Date: Mon, 28 Jun 2010 01:25:42 GMT -------------- BEGIN bread-bakers.v110.n020 -------------- 001 - debunix Subject: Pizza on the grill Date: Mon, 14 Jun 2010 01:09:53 -0700 My pizza dough is usually very soft. I can just imagine it oozing down between the bars of the grill before it start to firm up. Dors that ever happen when you grill your pizzas? What do you do to keep that from happening? --Diane in Los Angeles --------------- MESSAGE bread-bakers.v110.n020.2 --------------- From: Frank Metzger Subject: George Greenstein's "Corn Bread" Recipe Date: Mon, 14 Jun 2010 10:28:34 -0400 Hello! Have any of you ever made the "Corn Bread" recipe from George Greenstein's book: _Secrets of a Jewish Baker_? I made it, the taste is super delicious BUT the bread turned out rather flat and didn't have much oven spring. Anyone have any suggestions? The total methodology for this bread is different AND I don't know what the bread is supposed to look like?! In any case the taste was the best rye bread taste i ever ate (even by NYC standards) and nw I'd like it to look a little better!. Thanks for any help you can give me. Frank fmtz@aol.com --------------- MESSAGE bread-bakers.v110.n020.3 --------------- From: Lloyd Davis Subject: Re: Pizza on the grill Date: Mon, 14 Jun 2010 14:41:08 -0400 Just wanted to throw in my 2 cents about pizza on the grill. I grill them on a pizza stone protected by a aluminum cookie sheet - preheat the stone to 650 for a minumum of 30 minutes - and in 4 minutes baking have a perfect pizza - single step. Also half and half OO flour (KA on line) with bread flour and ripening the dough overnight in the refrigerator produces a richness of flavor and texture in the crust that is as good as any pizza made, anywhere! Lloyd in NJ --------------- MESSAGE bread-bakers.v110.n020.4 --------------- From: Reggie Dwork Subject: Raisin Challah Date: Mon, 21 Jun 2010 09:56:49 -0700 * Exported from MasterCook * Raisin Challah Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls Ethnic Fruits Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups warm water 2 tablespoons dry yeast 4 eggs 1 cup oil 1 cup honey 2 cups raisins 14 cups flour -- to 15C 1 tablespoon coarse salt 1 egg -- beaten poppy seeds Makes 6 loaves or 4 loaves and 12 rolls. Pour warm water into large mixing bowl. Stir in yeast and eggs, oil, honey and raisins. Mix well and add about half of the flour. Let rest 45 minutes-1 hour. Add salt and most of remaining flour. Mix and knead. Dough should be soft. Rise again for 1 hour (or not). Divide dough and shape loaves. Place in greased pans and let rise 45 minutes to 1 hour. Preheat oven to 350F. Glaze and sprinkle Bake 45 minutes to 1 hour for loaves or 30 minutes for rolls. Source: "foodista.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 887 Calories; 22g Fat (22.0% calories from fat); 19g Protein; 155g Carbohydrate; 6g Dietary Fiber; 88mg Cholesterol; 509mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 4 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n020.5 --------------- From: Keith & Tamara Subject: Dough sticks to paddle Date: Thu, 24 Jun 2010 20:07:14 +0300 I have had my trusty Breadman Ultimate (TR2200) for nearly 15 years. About half way through the second kneed, the dough starts to stick to the paddle, so instead of kneading he dough, it just spins around. I don't think that there is a problem with the consistency of the dough, but I could be wrong! Does anyone have any idea what might be causing this, or what I can do to prevent it? Thanks, Keith --------------- MESSAGE bread-bakers.v110.n020.6 --------------- From: Reggie Dwork Subject: oops Date: Sun, 27 Jun 2010 17:53:57 -0700 Digest didn't run last week - we have no idea why. Hope it works this time. --------------- END bread-bakers.v110.n020 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved