Date: Sat, 21 May 2005 22:03:39 GMT -------------- BEGIN bread-bakers.v105.n022 -------------- 001 - Jeff Dwork - New "bread keeper" 003 - Tarheel_Boy@webtv.net ( - Semmel Rolls 004 - "Dave & Jeni" Subject: archives are updated Date: Sat, 21 May 2005 13:58:01 -0700 The bread-bakers website archive now has all the digests up to May 14, 2005. Thanks for your patience. Jeff --------------- MESSAGE bread-bakers.v105.n022.2 --------------- From: Subject: New "bread keeper" Date: Wed, 18 May 2005 09:35:27 -0500 Hi Everyone, I recently purchased a product on QVC that I am really crazy about. They are called "Debbie Meyer's Evert Fresh Green Bags." The package of fifty bags come in three sizes; the bags are similar to the old-style sandwich bags that first came out years ago, but are much larger.) Designed to keep fruit and vegetables fresh for extended lengths of time, the translucent bags have a thin, textured, green lining that absorbs the moisture and gases which cause fruit and vegetables to mature and, eventually, rot. You just loosely wrap the item (washed or unwashed) in the three-dimensional bag and put it in your refrigerator. The cauliflower I'm experimenting with has been in it's Green Bag in the veggie bin of my frig for almost 2 weeks now, and it does not even have ONE black spot on it yet! The product is working equally well in keeping my tomatoes fresh where they rest in a bowl on my kitchen windowsill. But this is the secondary blessing: the Green Bags seem to work just as well on storing breads! My bagels are still soft with no mold, and the 10-grain Bread Machine loaf I made last week kept for 5 days, wrapped in the largest size bag (which is about 8" x 21" long with the folds opening up to accommodate a 15" opening, much bigger than a traditional plastic bread sack.) I'm not sure HOW long it will keep the bread fresh because we had eaten the loaf by the 5th day, but until that last slice, the loaf remained as soft and fresh as the day I had made it! If you pull up the QVC.com website, type in the item number, K5519, in the top search box. Fifty bags sell for about $20.00 plus tax, ship, and handling. They can each be washed and reused up to 8 times, so this seems like an almost endless supply. Pls share your results! JJ in South Texas --------------- MESSAGE bread-bakers.v105.n022.3 --------------- From: Tarheel_Boy@webtv.net (Skallywagg ...) Subject: Semmel Rolls Date: Wed, 18 May 2005 15:33:59 -0400 Sometime ago, I think someone in this merry band of bakers was looking for a semmel roll recipe. In doing a little bratwust research this morning (I love the smell of bratwurst in the morning!), I came across the following: Semmel Rolls In Sheboygan, if you talk brats, you'll also be talking about the Semmel; a substantial, chewy roll with a delicately crispy crust. The Semmel is a close cousin to the Kaiser, but with a distinctive cleavage across the top. The baked Semmel is large -- about 4 inches in diameter and rises to about 2 inches in height. To make the single brat bun, shape the rolls like a hot dog bun before final rising and baking. The genuine Sheboygan Semmel is baked in a brick oven. In your home oven, your results may vary. A baking stone helps. 4 1/2 cups bread flour (approximate) 1 package dry yeast 1 Tablespoon sugar 1 teaspoon salt 1 1/2 cups hot water (120-130 F) 1 teaspoon malt extract 1 egg 1 egg white 1 Tablespoon shortening Rye flour for dusting Measure 3 1/2 cups of flour into a mixing or mixer bowl and add the yeast, sugar, and salt. Stir to blend well. Pour in the warm water and malt extract. Mix for 1 minute with a wooden spoon or mixer flat beater until a smooth but heavy batter forms. Add the egg, egg white, and shortening. Beat together until the mixture is smooth. If with the electric mixer, remove the flat beater and continue with a dough hook. Add flour -- 1/4 cup at a time -- until the dough is a solid but soft mass that can be lifted from the bowl, or left under the dough hook. Knead the dough with a strong push-turn-fold motion for 10 minutes, adding liberal sprinkles of flour if the dough is wet. If in the mixer, the dough will clean the sides of the bowl and form a ball around the dough hook. If, however, it continues to cling to the sides, add sprinkles of flour. Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside to double in bulk, about 1 hour. Uncover the bowl and punch down the dough with your fingers. Cover the bowl again and allow the dough to double in volume again, about 45 minutes. Place the dough on a floured work surface, roll it into a 12-inch long cylinder. With a sharp knife cut 12 pieces from the length (at every inch on the ruler). Shape the pieces under a cupped palm into smooth rounds. Cover and allow to relax for 5 minutes. Flatten each roll with your hand to about 1/2 inch thick. Dust lightly with rye flour. With a length of wooden dowel, a round wooden spoon handle, or a pencil, press a deep vertical indentation into the top of each roll. Press firmly and deeply, almost to the bottom (omit this procedure if shaping rolls into single-brat buns). As each roll is shaped, place it face down on a greased baking sheet. Cover the rolls with a length of wax or parchment paper, and leave them at room temperature to rise -- slightly less than double in size, about 40 minutes. In the meantime, prepare the oven by placing a pan under the middle shelf. Twenty minutes before the bake period preheat the oven to 450 F, quite hot. Five minutes before the rolls are to go into the oven, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the rolls. Be certain hot water is in the pan. Uncover the rolls, carefully turn them right side up, brush them with water or spray lightly with an atomizer of water. Place the pan on the middle shelf of the hot oven. Three minutes later lightly spray the interior of the oven -- not directly on the rolls. Midway through the bake period turn the sheet around so that the rolls are exposed equally to temperature variations in the oven. They are done when crispy brown all over, in about 25 minutes. Remove the rolls from the oven. If, after the rolls have cooled, they are not as crisp and crusty as you like, put them back into a hot oven for 10 minutes. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v105.n022.4 --------------- From: "Dave & Jeni" Subject: Perfectly Easy Dinner Rolls Date: Sat, 21 May 2005 01:17:15 -0400 I have been a lurker for some time now and have learned a great deal from y'all. I wanted to share a recipe I got in the mail from one of those places that want you to buy recipe cards over a long period of time. (Never seem to get any good free ones, but this time I did) It is called Perfectly Easy Dinner Rolls and can be made up to 4 days in advance of when you want to bake them. The longer they are in the fridge, the better they seem to get. Kind of a tangy, yeasty taste like O'Charley's restaurants. These directions are taken directly from the card., I made them for Thanksgiving and we ate every single one and there were only 8 of us for dinner!! Perfectly Easy Dinner Rolls 1 cup warm water (105 to 115 F) 2 pkgs active dry yeast 1/2 cup (1 stick) butter, melted 1/2 cup sugar 3 eggs 1 tsp salt 4 - 4 1/2 cups unbleached, all-purpose flour Additional melted butter Combine the warm water and yeast in a large bowl. let the mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix. (some flour may not be needed) Cover and refrigerate 2 hours or up to 4 days. Grease a 13 x 9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal size pieces. Roll each piece into a smooth round ball: place in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour. Preheat oven to 375 F Bake until rolls are golden brown, 15 - 20 minutes. Brush warm rolls with melted butter, if desired. Break roll apart to serve. Makes 2 dozen rolls Jeni from Atlanta --------------- MESSAGE bread-bakers.v105.n022.5 --------------- From: LAllin@aol.com Subject: Re: Bacon bread? Date: Sun, 15 May 2005 12:35:16 EDT Reggie wrote: >We're looking for bacon bread recipes. Anyone have some? Reggie, These are very old, from back when I first started capturing bread recipes and didn't think to keep source info. * Exported from MasterCook * BITS O' BACON BREAD Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 POUND LOAF 2/3 c Water 1 2/3 c Bread Flour 1/3 c Whole-Wheat Flour 4 ts Sugar 1 t Salt 4 ts Applesauce 1/2 ts Crushed green peppercorns 1/2 ts Dried sweet basil 1 pn Garlic powder 1/4 c Bacon (with fat) 2 ts Yeast (active dry) *** Cook bacon till crisp then crumble and add with fat before measuring - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1068 Calories; 5g Fat (3.9% calories from fat); 34g Protein; 222g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 2146mg Sodium. Exchanges: 13 1/2 Grain(Starch); 1/2 Fruit; 0 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Honey Bacon Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Breads Whole Grain Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast 5 teaspoons gluten 3 1/2 cups whole-wheat flour 1/2 cup honey 3 tablespoons soft butter 1 1/4 teaspoons salt 1/2 cup bacon bits (soft variety) *; I use Hormel Real Bacon Pieces 1 1/4 cups very warm water * Don't use the crunchy kind unless they are soaked in warm water for about 30 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2165 Calories; 31g Fat (12.1% calories from fat); 61g Protein; 448g Carbohydrate; 54g Dietary Fiber; 62mg Cholesterol; 2929mg Sodium. Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 6 Fat; 9 1/2 Other Carbohydrates. * Exported from MasterCook * Beer Bacon Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 c Flat beer 1/2 c Water 1/4 c Chopped green onions 2 tb Mustard 1 tb Butter or margarine 3 1/4 c Bread flour 1 tb Sugar 3/4 ts Salt 1 3/4 ts Yeast 1/3 c Crumbed cooked bacon Put all ingredients in the bread maker except bacon. Add bacon at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends. Select basic/white cycle and use medium or light crust colour. Do not use delay cycles. Yeast amount though proportionately less than called for in the smaller loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3303 Calories; 100g Fat (27.5% calories from fat); 58g Protein; 534g Carbohydrate; 5g Dietary Fiber; 248mg Cholesterol; 2691mg Sodium. Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 18 1/2 Fat; 13 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v105.n022.6 --------------- From: missbettyg@aol.com Subject: Lambert's throwed rolls Date: Sun, 15 May 2005 09:31:32 -0400 We have had dinner at the Sikeston Lamberts' this week and also the one near Branson. The "throwed" rolls are memorable. Huge, freshly baked, and a little on the sweet side and they serve them up by throwing them to you.....even if you are on the far side of the restaurant. Fun!!! Good Southern food, too, but I want the recipe for the rolls. Can anyone help? Betty G --------------- MESSAGE bread-bakers.v105.n022.7 --------------- From: "indianaBOB" Subject: Croatian crackling bread Date: Sun, 15 May 2005 06:23:32 -0600 Many years ago, my friend's mother made a bread with pork cracklings, called masnitza (spelling?), not the most healthy, but the taste was outstanding. Maybe someone of Croatian ancestry can come up with the recipe. IndianaBob maker of fine breadcrumbs --------------- MESSAGE bread-bakers.v105.n022.8 --------------- From: "Valmai Barbala" Subject: Yeast made with Hops and Potato. Date: Sun, 15 May 2005 03:36:50 +0930 Hallo, My mother made her yeast out of potato water and hops. She kept it warm on the hob of her wood fired stove. Has any body tried this type of yeast? Valmai --------------- MESSAGE bread-bakers.v105.n022.9 --------------- From: "Debbie Tower" Subject: Cheddar and Bacon Bread Date: Sun, 15 May 2005 18:39:26 -0400 Reggie , I got this off the net. I haven't tried it but it sure looks good. Deb Tower Cheddar and Bacon Bread adapted from the Welbilt Bread Machine book Ingredients (1 1/2 pound loaf) 1 C. Water 1 T. Oil 1 t. Salt 1 T. Sugar 3 C. Bread Flour 2 T. Nonfat Dry Milk 1 1/2 t. Active Dry Yeast 1 1/2 C. Cheddar Cheese, shredded 6 slices Crisp Bacon, crumbled - or - 2 T. Bacon Bits* Ingredients (2 pound loaf) 1 1/3 C. Water 2 T. Oil 1 1/4 t. Salt 4 1/2 t. Sugar 4 C. Bread Flour 3 T. Nonfat Dry Milk 2 t. Active Dry Yeast 2 C. Cheddar Cheese, shredded 8 slices Crisp Bacon, crumbled - or - 3 T. Bacon Bits* Place ingredients in bread pan in order listed or according to manufacturer's directions. The cheddar cheese and bacon are added at the fruit and nut signal. Depending on your machine this could be anywhere from 30 to 40 minutes into the cycle. Remember, when adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. This bread is processed at the Basic (Standard) or Rapid cycle, or according to manufacturer's directions. * Imitation or real bacon bits may be used. They can be found in the salad dressing section of the grocery store. --------------- MESSAGE bread-bakers.v105.n022.10 --------------- From: LAllin@aol.com Subject: Re: Bacon bread? Date: Sun, 15 May 2005 12:35:16 EDT These are very old, from back when I first started capturing bread recipes and didn't think to keep source info. * Exported from MasterCook * BITS O' BACON BREAD Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 POUND LOAF 2/3 c Water 1 2/3 c Bread Flour 1/3 c Whole-Wheat Flour 4 ts Sugar 1 t Salt 4 ts Applesauce 1/2 ts Crushed green peppercorns 1/2 ts Dried sweet basil 1 pn Garlic powder 1/4 c Bacon (with fat) 2 ts Yeast (active dry) *** Cook bacon till crisp then crumble and add with fat before measuring - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1068 Calories; 5g Fat (3.9% calories from fat); 34g Protein; 222g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 2146mg Sodium. Exchanges: 13 1/2 Grain(Starch); 1/2 Fruit; 0 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Honey Bacon Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Breads Whole Grain Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast 5 teaspoons gluten 3 1/2 cups whole-wheat flour 1/2 cup honey 3 tablespoons soft butter 1 1/4 teaspoons salt 1/2 cup bacon bits (soft variety) *; I use Hormel Real Bacon Pieces 1 1/4 cups very warm water * Don't use the crunchy kind unless they are soaked in warm water for about 30 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2165 Calories; 31g Fat (12.1% calories from fat); 61g Protein; 448g Carbohydrate; 54g Dietary Fiber; 62mg Cholesterol; 2929mg Sodium. Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 6 Fat; 9 1/2 Other Carbohydrates. * Exported from MasterCook * Beer Bacon Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 c Flat beer 1/2 c Water 1/4 c Chopped green onions 2 tb Mustard 1 tb Butter or margarine 3 1/4 c Bread flour 1 tb Sugar 3/4 ts Salt 1 3/4 ts Yeast 1/3 c Crumbed cooked bacon Put all ingredients in the bread maker except bacon. Add bacon at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends. Select basic/white cycle and use medium or light crust colour. Do not use delay cycles. Yeast amount though proportionately less than called for in the smaller loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3303 Calories; 100g Fat (27.5% calories from fat); 58g Protein; 534g Carbohydrate; 5g Dietary Fiber; 248mg Cholesterol; 2691mg Sodium. Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 18 1/2 Fat; 13 1/2 Other Carbohydrates. --------------- END bread-bakers.v105.n022 --------------- Copyright (c) 1996-2005 Regina Dwork and Jeffrey Dwork All Rights Reserved