Hi Barry,

Actually I started out to make a completely different recipe but when
converting it from metric to US measurements, found out that there was a
problem with the salt amount. A friend of mine knows a baker in Poland and
asked him for a recipe for the rogale that I'm always on about. So he got a
recipe from the baker but either the baker thought he would put one over on
his friend's "American friend" or my friend made a mistake when copying down
the recipe. I can't have my friend in Poland fix it as he is out of the
country for a few months :(. I also had a question about the liquid in the
recipe and wanted to make sure he had it right. So...(long story) I made
this other recipe from Leader instead.

Thanks Barry for all your help.

Tamara

P.S. I make a poppyseed roll but don't use my babka recipe for it.

From: "Barry Harmon" optonline.net>
Subject: Re: Only for those patient and tolerant of the novice bread baker
Date: Sunday, May 04, 2008 5:17 PM

"R. Fizek" verizon.net> wrote in
news:QfoTj.2890$zw.1003@trnddc04:

Hi,

I recently purchased the book "Local Breads" by Daniel Leader as it was
recommended by someone in this group- thanks so much for the recommendation.
My bread baking is limited to maybe 2-3 times a year...

I found a source for poppy seed butter at $4.49 a pound and poppy seeds at
a really good price ($4.99 a pound), so I decided to try making a Ukrainian
Maky, or at least that's how the name sounds to me. It's a sweet dough
with poppy seed filling.

I used my babka recipe with the addition of a 1 1/2 teaspoons vanilla for
the bread part and a mixture of poppy butter, honey, chopped walnuts,
chopped raisins and almond extract for the filling.

The loaves are about 22 ounces of dough and 6 1/2 - 7 ouces of filling. I
made them in loaf pans, but the next ones will be free form like boules.
This should make them larger and lighter.

My Ukrainian taster says I just about nailed it, so I guess it's pretty
good. I'll post the recipe and pictures as soon as I get a chance.

Barry

I friend brought over a loaf that was a big hit around here. It's from a
small commercial bakery that uses high quality ingredients, natural
starters, long rises, etc.

http://www.terrabreads.com/

Anyone have a recipe for an artisan-style (ducking) fig and anise
sourdough?

Java

Anyone here have any experience with homemade pumpernickel?

I mean the very dense dark German bread which is almost like a sliced
pudding?

Joy of Cooking didnt even mention it, at least in my edition.

I have heard that it is made of whole rye grains, perhaps beet juice, and is
cooked
a LONG time at low temperature (250F).

There are other breads that are sometimes called pumpernickel, but if they
are light
and rye appearing, this is not what I would like to know about.

Thanks

This article containing bread making advice from Mark Furstenburg was
in today's Washington Post. The link may be too long so you may have to
copy and paste it.

http://www.washingtonpost.com/wp-dyn/content/story/2008/04/29/ST2008042901998.html...

--
~)< Love & Peace Ed B.

To announce that there must be no criticism of the President, or that we
are to stand by the President, right or wrong, is not only unpatriotic
and servile, but is morally treasonable to the American public.
-Theodore Roosevelt, 26th US President (1858-1919)

We, the member congregations of the Unitarian Universalist Association,
covenant to affirm and promote:
a free and responsible search for truth and meaning -Unitarian
Universalist 4th Principle

Anyone familiar with this?

http://www.tovaindustries.com/carbalose/page1.html

I've recently begun making breads, mostly wheat and white sandwich
breads. Is there a good book or web-site with guidance on this. I have no
trouble finding recipes but want some guidance on how to vary ingredients
and hoe kneading affects texture.

Dave M.

Many authors say to take dough out of the refrigerator an hour before using
it. This is supposed to "warm up the dough."

I took 600 grams of pizza dough out of the refrigerator at 3PM. When I
took its temperature at 5:45 it was 50F. Some warm up.

This looks to be another fig newton of someone's imagination.

Barry