt I'd purchased once up on a time until I read this book. I used the dimalt the first time I made his "pan l'ancienne" and forgot it the second time--and it made a huge difference. In that recipe, you knead the dough and then retard it overnight in the refrigerator, before letting it warm and rise the next day. I believe this gives the dimalt more time to work. So if you're not sure whether the type of malt matters, try some bread with and without the dimalt, and be sure to retard the dough for several hours or overnight, and you'll see what a difference the right malt can make! Diane Brown, MD, PhD Fellow in Pediatric Rheumatology and Immunology St. Louis Children's Hospital 314-454-6124/brown_d@kids.wustl.edu --------------- MESSAGE bread-bakers.v102.n028.10 --------------- From: Pat Robb Subject: Re: Hearthkit Date: Tue, 02 Jul 2002 23:48:26 -0700 I notice that Marcy Goldman is testing the Hearthkit in her ovens and promises a review. I have had mine in my gas oven about 2 months now, and find each baking experience a new challenge. The instructions tell you to set the thermostat very high and then turn it down when the oven thermometer (which is included) reaches the desired setting I have discovered that I need to keep the temperature at least 25 degrees higher than called for in recipes, and it takes things much longer to bake. A fresh berry pie was in the oven for an hour and a half before I was satisfied that it was done. The finished product was delicious. A frequently baked cookie recipe, which bakes at 300 for 30 minutes, took 45 minutes to reach the desired shade of brown. Loaves of bread in pans all come out perfectly, but they are baked at a higher temperature and for a longer period of time. I consider myself an experienced baker and can tell by smell and sight if something is almost done. Maybe it's just hard to teach an old dog new tricks, but I am determined to make this work. I would be most grateful to hear from anyone else who would share their experience with this. Are you only using it for pizza and artisan loaves? Should I remove it for pies, cakes and cookies? Any advice or suggestions would be appreciated. Thanks, Pat --------------- MESSAGE bread-bakers.v102.n028.11 --------------- From: Larry Klevans Subject: Wellbuilt Bread Machine Date: Fri, 05 Jul 2002 17:09:21 -0400 Information on most bread machines is available at this site. http://www.angelfire.com/ab/bethsbread/ABMTable.html Larry from Maryland --------------- MESSAGE bread-bakers.v102.n028.12 --------------- From: pancioli@online.emich.edu Subject: Crackers! cookbook Date: Wed, 03 Jul 2002 20:35:57 -0400 (EDT) I am looking for a copy of the book "Crackers!" by Linda Foust & Tony Husch. Does anyone know where I can find it? Thanks, Diana --------------- MESSAGE bread-bakers.v102.n028.13 --------------- From: "Jazzbel" Subject: More Magic Mill Date: Sat, 29 Jun 2002 07:03:00 -0400 It's so good, I have yet to even touch the dough hook that came with the machine. <<<<<<<<<<<<<<< You should really give it a try Robert. For most doughs, when using the dough hook, you do not need the scraper at all. Only for very wet doughs you would need the scraper. I think the dough hook allows for using more flour. I have made batches with the full 5 lbs. of flour bag, that is about 23 cups of white flour.>>>>> The double beater attachment (which works with a separate plastic bowl) also touches the very corners of the bowl - not missing anything. <<<<<<<<<<<<< Which makes it possible for you to whip even one egg white, and you also stop worrying about those carrot cakes which, when mixed with the KA, keep a tiny little chink of baking soda in the very bottom, and ruins the cake for many. >>>>>>>>> It is a pleasure to use, easy to clean, and the built in timer makes it possible to walk away from the machine to do other things knowing that it will automatically shut off without over mixing/kneading <<<<<<<<<<<, With the dough hook, you need not worry about speed, I always mix bread using the lowest speed, the dial cranked all the way to the left, I set the timer at 12 minutes, and that is it. I then cover the dough and let rise. Later, Jazzbel --------------- MESSAGE bread-bakers.v102.n028.14 --------------- From: Ben_McGehee@asburyseminary.edu (Ben McGehee) Subject: Re: Gloppy dough Date: Sat, 29 Jun 2002 08:22:54 -0400 Chris Dalrymple writes: >Everything is chugging along in the mixer, the dough is almost perfectly >kneaded, and then the dough breaks down into a gloppy mess. Sounds like your dough was well past the perfectly kneaded stage. How long were you mixing it? It has ben my experience that putting potato flakes in the dough makes it take less time to knead. Try mixing for a shorter time and see if the dough can form a windowpane. Ben McGehee --------------- MESSAGE bread-bakers.v102.n028.15 --------------- From: "Marcy Goldman" Subject: Re: Sticking pretzels Date: Sat, 29 Jun 2002 09:45:12 -0400 Hi Alan, Line your pan with parchment paper next time marcy goldman www.betterbaking.com > I made soft pretzels for the first time this weekend, and they were very > tasty, but they stuck to the pan. Suggestions on how to unstick them would > be welcome. I greased the pan up pretty good - what else should I do? > > Alan K. Jackson > alan@ajackson.org > www.ajackson.org > Houston, Texas > --------------- END bread-bakers.v102.n028 --------------- -------------- BEGIN bread-bakers.v102.n029 -------------- 001 - Reggie Dwork Subject: Re: Schlemmertopf Date: Fri, 05 Jul 2002 23:51:17 -0700 There were many responses about the Schlemmertopf. We've gathered them together here. > From: Sherie Haunzwickl Try putting Schlemmertopf in the search engine and you'll get lots of hits. If you can't find one in your area, a Romertopf (the first "o" is with an umlaut) is the same thing. > From: LAllin@aol.com You might want to search again spelling it schlemmertopf or schlemmer-topf. Also, romertopf, which is another brand of clay cooker (which is also a good search phrase). There are two on e-bay at the moment. > From: Brianjwoody@aol.com I just put schlemmertopf in and came up with a list as long as my arm! Try www.happycookers.com as a start, but there are lots more. Brian > From: "Louise Hyson" Have written directly to Vikki who desperately wanted the information. A search at www.google.com brought up more than 200 sites for Schlemmertopf clay bakers. Louise > From: "Bev Carney" Google suggested trying the search with Schlemmertopf (2 'm's). That produced many more hits. Try www.google.com and you'll get a bunch of hits. Bev C --------------- END bread-bakers.v102.n029 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved