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BREAD, QUICK: Mango Season Bread
Submitted by beachdee on February 19, 2005 at 2:58 amSift together:
2 cups flour
2 tsp cinnamon
1/2 tsp saltMake a well in dry ingredients & add:
1 cup sugar
3 eggs, well beaten
3/4 cup oil (walnut or macadamia nut are nice, & healthy; and I go scant on this much oil)
2 cups diced mangoes
1/2 cup walnuts
1/2 cup raisins (optional; if I use, I use golden)Grease & flour two 8 x 4.5 inch loaf pans.
Mix ingredients well and put into loaf pans. Let stand for 20 minutes before baking: 350degF for 55 - 60 minutes.
I have not received any spam e-mail of this type. I even checked my junk and spam files. My workplace is pretty good at bouncing suspicious ones (and sometimes legitimate ones).
I don't know whether to be angrier at the insurance companies for refusing to cover Cindy's medication, or at the drug companies for charging so much for what patients need.
On May 30, I had two long emails from Cindy. She said I could update BCers but I just never did. One thing that is awful, her insurance company quit paying for her pain meds. $ 1500.00 a month. The insurance paid for this for two years.
Here is one part of her email re meds:
I'm still in quite a bit of pain, but that's to be expected. I try not to take too
much of the pain meds. The main reason is because the insurance company refuses to
pay for the pills. Even though they paid for them for 2 years. Now, they change
their little-bitty minds. It costs $1,500/month (90 pills that I'm SUPPOSED to take
four a day). Who has that kind of money to spend on medications!!!!????!!!??? I hate
insurance companies!I will try to find time to post updated counts of 'recipes by' in a few days.
I may also post counts of 'recipes posted by', too.
I've modified the member profile page to give a breakdown of recipes posted by that member separate from the topics started count. (As of when I wrote this note, for example, Rottiedogs has 124 recipes posted, BakerAunt has 155 and Sarah Wirth has 326.)
Now you see why I will not have anything to do with yahoo groups! I'd recommend doing the unsubscribe, but I won't guarantee it gets rid of the spam. I've been trying to get off one specific yahoo group (that I never subscribed to!) for years, and there's another one I get email from every now and then that I never joined, either. (In both cases, I believe I was added by the group manager WITHOUT MY CONSENT.)
There's supposed to be an 'unsubscribe from all yahoo groups' option, but I'm not sure it has ever worked.
Sorry to hear about Cindy.
Something to think about: I saw some links in some of the 'Old BC Threads' posts that have links to recipes that were on the KAF BC. (For example in the Texas Sheet Cake thread.)
If the recipes being referred to get uploaded here, we may want to change those links at some point. But at least they go to a valid KAF page that talks about the transition rather than generate a 404 (page not found) error.
Maraschino Party Cake
Submitted by altardee on May 22, 2010 at 9:38 pm2 1/4 cups cake flour
1 1/3 cups sugar
3 tsps. baking powder
1 tsp salt
1/2 cup shortening
1/4 cup maraschino cherry juice(from a 5oz bottle)
16 cherries (cut in eighths)
1/2 cup milk
1/2 to2/3 cups unbeaten egg whites(4 large)
1/2 cup chopped nutsWith a spoon beat first 4 ingredients vigorously (about 150 strokes per minute) Or mix in electric mixer on medium speed for 2 minutes by the clock.
Add the unbeaten egg whites and beat another 2 minutes
Fold in nuts.
Pour batter into greased and floured pans.
Pan sizes:
2 8x11/4 round
2 9x1/12 round or
9x13x2 oblongBake in preheated 350 degree oven 30 to 35 minutes.
Frost if you wish or simply dust with confectioners sugar when cool.
Altardees Pizza Chiena
Submitted by altardee on March 04, 2010 at 1:29 pm4 cups flour measured, then sifted
1/2 teasp salt
3 egg yolks and 1 whole egg
1 cup shortening
1 envelope dry yeast dissolved in 3/4 cup milk
2 8x8 pans (aluminum disposable ones are fine)Sift dry ingredients on board. Cut in shortening with pastry cutter or 2 knives as you would for any pie crust.
Make a well in dry ingredients, add eggs and yeast mixture.
Gradually work flour in until a somewhat soft dough forms.
Knead a few times.
Let rise for a couple of hours.
When ready to fill, divide into four (4) parts.
Roll two (2) parts slightly larger than the 8x8 pan leaving sufficient overhang to be able to flute when top cover is in place.
1 1/2 lbs ricotta, drained if very moist
About 3/4 cups grated pecorino Romano cheese
3/4 lbs piece of Genoa salami, diced
1/2 stick pepperoni, diced
1/2 cheese in the basket, diced
7 or 8 large eggsMix all ingredients by hand except eggs until well blended. Add eggs 2 at a time and mix well after each addition. Pour into 2 crust lined pans, cover and flute. Cut several small slits in top crust.
Bake at 375 for about 50 minutes, until golden brown. Knife inserted in center should be slightly damp when done. Cool and refrigerate but bring to room temperature before serving.Makes 2 8" pans.
comments
Submitted by buttercup on Fri, 2010-09-10 15:18.
Sounds great. What do you mean by cheese in the basket?Blackberry Corn Muffin Cake
Submitted by bocca on August 08, 2007 at 5:57 pmDESCRIPTION
Blackberry Corn Muffin CakeSUMMARY
Yield 0 File under cakesINSTRUCTIONS
Blackberry Corn Muffin Cake
Bon Appétit June 1988Cake:
2 cups unbleached all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
¼ teaspoon salt
¾ cup (1½ sticks) unsalted butter, room temperature
1½ cups granulated sugar
2 tablespoons minced orange zest
3 large eggs, room temperature
1½ cups buttermilk
3 cups fresh blackberries or frozen unsweetened, unthawed
Glaze:
1/3 cup orange marmalade
3 tablespoons unsalted butter
3 tablespoons sugar
1½ tablespoons whipping cream
Additional fresh blackberries (optional).
For cake: Preheat oven to 350ºF. Butter and flour 12-cup nonstick ring or bundt pan. Mix all-purpose flour, cornmeal, baking powder and salt in medium bowl. Using electric mixer, cream butter with sugar and orange zest in large bowl until light and fluffy. Blend in eggs 1 at a time. Fold in half of dry ingredients. Stir in buttermilk and blackberries. Gently fold in remaining dry ingredients. Spoon batter into prepared pan. Bake until cake begins to pull away from sides of pan and tester inserted in center comes out clean, about 50 minutes. Cool cake in pan on rack 15 minutes. Invert cake onto plate. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic wrap.)
For glaze: Stir marmalade, butter, sugar and cream in heavy small saucepan over low heat until sugar dissolved and butter melts. Increase heat and simmer until thick and bubbling, stirring frequently, about 5 minutes. Cool completely. Spoon glaze over cake, allowing excess to run down sides. Garnish cake with additional berries if desired. 8 to 10 servings
Biscotti And Variations
Submitted by bocca on December 10, 2005 at 2:44 pmDESCRIPTION
Biscotti and variationsSUMMARY
Yield 0 File under Cookies Brownies BarsINSTRUCTIONS
The recipe by itself is from the KAF Cookie Companion
I will add my changes after that, I want to make sure you all know where the original recipe came from.2 large eggs
2/3 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 cups unbleached all purpose flourPreheat oven to 350. LIghtly grease large baking sheet or use parchment paper.
In a med size bowl beat the eggs, sugar, baking powder, salt and vanilla until creamy. The mixtuer will be thick and light colored. Lower mixer speed and slowly add in flour beat gently just until incorporated.
Transfer the dough to the sheet and shape into a log about 14 in long and 2 1/2 in wide and about 3/4 in thick. Smooth the top with a wet dough scraper.
Bake the dough for 25 min. Remove from the oven and let cool for 5 to 25 min. Five min before cutting spray mist with room temp water. This softens the crust to make cutting easier.
Reduce oven to 325. Wait 5 more min and slice, how thick is up to you, 1/2 to 3/4 in thick.
Spread apart on sheet, leave standing up though.
Bake for 25 minutes.4 large eggs
1/2 cup oil
1 1/3 cup sugar
1 tsp baking powder
1 tsp salt
2 1/2 tsp vanilla
4 cups all purp flourBeat eggs with sugar,oil, baking powder, salt and vanilla. I turn my kitchenaid on 3 to 4 and leave it for a few mintues. The whole thing is thick and yellow/creamy.
Slowly add the flour in just blending. Scrape down, you know how those bowls on kitchenaids hold things in the bottom.
There are 2 ways to do this. Bake on parchment and remove to cutting board when baked for slicing OR bake on geased sheet and slice on the sheet pan.
Ok, I pat the dough out on to the pan and get the basic shape going but with damp hands I smooth it out and get rid of any rough edges. This is very nice dough to work with.
Bake at 350 for 25 minutes. Let cool for about 10 minutes, thats what works for me. With damp hands rub across the top of the biscotti, let set for a min and then with your best bread knife slice away. I use the first joint on my pointer finger to measure my slices, but I start by cutting the end piece off-really just a trim-only trim the end you are starting at, as you will trim the other end when you are getting to it. This will make sense when you do it.
BEFORE you start to slice, turn your oven down to 325 and I prop the door open while I am slicing to help cool the oven down. Once sliced, set the biscotti a bit apart from each other and bake for 25 min. I NEVER bake longer because I do not like mine hard, but you can bake longer if you like.
I let cool on a rack and the into plastic bags for storing in a tin.Mandarin-pistachio-cran
2 mandarins
2 cup pistachio rough chop
1 cup dried cranberries not choppedAfter you have beat the egg mixture, stir in mandarins.
Slice them in half and with your hands/fingers, remove as much of the juice and pulp as you can into a bowl.(If you want to zest them you can, it is a nice flavor but thin skinned so you may want to use clementines, which ever works for you and is available.)
btw I think these have a better flavor here then a regular orange.
After adding the flour, dump in pistachios and dried cranberries.
Bake following previous directions.
When you slice you must be careful with the chunks, the biscotti will break easier. Of course those are the ones YOU EAT!DOUBLE CHOCOLATE-ESPRESSO-PECAN
2 1/2 tsp espresso pwd
sub the gran sugar with brown sugar
1/4 cup plus 2 Tbsp cocoa (hershey regualr)
2 cups rough chop pecans (I break them up with my fingers)
1 1/2 cups of the best choc chips guittard for me
Add the espresso pwd with the eggs
Sift the cocoa into the flour so there are no lumps and then stir in the chunky stuff at the end.
I baked this one for about 35 min and the second bake only 25.
My family loves this one the best although some would prefer other types of nuts so I am going to make one with almond.BTW I always sift my baking powder into the sugar so it does not clump up at all which would be a bad thing!!!
Topic: Apple Pie A La Barb by bocca
Apple Pie A La Barb
Submitted by bocca on August 02, 2002 at 9:43 pmDESCRIPTION
apple pie a la BarbSUMMARY
Yield 0 File under PiesINSTRUCTIONS
This is not just the intro but the whole shebang!Apple Pie a la Barb
1 1/4 cups sugar 1/2 teasp salt
1/4 cup flour
12-15 apples at least two varieties one tart and crisp, one softer and sweeter but use as many types as you want the average for me is 3
grated peel of 1 lemon
1 1/2 teasp cinnamon
1/2 teasp. nutmeg
2 Tbsp lemon juice (optional)Mix together the sugar, flour, spices and lemon peel in a med bow.
Prep your apples into a large bowl, sprinkling with the sugar mixture as you go, top off with the lemon juice. Stir all togethor. Put in prepared pie crust and top with another crust or crumb topping.
Bake at 450 for 10 minutes then at 350 for 35 to 45 minutes. I use glass pans so I look to see that the bottom crust is golden.Pie Crust for 4
5 1/4 cups ap flour
1 tbsp salt
1 1/2 sticks butter room temp
1 3/4 cup shortening
1 cup ice cold water
Mix flour and salt, cut in butter then shortening. Stir in water just until holds togethor. Divide into four sections wrap in plastic wrap and put in fridge until chilled about thirty minutes.Crisp topping
1 cup of oats
3/4 cup brown sugar
1/2 cup flour
1/2 tsp cinnamon
1/2 cup butter
Cut butter into the sugar, flour and cinnamon stir in oatsTopic: Strawberry Short Cake
Strawberry Short Cake
milakeshore17456
I do not care for the biscuit shortcake type for strawberries, does anyone have a better idea. I was thinking almond.
badge posted by: milakeshore17456 on May 09, 2013 at 2:05 pm in Baking, misc.
tags: Shortcake
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reply by: puppyfuzz on May 20, 2013 at 8:57 pm
puppyfuzz
Keri-
I don't think almond milk tastes of almonds at all. It is quite creamy, and doesn't have that off taste that some brands of soymilk do. My absolute favorite brand is the Silk Almond milk, but Blue Diamond is pretty good, too. There are sweetened and unsweetened versions, as well as plain, vanilla, and often chocolate. It subs in for dairy in every recipe I've ever tried, including subbing for cream in ganache. It doesn't curdle in coffee, and is enjoyable to drink n its own. Many brands are also fortified with calcium, etc. Because it has a decent amount of fat, it has a good mouth feel and works well in recipes (versus non-fat dairy milk).
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reply by: Antilope on May 20, 2013 at 6:06 pm
Antilope
It tastes a little like almond. We used a commercial version from the supermarket, but you can also make your own, but blending roasted almonds in water and straining it. There are videos on YouTube. The commercial version also had vanilla flavoring added.
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reply by: KAF_Keri on May 20, 2013 at 2:10 pm
KAF_Keri
Antilope,
Does almond milk taste like almonds? I kind of can't believe I've never tried it before. And do the biscuits made with it taste almondy? Cause that would be pretty yummy (either way)!
~Keri
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reply by: cwcdesign on May 20, 2013 at 2:10 pm
cwcdesign
Keri,
I made 2 loaf angel food cakes last weekend for the same reason. One is in the freezer - the other is long gone.
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reply by: Antilope on May 20, 2013 at 1:44 pm
Antilope
Here's an idea for those that do like sweet biscuit strawberry shortcakes. The other day, my wife made the recipe on the back of the Bisquick box. But she substituted Almond Milk for the dairy milk and Splenda for the sugar. It was really good.
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reply by: KAF_Keri on May 20, 2013 at 11:45 am
KAF_Keri
I just saw this cake idea in today's KAF email and thought of this discussion!
http://bit.ly/18YKs43
They're using a pound cake, but I'm imagining using an angel food cake instead and cutting it into more layers. Simple enough and it means more of my favourite part (whipped cream and strawberries)! It would probably work perfectly with a rectangular cake pan (like this one: http://www.kingarthurflour.com/shop/items/angel-food-loaf-pan#5704#).
Or, even better, I could make a regular recipe and bake it in two 8x5 loaf pans. Freeze one and make the other right away - dessert for two!
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reply by: goldens4 on May 10, 2013 at 11:52 am
goldens4
I don't care for the biscuits either. My mother made what she called a cross between biscuits and pie crust, but never wrote it down. It was just "less of this, more of that" type of thing.
She rolled it out thin, cut into squares and buttered the top, then folded it over. When it came out of the oven, she buttered the bottom part, sugared it and put mostly whole strawberries there, and put the top back on. No whipped cream, just butter and sugar. Heavenly!!
I have not been able to duplicate yet. I've even used plain pie crust which was good but not quite the same.
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reply by: swirth on May 10, 2013 at 9:42 am
swirth
I know my grandma always used scalded milk in her sponge cakes and she made them nearly every day so I've seen enough of them to be certain about that. She worked in many area restaurants thru the years and even when she wasn't working she baked and cooked like a trooper at home every day. The day she broke her hip, she had bread and rolls rising all over her kitchen at age 84. She never made it back home after hip surgery. She died in hospital.
I Googled this morning on 'cake with scalded milk' (omit quotes) and found a lot of comments on sponge cakes using scalded milk and what the results were in doing so. I still have not located that grandma's sponge cake recipe but will keep digging.
I did find my mom's recipe we have always loved for strawberry season for 'shortcake.' It is hand-written on a little jib of paper with not many directions. Way back then, folks assumed ohers knew how to bake and cook.
It says:
Sweet Cake (Jelly Roll)
3 large eggs
1 tsp. bkp (baking powder she means)
1/4 tsp. salt
1/2 cup sugar
1/2 cup corn syrup (she means Karo light type)
1 tsp.vanilla
1 cup flour
Red tart jelly or ice cream. (We loved homemade red plum jelly or preserves on this when we made jelly rolls with it).
375F
No time given, we just knew when it was done. Roll up in towel at narrow end. Cool 15 min. Unroll and spread with jelly.
We used a jelly roll sized pan for making jelly rolls but used smaller pans for making the strawberry 'shortcakes' style with this recipe. We cut the cake (sponge cake) into nice serving size pieces and topped with fresh-picked, sugared strawberries and our own Jersey and Guernsey cows' whipped cream.
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reply by: cwcdesign on May 10, 2013 at 6:57 am
cwcdesign
I like certain traditional shortcakes, but I have also used meringues - either drop or as a 3 layer cake (with chocolate spread on each layer, strawberries and whipped cream)
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reply by: Jock on May 09, 2013 at 10:29 pm
Jock
I will sometimes use leftover scones for strawberry shortcake. I nuke them for 15-20 seconds to soften them up a bit and top with the macerated strawberries and whipped cream.
Jock
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reply by: Mike Nolan on May 09, 2013 at 10:00 pm
Mike Nolan
They make shortcake pans, sort of miniature Maryann cake shapes, but that's kind of a specialized pan to have laying around most of the year.
I think the best strawberry shortcake I've ever had was more of a strawberry tallcake, it was 3 layers of sponge cake with strawberries and two kinds of flavored whipped cream in the middle and plain whipped cream top, drizzled with a strawberry sauce. I've had similar desserts that were obviously frozen, but that one was definitely made in-house by their pastry chef.
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reply by: PaddyL on May 09, 2013 at 8:55 pm
PaddyL
My mother always used sponge cake, smashing some of the strawberries and letting the juice sink into the cake before putting the whole thing together with whipped cream.
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reply by: puppyfuzz on May 09, 2013 at 8:06 pm
puppyfuzz
though the biscuit route is my personal favorite, I second the sponge cake. I do a vegan vanilla sponge, then top with macerated berries and (non dairy) whipped topping. It's like a grown up twinkie.
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reply by: swirth on May 09, 2013 at 6:47 pm
swirth
When I was a kid, we had so many layer chickens for our egg route so we loved using angel food cakes or sponge cakes for strawberry shortcake to use up our eggs...and I grew up on a dairy farm where we milked Jersey and Guernsey cows and their milk was half cream so whipped cream was always readily available. Sometimes we had biscuit shortcakes but that was not the most common.
When I think back to our old grade school, and it was where my husband taught grade school for 20 of his 40 years, the cooks got frozen strawberries for commodity supplies from the gov't for the lunch program...they made angel food cakes in those long angel food cake pans and served strawberries on the nice slices of angel food cake. A big hit with most of the kids! I liked those long pans of angel food cake as the slices were nice and flat and easier to serve than the wedge slices of a typical angel food cake pan.
When this thread first appeared, I went looking for a sponge cake recipe like we used at home.
I found this interesting link wih many options/recipes that folks enjoy for strawberry shortcake:
http://www.newsobserver.com/2013/04/23/2845178/delicious-debate.html
Didn't find a sponge cake recipe like I was looking for, tho. I'll keep looking for one like grandmas and mom always made. I really like sponge cake and strawberries and cannot find a hand-written one that we used.
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reply by: frick on May 09, 2013 at 6:08 pm
frick
I love strawberry shortcake made with Cream Cheese Poundcake. The recipe is in my recipes. Just click on my name. I think KAF also has a recipe as do a couple of members. dachshundlady has a version baked as a sheet cake, which would be easy to cut into squares. I made the pound cake recently for my son's b'day (his wife does not like chocolate) and she raved that it was so much better than the expensive cakes she had ordered for special occasions. She was right, too. Just pile on the real whipped cream, though some good vanilla ice cream works wonders as well.
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reply by: Cindy Leigh on May 09, 2013 at 5:15 pm
Cindy Leigh
I love the traditional biscuits, but pound cake is good, too!
I bought lovely mini pans from KAF that you can see on my pictures, they're like flower petals and you could bake your cake in that, and put ice cream and strawberries in the center.
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reply by: bsteimle on May 09, 2013 at 4:14 pm
bsteimle
I always use angel food cake for my strawberry shortcake and always with "real" whipped cream. It was my birthday cake of choice for many years!
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reply by: KAF_Keri on May 09, 2013 at 3:18 pm
KAF_Keri
I never even realized using biscuits was a "thing" until a few years ago! I use an angelfood cake made in a bundt pan (the one with the hole in the middle). I mix up a big batch of whipped cream, take out a couple cups and mix that with macerated strawberries. Cut the cake in half, smear the strawberry/whipped cream mixture in the middle, put the top half back on the cake, cover the whole thing with whipped cream and then stick strawberries all over the outside of the cake and in the hole in the middle. Add the strawberries on the outside only shortly before serving, otherwise they'll weep and get messy. So easy to make but so delicious and pretty!
Keri @ KAFTopic: Deli Rolls
Deli Rolls
Miccss
Hi all, my son loves those rolls in the deli. I've scoured through the internet trying to find a recipe; deli rolls, kaiser rolls (although I don't know if it's kaiser rolls), but every time I made it, it didn't turn out the rolls I was looking for. The one my son likes is like soft, lean and a little chewy. It doesn't have a crunchy or thick crust. It has very thin and chewy crust. I've tried recipes on this site as well but it wasn't the right one. Does anybody know a recipe for that kind of rolls? Your input are greatly appreciated! Thank you.
badge posted by: Miccss on May 17, 2013 at 10:00 am in Baking, yeast
tags: deli bread
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reply by: Miccss on May 20, 2013 at 6:45 pm
Miccss
Hi RikkiMama, yes I tried this recipe, using the diastatic powder instead of syrup, but my son thinks the bread doesn't taste the same. I really have problem doing the steaming of the oven thing! How did everybody do that?? I sprayed the bread with water, and also tried to spray the oven wall, but never seen any steam coming out.
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reply by: Miccss on May 20, 2013 at 6:43 pm
Miccss
Thank you Swirth. Will be trying it tomorrow. Wanted to do it today but found out I'm all out of bread flour!!!
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reply by: Miccss on May 20, 2013 at 6:41 pm
Miccss
In the book Bread Baker's Apprentice, the kaiser roll recipe called for diastatic malt powder OR barley malt syrup. Don't know about bagels though.
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reply by: Miccss on May 20, 2013 at 6:39 pm
Miccss
Good to know. The deli rolls my son likes have a little more sweet taste than the one I made with diastatic malt powder so I will try the malt syrup next time. Thanks.
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reply by: KitchenBarbarian aka Zen on May 19, 2013 at 11:41 pm
KitchenBarbarian aka Zen
Well barley malt syrup I can easily get. I'll have to give it a try then.
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reply by: Miccss on May 19, 2013 at 9:53 pm
Miccss
Thank you so much everybody!!! The kaiser rolls I baked few days ago my son wasn't too thrilled about but my husband loved them! He ate them all! I am still on a mission to find the right recipe for my son's favorite rolls so I am going to try out all the recipes you guys gave me. I'll report back as soon as I tried them out. Thanks again everyone!
Mic
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reply by: Mike Nolan on May 19, 2013 at 1:04 pm
Mike Nolan
FWIW, over the years I've made bagels using DBM, NDBM and barley malt syrup. I prefer both the taste and texture of the ones made with barley malt syrup.
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reply by: KitchenBarbarian aka Zen on May 19, 2013 at 10:55 am
KitchenBarbarian aka Zen
I did look the kaiser roll recipe up on google books and though I can't see the first page with the first half of the recipe on it, I did find the baker's percentages which were listed as:
.
Pate fermentee................80%
Bread flour.....................100%
Salt....................................2%
Diastatic malt powder.........1.7%
instant yeast......................1.1%
egg..................................16.5%
oil......................................7.5%
water...............................55%
No mention of barley malt syrup there, though it may be somewhere else in the book or in the beginning of that recipe. It's not a substitution I would use though - on the other hand, I keep NOT making various types of bread because I never have diastatic malt powder on hand, LOL! Maybe making it with barley malt syrup would be better than not making it at all.
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reply by: Mike Nolan on May 19, 2013 at 9:49 am
Mike Nolan
Peter Reinhart has also published a bagel recipe in which he states that either barley malt syrup or diastatic barley malt powder can be used, although my understanding is that the syrup does not have active enzymes in it, as they are deactivated by how it has been processed. (Eden Organic's site calls their barley malt syrup a non-diastatic sweetener.)
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reply by: KitchenBarbarian aka Zen on May 19, 2013 at 2:49 am
KitchenBarbarian aka Zen
Is that actually the correct recipe? Because she's subbing barley malt SYRUP for diastatic malt powder. I think that's an incorrect substitution - isn't that the sub for NON-diastatic malt powder?
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reply by: swirth on May 17, 2013 at 6:02 pm
swirth
Here is another shaping version of the recipe link I just posted before this post:
http://bakingcirclefriends.blogspot.com/2013/04/kaiser-or-hoagie-rolls.html
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reply by: swirth on May 17, 2013 at 5:48 pm
swirth
Here is another recipe that many have used and enjoyed...from one of our members:
http://secretfoods.blogspot.com/2009/06/kaiser-rolls-knotted.html
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reply by: swirth on May 17, 2013 at 5:09 pm
swirth
Here is a much loved recipe among BakingCircle members from one of our members who owned a bakery for many years:
Kaiser Broetchen
Submitted by: Twin2
Category: Yeast Bread/Rolls (not sourdough)
Last Updated: 2/8/2009
• * One piece of old dough
• 1 3/4 cups water
• 1 1/2 teaspoons salt
• 2 Tablespoons sugar
• 1 teaspoon yeast
• 4 cups bread flour
These are the German rolls that can be found in small neighborhood bakeries all over Germany. They have a crunchy crust and soft interior and can be topped with sesame or poppy seeds.
By hand:
Mix and knead the dough until smooth (about 10 minutes)
Shape into a ball and let it rise in a covered, oiled bowl until doubled (about 1 1/2 hours)
Punch down, shape into a ball, put back in the bowl and let it double one more time, about 1 hour.
Punch down and let rest about 10 minutes.
Form rolls (10 or 12) and lay on baking sheets, cover and allow to rise until almost doubled. Reserve one piece for old dough.
Score the tops of each with a razor, making five slits from the center toward the outer edge.
(Or shape like a regular Kaiser - roll out to about a 4" disc and fold in toward the center of the roll in fifths, and press down firmly in the center of the roll, cover and let rise.)
Preheat oven to 450 degrees.
Glaze the rolls and sprinkle with poppy seeds and/or sesame seeds (if you wish, we like ours plain)
Put in the oven and reduce the temperature after 5 minutes to 400 degrees.
You may want to produce steam during the first 5 minutes of baking. (You can do this with a pan of boiling water on the oven floor, or spritz with cold water)
Bake for about 15 minutes until golden brown.
*"old dough" Before you bake this dough without the old dough for the first time, save one piece of dough, (after shaping, the size of one roll) for the next batch. This can be stored in a zip lock bag in the fridge for about a week or the freezer for a longer period. If you freeze it just thaw it out completely before using.
I made mine in the Zo yesterday on the dough cycle, let rise and shaped as directed. Then I baked them yesterday afternoon, until they were done, but not browned. I put them in a plastic bag overnight (normally heresy) and then put them back in the oven before breakfast to brown them off and crisp them up. They were fantastic, and all the time to let them rise, etc., didn't get me up at 4:00 a.m. We live and learn. Hope you try them.
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reply by: Mike Nolan on May 17, 2013 at 4:24 pm
Mike Nolan
Here's a link to the YouTube video showing the classical method of folding Kaiser rolls.
I've done this several times, it takes some practice before you get 'petals' that are the same size.
http://www.youtube.com/watch?v=lX9vAUb9y7I
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reply by: RikkiMama on May 17, 2013 at 4:06 pm
RikkiMama
Here's a link to a blog that has the unmodified recipe for Kaiser Rolls from Peter Reinhart's Bread Baker Apprentice book, along with pictures that show how to do the knot, as described in the book:
http://ieatfood.net/2010/07/05/kaiser-rolls/
I also found a post for Benard Clayton's Kaiser Rolls from the Fresh Loaf which does not use a preferment and has pictures for an alternative way of forming the rolls:
http://www.thefreshloaf.com/recipes/kaiserrolls
Looking forward to hearing how your deli rolls turned out and your son's opinion of them.
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reply by: Miccss on May 17, 2013 at 2:52 pm
Miccss
Thank you Mike. You could be right, it could be sourdough. I finally found a recipe that is close to the texture I want.
http://www.fornobravo.com/brick_oven_cooking/bread/wood_fired_bread/kais...
I need to fine tune a little to get a softer crust and also better taste. I think the deli might have added onion powder or some kind of herbs. Thanks again!
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reply by: Mike Nolan on May 17, 2013 at 10:17 am
Mike Nolan
It could be a sourdough bread, but it is also possible that they are using ingredients or equipment not normally available to home bakers.
I'm not sure what shape you're after, either. (And shape, as I say so often, is an underappreciated variable in the taste and texture of bread.)
If it is really a Kaiser shape, you can try the classic technique of folding them, which almost nobody does anymore (there's a great video showing it on Youtube), or you can buy a Kaiser roll stamp.
