Date: Sun, 31 Oct 2004 00:13:12 GMT -------------- BEGIN bread-bakers.v104.n047 -------------- 001 - RisaG Subject: Freezing dough Date: Sun, 24 Oct 2004 06:51:52 -0700 (PDT) An addendum to what I did for the Halloween party - I defrosted the dough, let the dough balls thaw on a cookie sheet, removed them, flattened them a bit, filled them and then rolled them into balls, placed in sprayed bundt pan. Baked at normal temperature (375F). I drizzled a bit of the filling over the top before baking and yet the dough balls did not rise as much as they usually do when NOT frozen. I still got quite a few compliments on the bread. I made 3 loaves and when I left the party, there was only 1/3 of one of the loaves left. Last year I baked 2 and they were completely gone by the time I left 2 hours later. By the time I got to the center of the table to get some food myself, 1 was gone. Last night only 1/2 of one was gone by the time I got to get the food. Anyway, it is a very simple recipe and really yummy. Here is the actual recipe, altho' I play with it all the time: * Exported from MasterCook * Risa's Garlic Bubble Loaf Recipe By : adapted from Taste of Home Serving Size : 6 Preparation Time :0:00 Categories : Abm Breads, Muffins & Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sour cream -- room temp 3/4 cup lukewarm water -- or more 1 1/2 ts sea salt 2 tb garlic infused olive oil 3 tb sugar 3 cups bread flour 1 1/2 ts SAF yeast Garlic Mixture: 1/4 cup olive oil 4 cloves garlic -- minced salt -- to taste* For garlic mixture: Place all ingredients in a microwaveable bowl and heat on HIGH for 1 minute. Remove and let sit. For bubble loaf: Place all ingredients in bread pan according to manufacturers' directions. Dough cycle. When cycle is done, remove dough to a floured work surface. Spray a bundt pan (or brownie pan) with cooking spray or brush with olive oil. Preheat oven to 375F. Roll dough out into a rectangle. Cut, with pizza cutter, into 16-20 pieces, about the size of a golf-ball. Roll each into a ball. Flatten each ball, make a mark in the center of each with your thumb (Trev's trick) and then put a tiny bit of garlic mixture into center mark.** Like a pierogi or dumpling, fold over the garlic mixture and then roll into a ball. Drizzle a bit of the garlic mixture (just the oil) into the bottom of the prepped pan. Brush it around. Then place the balls in, as you do them, until the pan is filled. Then with remaining garlic mixture, drizzle it over the garlic rolls. Put little bit of butter all over too, if you wish. Place in preheated oven. Bake for 1/2 hour. Check at 20 minutes to see if the loaf is browned or not. If not, continue to bake until this happens. Remove pan to wire rack to cool a bit. Then remove loaf carefully, so it doesn't break apart, and let it cool a bit more on the rack. Serve with pasta dinner, also great with roast chicken. * This can be added to - I take some herbs or chiles, or other items and place them in the oil. ** You can also add a bit of shredded romano or parmesan cheese at this point or a bit of dried or fresh chile too. Other Notes: Also, sometimes I don't have time to bring the sour cream to room temperature so I just use it right from the refrigerator. Doesn't seem to make much difference in the bread. - - - - - - - - - - - - - - - - - - RisaG --------------- MESSAGE bread-bakers.v104.n047.2 --------------- From: "katie johnson" Subject: RE: cinnamon raisin bread Date: Sun, 24 Oct 2004 10:35:05 -0400 Many thanks to Roxanne, Diane and Rose for the cinnamon-raisin bread tips. I will add my raisins to the dough, rather than in the spiral, and use beaten egg instead of butter the next time I make my recipe. What a wonderful and helpful group this is. Thanks again, Katie --------------- MESSAGE bread-bakers.v104.n047.3 --------------- From: Deborah605@aol.com Subject: Re: Separation of bread layers Date: Sun, 24 Oct 2004 13:40:19 EDT In regards to Katies question of why the layers of her cinnamon bread separated: the baker who taught me most of what I know said that the problem is the cinnamon puncturing the yeast cells directly next to it; and the way he solved it was to always use either egg or butter, but always to sprinkle sugar on the dough first. He also believed in working the raisins into the dough. Works for me everytime. --------------- MESSAGE bread-bakers.v104.n047.4 --------------- From: Linda C Subject: adding raisins to the dough Date: Sun, 24 Oct 2004 11:40:35 -0700 (PDT) About adding raisins to bread.... Just like when you make fruit cake, soak the raisins in hot water a little while until they reconstitue a little, drain well and save the water for bread or other recipes. Then lightly coat the raisins with flour and add to your dough recipe. The raisins aren't 'crunchy' that way and they hold in the dough. Good Luck Linda --------------- MESSAGE bread-bakers.v104.n047.5 --------------- From: "Chris Meech" Subject: freezing yeast Date: Wed, 27 Oct 2004 23:52:13 +0100 Dear All, I was given a block of fresh yeast which I froze in 30g lumps. On defrosting it turns liquid, is this right? Should I just add the liquid to my flour? Thanks, Chris M --------------- MESSAGE bread-bakers.v104.n047.6 --------------- From: aqn@panix.com Subject: Re: Freezing dough Date: Tue, 26 Oct 2004 11:06:14 -0400 (EDT) Do you have any problem with water condensation on the cold dough as it comes up to temperature? I'm in Central Texas, where it gets quite humid. A cold object left sitting will get plenty of condensate on it. I imagine thawing the dough in a tightly sealed bag with all the air squeezed out would prevent this problem? Andy Nguyen --------------- MESSAGE bread-bakers.v104.n047.7 --------------- From: RosesCakeBible@aol.com Subject: Re: fluffy whole wheat breead Date: Tue, 26 Oct 2004 12:50:02 EDT In bread-bakers.v104.n046.8, Harry wrote: << As a result of my doing the above, I have been making unbeatably light, fluffy, great tasting honey 100% whole wheat bread for years.>> Harry, I bet i'm not alone in wanting to have your recipe because i'm dying of curiosity how you get FLUFFY 100 percent wholewheat bread. By fluffy I assume you mean light and soft? Mine has a nice grain and soft chewiness but fluffy would be a stretch! Please share! Rose Levy Beranbaum. --------------- END bread-bakers.v104.n047 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved