Date: Sat, 12 Jan 2008 09:05:59 GMT -------------- BEGIN bread-bakers.v108.n001 -------------- 001 - "bryan" Subject: Frozen Italian Bread Date: Wed, 9 Jan 2008 09:18:47 -0600 This is for Carol and Joe: 2 packages SAF active dry yeast 2 1/2 cups water (105 F to 115 F) 1 tablespoon salt 1 tablespoon Olive Oil 6 to 7 1/2 cups AP Flour 2 tablespoons cornmeal 1 egg - well beaten 1 tablespoon cold water 1. Dissolve yeast in warm water in mixer bowl. Use speed 5 for 30 seconds to completely mix 2. Add flour, oil, and salt. 3. Attach bowl & dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended. 4. Knead on Speed 2 about 2 minutes longer. If too sticky, add more flour 1 Tbs at a time 5. Dough may still be sticky. Add a little more flour 6. Put dough in large greased (olive oil) bowl, turning to coat. 7. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. 8. Punch dough down, weigh, and divide in two equal pieces. 9. Roll each piece into 16" x 18" rectangle. Brush rolled out dough very lightly with water. 10. Roll dough tightly, from longest side, tapering and tucking ends under and pinch together if needed/wanted. 11. Put loaves on baking sheets that have been dusted with cornmeal or on parchment paper. 12. Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. 13. With sharp knife, make 4 diagonal cuts or one long horizontal cut (if preferred) on top of each loaf. (Optional) 14. Bake at 400 F for 20 minutes, then remove from oven. 15. Beat egg and water together and brush each loaf with this mix. 16. Return to the oven and bake 5 minutes longer. 17. Immediately remove from baking sheet(s) and cool on wire racks. This recipe should yield two large loaves. --------------- MESSAGE bread-bakers.v108.n001.2 --------------- From: "Kate Stavisky" Subject: spent grains Date: Wed, 9 Jan 2008 11:45:16 -0500 Hi there, Long time lurker chiming in here, to ask if anyone's tried baking bread with spent grains from beer brewing? This concept fascinates me as I am always looking for new and interesting breads, AND dh and I brew at home . . . I got Peter Reinhart's new book for Christmas, and there is a spent grains recipe in there . . . But -- here's my question -- I have to say, the grains that we use to brew are pretty coarse and loaded with hulls. They TASTE fantastic, but the hulls are hard to chew. I don't really want to eat a great-tasting bread where I am picking hulls out of each mouthful! Does anyone have any suggestions? Maybe we should brew with more finely milled grains? Or is there a way I can chop up the already-spent grains (and hulls) so they're not as obtrusive? Food processor, or food mill? Anyway, I am hoping that others have success stories and/or suggestions. Thanks, Kate Stavisky --------------- MESSAGE bread-bakers.v108.n001.3 --------------- From: "Mary Fisher" Subject: bread with buckwheat flour? Date: Wed, 9 Jan 2008 18:01:24 -0000 Please, does anyone have a bread recipe which uses a good proportion of buckwheat flour? Mary --------------- MESSAGE bread-bakers.v108.n001.4 --------------- From: Alan Woods Subject: query about Canadian bread Date: Wed, 09 Jan 2008 10:45:49 -0500 Hi--an odd question: I'm working on a production of Michael Healey's The Drawer Boy for our local professional theatre; one of the characters, a man brain-damaged by shrapnel in World War II, obsessively bakes bread throughout the play. The play is set on a farm in rural Ontario in 1972. My question: what kind of bread do you think he'd be baking? Alan Woods The Jerome Lawrence and Robert E. Lee Theatre Research Institute The Ohio State University --------------- END bread-bakers.v108.n001 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved