Date: Sun, 29 Dec 2002 00:31:25 -0700 (MST) -------------- BEGIN bread-bakers.v102.n059 -------------- 001 - "Bonni Brown" Subject: Jewish Corn Bread Date: Sun, 22 Dec 2002 08:31:51 -0500 Kathy asked about Jewish Corn Bread. I grew up in Brooklyn and it was a staple in local bakeries where it was baked in mammoth loaves. You bought it by the pound and a chunk was cut off and weighed. George Greenstein, in his book "Secrets of a Jewish Baker", has a recipe. There is no corn in it and the name refers to a "corning process", if I recall correctly. The bread, as described by your husband Kathy, is a moist rye bread with a crisp crust. You can pick out pieces of the interior, roll it into small dense bread balls and throw them across the table at your brother. Whoops, maybe I've given too much away! I've made George's version but have been disappointed as it did not come close to corn bread that I remember. If someone has a different recipe, I'd love to try it. Bonni Brown (now throwing bread balls in Florida) --------------- MESSAGE bread-bakers.v102.n059.2 --------------- From: aklatt@iowatelecom.net Subject: Holiday Breads Date: 22 Dec 102 14:02:28 Central Standard Time Hi all I going thru some of my digest of bread baker list and thought I would share this recipe. I started out with a lemon Poppy seed recipe and I have changed it to meet my needs at work. I work in a small in house bakery that is part of a grocery store. These muffins are made in the large monster muffin pans and fly out of the store. I just take the basic recipe and change it to fit my mood that day. You can make a Cappacino Muffin too by using instant coffee instead of Egg nog and put in some hazelnut extract. So have fun with it. * Exported from MasterCook * Egg Nog Bread Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----SIFT TOGETHER----- 2 1/2 c Flour 3/4 c Sugar 1 t Salt 2 t Baking soda -----WET INGREDIENTS----- 1 Egg 1 1/4 c Egg Nog 1/3 c Oil Add to dry ingredients to wet ingredients and mix well. Fold in 1/2 c nuts and 1 c drained marchino cherries diced. Pour into 2 4x7 loaf pans. Bake at 350 F for 45 to 50 min. - - - - - - - - - - - - - - - - - - - Per serving: 1213 Calories (kcal); 40g Total Fat; (29% calories from fat); 19g Protein; 194g Carbohydrate; 94mg Cholesterol; 2356mg Sodium Food Exchanges: 8 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 5 Other Carbohydrates --------------- MESSAGE bread-bakers.v102.n059.3 --------------- From: "JJ" Subject: Reggie's unknown breads.... Date: Sun, 22 Dec 2002 09:35:44 -0500 > Frisian Sugar Loaf - unusual sweet bread made using whole sugar > lumps that melt as the bread is baked to give delicious pockets > of sweetness, which contrast with the cinnamon in the soft white crumb. If I remember correctly, Bernard Clayton has this in his book. I haven't made it, but I do have it marked....when I get the chance I'll type it up.... > Chinese Bread > Spring Onion Bread (Chung Yan Beng) - from Hong Kong, an extraordinary > pan-fried bread, made uniquely using hot roux (a cooked flour and butter > paste) worked into a similar dough made with cold water. A complicated > process involving spreading each piece of dough with a hot oil and flour > roux and then finally rolling it up with spring onions (scallions). These > ring-shaped breads are fried in oil and have a delicious crisp outside > while inside you bite into the layers of soft dough around the > spring onions. I've seen recipes for this, but never made or seen them.... This is one I've got in my to try list..it's vegan, and it's not made quite what you describe, but hey, a recipe's a recipe...*GRIN* BRYANNA'S GREEN ONION PANCAKES Makes 8 From my book "Authentic Chinese Cuisine for the Contemporary Kitchen". This is a very popular northern Chinese bread, eaten often for breakfast with Savory Rice Porridge or soup. These are usually made very large and cut into wedges, but I prefer to make smaller ones like tortillas-- they are easier to handle. They take a little time to make, but it's mostly resting time to let the dough relax and cooperate while you roll it out. The dough can be made in a food processor in seconds, and they cook very quickly. Plan on two 30 minute rest periods, plus another 30-45 minutes for the rest of the procedure. 2 c. unbleached flour 1 tsp. salt 1 c. very hot water 2 T. plus 2 tsp. toasted sesame oil 1 more tsp. salt 1/2 c. minced green onions about 8 tsp. oil Place the flour and 1 tsp. salt in a medium bowl. Add the boiling water all at once and mix with a fork until a ball forms. Knead briefly. To make in a food processor, place the flour and 1 tsp. salt in the processor bowl, then add the boiling water through the top while the machine is running. Run until the dough forms a ball and turn off immediately. Place the dough in a plastic bag, closed tightly, or cover the bowl with a wet towel, and let the dough rest for 30 minutes. Divide the dough into 8 equal pieces and roll into balls. On a lightly floured surface, roll each ball into a thin circle. Drizzle each circle with 1 tsp. of sesame oil and spread it around the circle with your fingertips to coat the surface. Sprinkle this with about 1/8 tsp. of salt and 1 T. of minced green onion, distributing it evenly over the circle. Now roll up each coated circle into a tight "jelly-roll". Flatten this roll with a rolling pin. Roll up each flattened roll into a coil (they will look sort of like cinnamon buns). Pinch the edge to seal it. Cover these coils with plastic and let rest another 30 minutes to relax the dough again. Place each coil on end and flatten it into a patty, then roll the patty out into a thin pancake again,, about 6" across. You can stack the pancakes up with a piece of waxed paper inbetween. To cook, heat a heavy 8 or 9" skillet, such as cast iron, over medium-high heat. Drizzle 1 tsp. oil into the pan for each pancake, swirling it around the pan. Add 1 pancake to the pan at a time. Loosen the edges of the pancake with a spatula. Cover the pan with a lid for 2 minutes. The pancake should puff up a little bit be golden-brown and crispy on the bottom. Flip it over and cook it uncovered for about 2 minutes more. repeat until all the pancakes are done. The pancakes can be kept warm while you cook them on a platter in a 200 degrees F oven with the door open a little bit. Try to serve them freshly-made, but, if you have to make them ahead, store them at room temperature, cooled first, and then placed in a plastic bag. Reheat, covered with a lid, them on a dry medium-hot skillet, watching carefully. You just want to heat them , not burn them! --------------- MESSAGE bread-bakers.v102.n059.4 --------------- From: Epwerth15@aol.com Subject: Re: Jewish Corn Bread Date: Sun, 22 Dec 2002 09:43:06 EST Inanswer to Kathy's question about Jewish Corn Bread...no it does not contain cornmeal at all, although it may be baked on a sprinkling of cornmeal on the baking sheet. It's basically Rye Bread, usually with caraway seeds. This recipe is from Helen Witty's "Better Than Store Bought." Hope it's what you're looking for. Sour Rye Bread with Caraway Seeds These tawny-crusted loaves have a crackled surface and the proper rye tang, enhanced with caraway seeds (which you can omit, if you like, but they lend much character to the bread). If you keep the bread for a few days (we think it improves in flavor for at least 24 hours after baking), restore the crispness of the crust by warming the loaf briefly in the oven before slicing it. 1 package dry yeast 1/4 cup warm (110 F) water Pinch of sugar 1 Tablespoon salt 1 cup tepid (80 F) water 2 cups active Rye Sourdough Starter*, stirred down before measuring, at room temperature (recipe follows) 3 Tablespoons caraway seeds 1 cup medium rye flour, or as needed 1 cup gluten flour 2 1/2 to 3 cups all-purpose flour Cornmeal (for sprinkling the baking sheet) Glaze: 1 teaspoon cornstarch, cooked in 2/3 cup water until translucent (2 to 3 minutes) then cooled. 1. Combine the yeast, warm water, and sugar and let stand until very foamy, about 10 minutes. 2. Dissolve the salt in the tepid water and stir the mixture into the sourdough starter. Beat in the yeast mixture, then the caraway seeds. Beat in the rye flour, about 1/2 cup at a time, then beat in the gluten flour. 3. Spread 2 cups of the all-purpose flour in a ring on kneading surface and pour the dough into the center of the ring. (I do this in the mixer). Mix just until thoroughly mixed, adding as much of the remaining white flour as necessary to make a medium-stiff dough, not too heavy. 4. Dust the kneading surface with rye flour and knead the dough very thoroughly until it is elastic and smooth-surfaced. Don't overflour the board; keep the dough as close as possible to medium-stiff. 5. Form the dough into a ball and place in an ungreased bowl; cover with plastic and let rise until doubled in bulk, at least 1 hour. 6. Turn the dough out onto your kneading surface, dusted lightly with rye flour, then expel the air from it and form it into two smooth balls. Cover with a towel and let rest for 20 minutes, meanwhile sprinkling cornmeal on a large (11x17-inch) baking sheet. 7. Flatten each ball of dough into an oval about 12 inches long and 1 inch think. Beginning at a long edge, roll the dough up and pinch the seam closed. Make a slightly pointed oval loaf about 12 inches long and higher than it is wide. Place, seam down, on the cornmeal-covered baking sheet. Repeat with the second half of the dough, leaving ample space between the loaves. 8. Cover the loaves with a towel and let them rise until they have reached "three-quarters proof" (not quite doubled). When they have reached this point, the light pressure of a finger should barely dent the side of the loaf. 9. While the loaves are rising, preheat the oven to 425 F, and put a large, shallow pan on the bottom (or on the lowest shelf, if yours is an electric oven). 10. Brush the loaves with the cornstarch glaze. With a single-edged razor blade or a very sharp knife, held almost parallel to the surface, cut three diagonal slashes 1/4 inch deep in the top of each. Put the bread in the oven & imediately pour an inch of boiling water into the preheated on the bottom. Close the door quickly. 11. Bake 15 minutes in the center of oven, then lower the heat to 350 F, remove pan of water and bake the bread for 30 minutes longer. Brush the loaves again with the glaze. Set them directly on the oven shelves for 10 to 15 minutes, or until there is a hollow sound when you rap on the bottom. 12. Cool on a rack, uncovered. Wrap in plastic and store at room temperature. The bread may be frozen. From: Louise Hyson Date: Monday, November 19, 2001 Rye Sourdough Starter The 4-cup batch made by this recipe is enough to bake any of our rye breads requiring a rye starter, with enough left over to serve as the nucleus for another baking. When you "feed" leftover starter-which should be done every 2 weeks or so-add a little rye flour and water, using 3 parts flour to 2 of water. To build up a small amount of starter to a quantity large enough for baking, do the job in several steps, never adding a larger measure of flour than the amount of starter on hand. Let the starter stand at room temperature overnight or for up to 24 hours, until it is bubbly and no longer smells floury. To increase further, add more flour and water in the same proportions and again let the starter ferment until it is bubbly enough to use. Store leftover starter in the refrigerator between bakings and "feedings," and for indefinite storage freeze it. Thaw, then feed the starter and let it ferment at room temperature until it is again bubbly enough to use. 1 package dry yeast 3 cups tepid (80 F) water 3 1/2 cups medium rye flour 1 small onion, peeled and halved 1. Dissolve the yeast in 2 cups of the tepid water, then beat in two cups of the rye flour, beating until no lumps remain. Add the onion, cover loosely with a cloth, and let stand at room temperature for 24 hours. 2. Remove the onion. Beat in 1 cup tepid water, then 1 1/2 cups rye flour. Cover with the cloth and let stand for 24 hours longer. The starter should now be pleasantly sour-smelling, almost beery, and bubbly. (Depending upon the temperature of the room, a slightly longer or shorter period of fermentation may produce this result.) To use: The starter is now ready for use and can be refrigerated for up to 24 hours before use, without further feeding. If you must hold the starter longer before use, the night before it is wanted add 1/2 cup tepid water and 3/4 cup rye flour and let it stand at room temperature overnight. --------------- MESSAGE bread-bakers.v102.n059.5 --------------- From: Marc Joseph Subject: Re: Jewish Corn Bread Date: Sun, 22 Dec 2002 11:40:24 -0500 Corn is a European term refering to grain, not corn as we know it in the US. The bread is as you describe it. There is a recipe in "Secrets of a Jewish Baker" by George Greenstein. Lax and Mandel Bakery in Cleveland makes it every Sunday. They have a web site and do some mail order business, which really isn't the purpose of this list, but will give you a standard to compare your own version :-) Marc who lives 1/2 mile south of Lax and Mandel --------------- MESSAGE bread-bakers.v102.n059.6 --------------- From: NuttyBakerGirl Subject: Re: freezing homemade bread dough Date: Sun, 22 Dec 2002 11:28:43 -0700 In freezing, some of the yeast will die off. When you put the dough through a first proof and then freeze, you're just killing off more yeast. What I do if I'm gonna be freezing the dough is I increase the yeast by about 1/4 of a teaspoon and do the first rise overnight in the fridge. I always have good results with this method. Roxanne --------------- MESSAGE bread-bakers.v102.n059.7 --------------- From: Lois Silverman Subject: Re: Jewish Corn Bread Date: Sun, 22 Dec 2002 16:06:44 -0500 The corn-rye bread was just that - a corn rye bread - a rye bread made with both rye and corn flours. This is the recipe I have and it isn't too bad. Lois Silverman Corn Rye Bread 1 1/8 cup water 1 1/2 tablespoon oil 2 1/3 tablespoon honey 1 1/2 teaspoon caraway seeds 1/2 teaspoon salt 1 1/2 to 3 tablespoon gluten 2 cups flour 1/3 cup corn meal 2/3 cup rye flour 2 teaspoons yeast Use whole wheat or basic bread machine cycle --------------- MESSAGE bread-bakers.v102.n059.8 --------------- From: Hahagranny@aol.com Subject: Re: Portland Bread Fest Date: Sun, 22 Dec 2002 16:30:40 -0500 Thanks Michael for the response on the Portland Bread Fest. I've got the info saved & hopefully will be able to make it. God Bless, Georgia (HAHAGRANNY) --------------- MESSAGE bread-bakers.v102.n059.9 --------------- From: "Mike Avery" Subject: Re: Jewish corn bread Date: Sun, 22 Dec 2002 20:08:07 -0700 Corn is a generic term used for all grains. Jewish Corn Bread, sometimes called Korn bread, has a lot of rye in it. The only recipe that I know for this is in George Greenstein's book, "Secrets of a Jewish Baker". George Greenstein was a baker in New York for many years and felt the old recipes shouldn't be lost. You can find copies at http://www.half.com, http://www.amazon.com, http://www.buy.com and probably at Jessica's Biscuit. I'd also look at your local library. I'd type in the recipe for you, but there are about 5 pages of the recipe, and another 3 or so for the rye sour he uses to make the bread. I made it and liked it. I found my doctor was raised in New York City and that he was a total bread nut, so I made a loaf for him and asked if it was authentic. With the exception of one mistake on my part (I kneaded in the caraway seeds instead of rolling the dough in them), he said it was excellent. Good luck, Mike A Randomly Selected Thought For The Day: "I just forgot to increment," he said, nonplussed. --------------- MESSAGE bread-bakers.v102.n059.10 --------------- From: "Marti Rosalin" Subject: Jewish "Corned" Rye Date: Sun, 22 Dec 2002 19:33:00 -0800 Kathy asked about New York Corned Rye. Here is the recipe I've been using for years....and my husband was a New Yorker (and Jewish). It is very important that you do not store this in plastic. Keep it in a brown paper bag like they do on the "right " coast. Marti from sunny Southern California (the left coast) * Exported from MasterCook * 1 Rye Sourdough Starter Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast 3 cups tepid water -- (80 F) 3 1/2 cups medium rye flour 1 small onion -- peeled and halved Dissolve the yeast in 2 cups tepid water, beat in 2 cups of the rye flour, beating until no lumps remain. Add the onion, cover loosely with a cloth, and let stand at room temperature for 24 hours. Remove the onion . Beat in 1 cup tepid water, then 1 1/2 cups rye flour. Cover with a cloth and let stand for 24 hours longer. The starter should now be pleasently sour-smelling, almost beery, and bubbly. (Depending on the room temperature, this result may take a slightly longer or shorter time.) TO USE: The starter is now ready for use and can be refrigerated for up to 24 hours before use, without further feeding. If you must hold it longer, the night before it is wanted add 1/2 cup tepid water and 3/4 cup rye flour and let stand at room temperature overnight, To Feed Leftover Starter: which should be done every 2 weeks or so - add a little rye flour and water, using 3 parts of flour to 2 of water. To build up a small amount into a large enough quanity for baking, do the job in several steps, never adding a larger amount of flour than the amount of starter on hand. Let the starter stand at room temperature overnight or for up to 24 hours. To increase further, add more flour and water in the same proportions and let it ferment until it is bubbly enough to use. Store leftover starter in the refrigerator between bakings and "feedings," and for indefinite storage freeze it. Thaw, then feed the starter and let it fenment at room temperature until it is again bubbly enough to use. Description: "Necessary to make Jewish "Corn" Bread & Sour Rye with Caraway Seeds" Source: "Maybe a Better Homes and Garden's magazine" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - NOTES : You must start this a couple of days before you want to use it. It does not fit in a half-gallon container as it is fermenting....will spill out. * Exported from MasterCook * 1 Jewish "Corn" Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm water -- (110 F) 1 package dry yeast 1/2 teaspoon sugar 4 teaspoons salt 3 cups 1 Rye Sourdough Starter measured after stirring down. At room temperature. -- See other recipe 2 cups gluten flour 3 1/2 cups all-purpose flour -- or as needed Cornmeal -- for sprinkling GLAZE 1 egg white -- beaten with 2 tablespoons water OPTIONAL TOPPING 2 teaspoons Black Caraway seeds (chernushka) Combine 1/2 cup of the warm water, the yeast and sugar and let stand until double in bulk. Dissolve the salt in the remaining warm water in a mixing bowl. Mix in the sourdough starter, then the yeast mixture, then the gluten flour and 2 cups of the all-purpose flour, make a soft dough. Spread 1 1/2 cups flour on a kneading surface and turn the dough out on to it. Knead adding more flour if necessary to make a soft dough that will hold its shape. Do not over-kneed. The dough should be only slightly elastic, ever a bit sticky. Form the dough into a ball and put it in an ungreased bowl; cover with plastic, and let rise until doubled in bulk, about 1 1/2 hours. Turn the dough out onto a lightly floured surface and knead it a few strokes to expel the air. Cover with a towel and let rest for 15 minutes. Divide the dough in half. Form each half into a loaf by flattening it to an inch-thick oval about 12 inches long, then rolling it up from one long side. Pinch the seam closed. Shape ends of the oval loaves neatly and place them on two cornmeal-dusted baking sheets, seam side down. Cover with towels and let rise until "three-quarters proofed," or not fully doubled. While the loaves are rising, set a large roasting pan containing 2 inches of boiling water on the oven floor (or the lowest shelf of an electric oven) and preheat the oven to 400 F. Brush the loaves with egg-white glaze, being careful not to let the glaze drip onto the pan, as it sticks and burns. With a single-edged razor blade or a small, sharp knife, cut three diagonal slashes, holding the blade almost parallel to the surface about 1/4 inch deep on each loaf. Sprinkle the loaves with "black caraway" or caraway seeds, if you like. Bake for 30 minutes on the middle and upper shelves of the oven, then brush again with the glaze, exchange shelf positions, and remove the water pan. Bake for 20 or 30 monutes longer, or until there is a hollow sound when you rap the bottom of the loaf. Cool the bread on racks. Description: "The wonderful New York Rye Bread" Source: "Maybe a Better Homes and Garden's magazine" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v102.n059.11 --------------- From: "JoyceR" Subject: Frisian Sugar Loaf Date: Sun, 22 Dec 2002 22:39:35 -0500 I found this recipe in The Complete Book of Breads by Bernard Clayton. It is from 1973, and I believe it is out of print. I think I have read that they are going to reissue the book though. Sorry, this is a really long recipe! JoyceR * Exported from MasterCook * Frisian Sugar Loaf Recipe By :Bernard Clayton Serving Size : 0 Preparation Time :0:00 Categories : Bread bread made in mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast 2 cups warm water (105 to 115 F) 1 pinch sugar 1 cup sugar cubes -- roughly broken 1 tb cinnamon 6 cups all purpose or bread flour -- approximately 1/3 cup no -fat dry milk 2 1/2 tbs shortening 2 tbs sugar 2 tsp salt Baking Pans: Two medium (8 1/4x 4/1/2) loaf pans, greased or Teflon. If glass, reduce oven temperature 25 F. Preparation: In a mixing bowl sprinkle yeast over the surface of water. Add a pinch of sugar. Stir briskly with a fork or metal whisk to hasten the yeast action. Set aside while preparing the sugar cubes. With the handle of the kitchen shears, an ice cracker, or a tack hammer, crack a cup of sugar cubes. Don't crush them. Try to break them into halves or quarters. Place them in a small bowl and sprinkle with a tablespoon of cinnamon. Turn with a spoon until all of the broken pieces are well coated. Measure 3 cups of flour, a cup at a time, into the yeast mixture, and add milk, shortening, sugar and salt. With a s wooden spoon beat 100 strong strokes or four minutes in the electric mixer at medium speed. Stop the mixer. Stir in additional flour, about 3 more cups, first with the spoon and then with the hands. The dough will be a rough, shaggy mass but it will clean the sides of the bowl. Kneading: The sugar cubes are added gradually during the kneading process. Turn the dough on to a lightly floured work surface-counter top or bread board and knead for two minutes with rhythmic 1-2-3 motion of push turn fold. Flatten the dough and sprinkle with approximately 1/4 cup of the sugar cube mixtures. Knead it into the dough for one minute, and add another portion of sugar cubes. Again work it into the dough with a kneading motion. Repeat wit the balance of the sugar cubes. Meanwhile, the dough will have taken on some of the color the cinnamon but this is desirable. If some of the sugar bits work their way out of the dough during kneading, press them in again. Place the dough in the mixing bowl and pat buttered or greased fingers to keep the surface crusting. Cover the bowl with plastic wrap and move to a warm place (about 80 F) until the dough has risen to about twice its original size. You can test if it has risen by poking a finger in it; the dent will remain. Shaping: Turn the dough onto the work surface, knead for a moment to press out the bubbles and divide with a sharp knife. When the dough is cut, moist pockets of sugar will be exposed. Carefully close the cut edge, pinch the seam tightly. Shape the pieces into balls, and let them rest under a towel for three or four minutes. Form a loaf by pressing or rolling each into an oval-roughtly the length of a baking tin. Fold the oval in half, pinch the seam to seal, tuck under the ends and place in the loaf pan, seam down. Second rising" Place the pans in the warm place, cover wit wax paper and h until the center of the dough has risen one half to one inch above the edge of the pan. Baking: Preheat oven to 400 F about 15 minutes before baking. Place the loaves in hot oven for 15 minutes, reduce heat to 350 F and bake for an additional 40 minutes. When tapping the bottom crust yields a hard hollow sound, they are done. If not, return to the oven (without the pan, if you wish a deep brown crust) for an additional 10 minutes. Midway in the bake period shift the position of the loaves so they are exposed equally to temperature variations in the oven. Final Step: Carefully remove the loaves from the tins making certain the sugar syrup has not stuck to the sides. Allow the loaves to cool before serving. It makes fine toast but it must be carefully watched so the sugar does not burn. Description: "makes two loaves" Source: "The Complete Book of Breads" Copyright: "1973" - - - - - - - - - - - - - - - - - - - NOTES : A yeast bread from Friesland, a province bordering the North Sea in the Netherlands, this sugar loaf is a delight and a surprise when it is cut for breakfast, brunch or tea. Sugar cubes, heavily dusted with cinnamon will have created pockets of sweet, sticky goodness, flavored with spice which also gives the loaf a tint of brown. While it is baking and then cooling on the rack, it sends a delightful aroma through the house. --------------- MESSAGE bread-bakers.v102.n059.12 --------------- From: "Mark Judman" Subject: Re: Jewish Corn Bread Date: Mon, 23 Dec 2002 10:13:01 -0500 Kathy was asking what is it? regarding so-called "Jewish Corn Bread." I've always heard it referred to as "corn rye" growing up in NYC and guess what, there's no corn or cornmeal in it, except possibly on it's underside, as may be the case for many hearth-baked breads. As I recall from various books and articles, take a look, for example, at George Greenstein's "Secrets of a Jewish Baker....", "corn" is a translation of "kern" which I believe refers to grain. Also, I believe "corn" itself only necessarily refers to maize, that stuff you eat off the cob with butter, in the USA. What your husband is pining for, I think, is basically a good NYC or Jewish or deli rye bread. Mark Judman --------------- MESSAGE bread-bakers.v102.n059.13 --------------- From: "Joan and Larry Ross" Subject: peach cornbread Date: Mon, 23 Dec 2002 15:26:39 -0500 Thanks for your vanilla cornbread; hope you enjoy mine. MY PEACH CORNBREAD ( moist and subtly sweet ) 2 cups yellow cornmeal (I prefer stone ground) 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 3 eggs 8 oz vanilla or peach yogurt 1/2 cup oil 1/2 of a 21 oz can of peach pie filling Mix dry ingredients well. Mix wet ingredients together. Beat both mixtures until well blended. Place in a greased 8 x 10 inch biscuit pan. Mixture will fill pan almost full. Bake 400 F until golden and done, about 25 minutes or so. Cut when warm. Freezes well Note: use the whole can of pie filling to double the recipe for two 8 x 10 pans Joan's Culinary & Baking Adventures: Best visited the beginning of each month http://www.pipeline.com/~rosskat/ --------------- END bread-bakers.v102.n059 --------------- -------------- BEGIN bread-bakers.v102.n060 -------------- 001 - Reggie Dwork Subject: Happy Holidays Date: Tue, 24 Dec 2002 17:36:45 -0800 Hi everyone, I wanted to take this opportunity to wish all of you who celebrate the holidays that they be wonderful for you this year. Jeff and I feel that we are very fortunate to have been able to host this list for everyone over the last few years and hopefully continue to do so long into the future. Our best wishes go out to each of you and may you have a safe holidays. Here are a couple of bread recipes I am posting to help this note be more appropriate ... (Note: I have not made either of these) first one made by hand ... * Exported from MasterCook * Cranberry-Nut Wheat Loaf Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Fruits Hand Made Low Fat Nuts Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 3/4 C Warm Water -- (110-115F) 3 Tbsp Honey 2 Tbsp Vegetable Shortening -- To 3 Tbsp 2 Egg Whites 1 C Whole Wheat Flour 1 Tsp Salt 1 C Dried Cranberries 2/3 C Coarsely Chopped Walnuts Nonfat Milk Mix yeast, warm water, and honey in large bowl; let stand 5 minutes. Add shortening, egg whites, 1 cup all-purpose flour, the whole wheat flour, and salt, mixing until smooth. Mix in cranberries, walnuts, and enough remaining 1 cup all-purpose flour to make smooth dough. Knead dough on floured surface until smooth and elastic, about 5 minutes. Place dough in greased bowl; let rise, covered, in warm place until double in size, 1 to 1-1/2 hours. Punch down dough. Shape dough into loaf and place in greased 9x5-inch loaf pan. Let stand, loosely covered, until double in size, about 45 minutes. Brush top of loaf with milk. Bake at 375F. until loaf is golden and sounds hollow when tapped, 35 to 40 minutes. Remove from pan and cool on wire rack. Nutritional Information Per Serving: Calories: 153, Fat: 4.7 g, Cholesterol: 0 mg, Sodium: 141 mg, Protein: 4.1 g, Carbohydrate: 24.6 g Diabetic Exchanges: 1/2 Fruit, 1 Bread/Starch, 1 Fat Source: "1,001 Recipes For People with Diabetes" by Surrey Books Book info: http://tgcmagazine.com/bin/track/click.cgi?id=24 >From: "Daily Diabetic Recipe" - - - - - - - - - - - - - - - - - - NOTES : Cal 66.6 Total Fat 2.5g Sat Fat 0.7g Carb 9.9g Fiber 1.4g Pro 2.1g Sod 141mg CFF 31.8% and next one made by bread machine ... * Exported from MasterCook * Pineapple Cranberry Bread #2 Recipe By : "Dancer^" Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Fruits Grains Holidays Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Cranberry Juice 2/3 C Crushed Pineapple -- Drained 2 Tbsp Butter Or Margarine 1/2 Tsp Salt 1 C Oats 3 C Bread Flour 2 Tsp Yeast 1/2 C Finely Chopped Cranberries -- And/Or Nuts Add ingredients to the bread machine pan in the order recommended by the manufacturer. Add cranberries and nuts at the tone indicating the end of the raisin/mix cycle. (Coconut is also a great addition). - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v102.n060.2 --------------- From: "Raymond Rosenblum" Subject: RE: NY Jewish Corn Bread from the 1950's Date: Wed, 25 Dec 2002 09:03:50 -0200 Kathy, have you looked in Secrets of a Jewish Baker by George Greenstein? There is no greater athority on Jewish baking than he. I think that there is a recipie for Polish Corn Bread in Mr. Greenstein's book that is a rye bread with no corn meal in it. If you live in the NY metropolitan area, you can also try to contact Arthur Schwarts on 710-AM WOR radio. Besides having had Mr. Greenstein on the air, Mr. Schwarts knows a lot about Jewish food in general. He remembers the tasts of his jewish/NY youth with such clarity that your mouth waters when he describes almost any culinary sensation. You can probably email him too. By the way, your endeavor on your husbands behalf is very sweet. Best wishes, Ray Rosenblum (another jewish baker). --------------- MESSAGE bread-bakers.v102.n060.3 --------------- From: "Leslie Lapides" Subject: Jewish Corn Bread Date: Wed, 25 Dec 2002 17:10:04 -0500 Hello, Kathy: Korn brot (not corn) means grain bread in German. The recipe for Jewish "Corn" Bread is in the excellent and interesting "Better Than Store-Bought", by Helen Witty and Elizabeth Schneider Colchie, available from online bookstores, such as ABEbooks or Alibris. I tried this recipe some time ago and didn't find it too exciting, but then I didn't grow up with it even though my '50s childhood was spent in Brooklyn. Good luck. Leslie I found this recipe on the Web. Here it is along with the comments: Jewish "Corn" Bread (Rye Bread) Years ago my husband and I ate some corn-rye bread in Los Angeles. Corn-rye bread doesn't have cornmeal in the bread itself, but the outside is coated with cornmeal. The texture of the bread should be dense without being dry, and the crust should be crisp and crunchy. For many years I tried to duplicate the recipe, but rye breads are tricky. They can be too dry and heavy or too light and airy. The rye bread in most supermarkets would never pass muster in a delicatessen. I was overjoyed to find this corn-rye bread recipe in Helen Witty and Elizabeth Colchie's, Better than Store-Bought, Harper& Row, 1979. Rye Sourdough Starter 48 hours before beginning rye bread, make this starter: Mix 1 T. dry yeast in 2 cups of tepid water. Beat in 2 cups of rye flour. Add a small onion, peeled and halved. Cover the bowl with plastic wrap. Let stand at room temperature for 24 hours. Remove onion. Beat in 1 cup tepid water and 1.5 cups rye flour. Cover and let stand for 24 hours longer. This can be used immediately or refrigerated for 24 hours. This preparation makes about 4 cups of starter (a bit more than required for the bread). Corn Rye Bread Yield: 2 very large loaves 1.5 cups warm water (110 F) 1 pkg (1 T.) dry yeast 1/2 tsp. sugar 4 tsp. kosher salt 3 cups Rye Sourdough Starter, measured after stirring down 2 cups high gluten flour 3.5 cups all-purpose flour cornmeal 1 egg white beaten with 2 T. water for glaze 2 tsp. caraway seeds for topping and more for inside, if desired The following directions are for hand kneading. If you have a heavy duty food processor, put all dough ingredients in work bowl after you have made the yeast starter. Add starter and combine. Dough will be fairly sticky. Don't use a food processor unless it is quite durable; this is a very heavy dough. Combine 1/2 cup warm water, yeast, sugar, and let stand until double (10 min.). Dissolve salt in remaining water. Mix in sourdough starter, then yeast mix. Add gluten flour and 2 cups of all-purpose flour and optional caraway seeds; make a soft dough. Spread 1.5 cups flour on kneading surface and turn dough out on it. Knead, adding more flour, to make a soft dough. Do not overknead. The dough should be only slightly elastic, even a bit sticky. Form dough into a ball, and put in an ungreased bowl. Cover with plastic, and let rise until double (1.5 hours). Knead, cover with towel, and let rest for 15 minutes. Divide into 2 parts. Form each into 12 inch loaf. Pinch seam, and place seam down on cornmeal-dusted sheet. Cover and let rise until 3/4 proof. Put a large pan with 2 inches water in oven. Preheat to 400 F. Place quarry tiles on upper shelf of oven. Brush loaves with egg-white glaze, slash with knife. Sprinkle seeds on top. Bake for 30 minutes on tiles. Brush again with glaze; bake an additional 20 to 30 minutes. --------------- MESSAGE bread-bakers.v102.n060.4 --------------- From: "Joanie Martin" Subject: popovers with HearthKit? Date: Thu, 26 Dec 2002 11:15:36 -0500 I was given a hearth kit for Christmas having until now have used quarry tile in my over. My question is this. I want to make popovers and they are to be started in a cold oven. Now, since from what I've read, the hearth oven increases the pre-heat time in the over, how should I adjust my cooking time for the popovers? --------------- MESSAGE bread-bakers.v102.n060.5 --------------- From: Randy Hust Subject: Baking in unglazed clay Date: Sat, 28 Dec 2002 20:00:13 -0800 Hello Bakers I am looking for unglazed clay baking pans with lids. I've done some internet searching - not successful. I searched your archives and found some back and forth in 1997, but those email address and defunct............. I found Sassafras Clay Covered French Bread Baker, but it is called "Stoneware" and I believe stoneware is glazed. This is a classic un-urgent call for help!!!!! Thanks guys Randy -- Email works better than Voice Mail Randy Hust Information Technology Coordinator San Rafael City Schools 310 Nova Albion Way San Rafael, CA 94947 415 458 5990 (voice) 415 458 5989 (fax) --------------- MESSAGE bread-bakers.v102.n060.6 --------------- From: "Elizabeth" Subject: frisian sugar loaf, from bread baking list Date: Sun, 22 Dec 2002 06:46:38 -0500 I have made this a few times, it has sugar lumps in it that dissolve, it's actually better the next day after it has cooled and you can slice it and toast it for breakfast. Truly heavenly, I recommend this loaf! :D Eliz --------------- MESSAGE bread-bakers.v102.n060.7 --------------- From: DRogers248@aol.com Subject: Potato Spring Onion Bread Date: Sun, 22 Dec 2002 09:35:06 EST There was a request for this. I found it doing a google search. Potato Spring Onion Bread Preparation Time: 1 hour Cooking Time: 6 minutes Serves: 4 1 1/2 cups plain flour 1/2 cup mashed potatoes 1tsp baking powder 2 tsp ground sea salt 3/4 - 1 cup warm water 2 tbsp vegetable oil 1 tbsp chilli oil 1 tbsp sesame oil 4 spring onions finely sliced Vegetable oil for frying Method Boil potatoes and mash. Place flour, spring onions, potatoes, salt and baking powder in food processor. Add water and mix until dough forms a ball. Remove dough and knead for 2 minutes.Add extra flour if required. Wrap dough in glad wrap or plastic bag and rest for 30 minutes. Divide dough into 2 pieces and roll. Combine the 3 oils and brush dough. Place in oiled fry pan, cover with lid and reduce heat to low. After 3 minutes turn, cook other side. When bread is golden remove from pan, cut into slices. *Great for dips --------------- MESSAGE bread-bakers.v102.n060.8 --------------- From: "Alwine Hardus" Subject: Sugarbrad Date: Sun, 22 Dec 2002 23:32:57 +0100 Hi Reggie, I'm from Holland and yes I know this bread. It is very popular here and not only for holidays. I will look for the recipe and translate it, but I'm afraid not until after cristmas. Now I have to bake the cristmasbread, stol we call it. The sugarbread are baked mostly in the alluform that you can throw away, because otherwise the load will not come out because of the sugar. It is not only Frisian, the name of the nothern part of our country, but also my mother from the south made it and also in Belgium they do. Ok, I'll send it to you. Alwine --------------- MESSAGE bread-bakers.v102.n060.9 --------------- From: MooreNames@aol.com Subject: Yeasted rolls in the fridge? Date: Mon, 23 Dec 2002 10:17:59 EST I'm wondering how long you can keep yeasted rolls in a refrigerator before cooking them. Thanks, Pam Moore --------------- MESSAGE bread-bakers.v102.n060.10 --------------- From: Quilterdlx@aol.com Subject: Fiskars Montana Bread Board Date: Wed, 25 Dec 2002 09:43:25 EST Hi - I came across your website in my search for a Fiskars Montana Bread Board. I have received a Fiskar Adjustable Bread Knife as a gift and the instructions mentioned the bread board--could not find it locally. Do you know where I could purchase one? Thanks for the help. quilterdlx@aol.com --------------- MESSAGE bread-bakers.v102.n060.11 --------------- From: "brian brandt" Subject: sourdough starter Date: Wed, 25 Dec 2002 19:41:35 -0600 I would love to get a good sourdough starter. I live in Minnesota. I would prefer a live culture. Any suggestions? --------------- MESSAGE bread-bakers.v102.n060.12 --------------- From: "Dawn J." Subject: Recipes Found Date: Wed, 25 Dec 2002 22:32:29 -0600 Here's what I found for you by searching the web. The only recipes that I couldn't find were for the Scandinavian and Portugese breads. I gave up after searching the web for over an hour!!! LOL! Merry Christmas!!!! -Dawn http://www.geocities.com/Heartland/Plains/3079/Bread.html Frisian Sugar Loaf Ingredients: 1 cup sugar cubes 1 tablespoon ground cinnamon 6 cups bread or all-purpose flour or bread flour, approximately 2 tablespoon sugar 1/3 cup nonfat dry milk 2 teaspoons salt 1 package dry yeast 2 cups hot water (120-130 degrees F) 3 tablespoons shortening Baking Pans 2 medium loaf pans, greased or Teflon Preparation: (5 minutes) With the handle of kitches shears, an ice cracker or a tack hammer, crack the sugar cubes. Don't crush them. Try to break them into halves or quarters. Place them in a small bowl and sprinkle them with the cinnamon. Turn with a spoon or fingers until all of the broken pieces are well dusted. By Hand or Mixer: (10 minutes) In a mixing bowl, place 2 cups flour, the dry milk, yeast and salt. Pour in the hot water and add the shortening. With a mixer, beat for 2 minutes at medium speed or 150 strong strokes with a wooden spoon if by hand. Stir in the balance of the flour, 1/2 cup at a time, until the dough is a rough mass. Kneading: (8 minutes) The sugar cubes are added gradually during the kneading process whether by hand of under a dough hook. Turn the dough onto a lightly floured work surface and knead for 2 minutes. Flatten the dough and sprinkle with about 1/4 cup sugar cube mixture. Fold the dough over the cubes and continue kneading. When the cubes have disappeared into the dough, add another 1/4 cup. Again work the sugar into the dough with a kneading motion. Repeat with the balance of the sugar cubes. Knead for 8 minutes by hand or dough hook. The dough will have taken on some of the cinnamon color but this is desirable. If some of the sugar bits work their way out of the dough during the kneading process, press them in again. If the surface of the dough becomes sticky with sugar, dust with flour. First Rising: (1 hour) Place the dough in a greased bowl. Turn to coat the dough completely. Cover the bowl with plastic wrap and move to a warm place (80-100 degrees F ~ a warmed oven works) until the dough has doubled in bulk, about 45 minutes to one hour. (If using the quick-rising yeast, the time should be reduced) Shaping: (15 minutes) Turn the dough onto the work surface and divide with a sharp knife. When the dough is cut, moist pockets of sugar will be exposed. Carefully close the cut edges, pinching the seams tightly. Shape the pieces into balls and let the rest for 3-4 minutes. Form a loaf by pressing or rolling each into an oval ~ roughly the length of the pan. Fold the oval in half, pinch the seam to seal, tuck under the ends, and place in the loaf pan, seam down. Second Rising: (45 minutes) Place the pans in a warm place, cover with wax paper and leave until the center of the dough has risen 1/2" above the edge of the pan, about 45 minutes. Preheat Preheat the oven to 400 degrees F about 20 minutes before baking Baking: (400 degrees at 15 minutes, 350 degrees for 40 minutes) If desired, cut a pattern in the top of the loaf with a knife. Place the loaves in the hot oven for 15 minutes, reduce heat to 350 degrees and bake for an additional 40 minutes. Midway through baking, shift the position of the pans so the bread is exposed equally to temperature variations in the oven. Final Step Carefully turn the breads onto a cooling rack. Allow the bread to cool before serving. http://www.caribbeanfoodemporium.co.uk/bulla.htm Bulla Ingredients 450 g plain flour 2 tsp baking powder 1/2 tsp salt 1 tsp nutmeg 1/2 teaspoon ground pimento (allspice) 1 teaspoon grated fresh ginger 3 tbs melted butter 250 g sugar 250 ml water Preparation Sift together the flour, baking powder, salt, nutmeg and pimento. Mix in the grated ginger, melted butter. Dissolve the sugar in the water and add enough to the above mixture to make a firm dough. Knead the dough vigorously for 5 minutes, then roll it out on a floured board to about 1 cm in thickness. Using a small saucer, cut out circles in the dough. Lift carefully with a spatula. Dust each side with flour. Bake on a greased baking sheet in a preheated oven at gas mark 5 or 190 C (375 F), for about 30 minutes. (Reggie, I found several versions of this recipe. All of them say to braid it though. I'm guessing that it is probably a version of the Australian bread that you are looking for) http://fooddownunder.com/cgi-bin/recipe.cgi?r=54130 Colorful Vegetable Bread Ingredients : TOMATO DOUGH 250 gm Plain flour 5 gm Salt 124 gm Tomato puree 12 gm Fresh yeast, mixed w/ 1 tbl warm water 30 gm Olive oil SPINACH DOUGH 250 gm Plain flour 5 gm Salt 150 gm Spinach,* chopped & cooked 12 gm Fresh yeast, mixed w/ 1 tbl warm water 25 gm Olive oil BEETROOT DOUGH 250 gm Plain flour 5 gm Salt 12 gm Fresh yeast, mixed w/ 1 tbl warm water 125 gm Beetroot sliced w/ juices** 35 gm Olive oil Method : Make each dough separately, kneading for 5-8 minutes until you have a smooth elastic dough. Rest each dough, covered, for 30 minutes. To make plait; cut each dough in half & gently roll each piece on a lightly floured surface until approximately 25 cm long. With a roll of each color, make a plait, making sure to seal the ends. Place on a greased baking tray. Rest in a warm place covered with a towel for 1-1.5 hrs. Brush with beaten egg and bake in a 220 C (425 F) oven for 25 mins. *Frozen is ok. **Canned is ok. http://breadnet.net/pan.html Chinese Pan Bread Hi, I'd like to offer a recipe for Chinese pan bread: 1 1/2 cup all purpose flour 1/2 cup of water (adjust to make thin sheet) Combine: 2 Tsp oil 1/3 cup chopped green onion 1 tsp salt Spread oiled green onion over sheet, then roll up and cut into 3-4 section -- depends on size. To make the bread flat stand the section on end, depress while twisting (this makes it flaky). Pan fry the bread with 1-2 Tsp oil depends on taste. http://www.eins.org/einscafe/panex.html Landbrot Leavening ingredients: half a teaspoon of brewer's yeast, 3 tablespoons of water, 50 grams of type 0 flour, 1 tablespoon of milk. Dough ingredients: 2 teaspoons of brewer's yeast, 3.5 deciliters of water, 350 grams of rye flour, 100 grams of type 0 flour, 2 teaspoons of salt. Leavening: dissolve the brewer's yeast in lukewarm water and stir for 5 minutes. Add the flour and milk and blend. Cover with a cloth and let rise for 12-18 hours at room temperature. Dough: dissolve the yeast in 2.5 deciliters of water and stir for 5 minutes. Put the two types of flour into a suitable bowl, make a well in the center and pour in the two leavening agents. Blend in enough flour to obtain a dense dough. Cover with a cloth and let rise for 12-18 hours. Add salt and the rest of the flour, then add the remaining water. The dough will be sticky. Kneed on a board for 10 minutes and let rest for 10 more minutes. Put the dough on a floured baking-pan and make a cross-shaped cut. Cover with a cloth and let rest for an additional 90 minutes. Bake in a hot over (180-200 C) for about 30 minutes…Guten appetit! --------------- MESSAGE bread-bakers.v102.n060.13 --------------- From: "june godden" Subject: bread improver Date: Fri, 27 Dec 2002 12:30:09 -0000 Where can I buy an ingredient for bread recipe, It is bread improver flour like the recipe requires 1 teaspoon. I have tried health food shops with no luck. Does it come under another name? --------------- END bread-bakers.v102.n060 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved