Date: Sat, 18 Feb 2012 07:01:37 GMT -------------- BEGIN bread-bakers.v112.n007 -------------- 001 - fred smith Subject: cast iron dutch oven for baking Date: Sun, 12 Feb 2012 20:41:06 -0500 Hi all! I gotta brag a little,... I finally got around to purchasing a cast iron dutch oven for bread baking. I've been wanting one of those (or a clay baker) for years, but have been to lazy (cheap) to buy one. but I finally broke down, and at least my first 3 batches of bread (all different) came out very nicely. I'm having fun with my new toy! :) Fred fredex@fcshome.stoneham.ma.us The Lord is like a strong tower. Those who do what is right can run to him for safety. Proverbs 18:10 (niv) --------------- MESSAGE bread-bakers.v112.n007.2 --------------- From: Mike Subject: Home milling of flour - costs Date: Mon, 13 Feb 2012 06:22:44 -0600 I recently purchased a KitchenAid grain mill attachment. I have tested it with a couple of 3 lb bags of Bob's Red Mill wheat berries. The process of grinding my own has gone well so I thought I'd try more. Then I noticed the costs. Currently I pay about $0.50 - $0.60 per pound for store bought flour. If I went with a fancier brand like KAF, I might spend up to $0.90 or a bit more per pound. To grind my own regularly, I'd need larger amounts of wheat berries than 3 lb bags. The cost to ship a 50 lb bag is over $40. This is twice the cost of the wheat berries and would run my cost up to at least $1.25 per pound. I live in Texas and while wheat is grown here, it's not seen for sale except in small quantities. I cannot afford a 300% increase in the cost of my flour so for now, the home milling is on hold. I've seen that in some parts of the country that large bags of wheat berries are available at feed stores or big box stores. The big box stores here do not carry it. I'll call some feed stores today. So, is home grinding of wheat into flour a novelty or do some folks do this routinely? If they do, where do they get the wheat berries? Mike R. --------------- MESSAGE bread-bakers.v112.n007.3 --------------- From: Corina Gaffney Subject: Mastercook software Date: Mon, 13 Feb 2012 10:28:39 -0500 What version of MasterCook allows you to enter price information for each ingredient? [Editor's note: version 11 - which is the only one that works on windows vista/7] --------------- MESSAGE bread-bakers.v112.n007.4 --------------- From: Reggie Dwork Subject: Potato Icebox Rolls Date: Wed, 15 Feb 2012 16:44:14 -0800 * Exported from MasterCook * (Bread), Potato Icebox Rolls Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound baking potatoes -- peeled and diced 1 package active dry yeast 1/2 cup water -- warmed 1 cup milk -- warmed 1/2 cup shortening 2 large eggs 1/3 cup sugar 1 1/2 teaspoons salt 4 cups all-purpose flour 1 1/2 cups all-purpose flour 1. Place 3/4 lb baking potatoes peeled and diced and enough water to cover in saucepan. Bring to boil over high heat. Reduce heat to low; cover and simmer 15 to 20 minutes until tender. Drain. Press through ricer, food mill or seive. 2. Dissolve 1 pkg. active dry yeast in 1/2 cup warm water (105F to 115F), let stand 5 minutes until foamy. Heat 1 cup milk and 1/2 cup vegetable shortening in small saucepan over medium heat until bubbles form around edge of pan, remove from heat. Cool slightly. 3. Beat 2 large eggs, 1/3 cup sugar and 1 1/2 teaspoon salt in mixer bowl at medium speed. Add yeast mixture, milk mixture and riced potatoes; beat until well blended. Gradually beat in 4 cups all purpose flour. Stir in 1 1/2 cups more flour with wooden spoon. 4. Turn dough onto floured surface and knead 8 to 10 minutes until smooth and elastic, kneading in 1/2 to 1 cup flour if needed. Place dough in large greased bowl turning to coat top. Cover dough with heavy plate or plastic wrap and refrigerate overnight or up to 48 hours. 5. About 2 1/2 hours before baking time, punch down dough. Grease 3 doz 2 1/2" muffin pan cups or 3 cookie sheets. Divide dough into 36 equal pieces; roll each piece into a ball and place each into prepared muffin-pan or on cookie sheets. Cover with clean kitchen towels and let rise in warm draft-free place until doubled in size 2 to 2 1/2 hours. 6. Heat oven to 425F. Bake rolls 12 to 15 minutes until golden brown. NOTES: Per serving; One roll, 135 calories, 4.5g fat, 20g carb. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 4g Fat (27.2% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 97mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n007.5 --------------- From: John Hileman Subject: How to determine the amount of protein in bread flour Date: Wed, 15 Feb 2012 22:17:43 -0500 I have recently taken to buying locally milled bread flour (Ivory Brand from H. R. Wentzel's in Landisburg, Perry County, PA). It comes in 5 pound sacks tied with string at the top. It is marked as having washed, blended wheat. For the curious, I paid $3.50 today for my second bag at their hardware store in Newport, PA. The flour does not come with a nutrition statement and when I asked if they knew the protein content, they do not. They also sell "family flour" which I take to mean an all purpose type, so presumably, the bread flour has a higher protein content.. (They also mill corn meal, buckwheat, etc., etc. The bread I have made so far with it seems fine, yet I am still curious as to the protein content. Googling didn't help. So, does anyone on the list know how to do a home test? --------------- END bread-bakers.v112.n007 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved