Date: Mon, 14 Nov 2005 11:07:16 GMT -------------- BEGIN bread-bakers.v105.n046 -------------- 001 - "Amy Norr and Jeff Metz" - inquiry from Welbilt bread maker user 002 - aqn@panix.com - Re: baking frozen rolls 003 - "hghaynes" - Keeping bread in refrigerators --------------- MESSAGE bread-bakers.v105.n046.1 --------------- From: "Amy Norr and Jeff Metz" Subject: inquiry from Welbilt bread maker user Date: Sun, 13 Nov 2005 18:11:11 -0500 We had a Welbilt breadmaker for years and it recently broke. It made the best chewy bread. The new ones we have tested are not as good- breads turn out very mundane. Is it because the bread is now made in the removable basket- as opposed to the Welbilt where the bread "popped" up and was cooked in the oven touching the breadmaker walls? Any suggestions on a breadmaker on the market that has similar design to Welbilt? Thanks. Amy Norr norrmetz@verizon.net --------------- MESSAGE bread-bakers.v105.n046.2 --------------- From: aqn@panix.com Subject: Re: baking frozen rolls Date: Thu, 3 Nov 2005 12:24:05 -0500 (EST) Ann McCann wrote: >I've been partially baking and freezing dinner rolls for years. >... >I take these straight out of the freezer and bake between 350-400 F >for 3-5 minutes, until golden, then brush with butter. and FREDERICKA COHEN wrote: >I am confused! > >Will "3 - 5 minutes" "straight out of the freezer" even warm the >frozen rolls, let alone bake them? Sounds like that's what she's saying. The frozen rolls had already been partially baked "until set/just beginning to turn", so 3-5 minutes at 350-400 F "until golden" does not sound far-fetched. Andy Nguyen --------------- MESSAGE bread-bakers.v105.n046.3 --------------- From: "hghaynes" Subject: Rice Flour Bread -- Help Needed! Date: Tue, 8 Nov 2005 15:55:27 -0800 Hi -- I have a friend that needs to be gluten-free and I'm experimenting with rice flour bread in the bread machine for her. Does anyone have a good rice flour bread recipe? The recipe my friend gave me is very soupy...and so far I have soup, not bread! Any help would be greatly appreciated! Holly --------------- MESSAGE bread-bakers.v105.n046.4 --------------- From: "Diane Purkiss" Subject: Bread in Paris,a nd questions about bread in Venice Date: Fri, 11 Nov 2005 06:19:05 -0000 My report on Paris: I visited the following: 1. Erich Kayser, Rue Monge Vienoisserie still so-so, but the most gorgeous sourdough boules and good baguette de tradition. Heavenly with Marie-Anne Cantin's raw butter - she is in the rue Cler area. This kind of unpasteurised butter really enhances the artisanal breads. 2. Philippe Martin, Ile St Louis Having a day off on our first day, which was French half-term, but on his return the baguette was as good as ever and the croissants immaculate. 3. Le Boulanger du Monge As excellent as ever. Magnificent bagueete - best I had. 4. Poujauran in the 7th, Rue Cler area. Wonderful novelty breads, like a baguette de sept cereales and good pain au figues (how do the French make this so light? Basic breads were good but not sensass. 5. Laurent Duchene in the 13th; an excellent almond corisant, but on a holiday schedule for the baguette, so only the pallid gold kind available. Lovely boutique, surly staff. 6. Le Grenier a pain, rue d'Italie 13th. The review in Palmare said croassants were grreat, but it was the bread that was outstanding; magnificent baguette a l'ancienne 7. Au levain de Marais. Open on Toussants, but didn't get the key baguette as they didn't come out fo the oven till 10. Lovly sourdough, though, and good viennoiserie. Also worthy of note was the dark, voluptuous, almost unctuous olive bread at Flora in Av George V, a restaurant well worth it anyway. Everywhere else also had nice bread. Memorable walnut bread with cheese at Hiramatsu. Therwith my notes. Enjoy. Now, does anyone know where one might go for good bread in Venice? Thanks in advance, --------------- MESSAGE bread-bakers.v105.n046.5 --------------- From: lobo Subject: Dakota Bread (yeast and sourdough versions) Date: Sun, 30 Oct 2005 11:33:33 -0700 >From: "Dana Wood" >Subject: seeking recipe for Dakota bread > >I love the Dakota bread from Great Harvest Bread company and >would love to make something like it. I have done some searching >for a recipe but am unable to locate anything on it. Can anyone help? You betcha! This is great. My changes are in parens. I think I've probably posted this here before. I mixed the seeds right into the dough and didn't use the egg glaze. The seeds ALWAYS fall off when I put them on the top, so I just don't. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ DAKOTA BREAD, (Cafe Latte's) got from Kathleen from Savoring the Seasons of the Northern Heartland, by Beth Dooley & Lucia Watson, Knoph, 1994. 2 cups warm water -- (105 to 115 F) 2 packages active dry yeast (or 2 scant tablespoons) 1/4 cup honey 1/4 cup vegetable oil 1/2 cup cracked wheat (used 7 grain cereal) 1 Tablespoon salt 1 cup whole wheat flour 5 cups unbleached all-purpose flour (or more for kneading) 1/2 cup roasted unsalted sunflower seeds 1/3 cup hulled raw pumpkin seeds (didn't have, but would be good, I bet) 1 tablespoon poppy seeds 1 tablespoon raw sesame seeds 1 egg -- beaten In a large bowl, combine the water, yeast, honey, oil, and cracked wheat and allow to proof about 5 to 10 minutes, or until the yeast is light and bubbly. Add the salt, whole wheat and white flours, and stir to combine. Dump the dough out onto a well-floured surface and begin to knead, adding enough flour to make nice soft dough. Knead about 10 to 15 minutes, sprinkling with more flour as necessary, or until the dough is smooth and elastic. You may want to use more flour depending on the dryness of the cracked wheat and the flours, as well as the general humidity. Mix the seeds together and sprinkle them over the dough, reserving a few tablespoons to sprinkle over the loaves before baking. Then knead the seeds into the dough. Turn the dough into a greased bowl, cover with a dishtowel, and set it in a warm place. Allow the dough to rise until double in bulk, about 1 hour. Punch the dough down. Let it rest for 5 minutes. Divide the dough and shape it into 2 large or 3 small round loaves, and place them on lightly greased baking sheets. Let rise 25 to 30 minutes. Brush the loaves with a beaten egg and sprinkle on any remaining seeds. Bake the loaves in a preheated 375 F oven for approximately 30 to 40 minutes, or until the loaves are nicely browned and sound hollow when tapped. Remove the loaves from the oven and cool on wire racks. Makes 2 loaves. NOTES: Cafe Latte is a bustling cafeteria and bakery tucked into one of St. Paul's oldest neighborhoods, not far from the wide, elm-lined Summit Avenue where F. Scott Fitzgerald grew up. Here, in this renovated Victorian storefront, Cafe Latte owners Linda and Peter Quinn mill their own wheat, rye, and cornmeal for daily bread specials. Dakota Bread is Cafe Latte's bestseller, and patrons often call a week in advance to reserve loaves. It is a light, nutty bread studded with sunflower and pumpkin seeds from North Dakota. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ DAKOTA BREAD (sourdough version by Lobo) The odd measurements (1/5 c, etc.) are due to how I converted the recipe to sourdough 2 cups expanded sourdough (Note 1) 1 1/5 cups warm water -- (105 to 115 F) 1/4 cup honey 1/4 cup vegetable oil (I used olive oil) 1/2 cup cracked wheat (I used 7 grain cereal) 1 Tablespoon salt 1 cup whole wheat flour (Note 2) 1/2 cup roasted unsalted sunflower seeds 1/3 cup hulled raw pumpkin seeds 1 tablespoon poppy seeds 1 tablespoon raw sesame seeds 3 4/5 cups unbleached all-purpose flour (or more for kneading) Note 1: "expanded sourdough" means take starter out of frig, add flour and water, let sit overnight or 'til it's bubbly) ... the consistency of muffin batter Note 2: January 2004: I used 1/3 c. each roasted non-malted black barley, crystal malt and Briess torrified wheat malt loribond 2.0 -- good, although the black barley gives it a stronger flavor I don't like real well. August 2004: used 1/2 c. each of the crystal malt and Briess and only 3 c. flour -- super ... very light and fluffy. August 2005: used 1 c of the Briess and think I like this best. I get these grains at the local brew store and grind them in my coffee grinder) Combine everything except the white flour and let sit 10 minutes. Add flour to make soft dough and knead until the dough is smooth and elastic. Let rise until double in bulk. Punch the dough down. Let it rest for 5 minutes. Divide the dough and shape it into 2 loaves, and place them in lightly greased bread pans. Let rise until double in bulk. Bake the loaves in a preheated 350 F oven for 30 to 40 minutes, or until the loaves are nicely browned and sound hollow when tapped. Remove the loaves from the oven and cool on wire racks. Makes 2 loaves. --------------- MESSAGE bread-bakers.v105.n046.6 --------------- From: AL Subject: Keeping bread in refrigerators Date: Sun, 13 Nov 2005 16:24:49 -0800 (PST) Hello, I've seen discussions of freezing/thawing bread, but is there any reason that keeping store-bought bread in a refrigator is not recommended? I understand freezing would make it last longer, but I just want it fresh till I've used it all for sandwiches. Thanks for info. Al --------------- END bread-bakers.v105.n046 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved