Topic 21 of 77: bread
Thu, Feb 12, 1998 (07:32) |
Paul Terry Walhus (terry)
Bread. The topic.
68 responses total.
Topic 21 of 77 [food]: bread
Response 1 of 68: Paul Terry Walhus (terry) * Thu, Feb 12, 1998 (07:33) * 72 lines
This is from Eating Well magazine's October issue
Anyone up for trying this out?
Country Bread
Sponge:
1/4 teaspoon active dry yeast
1/4 cup warm water (100-110 degrees F)
3 1/3 cups unbleached all-purpose flour
1 3/4 cups cold water (below 60 degrees F)
Dough:
3 1/2 - 4 1/2 cups unbleached all-purpos flour
1 cup room temperature water
3 1/2 teaspoons salt
To make the sponge:
1. In small bowl, sprinkle yeast over warm water. Let stand for 5 minutes.
2. In a large mixing bowl, combine flour and cld water until partially
mixed.
Scrape yeast mixture into flour mixture. Stir 100 times in one direction.
3. Cover with plastic wrap and let stand at room temperature for about 12
hours or overnight. (The sponge is ready when small bubbles cover its
surface
and it appears thinner than at the start)
To make dough and form loaves:
1. Place 3 1/2 cups flour in a large bowl; make a well in the center.
Scrape
sponge into well; set bowl aside. Stir, gradually incorporating flour into
sponge.
2. Rinse sponge bowl with 1 cup water, scraping down sides with a rubber
spatula. Gradually add the rinsing liquid to the flour-sponge mixture,
stirring well between additions.
3. Turn dough out onto a surface dusted with some of the remaining
flour.
Knead, gradually incorporating additional flour, until dough is smooth and
elastic, about 5 minutes. (You may not need all the remaining flour)
Gather
into a mound and cover with plastic wrap or a damp towel.. Let rest for 15
minutes.
4. Flatten dough and sprinkle with salt. Knead until salt is fully
incorporated and ough feels soft and elastic, 5 to 10 minutes. Shape into
a ball.
5. Place dough in lightly oiled bowl and cover with plastic wrap. Let rise
until doubled in bulk, about 1 hour.
6. Punch down dough and reshape into a ball. Cover again and let rise, at
room temperature, until more than doubled in bulk, 1 to 1 1/2 hours.
7. Lightly dust the underside of a large baking sheet with flour. Divide
dough in half and form into 2 round loaves. Place loaves 4 inches apart on
the prepared upside-down baking sheet; lightly cover with platic wrap. Let
rise in the refrigerator for 8 hours or overnight.
To bake loaves:
1 Preheat oven to 500 degrees or its highest setting. Have ready a clean
spray bottle filled with water.
2. Just before baking, witha sharp knife or bakers' razor (lame), slash a
cross hatch design into the top of each loaf. Spray lightly with water.
3. Bake loaves for 15 minutes, lightly spraying with water every 4 to 5
minutes. (Be careful to avoid spraying the oven light) Reduce oven
temperature to 425, bake, without spraying, for 15 to 20 minutes more, or
until loaves are golden and sound hollow when tapped on the bottom with your
knuckles.
4. Transfer loaves to a wire rack and cool comletely. (The bread will keep
at room temperature, in a paper bag or kitchen towel-not a plastic bag- for
up to 3 days, or frozen, well wrapped, for up to 6 weeks)
This recipe can become a weekend project with a delicious reward: one fresh
loaf for Sunday dinner and another to enjoy during the week. The actual
hands-on work time is only about 1 1/2 hours.
Topic 21 of 77 [food]: bread
Response 2 of 68: Paul Terry Walhus (terry) * Thu, Feb 12, 1998 (07:34) * 4 lines
What is your favorite kind of bread?
White, wheat, rye, spelt, raisin or .... ?
Topic 21 of 77 [food]: bread
Response 3 of 68: Wolf (Wolf) * Thu, Feb 12, 1998 (17:54) * 2 lines
my fav bread is.......well, bread. luv it!! My most favorite are my mom's buttermilk
rolls!
Topic 21 of 77 [food]: bread
Response 4 of 68: Autumn Moore (autumn) * Fri, Feb 13, 1998 (20:44) * 1 lines
My favorite is the kind with oat flakes all over; when you eat a sandwich it's really crumbly and hearty. Terry--I would never go to that much trouble for bread, personally. Would you? I borrowed a friend's breadmaker once for amonth and tried a few different things, but they all had an unpleasant chemical aftertaste to them.
Topic 21 of 77 [food]: bread
Response 5 of 68: Riette Walton (riette) * Mon, Jul 20, 1998 (09:39) * 1 lines
I like olive bread and bread with lots of sunflower seeds and/or raisins.
Topic 21 of 77 [food]: bread
Response 6 of 68: Mike Griggs (mikeg) * Mon, Jul 20, 1998 (16:56) * 6 lines
mmm....the only packaged bread (sliced, like) that i'll eat is Hovis White. It's beautiful, truly beautiful. You take a slice out of the packet, and it feels almost wet because it's so soft. it's also the only packaged bread i'll eat with heating/toasting etc.
i do like a nice uncut loaf, though, like a Bloomer or something. That I can just cut big chunks off of and eat through all day.
hmm..bread fetish happened there :)
Topic 21 of 77 [food]: bread
Response 7 of 68: Autumn Moore (autumn) * Mon, Jul 20, 1998 (22:54) * 1 lines
You eat white bread? Do you remove the crusts first? :-)
Topic 21 of 77 [food]: bread
Response 8 of 68: Riette Walton (riette) * Tue, Jul 21, 1998 (01:15) * 1 lines
Mike, I know exactly the bread you're talking about - straight from heaven, it is. Autumn, English white bread is the most wonderful bread ever. When I go there I eat about a loaf a day - in a week's time I WILL be eating about a loaf a day. Have you ever been to England during all your husband's conference travels?
Topic 21 of 77 [food]: bread
Response 9 of 68: Mike Griggs (mikeg) * Tue, Jul 21, 1998 (04:06) * 1 lines
nope, i leave the crusts on.
Topic 21 of 77 [food]: bread
Response 10 of 68: Paul Terry Walhus (terry) * Tue, Jul 21, 1998 (06:24) * 2 lines
I've discoverd something called "spelt" bread which is very good. Anyone
tried it?
Topic 21 of 77 [food]: bread
Response 11 of 68: Riette Walton (riette) * Tue, Jul 21, 1998 (07:00) * 1 lines
You mean Tubby-toast?
Topic 21 of 77 [food]: bread
Response 12 of 68: Paul Terry Walhus (terry) * Tue, Jul 21, 1998 (12:17) * 2 lines
Never heard that expression, sounds like a Saturday morning cartoon.
Topic 21 of 77 [food]: bread
Response 13 of 68: Riette Walton (riette) * Tue, Jul 21, 1998 (12:26) * 2 lines
Haven't you ever heard of the teletubbies? Well, teletubbies eat tubby-toast.
But is spelt bread isn't tubby-toast, what is it?
Topic 21 of 77 [food]: bread
Response 14 of 68: stacey leigh vura (stacey) * Tue, Jul 21, 1998 (13:36) * 3 lines
my favorite...
jalapeno cheese bread
(warmed with butter)
Topic 21 of 77 [food]: bread
Response 15 of 68: Paul Terry Walhus (terry) * Tue, Jul 21, 1998 (15:29) * 1 lines
I don't know, it's expensive and delicious and they sell it at Whole Foods.
Topic 21 of 77 [food]: bread
Response 16 of 68: wer (KitchenManager) * Tue, Jul 21, 1998 (15:53) * 1 lines
(aside: so, Stace, how'd you do on your bike ride?)
Topic 21 of 77 [food]: bread
Response 17 of 68: stacey leigh vura (stacey) * Tue, Jul 21, 1998 (20:18) * 5 lines
killer...
amazing views of mountain tops, snowy peaks, turquoise lakes...
even the inside of an emergency room (heatstroke on Saturday)
wouldn't trade it even for the freshest warmest loaf of jalapeno cheese bread!
Topic 21 of 77 [food]: bread
Response 18 of 68: Riette Walton (riette) * Wed, Jul 22, 1998 (01:08) * 1 lines
Yep, I can imagine it being a KILLER, alright!
Topic 21 of 77 [food]: bread
Response 19 of 68: Paul Terry Walhus (terry) * Wed, Jul 22, 1998 (05:47) * 1 lines
What's that?
Topic 21 of 77 [food]: bread
Response 20 of 68: Riette Walton (riette) * Wed, Jul 22, 1998 (06:23) * 1 lines
Stacey's bike ride into the mountains last weekend - without spelt bread or tubby-toast, that is.
Topic 21 of 77 [food]: bread
Response 21 of 68: Autumn Moore (autumn) * Wed, Jul 22, 1998 (15:34) * 3 lines
Terry, I get spelt and kamut bread/bagels from my co-op, they are a nice alternative to wheat if you can't tolerate it (expensive, though!)
Riette, my husband & I went to Europe for 3 weeks when I graduated from college (pre-kids), but only spent a few days in England--London and Portsmouth. Can;t remember the bread, but the spotted dick certainly made an impression! Ooh, and the milk was like cream, it was sooo good.
Topic 21 of 77 [food]: bread
Response 22 of 68: Paul Terry Walhus (terry) * Wed, Jul 22, 1998 (17:23) * 4 lines
I went to a quasi-French restuaurant and had 4 pieces of bread (not
toast) this morning, French coffee, a couple of tomato slivers, and a
garlicy potato patty. Overpriced but good.
Topic 21 of 77 [food]: bread
Response 23 of 68: Riette Walton (riette) * Thu, Jul 23, 1998 (01:10) * 3 lines
What is a tomato sliver?
Autumn, did you like England? I LOVE being there. The countryside to me is more beautiful than anywhere in Europe. And the people are so nice.
Topic 21 of 77 [food]: bread
Response 24 of 68: Paul Terry Walhus (terry) * Thu, Jul 23, 1998 (09:21) * 1 lines
A thinly sliced piece of a tomato.
Topic 21 of 77 [food]: bread
Response 25 of 68: Riette Walton (riette) * Thu, Jul 23, 1998 (12:40) * 1 lines
OH! A glorifying term.
Topic 21 of 77 [food]: bread
Response 26 of 68: Paul Terry Walhus (terry) * Thu, Jul 23, 1998 (13:14) * 1 lines
Yes, nothing to write home about, Riette. Just a skimpy tomato.
Topic 21 of 77 [food]: bread
Response 27 of 68: Riette Walton (riette) * Thu, Jul 23, 1998 (15:57) * 2 lines
Ah well, anything's worth checking out; at least I learned a new English term.
Slippery Slithery Tomato Slivers.
Topic 21 of 77 [food]: bread
Response 28 of 68: Paul Terry Walhus (terry) * Fri, Jul 24, 1998 (05:35) * 1 lines
There's a movie called Sliver too, with Sharon Stone.
Topic 21 of 77 [food]: bread
Response 29 of 68: Autumn Moore (autumn) * Fri, Jul 24, 1998 (21:33) * 1 lines
Riette, I am sorry to have never seen the fabled English countryside. I just picture a Constable painting replete with sheep and meadows. London certainly had a lot to offer, but frankly just seemed like a big city (very international, though, like NYC and Montreal). I didn't like the (this is the ugly American part)way the hot & cold water came out of two separate taps everywhere we went, like at my grandmother's house.
Topic 21 of 77 [food]: bread
Response 30 of 68: Riette Walton (riette) * Sat, Jul 25, 1998 (01:06) * 1 lines
ha-ha!!!! For me that's part of the charm. In some ways it's such an old fashioned country. They also don't heat their houses - now that DOES get ugly! And the countryside looks JUST like that painting you have in mind.
Topic 21 of 77 [food]: bread
Response 31 of 68: Tim Guenther (TIM) * Sun, Nov 22, 1998 (03:17) * 2 lines
They don't heat their houses? Good Lord!! With shared body heat the only way to
keep warm, it's a wonder the english don't outnumber the chineese!!
Topic 21 of 77 [food]: bread
Response 32 of 68: Riette Walton (riette) * Mon, Nov 23, 1998 (00:44) * 1 lines
I know! But at least one of my babies was conceived for that very reason! I'm quite serious - I honestly thought at the time that Russian Roulette worked...
Topic 21 of 77 [food]: bread
Response 33 of 68: Tim Guenther (TIM) * Mon, Nov 23, 1998 (00:50) * 1 lines
What!!! With a revolver????
Topic 21 of 77 [food]: bread
Response 34 of 68: Riette Walton (riette) * Mon, Nov 23, 1998 (06:57) * 1 lines
No, with a Willie!!!! ha-ha!
Topic 21 of 77 [food]: bread
Response 35 of 68: Tim Guenther (TIM) * Mon, Nov 23, 1998 (10:39) * 1 lines
HA HAA HAA HA That is like playing Russian roulette with an automatic, Riette.
Topic 21 of 77 [food]: bread
Response 36 of 68: Riette Walton (riette) * Tue, Nov 24, 1998 (00:31) * 1 lines
It's like playing Russian roulette with a cross-striped snake thinking it isn't poisonous! How naïve can a person get??
Topic 21 of 77 [food]: bread
Response 37 of 68: Tim Guenther (TIM) * Tue, Nov 24, 1998 (00:43) * 1 lines
Ouch!!
Topic 21 of 77 [food]: bread
Response 38 of 68: Riette Walton (riette) * Wed, Nov 25, 1998 (01:03) * 1 lines
Yes, quite! You know, my mum used to have this horrible little sculpture of that nude guy who sits on the rock, thinking HARD. (A present from a friend.) So I asked her once what that little worm between his legs were, and she said, 'Oh, it's not a worm - it's a very poisonous snake. So don't you ever come near of those, you hear me?'
Topic 21 of 77 [food]: bread
Response 39 of 68: Tim Guenther (TIM) * Wed, Nov 25, 1998 (09:09) * 2 lines
What a warped sense of humor some people have! It's kind of funny, Riette, but
one of the slang terms for it is: "bed snake".
Topic 21 of 77 [food]: bread
Response 40 of 68: Riette Walton (riette) * Wed, Nov 25, 1998 (10:34) * 1 lines
Bed snake?? How cruel! I'd give it a much nicer name than that.
Topic 21 of 77 [food]: bread
Response 41 of 68: Tim Guenther (TIM) * Wed, Nov 25, 1998 (12:16) * 1 lines
OK Riette, what would that be?
Topic 21 of 77 [food]: bread
Response 42 of 68: snake-handler (KitchenManager) * Wed, Nov 25, 1998 (15:56) * 1 lines
and don't forget "trouser snake", Tim...
Topic 21 of 77 [food]: bread
Response 43 of 68: wer (KitchenManager) * Wed, Nov 25, 1998 (20:00) * 5 lines
"Bread is so basic to life. If love can be expressed from the kitchen,
let it be a large loaf of freshly baked bread that smells so good your
family can't wait to slice the first piece."
--Marilyn M. Moore, author of The Wooden Spoon Bread Book
Topic 21 of 77 [food]: bread
Response 44 of 68: Tim Guenther (TIM) * Thu, Nov 26, 1998 (00:30) * 2 lines
And there goes a frustrated woman. If the only way she has, of expressing love
in the kitchen is to bake a single loaf of bread.
Topic 21 of 77 [food]: bread
Response 45 of 68: Riette Walton (riette) * Thu, Nov 26, 1998 (01:03) * 3 lines
Oh $hit, now I'm worried - I CAN't even do that! What'll I do if that happens???
I'd call it a 'cuddly pop-up'.
Topic 21 of 77 [food]: bread
Response 46 of 68: Tim Guenther (TIM) * Thu, Nov 26, 1998 (01:38) * 2 lines
Riette, I'm sure that you have other ways of expressing love, even in the
kitchen. Baking bread is easy.
Topic 21 of 77 [food]: bread
Response 47 of 68: Riette Walton (riette) * Thu, Nov 26, 1998 (10:04) * 2 lines
Yes, I express my love ALL OVER the kitchen. All those yellow egg bits sticking to the ceiling - PURE love!
Baking bread is not easy, it's a nightmare!
Topic 21 of 77 [food]: bread
Response 48 of 68: Tim Guenther (TIM) * Thu, Nov 26, 1998 (16:47) * 3 lines
Riette, I hereby cast my vote for all over the kitchen!! Baking bread is simple.
When I made bread I could easily do 36 loaves in an hour 12 each of 3 different
recipes.
Topic 21 of 77 [food]: bread
Response 49 of 68: Riette Walton (riette) * Fri, Nov 27, 1998 (00:36) * 1 lines
You're the REAL six million dollar man, aren't you??
Topic 21 of 77 [food]: bread
Response 50 of 68: Tim Guenther (TIM) * Fri, Nov 27, 1998 (00:45) * 1 lines
Riette, It was in a commercial kitchen, With a convection oven, capable of baking 15 loaves at a time.
Topic 21 of 77 [food]: bread
Response 51 of 68: Riette Walton (riette) * Fri, Nov 27, 1998 (00:52) * 1 lines
You were a CHEF?
Topic 21 of 77 [food]: bread
Response 52 of 68: Tim Guenther (TIM) * Fri, Nov 27, 1998 (00:59) * 2 lines
I managed a restaraunt, Riette, the only two people the owner trusteed to bake
bread, were himself and me.
Topic 21 of 77 [food]: bread
Response 53 of 68: Riette Walton (riette) * Fri, Nov 27, 1998 (15:12) * 1 lines
That makes about 40 professions, busy boy! I think it's great. None of that routine crap for you!
Topic 21 of 77 [food]: bread
Response 54 of 68: Tim Guenther (TIM) * Fri, Nov 27, 1998 (15:21) * 2 lines
Riette, I have always believed, the more things I could do, the less chance of
ending up with no job.
Topic 21 of 77 [food]: bread
Response 55 of 68: Riette Walton (riette) * Sat, Nov 28, 1998 (00:33) * 1 lines
Yes; I think it must be awful for people to sit in the same office for 30 years - some people do that. And some even sit in the same position for 30 years. No wonder they die as soon as they retire.
Topic 21 of 77 [food]: bread
Response 56 of 68: Tim Guenther (TIM) * Sat, Nov 28, 1998 (00:39) * 2 lines
Riette, the reason that they die as soon as they retire is that they are living
dead at work. Retirement eliminates the need to move.
Topic 21 of 77 [food]: bread
Response 57 of 68: Riette Walton (riette) * Sat, Nov 28, 1998 (14:45) * 1 lines
And activates the stinking!
Topic 21 of 77 [food]: bread
Response 58 of 68: Tim Guenther (TIM) * Sat, Nov 28, 1998 (14:49) * 1 lines
Oh yeah , and how!!!
Topic 21 of 77 [food]: bread
Response 59 of 68: Riette Walton (riette) * Sun, Nov 29, 1998 (01:05) * 2 lines
PEW!
But luckily you're not like that.
Topic 21 of 77 [food]: bread
Response 60 of 68: Tim Guenther (TIM) * Sun, Nov 29, 1998 (01:12) * 1 lines
No Riette, I'M not.
Topic 21 of 77 [food]: bread
Response 61 of 68: Riette Walton (riette) * Mon, Nov 30, 1998 (00:58) * 1 lines
'Cos I don't like that.
Topic 21 of 77 [food]: bread
Response 62 of 68: Tim Guenther (TIM) * Mon, Nov 30, 1998 (01:11) * 1 lines
Riette, I do not doubt that in the least!!
Topic 21 of 77 [food]: bread
Response 63 of 68: Riette Walton (riette) * Mon, Nov 30, 1998 (01:11) * 1 lines
Okay. Good. Do you like bread?
Topic 21 of 77 [food]: bread
Response 64 of 68: Tim Guenther (TIM) * Mon, Nov 30, 1998 (01:11) * 2 lines
Oh yes, Riette, it is one of my favorite foods. I like the varieties made of
unusual grains, like millet.
Topic 21 of 77 [food]: bread
Response 65 of 68: Riette Walton (riette) * Tue, Dec 1, 1998 (00:46) * 1 lines
Yes, me too! With lots of butter and jam. What do you put on?
Topic 21 of 77 [food]: bread
Response 66 of 68: Tim Guenther (TIM) * Wed, Dec 2, 1998 (14:35) * 1 lines
Riette, I put Butter, Peanut butter, Orange marmalade, just a touch of mayonaise
Topic 21 of 77 [food]: bread
Response 67 of 68: Riette Walton (riette) * Thu, Dec 3, 1998 (00:15) * 1 lines
The first two sound good. The rest sounds . . . . interesting! I like cheese and maple syrup, and a few other things, but my favourite is still bread and strawberry jam.
Topic 21 of 77 [food]: bread
Response 68 of 68: Tim Guenther (TIM) * Thu, Dec 3, 1998 (00:39) * 1 lines
Well, Riette, That is good too
food conference 
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