Date: Sat, 29 May 2004 05:35:22 GMT -------------- BEGIN bread-bakers.v104.n025 -------------- 001 - "Brian WOOD" - Convection oven 010 - yguaba@yahoo.com.br - Bara Brith 011 - "Brian WOOD" Subject: Slashing Bread Date: Sat, 22 May 2004 08:33:24 +0100 After much initial frustration (!) I found a solution to the slashing problem. First, the cut must be quick and decisive, 2 seconds typically; second, I used a heavier blade (a butchers knife) that had been wiped with water. The heaviness seem to take care of making a 1/4 inch deep, even cut without thinking about it, just drawing the blade along, held loosely in the hand, no pressure at all. Prior to that I had some success with the single sided razors you can buy in DIY shops, but with them I had to exert cutting pressure and got uneven depths. Cheers, Brian --------------- MESSAGE bread-bakers.v104.n025.2 --------------- From: NorthStarKennels@aol.com Subject: Re: tortillas and slashing Date: Sat, 22 May 2004 09:17:47 EDT Thanks for all the help with the corn tortillas, this weekend I will look for Masa Harina in my local health food store. I also make slashes in my bread using a serated knife, I do it slowly and sometimes need to go over the same spot twice to get the depth without pulling the dough. Joan --------------- MESSAGE bread-bakers.v104.n025.3 --------------- From: Lois Silverman Subject: instant vs active dry yeast Date: Sat, 22 May 2004 09:49:00 -0400 I know this has been posted before, but since it never applied to me, I never paid much attention. I have always used dry active yeast in my Breadman machine since I got the machine about 6 years ago. Breads were always perfect. When the bulk package from a whole house was used up after 2+ years in the freezer, I found I could only buy instant yeast in bulk. Used it as I would the active yeast and the bread was awful. Then purchased bread machine yeast which looked like the instant yeast I just bought. Used it as directed in the recipes--measure for measure. Bread was awful. Before throwing out all this yeast, thought I'd ask how to use in standard recipe and cycles of my Breadman machine. Please advise. Thanks Lois Silverman New Hartford, NY --------------- MESSAGE bread-bakers.v104.n025.4 --------------- From: Roxanne Rieske Subject: RE: Slashing bread loaves Date: Sat, 22 May 2004 07:52:40 -0600 For a while now I've been using a really fantastic tool for slashing bread. I have never seen these knives available for retail sale. Panera bread, who I work for, buys these through Dawn Foods. It's a small serrated blade that looks similar to a swiss army pocket knife. These knives slash just about any bread dough and each blade lasts about 3 months. We buy them in boxes of 10 and each blade costs about 14 dollars, which makes a box of them about 140-150 dollars. If there's a Panera Bread around you, you might be able to convince them to sell you one. Another tool I've used is a razor blade tip inserted into an exacto knife. This works well but is a bit risky; it's easy to cut yourself using this method. Roxanne --------------- MESSAGE bread-bakers.v104.n025.5 --------------- From: "Russell J. Fletcher" Subject: French Onion Bread 1 1/2-2 lb. (Bread Machine) Date: Sun, 23 May 2004 11:11:02 -0700 * Exported from MasterCook II * French Onion Bread 1 1/2-2 lb. (Bread Machine) Recipe By : The Bread Machine Gourmet p. 226 by Shea MacKenzie Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 3 Tablespoons olive oil 3 cups flour, bread 1 1/3 packages lipton onion soup mix 1/4 cup sugar -- (date sugar) 2 cloves garlic -- crushed 5 scallions -- inc 1" green, mince 1 teaspoon salt -- (sea salt) 2 1/4 teaspoons active dry yeast 1 1/2 cups Emmenthaler cheese -- cubed, or Swiss Use the Whole Wheat cycle. Add the cheese at the end of the mixing cycle, when the kneading cycle starts. Formatted by Russell Fletcher acoder@xprt.net 5/2004 391 mg sodium per serving. - - - - - - - - - - - - - - - - - - --- Russell Fletcher CCS-P acoder@xprt.net Battle Ground WA USA <*)))>< --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.688 / Virus Database: 449 - Release Date: 5/18/2004 --------------- MESSAGE bread-bakers.v104.n025.6 --------------- From: "Russell J. Fletcher" Subject: Normandy Rye 2 lb. (Bread Machine) Date: Sun, 23 May 2004 11:11:04 -0700 * Exported from MasterCook II * Normandy Rye 2 lb. (Bread Machine) Recipe By : modification of recipe from Breads From the La Brea Bakery Serving Size : 15 Preparation Time :0:00 Categories : 1 Gm Of Fat Per Slice Or Less 2 Lb. Size 30 % Cff Or Less Bread Basket Bread Machine Fletcher Rye Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cool water -- SPONGE 1 1/2 teaspoons malt syrup (barley malt syrup) 3/4 cup Rye starter 3/8 cup bread flour 1/2 cup dark rye flour 1/2 cup cool water -- DOUGH 1/2 cup fermented apple cider 3 5/8 cups bread flour 2 tablespoons gluten 2 2/3 tablespoons dark rye flour 1 1/2 teaspoons sea salt 2 teaspoons active dry yeast vegetable oil spray 1.0 gm of fat per slice 4.7% CFF Add the 1/2 cup water, barley malt syrup, rye starter, 3/8 cup bread flour, and 1/2 cup dark rye flour to make the sponge. Cover the bowl tightly with plastic wrap and leave the sponge at room temperature for 24 hours. If it is hotter than 80 degrees F leave it at room temperature for 8-12 hours, then refrigerate for the remaining time. To make the dough, add the sponge and remaining ingredients in the bread machine. Set the bread machine for large white loaf. The original recipe was for 2 loaves, in the oven, with a slow rise, and no yeast. I modified things slightly and experimented until I got the amount of yeast right. It also called for getting fermented apple cider from a wine shop. So far, I have just let some unpreserved apple cider ferment in the refrigerator for a week or so beforehand. - - - - - - - - - - - - - - - - - - --- Russell Fletcher CCS-P acoder@xprt.net Battle Ground WA USA <*)))>< --------------- MESSAGE bread-bakers.v104.n025.7 --------------- From: Raj B Apte Subject: real corn tortillas are not made from corn flour Date: Mon, 24 May 2004 10:13:03 -0700 (PDT) Corn tortillas from masa harina are not very good. I would avoid them altogether. To get the best possible corn tortillas, you should either buy fresh masa from a local tortilla factory or mexican grocery (no more than one or two days old) or make it yourself. If you have a burr mill, it's very easy to make. Boil corn in slaked lime for a bit, let rest, wash, grind, press, and grill. See http://gourmetsleuth.com/masanixtamal.htm for excellent details. You can buy corn from them, but most mexican groceries have corn for pozole at something like $1/lb. I use a kitchenaid grain mill to grind my nixtamal, but a corona mill is supposed to be better at damp grinding. raj --------------- MESSAGE bread-bakers.v104.n025.8 --------------- From: "Ralph Wooten" Subject: Low Fat Breakfast Bars Date: Tue, 25 May 2004 21:42:12 -0500 My wife and daughter (and myself by default) have begun Weight Watchers. We're dissatisfied with the taste, fat content, and low fiber content of breakfast/cereal bars we find in the grocery store. Can anyone recommend a recipe for a breakfast bar/cereal bar/nutrient dense "bread in hand" to use on a lowfat, low sugar diet? --------------- MESSAGE bread-bakers.v104.n025.9 --------------- From: "J" Subject: Convection oven Date: Tue, 25 May 2004 21:22:03 -0700 Had to get rid of my gas stove (allergic to gas) and could no longer bend down to place food into, or remove it from the oven without extreme pain. So, my wonderful son got me a wall mounted "Speedcook Oven with Convection (and Combination with microwaves) Kennmore Elite" oven. It comes with its own recipe book in which there is one recipe which I would consider to be real bread, called "Braided Egg Bread". I've made it twice, even though it calls for white all purpose flour, just to get the hang of how this kind of oven works etc. However, both times the braid, which is set directly onto the special "accessory" oven rack, comes out fairly well cooked and browned on top but almost totally raw underneath. In fact, when I tried to turn the loaf over to brown the bottom the first time, it fell apart. One half was cooked, the other virtually raw. I'm wondering if there is anyone who might have already mastered this oven's peculiarities. It cooks with rather fast moving air at 375F for 18-20 minutes. Of course I've tried higher temperatures, up to 400F, and longer, up to 35 - 40 minutes. But the crumb is very dry in these cases. Question: I use bulk yeast and haven't got an accurate way to measure 1/4 oz. Is there an equivalent spoon measure I can use? My postage scale was virtually useless! The recipe calls for (and what I did the first time): 2 1/4 cups all purpose flour, divided. 1/4 oz. (1 envelope) dry yeast. 1/4 cup water 3 Tbs butter (I used a vegetable fat) 2 Tbs sugar (I used Splenda) 1/4 tsp salt (I used a little coarse sea salt) 1 egg, beaten. Plus 1 yolk for the wash. Mix and let rise about 1 hour or until doubled in size. Shape the braid on a 12" Pizza pan, slightly greased, and let rise covered about another hour or until doubled in size. Place in the preheated oven at 375 F convection method and bake 18 - 20 minutes. When I turned the loaf over to try to cook the bottom, it fell apart! The 2nd time I used whole wheat for some of the flour and cooked it almost 40 minutes. Of course that included the time the loaf was turned over to again cook the bottom properly! But it was pretty flat and although it was delicious, it's not very good looking this way. So now, I guess, my next tactic would be to find or try to develop a more appropriate recipe for this kind of oven. Not necessarily a braided one, of course,nor one using white flour. My clay baker's Cloche is too high to fit in the oven with the top on. I tried to cook a whole wheat dough in just the bottom part of the cloche. It came out very flat, only the height of the pan, and very chewy and altogether too moist to be satisfactory. I'm kind of desperate to find a suitable solution before my son's visit - he's on the east coast and may be coming west soon on business - and he hopes to drop by for short visit. Any method, suggestion or recipe that might help me "show off" his wonderful gift while he's here would be greatly appreciated. Oh, we don't really like sweet or white doughs. I try to grind my whole-wheat berries in the Vita Mix as much as possible. Thank you all so very much for all your wonderful recipes and suggestions for better and healthier foods. From a really old lurker. My bread machine is a Sunbeam, which I love, but for which I've never seen any mention in these lists. Cheers, Jackie. jmroy @ att.com. --------------- MESSAGE bread-bakers.v104.n025.10 --------------- From: yguaba@yahoo.com.br Subject: Bara Brith Date: Wed, 26 May 2004 10:15:23 -0300 Does anyone have a good, tried-and-tested recipe for Bara Brith (Welsh tea bread)? --------------- MESSAGE bread-bakers.v104.n025.11 --------------- From: "Brian WOOD" Subject: Multigrain Bread Recipes Date: Sat, 22 May 2004 09:12:29 +0100 I can't vouch for these, not having made them, but you are welcome to try them. It is easy to convert from ABM to traditional methods. I usually only reduce the liquid slightly, but if you want to use different yeast, just prove it in the liquid and add slightly less liquid at the first mixing, then add more if needed. MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com Title: 12 Grain Bread (Abm) Categories: Fatfree,Breadmaker,Bread Yield: 1 Servings 1 1/8 c Water/milk 1 1/2 To 3 Tbs vital gluten (opt.) 3 T Fruit concentrate 3/4 c 12 grain flour 1 1/2 T Maple syrup/honey 2 1/4 c Whole wheat flour 1/3 t Salt (to 3/4 tsp) 1 1/2 t Yeast 12 grain flour may be purchased mail order from a below listed source. Also, 7/9 grain cereal may be ground into flour - Flour Equivalent 3 cups Here are some mail order sources: Arrowhead Mills - 806-346-0730 Garden Spot Distrib. 800-829-5100 Great Valley Mills - 215-256-6648 Jaffee Bros. Inc - 619-749-1282 King Arthur Flour - 802-649-3881 Walnut Acres - 800-433-3998 Posted by "Rob Ryerson" . Recipes extracted from the FATFREE Vegetarian Mailing List/Digest Fatfree Digest [Volume 11 Issue 7], Oct. 7, 1994., collection copyright Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV, a Meal-Master utility by Rodney Grantham. ----- MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com Title: 9 Grain Bread Categories: Breads Yield: 2 Servings 9-Grain Mix - makes 1 1/8 c - Mix these up and you're ready to make bread! 1/4 c Triticale flour 1 1/2 t Buckwheat groats (or flour) 1 1/2 t Flax meal (ground flaxseed) 2 T Millet (whole) 2 t Cornmeal 2 T Sunflower seeds 1 T Oats 1 T Soy flour 2 1/4 t Soy grits 9-Grain Bread 2 1/3 c water, warm 2/3 T Blackstrap molasses 1 3/4 T Malt syrup 1 T Yeast 1 1/8 c 9-grain mix 5 1/2 c Hard whole wheat flour 1 t Salt 3 1/2 T Oil Makes two 1 1/2 lb loaves. From the Arcata Co-op Bakery. This bread will not only nourish you, it will surprise you with its unique and delightful flavor and texture. Definetly worth the extra effort of finding the 9-grain mix ingredients. The mix will keep well in the refrigerator - we're sure you'll want to make this bread again (try a handful in pancakes!). Mix the water, molasses, malt and yeast. Add the 9 grain mix, flour, salt and oil (you can also make a sponge and wait, but it's not necessary). Mix, and knead dough well. Let rise, shape into loaves and let rise again in oiled bread pans. Bake at 350 F for 45 min. From: "Uprisings: Whole Grain Bakers Book" Posted by Theresa Merkling. ----- MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com Title: New Easy 7 Grain Bread Categories: Breads Yield: 2 Servings 1 1/2 c water,Boiling 1 c Arrowhead Mills Seven Grain Cereal 6 T Arrowhead Mills Canola Oil 1/2 c water, warm 2 pk Dry yeast 2 Eggs, beaten, or egg replacer 5 1/2 c AM Whole Wheat Flour 1/2 c Honey 2 t Sea salt (optional) Pour boiling water over Seven Grain Cereal in large mixing bowl. Dissolve yeast in warm water. When cereal is lukewarm, add yeast and all remaining ingredients except 3 cups flour. Beat vigorously for 2 minutes. Work in remaining flour. Divide dough in half and spread into bottom of two oiled loaf pans. Let rise until double and bake at 375 F for 35-45 minutes. Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias ----- --------------- END bread-bakers.v104.n025 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved