Date: Sat, 8 Jan 2005 06:39:57 GMT -------------- BEGIN bread-bakers.v105.n001 -------------- 001 - Roxanne Rieske Subject: RE: Three Kings Bread Date: Sat, 01 Jan 2005 07:31:27 -0700 This bread is similar to what I make for Mardi Gras. By reading over the directions I can tell the number one problem is the fact that the dough was not kneaded at all. The result was that the bread ended up with no structure to it, which is why it flattened out and turned out dense. Even these sweet doughs with a lot of fat need to be kneaded. My suggestion is to mix everything with half the flour first with the paddle to your mixer for about 5 minutes. Then add the rest of the flour and knead with the dough hook until the bread is smooth, elastic, and satiny. You may need to add more flour, but you only want the dough to clear the sides of the bowl while still sticking to the bottom. Because there is so much butter in this bread, I would also suggest an overnight rest in the fridge before shaping and the final proofing. Good luck :) Roxanne Rieske (Rokzane) rokzane@comcast.net --------------- MESSAGE bread-bakers.v105.n001.2 --------------- From: Roxanne Rieske Subject: RE: Potato Starch/flour in bread Date: Sat, 01 Jan 2005 07:37:04 -0700 Iuse good old fashioned potato flakes! And yes, it does make a big difference in helping the bread to retain moisture. Especially in my dry Rocky Mountain climate. I usually add something like a 1/4 cup of potato flakes to the rest of the dry ingredients for a 2-3 cup loaf recipe. Sometimes if it's really dry out, I'll have to add more water to the dough. Roxanne Rieske (Rokzane) rokzane@comcast.net --------------- MESSAGE bread-bakers.v105.n001.3 --------------- From: Harry Glass Subject: potato flour Date: Sat, 1 Jan 2005 07:31:43 -0800 (PST) Fredericka, there is a big difference between potato flour and potato starch. To increase the moisture holding capability of bread (any kind), use potato flour. I have used less than 1/4 cup, but you could experiment. Harry --------------- MESSAGE bread-bakers.v105.n001.4 --------------- From: Ricka Gerstmann Subject: Re: Searching for grain grinder recommendations Date: Sat, 1 Jan 2005 09:06:07 -0800 Here's a link to a comparison of many models: Ricka (also a newbie, using a borrowed Magicmill, with ear protection) --------------- MESSAGE bread-bakers.v105.n001.5 --------------- From: Corina Gaffney Subject: Rosca de Reyes Date: Sat, 1 Jan 2005 09:11:54 -0800 (PST) For Michael who was looking for advice on how to make a better Rosca de Reyes, a couple of suggestions. First, you don't mention whether the butter you are using in the recipe is melted or softened. If you are melting the butter, you may want to consider using softened butter instead. Also, placing the ring in a large tube pan, or a springform pan with a tube in the middle (usually available only in Europe, or in specialty stores in large cities, unfortunately), will ensure not only a nice round shape and higher rising, but that a hole remains in the middle! If you don't have such a pan, Beth Hensperger, in her book Bread for All Seasons, suggests using a pizza or cake pan that is 15 inches in diameter, and then placing a 6-inch cake pan with greased outer sides upside down in the center of the ring to retain the center hole. Good luck, and happy Twelfth Night! Corina from Akron, Ohio --------------- MESSAGE bread-bakers.v105.n001.6 --------------- From: "hghaynes" Subject: Spelt Bread Recipe Date: Sat, 1 Jan 2005 15:03:19 -0800 This is a spelt bread recipe that I have used for many years. I do it in my bread machine. The bread is pretty dense and dark in color from the molasses. I use a white bread cycle but I think I will try the whole wheat cycle next time. Sometimes it collapses a little bit toward the end of the baking cycle. Spelt Bread 1 1/2 cups warm water 1 1/2 tsp bread machine yeast 2 T ground flaxmeal (optional) 2 T olive oil 2 T honey 2 T molasses 1 1/2 tsp salt 3 1/4 cups whole spelt flour Measure the ingredients into the baking pan in the order above. Try the white bread cycle the first time and if that doesn't get the results you want, experiment with the other cycles. Holly Save old recipes and memories by visiting http://www.heritagerecipes.com --------------- MESSAGE bread-bakers.v105.n001.7 --------------- From: "mike fuller" Subject: elaborating fredericka Date: Sun, 2 Jan 2005 01:13:16 -0500 >I have been told that adding 1/4 cup of potato starch per cup of flour >will give moisture holding qualities to bread, especially the whole grain ones. Elaborating on what Fredericka said, what about CORN STARCH? Does anyone have experience abt what that does when added to bread? Thanks Mike in Havana --------------- MESSAGE bread-bakers.v105.n001.8 --------------- From: "Margaret Morris" Subject: Spelt bread Date: Mon, 3 Jan 2005 16:01:14 -0000 The spelt is stoneground, organic, wholegrain from a company called Doves Farm. I have made spelt bread using Doves Farm spelt flour. I just followed the recipe on the flour packet and the result was a quite acceptable loaf. The bread was not like my regular loaf which is half Doves Farm strong white and half generic Wholemeal Canadian bread flour bulk bought from our local co-operative grocers. Margaret Morris Chorlton, Manchester, UK --------------- MESSAGE bread-bakers.v105.n001.9 --------------- From: "Carousel of Health" Subject: bread machines and mixers for whole wheat Date: Wed, 5 Jan 2005 12:11:08 -0500 Hi, I am looking to buy a mixer that will yield 3 loaf bread recipe for whole wheat and am looking at Bread machines that will accommodate whole wheat recipes. Since the whole wheat really taxes the appliance, I am not sure what to buy. Any reviews out there or suggestions for the different brands? Thanks Pennie --------------- MESSAGE bread-bakers.v105.n001.10 --------------- From: Tarheel_Boy@webtv.net (Skallywagg Forever) Subject: To go with Afternoon Tea - Sultana Malt Loaves Date: Sun, 2 Jan 2005 08:28:22 -0500 Sultana Malt Loaves Makes 2 x 450g/1lb loaves 225g/8oz plain flour 1/2 tsp bicarbonate of soda 1 tsp baking powder 225g/8oz sultanas 50g/2oz demerara sugar 175g/6oz malt extract 1 tbsp black treacle 2 eggs, beaten 150ml/5fl oz strained cold black tea Method 1. Preheat the oven to 150C/300F/Gas 2. Grease and base line 2 x 450g/1lb loaf tins with greased greaseproof paper. 2. Measure the flour, bicarbonate of soda and baking powder into a bowl. Stir in the sultanas. 3. Gently heat the sugar, malt extract and black treacle together. Pour on to the dry ingredients with the beaten eggs and the tea. Beat well until smooth. Pour into the prepared tins. 4. Bake in the preheated oven for about 1 hour or until well risen and firm to the touch. Allow to cool for 10 minutes in the tins before turning out on to a wire rack to cool. These loaves are best kept for 2 days before eating. Secrets of Success: Freeze cakes as soon as they are cold. Some icings often lose their sheen in the freezer, so it's usually best to freeze the cake by itself, and ice later. Buttercream icing is an exception. I got this from a British friend of mine who now lives in Wyoming (Wow! That must have been a culture shock.) Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v105.n001.11 --------------- From: "hghaynes" Subject: Wrinkled Crust Date: Sun, 2 Jan 2005 13:50:35 -0800 Lately the crust of my Pugliese wrinkles after I take it out of the oven. I remember reading something somewhere about why it does that -- but I can't remember now! Can someone please refresh my memory? Thanks, Holly Save old recipes and memories by visiting http://www.heritagerecipes.com --------------- MESSAGE bread-bakers.v105.n001.12 --------------- From: "Allen Cohn" Subject: RE: Mini-bundt cakes Date: Tue, 4 Jan 2005 11:07:26 -0800 I had thought that bundt pans were particularly-well suited for very wet batters (such as the one below), because the shape allows heat to rapidly get to the center of the cake. But then this article about Shirley Corriher and the accompanying recipes for tunnel of fudge cake and pound cake (both of which are thick batters baked in bundt pans), leads me to question my original hypothesis... http://www.nytimes.com/2004/12/28/science/28bake.html?oref=login In any case, my recipe and the two in the article should give you three good cakes for your mini-bundt pans. Allen 86-proof chocolate cake (original source unknown, with modifications by Allen Cohn) 2 T melted butter fine, dry bread crumbs (or cocoa powder) 5 oz. unsweetened chocolate 2 cups (10 oz.) all-purpose flour 1 t baking soda 1/4 t salt 1/4 C dry instant coffee or espresso 3/4 C (2.25 oz.) cocoa powder (optional) 1/2 C bourbon (or amaretto, rum, cognac, scotch) 1/2 lbs. unsalted butter, cool room temperature 1 t vanilla 2 C (14 oz.) sugar 3 eggs (large or extra large) additional liquor (optional) confectioner's sugar (optional) Adjust oven rack one-third from bottom of oven and preheat to 325 F. You will need a 9-inch fluted bundt pan (10-cup capacity) or pan to hold 12-mini bundts. Butter the pan(s). (I find it easiest to "paint" the butter on with a pastry brush.) Dust inside of pan(s) with bread crumbs or cocoa powder. Melt and cool chocolate over double boiler or in microwave. Whisk together the flour, baking soda and salt. In a two-cup glass measuring cup, dissolve the coffee in 1/2 C (approximately) of boiling water. (Also add the optional cocoa powder for an extra chocolaty taste!) Add cold water to fill to 1.5 cup line. Add the liquor to fill to 2 cups. Cream the butter in the large bowl of an electric mixer. Add the butter and vanilla and thoroughly cream. Add the eggs one at a time, beating until smooth after each addition. Scrape down sides as needed. Add the chocolate and beat until smooth. Then, on low speed, alternately add the sifted dry ingredients in three additions, adding the liquids very gradually to avoid splashing, and scraping the bowl with a rubber spatula after each addition. Be sure to beat until smooth after each addition, especially the last. It will be a thin mixture. Pour into the prepared pan(s). Rotate the pan a bit briskly, first in one direction and then in the other, to level the top. Bake for 55 minutes (20-25 minutes for mini bundts). Cool in the pan for 15 minutes, then cover with a rack and invert. Remove the pan, (optionally) sprinkle the cake with additional liquor and allow to cool. Sprinkle with confectioner's sugar before serving. --------------- END bread-bakers.v105.n001 --------------- Copyright (c) 1996-2005 Regina Dwork and Jeffrey Dwork All Rights Reserved