Date: Sun, 5 Dec 2004 07:36:25 GMT -------------- BEGIN bread-bakers.v104.n053 -------------- 001 - Roxanne Rieske Subject: Using the Vita Mixer to Grind wheatberries Date: Sat, 27 Nov 2004 03:19:29 -0700 I concur with the poster who suggested the Vita Mixer for grinding wheat. My mother does this and the wheat turns out wonderful, and you can grind any grain in the Vita Mixer (as well as do hundreds of other tasks with it). I'm looking forward to the day that I can actually afford one of these machines. Personally, I would not buy a grain grinder because of it's single use. Everything in my kitchen has to be a multi-tasker because of space and storage issues. Roxanne Rieske (Rokzane) rokzane@comcast.net --------------- MESSAGE bread-bakers.v104.n053.2 --------------- From: "ansleyrc@juno.com" Subject: Shaped Tube Pans Date: Sun, 28 Nov 2004 02:23:23 GMT I have several shaped tube pans (in shape of a star, a flower, etc) and the pan is aluminum color and has a cap for each end. What kind of bread is made in the pans? Recipes would be helpful as I am trying to plan incorporating the pans into my regular holiday baking. --------------- MESSAGE bread-bakers.v104.n053.3 --------------- From: Mike Avery Subject: Re: What Mixer? Date: Sat, 27 Nov 2004 08:24:43 -0700 "Margaret G. Cope" wrote a tale of woe: >Disaster has struck...(not seriously) but my K45 Kitchen-aid died on >Thanksgiving Day having been on the job for about 25 years If you are in a medium sized or larger town, look for a Hobart repair center. They can repair your KitchenAid like new. When my mixer was about 10 years old, it started making funy noises. They overhauled it, lubed it, and adjusted it. 15 years later, it's still running like a champ. In the bakery, I have a little Braun mixer for small jobs. It's nice enough, though at times I wish I'd gotten an electrolux instead. My pastry chef far and away prefers her K5 at home to the Braun. My own theory on the reported lack of reliability of the newer KitchenAid mixers is that serious bakers bought the first ones, and then READ THE MANUALS. So they know you don't do back to back batches of dough all day long. The newer ones are being bought by people who are less serious and are from a generation that doesn't read the manuals. So, they do back to back batches of dough, and then finish off the mixer by extruding some pasta. I believe that KitchenAid did have some bad models, but that they have corrected the problems. So, my suggestion - send your mixer to a Hobart repair center, either a factory authorized center or an independent repair place. Mike --------------- MESSAGE bread-bakers.v104.n053.4 --------------- From: RisaG Subject: Holiday Breads Date: Sun, 28 Nov 2004 16:40:20 -0800 (PST) Someone last week was looking for recipes for Thanksgiving - recipes using sweet potato or pumpkin and I said I had a recipe but I couldn't find it and so I posted the recipe from Beth Hensperger. Well...after a hard search I finally found my recipe so I thought that it was better late than never. Here is my recipe: It is for ABM users... * Exported from MasterCook * Pumpkin Soft Yeast Rolls Recipe By : Unknown Internet Recipe Serving Size : 9 Preparation Time :0:00 Categories : Abm Holiday Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup pumpkin puree 1 tsp vanilla extract 1 1/8 tsp dry active yeast (1/2 packet) 1 tbsp brown sugar 1/4 cup warm milk -- + 1/8 cup* 2 1/2 cups bread flour 1/8 cup butter -- softened 1/2 tsp salt 1/2 tsp cider vinegar 1/8 tsp freshly ground nutmeg 1 egg -- lightly beaten Place ingredients in your machine according to manufacturer directions. Place on dough cycle. When dough is ready, place in a greased bowl and let rise in a draft-free area. Spray muffin tins with butter-flavored cooking spray. Cut dough into 12 pieces and roll into balls. Place 6 balls in each muffin tin. Spray tops and cover with sprayed plastic wrap. Let rise once more in a draft-free area. When pleasantly puffed up, bake in a preheated 375°F over for 15 minutes. Let cool on a wire rack. Makes 12 rolls. - - - - - - - - - - - - - - - - - - RisaG --------------- MESSAGE bread-bakers.v104.n053.5 --------------- From: RosesCakeBible@aol.com Subject: Re: diastatic malt and pumpernickel Date: Sun, 28 Nov 2004 11:29:22 EST Re the diastatic malt added to my pumpernickel bread recipe (in a previous posting to the list) : I realized why the huge amount of 2 tablespoons that had been added in error didn't turn the loaf into a gooey mess! It take about 8 hours of fermentation for the diastatic malt to have its full effect. Since the diastatic malt was in the "flour blanket," it didn't get mixed into the dough until later so it didn't get activated until just a few hours before baking time. If, however, one holds the finished dough overnight, it would be far too much diastatic malt! rose (sherlock!) beranbaum --------------- MESSAGE bread-bakers.v104.n053.6 --------------- From: BLONDEMOMLADY@aol.com Subject: mailing bread Date: Sun, 28 Nov 2004 20:40:28 EST Kyle, I agree with you, the higher the fat content, the longer the bread lasts, and will ship better. I live in Indiana, and send bread to my daughter in Washington state quite often. I prefer to send her buttermilk-based bread, which is still fresh when she gets it. I do go to an "overnight" shipping place in town, I hate to think of my effort going to waste, and my daughter not being able to enjoy her surprise. You are quite right, always make sure the bread is completley cooled, then I place it in a ziploc freezer bag. That is also what we place our bread in at home, it seems to stay fresher that way. Thank goodness we can ship across country so quickly, my daughter is pleased with her gift, and I am happy to make it for her! Cyndi --------------- MESSAGE bread-bakers.v104.n053.7 --------------- From: Fredericka Cohen Subject: whole wheat challah Date: Tue, 30 Nov 2004 04:18:36 -0800 (PST) Once more I come to the best place I know for bread advice! My 2005 New Year's resolution is to try a recipe for whole wheat challah. (At 76, how many bad habits are left to break or new directions to find?!?!) I remember several over the years and I hope the posters will re-send. Also there is "Millie's Whole Wheat Challah" (Laura Brody's ma). Has anyone ever adapted/converted/adjusted this bread machine recipe to a traditional/stand mixer version? In searching, I noticed that some bakers prefer a whole wheat pastry flour to an all-purpose type. Others us whole wheat/white in proportions ranging from 1/4 whole wheat to 1/2 whole wheat. Thanks in advance. Feel free to contact me offline. Fredericka --------------- MESSAGE bread-bakers.v104.n053.8 --------------- From: Marcel Blanchaer Subject: Bosch Concept 7 mixer? Date: Wed, 1 Dec 2004 13:34:28 -0600 Any experiences with "Bosch Concept 7" or "Universal" mixer? I'm also looking for whole wheat bread recipes that will work with these mixers. Thanks! Marcel --------------- MESSAGE bread-bakers.v104.n053.9 --------------- From: Maggie Glezer Subject: Book plates Date: Fri, 03 Dec 2004 15:49:16 -0500 To all members: For anyone interested, I am happy to send a signed book plate for _A Blessing of Bread_ and or _Artisan Baking Across America_ if you email me your address. I wish you and your families happy, healthy holidays. All the best, Maggie Glezer --------------- MESSAGE bread-bakers.v104.n053.10 --------------- From: Docia Richard Subject: One hour buttermilk rolls Date: Thu, 02 Dec 2004 19:12:39 -0600 I got the following recipe from the Thanksgiving dinner recipe section of the Houston (Texas) Chronicle about 10 years ago. I sent this directly to Fredericka last week in response to her request for eggy dinner rolls to serve on Thanksgiving. No, my recipe doesn't have eggs, but it DOES make a beautifully rich, decadently buttery roll that is nothing like any bread I've had. I make this every year and get rave reviews. The other plus is that it is very quick to prepare (note the name). It is definitely not a re-worked bread recipe. Fredericka was kind enough to write me after Thanksgiving to share that her family and friends really enjoyed the recipe. She encouraged me to share it with the list. She says she made 7 batches of this recipe last week, and I myself made 4 batches. So be warned, once you make them that first time, you might find yourself making them a lot. Yes, that is a lot of yeast for the amount of flour, but you'll be surprised that they don't taste overly yeasty. Maybe it's because of the buttermilk and all the butter. -Docia in Matagorda County Texas One-Hour Rolls 2 Tbsp instant yeast 1/4 cup warm water, 110 F 1 1/2 cup buttermilk, heated to lukewarm 1/4 cup sugar 1/2 cup butter, melted 1 tsp salt 4 1/2 cup enriched all-purpose flour 1/2 tsp baking soda butter Dissolve yeast in warm water in small bowl. In a medium bowl, combine buttermilk, sugar, melted butter and salt. Sift flour and soda into a large bowl. Pour yeast mixture into buttermilk mixture, then add to flour. Mix well. Let stand 10 minutes. Preheat oven to 425 F. Roll out dough and cut into desired shapes or just pinch off the dough and roll by hand into ping pong-ball sized pieces. Melt some butter in bottom of a baking pan (I use a 9" glass pie pan). Place rolls in pan, turning each over to butter the top. Make sure the rolls are touching each other as you put them in the pan. You want them to rise up, not out. Let stand 30 minutes, or until risen nicely. Bake 10 to 12 minutes. Serve warm from the oven. If any are left, they are fine at room temperature. Makes about 2 dozen. Original recipe specified 2 cakes compressed yeast or 2 env active dry yeast with 85 F water for compressed yeast and used melted shortening or oil instead of the butter that Fredericka and I use. --------------- END bread-bakers.v104.n053 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved