Date: Mon, 13 May 2013 08:02:46 GMT -------------- BEGIN bread-bakers.v113.n018 -------------- 001 - Roel Wyman Subject: Re: KA repair Date: Tue, 30 Apr 2013 14:05:30 -0400 Thanks to Andreas, Don, Don, Caroline, Ken, Bob, and all for your repair suggestions for my KA mixer. I expect to try the repair next week, and I'll consolidate all the advice and post it to the list after I make sure it all works! ;). I have my Assistent for now, so the pressure is off, but I still want my wife to be able to use her old familiar KA comfortable. Thanks all Roel --------------- MESSAGE bread-bakers.v113.n018.2 --------------- From: Reggie Dwork Subject: Onion Naan Date: Tue, 07 May 2013 14:34:02 -0700 * Exported from MasterCook * Onion Naan Recipe By : Serving Size : 10 Preparation Time :1:20 Categories : Bread-Bakers Mailing List Breads Ethnic Low Fat Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup whole milk 1 1/4 ounces active dry yeast 1 teaspoon sugar 3 1/2 cups all-purpose flour -- plus more for surface and hands 1 teaspoon kosher salt -- plus more 1 small onion -- finely chopped 1 cup whole-milk yogurt -- not Greek 2 tablespoons melted ghee -- clarified butter, or vegetable oil, plus more Heat milk in a sm saucepan over med-low heat until an instant-read thermometer registers 100F. Transfer to a sm bowl and whisk in yeast and sugar. Let stand until foamy, about 10 min. Whisk 3 1/2C flour and 1 ts salt in a lg bowl to blend. Add yeast mixture, onion, yogurt, and 2T ghee. Mix dough until blended but still shaggy. Transfer dough to a lightly floured work surface. Knead until a smooth dough forms, adding flour as needed (dough will be sticky), about 5 min. Lightly grease another lg bowl with ghee, place dough in bowl, and turn to coat. Cover either plastic wrap. Let rise in a warm, draft free area until doubled in size, about 1 hr. Punch down dough and divide into 10 places. Using floured hands, roll each piece into a ball on a lighty floured surface. Cover with plastic wrap; let ret 10 min. Heat a lg cast-iron or other heavy skilet over med - high heat. Lightly coat with ghee. Working with 1 piece at a time, stretch dough with your hands or roll out with a rolling pin to 1/8" thicness. Sprinkle with salt. Cook until lightly blistered, puffed, and cooked through, about 2 min per side. Wrap in foil to keep warm until ready to serve. Do ahead: Naan dough can be made 4 hrs before shaping. Cover and chill. Serves 10 Description: "No tandoor oven?? Any heavy-bottom skillet will get the job done." Source: "Bon Appetit, Apr 2013" Start to Finish Time: "2:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 1g Fat (5.9% calories from fat); 7g Protein; 37g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 200mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n018.3 --------------- From: Reggie Dwork Subject: Homemade Bagels Date: Wed, 01 May 2013 22:04:06 -0700 * Exported from MasterCook * Homemade Bagels Recipe By : Serving Size : 12 Preparation Time :0:45 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Poolish: 1 1/3 cups bread flour 1/4 teaspoon active dry yeast Dough: 1 teaspoon active dry yeast 1/4 cup honey 5 1/3 cups bread flour 1 cup whole wheat flour -- plus 2 tablespoons whole wheat flour 1 tablespoon salt 1 tablespoon baking soda poppy seeds, sesame seeds and coarse sea salt -- for sprinkling 1. Make the poolish: In a med bowl using a wooden spoon, stir the bread flour with the yeast an 1 C of lukewarm water util combined. Cover with platic wrap and refrierate overnight. 2. Make the Dough: In the bowl of a standing mixer fitted with the dough hook, combine the yeast an honey with 1 2/3 c of lukewarm water. Mix in the poolish. Add the bread flour, whole wheat flour and salt and beat at med speed until a sooth, stiff dough forms, 5 - 7 min. Transfer the dough to a lightly floured work surfce and knead for 1 min. Form the dough into a ball and transfer to a lg, oiled bowl. Cover with plastic wrap and let stand in a draft-free spot until doubled in volume, about 1 hr. 3. Line a baking sheet with parchment paper and brush or spray generously with vegetable oil. Divide the dough into 12 pieces and form into tight balls transfer to the baking sheet. Cover loosely with plastic wrap and let stand for 30 min. 4. To form the bagels, poke your finger in the center of each ball to make a 1/2" hole. Return the bagels to the baking sheet, cover and let stand until risen, about 1 hr. Add 1 bagel to a bowl of cold water, if it floats, the bagels have risen sufficiently. 5. Preheat the oven to 475F and position racks in the lower and middle thirds. Line 1 baking sheet with a clean, lightly moistened kitchen towel and line 2 others with parchment paper; spray the paper with oil. Bring 2 lg, deep pots of water to a boil. Add 1/2T of baking soda to each pot. Add 2 or 3 bagels to each pot without crowding (the bagels will swell in the water) and simmer for 1 1/2 min. Flip bagels and simmer for 1 1/2 min longer. Using a slotted spoon, tranfer the bagels to the kitchen towel - lined sheet to drain. Before they dry, sprinkle the bagels generously with toppings then immediately tranfer them to the parchent paper - lined baking sheet. Repeat with the remaining bagels. 6. Bake the bagels for 18 - 20 min, shifting the pans from top to bottom and front to back halfway through, until deeply browned. Let cool slightly, then serve. Make ahead The bagels can be stored in an airtight container for up to 3 days. Sprinkle with water and reheat in a 350F oven until crusty and warm. Makes 12 bagels Description: "The trick to these crisp, chewy bagels is the poolish, a fermentation starter (also known as a mother dough) made with bread flour, yeast and water. It is quickly assembled the night before the bagels are made." Source: "Food and Wine, Feb 2013" Start to Finish Time: "3:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 336 Calories; 1g Fat (4.0% calories from fat); 11g Protein; 69g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 850mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n018.4 --------------- From: Reggie Dwork Subject: Persian Flatbread Date: Wed, 01 May 2013 23:37:09 -0700 * Exported from MasterCook * Persian Flatbread Recipe By : Serving Size : 0 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast -- (1 packet) 4 cups bread flour -- plus more for kneading salt 1 teaspoon vegetable oil -- plus more for greasing 1 tablespoon all-purpose flour 1 teaspoon sugar semolina flour -- or cornmeal, for sprinkling 1 tablespoon nigella seeds -- *Note 1 tablespoon sesame seeds *Note Nutty, peppery nigella seeds (also called black onion seeds) are often used in Middle Eastern and Indian cooking. Look for them at specialty food stores. Nan-e barbari is a classic Persian flatbreead that gets crisp and golden in the oven, thanks to roomal, a flour paste that's spread over the bread before it's baked. Jessamyn Rodriguez, the owner or New York City Hot Bread Kitchen, likes to serve it with feta and olive. 1. In the bowl of a standing mixer fitted with the dough hook, combine 2 cups of lukewarm water with the yeast and let stand for 5 min. Add the 4C of bread flour and 2t of salt and mix at med speed until a loose dough forms. Increase the speed to med-high and mix until the dough is supple and smooth, about 6 min. Transfer the dough to a lightly floured work surface and knead for 1 min. Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot until doubled in volume, about 1 hr. 2. Punch down the dough and form into 2 ovals. Transfer the ovals to an oiled baking sheet, cover with a sheet of oiled plastic wrap and let rise for 1 hr. 3. Meanwhile, in a small saucepan, combine the all-purpose flour with the sugar, 1 ts of vegetable oil, and 1/2C water. Cook the flour paste over moderate heat, whisking, until thickened, about 2 min. Let the flour paste cool. 4. Preheat the oven to 450F and set a pizza stone on the lowest rack. Let the stone heat for at least 30 min. Generously sprinkle a pizza peel with semolina. Punch down 1 piece of the dough and trasfer it to a lightly floured work surface. Press the dough to a 14 x 5" rectangle, then transfer to the peel; shake the peel lightly to make sure the dough doesn't stick, adding more semolina if necessary. Using your fingers, press 5 deep lengthwise ridges into the dough. Rub about one-third of the flour paste over the surface and sprinkle with half of the nigella and sesame seeds. Slide the dough onto the hot stone and bake for about 18 min, until golden and risen. Repeat to make the second loaf (there will be some paste leftover). Serve warm. Makes 2 lg loaves Source: "Food and Wine, Feb 2013" Start to Finish Time: "4:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2141 Calories; 19g Fat (7.9% calories from fat); 72g Protein; 413g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 27 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n018.5 --------------- From: Reggie Dwork Subject: Milk and Honey White Bread Date: Thu, 09 May 2013 14:23:40 -0700 * Exported from MasterCook * Milk and Honey White Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 teaspoons active dry yeast -- (2 packets) 2 1/2 cups warm milk -- (110F to 115F) 1/2 cup honey 6 tablespoons butter -- melted , plus 2 tablespoons butter -- reserved for greasing bowl and butter top 1 tablespoon kosher salt 7 cups all-purpose flour In the bowl of a stand mixer, add yeast, warm milk and honey. Swirl with your fingers or a spoon to dissolve the yeast. Allow to sit until the yeast starts to bubble and becomes aromatic, about 5 min. Add butter and 4 cups of flour, mix on low using dough hook, until smooth. Add enough remaining flour to form a soft dough (mine takes the whole 3 additional cups) add salt. Allow to knead for about 5 min. You should have a ball of tacky (not sticky) dough at this point. Turn onto a floured board; knead about 10 turns. Place in a greased bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour. Punch dough down and shape into two loaves. Place in greased 9" x 5" loaf pans. Cover and let rise until doubled, about 45-60 min. Preheat oven to 350F for glass and dark pans (375F for light metal pans). Brush tops with melted butter. Bake at 350F for 30-35 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans and brush tops and sides with melted butter. Allow breads to cool before slicing. Or at least TRY to wait. YIELD: 2 Loaves, about 16 slices for total of 2 loaves Source: "theslowroasteditalian.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 8g Fat (22.2% calories from fat); 7g Protein; 53g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 432mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n018.6 --------------- From: Reggie Dwork Subject: Pretzel Buns Date: Thu, 09 May 2013 19:22:31 -0700 * Exported from MasterCook * Pretzel Buns Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 2 cups bread flour 2 1/4 teaspoons active dry yeast 2 teaspoons kosher salt 1 tablespoon granulated sugar 1 1/2 cups hot water -- (125F to 130F) 2 tablespoons melted butter 1 teaspoon butter -- (greasing bowl) flour -- for dusting board cornmeal 8 cups water 1/4 cup baking soda 2 tablespoons sugar 1 egg -- beaten to blend, (glaze) coarse salt Place 1 1/2C water and 2T butter in a heat safe bowl and microwave until hot (125F to 130F). Set aside. Combine flours, yeast, salt, and 1T sugar in food processor and blend (using dough blade or regular blade). With machine running, gradually pour butter and hot water through feed tube, adding enough liquid to form smooth elastic dough. Process 1 minute to knead. Grease a large bowl with butter. Add dough to bowl, turn to coat. Cover bowl with plastic wrap, then a towel; let dough rise in a warm draft-free area until doubled in volume, about 1 hr. Prepare a baking sheet by covering with parchment paper. Set aside. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pcs. Form each dough piece into ball (about 5 oz each). Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 1 hr. Meanwhile: Preheat oven to 375F. Prepare another baking sheet by covering it in parchment and sprinkling it with cornmeal. Set aside. Prepare and set aside beaten egg. Bring 8C water to boil in an 8 qt pot. Add baking soda and 2T sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls. Brush rolls with beaten egg. Sprinkle rolls with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to cooling rack and cool 10 minutes. Serve rolls warm or room temperature. Serves 8 Source: "theslowroasteditalian.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 326 Calories; 5g Fat (13.9% calories from fat); 9g Protein; 60g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 2411mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n018.7 --------------- From: Mike Avery Subject: Re: KA repair Date: Sat, 11 May 2013 17:30:21 -0500 I also have an ancient KitchenAid K-45SS. It keeps going. In part because I read the manual. And in part because its bread making duties have been taken over by my Electrolux DLX. It's sold in some parts of the world as an Assistent, and in others as the Magic Mill (which makes no sense whatsoever, since it isn't a mill). I've owned a Bosch Universal and after several unhappy months sold it on eBay. I feel that the Electrolux is to the Bosch as the Bosch is to the KitchenAid. It's pricier, but I make large batches of bagels with no problems. To paraphrase Frank Herbert, "Bagels are the mixer killer." We bought the Bosch to act as a light duty mixer for our bakery to make test batches, to make icings, and the other small things that weren't really well suited to the 30 quart Hobart or the 50 quart spiral mixer. The bakery staff begged me to get rid of the Bosch. It was clunky and hard to use. Further, it overworked the dough. The Electrolux is more expensive, has a hideous manual, and has a learning curve. However, it is an awesome mixer. -- *Bake With Mike * Mike Avery Email to:mavery at mail dot otherwhen dot com A Randomly Selected Food Saying Of The Day: "The only time to eat diet food is while you're waiting for the steak to cook" -Julia Child --------------- END bread-bakers.v113.n018 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved