"Boron Elgar" > wrote in message
...

>>P. 123 "Bread" by Treuille & Ferrigno.
>>

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

>
>> Dee, I think it might be that book.

I've decided to put back that book. I did get out Clayton's book and
started looking for a white bread recipe for my new long loaf pans; one 12"
long & the other one 13-3/4" long, more-or-less regular loaf-sized width.

In this cinnamon raisin bread loaf, it did say to shape the dough to the
pan, but, I didn't have to do that as my pan was just the right length,
which made the dough in the pan a lesser height to begin with at the
proofing stage. That could have made some difference.


>I had trouble with their broa
> recipe, you had trouble with this one. It isn't as if we don't bake
> bread very much.
> What was the ingredients list?

1/2 cup dark brown sugar (I used organic)
3/4 cup milk, plus 2 tbsp milk (I used 2 T sour cream instead of milk)
3-3/4 cup bread flour - I used 16.9 oz. (4.5 oz a cup)
1-1/2 tsp salt (I used french sea salt which was just a teensy bit coarser
(but not kosher coarser, but tried to adjust it in my own way)
2 tsp ground cinnamon (I used Vietnam cinnamon)
2 eggs
3 T butter, plus extra for greasing pan
1 PACKED cup raisins (I used small raisins maybe a third cup - not currants)

You did put in all the brown sugar,> right?
Yes.

You just shorted it on raisins? That the only thing you
> changed?

I changed 2 T of milk, and substituted 2 T sour cream.
And the change of raisins.

Maybe the raisins shorted it on some sugar and it had less
> oomph because of it.
>
> And yes, I'd worry about an egg dough out that long.

I'm glad you answered that, as I've thought of this before. But DH took
ONE bite before we tossed it. He's still around! tee hee.
>
> We made the Hamelman bialys Sunday and had them with home cured
> gravlax.

I'm glad your bialys were good. I made the Hammelman bialys, too, (and
posted pictures on alt.bread.recipes, if you might recall) and I liked the
recipe. If I remember correctly, I had one bialys since then at Wegmans
which was not too bad, but the bread tasted 'dead,' a common complaint term
of mine about purchased bread.

For a while, as I'm off of Crust & Crumb after doing the poolish for a
number of breads - a workout! I think I'm going to work a while from
Hammelman and maybe try Clayton's broa (but I still have some sliced broa in
the freezer).

Thanks for your ideas,
very helpful,
Dee Dee