Kasha & Bread Makers
Feb 22, 2008
Kasha
Kasha (or buckwheat groats) is an ancient grain made from hulled
and crushed buckwheat that has been oven-toasted. The word itself
means "porridge" in Russian, and numerous Eastern European nations
have variations like Polish kasza, Ukrainian kawa, and Slovenian
kaýýa. Archaeological evidence suggests that humans in these areas
have been cultivating and eating grains for thousands of years, and
porridges like kasha may have laid the groundwork for bread.
For cooking, kasha can be used whole or can be coarse, medium or
finely ground. Kasha has a distinctively rich, nutty flavor profile
and is usually mixed with milk, salt, or sugar to make porridge.
Depending on the ingredients it is blended with, kasha can be a
sweet or savory dish, and it may be topped with fruit, vegetables,
or even meats. It is often used as a filling in Jewish staples such
as blintzes, knishes and varnitchkes (kasha with bow-tie noodles),
or used to make pilaf. Because it cooks quickly, kasha is also
great served as a side dish, used for stuffing, or enjoyed alone as
a salad.
Nutritionally, kasha is similar to wheat, except that it's
gluten-free. It's one of the best-known sources of complex
carbohydrates and is believed to lower risks associated with high
blood pressure and high cholesterol, in part because it is high in
magnesium, which relaxes blood vessels and therefore improves blood
flow. In addition, kasha is great for dieting because it is
digested more slowly and thus may leave you feeling full even
though you're eating less.
According to recent research from Mintel Global New Products
Database (GNPD), ancient grains such as kasha, quinoa, teff and
millet will move from niche markets to mainstream, appearing in
products from leading manufacturers. Mintel predicts that companies
will focus on the whole grain nature of these grains and also on
the fact that many, like kasha, are gluten-free. Expect to see more
everyday products appearing with these new, yet old grains.
Bread Machines
For home bakers, the introduction of automatic bread machines has
revolutionized the world of bread making. With minimal effort and
mess, you can have a freshly baked loaf of bread in just over two
hours.
Bread machines are basically computer-driven appliances that mix,
knead, rise, punch down, bake and sometimes cool bread. The
ingredients are measured and added to a single nonstick canister,
which becomes a mixing bowl, baking pan, and oven. A motor-driven
blade in the canister's base mixes and kneads the dough; a heating
coil handles the baking.
Bread machines come in many models, but there are three basic loaf
shapes: vertical rectangle, horizontal rectangle and cylindrical.
Most bread machines are classified as 1-, 1.5- or 2-pound machines.
This refers to the weight of the finished loaf of bread, although
the finished loaf weight may be slightly less and can vary
according to ingredients used.
Generally, larger loaves use up to four cups of flour, while the
smallest loaves require about two cups. Larger bread machines also
make smaller loaves, although using the full capacity produces the
best loaf. A removable bread pan makes cleanup easier because the
pan is filled and emptied outside of the unit, reducing the chance
that crumbs and flour will fall into the cavity of the machine. A
few models have a slide-out tray in the bottom of the unit for
easier cleaning.
Most bread machines offer several different cycles to provide just
the right combination of mixing, kneading, resting and rising
times. If you plan to make breads other than plain white, you will
need extra cycle options. A list of some common options
follows:
• Basic – used for most white or rye breads
• Rapid Rise – adjusts time for using rapid rise yeasts
• 100-percent Whole Wheat – features a longer knead cycle
necessary for whole grain flours
• Healthy Options – Low Carb and Gluten-Free preset menu
options
• Crisp or Italian – produces a crisp crust and texture
• Variety or Sweet Bread – signal indicates when it's time to add
fruit, nuts or other mix-ins
• Dough – prepares the dough for hand-shaping and baking in your
own oven
• Quick Bread – for bread that rises from chemical leavening
rather than yeast
• Jam – this cycle prepares fresh-fruit jam
• Cookie – this cycle makes cookie and pasta dough
Decide what kinds of bread your customer will be making in the
bread machine. This will guide you as you explain the different
cycles available. If you don't intend to make cake or jam in your
bread machine, this cycle may not be an advantage, and you may end
up paying more for it. On the other hand, if pumpernickel or whole
grain breads are desired, a machine with a whole wheat setting will
be necessary.
Because you may not always be there when your bread is done, you
might want to consider a "keep warm" or "cool down" cycle. Both
provide a solution to soggy bread when it cannot be removed
immediately after baking. Some bread machines also offer power
interruption protection in case of a power failure. Most will only
recover from a five- to 10-minute interruption. It's important to
also follow the manufacturer's directions (which can vary) for
adding and layering ingredients. Failing to do so could prevent the
yeast from mixing with the liquid, which would result in a failed
loaf of bread.
Kasha & Bread Makers
Feb 22, 2008
Kasha
Kasha (or buckwheat groats) is an ancient grain made from hulled and crushed buckwheat that has been oven-toasted. The word itself means "porridge" in Russian, and numerous Eastern European nations have variations like Polish kasza, Ukrainian kawa, and Slovenian kaýýa. Archaeological evidence suggests that humans in these areas have been cultivating and eating grains for thousands of years, and porridges like kasha may have laid the groundwork for bread.
For cooking, kasha can be used whole or can be coarse, medium or finely ground. Kasha has a distinctively rich, nutty flavor profile and is usually mixed with milk, salt, or sugar to make porridge. Depending on the ingredients it is blended with, kasha can be a sweet or savory dish, and it may be topped with fruit, vegetables, or even meats. It is often used as a filling in Jewish staples such as blintzes, knishes and varnitchkes (kasha with bow-tie noodles), or used to make pilaf. Because it cooks quickly, kasha is also great served as a side dish, used for stuffing, or enjoyed alone as a salad.
Nutritionally, kasha is similar to wheat, except that it's gluten-free. It's one of the best-known sources of complex carbohydrates and is believed to lower risks associated with high blood pressure and high cholesterol, in part because it is high in magnesium, which relaxes blood vessels and therefore improves blood flow. In addition, kasha is great for dieting because it is digested more slowly and thus may leave you feeling full even though you're eating less.
According to recent research from Mintel Global New Products Database (GNPD), ancient grains such as kasha, quinoa, teff and millet will move from niche markets to mainstream, appearing in products from leading manufacturers. Mintel predicts that companies will focus on the whole grain nature of these grains and also on the fact that many, like kasha, are gluten-free. Expect to see more everyday products appearing with these new, yet old grains.
Bread Machines
For home bakers, the introduction of automatic bread machines has revolutionized the world of bread making. With minimal effort and mess, you can have a freshly baked loaf of bread in just over two hours.
Bread machines are basically computer-driven appliances that mix, knead, rise, punch down, bake and sometimes cool bread. The ingredients are measured and added to a single nonstick canister, which becomes a mixing bowl, baking pan, and oven. A motor-driven blade in the canister's base mixes and kneads the dough; a heating coil handles the baking.
Bread machines come in many models, but there are three basic loaf shapes: vertical rectangle, horizontal rectangle and cylindrical. Most bread machines are classified as 1-, 1.5- or 2-pound machines. This refers to the weight of the finished loaf of bread, although the finished loaf weight may be slightly less and can vary according to ingredients used.
Generally, larger loaves use up to four cups of flour, while the smallest loaves require about two cups. Larger bread machines also make smaller loaves, although using the full capacity produces the best loaf. A removable bread pan makes cleanup easier because the pan is filled and emptied outside of the unit, reducing the chance that crumbs and flour will fall into the cavity of the machine. A few models have a slide-out tray in the bottom of the unit for easier cleaning.
Most bread machines offer several different cycles to provide just the right combination of mixing, kneading, resting and rising times. If you plan to make breads other than plain white, you will need extra cycle options. A list of some common options follows:
• Basic – used for most white or rye breads
• Rapid Rise – adjusts time for using rapid rise yeasts
• 100-percent Whole Wheat – features a longer knead cycle necessary for whole grain flours
• Healthy Options – Low Carb and Gluten-Free preset menu options
• Crisp or Italian – produces a crisp crust and texture
• Variety or Sweet Bread – signal indicates when it's time to add fruit, nuts or other mix-ins
• Dough – prepares the dough for hand-shaping and baking in your own oven
• Quick Bread – for bread that rises from chemical leavening rather than yeast
• Jam – this cycle prepares fresh-fruit jam
• Cookie – this cycle makes cookie and pasta dough
Decide what kinds of bread your customer will be making in the bread machine. This will guide you as you explain the different cycles available. If you don't intend to make cake or jam in your bread machine, this cycle may not be an advantage, and you may end up paying more for it. On the other hand, if pumpernickel or whole grain breads are desired, a machine with a whole wheat setting will be necessary.
Because you may not always be there when your bread is done, you might want to consider a "keep warm" or "cool down" cycle. Both provide a solution to soggy bread when it cannot be removed immediately after baking. Some bread machines also offer power interruption protection in case of a power failure. Most will only recover from a five- to 10-minute interruption. It's important to also follow the manufacturer's directions (which can vary) for adding and layering ingredients. Failing to do so could prevent the yeast from mixing with the liquid, which would result in a failed loaf of bread.
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