Date: Sun, 20 Nov 2005 21:16:52 GMT

-------------- BEGIN bread-bakers.v105.n047 --------------

    001 - Dan Haggarty <dan.haggart - Eggs in Hydration Calculation
    002 - NorthStarKennels@aol.com  - Re: gluten-free bread
    003 - "Mary Fisher" <mary.fishe - Freezing bread
    004 - Dmrogers218@comcast.net   - Re: bread in the fridge
    005 - "joyce erlitz" <recipesal - rice bread
    006 - Jdbthomp@aol.com          - Gluten free friend
    007 - "Allen Cohn" <allen@cohnz - RE: Keeping bread in refrigerators
    008 - Joe Tilman <mrtilman@yaho - Re: inquiry from Welbilt bread maker user
    009 - JuanitaSinClair@aol.com   - Re: Keeping bread in refrigerators
    010 - "Joyce Bennis" <Joyce@Bee - Re: baking frozen rolls
    011 - Gloria J Martin <ggmartin - Dakota Bread:
    012 - LKR <cowandpig@qwest.net> - Re: Diane's Bread in Paris
    013 - "Kyle" <kwarendorf@nyc.rr - Re: Storing bread in the fridge
    014 - Mike Avery <mavery@mail.o - Re: Keeping bread in refrigerators
    015 - Tarheel_Boy@webtv.net ( - Bread Keeping - for Al
    016 - RisaG <radiorlg@yahoo.com - Keeping bread in refrigerators
    017 - Laura Locklin <lauralockl - Re: Bread in Paris
    018 - Reggie Dwork <reggie@regg - Rice bread without wheat

--------------- MESSAGE bread-bakers.v105.n047.1 ---------------

From: Dan Haggarty <dan.haggarty@dunhaven.ca>
Subject: Eggs in Hydration Calculation
Date: Mon, 14 Nov 2005 08:14:44 -0500


A friend recently gave me a recipe for a Dutch Easter bread that he 
had translated from an old family cookbook.  The recipe calls for 
about 2 cups of milk and 6 eggs, which led me to wonder about the 
moisture content of eggs and their contribution to the overall 
hydration of bread doughs.

Happily, Kim Kesseler of the Canadian Egg Marketing Agency responded 
to my web enquiry and was able to tell me that whole egg is about 76% 
moisture by weight (according to Health Canada's Canadian Nutrient File).

Dan



--------------- MESSAGE bread-bakers.v105.n047.2 ---------------

From: NorthStarKennels@aol.com
Subject: Re: gluten-free bread
Date: Mon, 14 Nov 2005 06:44:20 EST


There are several very good gluten-free cookbooks at bookstores.  My 
favorite is a mix I get at my local health-food store although I have 
tried many from scratch.

Joan



--------------- MESSAGE bread-bakers.v105.n047.3 ---------------

From: "Mary Fisher" <mary.fisher@zetnet.co.uk>
Subject: Freezing bread
Date: Mon, 14 Nov 2005 12:49:14 -0000


A friend who lives alone gave me this tip.

When she bakes bread of any size and it's cool she slices it 
completely. Enough slices (usually four but it could be whatever you 
needs are) are put into freezer bags and frozen. She takes them out 
as she needs them and they thaw VERY quickly and are as fresh as fresh.

I've started doing it too, it works. It's not worth making a small 
batch of bread but a whole loaf can become tired when stored and only 
used once a day.

Saves fuel too.

Mary 



--------------- MESSAGE bread-bakers.v105.n047.4 ---------------

From: Dmrogers218@comcast.net
Subject: Re: bread in the fridge
Date: Mon, 14 Nov 2005 14:29:51 +0000


Al,
I keep all of my bread in the fridge mainly because we don't eat it 
that fast. Sometimes it still will mold and I have to throw it out.



--------------- MESSAGE bread-bakers.v105.n047.5 ---------------

From: "joyce erlitz" <recipesalmostunlimited@hotmail.com>
Subject: rice bread
Date: Mon, 14 Nov 2005 09:39:58 -0500


Elizabeth David has a rice bread recipe; i've not tried it, but she's 
the maven.

non, je ne regrette rien



--------------- MESSAGE bread-bakers.v105.n047.6 ---------------

From: Jdbthomp@aol.com
Subject: Gluten free friend
Date: Mon, 14 Nov 2005 10:02:34 EST


To the person trying to make gluten free bread for her friend, 
realize that even the slightest bit of residual flour in your own 
machine can cause her problems.  I have a friend whose son has Celiac 
disease and her bread machine and most things in her kitchen have 
never been used for anything else.  Also, if you go to 
<http://www.celiac.com/> you will find recipes etc that will help your friend.

Good luck.  It's a whole new way of cooking, but can be done with success.
Jeanne



--------------- MESSAGE bread-bakers.v105.n047.7 ---------------

From: "Allen Cohn" <allen@cohnzone.com>
Subject: RE: Keeping bread in refrigerators
Date: Mon, 14 Nov 2005 07:27:45 -0800


Refridgerator temperatures are those at which bread goes stale the 
absolute fastest.

See Harold McGee, "On Food and Cooking" first edition, pp. 312-313. 
(I haven't read my copy of the second edition yet...)

Allen



--------------- MESSAGE bread-bakers.v105.n047.8 ---------------

From: Joe Tilman <mrtilman@yahoo.com>
Subject: Re: inquiry from Welbilt bread maker user
Date: Mon, 14 Nov 2005 08:33:17 -0800 (PST)


I think you are describing the Welbilt ABM6200, and no, as far as I 
know, no other machine was ever built anything like that one.  You 
can still occassionally find some of those machines for sale on 
eBay.  As for other machines that produce good crusty breads, it is 
pretty hit and miss, as it has a lot to do with the assumptions made 
by engineers as to what "good bread" consists of.

You may want to join the Yahoo Bread Machine group, since it is 
rather more specific to your question:

http://groups.yahoo.com/group/bread-machine/

HTH
Joe



--------------- MESSAGE bread-bakers.v105.n047.9 ---------------

From: JuanitaSinClair@aol.com
Subject: Re: Keeping bread in refrigerators
Date: Mon, 14 Nov 2005 12:01:30 EST


Al,

Current wisdom describes the refrigerator's effect as 'causing bread 
to go stale.'  Not sure how they are measuring this effect.  Could be 
the cold temps cause the fats in the bread to solidify?

In any case, it does NOT ensure that the bread is fresh/soft as a 
sandwich bread although it DOES retard mold growth.

We keep all our bread on the counter in a long, plastic loaf-sized 
container until it's gone, only a day or two, or the plastic bag it 
comes in (Great Harvest's wonderful loaves included).  The freezer 
holds everything else for as long as needed.

HTH
Nita



--------------- MESSAGE bread-bakers.v105.n047.10 ---------------

From: "Joyce Bennis" <Joyce@Beedie.com>
Subject: Re: baking frozen rolls
Date: Mon, 14 Nov 2005 10:20:26 -0700


We tried Ann McCann's rolls (bread-bakers.v105.n044.2) and they were 
delicious. But they did take 10+ minutes at 375 F to brown nicely 
when baked straight from the freezer. They've become freezer staples 
around here, though, because they add such a great touch to weeknight 
dinners for two.



--------------- MESSAGE bread-bakers.v105.n047.11 ---------------

From: Gloria J Martin <ggmartin2@juno.com>
Subject: Dakota Bread:
Date: Mon, 14 Nov 2005 12:29:24 -0600


This is from The Pleasures of Cooking magazine, May/June issue 1986. 
The magazine is no longer published. It is supposed to be the 
original. I quote from the introduction:

"We grind our own wheat every day," says Peter Quinn, co-owner with 
his wife Linda of Cafe Late---a combined bakery/cafe in St. Paul, Mn. 
"We like to develop our own recipes," adds Linda. "We wanted a bread 
with a lot of healthful, crunchy seeds, and one of our bakers, 
Kristen Gilbertson, came up with this fine loaf. Kristen is from S. 
Dakota, hence the name."

Since the magazine was a publication of the Cuisinart Company, the recipe
has been written to be made in the Cuisinart Food Processor. The readers
can adapt it to a mixer if they wish. If using a food processor, be
certain that yours is capable of kneading bread doughs. (Check
instruction book.) Gloria Martin ggmartin2@juno.com

DAKOTA BREAD
1 pkg. Yeast
1/4 cup honey
1/3 cup warm water (110-115F)
2 3/4 cups bread flour
1 cup whole wheat flour
1/2 cup cracked wheat
2 teaspoons salt
1/4 cup vegetable oil
1 cup cold water
1 cup raw sunflower seeds
1/2 cup + 2 Tablespoons raw pumpkin seeds
2 Tablespoons sesame seeds
2 Tablespoons poppy seeds

Stir the yeast and honey into the warm water in a 2 cup liquid 
measure. Process the flours, cracked wheat and salt with the metal 
blade of a food processor until blended, about 5 seconds. Stir the 
oil and cold water into the yeast mixture and, with the motor 
running, pour the liquid through the feed tube in a steady stream as 
fast as the flour mixture absorbs it. After the dough cleans the side 
of the work bowl, process 45 seconds more to knead it. (If the dough 
is too sticky, add flour by the tablespoon; if too dry add water by 
the teaspoon.

Transfer the dough to a 1-gallon plastic food storage bag. Squeeze 
out the air and seal the top with a wire twist. Set aside in a warm 
place until the dough has doubled in bulk.

Remove the wire twist and punch down the dough in the bag. Combine 
all the seeds except 2 Tablespoons of the pumpkin seeds.

Knead the seeds into the dough on a lightly floured surface. Divide 
the dough in half and shape each half into a round loaf.

Place the loaves on a lightly oiled baking sheet, cover with plastic 
wrap, sprayed with non-stick pan spray on bottom. Let rise until 
doubled, about 1 hour.

Preheat the oven to 375F.

Process the remaining 2 Tablespoons pumpkin seeds with the metal 
blade until coarsely chopped, about 10 pulses. Sprinkle the chopped 
seeds over the loaves and bake them in the center of the preheated 
oven until lightly browned, about 35 minutes.

Makes 2 loaves, about 1 1/4 pound each.



--------------- MESSAGE bread-bakers.v105.n047.12 ---------------

From: LKR <cowandpig@qwest.net>
Subject: Re: Diane's Bread in Paris
Date: Mon, 14 Nov 2005 12:24:51 -0700


"Diane Purkiss" <dianepurkiss@btinternet.com> imparted the following 
news in bread-bakers.v105.n046.4

Dear Diane,

Thank you for the wonderful and thorough report. You really 
sacrificed, I see. [g]

>3.  Le Boulanger du Monge
>As excellent as ever.  Magnificent bagueete - best I had.

Where is this bakery located?

>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.

Do you have any sense of what the seven cereals were? Were they a 
large part of the dough
and was it white dough? This sounds like fun to try to replicate.

>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

What is this type of baguette like?

>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.

What was the dough of the olive bread like? What sort of olives did 
it have? This also
sounds like a good project.

Thanks again!

Best,
Linda



--------------- MESSAGE bread-bakers.v105.n047.13 ---------------

From: "Kyle" <kwarendorf@nyc.rr.com>
Subject: Re: Storing bread in the fridge
Date: Mon, 14 Nov 2005 18:04:00 -0500


Storing bread in the fridge is a Bozo No-No. It will dry your bread 
out quicker than a hiccup! Freezing bread, if wrapped well, works 
very nicely. What I do sometimes is cut a just baked, completely 
cooled loaf in half. I wrap half very closely in plastic wrap and 
throw it in the freezer. When I finish the first half I take the 
second out and let it thaw completely while still wrapped. Tastes 
almost as good as the first half.

Hope this helps.

Kyle
www.kyleskitchen.net



--------------- MESSAGE bread-bakers.v105.n047.14 ---------------

From: Mike Avery <mavery@mail.otherwhen.com>
Subject: Re: Keeping bread in refrigerators
Date: Mon, 14 Nov 2005 22:00:38 -0700


Bread has two enemies, staling and molding.  Which affect you depend 
on where you live, the humidity there, as well as how much mold is in the air.

When I lived on the Gulf coast, bread at room temperature would mold 
in about 2 days.  Here in the Rocky Mountains, staling happens in 
about a week, and molding takes a long, long time.

The temperature in a refrigerator accelerates the crystallization of 
the starches in the bread.  Or... it speeds up staling.

You are better off keeping it at room temperature or freezing 
it.  But, the in between temperature is the worst choice.

Many people I know slice their bread (if it's not already sliced) and 
put the loaf in the freezer.  Then they pull slices out of the 
package as they need it.

A good friend tells me that if you are worried about this soft of 
stuff, you aren't eating enough bread.  Eat it before it spoils!

Good luck,
Mike
..The irony is that Bill Gates claims to be making a stable 
operating system and Linus Torvaldis claims to be trying to take over 
the world...



--------------- MESSAGE bread-bakers.v105.n047.15 ---------------

From: Tarheel_Boy@webtv.net (Skallywagg ...)
Subject: Bread Keeping - for Al
Date: Tue, 15 Nov 2005 07:33:08 -0500


Al, your bread will stale fastest in the refrigerator because of the 
temperature (an average of 41F) and that means dryer air. This makes 
no difference whether it is store-bought bread or home-made. If you 
plan to eat it in the next few days, store it at room temperature. 
The crust of the bread is a natural protective cover that seals in 
freshness. Use paper bags for storing to help a crispy crust. Use 
plastic if you prefer a softer crust or if your bread has been 
sliced.  Keep in mind that sliced bread will stale faster than 
unsliced bread because you are exposing more of the crumb to the air.

Bob the Tarheel Baker



--------------- MESSAGE bread-bakers.v105.n047.16 ---------------

From: RisaG <radiorlg@yahoo.com>
Subject: Keeping bread in refrigerators
Date: Tue, 15 Nov 2005 18:47:54 -0800 (PST)


I've refrigerated the bread and it stays just fine. I keep it out on 
the counter for a few days and then I refrigerate it.

Sometimes it seems a bit hard afer refrigerating but then I slice it 
and nuke it for a second and then I toast. It is just fine after that.

RisaG
Risa's Food Service
http://www.geocities.com/radiorlg



--------------- MESSAGE bread-bakers.v105.n047.17 ---------------

From: Laura Locklin <lauralocklin@yahoo.com>
Subject: Re: Bread in Paris
Date: Thu, 17 Nov 2005 11:26:21 -0800 (PST)


Did you go to Poilane?  My personal favorite.



--------------- MESSAGE bread-bakers.v105.n047.18 ---------------

From: Reggie Dwork <reggie@jeff-and-reggie.com>
Subject: Rice bread without wheat
Date: Sun, 20 Nov 2005 12:31:06 -0800


Some rice bread recipes without wheat:

http://members.ozemail.com.au/~coeliac/bread.html
http://www.fitnessandfreebies.com/wheatfree/wf20.html
http://www.bread-bakers.com/archives/recipe/text/b3q99-1.txt
    Basic Bread Recipe, Robin's (Gluten Free)
http://www.bread-bakers.com/archives/recipe/text/b4q99-8.txt
    White Bread Using Rice Flour
http://www.bread-bakers.com/archives/recipe/text/b4q98-3.txt
    White Bread, Red Star's Favorite (Gluten Free)
http://www.redstaryeast.com/collection.html
http://www.usarice.com/recipe/recipe.cgi/1/1902/
http://www.glutenfree.com/bread_recipes.htm



--------------- END bread-bakers.v105.n047 ---------------



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