Date: Sat, 15 Feb 2003 03:21:58 -0700 (MST) -------------- BEGIN bread-bakers.v103.n009 -------------- 001 - Sandramadsen@aol.com - Bread improver 002 - lfc@juno.com - inexpensive grain mill? 003 - "Jim Souter" Subject: bread bowls Date: Sat, 8 Feb 2003 05:22:24 -0500 I am looking for recipes and/or formulas for bread bowls to serve soups in. Also, I am seeking recommendations from people as to what soups to serve with what breads. I have seen some simple recipes for bread bowls but they are mostly a whole wheat bowl and I want to offer my customer's a variety and something unique. Any feedback will be welcome. TIA Jim owner, Camelot Bakery & Kitchen camelot_bakery@alltel.net jsouter@alltel.net "Do not meddle in the affairs of dragons for thou art crunchy and taste good with ketchup." --------------- MESSAGE bread-bakers.v103.n009.4 --------------- From: "s.reinhart" Subject: Peter Reinhart's Teaching Schedule Date: Sat, 8 Feb 2003 08:27:29 -0500 Hi, There have been some requests for my travel teaching schedule, for which I thank you. Here are the dates through the summer: March 3: Viking Culinary Center, Bryn Mawr, PA May 10: King Arthur Flour, Norwich, VT June 25: Sur la Table (SLT), Chicago June 27:(tentative): L'Academie de Cuisine, Gaithersburg, MD June 28 and 29th: SLT, Arlington, VA July 10: SLT, Manhasset, Long Island July 12: SLT, Marlton, NJ Aug. 1: John and Caprial's Cooking School, Portland, OR Aug. 2: Summer Loaf Bread Festival, Portland, OR Aug. 4: SLT, Portland, OR Aug. 6: SLT, Kirkland, WA Please call the various stores for the menu, as it varies from place to place. Summer Loaf will not be a class but part of a larger event with lots of bread-heads and half hour hearthside talks by many bakers. Thank you for all your support and please be sure to introduce yourself as being a member of this List if you come. Best Regards, Peter Reinhart PS Great feedback on the pain a la ancienne! I've picked up a few tips from some of your tweakings and oven tricks. The most satisfying thing for me as a writer and teacher is when I hear that you've added your own ideas to the process and are going beyond what was written to whatever it takes to make it work best for you. I'm still learning too, it's fathomless, and this forum is a big part of my learning process. Thank you! --------------- MESSAGE bread-bakers.v103.n009.5 --------------- From: Thomas Sawyer Subject: Re: Salton Breadman Date: Sat, 08 Feb 2003 09:47:23 -0500 On 2/8/03 3:36 AM, in bread-bakers.v103.n007.23, "Koller" wrote: > Salton's > solution on the last call? Since the machine is out of the one-year > warranty, I can send it back (at my expense) with a check for $50 and they > will send me a new machine. I don't think so!! Has anyone else ever > encountered this problem? I will only use it now to knead bread doughs and > then finish them off by hand but haven't had too much luck getting the > bread to turn out as we have become accustomed to it. Any help or info > would be appreciated! I would not get another Salton Breadman. My daughter had not the same problem, but problems nevertheless--the bread wouldn't rise properly and only baked a short loaf half the time. They said they'd replace the machine with only the same model, so she sent it back and apparently it was lost in the mail as they claimed to never have received it. Unfortunately she didn't insure it..... The Zojurushi is a much superior bread machine. KA had to discontinue it when the company switched from having it produced in Japan to China. Those made in China were inferior, but when Zo went to Korea for production the machines tested out well. In any case, I only use my Zo bread machine on the dough cycle, at least 99% of the time. You will get much better results by finishing the bread yourself and baking them in your oven. If you have to leave the house, remove the finished dough from the machine, shape it into a loaf, and put the pan in the frig, covered with oiled Saran Wrap. It will rise in the frig in about 2 hrs. Sometimes I leave it overnight. When ready to bake, remove it from the frig, let it warm up about 45 min, & bake. J. Sawyer --------------- MESSAGE bread-bakers.v103.n009.6 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: Ed Okie's Cold Oven method... Date: Sat, 8 Feb 2003 10:34:57 -0500 (EST) What is an Okie doing in Florida? I thought you guys were crackers. ;-))) Your cold oven method sounds very interesting and I'd like to give it a try, but I do not have a convection oven. Do you supppose that might make a difference? I'd appreciate your comments either on the list or privately. Thanks. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v103.n009.7 --------------- From: ATroi37324@aol.com Subject: Breadman Manual Date: Sat, 8 Feb 2003 10:37:56 EST The Breadman phone number is 1-800-233-9054. Contact them and they might be able to send you a manual. I called them when I bought a Breadman TR845, I think it is, which didn't have a manual with it and they sent me a copy of one. You shouldn't have any problem. If you still have problems, let me know, I have 3 different Breadmans and I might be able to help. Rosemary --------------- MESSAGE bread-bakers.v103.n009.8 --------------- From: ATroi37324@aol.com Subject: Re: Breadman Ultimate Problem Date: Sat, 8 Feb 2003 11:00:20 EST Cindy: I have got a Breadman Plus that I purchased about 8 years ago and just love it. Have never had any problems with it and use it quite often. My sister and sister in law also purchased at the same time and have not had problems either. I just purchased 2 Breadman TR555's the second week of January because Wal-Mart SuperCenter had them on clearance for $22 each. Since I love my Breadman Plus I thought at that price I should pick up 2. I was going to put them away but decided to try them out to make sure they worked properly. Had all 4 of my Breadman's going last week at the same time. All worked perfectly fine. Purchased the TR845 a year ago from Sam's Club also on clearance after Christmas for $28.00. Maybe you can check with Wal-mart in your area and see if they might still have some. I know it is frustrating when you pay so much because I know that the Ultimate is much more expensive than the other ones but at least you can use it to knead your breads. Personally, I like to bake more of my breads in the oven than have the machine do it. Rosemary --------------- MESSAGE bread-bakers.v103.n009.9 --------------- From: Loiscon1@aol.com Subject: Re: missing Breadman manual Date: Sat, 8 Feb 2003 11:45:21 EST You can get a new Breaman manual by calling Salton service at: 1-800-233-9054 Be sure and have your model number handy. Lois Conway, co-author Bread Machine Magic books. --------------- MESSAGE bread-bakers.v103.n009.10 --------------- From: ATroi37324@aol.com Subject: Recipe: Bavarian Sugar Cake Date: Sat, 8 Feb 2003 11:48:31 EST I made this in my new Breadman TR555 and just loved this recipe. This is a wonderful, wonderful recipe that I will definitely make many more times. Tastes like cinnamon rolls without all the work. It was so delicious and so fluffy. Was especially good warm right out of the oven. The recipe said it wasn't cloyingly sweet, so I added 1/2 cup sugar instead of 1/3 cup. I did not have whole milk so substitued buttermilk powder and water because didn't have powdered milk either. Very high riser but had to let it rise longer than the recipe called for. Recipe called for 4 teaspoons of yeast but I thought that was too much for 3 cups flour so I only added 3 teaspoons and don't know if that was why it took longer to rise. A very good and important tip I have found is to butter your work surface or board instead of flouring it when you pull out your dough from the machine. This will not let the dough stick at all to the surface and it is actually better because you are not adding extra flour tending to make your bread a little drier. I have put my changes in parenthesis. Bavarian Sugar Cake The following cinnamony velvety yeast "cake" is drizzled with cream and sugar before baking. This cake isn't cloyingly sweet, but is very tender. Dough: 1/2 cup whole milk (I used 1/2 cup water and 2 Tbsp buttermilk powder) 1/2 cup water 1 egg 1 tsp almond extract 1/4 cup unsalted butter (half a stick) 1/3 cup sugar (I used 1/2 cup) 1 1/2 tsp salt 3 cups King Arthur Unbleached all purpose flour (I used Gold Medal bread flour) 4 tsp special instant yeast (I used 3 tsp breadmachine yeast) Glaze: 1/3 cup sugar 1 tsp ground cinnamon 1 cup heavy cream Place all of the dough ingredients into the pan of your bread machine. Program the machine for Dough or Manual cycle and press Start. Check the dough after about 10 minutes and adjust the consistency by adding flour or water as needed; the dough should be fairly sticky and slack. (I added a couple Tbsp water). When the machine has completed the cycle, remove the dough and turn it out onto a lightly floured work surface. (I let it rise an extra 40 minutes after the cycle was complete and then I turned it out onto a buttered pastry board not floured and let it rest for about 10 minutes before rolling out). Grease a 9 x 13 inch pan. Press the dough into the prepared pan with your fingers, stretching it to cover the bottom of the pan. (I rolled it out on buttered pastry board first and then fit it into the pan. Cover the pan with plastic wrap and allow the dough to rise until it is doubled in bulk, 30 to 45 minutes. (I let it rise about 1 hour 30 minutes). With two fingers, punch deep holes all over the dough. (When punching holes in dough, if holes do not remain, it has not risen enough). In a small bowl, combine sugar and cinnamon; sprinkle it over the dough. (I put sugar and cinnamon in one of those little glass jars with big holes on top and was easier to sprinkle evenly over dough. It seems when you are sprinkling that it is a lot of sugar but taste comes out perfect). Drizzle the cream evenly on top. Bake the cake in a preheated 350 degree oven for 25 to 30 minutes, or until tester inserted in center comes out clean. Remove cake from oven, and serve it warm from pan. (I pulled it out onto a board upside down since there is cream on the bottom of the cake and sliced with my electric knife and then put back in pan to absorb extra cream on bottom of pan). Rosemary --------------- MESSAGE bread-bakers.v103.n009.11 --------------- From: ATroi37324@aol.com Subject: Recipe: Basic Sandwich Bread Date: Sat, 8 Feb 2003 12:08:38 EST I got this recipe from the King Arthur website and made it this past week and really liked this recipe. I made a loaf of bread and 6 rolls. Dough really rose quite a bit and came out fluffy. Basic Sandwich Bread And/Or Devonshire (Or Cornish) Splits This is a rich and basic recipe that makes enough dough for one 4 x 13-inch pain de mie pan; one 8 1/2 x 4 1/2-inch loaf pan plus a half dozen Devonshire Splits; or a dozen and a half Devonshire Splits. Splits are the rolls served in the West Country with strawberry jam and double cream at a traditional "Cream Tea." 1 1/4 cups water 1/4 cup nonfat dry milk 1 large egg 2 tablespoons sugar 2 teaspoons salt 2 teaspoons instant yeast 4 1/2 cups King Arthur Unbleached All-Purpose Flour 1/4 cup softened butter or shortening This amount of dough is easily prepared in a 1 1/2-pound bread machine set on the dough cycle. Knock the dough down and turn it out onto a lightly floured work surface. If you have a scale, it'll makes the next step a bit more scientific. If you're opting to make one loaf and six splits, take about two-thirds of the dough, shape it into a loaf, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Take the remaining dough and cut it into six even pieces, shape them into balls, and place them, seam-side down, on a small, lightly greased baking sheet. Cover the loaf and rolls and let the loaf rise for 45 minutes to an hour, while the rolls should rise for 15 to 20 minutes. Bake the rolls for about 15 minutes at 425 F. Remove them from the oven and place them on a rack to cool. Turn the oven down to 350 F and when the bread dough has risen just over the top edge of the bread pan, put it in the oven and bake it for 35 minutes. Remove it and cool it on a rack. Cornish Splits Cut each roll from top to bottom on the diagonal, not quite all the way through. Open each one up; on one side spread strawberry jam, and on the other, clotted or double cream (or even homemade sour cream, which is much like a light clotted cream). Close the roll back up and, if you feel like being elegant, brush the top with a little melted butter and sprinkle on a bit of confectioners' sugar. If you serve these rolls with clotted cream and treacle (very similar to molasses) rather than clotted cream and jam, they're known as "Thunder and Lightning." Nutrition information per serving (1 split with 1 teaspoon each jam and cream, 54g): 128 cal, 2.9g fat, 3g protein, 20g complex carbohydrates, 1g sugar, 1g dietary fiber, 8mg cholesterol, 265mg sodium, 59mg potassium, 1mg iron, 60mg calcium, 38mg phosphorus. --------------- MESSAGE bread-bakers.v103.n009.12 --------------- From: ATroi37324@aol.com Subject: Recipe: Evelyn's Dinner Rolls Date: Sat, 8 Feb 2003 12:10:27 EST This is the best dinner roll recipe that I have ever made. It is a recipe that is not for the breadmachine but that I have made many times in the machine on Dough cycle.. They come out fluffy and delicious. The original recipe calls for 2 teaspoons of salt and 3 tablespoons of sugar but since I don't really like a sweeter dinner roll, I changed the recipe to only use 1 teaspoon of sugar instead and reduced the salt. Makes a large batch of rolls that you can freeze for later use. Evelyn's Dinner Rolls 2 cups lukewarm milk 1/4 cup unsalted butter 2 tsp salt (I use 1 1/4 to 1 1/2 tsp salt) 3 Tbsp sugar (I use 1 tsp) 2 eggs, beaten 5 cups bread flour (add up to 1/2 cup more by tablespoons, if necessary) 2 1/4 tsp active dry yeast Add all ingredients to bread machine. Process on Dough cycle. Because this is too much flour for the bread machine, use a rubber spatula to help the machine mix the dough. After the slow beginning cycle (about 10 minutes), turn the machine off and restart it again. After about 10 minutes, check dough consistency and add extra flour a tablespoon at a time until reach desired consistency. When cycle is complete, punch dough down and pull out and roll into a ball and cover and let rest for about 10 minutes. Roll dough out to about 1" thick and cut out with biscuit cutter. Place on greased cake pan close together. Let rise for 45 minutes to 1 hour. Brush with following: 1 egg white 2 tsp water Mix well and brush on rolls just before baking. (Can sprinkle with sesame seeds, etc). Bake at 425 F for 10-12 minutes. Rosemary --------------- MESSAGE bread-bakers.v103.n009.13 --------------- From: "Mike Avery" Subject: Re: help Date: Sat, 08 Feb 2003 10:56:59 -0700 Arthur Altstedter wrote: > what is size of 4 oz of butter > what in cups is 5 oz of flour ? > what is 25 g in size re tsps > what is the weight of 1 cup of flour These aren't as easy to answer as you might hope.... 4 oz of butter is 1/4 pound, or 8 tablespoons, or one stick of American butter. Measuring solids by volume is difficult because most solids are ground and thus compactable. So, depending on how the flour is put into a cup, 5oz of flour could be as little as 3/4 cup or as much as 1 1/2 cups. It depends on the flour and who is measuring it. Some people just scoop flour out of the bin. This is the most compact, depending on the condition of the flour in the bin or bag. Others lovingly pour a tablespoon of flour at a time into the cup. This is a lighter cup. Others sift the flour, especially for cakes, before they measure. This is the lightest cup. How much a teaspoon or tablespoon of something weighs depends on what it is. A teasapoon of feathers is pretty light. A teaspoon of mercury is pretty heavy. I was having problems weighing salt on a digital scale, so I dusted off my old photo-lab triple beam balance. Here's some weights and measures... of salt: 1 TBSP = 15.75 gr 1 tsp = 5.25 gr 3/4 tsp = 4.43 gr 1/2 tsp = 2.6 gr 1/4 tsp = 1.8 gr 1/8 tsp = .9 gr So, 25 grams of salt would be around 4 3/4 tsp. What is the weight of 1 cup of flour? It depends, again, on how it's filled. If you spoon your flour, you'll get around 4 1/2 ounces of flour in a cup. If you scoop and level, you'll get about 5 1/2 ounces. Personally, I scoop and then wiggle the cup a bit to level it. It's almost instinctive now, and I don't think about it, I just do it. And I get 5 1/2 ounces per cup. Hope this helps, Mike -- Mike Avery MAvery@mail.otherwhen.com --------------- MESSAGE bread-bakers.v103.n009.14 --------------- From: "Elizabeth" Subject: Re: German breads Date: Sat, 8 Feb 2003 13:26:19 -0500 I, too, was struck by the nice hefty chewy German breads... when I was there the family I stayed with ate 5 times a day (!) and there were piles of different meats/cheeses/breads at EVERY meal and after 2 weeks I had grown out of all my clothes but felt pretty good, 'well-scrubbed and full most of the time'. :D They had some especially nice rye (or so I thought at the time?, and there were seeds on top) round crusty rolls I used to eat with butter. What's the best cookbook for German breads and rolls, anyone know? I'll never be able to recreate those days, as we can't get those nice European meats and cheeses here in my rural small town in the States and who knows, with the E.U. standardization, maybe those nice items are on their way out over there in Europe, too, hope not. : At least I could try to make the breads though. Best, Elizabeth --------------- MESSAGE bread-bakers.v103.n009.15 --------------- From: Andie Paysinger Subject: Dough bucket/food grade storage containers Date: Sat, 08 Feb 2003 18:38:03 -0800 There was a request for a dough bucket. I have used the Cambro containers which are superior food grade containers for many years. They are available from Smart & Final at very good prices. Check them out at the web site. http://sdc2.sdccorp.com/smartstore/browse.asp?id=1 Scroll to the bottom of the page and click on Food Containers. The round Cambro containers which are the most suitable for al your needs are on pages 2 and 3 (containers and lids sold separately). The sizes range from 1 quart # 106060 to 22 quarts # 106130. The price of the 1 qt. is $1.87. The price of the 22 quart is $9.78 The lid (fits the 12 qt., the 18 qt. and 22 qt.) is $0.72 I have many of these in every size. I use them for storing flour, grains, nuts, dried fruit, kitchen utensils when I travel, bottles of liquids (If something breaks, it is confined to the bucket. In my freezer instead of many small packages of veggies, fruits, etc. I have the large containers, one with veggies, one with fruits, one with poultry, one with fish, one with pork, beef, etc., etc. They seal so well that there is very little frost formation in the packages and therefore less waste. I do vacuum seal meats and fish and home grown fruit and veg before putting them into the containers. When getting ready for a party I dump ice from my ice maker into one of the buckets and keep adding to it every time the icemaker fills. The lids really seal tightly. Last week I put a batch of dough in one, snapped on the lid and it rose more than I expected, the lid had bulged up considerably but had remained tightly sealed. The containers also can be put in the microwave directly from the freezer to defrost stored foods. Try that with some other containers and you will have a disaster. Andie Paysinger & the PENDRAGON Basenjis, Teafer ,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v103.n009.16 --------------- From: LAllin@aol.com Subject: Re: missing breadman manual Date: Sat, 8 Feb 2003 22:07:16 EST Breadman is a brand of Salton; when I needed a paddle and instructions for a garage-sale Breadman Plus, I contacted them via their website http://www.esalton.com/store/commerce/help/contact.jsp If that doesn't work you can try Breadkid at (800) 233-9054 or by mail at: P.O. Box 921 Mt. Prospect IL 60056 I was able to get a new pan from them for a 10 year old Breadman TR500 when everyone else said "no longer available". Good luck, Larry --------------- MESSAGE bread-bakers.v103.n009.17 --------------- From: "Susannah Ayres-Thomas" Subject: RE: Bread machine books and resources Date: Sun, 9 Feb 2003 13:32:02 -0600 While working at LeSaffre Yeast Corp last fall, I made the interesting discovery that they are also the HQ for the Bread Machine Manufacturers' professional group. If you're looking for info on a machine, or need to be referred to a manufacturer, call their hotline number, 1-800-445-4746, and ask to speak to the customer service department. Susannah --------------- MESSAGE bread-bakers.v103.n009.18 --------------- From: "David Jimenez" Subject: RE: bolillos Date: Sun, 9 Feb 2003 20:37:48 -0800 Mike Avery said: >I think the breakfast bread she is looking for is "brotchen" >or "little breads". They are a fairly hard roll with a soft crumb. >If you have a Spanish or Mexican bakery in your area, >bollilos are a good substitute. (I'm sure I misspelled bollilos... >apologies to any Spanish speakers in the audience.) No need to apologize... It's bolillos. Pronounced "boh-lee-yohs". Tough little guys that's for sure. Dave J in Ca --------------- MESSAGE bread-bakers.v103.n009.19 --------------- From: Roxanne Rieske Subject: re: Help Date: Tue, 11 Feb 2003 15:08:02 -0700 "I make sour dough bread frequently with great success usually using Peter Reinhart's directions. Early this month I had a lot of firm starter and so I put some into well oiled baggies and into the freezer. I removed one two days ago. Let it warm up in the refrig and when it was thawed proceeded to make the final dough. Disaster. No rise. So I put it away in the refrigerator and will experiment by taking a bit and refreshing it and see if I can resuscitate it. Anybody have any thoughts on what went wrong? Also what is the advice about purchasing a not too expensive scale that weighs ounces, grams etc?" Usually you have to put a thawed starter through 1 or two refreshement cycles before it'll work. There's not enough yeast alive in the starter to use it just after thawing. A couple years ago I purchased The Bakers Dream Scale for about 20 bucks. It measures in grams and lbs. It also has a zero set back. So you can put your bowl right on the scale. Hit zero and the scale goes back to zero so you can weigh everything into the bowl at one time. You can buy them at any cooks supply store. Roxanne --------------- MESSAGE bread-bakers.v103.n009.20 --------------- From: LDavis47@aol.com Subject: cold oven start Date: Thu, 13 Feb 2003 10:53:11 EST I agree completely with Ed Okie's comments about baking in an oven from a cold start. And have been using it successfully for the last year, here in NJ. Also if you bake with the ceramic baking pots you have to start from a cold oven or your pot will break into pieces when it hits the hot oven. Lloyd Davis --------------- MESSAGE bread-bakers.v103.n009.21 --------------- From: "Bev" Subject: Re: Gluten Date: Fri, 14 Feb 2003 08:06:43 -0600 Gail, I use gluten all the time in my baking. We get vital wheat gluten in bulk and use one tablespoon per cup of flour. I love how it helps the bread be soft and tender. Most of our baking is done with mainly whole wheat and without the gluten the bread is heavy and coarse. We also use a bread conditioner which consists predominantly of granular lecithin. It also contains other ingredients but I think the lecithin is the one that provides the bread with a moist texture and better keeping qualities. In a way I am delurking too - I have posted before but not often. We don't eat an enormous variety of bread - there are just 2 of us and we are both retired. Just can't eat as much as we used to eat. Our favorites are pumpkin seed bread, plain old whole wheat, and a pumpernickel. We also make cinnamon raisin and rye but not often. Bev C > I am hoping this counts as de-lurking. I haven't been on the list long but > have enjoyed reading the varieties of bread recipes. I'm learning a lot. > I've only been bread baking for my family for a year but I have been doing > all the bread and bread products we eat. It has been a fun year. > > My question: I haven't seen anyone use wheat gluten in their recipes (or > perhaps I've missed it). I would like to find out what you feel about > adding this to your recipes. > > Thanks, Gail > > *Info* To post to the list: > *Info* mailto: > *Info* For problems: > *Info* mailto: > *Info* Web site: > *Info* To unsub: > *Info* mailto: > *Info* in the message (not the subject), put the word: > *Info* unsubscribe > *Info* Copyright (c) 2003 All Rights Reserved --------------- MESSAGE bread-bakers.v103.n009.22 --------------- From: "Bev" Subject: delurk Date: Fri, 14 Feb 2003 08:12:27 -0600 Howdy, Bev C delurking (again) to mention an experiment with fresh ground grains. This past fall we were remodeling one of our outbuildings. As a result my grain bin (a 55-gallon barrel) was buried under piles of construction materials. I was out of home-ground flour (which I store in the freezer) couldn't get to the wheat berries AND we were out of bread! So - for the first time in probably 10 years, I purchased some ww flour and made bread. It was bread ok. But it had none of the fresh, nutty taste of the homeground flour. What a difference grinding your own makes. I notice that with cornmeal as well. I frequently serve cornbread to guests because they rave about it so much - and I'm convinced it gets its sweet corny taste from the fresh-ground corn. Back to semi lurk Bev --------------- MESSAGE bread-bakers.v103.n009.23 --------------- From: ATroi37324@aol.com Subject: Cinnamon Sunrise Bread Date: Fri, 14 Feb 2003 11:19:12 EST This is from Electric Bread and is also one of my favorites. This bread usually hits the top of the breadmachine. This recipe works perfect with the timer -- adding the ingredients the night before and having wonderful cinnamon bread when you wake up. Cinnamon Sunrise 1 1/8 cup water 1 tsp salt 3 tbsp brown sugar (I add a little more) 1/4 cup butter 2 tsp cinnamon (I add a little more) 3 1/3 cup bread flour 1 1/2 tbsp dry milk 1/2 cup pecans 2 tsp yeast Put all ingredients except pecans in bread pan and process on Fruit and Nut Setting and at beep add pecans. Rosemary --------------- MESSAGE bread-bakers.v103.n009.24 --------------- From: ATroi37324@aol.com Subject: Holiday Dinner Rolls Date: Fri, 14 Feb 2003 11:21:29 EST This is a very good Dinner Roll recipe. I don't particularly like a sweet dinner roll so I always reduce the sugar to 1 tsp and the salt to 1 or 1 1/8 tsp. Holiday Dinner Rolls 3 1/2 cups bread flour 4 1/2 tbsp sugar 3 tbsp instant dry milk 1 1/2 tsp salt 6 tbsp butter, room temperature 2 large eggs 3/4 cup water 1 1/2 tsp active dry yeast Process on Dough setting. When ready let dough rest in pan for about 20 minutes. Lightly grease large baking sheet. Remove dough, punch down and knead briefly on lightly floured surface. Divide dough into 18 equal sized balls and place on prepared baking sheets. (I never divide dough into balls but instead roll out dough on buttered pastry board about 1 inch thick and cut out with biscuit cutter. This is a lot faster and the rolls come out smoother). Cover with plastic wrap and let rise in warm place about 30-50 minutes. Meanwhile preheat oven to 350 F. Bake rolls for 10-15 minutes. Rosemary --------------- MESSAGE bread-bakers.v103.n009.25 --------------- From: "Joyce Bennis" Subject: Mike Avery's Brotchen recipe Date: Fri, 14 Feb 2003 13:29:53 -0700 Being "homesick" if that's possible for the breakfast rolls we had on our hiking trip to Switzerland and Austria this summer, I gave this recipe a try. I just threw everything in the bread machine, then shaped rolls by hand. They were great! We ate the first batch in a day! Then I made a second, double batch for the freezer. Now I have them every morning -- just pop 'em in a 150 F oven for about 10 minutes. I thought they needed a tad more salt, so I increased that slightly. They taste much like Kaiser rolls, but more tender. Thanks, Mike. Joyce Beedie --------------- END bread-bakers.v103.n009 --------------- -------------- BEGIN bread-bakers.v103.n010 -------------- 001 - ATroi37324@aol.com - Braided Cardamom Bread 002 - ATroi37324@aol.com - Recipe: Hamburger Buns 003 - ATroi37324@aol.com - Recipe: Old Fashioned 100 Percent Whole Wheat Bread 004 - ATroi37324@aol.com - Cinnamon Swirl Bread with changes --------------- MESSAGE bread-bakers.v103.n010.1 --------------- From: ATroi37324@aol.com Subject: Braided Cardamom Bread Date: Sat, 8 Feb 2003 11:25:01 EST This is not a breadmachine recipe but I used the Dough cycle of my breadmachine and made a beautiful, exceptionally delicious bread with a soft, tender crumb. This recipe definitely goes in my Favorite Recipes booklet. Took 2 jelly rolled up ropes and twisted them and put to rise in a large round cake pan. It rose quite a bit over the pan and came out looking like a huge crown. My tip is to bake in a large springform pan so that it isalot easier to take out of the pan. I greased my cake pan well but it stuck but I was still able to pull it out with a little work. Below are the original instructions and then below them are my instructions of how I prepared it. This recipe was absolutely wonderful.And definitely serve with the Almond Butter. That just finishes it off beautifully. I used cardamom not nutmeg and these are two very different flavors so I can't say what it would taste like with nutmeg. Cardamom is a very expensive spice but boy am I glad I bought it -- this recipe is definitely worth spending the money for cardamom. The bad part is I can't stop eating it. I had some leftover frozen Almond Cardamom Crumb Streusal from some Almond Pull Apart Rolls I had made back in December so I decided to use it to fill the bread. This to me just gave it a nice, subtle, extra flavor. It does have quite a few ingredients so maybe just a brown sugar/cardamom mixture (w ith only maybe 1/4 tsp cardamom as it is very strong) similar to the ones used in cinnamon rolls with brown sugar/cinnamon would also work just as well. Or just plain like the original recipe with the almond butter is probably good. I also put a glaze on top. Below is the recipe and then my changes. Braided Cardamom Bread Flavored with cardamom, this favorite Scandinavian coffee bread tastes wonderful served with Amaretto Butter. BREAD 4 to 4 1/2 cups Flour (I had to use the 4 1/2 cups) 2 pkg. Active Dry Yeast (I used 3 tsp) 1/2 cup Sugar 1 tsp. Salt 1 tsp. Cardamom or Nutmeg 1 cup Water, heated to 120 to 130 F. 1/2 cup Unsalted Butter, melted 3 Eggs TOPPING 1 Egg 1 Tbsp. Milk 1/4 cup sliced Almonds Lightly spoon flour into measuring cup; level off. In large mixing bowl, combine 2 cups flour, yeast, sugar, salt and cardamom or nutmeg. Add hot water, margarine and eggs. Mix at low speed until moistened; beat 2 minutes at medium speed. Stir in 2 to 2 1/2 cups flour to form stiff dough. Cover tighly with plastic wrap; refrigerate at least 2 hours or up to 4 days. Grease 2 cookie sheets. On lightly floured surface, divide chilled doughin half; divide each part into thirds. On a lightly floured surface, roll each piece into a 16-inch rope. Place 3 ropes lengthwise on each greased cookie sheet. Braid ropes loosely from center to each end. Pinch ends together; tuck under to seal. Cover loosely with plastic wrap and cloth towel; let rise in warm place (80 to 85 F.) until doubled in size, 45 to 60 minutes. Heat oven to 375 F. Uncover dough. In small bowl, beat egg and milk; brush on loaves. Sprinkle with almonds. Bake at 375 F. for 18 to 28 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets. Cool completely. Yields 2 (16-slice) loaves. Following is the way I prepared it: Add all the ingredients for the bread into the bread pan and process on Dough cycle. Check the dough consistency and add flour or water to obtain the correct dough consistency. When the dough cycle is complete pull out of the bread pan and let rest, covered, on a lightly greased surface for about 5 to 10 minutes. (I did not chill the dough like the recipe called for). Prepare the Almond Cardamom Streusal or a brown sugar and cardamom mixture similar to the mixture for cinnamon rolls but only use 1/4 to 1/2 tsp cardamom because it is very strong. (The original recipe did not call for this so you can leave this out if desired. I just think it gives it an extra good flavor). Cut the dough in half and roll out each half into a 26 x 9 inch rectangle. Spread with 2 tbsp melted butter and sprinkle with Almond Cardamom Crumb Streusal or brown sugar/cardamom mixture and press this down into the dough. Roll up tightly jellyroll style. Do the same with the other half. Place the two pieces next to each other and twist them together. Brush the ends of the dough rope with a little water. Place this twist into a large springform pan or large round cake pan and press the ends together to seal. Make sure the pan has a nonstick coating or is very well greased as the dough tends to stick to the pan. Uncover dough. In small bowl, beat egg and milk; brush on loaves. Sprinkle with more of the streusal and almonds. Bake at 375 degrees F. for 18 to 28 minutes or until loaves sound hollow when lightly tapped. Cover top with foil if it is overbrowning on top. Immediately remove from cookie sheets. Cool completely. Top off with some Almond glaze and serve with Almond Butter. Almond Glaze 1 cup powdered sugar 1 - 2 Tbsp sour cream or whipping cream 1/4 tsp almond extract Amaretto Butter This almond-flavored whipped butter is wonderful with Braided Cardamom Bread. 1/2 cup Butter, softened 1/4 cup Powdered Sugar 3 Tbsp. Amaretto, OR 1/2 tsp. Almond Extract with 2 Tbsp. Water In small bowl, beat butter until light and fluffy. Beat in powdered sugar and amaretto. Cover; store in refrigerator up to 2 week or freeze up to 1 month. Allow to soften before serving. Almond Cardamom Crumb Streusal 3/4 cup all purpose flour 2 Tbsp almond flour (very well grounded almonds) 1/4 tsp cinnamon 1/4 tsp cardamom pinch of salt 1/4 cup + 2 Tbsp brown sugar 2 Tbsp sugar 6 Tbsp unsalted butter, cold, cut into chunks 3/4 tsp almond extract 1/4 tsp vanilla extract Thoroughly mix flour, almond flour, cinnamon, cardamom, salt, brown sugar and sugar into large bowl. Scatter over the chunks of butter and using pastry blender, cut butter into flour until reduced to small chunks. Sprinkle in almond and vanilla extracts. With fingertips, knead mixture together until large and small moist, sandy texture lumps are formed. Rosemary --------------- MESSAGE bread-bakers.v103.n010.2 --------------- From: ATroi37324@aol.com Subject: Recipe: Hamburger Buns Date: Sat, 8 Feb 2003 11:53:39 EST I made this recipe for hamburger buns a few days ago. Needed some buns for hamburgers I was cooking for dinner and didn't feel like going to the store so decided to try to make some for the first time. Couldn't believe how puffed up they got. Great recipe. I made 7 big buns and 1 medium but next time I think I will try to make about 9 buns out of this much dough. Below is the recipe in case someone wants to try it. Rosemary Hamburger Buns R. Barnett - breadmachinedigest.com - Makes 8 to 12 Buns (I made 8 big buns) Hamburger Bun Dough 1 1/2 Cups Water (I had to add quite a few tablespoons of extra water) 4 Cups Bread Flour 3 Tablespoons Sugar 2 Tablespoons Dry Milk or Dry Buttermilk 1 1/2 Teaspoons Salt 2 Tablespoons Butter 2 1/2 Teaspoons Bread Machine Yeast Place all of the ingredients in your machines fully assembled pan in the order recommended for your machine. Select the dough or manual cycle and press start. Once the dough cycle is finished, remove the dough to a floured surface. Knead the dough for a few minutes to remove any trapped air. If the dough is sticky, knead in some flour. Or do this if dough sticks to your fingers. Shape the dough in a smooth ball and dust lightly with flour Using a bench knife. a dough knife or a sharp knife divide the dough into quarters. Divide the dough quarters in half. This will give you 8 dough chunks. This is as far as I go in dividing the dough as I get 8 good sized buns. However, if you want 12 smaller buns, divide each dough quarter in thirds. This will give you 12 dough chunks. Whichever size you choose try to make them as close in size as possible. Next, take the ball of dough in your hands and start pulling and tucking the edges under and to the middle of the dough. Keep doing this until you have a nice smooth round ball of dough. Then turn the dough ball over and pinch the ends together to seal the flaps of dough. Place the dough ball on a floured surface and repeat with the remaining dough balls. Using the palm of your hand, flatten the dough ball to about 3/4 of an inch thick. Repeat this with the other dough balls. For hamburger buns I use the King Arthur hamburger bun pan (5100). It has indentations in it that each flattened disc of dough goes into. It can make six at a time. You can also use a cookie sheet that has been lightly greased Cover the pan with a damp light towel and place in a warm place to rise. Allow to rise for 1 hour. Once the buns have risen for an hour, brush the tops with melted butter or egg wash (1 egg white + 1 tbsp. water and mix well). Place them in a cold oven. Set the oven to 300 F and set a timer for 30 minutes. When the timer goes off, turn the oven up to 400 F and set the timer for 15 minutes. When the buns are done baking, remove them from the oven and allow to cool for 30 to 45 minutes before using. Repeat Steps 6 - 9 with the remaining dough balls if needed --------------- MESSAGE bread-bakers.v103.n010.3 --------------- From: ATroi37324@aol.com Subject: Recipe: Old Fashioned 100 Percent Whole Wheat Bread Date: Sat, 8 Feb 2003 11:57:49 EST Also made this recipe a few weeks ago. It is not a breadmachine recipe but I used my breadmachine on the Dough cycle and then proceeded with the recipe after the first rise and baked in the oven. I used melted butter instead of the vegetable oil and because my mom is diabetic only used 2 tsp of sugar instead of the 1/4 cup + 2 Tbsp of honey. I also added a couple tablespoons of gluten. It came out very good and is a dense bread. I think it would have tasted even better with the honey called for in the recipe. With all the recipes I have been baking lately, I used salted butter because that was all I had and I definitely notice a difference in the bread taste even though I cut down on the salt called for in the recipes. I think unsalted butter makes a much better bread. Old-fashioned 100 Percent Whole-Wheat Bread The flavor of this whole-wheat loaf is sweet and nutty. From "The Bread Bible" Sponge: - 1 1/2 cups warm water (105-115 F) 1/2 cup buttermilk powder 1 Tbsp active dry yeast 1/4 cup + 2 Tbsp honey (I only used 2 tsp sugar) 1 1/2 cups fine to medium grind whole-wheat flour, preferably stone ground Dough: - 1/4 cup vegetable oil (I used butter) 1 1/2 tsp salt 2 1/2 to 2 3/4 cups fine to medium whole-wheat flour, preferably stone ground Rolled oats, for sprinkling To prepare the sponge: In a large bowl, whisk together the water, buttermilk powder, yeast, honey and the 3 cups whole-wheat flour and beat until smooth. Scrape down the sides with a spatula. Cover with plastic wrap and let stand in a warm place until foamy and doubled in bulk, about 1 hour. Gently stir it down with a wooden spoon. In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, add the oil, salt, 2 cups of the flour and the sponge. Beat hard until smooth, about 1 minute. Add the remaining flour, 1/2 cup at a time, using a wooden spoon if making by hand, until a soft dough that just clears the sided of the bowl is formed. Turn the dough out onto a lightly floured work surface and knead until smooth and springy, yet slightly tacky, about 5 minutes, dusting with the flour only 1 tablespoon at a time as needed to keep the dough from sticking. If kneading by machine, switch from the paddle to the dough hook and knead for 4 to 5 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand. Do not add too much flour, as the dough must retain a definite sticky quality, which will smooth out during the rising process. The dough will also have a slightly abrasive quality from the whole grains. Place the dough in a greased container. Turn once to coat the top and cover with plastic wrap. Let rise at room temperature until puffy and almost doubled in bulk, 1 1/2 to 2 hours. Turn the dough out onto a flour work surface. Grease or parchment-line a baking sheet and sprinkle it with rolled oats. Divide it into 3 equal portions. Form each portion into 3 round balls and place them at least 4 inches apart on the baking sheet. Cover loosely with plastic wrap and let rise until not quite doubled in bulk, about 45 minutes. (I let it rise about an hour). Twenty minutes before baking, preheat the oven to 375 F. Place the baking sheet in the center of the oven and bake 40-45 minutes or until deep brown and the loaves sound hollow when tapped with your finger. Place a piece of aluminum foil over the tops to slow browning, if needed. Transfer the loaves immediately to a cooling rack. Cool completely before slicing. --------------- MESSAGE bread-bakers.v103.n010.4 --------------- From: ATroi37324@aol.com Subject: Cinnamon Swirl Bread with changes Date: Fri, 14 Feb 2003 11:25:55 EST I sent in this recipe but when I made it I had 2 or 3 other breads going and couldn't recall what changes I had made. I made it again last tonight and I let the dough rise longer than called for. I used the Fleishmann's yeast bought in 2 lb pack from Sam's and have never used this before so I don't know if it didn't rise as fast because of the yeast (I always use Red Star) or what. I am resending the recipe with the changes I made in parenthesis: Cinnamon Swirl Bread 1/2 cup milk 1/2 cup sour cream 1 egg 1 1/2 tbsp butter 1 1/2 tsp vanilla extract (I added 2 tsp vanilla) 1 tsp salt (I think next time I will reduce this to 1/2 or 3/4 tsp) 2 1/2 cups bread flour (I added 3 cups bread flour) 2 tbsp sugar (I added 4 Tbsp sugar) 1 1/2 tsp bread machine yeast (I added 2 tsp yeast) Cinnamon Filling: 3 Tbsp sugar 1 Tbsp cinnamon 1 Tbsp butter, softened Add bread ingredients to bread machine and process on Dough cycle. While dough is mixing, prepare cinnamon filling. Combine sugar and cinnamon in small bowl (easier to sprinkle if you put cinnamon filling in a shaker with holes). Set butter out to soften. (I let it rise an extra 30 minutes after the cycle was complete). When cycle is complete, remove dough from machine to lightly buttered work surface. (When I pulled the dough out of the bread pan it was pretty sticky so I just rolled it up slightly and covered it and let it rest on my buttered board for about 10 minutes. When I went to roll it out it was perfect, not sticky at all). Roll out dough into a 14 x 7 inch rectangle. Spread softened butter on dough; sprinkle cinnamon filling on top.(With you hand pat the cinnamon mixture well). Beginning from short end of dough, roll up tightly as for a jelly roll (make sure you roll up very tightly because when baked the bread swirls are spaced out instead of compact). Pinch seam and ends to seal. Place, seam side down in greased 9 x 5 inch lof pan. Cover and let rise in warm draft free place about 1 hour or till doubled in size.(I let rise about 1 hour and 20 minutes). Bake in preheated 375 F oven 25 to 30 minutes or until done. Remove from pan and let cool on wire rack. If desired, brush top of loaf with additional butter while hot; sprinkle with additional cinnamon and sugar. (I didn't do this but put a glaze made of about 1/2 cup powdered sugar and 1 Tbsp sour cream and 1/4 tsp vanilla. Rosemary --------------- END bread-bakers.v103.n010 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved