Date: Sat, 21 Jan 2012 08:14:06 GMT -------------- BEGIN bread-bakers.v112.n003 -------------- 001 - Me Diane Brown Subject: Baking bread in a Romertopf Date: Sun, 15 Jan 2012 18:05:10 -0800 I inherited a Romertopf pan (without, however, any user manual) and today used it for the first time for baking a loaf of bread. I soaked the pan for 10 minutes, placed the well-risen (but not completely proofed) bread in it, in a cool oven, and turned on the heat. The bread rose brilliantly, with a fantastic crackling crust, but....would not come out. So......how do you get your bread out whole? --diane in los angeles http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v112.n003.2 --------------- From: Linda Chase Subject: whole wheat recipes Date: Sat, 14 Jan 2012 11:16:26 -0600 http://www.pleasanthillgrain.com/whole_grain_recipe.asp Julie, I struggled with good whole wheat recipes for quite a while until I started with this recipe. I sub some of the water with warmed milk, yogurt, kefir, whatever I have on hand, about one cup of the four. Work it until it's elastic, but still pretty sticky. Be sure you are adding correct liquid and if it looks really dry or you're in a dry climate you may add little bits of liquid. Linda Enjoy the Journey, One stitch & one prayer at a time justastitchintime@gmail.com www.justastitchintime.blogspot.com --------------- MESSAGE bread-bakers.v112.n003.3 --------------- From: Donna Marie Subject: RE: Mastercook software Date: Sat, 14 Jan 2012 06:41:20 -0500 I used Mastercook on a Mac for years until Sierra bought it and destroyed it. I haven't found a suitable alternative on the Mac, not yet. My files are ancient, I would need to import them. Any recommendations on Mastercook compatible software for the Mac? I tried YUM but the developer sold it and then it was upgraded into uselessness. Thanks, Donna Marie --------------- MESSAGE bread-bakers.v112.n003.4 --------------- From: Michael Arnoldi Subject: Recipe software- not needed Date: Sat, 14 Jan 2012 09:35:20 -0500 I have given up on all the Recipe software and for many years now have used this method. The Best solution: I set up a free g-mail email account, only for sending recipes to, and have subfolders such as Breads, fish, meat...etc to save each recipe in its category. When I go on vacations , I use my iPhone to access my email & search for any recipe that I need. All my recipes are always at my disposal or for sharing with a friend. Mike arnoldi Sent by apple iPhone4 --------------- MESSAGE bread-bakers.v112.n003.5 --------------- From: Mike Patrick Subject: Re: Home Ground Flour Date: Sat, 14 Jan 2012 11:38:43 -0700 This could be several things. Usually white wheat has less protein than red wheat. Commercial flour is frequently either aged, exposed to oxygen, or bleached under UV light as some of the antioxidants in the flour need to be degraded for the flour to be more usable. Also, if your dough was not elastic enough, adding ascorbic acid would probably make it even less elastic. It usually has the effect of tightening the gluten to keep loaves from spreading while proofing. Hope that helps! Mike Patrick --------------- MESSAGE bread-bakers.v112.n003.6 --------------- From: Andrea Paysinger Subject: Home Ground Flour Date: Sat, 14 Jan 2012 13:04:20 -0800 Note that the white "soft" wheat has much less gluten and while you have added the VWG, you also need to allow extra time for hydration. Milling flours, of whatever source, at home means that your flour has not been subjected to the various processes of commercial flours that allow them to take up liquids more rapidly. I would suggest that after milling your flour, you put it in a baking pan or dish in the oven at 275 F. for up to an hour, cool it completely and then add the other dry ingredients - I usually add milk powder as well as the VWG and about a tablespoon of powdered lecithin to extend shelf life. I don't use the commercial enhancers. And as I use the SAF "instant" yeast, it goes in with the flour. I measure the liquids and make sure they are the ideal temp (water and oil) add the dry ingredients and mix for only about 4-5 minutes until it is loosely combined. I cover the bowl with plastic wrap (or a silicone "tight" lid) and set it aside to hydrate for 30 to 60 minutes - if you are in a dry climate (I live in the desert) it will take longer, less time where it is humid. It should come together more rapidly now but may need a bit more water, add only a scant tablespoon at a time and let the mixer knead it well before adding more. If kneading by hand you will be able to feel it. I hope this helps. Andie Paysinger Visit my blog: http://www.asenjigalblogs.com/ --------------- MESSAGE bread-bakers.v112.n003.7 --------------- From: Robert Grossman/Tari Cody Subject: Kitchenaid 6qt. - One more request Date: Sat, 14 Jan 2012 13:12:32 -0800 (PST) I have about given up on my KA 6qt. (2005) but going to give it one more try. I paid to have it repaired, but it still does not work. The fix-it guy replaced the gears, but I am wondering if the problem isn't something else. Here's what it does - it will start running, then clank like it's skipping a gear or two, then if the dough creates any resistance at all (like pancake batter), the motor keeps running, but it is very loud, almost whining, and the blade stops turning. It seems like a gear problem but the fix-it guy insists he fixed it (but he refused to refund my money or even to try and see what else might be the problem - he's lost my business). Any suggestions, I hate to trash the entire thing. I have a meat grinder attachment that I'd like to keep using. (I bought a Bosch Universal for bread. So far so good but I'm afraid to try bagels.) Thanks very much. --------------- MESSAGE bread-bakers.v112.n003.8 --------------- From: Reggie Dwork Subject: Corn Rye Bread Date: Thu, 19 Jan 2012 00:15:51 -0800 * Exported from MasterCook * Bread, Corn Rye Recipe By :Great Bread Machine Recipes, Norman A Garrett, pg 54 Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 lb loaf): 1 1/2 Tsp Active Dry Yeast -- (1 t) 1 Tsp Dough Enhancer -- optional, (1/2 t) 2 Tsp Caraway Seed -- (1 1/2 t) 2 1/2 Tbsp Sesame Seeds -- (5 t) 1/4 C Rye Flour -- (2 T) 1/4 C Cornmeal -- (2 T) 2 1/2 C Whole-Wheat Flour -- (1 3/4 C) 1/2 Tsp Salt -- (1/4 t) 2 Tsp Olive Oil -- (1 1/2 t) 2 Tsp Molasses -- (1 1/2 t) 1 C Warm Water -- (3/4 C) A must for rye lovers. Corn Rye is a wonderful. light variation of rye bread with the crunchiness of corn and the flavor of rye, wheat and caraway. Notes: 1. For Panasonic/National machines, use 2 1/2 t yeast for the 1 1/2 lb loaf. 2. For DAK/Welbilt machines, add 2 T (1 oz) of warm water to the 1 1/2 lb loaf. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; 2g Fat (15.6% calories from fat); 3g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 69mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n003.9 --------------- From: Reggie Dwork Subject: Daddy's Bread Date: Thu, 19 Jan 2012 00:19:38 -0800 * Exported from MasterCook * Bread, Daddy's Recipe By :danac@morc.mfg.sgi.com (Dana Crom) Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Bread Flour -- unbleached/unsifted 1/2 C Whole-Wheat Flour -- stoneground-nice 1/2 C Rolled Oats -- uncooked 1 Tsp Salt -- to 2 tsp 2 Tbsp Nonfat Dry Milk -- try dry buttermilk 1 2/3 C Water 2 Tbsp Sugar -- or 3, try brown 1 1/3 C Water 1/3 C Molasses 2 tsp Active Dry Yeast -- 1 packet MACHINE: Add liquid ingredient(s) to machine. Add all dry ingredients except yeast Add yeast Start machine. HAND: Heat water to lukewarm (~ body temp) Add a spoon or so of sugar, and the yeast. Keep in a warm place till yeast starts to bubble Stir the WW flour, the oats, the salt, remaining sugar, and ~2 cups of the bread flour into the water. Keep stirring and add the the remaining flour, a little at a time. When it gets too stiff to stir, turn out and knead the remainder of the flour in. When thoroughly kneaded, put back in the bowl and put in a warm place to rise. When doubled in bulk, punch down, and put in prepared pan to rise again. When dough has doubled a second time, put in 375 degree f. oven to bake for 35-40 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 1g Fat (4.3% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 164mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. NOTES : Cal 164.9 Fat 0.8 g Carb 34.3 g Dietary Fiber 1.7 g Protein 5.2 g Sodium 164 mg CFF 4.4% --------------- END bread-bakers.v112.n003 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved