Bread is baking

[Guest guest]

Cyndi, a 'hobby' of mine is making various

kinds of breads. The history of the world's peoples and their breads

is absolutely fascinating. In my opinion breads are harder to make

successfully than most other kinds of baked goods, so I INDEED consider

it baking.

 

Russ

 

cyndikrall wrote:

 

 

 

 

I don't really bake, but I do like to make bread, and

I'd love to find a good sweetener to add to it when its called for. I

just want something low on the glycemic index.

 

What is a pretzel dog? A hotdog wrapped in a pretzel?

Sounds horrifyingly good, lol! With mustard, yum.....ok, ok, back into

the "healhy' zone.........OMMMMMMMMMM.......... ;-)

 

And ANYTHING you make for Noah at home is bound to be

healthier, not only cheaper! Good for you for making it for the poor

kid. ;-)

 

Cyndi

 

 

In a message dated 1/4/2007 4:42:29 A.M. Pacific Standard Time,

arcure (AT) ptdprolog (DOT) net writes:

 

 

We haven't gotten to the 'baking with it' part yet, really. I've

used it in

hot and iced tea so far. It's not really a diet aid for those needing

to

reduce calorie intake as it has the same caloric count as table sugar.

And

the price of agave is higher than refined sugars(white, brown,

molasses,

etc.)so I think baking with it might be prohibitive to those watching

the

pocketbook. But we'll be doing some baking with it soon.

 

I did substitute agave for brown sugar in the pretzel dough recipe last

 

night. My youngest son, Noah, dearly loves those pretzel dogs you get

at

that Auntie Anne's place in the mall......his father takes him to the

mall

b/c I don't do malls, so this addiction is all HIS fault....lolol

Anyway, I figured it would be better to make them at home for

him....that

way we can control what goes into them, how much/what kind of oil is

added

in the cooking process, etc. So I found one of those copycat recipes

for

famous fast/processed foods online-for the pretzel dough part, and

tried it.

Noah gives 2 thumbs up and likes homemade pretzel dogs even better than

AAs

now. The time spent together rolling dough snakes was a bonus. ;-)

We couldn't detect any taste difference using the agave either.

 

Not counting the energy to cook the dogs, we spent about $3.00 for 8

pretzel

dogs(we used the expensive Nathan's dogs-you could spend less with

other

brands). Beats spending $2.50 Each($20 for 8!) at the mall, right?lol

Next time we make them, we'll try subbing some whole wheat flour

instead of

just plain ol' all-purpose or bread flour in the recipe.

And don't hate me cuz I let my kid eat evil nitrate loaded hot

dogs......

It's a treat for him, not an everyday thing.

 

Sluggy

 

 

 

 

 

 

[Guest guest]

Hi Russ,

 

 

 

 

 

 

 

 

 

 

 

Do you have a website where you post about your bread making, possibly with recipes?

 

 

 

 

 

 

 

 

 

 

 

Thanks,

 

 

 

 

John M

 

 

 

 

 

 

 

 

 

 

 

On 4 Jan 2007 at 21:17, Bluesea wrote:

 

 

 

 

 

 

 

 

 

 

 

> Cyndi, a 'hobby' of mine is making various kinds of breads. The

 

 

 

 

> history

 

 

 

 

> of the world's peoples and their breads is absolutely fascinating.

 

 

 

 

> In

 

 

 

 

> my opinion breads are harder to make successfully than most other

 

 

 

 

> kinds

 

 

 

 

> of baked goods, so I INDEED consider

 

 

 

 

> it baking.

 

 

 

 

>

 

 

 

 

> Russ

 

 

 

 

>

 

 

 

 

> cyndikrall wrote:

 

 

 

 

> >

 

 

 

 

>

 

 

 

 

 

 

 

 

 

 

 

-----------------

 

 

 

 

John McNally

 

 

 

 

Notary Public and Certified Loan Signing Agent

 

 

 

 

http://www.sanbenitonotary.com

[Guest guest]

Russ! I am DELIGHTED you bake bread as a hobby! Bread baking is an ART, and therapeutic, to boot.

 

I did not mean to convey that bread baking was not baking, only that I don't bake cakes and cookies, etc.

 

PLEASE share some of your favorite bread recipes! I intend to bake all my own bread once I regain some energy. My husband got me an instant read thermometer, which I needed desperately but hated to spend the money on, and I can't wait to use it for perfect yeast/water temperature!

 

Cyndi

 

In a message dated 1/4/2007 9:19:26 P.M. Pacific Standard Time, chammer writes:

 

 

 

 

Cyndi, a 'hobby' of mine is making various kinds of breads. The history of the world's peoples and their breads is absolutely fascinating. In my opinion breads are harder to make successfully than most other kinds of baked goods, so I INDEED considerit baking.Russ

 

 

[Guest guest]

Hi John,

 

No, I don't have a website or special recipes. I have several books

with only recipes, one that includes the history of breads across the

world with recipes which is very interesting. One of my favorites is

an old book from Fleishmanns'. I'm far from expert or even very

experienced, I just find breadmaking fascinating, and the results can

be very tasty to boot.

 

If you tell me what kind of breads you're interesting in making, I'll

see what I have in my books for you.

Russ

 

John McNally wrote:

 

 

 

 

Hi Russ,

 

 

 

 

 

 

 

 

Do you have a website where you post about your bread making, possibly

with recipes?

 

 

 

 

 

 

 

 

Thanks,

 

 

 

John M

 

 

 

 

 

 

 

 

On 4 Jan 2007 at 21:17, Bluesea wrote:

 

 

 

 

 

 

 

 

> Cyndi, a 'hobby' of mine is making various kinds of breads. The

 

 

 

> history

 

 

 

> of the world's peoples and their breads is absolutely fascinating.

 

 

 

 

> In

 

 

 

> my opinion breads are harder to make successfully than most other

 

 

 

> kinds

 

 

 

> of baked goods, so I INDEED consider

 

 

 

> it baking.

 

 

 

>

 

 

 

> Russ

 

 

 

>

 

 

 

> cyndikrall (AT) aol (DOT) com wrote:

 

 

 

> >

 

 

 

>

 

 

 

 

 

 

 

 

-----------------

 

 

 

John McNally

 

 

 

Notary Public and Certified Loan Signing Agent

 

 

 

http://www.sanbenitonotary.com

[Guest guest]

When I was younger and married with family,

I used to make different kinds of breads often. But honestly I have

not continued the practice much since I've been single, about --- good

grief -- 20 years now. How could that be?!

I am required to make the rolls every year for the family gathering at

Thanksgiving and Christmas. That's always the

contribution everyone expects for the meal from 'the bachelor'.

 

Anyway, I never had any favorite recipes, I liked to try them all.

You're right Cindy, the temp of the water for the

yeast is a pain to get right, and that instant thermometer will be

priceless when you get to use it. I absolutely love

the taste of yeast bread, unfortunately it's one of the things that

will put weight on you like RIGHT NOW! But there's

something wholesome and 'old world', something basic to mankind and

peace of mind, about baked bread from scratch.

To me it's a fascinating process.

Russ

 

cyndikrall wrote:

 

 

 

 

Russ! I am DELIGHTED you bake bread as a hobby! Bread

baking is an ART, and therapeutic, to boot.

 

I did not mean to convey that bread baking was not

baking, only that I don't bake cakes and cookies, etc.

 

PLEASE share some of your favorite bread recipes! I

intend to bake all my own bread once I regain some energy. My husband

got me an instant read thermometer, which I needed desperately but

hated to spend the money on, and I can't wait to use it for perfect

yeast/water temperature!

 

Cyndi

 

In a message dated 1/4/2007 9:19:26 P.M. Pacific Standard Time,

chammer (AT) cfl (DOT) rr.com writes:

 

 

 

 

Cyndi, a 'hobby' of mine is making

various kinds of breads. The history of the world's peoples and their

breads is absolutely fascinating. In my opinion breads are harder to

make successfully than most other kinds of baked goods, so I INDEED

consider

it baking.

 

Russ

 

 

 

 

 

 

 

[Guest guest]

Hi Russ and All,

 

Speaking of baking bread I also have an old recipe for a sweet bread that originated in Austria and is a great treat for a coffee or tea time. I baked this a lot, long time ago. Again, if anyone is interested I can post a recipe. The name of this bread is Kugelhopf.

 

Barbara

 

 

Hi John,No, I don't have a website or special recipes. I have several books with only recipes, one that includes the history of breads across the world with recipes which is very interesting. One of my favorites is an old book from Fleishmanns'. I'm far from expert or even very experienced, I just find breadmaking fascinating, and the results can be very tasty to boot.If you tell me what kind of breads you're interesting in making, I'll see what I have in my books for you.Russ

[Guest guest]

YES!! Please post it Barbara!! I'm hoppin'

for kugelhopf.

 

Russ

 

 

 

Barbara wrote:

 

 

 

 

 

Hi Russ and All,

Speaking of baking bread I also have an old recipe for a sweet

bread that originated in Austria and is a great treat for a coffee or

tea time. I baked this a lot, long time ago. Again, if anyone is

interested I can post a recipe. The name of this bread is Kugelhopf.

Barbara

 

 

Hi John,

 

No, I don't have a website or special recipes. I have several books

with only recipes, one that includes the history of breads across the

world with recipes which is very interesting. One of my favorites is

an old book from Fleishmanns' . I'm far from expert or even very

experienced, I just find breadmaking fascinating, and the results can

be very tasty to boot.

 

If you tell me what kind of breads you're interesting in making, I'll

see what I have in my books for you.

Russ

[Guest guest]

OK, here it is:

 

KUGELHOPF

 

1 package yeast, active dry or compressed

1/4 cup warm water

3/4 cup milk, scalded and cooled to lukewarm

3/4 cup butter or margarine

1/2 cup sugar

4 eggs, room temperature

4 cups regular all purpose flower, sift before measuring

1 teaspoon salt

1 cup golden raisins

1/2 cup slivered almonds

1 tablespoon grated lemon peel

1/2 cup finely minces almonds

 

In small bowl dissolve yeast in water, add cooled milk and stir until blended. In large bowl of your electric mixer, cream butter and sugar until light; add eggs, one at a time, beating after each addition. Add the yeast mixture and beat until well blended. Sift flour again with salt into mixing bowl. Beat at medium to low speed until batter is smooth. Stir in raisins, almonds and lemon peel.

 

Butter a large Kugelhopf mold (or a 10 cup mold) and sprinkle with minced nuts, turning pan so the bottom and sides will be covered.

 

For an airy, coarse-textured coffee cake, turn the batter immediately into the buttered mold and let rise as directed below.

 

For a fine-textured coffee bread, cover bowl lightly and let rise in a warm place until doubled, about 2 hours. Beat batter down and turn into the buttered mold to rise.

 

Let rise in a warm place until batter comes to about 1/4" of th etop of the mold. If you use the traditional Kugelhopf mold or another 10-cup mold with tube, bake in a moderately hot oven (375°) for 50 to 60 minutes. If you use a 10-cup tubeless mold, bake at 350° for 65 to 70 minutes. Bake until cake tester comes out clean. Let cool in pan; turn out. Serves 12.

 

 

 

YES!! Please post it Barbara!! I'm hoppin' for kugelhopf.Russ

[Guest guest]

I am SOOOOOO making this! Thanks for sending it in. Any good Polish recipes you'd like to share? :-)

 

Cyndi

 

In a message dated 1/6/2007 12:56:54 P.M. Pacific Standard Time, barbara3 writes:

 

 

 

 

 

OK, here it is:

 

KUGELHOPF

 

1 package yeast, active dry or compressed

1/4 cup warm water

3/4 cup milk, scalded and cooled to lukewarm

3/4 cup butter or margarine

1/2 cup sugar

4 eggs, room temperature

4 cups regular all purpose flower, sift before measuring

1 teaspoon salt

1 cup golden raisins

1/2 cup slivered almonds

1 tablespoon grated lemon peel

1/2 cup finely minces almonds

 

In small bowl dissolve yeast in water, add cooled milk and stir until blended. In large bowl of your electric mixer, cream butter and sugar until light; add eggs, one at a time, beating after each addition. Add the yeast mixture and beat until well blended. Sift flour again with salt into mixing bowl. Beat at medium to low speed until batter is smooth. Stir in raisins, almonds and lemon peel.

 

Butter a large Kugelhopf mold (or a 10 cup mold) and sprinkle with minced nuts, turning pan so the bottom and sides will be covered.

 

For an airy, coarse-textured coffee cake, turn the batter immediately into the buttered mold and let rise as directed below.

 

For a fine-textured coffee bread, cover bowl lightly and let rise in a warm place until doubled, about 2 hours. Beat batter down and turn into the buttered mold to rise.

 

Let rise in a warm place until batter comes to about 1/4" of th etop of the mold. If you use the traditional Kugelhopf mold or another 10-cup mold with tube, bake in a moderately hot oven (375°) for 50 to 60 minutes. If you use a 10-cup tubeless mold, bake at 350° for 65 to 70 minutes. Bake until cake tester comes out clean. Let cool in pan; turn out. Serves 12.

 

 

 

YES!! Please post it Barbara!! I'm hoppin' for kugelhopf.Russ

 

 

[Guest guest]

Absolutely! Please send it in when you have time. :-)No good recipes from your Mom?Cyndi

 

In a message dated 1/6/2007 8:33:35 P.M. Pacific Standard Time, barbara3 writes:

 

 

 

 

 

It is a good one, Cyndi. Really worth baking

 

I do have a Polish cook book, an old one from 1960s.

I can share Polish Bigos (Hunters' Stew) recipe which is my all time favorite, if you like sour things like sauerkraut. I cook it very often in my slow cooker. Comes out delicious

 

Barbara

 

 

[Guest guest]

Thank you for that recipe, Barbara. The

scalded milk seems obvious, I must be correct in bringing it to a boil,

but then what?

Russ

[Guest guest]

Then, you cool it to luke warm

 

Barbara

 

 

Thank you for that recipe, Barbara. The scalded milk seems obvious, I must be correct in bringing it to a boil,but then what?Russ

[Guest guest]

So 'scalded' is just bringing it to a boil,

not boiling the milk for longer than that?

Thanks, Russ

 

Barbara wrote:

 

 

 

 

 

Then, you cool it to luke warm

Barbara

[Guest guest]

It is a good one, Cyndi. Really worth baking

 

I do have a Polish cook book, an old one from 1960s.

I can share Polish Bigos (Hunters' Stew) recipe which is my all time favorite, if you like sour things like sauerkraut. I cook it very often in my slow cooker. Comes out delicious

 

Barbara

 

 

 

 

I am SOOOOOO making this! Thanks for sending it in. Any good Polish recipes you'd like to share? :-)

 

Cyndi

 

[Guest guest]

That's how I understand this.

 

Barbara

 

 

So 'scalded' is just bringing it to a boil, not boiling the milk for longer than that?Thanks, Russ

[Guest guest]

No, no recipes from my mom. We just cook everything from scratch and from all fresh produce. Never used canned anything. We almost always cream vegetables (not cauliflowers or broccoli) with butter and white sauce. We cook meats just like you do. That's it, not much to it... LOL

 

Barbara

 

 

 

 

Absolutely! Please send it in when you have time. :-)No good recipes from your Mom?Cyndi