Date: Sun, 17 Oct 2004 07:55:12 GMT -------------- BEGIN bread-bakers.v104.n045 -------------- 001 - "Jeff Dwork" Subject: Re: transformer for bread machine Date: Sat, 16 Oct 2004 23:19:13 -0700 Cindy asked about using a transformer to run a US bread machine (120 V, 60 Hz) in HK (220 V, 50 Hz). A transformer will work to convert the voltage but it won't change the frequency. If the machine is specified for "50 Hz/60 Hz", then the transformer is ok. If the machine is 60 Hz only, it won't work. The new Zo machines (X20, V20) are 60 Hz only. The older ones (at least the S15a) is 50/60 Hz. There are two bbcc-s15 machines on eBay at the moment for about $50 US. The power requirement is under 1000 watts. There are devices that convert both voltage and frequency. This is done by converting the AC input (220 V, 50 Hz) to DC and then converting the DC to the desired AC output (120 V, 60 Hz). Ask your local electronics dealers, but expect the converter to cost lots more than the bread machine. A 1000 W DC to AC inverter costs about $125 US but there is a lot of demand for these from people wanting to run power tools from car batteries. There is less demand for the AC-DC-AC conversion, so it will be harder to find and probably more expensive. You could run your bread machine from an inverter fed from a pair of BIG 12 volt batteries (about $200 US each) which are recharged with a car battery charger. This would run the bread machine for 4 hours. Good luck, Jeff --------------- MESSAGE bread-bakers.v104.n045.2 --------------- From: FREDERICKA COHEN Subject: warming refrigerated dough Date: Sat, 9 Oct 2004 03:59:50 -0700 (PDT) I agree with you that the flavor of a "long-rise" dough is outstanding. My problem is that I never know how long to let it warm! Every set of directions tells me what the dough should do..."rise to half, rise to double, rise to whatever"...but no time information. I realize the kitchen temperature may play a role but I need a rough quantitative figure. As it is, now I set my dough in the coolest part of the house for the longest rise Freezing formed loaves gives me an even bigger problem. Can you help me with that,too? Many thanks, Fredericka Many thanks --------------- MESSAGE bread-bakers.v104.n045.3 --------------- From: RisaG Subject: bread on the stove Date: Sat, 9 Oct 2004 05:30:13 -0700 (PDT) If it can be grilled, I would think it could be done on the stovetop! I would make the dough, roll it out to the size of your largest skillet, and then cook it on one side, flip it, then top it, cover it and put it over low heat. I wouldn't top it with too much stuff though - don't want it top heavy. If it would work on a stovetop cast iron grill, I would think in a skillet would be good too. Just one with those grill marks in it. Try it and let us know. RisaG --------------- MESSAGE bread-bakers.v104.n045.4 --------------- From: RosesCakeBible@aol.com Subject: Re: in the news and bread for subs Date: Sat, 9 Oct 2004 11:20:15 EDT "Anita" wrote: >This week's time magazine has a two page article on the current >popularity of artisan Bread Baking for the home baker. Rose and Maggie >were quoted. > >Thought you would all like to know that we are "in Vogue". >Anita Flanigan thank you anita!!! when i read your headline i was really curious what this could be--never dreaming it was the time magazine article! it was a great surprise! i'd like to add that the two home bakers featured in the article are two of the wonderful people who have been delighting me for months with their e-mail responses to my bread book. their breads pictured are from the book, but some are variations of their own by now. i'm so proud to have inspired people to share the joy of bread baking which such fantastic results. i also have to share a bread epiphany from a recent trip to the bay area when i visited a terrific organic/kosher bakery called vital vittles in berkeley. kass, the owner, and her friend jim, wanted to prove to me that what i wrote and said about bread made with 100% wholewheat flour being dense and bitter is not true when you use freshly ground high protein wheat berries. i discovered that the bitterness was due to rancidity! the moment i got home, i ground some flour, made a loaf, and adored the flavor of the 100% wheat. though the texture is certainly more dense, it isn't a closed crumb. in my second loaf i added a little vital wheat gluten and oil which softened the crumb and gave it a little more lift. i'll also admit to having added a little of my week old since last feeding stiff sour dough starter just for keeping quality. it was a pretty perfect bread! another amazing experience was when kass gave me a small handful of wheat berries and said: "hold them in your mouth for a few minutes until they soften enough to chew ." "RAW wheat berries????" i queried. "yes, it's my children's favorite snack!" was her response. and sure enough--it was the taste of a meadow--partly the sweetness of hay/ partly the freshness of a new mown lawn. all in all, good thing i said at the end of my introduction in the book that bread is an on-going process and that one never stops learning! rose levy beranbaum "Lloyd Davis" wrote: >No matter what dough used, ripening the dough in the refrigerator >overnight before the first rise makes a big difference in the flavor. My >only problem has been in not waiting long enough after taking the dough >out of the refrig to let it warm up. > >It is probably wise to try to make the bread well in advance to get the >technique down. > >Lloyd did anyone catch the article i did for the washington post about 3 weeks ago called "the lazy loaf?" (subtitle: the bread does all the work.) it was designed to show people how they can fit bread baking into their busy lives and actually improve the quality of the bread by refrigerating the dough until the following day or evening before baking. i'd be happy to post it to the list if there is any interest. rose levy beranbaum --------------- MESSAGE bread-bakers.v104.n045.5 --------------- From: Popthebaker@aol.com Subject: Larry: No Oven Pizza Date: Sat, 9 Oct 2004 11:42:18 EDT Larry T _the.casual.baker@att.net_ asked about making pizza without an oven. If you have a grill available make grilled pizza. They are great and have wonderful flavor. Peter Reinhart's The American Pie has the details. Basically dough is cooked on one side then turned, topped, and finished. The grill must be one with a lid that can be closed during cooking. If you want to try stove top cooking use the same method as with grilled pizza. Cook one side first then turn, top, and finish. A Wok lid, essentially a metal dome with a handle it, should accommodate the pizza on the griddle. They are relatively inexpensive and you should be able to get one that will fit your griddle and effectively reflect the heat back to the top of the pizza. Some have small vents that allow steam to escape. John Z. _popthebaker@aol.com_ --------------- MESSAGE bread-bakers.v104.n045.6 --------------- From: Joe Tilman Subject: whole wheat bread; stove top pizza; multi-grain bread Date: Sat, 9 Oct 2004 08:54:30 -0700 (PDT) Re: a light, fluffy whole wheat I would doubt it was 100% whole wheat, probably closer to 25-30% ww / 70-75% white. Re: stove-top pizza Preheat a griddle on med to med-high, and have a cast iron lid preheated on high on another burner if you have a thermometer, the griddle should be about 400-450F and the lid about 500F). Slide the pizza onto the griddle and lid it quickly, should be done in about 5 minutes. You will have to experiment to find the doneness you like, but it is possible. Or else buy a good toaster oven and make two or three smaller pies. Re: Multi-grain loaf Try searching for "Poulsbo" or "Struan" on google. --------------- MESSAGE bread-bakers.v104.n045.7 --------------- From: "mike fuller" Subject: muffin tins stick Date: Sat, 9 Oct 2004 11:58:40 -0400 dear fellow bakers i bought an Oneida non-stick 12 muffin tin and the little things adhere to it every time i have tried greasing with vegeteble oil rubbed on with a rag and butter straight from the stick, thickly, but nada, mis socios, seems to work i think making a thicker batter might help, plus dusting with flour after the greasing any ideas? also, if i thicken the batter with more flour, how can i maintain moistness? thanks from havana mike --------------- MESSAGE bread-bakers.v104.n045.8 --------------- From: "katie johnson" Subject: Help for cinnamon-raison bread Date: Sat, 9 Oct 2004 12:42:40 -0400 Hey all, I am a seasoned sandwich-loaf bread baker. I took my usual recipe for sandwich bread and tweaked it yesterday to make a slightly enriched, wheaty cinnamon-raisin loaf. I formed the loaves by spreading the patted-out dough with melted butter and cinnamon sugar, and sprinkling on raisins, then rolling up tightly as I do with any sandwich loaf. However, once the loaves were cool and I sliced into them, the bread had separated at the very top, between the top crust and the topmost spiral section. Does this make sense? Basically, on a cross-section, the dough was tightly wound until the top, where it had come apart, leaving a gaping hole. Has anyone else experienced this, and if so, do you know how to fix it? I rolled the dough up so tightly during shaping that I didn't expect this to happen at all. It still tastes great, but isn't so appealing to the eye. Thanks for any assistance, Katie Johnson --------------- MESSAGE bread-bakers.v104.n045.9 --------------- From: Diane Brown Subject: Re: Pizza on the Stove Date: Sat, 9 Oct 2004 12:01:05 -0500 Taking a cue from having read about people grilling pizza (though never having done it myself), and having made some flatbreads baked on the stovetop, I'm sure you can do it. I don't know if this will work, but here's how I'd try it: Start out crust only, upside down, then flip it over and bake the bottom while adding toppings. Maybe even pull it off the heat briefly while putting them on. Then cover it to heat the toppings, and take the lid off while the crust finishes cooking. You'd end up steaming the toppings but "frying" the bread. Or try it as calzone. Diane Brown in St. Louis http://www.well.com/user/debunix --------------- MESSAGE bread-bakers.v104.n045.10 --------------- From: "Sonia Martinez" Subject: bread on the stove Date: Sat, 9 Oct 2004 07:25:41 -1000 For Larry T , who asked about making bread on the stove. Aloha, Larry; Here is a recipe I have used in the past to make pizza on my gas grill. Of course you can use your favorite pizza dough and change toppings as you wish Enjoy! Sonia In Hawaii Grilling Pizza 1 (.25 ounce) package active dry yeast 1 cup warm water 1 pinch white sugar 2 teaspoons kosher salt 1 tablespoon olive oil 3 1/3 cups all-purpose flour 2 cloves garlic, minced 1 tablespoon chopped fresh basil 1/2 cup olive oil 1 teaspoon minced garlic 1/4 cup tomato sauce 1 cup chopped tomatoes 1/4 cup sliced black olives 1/4 cup roasted red peppers 2 cups shredded mozzarella cheese 4 tablespoons chopped fresh basil In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again. Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick. Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza. --------------- MESSAGE bread-bakers.v104.n045.11 --------------- From: HGHAYNES@aol.com Subject: New to List Date: Sat, 9 Oct 2004 18:35:14 EDT Hello -- I'm new to the list but not new to bread baking -- altho I have learned a lot from reading the bread-bakers archives. What a great list this is! Linda G-- you were asking about the Costco bread -- here's my idea: try Peter Reinhart's "Multigrain Bread Extradinaire" in the "Bread Baker's Apprentice" (p. 187). The favor is similar but better that the Costco bread. The color is much lighter but you could try getting a darker color by 1) adding a little Cocoa or 2) by reducing the honey in the recipes a little and using malt barley syrup. I'd try the Cocoa first since the other is pretty pricey. But try making the bread first following the recipe -- it's totally terrific as is! I made the Irish Soda Bread recipe from Rose Levy Beranbaum's Bead Bible this morning -- with a few little twists. First I didn't have any Irish Whiskey to soak the raisins in so I used spiced rum. Second I only had powdered buttermilk so I used that with club soda as my liquid. Third I followed the CI's suggestion in their baking cookbook and baked it in a Dutch oven. Finally I used the left over rum with the butter to make a spice rum butter (instead of the whiskey butter). I was making it as a practice run to serve some visitors (who like all things Irish) later this month and I have not been a fan of Irish Soda bread it the past. I have always thought cardboard could taste better! This soda bread was so good that I made my husband hide it from me! It baked up with a lovely golden color instead of kinda dull brown that I have seen before. And the texture was perfect -- not at all dry. Thank You Rose Levy Beranbaum! Holly --------------- MESSAGE bread-bakers.v104.n045.12 --------------- From: "Jo Cosgriff" Subject: Re: Zojirushi bread machine Date: Sat, 9 Oct 2004 13:30:22 +1000 >Are the 220 Volt Zoji bread maker available in UK or Australia where the >voltage is 220V? > >Cindy >HK Hi Cindy, I don't think they're sold in Australia. I've never seen one here and I'd never even heard of the brand until I saw it on the internet. Jo. --------------- MESSAGE bread-bakers.v104.n045.13 --------------- From: "swanvt" Subject: Questions about sprouted grain breads and sourdough breads Date: Sat, 9 Oct 2004 22:16:46 -0400 Hi All, I have been a long time subscriber to this list. However, I haven't posted in quite a while due to the fact that I have a very active toddler!! I am starting to explore some new types of bread. After much research, I have discovered that both sourdough and sprouted grain breads are extremely nutritious and easy to digest. I am looking for recipes, both regular and bread machine (if there are any available) and any hints or tips to make these types of bread come out the best they can be. I only want to use freshly ground flour from wheat berries and other grains for the sourdough and I am planning on sprouting my own grains for the sprouted breads. I have yet to make either type. Like I said, this is a really new venture. I have some sourdough starter that is in the process right now. I'm really looking forward to these coming out well. Oh, one other question. Of course I am wanting to use these for sandwiches. I have yet to come across a great way to slice things evenly. Any suggestions would be greatly appreciated. Thanks! Theresa Gianino --------------- MESSAGE bread-bakers.v104.n045.14 --------------- From: Tarheel_Boy@webtv.net (Skallywagg Forever) Subject: Eggnog Bread from Bob the Tarheel Baker Date: Sun, 10 Oct 2004 19:53:04 -0400 Eggnog Bread 4 eggs 2 cups sugar 2 cups premade dairy eggnog 1 cup butter, melted 1/2 tsp. nutmeg 3 tsp. rum extract 2 tsp. vanilla 4 1/2 cup flour 4 tsp. baking powder Preheat oven to 350F. Butter bottoms of two 9x5x3 bread pans. Beat eggs, add sugar, eggnog, butter, rum and vanilla until blended. In a separate bowl mix together flour, baking powder and nutmeg. Add to the moist ingredients and stir until moistened. Pour into greased pans. Bake at 350F for 45-50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pan. Cool completely before slicing. --------------- MESSAGE bread-bakers.v104.n045.15 --------------- From: Cindy Chiu Subject: Breville bread machine Date: Fri, 15 Oct 2004 15:15:17 +0800 (HKT) Has any one have experience with the Breville bread maker BB420 and please kindly comment on its performance. It is an Australian made brand I suppose. Many thanks. Cindy --------------- MESSAGE bread-bakers.v104.n045.16 --------------- From: "Dave Atkinson" Subject: RE: For Larry - bread (pizza) on the stove Date: Sat, 16 Oct 2004 10:27:13 -0400 If pizza can be made on the BBQ, it can be made on the stove, I'm sure. Whether your stove is gas or electric, I would try this: Saute or microwave your misc toppings, such as onions peppers and mushrooms, with preferred seasonings. This will release the juices that will make your pizza soggy, which you can drain and/or mix with your fave pizza sauce. Lightly toast a thinner pizza dough in the pan on one side only to precook it (try coating it with olive oil garlic and other seasonings). Flip the dough, and to the toasted side, add your sauce, toppings, and cheese. Cook to melt the cheese, but avoid covering it which will steam it and create a soggy mess. If your burner is hard to control, move your pan around or even off the burner to prevent burning. The key here is to reduce the thickness of the dough, which takes more time to cook, and the layer of toppings, which block the heat from melting the cheese. Experiment and let us know how it worked out! Catherine --------------- END bread-bakers.v104.n045 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved