Date: Sat, 13 Nov 2004 06:44:21 GMT -------------- BEGIN bread-bakers.v104.n049 -------------- 001 - Eitan Levy Subject: Fluffy Whole Wheat Bread Date: Mon, 08 Nov 2004 10:40:05 +0200 I think that this bread recipe is what you would call light, almost fluffy. Keeps well for over a week. It's a little finicky but the result is well worth the try. Since the paddle in my bread machine is stuck I prepare the dough in the machine and then hand finish it. I like this as then I can make 2 smaller loaves Doreen Levy WHOLLY WHOLEWHEAT BREAD 1 1/3 cups water 3 Tbs. Oil 2 tsp salt 2 Tbs. honey (1/8 cup) 2 Tbs. date syrup (or molasses) 3 cups whole wheat flour 1/2 cup wheat bran 1/2 cup oats (quick or coarse) 1/2 cup walnuts/millet 3 Tbs. flax seeds 1 tablet vitamin C, crushed 1 Tbs ginger powder 1 Tbs. yeast To make to bread machine combine in order given. After a few minutes check consistency. Finger should go in smoothly. If dough isn't coming together or too dry add water, I Tbs. at a time. Punch down and let rest 20 minutes. Punch down and form into a loaf. Let rise 40 minutes. Slash top. Bake 375 F for 40 minutes. To make in Mixmaster, place dry ingredients in bowl. Mix water, oil, honey and syrup. Add to dry ingredients and then add flax and walnuts. Mix on low for 7 minutes. This will not react like regular dough. It should have just enough liquid to come away from the sides even if it doesn't cluster well around the dough hook. Let rise for 45 minutes. Punch down and continue as above --------------- MESSAGE bread-bakers.v104.n049.2 --------------- From: Tarheel_Boy@webtv.net (Skallywagg Forever) Subject: South Of The Border Bread Date: Mon, 8 Nov 2004 08:02:10 -0500 South Of The Border Bread 1 c Water 2/3 c Frozen Corn 2 T Unsalted Butter 2 T Green Chili Peppers,Chopped 3 1/4 c Bread Flour 1/3 c Cornmeal 2 T Sugar 1 1/2 t Yeast Place ingredients in bread maker in order recommended by manufacturer. Process on white bread cycle. Makes a 1 1/2 pound loaf. Yield: 12 Servings --------------- MESSAGE bread-bakers.v104.n049.3 --------------- From: Tarheel_Boy@webtv.net (Skallywagg Forever) Subject: Cranberry Bread Date: Mon, 8 Nov 2004 08:17:50 -0500 Cranberry Bread 1/2 c Applesauce 1 c Sugar 1/2 c Egg Substitute 1 t Vanilla 2 c Flour 1 t Sodium Free Baking Soda 1/3 c Orange Juice 1 c Apples,Peeled And Chopped 1 c Cranberry Sauce 1 c Walnuts,Chopped Cream together applesauce and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour and baking soda. Add dry ingredients alternately with orange juice to egg mixture, beating just until blended. Fold in apples, cranberry sauce and walnuts. Turn into two lightly spray 7 1/2 x 3 3/4 x 2 1/4-inch loaf pans with PAM Original Cooking Spray, and bake at 350 F for 50 minutes, or until loaf tests done when wood pick inserted in center comes out clean. Yield: 24 Servings Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v104.n049.4 --------------- From: "Werner Gansz" Subject: Baking Pizza Date: Mon, 8 Nov 2004 09:14:40 -0500 Peter Reinhart's "American Pie" has certainly raised the bar for my homemade pizza. For baking he recommends baking on pizza stone with the oven on its highest level. A few years ago I heard Dan Wing, an author of a book on wood-burning stone ovens, give a talk at the King Arthur Flour Store in Norwich, Vt. He brought along his trailer-mounted stone oven and demonstrated baking various breads in it. (I'm not kidding, he really built a stone oven on a trailer.) He said that the oven would normally reach a starting temperature of 700 - 750 F (chart) and then cool slowly from there. The fire-blackened curved ceiling of the oven baked from the top by radiation and the heavy stone floor retained the fire's heat and baked by conduction from the bottom. At that high starting temperature it was perfect for pizzas and other flatbreads, then as it cooled it could be used for loaf breads, and eventually cakes and pies. I don't have a stone oven but I have worked out a procedure that comes closer to the wood burning oven environment at home than just running the oven at max temperature. The resulting pizzas have a rustic look, cheese is browned, the toppings maintain a fresh "al dente" taste, and the crust is fully baked and soft inside. 1. Use a thick (1/2" to 3/4") baking stone. If 1/4" to 3/8" unglazed tiles are all you can get use them but don't make a double layer to gain thickness. The gap between the layers is an insulator (like a storm window) and will stop heat from the lower layer conducting up to the bread resting on the upper layer. 2. Preheat to 25 F below the highest setting on your oven for at least 45 min to an 1 hr. 3. Place the pizza on the baking stone and close the oven door. 4. The timing here depends on your oven and your baking preferences. Sometime within the first minute to a minute and a half of baking turn on the broiler and set the oven temperature to its max. (I do it immediately after closing the door). 5. The boiler will be on for most of the next few minutes, raising the oven temp to max. The hot broiler element will add its radiation to the already hot oven and bake from the top while the hot stone bakes from the bottom. The bake should last no more than 5 or 6 minutes. Full fat (whole milk) mozzarella and other aged soft cheeses will brown beautifully, fresh mozzarella will melt into the sauce and Peter's fresh tomato sauces will cook and thicken, all in 5 minutes. The rim of pizza dough will brown with dark "highlights". If a large bubble forms in the rim it will probably burn. Just flake it off after the pizza comes out of the oven. It may take a few tries to get the timing right for your oven but the taste and look of a hot-baked pizza is spectacular. The top cheese layer should have lots of browned cheese color, the cheesy sauce will be dark and bubbling, the dough edge should be various shades of brown and the bottom of the pizza should be a fairly uniform light brown. If the bottom bakes darker than the top, turn the broiler on earlier, and vice versa. The transition from "done" to "burned" may be no more than 30 secs. so don't get distracted. Some ingredients like sausage and pieces of hard veggies like broccoli, should be pre-cooked to just underdone. Caramelized onions should be pre-cooked to soft but yellow/tan, not brown. Thin veggies, sliced mushrooms, shrimp (in pieces), clams, cured meats, etc do not have to be pre-cooked. Hard cheeses, like Parmigiano-Reggiano, should be either mixed with melting cheeses or added after the bake. They will burn if they stay dry and exposed on top. Peter's White Clam Pizza done this way is superb. The clams are cooked but still soft, the "white" top layer is speckled with caramelized cheese, clams, and herb oil bubbles and its all rimmed with a firm crust with a soft interior. =20 Werner --------------- MESSAGE bread-bakers.v104.n049.5 --------------- From: Harry Glass Subject: Re: delicate issue Date: Mon, 8 Nov 2004 06:23:16 -0800 (PST) Hi Mike in Havana, The answer to your question about bran and gas is no, it is not known to cause gas. (Cconstipation, yes, but gas, no). But large amounts of cruciferous vegtables, such as broccoli or cabbage, can cause gas. Sometimes it's just a matter of the body needing time to adjust, but if it persists, it probably means you need something like "Beano" to neutralize the gas-forming enzymes that your body is unable to handle very well. But, if you can't get something as basic as whole wheat flour in Havana, you probably can't get Beano, which is available in just about any drug or discount store in the U.S.. Harry --------------- MESSAGE bread-bakers.v104.n049.6 --------------- From: Tarheel_Boy@webtv.net (Skallywagg Forever) Subject: The Slasher... Date: Tue, 9 Nov 2004 11:51:49 -0500 Thanks, Rose, but I can't take credit for finding that polymer blade for slashing. It was discovered by Nikki Serra, a potter-baker friend of mine. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v104.n049.7 --------------- From: "Steven Leof" Subject: Reviving sourdough starter Date: Thu, 11 Nov 2004 08:54:39 -0000 I could use some advice from the experts. My rye starter has been dormant in a Kilner jar the fridge for the past four months and now after a hiatus I'm ready to bake 100% rye. But my starter isn't behaving as expected.... Not seeing anything nasty in the jar but smelling strongly of alcohol last evening I stirred the starter, weighed 250 grams and added 250 grams each of flour and water. I put the lot in an earthenware bowl, covered it with cling film and placed it in a warm spot. 10 hours later (as of this writing) there has been no movement. Rather than refresh the starter now should I assume that the cultures have died? Or should I treat the starter as new and wait up to three days before the next refreshment? Many thanks, Steven Leof --------------- MESSAGE bread-bakers.v104.n049.8 --------------- From: "Steven Leof" Subject: RE: Reviving sourdough starter Date: Thu, 11 Nov 2004 14:44:09 -0000 Thanks for your note Jay. Here's the reply I received from Dan Lepard, a baking expert here in the UK (see the forum on his web site www.danlepard.com for more detail). Steven Leof Hello Steven, I wasn't aware you can kill all yeasts and bacteria simply by leaving them undisturbed at 4C. I believe it takes a bit more aggressive action to wipe them out. This is what I would do. Place 1 tablespoon of the presumed dead leaven in a clean jar. Add 150g flour (your choice) and 150g water at 20C, and stir vigorously together. Leave for 12 hours, then remove all but 50g of leaven from the jar, whisk in 200g water then stir in 200g flour. Leave another 12 hours then repeat until you have fermentation. What you are doing here is: (a) making sure that the new refreshment of flour and water is each at a ration of 1:4 or 1:5 (b) refreshing after 12 hours for maximum yeast activity. Sounds like there is a lot of bacterial activity (the strong smell of alcohol) and very little yeast activity (no visible sign of fermentation) Regards Dan Jay Lofstead wrote: >My experiences with leaving the starter that long is that it does take a >bit longer. I may be naively thinking I am reviving rather than making a >new culture, but it does come back eventually. I have had to wait 18-24 >hours to get movement before. I do pour off the alcohol before doing >anything. I'm not sure if that will negatively affect your starter if you >stir it in. --------------- MESSAGE bread-bakers.v104.n049.9 --------------- From: "Steven Leof" Subject: RE: Reviving sourdough starter Date: Fri, 12 Nov 2004 07:49:15 -0000 That would certainly explain the sluggishness of the starter. But it is responding, albeit slowly. Steven Leof Mel Heimo wrote: >I understand more about yeast from being a home brewer than actually from >creating starters. Alcohol is the waste product of yeast. After >fermentation, the alcohol will eventually kill off the yeast cells. >Fermentation is nothing more than yeast eating the sugars and excreting >alcohol. > >I would be doubtful if the starter smells like alcohol if the yeast is >still alive. It has probably consumed all the sugars in the starter and >has contaminated it with alcohol. --------------- MESSAGE bread-bakers.v104.n049.10 --------------- From: "hghaynes" Subject: Grinding Wheat Date: Thu, 11 Nov 2004 17:15:42 -0800 This is probably a silly question -- but has anyone ever used their coffee mill to grind wheat? I'd like to try grinding some coarse whole wheat (like we use to get in Kansas in the '50s) but I don't want to buy a grain mill until I know I'm going to do it regularly. What do you all think? Thanks Save old recipes and memories by visiting http://www.heritagerecipes.com --------------- END bread-bakers.v104.n049 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved