Date: Mon, 1 Jul 2013 06:42:53 GMT -------------- BEGIN bread-bakers.v113.n024 -------------- 001 - Diane B - Pretzel Bread 005 - dmrogers218@comcast.net - Pretzel Rolls 006 - "Allen Cohn" Subject: Pretzel Breads Date: Sat, 15 Jun 2013 09:54:11 -0700 Rose Levy Berenbaum has an excellent recipe for Pretzel Breads in the Bread Bible. Really, the key to making anything a 'pretzel' bread or cracker is less the bread--although a fruity spicy sweet dough would clearly be wrong--but rather the dip in lye or at least strong soda solution. It's that treatment of the wheat dough with strong base that gives the characteristic pretzel flavor. I've used my saltine cracker recipe to make 'pretzel' crackers simply by brushing the cracker tops with a lye solution per Rose's recipe. Unfortunately I don't have Rose's book handy to share the lye solution recipe. You really need food-grade lye to make it work properly--I've never felt like a soda solution was adequate to give really the right flavor--but the lye requires careful handling because both the dry pellets and the solution for brushing or dipping can burn skin or eyes. My saltine recipe is here http://debunix.net/recipes/Saltines.html Quite easy but it does take a bit of patience, since the dough takes a day to rise before preparing the crackers. --diane in los angeles http://debunix.net/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v113.n024.2 --------------- From: Marsha Subject: Yeast Conversion Date: Sat, 15 Jun 2013 12:46:33 -0700 Hello, Recently, there was a question regarding the conversion of instant yeast to fresh yeast. There is a Yeast Conversion Table posted on www.theartisan.net at . I hope the information helps answer the original question. Regards, Marsha @ The Artisan --------------- MESSAGE bread-bakers.v113.n024.3 --------------- From: Trevor Jenkins Subject: Paul Reinhardt's Hoagies Date: Tue, 25 Jun 2013 12:18:36 +0100 I can't decide what Paul Reinhardt means by one sentence in his recipe for hoagies/cheesesteak rolls (pp99,100 of his Artisan Breads Every Day). He says "[On baking day] Remove the dough from the refrigerator about 2 hours before you want to bake and transfer to a lightly floured work surface." He then goes into detail about how to divide up, and shape the rolls. But it isn't obvious to me, anyway, whether that two hours is meant to include the dividing/shaping/resting time or whether it's all supposed to have then. So fridge to over in two hours or fridge to work surface two hour then divide/shape/rest? Anyone care to clarify for me? Regards, Trevor. <>< Re: deemed! --------------- MESSAGE bread-bakers.v113.n024.4 --------------- From: Mel Subject: Pretzel Bread Date: Mon, 17 Jun 2013 16:17:27 -0400 I posted this Pretzel bread for a challenge recipe on my ABM bread list. I haven't tried it yet though. Mel Pretzel Bread Prep Time:20 Minutes Cook Time:27 Minutes Ready In:1 Hour 49 Minutes Servings:12 "Like a pretzel, this bread has a salty brown crust and a tender texture--perfect for sandwiches." INGREDIENTS: Dough: 1 cup milk 2 tablespoons butter or margarine 2 tablespoons brown sugar 1 envelope rapid rise Yeast 2 teaspoons salt 3 cups all-purpose flour, or more as needed Boiling Solution: 3 quarts water 3/4 cup baking soda Egg Wash: 1 egg 1 teaspoon water DIRECTIONS: 1. Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size. 2. Preheat oven to 400 degrees F. 3. Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet. 4. Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack. http://allrecipes.com/recipe/pretzel-bread/ --------------- MESSAGE bread-bakers.v113.n024.5 --------------- From: dmrogers218@comcast.net Subject: Pretzel Rolls Date: Sat, 15 Jun 2013 12:30:39 +0000 (UTC) I have not tried these yet. Not sure you could make bread and get the correct taste/texture since you wouldn't be able to do the boiling water part. Pretzel Rolls Source: www.ezrapoundcake.com Makes 8 rolls 2 3/4 cups bread flour 1 envelope quick rising yeast 1 tsp salt 1 tsp sugar 1/2 to 1 tsp celery seeds 1 cup plus 2 Tbsp hot water (125F TO 130F) Cornmeal 8 cups water 1/4 cup baking soda 2 Tbsp sugar 1 egg white, beaten Coarse salt Dough: Combine bread flour, yeast, salt, sugar and celery seeds in food processor, and blend. With machine running, slowly pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead. Place the dough into an oiled bowl. Cover, and let dough rise in warm area until doubled in size, about 35 minutes. Shape the Rolls : Cover a baking sheet with parchment paper or a Silpat Non-Stick Baking Mat, and set aside. Punch dough down, and knead on lightly floured countertop until smooth. Divide the dough into 8 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Using a serrated knife (or, even better, kitchen shears), cut an X in top center of each dough ball. Cover with towel, and let dough balls rise until almost doubled in volume, about 20 minutes. Preheat oven to 375F. Cover a second baking sheet with parchment and sprinkle it with cornmeal (or just cover it with a Silpain Perforated Baking Mat), and set aside. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (the water will foam up). Add 4 rolls, and cook 30 seconds per side. Using a slotted spoon, transfer the rolls to the prepared sheet, arranging X side up. Repeat with remaining rolls. Brush rolls with egg white glaze, and sprinkle generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature. Note: To rewarm the rolls, place them in a 375-degree oven for 10 minutes. GOD never said life would be easy. HE just promised it would be worth it. --------------- MESSAGE bread-bakers.v113.n024.6 --------------- From: "Allen Cohn" Subject: RE: Fresh yeast? Date: Sat, 15 Jun 2013 06:59:57 -0700 Hi, Stephen, Yup, 2.5 is the right fresh yeast-to-instant yeast conversion. And it's by weight, not volume. So buy yourself a scale that measures down to the tenth of a gram ($40?) and you can do the conversion. FYI, * By my measurements, 1 teaspoon instant yeast weighs about 3.1 grams * As a typical starting point, most bread recipes need around 2 grams of fresh yeast for every 100 grams of flour Happy baking! Allen San Francisco --------------- MESSAGE bread-bakers.v113.n024.7 --------------- From: "Ken Vaughan" Subject: Pretzel kind of breads Date: Sat, 15 Jun 2013 06:45:39 -0800 This one does not taste like the all white commercial pretzels, but the kids liked it very well. The recipe is old from before instant yeast and directions have been updated. This was a favorite sandwich for picnics with the pretzel loaf sliced horizontally into 3-4 pieces and reassembled with different sandwich fillings between each layer. Being associated with Alaskan Brewing and living in the town where it is brewed, I use that beer where possible in my cooking and baking. A good dark craft beer will add flavor to the bread so use one that is dark and malty. I have made it with cola beverage too. I have used the dough for kids pretzel parties (house full of kids all making personal pretzels with a series of baking and eating adventures). I make my own mustards, and this is especially good with a yellow whole seed honey mustard (made with beer of course). * Exported from MasterCook * Pretzel Shaped Sandwich Loaf Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Mary Ann Selected Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bottle Alaskan Oatmeal Stout or other dark beer (12 fluid ounces) 1/3 cup Cornmeal 1/4 cup Dark Molasses 1/4 cup Warm Water 2 tablespoons Salad Oil 1 teaspoon Salt 1 cup Whole Grain Rye Meal Or Flour 1 cup Whole Wheat Bread Flour 3 cups Unbleached Flour 1 egg Beaten Salt Cyrstals, Poppyseeds, Or Sesame Seeds To Decorate The Top. - - - - - - - - - - - - - - - - - - - Heat together to boiling in a small pan, the Alaskan Stout, cornmeal, and molasses. Cool to lukewarm (105-110 F) In a large bowl proof a package of yeast in 1/4 cup water (or use instant yeast and increase the liquid by 1/4 cup). Add the boiled mixture with the oil, salt, rye and whole wheat flours. Mix until blended. In a mixer with a dough hook or a large food processor, stir in 2 1/2 cups of the flour while kneading. Continue kneading until the dough is pulling away from the side of the bowl, adding additional flour a tablespoon at a time. Place the dough in a oiled bowl, turning over to coat the dough and cover while rising in a warm place until doubled in volume, 1-2 hours. Punch down and knead if needed to release the trapped gasses. Shaping options: 1) Shape into a single round loaf, placing on the center of a baking sheet 2) Roll the dough out on a lightly floured surface to a rope about 1-1/2 inches in diameter. Shape the rope into the shape of a pretzel on a baking sheet. 3) place into two loaf pans as sandwich loaves. Cover the bread with a cloth or plastic film and allow to rise until puffy, 30 minutes to an hour. Brush the surface to beaten egg (for a glazed crust) and dust the surface with salt crystals, sesame seeds, or poppyseeds. Bake in a 350 F oven for 25-30 minutes. Check with an instant read thermometer to assure that the center is at least 195 F, and 200 F is near perfect. --------------- MESSAGE bread-bakers.v113.n024.8 --------------- From: Haack Carolyn Subject: Pretzel Rolls Date: Sat, 15 Jun 2013 15:45:52 -0700 (PDT) An old favorite from Bon Appetit magazine many years ago. Enjoy! Pretzel Rolls 2 3/4 cups bread flour 1 envelope quick-rising yeast 1 teaspoon salt 1 teaspoon sugar 1 teaspoon celery seeds 1 cup plus 2 tablespoons (about) hot water (125F to 130F) Cornmeal 8 cups water 1/4 cup baking soda 2 tablespoons sugar 1 egg white, beaten to blend (glaze) Coarse salt Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes. Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. 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 20 minutes. Preheat oven to 375F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons 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 egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature. (Can be prepared 6 hours ahead). Let stand at room temperature. Rewarm in 375F oven 10 minutes. Bon Appetit January 1994 --------------- END bread-bakers.v113.n024 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved