Date: Sun, 18 Dec 2005 10:24:42 GMT -------------- BEGIN bread-bakers.v105.n051 -------------- 001 - Larry Klevans Subject: Panettone Date: Sun, 11 Dec 2005 09:09:38 -0500 This is my yearly contribution to this newsleter. Larry from Maryland Panettone This is a bread machine recipe for traditional Italian fruit bread. It comes from the DAK gourmet Gazette. It works very well in the Breadman Ultimate Machine. 1 cup very warm water 5 Tablespoons of Sugar 5 Tablespoons of butter or margarine, softened or melted 3 Tablespoons non-fat dry milk 1/2 teaspoon salt 1/2 teaspoon vanilla 1/2 teaspoon almond extract 1 egg 3 cups of bread flour 1 package or 2 1/2 teaspoons regular yeast 2 Tablespoons pine nuts 3 tablespoons dried or candied fruit 1/2 cup raisins soaked in rum or water and well drained I use the 2.0 pound nut and fruit bread setting with a light crust. Also I load the pine nuts into the dispensing tray and push the "Extra" button to have the nut dispenser open. When the dispenser opens, about 8 minutes before the end of the kneading cycle, I add the candied fruit. Three minutes later I add the raisins. The bread comes out of the machine very soft and needs to cool on a rack for about 30 minutes. --------------- MESSAGE bread-bakers.v105.n051.2 --------------- From: "adam tenner" Subject: Re: 5 lb challah recipe Date: Sun, 11 Dec 2005 09:19:12 -0500 Hi Fredericka, Although I haven't tried it yet, Maggie Glezer (one of my new favorite bread book authors) has a recipe for challah that starts with 5# flour. The recipe is in her book, "A Blessing of Bread: Recipes and Rituals, Memories and Mitzvahs". It's a great book about Jewish baking around the world. If you don't have the book, feel free to email me and I can help you out with proportions. -Adam --------------- MESSAGE bread-bakers.v105.n051.3 --------------- From: "Steven Nemetz" Subject: Re: 5 lb challah recipe Date: Sun, 11 Dec 2005 06:29:39 -0800 The first problem is do you have a large enough oven to cook this loaf in? My normal recipe for challah uses 2 pounds 11 ounces of flour and creates 2 medium/large loafs. Each takes up a full half sheet pan. So for the recipe you're talking about you will need an oven that can handle a full sheet pan. Then you have a couple options to make it fit on the sheet pan. One bakery I worked at, braided a "U" to fill the sheet pan. You can do this or other designs to fill the pan, but I do not think it will give you the presentation you want for a wedding. Another option (which will require a bit more work & skill) is to create multiple braids and place them on top of each other. This will give the loaf much more height and a more complex look. Think of doing 2 or 3 braids, like a pyramid. The largest braid on the bottom, the next one up smaller, etc. You can do the same with complexity as well. Example: 6 strand braid on bottom with a 3 strand braid on top. While I have not made one this way, I've seen them and it can make a very beautiful loaf. Any challah recipe should work. Steven --------------- MESSAGE bread-bakers.v105.n051.4 --------------- From: "Barbara Ross" Subject: Recipe for Dakota Bread (whole wheat with various seeds) Date: Sun, 11 Dec 2005 11:49:11 -0500 Does anyone have a good recipe for DAKOTA BREAD (that's whole wheat that's full of seeds like sesame, poppy, pumpkin and sunflower). I'd like one that works. I got one off the net and it didn't work. If there's a tried and true one out there I'd appreciate it VERY much! Barbara Ross, NJ --------------- MESSAGE bread-bakers.v105.n051.5 --------------- From: debunix Subject: Re: Lobo's mixing procedure question Date: Sun, 11 Dec 2005 13:04:47 -0600 I've read over and over that fats should be added after the kneading is mostly complete, because they inhibit gluten formation. So I always add butter or oils after letting the dough hydrate and when the kneading is more than halfway done. So using the food processor, I whirl together the dry ingredients, including instant yeast; separately whisk together the liquids, aside from any oil; all at once add the liquid to the dry and process briefly; pause 5-10 minutes to let the dough hydrate; knead 20-30 seconds; add the fats; then finish with another 10-20 seconds of kneading. Easy, quick, and the gluten stays happy. Diane Brown in St. Louis http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v105.n051.6 --------------- From: LAllin@aol.com Subject: Re: Breadman machine has never produced results Date: Sun, 11 Dec 2005 16:41:58 EST I have been using a Breadman TR500, once or twice weekly, for the past 12 years with good to excellent results. I also have a Breadman TR700 that is seldom used, only when I need a lot of dough. In my experience, there is only one recipe that I use that I can "dump and walk away" - Lois Conway and Linda Rehberg's Breadmachine Magic's Sweet Oatmeal bread. I don't know why that one is so bullet-proof, I just know that it is totally consistent. As RisaG does, I add the ingredients, watch for the ball to form and make sure it is of proper consistency (round, smooth, satiny and tacky to the touch - much like the sticky on a Post-It note). When a good ball is achieved, I am comfortable wandering off until I hear the beep near the end of the kneading cycle, at which time I check the ball again. Checking at this point leaves enough time to correct any issues that may have developed before the end of kneading . It is my firm belief that no machine will consistently produce decent bread using the "dump and run" method. The best course of action for one who has too little time to do otherwise is to sell the bread machine at a yard sale and find a good bakery. --------------- MESSAGE bread-bakers.v105.n051.7 --------------- From: lobo Subject: mixing thanks & bread comment Date: Sun, 11 Dec 2005 19:46:32 -0700 So many people responded to my mixing procedure question that I am going to say thank you here to all of you! To make this bread-related too, read on .... "Barrie J. Lax" wrote: >Lobo's remarks made me laugh. Years ago (more than I care to >remember) I used to follow recipes to the letter, particularly >'baking' recipes, be they cakes or breads. I then got fed up >and began simplifying, Big Surprise, little changed, in fact the >end result was sometimes better! Last week, I baked my usual white bread (the 4-H champion bread recipe adapted to sourdough which I have previously posted here). I put the margarine in the microwave to melt and forgot it until the next morning when I opened it to cook my oatmeal! The bread raised just fine, looked beautiful, was damper than usual and had a rustic bread taste. Verified my experience that you can do a lot of things to basic bread and it will still be edible and sometimes even better! >Follow your logic Mr. Lobo, be you apple or wolf, and more power to you. FYI ... that's Mrs. Lobo .... long story made short: remember the tv show "The Waltons"? ... "Good-night John-Boy, good-night Mary Ellen, good-night Lois-Bob" ... somehow that turned into Lobo. I'd never had a nickname and never much liked my name, so I kept it ! :) "Mary Fisher" wrote: >Lobo, I'm so very pleased to hear of someone else who asks >'Why?' The problem is that it's always seen as being challenging, >as though I'm saying that someone is wrong. I'm not, I just want to >know the reason ... Yep ... that's been my experience. I've gotten in trouble for it with people who thought I was questioning their authority. Merry Christmas to all! Lobo --------------- MESSAGE bread-bakers.v105.n051.8 --------------- From: sariah Subject: Cosi flatbread Date: Tue, 13 Dec 2005 16:45:24 -0600 I posted this Thanksgiving day so perhaps many missed it. I am looking for a recipe for the flatbread made at Cosi's sandwich shop. It is delicious and I suspect it is more the technique than the dough, having observed them make it. It is rectangular, flat, with large crackles on top with salt and oil and baked directly on the stone floor of their oven. It also has bubbles. It is sold as is or split into 2 very thin crispy pieces for sandwiches. Lovely! Any help is appreciated. --------------- MESSAGE bread-bakers.v105.n051.9 --------------- From: Diane and John Uecker Subject: Breadman bread machine tricks Date: Wed, 14 Dec 2005 19:54:23 -0700 I too have to watch as the bread mixes and kneads, adding water or flour to get just right 'feel', just like when making bread without the machine. It seems the changes in humidity and outside temperature seems to affect the bread. Once I started watching the dough, my loaves started coming out much better. I especially have to watch, as each week as I make a different kind of bread-different flours, fruits and nuts in it for added flavor and protein and I haven't developed the fool proof recipes yet. So far the family is pleased with the results. I also started mixing all the dry ingredients before adding to the bread pan. That seemed to help the consistency of the bread. I am using a Breadman Plus TR700C. --------------- MESSAGE bread-bakers.v105.n051.10 --------------- From: Reggie Dwork Subject: Correction: Festive Eggnog Wreath Date: Sun, 18 Dec 2005 02:14:50 -0800 This recipe was in last week's digest (bread-bakers.v105.n050.2). Three ingredients - the eggnog, vanilla, and almond extract - were left out. Here's the corrected version. Reggie FESTIVE EGGNOG WREATH 3 Tablespoons warm water 1 teaspoon sugar 1 package dry yeast 3 3/4 cups bread flour 3 Tablespoons butter 1 1/2 teaspoons salt 2 teaspoons sugar 3/4 teaspoon nutmeg (freshly ground) 1 1/3 cups dairy eggnog (may need 2 Tablespoons more) 1 teaspoon vanilla 1/2 teaspoon almond extract 1 egg white 1 Tablespoon water coarse sugar (Parl Socker) or colored sugar sliced almonds 10 candied cherries (halved) Eggnog butter: 1 1/3 cups dairy eggnog (may need 2 Tablespoons more) 1 teaspoon vanilla 1/2 teaspoon almond extract Combine yeast, 1 teaspoon sugar and warm water. Let stand while measuring the rest of the ingredients. Processor method: Place dough blade in workbowl. Add flour, butter, salt, nutmeg and remaining sugar. Pulse. Stir together the eggnog with the extracts. Set aside. Turn machine on and pour the yeast in through the small feed tube. Without stopping the machine, pour in the eggnog mixture in a slow steady stream. Add the extra 2 Tablespoons eggnog, if needed to pull dough together into a ball. Let ball revolve about 30 times in the workbowl to fully knead it. Place dough in an oiled bowl or a plastic bag and set in a warm place to rise. Note: sweet, rich doughs often take longer to develop, perhaps 75-90 minutes to double. Mixer or hand method: Put proofed yeast in a large bowl. Add eggnog, extracts and melted butter. Stir to combine. Add nutmeg, salt and remaining sugar. Add half of the flour and beat for 2 minutes. Add half of remaining flour and beat again for 2 minutes. Empty remaining flour onto counter and scrape out the dough from the bowl. Knead in the remaining flour. Knead dough for about 8 minutes. Dough should be soft but not overly sticky. Set in warm place until doubled. See Note above. Both methods: Spray smooth work surface with non-stick pan spray. Spray a large Air-Bake cookie sheet. Empty risen dough out onto sprayed area and shape into a roll about 22-24 inches long. Cut this roll in half, lengthwise. Starting in middle, working to both ends, lap the 2 long pieces over and over each other to form one long twisted rope shape. Lift rope onto cookie sheet. Shape rope into a round wreath, joining a top twist from one end to a bottom twist from the other end. Repeat with other 2 ends. Cover loosely with sprayed plastic wrap and set aside to double in size. Before dough finishes doubling, preheat oven to 375 F. Whisk egg white and water together. When dough has doubled, brush with egg white mixture then sprinkle first with sliced almonds and then the coarse sugar. Stick halves of the candied cherries around as you like, tucking them in places where dough laps. Bake for 25-30 minutes. Transfer to rack to cool. Cover when cooled. Serve with: Eggnog Butter Beat until smooth and fluffy: 1 stick unsalted butter, 1/3 cup eggnog, 1/2 teaspoon vanilla, 1/2 teaspoon nutmeg, 2 Tablespoons powdered sugar, 1 teaspoon lemon juice. Note: this mixture takes a long time to get smooth i.e. 5-6 minutes. Keep beating and it will. Mound in a bowl and refrigerate at least 30 minutes before serving as a spread for slices of the wreath. --------------- END bread-bakers.v105.n051 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved