Date: Sat, 5 Apr 2003 23:38:59 -0700 (MST) -------------- BEGIN bread-bakers.v103.n017 -------------- 001 - Heather Karpinski - quarry tile bread 013 - "Liz" - Glass vs Plastic 014 - "Ron" Subject: cornmeal or corn flour recipe request Date: Sat, 5 Apr 2003 00:48:29 -0800 Hi folks. I'm looking for recipes that use a lot of cornmeal or corn flour. My goal is to create a sweet corny yeast bread in my breadmaker. I don't want to use canned or frozen corn kernels - no kernels at all - and no cheese. I have a Zojirushi BBCCV-20. I'm looking for something that will evoke cornbread or sweet corn cake, using cornmeal (or corn flour, which seems in my area to be mainly more finely ground cornmeal). Thanks in advance for your thoughts! --------------- MESSAGE bread-bakers.v103.n017.2 --------------- From: "Elaine Padden" Subject: yeast at home Date: Mon, 31 Mar 2003 13:25:29 +0100 Dear Bread Bakers I hope you can help me. I sometimes bake bread at home, which is very pleasant as a therapy (better to thump the dough than whack my children). But I have for a long time wondered if I am correct in believing that it is possible for the home cook to keep her own continuous supply of live yeast instead of having to rely on "easy-blend" packets, or indeed to improve her own Yeast-plant by caring for it properly. If you can give me advice, I would be very grateful, Many thanks E Padden --------------- MESSAGE bread-bakers.v103.n017.3 --------------- From: "Chris Murphy" Subject: Parker House & Ranch Rolls Date: Thu, 3 Apr 2003 15:21:04 -0500 Hello, Question: Are Parker house & Ranch Rolls usually square? --------------- MESSAGE bread-bakers.v103.n017.4 --------------- From: "BLACKBIRD" Subject: corn meal or corn flour recipe requests Date: Thu, 3 Apr 2003 13:16:46 -0600 Hi folks. I'm looking for recipes that use a lot of cornmeal or corn flour. My goal is to create a sweet corny yeast bread in my breadmaker. I don't want to use canned or frozen corn kernels - no kernels at all - and no cheese. I have a Zojirushi BBCCV-20. I'm looking for something that will evoke cornbread or sweet corn cake, using cornmeal (or corn flour, which seems in my area to be mainly more finely ground cornmeal). Thanks in advance for your thoughts! --------------- MESSAGE bread-bakers.v103.n017.5 --------------- From: judiec@comcast.net Subject: Re: glass vs. plastic Date: Sat, 29 Mar 2003 04:57:18 -0500 >I have a "ton" of plastic jars in the 1/2 gal range that would be great for the amount I make. Any reason why I cannot use them? No reason at all that I know of. I keep all of mine in plastic containers and have done so for the last five years. I will add here, though, that I make sure to switch to a clean, sterile container every few refreshments. Good luck. Judie --------------- MESSAGE bread-bakers.v103.n017.6 --------------- From: "Ilene Rachford" Subject: Cleaning oven Date: Sat, 29 Mar 2003 07:18:42 -0500 From my "prehistoric" days when self-cleaning ovens didn't exist, I always used a sheet of aluminum foil on the bottom, especially when I cooked foods that could boil over or leak onto the oven floor. Dispite all the stories that the aluminum foil would mess up the baking, I never had any problems with my baked goods. You could also try a large cookie sheet or two that fit under whatever was in the oven. It's always easier to wipe out the oven after each use. Any spills can (usually) be removed with a baking soda paste and some elbow grease. Personally, if it were me, I'd just use the oven to death and then watch for some really good sales with good financing deals. I (personally) wouldn't put money into a 10 year old stove ... you never know when something else might give out. Ilene --------------- MESSAGE bread-bakers.v103.n017.7 --------------- From: Medlar4@aol.com Subject: Re: Masonry Bake Oven Use Date: Sat, 29 Mar 2003 07:50:33 EST To Doug Lawrence Masonry Bake Oven Use Dear Doug It isn't too difficult using a brick oven. I used one at an open air museum here in England each day for two weeks, and the only guide I had was The English Bread Book ((1859) by Eliza Acton, reprinted by Southover Press 1990. There is a section called 'Management of a Brick Oven' which is very helpful, but you really teach yourself by doing it. You need to start a fire in the oven, keeping the door open very slightly to create a draught. The lighter pieces of wood will burn first to get it started and the thicker pieces will burn more slowly. It can take two hours to get really hot. (The oven I used held 11 loaves and was arch shaped with an iron door.) Once it is glowing, rake out the embers quickly and wipe out with a damp mop quickly. If you throw a sprinkle of flour on the oven floor and it browns after a few seconds that's okay. If it burns its too hot. Shut the door and let the heat distribute evenly for a short while, then put your loaves in. The bread takes about twice as long as in a domestic oven, looks dense but is the best bread you'll ever taste. Please don't hesitate to contact me if you want to ask any more. Good luck Liz --------------- MESSAGE bread-bakers.v103.n017.8 --------------- From: DRogers248@aol.com Subject: Re: Sourdough Mix Date: Sat, 29 Mar 2003 09:09:09 EST In bread-bakers.v103.n016.8 "JJ" writes: >Ok, now I personally do the real sourdough, but I can't get my sister >to....she loves those Krustez sourdough mixes and I was wondering if anyone > >has a recipe to make a sourdough mix so I could give some to her as a >gift. (She was originally getting it at Costco, but they've stopped >selling it). Can anyone help me? > >JJ This is strictly my first thought and it is untried. I have heard that you can put some of your sour dough starter out on piece of saran wrap on the counter and let it dry. Could you do this then mix it in with the flour, salt etc and just give her the instructions for the liquid? --------------- MESSAGE bread-bakers.v103.n017.9 --------------- From: DRogers248@aol.com Subject: Re: Glass vs Plastic Date: Sat, 29 Mar 2003 09:13:07 EST In bread-bakers.v103.n016.12 "Bob" writes: >In making my sourdough starter, all the recipes I've looked at tell me to >store it in a glass jar with the lid down tight. I have a "ton" of >plastic jars in the 1/2 gal range that would be great for the amount I >make. Any reason why I cannot use them? > >Thank you. > >Bob I put mine in a glass jar with plastic over the top and a rubber band. I also set it in a saucer because, even in the fridge, it has been known to bubble over the top. I use a quart mayo jar. I don't know what would happen with all that "energy" if it had a lid screwed on tight ;- --------------- MESSAGE bread-bakers.v103.n017.10 --------------- From: "H. Chapman" Subject: clean baking stones Date: Fri, 28 Mar 2003 10:41:01 -0500 To quote "lfc" "Another thing for someone who might get stones and think they are supposed to stay clean and unstained .... forget it ... learn to love the 'seasoned' look as areas darken and they will become 'nonstick'. I say this because I'm a little obsessive and would scub and scrub to get them clean and 'pretty' again. So silly of me! ---" However if you DO want to clean a stone and have a self-cleaning oven leave it in the oven during cleaning - I did so accidently, the stone turned white and now I miss the seasoned look! On another subject - on a visit to Connecticut I bought a bulk package of Fleischman's instant yeast which I have been using with great success - but do you think I can buy it in this small town. The irony is that it is made in Canada. Harold in Guelph, (near Toronto, pop 100,000,) --------------- MESSAGE bread-bakers.v103.n017.11 --------------- From: MLroses@webtv.net (ML) Subject: Durum flour Date: Sat, 29 Mar 2003 11:05:15 -0500 (EST) I am no expert, but love playing around with ingredients (following the basic rules For the mentioned Pugliese bread I subsituted 1/2 C Durum flour to be used in the biga .... The resulting bread was textbook perfect! From what I understand, Durum is the hardest wheat .... high in gluten .. makes wonderful bread (alone or in combination) Semolina is best used in making pasta. ...ml meyers --------------- MESSAGE bread-bakers.v103.n017.12 --------------- From: Lobo Subject: quarry tile bread Date: Sat, 29 Mar 2003 12:41:01 -0700 This recipe probably came from this list when I was investigating baking on quarry tiles. It's excellent, especially the sourdough version. QUARRY TILE BREAD Bake on unglazed tile or a pizza stone on the bottom rack of oven. Makes 1 loaf yeast bread 2.5 c. flour 1 tsp. Salt 1 T. yeast 1 tsp sugar 1 c warm water 1 T. olive oil Mix flour and salt. Put yeast in water with sugar. Stir well. Let sit 10 minutes. Stir again and mix into flour, along with oil. Knead bread. Let rise for 1 hour. Punch out bubbles and form loaf, let rise for 1/2 hour. Preheat oven to 350F. Bake 30-40 minutes. I lined small Corning dish with dishtowel and let bread rise in it. I took it out by lifting it out by the towel, transferred it to one hand and quickly put it on the stone right side up. Makes 1 loaf sourdough 2 cups expanded sourdough (starter removed from refrigerator the night before, water and flour added, set overnight and bubbly in the a.m.) 1 1/3 c. flour 1 t. salt 1 T. buttermilk pd (opt) 1 t. sugar 1/5 c. water 1 T. olive oil Makes 2 loaves sourdough 4 c. expanded sourdough (starter removed from refrigerator the night before, water and flour added, set overnight and bubbly in the a.m.) 3 1/2 c. flour 2 t. salt 1 T. buttermilk pd (opt) 2 t. sugar 2/5 c. water 2-3 T. olive oil --------------- MESSAGE bread-bakers.v103.n017.13 --------------- From: "Liz" Subject: Glass vs Plastic Date: Sat, 29 Mar 2003 18:32:47 -0600 In response to: "In making my sourdough starter, all the recipes I've looked at tell me to store it in a glass jar with the lid down tight. I have a "ton" of plastic jars in the 1/2 gal range that would be great for the amount I make. Any reason why I cannot use them?" I like "gladware" type containers for my starter -- they come in lots of different sizes and are "self burping" when too much gas develops. I don't recommend screwing the lid down tight on a glass jar with starter in it. There needs to be some form of emergency gas release. When I use glass jars I cover with plastic wrap and leave the lid a little loose. Liz --------------- MESSAGE bread-bakers.v103.n017.14 --------------- From: "Ron" Subject: Re: Kitchen Aid mixer Date: Sun, 30 Mar 2003 10:10:34 -0500 Judy: Goto www.ebay.com click on SEARCH, click on BY USERID and type in KITCHENAID. That is their factory refurbished sales outlet. I bought the BIG one for about $220 including shipping. Over Christmas I went to a cookie baking party and used a smaller Kitchenaid (the ones that the head tilts up) and it kept bouncing though the thick dough. Something the big one doesn't do since the bowl raises and lowers instead of the head tilting up. -Ron http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=3D0&u=serid=3Dkitchenaid&sort=3D3&rows=3D25&since=3D-1&rd=3D1 From bread-bakers.v103.n016.11 From: Judi9826@aol.com Subject: Re: Kitchen Aid mixer Date: Mon, 24 Mar 2003 17:01:22 EST >I would like to know if you have to buy the most espensive Kitchen Aid in >order to make bread and not burn it out? > >Judi --------------- MESSAGE bread-bakers.v103.n017.15 --------------- From: "Anita" Subject: re: cleaning ovens and a roll recipe. Date: Sun, 30 Mar 2003 08:05:51 -0800 Margaret asked about cleaning ovens in today's health conscious world. Since we have had my Mom's 1940's Wedgwood gas oven for 30 years or so, I have had a bit of experience with the ol' scrubber. Simple Green seems to help if you spray it on at night and leave a pan of hot water in the oven (kept warm by the pilot light) to soften the grime. Then scrub it out in the morning. Any of the burners that get clogged get a soak overnight with borax. and boiling water. The bottom tray is warped from tossing ice cubes, so have been using an old frying pan sans handle. You also have to watch out that the lightbulb in the back doesn't get sprayed. Husbands do not like dealing with ancient electrical stuff. I feel that as long as I can keep this very special stove together, my bread will be "blessed". Here's a nice roll recipe with lots of crust, from Sunset Magazine in the '80's. * Exported from MasterCook * GAROFANI (carnations) Recipe By : Sunset 2/1988 Serving Size : 16 Preparation Time :0:00 Categories : Breads (Yeasted) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 2 cups water 6 cups bread flour (can use up to 3c wwflour) 1/4 cup olive oil 2 teaspoons salt (Italian Breadstick Rolls) Heat water & oil to 125F. Put 3 cups of flour, the salt & dry yeast in your mixer bowl. Add water/oil mixture and beat on low speed until flour is incorporated, then on high speed for 5 minutes. Dough will be shiny, satiny and stretchy. Add 1 cup flour and beat, switching to hook when the dough becomes too heavy for the beater. Add another cup of flour and incorporate. When the dough is too heavy for the hook, turn out on a floured bread board and knead in balance of flour. You may need up to 1/2 cup additional flour. Knead until dough is smooth, dense, firm and non sticky, about 5 minutes. Return to mixer bowl and rise in a warm place about 1 hour. Turn out and shape into a 16" loaf. Cut crosswise into 16 pieces. Roll each piece into a 2" x8" strip. Along the 8" length make 1 3/4 " cuts, 3/4 " wide. Roll the strip up and pinch the uncut end to seal. Set the rolls on the uncut side to rise,about 30 minutes, letting cut ends open up over the base. Preheat the oven to 425F and bake 18 - 20 minutes, spraying with water every 3 minutes, 3 times. These are kind of hard to move once risen, so I have usually baked them on a sheet and put them on the oven rack for the last 5 minutes to crisp the bottom. They have a nice fresh springlike taste and lots of crust! - - - - - - - - - - - - - - - - - - Thanks everyone for all of the great advice and good recipes. Anita Flanigan, No California --------------- MESSAGE bread-bakers.v103.n017.16 --------------- From: amandasmom971@shaw.ca Subject: Sweet Holiday Challah Date: Mon, 31 Mar 2003 00:35:27 +0000 (Canada) * Exported from MasterCook * Sweet Holiday Challah Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : December 2001 SAFEWAY Select Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Lucerne Sweet Cream Butter or margarine 2 Safeway SELECT Organic Large Eggs 1 teaspoon vanilla 3 cups bread flour (approx) 1 1/2 teaspoons salt 4 tablespoons sugar 2 teaspoons bread-machine yeast 1 Safeway SELECT Organic Large Egg yolk Make sure kneading paddle and pan are securely in place in the machine. Put 1/2 cup of water and butter in a microwave-safe container and microwave on full (100%) power for 40 to 50 seconds. Pour into bread pan; add 2 eggs, vanilla, flour, salt, sugar, and yeast in that order. Select dough/manual cycle. Allow about 1 1/2 hours for cycle. This includes kneading, rising, and "punching down" of the dough. When cycle is complete, remove dough from pan to a cutting board. Dough should be smooth and resilient to the touch. If dough is sticky, hand-knead in a couple of tablespoons of flour at a time until dough is easy to handle. With a sharp serrated knife, slice dough into three equal pieces. Work with one piece of dough at a time, covering remaining balls of dough with plastic wrap so they won't dry out. With your hands, roll each piece of dough into a 12- to 15-inch rope, pressing out air bubbles to prevent holes in the finished loaf. As you finish each rope, recover with plastic wrap. On an oiled or nonstick 11- by 15-inch (or larger) baking sheet, place two of the ropes in the center to form an X. Place the third rope lengthwise down the middle, then loosely braid the three, working away from the middle towards each end. Turn ends under, then pinch underneath to seal. Arrange dough diagonally on baking sheet so it will have room to expand. Spray lightly with canola oil spray, then cover loosely with plastic and let rise in a warm, draft-free place for 40 minutes, or until doubled in bulk. Preheat oven to 375F. Meanwhile, in a small bowl, whisk yolk of remaining egg with 1 tablespoon water (reserve egg white for another use). With your fingers, gently spread the glaze mixture over the bread, avoiding dripping on baking sheet. Bake for 20 minutes or until the loaf is golden brown and sounds hollow when lightly rapped with knuckles. Cool completely on a cooling rack before serving or storing. Source: "SAFEWAY Select - December 2001" S(MC Formatted): "Lily [AmandasMom971@icqmail.com] March 2003" Copyright: "Copyright © 2001 Sunset Publishing Corporation" Yield: "1 1/2 lb loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 21 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 5g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 320mg Sodium. Exchanges: 1/2 Other Carbohydrates. NOTES : Challah (often pronounced HAH-lah) is a traditional Jewish holiday bread. For a fruit challah, knead in 1/2 cup of your favorite dried fruit (raisins, cranberries, cherries, currants, or chopped apricots) before forming the dough into a braid. Nutr. Assoc. : 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v103.n017.17 --------------- From: lfc@juno.com Subject: RE: to Judi's question on KitchenAid Mixer Date: Sun, 30 Mar 2003 16:58:34 -0600 >From: Judi9826@aol.com >Subject: Re: Kitchen Aid mixer >Date: Mon, 24 Mar 2003 17:01:22 EST > >I would like to know if you have to buy the most espensive Kitchen Aid in >order to make bread and not burn it out? > >Judi Judi, I don't have the best ... it's a 250W (I think) 4 1/2 qt. I have had not problem making a 2 loaf recipe, but I don't knead it long with the machine. I knead it 4 or 5 min in the kitchenaid and then take it out and work it around 10 min. by hand. I like to knead, so the kitchenaid just gets it past the real sticky part for me. Happy bread baking, Linda --------------- MESSAGE bread-bakers.v103.n017.18 --------------- From: "Max Prola" Subject: Re: Italian Filone Date: Mon, 31 Mar 2003 16:54:45 +0100 Maggie Glezer's Artisan Baking Across America contains a recipe for Semolina Filone, which may be what you are looking for. Best wishes, Max Prola Original Message from bread-bakers.v103.n016.11, Chuck Rossi asked about Italian Filone: >Does anyone know if Peter Reinhart has ever published a recipe and >technique for Italian Filone bread? It's missing from Carol Field's >excellent Italian bread book (probably the only one she missed). It's >mentioned in the Il Fornaio bread book, but I find the technique lacking >and the results aren't right. --------------- MESSAGE bread-bakers.v103.n017.19 --------------- From: Eitan Levy Subject: Cleaning oven Date: Mon, 31 Mar 2003 20:48:06 +0200 In answer to Margaret G. Cope" , the cheapest and also very effective way is to liberally sprinkle baking soda on the oven and then wipe the oven walls with a hot wet cloth. I often leave a cloth soaked in hot water and baking soda on the oven floor for 15 minutes or so and then wipe it off. Doreen --------------- MESSAGE bread-bakers.v103.n017.20 --------------- From: DRogers248@aol.com Subject: Il Gianfornaio Bread or Colorful Vegetable Bread Date: Mon, 31 Mar 2003 18:30:04 EST In bread-bakers.v103.n016.16 Reggie writes: > Do any of you have a recipe for Il Gianfornaio Bread?? I haven't tried this but I think it's close to what you are asking for. With your knowledge I'm sure you can adapt it for your taste ;-) Colorful Vegetable Bread Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -----TOMATO DOUGH----- 250 g Plain flour 5 g Salt 124 g Tomato puree 12 g Fresh yeast,mixed w/ 1 tb -- warm water 30 g Olive oil -----SPINACH DOUGH----- 250 g Plain flour 5 g Salt 150 g Spinach,* chopped & cooked 12 g Fresh yeast, mixed w/ 1 tb -- warm water 25 g Olive oil -----BEETROOT DOUGH----- 250 g Plain flour 5 g Salt 12 g Fresh yeast, mixed w/ 1 tb -- warm water 125 g Beetroot sliced w/ juices** 35 g Olive oil 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 to 1.5 hrs. Brush with beaten egg and bake in a 220C oven for 25 mins. *Frozen is ok. **Canned is ok. --------------- END bread-bakers.v103.n017 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved