Date: Sat, 27 Sep 2003 15:27:54 -0600 (MDT) -------------- BEGIN bread-bakers.v103.n042 -------------- 001 - Cindy Chiu Subject: Lazy bone Date: Sun, 21 Sep 2003 13:03:57 +0800 (HKT) I was away for holiday and have not read the BB digest for nearly a month. When I read it again, there is this term B-I-L bone idle lazy. I have not figure out what and how this emerge.(from other mails, many people do not neither). There is a funny coincidence in traditional Chinese saying of calling people "lazy -bone". This means that the person is extremely lazy deep to the bone, it carries a bit of negative sense.It appears that this B-I-L is a attitude towards life--if smth is not necessary or value added, don't do it . This can be considered a correct attitute in modern life. It seems that there are many people who avocate and there is sort of a club. Has it got a chairman? Regards Cindy HK --------------- MESSAGE bread-bakers.v103.n042.2 --------------- From: Nifcon@aol.com Subject: Mike - Tare Date: Sun, 21 Sep 2003 05:00:41 EDT >"They most certainly DO have a tare function. You start with your scales >in balance. If you use a different container to measure, you still balance >the scales. They are in tare." What non digital beam balances lack is, not the 'capabilty" (as I wrote, sloppily) for tare but a built in 'function' or button for resetting the balance to offset the weight of a container other than the scale pan. And I've never seen the phrase "in tare" used synonymously with "in balance" as you did in your post - it may of course be in regular use in this fashion in the US. John --------------- MESSAGE bread-bakers.v103.n042.3 --------------- From: NorthStarKennels@aol.com Subject: refreshing starter with milk? Date: Sun, 21 Sep 2003 06:52:24 EDT A friend told me of occassionally adding milk rather than water when refreshing starter for sourdough---any advice from the seasoned sourdough bakers on the list? Joan Ayers --------------- MESSAGE bread-bakers.v103.n042.4 --------------- From: Ark1411@aol.com Subject: Re: ww flour Date: Sun, 21 Sep 2003 09:27:44 EDT >From: Brown_D@kids.wustl.edu >Subject: Substituting whole-wheat flour, in focaccia and otherwise >Date: Mon, 15 Sep 2003 18:57:29 -0500 Thanks Diane for the suggestions, help and confirmation of my thoughts. I will pass this on to her. Adele --------------- MESSAGE bread-bakers.v103.n042.5 --------------- From: Andie Paysinger Subject: Re: pan dulce & pastrywiz Date: Sun, 21 Sep 2003 08:39:53 -0700 >I have been searching far and wide for a source of information regarding >Mexican sweet bread (pan dulce) (snip). If anyone knows of any good >sources of information regarding this style of bread, please let me know. >I also have been looking for the hand tool they use to imprint the topping >on conchas. Can anyone help? Thanks! > >- Randy Clemens - Los Angeles, CA I have neighbors who make many types of pan dulce. When they make a design on top they use the tip of a sharp knife. I gave one of my neighbors, Mrs. Obregon, one of the Kaiser roll stampers from King Arthur a couple of years ago and she is thrilled with it. If you go to this site, you will see that they also note that one can cut a design in the shape of a sea shell with a knife. See the recipe below. http://www.pastrywiz.com/dailyrecipes/recipes/576.htm By the way, I have subscribed to Pastrywiz for a long time and have received some interesting recipes in their emails. They also have a great selection of supplies for people who might be called upon to bake a cake for a special occasion (in addition to the breads of daily fare). I buy the round white cake boards for my gift breads, fruit cakes, etc. makes a neater package and an surface on which to cut the bread for those giftees who might not own a cutting board. Andie Paysinger & the PENDRAGON Basenjis asenji@earthlink.net http://home.earthlink.net/~asenji/ * Exported from MasterCook * Pan Dulce Recipe By : http://www.pastrywiz.com/dailyrecipes/recipes/576.htm Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C All-Purpose Flour -- To 3 1/2 C 1/3 C Sugar 2 1/4 Tsp Flieschmann's Rapidrise Yeast -- Or (1/4 Oz Or 1 Envelope) 1 Ts Salt 1/2 C Water 1/4 C Milk 1/4 C Butter Or Margarine 1 Lg Egg Cocoa Topping: 1/2 C Butter Or Margarine 3/4 C Powdered Sugar 3/4 C All-Purpose Flour 2 Tbsp Cocoa Powder 1 Tsp Ground Cinnamon 1 Tsp Vanilla Extract Cocoa Topping: In medium bowl, cut 1/2 cup butter or margarine into 3/4 cup powdered sugar and 3/4 cup all-purpose flour with pastry blender until crumbly. Stir in 2 tablespoons cocoa powder, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Shape into a log. Cover; refrigerate until ready to use. Dough: In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; shape into smooth balls. Place balls on greased baking sheet. Flatten each ball slightly. Divide Cocoa Topping into 12 equal portions; flatten each portion to 2-1/2-inch round. Place 1 round on each dough ball. With sharp knife, make cuts 1/4-inch deep, on rolls to resemble seashells. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375 F for 20 minutes or until done. Nutrition Information Per Serving: Serving size : 1 roll (91 g) Calories : 320, Total fat : 13 g, Saturated fat : 8 g, Cholesterol : 50 mg, Sodium : 320 mg, Carbohydrates : 46 g, Dietary fiber : 2 g, Sugars : 13 g, Protein : 6 g Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc. Yield: 12 rolls --------------- MESSAGE bread-bakers.v103.n042.6 --------------- From: " Sonia Martinez & Anthony Mathis" Subject: Pan dulce for Randy Clemens Date: Sun, 21 Sep 2003 06:07:41 -1000 Randy, the closest I have come to finding a recipe for the Mexican Pan dulce is actually a Cuban version of it........ PAN SUAVE - PAN DULCE The Portuguese make a sweet bread they call Pao Duce. The Mexicans make their version, and call it Pan Dulce. We Cubans also make Pan Dulce, except it is usually called Pan Suave. You can find it in most Cuban Bakeries and its' the bread roll used for the Cuban Medianoche Sandwich. I live in Hawaii, where there is a large concentration of Portuguese who came to the Islands about a 100 years ago to work in the sugar cane fields. Sometimes their Pan Duce (pronounced deuce) is called Hawaiian Bread here. This recipe appears in the Steven Raichlen "Miami Spice" cookbook: PAN SUAVE (Cuban Sweet Rolls) Makes 12/ 5-inch rolls 2 envelopes active dry yeast (2-1/4 tsp each) 3/4 cup sugar 1 cup warm water 1/3 cup vegetable oil 2 large eggs, beaten 2 tsp salt, plus a little bit more for egg glaze 4 to 5 cups bread or all-purpose flour, or more, as needed 2 Tbsp sesame seeds (**) 1 Tbsp melted butter Dissolve yeast and 1 tablespoon sugar in 3 tablespoons warm water in a large mixing bowl. When mixture foams (about 5-10 minutes), stir in remaining water, sugar, the oil and all but 1 tablespoon of the beaten eggs. Beat the remaining egg with a pinch of salt to make egg glaze and store in refrigerator until needed. Stir the 2 tablespoons salt and the flour, 1 cup at a time, into the liquid ingredients, to obtain a dough that is stiff enough to pull away from the sides of the bowl, but soft enough to knead. The dough can also be kneaded in a mixer fitted with a dough hook or in a food processor with the dough blade. Turn dough onto a lightly floured surface and knead until smooth, 6 to 8 minutes, adding flour as necessary to obtain a soft dough that is pliable but not sticky. It will be a little moister than regular bread dough. Transfer dough to a lightly oiled bowl, cover and let rise in warm, draft-free spot until doubled in bulk- 1 to 1-1/2 hours. Punch down. Form the rolls, dividing into 12 equal pieces. Roll each on the work surface with the palm of your hand to form a tube 5 inches long with tapered ends. Transfer the rolls to a lightly greased baking sheet leaving 3 inches between each. Cover with a dampened cotton dish towel and let rise in warm, draft-free spot until doubled in bulk, about 1 hour. You can let them rise in the refrigerator if you want, but it will take 3 to 4 hours. Preheat oven to 350 F Brush the rolls with the reserved egg glaze and sprinkle with sesame seeds. Bake until golden brown and hollow sounding when lightly tapped, 20 to 30 minutes. Remove from oven and let cool 5 minutes. Brush tops with melted butter. Serve warm or cool to room temperature on a wire rack. (**) I don't remember ever using sesame seeds on ours in Cuba. I also have a recipe for the Mexican "Pan de Muertos" used for November 2nd.....el dia de los muertos (day of the dead) when they honor their dearly departed. If you would like that one, let me know.......I usually bake it for Halloween. Happy Baking!!!!!!!! Sonia --------------- MESSAGE bread-bakers.v103.n042.7 --------------- From: "Russell J. Fletcher" Subject: RE: Pan Dulce Date: Sun, 21 Sep 2003 11:03:04 -0700 you are right. It is hard to find history information. Along the way I found interesting looking recipes. My suggestion is to go to http://groups.yahoo.com/ and join the COCINA-MEXICANA group. They are VERY interested in Mexican food history as well as the recipes. At various sites I did find a little: from http://www.losbagels.com/baked-goods-pan-dulce.shtml Pan Dulce History The Spanish brought wheat to Mexico (the native grain of choice was amaranth), but it was the French who inspired Mexico's renowned baking tradition. The French, defeated in 1862, left behind a tradition of delicious baked goods. Of the estimated 500 to 2000 varieties of Mexican breads, we chose pan dulce (sweet bread) to serve to you. We bake our popular pan dulce daily and it is, as they say in Mexico, "como pan caliente." ~~~~~~~~~ from http://www.texmex.net/Recipes/pandulce.htm Pan Dulce are dome-shaped sweet rolls with a sugar topping of vanilla, chocolate, or lemon etched into a shell design on top. Mexican neighborhood bakeries that are family owned and operated for two or three generations have fulfilled the baking needs of many San Antonians for a long time. Specializing in Pan Dulce, BOLILLO, Reposteria, Empanadas and Bunuelos, their traditional flavorings include cinnamon, chocolate, anise, and dried fruit. INGREDIENTS: Dough 1 tablespoon dry yeast 1 tablespoon sugar 1/4 cup warm water 3 2/3 cups white bread flour 1 teaspoon salt 1/3 cup sugar 2 tablespoons shortening 5 large eggs, beaten Topping 1/4 cup unsalted butter 1/4 cup shortening 1 cup powdered sugar 1 cup all purpose flour 1 teaspoon vanilla extract 1 tablespoon lemon peel 1 tablespoon cocoa 1/8 teaspoon cinnamon DIRECTIONS: For Dough: In a small bowl, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand 6-8 minutes. In a large mixing bowl, combine 3 cups bread flour, salt, sugar and shortening and blend thoroughly. Add yeast mixture and 2 eggs. Mix completely. Add remaining eggs and mix. Add remaining bread flour and mix until the dough forms a loose, soft, and elastic dough. It should be slightly sticky but firm enough to shape easily with buttered hands. Butter the work surface into a 4x6-inch rectangle, 1 1/2 inches thick. Cut into 16 medium or 24 small squares. Cover lightly with plastic wrap for 1 to 1 1/2 hours and let dough rise. Shape each dough square into a dome-shaped circle. On a lightly greased cookie sheet, place rolls 2 inches apart. For Topping: In a food processor using a metal blade, add the butter, shortening, powdered sugar, 1 cup flour and vanilla. Process until smooth, then divide into 3 equal parts. Leave one part plain and shape into a log. With the 2nd piece, process in the food processor with lemon peel and shape into a log. Process the 3rd piece with cocoa and cinnamon and shape into a log. Chill the 3 logs until ready to use. Cut off 2 tablespoons of topping from the log and flatten with palms into a circle. Place topping circle on top of dough circle. It should completely cover dough. Use a sharp knife to cut a crisscross or shell design on top. Let rolls rise again in a warm place for about 1 to 1 1/2 hours. Preheat oven to 350 F. Bake 12-15 minutes until lightly browned. Serve fresh from the oven with Chocolate Mexicano or hot coffee. ~~~~~~~~~~~~~~~~ from the COCINA-MEXICANA e-mail group an Yahoo.com Original recipe from "Homestyle Mexican Cooking" Pan Dulce 1 package active dry yeast 3/4 cup warm water 3 l/2 cups flour 3/4 cup sugar 3/4 teaspoon salt 4 tablespoons melted butter or margarine 3 eggs, beaten Topping 1 cup sugar 1 cup flour 1/2 cup melted butter or margarine 1 egg, beaten 1 1/2 teaspoons cinnamon 1/4 teaspoon salt Set out the eggs about 1/2 hour to an hour before you begin so they'll reach room temperature. Preheat the oven to 400 F. Place yeast in water and let stand until yeast dissolves. Sift flour, sugar and salt together in bowl. Add yeast mixture, melted butter or margarine and eggs and beat until smooth. Place dough in greased bowl, cover, and let rise in warm place until double, about 1 hour. Place topping ingredients in a bowl and mix. Reserve. When dough has doubled, knead on lightly floured board until smooth and elastic. Shape dough into balls about 1 1/2 inches in diameter and place on greased baking sheet about 2 inches apart; press each ball to flatten slightly. Place about 1 1/2 tablespoons of topping on each roll. Let rolls rise until double, about 30 minutes. Bake in preheated oven at 400 F until lightly browned, about 10 minutes. Serve warm or at room temperature with hot chocolate or coffee. Since pan dulce is a little on the dry side, the liquid accompaniment is important. Pan dulce freezes well. Thaw and reheat in a 400 F oven for about 5 minutes. ----------- PAN DULCE 6 tablespoons margarine 1 cup milk 1 (.25 ounce) package active dry yeast 1 teaspoon salt 1/3 cup white sugar 5 cups all-purpose flour 2 eggs 1/2 cup white sugar 2/3 cup all-purpose flour 3 1/2 tablespoons margarine 2 egg yolks 2 tablespoons cocoa powder (optional) 1 egg 2 tablespoons milk In a small pan, combine 6 tablespoons butter or margarine and 1 cup milk; heat to 110 F. In a large mixing bowl, combine yeast, salt, 1/3 cup sugar, and 2 cups of the flour. Pour in warmed milk mix. Beat, scraping often, with an electric mixer on medium speed for 2 minutes. Blend in 2 whole eggs and 1 cup flour; beat on high for 2 minutes. With a spoon , beat in enough of the remaining flour to form a stiff dough. Knead on a floured board till smooth, about 5 minutes. Place in a greased bowl, turn to grease top, cover, and let rise until doubled. While dough is rising make streusel. Stir together 1/2 cup sugar and 2/3 cup flour. Mix in 3 1/2 tablespoons cold butter or margarine. Mix to get fine crumbs. Blend in 2 egg yolks with a fork. For chocolate streusel, mix 2 tablespoons cocoa powder with flour. Punch dough down, turn onto floured board. Divide into 14 pieces. Shape each into a ball. Shape 7 into seashells. Squeeze 1/4 cup of streusel into a firm ball; and press over the top of each round. Score with slightly curved parallel lines to resemble a scallop shell. Roll remaining dough into 4 by 8 inch ovals. Top each with 3 tablespoons streusel. To make horns, roll oval from short end; stop half way, fold in sides, and finish rolling. Curl ends in to form a crescent. Place buns about 2 inches apart on a greased baking sheet. Cover lightly, and allow to rise until doubled, about 45 minutes. In a small bowl, beat together 1 egg and 2 tablespoons milk. Brush buns with egg mixture. Bake at 375 F (190 C) until lightly browned, about 15 to 17 minutes. Makes 14 buns country : Mexico course : pastry source : Sharon [Internationalquisine] --- Russell Fletcher CCS-P acoder@xprt.net Battle Ground WA USA <*)))>< --------------- MESSAGE bread-bakers.v103.n042.8 --------------- From: Gonzo White Subject: sweet bread Date: Sun, 21 Sep 2003 13:14:38 -0500 I think part of your problem is that its not called Mexican sweet bread in Mexico... try searching for Pan Dulce... The other part of your problem is that this is not a normal everyday type of bread. This sweet bread is usually only made for the day of the dead, and the two weeks preceeding it (read from Oct 15th -Nov 5th). Almost everyone in Mexico buys some of this for the Day of Dead (all souls day in the US) they eat this and share it with their dead relitives (leave it at the grave site or on a specially built altar in the house). I call it the dead bread. Its really quite good. Here is a recipe for this bread from my web site. Www.ClickonCuernavaca.com I have quite a few other Mexican recipes and some great abm recipes there. Bread for the Dead Mexicans are normally not big on bread. On this one day of the year, All Saints Day, Nov 1 is celebrated in Mexico as the Day of the Dead, everyone and I mean everyone eats bread. This is a big tradition. Most people buy this bread rather them make it. 1 package active dry yeast 1/3 cup milk 1/3 cup butter or margarine -- cut into small piece 1/2 cup sugar 1/2 teaspoon salt 3 large eggs 1 tablespoon vanilla 3 3/4 cups flour -- approximately 3/4 teaspoon ground nutmeg 3/4 teaspoon ground cinnamon 2 tablespoons sesame seed In a large bowl sprinkle yeast over 1/4 cup warm water; let stand about 5 mins. Heat milk and butter to 110 F. Add milk mixture, sugar and salt to softened yeast. Lightly beat eggs to blend. Spoon 1 tbsp of the eggs into a small bowl, cover and chill. Add remaining eggs and vanilla to yeast mixture; stir to blend. Add 2 1/2 cups flour, nutmeg and cinnamon; stir to moisten, then beat with a mixer on high speed til dough is stretchy, 6 to 8 mins. Stir in 1 cup flour to moisten. Knead dough. If using a dough hook, beat on high speed till the dough pulls cleanly from bowl and no longer feels sticky, about 5 mins, If dough is still sticky, beat in more flour, 1 tbsp. at a time. If kneading by hand, scrape dough onto a well floured board. Knead till dough is smooth, elastic and no longer sticky, about 12 mins; add flour as needed to prevent sticking. Return dough to bowl. Cover bowl airtight and let dough rise in a warm, draft-free place till it doubles, about 1 1/2 hours. Punch dough down. Knead on a lightly floured board to expel air. Form into a 7 inch round and set on a buttered 12 x 15 inch baking sheet. Cover lightly with plastic wrap and let rise in warm place till puffy, about 40 mins. Uncover dough and brush gently with reserved beaten egg. Sprinkle loaf with sesame seed. With a sharp, floured knife, make a slash about 1/2 inch deep across the middle of the loaf. Bake loaf in a 350 F oven until richly browned, 35 to 40 mins. Serve warm or cool. If making ahead, wrap cool loaf airtight and let stand at room temp up to 1 day; freeze to store longer. If desired, cut a slit in the bread and insert a day of the dead decoration such as a miniature skull or skeleton. --------------- MESSAGE bread-bakers.v103.n042.9 --------------- From: Robert and Monica Tittle Subject: Re: checking hydration Date: Sun, 21 Sep 2003 20:23:33 -0500 >--add 10-15% additional liquid: usually I add the amount called for in >the recipe, mix briefly, then check the hydration before adding a little >more water; Could you explain checking the hydration a little more? I was taught to cook by my wonderful dearly departed Mamaw and as you can guess she was of the 'until it looks/feels right' school of cooking and Mamaw never saw a bag of whole wheat flour in her life so I have very little idea what to look for when checking the hydration of my doughs. I've been baking for years, but as you all know there is always something you can do to make your bread better and I'd really like to understand what this means. Monica and Robert Tittle historynut@charter.net --------------- MESSAGE bread-bakers.v103.n042.10 --------------- From: "David A Barrett" Subject: Bread Encounter Date: Mon, 22 Sep 2003 12:09:18 -0400 I was at the Louvre the other day (I just love saying that, but we were on vacation in Paris) and we really needed a stop for lunch. Given that a cup of coffee *inside* the Louvre was 4 Euros, we decided to make an excursion out to a cafe nearby for lunch. We ended up at a semi "self-service" cafe place and picked up a ham sandwich and a quiche. I can't stress enough that this was just about as close to fast-food as you can get without going to a McDonalds in France (which I've never done). It wasn't gourmet, it wasn't special, it was just a sandwich shop and the quiche was absolutely horrid (about what you'd expect at a fast-food place). The ham sandwich? Pain a L'Ancienne! And that, my friends, is what we're missing over on this side of the Atlantic. That you can go into a crumby sandwich cafeteria and, as a matter of course, get your ham sandwich on truly awesome bread. Dave Barrett --------------- MESSAGE bread-bakers.v103.n042.11 --------------- From: "Mark Piper" Subject: Re: deep dish pizza Date: Wed, 24 Sep 2003 11:15:50 -0500 I've been making deep dish pizza for a number of years, and while it is consistently very good, there have been times when the crust has been spectacular, and by that I mean light and very crunchy. My recipe is a short dough: 5 1/2 cups unbleached flour 2 packets yeast 4 tbs. olive oil 1/2 cup vegetable oil 2 cups water 1/2 cup yellow corn meal I've had success with and without a stone. My oven is always sufficiently pre heated to 475 F. Should I have less water in my dough mixture? Also can over kneading cause it to be too chewy by bringing out too much gluten? What if any rules are there for ensuring a consistently crunch crust? I'm aware of the need to adjust water to flour ratio depending on humidity. Thanks a Chicago deep dish guy --------------- MESSAGE bread-bakers.v103.n042.12 --------------- From: "Nancy Silver" Subject: Inexpensive crockery for storing sourdough starter Date: Thu, 25 Sep 2003 19:31:55 -0400 I know a lot of people are happy using mason jars and plastic containers for their starter for the economy, etc., but for those who want an economical yet pretty container, I thought I'd mention that I found the perfect thing at Target for $5.00 (less a penny). It is a white ceramic canister with red stripes. The great thing about this container is the handle on the ceramic lid. It's a cheapy metal screwed on thing with a nut underneath. This handle is easily removed and you're left with a perfect sized hole in the lid for releasing the air from the fermenting starter. The sides of the container are straight so it's very easy to clean (I feed my starter every week or so and temporarily keep it in the bowl while I run the canister through the dishwasher.) I've bought my first one about 7 months ago and regretted not buying a second one. I didn't post this earlier because I wasn't able to find anymore of the small ones and assumed they discontinued the product. Happily, today I found they had restocked it. This style also comes in a medium and large size, since they are canisters, but they are sold separately so you don't have to by a set. --------------- MESSAGE bread-bakers.v103.n042.13 --------------- From: FREDERICKA COHEN Subject: salt measurements Date: Thu, 25 Sep 2003 17:30:57 -0700 (PDT) I tried the salt measurements suggested by Werner Gansz in a challah recipe that had produced some pretty decent bread in the past 5 years. That good bread became great bread! Because the rising was slowed, the flavor had the chance to better develop and the loaves didn't "blow out". I wouldn't have believed it if I hadn't tried! Next week I am pulling out the rye and whole whear bread recipes! Thanks again, Fredericka --------------- END bread-bakers.v103.n042 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved