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From the heart & hearth, Milwaukee Journal Sentinel
From the Milwaukee Journal Sentinel:
Nothing says "Happy Holidays" like a homemade gift.While cookies are classic holiday offerings, the possibilities of distinctive gifts from the kitchen - individual-size cakes, mini cheesecakes and a sampler of homemade nibbles - abound.
"The holidays are an ideal time to bake," says Rose Levy Beranbaum, author of "The Cake Bible" (William Morrow, 1988). "Life slows down and people want to celebrate. There isn't a gift that is more appreciated than a home-baked one."
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pls. get in touch with the bosch co. i'm sure their contact info is available on line through google.
Reply to this Posted by: Rose Levy Beranbaum | November 5, 2007 12:42 PM #
Rose,
In "The Bread Bible", you mentioned that the Bosch Sprial mixer had a smaller dough hook or paddle for smaller batches of bread. I have been unable to locate that attachment. Any suggestions?
Judy
Reply to this Posted by: Judy | November 5, 2007 12:32 PM #
many supermarkets and specialty food markets carry it.
Reply to this Posted by: Rose Levy Beranbaum | February 9, 2007 1:38 PM #
Hi Rose,
My chicago Metallic pans came. Thank you so much. They're fabulous. Can't wait to bake in them. I have your 1988 (first edition) of Cake bible. Any idea where one can buy Softasilk cake flour?
thanks!
Reply to this Posted by: Serene | February 9, 2007 12:43 AM #
yes
Reply to this Posted by: Rose Levy Beranbaum | December 26, 2006 5:16 PM #
Hi: Happy holiday. Trying to make your sourdough starter. Reached Day 5 and what appens is that I have one cup after the addition, it raises to 2 cups, deflates back to one cup. DO I keep on subtracting and adding until the day it gets to 4 cups? Thanks allen
Reply to this Posted by: allen | December 26, 2006 5:12 PM #
Oh Rose,
Its that time of year to say THANK-YOU.
Loving your blog and newsletter.
I used cake flour for the 1st time with my buttermilk pancakes*....as usual your suggestion about cake flour was the winner......so I learned about gluten....lol..these were so light and tender.
yummm...
My Hungarian grandma's butter cookies still hold the lottery ticket in our family, but I'm off to finish all my cookies and send them off....
I love your x-mas cookie book...every year I pull it out and play....
Thanks Rosie*
Happy Chanukka and Happy New Year!!!!
no barrium dust this year.lol...
smiles,
Andi*
Reply to this Posted by: Andi* | December 7, 2006 3:58 PM #
i love dried cherries but in this quick bread they might sink to the bottom.
Reply to this Posted by: Rose Levy Beranbaum | December 6, 2006 12:19 PM #
A great solution is dried cherries! They have great flavor and usually stay chewy-soft if you just rinse them in hot water and pat dry before adding to the batter. Yummy!
Reply to this Posted by: Reeni Espino | December 6, 2006 11:13 AM #
p.s. the chocolate bread is, of course, a quick bread which is synonymous with cake (it doesn't have yeast)
Reply to this Posted by: Rose Levy Beranbaum | December 6, 2006 9:04 AM #
not all cakes are designed to carry other ingredients so it's best to add the cherry preserves to the top of the cake AFTER baking!
Reply to this Posted by: Rose Levy Beranbaum | December 6, 2006 9:03 AM #
Rose, I have been baking your breads for over a year, and especially love the chocolate bread. One of my very favorite flavors is chocolate and cherry, and I'd like to add some cherries to the chocolate bread, but results so far (with drained cherry preserves, cherry pie filling, canned cherries) have resulted in a too wet, soggy loaf. Do you have any suggestions for me? TIA
Reply to this Posted by: Nancy Sullivan | December 5, 2006 11:02 PM #
the mousseline is ideal. but when using a butter buttercream be sure to ice your hand from time to time in a bowl of ice water so you don't soften the buttercream in the bag.
Reply to this Posted by: Rose Levy Beranbaum | December 5, 2006 5:58 PM #
Dear Ms Berenbaum,
Thank you for your blog and newsletter! My sister raves about The Cake Bible and I hope to start baking my way through my own copy soon.
Question: I decorate some of my cakes and currently use the Wilton buttercream recipe (butter, shortening, powdered sugar, extracts.) When I upgrade to your buttercream recipes, which ones do you recommend for piping decorations? shells, flowers, etc. Thanks!
Reply to this Posted by: Peony Moss | December 5, 2006 5:40 PM #
well you're really lucky to get the harvest king and bleached ap! yes mill the semolina til very fine and it should be perfect. the rye will also work though of course the results will be a little different. why don't you order a small bag --i wonder if king arthur would ship. then you could see the difference.
Reply to this Posted by: Rose Levy Beranbaum | December 5, 2006 8:14 AM #
Dear Rose,
Thank you for answering me so promptly. I live in Hong Kong. One store called the CIty Super supplies gold Medal flour though not the whole range. Only the bleached AP, unbleached AP and the harvest King for bread therefore I cannot get wondra flour. I can still follow many of your recipes from the bread bible. Many local supermarkets supply the bleached AP but not the other two. I cannot get Durm flour nor pumpernickel flour but only semonila and rye . Can I mill the semonela flour finely and just use the rye to substitute respectively?
Thank you
Reply to this Posted by: Cindy | December 4, 2006 11:22 PM #
cindy, it sounds like you have the uk edition of the cake bible. it was necessary to revise it bc england did not have bleached flour except self-raising. if you can get bleached all-purpose you'd be better off with the american edition bc then everything would work as long as you used the same weight (1 cup all-purpose, sifted into the cup weighs 4 oz. as opposed to cake flour which is 3.4 ounces)
wondra flour is great for many things such as pie crust but not for layer cakes.
for the basic butter layer cake such as the downy yellow cake, for 1 cup/100 grams of flour you would use 1/4 teaspoon of salt and 1 1/2 teaspoons of baking powder. this means that for cakes that have baking soda as well, you just need to figure out how much baking powder is contained in the amount of self-raising flour based on the above figure. i think this should work. but if you find that the cakes are dipping in the center decrease the baking powder a little. conversely, if they are mounding up in the center increase it a little. do let me know how it works for you. where are you by the way that you are able to get the gold medal bleached all-purpose?
Reply to this Posted by: Rose Levy Beranbaum | December 4, 2006 10:00 PM #
Dear Rose,
After following baking bread with your bread bible for more than 2 years. I start feeling having my hands on in cakes. I read your Cake Bible and I found that it is an old print and not many photos as in the bread bible. It says using self raising sponge flour. I feel perplexed.Can I use gold medal bleached all purpose flour and add the raising agent and salt(how Much). This is the only US brand flour that is available relatively easy in HK and I definitely believe that the right kind of flour is vital. BTW how can I substitute Wodra flour ?Your comment is much appreciated.
Reply to this Posted by: Cindy | December 4, 2006 7:17 PM #
I had told some friends that I had this wonderful chocolate bread recipe that I wanted to make for them. I have looked everywhere and seemed to have lost the file.
HELP!
swedish chocolate, chocolate chip bread.
This recipie uses coco as one of the ingrediants, I also modified the recipe by useing a cup of semi-sweet chocolate chips, and a cup of milk chocolate chips.
if anyone has such a recipe please send me the recipe I would appreceat it.
I am also looking for the recipe for coffee nut sponge cake, with coffy flavored cream cheese frosting.
My mother had gotten that recipe from an old Betty Crocker book.
My mother made the sponge cake for birthdays.
THANK YOU!
Reply to this Posted by: buck339 | December 1, 2006 6:09 PM #