James is from Northern California, and his favorite bread has always
been Brother Juniper's Struan. Found their cookbook at the used
bookstore this week, and I just made three loaves of pretty damn good
struan. My arm was sore, so I decided to use the KitchenAid, and
damned if that thing doesn't knead five pounds of dough like it's
nothing.

Pics at http://pics.livejournal.com/serenejo...llery/0001zdgc

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

> James is from Northern California, and his favorite bread has always
> been Brother Juniper's Struan. Found their cookbook at the used
> bookstore this week, and I just made three loaves of pretty damn good
> struan. My arm was sore, so I decided to use the KitchenAid, and
> damned if that thing doesn't knead five pounds of dough like it's
> nothing.

Struan is also one of my favorite breads. Something I was reading last night
in another of Peter Reinhart's bread books (Crust and Crumb, I think) has me
a little worried, though. He says KitchenAid now recommends that you don't
leave their mixers on for more than 4 minutes at a time, to decrease wear on
the motor. I paid nearly $500 for my 6-qt KitchenAid mixer specifically for
kneading bread (Struan really is particularly hard on your arms). If it's
true you shouldn't leave the motor on for more than 4 minutes, it was a waste
of money. I thought I was getting a good piece of equipment that was up to
the task. I haven't had any problems, but now I'm left wondering how long
it will last.

The first time I made Struan, my wrists were just about done in by the kneading.
And the bread didn't rise at all. It would have made an excellent door stop!
But I put it in the oven anyway, and within minute the house was filled with
heavenly aroma. It makes great french toast...with butter and honey,
or peanut butter and maple syrup.

Jeneen