Date: Sat, 31 Jan 2009 07:53:44 GMT -------------- BEGIN bread-bakers.v109.n004 -------------- 001 - "Judy Lunchuck" Subject: Food & Bakery & bread bags Date: Sun, 18 Jan 2009 11:22:47 -0500 http://www.usbox.com/food/index.html This might be a source for the bread bags. Jude --------------- MESSAGE bread-bakers.v109.n004.2 --------------- From: David Scheidt Subject: Re: Air Bread Date: Sun, 18 Jan 2009 11:42:29 -0500 I don't make air bread, but King Arthur sells a very expensive baking pan for "sandwich bread". The recipe is on the KA web site . The pan is generically called a "pullman" pan, and they're available from many sources. Commercial suppliers often sell them without the lids, so make sure you get a lid, if you buy from one. You can improvise by putting a lightly greased sheet pan on top of a regular loaf pan, and putting a brick or other suitable weight on the sheet pan above the loaf pan. If you use more than one loaf pan under the sheet pan, you want a weight above each. If you try the recipe without covering the pans, I suspect that you'll find it's got big voids in it, and doesn't make good sandwiches. --------------- MESSAGE bread-bakers.v109.n004.3 --------------- From: Subject: A Huge Thank You! Date: Sun, 18 Jan 2009 07:53:52 -1000 Hello, Hola and Aloha Although I'm not known for being a baker, I do enjoy reading about what others are doing and I do experiment once in a while. I have learned much from what most would call "lurking in the background" although I have posted in the past, once in a blue moon. I just wanted to express a huge Thank You to ALL of you who post such great information, recipes and advice when asked by other members of this list. Another HUGE Thank You to Reggie and Jeff for keeping this list as interesting as it has been all of these years. I can't believe it has been almost 11 years (this coming April) since I met you both in Portland, OR! I don't make New Year's resolutions any longer, just so I won't feel guilty when I break them....but I am hoping to start baking more this year...if only because the price of a loaf of bread (even the cheapest) is up to almost $4 a small loaf! I have met several of you through this list (and other foodie groups) both on line and face to face and our friendships continue on and have brought me much happiness. Even though it is already Mid-January, I wish you all a very Happy New Year, Feliz Aņo Nuevo and Hau'oli Makahiki Hou! Sonia .........the G.R.I.T.S. Cuban Wahine Sonia R. Martinez Cookbook author and freelance food writer. Check out my food & garden blog at www.soniatasteshawaii.com and keep up with some of my other writing at http://foodiesleuth.gather.com Contributing writer to www.ediblehawaiianislands.com Monthly columnist for http://www.hamakuatimes.com --------------- MESSAGE bread-bakers.v109.n004.4 --------------- From: lobo Subject: re: Crust Cracking Off After Freezing Date: Sun, 18 Jan 2009 11:44:48 -0700 >go into the freezer for later. I have a consistent problem with the >breads baked at high temperatures--400-500 degrees F: when they come >out of the freezer bag, the crust cracks off. I finally quit trying to solve this and started giving those crusts to the dogs! Everybody's happy! : ) Lobo --------------- MESSAGE bread-bakers.v109.n004.5 --------------- From: "Werner Gansz" Subject: RE: Crust Cracking Off After Freezing Date: Sun, 18 Jan 2009 13:59:53 -0500 Response to note from Terry Vlossak tvlossak@yahoo.com Terry, I also freeze a lot of bread and I see the same thing. The first thing your note tells us is that you must bake very good artisan open-crumb breads. I see the most flaking of the crust from frozen artisan breads when the crumb has larger holes. While freezing, the crumb pulls back from the crust leaving larger regions of crust unattached to the crumb. Sections of crust are suspended in air with no access to moisture from the crumb and are more vulnerable to drying out in the freezer. I freeze my breads a little differently but nothing I know of will eliminate the problem. I wrap the individual loaves tightly in aluminum foil first, then place them in a freezer bag. This is to preserve moisture and prevent freezer burn. It would also help if you could store the breads in a non-frost-free freezer. You didn't say how you defrosted the bread and that may have an effect also. Most of the time we defrost bread hot and fast and still wrapped in its foil. Poke a thermometer through the foil to check status since the defrost times are heavily dependent on loaf size and shape. With just my wife and I in the house nowadays, even one loaf is too much for us to eat so I pre-slice the loaves, assemble 4 slices (for two sandwiches) stacked no more than 2 high, and individually wrap these groups of 4 tightly in aluminum foil. Then I place as many of this packages as will fit in freezer bags. When we want bread for sandwiches or dinner, a half hour before needed I remove one package from the freezer bag, put it into our toaster-oven still wrapped in Al foil, set to "toast" mode and run the toaster-oven for its maximum time cycle. Then leave the bread, still wrapped, in the toaster for 10 or 15 more minutes. Occasionally, if the loaf was slightly underbaked, the moist crumb may stick to the aluminum foil when you remove it but that doesn't happen often. Compared to fresh, the unfrozen slices have a cracklier crust but a very similar crumb. Since you have pre-sliced the bread the crust is less likely to break off from handling. I also freeze unused sections of baguettes the same way. Cut them up into sections big enough for one pasta night or one hero sandwich and store them individually the same way. I also store homemade bagels, bialys, and focaccia the same way. We have some very good artisan bakeries up here in Vermont and I freeze store-bought breads the same way. Also, don't throw away those pieces of crust that break off, they make great croutons for soups or salads. It might be useful to try an experiment. For your next batch, remove the loaves that you intend to freeze when the internal temperature is 195 F and let the loaf intended for immediate use bake as usual. 195 deg F should be fully baked but with the crumb still looking and feeling moist. The crusts will soften as the bread cools. Cover the loaves with aluminum foil (maybe even before they are fully cooled) and then place in a freezer bag when they reach room temperature and freeze them. The additional moisture in the crumb may help keep the crust from cracking as much and may even prevent some of the pull-back of the crumb from the inside of the crust. Another idea that might work but would probably alter the flavor of the crust would be to brush the loaves to be stored with vegetable or olive oil prior to baking. Oil will keep the crust softer throughout the baking process. Even after freezing, the crust may be less crumbly. Werner --------------- MESSAGE bread-bakers.v109.n004.6 --------------- From: sansho Subject: Pizza Hut Dough Date: Mon, 19 Jan 2009 05:37:56 -0800 (PST) --0-94589509-1232372276=:84056 Several people emailed me to ask for this, so here it is! I can't remember exactly where I got it. It was on a 'clone' site, I think. It's probably still out there. I made it several times when my sons were young, and it really was just like the Pizza Hut pizzas we get here. I was surprised! I left out the garlic and onion powder and the MSG, by the way. Title: Pizza Hut'S Pizza Dough Yield: 1 Serving Ingredients 1 1/3 c water 2 ts sugar 1 1/4 ts salt 2 tb olive oil 2 tb cornmeal 2 c unbleached all purpose flour 1 c bread flour -- or all-purpose flour 1 ts baking powder 1/4 ts garlic powder 1/4 ts onion powder 3/8 ts MSG 1 1/2 ts instant yeast Instructions Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to 'dough' mode. Food processor: Place water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes. Dough hook: Place water, sugar, salt and olive oil in bowl of mixer and dissolve sugar and salt. Stir in yeast, bread flour and all purpose flour and knead with dough hook to form a soft, but not-too sticky dough (about 8 minutes). Remove from machine and allow to rest, covered with a tea towel about 45 minutes. By Hand: In this case, use only all-purpose flour. Place water, sugar, salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour and knead to form a soft, but not-too sticky dough (about 8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes. (*) For a breadier pizza dough - depending on taste and recipe requirements, you can add an additional 1/4 tsp. yeast. Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days. Tender, chewy, dare we say 'commercial' tasting. This dough uses two leaveners to achieve that chain restaurant texture. --------------- MESSAGE bread-bakers.v109.n004.7 --------------- From: "Gwen Brass" Subject: Cinammon roll recipe Date: Mon, 19 Jan 2009 10:59:50 -0800 I'm looking for a recipe for cinammon rolls - you know those killer rolls you see sometimes in bakeries - huge and very very soft with lots and lots of ooey-gooey stuff in them and on top. Thanks! Gwen --------------- MESSAGE bread-bakers.v109.n004.8 --------------- From: "Norbert or Jeanette Jacobs" Subject: Another "Artisan Bread in 5 Minutes a Day" source Date: Wed, 21 Jan 2009 14:44:33 -0600 For those who are unable to purchase this book, this month's Mother Earth News website has the basic, Master Recipe for this bread plus another half-dozen of their recipes. Go to www.motherearthnews.com and click on "Easy Bread" in the white, "Hot Topics" menu bar....the article is in the lower middle part of the webpage. Jeanette in parched South Texas --------------- MESSAGE bread-bakers.v109.n004.9 --------------- From: Kathleen Subject: Gourmet Magazine does rolls Date: Wed, 28 Jan 2009 15:13:40 -0500 The February 2009 issue of Gourmet Magazine has six roll recipes: Buttermilk Fantails Cracked-Wheat Topknots Crusty Cornstalk Rolls Parmesan Pull-Aparts Rye Walnut Rolls Orange Pumpkin Cloverleafs The recipes look great and the accompanying photos are terrific. You can find the recipes at their website. But the photos look best in the actual magazine. The cover isn't too bad either. The recipes are by Ruth Cousineau. kathleen --------------- MESSAGE bread-bakers.v109.n004.10 --------------- From: "Mary Fisher" Subject: RE: Air bread? Date: Sun, 18 Jan 2009 10:40:20 -0000 Ellen Lee wrote: >Subject: Air bread >Date: Sun, 11 Jan 2009 10:24:44 -0500 > > >... The special pan yields a near-crustless loaf, according to >users, but I think the recipe could be baked in a traditional loaf pan. Why would anyone want a near-crustless loaf? And what is 'air bread'? Mary In UK where things are different :-) --------------- MESSAGE bread-bakers.v109.n004.11 --------------- From: "Joan and the Butterfly Dogs" Subject: a big book of secrets Date: Sun, 18 Jan 2009 06:01:26 -0500 On the topics of baking secrets..... I have been baking over 50 years and collecting cookbooks and especially baking books, of any ethnic international recipe. So when I read about A Touch of Grace Biscuits in _The Taste Of The South_ magazine, recipe from Cookbook author Shirley Corriher, author of _Bakewise_ (she also wrote _Cookwise_ ) I tried the recipe. So impressed was I with the recipe and having made biscuits for 50 years always trying to improve on the best, I bought her book. She reveals all the secrets of individualingredients and preparation in a format that is easy to read and understand for the beginning baker to the experienced. This incredible biscuit recipe is worth trying. These biscuits are most unusual in the preparation process. To me they were tender, fluffy, moist with a cake like yeast quality. The combination of butter, salt, sweetness was perfect for me. Not your typical biscuit texture. Although the recipe says to use shortening, I would suggest the butter flavor kind. I had no shortening and I used sweet unsalted butter. Normally self rising flour tends to bit a bit salty and so I decreased the salt in the recipe. I happened to use a square pan to bake the biscuits. I don't think it would make any big difference. Just my humble opinion . Although I fudged the recipe only in a minor way with butter instead of the shortening and pan shape; they were the best biscuits I ever made. It's really the preparation process that makes them so unusal! Anyway, I hope you try these and enjoy them as much as we did. I used the Presto brand self rising cake flour as White Lily was not available here. The cherry chambord butter would make any of your best biscuit recipes over the top! Enjoy, Joan Touch of Grace Biscuits Ingredients: 2 cups spooned and leveled self rising flour ( example White Lily, ) 1/4 cup sugar 1/2 tsp salt ( I used 1/4 tsp ) 1/4 cup shortening ( I used butter ) 2/3 cup heavy cream 1 cup buttermilk or as needed 1 cup all purpose flour for shaping 3 Tbs sweet melted butter for brushing Cherry Chambord butter: 1/2 cup butter 8 oz pkg cream cheese ( 1 pkg ) 2 Tbs Chambord or raspberry flavored liquor 1/4 cup powdered sugar 4 Tbs good quality cherry preserves Directions Preheat oven to 425F Spray a 8 or 9 inch round cake pan with cooking spray ( I used a square cake pan ) Mix together flour and salt into a bowl. Work shortening ( I used sweet butter ) in with finger tips quickly until no large lumps. Gently stir in cream; then some buttermilk ( enough as needed ) to produce a COTTAGE CHEESE CONSISTENCY, a wet mass but no soupy. Spread all purpose flour out in a pie plate. With a medium ice cream scoop, scoop mixture 3 or 4 scoops at a time on flour. Using your hands coat dough with flour, gently form into a ball, shaking off excess flour as you work. Place biscuits into prepared pan, scrunching each biscuit up against its neighbor so biscuits wont spread out but they will rise up. Bake 20 to 25 minutes center oven rack till lightly browned. Brush with the melted butter. Invert onto plate and reinvert on another plate again so biscuits are upright. Quickly cut with a sharp knife to separate them. Serve with Cherry Chamboard butter Just mix all butter ingredients ( except preserves ) in food processor then stir in preserve by hand keeps well for a few weeks, covered in the refrigerator. --------------- MESSAGE bread-bakers.v109.n004.12 --------------- From: Haack Carolyn Subject: Communion bread Date: Sun, 18 Jan 2009 07:06:26 -0800 (PST) Here's a recipe I used for years in the late 60's/early 70's and handed off to another family when I relocated. For services in the very formal main church, I baked in regular pans; the prep crew cut off the crusts and cut the remaining bread into cubes to be passed. For the informal services held in the campus ministry offices, I'd braid it and each person would tear off the chunk of their choice. For that presentation, I'd always brush butter over the risen braid just before baking it. I'm sending the recipe just as I have it written down ... pretty minimalist, but then it's an entirely straightforward bread. WHITE BREAD 3 cups milk 3 packets dry yeast 4.5 Tablespoons butter 1 Tablespoon salt enough flour I didn't note any further instructions, but just follow normal process for assembling the bread -- warm the milk, dissolve & proof the yeast, stir in the soft butter & salt along with more-or-less 2 cups of flour per cup of liquid. Knead, let rise at least twice. Bake at 350-375F, depending on what your goals for the crust are (higher temperature = darker crust). Here's a different recipe which I originally received when I ordered shaped tubes which could be greased on the inside, you put the dough into the shaped tube for the final rise, seal the ends with metal caps, and bake ... the result was a sturdy bread in a fancy shape, fun to cut thin slices for party canapes. The idea of baking in a sealed container is to prevent the dough from rising much, resulting in a very dense loaf and virtually no crumbs. CANAPE BREAD 1 packet dry yeast 1 teaspoon sugar 2 Tablespoons warm water 3.5 cups flour 1.25 cups warm milk 1/4 cup soft, unsalted butter Combine the yeast, sugar & water until dissolved. Add flour, milk & butter; knead. Dough should be soft but not sticky. Let rise (1-1.5 hours). Punch down, divide into thirds. Place into three buttered molds; place buttered covers on ends. Let rise 45-60 minutes. Bake at 400F for 10 minutes, reduce heat to 375F and bake another 20-25 minutes until lightly browned. Slice into quarter-inch pieces, decorate. These two recipes are very similar and either would work for your purpose (with or without confining the dough to a tube). To minimize crumbs, add as little flour as you can while still making a knead-able, controlled dough. Keeping the dough very "slack" gives you a moist, yielding bread which should tear easily and not shed too much. The other thing to consider since you're tearing the pieces off, is braiding the final loaf with as many strands as you can handle (there's a great explanation of multiple-strand braiding for Challah in _Secrets of a Jewish Baker_ by George Greenstein, or you can consut craft sources such as macrame instructions). Much like Monkey Bread (where individual lumps of dough are doused in butter and tucked into a pan for baking), having many pieces of dough simplifies breaking off a small piece without a big mess. And speaking of Challah, if a rich YELLOW bread would be acceptable, any Challah recipe will handle beautifully in the tear-and-pass scenario. --------------- MESSAGE bread-bakers.v109.n004.13 --------------- From: "Judy Lunchuck" Subject: Re: Free Range Fruitcake Date: Sun, 18 Jan 2009 11:02:36 -0500 I imagine I wasn't the only one to spot this....but there should be 1 tsp of baking soda and 1 tap of baking powder in Alton Brown's Free Range Fruitcake recipe ---- ---I double checked at the Food Network site. Jude [[Editor's note: Thanks, Jude. We'll fix it in the archives.]] --------------- END bread-bakers.v109.n004 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved