Date: Mon, 6 Sep 2004 03:00:40 GMT -------------- BEGIN bread-bakers.v104.n039 -------------- 001 - Ark1411@aol.com - Re: Bread Bible correction and FibraMent stone questions 002 - "Jan Connell" - Rose's Multigrain 010 - RisaG in the Questions and Answers section. ]] --------------- MESSAGE bread-bakers.v104.n039.2 --------------- From: "Jan Connell" Subject: Baparoma bread baking pan Date: Sun, 29 Aug 2004 11:03:43 -0400 I recently bought a Baparoma bread pan.......(has another pan underneath it that causes steam) It makes the Most Wonderful loaf of artisian bread, french bread, you name it. Check it out on E Bay. Ladies are buying them up.......I am glad that I got mine last week. Whoopee. Jan --------------- MESSAGE bread-bakers.v104.n039.3 --------------- From: "Mary Flack" Subject: Breadman Machine Date: Sun, 29 Aug 2004 11:03:26 -0500 Hi Margaret, I have an older Breadman Machine and a newer one. Of the two I like the old machine better. Both make good bread. With the newer machine it has three rises where the older one has two. I did a side by side with the same recipe both came out the same but the older machine finished about 30 min faster if I remember right. I have lots of recipes but the ones I use the most are from the "Breadman's Healthy Bread Book", by George Burnett. Look around at the bargin book sites and you should be able to get it for about $4.00 from some of the used book stores on line, like . I order a lot of book from there - it's a good first place to look for books. I did not have a lot of luck with the Elite recipes but the transition recipes are all good. If you get the book email me and I will tell which are my favorites by page number. Oh I have found for a 1 1/2 lbs. recipe usally use 2 tsp of bread machine yeast and they turn out pefect. I usally use Red Star bread machine yeast that I usally can find at of all places Wal-Mart. Mary - mflack@cvtv.net --------------- MESSAGE bread-bakers.v104.n039.4 --------------- From: Gloria Cook Subject: Bavarian pretzels Date: Sun, 29 Aug 2004 09:47:32 -0700 (PDT) I am searching for a recipe on how to make Bavarian-style pretzels which are soft inside and cruchy outside. I had these on a trip to southern Germany and cannot find a comparable recipe. I am NOT looking for soft pretzels. I have tried to make some by dipping into a lye solution but cannot get the crunchy crust. thanks in advance, Gloria --------------- MESSAGE bread-bakers.v104.n039.5 --------------- From: RisaG Subject: new machine Date: Sun, 29 Aug 2004 14:06:31 -0700 (PDT) Margaret, I HAD a Breadman machine (the TR-444). It bit the dust 2 years after I bought it on sale at Stern's dept store. Then I bought an Oster. When you get a new machine, they never make the recipe the same way as the old machine. This one takes more liquid and the Breadman took less. I found it to be quite a noisy machine too. This Oster is quite quiet I think. Anyway, you just have to play with the ingredients to get the dough the way you like it and continually make notes. In my little notebook where i write down the recipes, I have different dates with different machines listed next to it. I had a DAK Turbo IV, then the Breadman TR-444 and now an Oster Expressbake. They all make the breads differently. I hated the breads I made in my first machine. Loved the ones that my Breadman made and really love the Oster breads. I have to say that I mainly use the dough cycle though. I bake in the oven in my old Fire King bread pan, or the King Arthur Italian Bread Pan or a Chicago Metallic Sandwich loaf pan. I love all of them so much. They make wonderful bread. My only suggestion is to experiment. Use less water and see what happens. Or less flour, or whatever. It will always be different from machine-to-machine unfortunately. Not all machines act the same. Also things may be different because of the time of the year. I find I use more flour in the summer than the rest of the year. I hope this helps a bit. RisaG --------------- MESSAGE bread-bakers.v104.n039.6 --------------- From: RisaG Subject: Rye Bread for ABM Date: Sun, 29 Aug 2004 14:08:24 -0700 (PDT) For the person who wanted Rye bread recipes for the ABM, I use the regular bread recipes and just adapt the ingredients to the ABM. I make the dough in the machine, and then I take it out and form the shape, let it rise, and then bake it either in a pan or freeform on a bread stone. You can find conversions on the internet for regular bread baking to ABM bread baking. I find that I use 3 cups of flour per loaf for a 1.5 lb loaf. So, just look at the ingredients and adjust the amounts to your machine. There should be something in the manual anyway for converting amounts of hand-bread making to the ABM. RisaG --------------- MESSAGE bread-bakers.v104.n039.7 --------------- From: REDFRECKLE@aol.com Subject: storage of homemade bread Date: Sun, 29 Aug 2004 18:25:57 EDT Hi All, Just a quick question. How is everyone storing their yummy breads? I usually use my bread machine to make mine. It makes a tall, square loaf. I cover the loaf with a towel on the cutting board and slice off the loaf as I need it. Unfortunately there are times when we don't go through it quickly enough and it turns in to a bread brick sometime as quickly as 3 or 4 days. I realize the enviroment in my house plays a role in how quickly it get hard. I usually make bread crumbs with it at that point. Just wondering if anyone had any suggestions for keeping it softer a little longer....storage containers for a loaf of this shape? Thanks in advance. Holly --------------- MESSAGE bread-bakers.v104.n039.8 --------------- From: "Allen Cohn" Subject: RE: new machine Date: Sun, 29 Aug 2004 22:35:05 -0700 Hmmm...I thought bread flour was about 5 1/2 oz per cup, not 4 1/2... If you're using 4 1/2, perhaps that's why your doughs are particularly wet.... What cup-to-weight ratios are others using? Allen --------------- MESSAGE bread-bakers.v104.n039.9 --------------- From: LKR Subject: Rose's Multigrain Date: Mon, 30 Aug 2004 09:49:37 -0600 Rose wrote: >i'm writing to you from my vacation home in the mountains where i made a >multigrain sourdough ... Dear Rose, Would you be able to post the recipe for your multigrain sourdough? It sounds divine! I am always looking for multigrain recipes. I use our outdoor grill, a Kamado, to make bread all summer. It is a bit tricky, but definitely works. Linda --------------- MESSAGE bread-bakers.v104.n039.10 --------------- From: RisaG Subject: "Levys" Rye Bread Date: Mon, 30 Aug 2004 14:22:59 -0700 (PDT) Well, I started making the Levy's Rye Bread according to the directions posted here. I am making it in the ABM though so I changed a few things. First off, I mixed the sponge in the machine for a minute or so. Then I put together the flour mixture and placed it on top. I let it sit, covered, like that for a few hours. Then I added the oil and started the mixing and kneading. I am going to do this on the dough cycle. I am going to let it rise about 1-1/2 hours then remove it from the machine, put it in a big bowl, cover with oiled plastic wrap and let it sit in the refrigerator over night. Tomorrow I will remove it before going out, come back about 3 hours or so later, and if it is room temp I will let it rise, in a warm place, and then bake it according to the directions. Right now it smells amazing. I can't wait to smell it as it is baking. I'll give a full report tomorrow. I am hoping for rye bread nirvana! I'll let everyone know if it succeeds. Being that it is from a famous cookbook author who writes baking books, I would think it will be a winner. Thanks for the recipes, everyone. I will try each one, and give a report on each one and then I will make my final decision as to which is the closest to the ones I get in the stores in NY and Brooklyn. The next day... I made the sponge yesterday. I put the dried ingredients on top (in the bread pan of my ABM) and I left it standing there for 4 hours (covered). Then I started up the machine, added the 1 tbsp oil, and let it rip! I had to add a bit more water to make a dough ball. Then I left it alone. I let it rise and then knead, rise and then knead. Then I turned off the machine and let the dough rise for an hour. I punched it down and put it in a oiled-ziploc bag (2 gallon). I put it in the refrigerator overnight. Today I took it out at 8 am. I let it sit out until it got to room temperature. I had to go out at 9:45 and would be home around 1. When I got home, it had gotten so large I couldn't believe it. Wow. I took the dough out, punched it down, and then shaped it. I had enough to make 2 loaves. I put the dough in my Italian Bread pan from King Arthur (it makes 2 loaves at a time). I realize that that is the wrong shape for rye bread, but I didn't care about the shape, just the taste! I set up the oven the way the recipe said. I put ice cubes on the bottom pan, sprayed the tops of the loaves with water, made slits in the tops of the loaves, and put them loaves in the oven at 450 (after preheating for almost 1 hour - if I leave it too long my smoke alarms go off no matter how clean the oven is - it smokes). I baked it for 15 minutes and then lowered the heat to 400 and finished baking the loaves for 1/2 hour. That is all they needed. They were browned and quite crunchy. I removed them from the oven and put the loaves on wire racks to cool. After 1/2 hour, I cut into one (the smell was incredible). I put some soft butter on a small slice and tasted. Well...close to NY rye but more crusty than a loaf of the real thing. But...happy am I. Very close in taste. My husband, who is fasting today because he has to have a procedure done tomorrow, said it was unfair because it smelled too good. I promised him a slice tomorrow afternoon! Thanks for the great recipe. I will try it again. I want to try the other loaves that were posted and we'll see if yours is the tops or not. So far..so good. Thanks a lot, RisaG --------------- MESSAGE bread-bakers.v104.n039.11 --------------- From: Lobo Subject: RE: Sourdough Dakota bread Date: Sun, 05 Sep 2004 14:00:10 -0600 "Ken McMurtrey" asked about the hydration % in the Sourdough Dakota bread. Sorry ... couldn't tell you that. When I revivify my starter, I add 3 parts water and 2 parts flour. The consistency is like muffin batter. To the bread recipe, I add flour until it feels right ... just barely past sticky or like an earlobe, or a baby's bottom. Lobo --------------- MESSAGE bread-bakers.v104.n039.12 --------------- From: RosesCakeBible@aol.com Subject: Re: Levy's Real Jewish Rye Bread Date: Tue, 31 Aug 2004 17:39:42 EDT Fran wrote: >Thank you very much for sending all the Rye Bread recipes; however I only >use an electric bread maker. Can I use a modified recipe of one sent to >utilize my bread maker. I am too old to start kneading etc., 89 years, so >that is why it seems I am picky. fran, i sure hope that i'm still making bread at 89! actually i love using the bread machine to knead the bread dough. (as with all bread machine recipes it works best to put the liquid ingredients in first) i then shape it by hand and bake it in a regular oven. i can't tell you how it would be if it were baked in the bread machine compared to an oven but i'm sure it would still be very good. warmly, rose --------------- END bread-bakers.v104.n039 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved