Date: Sat, 2 Nov 2002 22:50:57 -0700 (MST) -------------- BEGIN bread-bakers.v102.n051 -------------- 001 - "Jeff Dwork" Subject: The Bread Bakers Guild Mourns Lionel Poilane Date: Sat, 2 Nov 2002 20:16:26 -0800 We received this from Gina Piccolino of the Bread Bakers Guild of America: ********************************************************************** I am very saddened to forward the following news. This comes from the BBC's web site: Friday, 1 November, 2002, 12:29 GMT Celebrity baker missing after air crash Poilane revived the fashion for sourdough bread One of France's best-known bakers is missing after the helicopter he was piloting apparently crashed off the coast of western France. A search is under way for Lionel Poilane and his wife, Irena, who are believed to have been the only people aboard the aircraft which came down into the sea off the town of Cancale in Brittany. Authorities said they found a downed helicopter early on Friday afternoon with at least one body inside. Officials indicated there was little hope the Poilanes would be found alive. Lionel Poilane is credited with reviving the fading fortunes of sourdough bread, which became hugely popular in France and abroad. Mr Poilane holds a pilot's licence and frequently flew his helicopter to the small off-shore island Ile des Rimains which he personally owned and where he lived in an old fort. The accident seems to have taken place in thick fog late on Thursday as the aircraft was trying to land on the island. Mr Poilane is thought to have been on his way to the island to spend the All Saints' Day bank holiday weekend there. Mr Poilane, 57, succeeded his father, Pierre, as head of the bakery chain founded in 1932 in Paris under the family name. He made his mark by reviving traditional ways of baking his trademark round loaves, by hand over wood fires. He opened a shop in London, and exported bread to the British Waitrose supermarket chain. Gina Renee Piccolino Director of Activities and Membership Services The Bread Bakers Guild of America 3203 Maryland Avenue North Versailles, PA 15137 Phone: 412-823-2080; Fax: 412-823-2495; Email: gina@bbga.org Please go to: http://www.bbga.org/boardlp/index.html to share your thoughts. ********************************************************************** Here is a link to a article about Lionel Poilane from March of 2001 http://www.fastcompany.com/online/44/poilane.html and this is the web site of the Poilane bakery (both French and English) http://www.poilane.fr/ Jeff --------------- MESSAGE bread-bakers.v102.n051.2 --------------- From: "bevco" Subject: RE: Fruit-filled french toast Date: Thu, 31 Oct 2002 22:54:32 -0600 The person I talked to who repped their company told me they give a couple stirs after they add the fruit. That would be just like you would do it for a swirl cake. So the dough would need to be quite soft. I'm planning to give it a try soon and intend to use a French bread type formula and high gluten flour. BKC --------------- MESSAGE bread-bakers.v102.n051.3 --------------- From: Reggie Dwork Subject: Holiday recipes Date: Sat, 02 Nov 2002 14:38:34 -0800 Here are some holiday recipes you might want to consider making ... Pumpkin Crescent Rolls Orange - Cranberry Bread Cinnamon Ribbon Bread * Exported from MasterCook * Pumpkin Crescent Rolls Recipe By : Better Homes and Gardens Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Diabetic Low Fat Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 C All-Purpose Flour 1/4 Tsp Ground Cinnamon 1 Tsp Baking Powder 1/4 Tsp Baking Soda 1/4 Tsp Ground Nutmeg 1/8 Tsp Salt 3/4 C Canned Pumpkin 3 Tbsp Cooking Oil 2 Tbsp Brown Sugar 2 Tsp Granulated Sugar The flavor of these biscuit-like rolls will remind you of pumpkin pie. In a medium mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt. In a small mixing bowl combine the pumpkin, oil, and brown sugar. Add pumpkin mixture to dry mixture, stirring with a fork until combined. Form into a ball. Line a large baking sheet with foil. Turn dough out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Divide dough in half. Roll each half to a 10-inch circle. Cut each circle into 8 wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point. Place point sides down, about 2 inches apart, on the prepared baking sheet. Curve ends of rolls slightly. Combine the granulated sugar and cinnamon; sprinkle over crescents. Bake in a 400F oven for 9 to 11 minutes or until golden brown. Serve warm. Makes 16 rolls. Make-Ahead Tip: Prepare, bake, and cool rolls. Freeze in a freezer container or bag up to 1 month. Wrap frozen rolls in foil and thaw at room temperature for 2 hours; reheat in a 375F oven for 3 to 5 minutes. Nutritional facts per serving: fiber: 1g, starch: 1 diabetic exchange, carb: 3g , pro: 1g, sod: 60 mg, sat fat: 0g, total fat: 3g, calories: 80 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange - Cranberry Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads/Muffins/Rolls Holidays Low Fat Fruits Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Dried cranberries Zest from 1 orange 2 C White bread flour 2 C Whole wheat flour 2 1/4 Tsp Yeast 1 Tbsp Sugar -- Or Honey 1 Tsp Salt 2 Tsp Cinnamon -- (To 3 Tbsp) Juice from the orange plus -- Plus Water to make 1 1/2 cups Put all the ingredients except the dried cranberries into the bread machine and push "Start". Add the dried cranberries at the sound of the beep. When the loaf if done remove it from the baking pan and place on a cooling tray. Don't cut into it for 30 min to allow it to cool down completely. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Ribbon Bread Recipe By : Parents magazine, November 1986 Serving Size : 20 Preparation Time :1:10 Categories : Breads/Muffins/Rolls Desserts Holidays Bread-Bakers Mailing List Quick Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 Cups All-purpose flour 2 1/2 Teaspoons Baking powder 1/2 Teaspoon Salt 3/4 Cup Butter or margarine 1 1/4 Cups Sugar -- divided 3 Eggs 1 1/2 Teaspoons Vanilla extract 1 Cup Sour Cream 2 Teaspoons Cinnamon -- ground 1/2 Cup Pecans -- chopped Preheat oven to 350F. Combine flour, balking powder, and salt in a small bowl until well blended. In a large bowl, beat butter and 1 cup of the sugar until creamy and light. Beat in eggs, one at a time and vanilla until well blended. Beat in flour mixture and sour cream, alternately, beginning and ending with the dry ingredients. In a small bowl, combine remaining 1/4 cup sugar and the cinnamon. Spoon about one third of the batter into greased and floured 9 x 5-inch loaf pan. Sprinkle with one third of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture until all is used up. Sprinkle the top of the bread with pecans, pressing them in slightly with your fingers. Bake 50 to 55 minutes, or until a wooden pick inserted in the middle comes out clean. Cool bread 10 minutes in the pan on a wire rack. Remove from pan and cool completely on rack. Cut loaf into 9 slices then cut each slice in half. Yield: 1 loaf Preparation Time: 15 minutes Baking Time: 50 to 55 minutes - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v102.n051.4 --------------- From: Reggie Dwork Subject: Apple Crunch Muffins Date: Sat, 02 Nov 2002 15:50:45 -0800 * Exported from MasterCook * Apple Crunch Muffins Recipe By : dciem!lfergus!larry@lsuc.uucp Serving Size : 8 Preparation Time :0:00 Categories : Muffins Bread-Bakers Mailing List Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Unbleached Flour -- Sifted 1/2 Cup Sugar 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 1/2 Teaspoons Ground Cinnamon 1/4 Cup Vegetable Shortening 1 Large Egg -- Slightly Beaten 1/2 Cup Milk 1 Cup Apples -- tart -----Nut Crunch Topping----- 1/4 Cup brown sugar 1/4 Cup pecans -- chopped 1/2 Teaspoon cinnamon * Apples are to be washed and cored. Shred the unpeeled apples for recipe. Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling two-thirds full. Sprinkle with nut crunch topping. Bake in 375F oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl. From: llburnet@lesley.edaal.ingr.com (Lesley Burnette) - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v102.n051.5 --------------- From: Reggie Dwork Subject: Papaya Bread Date: Sat, 02 Nov 2002 15:54:22 -0800 * Exported from MasterCook * Papaya Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruits Quick Breads Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 Cup oil 1 Tbsp vanilla 2 Cups sugar 2 Cups papaya -- puree 1/4 Tsp baking powder 2 Tsp baking soda 1/4 Tsp salt 1 Tbsp cinnamon 2 1/2 Cups flour 1 Cup walnuts Beat together, eggs, oil and vanilla. Add sugar and beat. Add papaya puree and blend. Sift dry ingredients together and then blend with creamed mixture. Stir in nuts. Pour into a large bread pan and bake in a 350F oven for about one hour. Remove from pan and place on a cooling rack to cool. This will freeze very well. >From: llburnet@lesley.edaal.ingr.com (Lesley Burnette) - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v102.n051.6 --------------- From: Jeff Dwork Subject: Soft Flatbread - (Mjukt Tunnbrod) Date: Sat, 02 Nov 2002 13:59:27 -0800 "mjukt tunnbrod" is Swedish for "soft thin bread" This is the first recipe I have seen using ammonium carbonate as leavening. The book _Understanding Baking_ by Joseph Amendola and Donald Lundberg (ISBN 0-442-00967-4) says this about ammonium carbonate: "Like sodium bicarbonate, it also contains the constituents of carbon dioxide gas. Unlike the acid type, however, it does not require an acid or other substance to cause a reaction. Carbon dioxide gas is liberated from the ammonium carbonate by decomposition from heat and moisture in the baking process. As it decomposes rapidly, it is used for the most part in cream puffs and cookies, where a sudden expansion is desirable." In this recipe, it is activated when the dough is fried, causing it to expand and be softer (I think). Does anyone out there have other bread recipes using ammonium carbonate? Jeff * Exported from MasterCook * Soft Flatbread - (Mjukt Tunnbrod) Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Low Fat Bread-Bakers Mailing List Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Oz Active Compressed Yeast (Yeast Cake) 1/4 C Butter Or Margarine 2 1/2 C Milk 1/2 Tsp Salt 1/4 C Sugar 2 Tbsp Light Corn Syrup 1/2 Tsp Ammonium Carbonate 1/2 C Whole Wheat Flour (Graham Flour) 2 3/4 C Rye Flour 2 3/4 C All-Purpose Flour -- Plus More As Needed 1. Crumble yeast in a mixing bowl. 2. Melt butter. 3. Add milk and warm until lukewarm, 99F/37C. 4. Dissolve the yeast in a little of the milk mixture. Add the rest of the liquid, salt, sugar, syrup, ammonium carbonate, graham flour, and rye flour to the yeast mixture. Work in the flour. 5. Cover and let rise for about 45 minutes. 6. Turn out onto a floured surface. Divide the dough, which shouldn't be too stiff, into 14 round balls. 7. Roll out very thin (1/2 cm or 1/8" thick) preferably using a rippled rolling pin. 8. Wrap the thin dough around the rolling pin and brush away any extra flour. 9. Carefully place the bread on the stove in a heated frying pan. 10. Fry about 2 minutes on each side over medium heat. Place on a cooling rack, cover, and allow to cool. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v102.n051 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved