Bread Digest Tue, 5 Jul 1994 Volume 5 : Issue 25 Today's Topics: Fleischman's Breadmaking Cookbook injured machine Source for Spelt flour Strawberry/Banana Bread ---------------------------------------------------------------------- Date: Mon, 27 Jun 1994 14:23:00 -0400 From: "karla (k.m.) dods" Subject: Fleischman's Breadmaking Cookbook Message-ID: <"26841 Mon Jun 27 14:24:19 1994"@bnr.ca> I have not had any success with recipes in the Fleischman Breadmaking cookbook. The bread turns out with hard crusts, dry and heavy for whole-grain bread, egg bread and whole wheat bread. I was wondering if there is a difference between Fleischman's breadmaking yeast and instant yeast? Secondly, are there any differences between American measurements and Canadian measurements? I anticipate your assistance, Karla ------------------------------ Date: Fri, 24 Jun 1994 12:09:41 -0400 (EDT) From: susans Subject: injured machine Message-ID: <940624120941.1a8@tiger.hsc.edu> I seem to remember that this came up before, but I have a broken DAK and don't know what to do with it. It comes on all right, says that it is kneading, but it isn't. It heats up and cools down, beeps all right, but, without the kneading, is obviously not much use. I understand that DAK has gone out of business. Would anyone suggest that I try opening it up myself? What would I look for? Any suggestions would be gratefully received. Thanks, Susan SusanS@tiger.hsc.edu ------------------------------ Date: Fri, 1 Jul 94 09:09:52 EDT From: dsr@philabs.Philips.COM (Deborah Rech) Subject: Source for Spelt flour Message-ID: <9407011309.AA01052@bubba.Philabs.Philips.Com> I have been buying spelt at my local health food store. Does anyone know of a mailorder source where I can buy in bulk? For anyone who hasn't tried spelt in a bread machine, it works as well as regular bread flour and adds a pleasant flavor too. Thanks, Debby Rech ------------------------------ Date: Fri, 1 Jul 94 11:26 EST From: Melanie Lawson Subject: Strawberry/Banana Bread Message-ID: <94940701162649/0005658835PK2EM@mcimail.com> Came across this recipe posted on AmericaOnline. I haven't tried it yet but it sounds like a good dessert bread from a bread machine. Has anyone read any of the new cookbooks with dessert recipes for bread machines? Seems to be a new trend. Strawberry-Banana Bread This is for a medium size loaf. 1/3 cup milk 1/3 cup mashed strawberries 1/3 cup mashed bananas 1 1/4 Tbs margarine 1 1/4 tsp. sugar 1 1/4 tsp. salt 2 Cups Bread Flour 1 1/2 tsp yeast. * For best results start w/ yeast and place all dry ingredients in first. Because of the strawberries the bread will look like whole wheat when finished. ------------------------------ End of Bread Digest V5 #25 ****************************** Bread Digest Wed, 20 Jul 1994 Volume 5 : Issue 27 Today's Topics: BREAD Digest V5 #25 bread recipe Cornmeal Bread New Breadmaker, comments, many questions! ---------------------------------------------------------------------- Date: Wed, 13 Jul 1994 07:39:14 -0400 From: Michael Hirsch Subject: Re: BREAD Digest V5 #25 Message-ID: <199407131139.HAA01355@kojak.mathcs.emory.edu> >>>>> cis57301_20@dhvx20.csudh.edu writes: Stewart> I'm using a Panasonic auto bread maker and prefer dark breads Stewart> over white, but the whole wheat is too crumbly. Any Stewart> suggestions or recipies for a not so dark wheat bread would Stewart> be wecomed. Thanx, Stewart. First, try again with either a whole wheat bread flour or buy some gluten and replace a small portion of the WW flour with the gluten. That will really help the bread stick together. Second, I found that I had to stick pretty closely to the recommended amount of salt to get the texture right (I tend to cut salt drastically). Third, experiment a bit with the amount of water. I found that an extra 16th of a cup or so of water made a big difference in texture. Good luck, -- Michael Hirsch Work: (404) 727-7940 Emory University, Atlanta, GA 30322-2390 FAX: (404) 727-5611 Internet: hirsch@mathcs.emory.edu BITNET: hirsch@emory.bitnet UUCP: {rutgers,gatech}!emory!hirsch Public key for encrypted mail available upon request. ------------------------------ Date: Tue, 12 Jul 1994 20:42:15 -0700 (PDT) From: Josh Haygood Subject: bread recipe Message-ID: Thank you for putting me on your bread mailing list. Due to MANY dietary restrictions I cok all my own food and love to bake. All the food I make is either VERY low fat or fat-free and I have developed several of these bread recipes myself. I am always developing new things and I will send you recipes as I invent them! :) Here is an easy to make simple favorite: HAYGOOD's BASIC POTATO BREAD Ingredients: 3 medium potatoes, or 1C mashed 1 package(1 Tbs.) active dry yeast 2 1/2 C water, 100-115 degrees about 8C all purpose white flour 1 1/2 Tbs. salt 1/2 Tbs. seeds (Caraway, sesame, etc.) Scrub potatoes; boil until very tender. Drain, and mash well leaving all skins. Allow to cool. Dissolve yeast in 1/2 C water, mix well with 3 Tbs. of the flour in a LARGE bowl. Let stand 30 minutes. Add remaining 2C water, salt, and most of the seeds. Add remaining flour and potatoes and mix well. * Note: it is best to add the potatoes first and mix them with the water. Then, while stirring, mix in the flour slowly as to avoid any unmixed areas) Knead on a floured board 12-15 min.* Do not add more than a sprinkle of flour to board while kneading. Shape into ball, and place in a well oiled bowl. Turn bowl over onto kneading board (or plate), and let rise in warm, draft place for about 1-2 hours; or until doubled in bulk. Remove dough and punch down, kneading a few minutes more. Slice in half, and make into two round loaves.Pour on all remaining seeds over tops of loaves, making sure to press down gently into dough. Place on well oiled baking sheet. Let rise rise 30-35 min. Bake in pre-heated 400 degree oven for about one hour. Bake no longer than 1:20. Allow to cool, enjoy with hummus or Plochman's whole grain mustard!! haygood@netcom.com ------------------------------ Date: Tue, 19 Jul 94 13:04 EST From: RUNKLEDL Subject: Cornmeal Bread Message-ID: <42940719180424/0006193755NA1EM@mcimail.com> FORWARDED FROM: Runkle,Dennis,DL FROM: Breeden,Roberta,RR DATE: 07/19/94 13:35 ------------------------------------------------------------------- In the last Bread Digest, someone wanted a recipe for a bread which used cornmeal. >From the Bread Machine Cookbook II Large Loaf creamed corn 1 1/2 cup vegetable oil 2 tbs. vanilla extract 1 tsp salt 2/3 tsp brown sugar 2 tbs. nutmeg 2/3 tsp cornmeal 1 cup bread flour 3 cups yeast 2 tsp. Roberta ------------------------------ Date: Wed, 13 Jul 94 17:40:06 PDT From: Robert Rounthwaite Subject: Re: New Breadmaker, comments, many questions! Message-ID: <9407140044.AA27975@netmail2.microsoft.com> Elizabeth Schwartz writes ) We just got an Oster breadmaker as a housewarming gift! It's great! I've ) never made bread before and I have a lot of questions! I can't answer all of your questions, but those that I can be of help with I answer below. Sorry if these have been answered already - I am on the digest. ) here are my questions: ) ) 1)How to convert recipes with white flour to mixed whole wheat and white? ) We like as close to 100% whole wheat as possible. You can make bread in a breadmaker with *just* whole wheat flour (as the only flour - you still need all those other ingredients ) You can generally substitute whole wheat for half the white flour in an all white flour bread without much trouble. For 100% whole wheat bread a couple of other modifications will be needed. Whole wheat flour doesn't have as much gluten per cup as white flour. (Gluten is the protein (i think) in the wheat. In any case, it makes the dough stickier and allows the bread to rise) To overcome this you can add egg whites or some gluten. I find gluten works a lot better. You can find gluten or gluten flour (the same thing) at most grocery stores. You don't use much (less than two tablespoons per loaf for most recipes) so price isn't that important, but it can pay to shop around. My local Safeway had it for $6.96 for a pound and a half bag, while my local health food store had it in bulk for $0.99 a pound. Besides gluten, the other thing that really helps keep those whole wheat loaves from being heavy is an extra kneading. Some bread machines have a special setting for whole grain breads that does this, mine doesn't, so I wait for it to be done with the first kneading (10 min.) and reset the machine. I'll post my favorite fat-free whole wheat bread recipe on Friday when I can bring it in to work. ) 3) Can we use substitutes for egg? For fruit juice concentrate? ) Does anyone have a general table of substitutes for bread makers? for egg - egg beaters, other egg substitute. fruit juice concentrate is usually included as a substitute for sugar, so I guess you could increase the liquid slightly and use sugar. I use the frozen concentrate from the store for those recipes or diluted honey. My favorite substitute is apple sauce for the oil or butter. I find that I can substitute one slightly rounded tablespoon of apple sauce for each tablespoon of oil the recipe calls for with little trouble. I seem to get a few more loaves where the moisture wasn't just right (see my answer to 4, below) but usually it is just as good. ) 4) If I add or subtract dry sugar, do I have to change anything else? the amount of liquid may need to be changed slightly. The amount of liquid in your dough is the hardest thing to get right when modifying recipes. Too much and the bread will fall, too little and the top will be flat or uneven and the bread may not rise enough. Be careful if you want to remove all the sugar - I'm not sure exactly how much, but you need some additional sugar for the yeast to feed on, just as you need salt to regulate the growth. (of course, the sugar can come from concentrated fruit juice or honey, or ...) ) 5) The first loaves I made have a slight aftertaste that I can't ) quite identify, possibly yeast or flour. I noticed it less ) after the bread was cooled. Any idea what this is and how to ) diminish it? The store-bought bread doesn't have it. I can only think of a couple of things this could be. One very noticeable aftertaste is from the yeast and is one of the best things about fresh bread (IMHO) This tastes like bread smells and can't (?) be what you're talking about :-), although it does diminish after a while if the bread is allowed to cool uncovered. Also, old whole grain flours can have an unpleasant aftertaste as the natural oil can start to go bad. The solution is to throw away the flour and keep your whole grain flours in the fridge if you have this problem. I'm not sure if any of these are your problem, but I hope this helps. ) 6) What's the difference between bread and cake? I'd like to make ) a lowfat poppyseed bread that's more cake-y. Must I add egg? ) (I'm going to try putting poppyseeds into hazel@netcom's lemonade ) bread) Cake rises only once while it is baking due to the action of baking soda / powder under the influence of heat. Bread rises due to the yeast growing (like you don't know that, sorry if I sound like I'm lecturing). I'm not sure how you'd make bread more cake-like. Most bread machines have a quick-bread setting that will allow you to make cake-like breads (cornbread, banana bread, etc.) and cakes. Robert ------------------------------ End of Bread Digest V5 #27 ****************************** Bread Digest Mon, 25 Jul 1994 Volume 5 : Issue 28 Today's Topics: Whey Powder ---------------------------------------------------------------------- Date: Wed, 20 Jul 1994 23:21:41 -0600 (MDT) From: Reid Subject: Whey Powder Message-ID: <01HEY3M3CLLED58BX7@cc.usu.edu> Dear everyone: Here is some interesting information regarding sugar, etc. that I think you all might be interested in. This is different stuff, and I enjoy using this variation. LACTOSE SUGAR Lactose sugar or whey powder is a bi-product of milk, which makes your baking & cooking more nutritional. Why powder is composed of approximately 75% lactose; and approximately 14% protein, & also contains 115 other vitamins and minerals. Whey Powder is also much more economical than glucose sugar, and Whey Powder has been used as a sugar replacer in the large bakeries for a quarter of a century. HINTS When the recipe calls for both brown & white sugar, use the same amount of brown, but substitute the white sugar with the same amount of whey powder. When the recipe calls for just white sugar, sue 2 parts whey powder to 1 part sugar. Example: 1 cup sugar; changes to 2/3 cup whey powder, 1/3 cup sugar. When dealing in fourths use 1/2 whey powder & 1/4 sugar. Baked goods have a tendency to brown quicker on the bottom, when baking with whey powder, so set your racks higher than usual in your oven. Put them on the upper half of the oven. Use only in recipes which can have other milk products in it. Whey powder cannot be substituted for sugar in things like divinity. They whey powder will caramelize in the syrup. Whey powder does not work well as a powdered sugar replacement or as a coffee creamer. Do not set your oven higher than 375. 350 is the usual cooking degrees to use for cookies and brownies or cakes. Rolls may be cooked at 375, but they will brown faster then without using whey powder. Remember that whey powder is a milk product, when you are deciding to use it on, or in something. Whey powder can be used half and half with sugar on cereals and improve its nutrition. It also works well in a half and half mixture with skim milk, as a beverage. These helpful hints were written and compiled by Dairy Distributors, Inc., dba Gossner's Cheese Company, 10th North and 10th West, Logan, UT 84321. I shall be sending to everyone some recipes that call for whey powder. The ones I have tried are wonderful. They are simple, easy to substitute recipes. I think you will enjoy! Reid J. Furniss SLJC6@CC.USU.EDU ------------------------------ End of Bread Digest V5 #28 ****************************** Bread Digest Mon, 1 Aug 1994 Volume 5 : Issue 29 Today's Topics: Baking Cakes in Bread Machine. bread/stir fry info request BREAD Digest V5 #27 New Breadmaker, comments, many questions! whey powder bread ---------------------------------------------------------------------- Date: Thu, 28 Jul 1994 15:35:30 -0500 From: c-porterfield@tamu.edu Subject: Baking Cakes in Bread Machine. Message-ID: I was in a store that sells bread machines and the sales clerk was telling me that someone had bought a second machine just to do cakes in. Evidently there are some cake mixes that say use in bread machine also. Has anyone done this? Sounds like a great idea. Clyde Porterfield ------------------------------ Date: Mon, 01 Aug 1994 07:55:43 -0600 (MDT) From: Reid Subject: bread/stir fry info request Message-ID: <01HFDYOPXA0SD59UFE@cc.usu.edu> Hi everyone: Does anyone have a recipe, or information, on how to make bread dough, freeze it properly, so all you have to do is take it out of the freezer, let it (raise/rise (whooops grammer police, he he), and bake it. It would seem to me that he yeast would die if frozen. I don't understand how the stores do this. Also, maybe off subject for some lists that this is being sent to (sorry), but does anyone have a good stir fry sauce? I would like to stir-fry my veggies, add a *bit* of chicken/whatever as meat for some flavor, and them how do you "glue " it together with what kink of sauce? How do you make that yummy sauce(s) that you get when you go "up town" to eat? Thankx everyone for the info in advance. Reid J. Furniss sljc6@cc.usu.edu Thank you firefighters for trying to save Utah! ------------------------------ Date: Fri, 29 Jul 94 08:15:00 EDT From: schapin@mitre.org (Susan Chapin) Subject: Re: BREAD Digest V5 #27 Message-ID: <9407291215.AA16401@smiley.mitre.org.sit> > > ) 6) What's the difference between bread and cake? I'd like to make > ) a lowfat poppyseed bread that's more cake-y. Must I add egg? > To make a bread more cake-y, try using a substantial amount of barley flour with perhaps some brown rice flour, and omit the wheat. Barley flour makes a yeast bread with a very soft, cake-like texture. Of course you will want to add gluten. I am allergic to wheat, though not to gluten. I have found that when using low-gluten flours if I add 1/2 cup vital wheat gluten to 2 1/2 cups low-gluten flour I get a fine-textured loaf. It does not rise much, but the texture is wonderful! As a sample, here is my recipe for Raisin-Barley bread (for a Breadman 1 1/2 pound loaf): Dry group: 1/2 cup vital wheat gluten 1/2 cup quinoa flour 1 cup barley flour 1 cup brown rice flour 1 1/2 TB powdered whey Wet group 1 cup + 2 TB water 1 1/2 TB canola oil 2 TB honey 1 1/4 tsp salt Yeast 1 1/4 tsp Raisins 1 small box raisins (2-1/2 oz?) 2 TB Glenfiddich (yes, single malt scotch, not brandy) Mix raisins with scotch. Place wet group in pan, dry group on top, yeast on top of that. Medium wheat cycle (20 minutes knead, 25 minutes first rise, 50 minutes second rise, bake 55 minutes). Add the raisins and scotch after 12 minutes of kneading. You may need to help the kneading with a rubber spatula -- depends on your machine and the precise moisture of your ingredients. Don't expect much rise; this bread is fine-textured. - susan (schapin@mitre.org) (my employer does not support or even know about the opinions expressed above) ------------------------------ Date: Tue, 26 Jul 94 17:57:36 PDT From: Robert Rounthwaite Subject: Re: New Breadmaker, comments, many questions! Message-ID: <9407270100.AA04127@netmail2.microsoft.com> I originally sent this on July 13, but although it was in the archived digests when I checked, I never received the digest with it in it. At least 2 others did not receive that digest, so I am repostiting my reply. -r Elizabeth Schwartz writes ) We just got an Oster breadmaker as a housewarming gift! It's great! I've ) never made bread before and I have a lot of questions! I can't answer all of your questions, but those that I can be of help with I answer below. Sorry if these have been answered already - I am on the digest. ) here are my questions: ) ) 1)How to convert recipes with white flour to mixed whole wheat and white? ) We like as close to 100% whole wheat as possible. You can make bread in a breadmaker with *just* whole wheat flour (as the only flour - you still need all those other ingredients ) You can generally substitute whole wheat for half the white flour in an all white flour bread without much trouble. For 100% whole wheat bread a couple of other modifications will be needed. Whole wheat flour doesn't have as much gluten per cup as white flour. (Gluten is the protein (i think) in the wheat. In any case, it makes the dough stickier and allows the bread to rise) To overcome this you can add egg whites or some gluten. I find gluten works a lot better. You can find gluten or gluten flour (the same thing) at most grocery stores. You don't use much (less than two tablespoons per loaf for most recipes) so price isn't that important, but it can pay to shop around. My local Safeway had it for $6.96 for a pound and a half bag, while my local health food store had it in bulk for $0.99 a pound. Besides gluten, the other thing that really helps keep those whole wheat loaves from being heavy is an extra kneading. Some bread machines have a special setting for whole grain breads that does this, mine doesn't, so I wait for it to be done with the first kneading (10 min.) and reset the machine. I'll post my favorite fat-free whole wheat bread recipe later when I can bring it in to work. ) 3) Can we use substitutes for egg? For fruit juice concentrate? ) Does anyone have a general table of substitutes for bread makers? for egg - egg beaters, other egg substitute, egg whites (some egg substitutes are just egg whites and food color) fruit juice concentrate is usually included as a substitute for sugar, so I guess you could increase the liquid slightly and use sugar. I use the frozen concentrate from the store for those recipes or diluted honey. My favorite substitute is apple sauce for the oil or butter. I find that I can substitute one slightly rounded tablespoon of apple sauce for each tablespoon of oil the recipe calls for with little trouble. I seem to get a few more loaves where the moisture wasn't just right (see my answer to 4, below) but usually it is just as good. ) 4) If I add or subtract dry sugar, do I have to change anything else? the amount of liquid may need to be changed slightly. The amount of liquid in your dough is the hardest thing to get right when modifying recipes. Too much and the bread will fall, too little and the top will be flat or uneven and the bread may not rise enough. Be careful if you want to remove all the sugar - I'm not sure exactly how much, but you need some additional sugar for the yeast to feed on, just as you need salt to regulate the growth. (of course, the sugar can come from concentrated fruit juice or honey, or ...) ) 5) The first loaves I made have a slight aftertaste that I can't ) quite identify, possibly yeast or flour. I noticed it less ) after the bread was cooled. Any idea what this is and how to ) diminish it? The store-bought bread doesn't have it. I can only think of a couple of things this could be. One very noticeable aftertaste is from the yeast and is one of the best things about fresh bread (IMHO) This tastes like bread smells and can't (?) be what you're talking about :-), although it does diminish after a while if the bread is allowed to cool uncovered. Also, old whole grain flours can have an unpleasant aftertaste as the natural oil can start to go bad. The solution is to throw away the flour and keep your whole grain flours in the fridge if you have this problem. I'm not sure if any of these are your problem, but I hope this helps. ) 6) What's the difference between bread and cake? I'd like to make ) a lowfat poppyseed bread that's more cake-y. Must I add egg? ) (I'm going to try putting poppyseeds into hazel@netcom's lemonade ) bread) Cake rises only once while it is baking due to the action of baking soda / powder under the influence of heat. Bread rises due to the yeast growing (like you don't know that, sorry if I sound like I'm lecturing). I'm not sure how you'd make bread more cake-like. Most bread machines have a quick-bread setting that will allow you to make cake-like breads (cornbread, banana bread, etc.) and cakes. Robert ------------------------------ Date: Thu, 28 Jul 1994 18:07:38 -0600 (MDT) From: Reid Subject: whey powder bread Message-ID: <01HF8YXJ34YQD6QGZ9@cc.usu.edu> Hi everyone: Here is a nice bread recipe that calls for whey powder. I really like it (however, be ready to bake, because it makes (8?) loaves). Enjoy. Reid J. Furniss sljc6@cc.usu.edu * Exported from MasterCook II * Quick method whey bread recipe (Makes 8 loaves) Recipe By : Gossner Cheese Company, Logan, UT Serving Size : 1 Preparation Time :2:00 Categories : Whey Powder Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 Cups Flour 3 Tablespoons Dried Whey 2 tsp Salt (rounded) 1 Tablespoon sugar (rounded) 1 Cup Salad Oil 2 Packages Yeast, or 2 Tablespoons (rounded) 8 Cups Hot Tap Water Put yeast, sugar and 1 cup water in a pint bowl. Let raise till bubbly. Sift dry ingredients. Add water, then the yeast and knead well with one hand. Dough shoudl be sticky. Don't add more water. If too firm add more water. Clean hands with edge of spoon. Pull dough away from sides of bowl, pour some oil in, then turn dough and work in more oil until all sides have been covered with oil. Knead bread which is no longer sticky until all the oil is worked in. Let raise 15 minutes. Grease pans. Put dough on greased plastic sheet. Divide into four (4) parts. Take one part away and put the remaining three parts back into the bowl. Divide the one part in half. Pound cut flat, fold over toward you, then fold in sides pounding out bubbles as you go. Fold ends into make smooth loaves. Place in pans. Repeat quickly for all parts. Cover. Turn oven to 400. When bread is just rounded over tins (about 20 minutes) place in heated oven, tins 1/2 inch apart. Bake 15 minutes then reduce heat to 350 for 40 minutes more. Cool. Place in plastic bags forcing out all air. Freeze, when tawing, leave bag tightly closed. Turn every little while until all moisture is reabsorbed into the bread. - - - - - - - - - - - - - - - - - - ------------------------------ End of Bread Digest V5 #29 ****************************** Bread Digest Mon, 8 Aug 1994 Volume 5 : Issue 30 Today's Topics: Recommendations for a break cookbook? ---------------------------------------------------------------------- Date: Mon, 1 Aug 1994 14:46:50 -0500 From: Sun Park Subject: Recommendations for a break cookbook? Message-ID: <199408011840.OAA27769@dip.eecs.umich.edu> Hi, I'm looking for a breadmachine cookbook for Zojiroshi(sp?). Thanks. --Sun boxenju@eecs.umich.edu ------------------------------ End of Bread Digest V5 #30 ****************************** Bread Digest Mon, 15 Aug 1994 Volume 5 : Issue 31 Today's Topics: BREAD Digest V5 #30 Bread machine cookbooks Cheddar-Olive Bread ---------------------------------------------------------------------- Date: Tue, 9 Aug 94 08:30:34 EDT From: aa122@detroit.freenet.org (John F Davis) Subject: Re: BREAD Digest V5 #30 Message-ID: <9408091230.AA14084@detroit.freenet.org> You ask for a good bread machine cookbook. I've got, and have heard good things about "BREAD MACHINE MAGIC" which can be found at any good cooking store and many book stores. It works for most every good ABM on the market. One note you have to adjust most recipies for most every machine. Suggestion there is to make a few loaves of plain white following the directions with the machine. No matter what the instructions say about NEVER opening the machine once you press do so about a minute or two into the knead cycle. Take a look at the appearence of the dough Now when you are trying something new do the same thing. If too wet you might want to reduce the water a bit. If to dry, increase it a few drops. (You can add water durning the knead cycle if you must however remember DROPS not tablespoons full Rarley do you need to adjust by more than a teaspoon for any given machine. Now remember the amount of adjustment, and "pre adjust" other recipes first (Note, I only "Pre adjust" if I use LESS water on the second try as I can alaways add a few drops. Or of course if it's the second or more run of a recipe then I'll adjust according to expierence) Remember whole grain breads don't tend to rise as well as plain white -- John F Davis In Delightfull Detroit, Mi. aa122@detroit.freenet.org Remember to drive carefully and BUCKLE UP! Some people would like to tell the Police where to go. I get PAID TO! ------------------------------ Date: Mon, 8 Aug 94 14:20:16 EDT From: fritz@ben.dev.upenn.edu (Katherine Fritz) Subject: Bread machine cookbooks Message-ID: <9408081820.AA21406@ben.dev.upenn.edu> These aren't specifically for the Zoji, but the best breadmachine cookbooks out there, IMO, are the Donna German Rathmell books from Nitty Gritty Publications (there are five of them, "The Breadmachine Cookbook I," etc.) and the Conway-Rehrberg (sp) cookbooks "Bread Machine Magic" and its followup (exact name escapes me at the moment). ------------------------------ Date: Fri, 12 Aug 1994 22:24:57 -0800 From: kahobel@ctsnet.cts.com (Kathy Hobel) Subject: Cheddar-Olive Bread Message-ID: Here is a recipe for Cheddar Olive Bread that i got from a 5lb bag of Gold Medal "Bread" flour Gold Medal Cheddar-Olive Bread Regular Large Water 3/4 cup 1 cup + 2T Bread flour 2 cups 3 cups Shredded Sharp Cheddar Cheese 3/4 cup 1 1/4 Cups Sugar 1 T 1 1/2 T Salt 1/2 t 3/4 t Quick-acting active dry yeast 3/4 t 1 1/4 t Small pimiento-stuffed olives, drained 1/2 c 3/4 c Measure all ingredients except olives into bread machine pan in the order that the bread machine manufacturer suggests. Add olives at the time of the raisin/nut beep or 5 to 10 minutes before last kneading cycle ends. Select regular or rapid bake cycle. Do not use the delayed bake cycle. Remove baked bread from pan and cool on wire rack. Haven't tried it yet, maybe this weekend. Kathy Kathy Hobel * kahobel@cts.com * San Diego CA * **The Life You Wanted is Out of Stock*It's Been Back-Ordered** ------------------------------ End of Bread Digest V5 #31 ****************************** Bread Digest Mon, 22 Aug 1994 Volume 5 : Issue 32 Today's Topics: BREAD Digest V5 #31 Bread falling & Yeast Margarine changes confound bakers Source for hard-to-find flours ---------------------------------------------------------------------- Date: Tue, 16 Aug 1994 08:12:20 -0400 (edt) From: Abe_Rice Subject: Re: BREAD Digest V5 #31 Message-ID: Hi I am in the NYC area - would anyone know of any good places go purchase a bread machine? ------------------------------ Date: Thu, 18 Aug 1994 10:44:09 -0500 (CDT) From: rlatham@mcdmail1.fwrdc.rtsg.mot.com (Russ Latham) Subject: Bread falling & Yeast Message-ID: <9408181544.AA23235@fwmae02.fwrdc.rtsg.mot.com> When making bread, if it 'falls' when baking in the bread machine, can you simply just reduce the amount of yeast the next time, or is it more involved than that with the salt,sugar, and liquid amounts adjusted also? Will adding gluten powder cause it to fall if too much is put in? Russ (rlatham@ftw.mot.com) -- ----------------------------------------------------------------------- russ latham rlatham@ftw.mot.com or latham@rtsg.mot.com ----------------------------------------------------------------------- ------------------------------ Date: Tue, 16 Aug 1994 13:44:58 -0400 (EDT) From: Mary Beth Lohse Subject: Margarine changes confound bakers Message-ID: <199408161745.NAA12422@racketball.cis.ohio-state.edu> The August 3 Food Section of the Columbus Dispatch had the following article that may be of interest to bread bakers. Here are some relevant excerpts. This has never been a problem for me since I always use canola or olive oil in my bread, even when the recipe calls for butter or margarine. But those of you who use margarine should make sure that it *is* margarine and not a spread. -- Mary Beth --------------------------------------------------------------- 'Unanounced' changes in margarine may explain sudden baking flops -- Pittsburgh Post-Gazette Cecelia Kazakewicz had made pound cake from the same recipe for more than 20 years. This time, after 1 1/2 hours of baking, raw spots still pockmarked a cake that was "all shrunk up from the sides, like a souffle that fell", she said. Kazakewicz of Washington, Pa., found out the hard way that her stick margarine had turned into spread. "It seems kind of deceptive" to use the same package front with just one word changed," she said. By law, margarine has 80 percent fat. Anything less must be labeled a "spread" which won't work exactly like regular margarine. The decision by the makers of Parkay and other margarines to go with less fat also has perplexed professional recipe developers, including those at Betty Crocker and Pillsbury. "Margarine has changed, and as far as I'm concerned, they didn't tell anybody it changed", said Andi Bidwell, food editor of "Pillsbury Classic Cookbook"... Marcia Copeland, director of General Mills Betty Crocker Kitchens, called the switch to spreads "a completely silent evolution--or revolution". ... Today, cooks are hard-pressed to find a full-fat margarine among all the tubs, soft spreads, squeeze bottles and stick spreads. Some spreads have a modest reduction in oils, perhaps from 80 percent to 68 percent. Others are more dramatic, 40 percent or 48 percent, for example. The lower the fat percentage, the more change in cooking and baking properties. ... It isn't just cookies and cakes that are left in the lurch. Home economist Pat Waldoch answers consumer questions for Universal Foods' Red Star Yeast. "Margarine has so many different percentages that people are really having problems with their bread machine", she said. Bread makers already have problems with humidity, she added, so "we've been recommending butter or oil." ... --------------------------------------------------------------- ------------------------------ Date: Thu, 18 Aug 94 21:02:23 EDT From: "Beneway, Douglas E" Subject: Source for hard-to-find flours Message-ID: <18AUG94.22723176.0010.MUSIC@MARISTB> I've noticed a number of requests on the list for sources of hard-to-find flours and grains. I'm fortunate in that not more than 20 minutes from where I live, near the foot of the beautiful Shawangunk Mountains, is a water-powered gristmill and country store. The good news for Bread Digest'ers is that they ship their goods U.P.S.! The gristmill sells flours, grains, baking products, dried fruits, dried beans, nuts, seeds, spices, and much other stuff. Most of the the popular flours are ground right on the premises; specialty flours come mainly from other mills (NOW Foods, Arrowhead Mills, etc.) The catalog mentions which are which. Here's a partial list of grains and flours they carry: Amaranth - flour, grain Potato - flour Barley - flour, pearled (grain) Pumpernickel flour (coarse) Bran - Oat, Rice, Wheat Quinoa - flour, grain Bread flour - White, Whole Wheat Rice (White, Brown) - flour Buckwheat - flour, groats Rye - flour, flakes, grain Bulgur (parboiled cracked wheat) Semolina flour Corn - flour, meal Soy - flour Millet - flour, grain Spelt - flour Oat - flour, steel-cut, rolled Wheat - cracked, middlings, (regular, thick), groats flakes, grain (hard, soft) They also carry yeast in bulk (Red Star) and gluten. I can't begin to describe how much better the whole-wheat and whole-rye flours are than supermarket brands. Ask for their catalog. (Remember, you will have to add U.P.S. shipping charges to your order. Ask them for a rate chart also -- there isn't one in the catalog!) Here's their address and phone number: Tuthilltown Gristmill & Country Store Gristmill Lane Gardiner, NY 12525-9501 914-255-5695 - Douglas Beneway or P.S. I have no connection to the mill, except as a satisfied customer! You might want to mention, however, that you heard about them on Bread Digest. :) ------------------------------ End of Bread Digest V5 #32 ****************************** Bread Digest Mon, 29 Aug 1994 Volume 5 : Issue 33 Today's Topics: ALL Help! Zojiroshi Breadmaker. How to make good Sourdough? ---------------------------------------------------------------------- Date: Wed, 24 Aug 94 19:06:00 -0500 From: tim.bandy@pcohio.com (Tim Bandy) Subject: ALL Message-ID: <24.54310.5.0CB32CF9@pcohio.com> -=> Quoting Bread@cykick.infores.com to Tim Bandy <=- Br> Send digest submissions to. . . . . . . Bread@cykick.infores.com Hello fellow breadsters, I notice that Meijers stores now carry a range of bread machines and Damark recently began carrying two or three different brands at competitive prices. Also, SAM's Warehouse Club centers are carrying a square model by Welbilt. BTW, can anyone here give me the name and subscription address for a internet food dehydrator newsgroup? Tim Bandy ___ Blue Wave/QWK v2.12 ------------------------------ Date: Wed, 24 Aug 1994 14:40:48 -0400 From: Sun Park Subject: Help! Zojiroshi Breadmaker. Message-ID: <199408241840.OAA23337@krusty.eecs.umich.edu> Hi, If you own a Zojiroshi breadmaker or had a chance to taste one from it, please help me out. I'm having my zojiroshi for about three months now, but have no luck to bake the bread up to my expectation. It almost always turned out too crusty, too coarse... I have friends who own the National/Panasonic ones, and tasted the breads from theirs several times. They always have soft texture and tasteful brown crusty (not as hard as mine) outside. My question is: (1) Is it typical for Zojiroshi to have that hard crusty outside? (It's similar to the hard roll or french bread. Please don't tell me I need more butter. I tried several different measures for sugar, salt, yeast, butter and water.) (2) My breadmaker is not the one with the jam option, so I believe I have the basic one without not much functions. Is there anyone who has this model experiencing similar problems? I once changed my breadmaker to the current one because I thought it was malfunctioning (suspecting overcooking), but turns out that the new one also bakes the bread coarse, and hard. If you have the top model from Zojiroshi, please let me know how your breadmaker works. In my area, I couldn't find the top model with jam option, so I'd like to know how it bakes the bread. (3) Did you taste/feel the difference between the breads from National and those from Zojiroshi? Any comments/experience/opinions would be highly appreciated. Thanks a lot. --Sun boxenju@eecs.umich.edu ------------------------------ Date: Tue, 23 Aug 94 09:41:00 EDT From: Dona Miller Subject: How to make good Sourdough? Message-ID: <2E59FC00@babel.comshare.com> How can I get a good sourdough flavor? I have tried to make my own starter, using recipes calling for yeast, flour, water and time to age. The result was very disappointing. There was a noticeable flavor, but not that yummy sourdough flavor. Does anyone have a recommendation for a great starter? Also does anyone have a suggestion for getting a good crusty loaf that's soft inside? Does this require a clay oven? I have a clay pizza tile. Is that good enough? I have a bread machine, but I just don't like the shape or the texture of the bread it produces. Baked in my oven the dough makes a better loaf? Dona Miller donam@comshare.com ------------------------------ End of Bread Digest V5 #33 ****************************** Bread Digest Wed, 7 Sep 1994 Volume 5 : Issue 34 Today's Topics: [Q] Storing Bread Machines???? multi-grain bread Zoji Bread ---------------------------------------------------------------------- Date: Tue, 30 Aug 1994 07:37:45 -0500 (CDT) From: jaws@brazos.cray.com (Jim Wheeler) Subject: [Q] Storing Bread Message-ID: <9408301237.AA04413@brazos.cray.com> Hi, Has anyone tried storing bread in the ZipLok plastic bags that are designed to keep vegetable fresh? These bags are supposed to have little holes in them to allow air to circulate, and the thought occurred to me that they might be good for bread; in that the crust wont go soft as it does in regular zippered plastic bags. -- jaws@cray.com J.A. Wheeler (713)-297-7834 FAX-(713)-968-1620 ------------------------------ Date: Mon, 29 Aug 1994 17:15:58 -0700 (PDT) From: Josh Haygood Subject: Machines???? Message-ID: I have been a bread baker for a long time and have never used machine; other than my oven, of course. I wonder if those of you weaned off of real baking with the bread machines would appreciate some real bread recipes which are made the traditional way-two hands, ingredients, oven. Simple. I would alo like to hear from any of you with a similar affinity for actual home-baked bread. Please send recipes. haygood@netcom.com ------------------------------ Date: Tue, 30 Aug 1994 10:41:02 -0700 (MST) From: TAMARA@CCIT.ARIZONA.EDU Subject: multi-grain bread Message-ID: <01HGIMUX5FBS8WW00Q@CCIT.ARIZONA.EDU> Hi...I have been looking around for a good multi-grain bread recipe for the breadmaker...I have the Zojirushi with jam option (very good, too). Something with sunflower seeds in it. Has anyone out there found one that works in the machine? Also, I am a bit confused on the gluten thing...there is gluten flour and vital gluten...right? The vital is what you want to add in small quantities to assist in the rising...what do you use gluten flour for? And...just a side note... I made anadama bread the other day with blue corn meal (very popular here in the Southwest) and it was one of the best breads I have made yet...wonderful texture and flavor, if you like molasses...this recipe used 5 TB of molasses. ------------------------------ Date: Mon, 29 Aug 1994 18:27:16 -0700 (PDT) From: fmc@netcom.com (FMC) Subject: Zoji Bread Message-ID: <199408300127.SAA29479@netcom15.netcom.com> > Date: Wed, 24 Aug 1994 14:40:48 -0400 > From: Sun Park > Subject: Help! Zojiroshi Breadmaker. > Message-ID: <199408241840.OAA23337@krusty.eecs.umich.edu> > > Hi, > If you own a Zojiroshi breadmaker or had a chance to > taste one from it, please help me out. > I'm having my zojiroshi for about three months now, but > have no luck to bake the bread up to my expectation. > It almost always turned out too crusty, too coarse... > > I have friends who own the National/Panasonic ones, > and tasted the breads from theirs several times. They always > have soft texture and tasteful brown crusty (not as hard as mine) > outside. > > My question is: > (1) Is it typical for Zojiroshi to have that hard crusty outside? > (It's similar to the hard roll or french bread. Please don't > tell me I need more butter. I tried several different measures > for sugar, salt, yeast, butter and water.) > > (2) My breadmaker is not the one with the jam option, so I believe > I have the basic one without not much functions. Is there anyone > who has this model experiencing similar problems? I once changed > my breadmaker to the current one because I thought it was > malfunctioning (suspecting overcooking), but turns out that the new > one also bakes the bread coarse, and hard. > > If you have the top model from Zojiroshi, please let me know > how your breadmaker works. In my area, I couldn't find the top > model with jam option, so I'd like to know how it bakes the bread. > > (3) Did you taste/feel the difference between the breads from National > and those from Zojiroshi? > > Any comments/experience/opinions would be highly appreciated. > Thanks a lot. > --Sun > boxenju@eecs.umich.edu I also own a Zoji. I really enjoy it, but have found that the crust is a little too hard. I think mine is one of the simpler models (no jam setting),but I enjoy the durability of the machine. I have also found that when I make white breads (sourdough, oatmeal, etc.) the crust is tougher than with fancier breads (cheese and onion). Flora :) ------------------------------ End of Bread Digest V5 #34 ****************************** Bread Digest Mon, 12 Sep 1994 Volume 5 : Issue 35 Today's Topics: "Real" Bread Bernerbrot? BREAD Digest V5 #34 (2 msgs) BREAD Digest V5 #34 - Haygood Comments Bread in Japan ---------------------------------------------------------------------- Date: Wed, 7 Sep 1994 13:08:19 -0600 (MDT) From: "Steven A. Hocevar" Subject: "Real" Bread Message-ID: <940907130819.4c96@FhHosp.Ab.Ca> From: Josh Haygood > I have been a bread baker for a long time and have never used >machine; other than my oven, of course. I wonder if those of you weaned >off of real baking with the bread machines would appreciate some real ^^^^ >bread recipes which are made the traditional way-two hands, ingredients, >oven. Simple. I would also like to hear from any of you with a similar >affinity for actual home-baked bread. Please send recipes. Golly, Jeeze, Josh. I never knew my machine made "fake" bread...... :-) One good thing about bread machines is it got me interested in making "real" bread with my "real" hands using a "real" oven. So the opposite happened to me: I used the machine first and started making "real" bread afterwards. I can only manage to do that on weekends, though. Its just too bad I don't have a "real" lot of time each and every night to make "real" bread. That steaming loaf of "fake" bread waiting for me each and every morning to make my lunch from will have to do. Damn.... :-) -Steve (pondering...if my morning bread is fake, I wonder what you'd call "Wonder Bread"?) ------------------------------ Date: 8 Sep 1994 09:41:26 -0500 From: "Jack Herrington" Subject: Bernerbrot? Message-ID: <9409081321.AA03234@flash.med.miami.edu> My boss has asked me if I can find a recipe for 'Bernerbrot'. It's a Swiss bread that he ate while in Switzerland. Anyone know anything about it? Thanks in advance. -Jack jack@umbio.med.miami.edu ------------------------------ Date: Wed, 7 Sep 1994 12:45:23 -0700 (PDT) From: Marie Spears Subject: Re: BREAD Digest V5 #34 Message-ID: Josh - I also have been a bread baker for years but I have an incredibly busy schedule and I am not able to spend evenings and weekends making bread. The bread machine enables me to have homemade bread. I put everything in the machine when I leave the house at 5am and I set the time so that when I return at 7pm there is fresh bread waiting. It definitely isn't as good as the "old-fashioned way" but it's infinitely better than store-bought. Regards, Marie ------------------------------------------------------------- Instruction enlarges the natural powers of the mind. ------------------------------------------------------------- Marie Spears Assistant to the Director University of Washington Libraries spears@u.washington.edu ------------------------------ Date: 08 Sep 94 10:20:17 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: BREAD Digest V5 #34 Message-ID: <034_9409091001@salata.com> BR> Hi, BR> Has anyone tried storing bread in the ZipLok plastic bags that are BR> designed to keep vegetable fresh? These bags are supposed to have BR> little holes in them to allow air to circulate, and the thought BR> occurred to me that they might be good for bread; in that the crust BR> wont go soft as it does in regular zippered plastic bags. BR> -- BR> jaws@cray.com J.A. Wheeler (713)-297-7834 FAX-(713)-968-1620 Yes. They work as you suspect. However, the bread does not keep as long as with the conventional ziplock bags. The vegetable bags only provide mechanical protection, the air can still circulate through them, it just does so at a much reduced rate. BR> ------------------------------ BR> Hi...I have been looking around for a good multi-grain bread recipe BR> for the breadmaker...I have the Zojirushi with jam option (very good, BR> too). Something with sunflower seeds in it. Has anyone out there BR> found one that works in the machine? Also, I am a bit confused on the BR> gluten thing...there is gluten flour and vital gluten...right? The BR> vital is what you want to add in small quantitiesto assist in the BR> rising...what do you use gluten flour for? And...just a side note...I BR> made anadama bread the other day with blue corn meal (very popular here BR> in the Southwest) and it was one of the best breads I have made yet... BR> wonderful texture and flavor, if you like molasses...this recipe used BR> 5 TB of molasses. All flour has gluten. Gluten is what retains the Carbon Dioxide produced by the yeast (or lacto bacilli) to make the bread rise and causes the open texture of the bread. Bread flour has more gluten than all purpose flour. You must add gluten (1 Tbls per Cup) if you use all purpose instead of bread flour. This is especially important if you are making a multi-grain loaf or a loaf using rye flour, oatmeal or the like. Interestingly, I made an Anadama myself two days ago. I used yellow cornmeal instead of blue. Isn't the smell of a molasses rich bread baking a wonderful aroma? Joel ... Reality-ometer: [\........] Hmmph! Thought so... ------------------------------ Date: Thu, 08 Sep 94 08:21:15 CST From: SKTHOM@ccmail.monsanto.com Subject: Re: BREAD Digest V5 #34 - Haygood Comments Message-ID: <9408087790.AA779037675@ccmail.monsanto.com> I thoroughly resent the following comments by Josh Haygood in the last Bread Digest. I have been a "real" bread baker (as Haygood would call it) and am now a machine bread baker by choice and out of necessity. Mainly because I like the taste and variety of homemade bread and enjoy making it for my family. With full-time job, family, and school there is no time for "real" bread baking. To me, machine bread baking is real. It's healthy, tasty, inexpensiv and fun! I suggest if Josh wants to make friends on this newsletter he should more carefully word his postings. By they way Josh, NO I wouldn't want any of your recipes nor would I share any of mine with you! Clean up your act before you post again please. > I have been a bread baker for a long time and have never used >machine; other than my oven, of course. I wonder if those of you weaned >off of real baking with the bread machines would appreciate some real >bread recipes which are made the traditional way-two hands, ingredients, >oven. Simple. I would alo like to hear from any of you with a similar >affinity for actual home-baked bread. Please send recipes. >haygood@netcom.com ------------------------------ Date: Wed, 07 Sep 94 18:41:48 EDT From: Lirene@aol.com Subject: Bread in Japan Message-ID: <9409071841.tn487510@aol.com> Hello breadmakers-- I live in Japan, where all those fancy breadmakers are manufactured. And I don't know a single Japanese family who uses one! I don't think most Japanese people are even aware of their existence. Japanese people just don't eat a lot of bread. Some restaurants will offer you a choice of rice or bread with some kinds of "western" meals, and I am often asked if I eat bread or rice, as though one could only eat one, and it's necessary to choose. Japanese store-bought bread raises the term 'balloon' bread to new heights. It is inevitably white, the slices often as thick at 'Texas toast', too wide to fit in an American toaster. People toast it at home in a small toaster oven, and it is part of many people's breakfasts, along with butter and jam, a boiled egg, and a cup of strong, delicious coffee or milk tea. It's unusual to make sandwiches at home (people usually prefer onigiri, cold steamed rice shaped into thick, palm-sized triangles, wrapped in thin sheets of 'nori', a kind of seaweed), but they are on the menu at the hundreds of small snack and coffee shops sprinkled all over Japanese cities. Very few Japanese families bake anything at home because they have no ovens. At the most they may have a combination microwave-convection oven which will accomodate a single loaf pan; a muffic tin or regular cookie sheet is too big for any I have seen. Baking of any kind is a sort of specialized hobby for housewives who will attend classes to learn how to make cakes or cookies. All the ingredients are incredibly expensive; the baking industry enjoys high protective tariffs on everything from flour to walnuts. There are lots and lots of bakeries in Japan, featuring all kinds of jam buns and curry buns and apple tortes and croissants and French bread and acres of plain white blocky sandwich bread loaves which they slice to order when you buy it. Recently bagels have started appearing, but forget looking for flavorful whole wheat/whole grain bread. I can get whole wheat flour here and occasionally make bread from scratch, to the amazement of my Japanese friends. I would love to find a whole wheat bread recipe that makes somewhat moist, dark bread using other ingredients: carrot or pumpkin, perhaps? Josh Haygood, where are you? Flour in Japan is generally of two types: for bread or for cakes and cookies. To make decent pie crust you have to mix the two. Perhaps the bread making machines are calibrated to the characteristics of the Japanese bread flour used in developing recipes for them. I'll be looking forward to some recipes and tips for making bread from scratch, now that our long, hot, dry summer is almost over. ~~~ lirene@aol.com ------------------------------ End of Bread Digest V5 #35 ****************************** Bread Digest Tue, 20 Sep 1994 Volume 5 : Issue 36 Today's Topics: "Real" Bread BREAD Digest V5 #35 carrot bread Looking for beginner's recipes New Baker! New Bread Ingredients Squaw bread ---------------------------------------------------------------------- Date: Tue, 13 Sep 1994 10:25:20 -0400 (EDT) From: Andrew Evans Subject: "Real" Bread Message-ID: OK, Josh, that was enough to get me to delurk ;) I too have baked my share of "real" bread, long before investing in a machine. Unlike you, however, I *have* used (and still use, almost daily) a bread machine. Let me assure you that the whole-grain, organic whole wheat, Anadama, and cinnamon-raisin breads that this wonderful invention churns out are every bit as real as the stuff I used to (and still do, when time permits) always make by hand. I have one advantage now over you - I CAN MAKE BREAD IN MY SLEEP! Unless you pull an allnighter, there is just no other way to have bread fresh from the oven *for breakfast*, *on a work day* (Josh, if you are a professional baker (are you?) then you are an exception to this rule, and more power to you. I program computers for a living, so this is a big deal to me ;) ) Please *do* post recipes - variation is the spice of life. And besides, I need more of them to *adapt for my machine* ! > > From: Josh Haygood > > > I have been a bread baker for a long time and have never used > >machine; other than my oven, of course. I wonder if those of you weaned > >off of real baking with the bread machines would appreciate some real > ^^^^ > >bread recipes which are made the traditional way-two hands, ingredients, > >oven. Simple. I would also like to hear from any of you with a similar > >affinity for actual home-baked bread. Please send recipes. > ------------------------------ Date: Tue, 13 Sep 94 9:33:24 EDT From: fritz@ben.dev.upenn.edu (Katherine Fritz) Subject: Re: BREAD Digest V5 #35 Message-ID: <9409131333.AA17820@ben.dev.upenn.edu> I'm perversely pleased to see others as annoyed as I was at Josh Haygood's comments about "real" bread and breadbaking... ;-p It seems that not everyone who subscribes to this list realizes that it was originally created *specifically* for people who use bread machines. As it has grown and prospered and even changed moderators (Hi, Jim!!), we've seen an influx of "handmade" recipes from folks who make their bread sans machine. All well and good, and I'm happy to share this list with anyone who's interested in breadbaking of *any* type... HOWEVER...snide comments about bread machines are NO WAY NOHOW appreciated. If the only way I could get fresh bread was to make it with my own two hands, I'd never have any -- I don't have the time! -- *especially* now that I have a three month old infant. I realize that making bread by hand is not hard, but it IS time-consuming, and time I don't got!! And don't suggest making it on weekends -- weekends are now reserved for catching up on everything that had to slide during the week -- necessities like laundry, grocery shopping, bill paying, playing with my little boy... Thank goodness for my Welbilt ABM-100! In short, feel free to share anything about bread, tips, recipes, anecdotes, by machine or not, whatever -- but remember that this list was created for bread machine bakers and be careful who you insult!! You can have the soapbox back now... BTW, I appreciated the anecdotes about breadbaking in Japan. I read once that the Japanese invented the bread machine, thinking erroneously that it would go over big with the Japanese, and never dreaming that there would be such a big market for them in the U.S... --------------------- Katie Fritz Internet: fritz@ben.dev.upenn.edu CompuServe: 71257,3153 ------------------------------ Date: Tue, 13 Sep 94 21:08:00 -0820 From: helen@mbbs.com (Helen Fleischer) Subject: carrot bread Message-ID: <291.5.754.0C3422BA@mbbs.com> Br> I can get whole wheat flour here and occasionally make bread from Br> scratch, to Br> the amazement of my Japanese friends. I would love to find a whole wheat Br> bread recipe that makes somewhat moist, dark bread using other Br> ingredients: carrot or pumpkin, perhaps? Josh Haygood, where are you? I'm not Josh, but I'll tell you what I do... I have a 1 1/2 pound Welbilt and I make a moist dark bread using carrot pulp saved from my juicer (can you tell I like gadgets?). To a standard raisin bread recipe I add 1 cup of pulp and reduce the water in the recipe by 1/2 cup. I like a tsp of cinnamon in this, too. Since the moisture content of juicer pulp can vary, my failsafe for the water is to start the machine with everything added but the raisins, but with only about half the water I expect to use. Then after a few minutes of mixing I drizzle water in SLOWLY till the dough forms a smooth, slightly sticky ball. Too sticky and the bread tends to fall. Too dry and the bread is a bit too dense and dry. Have fun! Another favorite substitution is to use malted barley powder/flour instead of the sugar called for in the recipe. I find that at a Korean market in Rockville, MD. Perhaps they have that in Japan, too? Helen Fleischer helen@mbbs.com ... Single tasking? Just say no! * Q-Blue 1.0 * ------------------------------ Date: Tue, 13 Sep 94 09:12:19 EST From: "Brian Eubanks" Subject: Looking for beginner's recipes Message-ID: <9408137794.AA779472878@cc.ims.disa.mil> Does anyone have some good beginner's recipes for whole grain breads? (standard oven recipes, please, since I don't have a bread machine) ------------------------------ Date: Thu, 15 Sep 94 18:06:32 GMT From: BERENS P MSGT 65CG/SCUB Subject: New Baker! Message-ID: <9409151806.AA13798@lajes-email.af.mil> Hi folks! I'm a new subscriber to the Digest coming to you from Lajes Field, Azores, Portugal. My interest in breadmaking was piqued while I was in the Philippines. My housegirl there would make three or four loaves of bread a week, and I'd sit down and eat one as soon as it cooled enough! The aroma, the texture, the taste! How could someone not want fresh baked bread in their life??? There's a special type of bread here in the Azores which is nicknamed "popsic". I know the actual Portuguese word is longer and this is just slang, and I promise to fill you in as I investigate. I'm not sure if a recipe is possible because it is almost exclusively made in commercial bakeries (as far as I know.) Now, I know your interest just waned. Trust me, this is better than just another loaf of average bread. There is a chewy texture that is fairly unique. (The only international bread I'd tout this way is Germany's Brotchen rolls...) Sorry to be so long winded. I'll keep it shorter and to the point in the future. Paul J. Berens berensp@lajes-email.af.mil ------------------------------ Date: Mon, 19 Sep 94 13:36:00 edt From: "Eisenreich, Pete" Subject: New Bread Ingredients Message-ID: <2E7DCC05@spacenet> My new King Arthur Flour catalog (800/827-6836) has several new products that may be of interest (they are to me!). - Dried Powdered Whole Egg (Replace egg when using delay timer) I've been looking for these for a while and had only been able to egg whites or Egg Replacer (Completely artificial for egg allergies). - European grain and flour blends I've ordered (but not received yet) several varieties of German grain blends from Uldo Backmittel. KA says you add these to a mixture of white and rye flour. I expect (hope) to get something like a German Bauernbrot. The 3 varieties they offer are Jogging Brot, Multikorn and Knitz Backmischung. I'll post when I get and try these. Also available are English Grain mixes and Irish and French flours. If anybody knows about these or has tried them I'd like to hear about it. If you have another source of European grain mixes or flours, essp. German, I'd like to hear about that too. On a recent trip to Germany I asked about the recipe for some traditional Baurenbrot (Farmer's bread) I was eating. One of the ingredients was "Fertig Sauer" (ready-sour). I volunteered that I had a sour-dough culture and was told by a grandmotherly woman "Oh no we haven't done that since _my_ grandmother's time". Does anybody know of a source of "instant-sour" (other than vinegar) or something like that. Pete.Eisenreich@jhuapl.edu (I have no connection to KA Flour, but like their catalog and products tho they are sometimes kinda expensive.) ------------------------------ Date: Monday, 19 September 1994 15:10:01 From: dkasson@parcplace.com (Doreen Kasson) Subject: Squaw bread Message-ID: <9409192210.AA05891@ledzepp.PPS> Does anybody have any good recipes for squaw bread? I've got a 1lb. Zojirushi machine. Thanks, -- Doreen ------------------------------ End of Bread Digest V5 #36 ****************************** Bread Digest Mon, 26 Sep 1994 Volume 5 : Issue 37 Today's Topics: Applesauce-Rye Bread BREAD Digest V5 #36 Introduction, and Squaw Bread Recipe request Red Lobster cheese bread ---------------------------------------------------------------------- Date: Fri, 23 Sep 1994 16:12:30 -0500 (CDT) From: Kent Estes Subject: Applesauce-Rye Bread Message-ID: Does anyone have a good recipe for Applesauce-Rye Bread? This is a heavy bread with a sweet aftertaste and is excellent with soups! I lost my recipe!! Thanks. Kent Estes Westark Community College Department of Microbiology (and eating breads) Fort SMith, Arkansas Fax Number (501) 788-7612 ------------------------------ Date: Thu, 22 Sep 1994 08:14:53 MST From: "Mary Krone" Subject: Re: BREAD Digest V5 #36 Message-ID: Hello, Does anyone out there know how to get a new mixing paddle for a Turbo II DAK breadmaker? It seems from all the message I have read about DAK they are out of business. Is that true? Your help would be greatly appreciated. ------------------------------ Date: Thu, 22 Sep 1994 18:33:52 EDT From: "Zoe: Coombs" Subject: Introduction, and Squaw Bread Message-ID: <00984DD0.F5A9C520.80@bigvax.alfred.edu> Hi--I'll try this again. I was in the middle of typing a message when I got some interference on the phone line or whatever and lost my carrier (I'm at home using my modem instead of being at work on my office terminal). I just heard about this list today. Great idea! I was sent a sample digest but didn't notice the date on it. Is the Squaw Bread recipe still needed? I can e-mail it if anyone is interested. I have had a bread machine for several years. DAK which unfortunately died in May. I wanted to order another (was I ever suffering from withdrawal pangs!) from DAK but (after waiting for several months) there are none available because the factory moved and DAK couldn't guarantee the quality. So I ordered a 1-1/2 lb Mister Bread (by Seiko) from Damark which just arrived last Friday. Quite obviously my DAK had been a 2-lb machine (I just hadn't paid attention before--oh, well) so I'm going to have to do some recipe adjusting I see. Naturally, I had to put the new machine to work immediately! :-) I have several cats so I always have to put my freshly-baked bread into my microwave oven to cool :-) .. Zoe coombs@bigvax.alfred.edu ------------------------------ Date: Tue, 20 Sep 1994 16:23:39 -0500 (CDT) From: Kent Estes Subject: Recipe request Message-ID: I am looking for a recipe for applesauce-rye bread to use in a Sanyo (1 lb) breadmaker. I have seen this in a breadmaker cookbook but I have lost my copy. I would appreciate replys. ------------------------------ Date: Tue, 20 Sep 1994 14:55:29 -0600 (MDT) From: MATLOCK@BIOTEK.ARC.AB.CA Subject: Red Lobster cheese bread Message-ID: <01HHC7X50DJM0000N3@BIOTEK.ARC.AB.CA> Once upon a time, I came across a recipe for the little cheese buns that are served at Red Lobster restaraunts. Perhaps it was this list? If anyone has it, I would appreciate a copy. Thanks, Marilyn ------------------------------ End of Bread Digest V5 #37 ****************************** Bread Digest Tue, 11 Oct 1994 Volume 5 : Issue 39 Today's Topics: Bread machines in UK/Yeast varieties DAK Is there a FAQ? (I'm thinking of buying a bread machine!) M Bread Machine Bread Won't Rise! Possibly-dead Welbilt? soft pretzel question ---------------------------------------------------------------------- Date: Thu, 6 Oct 94 09:38:03 BST From: Andrew Wyss Subject: Bread machines in UK/Yeast varieties Message-ID: <9410060838.AA02930@ mftsun1.demon.co.uk> Does anybody know of any suppliers of bread machines in the UK? A friend visited family in Canada, and came back raving about their bread machine. He says he would have brought one back if he'd known how difficult they were to get here. Personally, I'm a 'get your hands dirty' baker, but I'm friendly really - honest :-) Another question: most recipes in this list specify "yeast", without specifying a particular sort of yeast. I know of three kinds of yeast available in the UK for baking use:- dried (requires activation in sugar and liquid before use) "easyblend" dried (no activation required) fresh "compressed" What sort of yeast do the recipes require? I'd be interested to know what types of yeast are available elsewhere. I use fresh yeast in my bread, as I've found nothing to match the rise and flavour it produces. Andrew Wyss ------------------------------ Date: Tue, 4 Oct 94 10:26:29 PDT From: marvinm@catman.tti.com (Marvin Moskowitz) Subject: DAK Message-ID: <9410041726.AA01599@catman.tti.com> News of DAK's demise is somewhat premature, although Drew Kaplan has admitted to cash flow problems and offered some good deals to customers local to his wherehouse. Customer Service number is 800 888 7808 *Marvin S. Moskowitz __o * *Transaction Tech, Inc. -\<, Paths: marvinm@tti.com * *3100 Ocean Park Blvd. ......O/ O marvinm%tti.com@NDSUVM1.Bitnet * *Santa Monica, CA 90405 (310) 450 9111 x3197 * ------------------------------ Date: Thu, 6 Oct 94 17:38:24 EDT From: joe@consolve.com (Joe Shapiro) Subject: Is there a FAQ? (I'm thinking of buying a bread machine!) Message-ID: <9410062138.AA26019@ghana.consolve> Hi, Folks I've been a bread baker for quite a while but recently I've found that I haven't had enough time to make bread by hand very frequently. So I'm thinking of joining the ranks of bread-machine owners! However, I'd like to get a machine that I can fiddle with as opposed to one where everything is pre-determined. I looked into this a bit about a year ago and decided that the Zojirushi was the most programmable bread-maker, though it was still stone-age in this respect. So has anything better come out since then? Is the Zoji worth the extra $ (~350 vs. ~150 for some)? Is there a FAQ where I can find this out without bothering all you nice people? ;-) Thanks for any info you can give me! ------------------------------------------------------------------------------ Insert net.disclaimer here. Joe Shapiro joe@ConSolve.COM (617) 674-2199 ------------------------------ Date: Fri, 7 Oct 1994 09:21:24 -0400 (EDT) From: "Micheal R. Tramont" Subject: M Bread Machine Bread Won't Rise! Message-ID: I'm having problems with my Trillium BreadMan bread machine: the bread won't rise! I didn't have this problem before, but it's been a few months since I made bread regularly. I've purchased fresh flour and yeast but this hasn't helped. Any suggestions/advice? Signed, Flatbread in Michigan ------------------------------ Date: Thu, 6 Oct 94 16:52 EDT From: popcorn@cyberspace.org (Valerie Mates) Subject: Possibly-dead Welbilt? Message-ID: Help! My R2-D2 style Welbilt has performed flawlessly for years, until this morning. I put some cold ingredients into the machine and wanted to give them some time to warm up. I'd never used the timer cycle before but I figured that if I said I wanted my bread ready in 5 hours it would give the ingredients a bit of time to get closer to room temperature. Then I changed my mind because I wanted to watch the consistency of the mixture as the machine started kneading. I pressed lots of buttons to try to convince it that I didn't want to make bread on the timer after all. (Where's the control-C key on this thing anyway?!) Next, I pressed Start. The machine clicked and the kneading light came on, but nothing else happened. I pressed Stop. I experimented some more with lots of buttons. No go. I unplugged it, replugged it, set the time, and pressed Start. All it does is turn on its Kneading light and make a click sound but nothing else happens. I think the timer question is probably a red herring and there's something wrong with some internal mechanism. I tried tightening the bowl in case that was the problem but it didn't help. Has anybody else seen this problem? Was there a solution, or did you have to buy a new breadmaker? Is there any good way to get a gloopy un-kneaded mess out of the bowl of an R2D2 model without having it spill all over the innards? I'm planning to turn the whole machine upside down, but this sounds like a Bad Idea. I think I remember seeing a posting on this list, once upon a time, that listed troubleshooting tips from DAK customer service. Has anybody saved that posting? If so, could you e-mail it to me? I would much appreciate it! -Valerie Mates popcorn@cyberspace.org ------------------------------ Date: Mon, 10 Oct 1994 18:27:23 -0500 From: ellen@brakes.elekta.com (Ellen C.) Subject: soft pretzel question Message-ID: <9410102234.AA19231@brakes.elekta.com> When making soft pretzels, should you let the dough rise once, twice, or not at all ? I downloaded a recipe for garlic herb pretzels from the Fatfree mailing list archives and the instructions do not refer to any degree of rising. (The recipe does include active yeast.) So, should I let it rise ?? If you'd like for me to post the recipe, I will be happy to do so. BTW, I have only received one digest from this list and that was several weeks ago. Is the list still around ? Any help on getting my subscription straighened out will be appreciated! [Note From Jim C.: You are on the list; I don't know what's up.] -- Ellen C. ellen@brakes.elekta.com ------------------------------ End of Bread Digest V5 #39 ****************************** Bread Digest Tue, 4 Oct 1994 Volume 5 : Issue 38 Today's Topics: BREAD Digest V5 #37 Bread Machine Recipes high-altitude bread Machine features zucchini ---------------------------------------------------------------------- Date: 27 Sep 94 10:22:22 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: BREAD Digest V5 #37 Message-ID: BR> From: "Mary Krone" BR> Hello, BR> Does anyone out there know how to get a new mixing paddle for a BR> Turbo II DAK breadmaker? It seems from all the message I have read BR> about DAK they are out of business. Is that true? Your help would BR> be greatly appreciated. Last I heard they were still operating and had (according to the newspaper) been doing fairly well getting themselves reorganized and out of Chapter 11. Their BBS is still working at 818-715-7153/4. Why not give them a holler to see what's going on? Joel ... Backup not found: (A)bort (R)etry (P)anic ------------------------------ Date: Tue, 27 Sep 1994 11:40:04 PDT From: hs.Roch811sd@xerox.com Subject: Bread Machine Recipes Message-ID: <"27-Sep-94 14:40:04 EDT".*.Heather_Strenzwilk.Roch811sd@Xerox.com> I have not seen much traffic on this list lately and since I have gotten a lot of hints from this list I thought I would share. They are all in Mastercook format. Most of these 25 recipes are from The Bread Machine Cookbook II by Donna German. Since both of my bread machines are on the small side I have only included the ingredient lists for small and medium sized loaves. Enjoy! Heather - - - - - - - - - * Exported from MasterCook II * Apple Oatmeal Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 2/3 cup applesauce, unsweetened 1 tablespoon vegetable oil 1 tablespoon honey 1/3 teaspoon salt 1/4 teaspoon cinnamon 1 cup oats 1 cup bread flour 1 teaspoon yeast 1/4 cup dried apples -- diced --medium-- 1 cup applesauce, unsweetened 1 1/2 tablespoons vegetable oil 1 1/2 tablespoons honey 1/2 teaspoon salt 1/3 teaspoon cinnamon 1 1/2 cups oats 1 1/2 cups bread flour 1 1/2 teaspoons yeast 1/3 cup dried apples -- diced At the beep add the diced dried apples. - - - - - - - - - - - - - - - - - - NOTES : This is so good it could be eaten for dessert. Try it toasted for breakfast for a great morning treat. * Exported from MasterCook II * Apple Oatmeal Raisin Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup apple juice 1 tablespoon butter or margarine 1/2 teaspoon salt 1/4 teaspoon cinnamon 1 tablespoon brown sugar 2 tablespoons oat bran 1 cup oats 1 cup bread flour 1 teaspoon yeast at beep add: 1/3 cup raisins 1/3 cup apple -- diced 1/4 cup chopped nuts -- optional - - - - - - - - - - - - - - - - - - NOTES : A wonderful breakfast bread- I like it toasted. And good for sandwiches too. * Exported from MasterCook II * Basil Parmesan Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Italian/ Other Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 3/4 cup water 1 tablespoon olive oil 1/4 cup Swiss cheese -- grated 1/4 cup parmesan cheese -- grated 1/4 teaspoon salt 2 teaspoons sugar 2 teaspoons basil 1 cup whole-wheat flour 1 cup bread flour 1 teaspoon yeast --medium-- 1 1/8 cups water 1 1/2 tablespoons olive oil 1/3 cup Swiss cheese -- grated 1/3 cup parmesan cheese -- grated 1/3 teaspoon salt 1 tablespoon sugar 1 tablespoon basil 1 1/2 cups whole-wheat flour 1 1/2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : This is out of the world. A must with an Italian meal. While the pre-grated Parmesan cheese may be used in this recipe, freshly grated Parmesan cheese is much better. * Exported from MasterCook II * Calzone (bread machine made) Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Italian/ Other Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small (4)-- 2/3 cup water 1 tablespoon olive oil 1/3 teaspoon salt 1/4 teaspoon oregano 2 cups bread flour 1 teaspoon yeast --medium (6)-- 1 cup water 1 1/2 tablespoons olive oil 1/2 teaspoon salt 1/3 teaspoon oregano 3 cups bread flour 1 1/2 teaspoons yeast Calzone- Remove dough from the machine and roll it into circles of approx. 8 inches in diameter. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on a lightly greased baking or pizza pan. Let rise approx. 30 minutes. Brush lightly with olive oil and bake in a preheated 500F oven for approximately 20 to 30 minutes or until puffed and golden. Filling- place 1.5 to 2 T each of ricotta and grated mozzarella cheese in each calzone. Or use a stromboli filling. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Classic Whole Wheat Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 2/3 cup water 1 tablespoon margarine 1/3 teaspoon salt 2/3 teaspoon brown sugar 1 cup whole-wheat flour 1 cup bread flour 1 teaspoon yeast --medium-- 1 cup water 1 1/2 teaspoons margarine 1/2 teaspoon salt 1 teaspoon brown sugar 1 1/2 cups whole-wheat flour 1 1/2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : A really good, basic whole wheat * Exported from MasterCook II * Cola Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup cola -- +1 T 1 tablespoon butter or margarine 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 2/3 cup cola -- +1 1/2 T 1 1/2 tablespoons butter or margarine 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : Use any type of soda, diet or regular; any flavor such as cherry, orange, regular cola or gingerale, etc. * Exported from MasterCook II * English New Year's Rum Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/3 cup water -- +1 T 2 teaspoons light rum 1/2 tablespoon butter or margarine 1/4 cup sugar 1/2 teaspoon salt 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 1/2 cup water 1 tablespoon light rum 2 tablespoons butter or margarine 1/3 cup sugar 2/3 teaspoon salt 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : This traditional bread is served at New Year's with a coin hidden inside to bestow luck on the finder. Do not attempt to do that in your machine, though. If you wish, you may use a single raisin. Welbilt ABM 100, DAK and Mister Loaf- use sweet bread cycle. * Exported from MasterCook II * Focaccia (bread machine made) Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Italian/ Other Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 large-- 1/2 cup water 1 1/2 tablespoons olive oil 1/4 cup vegetable oil 1/4 teaspoon salt 2/3 teaspoon basil -- or rosemary 1 1/2 teaspoons sugar 2 1/4 cups bread flour 1 teaspoon yeast --Topping-- 1/8 teaspoon garlic powder 2 tablespoons olive oil 2 teaspoons basil -- or rosemary 1 teaspoon sea salt -- optional --2 small-- 2/3 cup water 2 tablespoons olive oil 1/3 cup vegetable oil 1/3 teaspoon salt 1 teaspoon basil -- or rosemary 2 teaspoons sugar 3 cups bread flour 1 1/2 teaspoons yeast --Topping-- 1/8 teaspoon garlic powder 3 tablespoons olive oil 1 tablespoon basil -- or rosemary 1 1/2 teaspoons sea salt -- optional Remove dough from machine and, using your fingers, press the dough onto a lightly greased pizza pan or baking sheet. Cover and let rise for about 30 minutes. Spread topping over dough and bake in a preheated 375F oven for about 30 minutes. - - - - - - - - - - - - - - - - - - NOTES : Say foh-CAH-chee-ah. This cousin to pizza, cut into small wedges or squares, is the perfect accompaniment to soups or salads. Or serve as an appetizer or with a buffet. Delicious served hot or cold, as a snack or with a meal. * Exported from MasterCook II * French Pear Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup pear puree 1 tablespoon vegetable oil 1 tablespoon honey 1 egg -- * see note 1/3 teaspoon salt 1/8 teaspoon black pepper -- coarsely ground 1 1/2 cups bread flour 1 teaspoon at beep add: 1/4 cup dried pears -- diced - - - - - - - - - - - - - - - - - - NOTES : 1 egg = 1/4 cup egg sub. This is well worth the time involved to make the pear puree. Fresh pears should be boiled in water until soft; canned pears should be rinsed. Puree in blender or food processor. Pepper may be omitted for a different taste, and dried pears, found in some grocery stores or health food stores, may be added for another variation. * Exported from MasterCook II * Greek Kouloura Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 3/4 cup milk 3/4 tablespoon vegatable oil 1/4 egg -- * see note 1/3 teaspoon salt 3/4 tablespoon sugar 1 3/4 cups bread flour 1 teaspoon yeast --medium-- 1 cup milk 1 tablespoon vegetable oil 1/3 egg 1/2 teaspoon salt 1 tablespoon sugar 2 1/3 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : * 14/ egg= 1 T egg sub or 1/3 egg= 1.5 T egg sub. Traditionally, this loaf is twisted and has a topping of sesame seeds. A great breakfast or brunch bread. If desired, open the machine briefly during the second rising and sprinkle sesame seeds on the top of the dough. Be careful not to spill any into the machine itself. * Exported from MasterCook II * Greek St. Basil's Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/3 cup milk -- +1 T 2 tablespoons butter or margarine 1 egg 1/4 cup sugar 1/4 teaspoon salt 1/4 teaspoon lemon peel -- grated 1/8 teaspoon cinnamon 1/4 teaspoon nutmeg dash ground cloves 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 1/2 cup milk 2 1/2 tablespoons butter or margarine 1 1/4 egg 1/3 cup sugar 1/3 teaspoon salt 1/3 teaspoon lemon peel -- grated 1/8 teaspoon cinnamon 1/3 teaspoon nutmeg dash ground cloves 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : This traditional Greek bread is usually served with one coin hidden inside which bestows luck upon the finder. I do not recommend including it in the bread as it might damage the machine. (You could add a single raisin added at the beep, if desired.) St. Basil's bread is a delicious, sweet bread which disappears quickly. * Exported from MasterCook II * Guiness Oatmeal Bread Recipe By : FF list adapted from Bread Machine Baking by Brody & Apter Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bread flour -- unbleached 1/2 cup whole-wheat flour 1 cup oatmeal, instant 1/2 cup cornmeal 1 1/2 teaspoons salt 4 tablespoons buttermilk, dried 1/2 cup Flat Guiness stout -- room temperature 3 tablespoons maple syrup 2 egg whites 1/2 cup water -- + 1 T 2 1/2 teaspoons yeast Process as directed by machine manufacturer. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Honey Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup water 1 1/2 teaspoons vegetable oil 2 tablespoons honey 1/2 teaspoon salt 1/2 cup oatmeal 1 cup bread flour 1 teaspoon yeast --medium-- 2/3 cup water 2 teaspoons vegetable oil 3 tablespoons honey 3/4 teaspoon salt 3/4 cup oatmeal 1 1/4 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : This bread is great whether eaten alone or in sandwiches. * Exported from MasterCook II * Italian Easter Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Italian/ Other Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup milk 1 1/2 tablespoons olive oil 4 tablespoons butter or margarine 1 egg -- * see note 1/4 teaspoon salt 1/2 teaspoon sugar 1/2 cup parmesan cheese -- grated 1/8 teaspoon black pepper 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 3/4 cup milk 2 1/4 tablespoons olive oil 6 tablespoons butter or margarine 1 1/2 egg 1/3 teaspoon salt 3/4 teaspoon sugar 3/4 cup parmesan cheese -- grated 1/8 teaspoon black pepper 2 1/4 cups bread flour 1 1/2 teaspoons yeast Welbilt ABM 100, DAK and Mister Loaf- use sweet bread cycle. - - - - - - - - - - - - - - - - - - NOTES : * 1 egg = 1/4 cup egg sub./ 1.5 eggs = 6 T. egg sub. This rich, cheesy bread is not as sweet as many of the other Easter breads. * Exported from MasterCook II * Italian Spring Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Italian/ Other Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup water 1 tablespoon vegetable oil 1 teaspoon honey 1/3 teaspoon salt 2 tablespoons anise 1 1/2 cups bread flour 1 teaspoon yeast at beep add: 1/3 cup golden raisins --medium-- 3/4 cup water 1 1/2 tablespoons vegetable oil 1 1/2 teaspoons honey 1/2 teaspoon salt 3 tablespoons anise 2 1/4 cups bread flour 1 1/2 teaspoons yeast at beep add: 1/2 cup golden raisins - - - - - - - - - - - - - - - - - - NOTES : Anise imparts an exotic taste to this bread. * Exported from MasterCook II * Light Whole Wheat Bread Recipe By : ff archives Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 1 cup whole-wheat flour 2 cups white flour -- unbleached 1 1/2 tablespoons nonfat dry milk powder -- optional 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 2 teaspoons active dry yeast - - - - - - - - - - - - - - - - - - NOTES : Use whole wheat mode. Timer ok. Raises well. * Exported from MasterCook II * Minted Herb Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 2/3 cup water 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon sugar 2 tablespoons parmesan cheese -- grated 1 teaspoon basil 1 teaspoon parsley 1 teaspoon mint 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 1 cup water 3 tablespoons olive oil 2/3 teaspoon salt 2/3 teaspoon sugar 3 tablespoons parmesan cheese -- grated 1 1/2 teaspoons basil 1 1/2 teaspoons parsley 1 1/2 teaspoons mint 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : This is an absolutely superb bread. Try it! You can vary this bread by subbing up to half of the bread flour with whole wheat flour. Don't forget to triple the amount of herbs if you use fresh. * Exported from MasterCook II * Onion Rye Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup water 1/3 cup onion -- chopped 2 teaspoons vegetable oil 2 teaspoons honey 1/2 teaspoon salt 3/4 cup rye flour 1 1/4 cups bread flour 1 teaspoon yeast --medium-- 3/4 cup water 1/2 cup onion -- chopped 1 tablespoon vegetable oil 1 tablespoon honey 3/4 teaspoon salt 1 cup rye flour 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : This variation on onion bread is terrific- you'll make it more than once. * Exported from MasterCook II * Portuguese Broa (Corn Bread) Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 2/3 cup water 1 1/3 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon sugar 2/3 cup white cornmeal 1 1/3 cups bread flour 1 teaspoon yeast --medium-- 1 cup water 2 tablespoons olive oil 3/4 teaspoon salt 3/4 teaspoon sugar 1 cup white cornmeal 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : This Portuguese cornmeal bread is outstanding. The white cornmeal makes this a very distinctive, delicious loaf. Most recipes for Broa stipulate using white cornmeal; yellow or blue may also be used as a variation. * Exported from MasterCook II * Portuguese Easter Bread Recipe By : Donn German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup milk 1 egg -- * see note 1 tablespoon butter or margarine 1/4 cup sugar 1/2 teaspoon salt 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 2/3 cup milk 1 1/2 egg -- * see note 1 1/4 tablespoons butter or margarine 1/3 cup sugar 2/3 teaspoon salt 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : Welbilt ABM 100, DAK and Mister Loaf- use sweet bread cycle. * 1 egg= 1/4 cup egg sub. or 1.5 eggs = 6 T egg sub. * Exported from MasterCook II * Rice Bread Recipe By : Donna German The Bread Machine CookBook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup rice -- cooked 1/2 cup water 2 teaspoons butter or margarine 1/4 teaspoon salt 1/4 teaspoon sugar 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 2/3 cup rice -- cooked 2/3 cup water 1 teaspoon butter or margarine 1/3 teaspoon salt 1/3 teaspoon sugar 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : * Any type of rice may be used for different flavors of bread, such as brown, wild, basmati, white, etc. Rice doubles in volume when cooked. For example, cook 1/4 cup rice grains in 1/2 cup water yields 1/2 cup cooked rice- or just use leftover rice. * Exported from MasterCook II * Rosemary-Basil Bread Recipe By : Bread list Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups bread flour 2 tablespoons sugar 1 tablespoon dry milk 1 teaspoon salt 2 tablespoons dried rosemary -- or 3 T 1 tablespoon basil 1 tablespoon olive oil 7 1/2 ounces water 1 teaspoon yeast Seems best baked on light. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Rye Beer Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 3/4 cup beer 1 1/2 tablespoons vegetable oil 1/4 teaspoon sugar 1/4 teaspoon salt 1 cup rye flour 1 cup bread flour 1 teaspoon yeast --medium-- 1 1/8 cups beer 2 1/4 tablespoons vegetable oil 1/3 teaspoon sugar 1/3 teaspoon salt 1 1/2 cups rye flour 1 1/2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : A subtly different flavored loaf with a great texture. Slices well for sandwiches. * Exported from MasterCook II * Stromboli (bread machine made) Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Italian/ Other Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --medium (1)-- 3/4 cup water 1 tablespoon butter or margarine 1/2 teaspoon salt 1 teaspoon black pepper -- coarsely ground 3/4 teaspoon sugar 2 cups bread flour 1 1/2 teaspoons yeast --large (2) 1 1/2 cups water 2 tablespoons butter or margarine 1 teaspoon salt 2 teaspoons black pepper -- coarsely ground 1 1/2 teaspoons sugar 3 cups bread flour 2 1/2 teaspoons yeast Stromboli- Remove dough from machine and roll into a rectangle. Spread filling ingredients over the middle third of the rectangle so it runs the lenght of the wide end. Fold one side over top of the filling and then the other side on top of that; pinch ends closed. Place, seam side down, on a lightly buttered baking sheet, cover and let rise for about 30 minutes. Lightly olive oil top, and bake in preheated over 350F oven for 20-30 minutes or until done. - - - - - - - - - - - - - - - - - - NOTES : Thanks to Lt. Morro, USN, for sharing a family recipe on which this is based. Soon to become one of your favorites too! * Exported from MasterCook II * Wine and Cheese Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup wine, white 1/3 cup sharp cheddar cheese -- shredded 1 tablespoon butter or margarine 1/3 teaspoon salt 1/2 teaspoon sugar 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 3/4 cup wine, white 1/2 cup sharp cheddar cheese -- shredded 1 1/2 tablespoons butter or margarine 1/2 teaspoon salt 3/4 teaspoon sugar 2 1/4 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : Terrific with cheese as appetizers. I much prefer white wine although red may be used also. ------------------------------ Date: Mon, 26 Sep 1994 09:51:47 -0600 From: lhartten@al.noaa.gov (Leslie Hartten) Subject: high-altitude bread Message-ID: <9409261551.AA03804@papeeha.al.noaa.gov> Hello, I've got a DAK machine that I used once or twice a month for about a year in Massachusetts. Now I'm settled in Colorado (at about 5300 feet above sea level) and I'm getting back into bread-baking. I'm having good luck following the suggestion of _Electric Bread_ and reducing yeast by 1/4 teaspoon and water by about 1/8 of a cup. However, all types of bread are coming out with a rather thick and dark crust, even when I turn the dark/light setting way down. Any high-altitude bread machine users out there with any suggestions? Cheers, Leslie -- Leslie M. Hartten CIRES, Univ. of Colorado email: lhartten@al.noaa.gov Campus Box 216 ^^^^^^^^^^^ new address!! Boulder CO 80309-0216 phone: (303)497-7052 fax: 497-5373 ------------------------------ Date: Tue, 27 Sep 1994 12:29:43 +0000 (MYT) From: Eugene Shing Chan Subject: Machine features Message-ID: Hello from a newcomer! Bread machines are still a very expensive novelty out here in Southeast Asia, the world's biggest rice exporting region (or is the U.S. now?) Most people buy ready made items from fairly good local bakeries, so there is not much choice in the range of machines available. Years ago, I picked up a cheap Panasonic in Japan. It must be one of the original basic models which does nothing else except make good bread! It continues to amaze friends and neighbors, who even request loaves for special occasions. I've even thrown in Chinese sauerkraut. As my machine gets older, I'm keeping an eye out for a replacement. I suspect that the Japanese are concentrating their salvos at the U.S. market and some time soon the overflow might come this way. However I know nothing about the newer models and snazzy features I see mentioned here on the BREAD list. Can some of you recommend or condemn, any particular options to look for in my next machine? --- Eugene Chan, Petaling Jaya, Malaysia ------------------------------ Date: Thu, 29 Sep 94 09:37:18 PDT From: Marsha Bolles Subject: SUBSCRIBE REQUEST Message-ID: I have a bread machine and would like any info/recipes posted. Thank you. TTFN, Marsha Bolles :-) marshab@manta.nosc.mil ------------------------------ Date: Mon, 26 Sep 1994 09:54:14 -0600 From: lhartten@al.noaa.gov (Leslie Hartten) Subject: zucchini Message-ID: <9409261554.AA04274@papeeha.al.noaa.gov> Help! I've got manymanymany cups of shredded zucchini in my refrigerator and only one recipe (zucchini wheat bread from _The Bread Machine Cookbook_). It's OK, but nothing special. I've just looked through all my archived bread-digests (back to March), and the word "zucchini" doesn't appear even once! Anyone got any recipes that they like? Leslie -- Leslie M. Hartten CIRES, Univ. of Colorado email: lhartten@al.noaa.gov Campus Box 216 ^^^^^^^^^^^ new address!! Boulder CO 80309-0216 phone: (303)497-7052 fax: 497-5373 ------------------------------ End of Bread Digest V5 #38 ****************************** Bread Digest Mon, 17 Oct 1994 Volume 5 : Issue 40 Today's Topics: (2 msgs) BREAD Digest V5 #38 BREAD Digest V5 #39 (2 msgs) Bread machines in UK/Yeast varieties bread won't rise... converting bread machine recipes high altitude Inexpensive bread machine cookbook Notes for new people... Only need the dough. Possibly-dead Welbilt salt Soft Pretzel Recipe ---------------------------------------------------------------------- Date: Fri, 14 Oct 1994 08:21:59 -0400 (EDT) From: Faith LeFebvre Subject: Message-ID: I'm a new baker, now that I have my bread maker, and I've seen a lot of interesting recipes that I have and will try. I am interested in using the bread machine to make the bread dough and then bake the bread myself in a nice pan (and therefore have a pan, not bread machine, shape). The bread machine cookbooks I have seen all mention that I can do that if I knead the bread after the dough cycle and before I bake the bread on recipes that could be made all the way in the bread machine. My problem is that the reason I use a bread machine is that bread making is one of those skills I have never been able to master. I haven't been able to figure out how long to knead (how the bread should 'feel', etc.) and I don't want to ruin a perfectly good loaf by trying to bake it myself. Is that kneading after the dough cycle really necessary? There aren't two kneading cycles on my machine, so why would it be necessary to do it twice if the machine doesn't? Faith LeFebvre dsttfl@gsusgi2.gsu.edu faithle@aol.co Cook and doorservant to Mam'selle and Bullet ------------------------------ Date: Sat, 15 Oct 1994 16:19:40 -0700 (PDT) From: Josh Haygood Subject: Message-ID: Being the holiday season, does anyone out there know any good recipes for pumpkin dishes? I would love all the squash dishes you know of, inlcuding baked goods, soups, and pies. Thanks haygood@netcom.com ------------------------------ Date: 15 Oct 94 20:19:12 -0800 From: Karl.Lembke@salata.com (Karl Lembke) Subject: BREAD Digest V5 #38 Message-ID: -=> Quoting BREAD@cykick.infores.com to All <=- BR> Does anyone out there know how to get a new mixing paddle for a BR> Turbo II DAK breadmaker? It seems from all the message I have read BR> about DAK they are out of business. Is that true? Your help would BR> be greatly appreciated. BR> Last I heard they were still operating and had (according to the BR> newspaper) been doing fairly well getting themselves reorganized and BR> out of Chapter 11. Their BBS is still working at 818-715-7153/4. Why BR> not give them a holler to see what's going on? In fact, as I recall, the new paddles are $7.50, from the company. [Pause while I rummage through papers...] Nope! I was wrong. They're $7.00. Plus tax (I'm in California) plus $2.00 postage and handling. At least that was the price for a new paddle for my DAK Turbo Baker IV. By the way, it's called a "dough blade" in the invoice I received. Specifically "DOUGH BLADE 1.5" item # 8568, for my machine. Void where inhibited. Your milage may vary. Address inquiries to P.O. Box 7120, Canoga Park, CA 91309-7120 or to the Technical Information number, USA 1-800-888-9818 Monday to Friday, 8:00 AM to 5:00 PM Pacific Standard Time. If you're out of the country, I may be able to find a non-800 number. Hope this helps! ... Any morning you can walk away from is a good one. ------------------------------ Date: Wed, 12 Oct 94 15:33:04 CDT From: toma@romulus.cray.com (Thomas Arneberg {x66642 CF/DEV}) Subject: Re: BREAD Digest V5 #39 Message-ID: <9410122033.AA25579@romulus.cray.com> > Bread Digest Tue, 11 Oct 1994 Volume 5 : Issue 39 > >[...] > I looked into this a bit about a year ago and decided that the > Zojirushi was the most programmable bread-maker, though it was still > stone-age in this respect. So has anything better come out since then? > Is the Zoji worth the extra $ (~350 vs. ~150 for some)? Is there a > FAQ where I can find this out without bothering all you nice people? ;-) > ------------------------------------------------------------------------- > Insert net.disclaimer here. Joe Shapiro joe@ConSolve.COM (617) 674-2199 I got the Zoji in Feb. 1993 for under $300; I'm sure it's gone down since then. One of the things that attracted me to it was its programmability, but I'll have to admit that in my 335 loaves, I haven't done anything other than the basic settings yet! (French bread, raisin bread, regular, dough.) > ------------------------------ > Date: Mon, 10 Oct 1994 18:27:23 -0500 > From: ellen@brakes.elekta.com (Ellen C.) > Subject: soft pretzel question > > When making soft pretzels, should you let the dough rise once, twice, or > not at all ? I've made great pretzels from Donna German's breadbook. The instructions there are to take the dough out, form the pretzels, then let them rise for an hour before dipping in the baking soda solution and then baking them. But I'm not sure what she considers "dough" -- is that right after kneading, or after the first rise cycle? I think I've done it both ways with success, but I've always let them rise AFTER forming the shapes. - Tom A. --------------------------------------------+---------------------------- ;-) I'd rather be ____ Thomas R. Arneberg | Internet: toma@cray.com :-) singing in a |____| MPP IC Design Group | Proud member of M.A.D.D. :-) Barbershop _| _| Cray Research, Inc. | (Mathematicians Against :-) Quartet! (_) (_) Chippewa Falls, Wisc.| Drunk Deriving) --------------------------------------------+---------------------------- ------------------------------ Date: 12 Oct 94 09:46:16 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: BREAD Digest V5 #39 Message-ID: BR> I'm having problems with my Trillium BreadMan bread machine: the BR> bread won't rise! BR> I didn't have this problem before, but it's been a few months since I BR> made bread regularly. BR> I've purchased fresh flour and yeast but this hasn't helped. BR> Any suggestions/advice? Have you proofed the yeast? Even though you just bought it, the yeast may not be "alive". Try dissolving some in warm (NOT HOT!!!!!!) water and adding a some flour and sugar. Ot should foam and bubble up within 10 minutes. If it doesn't, buy some new yeast. Is the liquid you are using for bread making neither too hot nor too cold? Too hot kills the yeast, too cold lets it remain dormant. Are you using bread flour? If not, are you adding enough gluten to make up for the lack of gluten in a low gluten flour? If in doubt about things, try making a bread by hand, using the same ingredients and proportions, and see if it's the recipe or the machine. Joel ... SENILE.COM found . . . Out Of Memory . . . ------------------------------ Date: Wed, 12 Oct 94 16:09:38 BST From: sdpage@andersen.co.uk (Stephen Page) Subject: Re: Bread machines in UK/Yeast varieties Message-ID: <9410121509.AA12028@andersen.co.uk> In mail.bread you write: >Does anybody know of any suppliers of bread machines in the UK? You can get bread machines in London from Peter Jones (Chelsea version of John Lewis, who probably have them in their other stores), Harrods, Selfridges, and most other major department stores with a decent kitchen department. Some of the strange manufacturers who trade in the US aren't available here, but can get Panasonic. >What sort of yeast do the recipes require? My manual told me to use "easyblend" yeast, I think. However, my bread tastes rathy springy and cakelike. No idea why, and after trying everything people suggested on this list and in books, I gave up and parked my machine in a cupboard :-(. One day I shall get around to calling Panasonic and seeing if there's a food version of technical support. Stephen Page Andersen Consulting sdpage@andersen.co.uk ------------------------------ Date: Wed, 12 Oct 1994 09:04:05 -0400 From: "Michael E. Grabenstein" Subject: Re: bread won't rise... Message-ID: <9410121304.AA05553@sun.gsfc.nasa.gov> Have you warmed all the ingredients? Is the bread maker in a draft? The ingredients are being kneaded together, right? Keep and eye on it and see if the warming element inside heats up, may be it died. If it is under warranty, call them fast. Later, Mike, Michael.Grabenstein@gsfc.nasa.gov UNIX Administrator GSFC Libraries Project Current Contents & WAIS Mail List Admin, CCnWAIS-ad@sun.gsfc.nasa.gov #include "I don't know why people are so worried about seat belts, seems I almost always come close to running someone over when putting it on." --Me ------------------------------ Date: Fri, 14 Oct 1994 16:02:55 +1300 From: michelle.campbell@stonebow.otago.ac.nz (Michelle Campbell) Subject: converting bread machine recipes Message-ID: <199410140302.AA19432@arwen.otago.ac.nz> Hi, Some of the bread machine recipes that have been posted recently look absolutely delicious. However, I don't have a bread machine. Do I have to do any conversions etc to turn them into 'handmade bread' recipes, or can I just use them as is? Yours curiously, Miche, who actually LIKES kneading! Michelle Campbell Internet: michelle.campbell@stonebow.otago.ac.nz Diplomacy is but the continuation of war by other means. - Chou En-Lai, Chinese statesman ------------------------------ Date: Fri, 14 Oct 94 08:42 MST From: mormaker@rmii.com Subject: high altitude Message-ID: I've got a DAK machine that I used once or twice a month for about a year in Massachusetts. Now I'm settled in Colorado (at about 5300 feet above sea level) and I'm getting back into bread-baking. I'm having good luck following the suggestion of _Electric Bread_ and reducing yeast by 1/4 teaspoon and water by about 1/8 of a cup. However, all types of bread are coming out with a rather thick and dark crust, even when I turn the dark/light setting way down. Any high-altitude bread machine users out there with any suggestions? Cheers, Leslie ----------------------------------- ------------------------------ Hi, Leslie. I've never heard of the need to reduce water for high altitude baking. I live in Colorado Springs (6000 ft.) and I normally have to ADD a tablespoon or two of water to the average recipe. How much sugar or sweetner do you put in your bread? Sometimes too much sugar will make a dark crust. Good luck, Michelle M. ------------------------------ Date: Mon, 17 Oct 94 00:54:28 EDT From: "Beneway, Douglas E" Subject: Inexpensive bread machine cookbook Message-ID: <17OCT94.00980480.0313.MUSIC@MARISTB.MARIST.EDU> I just saw the "Fleischmann's Yeast Bread Machine Favorites" cookbook being advertised again. It's a 76-page 9" x 9" softcover cookbook that can be ordered through the mail. There are 61 recipes (a number of which have variations) and 21 beautiful (no kidding!) full-color, full-page photos, many of which didn't even include a jar of Fleischmann's Bread Machine Yeast! :) Sections include: Classic Breads, A Change of Pace and Taste, Healthy and Hearty, A Touch of Sweetness, Holiday Breads, and Just for Kids. There's also a fairly extensive troubleshooting guide and tips interspersed throughout. They say the recipes were tested on and work over a large variety of bread machines. I did need to vary the fluid and salt levels a bit to suit my machine (a Regal K6773), but otherwise, the recipes were fine. (I usually had to reduce the fluid levels slightly and increase the salt to 1-1/2 tsp.) Here's the address: Bread Machine Favorites Recipe Book P.O. Box 5953, Dept. G Stacy, MN 55078-5953 Each book is $2.95 (which includes postage and handling). Good while supplies last, they say. - Doug Beneway or ------------------------------ Date: Wed, 12 Oct 1994 08:27:46 -0400 From: "Michael E. Grabenstein" Subject: Notes for new people... Message-ID: <9410121227.AA05535@sun.gsfc.nasa.gov> My bread maker died. It was partially my fault (I feel), but it is under warranty and Regal said (in a phone conversation) that it is covered. What happened was my paddle would sometimes stick and be very hard to get to turn again. Then sometimes once it was turning it was very hard to turn. Like somehow bread was getting down in the gears and baking then making them sticky. Well my stupidity came in the form that I did not immediately phone Regal and tell them that the paddle was stiff to turn. This was covered under my warranty and all I would have had to do was send back the bread pan and they would repair/replace it. Unfortunately I could usually get it to turn and just kept using it. Well now there is a gear in the bottom of the bread maker itself that is stripped and I have sent back the entire bread maker and bread pan. Since hearing that some of the engines have burned up in others bread makers I got to thinking that if the engines were a direct drive to the bread pan paddle (ie. no gears, belts, etc.) then if the paddle was stiff to turn or was not turning then the engine would burn up. So to summarize check your bread pan paddle and make sure it turns freely. If it is stiff or does not turn, you need a new one, or need to report it to the manufacturer (for warranty purposes). Luckily my problem came about while the machine was still under warranty. At the 11th month, but still under the limit. :-) Other than this my Regal bread maker has been a fine machine and produces an out standing texture in the bread it bakes. And I do a lot of bread baking (at least just for two people, I do). Dealing with Regal's warranty department has been a breeze, very polite and kind. Sincerely, Mike, Michael.Grabenstein@gsfc.nasa.gov UNIX Administrator GSFC Libraries Project Current Contents & WAIS Mail List Admin, CCnWAIS-ad@sun.gsfc.nasa.gov #include ------------------------------ Date: Thu, 13 Oct 94 15:37 CDT From: jdev@andante.mn.org (John N. Alegre) Subject: Only need the dough. Message-ID: Hey Now, Bakers I have had my Bread Machine for a little over a month now. I bought a Toastmaster Bread Box, model #1155, because it has multiple cycles (standard, whole wheat, whole, wheat rapid, sweet, etc.) and because I got it on sale for $99. What I am finding is that most of the time I just use it as a dough maker. I prefer bread baked in bread pans, not to mention the fact that my staple breads are Italian and French Baguettes. What I would love is to be able to combine parts of different cycles such as the heating cycle on the whole wheat with the basic dough cycle. Is there a programmable bread maker that gives you full control over the times of kneading, rest periods etc? Is there such a machine that just does dough (no bake cycle)? Thank you in advance. --- John N. Alegre Andante Systems ############################################################# # NeXTMail preferred. | # jdev@andante.mn.org | # alegrej@andante.mn.org | If you plant ice, # jalegre@lenti.med.umn.edu | you're gonna harvest wind! # jalegre@ware.com | Hunter/Garcia ############################################################# ------------------------------ Date: Wed, 12 Oct 94 01:31:41 -0400 From: edler@research.nj.nec.com (Jan Edler) Subject: Re: Possibly-dead Welbilt Message-ID: <9410120531.AA02863@obsolete> When it goes click but doesn't knead, I believe the motor is "dead". In my case, we took it apart and found a couple of fuses. One easy to replace (not blown in my case) and one difficult (inside the motor itself, a temperature-fuse). We replaced the fuse (a non-trivial operation, but possible if you don't mind taking the motor apart) and the machine continued to work for some additional time (weeks or months, I forget) before dying a more serious death (grinding away the teeth on an important gear). Good luck, Jan Edler edler@nyu.edu ------------------------------ Date: Thu, 13 Oct 1994 14:21:12 +1300 From: michelle.campbell@stonebow.otago.ac.nz (Michelle Campbell) Subject: salt Message-ID: <199410130121.AA05825@arwen.otago.ac.nz> I've been baking bread (by hand) since the beginning of the year. I think I've got things pretty much right (thank you, bread gods!), but I'm curious about one thing... why do all the bread recipes I have include salt? My SO, who takes turns with the bread making, left the salt out once (by accident or design, I can't remember which) and the result was wonderful - it rose more quickly and produced a very tasty loaf. Is it an historical thing, designed to be a preservative (not a chance in our house - I made 2 loaves last night and have 1-1/4 left!), or is it there for flavour? One thing I do know is that it inhibits the yeast action, but then again why subject our yeastie friends to any more stress than necessary? Anybody out there know? Confused, Miche Michelle Campbell Internet: michelle.campbell@stonebow.otago.ac.nz Diplomacy is but the continuation of war by other means. - Chou En-Lai, Chinese statesman ------------------------------ Date: Wed, 12 Oct 1994 11:43:22 -0500 From: ellen@brakes.elekta.com (Ellen C.) Subject: Soft Pretzel Recipe Message-ID: <9410121551.AA28916@brakes.elekta.com> Several of you have asked for this recipe, so here it is. Have any of you made soft pretzels ? Do you let them rise or not ? Unfortunately, this recipe doesn't specify. Thanks, and I hope you enjoy it. Here's one from the fatfree mailing list archives. I have not yet tried it, so I make no gaurantees. But it sure sounds great! * Exported from MasterCook Mac * GARLIC HERB PRETZELS Recipe By : FF Mailing List (Jane Waddell) Serving Size : 1 Preparation Time :0:00 Categories : Breads & Muffins Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages yeast 1 1/2 cups warm water 1 teaspoon salt 1 teaspoon sugar 2 cloves garlic 1 tablespoon basil 1 tablespoon parsley 4 cups flour -- up to 5 cups Dissolve yeast in water. Add salt & sugar. Blend in 2 c. flour. Crush garlic and add with herbs. Add 2 c. more flour, and more if dough is too sticky. Roll into snakes & shape. Sprinkle with Kosher salt if desired. Bake at 425 for 10 - 15 minutes or until browned. - - - - - - - - - - - - - - - - - - -- Ellen C. ellen@brakes.elekta.com ------------------------------ End of Bread Digest V5 #40 ****************************** Bread Digest Mon, 24 Oct 1994 Volume 5 : Issue 41 Today's Topics: (1 msg) 02:BREAD Digest V5 #40 BREAD Digest V5 BREAD Digest V5 #40 (3 msgs) BREAD Machin