On Tue, 7 Mar 2006 20:58:57 -0500, "Dee Randall"
> wrote:

>
>"Boron Elgar" > wrote in message
.. .

>>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)

How much yeast?
>

>> 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.

It was those pictures that gave me the idea to use the Hamelman
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.

Wegman's, like other groceries, usually starts from a mix, rather than
a fresh or frozen dough, though with bialys, I am not sure. The take a
bit of effort to shape and time is money in those places. Perhaps they
do get them as frozen dough.

I avoid store-bought bread whenever possible.
>
>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).

I read the OP's message about sweet breads taking longer to rise, and
I have certainly some longer rises (with a sourdough starter, not
yeast) with mine but nothing as long as you mention.

And I have made stollens that rise so fast you can watch them. Those
are sweet, rich doughs. The right amount of yeast is needed, too. Did
you use regular or rapid rise or fresh? I like to use fresh with sweet
doughs.

>Thanks for your ideas,
>very helpful,
>Dee Dee
>
Always a pleasure. Let's see what Janet says.

Boron