Date: Sun, 15 Dec 2002 01:29:31 -0700 (MST) -------------- BEGIN bread-bakers.v102.n057 -------------- 001 - Reggie Dwork - hallah problems 008 - Marc Joseph Subject: And the winners are... Date: Sun, 15 Dec 2002 00:19:08 -0800 Number 41 and number 273 are the winners of the HearthKit raffle. Congratulations to: Patricia Campbell Midi Ulrich (whose ticket was a gift from Sam Hurwitz) Thanks to all everyone for participating and especially to the generous people at Hearth Kitchen Company for their donation to this raffle. Reggie & Jeff --------------- MESSAGE bread-bakers.v102.n057.2 --------------- From: "linda grande" Subject: Holiday breads Date: Sun, 08 Dec 2002 02:36:55 +0000 Here's a popular holiday bread recipe from Sunset Magazine: Six-Braid Cardamom Bread by Greg Mistell PREP AND COOK TIME: About 50 minutes, plus at least 3-1/4 hours to rise and cool. NOTES: For many generations, bread baking has been a passion in Greg Mistell's family. He grew up making yeast breads with his father. In fact, he enjoyed the craft so much, he turned it into a career. He is owner, and frequently the head baker, of Delphina's and Pearl bakeries in Portland. This rich cardamom loaf, sold at Delphina's, is also a favorite that Mistell makes at home with his 10-year-old daughter, Alisen. "Shaping a six-strand braid is fun, and the results are prettier than a standard braid," Mistell notes. Candied orange peel can be ordered from King Arthur Flour ($3.50 for 6 oz.; 800/827-6836 or www.kingarthurflour.com). Look for coarse sugar with baking ingredients in supermarkets or specialty food stores. If making up to 1 day ahead, cool loaf, wrap airtight, and store at room temperature; freeze to store longer. Reheat, sealed in foil and thawed, in a 325 F oven until warm, 10 to 15 minutes. MAKES: 1 loaf (3 lb.); 16 servings 1 envelope active dry yeast 1 1/2 teaspoons cardamom seed 3/4 teaspoon salt 1/2 cup granulated sugar 3/4 cup chopped candied orange peel (5 oz.) 1 cup milk About 1/3 cup (1/6 lb.) cool melted butter or margarine 2 large egg yolks 5 to 5 1/4 cups all-purpose flour 1 large egg 1 tablespoon coarse (optional, see notes) or granulated sugar 1. In a large bowl, sprinkle yeast over 1/2 cup warm (110 F) water. Let stand until yeast is soft, about 5 minutes. Crush cardamom seed on a hard surface with a flat-bottom glass. Add cardamom to bowl along with salt, 1/2 cup granulated sugar, orange peel, milk, 1/3 cup melted butter, and egg yolks; mix to blend. Add 5 cups flour and stir until moistened. 2. To knead with a dough hook, beat on medium speed until dough no longer feels sticky and pulls cleanly from bowl, 8 to 10 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time. To knead by hand, scrape dough onto a lightly floured board and knead until smooth and no longer sticky, 10 to 15 minutes; add flour as required to prevent sticking. Return dough to bowl. 3. Cover bowl with plastic wrap and let dough rise in a warm place until at least doubled in volume, 2 to 21/2 hours. Mix with dough hook or knead briefly on a lightly floured board to expel air. 4. Divide dough into 6 equal pieces. Shape each piece into a smooth ball, set slightly apart on a floured board, and cover loosely with plastic wrap. Let rest 15 minutes. 5. On an unfloured board, roll each ball under your palms to form a 16-inch rope. Place ropes parallel and slightly apart on a buttered 14- by 17-inch baking sheet. At 1 end, pinch ropes together. Gently lift each rope up and off the center of the baking sheet, laying ends parallel and over pan edges to make an inverted V with 3 legs on each side. 6. To form braid, cross your right arm over your left, then pick up the 2 outer dough ropes. Uncross arms, and in doing so, cross the dough ropes over each other near the pinched ends, and lay ropes parallel to the inner part of the V. Repeat to lift the next 2 outer ropes, cross them just below the preceding ropes, and lay parallel to the inner part of the V. Continue braiding to the ends of the ropes. Pinch braid ends together. 7. Cover braid loosely with plastic wrap and let rise in a warm place until slightly puffy, 35 to 45 minutes. In a small bowl, beat egg to blend. Uncover braid and brush lightly with egg; save extra for other uses or discard. Sprinkle braid evenly with coarse sugar. 8. Bake in a 325 F oven (300 F in a convection oven) until bread is deep golden brown, 45 to 50 minutes. 9. Slide a wide spatula under bread to release from pan, then gently slide loaf onto a rack. Let cool at least 45 minutes. Slice to serve warm or cool. Per serving: 260 cal., 20% (53 cal.) from fat; 5.6 g protein; 5.9 g fat (3.2 g sat.); 46 g carbo (1.2 g fiber); 163 mg sodium; 53 mg chol. Copyright 2000 Sunset Publishing Corporation --------------- MESSAGE bread-bakers.v102.n057.3 --------------- From: "vicki" Subject: Freezing Homemade Bread Dough Date: Sat, 7 Dec 2002 22:28:05 -0700 Perhaps someone can tell me why the bread I freeze doesn't rise nicely after freezing. I usually make bread, let rise the first time and punch down. Then freeze on cookie sheet til frozen and vacuum seal. I've even tried two rises and punch down, then freeze. Then I thaw in fridge or counter. But when I bake, I get small heavy loaves. Any help would be appreciated. Thanks, Vicki --------------- MESSAGE bread-bakers.v102.n057.4 --------------- From: Hahagranny@aol.com Subject: Portland Bread Festival Date: Sun, 8 Dec 2002 02:53:19 EST Hello Fellow Bread Bakers, I was wondering if anyone is familiar with a Bread baking festival that goes on in Portland, Or? I was reading an article in an old Sunset magazine & remember it mentioning that this is an annual event. Thanks in advance for any info you might have on it. God Bless, Georgia (HAHAGRANNY) "Life is not measured by the number of breaths we take, but by the moments that take our breath away." --------------- MESSAGE bread-bakers.v102.n057.5 --------------- From: Sue and Sam Hurwitz Subject: Challah stretch marks - Michael Date: Sun, 08 Dec 2002 06:40:55 -0500 To make the challah more esthetically perfect, give the loaf another coating of the egg wash after the first 15-20 minutes in the oven. Then put it back in the oven and let the baking process finish. Sam --------------- MESSAGE bread-bakers.v102.n057.6 --------------- From: "Ben McGehee" Subject: Re: Challa question Date: Sat, 14 Dec 2002 06:48:28 -0500 >Michael.May@bmo.com writes: > >I have an esthetic problem with the Challah I make. > >Although the bread tastes perfectly delicious, I get "stretched" areas >where the braids meet, which fail to brown as nicely as the rest of the >loaf. It sounds to me that the dough could stand a little more rising before putting it in the oven. The egg wash on your bread is what is doing most of the browning, so when the dough rises even slightly, the egg is not there to cover it and brown like the rest of the bread. There are a few other options, such as not using an egg wash - maybe using milk or something that doesn't brown so much. Or trying to make sure there is enough egg in the cracks or between the braids to cover whatever decides to rise up (I'm not really sure how to accomplish this - it's just something I'm thinking about.) Remember that your loaves will never be as "perfect" as commercial loaves. I prefer it that way, since it gives the loaves a little more character, and you get the pride of making it yourself. Ben McGehee --------------- MESSAGE bread-bakers.v102.n057.7 --------------- From: Subject: hallah problems Date: Sun, 08 Dec 2002 11:41:25 -0500 Hi Michael, > Although the bread tastes perfectly delicious, I get "stretched" areas > where the braids meet, which fail to brown as nicely as the rest of the loaf. You are missing a few bits of information in your message­­how much sugar is in your dough and for how long are you baking the bread­­ for me to fully diagnose your problem, but I do have a few suggestions. I see the "problem" you describe when breads brown very quickly (I don't really think its a true problem unless this look really bugs you). You could try to just bake the bread a little longer, tenting it with foil if the extremities are starting to color too much. Or try baking at 325, but also for a longer time. I usually bake a 1-pound hallah for 30-35 minutes at 325 F if there is a lot of sugar in the dough, or at 350 F if it is less sweet. For hallahs with no sugar, I bake at 400 F for the same amount of time. Hope this helps! Maggie Glezer (who is currently at work on a book about hallah!) --------------- MESSAGE bread-bakers.v102.n057.8 --------------- From: Marc Joseph Subject: Re: Challa question Date: Sun, 08 Dec 2002 16:30:06 -0500 What I do is to egg the bread a second time, half way through the baking after the stretching has already occurred. I once read somewhere that professional bakers dust the three rolled out pieces of dough in rye flour before braiding, but I have never tried this myself. Marc --------------- MESSAGE bread-bakers.v102.n057.9 --------------- From: "Gloria J. Martin" Subject: Holiday Bread: Date: Sun, 8 Dec 2002 15:25:43 -0600 This is a holiday bread I taught in a class one year: (Note: Before using your processor check mfg. instuctions to see if machine is strong enough to knead bread dough.) FRUIT FILLED HOLIDAY WREATH 1/3 cup warm milk (110 - 115 F.) 2 teaspoons almond extract 1 package dry yeast 1 Tablespoon sugar 2 3/4 cup all-purpose flour (11 3/4 ounces) 2 Tablespoons sugar 3/4 teaspoon salt 1/2 teaspoon ground cardamom 1/4 cup butter (melted if making by hand or mixer) 2 eggs Combine milk, sugar, yeast and extract. Stir to dissolve yeast and let stand until bubbly. Food Processor Method: Place metal blade in workbowl. Add flour, sugar, salt and cardamom. Pulse to combine. Add butter, cut into several pieces. Pulse again to cut in. Pour in the yeast mixture in a slow steady stream while machine runs. After adding yeast, pour in the eggs, and continue running until dough comes together in a ball. Let ball revolve around bowl for about 30 turns. Remove dough to oiled bowl or zip-type bag and let stand in warm place until doubled, about 1 hour. Mixer or Hand Method: Whisk eggs in a large bowl. Add yeast mixture and whisk to- gether. Add half of the flour, the remaining sugar, the salt and the cardamom. Beat well for about 3 minutes. Add butter and beat well again for 2 minutes. Add the rest of the flour and beat well for about 3 more minutes. Place dough in an oiled bowl or in a zip-type bag and let stand in warm place until doubled, about 1 hour. To complete: CHERRY-NUT FILLING 1/4 cup all-purpose flour 2 Tablespoons brown sugar 4 Tablespoons butter 1/2 cup candied cherries, quartered 3/4 cup sliced almonds 1/2 teaspoon almond extract Prepare while dough is rising: Combine 1/4 cup flour and brown sugar in bowl. Stir in cherries and almonds. Melt butter and add almond extract to it. Pour this over the fruit-nut mixture and stir. Set aside while dough finishes rising. To Shape: Spray counter top with non-stick pan spray. Remove dough to counter. Roll out into a 9x24" rectangle. Sprinkle filling over dough to within 1" of edges. Roll up dough, jelly-roll fashion, beginning with long side. Pinch seam to seal. Place one end of roll on oiled baking sheet. Cut long roll in half, lengthwise. Turn each half cut side up. Carefully twist halves together, keeping cut sides up to show the filling. Shape into a ring. Pinch ends together. Cover with oiled plastic wrap and let stand in warm place until almost doubled, about 50 minutes. While dough is rising, preheat oven to 375 F. Bake wreath for about 20 minutes, until evenly browned. Remove bread immediately from cookie sheet and place on wire rack. Prepare Almond Icing while bread is baking. ALMOND ICING 1 1/2 cups sifted powdered sugar 2 Tablespoons milk 1 Tablespoon hot water 1/2 teaspoon almond extract Combine in a glass measure. Immediately after placing hot wreath on wire rack, pour the icing in a thin stream over it until all is covered. Allow bread to cool before covering. --------------- MESSAGE bread-bakers.v102.n057.10 --------------- From: Barbara Ross Subject: RE: DAkota Bread Recipes Date: Sun, 08 Dec 2002 18:45:33 -0500 THANKS SO MUCH for the two Dakota Bread Recipes. I have been looking for this for quite some time. Our local GREAT HARVEST bread store makes it and I've wanted to make it myself but wasn't sure what they did. Now I see. THANKS AGAIN! You guys are GREAT! Barb Ross NJ --------------- MESSAGE bread-bakers.v102.n057.11 --------------- From: "Mark Judman" Subject: Re: Peter Reinhart's Seed Culture -- typo or mistake Date: Mon, 9 Dec 2002 10:44:19 -0500 > In The Bread Baker's Apprentice the instructions for Day 1 of the > sourdough seed starter tell us to mix 4.25 ounces of dark rye flour > with 6 ounces of water to make a very stiff dough. > Isn't this an awful lot of water? I too have observed this -- ends up pretty soupy. So it's apparently either a typo about the water or a mistake about the stiffness. Mark --------------- MESSAGE bread-bakers.v102.n057.12 --------------- From: Reggie Dwork Subject: Refrigerator Rolls Date: Tue, 10 Dec 2002 18:50:20 -0800 This can be served with your holiday meals or any time of the year!! * Exported from MasterCook * Refrigerator Rolls WW 2.5 Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Eat-Lf Mailing List Low Fat Weight Watchers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg Whites -- Slightly Beaten 1/2 C Canola Oil 1/2 C Sugar 1 Pkg Yeast 1 Tsp Salt 4 C Flour The use of egg whites only and canola oil makes this a heart healthy bread for holidays. There's no cholesterol in these rolls. Sprinkle yeast into 1/4 cup warm water. Let stand 5-10 minutes to soften. In a large mixing bowl, beat egg whites slightly and add the oil and sugar; blend. Add yeast, salt and 1 cup warm water. Stir in flour gradually, using a wire whisk or wooden spoon to mix well. Refrigerate dough at least overnight, but it may be left in refrigerator for several days. Shape dough into 36 balls or into shape you prefer. Place on a lightly floured surface and let rise for 2 hours. Preheat oven to 375F and bake rolls for 10 minutes (longer if you have made larger rolls). Serve immediately. Serving Size 1 Roll Per Serving (excluding unknown items): 90 Calories; 3g Fat (32.0% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 63mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. WW Points 2.5 From: Diet and Fitness News - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v102.n057.13 --------------- From: Haacknjack@aol.com Subject: Challah browning Date: Tue, 10 Dec 2002 22:49:23 EST My experience is that extra baking time will brown those stubborn crevices. Also, try brushing egg wash on once at beginning of rise, let rise UNCOVERED so egg wash dries out some, brush again just before putting into oven. Be sure egg wash gets all the way down into the "joints" ... but DON'T let it pool or puddle there (if too much gets down into the joints, use your brush to flick it back up on top of the bread). (after you've brushed on the second layer of glaze, you can sprinkle with sesame or poppy seeds and they will stick on forever.) Be sure to rotate loaves half-to-two-thirds through the baking time. And have courage -- let it brown! You'll have a deep mahogany crust about 1/8" thick, beautiful yellow bread inside, and a fine presentation. Enjoy! --------------- MESSAGE bread-bakers.v102.n057.14 --------------- From: "Kay Greene" Subject: spelt bread Date: Sun, 8 Dec 2002 15:37:51 -0400 Hello! I am a bread baker with a problem! I make bread using Spelt flour. Often, but not always, I have "caves" in the center of my loaves. I cannot figure out the reason for these holes. Does anyone have any ideas? I make all of our beread, and I'm getting tired of the "hole-in-the-middle" syndrome! Thanks, Kay Greene --------------- MESSAGE bread-bakers.v102.n057.15 --------------- From: mkeillor@lms.ccps.ga.net Subject: mailing homemade bread Date: Tue, 10 Dec 2002 08:48:47 -0500 Great site! I appreciate being able to ask a question: My son is serving in the Persian Gulf and his chief complaint is the food. I would love to send him some homemade bread, but don't know if it will ship well. Any ideas? Maureen Keillor Fayetteville, GA Be competent. Do not have a $10.00 haircut on a .59 head. - Garrison Keillor --------------- MESSAGE bread-bakers.v102.n057.16 --------------- From: "Kishwar Shahab" Subject: question concerning pizza stone, baking stone and unglazed quarry Date: Fri, 13 Dec 2002 12:12:26 -0600 . Hi, I am trying to kind differences between pizza stone, baking stone, and unglazed quarry tiles. I am interested in baking some bread but not sure whether to use pizza stone, baking stone, or unglazed quarry tiles. I already have pizza stone, do you know if it can be used in baking bread and whether it provides the same benefits as baking stone and unglazed quarry tiles. I read on some websites that baking stone, and unglazed quarry tiles can actually crack at higher oven temperature and damage the oven. So I am not sure whether to use baking stone or unglazed quarry tiles or stay with pizza stone. I have electric oven in my house. I would really appreciate your response. Thank you so much. Regards, Hina. --------------- END bread-bakers.v102.n057 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved