"SHARING" (for those who 'care' for this word)

P. 123 "Bread" by Treuille & Ferrigno.

The last recipe I made from this book
"Bread" by Treuille & Ferrigno.
was the Broa, p. 78, turned out fairly well, delicious. C
Click on the 'cut loaf' at
http://tinyurl.com/zkmaq

but the cinnamon raisin bread p. page 123 is laughable. Look!
http://tinypic.com/qy9w13.jpg

I will have to rely on my brain from now on not to follow a recipe when I
have a certain feeling about it.

First of all, I dislike dark brown sugar and it called for 1/2 cup. It
called for 1 cup full packed raisins; I used maybe a third to half cup.
Just too much otherwise, IMO.
It called for 2 eggs. and to rise for 1 to 1-1/2 hours. It did not raise
enough until about 6-7 hours. I let it proof for maybe 3 hours (when it
called for 30-45 minutes) and finally gave up the ghost about 11pm last
night and put it in the frig. This a.m. I took it out of the frig for
about 3 hours, but was still a little cool, but put it in a 400ºF oven for
45 minutes!, then reduced the oven to 350ºF for another 30 minutes, per
recipe instructions.

It says to BAKE UNTIL DARK AND SHINGY" -- ha ha! but the picture on p. 123
shows a normal colored crust.

I only made this recipe because DH said the only bread he liked with raisins
was cinnamon raisin bread. This, of course, went into the waste basket.
Not often anymore do I have a bread failure. A similar recipe made in the
bread-maker always came out fabulous. What bothers me most is that I
wasted my organic milk that I had looked everywhere 'for.'
Dee Dee
P.S. When a bread dough is set to raise for over 3 hours, wouldn't one be
concerned about egg safety for (in my case) 6-7 hours in an area 80-82º?
Thanks.

Dee Randall wrote:
> "SHARING" (for those who 'care' for this word)
>
> P. 123 "Bread" by Treuille & Ferrigno.
>
> The last recipe I made from this book
> "Bread" by Treuille & Ferrigno.
> was the Broa, p. 78, turned out fairly well, delicious. C
> Click on the 'cut loaf' at
> http://tinyurl.com/zkmaq
>
> but the cinnamon raisin bread p. page 123 is laughable. Look!
> http://tinypic.com/qy9w13.jpg
>
> I will have to rely on my brain from now on not to follow a recipe when I
> have a certain feeling about it.
>
> First of all, I dislike dark brown sugar and it called for 1/2 cup. It
> called for 1 cup full packed raisins; I used maybe a third to half cup.
> Just too much otherwise, IMO.
> It called for 2 eggs. and to rise for 1 to 1-1/2 hours. It did not raise
> enough until about 6-7 hours. I let it proof for maybe 3 hours (when it
> called for 30-45 minutes) and finally gave up the ghost about 11pm last
> night and put it in the frig. This a.m. I took it out of the frig for
> about 3 hours, but was still a little cool, but put it in a 400ºF oven for
> 45 minutes!, then reduced the oven to 350ºF for another 30 minutes, per
> recipe instructions.
>
> It says to BAKE UNTIL DARK AND SHINGY" -- ha ha! but the picture on p. 123
> shows a normal colored crust.
>
> I only made this recipe because DH said the only bread he liked with raisins
> was cinnamon raisin bread. This, of course, went into the waste basket.
> Not often anymore do I have a bread failure. A similar recipe made in the
> bread-maker always came out fabulous. What bothers me most is that I
> wasted my organic milk that I had looked everywhere 'for.'
> Dee Dee
> P.S. When a bread dough is set to raise for over 3 hours, wouldn't one be
> concerned about egg safety for (in my case) 6-7 hours in an area 80-82º?
> Thanks.
>
>


Just an observation.. it looks as if your yeast may have been tad on the
elderly side.

Abby

--
The ChildFree Abby Archives - http://www.dismal-light.net/childfreeabby/

"ChildFree Abby" > wrote in message
...
> Dee Randall wrote:
>> "SHARING" (for those who 'care' for this word)
>>
>> P. 123 "Bread" by Treuille & Ferrigno.
>>
>> The last recipe I made from this book
>> "Bread" by Treuille & Ferrigno.
>> was the Broa, p. 78, turned out fairly well, delicious. C
>> Click on the 'cut loaf' at
>> http://tinyurl.com/zkmaq
>>
>> but the cinnamon raisin bread p. page 123 is laughable. Look!
>> http://tinypic.com/qy9w13.jpg
>>
>> I will have to rely on my brain from now on not to follow a recipe when I
>> have a certain feeling about it.
>>
>> First of all, I dislike dark brown sugar and it called for 1/2 cup. It
>> called for 1 cup full packed raisins; I used maybe a third to half cup.
>> Just too much otherwise, IMO.
>> It called for 2 eggs. and to rise for 1 to 1-1/2 hours. It did not raise
>> enough until about 6-7 hours. I let it proof for maybe 3 hours (when it
>> called for 30-45 minutes) and finally gave up the ghost about 11pm last
>> night and put it in the frig. This a.m. I took it out of the frig for
>> about 3 hours, but was still a little cool, but put it in a 400ºF oven
>> for 45 minutes!, then reduced the oven to 350ºF for another 30 minutes,
>> per recipe instructions.
>>
>> It says to BAKE UNTIL DARK AND SHINGY" -- ha ha! but the picture on p.
>> 123 shows a normal colored crust.
>>
>> I only made this recipe because DH said the only bread he liked with
>> raisins was cinnamon raisin bread. This, of course, went into the waste
>> basket. Not often anymore do I have a bread failure. A similar recipe
>> made in the bread-maker always came out fabulous. What bothers me most
>> is that I wasted my organic milk that I had looked everywhere 'for.'
>> Dee Dee
>> P.S. When a bread dough is set to raise for over 3 hours, wouldn't one be
>> concerned about egg safety for (in my case) 6-7 hours in an area 80-82º?
>> Thanks.
>>
>>
>
>
> Just an observation.. it looks as if your yeast may have been tad on the
> elderly side.
>
> Abby

Thanks for your suggestion, but my yeast is good-to-go. It's always
up-to-date.
Dee Dee

Dee Randall wrote:
> "SHARING" (for those who 'care' for this word)
>
> P. 123 "Bread" by Treuille & Ferrigno.
>
> The last recipe I made from this book
> "Bread" by Treuille & Ferrigno.
> was the Broa, p. 78, turned out fairly well, delicious. C
> Click on the 'cut loaf' at
> http://tinyurl.com/zkmaq
>
> but the cinnamon raisin bread p. page 123 is laughable. Look!
> http://tinypic.com/qy9w13.jpg
>
> I will have to rely on my brain from now on not to follow a recipe when I
> have a certain feeling about it.
>
> First of all, I dislike dark brown sugar and it called for 1/2 cup. It
> called for 1 cup full packed raisins; I used maybe a third to half cup.
> Just too much otherwise, IMO.
> It called for 2 eggs. and to rise for 1 to 1-1/2 hours. It did not raise
> enough until about 6-7 hours. I let it proof for maybe 3 hours (when it
> called for 30-45 minutes) and finally gave up the ghost about 11pm last
> night and put it in the frig. This a.m. I took it out of the frig for
> about 3 hours, but was still a little cool, but put it in a 400ºF oven for
> 45 minutes!, then reduced the oven to 350ºF for another 30 minutes, per
> recipe instructions.
>
> It says to BAKE UNTIL DARK AND SHINGY" -- ha ha! but the picture on p. 123
> shows a normal colored crust.
>
> I only made this recipe because DH said the only bread he liked with raisins
> was cinnamon raisin bread. This, of course, went into the waste basket.
> Not often anymore do I have a bread failure. A similar recipe made in the
> bread-maker always came out fabulous. What bothers me most is that I
> wasted my organic milk that I had looked everywhere 'for.'
> Dee Dee
> P.S. When a bread dough is set to raise for over 3 hours, wouldn't one be
> concerned about egg safety for (in my case) 6-7 hours in an area 80-82º?

When I worked in a bakery I remember our raisin bread used to take at
least a couple hours to rise in the proofer. Sweet breads usually take
longer to rise than regular breads but raisin bread tends to be
especially difficult. The sugar in the dough along with the sugar from
the raisins actually inhibit the yeast from growing. A little sugar is
good; a lot is not. Maybe you could try letting the dough rise
overnight in the refrigerator.

"djs0302" > wrote in message
oups.com...

Dee Randall wrote:
> "SHARING" (for those who 'care' for this word)
>
> P. 123 "Bread" by Treuille & Ferrigno.
>
> The last recipe I made from this book
> "Bread" by Treuille & Ferrigno.
> was the Broa, p. 78, turned out fairly well, delicious. C
> Click on the 'cut loaf' at
> http://tinyurl.com/zkmaq
>
> but the cinnamon raisin bread p. page 123 is laughable. Look!
> http://tinypic.com/qy9w13.jpg
>
> I will have to rely on my brain from now on not to follow a recipe when I
> have a certain feeling about it.
>
> First of all, I dislike dark brown sugar and it called for 1/2 cup. It
> called for 1 cup full packed raisins; I used maybe a third to half cup.
> Just too much otherwise, IMO.
> It called for 2 eggs. and to rise for 1 to 1-1/2 hours. It did not raise
> enough until about 6-7 hours. I let it proof for maybe 3 hours (when it
> called for 30-45 minutes) and finally gave up the ghost about 11pm last
> night and put it in the frig. This a.m. I took it out of the frig for
> about 3 hours, but was still a little cool, but put it in a 400ºF oven for
> 45 minutes!, then reduced the oven to 350ºF for another 30 minutes, per
> recipe instructions.
>
> It says to BAKE UNTIL DARK AND SHINGY" -- ha ha! but the picture on p. 123
> shows a normal colored crust.
>
> I only made this recipe because DH said the only bread he liked with
> raisins
> was cinnamon raisin bread. This, of course, went into the waste basket.
> Not often anymore do I have a bread failure. A similar recipe made in the
> bread-maker always came out fabulous. What bothers me most is that I
> wasted my organic milk that I had looked everywhere 'for.'
> Dee Dee
> P.S. When a bread dough is set to raise for over 3 hours, wouldn't one be
> concerned about egg safety for (in my case) 6-7 hours in an area 80-82º?

When I worked in a bakery I remember our raisin bread used to take at
least a couple hours to rise in the proofer. Sweet breads usually take
longer to rise than regular breads but raisin bread tends to be
especially difficult. The sugar in the dough along with the sugar from
the raisins actually inhibit the yeast from growing. A little sugar is
good; a lot is not. Maybe you could try letting the dough rise
overnight in the refrigerator.

See above wherein I stated:
I let it proof for maybe 3 hours (when it
> called for 30-45 minutes) and finally gave up the ghost about 11pm last
> night and put it in the frig.

It sure got a lot of rising and proofing. 6-7 hours rising, 3 hours
proofing, then overnight!
I never had any trouble with raisin bread in a bread-maker, but then, the
recipe I used only called for 3 TB of sugar or honey. When I made that
recipe I used 3T of just about any kind of sweetener I wanted: carob
molasses, date molasses, briar rabbit, any organic sugar or honey on hand.
Thanks for your response, I appreciate it.
Dee Dee

Dee Randall wrote:
>
> See above wherein I stated:
> I let it proof for maybe 3 hours (when it
> > called for 30-45 minutes) and finally gave up the ghost about 11pm last
> > night and put it in the frig.
>
> It sure got a lot of rising and proofing. 6-7 hours rising, 3 hours
> proofing, then overnight!
> I never had any trouble with raisin bread in a bread-maker, but then, the
> recipe I used only called for 3 TB of sugar or honey. When I made that
> recipe I used 3T of just about any kind of sweetener I wanted: carob
> molasses, date molasses, briar rabbit, any organic sugar or honey on hand.
> Thanks for your response, I appreciate it.
> Dee Dee

Have you ever tried using your microwave oven as a proof box? You
place a cup of water in the microwave and bring it to a boil. Then you
move the cup of water off to the side and place the bread dough inside
the oven and shut the door. The dough itself does not get microwaved.
I've also done the same thing using a large pot on the stove. I place
a rack inside the pot. Then I add a tiny bit of water and bring the
water to a boil. After the water has boiled a few seconds I remove the
pot from the stove and place the loaf of bread inside the pot on top of
the rack. The rack is to keep the bread out of the water. I then
cover the pot with a lid. I remember proofing a loaf of raisin bread
this way and it seemed to work out well. I don't remember the recipe
because it was quite a while back and I haven't made it since. I don't
like raisin bread myself, but I knew someone who did and made some for
them for either their birthday or Christmas.

"djs0302" > wrote in message
ups.com...
>
> Dee Randall wrote:
>>
>> See above wherein I stated:
>> I let it proof for maybe 3 hours (when it
>> > called for 30-45 minutes) and finally gave up the ghost about 11pm last
>> > night and put it in the frig.
>>
>> It sure got a lot of rising and proofing. 6-7 hours rising, 3 hours
>> proofing, then overnight!
>> I never had any trouble with raisin bread in a bread-maker, but then, the
>> recipe I used only called for 3 TB of sugar or honey. When I made that
>> recipe I used 3T of just about any kind of sweetener I wanted: carob
>> molasses, date molasses, briar rabbit, any organic sugar or honey on
>> hand.
>> Thanks for your response, I appreciate it.
>> Dee Dee
>
> Have you ever tried using your microwave oven as a proof box? You
> place a cup of water in the microwave and bring it to a boil. Then you
> move the cup of water off to the side and place the bread dough inside
> the oven and shut the door. The dough itself does not get microwaved.
> I've also done the same thing using a large pot on the stove. I place
> a rack inside the pot. Then I add a tiny bit of water and bring the
> water to a boil. After the water has boiled a few seconds I remove the
> pot from the stove and place the loaf of bread inside the pot on top of
> the rack. The rack is to keep the bread out of the water. I then
> cover the pot with a lid. I remember proofing a loaf of raisin bread
> this way and it seemed to work out well. I don't remember the recipe
> because it was quite a while back and I haven't made it since. I don't
> like raisin bread myself, but I knew someone who did and made some for
> them for either their birthday or Christmas.

Thanks for your proof box ideas. Yes, I've tried so many my head swims.
I've concocted some of my own. Mostly what I do nowadays is put it in a
container, cover it and let it sit in a room that is in the winter months
consistenly 80-82º. I could turn that room up a little more, but for some
reason I've decided on those figures. (Go figure -- ha ha!) For the first
rise, I put it in this same room in a straight-sided see-thru plastic
container marked in steps (in quarts and half quarts) and write down where
it started and where I expect it to rise to. I like the straight side
because there are no considerations as to how much it actually did rise.

I could be wrong on rising and proofing at 80-82 for these types of bread.
If it is a artisanal bread, I don't care how long it takes to rise (perhaps
I should); but I just look-see. If it hasn't moved, I will put it in the
refrigerator overnight.
Thanks,
Happy bread-making,
Dee Dee

On Wed, 8 Mar 2006 18:44:58 -0500, "Dee Randall"
> wrote:

>
>"djs0302" > wrote in message
oups.com...
>>
>> Dee Randall wrote:
>>>
>>> See above wherein I stated:
>>> I let it proof for maybe 3 hours (when it
>>> > called for 30-45 minutes) and finally gave up the ghost about 11pm last
>>> > night and put it in the frig.
>>>
>>> It sure got a lot of rising and proofing. 6-7 hours rising, 3 hours
>>> proofing, then overnight!
>>> I never had any trouble with raisin bread in a bread-maker, but then, the
>>> recipe I used only called for 3 TB of sugar or honey. When I made that
>>> recipe I used 3T of just about any kind of sweetener I wanted: carob
>>> molasses, date molasses, briar rabbit, any organic sugar or honey on
>>> hand.
>>> Thanks for your response, I appreciate it.
>>> Dee Dee
>>
>> Have you ever tried using your microwave oven as a proof box? You
>> place a cup of water in the microwave and bring it to a boil. Then you
>> move the cup of water off to the side and place the bread dough inside
>> the oven and shut the door. The dough itself does not get microwaved.
>> I've also done the same thing using a large pot on the stove. I place
>> a rack inside the pot. Then I add a tiny bit of water and bring the
>> water to a boil. After the water has boiled a few seconds I remove the
>> pot from the stove and place the loaf of bread inside the pot on top of
>> the rack. The rack is to keep the bread out of the water. I then
>> cover the pot with a lid. I remember proofing a loaf of raisin bread
>> this way and it seemed to work out well. I don't remember the recipe
>> because it was quite a while back and I haven't made it since. I don't
>> like raisin bread myself, but I knew someone who did and made some for
>> them for either their birthday or Christmas.
>
>Thanks for your proof box ideas. Yes, I've tried so many my head swims.
>I've concocted some of my own. Mostly what I do nowadays is put it in a
>container, cover it and let it sit in a room that is in the winter months
>consistenly 80-82º. I could turn that room up a little more, but for some
>reason I've decided on those figures. (Go figure -- ha ha!) For the first
>rise, I put it in this same room in a straight-sided see-thru plastic
>container marked in steps (in quarts and half quarts) and write down where
>it started and where I expect it to rise to. I like the straight side
>because there are no considerations as to how much it actually did rise.
>
>I could be wrong on rising and proofing at 80-82 for these types of bread.
>If it is a artisanal bread, I don't care how long it takes to rise (perhaps
>I should); but I just look-see. If it hasn't moved, I will put it in the
>refrigerator overnight.
>Thanks,
>Happy bread-making,
>Dee Dee
>

Put a rubber band around the plastic container at the level of the
dough. You can also put one on at the finish level if you wish.
An Alton Brown tip.
--
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