Date: Mon, 1 Apr 1996 10:37:44 -0800 -------------- BEGIN bread-bakers.v096.n001 -------------- 001 - Reggie Dwork Subject: New list software Date: Mon, 01 Apr 1996 08:57:32 -0800 Well, we experienced the change over yesterday getting rid of Majordomo and the startup of Bestserv. Here is the info file and the help file. PLEASE SAVE THIS LETTER...IT CONTAINS INFO AND COMMANDS THAT YOU HAVE NOT EVER COME ACROSS PREVIOUSLY ON OTHER MAILING LISTS. Reggie & Jeff Command: info ----- INFORMATION FOR LIST bread-bakers ----- BEGIN INFO bread-bakers This is the info file for the Bread Bakers Mailing List. This list is for discussion and recipe exchange of hand and machine made breads. This list is moderated and is available as a digest only. Digests are sent out once per week or more frequently if necessary. We have an archive of all back issues but cannot support ftp or archive searching at this time. We will send out individual issues on request - send requests to . ******************** The bread-bakers mailing list is run automatically by Bestserv. The commands and options are different from those of listserv, listproc or majordomo. The bread-bakers mailing list is only available in digest format. To subscribe to bread-bakers, send mail to . In the body of the message, place: subscribe end This will subscribe you at the address that your message is sent from. This is almost certainly your correct address. Bestserv will send you a message asking you to confirm your subscription request. You must reply to the message changing the word REJECT in the subject to ACCEPT. Your request will then be sent to us for approval. You will get a confirmation when your subscription has been approved. If you have problems subscribing, please write to us at and we will assist you. To unsubscribe, send mail to . In the body of the message, place: unsubscribe end To send mail to the list, send to . You must be subscribed to the list to post to the list. If you have multiple email addresses use the "alias" command to register your alternate addresses. Consult the Bestserv help file for more info. To get the help file, send mail to . In the body of the message, place: help end The subscriber list is not available to anyone. There is no equivalent of the listproc "ACK" setting - you will get a copy of what you mail to the list. There is no equivalent of the listproc "POSTPONE" setting - just unsubscribe before you go and resubscribe when you return. To contact a human to help solve problems, mail to . In real life, we are Reggie & Jeff Dwork. END INFO Command: help HELP for BESTSERV list server BEGIN HELP GENERAL BESTSERV DOCUMENTATION - HELP FILE FOR USERS (I) SYNOPSIS OF BESTSERV LIST ALIASES listname - post to the list listname-response - authentication responses sent here listname-request - send subscribe/unsubscribe/etc... listname-command - send moderator command requests listname-errors - (error return for bounces, invisible) listname-owner - send mail to the moderator of the list bestserv-owner - moderator of the whole mailing list manager bestserv-errors - (error return for bounces, invisible) (II) GETTING THIS HELP FILE email a message to the request address of the list. For example, if the list is called 'test', you would email a message to 'test-request@hostname.domain'. The body of the message should contain a single line, left justified, containing the keyword 'help' in lower case. The list server will generally respond with this help file. (III) AUTHENTICATION Many of the requests you make to the list server requires authentication. The list server authenticates a request by emailing a message back to you with a special Subject: line. The message contains complete iunstructions. You normally Reply the message (such that the original Subject is still in the Subject: header, possibly with an Re: in front of it). You must edit the REJECT clause in the Subject line to say ACCEPT if you want to go ahead and run your original command. You must be sure to leave the ID clause intact or the list manager will not be able to authenticate your request. The purpose of authentication is to ensure that a valid return email address exists and to disuade spammers from crashing the list. The moderator has the ability to turn on authentication AND moderation for any request, so you may not get an immediate response. (IV) SUBSCRIBING To subscribe to a list you normally send email to the -request address of the list, as in 'test-request@hostname.domain'. The body of the message should contain the keyword 'subscribe' alone or, if you want to subscribe a third party address, the subscribe keyword may be followed by an email address. subscribe or subscribe email-address By default, you will be subscribed to the digest version of the list. To subscribe to the single-message-per-mail version, use the 'subsingle' command instead of the 'subscribe' command. The list manager may or may not have the list configured to force digest distribution, so you may not have a choice. (V) THIRD PARTY SUBSCRIBES A Third Party Subscribe occurs when person A subscribes person B rather then just himself. This is normally allowed. The list manager will most likely have recipient verification turned on, which means that person B will be sent an email asking him or her to acknowledge the subscription before that person is actually added to the list. If you receive a third party verification request and you do not want to be on the list, simply ignore the mail. (VI) POSTING FROM MULTIPLE EMAIL ADDRESSES By default, most lists only allow subscribed addresses to post to the list. You can add other addresses to the list with the 'alias' command. alias email-address This allows you to post to the list from another email-address without the list distribution being sent to that address. You can add as many aliases as you like. (VII) UNSUBSCRIBING To unsubscribe from a list, send the 'unsubscribe' command. You can also unsubscribe third parties by adding an email address. unsubscribe or unsubscribe email-address Note that if you have several list aliases, you should unsubscribe from those aliases as well as the one you are receiving the list on. (VIII) LIST INFORMATION You can request list-specific information with the 'info' command. END HELP GENERAL -- Reggie & Jeff Dwork Owners: bread-bakers, eat-lf, otbf (OverTheBackFence) Mailing Lists For info write --------------- END bread-bakers.v096.n001 --------------- ********************************* Date: Sat, 6 Apr 1996 19:21:33 -0800 -------------- BEGIN bread-bakers.v096.n002 -------------- 001 - Reggie Dwork Subject: spring break Date: Sat, 06 Apr 1996 18:58:57 -0800 bbd will be taking a break for a couple of weeks...we have to go out of town. So it will re-appear in your mailbox during the weekend of April 26. Keep on sending in your questions/answers/recipes and so we'll all have something to read that weekend. See ya'll then. Happy baking, Reggie & Jeff -- Reggie & Jeff Dwork Owners: bread-bakers, eat-lf, otbf (OverTheBackFence) Mailing Lists For info write --------------- MESSAGE bread-bakers.v096.n002.2 --------------- From: RobLK6@aol.com Subject: broken paddle Date: Sat, 30 Mar 1996 21:09:18 -0500 My kids broke the paddle on my round Welbuilt breadmachine. How to replace? I know this has been posted mucho before. OTOH, I thought it'll never happen to me. [Editor's Note: I asked Rob how they broke it...] They gave it to the dog to chew on. They prefer store bought white bread - it's what their friends eat. Rob --------------- MESSAGE bread-bakers.v096.n002.3 --------------- From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil Subject: re: baguette pan / malt syrup Date: Mon, 01 Apr 96 09:42:23 EST From: mpayne@MORGAN.UCS.MUN.CA (Michelle Payne) I have a great recipe for french bread, but it says to bake it in a baguette pan. I have no idea where I can get a baguette pan, here in Newfoundland, Canada. From: Dave Austin ques. re: malt syrup I have a question re: what malt syrup is and where it can be purchased. Hi all, Both of these items can be purchased mail order through King Arthur flour in VT. 1-800-827-6836. The malt syrup is usually used during the boiling phase of bagel making to add a glaze to the exterior of the bagel. Two tablespoons of sugar can be used instead. Just in case you need your bagels before you get your malt. Enjoy, Gerry --------------- MESSAGE bread-bakers.v096.n002.4 --------------- From: Doug Weller Subject: Re: rec.food.* CFV Date: Sat, 30 Mar 1996 10:04:36 GMT In message <199603300809.AAA09506@blob.best.net> you recently said: > > ------------------------------ > > From: Joel.Ehrlich@salata.com (Joel Ehrlich) > Date: 27 Mar 96 15:23:33 -0800 > Subject: Rec.Food.* CFV > > The Call For Votes for the three new Rec.Food newsgroups has just > appeared in news.groups, news.announce.newgroups, rec.food.cooking and > several other newsgroups. > > If you are at all interested in whether or not these newsgroup should be > formed, obtain a copy of the CFV, fill it out and mail it to the address > which appears on the CFV. Other ways of getting the CFV are: email to cfv@syra.net, ask for the rec.food.baking CFV (called by the first name of the 3 groups proposed). ftp either direct or via the web: ftp://ftp.uu.net/usenet/news.announce.newgroups/rec/rec.food.baking -- Doug Weller --------------- MESSAGE bread-bakers.v096.n002.5 --------------- From: bj29@mirage.skypoint.com (bjjan) Subject: Re: bread-bakers-digest V6 #86 Date: Sat, 30 Mar 96 06:32 CST >From: Penchard@aol.com >First, has anyone used their >Kitchenaid Mixer with the grinding attachment to mill whole wheat into flour? >Or would I be better off buying a seperate grinder? >And second, where can you purchase the whole wheat (berries?) to grind? I have the Kitchenaid Mixer with the grinding attachment. It works great. No "knead" to buy any other. You can purchase whole wheat berries at natural food stores, or if you don't have one near by, thru mail order catalogs such as King Arthur Flour Catalog - 1-800-827-6836 - Bev in Mn --------------- MESSAGE bread-bakers.v096.n002.6 --------------- From: bj29@mirage.skypoint.com (bjjan) Subject: Re: bread-bakers-digest V6 #87 Date: Sat, 30 Mar 96 06:49 CST >From: Dave Austin >what malt syrup is and where it can be purchased. and also about how much >it >might cost. Do you also know how it is purchased--that is the >quantity?? My first choice to purchase any baking ingredients is my natural food store. It eliminates the shipping expense, but if you don't have one nearby, then just call an order a King Arthur Catalog. 1-800-827-6836. They have anything you could possible want for bread making. According to King Arthur catalog, "Malt, an all-natural product improves the flavor and appearance of your loaf, gives it a finer texture and helps it stay fresh longer. Replace the Tbls. of sweetener in your recipe with 1/2 to 1 Teaspoon of Diastatic Malt Powder, or a Tbls. of organic malt syrup; it's more versatile, as well as more nutritious, than straight sugar." 1# Malt Powder is $4.95 and 16-oz Malt Syrup is also $4.95 plus S&H - Bev in Mn --------------- MESSAGE bread-bakers.v096.n002.7 --------------- From: bj29@mirage.skypoint.com (bjjan) Subject: Re: bread-bakers-digest V6 #87 Date: Sat, 30 Mar 96 06:55 CST >From: mpayne@MORGAN.UCS.MUN.CA (Michelle Payne) >I have no idea where I can get a baguette pan, here in Newfoundland, Canada. I feel like a King Arthur Rep today as I'm answering digest questions. Seems most folks can find, most answers in the catalog. Just call 1-800-827-6836 and have them send you a catalog. They list "perforated Baguette Pan @23.50, Perforated Italian Bread Pan @16.50, Imported Baguette Pans 4-mold at $28.75, 2-mold at $19.25 plus S&H. Hope this helps! Bev in Mn --------------- MESSAGE bread-bakers.v096.n002.8 --------------- From: bj29@mirage.skypoint.com (bjjan) Subject: Re: bread-bakers-digest V6 #87 Date: Sat, 30 Mar 96 07:07 CST >From: Melissa Moore >Does anyone have an abm recipe for Anadama bread? Here are 3 different Anadama Bread recipes for you!...Bev in Mn ANADAMA BREAD - FOR 1-1/2 LB. LOAF- 1 pk Yeast 3 1/2 c Bread flour 1/3 c Yellow cornmeal 1 1/2 c Boiling water 1/3 c Molasses 1 ts Salt 2 ts Butter Place cornmeal into a bowl. Carefully pour boiling water into cornmeal, stirring to make sure it is smooth. Let stand for about 30 minutes. Stir in molasses, salt and butter. Place yeast into the abm pan, bread flour, then cornmeal mixture. Select white bread and push start. NOTE: An early American recipe. Source:.......From Loafing It by DAK ANADAMA BREAD 1 1/2 lb loaf:; (1 lb loaf) 2 1/4 ts Active dry yeast; (1 1/2 tsp 1 2/3 c Bread flour; (1 c+ 2 t) 1 1/2 c Whole-wheat flour; (1 c) 1/3 c Yellow cornmeal; (1/4 c) 1-1/2 T Vegetable Oil (1 T) 1/3 c Molasses; unsulfured, (1/4 c 1 1/2 ts Salt; (1 t) 1 1/2 c Water; (1c) basic bread Source: The Best Bread Machine Cookbook Ever, Madge Rosenberg ANADAMA BREAD - 1# size 2 1/4 c Bread Flour 1 tb Dry milk 1 ts Salt 1/4 c Cornmeal (1/2 oz) 1 tb Molasses 1 tb Olive oil 15/16 c Water (7 1/2 fl.oz) 1 ts Dry yeast Timer OR Bake (Rapid) mode may be used. Panasonic book --------------- MESSAGE bread-bakers.v096.n002.9 --------------- From: "flash gordon, md" Subject: Re: bread-bakers-digest V6 #86 Date: Sat, 30 Mar 1996 06:09:16 -0800 >From: jguevara@spin.com.mx (Jenka Guevara) >Date: Sat, 23 Mar 1996 10:40:01 -0600 (CST) >Subject: spongue dough > >Could someone please explain what the spongue dough method is. i read about in the tassajara bread book (nice reference). my understanding of the sponge method is that you mix the warm water, yeast, sugar, and about half the flour and let it rise for a while: that's the sponge. you then add the rest of the flour, let it rise again and go from there. the explanation in _the tassajara bread book_ is probably a lot better. %%%%%%%%%%%%%%%%%%%%%%%%%%%%% flash@well.com [] flash@toad.com [] flash@sirius.com [] flash@river.org flash gordon, m.d., f.a.c.e.p. [] http://www.well.com/user/flash --------------- MESSAGE bread-bakers.v096.n002.10 --------------- From: cmathew@iadfw.net (Joan Mathew) Subject: Crusty bread: you don't need a new oven Date: Sat, 30 Mar 96 08:19:06 -0600 (CST) >From: "flash gordon, md" >Date: Sat, 23 Mar 1996 09:17:15 -0800 >Subject: Crusty bread: you don't need a new oven > >before buying a new oven, try this: >go to your local cookware store and buy a "romertopf" clay cooking pot. it >comes in different sizes: i use the one big enough for a 4 pound chicken. >prepare your dough as usual >BTW, i've seen clay pots specially designed for baking french loaves. i've >never tried 'em, but they look like they'd work. OTOH, the romertopf also >lets you cook a lot of other things well, too. Flash gives you some very good information here; however, I thought I would put in a few words for this other device he referred to, called a cloche. The cloche is generally made of stoneware, not clay; therefore, it is not soaked prior to baking. You can preheat the top or lid while the oven is preheating, but it's not absolutely necessary. The cloche comes in various shapes, such as round and oblong like a French loaf shape. I have the round one, and I've found that it makes *wonderful* bread! The crust is absolutely...well, you've just gotta taste it. It is marvelous! Not to diminish flash's statements, but I should also mention that the cloche can be used for other foods besides bread, just as the clay baker can. In fact, the instructions that came with mine indicate it is a nice cooker for fish...makes a sort of poaching type of atmosphere with the top on and the steam being held inside. I haven't used mine for anything besides bread, but just wanted to mention what the instructions say. So, as far as I've seen, you have 3 different suggestions now: 1) incorporate steam into the oven by placing a pan of water on a rack below the loaf during baking; 2) try out a clay baker (one brand is called Romertopf, another is Schlemmertopf, etc.); 3) try a cloche, which is made of stoneware and comes in different shapes. All of these should get you some better results with bread. Please do let us know how it turns out! Happy bread-baking, Joan cmathew@iadfw.net http://www.geocities.com/RainForest/1514 --------------- MESSAGE bread-bakers.v096.n002.11 --------------- From: owenr@TEN-NASH.TEN.K12.TN.US Subject: bread machines Date: Sat, 30 Mar 1996 08:43:35 -0600 (CST) I have been on this list for a little while and I love it. So far, what bread I make is done by hand, but I am considering buying a bread machine. I have read some of the remarks about different machines, but it seems like the Zo is the most popular. Now, the questions. Will the Zo make a heavy bread such as rye, with little bread flour? Are there different models of the ZO? If yes, which would you all recommend. I know they are probably the most expensive, but when I buy I want to make sure it will make the bread I am accustomed to making. Thanks for your help. Also thanks for the person in Canada who told me about the different rye flours. Unfortunately, my health food store does not carry this and is also not aware of different rye flours. But I will take this article to them and see if they can order something. Thanks Rita Rita Owen owenr@ten.nash.ten.k12.tn.us Springville School K-8 Henry County, TN --------------- MESSAGE bread-bakers.v096.n002.12 --------------- From: SusanC2552@aol.com Subject: Re: bread-bakers-digest V6 #87 Date: Sat, 30 Mar 1996 10:06:40 -0500 In a message dated 96-03-30 03:03:08 EST, you write: > >My next purchase will be the "Bread Machine Magic Book of Helpful >Hints" that several of you recommended. Sounds like that will be >great for a novice like me. > > Who wrote it? Sue --------------- MESSAGE bread-bakers.v096.n002.13 --------------- From: deb@essences.com (Deborah Bier) Subject: re: yeast Date: Sat, 30 Mar 1996 11:40:44 -0500 >From: "Sherry Barwick" >Date: Wed, 20 Mar 1996 14:39:33 EST >Subject: Help! - Yeast Question > >I'm a new bread machine owner and all this talk of yeast has me >confused and I think I'm goofed on my latest purchase. I headed off >to Sam's after hearing after the good deals on yeast there. I >purchased two 16 oz. packages of Red Star Instant Active Dry Yeast >for $3.46. I thought I got a great deal until I got into the car and >began to read the label which says "for food service". Have I bought >yeast that I can't use in my bread machine? It has this lengthy >conversion table on the side which makes no sense to me but I think >the fact that it's "instant" active dry yeast is important. Sherry: I think that you have bought bulk yeast, and it is the type of packaging that is sold to professional bakers, which is the "food service" reference. I think you are just fine with what you have. Best-Deborah Bier Concord, MA --------------- MESSAGE bread-bakers.v096.n002.14 --------------- From: deb@essences.com (Deborah Bier) Subject: re: sourdough starter/monk's bread Date: Sat, 30 Mar 1996 11:59:23 -0500 Hello, George: I find that you need to give sourdough starter a while to develop it's sour taste. I don't know how much time you've given it, but I noticed the starter I was using didn't get sour enough for MY liking until about 2 months after I started using it. Before that, it was pretty dull. These things cannot be rushed! Please go ahead and post your monk's bread recipe! A magnificent recipe for ANY bread will be enjoyed by all! best-Deborah Bier Concord, MA --------------- MESSAGE bread-bakers.v096.n002.15 --------------- From: BakerBW@aol.com Subject: Re: bread-bakers-digest V6 #87 Date: Sat, 30 Mar 1996 14:23:06 -0500 Hi Dave, here's what I have on malt syrup. First all it's a form of malt sugar( maltose), it adds sweetness to bakery goods like your bagels. It looks like mollasses and is pretty cheap to buy, uasally comes in a two pound can. Look for it in the larger grocery stores, usally in the same area syrups are sold at. Where I work at we use the dry form of malt for our bagels, easier to scale out . good luck Baker BW --------------- MESSAGE bread-bakers.v096.n002.16 --------------- From: jowen@OREGON.UOREGON.EDU (Joyce L Owen) Subject: Re: Anadama Bread Date: Sat, 30 Mar 1996 12:56:46 -0800 (PST) Melissa Moore asked about anadama bread for a bread machine. Here's my recipe; I adapted it from The Joy of Cooking. I hope you like it. It's wonderful when fresh-baked, but doesn't keep too well. Anadama Bread milk 1 1/4 cups molasses 1/4 cup salt 1 1/2 tsp butter 2 tbsp yellow cornmeal 1 cup bread flour 2 1/2 cups yeast 2 tsp - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen jowen@oregon.uoregon.edu Eugene OR After all is said and done, there's more said than done. --------------- MESSAGE bread-bakers.v096.n002.17 --------------- From: "mytemike@montana.com" Subject: Anadama Bread Date: Sat, 30 Mar 1996 14:37:21 -0700 (MST) Melissa MooreI haven't tried this bread, but all the ones I have used from this book have been very good. Lynn Turner * Exported from MasterCook * Anadama Bread Recipe By : The Bread Machine Cookbook by Donna Rathmell German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces water -- 1cup-1 1/2 Tbs (med) 2 Tablespoons molasses -- 2 1/2 Tbs (med) 1/2 Tablespoon butter/margarine -- 2/3 Tbs (med) 1/3 teaspoon salt -- 1/2 tsp (med) 2 Tablespoons yellow cornmeal -- 2 1/2 Tbs (med) 1 1/2 cups bread flour -- 2 cups (med) 1 teaspoon yeast -- 1 1/2 tsp (med) Double small recipe for large loaf. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n002.18 --------------- From: "Ed Resnick" Subject: bread machine recommendations Date: Sat, 30 Mar 1996 17:04:36 +0000 We are in the market for a new bread machine. The Welbilt ABM 5000 we bought from QVC was recalled! We really liked the machnine except for two little problems. The bread seemed to stick around the paddle no matter how much Pam we sprayed it with. Does anyone know of a machine that doesn't have this problem? Also, there was the hole in the bottom of the bread when the paddle finally came out. Is this just the nature of a bread machine or is there some way to avoid it? --------------- MESSAGE bread-bakers.v096.n002.19 --------------- From: Stacy Hansen Subject: Re: Whole Wheat Berries Date: Sat, 30 Mar 1996 17:26:35 -0800 >I have two questions for all you bread bakers. First, has anyone used their >Kitchenaid Mixer with the grinding attachment to mill whole wheat into flour? > Or would I be better off buying a seperate grinder? > >And second, where can you purchase the whole wheat (berries?) to grind? I have had my Kitchenaid for about 15 years. We have also had the grain grinder and pasta attachments for about that long. We grind all of our own grain with it and have had no reason to purchase a separate grinder, so I would encourage you to save counter space and just use the Kitchenaid. We buy our grains in bulk (25 or 50 pound bags) from either our local food co-op or our local flour mill. You can also mail order grains. One source is Gold Mine Natural Food Co. To order a catalog call 1-800-475-3663. You might also try Health Food stores and even some of the larger grocery stores if they have a bulk section or "health food section". We store our grains in 5 gallon food grade buckets and grind up about 5 pounds at a time. Works out great. Don't limit yourself to just grinding wheat. There are many other grains. One of my favorites is getting corn and drying it on the cob. Then remove it from the cob and grind it. Major difference between this and the corn meal you buy. Stacy --------------- MESSAGE bread-bakers.v096.n002.20 --------------- From: Fritz Curtis Subject: help Date: Sat, 30 Mar 1996 19:49:13 -0800 I don't get it Everyime i try to bake bread, the crust is fine, the taste is fine , but the middle part always is kinda to moist or doughy, I use a kitchen aid for the mixing and many different recipe's but always the same . I live at about 3000 ft of altitude .... Also the crummb is always to fine a texture, always small bubbles instead of the big holes and craters that i am trying to get, Anybody got any Ideas?? --------------- END bread-bakers.v096.n002 --------------- ********************************* Date: Sat, 6 Apr 1996 19:40:18 -0800 -------------- BEGIN bread-bakers.v096.n003 -------------- 001 - sherae@zeta.org.au (Sheri - Freezing Yeast 002 - ellen@brakes.elekta.com - Confused re: Donna German's recipes 003 - Louis Eisenberg (Ko - Ryan's Yeast Rolls 012 - aa122@detroit.freenet.org - Help! - Yeast Question 013 - aa122@detroit.freenet.org - Help! - Yeast Question #2 014 - mary_white@sunshine.net ( - A real deal 015 - LenPH@aol.com - Re: Info 016 - mary_white@sunshine.net ( - Baguette pan 017 - MRSBOWLER@aol.com - ANADAMA BREAD 018 - RPatter927@aol.com - Re: Anadama bread 019 - Copestakes@aol.com - Wanted RCP for Black Russian Bread 020 - Reggie Dwork Subject: Rolls Date: Mon, 1 Apr 1996 08:03:21 -0800 Hi All, Here is a great bread recipe that I use all the time to make rolls of all kinds. I use lowfat buttermilk and dried chives or dried onions. there are no limits. I use the dough cycle on the bread machine to do all the work. Then I put little balls about 2 oz each into muffin cups let rise and bake in a 375 degrees F. for 10 to 12 minutes. Sometimes I make hot dog buns and hamburger buns, bake on cookie sheets. They are soft inside, with a light crust on the outside. You can use egg substitute also. If you make these rolls you wont be disappointed. Tonight I''m going to make cheese (lowfat cheese)rolls. * Exported from MasterCook II * NO Fat White Bread Recipe By : Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup water 1 large egg 1 teaspoon sugar 1/8 teaspoon salt 2 cups bread flour 1 teaspoon yeast Add ingredients according to your machine directions. This makes a small loaf. Cycle: white Crust:light - - - - - - - - - - - - - - - - - - NOTES : This is a light, easy to cut sandwich bread with a nice fluffy texture and a pleasant flavor. --------------- MESSAGE bread-bakers.v096.n003.4 --------------- From: "Angie Klidzejs" Subject: Fwd: bread-bakers-digest V6 #87 Date: Mon, 1 Apr 96 09:44:57 CDT From: Penchard@aol.com Date: Sat, 23 Mar 1996 15:04:17 -0500 Subject: Whole Wheat Berries I have two questions for all you bread bakers. First, has anyone used their Kitchenaid Mixer with the grinding attachment to mill whole wheat into flour? Or would I be better off buying a seperate grinder? And second, where can you purchase the whole wheat (berries?) to grind? * * * * * * * * * * * * I use my KitchenAid mixer along with the KitchenAid grain mill. It grinds very well. A possible drawback is that the grain mill can only grind one pound of grain at a time (a hopper-full); the mixer then needs to rest for 45-60 minutes so that the motor doesn't burn out. The type of grain mill you want to get is probably dependent on the quantity of grain you're intending to grind up. The other idiosyncracy of the KitchenAid grain mill is that if it's not perfectly aligned and tightened in the mixer's attachment area, it will flip over to one direction and dump all of your grain out onto the kitchen counter, floor, crevices, etc., etc. The KitchenAid grain mill seems to be much less expensive than other brands. If you decide to purchase a KitchenAid grain mill, shop around. I think that KitchenAid's retail price is about $145-150. I've never bought anything from the company called "A Cook's Wares" but their winter-spring 1996 catalog advertises the KitchenAid grain mill at a sale price of $116 + $11 shipping & handling. Their address is 211-37th Street, Beaver Falls, PA 15010-2103; telephone (412)846-9490. King Arthur Flour Bakers' Catalog sells a nice variety of whole grains for home use; they're somewhat pricey though. If you have a co-op near you, you can probably find most of the same grains for less money. Angie Klidzejs Internet: a-klid@maroon.tc.umn.edu Accountant Department of Horticultural Science University of Minnesota 305 Alderman Hall 1970 Folwell Avenue Telephone: (612) 624-3795 Saint Paul, MN 55108 U.S.A. Fax: (612) 624-4941 --------------- MESSAGE bread-bakers.v096.n003.5 --------------- From: GERRIT HOUWELING Subject: Question: Zoji avail. in Canada and where? Date: Mon, 01 Apr 1996 11:46:45 EST Hi, I have lurked on this list for a while now and enjoy all the good info, have made bread with the Vita-Mix and reg. oven and would like to get my wife the Zoji S15A, can anyone tel me where I can get one near Halifax, Nova Scotia? Thanks, Gerrit H. "Just a few km's from beautiful Peggy's Cove, Nova Scotia" --------------- MESSAGE bread-bakers.v096.n003.6 --------------- From: cavebat@spectra.net (George and Joyce Allen) Subject: monks bread Date: Mon, 01 Apr 1996 21:39:31 -0500 If you have a favorite receipe for white bread, you can easily convert that receipe to a tasty monks bread that makes great toast, by making the following substitutions: instead of 100% white flour, use the following proportions: 1/2 white flour 1/8 barley flour 1/8 millet flour 1/8 rye flour 1/8 corn meal (white or yellow). You might have to adjust the moisture content a bit. This combination makes a bread that our family loves. I have only used this receipe for hand kneeding. Have never tried it in a machine. George *_______________________________________________________________ * cavebat@spectra.net co-owner cancer-l .....cancer support list server *colon cancer resource http://www.spectra.net/~cavebat/colon_cancer.html *George Allen's home 607 723 0203 (after 7pm EST), fax 607 722 5503 *_______________________________________________________________ --------------- MESSAGE bread-bakers.v096.n003.7 --------------- From: BillyFish@aol.com Subject: Restoring pizza crispness? Date: Mon, 1 Apr 1996 19:11:08 -0500 Having just started making pizza, I am surprised at how good it can be fresh out of the oven. Because it cannot be eaten all at one, I store leftovers in the refrigerator. Only a few hours later, it is already soggy. Does anyone have suggestions on how to store and/or revive excess pizza so that most of its original goodness is retained? I am using corn meal on a ceramic pizza stone. William Buchman --------------- MESSAGE bread-bakers.v096.n003.8 --------------- From: LIR119@delphi.com Subject: greek easter bread/correction Date: Mon, 01 Apr 1996 18:07:14 -0500 (EST) Please note that the Greek easter bread recipe i posted had no salt in the recipe. A kind person emailed me to point this out but made the recipe without salt. Please note that salt is a required ingredients in all bread recipes because it controls the action of yeast.Too little or none and the bread may overrise and or collapse.The original recipe said nothing about salt. However milk and yoghurt products do contain some salt in it and so I dont think all is lost for those who tried this! Looking back upon numerous recipes, a tbs of salt would suffice. Mix it in with the flour. As a general rule from a cooking authority its safe to add 1 tsp salt per 3 cups flour when in doubt of salt content. I apologize for any inconvenience. Joan MM: Tsourekia- Greek Easter bread ---------- Recipe via Meal-Master (tm) v8.02 Title: Tsourekia- Greek Easter bread Categories: Breads, Yeast, Ethnic, Large Yield: 5 loaves 2 c Yoghurt 2 c Milk 12 Eggs ( reserve 3 yolks ) 5 lb Flour 1 tb Salt 3 pk Yeast 3 c Sugar 1 lb Sweet butter 2 c Warm water Seseme seeds Hard cooked colored eggs ( optional ) Dissolve yeast in the warm water and add enough flour to make a thick batter and cover and let rise double. this is called the " sponge '.Meanwhile In a large bowl, beat butter and sugar very light and fluffy, about 20 minutes. Beat in the eggs ( except for 3 yolks ).Alternate adding flour and yoghurt and milk to egg/ sugar mixture and stir in the yeast mixture. Enough flour should be added to make a non sticky dough. Knead smooth and elastic. Cover dough in a large greased bowl and let rise double. Punch down and let rise double again. Then shape as desired in pans or in braided rings. Let rise double and brush loaves with the reserved egg yolks. Sprinkle with seseme seeds. Traditionally for easter, red colored hard cooked eggs may be pressed into the braided ring before the 3rd rising. Baske in a 350 oven until golden, about 30minutes. loaves are light, sweet and delicious. Note: recipe may be easily halved. ----- Joan,"Flour Power" `[1;33;40mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n003.9 --------------- From: LIR119@delphi.com Subject: another easter bread Date: Mon, 01 Apr 1996 18:07:20 -0500 (EST) The following recipe for an Easter bread comes from Natalie Duprey. This makes 1 ring loaf and in less quantity Than the greek Easter Bread. I thought you may all enjoy it for Easter.All these sweet egg breads are very similar in nature. Portugese sweet egg bread is my favorite though and if any have a good recipe for it Id appreciate it! Joan Easter egg bread Ingredients: 2 pkt dry yeast 1/2 cup water 3/4 cup milk 1/2 cup butter 1/3 cup sugar 2 ts salt 1 tsp grated lemon rind 3 eggs beaten 5 to 8 cups bread flour raw dyed eggs as desired Procedure: Dissolve yeast in the 1/2 cup water. Melt butter in milk by heating to warm. Blend in eggs, sugar, salt and some lemon rind if desired.Stir in 5 cups of flour and knead and add more flour to make a pliable elastic dough, kneading about 8 minutes or so. Shape dough into a ball, cover and let rise double in a warm place. Punch down and divide dough in half. Roll each half into a long strand. Wrap( twist ) each strand over each other and form into a ring, pinching ends to seal. Place a raw dyed egg inbetween the twisted strands. Brush dough with an egg glaze ( 1 tbs water with a beaten yolk) and let dough rise double. bake 350 degrees until golden and tested done. Joan,"Flour Power" `[1;35;45mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n003.10 --------------- From: Cherie Ambrosino Subject: King Arthur Comments and a Recipe Date: 2 Apr 96 10:54:47 Hi all - I got my [exceedingly huge!] shipment from King Arthur last week and have managed to try out a few things - -My new lame is nifty! More fun than necessary - I was using a utility knife [with a razor blade in it - is that what its called?] but the lame looks more kitchenish. -The butter flavor powder I ordered smelled like butter but when I added it to the biscuits I didn't taste any difference! I also ordered some others, including cheddar cheese and creole tomato - I'll let you know how they come out. -My new baking pan is terrific!! I bake by hand [although this would be fine if you bake in the oven and mix and knead in a machine] and I've discovered that many of the recipes I come across are in the 4-5 cup of flour range - making this into two loaves - my pans were too big! When I found the explanation in Clayton's book I realized why I was having rising problems in my "loaf" pans with certain bread recipes [they were fine with 3 C each, but 2-2.5 were too little] I didn't want to buy all new pans only an inch or so different so I had been baking round loaves on my pizza stone - however it was hard to make sandwiches from that shape [hubby and I are brown baggers]. The catalogue had a great pan - the sandwich pan [surprise!] - made by ecko - nonstick and heavy , its an extra long loaf pan made to holde 4-5 cup of flour recipes [not total dough - just flour component] I tried it out and it worked perfectly! Great high loaves which "looked like real bread!" as my husband wonderbread lover said. -I tried the "new" strain of white whole wheat flour which is supposed to have all the nutrition of regular whole wheat without that whole wheat bitterness. I tried it out and so far it does seem to be an improvement : it still makes a brown bread, and when I used it exclusively in a loaf [with some extra gluten of course] it came out noticeably less bitter than my previous 100% whole wheat loaves which caused me to stop making 100% whole wheat bread! I also used it to make my favorite biscuits [adapted from one of the recipes in The Complete Book of Bread - Clayton] which is an extremely easy last minute recipe: Biscuits 2 C Flour [up to one C whole wheat] 1/3 C shortening 1 and 1/4 C milk [buttermilk can be substituted - I use skim] 1 tsp salt 4 tsp sugar 4 tsp baking powder Cut in shortening and mix ingredients lightly [till lumpy] - drop heaps [1/4 to 1/3 C] on sprayed or nonstick baking sheet and bake at 500 for 8-12 minutes - I fork split them like english muffins - yum! I've also made up batches using milk or buttermilk powder to give to "noncooking" friends as a just add water and bake recipe - they love it! Happy holidays to all if its your season - if not - happy spring! Cherie --------------- MESSAGE bread-bakers.v096.n003.11 --------------- From: (Kovi[LAN] Moodley) Subject: Ryan's Yeast Rolls Date: Tue, 2 Apr 96 15:23:28 RSA I spent 2 months in the States (Atlanta and Melbourne) early last year. One of my favourite restaurants was Ryan's Family Steak House (Lettuce Surprise was also great). The yeast rolls served at Ryan's were fantastic... Does anyone have a similar recipe? TIA Kovi --------------- MESSAGE bread-bakers.v096.n003.12 --------------- From: aa122@detroit.freenet.org (John F Davis) Subject: Help! - Yeast Question Date: Tue, 2 Apr 1996 09:50:34 -0500 "Sherry Barwick" posted >I'm a new bread machine owner and all this talk of yeast has me >confused and I think I'm goofed on my latest purchase. I headed off >to Sam's after hearing after the good deals on yeast there. I >purchased two 16 oz. packages of Red Star Instant Active Dry Yeast >for $3.46. I thought I got a great deal until I got into the car and >began to read the label which says "for food service". Have I bought >yeast that I can't use in my bread machine? It has this lengthy >conversion table on the side which makes no sense to me but I think >the fact that it's "instant" active dry yeast is important. Well Unlike those who took a wild guess. I know. The "For Food Service" simply refers to the package size and pricing. In short you bought exactly the same yeast I have used to good effect for some time now. It's no different than the standard Red Star Yeast (Though it may not be "Fast Acting" more on that in a moment). I have used Red Star (and the other major company's) yeast labeled "Best for bread machines" and I've used the "For Food Service" stuff I got at (In my case) Gordon's food Servcie (Accross the street from one of my local SAMS no less) for slightly less than you paid at SAMS (Hey, what can I say. Sam's is over priced at least on yeast). I just pour about 4-5 oz into the jar that the "Best for bread machine use" stuff came in (Can you beleive seven dollars for that little jar, man did I get ripped off!!!) and "toss" the rest into the freezer (The jar goes in the fridge) So far (I'm on the very last of my second pound, or is it "Starting on lb #3 of the yeast) I have not been able to tell ANY difference between it and the "Best for bread machine" stuff. Go ahead and use it. It is "Instant" if it's labeled as such (Need not be proffed before mixing with flour if using an ABM) Works great. The only thing I did different is I had to cut down a bit on the amount of yeast I use in my ABM (I think 1/3) Seems not to matter which yeast I use (Jar or Food Service Bag) it takes 1/3 less than the book with the box calls for (Your Millage May Vary on this). Now if I'm in a hurry. Then I follow the recipe exactly and use the TIME SAVER cycle (This calls for fast rise yeast) and it comes out good. That seems to be the major difference. Fast rise is about 1.5 times as active as regular so if it's fast rise cut the amount by 1/3 if things act wierd and/or use the short cycle. -- John F Davis In Delightful Detroit, Mi. aa122@detroit.freenet.org "Nothing adds excitement to your life like something that is clearly none of your business!" Battista --------------- MESSAGE bread-bakers.v096.n003.13 --------------- From: aa122@detroit.freenet.org (John F Davis) Subject: Help! - Yeast Question #2 Date: Tue, 2 Apr 1996 09:57:00 -0500 Joan asks: >Is the large package of yeast at Sam's the wet compressed stuff? Or is it >just a block of the dry? That is all I could find. It is the dry stuff. Just like you would get in the single use packets. It's in a hard block (And by the way, if the bag is NOT a hard block, don't buy it) because it's vacume packed and without air the yeast can't move about. I take it and toss it in the freezer, Since there is no moisture in the bag (Vacume packing removes ALL moisture) it remains very much unchanged between room temp and freezer temp (0 (f)). When I need some I pour out about 4-5 oz in a 5oz jar I have (From back when I was paying WAY too much for yeast) which lives in the fridge. Then I wrap the bag closed as best I can, Snap a rubber band around it and back in the cold spot. I'm no my second 2 lb bag now. -- John F Davis In Delightful Detroit, Mi. aa122@detroit.freenet.org "Nothing adds excitement to your life like something that is clearly none of your business!" Battista --------------- MESSAGE bread-bakers.v096.n003.14 --------------- From: mary_white@sunshine.net (Mary White) Subject: A real deal Date: Tue, 2 Apr 96 10:45 PST >I paid $2.77 at Sam's for my current 2 >pounds, but I noticed a few days ago that it is around $3.25 now. Still an >excellent buy. I recently paid $5 (Canadian) for a kilo (2.2 lbs.) of Flieschmann's in a "food service" can. Just out of curiosity I priced the yeast in our local supermarket in those little envelopes and did some calculating. The same quantity would cost $65! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mary White Harbour Publishing Madeira Park, BC Canada ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ --------------- MESSAGE bread-bakers.v096.n003.15 --------------- From: LenPH@aol.com Subject: Re: Info Date: Tue, 2 Apr 1996 13:54:19 -0500 Hi, I came across some sources which I had not seen mentioned before , which I am passing on. I have not tried them myself. Sassafras Enterprises (800) 537-4941. "Baking products manufactured from Superstone, a natural ovenproof stoneware that when used in an ordinary oven, can duplicate many of the effects of a wood-fired bread oven." Oven Crafters. (415) 663-9010. To build a wood fired bread oven. Sourdoughs International (800) 888-9567. "A former pathologist has traveled around the world collecting different sourdough cultures. $10.50 each. A descriptive brochure available." L. Henschel --------------- MESSAGE bread-bakers.v096.n003.16 --------------- From: mary_white@sunshine.net (Mary White) Subject: Baguette pan Date: Tue, 2 Apr 96 15:16 PST > I have >a great recipe for french bread, but it says to bake it in a baguette pan. I >know what baguettes are and would like to be able to make them, it's my >favourite bread. I have a baguette pan I bought 15-20 years ago in Vancouver, so I'm sure you can get one in a city cookware store. It's aluminum, about 18" long and if you look at it end-on it looks like an upside-down small letter "m". In other words it has two semi-circular pans, about 2 1/2" in diameter, with no ends. Being semi-circular, there have to be 2 pans because one would fall over! Besides, a regular loaf recipe makes 2 baguettes. I hope this makes sense, it's hard to describe without drawing a picture. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mary White Harbour Publishing Madeira Park, BC Canada ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ --------------- MESSAGE bread-bakers.v096.n003.17 --------------- From: MRSBOWLER@aol.com Subject: ANADAMA BREAD Date: Wed, 3 Apr 1996 00:03:05 -0500 From "The Best Bread Machine Cookbook Ever" by Madge Rosenberg 1 1./2# loaf 2 1/4 tsp yeast 1 2/3 cups bread flour 1 1/2 cups whole wheat flour 1/3 cup yellow cornmeal 1/3 cup unsulphured molasses 1 1/2 tsp salt 1 1/2 tbs vegetable oil 1 1/2 cups water Add all ingredients in the order suggested by your manual and process on basic cycle. Let the loaf cool before slicing. Enjoy Pat --------------- MESSAGE bread-bakers.v096.n003.19 --------------- From: Copestakes@aol.com Subject: Wanted RCP for Black Russian Bread Date: Thu, 4 Apr 1996 07:08:37 -0500 Please, if anyone has a recipe for Black Russian Bread sent it to me via e-mail to copestakes@aol.com and/or post it here. Thanks --------------- MESSAGE bread-bakers.v096.n003.20 --------------- From: Reggie Dwork Subject: Orange Cinnamon Oatmeal Bread Date: Thu, 04 Apr 1996 19:39:47 -0800 This is quite tasty... Reggie * Exported from MasterCook * Orange Cinnamon Oatmeal Bread Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 Lb Loaf): 2 1/4 Tsp Active Dry Yeast -- (1 1/2 T) 1 2/3 C Bread Flour -- (1 C + 2 T) 3/4 C Whole-Wheat Flour -- (1/2 C) 3/4 C Rolled Oats -- (1/2 C) 3 Tbsp Wheat Germ -- (2 T) 3 Tbsp Nonfat Powdered Milk -- (2 T) 1 1/2 Tsp Ground Cinnamon -- (1 T) 1 1/2 Tbsp Orange Zest -- Grated, (1 T) 3 Tbsp Vegetable Oil -- *Note, (2 T) 3 Tbsp Honey -- (2 T) 3/4 Tsp Salt -- (1/2 T) 1 1/3 C Water -- (3/4 C + 2 T) This moist, flavorful whole grain bread travels well. For breakfast, serve with fruit and yogurt or alongside scrambled eggs. *NOTE: I omitted the oil completed. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Quite good. Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v096.n003 --------------- ********************************* Date: Sat, 6 Apr 1996 23:51:21 -0800 -------------- BEGIN bread-bakers.v096.n004 -------------- 001 - Jim Goes Subject: bread machine sourdough Date: Fri, 5 Apr 1996 17:32:27 -0900 Anyone have a good recipe for bread machine sourdough? I have a good strain and a DAK/R2D2 type of machine, but only have sourdough recipes for traditional baking. Thanks. -- ******************************************************************** Jim Goes + Internet: goes@ursus.jun.alaska.edu Business and Public Admin + Phone: (907) 465-6344 University of Alaska + FAX: (907) 465-6383 -------------------------------------------------------------------- The Management Archive HEALTHMGMT CORP-WELFARE --------------------------------------------------------------------- Visualize Whirled Peas. --------------- MESSAGE bread-bakers.v096.n004.2 --------------- From: "Therese Klodnicki" Subject: Anadama Oatmeal Bread Date: Mon, 1 Apr 96 19:26:04 UT I have never tried this recipe but it is from the book that came with my breadman machine. Anadama Oatmeal Bread "Healthy Bread Recipes and menu planner" Salton/Maxim Housewares, Inc. 1 1/2 lb. 2 lb. oatmeal 1/4 cup 1/3 cup cornmeal 1/8 cup 3 Tbl boiling water 1 1/8 cup 1 1/2 cup butter or vegetable oil 2 Tbl 3 Tbl molasses 2 Tbl 3 Tbl whole wheat flour 1 cup 1 1/4 cup bread flour 2 cups 2 1/2 cups dry milk 1/4 cup 1/3 cup gluten 2 Tbl 3 Tbl salt 1 1/2 tsp 2 tsp dry yeast 1 1/2 tsp 2 tsp Add oatmeal and cornmeal to heat proof bowl. Pour in boiling water, stirring to prevent lumps. Let mixture cool for ten minutes. Stir, pour in bread pan, and add rest of ingredients in order listed. The book says that they used the basic bread setting on the machine. I hope it is good. Terry --------------- END bread-bakers.v096.n004 --------------- ********************************* Date: Tue, 23 Apr 1996 11:31:45 -0700 -------------- BEGIN bread-bakers.v096.n005 -------------- 001 - peter.latocki@bbs.synapse - saf-instant Yeast 002 - LIR119@delphi.com - Re: Greek easter Bread/ success 003 - LIR119@delphi.com - sponge question 004 - LIR119@delphi.com - barley malt question 005 - LIR119@delphi.com - pizza crust question 006 - LIR119@delphi.com - recipe: Anadama bread/hand kneading 007 - BreadMagician@prodigy.com - Swedish Limpa Bread 008 - BreadMagician@prodigy.com - Good crust 009 - bal@iquest.net (PJ) - How to cut those yummy loaves of bread 010 - Becky Earl Subject: RE: Squaw Bread Date: Mon, 8 Apr 1996 11:22:15 -0700 Hi All- I was going through some of my back digests looking for a recipe for Squaw Bread, and the only reference I have is to a similar request from Sammi in late February. I was wondering if anyone had come across one that they like and would share? Thanks, Becky (rebeccae@microsoft.com) ----------- From: AbyssDream@aol.com Date: Tue, 27 Feb 1996 13:57:19 -0500 Subject: Squaw Bread Hello....have been searching (in vain) for a receipe that even closely resembles the Squaw Bread my grandmother used to make. The recipe that my DAK book has is a far cry! I remember it as being a sweeter, dark brown and medium soft bread. Can anyone assist me? I will convert to bread maker proportions - all I need is a recipe. Thanks, AbyssDream@ AOL.com aka: Sammi --------------- MESSAGE bread-bakers.v096.n005.11 --------------- From: ellen@brakes.elekta.com Subject: Mystery re D. German's recipes solved! Date: Mon, 8 Apr 1996 14:10:04 -0400 Well, after much research, I finally found an explanation for the variances in recipes, supposedly from the same book, same author, and the same pages! I called the publisher, Bristol Publishing Houses, and they informed me that, indeed, there have been two printings of the first Donna German book. (Subsequent books may either have already, or will also be, reprinted, too.) Oddly, there is ABSOLUTELY nothing in the book that will tell you which version you have. It is not identified as a reprint, update, revision, etc. Turns out that I have the newer version of the "The Bread Machine Bookbook" and those books that differ from mine are the original. Apparently, as the industry has changed, and as new machines have been introduced, Donna has updated her recipes. The primary update is that her first book(s) were designed for 3/4 lb, 1 lb, and 1 1/2 lb machines. In the newer book(s), the recipes are for small=1 lb, med=1 1/2 lb, and large=2 lb. This means that you would expect to find the recipes the same for the small in the new book and the medium in the old book, etc. And this is the case, for some recipes. However, other recipes were totally revised and the ratio of salt to sugar was drastically changed. Like the Italian bread recipe on pp 33 that I questioned. It calls for 1 1/4 tsp salt (old) vs 1/2 tsp salt (new) for the 3 cup flour version. At 1 1/4tsp salt, I found the bread to be extremely salty! The sugar quantity also changed. The publisher told me that the "newer recipes should perform much better in ALL of the machines on the market today vs the older recipes which only worked in some machines". I guess we'll each have to determine which is best for our tastes and our machines. But at least we now know that there, indeed, two legitimate copies of Donna Rathmall German's "The Bread Machine Cookbook". I hope this helps. Thanks to all of you who checked out your books for me! -- Ellen C. ellen@brakes.elekta.com --------------- MESSAGE bread-bakers.v096.n005.12 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Digest bread-bakers.v096.n003 Date: Tue, 09 Apr 1996 14:26:14 EDT To Gerret Houweling in Nova Scotia: The most convenient way to order your Zoji S-15A is to contact Irwin Franzel, Delta Rehab, Inc., 411 Bryn Mawr Island, Bradenton, FL 34207. His phone # is 1-800-641-9093. He can ship you one via UPS and the cost of shipping is included in the price. Lots and lots of folks have been delighted with his service. He also carries spare parts, yeast, grain mills, etc. He's a subscriber to this newsletter. Happy baking! Linda Rehberg --------------- MESSAGE bread-bakers.v096.n005.13 --------------- From: Bimini44@aol.com Subject: Random notes: Date: Tue, 9 Apr 1996 14:39:19 -0400 I just called K Arthur and requested a catalog. When she asked WHERE I heard about their store, I said, 'Why, the bread-bakers digest over the Internet, of course' She started laughing, and I said, 'Hey, look ya'll have great word-of-mouth, I can't wait to get your catalog!! Onward: Did anyone else see the very lengthy description in Gourmet magazine (Mar) on creating your own sour dough starters and making some great-sounding recipes from them? Any pros done this, and what was the outcome? Rustic Olive Herb Bread,,,, Chocolate Sour Cherry Bread,, Fig Anise Bread,,, Walnut Bread,, and a Seeded Sour created by George Erasmus.. All look wonderful, but before I devote 15 days to a loaf of bread,,, I think I want to know more about it first!! Martha Ps: Starter culture was developed by bagging and fermenting grapes in a water/flour 'slurry'. Since I'm an avid cheesemaker, this seems pretty reasonable to me! --------------- MESSAGE bread-bakers.v096.n005.14 --------------- From: cvogel1@slinky.phys.nd.edu (Christine Vogel Vogt) Subject: introduction Date: Mon, 22 Apr 96 20:41:41 EST Thank you all for the great info & recipes on this list. I am new to this list (since Feb.) and it is quite helpful. I am a graduate student in physics, who has a great love of cooking (& eating too!). I received an ABM for Christmas from the outlaws(no, they are very nice), and I am having a grand old time with it. I also have a kitchen-aid, which I love. I usually use the kitchen aid to make my pizza dough. I just have a couple of questions, and a recipe to share. I received a package of quick bread mix from a friend a while ago. It was called Irish Oatmeal Beer Bread, I think. All you did was add 1 (12 oz.) can (or bottle I guess but I'm still a starving student :) of beer, mix and bake it in a loaf pan. It was very tasty, and I thought I would try to duplicate this. The ingredients listed were your garden variety quick bread ingredients: flour,baking powder,oats,salt,sugar,etc. Does anyone have a similar recipe that I can tinker with? If not I will start from scratch :) and let you all know what I come up with. I made my first attempt at bagels. They were pretty tasty, looked horrible, but they were missing something. Could it be malt powder or syrup, which gets added to the water when you boil them? I just used sugar. OK, on with the recipe. WARNING:This is definitely not a lowfat recipe. But incredibly tasty. Mary Lou's Pepperoni Bread --------------------------- 1 recipe of your favorite white bread ( 3 cups flour size) dough only pepperoni : ~3 oz.=40 thin slices mozzerella : ~4 oz. shredded provolone : ~4 oz. cut into matchsticks parmesean : ~3 T grated green peppers : 1 med pepper per loaf, sliced, steamed, and dried off of any moisture egg yolk 1 T water Divide dough in half. Roll out dough to a rectangle about 11" x 18". Arrange half of pepperoni slices on dough leaving a 2" border on each side. Sprinkle half of cheeses on top of pepperoni. Arrange pepper on top of cheese. Fold up dough into a log, sealing up edges as best as you can. Place on cookie sheet (sprinkled with cormeal if you wish). Mix egg yolk and water, and brush loaf with egg wash. Bake at 350 for 25 minutes. Makes 2 loaves. my notes-I have given approximations only, you can adjust amounts as you desire. I bake these on a jelly roll pan because if you spring a leak in the side of a loaf, which usually happens to me, the pepperoni juices leak out. I usually make one loaf with the green pepper and one with chopped plum tomatoes. I think these taste better cool or even refrigerated. Peace. Christine Vogel Vogt --------------- MESSAGE bread-bakers.v096.n005.15 --------------- From: sherry@gorge.net (Sherry Rose) Subject: Vegan Oat Bran Bread Date: Sun, 21 Apr 1996 17:21:17 -0700 Vegan Oat Bran Bread >From Sherry Rose sherry@gorge.net I devised this recipe from several others and have made it for a few years. It consistently comes out wonderfully in my bread machine (West Bend), and it makes great rolls, buns, and cinnamon rolls and pullaparts. It has an exquisite though not overpowering flavor. I make my bread on basic and light color settings. tsp. = teaspoon Tbsp. = tablespoon Add ingredients in the order required by your bread machine: 2 Tbsp. vegetable oil 2 Tbsp. real maple syrup 1 cup water (heated to 80 degrees if required by your machine) 1/2 cup oat bran 1/4 cup wheat bran 2 cups Better for Bread flour (if you don't have this or wish to experiment, include as part of the flour 2 Tbsp. to 1/4 cup gluten flour) 1/4 cup Sucanat 1 Tbsp. powdered soymilk 1 tsp. salt 1 1/2 tsp. yeast If making rolls, set on dough cycle. When done, fashion into the shapes you want. Heat oven for 2 minutes, thenTURN IT OFF. Cover rolls with a moist kitchen towel. Place in oven for 20 minutes, or until doubled. Remove rolls from oven. Heat oven to 350 degrees. Bake 20 minutes or until done. Bread slicing tip: Let your bread cool for at least one hour or better overnight before cutting. I use a bread slicing rack with several slits and a special knife for slicing bread that costs about $4 -- money well spent! -- Sherry Rose come see springtime in the magnificent Gorge . . . . looking east, updated 4/19/96 sherry@gorge.net http://home.aol.com/Sherry4803 --------------- MESSAGE bread-bakers.v096.n005.16 --------------- From: vivarid1@westatpo.westat.com Subject: Potato Flour Date: Fri, 12 Apr 96 11:00:20 EDT In my last order from King Arthur, I bought some potato flour, thinking I could make various potato breads, BUT most of the recipes I've seen have either called for mashed potatoes or instant potato flakes. I assume that this 'flour' I have is actually dehydrated potato, just finely ground. Can I use it like potato flakes? Anyone have any good ABM recipes I could try it out with? Thanks, Debby Vivari --------------- MESSAGE bread-bakers.v096.n005.17 --------------- From: RobLK6@aol.com Subject: Welbilt Date: Mon, 15 Apr 1996 19:16:04 -0400 Holy Cajones!!!! The replacment price for the paddle for the abm100-4 (round 1.5lb machine) is $12.95. The rubber seal is $8.95. That's outrageous!!!!!!!!!!!! Rob --------------- MESSAGE bread-bakers.v096.n005.18 --------------- From: Penchard@aol.com Subject: Bagels Date: Tue, 16 Apr 1996 15:23:41 -0400 Hello Everyone! Does anyone have a tried-and-true recipe for bagels? I would like to make the dough in by bread machine and finish them by hand. I would also appreciate any tips you could pass along to make the job easier. Thanks so much, Penchard --------------- MESSAGE bread-bakers.v096.n005.19 --------------- From: peterj@connect.reach.net (Peter Fiander) Subject: crust,salt in Date: Fri, 12 Apr 1996 18:55:00 -0400 The cheapest way I know to get a good crust with a chewy- at the end of the cooking cycle turn the oven off and leave the bread in it, but open the oven door. Let sit for 5 min. then remove loaves and let cool on wire rack until cool to touch. An egg white glaze is another technique use either water or milk as a wash. Milk gives a darker glaze than water. On baguettes the french use a water based glaze, but on brioche they use a milk based glaze. salt in the traditional bread of Tuscany has no salt in it. The Duke of Tuscany in the 1700's declared a tax on salt, conseqentlythe bakers stopped using it and the traditional loaf- Pane Tuscano- continues to this day to be made without salt. It is a marvelously crunchy chewy tasty bread that makes my freinds understand that bread is the staff of life, We serve it brushed with olive oil, sprinkled with fresh chopped rosemary, grilled for a few mniutes, add chevre and a glass of hearty red wine. Lunch! --------------- MESSAGE bread-bakers.v096.n005.20 --------------- From: phyllis.johnpoll@ncsl.org (Phyllis Johnpoll) Subject: King Arthur Flour prices Date: Tue, 23 Apr 1996 13:19:14 GMT Can anyone tell me why the shipping costs for King Arthur flour are so high? I would love to order flour from them (got a bag of their white wheat flour at a health food store once and loved it) but I simply cannot afford the additional expense of the shipping charges to my area. (Colorado.) *BB* ptj ************************************************* Wonderful tales had our fathers of old-- Wonderful tales of the herbs and the stars-- The Sun was the Lord of the Marigold, Basil and Rocket belonged to Mars. Pat as a sum in division it goes-- (Every plant had a star bespoke)-- Who but Venus should govern the Rose? Who but Jupiter own the Oak? Simply and gravely the facts are told In the wonderful books of our fathers of old. --Rudyard Kipling, "Our Fathers of Old" --------------- END bread-bakers.v096.n005 --------------- ********************************* Date: Tue, 23 Apr 1996 14:41:58 -0700 -------------- BEGIN bread-bakers.v096.n006 -------------- 001 - CPXD31A@prodigy.com (MR I - What's new 002 - "Kristina Rasmussen" Subject: FYI (For Y'all's Information!) Date: 19 Apr 1996 14:45:01 +0200 This looks interesting. Maybe some bread-bakers subscribers are interested in this? Regards, Kristina Rasmussen ******************************************************************* Recipe Page via capco@magnum.wpe.com The Recipe Page is the premiere food and health email newsletter. Each edition of The Recipe Page features several recipes (including nutritional breakdown), food and health related articles, kitchen tips & healthful hints, food and health related trivia, and much more. Material is contributed by a talented group of writers, including food editors, chefs, and Registered Dieticians. Anyone interested in food, nutrition, health, fitness, and cooking is wholeheartedly encouraged to subscribe. It's fun, it's free, and you can unsubscribe at any time. The Recipe Page is now emailed every Sunday before 12 noon (Eastern Standard Time). To subscribe, send email to: capco@magnum.wpe.com and type: Subscribe [your email address] in the body of the message. *NOTE* You will NOT receive an automated response after subscribing. If you do not receive The Recipe Page on the first Sunday after subscribing, please subscribe again. Owner: The Gourmet Connection http://www.norwich.net/gourmet --------------- MESSAGE bread-bakers.v096.n006.3 --------------- From: schapin@mitre.org (Susan Chapin) Subject: more Zo questions Date: Mon, 8 Apr 1996 09:19:00 -0500 Thanks to Linda and others who answered my previous Zo questions. I have another: I have made maybe 5-6 loaves since getting my (wonderful!) Zo. Every one of them has been a bit light on top, with a thin, soft, light crust on top though the sides and bottom are very crusty and dark. This includes breads that rise past the top of the pan and breads that hardly rise at all, medium and dark cycles, sweet breads and less sweet breads, with and without tinfoil over the window. All breads are made using the "finnish" pan. Is this normal? One thing that may be relevant is that my house has low voltage, around 107-109 volts (if you are curious, it is because we are in a condo built on top of a Washington Metro station, and they pull the current from there and split it down, and that's what it comes out to, and there is nothing I can do about it). So if the Zo doesn't have a thermostat the bake temperature may be lower than it thinks it is. Thanks in advance for your input, - susan (schapin@mitre.org; all opinions above strictly my own, not known to or necessarily approved of by my employer) --------------------------------------------------------------------------- Susan Chapin, schapin@mitre.org The MITRE Corporation, McLean, VA, 22102-3481 Phone: 703/883-3610 FAX: 703/883-1397 --------------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v096.n006.4 --------------- From: ardee@inforamp.net Subject: Zoji avail. in Canada and where? Date: Mon, 8 Apr 1996 07:47:31 -0400 (EDT) I live in Toronto and couldn't find the Zo machine here. I contacted Zojirushi directly and they said their machine was not available in Canada. I purchased my S15A from Irwin Franzel of Delta Rehabilitation for US$250 (CPXD31A@prodigy.com - phone number (800) 641-9093). Note, the 1-800# doesn't access from Canada - send a message via e-mail.They will ship to Canada, however I had mine sent to my sister in the US and picked it up. King Arthur Flour in VT. 1-800-827-6836 also sells the machine - cost slightly higher. One problem might be getting service under warranty; you would have to ship the machine to the US for repair. I love mine. --------------- MESSAGE bread-bakers.v096.n006.5 --------------- From: Al Sroka Subject: BAGUETTE PAN Date: Sun, 7 Apr 1996 19:14:55 -0700 Michelle Payne in Newfoundland asks where she can ;obtain baguette pans. I use a two foot section of stove pipe. Open the seam and carefully bend the centerline on the sharp edge of a table to form two half cirles,The twin pan sits sollidly in the oven, bakes evenly and provides two pans for less than two dollars. ( Don't know the price of stove pipe in Newfoundland but it is probably less than the Sna Francisco Area) Al the Ancient --------------- MESSAGE bread-bakers.v096.n006.6 --------------- From: bzwax@tiac.net (rich) Subject: sourdough bread recipe Date: Sun, 7 Apr 1996 21:07:44 -0400 hi: someone recently asked for a sourdough ABM recipe. I don't remember what in particular, but was it a whole grain one? Anyway, here is one I enjoy. BTW: I use only whole grain in my starter, so if yours uses white, you can adjust the amounts accordingly in the recipe. THe original recipe called for mixing some flour, water, and the starter and lettting it sit 4-12 hrs. I use fairly well-fed starter and so I skip this wait without much perceived difference. (Makes 1 largish loaf) 1/2 cup starter 3/4 cup water 1 c white bread flour 1 c whole wheat bread flour 2 Tbs rye flour 1/4 c milled flax seed 2 Tbs gluten 1.5 tsp salt 1 Tbs yeast Combine above in order your bread machine prefers. Bake on french bread setting. best-debbie --------------- MESSAGE bread-bakers.v096.n006.7 --------------- From: AbyssDream@aol.com Subject: Re: bread-bakers-digest V6 #87, French Bread Date: Sun, 7 Apr 1996 19:08:21 -0400 Michelle: I have seen baguette pans available at many of the kitchen oreinted stores as well at some of the finer department stores in our area. As an after thought, I suppose that you could ask a local bakery for the source of there pans. I was fortunate that my Mom left me her Pyrex baking tubes when she passed away last year...I guess that she wanted to pass on her legacy for french bread enjoyment! If you have a problem locating a baguette pan(s) let me know...and I'll see what I can do :-) Happy Baking.... Sammi --------------- MESSAGE bread-bakers.v096.n006.8 --------------- From: Darrell_Greenwood@mindlink.net (Darrell Greenwood) Subject: Re: Digest bread-bakers.v096.n004 Date: Sun, 7 Apr 1996 11:28:10 -0700 On Fri, 5 Apr 1996 17:32:27 -0900, Jim Goes wrote: > Subject: bread machine sourdough > > Anyone have a good recipe for bread machine sourdough? > I have a good strain and a DAK/R2D2 type of machine, > but only have sourdough recipes for traditional baking. Jim, there is a book, World Wide Sourdoughs for Your Bread Machine (see URL: under Books for additional information) that covers bread machines and sourdoughs quite well using three techniques. That said, I will say that I have only had success with one technique. Dough cycle. Using the dough cycle life is very simple. 1 1/2 cups of starter 2 to 2 1/2 cups of flour 1 tsp of salt Knead, form and let rise (probably several hours). (I actually pull the dough out as soon as the kneading is finished and don't let the machine got through the rising and rounding cycles.) The critical thing of course is "How much flour?" and the answer is "You will have to determine that by consistency 5 minutes into the kneading and adding flour or water as necessary". Just recently I bought a new bag of flour, same brand, same store, and the amount of flour I needed shifted by 1/4 cup for a loaf of bread. I suspect the reason was the 'vintage' of the flour changed. A couple of things really kill you in making sourdough full cycle in bread machine -- 1. The unknown (and probably varying) amount of water and flour in the starter. 2. The activity of the starter. You can of course set up a regime to have a known amount of water and flour in the starter but there are only a couple of starters that are active enough (Russian and Saudi from Sourdoughs International) to produce a reasonable bread using full cycle in a bread machine. Even these starters have about 1/2 the activity of a commercial yeast that the bread machine timers assume -- so you tend to get a dense loaf. Cheers, Darrell -- Darrell Greenwood, Vancouver, BC darrell_greenwood@mindlink.net My web homepage... http://mindlink.net/darrell_greenwood/ --------------- MESSAGE bread-bakers.v096.n006.9 --------------- From: nanner@nando.net (Martha Tourtillotte) Subject: Malted barley flour Date: Sun, 7 Apr 1996 11:24:38 +0100 Has anyone ever heard of malted barley flour? If so, can you provide a source? It doesn't seem to be available from the usual sources such as King Arthur, etc. Help would be appreciated. Martha --------------- MESSAGE bread-bakers.v096.n006.10 --------------- From: Vinny Jones Subject: re: whole wheat berries Date: Sat, 6 Apr 1996 21:47:21 -0600 I don't have a Kitchen Aid, but I've used a coffee bean grinder to make flour from whole wheat berries and it works just great. It grinds about half a cup of flour at a time, so a large loaf's worth of wheat (four cups; I use one cup of white flour or gluten mix) takes about five minutes to make. Just clean out the coffee grinds first. :) --------------- MESSAGE bread-bakers.v096.n006.11 --------------- From: "flash gordon, md" Subject: Re: Digest bread-bakers.v096.n003 Date: Sun, 7 Apr 1996 07:53:42 -0700 anybody have a good crumpet recipe? %%%%%%%%%%%%%%%%%%%%%%%%%%%%% flash@well.com [] flash@toad.com [] flash@sirius.com [] flash@river.org flash gordon, m.d., f.a.c.e.p. [] http://www.well.com/user/flash --------------- MESSAGE bread-bakers.v096.n006.12 --------------- From: "flash gordon, md" Subject: Re: Digest bread-bakers.v096.n003 Date: Sun, 7 Apr 1996 07:53:40 -0700 >From: BillyFish@aol.com >Subject: Restoring pizza crispness? >Date: Mon, 1 Apr 1996 19:11:08 -0500 > >Having just started making pizza, I am surprised at how good it can be fresh >out of the oven. Because it cannot be eaten all at one, I store leftovers in >the refrigerator. Only a few hours later, it is already soggy. > >Does anyone have suggestions on how to store and/or revive excess pizza so >that most of its original goodness is retained? > >I am using corn meal on a ceramic pizza stone. you could always try making a smaller pizza. . . %^) since you mention "crispness", i'd guess you're microwaving it with soggy results. you might try heating up your pizza stone and putting it on that for a little while, or even heating up a big skillet and warming it on that. %%%%%%%%%%%%%%%%%%%%%%%%%%%%% flash@well.com [] flash@toad.com [] flash@sirius.com [] flash@river.org flash gordon, m.d., f.a.c.e.p. [] http://www.well.com/user/flash --------------- MESSAGE bread-bakers.v096.n006.13 --------------- From: david.quinton@almac.co.uk (DAVID QUINTON) Subject: Gluten in UK? Date: Sun, 07 Apr 96 11:46:00 +0100 I'v been searching Health Food stores here in England for Gluten. Has anyone found any available in the UK? *********************************************************** URL http://www.almac.co.uk/dating/dating.htm Best Wishes from david.quinton@almac.co.uk * 1st 2.00q #7188 * At least those who drink know what to blame everything on --------------- END bread-bakers.v096.n006 --------------- ********************************* Date: Sat, 27 Apr 1996 09:37:48 -0700 -------------- BEGIN bread-bakers.v096.n007 -------------- 001 - TMFS32B@prodigy.com (MRS - Bread containers 002 - LCANS@aol.com - Bread slicers 003 - L and J Hutchison <74444. - Outrageous shipping charges 004 - "Kristin Cooper" Subject: Outrageous shipping charges Date: 26 Apr 96 21:24:37 EDT Phyllis was wondering why King Arthurs shipping charges are so high. I do not know but I certainly agree with her. I wanted to buy a bag of flour recently but the shipping would have been more than the flour!! I have never asked them about this. I only order what I cannot find anywhere else and must have. Jenny --------------- MESSAGE bread-bakers.v096.n007.4 --------------- From: "Kristin Cooper" Subject: Bread with no yeast and pizza stones Date: 24 Apr 1996 16:03:30 U I cannot have any yeast :-( Does anyone have any bread recipes without yeast? I have looked all over and cannot find any. Also, I just received a pizza stone and am having problems with the dough sticking to it. Any ideas? The directions said do not spray it with oil. Thanks, Kristin --------------- MESSAGE bread-bakers.v096.n007.5 --------------- From: aa5458@freenet.lorain.oberlin.edu (AmyLynn Stotzner) Subject: bagels/pretzels Date: Fri, 26 Apr 1996 13:31:39 -0400 I'm looking for a goof reliable recipes for bagels including ones for "flavored" ones such as raisin/cinnamon, blueberry, etc. I'd also like to know if there are recipes for hard pretzels. My husband doesn't like soft ones. I'm also searching for a reliable recipe for the soft pretzels. I've made attempts, but they seem to flop. The last one tasted more like spaetzels! TIA! -- AmyLynn Stotzner Mommy to Alan Michael 30Apr94 --------------- MESSAGE bread-bakers.v096.n007.6 --------------- From: carmel@panix.com (Russ Carmel) Subject: Sticking loaves Date: Wed, 24 Apr 1996 21:16:03 -0400 We have a 5+ yr old Panasonic Bread machine. We have been very delighted with it, but recently we have noticed that the loaves stick to the bucket and and consequently are very hard to remove. We have had the same difficulty with a wide variety of loaves. Using a wooden paddle to loosen them doesn't seem to help....the loaves tear! Any suggestions? We've been wondering if it might be necessary to replace the bucket. Thanks, Russ Carmel carmel@panix.com --------------- MESSAGE bread-bakers.v096.n007.7 --------------- From: cmathew@iadfw.net (Joan Mathew) Subject: How to cut those yummy loaves of bread Date: Wed, 24 Apr 96 09:22:00 -0500 (CDT) >From: bal@iquest.net (PJ) >Subject: How to cut those yummy loaves of bread > >Has anyone come across a good "kitchen gadget" to cut your loaves of bread? >Mine just never come out uniform when cutting by hand. Would be nice to >find a smaller version of the bread cutters they use in bakeries. This question has occurred to me on several occasions, and I always wondered if one of those meat slicers would do the job evenly? I haven't tried it (don't even own a meat slicer -- yet), but has anyone else? Joan --------------- MESSAGE bread-bakers.v096.n007.8 --------------- From: "Sherry Barwick" Subject: Great $2.95 Recipe Book Date: Thu, 25 Apr 1996 16:49:40 EST I recently saw an ad for the Fleischmann's Yeast Bread Machine Favorites recipe book for $2.95 (which included postage and handling). It only took about 3 weeks to arrive (although the ad said to allow 4 to 6 weeks) It contains lots of good recipes and is certainly a great deal at $2.95. If anyone is interested in ordering, just send your name, address and check or money order to: Bread Machine Favorites Recipe Book P. O. Box 5953, Dept. BF Stacy, MN 55078-5953 ---------------------------------- Sherry Barwick barwick@dd.csc.peachnet.edu --------------- MESSAGE bread-bakers.v096.n007.9 --------------- From: Lynn Schneiderman Subject: Bread slicer and recipe Date: Wed, 24 Apr 1996 14:43:04 -0500 (CDT) I thought I would de-lurk and respond to the person who asked about being able to uniformly slice bread. I got a bread slicing guide at a kitchen gadget store. It looks like a wooden cutting board but has sides with slots in them. Actually it looks like a wooden box minus the top and a bottom side of a rectangle. the two long sides have slots(guides) where you put your knife in and you can cut uniform slices. These gadgets run anywhere from $9.00 to $12.00. It's fantastic because I couldn't slice an even slice by hand either. Now for a delicious recipe that I got off another listserv I'm on (EAT-L). It says that it is for a 2 lb loaf but I used it in my 1 1/2 lb machine and it came out just fine. It's really yummy!!!! Garlic Herb Bread 1 cup water 1/4 cup olive oil 1 Tbl. sugar 1 tsp. salt 1 tsp. dried basil 1 Tbl. minced onion 1 tsp. garlic powder 3 cups bread flour 1/3 cup parmesan cheese 2 tsp. active dry yeast For a 2 pound loaf. Use white or rapid setting. (this really smells good when it's baking. :-)) Lynn Schneiderman lynns@creighton.edu --------------- MESSAGE bread-bakers.v096.n007.10 --------------- From: fearp@VAX.CS.HSCSYR.EDU (Peter Fear) Subject: Re: How to cut those yummy loaves of bread Date: Fri, 26 Apr 1996 11:28:34 -0400 On Mon, 8 Apr 96 PJ Bailey said: > > Has anyone come across a good "kitchen gadget" to cut your loaves of bread? > Mine just never come out uniform when cutting by hand. Would be nice to > find a smaller version of the bread cutters they use in bakeries. We just got an item from QVC. It's called "Slices Perfect Kitchen Slicing System" (L24260, $17.93 + $4.47 SH). We think it works great. It has 4 "settings" - thick (about 3/4 inch), regular (1/2 in.), thin (1/4 in), and extra thin. The extra thin is sort of useless for bread unless you like to be able to see through it. You get the cutting system and a serrated knife with a very long (about 15") blade. It is made by a company that they found on their 1995 QVC Local Tour. It always sells out when it is on the air but they may take a back order for it. I have no connection to QVC except that we order too much stuff from them. Pete Peter Fear Radiation Safety Office SUNY Health Science Center 750 E. Adams St. Syracuse, NY 13210 (315)464-6510 fearp@vax.cs.hscsyr.edu --------------- MESSAGE bread-bakers.v096.n007.11 --------------- From: cavebat@spectra.net (George and Joyce Allen) Subject: Sour Dough Starter Explosion! Date: Fri, 26 Apr 1996 20:09:39 -0400 Many thanks to all of you who sent me suggestions on making my own sour dough starter. I am happy to report, that I finally have a nice starter that makes very big loaves of delicious bread....however, I didn't make it myself. A dear friend stopped by the other day (she is an excellent cook and baker) and told me that she was getting a batch of sour dough starter from a relative in North Carolina. Would I want some of it. Of course, the answer was yes! This starter apparently has been in the family since sometime in the 1800's. It originated in California and now is with those few family members who make their own bread. On Sunday, two weeks ago, my wife brought back a refrigerated bag with 1/2 pint of starter that was on ice. Voila! I had my starter; but, I needed to extend it a bit. I thought that if I were to extend it to about a quart, I would be able to make bigger batches of bread and have some to share with friends. In order to do this, I had to first bring the starter up to room temperature. The starter was in a large jelly jar with a mason cap. I took it off the ice at noon and set it on the kitchen counter to come to room temperature. Oops! I promptly forgot about it. Later that afternoon, I came into the kitchen and heard this funny hissing sound. The starter was bubbling furiously and starting to creep out the top of the jar. Without thinking, I started to open the jar to release the pressure.....BOOM! The lid flew off the jar and hit the ceiling, starter spattered against the wall and on me too! Powerful stuff! Fortunately, I didn't loose all of it and was able to sucessfully extend it. I just made to very large loaves with it this morning. It is very fast rising and tastes great! Yes, I did clean the kitchen! George *_______________________________________________________________ * cavebat@spectra.net co-owner of cancer-l, the cancer support list server *colon cancer resource http://www.spectra.net/~cavebat/colon_cancer.html * (the colon cancer pages will be moving shortly to www.medinfo.org) *George Allen, Binghamton, New York - the garden spot of New York State *_______________________________________________________________ --------------- END bread-bakers.v096.n007 --------------- ********************************* Date: Sun, 28 Apr 1996 10:00:21 -0700 -------------- BEGIN bread-bakers.v096.n008 -------------- 001 - Tommy Armstrong --------------- MESSAGE bread-bakers.v096.n008.1 --------------- From: Tommy Armstrong Subject: Help With Old Southern Receipts Date: Sat, 27 Apr 1996 08:21:58 -0400 I have come into possession of my great great Grandmother's longhand cookbook. She lived on a rice plantation in the Low Country of SC in approximately 1840. I am currently transcribing it with an eye to publishing it in the future as I think it is has some historical and culinary value. If anyone would like to test these and interpret them drop me a line and I will send them out to you. Although my grandmother and mother were caterers for over 70 years combined, I am not an accomplished cook so I thought I would expose them to real cooks and see what they think. Any one who modernizes one and tests it would of course get credit when it is published along with any comments they might have. A sort of Southern Antebellum Internet Cookbook. She had it separated into SAUCES, PICLES,CATSUPS; SOUPS,MEATES,SALADS; OYSTERS; BREADS;CAKES;DESERTS; PRESERVES AND CANDIES; and WINES,BITTERS,ETC. Some are quite cryptic with little more than ingredients. Also 5 or six refer to adding "seafoam" to them and I cannot determine what that is although quite a thread on rfc has been gernerated concerning my request for info. Any ideas. Enclosed are a few from her book: (c) T. F. Armstrong Jr. 1996 COCOANUT CAKE Beat to a cream 1 cup of butter, 3 cups of sugar, add the yolks of 5 eggs beaten light, 1 teaspoon SEA FOAM sifted in four cups of flour, the whites of 5 eggs frothed and 1 cocoanut well grated and put in just before baking. (c) T. F. Armstrong Jr. 1996 HARD SUGAR CAKES One rounding cup of sugar, 3/4 cup of melted butter, a littleover a half teacup of warm water and flour enough to roll outstiff, 2 teaspoons full of SEA FOAM. Good. (c) T. F. Armstrong Jr. 1996 RICE MUFFINS 1 pt of rice flour, one teacup milk, 1 of boiling water, 2 eggs, 1 teaspoon of pearlash---pour water on the flour and beat well, add butter while flour is hot, then eggs, milk, lastly pearlash, have the rings hot and bake with a quick oven. (c) T. F. Armstrong Jr. 1996 RICE BREAD (1) 1 pt. rice flour (bolted flour), 1 pt. clabber, sour orbuttermilk, 1 egg, salt, and the half off full teaspoon of soda, 1 tablespoon butter. (c) T. F. Armstrong Jr. 1996 RICE BREAD (2) 1/2 pt. rice flour, 1 teaspoon butter, 2 1/2 teaspoons ofyeast-powder mixed with dry flour, 2 eggs, salt to taste,make thick batter and bake in a hot oven. (c) T. F. Armstrong Jr. 1996 CORN MUFFINS (1) 1 pt. soft boiled hominy, 4 eggs, 1 pt. of milk, spoonful oflard, 1 pt. corn meal, washed and squeezed in a towel, bakein hot oven a half hour. (c) T. F. Armstrong Jr. 1996 LEMON LOAF CAKE This cake must be made day before used. All require from 1 hour to 1 hour and 15 minutes to bake in slow oven. Put sheet of white writing paper on upper grate, if it turns a light yellow, when it has been in 10 minutes, oven is just right for this cake, and put one piece of small wood in at a time to keep oven steady heat. Cupfulls are just even (not rounded) and teaspoon, an even full one. Flour and baking powder should be sifted together 8 times. Sugar used is fine grained granulated or powdered; if former sift four times and use fine part. The cup in measuring is usual sized hotel tea cup Cream 3 cups of sugar, 1 of butter, add yolks of 5 eggs and stir well for 5 minutes a cup of milk and stir 8 minutes, then gradually stir in 5 cups of flour, 1/2 teaspoon of soda, add grated rind and juice of 1 lemon, and last the stiffly beaten whites of 5 eggs. Bake in new tin which is about 8 in. across, and a tube in centre, will take about 1 hour or 1 hour and 10 minutes --- if it begins to brown too much after 10 minutes cover carefully with paper. When cold, remove from pan, put in cold place till next day. With sharp knife mark around entire cake so as to divide in 5 layers; a stout thread put around cake and crossed and drawn tight, it can be cut in smooth even layers. This cake is stiff and hard to beat, but is delicious plain cake just iced. This makes a delicious Rose cake if half of the dough is colored with fruit colorings and flavored with rose. This cake may be baked in layer tins, but they are not so delicate. Thanks Tommmy Armstrong Lillington NC --------------- MESSAGE bread-bakers.v096.n008.2 --------------- From: Reggie Dwork Subject: Basic Lean White Bread & Variation Date: Fri, 26 Apr 1996 22:44:22 -0700 * Exported from MasterCook * Basic Lean White Bread & Variation Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 Lb Loaf): 1 1/2 Tsp Active Dry Yeast -- (1 T) 3 C Bread Flour -- (2 C) 1 1/2 Tsp Salt -- (1 T) 1 1/2 Tsp Sugar -- (1 T) 1 1/4 C Water -- (3/4 C + 1 T) This airy, crusty, loaf is perfect sandwich bread fro tuna fish, peanut butter or lettuce and tomato. If you don't slice it too thick, it will even fit into a low-calorie diet. Since this recipe has no shortening, the bread will turn stale, after only one day, but it will still make fine toast, especially good for a fried egg sandwich. Variation I used: Decreased the bread flour to 2 1/2 C and added 1/2 C yellow cornmeal. Added 2 T sesame seeds It really made it a totally different bread. Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v096.n008 --------------- ********************************* Date: Fri, 3 May 1996 22:08:13 -0700 -------------- BEGIN bread-bakers.v096.n009 -------------- 001 - Becky Pyle Subject: New to the List Date: Sun, 28 Apr 1996 10:56:32 -0700 Greetings! I am new to the bread bakers list. I have baked my own bread for several years and last year I bought a Panasonic bread machine. I am having so much fun with this incredible machine. I love the "electric bread" recipes. I understand that a new book has come out, so I will have to get that one as well. I would like some contacts for purchasing baking products, so if anyone can give me addresses or tel.# I would appreciate them. Also, I am in search of a good pita bread recipe. Thank You and I am looking forward to hearing from you. Becky --------------- MESSAGE bread-bakers.v096.n009.2 --------------- From: AKACarl@aol.com Subject: Canisters ??? Date: Sun, 28 Apr 1996 02:15:49 -0400 I am looking for a mailorder source of transparent airtight containers that will hold 5 pounds of flour or a little more. The King Arthur catalog has some but they are about $15 bucks apiece and we need to buy several. Right now, our shelf has a bunch of makeshift containers, including some leaky plastic bags and I think it is time to establish some order and improve the appearance. What do you folks use and where did you get them? TIA Carl Shipman --------------- MESSAGE bread-bakers.v096.n009.3 --------------- From: "Mary A. Flesch" Subject: pizza stone and slicing Date: Sun, 28 Apr 1996 09:37:00 -0500 (CDT) Delurking to reply. I ahve been subscribing to this list and collecting yummy recipes as I will be purchasing an ABM in the very near future, now that my remodeled kitchen will have counter space to keep it out all the time... I have a pizza stone purchased from Pampered Chef, and I have sprayed it with PAM with no consequences. I also recently heard at the last Pampered Chef party I attended that they now recommend placing your stone in the lowest rack in your oven while you bake other things to accelerate seasoning it. Also, my daycare provider has an ABM and slices hers with her electric knife, you know, the one you only pull out to carve the Thanksgiving turkey. She swears by it. --------------- MESSAGE bread-bakers.v096.n009.4 --------------- From: britter@mcs.com (B. Ritter) Subject: Yeast sponge Date: Sat, 27 Apr 96 18:15 CDT Joan, "Flour Power" wrote: >In all of my 30-plus years of baking, I find a sponge a reliable method to >really activate the yeast to the fullest. Thus, when the sponge is added to >the other ingredients, the yeast has a head start, so to speak, when mixed >with additional flour. Texture is usually more fine grained and flavor mellow >and not so strong and yeasty. Joan, are you using the sponge method with a bread machine or with the traditional manual method? If with a bread machine, at what point do you add the sponge? Betty Ritter --------------- MESSAGE bread-bakers.v096.n009.5 --------------- From: jchovan@magnus.acs.ohio-state.edu (John D. Chovan, Ph.D) Subject: Shipping Charges Date: Sat, 27 Apr 1996 18:54:34 -0400 [Lora: How's this for a culinary engineer's perspective? :-) jc] The answer to the shipping charge question can be summed up in a physics equation: work = force x distance Shipping heavy things (lots of force required) over long distances means doing lots of work. And we all know that quantities of flour are heavy and work costs money. So shipping heavy things across a distance means high shipping costs. If you call King Arthur, they can help you with ways to get your local grocer to stock their products. Then you don't have to worry about the personal shipping charge while still getting to enjoy their superior products. jc --------------- MESSAGE bread-bakers.v096.n009.6 --------------- From: "L.J. Boggia" Subject: Looking for info on PLUGRA butter Date: Sun, 28 Apr 1996 06:34:49 -0400 Does anyone have any info on a brand(?) of butter called "PLUGRA". I was told this was a brand name and probably imported but cannot find it. Thanks, L.J. Boggia --------------- MESSAGE bread-bakers.v096.n009.7 --------------- From: Robin Carroll-Mann Subject: Bread with no yeast and pizza stones Date: Sun, 28 Apr 1996 17:49:33 -0700 "Kristin Cooper" asked: >I cannot have any yeast :-( Does anyone have any bread recipes without >yeast? I have looked all over and cannot find any. Can you tolerate baking soda or baking powder? I so, I can post some quickbread recipes. Otherwise, you may have to make do with unleavened flat breads like tortillas. >Also, I just received a pizza stone and am having problems with the >dough sticking to it. Any ideas? The directions said do not spray it >with oil. The directions are correct. What you need to do is sprinkle the stone generously with cornmeal just before putting the bread in to bake. Also sprinkle cornmeal on your the oven peel (or whatever you use) before putting the shaped loaf on it for its second rise. The cornmeal (not the really fine stuff) will keep the bread from sticking. -- Harper *** Robin Carroll-Mann harper@tribeca.ios.com OR rcmann@delphi.com "Mostly Harmless" -- Douglas Adams --------------- MESSAGE bread-bakers.v096.n009.8 --------------- From: phyllis.johnpoll@ncsl.org (Phyllis Johnpoll) Subject: Bread slicing knife Date: Sun, 28 Apr 1996 22:36:29 GMT I recently found a knife that produces wonderful, even slices of bread, and it only cost me $3.99 at a discount store! (T.J. Maxx) I can't remember the brand name (it's not on the knife and I've already disposed of the box) but it's a serrated blade with a guide arm attached. There are several settings for the guide arm, ranging from paper thin to a little larger than a standard slice from a store bought loaf. It's not too useful for machine bread, at least not for bread from my machine (DAK) because it's a cylindrical loaf. But today I made bread from the recipe in the latest COOK'S ILLUSTRATED (which I'll post at another time if anyone is interested - it's a sweetish white sandwich bread made in the food processor.) I was able to slice it just right for the toaster, and later I made some thin slices for snacking. I highly recommend this knife, if only I could remember who made it. (It was found alongside a whole lot of the Graham Kerr and Jeff Smith endorsed products, if that helps.) *BB* ptj --------------- MESSAGE bread-bakers.v096.n009.9 --------------- From: "Philip A. Bunker" Subject: Presto Bread Slicing System Date: Sun, 28 Apr 1996 22:37:43 -0400 Does anyone know where this item may be purchased? I can find no source for it. Any help gratefully received. Thanks. Phil Bunker --------------- MESSAGE bread-bakers.v096.n009.10 --------------- From: TMFS32B@prodigy.com (MRS JUDITH A BUCHKOWSKI) Subject: Bread with no yeast Date: Sun, 28 Apr 1996 19:11:58, -0500 -- [ From: Judy Buchkowski * EMC.Ver #2.10P ] -- Look on page 11 of King arthur catalogue at the perforated baking disk. Works great on a stone, do have to spray mine with a Pam like product, but the bread doesn't stick. First time I used the disk I didn't spray and it seemed like half of the loaf stuck to it! the disk runs $17 but is worth every penny! Hope this helps. A great knive for slicing bread is from Williams Sonoma and is called a Montana (made in Italy). Can be used to slice other things besides bread. Has an adjustable sliding device for various sizes and is very well made. Saw a copy at T J Max for a lot less and the quality wasn't as nice. Was at Bed Bath and Beyond with coupon in hand for more bread boxes and saw a wooden guide for slicing bread. I had a plastic one just like it and was able to break off several of the plastic guides, so this wooden one maybe the answer. The wooden one looked quite substantial. Judy Still west of the Big Chicken --------------- MESSAGE bread-bakers.v096.n009.11 --------------- From: phyllis.johnpoll@ncsl.org (Phyllis Johnpoll) Subject: Yeast-free bread recipe Date: Sun, 28 Apr 1996 22:49:57 GMT Someone asked for a good yeast-free bread. I hope you can have sugar for this one. It's got lots of sugar but it is really, really good.I even served it with spaghetti once. I wouldn't advise adding savory herbs and cheese, though! COLONIAL BROWN BREAD Makes 2 loaves (from Pillsbury's BREADS, BREADS, and more BREADS, 1983) (In the original, the recipe called for a specific brand name of flour. I don't think this needs to be specified here.) 2 3/4 C white flour 2 1/2 C whole wheat flour 2 C firmly packed brown sugar 2 tsp baking soda 1 tsp salt 4 C buttermilk (or sour milk) Preheat oven to 350F. Grease two 9X5 loaf pans. In large bowl, combine dry ingredients, mixing until thoroughly combined. (Lumps of brown sugar will case dark spots in bread.) Slowly add buttermilk, stirring until well blended. Pour into prepared pans. Bake at 350F for 50 to 60 minutes or until toothpick inserted into center comes out clean. Remove from pans immediately; cool on wire racks. Serve warm or cool. I must warn you that every time I've made this, one of the loaves has come out with a creative hump in the middle. Some of them have been quite humourous. (The one that my friend thought was a tribute to my husband, however, was a little embarassing at a potluck!) *BB* ptj ************************************************* Wonderful tales had our fathers of old-- Wonderful tales of the herbs and the stars-- The Sun was the Lord of the Marigold, Basil and Rocket belonged to Mars. Pat as a sum in division it goes-- (Every plant had a star bespoke)-- Who but Venus should govern the Rose? Who but Jupiter own the Oak? Simply and gravely the facts are told In the wonderful books of our fathers of old. --Rudyard Kipling, "Our Fathers of Old" --------------- MESSAGE bread-bakers.v096.n009.12 --------------- From: RPatter927@aol.com Subject: Re: Bread slicing Date: Mon, 29 Apr 1996 02:26:49 -0400 I have a Presto bread slicer but instead of buying the electric knife I use my GINZU knife. It is great, even for warm loaves. We love warm bread. There are excellent wooden ones which take up less room and even a plastic folding model of the slicing frame. I prefer the wooden ones, but alas they kept landing on the floor and breaking. (don't ask 8-(.) Pat in Oregon --------------- MESSAGE bread-bakers.v096.n009.13 --------------- From: RPatter927@aol.com Subject: Re: Squaw bread Date: Mon, 29 Apr 1996 02:26:49 -0400 I don't know if this is the recipe you are looking for, but it is very good. It is a fried bread. The recipe comes from "The Art of American Indian Cooking" by Yeffe Kimball and Jean Anderson. Squaw Bread (makes 3 flat, round loaves, about 10" in diameter, 1/2" thick) 5 cups flour 2 Tbs baking powder 1 tsp salt 1 tbs melted butter 2 cups milk Cooking oil for frying Sift 4 cups flour with baking powder and salt. Combine milk and melted fat. Place flour mix in a large bowl and add the liquid ingredients, a little at a time, beating them in at first with an egg beater. When the 4 cups have been worked to a soft dough, lightly flour a board with part of the remaining flour. Knead dough lightly, working in the flour. Divide the dough into 3 parts and shape each into a round about 1/8" thick of a diameter to fit the sikllet you plant to fry i