Boller (Norwegian recipe).
ceed
1.5 cup whole milk
2 1/4 tsp dry yeast
3 3/4 cup wheat flour (white)
1/3 cup sugar
3 tbs butter
1 tsp salt
3/4 tsp cardamom (Very important!)
1 egg (for brushing the Boller before baking).
Heat the milk to 100F. Add the yeast and let it rest for 10 minutes.
Add milk and yeast to the mixing bowl. Add half of the flour, then sugar,
melted butter, salt and cardamom. Mix until smooth. Add the rest of the
flour
a little at a time using the dough hook until you have a smooth dough.
Continue to
knead for another 5 minutes or so. Let rise until doubled in size (approx
1 hour).
Knock down the dough and put it on the baking table. Knead in the raisins
until
they are evenly distributed in the dough. Form 16 ball shaped "rolls" and
place
on greased baking tray. Let the "Boller" rise for another 30 minutes. It
doesn't
matter if they touch each other and have to be pulled apart when done.
Wisk the egg well
and brush the "Boller" with it. Bake for 18-20 minutes in 350F hot oven.
The "Boller"
should be nicely browned and shiny on top, but not burnt.
Eat when cooled off a little. Kids love these! They are not good if not
eaten fresh or after being frozen.
And again, cardamom is essential. They will not be Boller without it.
Cardamom is used in a lot
of Scandinavian sweet breads and even waffles.
I have translated this from Norwegian, so I may not have used the proper
baking
lingo, sorry! :)
--
//ceed (don't move my mountain!)
cshenk
> Boller (Old Norwegian recipe):
I like this. It sounds wonderful! Below ius how I am thinking to adapt it
(I can not hand kneed at all and have no dough hook)
> 1.5 cup whole milk
1.5 cups water, 2 TB dry milk powder
> 2 1/4 tsp dry yeast
> 3 3/4 cup wheat flour (white)
> 1/3 cup sugar
> 3 tbs butter
> 1 tsp salt
> 3/4 tsp cardamom (Very important!)
3/4 TSP cardamom seeds, crushed.
> 1 egg (for brushing the Boller before baking).
Add liquids, then flour then 'other stuff'. Set machine on dough only. Add
raisins after first knead.
> knead for another 5 minutes or so. Let rise until doubled in size (approx
> 1 hour).
Remove dough and let rise one more time.
> Form 16 ball shaped "rolls" and place
> on greased baking tray. Let the "Boller" rise for another 30 minutes. It
> doesn't
> matter if they touch each other and have to be pulled apart when done.
> Wisk the egg well
> and brush the "Boller" with it. Bake for 18-20 minutes in 350F hot oven.
> The "Boller"
> should be nicely browned and shiny on top, but not burnt.
Rest the same ;-)
Sound workable?
ceed
> "ceed" wrote
>
>> Boller (Old Norwegian recipe):
>
> I like this. It sounds wonderful! Below ius how I am thinking to adapt
> it (I can not hand kneed at all and have no dough hook)
>
>> 1.5 cup whole milk
>
> 1.5 cups water, 2 TB dry milk powder
I will try
>
>> 2 1/4 tsp dry yeast
>> 3 3/4 cup wheat flour (white)
>> 1/3 cup sugar
>> 3 tbs butter
>> 1 tsp salt
>> 3/4 tsp cardamom (Very important!)
>
> 3/4 TSP cardamom seeds, crushed.
I have never tried the seeds, only used the ground cardamom.
>
>> 1 egg (for brushing the Boller before baking).
>
> Add liquids, then flour then 'other stuff'. Set machine on dough only.
> Add raisins after first knead.
>
>> knead for another 5 minutes or so. Let rise until doubled in size
>> (approx 1 hour).
>
> Remove dough and let rise one more time.
>
>> Form 16 ball shaped "rolls" and place
>> on greased baking tray. Let the "Boller" rise for another 30 minutes.
>> It doesn't
>> matter if they touch each other and have to be pulled apart when done.
>> Wisk the egg well
>> and brush the "Boller" with it. Bake for 18-20 minutes in 350F hot
>> oven. The "Boller"
>> should be nicely browned and shiny on top, but not burnt.
>
> Rest the same ;-)
>
> Sound workable?
>
I will try this in my new bread machine tomorrow!
cshenk
> cshenk <csh...@cox.net> wrote:
>>> Boller (Old Norwegian recipe):
>>
>> I like this. It sounds wonderful! Below ius how I am thinking to adapt
>> it (I can not hand kneed at all and have no dough hook)
Please keep in mind I have some physical problems so have no choice to adapt
the kneading, and the rest was just what is handy here. Like you, I dont
have everything ;-)
>>> 1.5 cup whole milk
>>
>> 1.5 cups water, 2 TB dry milk powder
>
> I will try
You can use whole milk fine. Just let it come to room temp or close first
before adding to the machine. The added milk powder to water is what i have
handy here. Milk here tends to go bad before used up. YMMV (your milage may
vary).
>>> 2 1/4 tsp dry yeast
>>> 3 3/4 cup wheat flour (white)
>>> 1/3 cup sugar
>>> 3 tbs butter
>>> 1 tsp salt
>>> 3/4 tsp cardamom (Very important!)
>>
>> 3/4 TSP cardamom seeds, crushed.
>
> I have never tried the seeds, only used the ground cardamom.
I've never had ground. I estimate that i will need 1 TS seeds crushed to
make this. Once crushed, it will be about 3/4 TS.
>> Sound workable?
>>
> I will try this in my new bread machine tomorrow!
Hehe may work! Not sure. It sounds at least like it will make a nice roll,
if not as perfect as the original.
Although *not* authentic, I suspect highly this recipe will take well to the
fruit being chopped dates lightly tossed in honey and the sugar shifted to
brown. It wont *taste* the same, but might be really good. Then again, it
might fight with the cardamom. (dates wont, brown sugar might).
Interesting recipe and thank you!
ceed
> Although *not* authentic, I suspect highly this recipe will take well to
> the fruit being chopped dates lightly tossed in honey and the sugar
> shifted to brown. It wont *taste* the same, but might be really good.
> Then again, it might fight with the cardamom. (dates wont, brown sugar
> might).
> Interesting recipe and thank you!
Actually, in Norway another "fruit" is used. It's called "sukat". I do not
know the English word. It's the candied peel from a citrus fruit called
Citrus Medica. It's green/yellow in color sold chopped up in pieces the
size of raisins. It tastes wonderful and a little bitter. It's often used
together with raisins and very often in "Boller". Since I do not know what
it is in English, and I can't get it here in the US I left it out of the
recipe.
If someone here knows what this is in English and if it's available in the
US please let me know. The wikipedia page is here (but in Norwegian):
http://no.wikipedia.org/wiki/Sukat
You can see it used (and spread on the glass table) in the sweet wheat
based yeast bread shown on this page (again in Norwegian):
ceed
> I've never had ground. I estimate that i will need 1 TS seeds crushed
> to make this. Once crushed, it will be about 3/4 TS.
One more thing: The cardamom is not added to give the Boller a full
cardamom flavor. It should just be a hint which enhances the home baked
flavor. That's how it's used in Scandinavia. If there's to much cardamom
flavor the "effect" will not be the desired one. I get ground cardamom at
my local grocery store. It's more expensive than most spices I buy, but I
only use it when I bake and when I make cotto salami.
Barry Harmon
news:op.u0hcbidq325jvr@cdlappy:
When I make a white bread wiht potatoes and cardomom, I use whole cardomom
seeds that I remove from the husk and then smash. The amount is the seeds
from 12 pods to about 50 ounces of bread flour, 10 ounces of stone ground
rye flour and 10 ounces of potatoes. It gives the bread a delightful hint
of cardomom.
Have you ever tried using the seeds like this?
Barry
ceed
wrote:
> When I make a white bread wiht potatoes and cardomom, I use whole
> cardomom
> seeds that I remove from the husk and then smash. The amount is the
> seeds
> from 12 pods to about 50 ounces of bread flour, 10 ounces of stone ground
> rye flour and 10 ounces of potatoes. It gives the bread a delightful
> hint
> of cardomom.
I guess it's all about what you are used to. I didn't even know you could
buy the seeds. To me cardamom is ground, it's how it's been used in my
family up through the years. It's kinda like if you ask someone to buy
cinnamon most people would get you ground. That's why I didn't even say
"ground" in the recipe I posted.
The Cook
wrote:
Sukat is Citron in English. Glazed citron is often used in fruit
cakes here (US).
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
ceed
wrote:
> Sukat is Citron in English. Glazed citron is often used in fruit
> cakes here (US).
Interesting! "Citron" simply means "lemon" in Norwegian. So if I get hold
of glazed citron it will be sukat?
--
//ceed
Posted from Individual.net. Full Usenet newsgroup access for $15 per year!
The Cook
wrote:
>On Sat, 19 Sep 2009 07:15:43 -0500, The Cook <susan_...@yahoo.com>
>wrote:
>
>> Sukat is Citron in English. Glazed citron is often used in fruit
>> cakes here (US).
>
>Interesting! "Citron" simply means "lemon" in Norwegian. So if I get hold
>of glazed citron it will be sukat?
It seems to be the same thing. How much fruit is added or do we just
put in what looks good?
cshenk
> cshenk wrote:
>> Interesting recipe and thank you!
>
> Actually, in Norway another "fruit" is used. It's called "sukat". I do not
> know the English word. It's the candied peel from a citrus fruit called
Succade.
> Citrus Medica. It's green/yellow in color sold chopped up in pieces the
> size of raisins. It tastes wonderful and a little bitter. It's often used
> together with raisins and very often in "Boller". Since I do not know what
> it is in English, and I can't get it here in the US I left it out of the
> recipe.
It's candied peel from any citurus with the classic 'orange' being the main
one.
> If someone here knows what this is in English and if it's available in the
> US please let me know. The wikipedia page is here (but in Norwegian):
>
> http://no.wikipedia.org/wiki/Sukat
At the bottom of that page is an english tab ;-) They even give a sort of
recipe to make it.
ceed
> "ceed" wrote
>> cshenk wrote:
>
>>> Interesting recipe and thank you!
>>
>> Actually, in Norway another "fruit" is used. It's called "sukat". I do
>> not know the English word. It's the candied peel from a citrus fruit
>> called
>
> Succade.
Thanks!
>
>> Citrus Medica. It's green/yellow in color sold chopped up in pieces the
>> size of raisins. It tastes wonderful and a little bitter. It's often
>> used together with raisins and very often in "Boller". Since I do not
>> know what it is in English, and I can't get it here in the US I left it
>> out of the recipe.
>
> It's candied peel from any citurus with the classic 'orange' being the
> main one.
the one used for Boller is green and from a certain kind of "warty" citrus.
>
>> If someone here knows what this is in English and if it's available in
>> the US please let me know. The wikipedia page is here (but in
>> Norwegian):
>>
>> http://no.wikipedia.org/wiki/Sukat
>
> At the bottom of that page is an english tab ;-) They even give a sort
> of recipe to make it.
So I'm expected to scroll too? :) Thank you for pointing that out.
cshenk
> cshenk wrote:
>> I've never had ground. I estimate that i will need 1 TS seeds crushed
>> to make this. Once crushed, it will be about 3/4 TS.
>
> One more thing: The cardamom is not added to give the Boller a full
> cardamom flavor. It should just be a hint which enhances the home baked
> flavor. That's how it's used in Scandinavia. If there's to much cardamom
> flavor the "effect" will not be the desired one. I get ground cardamom at
> my local grocery store. It's more expensive than most spices I buy, but I
> only use it when I bake and when I make cotto salami.
If you have a local 'Asian Market' type of place (most do and here in
Virginia beach, we have oodles of them), then you will find the seeds at a
decent price. Probably more than you'd use in a few years so find a buddy
to share with (grin).
Other spices easily found there in large amounts for cheap: whole
peppercorns (red and black), sesame seeds (several versions), star anise,
annato seed, asian chile powders and flakes (some are so close to typical
american you'll note no difference, some are quite different) and your
typical things USA style for the spice rack but larger sizes. Also, I bet
you will find Sukat in the lager ones. Not called that, but yes, I've seen
it in my local ones now that I know what it is.
ceed
> If you have a local 'Asian Market' type of place (most do and here in
> Virginia beach, we have oodles of them), then you will find the seeds at
> a decent price. Probably more than you'd use in a few years so find a
> buddy to share with (grin).
There's several Asian markets around here (Austin, TX) also. I shop there
a lot, now also for cardamom it seems. Thanks!
cshenk
> I guess it's all about what you are used to. I didn't even know you could
> buy the seeds. To me cardamom is ground, it's how it's been used in my
> family up through the years. It's kinda like if you ask someone to buy
> cinnamon most people would get you ground. That's why I didn't even say
> "ground" in the recipe I posted.
chuckle, no problem. Cardamom by the way is one of the easiest ones to
grind. You can hand crush'em even. Having lived in Japan for 6.5 years, I
got used to many things being sold whole (they stay fresher and can be
ground at need).
I have this really cool little grinder set i got in Korea (Pusan). It's
clear plastic and has 5 compartments that screw together. Just put the one
you want to 'grind' on the bottom and let it do it's thing. The 'tops' are
closed off so you just flip it over to unscrew then shift. Right now it's
loaded with Star Anise (aniseed), ????seeds, Annato seeds, dark brown
mustard seeds (just loaded those this past breadmaking escapade), and yellow
mustard seeds (also just loaded that).
The ????seeds are one I know, but do not know the name of. I got a load on
my last trip to the Tonoo market (Sasebo Japan) and shipped them to myself
stateside as i was headed out to transfer home. They are green and look
like itty bitty irregular shaped footballs. Popular seasoning ground for
lightly topping rice. Slightly bitter and 'green tasting', a developed
taste. I have a feeling they are a dried seaweed seed of some sort but
don't know and never did get around to asking. One of the stall keepers
pressed a package in my hands with a smile around 2002 or so. She pointed at
my rice purchase (we had no common language other than a love of cooking)
and mimiced a mortar and pestal after gesturing at the seeds (thats a hand
communication that can mean mash or grind in Kyushu). Quite expensive at
25yen each, but a little goes a very long way. (25 yen is about 25cents
USA).
The Cook
>"ceed" wrote
>> cshenk wrote:
>
>>> Interesting recipe and thank you!
>>
>> Actually, in Norway another "fruit" is used. It's called "sukat". I do not
>> know the English word. It's the candied peel from a citrus fruit called
>
>Succade.
>
>> Citrus Medica. It's green/yellow in color sold chopped up in pieces the
>> size of raisins. It tastes wonderful and a little bitter. It's often used
>> together with raisins and very often in "Boller". Since I do not know what
>> it is in English, and I can't get it here in the US I left it out of the
>> recipe.
>
>It's candied peel from any citurus with the classic 'orange' being the main
>one.
No. Citron is a specific fruit. Lemon and orange candied fruits are
referred to by name. Candied citron does not look or taste like the
candied lemon or orange peels. Check out citron on Wikipedia.
>> If someone here knows what this is in English and if it's available in the
>> US please let me know. The wikipedia page is here (but in Norwegian):
>>
>> http://no.wikipedia.org/wiki/Sukat
>
>At the bottom of that page is an english tab ;-) They even give a sort of
>recipe to make it.
>
ceed
wrote:
> It seems to be the same thing. How much fruit is added or do we just
> put in what looks good?]
About the same amount as raising, but you would add a little less of both.
ceed
wrote:
> No. Citron is a specific fruit. Lemon and orange candied fruits are
> referred to by name. Candied citron does not look or taste like the
> candied lemon or orange peels. Check out citron on Wikipedia.
The "Sukat" I purchase in Norway is green and from a "warted" large
citrus, not from lemon, orange or lime.
graham
"Barry Harmon" <john...@optonline.net> wrote in message
news:Xns9C8AE02A335D3jo...@209.197.15.254...
jar with strange-smelling seeds and chucked it in the garbage. That was my
supply of cardmom seeds for baking and curries, all 250g of them!! (I'd
found them,cheap, in an Indian grocery, I think).
Graham
The Cook
wrote:
>On Sat, 19 Sep 2009 12:38:10 -0500, The Cook <susan_...@yahoo.com>
>wrote:
>
>> No. Citron is a specific fruit. Lemon and orange candied fruits are
>> referred to by name. Candied citron does not look or taste like the
>> candied lemon or orange peels. Check out citron on Wikipedia.
>
>The "Sukat" I purchase in Norway is green and from a "warted" large
>citrus, not from lemon, orange or lime.
I use Citron for fruit cakes. You can probably find it more readily
in November and December. It also keeps forever if you want to stock
up on it.
Boron Elgar
wrote:
>On Sat, 19 Sep 2009 13:09:01 -0500, ceed <cdposte...@yahoo.com>
>wrote:
>
>>On Sat, 19 Sep 2009 12:38:10 -0500, The Cook <susan_...@yahoo.com>
>>wrote:
>>
>>> No. Citron is a specific fruit. Lemon and orange candied fruits are
>>> referred to by name. Candied citron does not look or taste like the
>>> candied lemon or orange peels. Check out citron on Wikipedia.
>>
>>The "Sukat" I purchase in Norway is green and from a "warted" large
>>citrus, not from lemon, orange or lime.
>
>I use Citron for fruit cakes. You can probably find it more readily
>in November and December. It also keeps forever if you want to stock
>up on it.
For anyone interested in making candied ginger, David Lebovitz has a
really easy recipe. I am sure it could be simply adapted to other
fruits.
I plan on mixing ginger and galangal and making some next week.
http://www.davidlebovitz.com/archives/2008/12/candied_ginger.html
Boron
Bertie Doe
"The Cook" <wrote in message
> On Sat, 19 Sep 2009 12:25:17 -0400, "cshenk" wrote:
>
>>It's candied peel from any citurus with the classic
>>'orange' being the main
>>one.
>
>
> No. Citron is a specific fruit. Lemon and orange
> candied fruits are
> referred to by name. Candied citron does not look or
> taste like the
> candied lemon or orange peels. Check out citron on
> Wikipedia.
>
>
We love candied citron, it's a must-have for fruit
cake. It's a pity I can't get it this cheap in the UK.
http://www.barryfarm.com/nutri_info/baking%20supplies/candiedcitron.htm
.
Dee Dovey
"Bertie Doe" <monteb...@ntl.com> wrote in message
news:7hl2r4F...@mid.individual.net...
I wouldn't eat this for anything -- but of course, that's just me. I'd eat
the citron and the citric acid, but that's about it. Hey, I'd even eat cane
sugar :-)) . But.....
Citron,
corn syrup,
high fructose corn syrup,
water,
citric acid,
preserved with
potassium sorbate,
sodium benzoate and sulfur dioxide.
KingArthur used to carry some some years ago that was "good enough for me,"
but they said their source was not available any longer.
Dee Dee
Dee Dovey
"Barry Harmon" <john...@optonline.net> wrote in message
news:Xns9C8AE02A335D3jo...@209.197.15.254...
I buy green and black - Which do you use for your bread ?
Thanks.
Dee Dee
cshenk
> cshenk wrote:
>> It's candied peel from any citurus with the classic 'orange' being the
>> main one.
>
> the one used for Boller is green and from a certain kind of "warty"
> citrus.
Ok, article said several types. Sounds a bit like a classic calamansi like
citris fruit.
cshenk
> cshenk wrote
>> If you have a local 'Asian Market' type of place (most do and here in
>> Virginia beach, we have oodles of them), then you will find the seeds at
>> a decent price. Probably more than you'd use in a few years so find a
>> buddy to share with (grin).
>
> There's several Asian markets around here (Austin, TX) also. I shop there
> a lot, now also for cardamom it seems. Thanks!
Yup! And a sukat alternative as well will be there (grin). I've seen
candied calamansi peel and I bet it's gonna be real close.
Breadmaker arrive yet? I'm waiting to hear how the first experiment went
;-) Dont be upset if the first few arent perfect. It takes a bit to get
the hang of the machines at times. You are also starting with a slightly
more ambitious sort than a straight white.
Stormmee
"ceed" <cdposte...@yahoo.com> wrote in message
news:op.u0hcbidq325jvr@cdlappy...
Stormmee
then wife??? threw out the seeds?? ok this post makes sense, Lee, who NEVER
throws anything out belonging to DH*no matter how bad i want to*
"cshenk" <csh...@cox.net> wrote in message
news:m68tm.162268$sC1.1...@newsfe17.iad...
Stormmee
"Stormmee" <rgr...@consolidated.net> wrote in message
news:7hmhleF...@mid.individual.net...
cshenk
> "cshenk" wrote
>> The ????seeds are one I know, but do not know the name of. I got a load
>> on my last trip to the Tonoo market (Sasebo Japan) and shipped them to
(snip)
>> expensive at 25yen each, but a little goes a very long way. (25 yen is
>> about 25cents USA).
> at that price i would give them a name and babtise them, Lee
Hehehe true! But it takes about 1/4 a seed for 3 bowls of rice so it's not
bad overall. It's just that i can't get them again so am carefully hording
them yet using them too as they won't hold flavor forever.
(on the cardamom of another person)
> then wife??? threw out the seeds?? ok this post makes sense, Lee, who
> NEVER throws anything out belonging to DH*no matter how bad i want to*
Hehe i do! But I'm careful about it and make sure he's ok with it first.
cshenk
> "ceed" wrote
>
>> Boller (Old Norwegian recipe):
I just finished making these. I had to adapt so do not know how 'authentic'
they are, but they are AWESOME!
Below is our discussion and how i shifted:
> I like this. It sounds wonderful! Below ius how I am thinking to adapt
> it (I can not hand kneed at all and have no dough hook)
>
>> 1.5 cup whole milk
>
> 1.5 cups water, 2 TB dry milk powder
>
>> 2 1/4 tsp dry yeast
>> 3 3/4 cup wheat flour (white)
>> 1/3 cup sugar
>> 3 tbs butter
>> 1 tsp salt
>> 3/4 tsp cardamom (Very important!)
I used 1/2 cup of rye and 3 1/4 white. 'It just felt right'.
> 3/4 TSP cardamom seeds, crushed.
(I was right, 1 TS whole made about 3/4 crushed)
>> 1 egg (for brushing the Boller before baking).
>
> Add liquids, then flour then 'other stuff'. Set machine on dough only.
> Add raisins after first knead.
I had no raisins, used minced dates to about 1/3 cup (felt right amount). I
added it all at the same time.
>> Form 16 ball shaped "rolls" and place
>> on greased baking tray. Let the "Boller" rise for another 30 minutes. It
>> doesn't
>> matter if they touch each other and have to be pulled apart when done.
>> Wisk the egg well
>> and brush the "Boller" with it. Bake for 18-20 minutes in 350F hot oven.
>> The "Boller"
>> should be nicely browned and shiny on top, but not burnt.
I wanted bigger ones so made 12 rolls. Charlotte has now demolished 3 of
them and I am munching on the second one. My instinct was they would be a
little 'too lite' in the center so had added rye and got a nice hard
exterior of a thin but definate crust, and a chewy yet still light center.
I think I want to adapt this for samwich uses by leaving out the dates.
They then would take superbly well to horseradish infused white cheese with
turkey and fresh lettuce for lunches.
Excuse me while I munch another and think about it (grin).
-- later note---
Charlottre is a scamp. She grabbed 4 and tucked them in her lunch box for
tomorrow. I only made 14! There's only 4 left as i greedily gobble my 3rd.
Ah well, I can make more ;-)
ceed
> I just finished making these. I had to adapt so do not know how
> 'authentic' they are, but they are AWESOME!
I'm so glad you like them! I'm sure they were authentic enough! :) I did
not make any today, but did the rye bread you posted a recipe for. It
turned out great. The whole loaf is gone.
--
//ceed
Posted from Individual.net. Full Usenet newsgroup access at $15 per year!
cshenk
> cshenk <csh...@cox.net> wrote:
>> I just finished making these. I had to adapt so do not know how
>> 'authentic' they are, but they are AWESOME!
>
> I'm so glad you like them! I'm sure they were authentic enough! :) I did
> not make any today, but did the rye bread you posted a recipe for. It
> turned out great. The whole loaf is gone.
Good on ya! Most folks fail at first with breadmachine recipes that arent
all white but thats why we all looked to the ones least likely to be
problematic. Generally they fail as they get too ambitious and over fancify
them.
Snicker, somehow after chatting with you here, I was just *sure* that one
would be the clear winner for you. While i thinlk you will like all 6 I
sent in that first post, I suspect you will like them in this order:
#3
#6 (if you have molassis and like the flavor it it)
#2 (you can use rye or whole wheat for 1/4 the flour with no adjustment, you
can use liquid vanilla seasoning for up to 1 TB (reduce the rum accordingly)
#4
#5 (I place that here as younger kids don't like this one as well as adults)
I think also, save that Boller version I edited and replace #1 with it. In
fact, I'm hoping another will feel like trying that one and see if they get
the AWESOME results I did. BTW, all gone now. Hubby came home from his
week away deep sea fishing and saw them while I was at work. He said thank
you for a neato recipe! He cut them in half and loaded them with peanut
butter and jelly.
Do your's when hand-made come out with a thin hard shiney crust and a softly
chewy interior? I did edit to use rye for part of it as some instinct told
me I'd like it better that way. A texture thing. I like my breads a little
chewy. Sorta the bread verion of 'al dente' or 'to the tooth' which for me
means i want to sink my teeth into something I can feel. I suspect the
original has a more 'fluffy' interior but the same hard crusty exterior.
Lets just say even if my version of your recipe isnt 'authentic' it's real
good!
Oh, are you a fan of coffee? If so, #6 takes exceptionally well to 2TS (or
more) instant dry coffe granules. Use decaffe if feeding kids or you are
gonna have to peel them off the ceiling.
Ok, small list of what things make for 'problematic' breads (IE: fail often
and you learn to adjust over time)
Chocolate- the fat and sugar content vary wildly by type and manuafacturer.
This is also true of 'baking chocolates'. If a recipe adds chocolate but
doesnt specify the brand (or you cant get or do not have that brand)
anticipate possible failure.
Milk/sourcream/heavy cream/cottage cheese- Unless otherwise specifically
listed, need to use 4% 'whole fat' products. Note that 'heavy cream' has
many meanings depending on country. In the USA, it is not the same as
'whipping cream' (which has added sugar and is used for ice Creams and
confections or icings). All of these count as 'water' but it's not a direct
1:1 ratio. If the bread requires fat and you swap the sour cream to 'fat
free sour cream' it will not work right. There are *hundreds* of bad
breadmaker machine recipes that say to use 'low-fat' versions because people
typed them in and never tested them.
Cheese- Use only full fat versions unless the recipe specifically says it
will take to a reduced fat one. Here, I tend to find the breadmaker ones
are right and using a full fat one in a recipe that calls for reduced fat,
doesnt work so well. Tends to come out hard and dense, like a doorstop. I
found this out by trying that. I abhore low-fat cheeses generally so
tripped over it. Measure *carefully*. Shred the cheese and very lightly
lift small amounts the the measure cup and do not pack at all. Shred when
*cold* from the fridge and measure right away. Do not add more cheese if
the 'cup' subsides a bit because you are getting more stuff out. Layer it
with the flour as you load the machine, meaning tuck in a cup of flour, a
thin layer of about 1/4 the cheese then more flour (assuming a 4 cup flour
recipe there). Due to the variation in fats, breads with more than 1/4 cup
'cheese' can be problematic.
Sourdoughs- There are many recipes out there that use a sourdough liquid mix
in a machine. Much as one might like a sourdough, I feel it best to advise
that the breadmachine if trying that, should only be used for first knead
then the rest done by hand. The rise time just isnt consistant enough due
to the yeast differences between batches. Even a batch that worked
yesterday, may not work the next day.
Gluten- be wary of recipes that use gluten by the TB unless you can tell
it's all brown/dark wheats. 1 TB can be reasonable. 2 TB may be in a 100%
'whole wheat'. I've seen ones with up to 6 TB and it will result in you
feeling like you have celiac disease. Evidently some folks think if a
little of a good thing is good, more must be better. General rule of thumb
is if it calls for more than 2 TS, take a close look at the recipe to see
why it seems to need more. If the recipe calls for more than 2 TB, there is
*probably* something wrong with the recipe. (this may not hold true for hand
made breads).
Sugar Substitutes- Beware of recipes for diabetics that use this. I have not
tried any but have seen multiple reports that many of them are direct
conversions of hand-made ones and in a breadmachine, with it's higher longer
heat use, tend to turn bitter. This sub will also not work for the 'sugar'
if a recipe needs that for the yeast to 'be happy growing'. (Sugar
generally three times the salt about plus a little more).
Butter- if it calls for *butter* margarine may not work. This has to do
with the fact that most margarines are mostly water. Salted butter doesnt
have enough salt to toss a breadmachine off track if in the 2 TB level and
below. This can be one of the problematic swaps as well. Some recipes in
testing that here said 'margarine' but obviously were edited by someone
didnt know this and used real butter to test it because 'it sounded more
healthy'. All ones that say 'butter' that I have tested, use that
accurately. It's 50/50 if it says Margarine unless it says 'or oil' in
which case all lead to better results with butter. Spreadable margarine or
butter are whipped with air and will not measure the same. General rule of
thumb is if it came in a tub, it doesnt belong in a breadmachine.
Yeast- comes in many forms. For a machine, you add it *dry*. Pre-proofing
with water (sorry to some here who believed this) will muck up the process
in your CBK-100. Rapid rise, active dry, and breadmachine yeast seems to be
sales related as best as I can tell after 16 or so years of machine use. I
know web sites try to tell you to spend more on *their product* but this is
not anything my own use has shown. If another has it, it may be a machine
specific item. It does NOT pertain to your CBK-100. You do need rapid
rise, breadmachine, or active dry for a machine but they are all the same.
They even *measure* the same. All share one characteristic. Once they hit
water, they get really happy. You need that to happen in the bread machine,
not before you add them by proofing in water first. If you want to do that
for 3-5 mins, ok, but not longer. Your bread will fail to thrive if you
leave it 10 mins. It will basically 'expend itself' and you add dead yeast
to your flour. *This specifically* does not match hand made breads.
ceed
> Snicker, somehow after chatting with you here, I was just *sure* that
> one would be the clear winner for you. While i thinlk you will like all
> 6 I sent in that first post, I suspect you will like them in this order:
>
I'll plow through all those recipes and put my honest opinion back here.
No more store bought "sponge" bread for my family! :)
Stormmee
his approval, whole different deal, Lee
"cshenk" <csh...@cox.net> wrote in message
news:qFttm.238501$ZN.2...@newsfe23.iad...
Barry Harmon
news:h93mec$ap1$1...@news.eternal-september.org:
The pods themselves are green but the seeds are black. I toss the husks
and use the seeds.
Barry
~misfit~
> On Sat, 19 Sep 2009 11:25:17 -0500, cshenk <csh...@cox.net> wrote:
>> It's candied peel from any citurus with the classic 'orange' being
>> the main one.
>
> the one used for Boller is green and from a certain kind of "warty"
> citrus.
LOL, this made me laugh. I have some green / yellowish 'warty' citrus here
that are from a tree in a friend's garden. She thinks that they are limes.
<shrug> I don't know what they are and don't have any tequila on hand so
haven't tasted them yet. <g>
--
Shaun.
"Give a man a fire and he's warm for the day. But set fire to him and he's
warm for the rest of his life." Terry Pratchet, 'Jingo'.
~misfit~
Hmmm, might have to peel some of my warty fruit and try that. I don't have a
candy thermometer but I do have one that reads up to 110 deg C on the
scale...
Cheers,
Stormmee
could i have your salami recipe? Lee
>
>> I've never had ground. I estimate that i will need 1 TS seeds crushed
>> to make this. Once crushed, it will be about 3/4 TS.
>
> One more thing: The cardamom is not added to give the Boller a full
> cardamom flavor. It should just be a hint which enhances the home baked
> flavor. That's how it's used in Scandinavia. If there's to much cardamom
> flavor the "effect" will not be the desired one. I get ground cardamom at
> my local grocery store. It's more expensive than most spices I buy, but I
> only use it when I bake and when I make cotto salami.
>