Date: Sat, 19 Feb 2005 07:16:09 GMT -------------- BEGIN bread-bakers.v105.n008 -------------- 001 - Sarah Liberta Subject: Re: Golden bread Date: Sat, 12 Feb 2005 13:44:34 -0600 Lois, One of my favorite golden breads is Sally Lunn, a beautiful, egg-rich batter bread that I bake in a large tube pan. I like James Beard's recipe, from Beard on Bread. You can also use saffron for both color and flavor. Sarah --------------- MESSAGE bread-bakers.v105.n008.2 --------------- From: RosesCakeBible@aol.com Subject: Re: Golden bread Date: Sat, 12 Feb 2005 10:21:55 EST re golden bread, i just have to chime in here since no one has as yet mentioned mashed sweet potato. i think it gives the most gorgeous golden color of all. it adds moisture and softness of texture as well with no noticeable change in flavor except perhaps the tiniest touch of sweetness. unlike regular potato it does NOT add any chewiness. you'll need to decrease the water in the recipe a bit as sweet potato contains almost 64% water by weight. in the bread bible, for a rectangular loaf i use 1/2 cup 4.5 ounces of mashed sweet potato or yam for 4 ounces (a slightly full 3/4 cup) of unbleached all purpose flour and 1/2 cup plus 1 tablespoon water (about 4.5 ounces). this turns out to be about 64% hydration (see page 276). by the way, try to find the garnet sweet potatoes which have the richest golden interior! by the way, do look for my bread story in the march issue of hemispheres magazine if you fly united or online (http://www.hemispheresmagazine.com). it will contain a recipe for a sprouted wheat bread i really love. best, rose --------------- MESSAGE bread-bakers.v105.n008.3 --------------- From: RisaG Subject: Moist abm Bread? Date: Sat, 12 Feb 2005 05:43:22 -0800 (PST) I rarely have hockey pucks anymore in the ABM and these are the reasons: 1 - I add egg 2 - I use enhancer of some kind 3 - or I use potato starch 4 - I watch the dough being created and when it stops sucking up the liquid and looks moist, I leave it alone, I don't add any extra flour (I find doughs that have too much flour in the ABM become hard as a rock) 5 - a dough ball that looks moist, is moist - must be smooth as a babies bottom! So first, I would read the recipe really well. If it calls for too much flour, I would cut down on the flour. Second, I would watch the dough ball being formed. If it looks like it needs a touch more liquid (the ball is dry), I would add it, if it looked too moist I would add 1 tbsp of flour and let it mix, add more if necessary to form a smooth dough ball. Third, I would add a touch of potato starch (1 tsp per cup of flour) to make a good consistency of crumb. Fourth, add some egg (depends on the recipe of course). So, try one or all of these things. Also, most of the manuals for ABM's say just to "dump and walk away" and I feel this is the Number 1 reason why most folks make lousy bread in their bread machines and then stop using them! Do not Dump, watch what you put in, watch the dough ball being formed, baby the dough, and you will come out with a great loaf of bread. If baking in the machine of course. Also, I agree with Pedro and make the dough in the machine and then bake in the oven. That helps too. Spritz the walls of the oven with some water and then bake. The steam that is created helps the quality of the bread. So, I would try these and all the different suggestions and see what happens. I haven't made a hockey puck in years! I do all these and other things to ensure a smooth dough and a moist loaf. Good luck. RisaG Risa's Food Service http://www.geocities.com/radiorlg Updated 2/11/05 --------------- MESSAGE bread-bakers.v105.n008.4 --------------- From: "herblady" Subject: About baking in the ABM Date: Sat, 12 Feb 2005 01:23:47 -0600 It seems to me those of you suggesting to use dough cycle only are missing the point. Those of us using our ABMs want to take full advantage of our machines, not just use them fosr mixing and rising. That defeats the purpose of spending our money on the machine whenother means of mixing are cheaper. --------------- MESSAGE bread-bakers.v105.n008.5 --------------- From: "Gerald Ulett" Subject: Whole Grain Oat Bread Date: Sat, 12 Feb 2005 14:55:47 -0800 Since my posting in the last letter I have been advised that it is o.k. to post the entire recipe. I had feared that to do so would be a copyright infringement. The recipe is from the September 2003 Margaret Stewart's Living magazine. My family loves the bread's flavor and density. Whole Grain Oat Bread 1 cup steel-cut oats 2 cups boiling water 1/3 cup bulgur wheat 3 tablespoons honey 1/2 cup warm water (about 110 F.) 1 envelope active dry yeast (1 scant tablespoon) 1 and 1/2 cups whole-wheat flour 1 tablespoon plus 1 teaspoon coarse salt 2 to 3 cups all-purpose flour Unsalted butter at room temperature for bowl and pan 1-1/2 cups old fashioned rolled oats In a medium bowl, cover steel-cut oats with the boiling water and let stand until room temperature. Stir in bulgur wheat and honey; set aside. Place the warm water in a small bowl. Sprinkle yeast over water. Let stand until foamy, about 5 minutes. In the bowl of an electric mixer fitted with the dough hook, combine the reserved oat mixture with the yeast mixture, whole-wheat flour and salt. Add the all-purpose flour until the dough is tacky, but not sticky. Continue kneading about 5 minutes more. Place the dough in a buttered bowl and cover with buttered plastic wrap directly on the surface. Let rise in a warm place until doubled in bulk, about 90 minutes, or refrigerate overnight. Turn out dough onto a clean work surface; form into a loaf about 9 inches long. Lightly mist with water; sprinkle with rolled oats. Place in a well-buttered 9 by 5 by 2-1/2-inch loaf pan; let stand until doubled in bulk, abut 1 hour. Preheat oven to 375 F. Using a serrated knife, slash top of loaf lengthwise down center. Place in oven immediately. Bake until nicely browned and cooked through, about 1 hour. Remove from pan and let cool on a wire rack. I use the overnight method for the first rise and allow the dough to come to room temperature before continuing (takes at least an hour). The loaf is unbelieveably heavy. If you make this bread, be sure to toast a slice or two. You will not be sorry. Jerry Ulett --------------- MESSAGE bread-bakers.v105.n008.6 --------------- From: "Lynn Duff" Subject: whole grain oat bread Date: Sun, 13 Feb 2005 10:46:06 -0600 First of all, I would love to make the whole grain oat bread that Gerald found in the old issue of Martha Stewart Living. Would it be possible to share the recipe with us Gerald? And second, has anyone got a recipe for a whole wheat pita that they have tried? Thanks in advance. Lynn --------------- END bread-bakers.v105.n008 --------------- Copyright (c) 1996-2005 Regina Dwork and Jeffrey Dwork All Rights Reserved