Bread Digest Wed, 4 Jan 1995 Volume 6 : Issue 1 Today's Topics: Banana Bread Recipes BREAD Digest V5 #50 Bread maker info Swedish Cardamom Bread ---------------------------------------------------------------------- Date: 30 Dec 94 07:14:50 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Banana Bread Recipes Message-ID: Responding to: "Tracy L. Carter" I own a Breadman Plus bread machine. I have been looking for a good bananna bread recipe. Does anyone have one to share? Here are several: Banana Nut Wheat Bread (ABM) No. 3212 Yields 1 Loaf 1 Pkg Yeast 1/2 Cup Pecans 3 Cups Whole Wheat Flour 1 1/2 Cups Mashed Banana 1 tsp Salt 1 Cup Warm Water 3 Tbls Maple Syrup 1 tsp Maple Extract All the ingredients except the water should be at room temperature before starting. Add the ingredients to the pan in the order listed. Select "Whole Wheat". Press "Start". Banana Oatmeal Bread (ABM) No. 3296 Yields 1 Loaf 2 tsp Active Dry Yeast Mashed 2 1/2 Cups Bread Flour 2 Tbls Corn Oil 1 Cup Quick Cooking Oats 1 X-Large Egg 4 Tbls Powdered Buttermilk 1/3 Cup Steel-Cut Oats 3 Tbls Brown Sugar 1/4 Cup Water 1 1/2 tsp Salt 1/3 Cup Water, Boiling 1 Cup Banana, Very Ripe, Add the steel-cut oats to the boiling water. Let stand until the mixture reaches room temperature. All other ingredients should be at room temperature before starting. Add the ingredients to the pan in the order listed. Select "Whole Wheat Bread". Press "Start". Peanut Butter & Banana Bread (ABM) No. 3125 Yields 1 Loaf 1 Pkg Yeast 1 LARGE Banana, Sliced 2 1/2 Cups Bread Flour 3/4 Cup Peanut Butter 1/2 Cup Wheat Flour 1 Egg 3 Tbls Gluten 1 Cup Very Warm Water 2 Tbls Brown Sugar, Packed 1 tsp Salt Add the ingredients to the pan in the order listed. Select "White Bread". Press "Start". Banana Raisin Bread (ABM) No. 3352 Yields 1 Loaf 2 tsp Active Dry Yeast Mashed 3 1/2 Cups Bread Flour 1 tsp Salt 1 tsp Cinnamon 2/3 Cup Water 1 Egg 1 Cup Raisins 2 Tbls Corn Oil 1/2 Cup Broken Walnut Meats 1/4 Cup Honey - Flour 1 1/2 Bananas, Peeled & All ingredients should be at room temperature before starting. Add all the ingredients except the raisins, broken nut meats and the final flour in the order listed. Select" White Bread". Press "Start". Roll the raisins in the extra flour. Add the raisins and the broken nut meats to the pan just before the end of the final kneading, when the "beeps" sound. ... I DID read the manual! That's why I'm confused!! ------------------------------ Date: Tue, 3 Jan 95 10:11 PST From: mary_white@sunshine.net (Mary White) Subject: Re: BREAD Digest V5 #50 Message-ID: >(For those who are asking about machines, I like the Breadman a LOT. I >usually make heavy, whole grain, wheat-free breads (with 1/2 cup gluten) >and it works just fine. I only wish it had a PAUSE button during the knead >cycle so I could manually fold nuts or raisins or corrective water/flour >into the dough without restarting from the beginning -- manufacturers are >you listening? Readers do you know of any machine that has such a >feature?) I have a Hitachi, and it has a "Mix Bread" cycle that stops and beeps so you know when to put raisins etc. in. This occurs 4 minutes before the Knead cycle ends and the First Rise begins. I think if you just opened the lid and threw the raisins in at this point without stopping the machine, it would work just as well. I haven't tried this but I've often added extra flour or water at any point without stopping the machine. {{ Mary White }} ------------------------------ Date: Wed, 28 Dec 94 08:50:58 PST From: icdgat@rb.unisys.com Subject: Bread maker info Message-ID: <9412281656.AA28632@mail.unigate1.unisys.com> My wife just got a MISTER LOAF HB-210 breadmaker for her birthday. I was wondering if anyone has any info on this unit good/bad ... It only makes 1 pound .. which I heard isnt enough if you like bread... ;) Thanks for any info Gerald ------------------------------ Date: Wed, 28 Dec 1994 11:47:35 -0500 From: bf138@cleveland.Freenet.Edu (Bob Stedfeld) Subject: Swedish Cardamom Bread Message-ID: <199412281647.LAA24398@eeyore.INS.CWRU.Edu> This is a single, 1-1/2 pound bread-machine loaf that is fancier if baked free-form. Mostly, I've baked it for family gatherings; not much at other times. It's deliciously sweet, great for breakfast. The instructions are for a Hitachi B201. Swedish Cardamom Bread ^^^^^^^^^^^^^^^^^^^^^^ 3/8 cup golden raisins 1 to 2 Tbsp dried orange zest (instructions later) 1/2 cup water. Include the orange zest soaking water. I also prefer potato water -- the water left over from boiling potatoes. 3/8 cup milk 1/4 cup brown sugar 1-1/2 Tbsp honey 1 egg 1-1/2 tsp yeast 3 cups bread flour 1/2 tsp salt 1/2 tsp cardamom 1/2 tsp grated orange peel 3 Tbsp butter or margarine 1 egg yolk or whole egg for glaze You'll need the zest (the orange part of the rind) from several oranges. A zester can be used to cut off the zest. Dry the little strings overnight on a large plate. Another method is to slice off the orange part of the rind, trim off as much of the white stuff as possible, then julienne the orange zest. Soak the dried orange zest in 2 ounces hot water for several minutes until soft. Drain the water into a measuring cup and add potato water or tap water. Add the zest at the same time as the flour. Pick over the raisins. Crust: Light Menu Selection: Mix Bread (this bakes the bread in the machine, allowing the raisins to be dropped in when it beeps), or Bread plus Knead and First Rise cycle. If baking a free-form loaf using the Knead and First Rise cycle, add the raisins 4 to 8 minutes minutes before the rise starts (set a timer for 24 to 26 minutes). Or knead them in before shaping the dough. Divide the dough into two parts, 2/3 and 1/3 of the total. Separate each part into 3 pieces (total, 6 pieces). Roll the three larger pieces into 14 to 16-inch long "logs" and the three smaller pieces slightly shorter and much skinnier. Starting in the middle, braid the three parts together, first one end, then the other. Make two braids. Pinch the ends of the braids and tuck under slightly to make sure they don't open up while rising or baking. Place the larger braid on a greased cookie sheet. Then the smaller braid on top of the larger. Cover loosely with plastic wrap and let rise until doubled. After the rise, brush the top with egg yolk for a dark glaze, or a whole egg for a slightly lighter one. Mix the egg or yolk with a bit of water and a shake of salt. Bake for 40 minutes at 350 F. Cover with foil after 15 minutes, even if the crust looks light. Bob Stedfeld (bf138@cleveland.freenet.edu) ------------------------------ End of Bread Digest V6 #1 ****************************** Bread Digest Wed, 28 Dec 1994 Volume 5 : Issue 50 Today's Topics: Bananna Bread BREAD Digest V5 #49 (2 msgs) Bread Machine Cookbook & Recipe & comment... Help More helpful hints Special fruit/nut cycle: why? Wet Bricks ---------------------------------------------------------------------- Date: Tue, 20 Dec 94 15:07:21 LCL From: "Tracy L. Carter" Subject: Bananna Bread I own a Breadman Plus bread machine. I have been looking for a good bananna bread recipe. Does anyone have one to share? I apologize if this is in the archives somewhere. If it is, just point me in the right direction and I'll go hunting for it. Thanks. ****************************************************************************** Tracy L. Carter, Computer Programmer Technician PA100597@UTKVM1.UTK.EDU Univ. of Tennessee College of Social Work **DISCLAIMER: Any opinions stated are not the opinions of my employer! "A conclusion is simply the place where you got tired of thinking!" ------------------------------ Date: Tue, 20 Dec 1994 09:28:12 -0800 From: jdaniel@Synopsys.COM (Jill Daniel) Subject: Re: BREAD Digest V5 #49 Message-ID: <199412201727.JAA24360@clotho.synopsys.com> >I just bought my mother an Oster breadmaker for Christmas. I would dearly >love to include a book with it, but cannot find one geared to automatic >breadmakers. I assume that there's probably a book included with the >machine, but I would have loved another volume. Does anyone out there know >of a book I can purchase? There are several good books available. "Breads From Your Bread Machine" by Lori Brody and Better Homes & Gardens' "More Bread Machine Bounty." I use and can highly recommend both. On the other hand, I would stay away from the books by "The Breadman" (can't think of his name right off). I have never been successful with any of his recipes. Jill ------------------------------ Date: Fri, 23 Dec 1994 00:42:14 -0500 From: GGDA@aol.com Subject: Re: BREAD Digest V5 #49 Message-ID: <941223004017_5301004@aol.com> Thanx for the reply. We bake bread for a number of reasons. One: to eat good bread - impossible to find edible bread where we live. Two: trying to duplicate the aretisan breads of Europe - including crust, texture, feel and taste. Many of these breads take very hot ovens and various changes in temperature as the baking process continues. Additionally, steam is added to enhance the crust. While an intense process for about 30- 40 minutes, contrary to opinion, the yeast, flour and water do most of the work. Long rising times allow plenty of time for our other responsibilites. After reading and corresponding with a number of machine bread bakers, I am sure that machine made breads cans be very good. Our neighbor bakes with one, and her bread is very edible. We have a different mission, and our purpose is not to bake simply to bake bread. In fact, my wife is beginning the translaton of an italian book on the technology of bread baking. (similar books are not available in the USA to our knowledge). Not every one may want do take as much time as we do, nor be as critical as we are (even of ourselves!),but, for better or worse, we tend to strive toward the old ways. Some on this fourm have taken that to mean we look down on people who use bread machines. That's simply not true. Our original comment and question was posed so that we might be able to exchange ideas with others who may not use machines, and who may have the same interests that we do. We are not making judgementso of those who do not. We would have no right to do so. Have a great holiday season ggda ------------------------------ Date: Tue, 20 Dec 1994 08:31:02 -0500 From: "Michael E. Grabenstein" Subject: Re: Bread Machine Cookbook & Recipe & comment... Message-ID: <9412201331.AA05384@sun.gsfc.nasa.gov> Try the Bread Book III by Donna German. She has volumes 1-5 (or maybe 6 by now). I have found number 3 the most useful (I have 1, 3, 5). More Bread machine Bounty from Betty Crocker press is very good as well. Electric Bread is a good book, although expensive. Here is one with out a book: My favorite White (1.5 lb) 1 1/4 C Water or milk, with the white of an egg (egg is optional) 2 Tbs Butter, or margarine 3 1/4 C Flour 1 tsp Salt (I ussually make this scant) 2 Tbs Dry milk (if you did not use real Milk) 3 Tbs Honey (or a scant 1/4 C) 2 tsp Dry active yeast (1 tsp Instant Dry Active yeast) You can use Standard white setting, or Sweet (at least on my Regal). The first measurement, if you are going to use the egg white, put it in the measuring cup first then measure your 1 1/4 C water or milk. One thing I have noticed is that the addition of the egg white makes the bread very soft and it does not dry out very quickly. Starts out very moist and stays that way. Which leads me to ponder if the egg white is a good way to keep all the bread machine bread from drying out quickly. Any comments? Any one have other ingredients that seem to keep the bread moister for a longer period of time? 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: Tue, 27 Dec 94 14:34:21 From: sturner@brobeck.com Subject: Help Message-ID: <9411277885.AA788567661@bphint.brobeck.com> Please post all bread machines that you would recommend for purchase. I am interested in buying one and would like to know the best buy. ------------------------------ Date: Tue, 20 Dec 94 08:14:56 EST From: schapin@mitre.org (Susan Chapin) Subject: More helpful hints Message-ID: <9412201314.AA27868@smiley.mitre.org.sit> <<<<<<<<< 2. The Mid-Hudson River Valley where i live can get very humid in the summer and very dry in the winter. Because of this, the main fluid measurement might vary by as much as + or - 2 tablespoons (!) from the average amount in a recipe, depending on how much moisture the flour has absorbed from the air. >>>>>>>>>> I add gluten (1/2 cup since I am allergic to wheat flour and use other flours instead), which needs to be evenly mixed into the flours. And I use a lot of different whole grain flours, which I buy in two-pound bags and keep in the refrigerator. I measure my dry ingredients, still cold, into a plastic mixing bowl and stir well, then heat in the microwave for 30 seconds at half power, until slightly above room temperature. (I don't use the timed cycle for these breads -- they often need help for the first few minutes of kneading.) Keeping the flour in the refrigerator not only keeps it fresh (whole grain flours will go rancid) but also compensates for the humid summer/dry winter differences. (I live in Washington, D.C. and the Mid-Hudson River Valley has nothing on us when it comes to summer humidity!) (Does anyone have a email address for the authors of _The Bread Machine Book of Helpful Hints_? They mention an interest in a future book on wheat-free breads, and I would like to share my best wheat-free recipes and tips with them.) - susan (schapin@mitre.org) (I represent only myself; none of the opinions expressed above are endorsed by my employer.) ------------------------------ Date: Tue, 20 Dec 94 08:15:02 EST From: schapin@mitre.org (Susan Chapin) Subject: Special fruit/nut cycle: why? Message-ID: <9412201315.AA27895@smiley.mitre.org.sit> I have a Trillium Breadman and it has a "fruit and nut" cycle. This cycle has an additional first rise of 65 minutes. The scanty instructions say to use it for "breads such as banana and apple walnut." I have been successful with a heavily banana/walnut bread (1 1/3 cup banana and 3/4 cup walnuts) using the standard cycle. From a baker's standpoint, what would this initial rise accomplish? I am interested in answers such as "it lets the banana soak into the flour" or "you want a fine crumb for a fruit bread, so you want an extra rise" or "fruit inhibits yeast, so you need the extra rise time." (For those who are asking about machines, I like the Breadman a LOT. I usually make heavy, whole grain, wheat-free breads (with 1/2 cup gluten) and it works just fine. I only wish it had a PAUSE button during the knead cycle so I could manually fold nuts or raisins or corrective water/flour into the dough without restarting from the beginning -- manufacturers are you listening? Readers do you know of any machine that has such a feature?) - susan (schapin@mitre.org) (I represent only myself; none of the opinions expressed above are endorsed by my employer.) ------------------------------ Date: Mon, 19 Dec 94 13:23:11 PST From: hyler@ast.saic.com (Buffy Hyler) Subject: Re: Wet Bricks Message-ID: <9412192123.AA13610@astech_ne2> > Date: Mon, 12 Dec 94 13:27 > From: ROBINH.DSD-1@mhs.microtekintl.com (ROBIN HILP) > Subject: Wet Bricks > Message-ID: > > The quality of loaf my machine produces has been steadily declining, over > the past 2-3 months, from light & fluffy to dense. I've been able to > correct such problems before by putting in a little less yeast or warming > up the liquid. (These aren't timed loaves--I start 'em immediately the > ingredients are in.) Nothing works now. Is it the weather (cold & wet > this time of year)? Does yeast go bad no matter what after 6 months? > The package instructions said "store in a cool dark place" so I put it in > an airtight container in the fridge then moved it to a cupboard when the > weather turned cold. I've had this problem as well with my R2-D2 style model. It started about a year or so after I had been using it. Sometimes it helped to line the glass dome with foil, but often it didn't help at all. Another reason that caused problems was keeping the yeast in the fridge. It needs to come back to room temperature before putting it in the machine. Others I emailed with on this subject have had success by putting the machine in a warmer room, if such is available. Don't wrap the machine itself because it does need to vent air. However, I have rapidly come to the conclusion that in my case the part that heats up the machine to help rise the dough just isn't doing its job as well, so for the last year (it's been about 4 now) I have just used the machine for the mixing/kneading part and taken it out and let it rise in a well controlled environment: my electric oven where I turn it on to it's lowest setting until the light goes out and then turn the oven off and put the bread in to rise covered by a towel. This way I guarentee perfect rising. In my case I like homemade bread for the results, but do not like the time consuming activity of mixing and kneading. The baking was a plus but often I liked to form the dough myself so even my crippled bread maker is still a much loved appliance. (I suspect if it gives up the ghost I will replace it with a Kitchen-Aid or other such non-baking mixer/kneader.) Hope some of my hints help in your situation! --------------------------------------------------------------------- Buffy Hyler (hyler@ast.saic.com) SAIC, Campus Point San Diego, California --------------------------------------------------------------------- ------------------------------ End of Bread Digest V5 #50 ****************************** Bread Digest Tue, 10 Jan 1995 Volume 6 : Issue 2 Today's Topics: Coffeecake crust Sugarless bread: what does yeast eat? trillium fruit/nut Wheat free Banana Nut Bread ---------------------------------------------------------------------- Date: Sat, 07 Jan 1995 21:20:57 -0400 (EDT) From: CURTISK@NKU.EDU Subject: Coffeecake Message-ID: <01HLKV42X27695O23J@NKU.EDU> I just purchased my new breadmaker. The cookbook that came with it has quite a few good bread recipes, but not one sweetroll-coffeecake recipe-there is a dough setting. There is a recipe for cinnamon rolls and maybe that is supposed to function as the basic sweet roll-coffeecake recipe, but they don't tell me that. Also, they say that this cinnamon roll recipe can be made the night before and baked the next day. Does this mean let it rise the night before and then refrigerate? Won't it continue rising. If anyone has a good all purpose coffeecake recipe I would appreciate it. I have plenty of them for regular baking not using a bread machine, but I don't know if those recipes adapt to a breadmaker. Thank you for your help. any ------------------------------ Date: Sat, 07 Jan 1995 10:00:12 -0400 (EDT) From: CURTISK@NKU.EDU Subject: crust Message-ID: <01HLK7DAEC2A95O0D6@NKU.EDU> My daughter has recently received an Hitachi Breadmaster breadmaker. Apparently it can do everything, even make jam. I think it was in the $200-250 range. The only problem is the crust. She says it is not like regular baker's bread. It is chewy. Sometimes she even takes it off. Is this because of something she is doing or is probably the breadmaker's fault? .t3 ------------------------------ Date: Fri, 6 Jan 1995 14:17:27 +1100 From: michelle.campbell@stonebow.otago.ac.nz (Michelle Campbell) Subject: Sugarless bread: what does yeast eat? Message-ID: <199501060113.OAA11194@arwen.otago.ac.nz> I know that in normal bread recipes, some of the sugar is there to be used as yeast food. BUT what does the yeast eat when there is *no* sugar in the dough (eg, the pizza dough my SO makes)? Just curious, Miche ************************************************************************** Michelle Campbell Internet: michelle.campbell@stonebow.otago.ac.nz My opinions are my own, not those of the University of Otago Beer is furrowed. - Nigel Barley, _The Innocent Anthropologist_ ************************************************************************** ------------------------------ Date: Wed, 4 Jan 95 10:51 MST From: mormaker@rmii.com Subject: trillium fruit/nut Message-ID: Susan said: I have a Trillium Breadman and it has a "fruit and nut" cycle. This cycle has an additional first rise of 65 minutes. The scanty instructions say to use it for "breads such as banana and apple walnut." I have been successful with a heavily banana/walnut bread (1 1/3 cup banana and 3/4 cup walnuts) using the standard cycle. From a baker's standpoint, what would this initial rise accomplish? I am interested in answers such as "it lets the banana soak into the flour" or "you want a fine crumb for a fruit bread, so you want an extra rise" or "fruit inhibits yeast, so you need the extra rise time." ---------------------------------------- ------------------------------- I have a Trillium, too and I like to use the fruit/nut cycle to bake 100% whole wheat fat-free bread. The longer slower rising not only improves the flavor of the bread, but it also imporves the tenderness. I do sometimes use the ordinary bread cycle to bake whole wheat, but only when I need the bread fast. Micky ------------------------------ Date: Thu, 5 Jan 95 13:27:32 EST From: schapin@mitre.org (Susan Chapin) Subject: Wheat free Banana Nut Bread Message-ID: Here is another Banana bread recipe. It is wheat starch free, but contains gluten, and tastes marvelous. This recipe is for a Breadman machine; adapt as necessary. Be sure to mix in the gluten until very well distributed, as described. I keep all my flours in the refrigerator, and warm the mixed flours in the microwave just before starting the bread. Yeast: 2 1/4 tsp Dry group: (measure into mixing bowl, stir until well blended to evenly distribute the gluten, either let come to room temperature or warm in microwave until slightly warm) 1/2 cup gluten 1 cup kamut flour 3/4 cup + 2 TB brown rice flour 1/4 cup soy flour 1/2 cup amaranth flour 1/4 cup oat bran Wet group: 1 TB water (adjust to compensate for different sizes of egg and banana) 1 egg, lightly beaten 1 TB Sucanat 2 TB canola oil 1 TB molassas 1/2 tsp nutmeg or a bit more 1 1/3 cup very ripe bananas (3 large), mashed 1/2 tsp lecithin (optional) 1 1/4 tsp salt Add 8 minutes before end of knead cycle: 3/4 cup walnuts, pieces and halves, toasted 7 minutes at 275 degrees and cooled a bit -------------------------------------------------------------------------- Susan Chapin, schapin@mitre.org The MITRE Corporation, McLean, VA Phone: 703/883-3610 FAX: 703/883-1397 -------------------------------------------------------------------------- ------------------------------ End of Bread Digest V6 #2 ****************************** Bread Digest Mon, 16 Jan 1995 Volume 6 : Issue 3 Today's Topics: BREAD Digest V6 #2 (3 msgs) Chewey Chrust... Gluten-free recipes Hardening a chewy crust/softening a rock-hard crust Is there any way to get a DAK repaired now? Japanese white bread Sugarless bread: what does yeast eat? Warning: re: "Wheat free Banana Nut Bread" ---------------------------------------------------------------------- Date: Tue, 10 Jan 95 22:13:00 -0820 From: helen@mbbs.com (Helen Fleischer) Subject: BREAD Digest V6 #2 Message-ID: <291.9.754.0C343BBB@mbbs.com> Michelle Campbell asked: Br> I know that in normal bread recipes, some of the sugar is there to be Br> used Br> as yeast food. BUT what does the yeast eat when there is *no* sugar in Br> the dough (eg, the pizza dough my SO makes)? It eats the flour and water. The sugar is more or less a stimulating fast food that makes the yeast work faster, that's all. In my own bread machine I use malt powder instead of sugar. The yeast like it even better. ;) If you have access to one, Korean ethnic groceries carry the malt powder for a lot less money than you'd pay to get it from specialty catalogs. That is plain malted barley, ground into a powder or flour, not the stuff you use to make malted milk. ... "I used to be Snow White, but, I drifted." --Mae West * Q-Blue 1.0 * ------------------------------ Date: 11 Jan 95 08:18:38 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: BREAD Digest V6 #2 Message-ID: BREAD@cykick.infores.com wrote about BREAD Digest V6 #2 to All on 10 Jan 95 08:45:13 saying... Responding to: michelle.campbell@stonebow.otago.ac.nz (Michelle Campbell) I know that in normal bread recipes, some of the sugar is there to be used as yeast food. BUT what does the yeast eat when there is *no* sugar in the dough (eg, the pizza dough my SO makes)? The yeast eats what ever sugars it can find. When it finds no sugar, it starts breaking down the dough to extract the sugars from the flour. Joel ... User error - Replace user and press any key to continue ------------------------------ Date: 11 Jan 95 08:23:34 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: BREAD Digest V6 #2 Message-ID: Responding to: CURTISK@NKU.EDU I just purchased my new breadmaker. The cookbook that came with it has quite a few good bread recipes, but not one sweetroll-coffeecake recipe-there is a dough setting. There is a recipe for cinnamon rolls and maybe that is supposed to function as the basic sweet roll-coffeecake recipe, but they don't tell me that. Also, they say that this cinnamon roll recipe can be made the night before and baked the next day. Does this mean let it rise the night before and then refrigerate? Won't it continue rising. If anyone has a good all purpose coffeecake recipe I would appreciate it. I have plenty of them for regular baking not using a bread machine, but I don't know if those recipes adapt to a breadmaker. Thank you for your help. any Almost any bread machine can be used to mix and knead the dough for bread, cake, roll and biscuit dough. These machines have a dough cycle. You can use any of your existing recipes to mix and knead the dough. Then simply remove the dough and bake as usual. You have noted that your machine has a dough cycle. Simply use that cycle for the purpose. Joel ... If it tastes good it's fattening - if it don't it ain't. ------------------------------ Date: Wed, 11 Jan 1995 07:21:31 -0500 From: aa122@detroit.freenet.org (John F Davis) Subject: Re: Chewey Chrust... Message-ID: <199501111221.HAA29314@detroit.freenet.org> > > My daughter has recently received an Hitachi Breadmaster breadmaker. >Apparently it can do everything, even make jam. I think it was in the >$200-250 range. The only problem is the crust. She says it is not like >regular baker's bread. It is chewy. Sometimes she even takes it off. >Is this because of something she is doing or is probably the breadmaker's >fault? > Probably the breadmaker's fault as Mine does the same thing. By accident I found one thing that might help however. Sugar. Recently I had to make a "Quick Loaf" (Short on time) and as a result I used the "Quick" cycle and increased yeast 50%. I also increased sugar 50% as I use (or used to use) a ratio of 3 sugar to one yeast. Churst was much nicer. Not nearly as chewey or tough as what I had been getting. SO the next time I made a loaf I again used 50% more sugar (however as I was using the regullar cycle and not in a hurry I used the usuall amount of yeast. Again the chrust was better. (P.S. The day I was in a hurry I had to use "gloves" to slice the bread to make my sandwich so I could get to work on time. It was that tight Made it however) So. Try a bit more sugar. I'm thinking about a bit more still but as I'm diabetic I have to be careful about adding too much to the loaf or it will start to show up in me instead of all being eaten by the yeast. -- John F Davis In Delightful Detroit, Mi. aa122@detroit.freenet.org ------------------------------ Date: Tue, 10 Jan 1995 19:21:10 -0400 (EST) From: "Todd W. Greenwood" Subject: Gluten-free recipes Message-ID: I'm allergic to gluten flours and I have a new Breadman breadmaker. I've had some good results and some that are less than acceptable -- soggy dough that doesn't quite rise. I'm looking for any suggestions on successes that others have had. Thanks! --------------------------------------------------------------------------- Todd Greenwood l "Never waste an opportunity, Instructional Systems Technology l to tell someone you love them" (812) 855-7586(w) 857-9714(h) l --Life's Little Instruction Book --------------------------------------------------------------------------- ------------------------------ Date: Tue, 10 Jan 1995 11:26:43 -0800 (PST) From: obrien@netcom.com (No parking EXCEPT FOR BOB) Subject: Hardening a chewy crust/softening a rock-hard crust Message-ID: <199501101926.LAA13610@netcom2.netcom.com> > Apparently it can do everything, even make jam. I think it was in the > $200-250 range. The only problem is the crust. She says it is not like > regular baker's bread. It is chewy. Sometimes she even takes it off. > Is this because of something she is doing or is probably the breadmaker's > fault? I've found, with my sourdough experiments, that I often want to take the bread out of the machine before it even finishes the cooling cycle, and set it out, fully exposed, on my countertop for a couple of hours. Other times, it's rock-hard, and I _seal_ it in a big rubbermaid container for a while to partly equalize the moisture content... I'm reminded of a story told about the early days of NASA rocketry - after a string of seven or so faultless launches where everything went "according to plan" it is said that Wherner Von Braun got irate, and shouted at people for being too conservative. His opinion was that without an occasional failure, one is not *learning* as much as one could. Bob O`Bob -- ------------------------------ Date: Mon, 16 Jan 95 10:08 EST From: Tamara Shaffer Subject: Is there any way to get a DAK repaired now? Message-ID: <199501161509.AA18866@mozart> My DAK died and I am not having any luck getting it fixed. Has anyone else been through this? The motor is fine, but the computer just quit. I've tried some appliance repair shops but no one was willing to work on it. Of course all my paperwork says to send it to DAK, and they're gone... Any advice? Isn't there some way to get the computer replaced in it? TAMARA ------------------------------ Date: Thu, 12 Jan 1995 17:58:38 -0400 (EST) From: rgreenwo Subject: Japanese white bread Message-ID: Does anyone have a recipe for the bread that's found in Japan...a sweetish white bread? My Japanese friend misses it, so I'd like to surprise her with a loaf. It has a "softo" crust... She says that they don't use all-purpose flour. I didn't have an oven when I lived there, nor a bread machine, so I can only guess that it's a finer flour. (I have a Breadman Plus now.) Thanks! Ruth ------------------------------ Date: Wed, 11 Jan 95 09:11:00 S From: Jack Herrington Subject: Re: Sugarless bread: what does yeast eat? Message-ID: <2F130547@axonet.com.au> I can't give you any technical explanation. But yeast uses the flour to nourish it's development. I have a recipe for italian bread that has a sponge that looks like this; 2 C warm water 2 T (packets) active dry yeast 3 C all-purpose flour So you mix that together and let it sit for 45 minutes. And it rises VERY well. I also have heard that too much sugar is bad for a bread. Sort of a too much of a good thing syndrome. This is why sweet breads have more yeast, so they can compensate for the effect of the sugars. Salt also hurts the yeasts ability to produce. So salt is almost invariably added last. That gives the yeast as much lead time as possible. I'm curious, the recipe for the Italian bread sponge is from Secrets of a Jewish Baker, if I posted the whole recipe would that be illegal? -Jack jack@axonet.com.au ------------------------------ Date: Wed, 11 Jan 95 07:57:47 EST From: schapin@mitre.org (Susan Chapin) Subject: Warning: re: "Wheat free Banana Nut Bread" Message-ID: I received this message in email and thought I should post it to the group: >Susan - > >Just saw your contribution to the Jan. 10 Bread Digest, and >wanted to make a quick comment. > >The banana nut bread recipe you posted looks great! But I would >advise (having 28+ years of experience in wheat protein research) >you to not call it "wheat free," as in the subject header. >Gluten is, of course, the protein of wheat. And a few people who >don't know this, and who have problems with celiac disease, could >be deceived. Also, I doubt seriously that it makes any >difference whether the bread is free of wheat starch or not, >since most cereal starches have similar (though slightly >different) properties. But you should also keep in mind that >vital wheat gluten DOES contain probably 10% of wheat starch, in >addition to the major protein ingredients. So this bread is >neither wheat-free or wheat starch free. > I (this is Susan, the original poster, speaking) get an allergic reaction from even fairly small amounts of (modern) whole or white wheat flour or spelt flour, but not from kamut flour or any of the non-wheat flours. But I don't get a reaction from any of the breads I make with 1/2 cup gluten in them. I know that a lot of people are allergic to gluten, but I did mention that the bread is "not gluten free." I thought this was enough for anyone who is knowledgeable enough about baking to be making their own bread. I am sorry if I confused anyone. - susan (I represent only myself; none of the opinions expressed above are endorsed by my employer.) ------------------------------ End of Bread Digest V6 #3 ****************************** Bread Digest Mon, 23 Jan 1995 Volume 6 : Issue 4 Today's Topics: BREAD Digest V6 #3 gluten free (yeast) bread New Bread Machine! repairing DAK machines sourdough Sourdough experiments Sugarless dough (and posting recipes) ---------------------------------------------------------------------- Date: Tue, 17 Jan 95 13:33:47 -0400 From: Danielle Driscoll Subject: Re: BREAD Digest V6 #3 Message-ID: <17JAN95.14648244.0250.MUSIC@UNB.CA> Hi there, I was wondering if anyone knew where I could get some of the gr eat recipes that I have seen here , but that do not require a breadmaker since I do not have one. thanks danielle ------------------------------ Date: Tue, 17 Jan 95 10:16:29 CST From: marym@mpd.tandem.com (Mary Matejka) Subject: gluten free (yeast) bread Message-ID: <9501171616.AA06104@europa> I saved this info awhile a go but you might give it a whirl. The book is available from King Arthur Flours as well. Gluten does hold the bread together, and allows stuff to rise. Devin Ben-Hur, in <1992Apr2.215835.4605@quclab.scn.rain.com> suggests using Xanthan Gum as a binder, but puts way too much in (can you spell r-u-b-b-e-r) -- you only need about 1t per cup of flour. That's what my wife uses to bake bread (she's dictating this article to me over my shoulder!) First of all, let me recommend a cookbook to you: The Gluten Free Gourmet: Living Well Without Wheat, by Bette Hagman. It is published by Henry Holt; ISBN 0-8050-1210-9. This cookbooks has all kinds of baking recipes, including mutliple pizza dough recipes. Its main trick is to use a mixture of non-gluten flours as a substitute for regular flour -- this mixture is 2 parts white rice flour, 2/3 part potato starch, 1/3 part tapioca flour. You can use this mixture almost as a 1 for 1 substitute in regular recipes for quick breads (e.g., corn bread, muffins). You can also use it in normal breads, but other adjustments are required -- see the book for details. Here's - quick pizza dough that doesn't even use the mixture. My wife has used this and thinks it's pretty good. You take 1/4c of milk, and 2 lg. eggs and beat them together. Add 1/3c cornstarch, 2/3c rice flour, 1/4t xanthan gum (optional, see note), 1t salt, 1/4c melted shortening. Beat well. Spread this stuff on a pizza pan. Top it, and bake in a preheated 400oF oven for 25 minutes. Allegedly serves 6, although if you have pizza-starved, GF people, will probably serve about 3. Note: If you don't have a local source for xanthan gum, you can order it from Ener-G Foods, in Seattle, 800/331-5222. In WA State 800/325-9788. This is also a source for Methylcellulose and prepackaged GF stuff. Corn breads with sufficient milk and eggs, using the GF flour mix mentioned above in place of wheat flour, will usually hold together OK. You can also use the cornbread recipe from the side of the Albers cornmeal box, substituting GF flour mix or rice flour for the wheat flour (and soymilk for the milk, if need be). It holds together with the GF flour mix. Lastly, if your friend is truly gluten free for a medical reason (such as Celiac Sprue), she should contact the Celiac Society. The number is in Bette Hagmans book ... hold on whilst we look it up ... there, got it ... Gluten Intolerance Group of North America -- 206/325-6980; Celiac Sprue Association of the US: 402/558-0600. ------------------------------ Date: Mon, 16 Jan 95 16:55:43 EST From: kla@karen.webo.dg.com (Karen Plaskon) Subject: New Bread Machine! Message-ID: <9501162155.AA21760@karen.webo.dg.com> Hi all. I've been using a small Welbilt machine quite happily for about 2 1/2-3 years now. Until I just got a LARGE Hitachi. How cool! I made 4 loaves of bread over the weekend, trying to adapt some of my favorites to the new, bigger size. I love it! Here are some of the things I found great: - Much larger size (can make extra large loaves that take 4 cups of flour. My other machine only handled 2) - Better crust - crispier, not so soggy - Much quieter - was able to run it overnite with weekend guests in an ajoining room - Easier to clean. The Welbilt had a hole in the bottom where the dough hook went, so some "goop" always leaked out the bottom. Also, I can take the bowl out and fill it anywhere, then put it back in the machine. This will also make it easier to clean when I make dough. - Window in the top to see what's cooking without opening it (and getting my glasses all steamed up!) - Jam maker (I haven't tried this yet, but it looks yummy. Has anyone used this feature of their machines?) I can't wait to get home and make some more! -- ----------------------------------------------------------------------- Karen L. Plaskon (karen_plaskon@dg.com) Data General Corp., Enterprise Solutions Engineering ----------------------------------------------------------------------- ------------------------------ Date: Mon, 16 Jan 95 15:17:02 EST From: jane@apollo.hp.com Subject: repairing DAK machines > My DAK died and I am not having any luck getting it fixed. Has > anyone else been through this? The motor is fine, but the computer > just quit. I've tried some appliance repair shops but no one was > willing to work on it. Of course all my paperwork says to send it > to DAK, and they're gone... I have just the opposite problem: my motor is bad, but the computer is fine (as far as I know). Sounds like our DAKs maybe should get together :-). My solution was to buy a new Panasonic. I personally question whether it's worth any dollars to repair DAKs (but if you want my old DAK, let me know...) Jane --- ************************ * Jane Marcus * * jane@apollo.hp.com * ************************ ------------------------------ Date: Mon, 16 Jan 95 17:50:11 EST From: SELWYN01 Subject: sourdough Message-ID: <16JAN95.19263418.0025.MUSIC@MUSICM.MCGILL.CA> Hi, folks. Let's hope this message gets through to someone! I would like to find out more about sourdough recipes, how to keep it from going too far, etc.etc. ------------------------------ Date: Mon, 23 Jan 1995 13:05:42 -0800 (PST) From: obrien@netcom.com (No parking EXCEPT FOR BOB) Subject: Sourdough experiments Message-ID: <199501232105.NAA26670@netcom9.netcom.com> I was asked, via email, for a little more about my experimenting with sourdough in my machine. Particularly, if I'd had good results without adding yeast. (considered "cheating" by many s`dough afficianados) I'm no expert, some of my friends won't even touch the stuff, but I certainly don't mind sharing my techniques - especially with folks likely to have constructive criticism! My correspondent suggested a starter made from simply flour and potato water - something I may try someday. I've always avoided starter recipies with dairy products (like the DAK recipe) but there must be thousands of possible starters, many of which depend on the particular microorganisms in your neighborhood. I recommend the newsgroup red.food.sourdough for starter hints, and in general, to anyone interested in sourdough. My present starters came from a "Goldrush" package originally, purchased at a cooking store on a mall. Since I want to bake in my machine, rather than have to watch the oven, I usually use added yeast. The best results I've had _without_ adding yeast have required the dough to rise for 24 hours or so. I'll put everything in the machine through the dough cycle, and when that completes, I put the dough in a glass bowl, with a damp towel over the top, in the oven with the light on to warm it. The next day, I start the machine, empty (unless I'm doing more dough). When the machine cycles past the "punch down" just before baking starts, I add the already-risen dough as carefully as I can. Alternatively, I was in a hurry once, and when the dough cycle finished, I removed the paddle and set the machine's timer for about 24 hours. Then it went through all the mixing steps (ineffectually) and baked. That wan't the best loaf, the bubbles were too big, but it was nice and sour. Even using added yeast, I like to feed half of the flour to the (already awakened) starter, with just enough water, several hours before dropping it all into the machine. Here's as close as I have to a recipe (measurements are decimal to avoid online ambiguity only, I _do_not_ measure very carefully) I refrigerate my starter in a wide-mouth mason jar (with one tiny hole punched in the lid), and keep it at about 0.75 to 1 cup in size. Stir, then warm starter into activity. (my "warmer" is the oven with the light on) feed 0.5 cup flour and enough water to bring back to batter consistency. (leave in warmer) When fully active, return starter amount to `fridge. (for me, this can be two to ten hours) The rest now goes in (glass) mixing bowl. Immediately add half the flour (1.25 c "Better for Bread" flour) and some water - enough to a thin dough texture - almost, but not, to a batter. Cover bowl with slightly damp towel, leave in warmer. (sometimes I turn out the light) Wait at least until "sponge" stage - bubbles are visible in the glass (time varies a LOT, this can be 2 to 24 hours, and the whole thing can probably fail at this point, so experience which I cannot relate is probably important in preparing and watching this stage) Throw in machine with: 1.25 cups more flour 0.75 tsp salt 1.5 to 2 tsp sugar water - maybe 0.25 cup to start, then add by teaspoon during the first mixing cycle to achieve an even dough that's not too tough for the motor. Follow subterfuge described above to get 24-hour rise time *without* having the machine manipulate dough just before baking. My machine is a DAK, first model. I use the 'french" setting and turn the browing control all the way up. (those hints, and in fact the above "recipe," evolved from a DAK recipe book) Alternatively, at the flour/salt/sugar stage, I put yeast in the machine (before anything else) and I use a little less than the amount in a packet (I buy it in a small brown jar). Then I can just set the automatic cycle and ignore it until done. I have yet to manage really good texture without yeast. The closest I've come took even more work, kneading the dough slightly, somewhere in the middle of the 24 hour rise time. Bob O`Bob obrien@netcom.com -- ------------------------------ Date: Tue, 17 Jan 1995 14:50:29 +1300 From: michelle.campbell@stonebow.otago.ac.nz (Michelle Campbell) Subject: Sugarless dough (and posting recipes) Message-ID: <199501170150.OAA11614@arwen.otago.ac.nz> Thanks to everyone who answered my question about sugarless dough. > >I'm curious, the recipe for the Italian bread sponge is from Secrets of >a Jewish Baker, if I posted the whole recipe would that be illegal? Consensus on this list seems to be that it's OK if you credit the originator of the recipe. [And we don't have too many at one time -- Jim] Please post it, it sounds good (but remember the credits!) Cheers, Miche ************************************************************************** Michelle Campbell Internet: michelle.campbell@stonebow.otago.ac.nz My opinions are my own, not those of the University of Otago Beer is furrowed. - Nigel Barley, _The Innocent Anthropologist_ ************************************************************************** ------------------------------ End of Bread Digest V6 #4 ****************************** Bread Digest Mon, 30 Jan 1995 Volume 6 : Issue 5 Today's Topics: a question la ciabata or slipper bread R: Filled Breads (2) Storage of bread and flour time delay for dough cycle only? Where's the Gluten?? ---------------------------------------------------------------------- Date: Tue, 24 Jan 1995 08:36:24 +0100 From: surban@skidmore.EDU Subject: a question Message-ID: <9501241331.AB01167@scott.skidmore.edu> The breadmaker I purchased for Christmas for my parents is a big success. They use it every day. The only complaint they have is that the bread is dry. Does anyone out there know what they can add to moisten it. They stick to the directions faithfully and don't want to upset the apple cart, but should they add more water, or what? Any help would be appreciated. ------------------------------ Date: Mon, 30 Jan 1995 16:19:56 +0100 (WET) From: Bogdan Sovinc Subject: la ciabata or slipper bread Message-ID: <950130161956.33e@ctklj.ctk.si> Please can anybody help to find a recipe for la ciabata or slipper bread. This is Italian bread made of wheat flour. I'm interested to find the recipe, ingredients, and procedure for home baking. Bogdan Sovinc E-mail: sovinc@ctklj.ctk.si Thank you in advance! ------------------------------ Date: Wed, 25 Jan 1995 13:58:52 -0500 From: RobieLynn@aol.com Subject: R: Filled Breads (2) Message-ID: <950125135849_6446310@aol.com> * Exported from MasterCook II * Farm Rolled Cheese Bread Recipe By : Hawthorne Valley Farms, Ghent, New York Serving Size : 1 Preparation Time :0:00 Categories : Cheese Breads, Filled Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Warm Water 1 Teaspoon Sugar 1 Package Active Baker's Yeast 2 1/2 Cups All-Purpose Flour 1/2 Cup Whole Wheat Flour 2 Tablespoons Oil 1/2 Teaspoon Salt 4 Ounces Emmenthaler Or Gruyere Cheese -- grated, at room -- temperature 4 Ounces Cream Cheese -- room temperature 2 Tablespoons Chives -- minced 1/2 Teaspoon Caraway Seeds Cornmeal 1 Egg -- beaten Mix 1/ cup water, the sugar, and the yeast in a small bowl. Let rest for 10 minutes. In a food processor or by hand, mix the yeast mixture, flours, oil, salt and the remaining 3/4 cup water. Knead for 10 minutes or until elastic. Place in an oiled bowl, cover and let rise in a draft-free area until doubled in bulk, 1 to 2 hours. Mix the cheeses with the chives and caraway seeds. On a floured surface roll out the dough to a rectangle measuring approximately 10-by-18 inches. Spread filling evenly over the surface of the dough, leaving a half-inch edge all around. Roll up rectangle, starting with a short-side. Pinch the ends and the seam to seal. Place the bread roll, seam-side down, on a baking sheet sprinkled with cornmeal. Let the bread rise for 45 to 60 minutes. Preheat the oven to 350 degrees. Cut a slit 1/8-inch wide down the middle, along tbe top of the loaf. Brush with beaten egg. Bake for 55 to 60 minutes in the preheated oven. Cool before slicing. Makes 1 loaf. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Bread Stuffed W/ Green, Cheese, Peppers, And Olives Recipe By : Susie Jacobs - Recipes from a Greek Island Serving Size : 8 Preparation Time :0:00 Categories : Breads, Filled Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Packages Dry Yeast 1/2 Teaspoon Sugar 3 1/2 Cups Semolina Flour -- may take an Or; -- additional 1 cup 6 Cups Unbleached Bread Flour -- may take an -- additional 1/2 cup, -- plus extra for -- for rolling. 1 1/4 Cups Whole Wheat Flour 1 1/4 Cups Mixed-Grain Flour; (A Mixture Of Barely, Rye, And Oats) 2 Teaspoons Salt 1/4 Cup Fruity Olive Oil 1/4 Cup Grape Must Syrup Or Molasses* Filling: 1 Pound Onions -- to yield 1 cups -- cooked onions 3 Tablespoons Olive Oil 1 Teaspoon Sugar 1 1/4 Pounds Curly Endive -- or any greens of -- your choice, steamed -- drained and chopped 1 Cup Roasted Sweet Peppers* -- from 1 1/4 lb sweet -- peppers 1/2 Pound Greek Olives -- pitted and roughly -- chopped 1 Cup Feta Cheese 3 Cloves Garlic 1/4 Cup Flat Leaf Parsley -- finely chopped 1/4 Cup Fresh Dill -- choppped 2 Tablespoons Fresh Mint -- finely chopped 1 Teaspoon Rice Or Cracked Wheat -- optional To make the bread dough: Put the dry yeast in a cup with 1/2 cup hot water (just above body temperature, to your finger). Stir in sugar and leave in a warm undisturbed place to prove. Mix the semolina flour, or unbleached bread flour with the whole wheat and mixed-grain flours, adding the salt. Pour onto a work surface, making a hollow in the center. When the yeast is frothy and doubled in bulk, pour it into the center, with the olive oil, molasses, and 1 cup warm water. Mix together to make a cohesive dough, adding more water as needed. Knead the dough, keeping the work surface, the hands and the dough floured, until the dough is velvety and elastic - about 25 minutes. Cover with a damp cloth and leave to rise until almost double in bulk - about an hour. Make the filling, so that it can cool before use. Sauti the chopped onion in the olive oil, adding little splashes of water if they stick. When burnished gold, sprinkle the onions with the sugar and cook until they caramelize. Assemble the greens and roast peppers, chopping them roughly. Drain all the cooked vegetables very thoroughly. If necessary rinse the olives. Make herbed cheese by mixing the feta with the garlic, parsley, dill, and mint. When the dough has risen, punch it down and divide into two slightly unequal pieces. Pat or roll each piece into a circle about 3/4-inch thick. Place the larger circle on an oiled or non-stick baking sheet. Cover both halves and leave to rise in a warm place for about 30 minutes If the filling ingredients are moist, sprinkle the dough laid out on the baking sheet with rice or cracked wheat. Layer the fillings, in order of preference, on the dough, leaving a border of 2-21/2 inches all around the edge. Lay the second circle gently over the filling. Moisten the outer edges of the bottom and roll them around and over the edges of the top. Press to seal. Cut a few diagonal slits in the top for escaping steam and leave the dough to rise until almost doubled in bulk - about 1 hour. Bake in an oven preheated to 350 degrees for 1 hours, or until there is a hollow sound when the hot loaf is tapped on the bottom. - - - - - - - - - - - - - - - - - - NOTES : *To roast peppers: In a large shallow roasting pan, spread the pepper slices so they are not more than 3-4 deep. Sprinkle with 1 teaspoon sugar, 4-6 tablespoons fruity olive oil, and salt and pepper to taste, and mix these in. In an oven preheated to 375 degrees, roast them uncovered for 1 or more hours until the edges of some of some turn brown and crunchy. After the first 30 minutes, stir frequently so they do not burn or stick to the bottom. Don't be surprised by the loss of volume. *Grape must syrup is a honey-like syrup, and is used as a sweeFrom owner-br was before the introduction of sugar. This is called "petimezi" in Greek and "vino cotto" in Italian and can be found in the respective groceries. ------------------------------ Date: Tue, 24 Jan 1995 8:20:58 -0600 (CST) From: JENNIFER GRIFFIN/CARL HAYWOOD Subject: Storage of bread and flour Message-ID: <950124082058.6d3b@dsm1.dsmnet.com> I have questions about storing bread and flour. Currently I store baked bread in aplastic bag, after it has cooled. But I notice that this makes the crispy crust go away and leaves us with just a chewy crust. I don't like this, and would prefer a way to keep the bread from getting stale and crispy, but keep the crust nice and crispy. About flour: I know some flour one should keep in the fridge. I keep my whole wheat flour and rye flour there. How about other kinds of flour, like semolina flour. What criteria should I use in deciding whether to keep the flour in the fridge or not. BTW, I live in Iowa, where it is quite dry for a good part of the year, but can be humid in the summer. In the summer we seem to keep *everything* in the fridge. :) Thanks, Jen Griffin losteye@dsmnet.com ------------------------------ Date: Fri, 27 Jan 95 15:31 EST From: Ed Berlin Subject: time delay for dough cycle only? With my Sanyo, I can have just a dough cycle without going into a complete baking cycle, but cannot do this on a time-delay. Is there any machine that permits programming a dough-cycle on time-delay? Ed ------------------------------ Date: Mon, 23 Jan 1995 20:14:16 -0600 (CST) From: Michael Anderson Subject: Where's the Gluten?? Message-ID: I have looked all over and cannot find gluten. When i ask people always say "what the hell is gluten?" or "do you mean Elmer's Gluten?" What kind of places carry it and in what form does it come? Thanks loads. Michael Anderson Assistant Professor of Music Dana College, Blair Ne 68008 The Trumpet Players' International Network Administrator 402-426-7314 - office 402-426-9063 - home ------------------------------ End of Bread Digest V6 #5 ****************************** Bread Digest Tue, 7 Feb 1995 Volume 6 : Issue 6 Today's Topics: BREAD Digest V6 #5 (2 msgs) bread moisture, bread storage, gluten Function of sugar and salt Garlic in dough Gluten... Greetings and a Stupid Question. Happy Oster owner Sunken Tops Timer & Dough Cycle, Stuck Blade Where's the gluten? (2 msgs) Where to find gluten whole wheat ---------------------------------------------------------------------- Date: Mon, 30 Jan 1995 17:21:36 -0500 From: Michael Hirsch Subject: Re: BREAD Digest V6 #5 Message-ID: <199501302221.RAA01178@constance.mathcs.emory.edu> manderson> I have looked all over and cannot find gluten. When i ask manderson> people always say "what the hell is gluten?" or "do you manderson> mean Elmer's Gluten?" manderson> What kind of places carry it and in what form does it come? Try health food stores--the real kind, not the mega-vitamin/massbooster protein drink kind. Sometimes called "vital gluten" or "vital wheat gluten" or just plain "wheat gluten" or even "gluten flour". It looks like a very fine unbleached flour. Good luck, -- Michael Hirsch Work: (404) 727-7940 Emory University, Atlanta, GA 30322 FAX: (404) 727-5611 Internet: hirsch@mathcs.emory.edu BITNET: hirsch@emory.bitnet UUCP: {rutgers,gatech}!emory!hirsch http://www.mathcs.emory.edu/~hirsch/ Public key for encrypted mail available upon request. ------------------------------ Date: Tue, 31 Jan 1995 21:04:00 -0500 From: ChezDarcy@aol.com Subject: Re: BREAD Digest V6 #5 Message-ID: <950131205834_9515320@aol.com> In response to your search for gluten... Check out a natural foods store or coop.... they usually sell it in bulk or 1 1b. boxes... the boxes are a lot.. so share generously with friends and let someone else buy it next. ------------------------------ Date: Tue, 31 Jan 95 08:11:52 EST From: schapin@mitre.org (Susan Chapin) Subject: Re: bread moisture, bread storage, gluten Message-ID: > >The breadmaker I purchased for Christmas for my parents is a big success. >They use it every day. The only complaint they have is that the bread is >dry. Does anyone out there know what they can add to moisten it. They >stick to the directions faithfully and don't want to upset the apple cart, >but should they add more water, or what? Any help would be appreciated. > Try adding oil (canola oil is good), to 2 TB. Try replacing 1/4 cup flour with uncooked rolled oats. They don't need to stick so closely to the directions -- they may have a poor loaf or two as they experiment, but if they are baking every day they can afford a failure once in a while. The critical factor is the flour/liquid ratio -- if it kneads correctly (and they should know by now what correct kneading looks like) it will be OK. If it is too liquid (doesn't form a ball) add flour one TB at a time. If it is too dry (spins around without folding) add liquid 1 TB at a time. It is OK to use a rubber spatula to help mix in the added stuff (yes, it is OK to lift the lid during kneading). > > I have questions about storing bread and flour. Currently I >store baked bread in aplastic bag, after it has cooled. But I notice that >this makes the crispy crust go away and leaves us with just a chewy >crust. I don't like this, and would prefer a way to keep the bread from >getting stale and crispy, but keep the crust nice and crispy. I am using a breadbox (two 5-sided cubes of clear acrylic that slide into each other) that has a three holes on each end. Nothing will keep the crust truly crispy, but this box keeps it a lot better than does a plastic bag, which I used to use. I also remember that we used to freshen French bread by putting it into a paper bag, moistening the bag by sprinkling a little water on it, and heating it in the oven for a while (a short while that did not cause the bag to catch fire!) > About flour: I know some flour one should keep in the fridge. I >keep my whole wheat flour and rye flour there. How about other kinds of >flour, like semolina flour. What criteria should I use in deciding whether >to keep the flour in the fridge or not. Keep all whole grain flours in the fridge. I keep all my flour in the fridge. When I prepare a bread, I put the dry ingredients excluding the yeast in a plastic mixing bowl, stir to blend, and heat in the microwave for a short time on half power, until the flour is slightly warm. The yeasties love the warm flour, and I don't have to wait for the refrigerated flour to come to room temperature. > >I have looked all over and cannot find gluten. When i ask people always >say "what the hell is gluten?" or "do you mean Elmer's Gluten?" > >What kind of places carry it and in what form does it come? Try health food stores. I find "vital wheat gluten" by two or three manufacturers in several of the health food stores in Northern Virginia. - susan (schapin@mitre.org) (I represent only myself; none of the opinions expressed above are endorsed by my employer.) ------------------------------ Date: Mon, 30 Jan 1995 16:55:00 -0500 (EST) From: Bill Thomas Subject: Function of sugar and salt Message-ID: I can't remember which of these has which effect on yeast. Is it sugar that enhances the yeast, and the dough raising, effect and salt that suppresses it? This would seem logical, though I'm no chemist, because sugar would seem to "feed" the yeast while salt would "kill" it. Along these lines, if a bread recipe has salt but no sugar, would cutting the salt slightly, while adding sugar, cause the bread to raise more? ------------------------------ Date: Sat, 4 Feb 1995 14:56:22 -0500 (EST) From: Brian Hostetler Subject: Garlic in dough I made pizza dough the other day and put fresh garlic in it (pressed). The dough didn't rise and had a crumbly texture. Has anyone successfully added garlic to their dough? -- Brian This message sent to you at bulk rate. http://sparrow.bio.indiana.edu/brian/me brianh@silver.ucs.indiana.edu ------------------------------ Date: 31 Jan 95 06:50:48 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Gluten... Message-ID: Responding to: Michael Anderson MA> I have looked all over and cannot find gluten. When i ask people MA> always say "what the hell is gluten?" or "do you mean Elmer's Gluten?" MA> What kind of places carry it and in what form does it come? By and large you should be able to find "Vital Wheat Gluten" anyplace which sells bread flour. I find it at $upermarkets, Bakery Discount Outlets and Health Food Stores (the last being the most expensive). It typically is sold in one and two pound bags. Joel ... On second thought, maybe I should have read the instructions first... ------------------------------ Date: Thu, 02 Feb 95 13:36:36 EST From: gunterman@ccmailpc.ctron.com Subject: Greetings and a Stupid Question. Message-ID: <9501027917.AA791760997@ccmailpc.ctron.com> hello..... Just found the "Digest" address for this list and signed on. Have been a Bread Machine (DAK Turbo Baker 4) owner for 3 years now. Just wish I found this list sooner. Can somebody tell me if there is a "real time" version of the list or is it in "digest" form only? [The digest is only a digest, mailed Mondays or Tuesdays. Jim] Thanks! Recipies to be posted soon! JaG John A. Gunterman Macintosh Specialist Technical Support Group Cabletron Systems Inc. gunterman@ctron.com ------------------------------ Date: Tue, 31 Jan 1995 19:29:21 -0500 (EST) From: Elizabeth Schwartz Subject: Happy Oster owner Message-ID: <199502010029.AA27943@eris.cs.umb.edu> Someone mentionned putting together a breadmaker FAQ: We were given an Oster last summer and make 2-3 loaves a week of 100% whole wheat bread (with some experiments with rye, buckwheat, and cheese breads.) It's been a great machine! It's got a timer, dough cycle, raisin beep, all the features. It makes big, square loaves that are crust on 5 sides and nicely rounded on top. It seems to have some "intelligence" as it makes almost perfect loaves even when we are careless with the ingredients (ok, except for the time we forgot to put ANY salt in...) A few weeks ago, it started making this horrible squealing noise when mixing the flour. Not every time, but when it happened it was really awful. I called Sunbeam/Oster tech support. It took several phone calls to get through, but when I did, the rep said "Hmm, we've heard of a few that did that" and sent us a new breadmaker! We also got a shipping label to send the old one back UPS. I am very impressed that they were willing to send us the new one before getting the old one back. That's customer service! Our new machine just made its first loaf of bread and it was equally, uniformly good. We're very happy with this machine. I get the impression that some of the smaller, cheaper machines are'nt really strong enough to handle 100% whole wheat bread. Betsy (happy customer, no other relation) PS We used two of the prepackaged mixes to test the machine when we first got it, and we ended up taking them to the park to feed to the birds. We'd been eating really good whole wheat bread that we get from the supermarkets and it was a real shock eating that artificial white stuff. I don't know why anyone with a bread machine would use a mix full of chemicals with it! PPS we also bought a bread tray with deep grooves to catch the bread crumbs and it made a huge difference in our kitchen. I reccomend one to anyone with a breadmaker or who wants to buy a present for a bread-making friend!) ------------------------------ Date: Tue, 31 Jan 1995 00:15:32 -0600 (CST) From: Betty Kuenzel Subject: Sunken Tops Message-ID: I got a Toastmaster bread machine which I really like (makes 1-1/2 pound loaves, is quiet, etc.) - but I'm having a terrible time with sunken loaves. I watch the moisture content while the dough is being kneaded, so I don't think it's too much moisture - which leaves me with the conclusion that it's too much yeast. (the loaves rise very nicely and then sink during the baking time) I'm using Red Star active dry yeast (not the rapid rise) - and generally make recipes out of Donna German's books. It's becoming quite expensive to keep flopping all these loaves of bread, since I use quite a lot of the different recipes using all the "fun" ingredients - various whole grains, cereals, fruits, nuts, etc. Has anyone else had to cut the yeast back quite drastically? I have one cookbook (Better Homes & Gardens Bread Machine Bounty) in which almost all the recipes call for 1 t. of yeast regardless of whether making a 1 lb. or a 1-1/2 lb. loaf. On the other hand, the recipe book that came with my machine has recipes that call for 2 or more teaspoons - I'm sure reluctant to try that! Thanks for your comments! betty k. ------------------------------ Date: Tue, 31 Jan 1995 09:24:05 +0500 From: byates@Newbridge.COM (Barbara Yates) Subject: Timer & Dough Cycle, Stuck Blade Message-ID: <9501311424.AA00640@zonker.newbridge> Ed Berlin asked: "Is there any machine that permits programming a dough-cycle on time-delay?" I got a Zojirushi (the big one with the Home Made Menu feature) for Christmas and the instruction book says you cannot program Dough and use the timer. I was wondering if anyone has accomplished that feat using the Home Made Menu? I have another question for anyone with a Zo. The pamphlet that came with it from King Arthur Flour (I mail-ordered the machine since I can't buy a Zo in Canada) said the most common complaint about the Zo is the kneading blade being stuck in the pan after you bake your bread. They suggest oiling the shaft before placing the blade on it. To unstick the blade you need to soak the pan with warm water in it for 30 minutes. Well, oiling the inside of the blade hole and oiling the shaft has not helped me. EVERY loaf (about 12 different recipes so far) has had the blade stuck in the bread pan, resulting in a torn loaf bottom (not too bad). The only thing the oiling seems to help is freeing the stuck blade from the shaft after brief soaking in warm water. The story I read about the blade remaining in a baked loaf seems impossible for my machine. Is my experience with the *always* stuck blade shared by others? Any ideas for remedying it? I follow the manufacturers guidance of always putting in the yeast last. But I tried yeast first, water last, and it made no difference for the blade sticking. Anybody solved this problem? Thanks. BTW, I *love* my bread machine, even with its quirk. :-) Barbara ------------------------------ Date: Mon, 30 Jan 1995 16:51:43 -0500 (EST) From: Bill Thomas Subject: Re: Where's the gluten? Message-ID: I looked all over Pittsburgh to find "gluten" and failed. I did find some stuff called "bread machine boost," which is essentially gluten. It was kind of expensive -- about $7 for a small bag, from which you use a few teaspoons per loaf. The other thing I found was "high-gluten" flour, though how this differs from regular bread flour, I don't know. ------------------------------ Date: Tue, 31 Jan 1995 09:32:23 +0500 From: byates@Newbridge.COM (Barbara Yates) Subject: Re: Where's the gluten? Message-ID: <9501311432.AA00647@zonker.newbridge> I bought gluten from a bulk bin in the local health food store. It was labelled "gluten flour". I tried it in one recipe so far that someone posted to the fat free mailing list. It was a whole wheat cinnamon raisin loaf and it called for 3 tablespoons of gluten. Although this seemed like a huge amount of gluten, I used that amount and it came out great. I was worried that the bread would be too dry or that I'd never get my stuck blade out of the bread pan (see another posting re: this problem), so I added 1 tablespoon of vegetable oil to the recipe, which called for no fat at all. Good luck finding gluten. If you really strike out you should just mail order it from one of the baking mail order companies, such as King Arthur Flour. Get their toll-free number from the operator. Their catalog is great fun to read. Barbara ------------------------------ Date: Mon, 30 Jan 1995 18:45:57 -0800 (PST) From: Anne Elizabeth Callery Subject: Where to find gluten Message-ID: In response to the person who wanted to know where to find gluten, I buy it at the local health food store. Health food or natural food stores are a great place to find "alternative" baking supplies, e.g. flours and sweeteners. Anne >>>>>>>>>>>>>>>>>>>>>>>>>>> Anne Callery Palo Alto CA USA callery@leland.stanford.edu <<<<<<<<<<<<<<<<<<<<<<<<<<< ------------------------------ Date: Wed, 1 Feb 95 23:34 MST From: mormaker@rmii.com Subject: whole wheat Message-ID: Hi, all. I got my Trillium Breadman machine in November and have been fairly happy with it. I bake chiefly 100% whole wheat bread and, although the bread tastes good, it doesn't usually rise as high as I would like it. Well, last night I tried King Arthur's white wheat flour and it made the most wonderful loaf of whole wheat bread. It tasted great, rose very well, and had a light, but not foamy testure. I highly recommend it. I do not work for, or have any interest in King Arthur flour other than that of a satisfied customer. Micky ------------------------------ End of Bread Digest V6 #6 ****************************** Bread Digest Tue, 14 Feb 1995 Volume 6 : Issue 7 Today's Topics: BREAD Digest V6 #6 (2 msgs) Bread Machines Crispy Crust Dough Cycle Garlic in dough High Gluten Flour No Subject Older Panasonic Rye Bread Recipe Request Stuck blade (2 msgs) Sunken Loaves Timed dough cycle Timer & Dough Cycle, Stuck Blade ---------------------------------------------------------------------- Date: Tue, 7 Feb 95 15:56:04 CST From: toma@romulus.cray.com (Thomas Arneberg {x66642 CF/DEV}) Subject: Re: BREAD Digest V6 #6 Message-ID: <9502072156.AA02308@romulus.cray.com> > Date: Tue, 31 Jan 1995 09:24:05 +0500 > From: byates@Newbridge.COM (Barbara Yates) > Subject: Timer & Dough Cycle, Stuck Blade > Message-ID: <9501311424.AA00640@zonker.newbridge> > > Ed Berlin asked: > "Is there any machine that permits programming a dough-cycle on > time-delay?" > > I got a Zojirushi (the big one with the Home Made Menu feature) for > Christmas and the instruction book says you cannot program Dough and > use the timer. I was wondering if anyone has accomplished that feat > using the Home Made Menu? I'd be interested to know the same thing. But I use a workaround -- I simply select the normal bread setting, and time it so that the dough is done when I want it. For example, if I want dough to be finished kneading and rising when I get home at 5:00 p.m., I can add the ingredients in the morning, select regular bread, and set the time of completion for 7:30 or so. Thus the machine will knead from 3:30-4:00, and the dough will rise from 4-5:00. I can then take it out and reset the machine when I get home (before it starts baking). > most common complaint about the Zo > is the kneading blade being stuck in the pan after you bake your bread. > They suggest oiling the shaft before placing the blade on it. To I haven't had much luck getting the blade out on my Zoji, either. Out of my 388 loaves, I've probably taken the blade out a couple dozen times. Sometimes I'll try slipping a string underneath it and pulling up, but it's still hard. I'm not convinced there's a downside of not removing the kneading blade each time, though...can anyone elaborate on why this is crucial? - Tom A. --------------------------------------------+---------------------------- ;-) I'd rather be ____ Thomas R. Arneberg | Internet: toma@cray.com :-) singing in a |____| MPP IC Design Group | http://www.mcs.com/~toma :-) Barbershop _| _| Cray Research, Inc. | MADD Member (Mathematicians :-) Quartet! (_) (_) Chippewa Falls, Wisc.| Against Drunk Deriving) --------------------------------------------+---------------------------- ------------------------------ Date: 08 Feb 95 09:15:06 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: BREAD Digest V6 #6 Message-ID: <68a_9502090700@salata.com> Responding to: Brian Hostetler BR> I made pizza dough the other day and put fresh garlic in it (pressed). BR> The dough didn't rise and had a crumbly texture. Has anyone BR> successfully added garlic to their dough? I have been working in response to a challenge to mage garlic bread in a bread machine. While I still have a long way to go, I can tell you that garlic will flatten a loaf at least as well as too much salt. I have found that I must use more yeast than without the garlic, that the addition of a little citric acid works wonders and that I must add gluten if I want a nice loft to the loaf of bread. I have not yet worked out all the ramifications and haven't yet tried to apply any of these lessons to pizza dough. However, I would stay away from minced garlic, powdered garlic and garlic oil. So far, I have had my best success using roasted garlic mashed and combined with the liquid portion of the recipe. It's worth seeing if that will help you with pizza dough. Joel ... Keyboard not available - Press to continue. ------------------------------ Date: Sat, 11 Feb 1995 15:53:52 -0600 From: jcherepy@mindspring.com (J. W. Cherepy,Jr.) Subject: Bread Machines Message-ID: <199502112053.PAA21503@dylan.mindspring.com> I'm considering getting a bread machine and given the various models availables, I'm looking for recommendations and any other info I can get. Is there a FAQ for bread machines? thanks, Bill Cherepy | "It is theoretically possible" Grayson, GA | Lt. Commander Data jcherepy@mindspring.com | U.S.S. Enterprise NCC-1701-D ------------------------------ Date: Tue, 7 Feb 95 14:26:51 PST From: Bill Wilhelmi Subject: Re: Crispy Crust Message-ID: <9502072226.AA12117@hpcvxmk0.cv.hp.com> To keep a bread crust crispy, I folded a platic bag around the edge of the last cut in the loaf. This covers the inner loaf while leaving the uncut portion of the crust exposed. It worked well for me. -- _____________________________________________________________________________ Bill Wilhelmi Hewlett-Packard Workstation Technology Division 1000 NE Circle Blvd. Corvallis, OR 97330 Email: bw@cv.hp.com Phone: 503-715-2758 Fax: 503-715-5258 ------------------------------ Date: Wed, 08 Feb 1995 09:07:47 -0700 From: Nathan Gerber Subject: Dough Cycle Message-ID: I have a Hitachi Home Bakery Plus. I've had it since Christmas, and I must say it is very nice to wake up to the aroma of fresh baked bread. We truly enjoy it. One thing that we have not mastered yet is the art of making dough in the machine for rolls. The roll dough recipe that comes in the book with machine just doesn't seem to want to rise. We have tried everything we can think of with no success. The French bread dough recipe works great and the regular bread cyle works fantastic. It just seems to be the roll dough cycle. Any recipes or help that anyone can offer on this topic would be appreciated. Thanks Nathan Gerber ngerber@uvsc.edu ========= I work, therfore I am. ============ ------------------------------ Date: Tue, 07 Feb 1995 12:56:05 -0500 (EST) From: 00prneubauer@bsuvc.bsu.edu Subject: Re: Garlic in dough Message-ID: <01HMROCVKFLUI3RPHX@BSUVC.bsu.edu> Brian Hostetler wrote: >I made pizza dough the other day and put fresh garlic in it (pressed). >The dough didn't rise and had a crumbly texture. Has anyone >successfully added garlic to their dough? I have several times made the Garlic-Basil Sourdough bread from Donna German and Ed Wood's book _Worldwide Sourdoughs from your Bread Machine_. (I recommend the book, by the way. It has quite a few recipes that are well worth baking.) They comment that they have heard about rising problems when using fresh garlic but that this particular recipe has been no problem to them. I have had no problem with it either. It has risen quite well for me. I have no idea what circumstances cause the rising problem or why their recipe avoids it, but it is clear to me that fresh pressed garlic *can* be used in a bread recipe. Paul ======== Paul Neubauer 00prneubauer@bsu.edu ------------------------------ Date: 08 Feb 95 09:08:59 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: High Gluten Flour Message-ID: <689_9502090700@salata.com> Responding to: Bill Thomas BR> The other thing I found was "high-gluten" flour, though how this BR> differs from regular bread flour, I don't know. Same stuff (probably). Bread flour differs from all purpose flour in gluten content only. Joel ... Pie R square? NO! Pie R Round! Cornbread R Square! ------------------------------ Date: Tue, Feb 07, 1995 20.16 From: "Josh k Haygood" Subject: No Subject Message-ID: <199502080412.UAA11030@cello.gina.calstate.edu> I have been considering the purchase of a bread maker for a while now, but there are so many brands. Please send me your thoughts on the machine you have plus any special good or bad points about your machine. Thanks. -josh ------------------------------ Date: Wed, 8 Feb 95 11:03:07 MST From: Jim Haselmaier Subject: Older Panasonic Message-ID: <9502081803.AA25750@mdddemo1.fc.hp.com> I have one of the older Panasonic machines (4 years....I'd guess). Its starting to show some where and I'm wondering who else has this machine and how its holding up. The paddle has started scraping the teflon off the bottom of the pan. Also, sometimes when its mixing it smells like the motor is on its last legs. Can parts be bought for this beast? Is it worth it to replace a motor? Other than those two items its working fine. Thanks. -- Jim Haselmaier Hewlett-Packard Co. / Work Management Operation Ft. Collins, CO Voice: (303) 229-3345 FAX: (303) 229-7182 E-Mail: jimh@fc.hp.com ------------------------------ Date: Fri, 10 Feb 1995 09:29:57 -0500 From: CrissyMA@aol.com Subject: Rye Bread Recipe Request Message-ID: <950210092931_17950346@aol.com> I've been on FoodWine for about a year and on and off EAT-L and have requested rye bread recipes for bread machines with no responses. Sounds like this might be the place to ask. I too just found this list. Bought a rye bread mix in the grocery store which my husband liked (I thought it was, at best, mediocre). Also, it was $3.00+. Can anybody help me? Chris Marksberry in Houston P.S. - I have a Trillium clone ChefMate. ------------------------------ Date: Wed, 8 Feb 95 10:45 PST From: mary_white@sunshine.net (Mary White) Subject: Stuck blade Message-ID: >The story I read about the blade remaining in a baked loaf seems >impossible for my machine. Is my experience with the *always* stuck >blade shared by others? Any ideas for remedying it? I follow the >manufacturers guidance of always putting in the yeast last. But I tried >yeast first, water last, and it made no difference for the blade >sticking. > >Anybody solved this problem? My blade's been stuck in their for months! I don't worry about it. When I use it I just pull out the dried-up bread remaining from the last batch and go ahead. {{ Mary }} ------------------------------ Date: 08 Feb 95 09:06:53 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Stuck blade Message-ID: <688_9502090700@salata.com> BR> I have another question for anyone with a Zo. The pamphlet that came BR> with it from King Arthur Flour (I mail-ordered the machine since I BR> can't buy a Zo in Canada) said the most common complaint about the Zo BR> is the kneading blade being stuck in the pan after you bake your BR> bread. They suggest oiling the shaft before placing the blade on it. To BR> unstick the blade you need to soak the pan with warm water in it for BR> 30 minutes. Well, oiling the inside of the blade hole and oiling the BR> shaft has not helped me. EVERY loaf (about 12 different recipes so BR> far) has had the blade stuck in the bread pan, resulting in a torn loaf BR> bottom (not too bad). The only thing the oiling seems to help is BR> freeing the stuck blade from the shaft after brief soaking in warm BR> water. The story I read about the blade remaining in a baked loaf BR> seems impossible for my machine. Is my experience with the *always* BR> stuck blade shared by others? Any ideas for remedying it? I follow the BR> manufacturers guidance of always putting in the yeast last. But I BR> tried yeast first, water last, and it made no difference for the blade BR> sticking. The blades from my Zoji alwayts come out in the loaf. The Zoji is different from most bread makers, the way the blades fit onto the hub, they can be locked to the hub. There is an index pin which makes sure the blades are aligned properly and it can get twisted into a position where it doesn't allow the blade to come off easily. I'd check that the index pin and groove are both clean and straight. I'd also talk to King Arthurs' customer service people (they are good and knowledgeable about the Zoji and respond faster than Zpji customer service) about the problem. They recently helped someone else whose blade simply would NOT come out - at all. Joel ... Nothing's impossible for those who don't have to do it. ------------------------------ Date: 08 Feb 95 09:00:52 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Sunken Loaves Message-ID: <687_9502090700@salata.com> BR> I got a Toastmaster bread machine which I really like (makes 1-1/2 BR> pound loaves, is quiet, etc.) - but I'm having a terrible time with BR> sunken loaves. I watch the moisture content while the dough is being BR> kneaded, so I don't think it's too much moisture - which leaves me BR> with the conclusion that it's too much yeast. (the loaves rise very BR> nicely and then sink during the baking time) BR> I'm using Red Star active dry yeast (not the rapid rise) - and BR> generally make recipes out of Donna German's books. It's becoming BR> quite expensive to keep flopping all these loaves of bread, since I BR> use quite a lot of the different recipes using all the "fun" BR> ingredients - various whole grains, cereals, fruits, nuts, etc. BR> Has anyone else had to cut the yeast back quite drastically? I have BR> one cookbook (Better Homes & Gardens Bread Machine Bounty) in which BR> almost all the recipes call for 1 t. of yeast regardless of whether BR> making a 1 lb. or a 1-1/2 lb. loaf. BR> On the other hand, the recipe book that came with my machine has BR> recipes that call for 2 or more teaspoons - I'm sure reluctant to try BR> that! Sunken loaves are almost always an indiciation of too much liquid in the mix. Too much yeast will not cause the bread to fall, it will turn in to a "Mushroom", blossoming out over the top of the pan and pressing against the lid of the machine. Try this, add only 2/3 of the liquid called for in the recipe. Start the machine and let it run for a minute or two. Keep the machine running but open the cover. The dough should be grainly and rough and may not even have formed a ball. Add liquid, 1 teaspoon at a time, waiting 30 seconds or so after each addition, until the doughball forms with a smooth, soft, silky texture (reach right in and touch it). If you add too much liquid, the walls of the pan with be wet and there may be a smear of dough on the bottom of the pan. Add flour, 1 teaspoon at a time, waiting 30 to 45 seconds after each addition, until you have a soft, smooth textured ball of dough with a silky feel. Add 1 more teaspoon of flour, close the cover and go away until your perfect loaf of bread is finished. Joel ... Can you repeat the part after "Listen carefully..."? ------------------------------ Date: Wed, 8 Feb 1995 10:46:00 -0500 From: "jonathan (j.n.) file" Subject: Timed dough cycle Message-ID: <"11626 Wed Feb 8 10:47:22 1995"@bnr.ca> I have a Westbend bread maker. The instructions say that you cannot use the timer with the dough cycle, but I tried it anyway and it works! So...don't believe everything you read...give it a try. Jonathan ------------------------------ Date: Wed, 8 Feb 1995 08:20:23 +0500 From: michael.niemann@mail.trincoll.edu (Michael Niemann) Subject: Re: Timer & Dough Cycle, Stuck Blade Message-ID: <9502081320.AA12737@mail.trincoll.edu> > >From: byates@Newbridge.COM (Barbara Yates) > >I got a Zojirushi (the big one with the Home Made Menu feature) for >Christmas and the instruction book says you cannot program Dough and >use the timer. I was wondering if anyone has accomplished that feat >using the Home Made Menu? > You could create a dough cycle using the home made menu option simply by skipping the second rise and bake cycles (just press the button again to go to the next feature) however, that would not let you accomplish what you want, i.e., using the timer. You can use the timer only for the Basic and French Bread cycles, you cannot use the timer for the home made cycle. I was just as disappointed as you were when I found that out. I can understand why they Raisin, cake and jam cycles would not work on the timer since they all require some kind of action during or after the procedure, but the dough cycle should work with the timer. > >I have another question for anyone with a Zo. The pamphlet that came >with it from King Arthur Flour (I mail-ordered the machine since I >can't buy a Zo in Canada) said the most common complaint about the Zo >is the kneading blade being stuck in the pan after you bake your bread. >They suggest oiling the shaft before placing the blade on it. To >unstick the blade you need to soak the pan with warm water in it for 30 >minutes. Well, oiling the inside of the blade hole and oiling the >shaft has not helped me. EVERY loaf (about 12 different recipes so far) >has had the blade stuck in the bread pan, resulting in a torn loaf >bottom (not too bad). The only thing the oiling seems to help is >freeing the stuck blade from the shaft after brief soaking in warm >water. I am not sure, but I think that the sticking problem refers to getting the blade out of the pan afterwards not to having the blade remain in the loaf. Why would you want the blade to remain in the loaf? Even if you were to pry it out afterwards, the bottom crust would still have a hole. We just start slicing from the bottom first and after two slices the hole is gone. I also like to Zo very much. I bake mostly sourdoughs without yeast and the home made cycle is a real help there. Michael Niemann P.S. I just joined this list and it seems a great place to exchange information about bread makers. Do you guys also exchange recipes? ------------------------------ End of Bread Digest V6 #7 ****************************** Bread Digest Tue, 21 Feb 1995 Volume 6 : Issue 8 Today's Topics: evaluation request Panasonic Bread Machine Help ---------------------------------------------------------------------- Date: Thu, 16 Feb 95 9:34:59 EST From: heather@library.carleton.ca (Heather Britt) Subject: evaluation request Message-ID: <9502161435.AA09058@library1.library.carleton.ca> Does anyone have an opinion on the Black and Decker Bread-making machine or the Charlescraft models? Am trying to make a decision as to what model of machine to purchase. Perhaps neither are to be recommended? -- Heather Britt, Systems Librarian, Carleton University Library Net: Heather_Britt@Carleton.CA Phone: 613-788-2600 ext 8189 ------------------------------ Date: Fri, 17 Feb 1995 21:36:51 -0500 (EST) From: Spiros Triantafyllopoulos Subject: Panasonic Bread Machine Help Message-ID: <9502180236.AA22196@indy2> [crossposted from rec.foods.cooking] Let me see if the wisdom of the net will save me this time.... A few months ago we purchased a Panasonic Bread Machine, SD-BD65P A few dozen loaves later the kneading paddle became loose in the axle, to the effect that it popped out of the axle. I do not remember it being THAT loose before. Inspection of the paddle revealed that its plastic bushing was a bit worn out, thus the wobble. The cross section of the axle is a D shape, and the 'corners' of the D were worn out, to be more precise. I replaced both the kneading blade and the kneading blade axle for $25 a piece (thank you, Panasonic, i.e. up yours). The new parts demonstrate similar wobble. These are brand new parts from Matsuhita Electric, AKA Panasonic, and while at the parts store I read the service manual myself which specified the correct spare parts for what I got. I have not tried the machine since because I might end up returning the parts or exchanging them. Has anyone run into the above before? Any insights will be appreciated. Thanks much! Spiros (breadless in Indianapolis) -- Spiros Triantafyllopoulos strianta@indy.net Carmel, Indiana OUZO POWER ------------------------------ End of Bread Digest V6 #8 ****************************** Bread Digest Tue, 28 Feb 1995 Volume 6 : Issue 9 Today's Topics: Cinnamon Swirl Bread (ABM) pizza crust ---------------------------------------------------------------------- Date: Thu, 23 Feb 95 13:12:28 cst From: SKTHOM@ccmail.monsanto.com Subject: Cinnamon Swirl Bread (ABM) Message-ID: <9501237935.AA793574504@ccmail.monsanto.com> Following is a recipe that appeared in the recent King Arthur Catalog. It sounds wonderful, thought you all might enjoy it! PJ's Cinnamon Swirl Bread 2.5 t instant yeast 3 T sugar 1.5 t salt 3.5 c bread flour .25 c powdered milk 2 T unsalted butter, cut into pieces 1 c + 2 T warm water 1 T cinnamon mixed with 1 T sugar Place ingredients, except cinnamon-sugar, into bread machine and run on "dough" cycle. When machine has completed cycle, place dough on lightly oiled surface and let sit for 5 minutes. Roll into 8X15" rectangle, sprinkle with cinnamon-sugar. Starting with short end, roll dough into tight log. Tuck ends under. Put loaf seam side down in lightly greased bread pan. Let rise in warm place for 1-1.5 hours. Bake bread in 375 oven for 35-40 minutes. May need aluminum foil tent last 10 minutes of baking to keep it from getting too brown. From: King Arthur Flour Catalog, Winter-Early Spring, 1995 Sheri T. skthom@ccmail.monsanto.com ------------------------------ Date: Sat, 25 Feb 1995 10:46:34 -0700 From: as899@Freenet.HSC.Colorado.EDU (Lee Carkenord) Subject: pizza crust Message-ID: <199502251746.KAA28063@Freenet.HSC.Colorado.EDU> Anybody have a good simple recipe for making pizza dough/crust from scratch?? Lee -- ------------------------------ End of Bread Digest V6 #9 ****************************** Bread Digest Tue, 14 Feb 1995 Volume 6 : Issue 7 Today's Topics: BREAD Digest V6 #6 (2 msgs) Bread Machines Crispy Crust Dough Cycle Garlic in dough High Gluten Flour No Subject Older Panasonic Rye Bread Recipe Request Stuck blade (2 msgs) Sunken Loaves Timed dough cycle Timer & Dough Cycle, Stuck Blade ---------------------------------------------------------------------- Date: Tue, 7 Feb 95 15:56:04 CST From: toma@romulus.cray.com (Thomas Arneberg {x66642 CF/DEV}) Subject: Re: BREAD Digest V6 #6 Message-ID: <9502072156.AA02308@romulus.cray.com> > Date: Tue, 31 Jan 1995 09:24:05 +0500 > From: byates@Newbridge.COM (Barbara Yates) > Subject: Timer & Dough Cycle, Stuck Blade > Message-ID: <9501311424.AA00640@zonker.newbridge> > > Ed Berlin asked: > "Is there any machine that permits programming a dough-cycle on > time-delay?" > > I got a Zojirushi (the big one with the Home Made Menu feature) for > Christmas and the instruction book says you cannot program Dough and > use the timer. I was wondering if anyone has accomplished that feat > using the Home Made Menu? I'd be interested to know the same thing. But I use a workaround -- I simply select the normal bread setting, and time it so that the dough is done when I want it. For example, if I want dough to be finished kneading and rising when I get home at 5:00 p.m., I can add the ingredients in the morning, select regular bread, and set the time of completion for 7:30 or so. Thus the machine will knead from 3:30-4:00, and the dough will rise from 4-5:00. I can then take it out and reset the machine when I get home (before it starts baking). > most common complaint about the Zo > is the kneading blade being stuck in the pan after you bake your bread. > They suggest oiling the shaft before placing the blade on it. To I haven't had much luck getting the blade out on my Zoji, either. Out of my 388 loaves, I've probably taken the blade out a couple dozen times. Sometimes I'll try slipping a string underneath it and pulling up, but it's still hard. I'm not convinced there's a downside of not removing the kneading blade each time, though...can anyone elaborate on why this is crucial? - Tom A. --------------------------------------------+---------------------------- ;-) I'd rather be ____ Thomas R. Arneberg | Internet: toma@cray.com :-) singing in a |____| MPP IC Design Group | http://www.mcs.com/~toma :-) Barbershop _| _| Cray Research, Inc. | MADD Member (Mathematicians :-) Quartet! (_) (_) Chippewa Falls, Wisc.| Against Drunk Deriving) --------------------------------------------+---------------------------- ------------------------------ Date: 08 Feb 95 09:15:06 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: BREAD Digest V6 #6 Message-ID: <68a_9502090700@salata.com> Responding to: Brian Hostetler BR> I made pizza dough the other day and put fresh garlic in it (pressed). BR> The dough didn't rise and had a crumbly texture. Has anyone BR> successfully added garlic to their dough? I have been working in response to a challenge to mage garlic bread in a bread machine. While I still have a long way to go, I can tell you that garlic will flatten a loaf at least as well as too much salt. I have found that I must use more yeast than without the garlic, that the addition of a little citric acid works wonders and that I must add gluten if I want a nice loft to the loaf of bread. I have not yet worked out all the ramifications and haven't yet tried to apply any of these lessons to pizza dough. However, I would stay away from minced garlic, powdered garlic and garlic oil. So far, I have had my best success using roasted garlic mashed and combined with the liquid portion of the recipe. It's worth seeing if that will help you with pizza dough. Joel ... Keyboard not available - Press to continue. ------------------------------ Date: Sat, 11 Feb 1995 15:53:52 -0600 From: jcherepy@mindspring.com (J. W. Cherepy,Jr.) Subject: Bread Machines Message-ID: <199502112053.PAA21503@dylan.mindspring.com> I'm considering getting a bread machine and given the various models availables, I'm looking for recommendations and any other info I can get. Is there a FAQ for bread machines? thanks, Bill Cherepy | "It is theoretically possible" Grayson, GA | Lt. Commander Data jcherepy@mindspring.com | U.S.S. Enterprise NCC-1701-D ------------------------------ Date: Tue, 7 Feb 95 14:26:51 PST From: Bill Wilhelmi Subject: Re: Crispy Crust Message-ID: <9502072226.AA12117@hpcvxmk0.cv.hp.com> To keep a bread crust crispy, I folded a platic bag around the edge of the last cut in the loaf. This covers the inner loaf while leaving the uncut portion of the crust exposed. It worked well for me. -- _____________________________________________________________________________ Bill Wilhelmi Hewlett-Packard Workstation Technology Division 1000 NE Circle Blvd. Corvallis, OR 97330 Email: bw@cv.hp.com Phone: 503-715-2758 Fax: 503-715-5258 ------------------------------ Date: Wed, 08 Feb 1995 09:07:47 -0700 From: Nathan Gerber Subject: Dough Cycle Message-ID: I have a Hitachi Home Bakery Plus. I've had it since Christmas, and I must say it is very nice to wake up to the aroma of fresh baked bread. We truly enjoy it. One thing that we have not mastered yet is the art of making dough in the machine for rolls. The roll dough recipe that comes in the book with machine just doesn't seem to want to rise. We have tried everything we can think of with no success. The French bread dough recipe works great and the regular bread cyle works fantastic. It just seems to be the roll dough cycle. Any recipes or help that anyone can offer on this topic would be appreciated. Thanks Nathan Gerber ngerber@uvsc.edu ========= I work, therfore I am. ============ ------------------------------ Date: Tue, 07 Feb 1995 12:56:05 -0500 (EST) From: 00prneubauer@bsuvc.bsu.edu Subject: Re: Garlic in dough Message-ID: <01HMROCVKFLUI3RPHX@BSUVC.bsu.edu> Brian Hostetler wrote: >I made pizza dough the other day and put fresh garlic in it (pressed). >The dough didn't rise and had a crumbly texture. Has anyone >successfully added garlic to their dough? I have several times made the Garlic-Basil Sourdough bread from Donna German and Ed Wood's book _Worldwide Sourdoughs from your Bread Machine_. (I recommend the book, by the way. It has quite a few recipes that are well worth baking.) They comment that they have heard about rising problems when using fresh garlic but that this particular recipe has been no problem to them. I have had no problem with it either. It has risen quite well for me. I have no idea what circumstances cause the rising problem or why their recipe avoids it, but it is clear to me that fresh pressed garlic *can* be used in a bread recipe. Paul ======== Paul Neubauer 00prneubauer@bsu.edu ------------------------------ Date: 08 Feb 95 09:08:59 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: High Gluten Flour Message-ID: <689_9502090700@salata.com> Responding to: Bill Thomas BR> The other thing I found was "high-gluten" flour, though how this BR> differs from regular bread flour, I don't know. Same stuff (probably). Bread flour differs from all purpose flour in gluten content only. Joel ... Pie R square? NO! Pie R Round! Cornbread R Square! ------------------------------ Date: Tue, Feb 07, 1995 20.16 From: "Josh k Haygood" Subject: No Subject Message-ID: <199502080412.UAA11030@cello.gina.calstate.edu> I have been considering the purchase of a bread maker for a while now, but there are so many brands. Please send me your thoughts on the machine you have plus any special good or bad points about your machine. Thanks. -josh ------------------------------ Date: Wed, 8 Feb 95 11:03:07 MST From: Jim Haselmaier Subject: Older Panasonic Message-ID: <9502081803.AA25750@mdddemo1.fc.hp.com> I have one of the older Panasonic machines (4 years....I'd guess). Its starting to show some where and I'm wondering who else has this machine and how its holding up. The paddle has started scraping the teflon off the bottom of the pan. Also, sometimes when its mixing it smells like the motor is on its last legs. Can parts be bought for this beast? Is it worth it to replace a motor? Other than those two items its working fine. Thanks. -- Jim Haselmaier Hewlett-Packard Co. / Work Management Operation Ft. Collins, CO Voice: (303) 229-3345 FAX: (303) 229-7182 E-Mail: jimh@fc.hp.com ------------------------------ Date: Fri, 10 Feb 1995 09:29:57 -0500 From: CrissyMA@aol.com Subject: Rye Bread Recipe Request Message-ID: <950210092931_17950346@aol.com> I've been on FoodWine for about a year and on and off EAT-L and have requested rye bread recipes for bread machines with no responses. Sounds like this might be the place to ask. I too just found this list. Bought a rye bread mix in the grocery store which my husband liked (I thought it was, at best, mediocre). Also, it was $3.00+. Can anybody help me? Chris Marksberry in Houston P.S. - I have a Trillium clone ChefMate. ------------------------------ Date: Wed, 8 Feb 95 10:45 PST From: mary_white@sunshine.net (Mary White) Subject: Stuck blade Message-ID: >The story I read about the blade remaining in a baked loaf seems >impossible for my machine. Is my experience with the *always* stuck >blade shared by others? Any ideas for remedying it? I follow the >manufacturers guidance of always putting in the yeast last. But I tried >yeast first, water last, and it made no difference for the blade >sticking. > >Anybody solved this problem? My blade's been stuck in their for months! I don't worry about it. When I use it I just pull out the dried-up bread remaining from the last batch and go ahead. {{ Mary }} ------------------------------ Date: 08 Feb 95 09:06:53 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Stuck blade Message-ID: <688_9502090700@salata.com> BR> I have another question for anyone with a Zo. The pamphlet that came BR> with it from King Arthur Flour (I mail-ordered the machine since I BR> can't buy a Zo in Canada) said the most common complaint about the Zo BR> is the kneading blade being stuck in the pan after you bake your BR> bread. They suggest oiling the shaft before placing the blade on it. To BR> unstick the blade you need to soak the pan with warm water in it for BR> 30 minutes. Well, oiling the inside of the blade hole and oiling the BR> shaft has not helped me. EVERY loaf (about 12 different recipes so BR> far) has had the blade stuck in the bread pan, resulting in a torn loaf BR> bottom (not too bad). The only thing the oiling seems to help is BR> freeing the stuck blade from the shaft after brief soaking in warm BR> water. The story I read about the blade remaining in a baked loaf BR> seems impossible for my machine. Is my experience with the *always* BR> stuck blade shared by others? Any ideas for remedying it? I follow the BR> manufacturers guidance of always putting in the yeast last. But I BR> tried yeast first, water last, and it made no difference for the blade BR> sticking. The blades from my Zoji alwayts come out in the loaf. The Zoji is different from most bread makers, the way the blades fit onto the hub, they can be locked to the hub. There is an index pin which makes sure the blades are aligned properly and it can get twisted into a position where it doesn't allow the blade to come off easily. I'd check that the index pin and groove are both clean and straight. I'd also talk to King Arthurs' customer service people (they are good and knowledgeable about the Zoji and respond faster than Zpji customer service) about the problem. They recently helped someone else whose blade simply would NOT come out - at all. Joel ... Nothing's impossible for those who don't have to do it. ------------------------------ Date: 08 Feb 95 09:00:52 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Sunken Loaves Message-ID: <687_9502090700@salata.com> BR> I got a Toastmaster bread machine which I really like (makes 1-1/2 BR> pound loaves, is quiet, etc.) - but I'm having a terrible time with BR> sunken loaves. I watch the moisture content while the dough is being BR> kneaded, so I don't think it's too much moisture - which leaves me BR> with the conclusion that it's too much yeast. (the loaves rise very BR> nicely and then sink during the baking time) BR> I'm using Red Star active dry yeast (not the rapid rise) - and BR> generally make recipes out of Donna German's books. It's becoming BR> quite expensive to keep flopping all these loaves of bread, since I BR> use quite a lot of the different recipes using all the "fun" BR> ingredients - various whole grains, cereals, fruits, nuts, etc. BR> Has anyone else had to cut the yeast back quite drastically? I have BR> one cookbook (Better Homes & Gardens Bread Machine Bounty) in which BR> almost all the recipes call for 1 t. of yeast regardless of whether BR> making a 1 lb. or a 1-1/2 lb. loaf. BR> On the other hand, the recipe book that came with my machine has BR> recipes that call for 2 or more teaspoons - I'm sure reluctant to try BR> that! Sunken loaves are almost always an indiciation of too much liquid in the mix. Too much yeast will not cause the bread to fall, it will turn in to a "Mushroom", blossoming out over the top of the pan and pressing against the lid of the machine. Try this, add only 2/3 of the liquid called for in the recipe. Start the machine and let it run for a minute or two. Keep the machine running but open the cover. The dough should be grainly and rough and may not even have formed a ball. Add liquid, 1 teaspoon at a time, waiting 30 seconds or so after each addition, until the doughball forms with a smooth, soft, silky texture (reach right in and touch it). If you add too much liquid, the walls of the pan with be wet and there may be a smear of dough on the bottom of the pan. Add flour, 1 teaspoon at a time, waiting 30 to 45 seconds after each addition, until you have a soft, smooth textured ball of dough with a silky feel. Add 1 more teaspoon of flour, close the cover and go away until your perfect loaf of bread is finished. Joel ... Can you repeat the part after "Listen carefully..."? ------------------------------ Date: Wed, 8 Feb 1995 10:46:00 -0500 From: "jonathan (j.n.) file" Subject: Timed dough cycle Message-ID: <"11626 Wed Feb 8 10:47:22 1995"@bnr.ca> I have a Westbend bread maker. The instructions say that you cannot use the timer with the dough cycle, but I tried it anyway and it works! So...don't believe everything you read...give it a try. Jonathan ------------------------------ Date: Wed, 8 Feb 1995 08:20:23 +0500 From: michael.niemann@mail.trincoll.edu (Michael Niemann) Subject: Re: Timer & Dough Cycle, Stuck Blade Message-ID: <9502081320.AA12737@mail.trincoll.edu> > >From: byates@Newbridge.COM (Barbara Yates) > >I got a Zojirushi (the big one with the Home Made Menu feature) for >Christmas and the instruction book says you cannot program Dough and >use the timer. I was wondering if anyone has accomplished that feat >using the Home Made Menu? > You could create a dough cycle using the home made menu option simply by skipping the second rise and bake cycles (just press the button again to go to the next feature) however, that would not let you accomplish what you want, i.e., using the timer. You can use the timer only for the Basic and French Bread cycles, you cannot use the timer for the home made cycle. I was just as disappointed as you were when I found that out. I can understand why they Raisin, cake and jam cycles would not work on the timer since they all require some kind of action during or after the procedure, but the dough cycle should work with the timer. > >I have another question for anyone with a Zo. The pamphlet that came >with it from King Arthur Flour (I mail-ordered the machine since I >can't buy a Zo in Canada) said the most common complaint about the Zo >is the kneading blade being stuck in the pan after you bake your bread. >They suggest oiling the shaft before placing the blade on it. To >unstick the blade you need to soak the pan with warm water in it for 30 >minutes. Well, oiling the inside of the blade hole and oiling the >shaft has not helped me. EVERY loaf (about 12 different recipes so far) >has had the blade stuck in the bread pan, resulting in a torn loaf >bottom (not too bad). The only thing the oiling seems to help is >freeing the stuck blade from the shaft after brief soaking in warm >water. I am not sure, but I think that the sticking problem refers to getting the blade out of the pan afterwards not to having the blade remain in the loaf. Why would you want the blade to remain in the loaf? Even if you were to pry it out afterwards, the bottom crust would still have a hole. We just start slicing from the bottom first and afteener - as it was before the i I also like to Zo very much. I bake mostly sourdoughs without yeast and the home made cycle is a real help there. Michael Niemann P.S. I just joined this list and it seems a great place to exchange information about bread makers. Do you guys also exchange recipes? ------------------------------ End of Bread Digest V6 #7 ****************************** Bread Digest Wed, 8 Mar 1995 Volume 6 : Issue 10 Today's Topics: BREAD Digest V6 #7 BREAD Digest V6 #8 bread machines Bread Machines... Bread problem Croutons Hello out there, I'm a newbie pizza crust Pizza Dough Recipe rye bread (2 msgs) Rye Bread Recipe Zoji and stuck blade Zo Paddle Removal ---------------------------------------------------------------------- Date: Tue, 28 Feb 1995 13:40:42 -0700 (MST) From: "Steven A. Hocevar" Subject: Re: BREAD Digest V6 #7 Message-ID: <950228134042.b43@stimpy.FhHosp.Ab.Ca> >From: mary_white@sunshine.net (Mary White) >>The story I read about the blade remaining in a baked loaf seems >>impossible for my machine. Is my experience with the *always* stuck >>blade shared by others? Any ideas for remedying it? I follow the >>manufacturers guidance of always putting in the yeast last. But I tried >>yeast first, water last, and it made no difference for the blade >>sticking. >> >>Anybody solved this problem? > >My blade's been stuck in their for months! I don't worry about it. When I >use it I just pull out the dried-up bread remaining from the last batch and >go ahead. > >{{ Mary }} I don't know if this will help anybody's problem but it works for me. After I shake out the loaf, I fill the pan up with water to at least over the top of the paddle and let it sit for a couple of hours. The water softens up the dough cementing the blade in and it comes right out. -- Steve Hocevar Steve.Hocevar@CRHA-Health.ab.ca Calgary, Alberta, Canada *Downsize - 5 million lemmings can't be wrong* ------------------------------ Date: Tue, 28 Feb 1995 16:12:44 -0700 (MST) From: gskaid10@idptv.idbsu.edu (Kelly Roberts) Subject: Re: BREAD Digest V6 #8 Message-ID: Hello from Idaho - I have just subscribed to this Bread digest and love all the wonderful recipes. My brother and I received Breadman Breadmakers for Christmas and have made bread almost 3 times per week. We have had no problems at all with these machines. I just wanted to put in a good word for them as I keep reading that people are having problems with their brands. Thanks for all the great recipes and information.... ------------------------------ Date: Tue, 28 Feb 1995 18:11:42 -0400 (EDT) From: CURTISK@NKU.EDU Subject: bread machines Message-ID: <01HNLBJA955E9GW2W2@NKU.EDU> After Christmas when there were sales we bought our West Bend Bread Machine. I want to tell you that we love this thing. It has both 1 and 1 1/2 lb. capacity, dough capacity, whole wheat, and everything that we could possibly need including a window on top for the curious. It was on sale for $139 and the clerk said everyone loved it at Christmas. They also had Hitachis for $100 more. My daughter has one. It is nice for a big family because it has an extension to allow for making a 2 pound loaf and jam. I don't make jam nor do we need 2 pound loaves. (Her paddle gets stuck in the bread and mine doesn't) I think I just lucked out on this Westinghouse, but I can also say that customer service has been wonderful about answering all of my questions about the process. For example, I didn't know why it was necessary to put 4 pieces of butter in each corner if you are using butter. She explained that in the early pre rise this allows the butter to run down the side and lubricate the sides of the pan. Another thing that I have learned (not from them, incidentally), yeast doesn't like salt. Add the salt at a different time than the yeast. ------------------------------ Date: Thu, 02 Mar 1995 10:23:32 -0500 From: "Michael E. Grabenstein" Subject: Re: Bread Machines... Message-ID: <9503021523.AA18652@sun.gsfc.nasa.gov> I have a Regal and love it. The pan broke in the 11th month of the 12 month warranty and Regal fixed it for free and paid me for my shipping. (Shiped it back to me free and sent me a check for the shipping charges I had paid for to send it to them.) I am very happy the machine gets what I consider heavy use... A 25 pound bag of flour lasts me between 1 and 2 months. That is white bread flour, which does not account for the Wheat and Rye I use at times too throughout the month... :-) The December 1993 issue of Consumer reports ran down Bread machines (Mine, Regal placed second, or thrid). I bet the December 1994 listed bread machines too, but I have not checked... I think this was the order: 1) Zori. 2) BreadMan 3) Regal One thing consumer reports noted about the BreadMan is that it had a 3 year warranty (Nice). The Zori. that made it into the top position was their top of the line that year. Zori's lower priced model was horribly low on the list... One I have my eye on is the Oster 2 lb. Machine. Looks very similar to the BreadMan's 2 lb. machine, but more inexpensive... Anyone have one? It was brand new fall of 1994. But I am too happy with my Regal to buy any... Regal also had a new model last year. Lots of bells and whistles... anyone have one? I think it made a 2 lb loaf too... One thing to look for with the new 2 lb machines is the height of the pan. Some of the 2lb pans don't seem any taller, just fatter. When what you want is a longer loaf that will produce more slices, not a bigger slice... Later, Mike, Michael.Grabenstein@gsfc.nasa.gov UNIX Administrator GSFC Libraries Project #include Q: What do you call a series of FDIV instructions on a Pentium? A: Successive Approximations. ------------------------------ Date: Wed, 01 Mar 1995 20:23:59 +0800 From: bjones@bdt.com (Bob Jones) Subject: Bread problem Message-ID: Well I have a Hitachi bread machine and have used it for about 2 years. Had pretty good luck up until about 6 or 8 months ago. The problem is that the bread rises just fine, but as soon as the bake cycle starts the bread falls to about 1/4 to 1/3 the size. I'm not really into eating hockey pucks. I have tried adding 2T of gluten to the recipe. I have tried both cutting down and increasing the water. I have switched yeasts. I have tried different flour. I really can't imagine it having anything to do with the machine. Can anyone help me with this problem? Bob Jones bjones@bdt.com ------------------------------ Date: Wed, 1 Mar 1995 09:40:58 -0500 From: af024@detroit.freenet.org (Clare Smith Long) Subject: Croutons Message-ID: <199503011440.JAA00206@detroit.freenet.org> I made some fabulous croutons from the leftover part of a loaf of Italian Herb Bread. They are very easy (recipe adapted from "Deep in the Heart - Dallas Junior Forum): Croutons 2 Tbsp. olive oil 2 Tbsp. vegetable oil Day old bread cut into small cubes (remove crust if desired) desired seasonings (garlic, Parmesan cheese, etc.) Mix olive oil and vegetable oil together in a small bowl. Spread on cookie sheet. Put bread cubes on cookie sheet and sprinkle with seasonings of your choice. Toast cubes at 250 F. for 40 - 60 minutes. Drain on paper towels. Store in airtight container or plastic bag. -- Clare Long Hartland, Michigan af024@detroit.freenet.org ------------------------------ Date: Fri, 3 Mar 95 14:07 EST From: mercedes@moeller.com (Mercedes Montalvo) Subject: Hello out there, I'm a newbie Message-ID: What's new in the bread world. I'm a sourdough lover. Give me a yell. ------------------------------ Date: Tue, 28 Feb 1995 19:48:34 +0500 From: dan@clark.net (dan) Subject: pizza crust Message-ID: <9503010048.AA16779@clarknet.clark.net> > >Anybody have a good simple recipe for making pizza dough/crust >from scratch?? > Lee I got this from rec.food.cooking a year or 2 ago. I like it. scaled back from the industrial size to an amount appropriate for a single family. Disolve in: 1 1/4 cups of warm water (110-120 degrees F) 1 packet active dry yeast 1 1/4 tbsp sugar Allow to sit for 8-10 minutes (builds a good froth, so make sure this is in a 2 cup or larger container, glass is best as it holds the heat nicely) While yeast water is brewing, place in either a mixing bowl of a mixer with a dough hook or the bowl of a bread machine set on manual (no bake cycle): 3 1/4 cups flour 1/2 tsp salt When water is ready, add to flour, along with: 1 tbsp olive oil or butter flavoured oil (latter is personal touch I prefer) Mix thoroughly for about 4-6 minutes, being ready to add flour or water if neccessary (flour can vary from brand to brand) to make a smooth, springy dough. Dough should only be slightly sticky to the firm touch. Remove dough from bowl and place in an airtight bag. Do not seal bag, but leave open in a nearly closed drape (that is, not wide open, but enough to allow gasses from yeast to escape). Set in a warm place for at lest one hour and fifteen minutes. This is the crucial part. Most people don't allow the dough to properly rise, resulting in a tough, unpleasant dough. Roll out to cover a 14 inch pan for thicker crust, 16 inch pan for thinner crust. Permeate crust with fork in a similar fashion to the way used to keep pie crusts from bubbling. Cover with plastic wrap and allow to rise an additional 15-20 minutes. Briefly repeat permeation with fork, though not as thoroughly. Prepare toppings and sauses as desired. Cook pizza at 475 until crusts turns golden brown on edges and cheese is browned and bubbling (presuming your has cheese on it). Dan E dan@clark.net ------------------------------ Date: Wed, 1 Mar 1995 13:45:16 -0500 From: CrissyMA@aol.com Subject: Pizza Dough Recipe Message-ID: <950301134514_36052518@aol.com> I used this recipe (from ChefMate Bakery Oven CookBook) last week for our first home made pizza. 6 1/2 ounces water 2 1/3 cups bread flour 1 tablespoon dry skim milk 2 tablespoons sugar 1 teaspoon salt 1 tablespoon butter 1 1/2 teaspoons dry yeast 1. Put ingredients in bread case. Select dough mode. 2. When buzzer sounds, remove dough from bread case and place in a greased bowl. Cover it with wrap and let sit for 20 to 30 minutes. 3. Cut into 2 or 3 portions in a round shape. Cover with a clean cloth and rest the dough for about 15 minutes. 4. Flatten dough into a circle, spread it onto pie plate and prick with fork. 5. Glaze with pizza sauce and sprinkle with onion, green pepper, mushroom, salami and cheese. 6. Bake in 400 degree/205 C. oven for 15 to 20 minutes until crust is golden brown. We used a 12-inch pizza pan and had enough dough left to make 4 dinner rolls a few days later. They were good too! Chris Marksberry in Houston >Date: Sat, 25 Feb 1995 10:46:34 -0700 From: as899@Freenet.HSC.Colorado.EDU (Lee Carkenord) >Subject: pizza crust Message-ID: <199502251746.KAA28063@Freenet.HSC.Colorado.EDU> >Anybody have a good simple recipe for making pizza dough/crust from scratch?? > Lee ------------------------------ Date: Thu, 2 Mar 1995 14:12:35 -0500 From: "John E. Johns" Subject: Rye Bread Message-ID: <199503021912.OAA24610@tso2.tso.uc.edu> Chris Marksberry requested a recipe for rye bread. This is a good light rye from ELECTRIC BREAD: 3/4 C water 1 1/2 C White bread flour 1/2 C Rye flour 1 1/2 T Sugar 3/4 t Salt 3/4 T Butter 2 t cornmeal 1 t Caraway seeds 1 1/4 t Fast rise yeast or 2 t active dry yeast This is the ingredients list for the one pound size. If you need the 1 1/2 pound size, request it and I will post it. I also have a recipe for another rye but didn't post it because I haven't tried it. John in Cincinnati ------------------------------ Date: Tue, 7 Mar 95 14:05 MST From: mormaker@rmii.com Subject: rye bread Message-ID: Someone asked for a rye bread recipe. If you don't like dill, just leave it out. Micky * Exported from MasterCook II * Rye and Dill Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Fat-Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 oz milk, skim -- warmed 6 oz water -- warmed 3 tbsp sugar, brown 1 1/2 tsp lecithin 1 1/2 c flour, whole-grain wheat 1 1/2 c flour, white 1 c flour, rye, dark 1 1/2 tsp salt 1 tbsp caraway seed 1 1/2 tsp dill weed 1 1/2 tsp yeast Put all ingredients in bread machine. Bake on medium setting. - - - - - - - - - - - - - - - - - - NOTES : Makes large loaf. ------------------------------ Date: 01 Mar 95 06:32:44 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Rye Bread Recipe Message-ID: <10a_9503021300@salata.com> Responding to: CrissyMA@aol.com CM> I've been on FoodWine for about a year and on and off EAT-L and have CM> requested rye bread recipes for bread machines with no responses. CM> Sounds like this might be the place to ask. I too just found this CM> list. CM> Bought a rye bread mix in the grocery store which my husband liked (I CM> thought it was, at best, mediocre). Also, it was $3.00+. CM> Can anybody help me? Of course. This is an incredible rye bread. It is light, has a great, open texture, good, sweet, rye flavor and rises beautifully. New York Rye Bread (ABM) No. 3252 Yields 1 Loaf 1 1/2 tsp Dry Yeast 3 tsp Caraway Seed 2 Cups Bread Flour 1/2 tsp Salt 1 Cup Rye Flour 7/8 Cup Water, Warm 2 Tbls Sugar 1 Tbls Butter, Melted