Date: Fri, 4 Oct 2002 23:20:51 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n046 -------------- 001 - "Dale Baker" - RE: Making Tacos 003 - "Jeanette or Norbert Jaco - Tortilla information 004 - Michael.May@bmo.com - Re: horse cookies 005 - Tarheel_Boy@webtv.net (Ta - Recipe searching... 006 - Socko47@aol.com - Re: Spritzing 007 - "Joan Moritz" Subject: Measuring ingredients Date: Mon, 30 Sep 2002 10:56:15 -0500 I've been a member of this list for several months and I dearly love receiving my weekly digest. Thanks for all the great advice, recipes, etc. About 10 years ago, I moved too far away from my home town to get the wonderful homemade bread my mother made, so was forced to discover my own culinary abilities. I learned to bake bread by making the dough on the counter top in a bowl made of flour, putting the ingredients into this "bowl" and incorporating flour until the dough was what I thought it's consistency should be. Since then, I've moved on to other less tiresome and messy methods of making dough, but I've never forgotten the lessons I learned from that method. I almost never measure flour. I measure the other ingredients and then incorporate enough flour to make the dough what it should be. This method has never failed me, and it has the extra added bonus of being easily scaleable and also isn't dependent on what measuring system, humidity, temperature or flour you use. Just another way of looking at things. Dale Baker (with a name like that, it's no wonder I love bread) --------------- MESSAGE bread-bakers.v102.n046.2 --------------- From: Subject: RE: Making Tacos Date: Mon, 30 Sep 2002 6:46:16 -1000 Gonzo White mentions the taco presses. Actually Melissa can probably find them in any good kitchen shop that especializes in gadgets. When I owned kitchen shops in the mainland US, the taco presses and many other Mexican kitchen related gadgets were a part of our inventory on any given day. If I remember correctly, I used to buy them wholesale from a company called Rowoco, who later was bought out by the Wilton (cake decorating books, etc) company. Sonia --------------- MESSAGE bread-bakers.v102.n046.3 --------------- From: "Jeanette or Norbert Jacobs" Subject: Tortilla information Date: Mon, 30 Sep 2002 11:52:27 -0500 Melissa wrote that she would like to make her own flour tortillas (pronounced tor TEE uz). Here are a couple of recipes from South Texas: Maria Vargas' Flour Tortillas 2 c. flour 1 tsp. salt 2 tsp. baking powder 2 Tblsp. shortening 1/2 to 3/4 c. warm water Mix all ingredients together, then let the dough rest for 15 minutes. (Dough should be soft, but not wet...similar to pie crust.) Pinch off (about) 12 round balls and roll them out (or press them) into a 6-8 inch circle. (You can roll between two sheets of wax paper to make it easy.) Dough will need to be very thin, about 1/8 to 1/4 inch thick. (or, you can also use a "Tortilla Press" instead of rolling out the dough.) Heat up a hot, flat griddle on top of the stove (or, just as good, a smooth cast iron skillet) to "very hot", and heat the circles one at a time, about 1 1/2 minutes per side. They will still be soft, but will have brown / black spots on them. To reheat them, you could microwave them, but they sometimes get too gooey. I prefer to wrap several of them in a tea towel, place in a pan, and stick them in a 300 degree oven for several minutes. If doing just a few, reheat them by just placing them directly on your oven rack for a few minutes. Refrigerate leftovers and reheat as above. Mrs. Geyer's Flour Tortillas (she was my 1st grade teacher in Charlotte, TX, and is now 92 years old and is still going strong!) 4 c. flour 1 1/3 tsp. salt 1 1/3 c. boiling water 1/4 c. Crisco shortening 4 tsp. baking powder Mix all together. Allow to cool, then make the balls, roll them out into circles, and grill them on a hot pan....using the same instructions as above. Also, Melissa....I looked up "Tortilla Press" in the www.google.com search engine. There are lots of places there to buy a press. One site, www.texmextogo.com out of Houston, TX, seems pretty good; they do ship to Canada. And they have recipes on their site, too. If you still don't have any luck, holler back at me, and I'll buy you one at the "Farmer's Market" in San Antonio and will ship it to you myself. By the way, you'll see recipes for "Corn Tortillas", too. These are good, but are difficult to make and are a different animal than the Flour Tortillas you are looking for. Even most of our local Hispanics here in Texas just buy their corn tortillas at the store. (But if you are challenged: roll out the corn tortilla dough (which is made with "masa" flour) like you do the flour ones. You can fry them in a skillet with 1/4 inch of oil, and they will get crispy and will puff up. This is what Mexicans make and call "Gorditas" (gor DEE tuz); they stuff or top them with taco meat, lettuce, tomato, and cheese. If you fold the tortilla in half when you are frying it, it will make what you already know as a "taco shell." These are filled with the same meat-mixture, but are often called "Puffy Tacos." Good luck! Makes me hungry for some flour tortillas with a slice of cheese melted (a few seconds in the microwave) on top! My two boys literally grew up on this after-school snack once they learned to fix it for themselves! Jeanette in South Texas (P.S. I'm going elk-hunting with my husband to Calgary, Canada in late November...are you anywhere near there?) --------------- MESSAGE bread-bakers.v102.n046.4 --------------- From: Michael.May@bmo.com Subject: Re: horse cookies Date: Mon, 30 Sep 2002 12:58:10 -0400 Go to "www.google.com" and type in 'Cookies for horses'. I got 138 results, the few pages of which included recipes. --------------- MESSAGE bread-bakers.v102.n046.5 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: Recipe searching... Date: Mon, 30 Sep 2002 13:50:06 -0400 (EDT) http://www.hungrybrowser.com/phaedrus/m071102.htm Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v102.n046.6 --------------- From: Socko47@aol.com Subject: Re: Spritzing Date: Mon, 30 Sep 2002 14:03:01 EDT I have read in interest the discussion about increasing the steam in the oven. I have tried the ice cubes, water in the pan in the bottom, etc. What has worked for me the best to make a hard crust is to open the oven door every 2 minutes and spray the loaf with water. Joe --------------- MESSAGE bread-bakers.v102.n046.7 --------------- From: "Joan Moritz" Subject: Cookies for horses Date: Mon, 30 Sep 2002 14:07:55 -0400 Carrot Cookies (for horses) 1 cup dry oatmeal 1 cup flour 1 cup shredded carrots 1 teaspoon salt 1 teaspoon sugar 2 teaspoons vegetable oil 1/4 cup molasses Mix ingredients in bowl as listed. Make little balls and place on greased cookie sheet. Bake at 350F for 15 minutes or until golden brown. SPECIAL COOKIES FOR HORSES 1 C. uncooked oatmeal 1 C. flour 1 C. shredded carrots 1 tsp. salt 1 T. granulated sugar 2 T. corn oil 1/4 C. water 1/4 C. molasses Mix ingredients in a bowl in the order listed. Make small balls and place on cookie sheet sprayed with Pam. Bake at 350F for 15 minutes or until golden brown. Horses love I just typed cookies for horses into Google. Good luck hope they are what your looking for.....Joan --------------- MESSAGE bread-bakers.v102.n046.8 --------------- From: "Leigh Davisson" Subject: RE: Stuck Zo paddle Date: Mon, 30 Sep 2002 11:17:47 -0700 To Faye - I still use my Zo several times a week so can't send you mine, but I have two suggestions for you to make yours work. I NEVER take the paddles out of my Zo breadmaker. I remove the dough (I always bake in the oven), and then put the machine away. If there are small bits of dry dough next time I want to use it, I just wipe with my hand, turn the pan over, and the dried bits of dough fall into the sink. If I made an especially spicy bread, I may wipe the pan out with a damp rag before mixing another batch of bread, but that's all I ever have to do. I never take the paddles out, and I never wash my bread pan. I read that somewhere a year or two ago (I had always removed the paddles and washed everything carefully) and it's made no difference at all except I am no longer fighting to remove paddles that do not need to come out. I have found my bread machine much less frustrating since I started doing it this way. The second one is that you can buy new pans and paddles online if someone is not able to send you one. I believe Culinary Parts Unlimited carries them; if not, there are several websites that do. Leigh --------------- MESSAGE bread-bakers.v102.n046.9 --------------- From: Brown_D@pcfnotes1.wustl.edu Subject: Re: Baking on unglazed tiles--no grease necessary Date: Mon, 30 Sep 2002 14:28:04 -0500 For hearth loaves, I usually place them on some semolina flour to rise, and may sprinkle a little on the tiles before tossing in the bread--no sticking. I also am generous with flouring pita-type loaves or crackers that don't work so well with the semolina trick. Usually this is all it takes; the dough may seem sticky when it goes in, and if a soft pizza lands lumpy on the tiles, it's hard to straighten it out, but it usually comes off freely once baked to where the bottom crust is dry. The only times I have problems are with leaky fillings or toppings spilling over (fruit and cheese make a nasty mess on the bricks). If I'm baking a really soft, thin dough and want it to go in smooth, I will put it on a baking sheet then on to the bricks, and halfway though baking, it's usually firm enough to then put directly on the bricks to finish baking and drying the bottom crust. Diane Brown --------------- MESSAGE bread-bakers.v102.n046.10 --------------- From: "Barrie J. Lax" Subject: Conversions .. Date: Mon, 30 Sep 2002 14:31:51 -0400 I note that many recent messages deal with masurement-to-weight conversions among other things, so I am sending my list for those who might find it useful. I almost all cases, slight differences in weight have little effect on the finished product. In the case of flour however, I suggest you work out the weight of the flour you use regularly by measuring and then weighing to establish a 'standard'. SUBJECT: Conversions CATEGORY: Measurements Measure Equivalent Metric (ML) 1 tbsp. = 3 tsp. = 15 ml 2 tbsp. = 1 ounce = 30 ml 1 jigger = 1 1/2 ounces = 44 ml 1/4 cup = 4 tbsp. = 60 ml 1/3 cup = 5 tbsp. + 1 tsp. = 79 ml 1/2 cup = 8 tbsp. = 120 ml 1 cup = 16 tbsp. = 240 ml 1 pint = 2 cups = 480 ml 1 quart = 4 cups = 960 ml 1 litre = 4 cups + 3 1/2 tbsp. = 1,000 ml 1 ounce (dry) = 2 tbsp. = 29 grams 1 pound = 16 ounces = 455 grams 2.2 pounds = 35.3 ounces = 1.00 kilograms Approximate Conversion Factors for Units to Volume: To Convert From: -> To: *Multiply By: Teaspoons (tsp) -> millilitres (ml) *5 Tablespoons (tbsp.) -> millilitres (ml) *15 Fluid ounces (fl. oz.) -> millilitres (ml) *30 Cups (c.) -> litres (l) *0.24 Pints (pt.) -> litres (l) *0.47 Quarts (qt.) -> litres (l) *0.95 Gallons (gal.) -> litres (l) *3.8 millilitres (ml) -> fluid ounces (fl. oz.) *0.03 Litres (l) -> pints (pt.) *2.1 Litres (l) -> quarts (qt.) *1.06 Litres (l) -> gallons (gal.) *0.26 Ounces Compared To Grams: 1 ounce = 29 grams 2 ounces = 58 grams 3 ounces = 85 grams 4 ounces = 113 grams 5 ounces = 142 grams 6 ounces = 170 grams 7 ounces = 198 grams 8 ounces = 227 grams 9 ounces = 255 grams 10 ounces = 283 grams 11 ounces = 312 grams 12 ounces = 340 grams 13 ounces = 369 grams 14 ounces = 397 grams 15 ounces = 425 grams 16 ounces = 455 grams =================================== Quick Approximate Conversions. (Accurate enough in most cases) U.S. measurement ~ Metric measurement 1/4 ounce ~ 8 grams 1/2 ounce ~ 15 grams 1 ounce ~ 30 grams 4 ounces ~ 115 grams 8 ounces (1/2 pound) ~ 225 grams 16 ounces (1 pound) ~ 450 grams 32 ounces (2 pounds) ~ 900 grams 40 ounces (2-1/4 pounds) ~ 1 kilogram ---------------------------- International Liquid Measurements standard cup tablespoon teaspoon Canada 250 ml 15 ml 5 ml Australia 250 ml ** 20 ml ** 5 ml New Zealand 250 ml 15 ml 5 ml UK 250 ml 15 ml 5 ml American Liquid Measures 1 pint 450 ml ( 16 fl oz) 1 cup 225 ml ( 8 fl oz) 1 tablespoon 16 ml (1/2 fl oz) Notice that the Canadian cup is will contain about 1.6 tbs more than an American cup. With a four cup flour recipe that will make quite a difference. ---------------------------------------------- Bread Flour 1/4 Cup = 1 1/4 oz. 1/3 Cup = 1 3/4 oz. 1/2 Cup = 2 1/2 oz. 2/3 Cup = 3 1/4 oz. 3/4 Cup = 3 3/4 oz. 1 Cup = 5 oz. All Purpose Flour 1 Tbsp. = 1/4 oz. 1/4 Cup = 1 1/4 oz. 1/3 Cup = 1 1/2 oz. 1/2 Cup = 2 1/2 oz. 2/3 Cup = 3 1/4 oz. 3/4 Cup = 3 1/2 oz. 1 Cup = 5 oz. Wheat Flour 1/4 Cup = 1 1/2 oz. 1/3 Cup = 1 3/4 oz. 1/2 Cup = 2 3/4 oz. 2/3 Cup = 3 3/4 oz. 3/4 Cup = 4 oz. 1 Cup = 5 1/2 oz. Buckwheat Flour 1/4 Cup = 1 oz. 1/3 Cup = 1 1/4 oz. 1/2 Cup = 2 oz. 2/3 Cup = 2 3/4 oz. 3/4 Cup = 3 oz. 1 Cup = 4 oz. Cake Flour 1/4 Cup = 1 oz. 1/3 Cup = 1 1/4 oz. 1/2 Cup = 2 oz. 2/3 Cup = 2 3/4 oz. 3/4 Cup = 3 oz. 1 Cup = 4 oz. Water 1 Tbsp. = 1/2 oz. 1/4 Cup = 2 oz. 1/3 Cup = 3 oz. 1/2 Cup = 4 oz. 2/3 Cup = 5 oz. 3/4 Cup = 6 oz. 1 Cup = 8 oz. 1 1/2 Cups = 12 oz. 2 Cups = 16 oz (1 Pint) Milk, Evapolated Milk, Buttermilk, Heavy Cream, Light Cream, Half-and-Half, Sour Cream, Plain Yogurt. 1 Tbsp. = 1/2 oz. 1/4 Cup = 2 1/4 oz. 1/3 Cup = 2 3/4 oz. 1/2 Cup = 4 1/4 oz. 2/3 Cup = 5 1/2 oz. 3/4 Cup = 6 1/4 oz. 1 Cup = 8 1/2 oz. Butter 1 Tsp = 5 gms 1 Tbsp. = 1/2 oz. = 15ml = 15 gms 2 Tbsp. = 1 oz. 4 Tbsp. = 1/4 Cup = 2 oz. 6 Tbsp. = 3 oz. 8 Tbsp. = 1/2 Cup = 4 oz. 10 Tbsp. = 5 oz. 12 Tbsp. = 3/4 Cup = 6 oz. 14 Tbsp. = 7 oz. 16 Tbsp. = 1 Cup = 8 oz. Oil 1 Tbsp. = 1/2 oz. 1/4 Cup = 1 3/4 oz. 1/3 Cup = 2 1/2 oz. 1/2 Cup = 3 3/4 oz. 2/3 Cup = 5 oz. 3/4 Cup = 5 3/4 oz. 1 Cup = 7 1/2 oz. Granulated Sugar 1 Tbsp. = 1/2 oz. 1/4 Cup = 1 3/4 oz. 1/3 Cup = 2 1/4 oz. 1/2 Cup = 3 1/2 oz. 2/3 Cup = 4 1/2 oz. 3/4 Cup = 5 1/4 oz. 1 Cup = 7 oz. Brown Sugar 1 Tbsp. = 1/2 oz. 1/4 Cup = 2 oz. 1/3 Cup = 2 1/2 oz. 1/2 Cup = 4 oz. 2/3 Cup = 5 1/2 oz. 3/4 Cup = 6 oz. 1 Cup = 8 oz. Granulated Sugar 1 Tbsp. = 1/2 oz. 1/4 Cup = 1 3/4 oz. 1/3 Cup = 2 1/4 oz. 1/2 Cup = 3 1/2 oz. 2/3 Cup = 4 1/2 oz. 3/4 Cup = 5 1/4 oz. 1 Cup = 7 oz. Honey 1 Tbsp. = 3/4 oz. 1/4 Cup = 3 oz. 1/3 Cup = 4 oz. 1/2 Cup = 6 oz. 2/3 Cup = 8 oz. 3/4 Cup = 9 oz. 1 Cup = 12 oz. Maple Syrup 1 Tbsp. = 3/4 oz. 1/4 Cup = 3 oz. 1/3 Cup = 4 oz. 1/2 Cup = 6 oz. 2/3 Cup = 8 oz. 3/4 Cup = 9 oz. 1 Cup = 12 oz. Shortening 1 Tbsp. = 1/2 oz 1/4 Cup = 1 3/4 oz. 1/3 Cup = 2 1/4 oz. 1/2 Cup = 3 1/2 oz. 2/3 Cup = 4 1/2 oz. 3/4 Cup = 5 1/4 oz. 1 Cup = 7 oz. Yeast 2 1/4 Tsp. = 1/4 oz. Cocoa Powder (Unsweetened) 1 Tbsp. = 1/4 oz. 1/4 Cup = 3/4 oz. 1/3 Cup = 1 oz. 1/2 Cup = 1 1/2 oz. 2/3 Cup = 2 oz. 3/4 Cup = 2 1/2 oz. 1 Cup = 3 1/4 oz. Almonds (Whole) 1/4 Cup = 1 1/4 oz. 1/3 Cup = 1 3/4 oz. 1/2 Cup = 2 1/2 oz. 2/3 Cup = 3 1/4 oz. 3/4 Cup = 3 3/4 oz. 1 Cup = 5 oz. Almonds (Sliced) 1/4 Cup = 3/4 oz. 1/3 Cup = 1 oz. 1/2 Cup = 1 1/2 oz. 2/3 Cup = 2 oz. 3/4 Cup = 2 1/4 oz. 1 Cup = 3 oz. Almonds (Slivered) 1/4 Cup = 1 oz. 1/3 Cup = 1 1/2 oz. 1/2 Cup = 2 oz. 2/3 Cup = 2 3/4 oz. 3/4 Cup = 3 oz. 1 Cup = 4 oz. Walnuts/Pecans (Coarsley Chopped) 1/4 Cup = 1 oz. 1/3 Cup = 1 1/4 oz. 1/2 Cup = 2 oz. 2/3 Cup = 2 1/2 oz. 3/4 Cup = 3 oz. 1 Cup = 4 oz. Sweetened Condensed Milk 1/4 Cup = 2 3/4 oz. 1/2 Cup = 5 1/2 oz. 3/4 Cup = 8 1/4 oz. 1 Cup = 11 oz. Fruit Juice & Vegetable Juice 1 Tbsp. = 1/2 oz. 1/4 Cup = 2 1/4 oz. 1/3 Cup = 2 3/4 oz. 1/2 Cup = 4 1/4 oz. 2/3 Cup = 5 1/2 oz. 3/4 Cup = 6 1/4 oz. 1 Cup = 8 1/2 oz. Broth/Stock 1 Tbsp. = 1/2 oz. 1/4 Cup = 2 oz. 1/3 Cup = 3 oz. 1/2 Cup = 4 oz. 2/3 Cup = 5 oz. 3/4 Cup = 6 oz. 1 Cup = 8 oz. Sunflower Seeds (shelled) NEW 1/4 Cup = 1 1/4 oz. 1/3 Cup = 1 3/4 oz. 1/2 Cup = 2 1/2 oz. 2/3 Cup = 3 1/2 oz. 3/4 Cup = 3 3/4 oz. 1 Cup = 5 oz. Cornmeal 1/4 Cup = 1 oz. 1/3 Cup = 1 1/4 oz. 1/2 Cup = 2 oz. 2/3 Cup = 2 1/2 oz. 3/4 Cup = 3 oz. 1 Cup = 4 oz. Molasses 1/4 Cup = 2 3/4 oz. 1/3 Cup = 3 3/4 oz. 1/2 Cup = 5 1/2 oz. 2/3 Cup = 7 1/2 oz. 3/4 Cup = 8 1/4 oz. 1 Cup = 11 oz. Chocolate Chips 1/4 Cup = 1 1/2 oz. 1/2 Cup = 3 oz. 3/4 Cup = 4 1/2 oz. 1 Cup = 6 oz. Raisins 1/4 Cup = 1 1/2 oz. 1/3 Cup = 2 oz. 1/2 Cup = 3 oz. 2/3 Cup = 4 oz. 3/4 Cup = 4 1/2 oz. 1 Cup = 6 oz. Walnuts/Pecans (Halves) 1/4 Cup = 1 oz. 1/3 Cup = 1 1/4 oz. 1/2 Cup = 1 3/4 oz. 2/3 Cup = 2 1/4 oz. 3/4 Cup = 2 1/2 oz. 1 Cup = 3 1/2 Nut Butters 1 Tbsp. = 3/4 oz. 1/4 Cup = 2 1/2 oz. 1/3 Cup = 3 1/4 oz. 1/2 Cup = 5 oz. 2/3 Cup = 6 1/2 oz. 3/4 Cup = 7 1/2 oz. 1 Cup = 10 oz. Broth/Stock 1 Tbsp. = 1/2 oz. 1/4 Cup = 2 oz. 1/3 Cup = 3 oz. 1/2 Cup = 4 oz. 2/3 Cup = 5 oz. 3/4 Cup = 6 oz. 1 Cup = 8 oz. Oatmeal 1 Tbsp. = 1/2 oz. 1/4 Cup = 3/4 oz. 1/3 Cup = 1 oz. 1/2 Cup = 1 1/2 oz. 2/3 Cup = 2 oz. 3/4 Cup = 2 1/4 oz. 1 Cup = 3 oz. Oat Bran 1/4 Cup = 1 oz. 1/3 Cup = 1 1/4 oz. 1/2 Cup = 2 oz. 2/3 Cup = 2 1/2 oz. 3/4 Cup = 3 oz. 1 Cup = 4 oz. Wheat Bran 1/4 Cup = 1/2 oz. 1/3 Cup = 3/4 oz. 1/2 Cup = 1 oz. 2/3 Cup = 1 1/4 oz. 3/4 Cup = 1 1/2 oz. 1 Cup = 2 oz. Gathered from various sources. --------------- MESSAGE bread-bakers.v102.n046.11 --------------- From: "Richard L Walker" Subject: RE: owners and operational manual Date: Mon, 30 Sep 2002 15:21:45 -0500 Too bad there isn't a web site where owner manuals for old (no longer supported) bread machines could be scanned and posted as pdf files. "Richard L Walker" Pensacola, FL 32504-7726 USA --------------- MESSAGE bread-bakers.v102.n046.12 --------------- From: "Jazzbel" Subject: Larger Mixer Date: Mon, 30 Sep 2002 17:38:58 -0400 Ok, so I am ready to graduate from the Magic Mill. I love my MagicMill, but, I want to make more than six loaves of bread. I want a 20qt. or 30 qt. Mixer. I surfed the net, and there are a couple of brands other than the Hobart. Does anyone have any advice? The husband says I must not get a mixer with a clutch, because I can only drive automatics. I would also appreciate advice on how to place a 20 qt, mixer in the breakfast room and avoid divorce Proceedings. Later, Jazzbel --------------- MESSAGE bread-bakers.v102.n046.13 --------------- From: "Leigh Davisson" Subject: RE: tortilla press Date: Mon, 30 Sep 2002 14:38:08 -0700 King Arthur Flour sells one; http://www.kingarthurflour.com. I believe cooking.com also sells them, and chefscatalog.com has two different ones. Leigh --------------- MESSAGE bread-bakers.v102.n046.14 --------------- From: judiec@comcast.net Subject: Horse Treats Date: Mon, 30 Sep 2002 20:02:20 -0400 No need for your daughter to lose the notion that you can bake anything! Here's one recipe for horse treats that might work for you. I have heard of a few different ones, so I'm sure a search on google.com would give you more choices. Apple Horse Cookies 1 c. sweet feed such as Omolene®, Country Horse, Wet C.O.B. (molasses mixed with corn, oats, barley) etc. 2 - 3 c. wheat bran 1 c. flax seed 1 T. salt 4 large apples, shredded 1 c. molasses 1/2 c. brown sugar 1 c. applesauce Mix molasses, brown sugar, apples and applesauce in bowl. Mix dry ingredients in a separate bowl. Gradually combine wet and dry ingredients together, only using enough of the wet ingredients to make a thick dough. Add more bran if necessary. Line cookie sheet with foil and spray with oil. Drop batter onto cookie sheet in tablespoon amounts. Flatten with a fork. Bake slowly at 300° F. for 1 hour, turn cookies over and continue to bake for another 45 minutes until thoroughly dried. Reduce heat if cookies begin to brown excessively or to burn. Store in covered container or zip-locked plastic bag and dole out as special treats to your equine buddies. Good Luck! Judie Caroleo --------------- MESSAGE bread-bakers.v102.n046.15 --------------- From: "Susannah Ayres-Thomas" Subject: RE: Bread sticking to tiles Date: Mon, 30 Sep 2002 20:47:18 -0500 The way I get around the sticking problem, both for bread sticking to the tiles and to it sticking to the peel, is to put the dough on ordinary baking parchment. It slides off the peel and on to the tiles slick as a whistle, and then it slides OFF the tiles and back on to your peel or a pan (whichever you prefer), again, nice and slick. It's true that the paper scorches, but it imparts no flavors to the bread, and you just slide it right off the paper afer removing it from the oven. I got this tip from "Cooks Illustrated" magazine, in its recipe tips for making really good pizza, and it works just as well for bread doughs. That's the way I do it all the time now. Susannah Ayres-Thomas --------------- MESSAGE bread-bakers.v102.n046.16 --------------- From: "bevco" Subject: RE: Making really chewy pizza crust Date: Mon, 30 Sep 2002 20:57:38 -0500 The answer is: use high gluten flour-like 14 or 15%. Buy it from a specialty house or a food distributor with a Cash and Carry Department. --------------- MESSAGE bread-bakers.v102.n046.17 --------------- From: "Dulcey" Subject: Horse cookies Date: Mon, 30 Sep 2002 22:08:28 -0500 What a great subject line!! Here's a couple of links to recipes: http://www.recipegoldmine.com/pets/pets99.html http://www.christmas-cookies.com/recipes/recipeprint.phtml?recid=118 http://www.bbonline.com/recipe/idylwildfarm_md_recipe1.html http://groups.yahoo.com/group/cookie-recipes/message/1081 Have fun. Dulcey --------------- MESSAGE bread-bakers.v102.n046.18 --------------- From: Pat Robb Subject: Cookies for horses Date: Mon, 30 Sep 2002 21:39:30 -0700 Thanks to all of you who helped me with this. I now have 12 - 15 recipes for various cookies and muffins for horses, mostly made with ingredients I have in my pantry, and most of them with carrots and apples. I plan to start experimenting tomorrow, and by the weekend should have a barn full of happy horses. Bbd people never let me down. Pat Robb --------------- MESSAGE bread-bakers.v102.n046.19 --------------- From: "Jeanette or Norbert Jacobs" Subject: More flour tortilla information Date: Tue, 1 Oct 2002 00:48:07 -0500 Well guys, I succumbed to those tempting, homemade flour tortillas this afternoon after all....just to see if I could still make them. Here are some notes to add to my previous post before you give them a try: l. Do not get the griddle or skillet "VERY HOT." After preheating mine, I cooked the tortillas on Medium to Medium Low heat (#6 and #5 on my electric stove settings). After every third one or so, I wiped the skillet with a slightly-oiled paper towel. 2. When I cooked them for "1 1/2 min. per side, until they had black spots on them", they were too crisp and broke in half when I tried to fold or roll them. But when I cooked them for only 1 minute per side, leaving "brown spots", they remained soft and chewy. 3. Keep the dough balls (which came out to be about the size of ping-pong balls) covered with a tea towel while you roll out the others one-by-one...that way they don't dry out. 4. I rolled the dough balls out between a sheet of parchment paper (on the bottom) and a piece of wax paper on the top (so I could see-through while I rolled out the circle). I had to use a new piece of the wax paper about half way through because it became too wrinkled and the dough began sticking to it. 5. When rolling, I first pressed the dough ball flat onto the parchment paper with my fingers (about 3-4 inches), then began by using the rolling pin, pushing from the center out, then from the center toward me, then turned the paper to finish rolling the circle...just like you would do making a pie crust. I had better luck just rolling with the "pin" itself, not using the rolling-pin handles. 6. I stacked the cooked tortillas in a stack like pancakes (on a paper towel) while the rest were being cooked. They dried and cooled off very well without getting dry or sticky. NOW HERE IS THE SAD PART.....THEY JUST DON'T TASTE VERY GOOD!!! Look good, are easy to make, but they have a BITTER taste! Recon' it's the baking powder? Hope some of you traditional Mexican bakers can figure this one out...especially before Melissa goes to the trouble to buy that Tortilla Press!! Going to need another recipe, I think. Thanks, Jeanette from South Texas........(but evidently not south ENOUGH!!! hehehe) --------------- MESSAGE bread-bakers.v102.n046.20 --------------- From: "joyce erlitz" Subject: weight of ingredients Date: Tue, 01 Oct 2002 09:52:30 -0400 i remember this discussion last year as well. since then, i have weighed my ingredients, with excellent results. and it's so much easier to pour the flour into the scale's pan than scooping, leveling, etc. there used to be a web site that gave weights for many of the ingredients we use every day, but i tried to go there the other day, and couldn't get there. it was: http://www.sonic.net/webpub/bread-machine/measuring_ingredients.html anybody have any ideas? BTW when i measure sticky liquids (molasses,etc)i put wax paper in the scale pan. joyce --------------- MESSAGE bread-bakers.v102.n046.21 --------------- From: Terry Vlossak Subject: Cornmeal on Baking Tiles Date: Tue, 1 Oct 2002 08:45:40 -0700 (PDT) Joshi posted a question in the list a few weeks back about how to keep things from sticking onto his unglazed baking tiles. I've used the inexpensive, unglazed baking tiles I bought from Menard's for about 12 years now. In fact, I'm on my second set. I have had some sticking problems also. I tried cornmeal, but the meal burned up in my gas oven and filled my kitchen with stinky smoke. It didn't help the flavor of my bread, either. What works best for me is to preheat my oven for about half an hour as hot as it will go before baking. This sears the bottom of the bread when I place it onto the tiles, and it usually doesn't stick. Thanks, Kris, for the tip on cleaning the tiles inside your self-cleaning oven. I just installed one of these in my kitchen, and am glad to know that all of that energy can be used to do 2 jobs instead of 1. I also want to say that this is a terrific resource for bread bakers! I've learned a great deal by subscribing to this list, and I'm no beginner. Keep up the great work everybody! And happy baking! Terry --------------- MESSAGE bread-bakers.v102.n046.22 --------------- From: "Bob Freeman" Subject: Hand Mixers for Large Batches of Dough Date: Tue, 1 Oct 2002 20:19:00 -0400 For many years I have been baking large batches (8 to 12 loaves) of various yeast breads by hand on the kitchen counter. Recent knee replacements limit my standing and kneading time. Therefore short of an expensive and space consuming commercial Hobart mixer I'm looking for a portable hand mixer for the initial stages of mixing. (How I'd love to "pop" the top off our Kitchen Aid mixer to use until hand kneading is absolute necessary.) I've looked at hand mixers at Wal-Mart but the most largest don't appear to have the power to do the job. Does anyone know of a portable mixer that might satisfy my needs for now? (I hope this is a temporary condition.) Bob Freeman, Tallahassee FL --------------- MESSAGE bread-bakers.v102.n046.23 --------------- From: "Sandra Zimmerman" Subject: RE:Weighing liquids, amount of protein and amount of yeast Date: Wed, 2 Oct 2002 10:42:44 -0400 Steven wrote: >I assume that 1 cup of flour is equal to 8 ounces or 228 grams). However >converting liquid measures from teaspoons, tablespoons and cups to grams >has left me scratching my head. I have been weighing my ingredients for a while now (I usually make 4 loaves at a time) and the weight of 1 cup of flour depends greatly on the type of flour. I can tell you that Peter Reinhart states the 1 cup of flour is 4.5oz or 127.6g - I measured 1 cup of my flour (freshly milled whole wheat) to be anywhere from 130 to 150 depending on how much I tap it down (fresh milled has a lot of air in it and should be tapped down) so it really depends on how you measure - I can say this, since I started using the 4.5oz measure I have been a lot happier with my bread - think I was adding too much flour before. I do liquid measures in ounces (I actually do all my measures in ounces - it's much easier for me to use baker's percentages that way) 8 oz of water is a cup. When I have small measure (like tsp/tbls) I still use tsp and tbls because my scale is only accurate to 1/4 ounce or 5g - that's not granular enough to measure small amounts and I don't want to shell out big bucks for a better scale (just yet anyway :) But 1 tsp of salt will weight less more than 1 tsp of flour so it's a matter of getting to know your ingredients...look at the label it should say serving size (like for salt say 1/4 tsp and then in parenthesis how many grams) that can give you an idea - or else measure the amount first and weight it - then record it for future reference. If you don't have a granular enough scale, stick with the spoons. (to figure tsp/tbls I just assume from 48 tsp in a cup for liquid or dry and go from there) It takes a bit of getting use to but for larger measures (1/4 cup and higher) it works well for me. Reinhart treats milk, buttermilk and water as the same (8 oz per cup) - oil and honey is a bit different. Again I measure in a cup and weigh it to use going forward. One final question today if I may. I find it easier to fit bread-making into my schedule when retarding dough than when proofing it at room temperature. I usually use a total of 2% yeast in my recipes (benchmarked against the flour). Should I reduce the amount I use for dough's that are retarded? If so by how much? Good question - I have not attempted artisan loaves just yet (since we don't eat processed food, it's enough keeping up with our sandwich bread needs) However, I have used poolish and biga to good effect (especially on flavor) and I think the 2% rule total yeast is a good one (what kind of yeast are you using?) - I posted a question about yeast amounts when converting a same day sponge to an overnight biga - perhaps you can provide some input there...anyway am interested in figuring out weather retardation of the final dough would provide additional benefits in my standard dough (it is enhanced with honey and such so not sure if I can retard the final dough) Thanks! Sandra --------------- MESSAGE bread-bakers.v102.n046.24 --------------- From: Nifcon@aol.com Subject: Ciabatta - supplementary Date: Wed, 2 Oct 2002 14:52:22 EDT I realised, wile emailing a friend, that I hadn't warned anybody trying my "Ciabatta" recipe that the dough only starts to cohere into an elastic mass after 4- 5 minutes. As far as appearance goes it's still nearly all batter after 4 minutes with just the beginnings of elastic structure around the hook but, as the elasticated portion of the dough grows, positive feedback sets in and the ever growing ball sweeps up more and more mixture until the dough clears first the sides and then the bottom (only just clearing the bottom and sometimes it never does but the "contact patch" should be < 3" diameter). John John Wright Yorkshire, England "That which does not kill us makes us stronger" --------------- END bread-bakers.v102.n046 --------------- -------------- BEGIN bread-bakers.v102.n047 -------------- 001 - SBKWright@aol.com - Newbie- Loaf pan question 002 - NuttyBakerGirl Subject: chewy pizza crust Date: Fri, 4 Oct 2002 03:27:14 -0600 The secret to chewy pizza crust is high gluten flour. More flavor is developed if the pizza dough is retarded for 24 hours before making the pizza. This is what most pizzarias do. Roxanne --------------- MESSAGE bread-bakers.v102.n047.3 --------------- From: "Steve Dunn" Subject: kransekage Date: Mon, 30 Sep 2002 15:48:29 -0400 Does anyone know where I can buy kransekage forms? Thank you, Steve [[ Editor's note: Here is an instant answer. Sweet Celebrations http://www.sweetc.com/bake.htm located in the Twin Cities area of Minnesota sells a set of kransekage pans. The web site has a pretty picture and description of the final product. "Sweet Celebrations, formerly Maid of Scandinavia, has provided customers around the world with unique, ethnic and gourmet cookware and ingredients for over half a century." Reggie & I recently bought a lefse stick and cookbook from them after seeing a FoodTV show on a lefse festival and contest. Lefse is a Norwegian flatbread made from potatoes and wheat flour. Someday we'll actually try to make it. Jeff ]] --------------- END bread-bakers.v102.n047 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved