Curt Williams - Sonoma has these on sale http://www.williams-sonoma.com/products/usa-pan-goldtouch-nonstick-loaf-pan/?bnrid=3102206&cm_ven=E3&cm_cat=EDM&cm_pla=0909_BrevilleOven_HE&cm_ite=bnr_1Ball&cm_em=rawil...@gmail.com
On 9/8/2013 10:56, Curt Raymond wrote:
Hand kneading is too much like real work. King Arthur flour is from Vermont. My wife's aunt and her pals go right to the factory every November for their holiday orders, apparently its quite a common thing for ladies in New England. I'm going to ask her to pick me up some of the special bread flour thats only available at the factory. The Hecker's stuff I posted comes from my local IGA and is about the best I've ever worked with. High gluten bread flour with great flavor. I rarely use anything else although I do want to try the special as noted above. I need to find some real loaf pans, I've got a silicone one which is acceptable but the sides are too weak and its a 1 1/2 pound pan which is too big... -Curt Date: Sun, 8 Sep 2013 10:03:59 -0500 From: Peter Frederick <psf...@earthlink.net> To: Mercedes Discussion List <mercedes@okiebenz.com> Subject: Re: [MBZ] OT - buymbparts is drinking tea and eating pancakes Message-ID: <7dcdfc3e-a8be-4c51-832f-375aa4bc2...@earthlink.net> Content-Type: text/plain; charset=US-ASCII; format=flowed; delsp=yes We have some standard 1 pound loaf pans that got passed down from my grandmother (which means they date from the 1920s, I suspect). Perfect loaf of bread size as one must use homemade bread fairly quickly else it molds. Use real bread flour -- King Arthur is about the best I've found around here. Most grocery store flour is way too weak for good bread. My favorite way of making bread involves mixing most of the flour, the yeast, shortening, and liquid into a stiff mix and letting it sit for half an hour or so, then adding enough flour to get the right consistency for bread, then knead with the KitchenAid until ready. You can knead by hand if you have the time and strength, but that KitchenAid is great. If you want whole wheat, rye, or something like that, mix the non- wheat or whole wheat flour into the mix first, they all work better if they have more time to absorb water before kneading. Let it rise a while, form into loaves, toss into the pans, let rise a bit, then bake. Best thing going, homemade bread! Peter _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com ----- No virus found in this message. Checked by AVG - www.avg.com Version: 2013.0.3392 / Virus Database: 3222/6647 - Release Date: 09/08/13
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