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 (K. - 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: (K........ .......) 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 K... --------------- 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 in. Pour oil into heavy skillet about 1/4" deep. Heat oil and brown breads quickly, one at a time until golden on both sides. (This is obviously a modernized version ) Pat in Oregon --------------- MESSAGE bread-bakers.v096.n009.14 --------------- From: Vincent Geier Subject: Recipe for hamburger buns Date: Mon, 29 Apr 96 07:27:40 EDT This question may have been answered before but does anyone have a recipe for hamburger buns? I would like to make the dough in the bread machine and then bake them in the oven. I tried using a regular white bread recipe but they got too dense and heavy. --------------- MESSAGE bread-bakers.v096.n009.15 --------------- From: Kathryn Davis Subject: Source of Flours Date: Mon, 29 Apr 96 14:39:00 -0500 My family has ordered flours, grains, nuts, oil, spices, dried fruit, etc. from Brownville Mills since we lived in the area in 1955. They are a family owned business that process and distribute "Natural" foods. Nemaha Stoneground Natural grain products have not been bleached, sterilized of chemically treated. They use only high protein, high quality grain, mostly organically grown. They are located in Brownville, Nebraska, near the Missouri River in southeast Nebraska. Their products are shipped soon after milling to assure freshness. Their prices are competitive. Address, hours and phone are listed below. Brownville Mills Phone 402/825-4131 or 800/ 305-7990 P. O. Box 145 Open Daily 9:00 to 5:00 Closed Sunday Brownville, Ne. 68321 --------------- MESSAGE bread-bakers.v096.n009.16 --------------- From: sspencer@netcom.com (Scott T. Spencer) Subject: New Zo S-15A 'thumps', Recall?? Date: Mon, 29 Apr 1996 18:48:47 -0700 We've gotten a new Zo, model S-15A, within about the last month via the people at Delta Rehab. Our experiences to date in bread-making (maybe 8-10 loaves) have been largely favorable -- including recipes from the Zo book and others from Bread Machine Magic. (This isn't our first machine, as we successfully wore out a DAK "R2D2" on BMM over 4-5 years.) Anyway, while the Zo bread turns out well, the machine does tend to "thump" fairly continually while kneading. Does anybody know whether this is a characteristic of the model or should it be regarded as an abnormality? Related fact: some friends of ours, now living in Colorado, tell us via phone that they also had a noisy Zo (acquired via King David, I think, around Christmas '95), and they've learned from their vendor that their has been a recall of some (all?) of this model. Theirs has gone back to KD; and, they are waiting for assembly problems to be resolved before getting a replacement. (We believe their Zo is/was the same model as ours -- the S-15A.) We've not tried contacting the USA Zo people -- but my wife and I are curious. Has anybody heard about a recall? Unrelated fact: I was mildly surprised to find that this relatively expensive machine (as far as breadmakers go) was built in China!! Thanks in advance -- Scott Scott Spencer Menlo Park, CA sspencer@netcom.com --------------- MESSAGE bread-bakers.v096.n009.17 --------------- From: word Up Subject: Italian Bread Help (fwd) Date: Tue, 30 Apr 1996 20:41:46 -0400 (EDT) I get requests from time to time from travellers to my humble Web Bread site http://haven.ios.com/~wordup/bread.html which is primarily for sharing original and traditional recipes. Perhaps some readers on this great list can provide some answers! ---------- Forwarded message ---------- Date: Tue, 30 Apr 1996 14:22:43 -0300 From: Nick DiBiase To: wordup@haven.ios.com Subject: Italian Bread Help I've been in search of the following; a recipe for Italian bread like the kind you get at an Italian baker. I've read it and seen it all. All recipes end up with a bread that is typically heavier than what you get at an Italian place. I'm looking for a technique that yields a light crust with a very light body (typical of good Italian bread). I believe the problem is in the ingrediants. As it is I buy commercial flour because the stuff at stores can't cut it. Thanks Nick --------------- MESSAGE bread-bakers.v096.n009.18 --------------- From: Cherie Ambrosino Subject: various stuff Date: 29 Apr 96 10:37:57 Hi all - I have a meat slicer [and a problem leaving the William Sonoma outlet without emptying my wallet!] I've tried it to slice bread - it works, but isn't worth the trouble for me - I wouldn't buy the machine just for that [I think they normally list for $40-50]. I simply use a really good serrated knife - its super long [definitely a medieval torture instrument] the blade is over a foot - I also have stopped using the ridged cutting board I was told I must have when I first started baking - I just cut wherever I am - here's my trick [after botching many millions of bread slices!] to make the slices normal looking without tearing - I keep my hand on top of the loaf and hold both sides straight with my fingers - then I cut through the top crust with a sawing motion and then, rather than continuing straight down through the bread - I angle the knife and make sure I'm cutting more the the side crusts with each stroke than the soft middle - keeping a little ahead of the middle all the time - the middle is so much easier to cut more in one stroke without tearing - so this way my slices come out pretty and not too thick of thin - Try a good knife before investing in a bread slicer! Better for kitchen space too! I've recently found out that I have a yeast "sensitivity" [I'm not sure I'm going to give up yeast baking just to avoid an occassional sinus headaches] so I too would be interested in a few non-yeast rising tips - I don't care about recipes as much as a substitute method to experiment with using my regular recipes - although recipes would probably be just as good! By the way - anyone with a yeast allergy out there who's found that giving up yeast really made a difference? Thanks in advance - Cherie PS re: king arthur charges - I think its so high because the stuff weighs so much - I don't like it either but until recently none of my local stores [long island NY] carried their flours - or only the plain white which I don't use - but I stopped in at our new Fresh Fields [a high end eco type supermarket] and they had several varieties - more than I've seen at a supermarket here - so if you have such a store - or a whole foods or bread and circus store which are a similar type of chain - try checking it out - it may be pricier than your grocery store but the flour is probably still less than adding on the shipping price! --------------- MESSAGE bread-bakers.v096.n009.19 --------------- From: "K.van Dam" Subject: Re: Gluten in UK? Date: Thu, 2 May 96 10:29:08 BST > > From: david.quinton@almac.co.uk (DAVID QUINTON) > Subject: Gluten in UK? > Date: Sun, 07 Apr 96 11:46:00 +0100 > Content-Type: text/plain; charset="us-ascii" > > > I'v been searching Health Food stores here in England for Gluten. Has > anyone found any available in the UK? > David, You can get gluten with vitamin C in Jerry's in Fulham Road, London. It is called bread improver or something. A bag (200g I think) is about 7 pounds, but lasts quite a while. It really makes a difference to the bread. Hope this helps, Karin -- Karin van Dam vandamk@prl.research.philips.com Philips Research Laboratories Redhill, UK --------------- MESSAGE bread-bakers.v096.n009.20 --------------- From: Don Jorgensen Subject: Bread with no yeast - Chapati Date: Thu, 2 May 1996 19:23:18 -0700 (PDT) Kristin, I found several recipes - things like salt rising bread and various quick breads. I can send these untested recipes along to you if you like, or post them to the bread-bakers list. But here's a recipe for _chapati_, an East Indian flat bread. I've made this several times and like it very much. ...Nadia Chapati: 2-1/2 c whole wheat flour 2 T butter 1 t salt 1 c lukewarm water Put 2 cups flour into a large mixing bowl. Cut butter into small pieces. Make a hollow in the center of the flour and add butter. Rub butter into flour with your fingertips until mixture looks like large bread crumbs. Mix salt into water. Add enough water, a little at a time, to flour mixture to make a firm (but not stiff) dough. Knead dough in bowl for about 5 or 10 minutes. Cover bowl with a damp cloth and let stand at room temperature for at least 1 hour. Divide dough into 1-1/2 inch pieces, and roll each piece into a smooth ball. Sprinkle remaining 1/2 cup flour onto a flat surface. With a rolling pin, roll out each ball until it resembles a thin pan- cake. [Try not to incorporate too much extra flour into the chapati - it makes them tough.] Heat a heavy skillet or griddle over medium-high heat. Place one chapati in the center. When small brown spots appear and the edges begin to curl up (in about 1 minute), turn the chapati over with a spatula. Cook chapati for about 2 minutes or until small brown spots appear. Wrap the cooked chapati in a towel to keep them warm. Makes 12 to 15 chapati. Note: Butter may be omitted, or the amount of butter may be reduced. --------------- END bread-bakers.v096.n009 --------------- ********************************* Date: Fri, 3 May 1996 22:52:37 -0700 -------------- BEGIN bread-bakers.v096.n010 -------------- 001 - Bimini44@aol.com - history of bread (humor) 002 - Reggie Dwork Subject: Simple Oatmeal Bread recipe Date: Fri, 03 May 1996 22:22:29 -0700 Phyllis - I am always interested in bread recipes...please post the one from COOK'S ILLUSTRATED you refered to. I accept any and all bread recipes. Here is one from Lora Brody's Bread Machine Baking Perfect Every Time... * Exported from MasterCook * Simple Oatmeal Bread Recipe By : Bread Machine Baking Perfect Every Time Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Water -- Plus 3 Tbsp Water 1 Tbsp Butter Or Margarine -- Or Veg Oil, *Note 1 Tbsp Molasses 1 Tbsp Brown Sugar 1 Tsp Salt 3/4 C Quick-Cooking Oats 2 1/2 C White Flour -- Unbleached 2 Tsp Yeast By Laura Brody and Millie Apter, ISBN 0-688-14565-5, William Morrow and Co. publishers. *NOTE: I omitted the fat completely. I used the recipe for the Large Zojirushi and it included the Large Pillsbury and West Bend machines in this recipe. Place all the ingredients in the machine, program for Basic White Bread, Whole Wheat, Basic Wheat, Whole Wheat/Multigrain, White/WholeGrain, or Wheat, and press Start or On. This was very good. Excellent crumb. Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n010.3 --------------- From: Reggie Dwork Subject: English Muffin Bread recipe Date: Fri, 03 May 1996 22:32:45 -0700 Here is another bread recipe that Jeff and I really enjoy... * Exported from MasterCook * English Muffin Bread - Kalagher Recipe By : bread machine mailing list Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Active Dry Yeast 3 C Bread Flour 3 Tbsp Nonfat Dry Milk Powder 1/4 Tsp Baking Powder 1 Tsp Salt 2 Tsp Sugar 1 1/4 C Hot Water In one of the previous digests, someone mentioned an ad for "The Bread Machine Cookbook" from Simmer Pot Press in NC. I sent for the book and got it in a week or so. I have tried a half dozen recipies so far and can report that it is excellent. Unlike the DAK recipies, these seem to always come out excellent and just as described. I have the Wellbuilt glass domed R2D2 machine (the same as the DAK. Here is my favorite so far. This bread is great toasted with a little marmalade on it. Makes a great no-fat breakfast. If you like this, buy the book because there appear to be many more like it. The bread will have a flat or slightly concave top and a wonderful texture. If you are around during the final rising, sprinkle a little yellow cornmeal on the top for a nice touch. dick Kalagher >From: Dick Kalagher This is REALLY good!! Entered into MasterCookand tested for you by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - NOTES : Cal 105.7 Fat 0.5g Carbs 21.1g Dietary Fiber 0.8g Protein 3.8g Sodium 154mg CFF 4.2% --------------- END bread-bakers.v096.n010 --------------- ********************************* Date: Sat, 11 May 1996 20:19:44 -0700 -------------- BEGIN bread-bakers.v096.n011 -------------- 001 - jb@vitinc.com (Jean Burne - Containers for flours 002 - David & Pat Hawn Subject: Old Fashioned Bread Date: Sat, 4 May 96 06:45 EST Hello all...I've decided to unlurk!!! I've been watching you all for a long time now and I've decided to ask a question. How do you convert the bread machine recipes to hand made (throw it on the counter and knead it well) recipes? I don't have a bread machine, but you folks are posting some pretty interesting recipes! Also, is there a mailing list for people without a bread machine? When my motherdied, she left me her recipe file box and the other day I found a recipe I wrote when I could hardly print! She faithfully copied it to make it more legible and sent it to all the relatives! So I guess I've been baking for a long time. I will sing to you, Lord! I will celebrate your kindness and your justice. Psalm 101:1 --------------- MESSAGE bread-bakers.v096.n011.3 --------------- From: LCANS@aol.com Subject: Presto Bread Slicer. Date: Sat, 4 May 1996 09:58:16 -0400 In a note the following question is asked. I purchased my Presto Bread Slicer at Target Discount about a year age. Chris Snyder 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.n011.4 --------------- From: Kathi Sandler Subject: Bread Slicing Knife Date: Sat, 04 May 1996 11:33:15 -0500 I have always used and still enjoy my CUTCO bread knife. It has a very sharp serrated edge and is at least 12" long. They come with a life- time warranty and they will resharpen their knives for a nominal charge. I have several of their knives and wouldn't think of using anything else! It works great on hot bread as well as the harder crust breads. The company is located in Olean, New York. Their number is 800-828-0448. They run sales in the fall for holiday gift giving. The knife is about $45, but well worth it. --------------- MESSAGE bread-bakers.v096.n011.5 --------------- From: mpayne@morgan.ucs.mun.ca (Michelle Payne) Subject: Canisters for holding flour Date: Sat, 4 May 1996 15:08:27 -0230 (NDT) In response to a message from Carl Shipman on Sun, Apr 28 in digest v096.n009. You were asking about canisters for holding about five pounds of flour or more. I'm not sure if the tubs we use will hold that much but I use the leftover four litre ice cream tubs that become empty after we eat the ice cream (usually chocolate). The tubs are very large and definitely airtight. I have about five of them full of various types of flour, they work great and they're very cheap. I also use the smaller tubs for sugars (white, icing and brown) and for cocoa, bran, oatmeal and more. Butter tubs are good for leftovers in the refrigerator and for storing homemade granola. A large butter tub in the freezer holds all the cornmeal I need for my recipes. You know what they say, Reduce, Reuse and Recycle. If I didn't reuse the tubs they'd be lying around in the landfills until long after I'm gone. Hope this helps you. Michelle Payne Michelle Payne Memorial University Newfoundland, Canada --------------- MESSAGE bread-bakers.v096.n011.6 --------------- From: Doug Weller Subject: BM brioche recipe Date: Sat, 04 May 1996 19:31:10 +0100 Hi, Does anyone have a recipe for brioche dough in a Bread Machine? thanks Doug Weller --------------- MESSAGE bread-bakers.v096.n011.7 --------------- From: Sandy Gamble Subject: Italian Bread Help Date: Sat, 4 May 1996 11:29:37 -0700 (MST) On April 30, 1996, Nick DiBiase requested Italian Bread Help ... >I've been in search of the following; a recipe for Italian bread like >the kind you get at an Italian baker. >I'm looking for a technique that yields a light crust with a very >light body (typical of good Italian bread). Nick...(and All) I am an experienced bread baker, however, I did take the advise of purchasing a book by Carol Field - The Italian Baker. Everything I've made out of this book, comes out beautifully. Anyway, here's 2 recipes; 1 for the Biga and 1 for the bread that I made with the Biga. I used Pillsbury Unbleached All-Purpose Flour and some whole wheat flour that I bought at a health food store. Hope you have the success that I have, when making this bread. Sandy ---------- Recipe via Meal-Master (tm) v8.02 Title: Biga (Italian Bread Starter) Categories: Breads, Starters Yield: 1 recipe --------------------------TO MAKE 2 1/3 CUPS BIGA-------------------------- 1/4 ts Active dry yeast 1/4 c ;warm water -105 to 115 degrees F. 3/4 c Plus 1 Tb. plus 1 tsp. water -at room temperature 2 1/2 c Unbleached all-purpose flour (330 grams) --------------------------TO MAKE 3 1/2 CUPS BIGA-------------------------- 1/2 ts Active dry yeast 1/4 c ;warm water -105 to 115 degrees F. 1 1/4 c Plus 2 Tb. water; room temp. 3 3/4 c Unbleached all-purpose flour (500 grams) Stir the yeast into the warm water and let stand until creamy looking, about 10 minutes. Stir in the remaining water and then the flour, 1 cup at a time. By Hand: Mix with a wooden spoon for 3 to 4 minutes. By Mixer: Mix with the paddle at the lowest speed for 2 minutes. By Processor: Mix just until a sticky dough is formed. Rising - Remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6 to 24 hours. The starter will triple in volume and still be wet and sticky when ready. Cover and refrigerate until ready to use. When needed, scoop out desired amount. Also, it's best to weigh the biga, (like in a small diet scale) rather than trying to get it into a measuring cup, because amounts can vary. From the book -The Italian Baker by Carol Field 4-28-96 Typos courtesy of Sandy Gamble ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pane di Como Antico (Como Bread of the Past) Categories: Breads, Italian Yield: 2 loaves 3/4 c Biga (180 grams) ---------------- 1 1/2 c ;water at room temperature -------------------------- 1/2 c Whole wheat flour (65 grams) ---------------------------- 3 c To 3 3/4 cups unbleached All purpose flour (435 grams) ---------------------------- 2 ts Salt (10 grams) Cornmeal By Hand: ======= Cut the starter into small pieces in a large mixing bowl. Add all but 1 to 2 Tb. of the water and mix until the starter is in fime shreads and the liquid is chalky white. Stir in the whole wheat flour and most of the all-purpose flour, 1 cup at a time. When the dough is a fairly rough and shaggy mass, stir in the salt dissolved in the remaining water. Knead on a floured surface, sprinkling with up to 1/2 cup additional flour and suing the dough scraper to scrape up the fine film of dough that will accumulate on the sork surface, as well as to turn and lift the dough. After about 5 minutes of kneading, slam the dough down hard several times to help develop the gluten. Continue kneading until the dough is smooth, a total of 8 to 12 minutes. The dough should still be soft, moist and sticky. By Mixer: ======== Mix the starter and all but 1 to 2 Tbsp. of the water with the paddle in a large mixer bowl. Mix in the flours and then the salt dissolved in the remaining water. Change to the dough hook and knead at medium speed until soft, moist, and sticky but obviously elastic, about 4 minutes. Finish kneading by hand on a lightly floured surface, sprinkling with additional flour, until smooth but still soft. By Food Processor: ================= Refrigerate the starter until cold. Process the starter and 1 1/2 cups cold water with the steel blade and remove to another bowl. Change to the dough blade and process the flours and salt with 2 or 3 pulses to sift. With the machine running, pour the starter mixture through the fed tube as quickly as the flour can absorb it. Process 30 to 45 seconds longer to knead. The dough will be moist and sticky. Finish kneading by hand on a lightly floured surface, sprinkling with additional flour, until the dough is smooth but still soft. First Rise: ========== Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1 1/2 to 2 hours. The dough is ready when it has numberous bubbles and blisters under the skin. Shaping and Second Rise: ======================= Divide the dough in half on a lightly floured surface without kneading it. Shape into 2 round loaves. Let them relax under a cloth for 20 minutes. Line baking sheets or peels with parchment paper and flour the paper generously. Roll each ball into a fat cylinder and place seam side down on the paper. Dimple the loaves all over with your fingertips or knuckles, as for focaccia, to keep the dough from springing up. The dough should feel delicate but extreme.ly springy. Cover the loaves and let rise until doubled, with many visible air bubbles, 1 1/4 to 1 1/2 hours. Baking: ====== Thirty minutes before baking, heat the oven with a baking stone in it to 425 degrees F. Sprinkle the baking stone with cornmeal. Carry the peel or baking sheet to the oven and very gently invert the dough onto the stone. Gently remove the parchment paper, peeling off very slowly. Immediately reduce the heat to 400 degrees F. and bake until golden, 35 to 40 minutes. Cool on wire racks. This dough can be made ahead and placed in the refrigerator for the second rise; the flavor is better with the long cool development of the yeast. Serve this with stews and meats with rich sauces, with green salads, fresh cheeses, sliced salami, and smoked meats. From the book - The Italian Baker by Carol Field Typos courtesy of Sandy Gamble ----- --------------- MESSAGE bread-bakers.v096.n011.8 --------------- From: AUDUBON5@aol.com Subject: Cost of shipping Date: Sun, 5 May 1996 06:03:04 -0400 Greetings Everyone, I'm new to the list and this is my first posting! I want to draw people's attention to Bob's Red Mill, a store/mill in Oregon that has a mail-order catalog. They offer many kinds of flour, as well as rice, beans, nuts, granola, pasta, and other goods. They have their own brand of yeast which I use. I'm a beginner baker so I can't judge the quality of the yeast and flour-except to say I have no complaints!-but the main plus of Bob's Red Mill, for me living in Washington State, is that the shipping cost is tolerable. Those of you in western states might want to give the company a try. BOB'S RED MILL 5209 SE INTERNATIONAL WAY MILWAUKIE OREGON 97222 (503) 654-3215 Aaron Hinkhouse audubon5@aol.com --------------- MESSAGE bread-bakers.v096.n011.9 --------------- From: "John E. Johns" Subject: Presto Date: Sun, 5 May 1996 09:45:48 -0400 Philip A. Bunker asked about where to purchase a Presto bread slicing system. I bought mine at a Service Merchandise store. I am sure that you can order one from their catalog as well. This was my third attempt at something satisfactory for slicing bread since I slice the whole loaf and freeze it. I bought a wooden box-type with slots for slicing but it made the slices too thick. Then I bought a Montana knife and after I nearly sliced off the end of my little finger, my wife returned it to Williams Sonoma. The Presto has been the most satisfactory by far. John in Cincinnati --------------- MESSAGE bread-bakers.v096.n011.10 --------------- From: charles moffat Subject: Canisters Date: Sun, 05 May 1996 11:29:13 -0400 I buy canisters at either Dunkin Donuts or Mister Donut. In my area, they'll sell you the buckets they use to keep the donut cream. There are 2 sizes. I have the large one because I buy 25 pounds of flour at a time but the smaller size should hold 5 pound. It's been a while but they charged me between 50 cents to $1.00 for each one. They're not terribly attractive but I keep my flour in my basement pantry so it didn't matter. Lavon --------------- MESSAGE bread-bakers.v096.n011.11 --------------- From: Reggie Dwork Subject: Date: Sat, 11 May 1996 20:07:38 -0700 --------------- MESSAGE bread-bakers.v096.n011.12 --------------- From: Bonnie Fulmer Subject: Re: KitchenAid 4.5 or 5 qt model? Date: Sun, 05 May 1996 18:34:58 EDT Dear Bread Experts: I'm sorry to do this because I hate repeat discussions, but I'm not having much luck searching my saved Bread Digest files. Mother's Day is coming up, and my mom would like a new mixer. I remember a discussion here a while back about which Kitchenaid mixer was better: the 4.5 quart or the 5 quart models. I'm looking at the 4.5 quart Ultra Power mixer for $200, but wonder if I shouldn't go for the 5 quart model. Is it really worth an additional $100? (ACK!) My mom likes to bake cakes (2 a week, maybe), and has taken a few cake decorating courses, but she's not a professional. Should I spring for $300 for the 5 quart mixer and hope she leaves it to me in her will, or will the $200 4.5 quart model meet most cooks' needs? Thanks for your patience with this repeat. Please e-mail me directly, so the rest of the list doesn't have to suffer the re-run answers. And have a happy Mother's Day, whether you ARE one, or not! Bonnie Fulmer Rhinebeck, NY 12572 gbf1@maristb.marist.edu --------------- MESSAGE bread-bakers.v096.n011.13 --------------- From: bal@iquest.net (PJ) Subject: Re: Canisters?? Date: Sun, 5 May 96 18:56 EST Carl wrote: > I am looking for a mailorder source of transparent airtight containers >that will hold 5 pounds of flour or a little more. Hi Carl. I have been using Tupperware canisters for my flour and sugar for years and find that they are very air tight. Another nice feature is that they are stackable and, if anything should ever happen to them, they will replace it for free. If you don't have a dealer in your area, I believe I have seen a home page for Tupperware on the net. --------------- MESSAGE bread-bakers.v096.n011.14 --------------- From: "Brian Ross" Subject: Zoji avail. in Canada and where? Date: Mon, 06 May 96 08:02:17 mst I'm pleased to finally have something to contribute to the digest. I found the entry from 'ardee@inforamp.net' about not being able to find Zojirushi machines in Canada. I purchased mine (also an S15A) from a local health food store. Hill's Pantry 7640 Fairmont Drive Calgary, Alberta, Canada T2H 0X9 (403) 258-1337 They're head office is in Lethbridge, Alberta at 1269 - 2nd Ave. South (403) 320-7227 If Zojirushi is saying that the machines are not available in Canada, I expect these people are importing from an American distributor. They really are the best machines I've come across so far. Well worth the extra expense. Brian D. Ross (bross@angnet.com) --------------- MESSAGE bread-bakers.v096.n011.15 --------------- From: LIR119@delphi.com Subject: sponge question/ recipe Date: Mon, 06 May 1996 18:47:31 -0500 (EST) For Betty who asked me if I used a sponge for the bread machine. No, I haven't tried a sponge for a bread machine. I have seen recipes for it mentioned in several bread machine cookbooks.The sponge is like a batter and I assume it would rest in the bread machine an alloted amount of time before the remaining bread ingredients are re mixed with it. Hope this answers your question. See specific recipe below! In using the sponge method, primarily most all the yeast and about 60% of the flour and liquid are added to form a thick batter which is allowed to ferment.then the remainder of the flour,salt, sugar, shortening,etc are mixed and added in to form the dough. The yeast has a head start to develop and the salt and shortening etc wont hinder its growth as it may do in the straight dough method. Here is a bread machine sponge from: Bread Machine Baking, Perfect Every Time by Brody and Apter. I have not tried this. PAIN DE CHAMPAGNE Sponge: 1 cup brut champagne 2 tsp yeast 1 cup unbleached white flour Remainder: 1 1/2 tsp yeast 1 tsp salt 4 tbs. nonfat dry milk 2 1/4 cups white unbleached flour 2 tbs. butter 1 extra large egg Above sponge Prepare the sponge the night before using brut champagne ( dry , not sweet ). Pour champagne into a bowl, sprinkle on yeast and stir to dissolve. Add flour and mix well. Cover with plastic wrap and set in a warm place for 12 hours. To complete the bread: Place all the room temp ingredients into the breadmaker following your breadmakers instructions and use the white bread mode and press start.Authors note: this is a very interesting and elegant white bread. You must use brut champagne as to sweet champagne will kill the yeast. Joan,"Flour Power" `[1;34;47mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n011.16 --------------- From: LIR119@delphi.com Subject: sqaw bread recipe Date: Mon, 06 May 1996 18:47:37 -0500 (EST) Here is a sqaw bread recipe, a bit different than a previous one posted. this is baked not fried. SQAW BREAD - 2 loaves 1 tbs.yeast 1 tbs. salt 1/2 cup dark brown sugar 3 cups warm water 1 cup molasses 1 cup oil 4 cups whole wheat flour 8 to 9 cups white flour Dissolve yeast in 3 cups warm water with salt and brown sugar, covered with plastic for 1 hour until mixture is thick and cracking looking on surface . Stir in molasses and oil, whole wheat flour and 7 cups of white flour and stir to form a dough. Knead on a flour surface until smooth and elastic, adding more white flour as needed. Transfer to an oiled bowl and cover and let rise triple about 3 or 4 hours.Punch down and let rise triple again, about 1 hour or so. Punch down and divide dogh in half.Form each loaf into a 14 inch long by 3 1/2 inch high loaf and arrange opn baking sheets.Let rise in a warm place about double, about 40 minutes. Bake in a slow, 300 degree oven about 1 hour to 1 hour and 15 minutes until tested done. Transfer to racks to cool. Joan,"Flour Power" `[1;37;47mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n011.17 --------------- From: LIR119@delphi.com Subject: recipe: wine biscuits Date: Mon, 06 May 1996 18:47:42 -0500 (EST) Hi, thought Id sneak a tasty but different appetizer biscuit to share. These go well with your assorted appetizers, especially meats and cheese. WINE BISCUITS 1 1/4 cups flour pinch salt 3 oz. oleo 2 oz. sugar 1 egg 1/4 cup to 1/3 cup sherry wine or any wine Prepare as you would for regular biscuits, that is: combine dry ingredients and cut in oleo. combine egg and sherry and mix in to form a soft dough. Pat out on a floured surface. cut with biscuit cutter, place on baking sheets and sprinkle with a bit of sugar or flour. bake 350, 8 to 10 minutes. Makes about 12 small. Note: I have used white wine with good results too. Joan,"Flour Power" `[1;34;47mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n011.18 --------------- From: LIR119@delphi.com Subject: bread knife info Date: Mon, 06 May 1996 18:47:48 -0500 (EST) I have several knives for cutting bread.all are different and are used for different breads. Here is my humble opinion about them 1. serreated bread knife by Kaplan/Aronsen, a stainless steeel knife made in Sweden. It has a black handle with a finger grip and ability to be hung on a rung by the handle. It is light weight and one of the sharpest best cutting bread knives I own. If you ever see it, its reasonable priced and superb. I bought it in Zabars in NYC and have never seen another. 2.this knife almost looks like a violin bow. It has a solid wood light weight handle with a sharp serreated thin blade and you use it by cutting with the blade side down, making the handle lay on its side. Its superb for cutting fresh soft bread. Its Emson brand made in China . Not expensive. sold in kitchen stores. 3. Toastmaster, platinum electric carving knife. sold near the Toastmaster bread machines its recommended for cutting bread. I dont like any electric knives for cutting bread although it does a good job. I feel i have more control with a manuel knife. 4. bread cutting guides. I have two. One wooden box contraption which is okay and a similar plastic cutting guide. I find these clumsy and prefer to use the first two bread knives I mentioned above. I think i like the freedom to cut my bread as thin or thick as I want since my two bread guides have no ability to change slice size. theyll probably be candiditates for my next yard sale. Same thing with my bagel guide cutter. I hardly ever use it! Joan,"Flour Power" `[1;34;47mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n011.19 --------------- From: LIR119@delphi.com Subject: seeking: custard filled bread Date: Mon, 06 May 1996 18:47:52 -0500 (EST) This is indeed an unsual request but I thought Id give a try.Does anyone have a recipe for a sweet yeast bread ( similar to Portugese sweet bread ) that has a custard or pudding type of filling in the center? Someone told me that Jesse's bakery in Honolulu sells the bread. I am always curious about these things and would enjoy a recipe for such an unusal bread. thanks for any help or any unusal bread recipes you may wish to share:) Joan,"Flour Power" `[1;36;47mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n011.20 --------------- From: LIR119@delphi.com Subject: Recipe: non yeast bread Date: Mon, 06 May 1996 18:47:57 -0500 (EST) Ive had this recipe a long time. It makes a satisfying bread although it is essentially a quick bread. This is in response for a good non yeast bread. I also have a nice recipe for a Prune Rye bread ( no yeast ) if anyone wishes to see that, Id be happy to email or post.The prune rye does contain a lot of sugar as compared to the one below. WHOLE WHEAT QUICK BREAD 1 egg beaten 2 cups buttermilk 3 tbs. honey or molasses 1 1/2 tbs. melted butter or margarine 2 cups whole wheat flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1/2 cup chopped walnuts 1/2 cup raisins Combine egg, milk, honey and butter. Combine all dry ingredients and stir into egg mixture. Stir in nuts and raisins. Divide mixture into 2 greased 6 x 3 inch loaf pans. Bake 400 degrees 50 minutes or done. cool before slicing. Joan,"Flour Power" `[1;37;47mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n011.21 --------------- From: Vinny Jones Subject: Falling loaves Date: Mon, 6 May 1996 20:22:38 -0600 Lately my loaves have been falling about five minutes after I take them from the oven. They rise and bake fine, then *poof*. The only difference I've made in procedure is adding gluten for texture. Can too much gluten cause a loaf to fall? Everything else...taste, texture...is just great. Any advice is appreciated! ---vinny --------------- MESSAGE bread-bakers.v096.n011.22 --------------- From: Bob Jones Subject: Hitachi problem Date: Mon, 06 May 1996 21:32:55 -0700 My Hitachi HB201B machine has been making hockey pucks for months. I have tried everything without finding the problem.... I have.... used different yeast, different flour, less salt, less sugar, added gluten, and on and on! here is an example of a failing simple recipe.. 14.5 oz flour (I always weigh for accuracy) 1 1/8C warm water (80deg f) 2T sugar 1.5 T butter 1.5t salt 1.5T dry milk 3t yeast fleishmans active dry yeast * I have checked the temp during rise... its about 80-85 deg f * I have relubed bearing in base of unit, it was hard turning, but now its very free. * I have checked timed steps, they seem accurate. I am stumped! I think it has to be the machine, but I can't figure out what or point my finger at anything wrong with it. Has anyone seen this machine fail in this particular way or have any other ideas. Incidently, the failures started by the loaf rising up to the top of the pan then falling about a year ago. I gave up, put it away and I'm back fighting the thing again....this go around I can't get a loaf to rise to even 1/2 pan!I got enough hockey pucks here to start a team! The birds all way about 50 pounds from all the bread! Thanks for any help anyone can give, Bob --------------- MESSAGE bread-bakers.v096.n011.23 --------------- From: Brand Miner Subject: Dutch crunch bread Date: Tue, 07 May 1996 13:21:14 +0800 Many of our local bakerys have a product called Dutch crunch bread. This is a white bread with a very crunch, flakey top crust. This bread is one of our family favorites and I wonder if anyone has a recipe to make this in my bread machine. Either full baking, or dough cycle with finishing by hand, would be acceptable. Thank you for your responses. --------------- MESSAGE bread-bakers.v096.n011.24 --------------- From: LIR119@delphi.com Subject: sponge question/web site Date: Tue, 07 May 1996 18:01:31 -0500 (EST) For any ones info I came accross this site: http://countrylife.net/bread/ which was a bread page with a good intructional text with basic recipe for making bread with a sponge. They dont push or sell on this site. I know discussion about the sponge has been explained by me and others but I personally enjoy always learning more and sharing the info. Hope this site will help Betty R. Joan,"Flour Power" `[1;30;40mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n011.25 --------------- From: BakerBW@aol.com Subject: Re: Digest bread-bakers.v096.n009 Date: Wed, 8 May 1996 15:23:55 -0400 Hi to everyone, I just happen to have two recipes to share. One for Becky who was looking for a Pita bread recipe and to Nick who kneaded a basic Italian bread recipe. Pita Pocket Bread 2 cups water 2 packages yeast 1/4 teaspoon sugar 1/4 cup olive oil 6 cups bread flour - Gold Medal works fine Knead 10 minutes Rise 90 minutes Punch down and shape into 8-9 balls Rise 30 minutes Roll out balls with a floured rolling pin to 1/8 inch thickness. Bake on a oiled coolkie sheet sprinkled with cornmeal at high heat (500*) on the lowest rack of the oven for 5 minutes or until golden brown. The loaves will puff up while baking and deflate when cooling. Wrap them tightly while still slightly warm. Baquette Bread 2 quart warm water 2 ounces sugar 2 ounces salt 2 ounces vegatable or olive oil 8 ounces yeast-dry active 7-8 pounds bread flour-variable Combine all ingredients in a large mixing bowl and mix together holding back on some of the flour until you see that it is needed. Knead dough 5-10 minutes or until dough is smooth. Cover and let rise until double in size. Punch down and form into desired shapes-baquettes,round loaves etc. Bake at 375* 20-30 minutes depending on loaf size By adding fresh chopped herbs and some roasted garlic to this dough you can come up with some very flavory breads. Thanks to all for making the bread bakers digest so interesting to read every week. Baker BW@Madison WI --------------- END bread-bakers.v096.n011 --------------- ********************************* Date: Sat, 11 May 1996 21:05:30 -0700 -------------- BEGIN bread-bakers.v096.n012 -------------- 001 - phyllis.johnpoll@ncsl.org - Food Processor Bread 002 - "flash gordon, md" Subject: papadum recipe sought Date: Thu, 9 May 1996 08:58:19 -0700 the chapati recipe posted earlier made me think about the *really thin* crispy stuff called "papadum" i've had at indian restaurants. it's a little spicy, and served hot from the whatever. i think it's cooked kind of like a crepe, on the side of a hot object. anybody have a recipe for this stuff? it'd be appreicated. . . "Time is a great teacher. Unfortunately, it kills all its pupils." -- Berlioz 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.n012.3 --------------- From: LIR119@delphi.com Subject: sqawbread/temp correction Date: Thu, 09 May 1996 18:00:37 -0500 (EST) So sorry, here is the correct temperature for the sqaw bread that I mistyped: 350 degreesF is the correct temp. NOT 300* Sorry for any inconvenience. I fiqured some of you may have picked this right up.:) Joan,"Flour Power" `[1;30;41mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n012.4 --------------- From: Ritterhaus@aol.com Subject: World's best knife Date: Thu, 9 May 1996 18:41:43 -0400 I have had a "Cutco" slicing knife for over twenty (20!) years and it is still sharp and cuts bread beautifully. It has a 10 inch long blade with a serrated edge which will not "wander" on you. The handle is shaped to fit your hand. The company will resharpen for free if you ever need it, but I doubt you ever will! I'm not sure of the cost today, probably in the $50 range but worth every penny. You will never buy another slicing knife. A friend just got one after seeing mine and falling in LOVE. Contact Wear-Ever Aluminum, Inc., Box 3600, Chillicothe, Ohio 45601 and ask for information on #1724 slicer. I also have their steak knives, paring knife and boning knives, all terrific! Jean --------------- MESSAGE bread-bakers.v096.n012.5 --------------- From: Vandergriff Rhonda Subject: Re: kids/passover bread Date: Fri, 10 May 1996 15:25:36 CDT Would whoever posted the segment about kids and history with the Hebrews having to make their bread without straw and unleavened bread being bread with no ingredients please E-mail me. I deleted the part with your name, etc. I'm interested in more. Rhonda V --------------- MESSAGE bread-bakers.v096.n012.6 --------------- From: "Miles, John W. (3672)" Subject: Gourmet Magazine. Date: Sat, 11 May 1996 08:53:00 -0700 (PDT) Greetings: I am just getting to a bunch of back issues of Bread Bakers' Digest after a longish trip. I was interested in the mention by Martha (issue 005) of an article in Gourmet Magazine on sourdough bread. I would be more than grateful if some kind soul could send me a photocopy of this article (Gourmet Magazine is not readily available here in Colombia, particularly back issues), or even just the address of Gourmet Magazine where I might negociate a copy of the March issue. Many thanks! I'm getting to be a bit fanatical about sourdough. The great frustration is the general lack of real information on the subject in any bread book I have seen (and I've seen a few). I have recently discovered that there is a substantial literature on the microbiology of sourdough, though most of this is in German (which, unfortunately, I do not read). There is enough in English for one to discover that most of what appears on sourdough in bread books is pretty much nonsense, or at least sorely incomplete. And, Martha: go ahead and invest the time in sourdough. Once you get used to it you'll be very reluctant to go back to "store-bought" yeast. Best regards, John Miles ================================================================= John W. Miles Tel: (57-2) 445-0000 (Colombia) C.I.A.T. (415) 833-6625 (USA, direct) Apartado Aereo 6713 Cali, COLOMBIA Fax: (57-2) 445-0273 (Colombia) (415) 833-6626 (USA, direct) Email: ================================================================= --------------- END bread-bakers.v096.n012 --------------- ********************************* Date: Fri, 17 May 1996 22:42:51 -0700 -------------- BEGIN bread-bakers.v096.n013 -------------- 001 - broeker@visi.com (Broeker - 'unsubscribe' 002 - "Philip A. Bunker" Subject: Presto Bread Slicing System Date: Sun, 12 May 1996 08:19:14 -0400 Thanks to everyone for the good advice. My Service Merchandise only had the guide for sale in the store whereas the entire "system" was on the shelf at Wal-Mart (at least here in the Northeast). It does exactly what I needed. Phil Bunker --------------- MESSAGE bread-bakers.v096.n013.3 --------------- From: sherry@gorge.net (Sherry Rose) Subject: Fiber Bread Request Date: Sun, 12 May 1996 10:27:19 -0700 Does anyone have a recipe for a bread one can make in a bread machine that is uncommonly high in fiber? I'm looking for one that is also lowfat and does not require an egg. The fiber content per slice would be quite helpful also, if that is known. Regards and thanks, Sherry -- Sherry Rose Can you identify the native American staple sherry@gorge.net food in this picture? updated 5/9/96 (answer next week) http://home.aol.com/Sherry4803 New picture each Friday! --------------- MESSAGE bread-bakers.v096.n013.4 --------------- From: "Bill Hatcher" Subject: Easy Italian Bread Date: Sun, 12 May 1996 15:46:49 -0500 The following has become our favorite white bread recipe. Don't recall where I picked up the original, but have modified the proportions to make the large loaf size in my Regal ABM. ITALIAN BREAD 3 1/3 cups water 2 tbs oil (olive or other) 3 1/2 cups flour 2 tsp salt 2 tsp yeast (keep salt and yeast separate; they can interact if together before mixing.) Follow directions for your ABM. I usually make this on timed-bake to have fresh bread for breakfast. Enjoy. Bill Hatcher bhatch@worldnet.att.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n013.5 --------------- From: Michael Wagoner Subject: Bread throughout history Date: Sun, 12 May 96 23:16 MDT I'm trying to do research on bread throughout history. In particular I am looking for folklore or authenticated stories of breads use in different cultures - breads origin, the move from being baked in each home/tent, to the change to local bakers, and then the move back into individual homes. Economic impact as well as any significance in different religions would be especially helpful. Any info would be appreciated. Thanks - Michael Wagoner P.S. I've been baking since early junior high days when I started baking cinnamon raisin rolls. Now I have a Zo, a Kitchenaid and occasionally knead by hand. Michael Wagoner mwagoner@lcc-dtc.org Lehman Communications --------------- MESSAGE bread-bakers.v096.n013.6 --------------- From: banker@ipof.fla.net (Ronald L. Ploude) Subject: Machine vs. Hand Kneading Date: Mon, 13 May 1996 11:50:09 -0400 I have enjoyed reading the Bread Bakers Digest postings for about 3 months now. My preference as a purist had always been to make my breads by hand. However, playing taxi cab driver for kids and demands of my job have left me little time for bread baking. After reading about all the wonderfull results with machine breads, I decided to get one. The Regal Machine was rated best in consumer reports so I called the factory and had one shipped. My bread machine arived Friday and is living up to my expectations in every way except one. I have made three loaves of bread, one quick bread, two yeast breads, and one pizza dough. The complaint that I have is that the yeast breads come out much denser. Hand kneading produces loaves with larger holes in the finished bread and they rise higher. I can not rate taste until I have had the opportunity to make the same recipe by hand and machine. Being new to machine bread making, I am curious if anyone else has experienced the differences noted so far. --------------- MESSAGE bread-bakers.v096.n013.7 --------------- From: CHEFLZ@aol.com Subject: QUICK BREADS IN MY ABM Date: Mon, 13 May 1996 12:34:21 -0400 HI:I want to convert my oven quick bread recipes for my ABM-HOW?? I would also like a good corn bread recipe for my ABM(A WILLIAMS-SONOMA 1.5 LB.) THANKS, L.ZIEGLER(CHEFLZ@AOL.COM) --------------- MESSAGE bread-bakers.v096.n013.8 --------------- From: alrice@InfoAve.Net (Al Rice) Subject: DAK Date: Mon, 13 May 1996 12:48:56 -0400 (EDT) Is DAK still in business ?? How can they be contacted ?? Mr & Mrs Allan Rice 1065 Twin Lakes Dr Sumter, S.C, 29154-7058 --------------- MESSAGE bread-bakers.v096.n013.9 --------------- From: dgelpe@netvision.net.il Subject: BRICK OVEN BUILDING Date: Mon, 13 May 96 09:53:16 PDT For those of you that asked about building your own brick ovens, I refer you to the following book: The Bread Ovens of Quebec, by Lose Boily and Jean-Francois Blanchette, ISBN 0-660-00120-9. It has a French edition, ISBN 0-660-00004-0. It is published by the National Museum of Canada, Catelogue No. NM92-48/1979. Not only does it have directions, diagrams and photos, but it has techniques for baking with these ovens. of course, one of the most fascinating aspects of the book is the description of the folklore and material culture centering on these ovens. Dennis --------------- MESSAGE bread-bakers.v096.n013.10 --------------- From: dgelpe@netvision.net.il Subject: PLUGRA BUTTER Date: Mon, 13 May 96 08:44:22 PDT To: L.J.Boggia PLUGRA is the brand name for what the manufacturer calls "European syte" butter. More information can be obtained from the mfgr: Hotel Bar Foods 650 New Country Rd Secaucus, NJ 07094 201/865-3000. It is an item sold to the food industry, but may be otherwise available. Dennis --------------- MESSAGE bread-bakers.v096.n013.11 --------------- From: "The Old Bean" Subject: Bob's Red Mill Date: Mon, 13 May 1996 21:45:42 -8pst >From: AUDUBON5@aol.com >Subject: Cost of shipping >Date: Sun, 5 May 1996 06:03:04 -0400 >Greetings Everyone, >I'm new to the list and this is my first posting! >I want to draw people's attention to Bob's Red Mill, a store/mill in Oregon >that has a mail-order catalog. They offer many kinds of flour, as well as >rice, beans, nuts, granola, pasta, and other goods. They have their own >brand of yeast which I use. I'm a beginner baker so I can't judge the >quality of the yeast and flour-except to say I have no complaints!-but the >main plus of Bob's Red Mill, for me living in Washington State, is that the >shipping cost is tolerable. Those of you in western states might want to >give the company a try. > BOB'S RED MILL > 5209 SE INTERNATIONAL WAY > MILWAUKIE OREGON 97222 > (503) 654-3215 >Aaron Hinkhouse >audubon5@aol.com I too have tried Bob's flour and would never go back to "Bread" flour off the shelf again. Bob's rises beautifully and has never once collapsed. The flavor is out of this world :-) PS I get mine at our local Albertsons... no freight. robertsp@premier1.net I read somewhere that you don't have to take any guff from trees. --------------- MESSAGE bread-bakers.v096.n013.12 --------------- From: Linda Kosidlo Subject: Portuguese Sweet Bread Date: Tue, 14 May 96 14:35:33 EDT Hi - Since I've gotten so many great recipes from this list I thought I would post one of my favorites for Portuguese sweet bread. Portuguese Sweet Bread 6 1/4 to 6 3/4 cups all purpose flour 2 packages active dry yeast 1 1/2 cups milk 1 cup sugar 1/2 cup butter or margarine, cut up 4 eggs In a large mixer bowl, combine 3 cups flour and the yeast. Heat milk, sugar, butter or margarine, and 1 teaspoon salt until warm (115 to 120 degrees). Add to flour mixture. Add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can with a spoon. Turn out onto a floured surface. Knead in enought remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball and place in a greased bowl; turn. Cover and let rise till double. Punch down, divide in half. Let rest 10 minutes. Shape into loaves and place in two greased 8x4x2-inch loaf pans. Cover and let rise till double. Bake in 350 degree oven for 45 minutes; cover with foil after 25 minutes. Remove from pans; cool. Makes 2. Linda K. in MA linda@mc.com --------------- MESSAGE bread-bakers.v096.n013.13 --------------- From: "Angie Klidzejs" Subject: Re: Digest bread-bakers.v096.n011 Date: Tue, 14 May 96 12:59:31 CDT >--------------- MESSAGE bread-bakers.v096.n011.6 --------------- > >From: Doug Weller >Subject: BM brioche recipe >Date: Sat, 04 May 1996 19:31:10 +0100 > >Hi, >Does anyone have a recipe for brioche dough in a Bread Machine? >thanks >Doug Weller > > Hello: My 1 pound Panasonic ABM instruction manual has an excellent Brioche recipe. It's for the basic dough mode. BRIOCHE INGREDIENTS (Yield 8): 2-1/4 cups bread flour 1-1/2 tablespoons sugar 1 tablespoon dry milk 1 teaspoon salt 1/4 cup (2 fl. oz.) water 6 tablespoons butter or margarine 3 large eggs 2 teaspoons dry yeast 1 egg, beaten for brushing on top 8 brioche or cake cups METHOD: 1) Make the dough according to instructions (for your particular machine). 2) Place the dough in a greased bowl. Cover. Rest the dough in the refrigerator for 30 minutes. 3) Divide the dough into 8 equal portions. Roll each portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4) Using the edge of the hand, pinch off about one-fourth of the dough without detaching it. Roll the dough on the bench so that both parts are round. 5) Place the dough in the tin large-end first. With fingertips, press the small ball around its circumference into the large one. 6) Place tins on baking pan. Spray water on top. Proof at 90 degrees Farenheit for 30 to 50 minutes or until the large ball rises above the tin. 7) Brush with beaten egg. 8) Bake in 350 degree Farenheit oven for 10 to 15 minutes or until golden brown. SOURCE: Bread Bakery Automatic Bread Maker Operating Instructions & Recipes, Panasonic #SD-BT55P. * * * * * * * * * * * Brioche dough is very well suited to a bread machine because it's so oily and sticky. I've modified the recipe a little bit by spraying my dough with Pam or other cooking spray instead of water for step #6, and then covering it with plastic wrap for the rising process. I also make it into 12 individual round (not shaped) rolls, baked in oiled muffin tins, instead of following the instructions to make 8 classic Brioche shapes (knobbed on top). These little rolls very rich and very tasty. 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.n013.14 --------------- From: Kent Campbell Subject: Recipes Date: Wed, 15 May 1996 06:13:13 +0700 >From: David & Pat Hawn >Hello all...I've decided to unlurk!!! I've been watching you all for a long >time now and I've decided to ask a question. How do you convert the bread >machine recipes to hand made (throw it on the counter and knead it well) >recipes?Hi dphawn, I don't have a bread machine, and don't expect to ever buy one. I do this: Just mix the dry ingredients together, mix the wet ingredients together, combine in one of the bowls, knead till smooth and elastic, and raise to double in a covered greased bowl, punch down, put in prepared pan, rise to double, and bake at 375. This should work for most any bread machine recipe. Good luck. _ _ _ (_) | | ( ) _____| | _____ ____ ____ _____ ____ |/ | _ _)| ___ || _ \ / ___)(____ || \ | | \ \ | ____|| | | |( (___ / ___ || | | | |_| \_)|_____)|_| |_| \____)\_____||_|_|_| http://www.pobox.com/~kencam --------------- MESSAGE bread-bakers.v096.n013.15 --------------- From: ltsilver@borg.com (LT Silverman) Subject: Recipes with no Milk Date: Wed, 15 May 1996 17:26:58 -0400 Just joined this group and would like some recipes that have no milk in them--especially black/pump breads. Thanks LOIS --------------- MESSAGE bread-bakers.v096.n013.16 --------------- From: LIR119@delphi.com Subject: old fashioned brioche Date: Wed, 15 May 1996 18:07:28 -0500 (EST) Well the bread machine , making a brioche is simple. heres an old standy by. I cant remember where I got it buts its very good for coffeecakes also. The 3 risings results in a very fine grained, light textured bread. Save the recipe for a rainy spring day and when you are in the baking mood :) Joan BRIOCHE-OLD FASHIONED METHOD ( BREAD OR COFFEECAKES ) 1/3 cup tepid milk 1 pkt yeast 2 tbs sugar 2 beaten eggs 3/4 cup flour 2 more eggs 1 tsp salt 2 sticks tepid melted butter 2 cups more flour( or as needed ) Dissolve yeast in milk with sugar till foamy.Blend in 2 beaten eggs and 3/4 cup flour to make a smooth mixture. Then blend in 2 more eggs, salt, melted butter and 2 cups of flour. beat vigourously with wooden spoon until dough is stiff and hard to stir. Let dough rest 5 minutes. Knead on floured surface with heel of hands ( not warm palms ) until smooth and elastic. Place dough in oiled bowl and cover and let rise in a warm place triple, about 3 hours or let cool rise in refrigerator overnight. Pat dough into a rectangle 12 inches long.Flip right side over to middle and left side over to cover.Pat dough back into a rectangle and repeat the folding again ( this redistributes the yeast cells to produce a fine grain texture ) Return dough to bowl and let rise again a minimum of 1 1/2 hours. Punch down dough and place in pan or pans and let rise slightly more than double. whatever pan you use just fill 1/3 to 2/5 full. bake in a preheated 425 oven for 30 minutes or lightly browned. for coffeecake: roll out dough and cover with sugar, cinnamon, nuts and reroll jelly roll style, forming into a ring and cutting sections with a scissors and forming alternate pieces into a petal design. Let rise double and bake in middle oven rack at 375 until lightly brown. Yield: 1 brioche loaf or 2 , 12 inch coffeecake rings. Note: the trick for perfect brioche dough is never let the temperature of ingredients get to hot or to cold. Since there are so many risings with this dough, I prefer to let the first rise occur in the refrigerator.It really helps with the yeast cell buildup. Enjoy! Joan,"Flour Power" `[1;31;44mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n013.17 --------------- From: LCANS@aol.com Subject: Dutch Morning Bread Date: Wed, 15 May 1996 18:31:28 -0400 Years ago when we stayed in The Hague, Nethelands at the Badd Hotel they served a dark fruit bread at breakfast. No one ever seemed to know what to call it but I would like to know what it might have been called and how to make it. Any ideas? Thanks in advance for any information. Chris Snyder LCANS@AOL.COM --------------- MESSAGE bread-bakers.v096.n013.18 --------------- From: LIR119@delphi.com Subject: brioche for breadmaker Date: Wed, 15 May 1996 18:07:20 -0500 (EST) For the requester who wanted to make briche in the bread machine: here are two recipes. BRICOHE LOAF ( from the best bread machine cookbook ever ) Ive tried this and its excellent. 1 3/4 tsp yeast 1 3/4 cup plus 2 tbs bread flour 3 tbs sugar 3/4 tsp salt 2 eggs 1 egg yolk 1/4 cup plus 2 tbs water 8 tbs unsalted butter Makes 1 1/2 lb loaf. Follow manufactures instructions for basic bread cycle BUT: cut butter into tbs size pieces and begin adding butter 1 tbs each minute 10 minutes before the end of the kneading cycle.This is done because of the large porportion of butter needs to be adequately absorbed. Produces a light, rich.,sweet loaf .Note: as with any bread machine recipe, you may have to slightly adjust the flour and or water to get the right bread machine consisitency. BRIOCHE ROLLS ( from bread machine cookbook ) I havent tried these yet 1 1/3 cup milk 5 tbs butter 2 1/2 eggs 1/4 cup sugar 2 ts salt 4 cups bread flour 2 1/2 tsp yeast Follow manufacturers instructions for dough cycle. divide dough into 16 large balls and 16 smaller balls. Place a large ball into muffin tins, press down in center of dough to make depression and place on smaller ball. Let rise 40minutes. brush tops with 1 beten egg and 1 tbs sugar. bake in a preheated 375 oven 15 to 20 minutes. makes 16 Note: when a recipe say 2 1/2 eggs,( meaning large eggs for baking ) I normally use 2 large and 1 small egg to eqaul the 2 1/2 eggs. Joan,"Flour Power" `[1;31;44mRainbow V 1.18.3 for Delphi - Registered --------------- END bread-bakers.v096.n013 --------------- ********************************* Date: Sat, 25 May 1996 20:34:21 -0700 -------------- BEGIN bread-bakers.v096.n014 -------------- 001 - philby@netvision.net.il ( - Beigles 002 - "Philip A. Bunker" Subject: Fiber Bread Request Date: Sat, 18 May 1996 07:15:18 -0400 You may wish to find "Bread Machine Baking for Better Health" by Keane & Chace, Prima Publishing, PO Box 1260BK, Rocklin, CA 95677; telephone (916)786-0426. I got mine at Borders but include this information in case you need it to order a single copy. There are two chapters directly related to fiber and every recipe has complete nutritional analysis. (Price: $12.95) Phil Bunker --------------- MESSAGE bread-bakers.v096.n014.3 --------------- From: "marie a. kelson" Subject: "Impossible Dream?" Date: Sat, 18 May 1996 14:59:39 -0400 (EDT) This may be an impossible request, but I am on a no salt added/low fat diet due to health reasons. I LOVE bread of any kind. Is there a recipe available that will meet my needs. I would appreciate any help in this area. Thanks Marie A. Kelson --------------- MESSAGE bread-bakers.v096.n014.4 --------------- From: LIR119@delphi.com Subject: Basque sheepherders Bread Date: Mon, 20 May 1996 18:54:39 -0500 (EST) No One requested this but this is a fabulous bread. this is the famous recipe first posted in Sunset Magazine in the 1970's. I love this one. You really should have a 10 inch deep cast iron or similar deep dutch oven or kettle ( 5 qt ) with cover for this to be authentic. Ive never considered this for the abm cause the cover is part of the recipe. BASQUE SHEEPHERDER'S BREAD 3 cups very hot tap water 1/2 cup butter 1/2 cup sugar 2 1/2 tsp salt 2 pkt yeast 9 1/2 cups flour ( about ) salad oil In bowl, combine hot water, butter, sugar and salt. stir until butter melts and let cool to warm. Stir in yeast and cover and let yeast get bubbly, about 15 minutes. Add 5 cups flour and beat with heavy duty mixer or wooden spoon to form a thick batter. With spoon, stir in enough remaining flour ( 3 1/2 cup ) to form a stiff dough.. turn out to floured board and knead smooth and elastic about 10 minutes. Turn dough over in a greased bowl and cover and let rise double in a warm place. ( 1 1/2 hrs ) . Punch down and form into a smooth ball. Cut a circle of foil to cover bottom of dutch oven. grease insides of dutch oven and underside of lid with salad oil. Place dough in pot and cover with lid. Let dough rise in a warm place until dough pushed up lid about 1/2 inch.( about 1 hour but watch closely ). Bake covered with lid, in 375 oven for 12 minutes. Remove lid and bake 30 to 35 minutes or until loaf is golden brown and sounds hollow. Remove from oven and turn out onto rack ( you may need a helper ) makes 1 very large delicious soft white bread. If you can wait till its warm, use a long bread knife to cut this delicious bread. Enjoy! Joan Joan,"Flour Power" `[1;32;43mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n014.5 --------------- From: ad707@freenet.carleton.ca (Allan Topp) Subject: The fork in the road Date: Thu, 23 May 1996 00:57:47 -0400 This long time lurker has been persuaded to come out of the closet. A West Bend bread machine was part of the Christmas gift giving in 1994. And what a great gift it has been. Even the way that West Bend handled their recall last summer was done so very well. However, a problem (that I'm assuming you all have had or are going to have but I don't recall being mentioned here) that I do have is the increasing tendency of the loaf to stick in the pan. The last episode was the loaf ripping in two. Still delicious despite its unattractiveness. The manual gives no advice as to remedial action which prompted a call to their 800 number. Their advice? Replace the pan. Which happens to come with a new paddle! West Bend seem to think this just a regular, justifiable part of machine bread making. Before I cough up the $50 that they are looking for (reality check here - about 30% of the cost of a new machine!) I thought I would check with you good people. Is it justified? Is there another way? Thanks for your anticipated help. -- War is not about who is right. Rather it is about who is left. --------------- MESSAGE bread-bakers.v096.n014.6 --------------- From: "Bill Hatcher" Subject: Re: Italian bread Date: Sat, 18 May 1996 20:06:32 -0500 > To: bhatch@worldnet.att.net > From: sue@interport.net (Curly Sue) > Subject: Italian bread > Date: Sat, 18 May 96 14:36:35 +0000 > Hi Bill, > I saw your recipe on the breadmaker's digest and wondered if 3-1/3 c > water for 3-1/2 c flour is a mistake. > > > > >ITALIAN BREAD > > > >3 1/3 cups water > >2 tbs oil (olive or other) > >3 1/2 cups flour > >2 tsp salt > >2 tsp yeast > >(keep salt and yeast separate; they can interact if together before mixing.) > Yep. Sorry. It is 1 1/3 cups water. Sorry again.. Bill Hatcher bhatch@worldnet.att.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n014.7 --------------- From: Kenton Campbell Subject: Baked Oatmeal Date: Sat, 18 May 1996 12:55:39 -0500 Not exactly bread, but it is very good, thought I'd share it. Baked Oatmeal 3 C. oatmeal 1/2 to 1 C. brown sugar 2 tsp. baking powder 1/2 tsp. cinnamon 1/2 tsp. salt 1/2 C. applesauce 1 tsp. vanilla 2 eggs substitute equivalent 1 C. skim milk 1/2 to 1 C. raisins or blueberries Preheat oven to 350 degrees. Mix the dry ingredients in one bowl. Mix the wet ingredients in another bowl. Stir the wet and dry ingredients together and add the raisins or blueberries. Spread in a 9x9 pan, lightly sprayed with nonstick spray. Bake 20-30 minutes. Serve as-is, or top with some sort of milk. Notes: This turns out almost like a cake. One cup of sugar made it way too sweet for me; I'll use 1/2 cup next time. I did use egg substitute and had good results. _ _ (_) | | _____| | _____ ____ ____ _____ ____ | _ _)| ___ || _ \ / ___)(____ || \ | | \ \ | ____|| | | |( (___ / ___ || | | | |_| \_)|_____)|_| |_| \____)\_____||_|_|_| http://www.pobox.com/~kencam --------------- MESSAGE bread-bakers.v096.n014.8 --------------- From: "Bill Hatcher" Subject: Re: Machine vs. Hand Kneading Date: Sat, 18 May 1996 09:17:11 -0500 -----------------begin original message----------------- From: banker@ipof.fla.net (Ronald L. Ploude) Subject: Machine vs. Hand Kneading Date: Mon, 13 May 1996 11:50:09 -0400 I have enjoyed reading the Bread Bakers Digest postings for about 3 months now. My preference as a purist had always been to make my breads by hand. However, playing taxi cab driver for kids and demands of my job have left me little time for bread baking. After reading about all the wonderfull results with machine breads, I decided to get one. The Regal Machine was rated best in consumer reports so I called the factory and had one shipped. My bread machine arived Friday and is living up to my expectations in every way except one. I have made three loaves of bread, one quick bread, two yeast breads, and one pizza dough. The complaint that I have is that the yeast breads come out much denser. Hand kneading produces loaves with larger holes in the finished bread and they rise higher. I can not rate taste until I have had the opportunity to make the same recipe by hand and machine. Being new to machine bread making, I am curious if anyone else has experienced the differences noted so far. -------------end original msg-------------- Ronald - I also use a Regal and have for some time. I get very acceptable (to me) results pretty consistently. I generally do not get the very large vacuoles using the Regal that I sometimes get with handmade, but that has not been a problem with my family. I usually make at least a half dozen loaves per week, mostly my standard white (actually Italian) recipe that I just posted to the list. Am including it below for you to try. ITALIAN BREAD 1 1/3 cups water 2 tbs oil (olive or other) 3 1/2 cups flour 2 tsp salt 2 tsp yeast (keep salt and yeast separate; they can interact if together before mixing.) Follow directions for your ABM. I usually make this on timed-bake to have fresh bread for breakfast. This is a consistently good recipe. It is also good with whole wheat flour (to taste) substituted for part of the bread flour. Some other good recipes are the ones included in the book that comes with the regal. I did find that with most commercial recipes I reduce the amount of yeast by about 1/2 tsp., otherwise, the dough rises right up to the lid. One absolute imperative: keep the yeast and salt separate, especially if you are doing a timed bake; otherwise, the salt can kill off your yeast (this is not original with me; comes from the "Bread Machine Magic" books. I do speak from experience though - was having intermittent failures until I started doing this. HTH and best of luck with the new maching. Bill Hatcher bhatch@worldnet.att.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n014.9 --------------- From: mjones@digital.net (Michael Jones) Subject: RE: Dak Date: Sat, 18 May 96 13:48:55 GMT >Is DAK still in business ?? They did experience some bussiness problems, but they are back now as: DAK Gourmet Products 1711 Irvine Ave. Newport Beach, CA 92660 1-800-600-3500 1-949-646-3000 or FAX: 1-800-363-3599 1-949-646-1700 http://www.dakgourmet.com ---- Michael Jones (mjones@digital.net) --------------- MESSAGE bread-bakers.v096.n014.10 --------------- From: Don Jorgensen Subject: Dutch Crunch Bread Date: Sat, 25 May 1996 09:04:03 -0700 (PDT) I found the following recipe in the Fanny Farmer cookbook. It should be easy to adapt for use with the bread machine. Just divide it in half, and mix up the topping about 35 minutes before the end of the dough cycle. I think you'll want to bake Dutch Crunch bread in the oven in a loaf pan, because you want your loaf to have a good big surface for the Dutch Crunch topping. I tried this recipe out and thought it was quite good. ...Nadia Dutch Crunch Topping (for 2 loaves) 2-1/2 t . . . sugar 2 scant T . . active dry yeast 1/4 t . . . . salt 6 T . . . . . rice flour (Do not use oriental or sweet rice flour.) 1 t . . . . . vegetable oil 1/3 c . . . . warm water, approximately 110 degrees F When your dough is in the bowl for its first rise, make the topping. In a 4-cup bowl, stir together the sugar, yeast, salt, and rice flour. Add the vegetable oil and warm water, and stir to blend well. Some rice flours will thicken more than others, so add liquid until the mixture resembles a thick paste. Cover and let rise in a warm place until very bubbly and at least double in size; this will take about 30 minutes. When the dough is shaped, stir down and spread half of the mixture evenly over the top of each loaf. (If you have to delay the shaping of the loaves, stir down the topping and set aside.) Let rise again as directed in the basic bread recipe, then bake. --------------- END bread-bakers.v096.n014 --------------- ********************************* Date: Mon, 3 Jun 1996 20:39:48 -0700 -------------- BEGIN bread-bakers.v096.n015 -------------- 001 - CPXD31A@prodigy.com (MR I - 002 - Gerard_Mcmahon@ftdetrck-c - Bread pan replacement --------------- MESSAGE bread-bakers.v096.n015.1 --------------- From: CPXD31A@prodigy.com (MR IRWIN H FRANZEL) Subject: Date: Sun, 2 Jun 1996 20:46:54, -0500 It has been a long time since I published anything on this board and I feel that I owe you an explanation. I have had a health problem which caused me to weaken over a period of two years. The situation got much worse during the last two months and something had to be done. Medical studies found the problem was caused by a small gland which had become enlarged due to a benign tumor. Last month, the offending gland was removed and recovery was swift and complete! I am feeling very well and am prepared to return to talking with you about bread and related topics me. I would like to thank all of you who sent cards or notes with your wishes for a rapid recovery. It is obvious that they all helped. Another piece of good news. We are reducing the price of brand new top of the line Zoji S-15A machines to $239, including shipping and handling! If you have any questions, contact me via e-mail, or call toll free at 1-800-641-9093. I have just gone through a number of questions that have been posted recently. Here is my response to two that seem to occur very frequently. Q1. Who needs bread machines? It is easy enough to knead dough by hand and it is good exercise. A1. I am very sensitive to this type of question. We have been operating a Rehabilitation Company for 15 years. We started working with automatic bread machines in 1992, as a way to help some of our clients to improve their self esteem, following work related accidents. The results have been much better than we would have expected. The ability to produce bread is a very gratifying experience and it does not require that the individual do it by "hand". Some of our clients have only had one hand (in one case as a direct result of a work related accident). Others do not have the use of both hands because of carpal tunnel syndrome, arthritis of the hand, wrist, elbow or shoulder. Some (like myself during the past couple of years) simply do not have the needed strength or endurance to work at kneading a batch of dough. For such individuals, the bread machine provides the means to produce excellent breads for themselves, their families and friends. We consider that to be a significant improvement in the quality of their lives. There are cases in our experience, where young people with mental impairment or short attention spans, are unable to contribute anything to family life. Some of these, with our help, have become the bread bakers for their households! If any of you know of individuals who might be able to use help with this type of problem, please have them contact us. There is no charge to do so. If we can, we will help. Our toll free number is 800-641-9093. Q2. My kneading blade is stuck on the shaft in my Zoji bread pan! How do I get it off? A2. One of the major design features of the Zoji S-15 and S-15A machines is that the kneading blade locks onto the shaft so that it cannot come off in the bread. When I first started reading notes on the Prodigy bulletin board about bread baking, in 1992, there were frequent outcries from individuals who had baked breads which they gave to friends, only to learn that their kneading blade was gone! The engineers at Zoji eliminated that problem by designing a bread pan shaft and kneading blade where the blade locks onto the shaft and cannot come off in the bread. To avoid a problem removing the kneading blade, try this: put the kneading blade onto the shaft in the bread pan; turn the blade clockwise and try to remove it. You cannot! Turn the blade counterclockwise and try to remove it. Again you cannot! Hold the "T" bar at the bottom of the baking pan and move the blade back and forth to notice how far it can move before it engages the shaft. Put it in the middle of its range of motion and easily lift it from the shaft. The Zoji manual says that it is not necessary to take the blade out after each use. I disagree with this! When dough bakes into the space between the shaft and the blade, it becomes more difficult to remove the blade. After baking, put a little dish soap and warm water into the bread pan. Let it stand for a few minutes. Hold the bread pan "T" bar with one hand and move the kneading blade back and forth. Set the blade in the middle of its range and lift it out. Thats all there is to it! Some users, my wife included, put a little cooking oil onto the shaft in the bread pan. Then she puts in the kneading blade. Best wishes to you all. Irwin/Delta Rehab/Using Zojis --------------- MESSAGE bread-bakers.v096.n015.2 --------------- From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil Subject: Bread pan replacement Date: Tue, 28 May 96 11:14:20 EST Subject: Separating SAlt and Yeast Date: Tue, 4 Jun 1996 16:17:18 -0700 (PDT) How does one keep yeast and salt separate? I have been experiencing problems with loaves which either rise too high or do not rise at all. I have been considering modifying the amount of water as per manufacturer's suggestion; and have read the discussion of lessening yeast quantity. I have also been attempting to keep flour and other dry ingredients away from water by stacking dry ingredients on one side of the pan. Now, where would the yeast go? I am a blind person; and perhaps I am having trouble visualizing the "layout" of the ingredients; so if anyone would like to post privately to me, please fee lfree to do so. In this regard, I hope you will forgive if this question appears to be a negation of what should be obvious. To me, it is not. Thanks so much. Pam Drake --------------- MESSAGE bread-bakers.v096.n016.3 --------------- From: PMCiesla@aol.com Subject: bread pan Date: Tue, 4 Jun 1996 18:58:34 -0400 My instruction book for my West Bend says when the bread starts to stick to spray lightly with a vegetable cooking spray. Makes sense, doesn't it?? I NEVER use soap in mine, just warm water and a soft cloth. Hope this helps Pat in Colorado --------------- MESSAGE bread-bakers.v096.n016.4 --------------- From: pericles@serix.com Subject: Bread machine info request Date: Thu, 6 Jun 1996 09:32:29 -0500 I'm new to the list and am contemplating the purchase of a bread machine. I'm not really sure what features I should be considering. Any advice? Donna --------------- MESSAGE bread-bakers.v096.n016.5 --------------- From: Jenka Guevara Subject: Bye for a while Date: Wed, 05 Jun 1996 22:12:31 -0400 Hi to all! I will unsubscribe for a while, I can not keep up with all my personal work, plus helping my father with paper work, plus getting ready to go for a year to Alabama (work on PhD), plus finishing the school year (exams etc) and the group. I have continued faithfully eating low fat and have not gained weight. The first days of all this I lost some, but now I am stuck with the last pounds, but they will come off too. I love reading from you all and writing to you, but for now I will have to unsubscribe. I tried to keep up, but the mail just accumulates. Thanks for all the great messages, I will return. This is a promise, I hope not a threat! Take care, and till soon Jenka ********************************* Jenka Guevara American School Foundation Mexico City jguevara@spin.com.mx --------------- MESSAGE bread-bakers.v096.n016.6 --------------- From: word Up Subject: Advice on breadmaking (fwd) Date: Thu, 6 Jun 1996 22:37:04 -0400 (EDT) I am passing on this question from Mr. Porath to list for advice... I think he should have let it rise again... Rick V. Twenty-some Recipes on the Web Bread Page! http://haven.ios.com/~wordup/bread.html ---------- Forwarded message ---------- Date: Thu, 06 Jun 96 14:51:42 -0700 From: Franklin Porath To: wordup@haven.ios.com Subject: Advice on breadmaking To Whom, etc: While recuperating at home from some knee surgery, I became peckish and decided to try making bread. I had such an odd (to me) experience that I am looking for advice or comments. I gathered the ingredients for a dark rye bread and threw them into the Kitchenaid bowl, which I had warmed. The result was a lump of gooey brown stuff, which I allowed to rise in a greased bowl for several hours. When it had double I punched it down, divided it, and formed it into two round loaves: so far so good. I then placed the loaves on a sheet, covered them with a towel, and put them into our Farberware convestion oven, set at about 110 degrees, to rise again. And rise they did: in an hour and a half they had risen into two magnificent looking loaves. (Here comes the technical problem!) I opened the oven door and whisked the towel off of the loaves. Before my eyes they seemed to deflate, over two or three seconds, like slow motion balloons, to about half their previous heights. I shut the oven door, cranked up the temperature and baked them. They were delicious... but flat. What happened? Did I open the door too fast creating a fatal draft? Should I have had a different cover over them, such as foil or plastic? I, as well as my baked goods, are crestfallen. Advice? Comments? Yours truly, Franklin Porath --------------- MESSAGE bread-bakers.v096.n016.7 --------------- From: Reggie Dwork Subject: Re: Separating SAlt and Yeast Date: Fri, 07 Jun 1996 22:17:29 -0700 Hi Pam, What I do is put the yeast on the bottom, add the flour(s) and other ingredients and then put the salt in on top. This has always worked out ok for me. Reggie --------------- MESSAGE bread-bakers.v096.n016.8 --------------- From: Reggie Dwork Subject: Irish Brown Bread Date: Fri, 07 Jun 1996 22:26:37 -0700 I made a wonderful smelling loaf today...it fell and I haven't tasted it yet...I used the white cycle not whole grain. Will try it again tomorrow with less water or just use the recipe as is and use the whole grain cycle. * Exported from MasterCook * Irish Brown Bread Recipe By : The Bread Machine Cookbook III, Donna Rathmell German Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Small Loaf: 1 1/2 Tsp Active Dry Yeast 3/4 C Wheat Flour 1 C Bread Flour 1/3 C Oats 2 Tbsp Buttermilk Powder -- (I Used 2 Tsp) 2 Tbsp Brown Sugar 1/3 Tsp Salt 2 Tbsp Gluten Flour, 100% -- (I Omitted) 3/4 C Water Add to bread baking pan and push start. Cycle: Whole grain, white; timer Setting: Medium - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v096.n016 --------------- ********************************* Date: Fri, 7 Jun 1996 23:59:11 -0700 -------------- BEGIN bread-bakers.v096.n017 -------------- 001 - Don Jorgensen Subject: Saltless Tuscan Bread Date: Sun, 26 May 1996 21:41:03 -0700 (PDT) Marie, If you try this bread, please let us know how it turns out. I have _The Italian Baker_ checked out of the library, but I haven't tried out any of the recipes yet. There is a mostly whole wheat version of this bread in the same cookbook, and I hope to try that recipe later this week. ...Nadia >From _The Italian Baker_ by Carol Field _Pane Toscano o Pane Sciocco_, Saltless Tuscan Bread Some cookbook authors insist a bread made without salt could only be flat and insipid, but the Tuscans have been making this saltless bread for many centuries. . . The big flat rounds scored in tac-tac-toe patterns or the smaller crusty ovals of bread are sometimes rough and somewhat coarse, sometimes more compact inside, but they are always mellow and bland. One explanation of the saltless bread is that the Tuscans, well known for being tightfisted, couldn't bear to pay the government salt tax and chose instead to make bread without it. Perhaps, but gastronomes point out that the Tuscan bread is perfectly suited to their cuisine, which is full of strong flavors. . . Makes 1 large _ruota_ or wheel, or 2 oval loaves. STARTER 1/4 teaspoon active dry yeast 2/3 cup warm water About 1-1/3 cups unbleached all-purpose flour Stir the yeast into the water in a small bowl; let stand until creamy, about 10 minutes. Add the flour and stir with about 100 strokes of a wooden spoon, or stir with the paddle of an electric mixer for about 1 minute. Cover with plastic wrap and let rise until tripled, 6 hours to overnight. DOUGH 1-1/4 teaspoon active dry yeast 1/3 cup warm water 1 cup water, room temperature 3-3/4 cups unbleached all-purpose flour Pinch salt (optional) Cornmeal BY HAND: Stir the yeast into the warm water in a large bowl; let stand until creamy, about 10 minutes. Add the starter and 1 cup water and mix well, squeezing the starter between your fingers to break it up. Beat in the flour, 1 cup at a time, and continue beating until the dough is thoroughly mixed, about 4 to 5 minutes. Stir in the salt, if desired, in the last minutes. Turn out onto a well-floured surface and knead, using a dough scraper to begin with, until elastic, resilient, and some- what velvety, 8 to 10 minutes. BY MIXER: Stir the yeast into the warm water in a small bowl; let stand until creamy, 10 minutes. Add the dissolved yeast and 1 cup water to the starter in a large mixer bowl and mix with the paddle. Beat in the flour and continue beating until thoroughly mixed, 1 to 2 minutes. Add the salt, if desired, and beat 1 more minute. Change to the dough hook and knead until the dough is elastic, resilient, and somewhat velvety, about 4 minutes. Finish kneading by hand on a floured surface. BY PROCESSOR: If the capacity of your food processor is 7 cups or less, process this dough in 2 batches. Refrigerate the starter until cold. Stir the yeast into the warm water; let stand until creamy, about 10 minutes. Process the dissolved yeast, cold starter, and 1 cup cold water with the steel blade to the consistency of lumpy pancake batter. Pour the mixture into another container and change to the dough blade without cleaning the bowl. Add the flour and salt, if desired, to the bowl and process with 2 or 3 pulses to sift. With the machine running, pour the starter mixture through the feed tube as quickly as the flour can absorb it and process until the dough gathers into a ball. Process 20 seconds longer to knead. Don't worry if the dough never truly forms a ball, but it should hold its shape and not ooze. Finish kneading by hand on a lightly floured surface until elastic, resilient, and somewhat velvety. First Rise. Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. Shaping and Second Rise. Turn the dough out onto a floured surface and lightly dust the top with flour. The dough will be very moist and soft, but don't punch it down. Flatten it with your hands and shape into a large flat round loaf, or cut it in half and shape each half into an oval. Place on a well-floured baking sheet or peel and gently turn the loaf over to collect some of the flour onto its surface. Turn it again, smooth side up, cover with a towel, and let rise until doubled, 45 minutes to 1-1/4 hours. Baking: Thirty minutes before baking, heat the oven with a baking stone in it to 450 degrees F. If you have shaped the dough into a single large wheel, score a tic-tac-toe pattern on top with a razor or sharp bread knife. Just before baking, sprinkle the stone with cornmeal and slide the loaf into it. Bake 15 minutes. Reduce the heat to 400 degrees F., and bake 20 minutes for the smaller ovals and 25 to 30 minutes for the large _ruota._ Cool on a rack. --------------- MESSAGE bread-bakers.v096.n017.2 --------------- From: Marta Martin Subject: What's wrong with my ABM? Date: Sun, 26 May 1996 20:54:11 -0400 I have read various messages from list members who were having some difficulty with their ABM's...but of course, since mine was working fine.....I paged right through them! Now I wish I hadn't!!!! I now have two bread machines...the second a Wellbilt that was given to me by a friend who never even took it out of the box. It is a fine machine and I am well pleased, but still concerned that my older machine is acting up. It is a Betty Crocker Bake It Easy and makes one pound loaves. The loaves I have been turning out in the last few weeks have been either much smaller than usual or downright bricks. My flour is fresh, my yeast kept in an airtight container in the fridge and I know never to let the yeast come into contact with the salt.....but for the life of me I cannot figure out what is wrong. The machine is only 7 months old and though I use it regularly if not daily, I DO try to take care of it. Any ideas on what could be wrong?????? Thanks, Marta ========================================================================= Marta Martin-(marta@citynet.net) Marta-THE WEB SITE-located at http://www.citynet.net/marta THEY SAY SUCH NICE THINGS ABOUT PEOPLE AT THEIR FUNERALS IT MAKES ME SAD TO REALIZE I AM GOING TO MISS MINE BY A FEW DAYS. Garrison Keillor HE WILL SWALLOW UP DEATH IN VICTORY; AND THE LORD GOD WILL WIPE AWAY TEARS FROM OFF ALL FACES. Isaiah 25:8 SHAKE YOUR HIPS AND HOPE FOR THE BEST. Camille, age 9 ========================================================================= --------------- MESSAGE bread-bakers.v096.n017.3 --------------- From: "Ed Bauman" Subject: west bend bread maker Date: Sun, 26 May 96 21:03:11 UT I have not had the problem you mentioned with the West Bend(with respect to the bread sticking to the pan), but I did with the DAK I used to have. I tried the following with some degree of sucess: 1. Try seasoning the pan as if it were cast iron. and/or: 2. Spray Pam in before starting each loaf. Good luck Ed --------------- MESSAGE bread-bakers.v096.n017.4 --------------- From: Darluz@aol.com Subject: Re: Digest bread-bakers.v096.n014 Date: Sun, 26 May 1996 16:25:47 -0400 The best bagels ever... better than a new york bagel on a sunday morning...and damn better than the bagels made locally here in el paso, texas...can be made in 1 1/2 hours, start to finish. This recipie has been tried by friends who have never worked with yeast before with great success. 1 1/2 cups warm water 1 T yeast Let yeast proof in water for 5 minutes, then mix in: 2 T honey 1 T salt around 4 cups flour of choice ( i like whole wheat and white blend, and oat flour too...be creative) Knead for 10 minutes until dough is happy Rise, coverd in oiled bowl for 15 minutes Pat dough into rectangular slab 1 " thick and cut into strips. Join ends of strips together to form bagels. Let rise, covered, on oiled tray for 20 minutes Preheat oven to 375 degrees and put a pot of water on to boil After the 20 minute rise is done, drop bagels, one at a time, into boiling water. Take them out once they rise to the top of the water (Should be anywhere between 30 sec and 1 minute) While still wet, sprinkle on toppings of choice (onion, garlic, sesame seeds, poppy seeds, and sea salt all at once is my favorite) Bake on tray with cornmeal to prevent sticking. They will be done in around 25 minutes (varies) - when tops are golden brown. Allow them to cool a bit before slicing. EnJOY! Sarah EL Paso, TX Darluz@aol.com --------------- MESSAGE bread-bakers.v096.n017.5 --------------- From: rKimble@OREGON.UOREGON.EDU (Reeva Kimble) Subject: Babka (coffee cake) Date: Sun, 26 May 1996 13:23:13 -0700 (PDT) Does anyone have a recipe for Babka? According to Mollie Katzen in her book Still Life With Menu, Babka is an East European-style coffee cake, usually made with yeasted dough and a semisweet filling. It can be considered a cakey bread or a bready cake. She has a recipe for a Chocolate Babka which she says has a filling like a working person=B9s version of the classic petit pan au chocolat. I am trying to adapted her recipe to make a bread machine dough Babka with a cinnamon-nut-sugar filling. You could save me the trial and error if you have a proper recipe. Thanks, Reeva Kimble Eugene, Oregon --------------- MESSAGE bread-bakers.v096.n017.6 --------------- From: cavebat@spectra.net (George and Joyce Allen) Subject: No Salt, no Fat bread Date: Sun, 26 May 1996 14:57:09 -0400 Marie asks about a no salt added, low fat breat. I have made some bread for friends as gifts, friends who have been on a no salt, low fat diet. I took my favorite yeast bread receipe and merely omitted the salt and shortening. It was pretty good. It did not have as much flavor as the regular receipe, and the texture was a bit different; but, it was still pretty good. My suggestion is to try omitting the salt and fat in your bread and see if you like it. I might add that upon occasion, I have omitted salt and fat by accident. I have served the bread to family and have received no complaints. They just thought it was a different receipe. George > >From: "marie a. kelson" >Subject: "Impossible Dream?" >Date: Sat, 18 May 1996 14:59:39 -0400 (EDT) >Content-Type: text/plain; charset="us-ascii" > >This may be an impossible request, but I am on a no salt added/low fat diet >due to health reasons. I LOVE bread of any kind. Is there a recipe >available that will meet my needs. I would appreciate any help in this >area. Thanks Marie A. Kelson >*Info* to > > *_______________________________________________________________ * cavebat@spectra.net *colon cancer resource http://www.medinfo.org/colon_cancer *George Allen, Binghamton, New York - the garden spot of New York State *_______________________________________________________________ --------------- MESSAGE bread-bakers.v096.n017.7 --------------- From: CHEFLZ@aol.com Subject: Re: Digest bread-bakers.v096.n014 Date: Sun, 26 May 1996 13:37:50 -0400 In a message dated 96-05-26 04:43:12 EDT, you write: >A West Bend bread machine was part of the Christmas gift giving in 1994. >And what a great gift it has been. Even the way that West Bend handled >their recall last summer was done so very well. > >However, a problem (that I'm assuming you all have had or are going to >have but I don't recall being mentioned here) that I do have is the >increasing tendency of the loaf to stick in the pan. > >The last episode was the loaf ripping in two. Still delicious despite its >unattractiveness. The manual gives no advice as to remedial action which >prompted a call to their 800 number. Their advice? Replace the pan. >Which happens to come with a new paddle! West Bend seem to think this just >a regular, justifiable part of machine bread making. > >Before I cough up the $50 that they are looking for (reality check here - >about 30% of the cost of a new machine!) I thought I would check with you >good people. Is it justified? Is there another way? > >Thanks for your anticipated help. > >-- TO: Allen Topp, RE: A FORK IN THE ROAD(bread sticking in bread pan): Try spraying your bread pan with a spray nonstick spray like PAM(paddle too!). --------------- MESSAGE bread-bakers.v096.n017.8 --------------- From: Bonnie Pollack Subject: Bread that sticks to the pans Date: Sun, 26 May 1996 09:00:51 -0400 (EDT) Not remembering the person who posted the message about the $50 cost to replace the pan I will simply address this to the list. I have had free of charge from Toastmaster 2 extra pans and paddles because of a sticking problem. In one case the paddle had to be removed at the expense of destroying the pan and in the other case the pan was just plain not living up to its teflon standards. I believe that a company such as Westbend would want to keep customers happy and just send out the replacement free of charge. Knowing the fine service I got from Toastmaster you can bet when an upgrade to the machine comes up in August I will be in front of the line to get the latest. Even as a novice baker I bake two loaves a day and have not bought storebought bread since January when I bought my machine. Had it not been for the help of Toastmaster I would have no doubt reverted to the grocery store for my bread supply. My advice after this long message----- push a little harder and get what you paid for and were promised. BO- --------------- MESSAGE bread-bakers.v096.n017.9 --------------- From: Reggie Dwork Subject: vacation blues Date: Sat, 08 Jun 1996 00:54:59 -0700 We recently returned from vacation and we forgot to put in the earlier digest that I made up tonite the posts that we had saved from 2 weeks ago. So, better late then never...here they are. Sorry about that... Reggie & Jeff --------------- END bread-bakers.v096.n017 --------------- *********************************