HomeRoast Digest


Topic: OT: Easiest Bread Baking Ever (12 msgs / 353 lines)
1) From: Lynne
I found this article (while searching for a cake recipe) on bread 
baking. I actually used a similar technique that turned out fantastic - 
hope to try this one for Thanksgiving - since we had some talk of bread 
a while back, thought you guys might be interested.
This is so amazing... there is no kneading involved, yet the bread has 
a great crumb and crust.
It's a New York Times article, so they have that annoying requirement 
about signing in:http://tinyurl.com/yz8w76I found it through Rose Beranbaum's website (author of "The Cake 
Bible") - she has the recipe on her site if you can't access the 
NYTimes one (was also annoyed that the NYTimes video didn't play on 
Firefox):http://tinyurl.com/yj9gxrLynne

2) From: Derek Bradford
Fascinating.  I will begin tonight.
Thanks!
--Derek
On 11/22/06, Lynne  wrote:
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-- http://www.novernae.comHome of the Wandering Sloth

3) From: Lynne
Same here. Let's compare notes after!
Lynne
On Nov 21, 2006, at 11:34 PM, Derek Bradford wrote:
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4) From: scott miller
I saw mention of this article on another list I read & have saved the
article.
Hopefully, I'll be able to have results to compare also. Friday looks like
the first chance I'll have to get this going.
cheers,
Scott
On 11/21/06, Lynne  wrote:
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5) From: Lynne
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Now if I can actually put together a decent cake, too - that'll be nice.
(my cake attempts in the past were comical at best - had some practice =
this summer, so I want to show off - I hope...)
Lynne
On Nov 21, 2006, at 11:56 PM, scott miller wrote:
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Now if I can actually put together a decent cake, too - that'll be
nice.
(my cake attempts in the past were comical at best - had some practice
this summer, so I want to show off - I hope...)
Lynne
On Nov 21, 2006, at 11:56 PM, scott miller wrote:
I saw mention of this article on another list I read & have
saved the article.
Hopefully, I'll be able to have results to compare also. Friday looks
like the first chance I'll have to get this going.
cheers,
Scott
On 11/21/06, Lynne
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Lynne
On Nov 21, 2006, at 11:34 PM, Derek Bradford wrote:
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6) From: Sharon Allsup
I cheat and get no-kneading bread from my bread machine.  But I'll try
that article, it looks similar to French bread & sourdough recipes I
tried in college.  Thanks!
In this house, the seasonal bread is eggnog bread.  I use eggnog in
lieu of the water, butter, milk, and eggs in the bread recipe.  Just
flour, dairy-case eggnog, salt, some sugar (not as much as for a
regular loaf), and yeast.  It makes a very sweet bread with hints of
the King's Hawaiian sweetbread, and is fantastic toasted and
cinnamon'd, or peanut-buttered, or pumpkin-buttered, or just eaten in
general :)

7) From: Lynne
It's not the same - the bread machine will produce similar results (I 
assume) as kneading. This gives more of, as you say, French (or 
Italian) bread - with an old world texture (and, hopefully, flavor).
The eggnog bread sounds delish - don't have the time to try that for 
Thanksgiving, but I have to try it soon.
Mmm.
L.
On Nov 22, 2006, at 12:43 AM, Sharon Allsup wrote:
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8) From: Sharon Allsup
On 11/22/06, Lynne  wrote:
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Oh I know, I was kidding ... the machine is "no-kneading" only in
terms of *I* don't have to do any kneading.  It was a poorly-worded
attempt at a joke, sorry!
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It's wunnerful stuff.  The only gotcha is you need to use the fresh
eggnog out of the dairy case (non-alcoholic, of course), or homemade;
my basic recipe is 3c flour, 1.5c eggnog, 1T sugar, 1t salt, 1.25-1.5t
yeast; monitor during knead and add more nog or flour if needed.
Canned and boxed eggnog doesn't work well in this recipe. My
unscientific opinion is that the preservatives and other additives
inhibit yeast growth; the dairy case stuff doesn't have all those
extras, and it has a very short shelf life plus is available here only
during November/December.
Uh, back to coffee ... Thanksgiving morning coffee is going to be the
Carmen 1800+, with Kenya Gethumbwini as a backup/alternative.  I think
tomorrow morning will be first sip ever of Misty Valley :)  What
coffee will you be serving and giving Thanks with?
-Sharon

9) From: Lynne
On Nov 22, 2006, at 1:37 AM, Sharon Allsup wrote:
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No, I'm just kinda slow, late at night (early in the morning...)
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O.K., now I'm confused - what's the difference between boxed and dairy 
eggnog? Isn't dairy eggnog the boxed variety? Or should I just check 
the label (what I usually do, anyway) to make sure it's the good stuff? 
(If I have time, I'm going to make this today.)
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I've roasted Sumatra Classic Mandeling and Puerto Rico Selecto for the 
caffeinated coffees. For decaf, I've got SM's Donkey Blend, Costa Rican 
and Mexican Chiapas. I am probably going to roast another 1/2 lb batch, 
cuz I will be sending my son home w/coffee, too.
Oh, I got a 1 lb bag of Misty Valley in my last Harvey shipment - mmm - 
delish!
Lynne

10) From: Leo Zick
Ive only used my breadmachine a handful of times, but my biggest complaint
is the shape it bakes in. its so thick it seems to be too dense after it
bakes. im thinking of using it for the kneading, then taking the dough out
to shape and bake as a baguette or something...

11) From: Sharon Allsup
Enjoying the last of our Sumatra Gayo Mountain as I write this ...
it's wonderful stuff, particularly accompanying a slab of
Apple-Cranberry Bread (aka "What to do with half a bag of dried
fruit-for-trailmix?  Throw it in the bread machine") that's been
topped with a tiny dab of honey butter and a few shakes of cinnamon
sugar ...
On 11/22/06, Lynne  wrote:
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Ah, I see the problem.  I used "Box" when I should have said
"non-refridgerated".  My mistake again, I tend to think of "carton" as
the refridgerated stuff and "box" as the
"long-shelf-life-room-temp-OK" stuff.
The eggnog that's on the dairy shelf in a carton where the carton is
pretty much the same as regular milk, buttermilk, cream, etc, is
perfect for this recipe.  It's usually got a fridge shelf life of
maybe a week, although IIRC one of the national organic chains has a
shelf life of about a month (theirs makes yummy bread too).
The "boxed" stuff to avoid is found on the regular shelves and meant
to be stored in a cabinet for weeks or months.  Usually in a
single-serving package, but sometimes sold in a pint or quart size.
It's like juice boxes for kids, where you'd stick them in the fridge
only if you want it chilled before you drink it.  This stuff doesn't
make good bread.
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Ooooh, yum.  Today was going to be Misty Valley day, but hubby woke
before me, didn't see the new bag, and finished off the rest of the
Harar Lot 30 he'd started on yesterday.  He was duly scolded, since
I'd wanted to be awakened with MV!  I wonder how it handles an extra
day of rest :)
Sharon

12) From: Kit Anderson
I made this using King Arthur Organic flour, grey sea salt, well water, 
and SAF red yeast. It looks fantastic. Big shiny holes, crispy crust. 
But surprisingly little flavor for a long ferment. Maybe kneading 
develops some flavor? I think this bread would benefit using from using 
more bugs besides s. cerevisiae. I would also add a touch more salt and 
replace 1/2 c of the white flour with whole wheat.
Kit
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