Date: Mon, 13 Sep 2004 06:06:49 GMT -------------- BEGIN bread-bakers.v104.n040 -------------- 001 - "Anita" Subject: Re: storage of bread Date: Thu, 9 Sep 2004 22:57:27 -0700 Holly wrote re: the storage of bread: "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 usually make bread crumbs with it at that point." Well now, aren't we the lucky ones. Stale bread, our stale gourmet bread, makes the BEST gourmet croutons in the entire world. It adds a little crunch and variety to your salads. Of course, if the bread is made entirely from hi gluten flour, they will be a little hard. (my shelties do cartwheels for one!) I usually cut them into 1/2 inch squares before you need a cleaver to do it. Store them in the freezer or a paper bag and when you have enough to turn on the oven, put them into a plastic bag, spray with a little water, sprinkle with some olive oil (about 1 T per cup bread cubes), garlic powder, onion powder, salt, optional herbs, shake them up and put them on a jelly roll or similar pan. Bake at 250 for about 30min, turning half way through. Let cool and store in glass jars. The bread crumbs left over from this makes the best coating for chops & fish. Really crunchy and tasty too. As to the storage of fresh bread, I would tend to freeze some part of it (in our hot, dry No. Calif. summers). In the winter, the cooler keeps it pretty well, wrapped in a paper bag or two in a bread box. More than one loaf or rolls usually get frozen after the second day. Hope this helps. Anita Flanigan --------------- MESSAGE bread-bakers.v104.n040.2 --------------- From: "Peter Robinson" Subject: Danish rye bread, "Rye Krisp" and a work opportunity Date: Sat, 11 Sep 2004 08:23:07 -0700 Hi all, I have been seeking how to make the heavy rye bread that I had in Denmark when I spent the summer there in 1952. I have been unsuccessful in my search for information from other people so I have been experimenting on my own. Does anyone have information on this? I want to make Rye Krisp or Rye Tack as I have heard it called. Does anyone have information on how the "bread" is handled before baking and how it is baked? I raise organic rye grain on my farm and if I can market the rye as bread, I will be able to have enough income to make the farm an economic success. If anyone is interested in working on projects to process raw agricultural products in saleable food I can provide housing and a place to do the work. My farm is in the Verde Valley about 90 miles North of Phoenix, Arizona. It is the last farm 9 miles out of town and has National Forest on three sidess. 3/4 mile of the Verde River runs though the farm. My work involves the search for ways to make the small (115 acres) farm successful and includes energy efficient housing, new oven design among many other things! I am 68 years old and still hanging in there, but I could use some youthful strength and enthusiasm. I offer my knowledge and the place to work. eMail me off list if you are interested! Peter Robinson --------------- MESSAGE bread-bakers.v104.n040.3 --------------- From: "Regina Rectanus" Subject: For RedFreckle Date: Sat, 11 Sep 2004 15:03:29 -0600 I have found the Tupperware Bread Keeper to be just fine for storing bread made in a bread machine. It is tall enough to accommodate the size of most bread machine loaves (mine is a Breadman Ultimate). It has a nice square 'trivet' for the bread to sit on so that condensation doesn't form and cause the bread to mold. Incidentally, that trivetfor the bottom is not to be mistaken for a slicing board. It is intended to give air circulation around the loaf of bread. The bread keeper is a sturdy plastic see through type with a lid that snaps down tightly but is still removable for thorough cleaning after the bread is all eaten. I live in Southern Palm Beach County, FL where the weather even with air conditioning can be very humid. The bread keeps well and if I think we are not going to use it up in a reasonable time, I bag it with a Ziploc freezer bag and store it in the freezer. . Also, for a good loaf of 100% whole wheat bread, try the recipe on the back of the King Arthur Whole Wheat Flour bag. The only amendment I made was to add an additional tablespoon. of flour to the amount listed and 1 rounded T. of Vital Wheat Gluten which is not listed but works wonders in producing a nice light whole wheat loaf. The recipe follows: Classic 100% Whole Wheat Bread 1 1/3 C. Water 1/4 C. Nonfat dried milk 1/4 C. Vegetable Oil 1 T. Vital Wheat Gluten (rounded tablespoon) 1/4 C. Honey, molasses or maple syrup 1 1/4 tsp. Salt 3 1/2 C. King Arthur Traditional Whole Wheat Flour plus 1 rounded Tablespoon flour when checking the kneading progress. For Bread Machine: Assemble ingredients in the order suggested for your bread machine. Allow the dough to complete its cycle and bake or program for Dough. Remove and shape into one large or two smaller loaves. Cover with lightly greased plastic wrap. Allow bread to rise for about 1 hour or until dough is about 1 inch above pan. Bake in a preheated 350 F oven for 40 minutes. --------------- MESSAGE bread-bakers.v104.n040.4 --------------- From: Lobo Subject: re: Naked bread Date: Sun, 12 Sep 2004 12:18:21 -0600 >I have a old cupboard in my kitchen with a metal bread drawer. Has anyone >used one of these? does the bread go in a paper bag? naked? Susan My mom had a Hoosier cabinet with a metal bread drawer. She kept the bread in a plastic bag in the drawer. There were 6 of us, so it went quickly. Seems it might dry out or attract bugs if it were naked, or get moldy if it was dressed ... depending on the climate. Give it a test and let us know ... I have the Hoosier, but have art supplies in it! Lobo --------------- MESSAGE bread-bakers.v104.n040.5 --------------- From: Tarheel_Boy@webtv.net (Skallywagg Forever) Subject: Storing bread... Date: Mon, 6 Sep 2004 00:15:44 -0400 Holly aka RedFreckle (wonder where that freckle is?) asks about storing bread. Here's what I do, Holly. After the bread is completely (and I mean completely) cooled, I slice it and put it in ziplock bags. I squeeze as much air out as possible and then freeze the bread. When I want some bread, I pop off as many slices as needed and put the rest back in the freezer. They are easily popped off with a table knife and they thaw quickly. If I want warm bread, I put the slices in an aluminum pe plate, cover it with foil, and put it in a 400F oven for ten minutes. Almost as good as fresh baked. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v104.n040.6 --------------- From: "Richard Walker" Subject: Looking or ciabatta recipes Date: Sun, 5 Sep 2004 23:18:30 -0500 Does anyone have a ciabatta recipe? The type that you ferment a sponge overnight and then deal with a gooey dough that gives a lot of big holes and a nice crust when you bake it? Richard L Walker Pensacola FL U.S.A. --------------- MESSAGE bread-bakers.v104.n040.7 --------------- From: "Andreas Wagner" Subject: Bavarian pretzels Date: Mon, 6 Sep 2004 09:26:18 +0200 Hi Gloria I know what you mean - there's nothing like a pretzel that's crunchy on the outside and soft inside, and it's one of the very few thinks I miss in the South of France. I grew up in Bavaria, and the bakers in our village varied greatly in their ability to produce the perfect item. There was one, whose pretzels were just heaven. The end result seemed to depend on the lye solution, which was a very closely guarded secret. I've found a good recipe on the internet at , but have never yet achieved the crunchy crust. I wonder if it's something to do with oven temperature, a little along the lines of the French bakers baking at lower temperatures to get a crunch baguette? Some people advocate dropping the pretzels into a boiling lye solution, but I don't think that the Bavarian method is that, you'd never get the cracked crust from the oven spring that way. If you do find out how to make the pretzels crunchy please let me know. Best wishes, Andreas For great holiday accommodation in the south of France visit our website at http://www.midihideaways.com --------------- MESSAGE bread-bakers.v104.n040.8 --------------- From: "Editors" Subject: Re: Baparoma manufacturer info? Date: Mon, 6 Sep 2004 05:56:54 -0400 Does anyone have information or the home page for Baparoma? thanks Marcy [[ Editor's note: As best we can tell, the manufacturer is: Testrite Baparoma International PO Box 1027 Benicia, CA 94510 707-751-0968 ]] --------------- MESSAGE bread-bakers.v104.n040.9 --------------- From: "katie johnson" Subject: RE: storage of homemade bread Date: Mon, 6 Sep 2004 10:24:31 -0400 Holly, I always let my bread cool completely on the counter, then slice it using an electric knife. Once sliced, I place the loaves in plastic bags, tie them up with a twistie, then place the bags in the freezer. It is easy to remove as many or few slices as you need this way, and they thaw quickly after a few minutes on the counter. I usually cover the slices with a paper towel or something similar to keep them from drying out as they thaw. Hope this helps! Katie Johnson --------------- MESSAGE bread-bakers.v104.n040.10 --------------- From: Corina Gaffney Subject: Bavarian pretzels Date: Mon, 6 Sep 2004 07:51:19 -0700 (PDT) For the lady who wanted information on making Bavarian pretzels, I can only say that in the many times I've been to Germany (9 at last count - my parents were born and raised there and we go back often to visit family), I have never noticed a difference between Bavarian pretzels and Swabian pretzels. The lye dip is essential, but perhaps your ratio of lye to water is not correct, or perhaps you are baking the pretzels at a lower temperature than necessary. A very nice gentleman was kind enough to post his blow-by-blow recipe, with PICTURES, for Swabian pretzels on the Internet. Here is the site: >http://www.cs.uml.edu/~dm/brezla-2/>. I bake my pretzels on a very hot baking stone, or I use Silpat liners on my thin aluminum sheets. Amazingly, despite the caustic nature of the lye, the Silpat is not affected in the least, and the pretzels slide right off. Do not use regular baking sheets without some kind of liner (and I'm not sure parchment paper is enough - I used waxed paper once, and the lye soaked right through the paper, and I got pretzels with waxed paper stuck on them, and sheets that have permanent outlines of pretzels!). The website appears to show parchment paper, in which case I suggest you use a double thickness. For a firmer crust, I would recommend against using the buttermilk powder suggested in the recipe on the website. Here is the recipe I use, and my German relatives think the taste is even better than the pretzels they get in Germany! 2 cups hot water (110-115 F) 4 tablespoons butter, softened 2 tsp. salt 1 tsp. sugar 5 to 5 1/2 cups bread flour 5 tsp. bread machine yeast Coarse salt for sprinkling Put the ingredients in bread pan in order listed. Use dough setting, or if your machine doesn't have a dough setting, shut off machine at end of last rise. Punch down dough and shape according to directions on website given above. Bake at 400-425 degrees F for 10 to 12 minutes. Note: I have a German bread baking book, and it recommends the following: 500 g (about 4 cups) bread flour 1 tsp. salt 1/4 liter (about 1 1/8 cup) milk 30 g (about 2 tbsp.) butter 1 pkg. dry yeast 1 tsp. sugar Coarse salt for sprinkling You may mix the dough in the bread machine, and shape as above. The book recommends dissolving 1 heaping tablespoon of food-grade lye to one litre of boiling water, and then dipping each pretzel in the boiling water for about 30 seconds. Let drain and then place on a greased baking sheet (see above notes!) and bake at 400-425 degrees F for 10 to 15 minutes. I have not tried this recipe as yet, but I will do so soon, and I'll let you know how they turned out. Good luck! --------------- MESSAGE bread-bakers.v104.n040.11 --------------- From: Howard Larson Subject: Re: weight of flour Date: Mon, 06 Sep 2004 10:53:02 -0500 Four and one-half ounces is the correct weight for one cup of flour. It varies a little by type of flour. Read the nutrition label on the flour sack--the weight of one-quarter cup in grams will be listed there. Howard Larson hblarson@core.com --------------- MESSAGE bread-bakers.v104.n040.12 --------------- From: "Joy Alexander" Subject: New Machine Date: Mon, 6 Sep 2004 12:55:32 -0400 This is in response to Margaret Miller's post regarding her new machine. Margaret, I've had a Breadman Ultimate for three years and simply love it! The only time I have ever had a flop was when I first got the machine and tried to make a loaf of bread by a recipe which didn't list salt and I grossly overestimated the amount to use. I make one to two loaves each week and my bread always turns out great. I have never weighed my ingredients. I merely stir my flour, sprinkle it into a measuring cup designed for dry ingredients and swipe it with a straight edge. For the liquid ingredients, I use a measuring cup designed specifically for liquids. I try to be exact in my measurements but not to the point of weighing the ingredients. I want my bread baking to be fun. It takes 3 hours 5 minutes to make a loaf of white bread; however, it only takes 2 hours 5 minutes using the rapid setting, which I've never done. If your machine is like mine, you must mash the "select" button twice for each setting. The first is for the normal setting, the second is for the rapid setting. I turn my machine on and after about ten to fifteen minutes, check the consistency of the dough and, if necessary, using a plastic spatula, clean off any dough that has clung to the sides of the pan. By then it should have formed a relatively smooth ball which should be tacky to the touch. You should also be able to just look at the dough and tell if it's too dry or too wet. If it's too wet, it will be clinging to the bottom of the paddle and kind of smearing on the bottom of the pan; if it's too dry, it will be very shaggy. This is a recipe from the booklet which came with my machine, "Healthy Bread Recipes & Menu Planner." This bread rises beautifully and is great for sandwiches and toast. Light Whole Wheat Bread (Add all ingredients to bread pan in order given) Makes a 1 1/2 lb. loaf 1 1/4 cups warm water (70-80 F) 1 tablespoon vegetable oil 2 tablespoons honey 1/2 teaspoon salt 1 1/2 cups whole wheat flour 1 cup bread flour 1/4 cup gluten 1 1/2 teaspoon active dry yeast Of all the recipes that I've collected, I seem to make the same three or four most of the time. If you would like some additional recipes, write to me direct and I'll be glad to send them to you. Good luck with your new machine. I hope you'll learn to love yours as much as I love mine. Joy --------------- MESSAGE bread-bakers.v104.n040.13 --------------- From: Daniel E Phillips Subject: Philadelphia bakeries Date: Mon, 6 Sep 2004 19:52:39 -0500 We are planning a trip to Philadelphia in November and would like to know about bakeries to visit. Also, any good places to get a Philly Cheese Steak. Thanks, Donna in Alabama --------------- MESSAGE bread-bakers.v104.n040.14 --------------- From: RosesCakeBible@aol.com Subject: Re: multigrain sourdough Date: Mon, 6 Sep 2004 21:41:25 EDT Linda wrote: >Would you be able to post the recipe for your multigrain sourdough? It >sounds divine! I am always looking for multigrain recipes. it's simply a combination of my ten grain torpedo and my sour dough bread--both from my book (the bread bible). i don't have it typed up but all you need to do is soak 100 grams (3.5 ounces) of 10 grain cereal in equal weight hot water at least 8 hours. then add it to your favorite sourdough bread recipe after the 20 minutes autolyse. to be honest, i like the texture and flavor best when i combine my own 10 grains as specified in the book but it is still delicious with the already combined grains in the cereal. rose --------------- END bread-bakers.v104.n040 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved