Date: Sun, 15 Feb 2004 23:29:08 -0700 (MST) -------------- BEGIN bread-bakers.v104.n009 -------------- 001 - "Marcy Goldman" - Grace's sunken bread 007 - "Paul and Ruth Provance" - Buttermilk Honey Bread 008 - JuanitaSinClair@aol.com - Re: Amish Friendship bread recipes 009 - "Mike Avery" Subject: Corn bread Date: Tue, 10 Feb 2004 07:03:51 -0500 This is my way to go about corn bread. Although I call it New York Bakery corn bread - it is in fact, to me, a typical Montreal (since that is where I a from) corn bread. It is in my cookbook but I had posted this recipe for Bread Digest subscribers about two years ago for their enjoyment. That week, the recipe got hit on a lot - in a good way ? as some 1400 people downloaded it (obviously everyone likes corn bread) Enjoy, Marcy Goldman Corn Bread This is from my cookbook, The Best of BetterBaking.Com, Ten Speed Press and Random House Canada, 2003, Winner of the 2003 Best Dessert Book of the Year (English), Gourmand International Cookbooks Awards (did you know Rose won for Best Bread Book?). This corn bread is hardly corny at all, but it's actually a dense, lightly colored rye loaf and our favorite emissary of sourdough culture. This recipe calls for a rye starter, as opposed to a white starter, and will yield enough dough for two good loaves. Makes 2 large loaves Rye Starter (3 days ahead) -------------------------- 3 to 4 cups lukewarm water 1 teaspoon instant yeast 3 cups dark rye flour or pumpernickel flour 1/2 cup bread flour In the bowl of an electric mixer, stir together the water and yeast. Let stand for 2 or 3 minutes to dissolve yeast. Stir in flours to make a thick batter. Insert the bowl into a large plastic bag and allow it to stand for three days in a cool place. Dough ----- all of the starter (above) 2 cups warm water 1/2 cup stoneground cornmeal l tablespoon salt 1 tablespoon caraway seeds, to taste 4 cups dark rye flour 4 cups bread flour After 3 days, stir down starter and add the water, cornmeal, salt, caraway seeds, rye flour and 3 cups of bread flour and mix to make a soft mass. Knead with the dough hook on the slowest speed of the mixer, dusting in additional flour as required to form a soft dough, about 8 to 10 minutes. Form dough into a ball and place in a lightly greased bowl. Insert bowl into a large plastic bag and let rise until almost doubled, about 2 to 4 hours. Stack 2 baking sheets together and line top one with parchment paper. Sprinkle cornmeal on top. Set aside. Gently deflate the dough, spray the top of the dough with nonstick cooking spray, insert again into the plastic bag and let rise for another 1 or 2 hours. Shape dough into two large round loaves and place them prepared baking sheet. Allow bread to rise again approximately l hour, to two thirds (not doubled). Dust top of loaves lightly with flour. Preheat oven to 425 F. Make diagonal slits on top of loaves with a sharp knife. With a spray bottle filled with water, lightly mist loaves with water, then spray oven as well, being careful to avoid the oven light. Bake 35 to 45 minutes, misting the inside of the oven several times in the first 10 minutes, until brown. --------------- MESSAGE bread-bakers.v104.n009.2 --------------- From: fred smith Subject: rye bread [long] Date: Sun, 8 Feb 2004 06:57:55 -0500 The original recipe as posted on the list (bread-bakers.v102.n059.4) is below. As usual I tend to tweak things a little. In this one here's the tweaks I do: 1. I find the sour sponge, when made as described here (or at least as I understand the description), is way too stiff to handle, and too stiff to get bubbly (which may depend on the flour I use, or the temp/humidity in my kitchen). I find it is better if I add a little more water (or a little less flour) so that I get a thick/gooey/sloppy mess, which can be stirred and which will bubble. 1a. I'm using the same batch of starter I began with over a year ago. I made it according to the instructions below. I find that it's character has changed as time goes by, the aroma and flavor are not the same as they were at the beginning. But it is still a good starter with good flavor. Not terribly sour (which is fine by me, I really don't care for breads that are strongly sour) but you can tell it is in there as you enjoy the bread. if you like a rye with even more punch to it, KA sells 3 or 4 different kinds of rye enhancers you can try (I've used 'em, but for this recipe I find it's lovely without them). 2. I add a little (maybe 1/8 to 1/4 cup or so) corn oil to the recipe when blending all the ingredients. I find I still get a nice chewy loaf with a good heavy crust, but overall it is less dry and stays fresh a little longer. I'm sure that olive or canola or your favroite oil instead of corn would work just as well. 3. I tend to use two different kinds of rye flour. I made (and feed) the starter with Hodgson's Mill medium rye flour (conveniently available in the local Shaw's supermarkets), and then the rye that is added during mixing of the bread is King Arthur's Pumpernickel. There's no particular GOOD reason for this, it's just that I like the texture I get from using the two different flours--the Hodgson's Mill is fairly coarse, the KA is fairly fine. 4. Instead of "gluten flour" (which I don't have) I just use some of King Arthur's "vital wheat gluten" along with either their unbleached all-purpose white, or their "first clear" flour, if I have any. Follow the directions on the gluten packet for how much to use (I usually use 3-4 T). 4a. I also use (whenever I have it) King Arthur's "FIrst Clear" flour instead of white. They claim it gives a more chewy loaf like a good "deli rye" should have. If I don't have any, I use KA AP unbleached and find it is an equally good loaf. 5. and I tend not to bother with the cornmeal on the baking sheet, I just give the sheet a squirt of PAM and bake right on top of that. cornmeal may be more authentic, but to me it's not worth the trouble. Rye doughs can be really sticky. the tendency is to keep adding flour to hold down the stickiness (i use disposable latex gloves when handling dough to reduce the gooey mess that sticks to me), but you don't want these loaves to have TOO stiff a dough, or you'll get a hard dry bread. (I now mix in my Bosch Compact mixer, so the stickiness isn't as big a hassle for me as it used to be.) It's a juggling act, if not stiff enough it'll spready out instead of rising up. Practice makes less imperfect! I've found that "the devil is in the details". Pay close attention to the small details, measure carefully, use the same procedures every time (make notes on your printout of the recipe), and given some practice you'll be able to get a good and consistent loaf of rye bread. Good luck, enjoy the bread! Fred Smith fredex@fcshome.stoneham.ma.us This recipe is from Helen Witty's "Better Than Store Bought." Sour Rye Bread with Caraway Seeds These tawny-crusted loaves have a crackled surface and the proper rye tang, enhanced with caraway seeds (which you can omit, if you like, but they lend much character to the bread). If you keep the bread for a few days (we think it improves in flavor for at least 24 hours after baking), restore the crispness of the crust by warming the loaf briefly in the oven before slicing it. 1 package dry yeast 1/4 cup warm (110 F) water Pinch of sugar 1 Tablespoon salt 1 cup tepid (80 F) water 2 cups active Rye Sourdough Starter*, stirred down before measuring, at room temperature (recipe follows) 3 Tablespoons caraway seeds 1 cup medium rye flour, or as needed 1 cup gluten flour 2 1/2 to 3 cups all-purpose flour Cornmeal (for sprinkling the baking sheet) Glaze: 1 teaspoon cornstarch, cooked in 2/3 cup water until translucent (2 to 3 minutes) then cooled. 1. Combine the yeast, warm water, and sugar and let stand until very foamy, about 10 minutes. 2. Dissolve the salt in the tepid water and stir the mixture into the sourdough starter. Beat in the yeast mixture, then the caraway seeds. Beat in the rye flour, about 1/2 cup at a time, then beat in the gluten flour. 3. Spread 2 cups of the all-purpose flour in a ring on kneading surface and pour the dough into the center of the ring. (I do this in the mixer). Mix just until thoroughly mixed, adding as much of the remaining white flour as necessary to make a medium-stiff dough, not too heavy. 4. Dust the kneading surface with rye flour and knead the dough very thoroughly until it is elastic and smooth-surfaced. Don't overflour the board; keep the dough as close as possible to medium-stiff. 5. Form the dough into a ball and place in an ungreased bowl; cover with plastic and let rise until doubled in bulk, at least 1 hour. 6. Turn the dough out onto your kneading surface, dusted lightly with rye flour, then expel the air from it and form it into two smooth balls. Cover with a towel and let rest for 20 minutes, meanwhile sprinkling cornmeal on a large (11x17-inch) baking sheet. 7. Flatten each ball of dough into an oval about 12 inches long and 1 inch think. Beginning at a long edge, roll the dough up and pinch the seam closed. Make a slightly pointed oval loaf about 12 inches long and higher than it is wide. Place, seam down, on the cornmeal-covered baking sheet. Repeat with the second half of the dough, leaving ample space between the loaves. 8. Cover the loaves with a towel and let them rise until they have reached "three-quarters proof" (not quite doubled). When they have reached this point, the light pressure of a finger should barely dent the side of the loaf. 9. While the loaves are rising, preheat the oven to 425 F, and put a large, shallow pan on the bottom (or on the lowest shelf, if yours is an electric oven). 10. Brush the loaves with the cornstarch glaze. With a single-edged razor blade or a very sharp knife, held almost parallel to the surface, cut three diagonal slashes 1/4 inch deep in the top of each. Put the bread in the oven & imediately pour an inch of boiling water into the preheated on the bottom. Close the door quickly. 11. Bake 15 minutes in the center of oven, then lower the heat to 350 F, remove pan of water and bake the bread for 30 minutes longer. Brush the loaves again with the glaze. Set them directly on the oven shelves for 10 to 15 minutes, or until there is a hollow sound when you rap on the bottom. 12. Cool on a rack, uncovered. Wrap in plastic and store at room temperature. The bread may be frozen. Starter ------- From: Louise Hyson Date: Monday, November 19, 2001 Rye Sourdough Starter The 4-cup batch made by this recipe is enough to bake any of our rye breads requiring a rye starter, with enough left over to serve as the nucleus for another baking. When you "feed" leftover starter-which should be done every 2 weeks or so-add a little rye flour and water, using 3 parts flour to 2 of water. To build up a small amount of starter to a quantity large enough for baking, do the job in several steps, never adding a larger measure of flour than the amount of starter on hand. Let the starter stand at room temperature overnight or for up to 24 hours, until it is bubbly and no longer smells floury. To increase further, add more flour and water in the same proportions and again let the starter ferment until it is bubbly enough to use. Store leftover starter in the refrigerator between bakings and "feedings," and for indefinite storage freeze it. Thaw, then feed the starter and let it ferment at room temperature until it is again bubbly enough to use. 1 package dry yeast 3 cups tepid (80 F) water 3 1/2 cups medium rye flour 1 small onion, peeled and halved 1. Dissolve the yeast in 2 cups of the tepid water, then beat in two cups of the rye flour, beating until no lumps remain. Add the onion, cover loosely with a cloth, and let stand at room temperature for 24 hours. 2. Remove the onion. Beat in 1 cup tepid water, then 1 1/2 cups rye flour. Cover with the cloth and let stand for 24 hours longer. The starter should now be pleasantly sour-smelling, almost beery, and bubbly. (Depending upon the temperature of the room, a slightly longer or shorter period of fermentation may produce this result. To use: The starter is now ready for use and can be refrigerated for up to 24 hours before use, without further feeding. If you must hold the starter longer before use, the night before it is wanted add 1/2 cup tepid water and 3/4 cup rye flour and let it stand at room temperature overnight. --------------- MESSAGE bread-bakers.v104.n009.3 --------------- From: "J. Mathew" Subject: Re: Madeira Honey Cake recipe Date: Sun, 8 Feb 2004 06:30:36 -0600 (GMT-06:00) I googled for this recipe and came up with quite a few that listed either extremely large quantities (commercial quantities, no doubt) or gave the measurements in weights, or metric, etc. Here is one recipe from the search result that looks pretty good, but please note I have not tried it yet! I'll probably give it a try later today when I make some baked goodies for my coworkers to begin the work week. Enjoy, Joan Honey Cake Reid's Hotel, Madeira Gourmet December 1993 "A teatime favorite." 3 cups all-purpose flour 1/4 cup currants 1/4 cup golden raisins 1/4 cup finely chopped candied orange rind 1/4 cup finely ground blanched almonds 1/4 cup finely ground walnuts 1 teaspoon baking soda 1 teaspoon baking powder 1 1/2 teaspoons cinnamon 1 teaspoon freshly ground aniseed 1/4 teaspoon ground cloves 1/2 cup (1 stick) unsalted butter, softened 1/3 cup sugar 1 1/2 teaspoons freshly grated lemon zest 2 teaspoons freshly grated orange zest 2 extra-large eggs 1/3 cup molasses 1/3 cup Lyle's Golden Syrup or honey 3/4 cup milk Preheat oven to 350 F. and grease and flour a loaf pan, 9-by-5-by-3 inches. In a bowl toss together 1/2 cup of the flour, the currants, raisins, candied orange rind, almonds, and walnuts. Onto a sheet of wax paper sift together twice the remaining 2 1/2 cups flour, baking soda, baking powder, cinnamon, aniseed, and cloves. In another bowl with an electric mixer cream the butter for 5 minutes, add the sugar and the grated zests, and beat the mixture for 3 minutes, or until light and fluffy. Beat in the eggs, 1 at a time, add the molasses and the Golden Syrup or honey, and beat the mixture until it is combined well. Add the flour mixture alternately with the milk in batches, beginning and ending with flour mixture and beating the batter after each addition until it is just combined, and fold in the dried fruit mixture. Spoon the batter into the pan, spread it evenly, and bake the cake in the middle of the oven for 55 minutes to 1 hour, or until it is golden brown and a tester comes out clean. Let the cake cool in the pan on a rack for 10 minutes, turn it out onto the rack, and let it cool completely. --------------- MESSAGE bread-bakers.v104.n009.4 --------------- From: "Leigh Davisson" Subject: Re: KitchenAid vs bread machine kneading Date: Sun, 8 Feb 2004 08:45:59 -0800 I use the two virtually interchangeably except that the KitchenAid mixer can handle a larger batch size than a bread machine can. I tend to use my bread machine to knead more often because both appliances are in cupboards and the bread machine is a lot easier to lift onto the counter. The every day staple breads in my house are Reinhart's White Sandwich Bread (ordinary name for an extraordinary loaf) and Struan breads. I do a single loaf of the White Sandwich Bread in the bread machine, and I always do my biga (pre-ferments) in the bread machine. I generally make a double batch of the struan, and the KitchenAid can handle mixing the double batch. I can tell from the sounds it makes that I'm pushing it a bit, and I keep it at a low speed. I once tried a double batch of the White Sandwich Bread in my KitchenAid, and it's the only time it's ever had to go into the shop for repair... Won't be doing that again any time soon. I also don't mess with the dough paddle but go right to the dough hook. Leigh --------------- MESSAGE bread-bakers.v104.n009.5 --------------- From: Lobo Subject: re: Amish Friendship Bread Date: Sun, 08 Feb 2004 12:01:01 -0700 Here are 2 good recipes. The first is a real light, almost croissant-type bread. The second is a coffeecake and probably similar to the Amish Friendship Bread. I know my sister used to have that recipe. I'll post it later if I can get it from her. Lobo ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ JOELLEN'S SOURDOUGH BREAD This would be a good sweet roll dough DAY 1 IN THE MORNING or DAY 1 EVENING: Mix 1 c. starter 3/4 c. sugar 3 T. instant potatoes 1 c. warm water Let stand on the counter for 8-12 hours uncovered. DAY 1 IN THE EVENING or DAY 2 MORNING: Stir mixture and measure out what you need to make bread. Return remaining starter to refrigerator (store in glass, never metal or plastic, and make sure the jar is big enough to take expansion that will occur for a short time after it's returned to refrig). My friend's instructions say to repeat this process every 3-7 days and if not making bread, to give away or throw out one cup of mixture before returning it to refrig and not to go longer than 7 days without "feeding" the starter'. I don't think it's necessary this often. Experiment. A word on flour: I put in as much of the flour asked for as I can knead in until I don't want to anymore and until it's not sticky -- consequently it's usually less than asked for, and my bread is light and sometimes holey. But we like it that way. This recipe specifically calls for little kneading. That's why it's a real light, almost croissant-type bread. Mix: 6 c. f1our 1/4 c. sugar 1 T. salt 1 c. starter 1/2 c. corn oil 1 1/2 c. warm water I don't like to adulterate my Cheyenne starter with potato flakes. So, for more sourdough flavor and to keep the potatoes out of the sourdough starter, I use the following amounts, plus some potato flakes, instead: 2 T. potato flakes 4 3/4 c. flour 1/4 c. sugar 1 T. salt 3 c. starter 1/2 c. corn oil 1/2 c. warm water Mix all ingredients in large bowl. Pat top with oil, cover lightly and let rise 8-12 hours at room temp. DAY 2 IN THE MORNING or DAY 2 EVENING: Punch dough down and knead just a little. Divide into 3 equal parts. Knead each 12-15 times on floured board. Put into greased loaf pans. Brush tops with oil. Cover with plastic wrap. Let rise in pans 8-12 hours at room temp. DAY 2 IN THE EVENING or DAY 3 MORNING: Bake at 325-350 F. for 20-25 minutes for light bread or 30-40 for darker bread. Remove from pans, brush tops with melted butter or margarine, cool on racks. Makes 3 regular loaves. I once subbed 2 c. whole wheat flour and 1/4 c. oat bran. Was a little heavy and very sour. Make 2 loaves if ever do this again. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "HERMAN" COFFEECAKE 2 c. lively sourdough 2 c. flour 1/2 t. soda 2 t. baking powder 1 1/2 t. cinnamon 1 c. sugar 2/3 c. oil 1 t. vanilla 2 eggs 1 c. raisins 1 c. nuts or dates (optional) Pour batter into greased 9" x 13" pan or 2 8" pans or 2 loaf pans. Sprinkle with mixture of: 1 T. cinnamon 1 T. flour 1/2 to 1 c. brown sugar or honey 1/4 c. soft butter Bake at 350 F for 25-35 minutes. --------------- MESSAGE bread-bakers.v104.n009.6 --------------- From: Honey Subject: Grace's sunken bread Date: Sun, 8 Feb 2004 11:31:54 -0800 (PST) There are several causes for bread to collapse or cave in (sunken top): FIRST CAUSES: Too much yeast Liquids are present There is not enough flour Temperature of the liquids is not correct RECOMMENDATION: When correct salt and sugar amounts are used, a small increase of these two ingredients may be a remedy. Or, try reducing the water called for by 1/4 to 4 tablespoons. SECOND CAUSES: High humidity or high temperatures are present RECOMMENDATION: At such time, add 1 to 2 tablespoons flour or decrease the liquid. A quick-rise yeast may have been used. TIP: Too much yeast will cause the loaf to have a course, open grain and a flattened or sunken top. --------------- MESSAGE bread-bakers.v104.n009.7 --------------- From: "Paul and Ruth Provance" Subject: Buttermilk Honey Bread Date: Sun, 8 Feb 2004 19:12:51 -0500 Thought I would share this one with you! Ruth * Exported from MasterCook * Ruth's Buttermilk Honey Wheat Bread Recipe By : Ruth Provance Serving Size : 32 Preparation Time :0:00 Categories : Breads: Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups buttermilk 1/2 cup water 1/4 cup unsalted butter 1/4 cup honey 3 cups whole wheat flour 1 Tablespoon salt 1 Tablespoon diastatic malt powder 2 1/4 teaspoons active dry yeast -- one package 3 1/2 cups unbleached flour -- approximately Warm buttermilk, water, butter and honey together until butter is almost melted. Combine whole wheat flour, salt, malt powder, yeast, and one cup of unbleached flour in mixing bowl. Add warmed liquids to flour mixture and beat until well combined. Add remaining unbleached flour gradually until a soft, slightly tacky dough is formed. Some of this flour may be added during kneading. Place dough in bowl sprayed with olive oil cooking spray, spray top of dough, cover, and place in warm place to rise until doubled, approximately one hour. Punch dough down, form into loaves and place in 8 x 4 inch loaf pans. Let rise until doubled, or the dough has risen above the edge of the pan. Bake at 350 F for approximately 40 minutes or until light golden brown and loaf sounds hollow when tapped. Temperature of the bread should be about 190 F on an instant-read thermometer. Turn out of pans and place on wire racks to cool. Brush hot loaves with butter, if desired. Source: "The buttermilk in the refrigerator" Copyright: "2004, Ruth Provance" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 2g Total Fat; (14% calories from fat); 3g Protein; 21g Carbohydrate; 4mg Cholesterol; 213mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : One day (January 27, 2004, to be precise), I had some buttermilk in the refrigerator that I needed to use, and just a bit of whole wheat flour. We also found ourselves running low on bread, so, even though it was the middle of the week, I decided to bake bread. I had a meatloaf already in the oven. If I had been planning better, I might have mixed the dough first, and then put the meatloaf together. I actually wrote down the ingredients of this bread as I was making it, in hopes that it would turn out well, and I could share the recipe with friends. --------------- MESSAGE bread-bakers.v104.n009.8 --------------- From: JuanitaSinClair@aol.com Subject: Re: Amish Friendship bread recipes Date: Sun, 8 Feb 2004 19:41:46 EST Hello Andreas, http://www.armchair.com/recipe/bake002.html They have recipes AND they will send you a starter mix. Here's a recipe I've used for Amish Bread STARTER. Good Luck, Nita Amish Friendship Starter 1 C flour 1 C warm milk 1 C sugar 1 tsp yeast To prevent lumping, mix dry ingredients together before adding milk. For all steps in making and storing the starter, do not use metal utensils or containers. Do not refrigerate the bag, if air gets into bag, let out. It is normal for batter to raise, bubble, and ferment. Day 1 Place starter in Ziplock bag; mix by squeezing, and sit on counter. Day 2-5 Squeeze bag several times. Day 6 Add 1 C flour, 1 C sugar, and 1 C milk, squeeze several times to mix. Day 7-9 Squeeze bag several times. Day 10 In a large non-metal bowl, combine the batter with 1 C milk, 1 C flour, and 1 C sugar. Mix with wooden spoon. Divide into 4 (1 C) starters. Bake, freeze, or give 1 C starters in Ziplock bags to friends, with a recipe. Frozen starters take at least 3 hours to thaw before using. Repeat day 6 instructions whenever starter is used or at least every week to refresh and continue the starter. Starter can be refrigerated, but 1 C must come to room temperature before using in recipes. Do not refrigerate while starter is being refreshed, at least until it is finished working. --------------- MESSAGE bread-bakers.v104.n009.9 --------------- From: "Mike Avery" Subject: Re: Whole-Wheat Challah Date: Sun, 08 Feb 2004 21:23:06 -0700 "Barrie J. Lax" wrote: >Maggie Glezer wrote a recipe: Slow Rise Whole-Wheat Challah > >Whole wheat Challa is one of those things that doesn't or shouldn't exist. >Challa was always made out of the finest white flour, not whole Wheat, rye >or anything else. Why call it a challa ? It's like making Chocolate bagels >(I saw those recently). I just don't accept calling something something it >isn't! > >Dat's it, dat's what, dat's all (as we Quebecois say). Always is a pretty long time. If you look at the food timeline at http://www.gti.net/mocolib1/kid/food.html you'll see that Challah dates back to about 70 A.D. I suspect that even the finest white flour from that era would have considerably higher ash content than today's white flour. All in all, I have trouble ruling out whole wheat flour in making Challah. It could be a return to an original version of the recipe. Mike -- Mike Avery MAvery@mail.otherwhen.com --------------- MESSAGE bread-bakers.v104.n009.10 --------------- From: Susan Hermosillo Subject: Whole wheat fresh milled flour Date: Mon, 9 Feb 2004 07:58:05 -0800 (PST) This is for Diane Brown or anyone who wants to chime in. Diane wrote recently about milling her own flour. I'd love to hear more about baking with fresh milled whole grain flours. I recently bought a WhisperMill but haven't been pleased with the flavor of the finished products using hard red wheat berries. I don't use animal products (vegan) or refined sugar or flour. Clearly, I need more of an education on this topic. Do you have any recomendations for cookbooks (beyond what you mentioned in your post) or sources for wheat, so far I've only ordered from Bob's Red Mill or bought from the bulk bins at Whole Foods. TIA, Sue in So. CA ======== Namasté Sue --------------- END bread-bakers.v104.n009 --------------- -------------- BEGIN bread-bakers.v104.n010 -------------- 001 - ATroi37324@aol.com - Recipe: Cinnamon Swirl Bread --------------- MESSAGE bread-bakers.v104.n010.1 --------------- From: ATroi37324@aol.com Subject: Recipe: Cinnamon Swirl Bread Date: Mon, 9 Feb 2004 20:15:46 EST Took this out of the oven about an hour ago and it is absolutely delicious. When I had made it before I had problems with gaps in between the swirls. Well I tried a suggestion I had seen (included after the instructions) and it worked perfect. I have made the changes in the filling ingredients as suggested. Absolutely no gaps in between the swirls -- but make sure you roll it up tightly. I doubled the recipe (included) as I didn't think 2 1/2 cups of flour would give me a very big loaf. I have included in parenthesis any changes, etc. I made). 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 1 tsp salt 2 1/2 cups bread flour 2 tbsp sugar 1 1/2 tsp bread machine yeast Cinnamon Filling: 3 Tbsp sugar 1 Tbsp cinnamon 1 Tbsp butter, softened Cinnamon Swirl Bread Double Recipe 1 cup milk 1 cup sour cream 2 eggs 3 Tbsp butter 1 Tbsp vanilla 1 1/2 tsp salt 5 cups bread flour (had to add 2 Tbsp extra bread flour) 1/4 cup sugar 2 1/2 tsp bread machine yeast Cinnamon Filling: 1/2 cup sugar 3 Tbsp + 1 tsp cinnamon 2 Tbsp butter, softened Add ingredients to bread machine and process on Dough cycle. (If you double the recipe help the machine out when it starts mixing the ingredients as this is a lot of flour. Take a rubber spatula and run it along the edges of the pan helping mix the ingredients until the dough starts coming together. Open the lid after about 10 minutes and check the dough consistency. I had to add 2 extra Tbsp of flour to the double recipe). While dough is mixing, prepare cinnamon filling. Combine sugar and cinnamon in small bowl (easier if this mixture is put in a jar with holes to sprinkle evenly). Set butter out to soften. When cycle is complete, remove dough from machine to lightly buttered work surface and roll into a ball. Let it rest for 10 minutes. (I like to put my dough in a plastic dough rising bucket I got from King Arthur. It rises beautifully in there and doesn't dry out at all like it does if I just cover it and let it rest). Roll out dough into a 14 x 7 inch rectangle. (If you double the recipe cut the dough in half and roll out each half into a 14 x 7 inch rectangle). Spread softened butter on dough; sprinkle cinnamon filling on top. (Pat it down really well with your hands). Beginning from long end of dough, roll up tightly as for a jelly roll. Pinch seam and ends to seal. Place, seam side down in greased 9 x 5 inch loaf pan. (With the double recipe, I rolled up each filled half and then laid the two ropes side by side. Starting in the middle I twisted the top two together and pinched the two ends and rolled it under and then twisted the bottom and pinched the ends and rolled slightly under. I then placed it in my adjustable bread loaf pan that I adjusted to about 13 inches). Cover and let rise in warm draft free place about 1 hour or till doubled in size. (Right before placing in the oven, I brushed the loaf with cornstarch mixture (2 1/2 Tbsp water and 1/2 tsp cornstarch) and sprinkled top with sugar. Bake in preheated 375 F 25 to 30 minutes or until done to about 190-200 F. (I doubled the recipe so had to bake for about an hour (I forgot to take oven off of preheat for first 25 minutes, though, so I'm not sure that a whole hour is needed. I always use my digital thermometer to check the internal temperture and with this bread you really need to check internal temperature as it was nice and brown after 30 minutes but only about 120 F internally. The top browned before the bread was ready so I had to cover the top with foil to prevent it from burning). 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. Or you can drizzle with a glaze. P.S. You asked about the gaps in cinnamon swirl bread. Cooks Illustrated has an article written by Susan Logozzo on cinnamon swirl bread in its September/October 1998 issue. The article offers a cinnamon bread recipe as well as a variation for cinnamon rolls. I quote the sections of the write-up that address the Gap Issue: "The amount of filling was determined by one factor besides taste. I discovered that using too much more than one-quarter cup of the cinnamon-sugar mixture resulted in small separations between the filling and the bread because the excess sugar prevented the dough from staying together. I eventually discovered that one-quarter cup of sugar mixed with five teaspoons of cinnamon resulted in a tasty bread with no gaps. Rosemary --------------- END bread-bakers.v104.n010 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved