Date: Mon, 26 May 2003 02:27:03 -0600 (MDT) -------------- BEGIN bread-bakers.v103.n025 -------------- 001 - Carolyn Schaffner Subject: Fried fish Date: Sat, 17 May 2003 06:24:47 -0400 AH HA!! I know a resturant that can make fish fries that are like these that you describe!! But they do put a huge piece of fish in there..... Best in the UNIVERSE! The town's a 45 minute drive away and I often combine business and pleasure to get a fish sandwich... I'm betting it's a better beer batter. Stays puffed up for a long time.... Carolyn Schaffner in Buffalo, NY ************ The fish was plump and golden, very tasty, the only problem is that there was hardly any fish inside the batter !!! You certainly couldn't tell from the outside, only when you cut into it did you notice it was mostly hollow. --------------- MESSAGE bread-bakers.v103.n025.2 --------------- From: "Kapres and Company/Everett and Pam Rodriguez" Subject: crumbly bread Date: Sat, 17 May 2003 11:36:50 -0400 On the crumbly bread, how long are you kneading the dough? It sounds to me that you maybe arent getting the gluten worked well enough...when you knead you really have to do it for a length of time...I have a bosch universal and make whole wheat bread....as I have increased the kneading time to up to 10 minutes on speed 2 I have found that the bread does rise higher and is not crumbly. Also you want to add less flour rather than more...mine is off the sides of the bowl but still very tacky...I dump it onto the counter covered in flour so that that I can just work in enough to make the loaves and pop into the pans. Gluten test...pull a piece of the dough and if it becomes almost transparent before pulling apart it is ready. Too much flour also makes it crumbly. I found that making sure of these two things my bread was less crumbly and rose higher....I would think that goes hand in hand but I am not an expert, just a now successful bread baker!!! Pam:) www.krconnect.com for bosch access code: pam rodriguez --------------- MESSAGE bread-bakers.v103.n025.3 --------------- From: "Chris Pringle" Subject: Re: Brotchen Date: Sun, 18 May 2003 13:30:22 +0100 Hi, I've recently rejoined this list after being on it in 1995/96??? and enjoy reading about other people's experiences. With regard to German rolls, brotchen, I've got a book of German bread-machine recipes, which I would be very happy to look up. It might have something about making the kind of rolls they have in Germany. There are only two problems at the moment: a) I'm away from home right now b) book is in German, so I'll need to translate what it says (if there's any info that's on-topic) and post it to a future Digest. Best wishes, Chris Pringle (Mrs) London, UK --------------- MESSAGE bread-bakers.v103.n025.4 --------------- From: Corinaesq@aol.com Subject: Re: Brotchen Date: Sun, 18 May 2003 16:47:15 EDT Bruno Maj Michael asked about German brotchen. You'll have to be a little more specific about the brotchen. There are so many different kinds! If you are talking about the Lauge brotchen, (a roll that tastes like a German pretzel!), I posted a recipe a while back, which should be in the archives. The secret is to dip the formed brotchen into a lye bath (yes, lye is the stuff you clean drains with, but the kind of lye you use for this is food grade). If you can't find it, and this is the kind of brotchen you're looking for, email me and I'll send you the recipe. --------------- MESSAGE bread-bakers.v103.n025.5 --------------- From: "Joyce Bennis" Subject: Brotchen Date: Sun, 18 May 2003 21:03:17 -0600 Maj. Michael Bruno asked about brotchen. I got this recipe from the bread baker's list (courtesy of Mike Avery) a few months back. Mike posted it in response to a thread about a home-sick au pair, who was pining for brotchen. I tried it, and it reminds me a lot of the rolls we got on our hiking trips in Switzerland last year...very light crispy, scrumptious. There's an unusual "something" about this recipe that I've never been able to put my finger on; the ingredients are so "usual", but the result seem different. The magic must be in the ingredient proportions. Or maybe the memories of Swiss lakes, misty mornings on the mountain tops, meadows, cowbells... This isn't exactly the way Mike posted the recipe. I "shorthanded" the recipe for my own use making dough in the bread machine, then shaping rolls by hand and baking. So, I apologize if something gets lost in the translation. But if you're at all familiar with making bread dough (and Major Bruno certainly sounds like he knows what he's doing!), there's nothing special going on here at all. The egg wash counts, though. Don't omit it. The rolls taste fine but look half-cooked without it. My family devours these. I make a double recipe every week, bake the rolls, put them in the freezer, and then just toss a couple of frozen rolls in the oven at dinner time (150 F for about 10 - 15 min.) and we have fresh rolls for dinner (or lunch or breakfast -- with freshly made "refrigerator" jams and butter.) In the interests of our health, I've even done these mixing whole wheat and bread flour half-and-half (I Use King Arthur's white whole wheat flour) and they're still good (my "health nut" husband says even better.) * Exported from MasterCook * Brotchen Recipe By :Mike Avery Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pk. dry active yeast 2 tsp sugar 3 cups bread flour 1 tsp salt 2 1/2 tbs vegetable oil -- or unsalted butter 1 cup warm water Method: Combine all ingredients in bread machine pan and use dough cycle. After dough cycle completes, punch down and let rise for 15-20 minutes more. Divide into 10-12 round portions on a greased cookie sheet. Allow to rise until doubled. Brush with an egg wash (1 egg white beaten with 1 Tbsp water) and make decorative slashes in top of rolls. Place in a 375 F. preheated oven and bake until golden brown (about 30 minutes). For additional crispness it helps to spray the rolls periodically with a fine mist of water. The rolls are finished when they sound hollow when tapped. Note: These are traditionally oblong, with a slashed top right down the center of the oblong, but can be shaped as round rolls, with criscrossed slashes in the top, similar to kaiser rolls. Also great for dinner rolls. Baked rolls can be frozen and reheated in a warm (150 F) oven for 10 to 15 minutes until warm and crisp. Or rolls can be partially baked until set and light brown, then frozen. Complete baking prior to serving in a 375 F oven until golden brown and heated through. ("Brown-and-Serve") - - - - - - - - - - - - - - - - - - Per serving: about 150 Calories (kcal)-- 20% calories from fat) --------------- MESSAGE bread-bakers.v103.n025.6 --------------- From: FREDERICKA COHEN Subject: hollow centers Date: Mon, 19 May 2003 04:19:17 -0700 (PDT) I enjoyed the posts about the hollow rolls and hollow breaded fish. It brought back memories of a childhood friend whose parents owned an ice cream store. They always rolled a hollow ball of ice cream! Of course, if you were a friend or family, the ice cream in your cone had a solid center!. As an adult, any time he was in an ice cream store, he always asked to scoop his own ice cream for cones and ice cream sodas. The teenage clerks clerks always said "Wow! Way cool!" and let him. Fredericka Cohen --------------- MESSAGE bread-bakers.v103.n025.7 --------------- From: "Matt" Subject: Question on Elasticity Date: Mon, 19 May 2003 09:10:04 -0400 >How can I get my breads more elastic, stretchy and chewy, instead of >crumbly, like muffins? > >Thank you, >Mike in Havana >mikadri@infomed.sld.cu Mike, You need to use Bread Flour, you have to develop the dough adequately (Knead enough), and you need to ferment the dough for enough time (Doubled). If you do this you will be on your way to making the bread that you want. Matt --------------- MESSAGE bread-bakers.v103.n025.8 --------------- From: Diana Pancioli Subject: carbs and grains Date: Sat, 17 May 2003 10:06:13 -0400 (EDT) Has anyone tried making a lower carbohydrate bread using flours of grains that have less carbs than wheat??? At the market the other day I read the labels on all the specialty flours and found that most, if not all of them had fewer carbohydrates than wheat flour. I know the challenge these days is to eat "better" carbs. I also noticed that whole wheat flour, although a "better" choice, has more carbs. Thanks, Diana --------------- MESSAGE bread-bakers.v103.n025.9 --------------- From: LJWinsk@aol.com Subject: Problem Date: Sat, 17 May 2003 14:59:47 EDT I admit to being a rookie at baking bread. problem: Frequently my bread ruptures (splits) while it is in the oven. Suggestions are welcomed. Len --------------- END bread-bakers.v103.n025 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved