Date: Mon, 26 Sep 2005 05:47:07 GMT -------------- BEGIN bread-bakers.v105.n040 -------------- 001 - FREDERICKA COHEN Subject: RE: rcycled challah Date: Sat, 24 Sep 2005 03:40:40 -0700 (PDT) My thanks to all of you who directly sent me wonderful bread pudding recipes for my "failed" challahs. Again I explain that while they were delicious, I was saving them for "family table" because they were not picture perfect. That's why one of the breads was a failed 8...count them 8!... strand job where I lost count when the phone rang. The original directions came from Leigh D. So did one of the great recipes. What are the odds on that? Again, it proved that bread pudding is a very personal comfort food. As are the many who make up this group, each recipe had its own special quality ! Thanks again, Fredericka --------------- MESSAGE bread-bakers.v105.n040.2 --------------- From: aqn@panix.com Subject: Re: Proof Boxes Date: Sat, 24 Sep 2005 15:28:14 -0400 (EDT) "beth old" wrote: >Can anyone tell me where to find a proof box? I use my oven (electric), if I need to. I turn it on to 350 F for 30 seconds and turn it off, which brings the temperature up to about 85 F. I usually just proof at room temperature though. None of the recipes in "The Bread Baker's Apprentice" that I have tried call for proofing in a box. -- Andy Nguyen --------------- MESSAGE bread-bakers.v105.n040.3 --------------- From: "Mary Fisher" Subject: Re: Digest bread-bakers.v105.n039 Date: Sun, 18 Sep 2005 11:42:23 +0100 Diane Brown wrote: >My favorite feature of my set of baking bricks (they were called >"bread from the hearth", I think, when I got them now close to 20 >years ago is that the thin bricks (only 1/4 inch) came with an >aluminum tray into which they all fit snuggly), so they are easy to >handle--I haven't had to throw the cracked ones out as long as they >fit neatly together while in the tray, and even if fully preheated I >can pull them (carefully) out of the oven a moment to set some of >the more delicate breads right on them. What an excellent idea! And so simple, thank you! I have pieces of marble which Spouse cut for me, about 1/2" thick. These live on the shelves in the oven at all times. Before then I used smaller tiles but they were a nuisance to keep balancing on the grids! Mary --------------- MESSAGE bread-bakers.v105.n040.4 --------------- From: "Mary Fisher" Subject: Re: Bread pudding request Date: Sun, 18 Sep 2005 11:48:27 +0100 Fredericka asked about bread pudding recipes... Blackberry Pudding with a Cinnamon-Dusted Crust A great way to use up leftover bread. Serves 6 Preparation time: 25 minutes Cooking time: 40 minutes 469kcals/26.7g fat/15.3g saturated fat/1g salt/18.7g sugars per serving Ingredients 25 g golden caster sugar 2 tsp ground cinnamon 450 g blackberries, washed 8 thin-cut slices of day-old, quality white bread 50 g unsalted butter, at room temperature Grated zest of 1 large lemon 300 ml milk 142 ml pot double cream 2 large eggs, beaten well 25 g demerara sugar Preheat the oven to 180 C. Mix the caster sugar with 1 teaspoon of the cinnamon and sprinkle half of this mixture into the base of a deep 1.5 litre ovenproof dish. Scatter half the blackberries over it. Spread the bread on one side with the butter and cut each slice into 2 triangles, leaving the crusts on. Arrange half of the bread in overlapping slices over the blackberries and press down to squash the fruit slightly. Add the remaining blackberries then sprinkle the rest of the sugar/cinnamon mixture, along with the lemon zest, over the top. Add the remaining layer of bread and press down. Use a fork to lightly whisk together the milk, cream and beaten eggs, then carefully pour the mixture evenly over the bread. Mix the remaining cinnamon with the demerara sugar and scatter over the top. Bake for 40 minutes, or until the crust is golden and crisp and the fruit is bubbling. Serve with fresh pouring cream. This can be assembled several hours in advance. Keep covered in the fridge and sprinkle on the demerara topping just before cooking. Use 450g fresh raspberries or blueberries instead of blackberries. Omit the cinnamon and add a handful of chopped candied peel. These quantities are not critical so I'm not bothering to translate into imperial measures unless you really can't find a conversion chart :- Mary (who prefers imperial to metric for cooking) --------------- MESSAGE bread-bakers.v105.n040.5 --------------- From: Laura Locklin Subject: Re: bread pudding request Date: Sun, 18 Sep 2005 03:59:11 -0700 (PDT) Fredricka Cohen asked for a bread pudding recipe to recycle challah. This has been a favorite for many years. Although it doesn't call for cinnamon as she wanted I'm sure it can be added without a problem. Laura ALRENA'S AND GAYDELLE'S BREAD PUDDING WITH BOURBON SAUCE 3/4 pound butter 1 1/2 quarts milk 2 cups sugar 4 eggs 3/4 cup vanilla extract (yes, 3/4 cup) 3/4 cup raisins 1 1/2 loaves French bread Slowly heat the butter in the milk until it melts. Meanwhile beat the sugar, eggs and vanilla extract together. Add a small amount of the hot mixture to the eggs. Stir, then mix everything together slowly. Add the raisins and allow to soak. Tear the bread into bite-sized pieces. Don't use the ends. Add to the custard and soak for 30 minutes. Butter a Bundt pan well, fill with the pudding. Dot top with butter. Place in a pan filled about 2 inches with hot water, then bake in a 350 F oven for 1 hour. Check carefully so it doesn't burn. Pudding should be firm and a silver knife inserted should come out clean. It can take up to 1 1/2 hours. For the bourbon sauce: 1/2 pound butter 2 cups sugar 3/4 cup bourbon 2 eggs Melt the butter and add the sugar, bourbon (cheap bourbons are fine) and eggs. Beat well. Turn set pudding on to a serving plate and drizzle with hot sauce. Cool until pudding is just warm and serve with heated sauce on the side. YIELD: About 15 Servings SUBMITTED BY: Laura Locklin SOURCE: Unknown --------------- MESSAGE bread-bakers.v105.n040.6 --------------- From: Andyfrog@aol.com Subject: Re: bread machine taste Date: Sun, 18 Sep 2005 07:43:25 EDT lisa@stolze.us wrote: >I am using a bread machine for all my breads, but I've noticed that >no matter what recipe I use, the bread all tastes the same. Lisa--I remember that problem from my early bread machine baking days. I found that my machine needed a lot less yeast (depending on the dough--whole grains need a bit more) and I never use vital wheat gluten. Since I've cut back on the yeast (sometimes only a tsp. of yeast is needed for a recipe calling for three cups of flour) and eliminated the gluten (which seemed to bother my stomach), the breads all have their own flavor. Experiment with less yeast. If you use a "Quick" cycle, you may need a bit more yeast--but I've also found I can let the machine knead until the dough comes together, then I cancel the cycle, and restart the cycle from the beginning. That extra five minutes of kneading seems to make a difference when using the "Quick" cycle with the whole grain doughs and it lets me use less yeast. Hope this helps. Andy in NJ --------------- MESSAGE bread-bakers.v105.n040.7 --------------- From: AVSTROM@aol.com Subject: recycling challah Date: Sun, 18 Sep 2005 09:02:24 EDT Frederika There is a wonderful recipe for Vanilla and Cinnamon Challah Bread Pudding in Marcy Goldman's A Treasury of Jewish Holiday Baking. It's so good that I sometimes make extra challah to use in it. Amy --------------- MESSAGE bread-bakers.v105.n040.8 --------------- From: Tarheel_Boy@webtv.net (Skallywagg ...) Subject: Recycling Fredericka's challah Date: Sun, 18 Sep 2005 09:06:49 -0400 Here are my suggestions, Fredericka, for that less-than-perfect-in-appearance challah bread: Good suggestion: Blindfold your guests. Better suggestion: Eat in the dark. Best suggestion: Send it all to Bob the Tarheel baker in the Blue Ridge Mountains of western North Carolina. I know the Japanese eat with their eyes first, but we hain't so fussy here in the mountains, y'all. ;- Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v105.n040.9 --------------- From: Judi Boniface Subject: Cuisinart bread machine Date: Sun, 18 Sep 2005 06:07:56 -0700 (PDT) This is my third bread machine, the first was a Zoji, the second a Regal. This one has some nice features. The instructions say the bread pan can be immersed in water or even put in the dishwasher. It has a beep so you can take the paddle out and then continue baking. No more big hole in the bottom of the bread from the paddle! It also has different settings, lo-carb, gluten-free and artisan (which takes 5 hours to make a loaf of bread). The rectanglar loaf size is 7x5 but very tall. It only has one paddle so I expected the loaves to come out taller at one end and shorter at the other but amazingly, that hasn't happened yet. It also has a power backup feature that remembers where it was for 15 minutes and starts up there when the power is restored. For $99 I'd say it is very well made and makes a wonderful loaf of bread. It also has a 3 year warranty. Since it ia Cuisinart I'm hoping that replacement paddles and pans will be available for a reasonable price. I've made three loaves of bread in it this week and they all came out just fine. Hope this helps if you are considering buying a machine. Judi --------------- MESSAGE bread-bakers.v105.n040.10 --------------- From: "The Feiro's" Subject: RE: Microwave English Muffin Bread. Date: Sun, 18 Sep 2005 10:15:17 -0400 Hi all, I'm a big time lurker, but had to come out and say thanks. I don't remember who posted this recipe, but it was posted about 2 weeks ago. I was also a doubter about microwaving bread dough. But the recipe really worked. It looked a little strange, but when toasted, it tasted just like English Muffins. And very fast and easy. It's a keeper. So Thank You to whoever sent it in. Carol --------------- MESSAGE bread-bakers.v105.n040.11 --------------- From: "Leigh" Subject: Bread Pudding Recipe For Fredericka Date: Sun, 18 Sep 2005 07:44:03 -0700 BREAD PUDDING FROM CHEZ HELENE 8 oz butter 2 c sugar 2 1/2 c milk 1 can evaporated milk 2 T cinnamon 2 T vanilla 1 loaf of wet bread in chunks and pieces (I like using a combination of sourdough, whole wheat, and white) 1 cup raisins Cream butter and sugar. Add remaining ingredients and stir to mix. Pour into a deep greased casserole and bake at 350 F for 2 hours, stirring once after 1 hour. YIELD: 6-8 servings SOURCE: (the novel Heartburn) Leigh --------------- MESSAGE bread-bakers.v105.n040.12 --------------- From: Betty Scoggins Subject: Bread Pudding Date: Sun, 18 Sep 2005 10:37:46 -0500 Here is the bread pudding recipe that I use. It is delicious made with homemade bread. It is made in the crock pot and is sooo easy. The recipe is from the Fix It and Forget It cookbook. Hope you like it. Bread Pudding 8 slices bread, cubed 4 eggs 1/4 cup sugar (I use 1/2 cup) 1/4 cup melted butter 1/2 cup raisins 1/2 teaspoon cinnamon (I also add 1 tsp vanilla to the recipe) Place bread cubes in greased slow cooker. Beat together eggs and milk. Stir in sugar, butter, raisins, and cinnamon. Pour over bread cubes and stir. Cover and cook on high for 1 hour. Reduce heat to low and cook 3-4 hours, or until thermometer reaches 160 F. Sauce for bread pudding: 2 Tbsp butter 2 Tbsp flour 1 cup water 3/4 cup sugar 1 tsp. vanilla Make sauce just before pudding is done baking. Begin by melting butter in saucepan. Stir in flour until smooth. Gradually add water, sugar, and vanilla. Bring to boil. Cook, stirring constantly for 2 minutes, or until thickened. Serve sauce over warm bread pudding. |\---/| |q p | /} ( 0 )"""\ |"^"` | || /=\\ | "'" '"""' Gretchie says Hi ! --------------- MESSAGE bread-bakers.v105.n040.13 --------------- From: Debunix Subject: Re: Bread Machine Taste Date: Sun, 18 Sep 2005 10:49:28 -0500 wrote: >I am using a bread machine for all my breads, but I've noticed that >no matter what recipe I use, the bread all tastes the same. Just wondering what bread recipes you're using that are all coming out the same. I would guess that the consistency of kneading/mixing/rising/baking might mask some differences in flavor for simple recipes that depend on subtle things like varied rising times/temperature or different baking conditions to give unique results. I'm thinking here of a simple flour/yeast/water/salt bread that, prepared with long slow cool rises to yield a crusty, flavorful batard, would be very different if rising quick and warm and baked in a loaf pan for sandwiches. And many bread recipes do taste the same, because they add such small quantities of flavorings. A tablespoon of honey vs a tablespoon of sugar vs a tablespoon of molasses is not going to make a large difference to a single loaf, but a larger quantity of each might make a noticeable difference. But a lean plain bread vs an herb bread or rich buttery nut bread or sweet bread with raisins ought to taste different, bread machine or no. So what kind of recipes are you using, and what differences are you trying to achieve? Diane Brown in St. Louis http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v105.n040.14 --------------- From: Judi9826@aol.com Subject: Re: english muffin recipe Date: Sun, 18 Sep 2005 19:23:10 EDT Lynne, could you post the recipe for the English Muffins that came with your rings? I would really appreciate a good TNT recipe. Judi --------------- MESSAGE bread-bakers.v105.n040.15 --------------- From: Gloria J Martin Subject: English Muffins: Date: Sun, 18 Sep 2005 18:32:02 -0500 Thank all of you who posted recipes for the English Muffins. I'm still searching for the Wolferman's brand recipe with the beaten egg whites in the dough. If you haven't eaten a Wolferman's English Muffin, you haven't had the best. Gourmet stores often will carry them in the bread section of their frozen items. Buy a pkg. and try them. Use a fork to split them, going all the way around the muffin, poking in the tines of the fork, and then break them open. Butter liberally and put under the broiler until the points get brown. Eat plain, or with whatever you like best in jams---orange marmalade is traditional. Gloria Martin --------------- MESSAGE bread-bakers.v105.n040.16 --------------- From: "Allen Cohn" Subject: RE: Bread Machine Taste Date: Mon, 19 Sep 2005 08:20:21 -0700 I'm not surprised to read that all your bread tastes the same. I suspect the reason is time and temperature (please forgive me if I am reviewing a topic you're already familiar with). My bread machine ferments the dough at about 87 F. This makes the yeast produce gas quickly. But the experts I have spoken with suggest that yeast activity makes only a small contribution to the flavor of bread. That's why most artisan bakers ferment their doughs at a lower temperature, typically 75 F. This slows down the yeast, but gives the other flavor-producing components (most prominently enzymes and wild bacteria) more time to do their magic. The bottom line is that if the type of bread you're making is very simple, i.e., just water, flour, salt and yeast, then you probably do not want to use the bread machine for it. You'll want to use a process that takes longer so that the dough can ferment longer and maximize the natural flavor of the flour. (You might even want to use a pre-ferment.) If there are lots of flavor additives (such as milk powder, sugar, eggs, butter, cinnamon, etc.) then the natural flavor of the flour will be overwhelmed anyway, so go ahead and use the machine. Allen --------------- MESSAGE bread-bakers.v105.n040.17 --------------- From: "portia little" Subject: Bread puddings Date: Mon, 19 Sep 2005 22:30:34 -0400 Hi everyone, I've been a lurker on this list for awhile, but the words 'bread pudding' just leaped off the screen at me. I have a HUGE collection of bread pudding recipes that I hope one day to compile into a book...bread puddings with fruit, vegetables, cheese, chocolate...you name it. Also some great sauces to go with. In reply to Fredericka's request for a good use for her thawed bread, here is my most basic bread pudding, the one my mom used to make, real comfort food. You can use most any kind of bread, and add as much cinnamon or spice and raisins as you'd like. I tend to like my bread puddings light and fluffy with a good browned crust -- this one calls for a minimum of bread - but for a thicker BP, add more bread in proportion to the liquid. I have also included one of my favorites, Cranberry-Orange bread pudding, which fills the house with an enticing aroma. And I have to share this Caramel-Apple bread pudding recipe I just got from a friend. With apple season coming up soon, this looks irresistible. I don't know the source of the recipe. I also often make a blueberry BP, made with Italian bread, that I have with my breakfast coffee. Mmmmm, don't get me started..... Portia BASIC BREAD PUDDING (a fragrant, earthy dish) 2 to 3 thick slices bread, spread lightly with butter and cut into cubes 1/2 cup (or more) raisins 2 cups milk, heated to scalding 2 eggs, beaten slightly with fork 1/3 cup sugar 1/4 teaspoon salt 1/2 teaspoon vanilla 1/2 teaspoon cinnamon (or to taste) Preheat oven to 350 F. Combine cubed bread and raisins in greased 1 1/2-quart baking dish. (I use Corningware.) In separate bowl, combine eggs, sugar, salt, vanilla, and cinnamon. Add milk slowly, stirring constantly. Mix well. Pour over bread and raisins. Set baking dish in shallow pan of hot water. Bake about 60 minutes, or until firm and browned on top. Serve warm topped with whipped topping, warm chocolate sauce, or lemon sauce. Serves 4 to 6. CRANBERRY ORANGE BREAD PUDDING 1 1/2 cups bread cubes 3/4 cup milk, scalded 3/4 cup orange juice Grated rind one orange 4 egg yolks, beaten with fork 1/2 cup sugar 1/4 teaspoon salt 1/2 cup sweetened dried cranberries Butter and extra sugar Preheat oven to 375 F. Soak bread cubes in milk. Combine juice, rind, egg yolks, sugar, and salt; stir to dissolve sugar. Add to bread mixture with cranberries. Pour into greased 8- or 9-inch baking pan; sprinkle on a little sugar and butter pieces. Set in larger pan of hot water. Bake 45 minutes or until knife inserted in center comes out clean. Serves 4. CARAMEL APPLE BREAD PUDDING Sauteed sliced apples bathed in a rich caramel syrup are the perfect complement to this outstanding pudding. PUDDING 1 tablespoon butter 3 medium tart apples (such as Braeburn or Fuji), peeled, cut into 1/2-inch pieces (3 cups) 1/2 cup coarsely chopped toasted pecans* 1 1/2 cups milk 1 cup whipping cream 30 caramels 3 eggs 1/4 cup packed brown sugar 1 tablespoon vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon salt 5 cups loosely packed cubed (1/2 inch) stale French bread TOPPING 1/2 cup butter 2 large Fuji, Braeburn or Golden Delicious apples, unpeeled, sliced 1/2 cup packed brown sugar 1. In large heavy skillet, melt 1 tablespoon butter. Add cut-up apples; cook over medium heat until apples are lightly browned and thoroughly cooked, turning frequently. 2. Lightly butter 9x5x3-inch (2-quart) loaf pan. Sprinkle pecans over bottom of pan. In medium saucepan, heat milk and cream over medium heat until very hot but not boiling. Add caramels; cook and stir until melted. 3. Heat oven to 350 F. In large bowl, whisk together eggs, 1/4 cup brown sugar, vanilla, cinnamon and salt. Slowly whisk in hot caramel mixture. Add bread cubes and cooked apples; let stand 30 minutes. 4. Spoon mixture into loaf pan. Bake 50 to 60 minutes or until set but still slightly soft in center. Cool completely on wire rack. 5. Melt 1/2 cup butter in skillet over medium heat. Add sliced apples; cook until apples are tender but not mushy. Stir in 1/2 cup brown sugar; cook and stir until apples are coated. 6. Unmold pudding onto plate; cut into thick slices. Place on individual dessert plates. Spoon warm apple slices and sauce over each serving. TIP *To toast pecans, place on baking sheet; bake at 350 F. for 6 to 8 minutes or until slightly darker in color. Cool. 10 servings PER SERVING: 475 calories, 26.5 g total fat (14 g saturated fat), 6.5 g protein, 55 g carbohydrate, 125 mg cholesterol, 310 mg sodium, 2.5 g fiber --------------- MESSAGE bread-bakers.v105.n040.18 --------------- From: RisaG Subject: recycling challah - 3 recipes to adapt Date: Thu, 22 Sep 2005 06:16:57 -0700 (PDT) I have 2 recipes for you - 1 from the Barefoot Contessa that you would have to adapt as it uses croissants. The second from Food Network that I haven't tried but it looks really good and the third one is from Mimi's Cyber-Kitchen, one of my favorite websites. I've been posting at their recipe request board for too many years and everything I've ever made has come out amazingly good. This is for a Chocolate Bread Pudding. Ina Garten from Barefoot Contessa has a most amazing Croissant Bread Pudding recipe that I've adapted with challah that works really well. 3 extra-large eggs 8 extra-large egg yolks 5 cups half-and-half 1.5 cups sugar 1.5 tsp pure vanilla extract 6 croissants, pref stale 1 cup raisins Preheat oven to 350 F. In a medium bowl, whisk together the whole eggs, yolks, half-and-half, sugar and vanilla. Set the custard mixture aside. Slice the croissants in half, horizontally. In a 10x15x2.5 inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently. Place the pan in a larger one filled with an inch of hot waer. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40-45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Challah Bread Pudding Frittata Recipe courtesy Harmony Marceau, The Next Food Network Star Show 3 eggs 1 cup half-and-half 2 tablespoons chopped fresh tarragon leaves Kosher salt Freshly ground black pepper 3 (1-inch thick) slices challah bread, crusts removed and bread cubed 3 tablespoons unsalted butter 2 slices good quality ham, chopped 1/2 red pepper, diced 2 spring onions, white part only, thinly sliced In a medium bowl whisk together the eggs and half and half until frothy. Add the tarragon, some salt and pepper, and whisk together. Add the cubed challah and let it soak in the egg mixture for about 5 minutes. Meanwhile, melt 2 tablespoons butter in a small oven-proof skillet over medium-high heat. Add the ham, peppers and spring onions. Cook, stirring occasionally, until the ham is a bit browned, about 5 minutes. Stir in the remaining butter and spread the ham and vegetables out evenly in the pan. Pour in the challah-egg mixture and let cook for 2 to 3 minutes. Turn the heat to medium-low, cover, and cook until the frittata becomes light and fluffy, about 3 more minutes. Place the pan under the broiler until the top is browned, about 1 minute. Transfer the frittata to a plate and cut into wedges. Note: If you don't have a broiler, use a heat proof rubber spatula and carefully flip the frittata over, and cook for 1 minute. Or, melt a tablespoon of butter in a separate skillet until it sizzles. Pour the melted butter over the frittata and place the empty skillet over the frittata pan. Holding both handles, carefully flip the pans over, and cook the frittata on the other side for a minute. Chocolate Challah Bread Pudding Posted by : Ruth Heiges, Mimi's Cyber-Kitchen CHOCOLATE CHALLAH BREAD PUDDING Serves 8. 1 pound challah, cut into 1/2-inch cubes 12 ounces bittersweet chocolate, chopped fine 3 cups milk 2 cups heavy cream 6 large eggs 2 yolks 1/2 cup sugar 1/2 tsp. vanilla Spread challah cubes on cookie sheet and let dry in warm oven (250 F) about 15 minutes. Preheat oven to 350 F. In a small saucepan combine the chocolate, milk and cream over medium heat, whisking until mixture is smooth. In a large bowl whisk the eggs and yolks with the sugar and add the hot mixture in a steady stream. Whisk in the vanilla. Stir in the challah. Transfer the mixture to a buttered 3-quart shallow baking dish. Let stand 10 minutes for challah to absorb the custard mixture. Bake about 30 to 35 minutes or until a knife inserted in the center comes out clean. Serve warm. (c) 1999, Jewish Bulletin of Northern California www.jewishsf.com/jb/cook.htm Serves 1 Good luck with your leftover challah! What a find in the freezer! RisaG --------------- MESSAGE bread-bakers.v105.n040.19 --------------- From: THOS E SAWYER Subject: handmixer w/dough hooks Date: Thu, 22 Sep 2005 06:44:15 -0700 (PDT) Bosch recently came out with a new handmixer that has a set of dough hooks that come with the regular beaters. I absolutely love the Bosch handmixer but have not used the dough hooks yet. Joanne S --------------- MESSAGE bread-bakers.v105.n040.20 --------------- From: "Ratliff, Betty" Subject: sourdough bread recipe Date: Thu, 22 Sep 2005 12:05:48 -0400 I'm looking for a simple sourdough bread recipe fixed in a bread machine. Could anyone help? Thanks --------------- MESSAGE bread-bakers.v105.n040.21 --------------- From: "Haracz, Daniel" Subject: Pane a cioccollato Date: Thu, 22 Sep 2005 17:30:35 -0500 Evening, all - I've got a favorite recipe that just doesn't work. The bread is a pane al cioccolato, basically a very lightly sweetened enriched bread with cocoa powder in the dry ingredients and chopped bittersweet chocolate kneaded throughout. It gets a brush with butter just after baking and is often served with mascarpone. My girlfriend absolutely loves it when I make it, but it's never come out to my satisfaction. My problems are threefold: First, the pan. My recipe calls for a high sided (at least four inches high) six-inch cake pan; I have been unable to locate this pan in Chicago - any suggestions? I've been baking the bread as a round loaf on a sheet - an alternate suggested in the recipe - but I'd really like to achieve the classic shape. Second, texture. Invariably I end up with a dense, chewy, slightly sticky crumb and a misshapen, lumpen loaf. I have tried varying the amount of kneading in both directions, I'm careful (I think) about the conditions for rising - I know it's vague, but is there some rookie mistake I'm making here? Third, taste. The recipe calls for fresh yeast, and I'm not one to argue - I've been using Red Star brand and I always check the dates before I buy it - but the yeasty taste in the bread is always very strong. Again, is this a classic symptom of being a novice? What can I do to prevent the yeast from competing so assertively with the chocolate flavor? Please let me know also if I should just leave well enough alone - she does say she loves it the way it is, but I can't help but feel she'd love it even more, if only . . . Thanks a million, Dan Haracz --------------- MESSAGE bread-bakers.v105.n040.22 --------------- From: "Jeff Dwork" Subject: Metric - Imperial conversions Date: Sun, 25 Sep 2005 09:55:42 -0700 The GourmetSleuth.com website has metric <-> imperial conversion charts and calculators: http://www.gourmetsleuth.com/conversions.htm Especially useful is an ingredient-specific calculator so you can find the number of tsps in 50g of butter (for example): http://www.gourmetsleuth.com/cookingconversions.asp?Action=find Jeff --------------- MESSAGE bread-bakers.v105.n040.23 --------------- From: Alan Woods Subject: Re: proof box Date: Mon, 19 Sep 2005 09:51:28 -0400 It's easy to make a proof box: get a foam chest (cheap ones, for picnics); put a socket in it (cutting a hole just big enough for the cord), put in a 25 watt light bulb, turn on. You'll want to measure the temperature the first couple of times since the size and thickness of the foam will be variable, and you may need a smaller or more powerful bulb. Alan --------------- END bread-bakers.v105.n040 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved