Date: Sun, 20 Dec 2009 23:26:57 GMT -------------- BEGIN bread-bakers.v109.n046 -------------- 001 - Natalie Fine Subject: Re: speckbrot Date: Sun, 13 Dec 2009 12:08:27 -0500 I would love to bake your Speckbrot for our New Year's celebration, but I'm confused over the amount of bacon or speck to use. Your direction says 1 pound slab bacon -- scant Tbsp, or salt pork, cut into 1/2-inch dice. Do I use an entire pound? or do I use a scant Tbsp.? or a pound minus a scant Tbsp.? [[ fixed in this issue - Reggie ]] Thanks for all the wonderful work you do to help us would-be bread bakers out there, in kitchens all over the world, become better and more daring bread bakers; your wonderful site and the remarkable generous people who contribute to it have helped all who subscribe to the site not only by sharing their recipes and secrets but by answering our questions. Here's hoping you and Jeff continue to give your generous help to us all for many more years, and wishing you the happiest of Christmas seasons and hearty wishes for a happy and healthy 2010. Sincerely, Natalie Fine --------------- MESSAGE bread-bakers.v109.n046.2 --------------- From: R K Johnson Subject: "wrinkled" loaf top Date: Fri, 18 Dec 2009 23:02:21 -0500 My favorite daily bread loaves come out of the oven with beautiful color and a taut, smooth top. An hour or so later they're all wrinkled on top rather than staying nice and smooth. Any ideas what I'm doing wrong? If it matters, they're 1/4 whole wheat and otherwise a very standard recipe, baked at 350 convection for 35 minutes in a ceramic pan. Bob R. K. Johnson --------------- MESSAGE bread-bakers.v109.n046.3 --------------- From: Kathleen Subject: Whole wheat bread with... Date: Sat, 12 Dec 2009 05:07:44 -0500 Yesterday I brought the bread to a dinner party. When I offered it was suggested that I bring a small loaf since there would be just four people. I planned to bake something from the Bread Bakers Apprentice, as I've started to make all the breads from that book, however, I still had whole wheat sandwich dough in a bucket from Healthy Bread in Five Minutes which needed to be baked. I was trying to think of doing something a little different with that dough and decided to swirl the loaf with toasted walnuts and small pieces crystallized ginger. My husband was a little apprehensive about the ginger, so I didn't use much, but the loaf turned out very nice and it could have used more ginger. The flavors worked very well together. BTW: my bucket of hbin5 made 13 3-ounce sandwich rolls and one 8x4-inch loaf of bread. It is the first recipe that I've tried in that book. The url for the Bread Baker's Apprentice Challenge, which I think has been mentioned here before: http://pinchmysalt.com/the-bba-challenge/ The url for Healthy Bread in 5 Minutes: http://www.artisanbreadinfive.com/ kathleen --------------- MESSAGE bread-bakers.v109.n046.4 --------------- From: fred smith Subject: cinnamon rolls Date: Sat, 12 Dec 2009 13:12:55 -0500 Some months ago there was a thread going on the list about cinnamon rolls, begun, as I recall, by someone who wanted a recipe for great ones. At the time I couldn't find the recipe I have, which purports to be for the cinnamon rolls from UBC, so I didn't speak up. But I tripped over a printout of the recipe today, so I'll send to the list now, for everyone's enjoyment. CHOLESTEROL WARNING! :) CHOLESTEROL WARNING! :) CHOLESTEROL WARNING! :) CHOLESTEROL WARNING! :) ---------------------------------------------------------- UBC Cinnamon Rolls This is alleged to be the recipe for cinnamon rolls that are made/sold at UBC (University of British Columbia) lunchrooms / cafeterias. All I know for sure is they are to die for. Dough 3 Cups milk 6 Tbsp butter 6 Tbsp granulated sugar 1 Tbsp salt 2 envelopes instant dry yeast 2 each large eggs 9 Cups all purpose flour Filling 1 Cup melted butter, divided 1 1/4 Cup granulated sugar 2 Tbsp cinnamon Preparation: -Scald milk. Must be very hot. -Stir in butter, sugar and salt. -In large bowl, combine milk mixture and eggs. -Mix yeast and four to five cups of flour. -Add flour to milk mixture and beat well for ten minutes. -Gradually add enough of the remaining flour to make a soft dough. -Turn onto floured surface and knead until smooth and elastic. Reminder: This should be a soft dough. -Place in well-greased bowl and roll dough over to grease top surface. -Cover with damp cloth and let rise until double (approx. 1 hour). -Punch down and turn out onto lightly floured surface. -Divide dough in half. -Roll out each piece of dough into 9x18 inch rectangle, spread with melted butter and sprinkle cinnamon/sugar mixture on top. -Roll up like a jelly roll, starting at the long side. -Cut into two-inch slides. -Place remaining melted butter in bottom of pan, arrange slices in pan and cover loosely with greased waxed paper. -Let rise until double (45-60 minutes). -Bake at 350F for 35-45 minutes. -Remove from oven and immediately insert onto serving tray. Makes 18 large cinnamon rolls. NOTE: If you're on a diet, or have high cholesterol, you probably don't want to have any of these. They have about 3/4 pound of butter per batch (and margarine just doesn't give anything like the same result.) But they certainly are delicious! (for extra goodness, double the cinnamon.) Fred Smith -- fredex@fcshome.stoneham.ma.us ----------------------------- --------------- MESSAGE bread-bakers.v109.n046.5 --------------- From: dianamp@comcast.net Subject: adding dry cereal Date: Sun, 13 Dec 2009 22:58:41 +0000 (UTC) Dear Bread bakers: I have discovered that you can add a hand full of dry cereal to the regular bread recipe in the bread machine with good results. Takes care of left over cereal. My favorite is AllBran. Diana Pancioli --------------- MESSAGE bread-bakers.v109.n046.6 --------------- From: "Andreas Wagner" Subject: holiday breads Date: Mon, 14 Dec 2009 17:34:12 +0100 Hello Reggie, Here's a holiday bread, which is very popular with our friends to have with pre-dinner drinks! Cake aux olives (Olive bread) 200 g black olives (stoned) 200 g green olives (stoned) 3 large eggs 100 g flour 100 ml milk 4 tbsp olive oil 165 g grated gruyere cheese 1 tbsp baking power Butter and flour for the mould Pre-heat oven to 180 celsius. Butter and flour a loaf tin. Mix flour and baking powder, add eggs and mix well. Add the milk and olive oil little by little to obtain a smooth mixture. Fold in olives and cheese until incorporated and turn into the prepared tin. Bake for approx 40 minutes - test after about 30 minutes so as to not over-cook. Leave to cool completely before slicing. The olives can be substituted by cubed ham or bacon, walnuts, Roquefort cheese, smoked salmon or a mixture of small cut and pre-cut vegetables - you can let your imagination take over! Happy baking and happy holiday! Andreas --------------- MESSAGE bread-bakers.v109.n046.7 --------------- From: Reggie Dwork Subject: corrections Date: Mon, 14 Dec 2009 14:02:31 -0800 [corrected yet again in v110.n001.1] --------------- MESSAGE bread-bakers.v109.n046.8 --------------- From: Reggie Dwork Subject: on vacation Date: Sun, 20 Dec 2009 15:01:32 -0800 Bread-bakers will take a vacation next week. We'll be back after New Year's. Happy Holidays to all. Reggie & Jeff --------------- END bread-bakers.v109.n046 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved