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In this Issue:
EVENTS FOR 2002 POSTED TO WEB SITE
The EVENTS page on our web site has been updated for Trouble Shooting 101 and Getting Started, Classes.
The following classes will be held, at our store, on the dates indicated. Classes are free, but space is limited! Reservations are required! Call 770-516-5000 (xt10) to reserve your seats (Grown-ups only, no child care/play areas available).
Trouble Shooting 101 Wednesday
May 29, 2002 10:00AM - Noon
Getting Started
Saturday June 1, 2002 10:00AM - 1:30PM
Trouble Shooting 101 Wednesday June 5, 2002
10:00AM - Noon
If you would like to schedule a private "Troubleshooting 101" for your small group (maximum of 5 per class), please call Ashley at 770-516-5000 (ext 10)
Go to www.breadbeckers.com/classes.htm to see the class outline.
Are you having trouble learning how to use your new machines?
Are you having trouble knowing if you have enough flour or have kneaded long enough?
Are you having trouble getting your bread to rise? Or is your bread falling?
If you answered yes to any of these questions, then this is the class for you.
Call 770-516-5000 (ext 10) to pre-register. Classes are limited to 5 each! Don't delay!
A FREE hands on class to teach you how to use your machines and how to make the recipes that your family will love.
Choose from the following, the recipe that you would like to work on at the class:
Sandwich Bread (loaves or dinner rolls)
French Bread
Tortilla’s
What you will need to bring:
Your grain mill.
Your mixer (DLX, Dimension, Bosch, or Kitchen Aide)
The ingredients you will need to make your recipe.
Class schedule:
Start by grinding the wheat and speaking a little about the mills.
We will then mix up the dough and talk about different mixers.
At this point you will have the choice of forming your bread and baking it at our store, or taking your dough home.
SOUR CREAM POUND CAKE
3 sticks
butter
¼ cup milk
3 cups Sucanat with Honey 1 cup
sour cream
5
eggs 1 tsp. vanilla extract
4 cups soft wheat
flour 1 tsp. lemon extract (optional)
½ tsp. baking powder
½ tsp. salt
Preheat oven to 3000. Cream butter and Sucanat with Honey until light and fluffy. Add eggs one at a time. In separate bowl, combine dry ingredients. Add alternately with milk and sour cream mixing well after each addition. Add vanilla and lemon extracts; mix well. Pour batter into a greased and floured tube or bundt pan. Bake 1 hour and 30 minutes. Do not open the door while baking. Let cool in pan 10 minutes then invert onto platter.
SOFT WHEAT
When a recipe calls for "whole wheat pastry flour", it is generally referring to soft white wheat flour. Soft wheat has a higher moisture and lower protein content than the hard wheat varieties. It is generally grown in the South, or under irrigation in the Midwest.
The low protein (gluten) content makes soft wheat undesirable for yeast bread making. Soft wheat works beautifully for cakes, cookies, pastries, or other baked goods that use baking powder or baking soda for the leavening.
Over the past years I have not used much soft wheat. In fact, in our "Bread Beckers’ Recipe Collection" (the red cookbook) I do not use it in any of the recipes. However, I recently found that it really does make a difference in cookies and cakes. Cookies are much more moist and chewy, and cakes are lighter and fluffier. I discovered though that when substituting freshly milled soft wheat flour in recipes, it requires more flour than called for.
For instance, in cookie recipes calling for 2-2 ¼ cups flour, I add an extra ½ cup making it 2 ¾ cups. In cakes calling for 3 cups of flour, I use 4 cups. To obtain an even lighter texture you may want to use 2 Tbs. barley flour or arrowroot starch in place of 2 Tbs. soft wheat flour per cup.
Past issues of eBread can be found on our web site at www.breadbeckers.com/ebread.htm