Date: Mon, 25 Mar 2013 04:03:55 GMT -------------- BEGIN bread-bakers.v113.n011 -------------- 001 - "Diane Purkiss" Subject: Which KitchenAid to buy? Date: Mon, 18 Mar 2013 11:49:59 -0000 My 9-year-old Kitchen Aid Artisan has died of a burned out gear, and I'm thinking about replacing it with a more powerful model. I used the Artisan mostly for lighter mixtures like brioche and detrempes. I think what wrecked it was making butter blocks with chilled butter.... I own a Kenwood Major, and a Cuisinart food processor, and a Bamix hand blender (too many gadgets? Moi?). I can get a K5 for 503 quid with tax, 419 without (come to sunny England and give the government your money!), a heavy duty with a 970-watt motor for e last two both have the same size motor and capacity, I don't get the price differential. They are only stocked here by the big cheffy place like Nisbets, so it's tough to get any help from the salespersons. I would be grateful for any advice. --------------- MESSAGE bread-bakers.v113.n011.2 --------------- From: Reggie Dwork Subject: Easy Rice Bread Date: Sun, 17 Mar 2013 17:31:10 -0700 * Exported from MasterCook * Bread, Easy Rice Bread Recipe By : Serving Size : 18 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Low Fat Rice Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups white rice flour 1 cup brown rice flour 2 1/2 teaspoons xanthan gum 1 teaspoon unflavored gelatin 3 tablespoons superfine sugar 1 1/2 teaspoons salt 1 tablespoon egg substitute 1/2 cup dry milk powder 2 1/4 teaspoons active dry yeast 3 eggs 1 teaspoon cider vinegar 3 tablespoons walnut oil 1/2 cup warm water -- (110F/45C) To help insure success have all ingredients at room temp before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined. Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined. Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter. Pour into greased 9x5" bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325F (165C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing. Makes 1 loaf, 18 slices Description: ""This bread is a little heavier than ordinary bread. But it is gluten-free and easy to make." - Lindsay Schott" Source: "allrecipes.com" Start to Finish Time: "2:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 5g Fat (26.2% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 206mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n011.3 --------------- From: mdr-vdmschool@comcast.net Subject: Re: Cloche questions Date: Tue, 19 Mar 2013 04:34:25 +0000 (UTC) Hi all, I just want to thank everyone who responded to my question regarding baking with a cloche. I have received many useful tips, and will be trying them soon. Thanks again! Cheers, Mark --------------- MESSAGE bread-bakers.v113.n011.4 --------------- From: Reggie Dwork Subject: Rice Bread Date: Mon, 18 Mar 2013 22:54:59 -0700 * Exported from MasterCook * Bread, Rice (Pirog) Recipe By : Serving Size : 18 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5/8 ounce yeast cake -- (compressed) 1/4 cup warm water -- (110F/45C) 1 cup milk 1/2 cup granulated sugar -- white 1/2 cup margarine 2 eggs 2 teaspoons vanilla extract 1 pinch salt 3/4 cup golden raisins 1 tablespoon butter -- melted 1/2 teaspoon ground cinnamon 1 cup white rice 2 cups milk -- cold 1 tablespoon butter 1/4 cup granulated sugar -- white 1 pinch salt Dissolve yeast in warm water; set aside. Scald 1 cup milk, and combine with 1/2 cup sugar and 1/2 cup butter or margarine. Set aside to cool. In a separate bowl beat eggs. Add eggs, vanilla, and pinch of salt to cooled milk mixture. Mix together. Add yeast mixture. Gradually add flour and raisins until dough comes away from the bowl. Knead the dough until pliable. Avoid handling the dough more than necessary! Place dough in a well oiled bowl. Set aside to rise until doubled in size in a draft free area. Combine 2 cups cold milk, 1/4 cup sugar, and pinch of salt in a saucepan. Stir in rice, and bring to a boil. Add 1 tablespoon butter. Lower heat, cover, and cook for about 20 minutes, until done. Set aside to cool. Punch down the dough, and knead a couple of times. Place into the center of a 9 x 14" casserole dish that has been sprayed with non-stick cooking spray and lightly floured. Spread dough in dish by patting gently to all sides. Let rise for 15 minutes. Spread rice on top of dough, and pull sides up gently to form an envelope type design. Rice will show in center. Brush the top lightly with melted butter and sprinkle with cinnamon. Place in a preheated 375F (190C) oven. Lower temperature to 350F (175C). Bake for 30 to 40 minutes, until golden. Makes 1 - 9 x 14" loaf Description: "If you like rice pudding, then you will love this Polish yeast bread. A sweet, mild raisin bread bakes around a filling of rice cooked in milk and sugar." Source: "allrecipes.com" Start to Finish Time: "2:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 8g Fat (40.6% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 117mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n011.5 --------------- From: Reggie Dwork Subject: Bacon-Scallion Cornbread Date: Tue, 19 Mar 2013 07:46:06 -0700 * Exported from MasterCook * Bread, Bacon-Scallion Cornbread Recipe By : Serving Size : 8 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 3/4 cup cornmeal 3 tablespoons sugar 1 1/2 4ts baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon pepper 1 cup buttermilk 2 eggs 4 slices bacon -- chopped 1 bunch scallions -- thinly sliced, green and white parts separated 3 tablespoons unsalted butter 1. Preheat the oven to 425F. In a med bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda, and pepper. In a sm bowl, whisk together the buttermilk and eggs. 2. In a lg (10") cast-iron skillet, cook the bacon over med heat until golden but not crip, about 5 min. Stir in the scallion whites and butter. Cook stirring occasionally until the scallions soften, about 3 min. 3. Whisk the buttermilk mixture into the flour mixture to combine. Whisk in the scallion greens, then mix in the hot cooked bacon mixture leaving some fat in the skillet. 4. Immediately pour the batter back into the hot skillet. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, about 20 min. Let cool in the skillet for 5 min before serving. Makes 8 servings Source: "Every Day with Rachael Ray magazine, March 2013" Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 8g Fat (32.9% calories from fat); 6g Protein; 29g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 746mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n011.6 --------------- From: Andreas Wagner Subject: Cloche Date: Wed, 20 Mar 2013 11:59:16 +0100 I used a cloche years ago, made by potter friends for me. I found that the cover would stick if I put too much dough on the base, i.e. when the dough would touch the cover during rising, or if the dough was spreading out too much. Sticking to the base was never a problem, I just floured it well. Another thing I used to do was to bake my bread from cold in the cloche, which resulted often in spectacular oven spring, where the bread lifted the cover up (but didn't stick to the cover). Keep experimenting, it's worthwhile! Good luck and happy baking, Andreas --------------- END bread-bakers.v113.n011 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved