> From: bc151@cleveland.Freenet.Edu (Ken Fisler)
> Subject: Re: Old-fashioned, "Manual" bread-making
> Date: Sun, 24 Nov 1996 11:26:16 -0500 (EST)
> Elaine asked if there's people here on this list who don't use
> bread machines. Yes, there is at least one such person. Though
> I've been making bread only for a few years, I've never used a
> bread machine. However, after hearing some friends talk about
> them, I have to admit that I am considering getting one. At the
> moment, there's too many other things I would sooner do with the
> money they cost. If someone were to give me one, I would try it
> out. But baking bread the old-fashioned way isn't at all a burden
> for me, so I'll probably keep doing it this way for a long while
> Any other non-machine bread bakers here?
I bake both ways. I would not be without my bread machine, but still very much
enjoy baking without it.
This subject frequently receives attention on the list, and we have members who
~only~ use machines, those who ~only~ bake without them, and those like me who
go both ways. As they say, different strokes for different folks.
For me, I have found that having fresh bread waiting for me when I get up in
the morning, having used the machine on timed bake, would be hard to give up.
One of our favorite machine recipes is for an Italian Bread which I have posted
to the list before, and I make that several times per week. OTOH, there is a
French Sourdough recipe for conventional baking that I developed myself that is
really good, and I make it quite often too, but I don't want to get up at 2 AM
so we can have it warm for breakfast! ::))
For those wanting a machine, now is a good time to buy. They may not be top of
the line, but there are numerous perfectly acceptable machines available now in
the US$70 - $100 price range.
The following is the sourdough french bread recipe; any variety of sourdough
starter can be used.
* Exported from MasterCook *
Bill's Sourdough French Bread
Recipe By : Bill Hatcher <email@example.com>
Serving Size : 12 Preparation Time :4:30
Categories : Breads Sourdough
To/From Breadlist To/From Eat-L
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 c all-purpose flour -- more if needed
4 1/2 tsp yeast
1 tbsp sugar
1 tbsp salt
1 c water -- very warm (120F)
2 c sourdough starter -- room temperature
1 tbsp oil
1 egg white
Feed your starter at least 12 hours before making bread.
Combine 2 1/2 cups of the flour, yeast, sugar and salt in a large bowl. Add
water, oil and starter and beat 3 minutes with an electric mixer.
Work in additional flour by hand until dough can be handled. Amount will vary,
depending on consistency of starter used. Decant dough to a lightly floured
board and knead until smooth, satiny and elastic, about 10 mintues,working in
additional flour in small amounts as needed to keep dough from sticking to board
Place in a large, oiled bowl, turning once to coat dough ball; cooking spray
works well for this. Cover with plastic wrap and allow to rise in a warm place
until doubled, about 45 minutes to 1 hour.
Punch dough down and divide into either 2 or 4 pieces, depending on size of
loaves desired. Cover and let rest 10 minutes.
Roll each piece out into a rectangle and roll up from long side, pinching seam
closed and tapering ends. Place loaves, seam side down, either in baguette
pans or on a baking sheet which has been oiled and sprinkled with cornmeal.
Gash top 1/4 inch deep either along the length or diagonally every 2 or 3
inches. Beat egg white with 1 tbsp water until frothy and brush loaves with it.
Cover and let rise in warm place until doubled, about 45 minutes to 1 hour.
Bake at 375F 20 mintues, then brush again with egg white and bake an additional
20 minutes; check before time is up so you don't over bake.
Remove from pans and cool on wire racks.
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Southampton County, Virginia, USA