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

>>
>
>>> 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


> How much yeast?

Oh, forgot to say: - 2 teaspoons.
Thanks for your other comments, enjoyed them.
Dee Dee