bread-bakers-digest Sunday, 1 October 1995 Volume 06 : Number 040 Today's Subjects: Re: Bread recipe question Dough Enhancer Short Loaves re: Searching for Gluten book (V6#37) Banana Wheat bread Rising Tips and Recipe Bread Improvers Some recipes for you Missing subjects ---------------------------------------------------------------------- From: LoisCon@aol.com (by way of reggie@reggie.com (Reggie Dwork)) Date: Sat, 30 Sep 1995 00:16:56 -0700 Subject: Re: Bread recipe question I have never seen a bread recipe with potato flour, or used it myself, BUT, my suggestion is to look in gluten free cookbooks. They often use potato flour. I will enclose a few sources for you. Hope this helps. We do discuss potato flour in our second book, The Bread Machine Magic Book of Helpful Hints..and we say "heavy flour....to avoid lumping, blend it with sugar and fat before adding liquids..." Bread Machine Baking for BETTER HEALTH (delicious bread Recipes for Brimming Good Health) by Maureen B. Keane and Daniella Chase Prima Publishing P.O. Box 1260BK Rocklin, CA 95677 (916) 786-0426 It cost $12.95 - paperback 236 pages inc. index The best resource I know of for those of us who are allergic to wheat and/or gluten is "The Gluten-Free Gourmet" by Betty Hagman. It is published by Henry Holt. The ISBN for your bookstore is 0-8050-1835-2. She has written a second book, "More from the Gluten-Free Gourmet" by the same publisher. Another resource, is "Going Against the Grain", by Phyllis Potts. Publisher is Central Point Publishing and ISBN is 0-9630479-0-6. ------------------------------ From: robert.turnbull@buchrd.markivaudio.com (Robert Turnbull) Date: Sun, 24 Sep 1995 22:52:51 GMT Subject: Dough Enhancer I use a dough enhancer manufactured by Kitchen Specialties. (purchased at Apple Valley Market in Berrien Springs Michigan) It it claims to be 100% natural, improve texture and extend shelf life. My experience is that the texture and shelf life claims are true. The bread is finer textured and rises more consistently. It does not affect flavor adversely if at all. I just tasted some of the dough enhancer by itself and found it to have very little flavor. The dominant flavor is of yeast (although quite mild). The listed ingredients are: Whey, soy lecithin, tofu powder, citric acid, yeast, salt, spice blend, corn starch, vitamin C (ascorbic acid) and natural flavor. According to "Practical Emulsions" (published around 1948) the function of lecithin in bread is to help emulsify the shortening. I suppose the citric acid and ascorbic acid are responsible for extending shelf life. I use 2 teaspoons of dough enhancer in a loaf of bread containing 3 cups of flour. The can states that 2 to 4 tablespoons per 12 cups of flour should be used depending on personal preference. robert.turnbull@buchrd.mkivaudio.com soon to be: robert.turnbull@buchrd.markivaudio.com ------------------------------ From: Joel.Ehrlich@salata.com (Joel Ehrlich) Date: 24 Sep 95 12:32:28 -0700 Subject: Short Loaves Responding to: denning@srv.net (John Denning) JD> But often our bread comes out short, and compact. We are at about JD> 4200'. Could that be it? We are also in a dry climate. You are describing a classic case of too little liquid. Many people make the mistake of assuming that they can make their bread using the same measurements week after week, no matter how the weather changes. That isn't so. Flour is very much affected by the ambient humidity. It absorbs moisture when the humnidity is high and often gives it up when the humidity is low. You must learn to adjust what you do to the amount of moisture in your flour. You will have to learn how to judge whether or not to add more liquid or flour when you start mixing the ingredients. I suggest that you get into the habit of only adding 75% of the liquid called for in the recipes. Start the machine and let it run for a minute or so. Now open the cover and study the dough mixture. It should be granular and probably will not have formed a dough ball. Add liquid, 1 teaspoon at a time, waiting 30 seconds between additions, until the doughball coalesces and smoothes out. If you go too far and the doughball becomes slick and wet and a smear of dough forms on the bottom of the pan or the walls of the pan get wet, add flour, 1 teaspoon at a time, waiting 45 seconds between additions, until the bottom of the pan cleans up, the walls of the pan are wiped clean and the doughball becomes smooth and slightly dry. Shut off the machine, reach in and feel the dough. It should feel slightly dry, very smooth, soft and elastic. Like a "Baby's Butt." Restart the machine. If the dough was tacky, continue adding flour as before until you obtain that "Baby's Butt" feel. Add one final teaspoon of flour, close the machine and go away until the baking and cooling cycles are completed. Joel ------------------------------ From: Jay Ekers Date: Thu, 28 Sep 95 00:06:44 -700 Subject: re: Searching for Gluten book (V6#37) "Deb Della Selva ext:284" wrote I have been searching for a book (not related to bread but *definatly* related to flour). I saw it in 1984 with the title "Wheat Meat". A healthy friend of mine had me over to try a recipe for faux veal. It was amazing. I won't say it was just like meat but I would say it was *very* close. I remember the process had one mix an entire bag of whole wheat flour into a dough. Then the dough ball sat in cold water for hours. You would knead it (under very cold water) and just before your fingers would fall off....you'd have a small mass of gluten. The gluten then could be boiled with spices and cut. Only then you could treat it like "raw" meat and make your meal. A possible substitute book from that era may be: "How to Make all the Meat You Eat Out of Wheat" by Nina and Michael Shander Published by Rawson, Wade Publishers, Inc, New York, 1980 ISBN 0-89256-126-2 ISBN 0-89256-131-9 pbk The children and I have made gluten by the method described, as an experiment, but I have not tried any of the recipes. This *meat* is eaten in asian cultures so you may find instructions also in an asian cookbook. Jay ------------------------------ From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil Date: Tue, 26 Sep 95 16:07:22 EST Subject: Banana Wheat bread Hi all, The first time I made this bread the top caved in, but I sliced it up and took it to work and everyone loved it. Then I modified the recipe to its current form. I was asked, quite nicely to bring in another loaf last week. So Thursday night before karate I put the ingredients together and started it up. I could smell the wonderful aromas before I even opened the front door. Yes! And it even looked good. The people here loved it of course. So I'll share it with you. My DAK recipes come from a small booklet that was distributed by DAK about 5 years ago. I don't know if it is still available. The order of ingredients varies from machine to machine. These are ordered for my Zojirushi. * Exported from MasterCook II * Banana Wheat Bread Recipe By : DAK Serving Size : 10 Preparation Time :0:00 Categories : Yeast Zo Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1/2 teaspoon vanilla extract, alcohol free 1/4 cup applesauce 1 egg 1/4 cup water -- warmed 1/4 cup honey 2 banana -- med ripe, sliced right into machine 1/2 teaspoon salt 1 1/2 cups wheat flour 1 1/2 cups bread flour 2 tablespoons vital wheat gluten 1 package yeast teaspoon poppy seeds -- optional 1 t I don't use these Add ingredients to machine in order listed, select white bread and press start. - - - - - - - - - - - - - - - - - - Enjoy, Gerry ps. Anyone have a pumpernickle (or rye) recipe for a bread machine? ------------------------------ From: benford@cts.com (Susan Benford) Date: Mon, 25 Sep 95 10:22 PDT Subject: Rising Tips and Recipe Hi Fellow Sourdough Devotees. I have been making sourdough for about two years. I use a Breadman Plus machine. After fashioning a couple of doorstops and several attractive paper weights, I found and modified a good recipe for sourdough bread. ** The key for me is to use the machine to make the dough, and to rise and bake the stuff OUTSIDE of the machine, which I call the Invention Exchange with a nod to Mystery Science Theater 3000. It's a proofing box fashioned from a sytrofoam cooler. More on the invention in a minute. Here's the recipe: Beer Sourdough Bread 3 c. white flour 1/4 c. wheat gluten flour ~12 oz. sourdough starter 1/4 c. warm water 1/2 c. flat beer 1 tblsp. olive oil (optional--I leave it out) 1/2 tblsp. salt 1 tblsp. sugar 1/2 tblsp. yeast LOTS of fresh rosemary--at least 3 tablespoons Make dough in machine. Rise outside the machine in a warm place (see below for invention I use. Bake at 375 for about 35 minutes. I brush the top of the crust with water to make the crust brown nicely. To make the "Invention Exchange", aka Proofing Box: Quoting "Worldwide Sourdoughs From Your Bread Machine" by Donna Rathmell German and Ed Wood, "To really make a sourdough sing, it needs a warm environment after it comes out of the refrigerator. The ideal is 85 to 95 degrees . . . The best solution is to fashion a 'proofing box'. Seek out an ordinary styrofoam cooler, the bigger the better. Throw away the top, turn it upside down and cut a hole in the middle of the bottom just big enough to admit a standard light socket. A 25-watt bulb should maintain the correct temperature. If you want to get fancy, put a light dimmer switch on the cord and you can regulate the temperature precisely." Now, I use my proofing box to rise the dough once I have formed it into a loaf and put it in a pan. Check the loaf every half hour or so, as it may over-rise and drip down the side of the pan. Yes, I've had LOTS of experience with this. You want it to be a nice round dome when you bake it (in the oven). I bought a light socket already wired to a cord and plug at a hardware store. It even has a dimmer switch already installed. This works well for me. Good luck, and let me know how it works for you! Susan Benford Susan V. Benford Writer/Editor/Creative Director voice: 619.944.9400 55 East G Street fax: 619.944.9422 Encinitas, CA 92024 "As long as we're treading on thin ice, we might as well dance!" ------------------------------ From: aa122@detroit.freenet.org (John F Davis) Date: Sun, 24 Sep 1995 18:02:18 -0400 Subject: Bread Improvers >flaberge@magi.com (F. J. Laberge) Asked: >I have a question : what is bread improver and what is its chemical > name, where can it be purchased? There are different "Bread Improvers" but the most basic of them are mostly GLUTEN, That's the stuff that forms a web and holds in the gas bubbles so the bread rises. I use them when I have flour that refuses to rise properly or when I am making "Whole Grain" breads which tend to rise poorley. Now in another post someone else said: >A couple of people have responded with suggestions to use honey. According >to information posted to rec.food.veg, honey is not vegan. I'm not sure >about molasses, but commecially produced brown sugar is usually white >processed sugar coloured with molasses, and (many brands of) white sugar is >not vegan. The only sweetener I can say for sure would work would be maple >syrup. Tho the sugar in bread is not necessary, it's just there to give >the yeast a quick start. You can leave it out and your bread won't suffer >(tho it might taste a bit more bland). Though I agree that HONEY is an animal product, Like Milk, White Sugars are either cane or beet sugar, Total plant product, Molasses is a product of the very same plant, NO ANIMAL CONTENT AT ALL and should be totaly vegan. However white sugar, and brown sugar made from white sugar are not necessarly NATURAL products as white sugar is very heavely processed, So though it is a plant product, it is not "natural" in that sense. Molasses (I THINK) is less processed (I'm not sure of that totally) as I think it's nothing but the squeezed plant, And it can also be made from other plants than sugar cane/beet, ie:Sorgum. Maple surp is of course natural, and vegan And in an ABM (This is supposed to be an ABM list) leaving the sugar out makes a very "Small" loaf as it won't rise properly. NOW A QUESTION...... Have a friend (yes really, Cyber friend, her name is Sande and she lives way out west) She has two ABM's (I have but one) and she says they both made excelent bread at her old apartment. Now that she has her own house they make bread that is not cooked through. She has had the wireing checked, In fact she had the house re-wired. She reports voltages normal and she is using the same brand of flour and the same recipe. Altidute is not a factor either. Anyone have any suggestions? Both machines exibit the same beheavor - -- John F Davis In Delightful Detroit, Mi. aa122@detroit.freenet.org "Nothing adds excitement to your life like something that is clearly none of your business!" Battista ------------------------------ From: reggie@reggie.com (Reggie Dwork) Date: Fri, 29 Sep 1995 00:59:52 -0700 Subject: Some recipes for you Here are some bread machine recipes that Katie Green gave me permission to post here. Reggie * Exported from MasterCook II * CARROT GINGER LOAF Recipe By : Katie E Green Serving Size : 0 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 teaspoon active dry yeast 1 3/4 cups bread flour -- or all purpose 1/2 cup whole-wheat flour 2 tablespoons dry nonfat milk powder 1 teaspoon apple butter -- *NOTE or jelly (or 1/2 C fresh fine grated apple) 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon salt 2 tablespoons figs,dried -- **NOTE 1/3 cup carrots -- grated 3/4 cup water -- ***NOTE This is for the 1 lb loaf. *NOTE or jelly, or 1/2 cup fresh fine grated apple **NOTE minced, pour boiling water over to soften, drain well, or prunes ***NOTE or omit milk powder & add equal amount milk Substitutions: I sub'd apricots for the prunes Add all ingredients in the order suggested by your machine manufactuer. Process on Basic Bread Cycle. >From: Katie E Green - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * LOW FAT PIZZA DOUGH Recipe By : Katie E Green Serving Size : 0 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 2 cups bread flour -- or all purpose 1/4 cup wheat bran -- or oat bran 3/4 teaspoon salt 2 tablespoons prunes -- *NOTE 3/4 cup water 1 tablespoon yellow cornmeal add more water, T at a time, as needed *NOTE minced, pour boiling water to soften, drain Place ingredients in bread machine according to manufacturer's directions. Process on Dough Cycle. Preheat oven to 450 deg F. Remove dough from machine at end of cycle and divide in two. Roll two 10 inch circles on floured board and place on baking sheets dusted with cornmeal. Bake 20 minutes or until browned. >From: Katie E Green - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * MASHED POTATO PIZZA DOUGH Recipe By : Katie E Green Serving Size : 0 Preparation Time :0:00 Categories : Brad Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 1 1/2 cups bread flour -- or all purpose 3/4 cup whole-wheat flour 1/2 cup potato -- mashed 1 teaspoon dried oregano 1 teaspoon dried thyme leaves 1/2 teaspoon salt 3/4 cup water Makes 2 (10 inch) crusts Add all ingredients according to machine's manufactuer. Process on the dough cycle. At the end of cycle, remove the dough from machine. Preheat oven to 400 deg F. Divide dough in half. Roll two 10 inch circles on floured board and place on baking pans or sheets. Cover with your choice of toppings. Bake 20 minutes or until browned to your taste. >From: Katie E Green - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * SOURDOUGH RYE BREAD Recipe By : Katie E Green Serving Size : 0 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 2 2/3 cups bread flour -- or all purpose 3/4 cup rye flour 3 tablespoons caraway seeds 1 teaspoon salt 1/3 cup sourdough starter 1 cup water 1 tablespoon malt -- opt, *NOTE Nice bread! For the one pound loaf. Any sourdough starter will work. *NOTE or maple syrup, an orange syrup will impart a hint of orange! On Basic Bread Cycle, load all ingredients in machine according to Manufacturer's instructions. Malt or barley syrup is available at some health food stores. It affects only the color of the bread. From: Katie E Green - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * SWEET POTATO SANDWICH LOAF Recipe By : Katie E Green Serving Size : 0 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 1/3 teaspoons active dry yeast 3 cups bread flour -- or all purpose 1/3 cup wheat bran -- or flour 1/3 cup sweet potato -- or yams, mash, cook 1 1/2 tablespoons orange zest -- grated 3/4 teaspoon salt 1 1/2 tablespoons applesauce 3/4 cup water -- *NOTE Makes a nice, soft sandwich loaf. This is for a 1 pound loaf. *NOTE add 1 to 2 tablespoons as needed for Welbilt/Dak On Basic Bread Cycle: Add ingredients to machine according to manufacturer's directions. From: Katie E Green - - - - - - - - - - - - - - - - - - ------------------------------ From: jeff@reggie.com (Jeff Dwork) Date: Sat, 30 Sep 1995 23:30:46 -0700 Subject: Missing subjects Sorry about the missing subjects on many of this week's articles. We should have it figured out before next week. Jeff - -- Reggie & Jeff Dwork Owners, eat-lf mailing list and bread-bakers mailing list eat-lf-admin@reggie.com bread-bakers-admin@reggie.com ------------------------------ End of bread-bakers-digest V6 #40 ********************************* bread-bakers-digest Sunday, 8 October 1995 Volume 06 : Number 041 Today's Subjects: graham and oat flour Salt-Rising Bread Re: bread-bakers-digest V6 #38 Opinions on Toastmaster Macine? Re: bread-bakers-digest V6 #40 bread machine woes pumpernickel Useful tip for cookbooks Won't rise in da ABM Intro & question Bitter taste Newbie Bread machines Buttermilk Pumpernickel Consistent Results. Rye breads ---------------------------------------------------------------------- From: LAMPRACH@cheers.niacc.cc.ia.us Date: Sun, 8 Oct 1995 14:15:26 -0500 (CDT) Subject: graham and oat flour Could anyone help me out? I bought some graham flour and some oat flour when I was at the supermarket, and now that I'm home I have discovered that I don't have any recipes that use either of these. I'm sure there must be some out there. Any ideas would be very much appreciated. Thanks, Rachel - Iowa ------------------------------ From: srussell@unix.ieway.com Date: Mon, 2 Oct 95 15:23 PDT Subject: Salt-Rising Bread I am looking for a recipe for salt-rising bread. Years ago my grandmother used to bake it. I was able to get it in S. California until a few year ago and now I have moved to the northwest and would like to try and bake it myself. Would appreciate your help. Thank you, Sarah Russell Sarah R. Russell - Beautiful Spokane, Washington ------------------------------ From: sparky@netgate.net (Sally Eisenberg) Date: Sun, 08 Oct 1995 22:27:39 -0700 Subject: Re: bread-bakers-digest V6 #38 The Wonderslim I mentioned to replace fat can be found at the health food store, also some major grocery stores. I'm sure if the health store dosn't have it in stock that they could oder it for you. Here is an address: Wonderslim P.O. Box 1436 Montebello, California 90640 Maybe they could send you more info about the product. Hope this helps some. Sally Lou&Sally Eisenberg sparky@netgate.net ------------------------------ From: ellen@brakes.elekta.com (Ellen C.) Date: Mon, 2 Oct 1995 14:03:17 -0400 Subject: Opinions on Toastmaster Macine? I would love any and all of your comments re the Toastmaster BreadBox. My new husband and I received this machine as a wedding present, but it's one machine I haven't heard anything about. After doing some research a few months back, I had pretty much decided on purchasing the Zoji machine. But since the Toastmaster is already sitting in my house, I am considering keeping it. So what do you all think? Thanks for your advice! - -- Ellen Rakes ellen@brakes.elekta.com ------------------------------ From: GGDA@aol.com Date: Sun, 08 Oct 1995 22:26:57 -0700 Subject: Re: bread-bakers-digest V6 #40 For those allergic to wheat, try the ancient flour known as farro. More commonly referred to today as Spelt flour. The best brand is Vita-Spelt from Purity foods which can be purchased at health food stores. The gluten in Spelt flour is more fragile than that of wheat flour, and it absorbs water more readily. Consequently, knead the dough for less time and use less water. after a bit of trial and error, your bread will come out just fine. At its best, the resulting loaves are akin to a wheat bread with a good crust and a crunchy taste. ggda/mrf ------------------------------ From: LoisCon@aol.com Date: Fri, 6 Oct 1995 14:26:19 -0400 Subject: bread machine woes Gerard _ Mcmahon asked about a friend whose bread machine didn't work when she moved..dough uncooked..Need details to answer and the machine brand names. The old Welbilt/DAK needed to be covered with foil as the doughs could be undercooked. Also need to know where she lived first and where she is living now..makes a difference. Bread flour can go bad and ability to retain moisture different...she may just need to cut down liquid. LoisCon@AOL.com (co-author Bread Machine Magic and The Bread Machine Magic Book of Helpful Hints.) Lois Conway co-author Bread Machine Magic and The Bread Machine Magic Book of Helpful Hints. LoisCon@AOL.com ------------------------------ From: LoisCon@aol.com Date: Fri, 6 Oct 1995 14:26:25 -0400 Subject: pumpernickel Gerard _Mcmahon asked for a pumpernickel recipe for the bread machine...here is one from our first book BLACK FOREST PUMPERNICKEL 1 1/2 POUND 1 1/8 cups water 1 1/2 cups bread flour 1 cup rye flour 1 cup whole wheat flour 1 1/2 teaspoons salt 1 1/2 tablespoons oil 1/3 cup molasses 3 tablespoons cocoa powder 1 tablespoon caraway seeds 2 teaspoons Red Star Active dry yeast Place all ingredients in bread pan, select Light Crust Setting and press Start. After baking cycle ends, remove bread from pan, place on cake rack and allow to cool for 1 hour before slicing.. From:Bread Machine Magic by Linda Rehberg and Lois Conway, St. Martin's Press. LoisCon @AOL.com ------------------------------ From: Harper Date: Mon, 02 Oct 1995 00:10:33 -0400 (EDT) Subject: Useful tip for cookbooks When I first started getting into bread baking, I indulged in the purchase of several bread cookbooks. I've been experimenting a lot with different recipes, and I find it *very* helpful to annotate my cookbooks. Nothing elaborate. After I try a new recipe, I mark a brief comment next to it in pencil. Like: "dense, good flavor" or "not worth the extra work" or "good!" or "Wonder Bread" (a particularly fluffy white bread). Maybe this is something obvious that everyone does, but I found it very helpful. Before I started making notes, I kept having trouble remembering *which* recipes I had tried, and what I thought of them. Harper *%*%*%* rcmann@delphi.com "Mostly Harmless" -- Douglas Adams ------------------------------ From: denning@srv.net (John Denning) Date: Tue, 3 Oct 1995 17:13:12 -0600 Subject: Won't rise in da ABM Well I've had lots of help from many of you on my problem with my bred not wanting to rise. Here's a bit more news. I can take the exact same recipe let the ABM go through the dough cycle, pull it out, punch down, form, and let rise in a warm oven. I get a beautiful loaf, anyone want a slice? But if I let that same recipe complete in the ABM in this case a Hitachi 101, it doesn't rise much at all.. The dough is a great consistancy, nice and smooth like a baby's bottom. But it just doesn't rise in the machine. I've about decided to just bake in the oven, and let the machine mix the dough:-( -JD- ) John Denning ( denning@srv.net Idaho Falls, ID ) ------------------------------ From: aa5458@freenet.lorain.oberlin.edu (AmyLynn Stotzner) Date: Wed, 4 Oct 1995 14:33:54 -0400 Subject: Intro & question Hi! I'm new to this list. My name is AmyLynn Stotzner. I'm married to Ken and have an 18 mo son named Alan Michael. I've had my WestBend bread machine for about a year now, and we just love it At times, I can't keep up with how fast it's getting eaten! I started making my own bread when I started feeding Alan food and realized how much preservatives there are in most foods. The more things I can make for him, the better it will be for him. Unfortunately, he has lately been getting store bread as my kitchen is being remodeled and there is nowhere to set the bread machine up where little hands (feet, fingers, etc) can't get at it. Hopefully, it will be "done" next week. On to my question. I just got a wonderful book out of the library on bread baking - so many recipes, so little time! All the recipes in it are for making the bread by hand. Is there an easy way to convert them to machine baking? Is there even anything one would have to do? Thanks in advance, and so happy I found this wonderful list! - -- AmyLynn Stotzner Mommy to Alan Michael (4/30/94) ------------------------------ From: rcox@UH.EDU (RH Cox) Date: Sun, 01 Oct 1995 10:17:03 -0500 Subject: Bitter taste Cherie Ambrosino on 25 Sep 95 10:39:29 EDT wrote >Hi folks - I've had my bread machine for years [an old DAK turbo] and I use it >mainly to make whole grain breads. I've always found that the breads have a >slightly bitter or dark taste to them, unless its a honey bread [ie honey >whole >wheat which uses 1/2 cup of honey - no bitter taste could survive that much >sugar!] The breads that use a tablespoon or so of sugar/honey all seem to >have >it, and lately I've noticed that the few white flour breads I've tried >have the My first impression is that it is the flour. Whole wheat flour goes bad faster(the oil in it turns rancid) that white flour. If you only ocassionally use white flour, and it has been sitting around a long time, it may have also gone bad. Flour should last a few weeks in a cold store, and a few more weeks in your pantry, if it is not too hot. When I had an extra fridge, I kept my flour in it. Most poeple won't notice the bad wheat because so much else is in the bread the sour taste is covered. I could be wrong Ralph The terminology here is standard, but a legacy from the past: complex numbers are not complex, nor imaginary numbers imaginary...Priestley, H. A. ------------------------------ From: Jack Jordan Date: Tue, 3 Oct 1995 07:46:56 +0930 Subject: Newbie Thank you for allowing me to join this list. I have received three digests and I have found them very helpful. I purchased a Pansonic Breadmaker about 3 years ago and we have used it continuously since purchase averaging a loaf per day. Commercial bread seems tasteless compared with our products. My wife thought that the acquisition was a waste, but now she says that if the breadmaker fails it will be the first thing replaced. Problems. Apart from the teething problems due to inexperience and poor measurement devices in the kitchen I have had only one problem - the bin and agitator had to be replaced when the non-stick lining was damaged. Now that I have a good measuring scale the results are very consistent. Questions. Is it possible to make a rye bread with a high percentage of rye? The rye seems to impede the yeast action. So does nutmeg. Is this a Ph problem? I have found the list very helpful with the discussion of improvers and the wide range of recipes presented. I will post the two that we use all of the time when I have taken accurate weights of the measures that we use. Happy baking Strength to your arm +------------------------------------------------+ | Jack Jordan | | 53 Dutton Terrace, Medindie, S. Australia 5081 | | tel/fax +61 8 344-3093 | +------------------------------------------------+ ------------------------------ From: Allison Kinkead Date: Tue, 3 Oct 1995 15:44:49 -0400 (EDT) Subject: Bread machines > Comments and input, including price range are incouraged on the > following, including price range. Perhaps we could get a faq started. > Price range is approximate and does not allow for special sales or tax. > > SMALL and LIMITED BREAD MACHINE REVIEW > > BETTY CROCKER-- On sale at Service Merchandise & Kmart for $119.98. Regular price: $139.97. Makes great bread; the traditional rectangular *1.5 to 2lb loaf. Is fairly quiet. Doesn't have a view window :-(. Has 2 dough cycles; whole wheat & white. Has 5 bake cycles white, whole wheat, sweet, quick bread & french. Also has a rapid bake cycle option. Rapid white is completed in 2 hrs 28 mins instead of 3hrs. 20 mins. for normal cycle. Three crust settings; light, medium, & dark. Twelve hour delay cycle. Has a beep that indicates when nuts & raisins should be added. Is a good deal for the money. * This review is for the latest model. > TOASTMASTER-- On sale at Service Merchandise for $119.98. Regular price: $145.00. Makes great bread; 1.5 to 2lb. loaf. Is very noisy. Has a view window. Has one dough cycle & 4-5 bake cycles (can't remember). The latest model now has a butter cycle. Twelve hour delay cycle. - -- Allison Kinkead ------------------------------ From: reggie@reggie.com (Reggie Dwork) Date: Sun, 08 Oct 1995 22:26:18 -0700 Subject: Buttermilk Pumpernickel Gerry, Here is a loaf that I made this weekend and Jeff liked it. It doesn't taste too much like pumpernickel - - I will increase the rye flour next time and cut back on the buttermilk. We used powdered buttermilk so we might have used a bit more then the recipe called for. Reggie * Exported from MasterCook II * Buttermilk Pumpernickel Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg, pg Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Low Fat Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- Large Loaf: -- (small loaf:) 1 3/4 Tsp Active Dry Yeast -- (1 1/4 t) 2 1/4 C Bread Flour -- (1 1/2 C) 1 C Rye Flour -- PLUS 2 Tbsp Rye Flour -- (3/4 C) 1 1/2 Tbsp Brown Sugar -- (1 T) 1 1/2 Tsp Salt -- (1/2 t) 1 1/2 Tbsp Vegetable Oil -- (1 T) 1 1/2 tbsp Caramel Coloring -- (1T) 1/3 C Buttermilk -- (1/4 C) 1 C Water -- PLUS 2 tbsp Water -- (3/4 C) This nutritious black bread is perfect with hearty soups, with soft mild cheeses from ricotta to brie, and with smoked ham or turkey. Plain lowfat yogurt can be substituted for the buttermilk. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Doesn't taste too much like pumpernickel but more like buttermilk. Does taste good. Entered into MasterCook II by Reggie Dwork reggie@reggie.com but tested by Jeff! - - - - - - - - - - - - - - - - - - ------------------------------ From: Jack Jordan Date: Thu, 5 Oct 1995 17:26:19 +0930 Subject: Consistent Results. Hi bread buffs, I have been using a Pansonic Machine for about 3 years. My first efforts were patchy to say the least but they improved once I purchased a good 0-1kg weighing scale. I always get a good, tasty, high top loaf. I make about 10 loaves a week. My basic white bread recipe is: Bakers Flour = 325g (can use 100% whole meal OK) Water = 220g (plus/minus 5g) Olive Oil = 40g (can vary between 10g and 80g) Improver = 2g Sugar = 40g (can vary between 15g and 80g) Milk Powder = 10g (can vary between 5g and 30g) Salt = 7g Yeast = 4g Additives for variety requiring no change to basic list Allspice up to 7g OK Cinnamon up to 7g OK Dried Currents up to 60g OK Chile to taste Orange and Lemon Zest to taste (grated fresh outer peel) Cake and Bun improver 5 drops Additives which require corrections to basic recipe Eggs - reduce water by the weight of the egg(s) Fruit - reduce water by estimating water content of fruit Fruit Juice - reduce water by weight of juice Additives which failed (too little rise) Nutmeg - did it kill the yeast or destroy the natural gluten? Rye flour - OK up to about 20% of flour but height lost Care of Yeast I purchase 500g of Instant Dried Yeast at a time. Fill 2 small coffee jars and store one sealed with glad wrap in the freezer. The other one is stored in the frig with a sealed plastic lid. When the first jar is finished, allow the second, frozen jar to reach frig temperature in the frig before use (to reduce the condensation). There is some small deterioration of the second jar towards the end of the batch. I increase the yeast used by up to 10% to counter this. The adjustment is made as a result of the previous loaf not being quite as high as usual. Question. How do I make a 100% rye loaf? Is gluten addition the answer? - ------------------------------------------------------- Jack Jordan, 53 Dutton Tce, Medindie, South Australia Email :jjord@adam.com.au CServe :100231,3533 Telephone/Fax :+61 8 344-3093 We've got to do the best we can with what we've got. - ------------------------------------------------------- ------------------------------ From: reggie@reggie.com (Reggie Dwork) Date: Sun, 01 Oct 1995 14:52:22 -0700 Subject: Rye breads Hi Gerry, Here are some rye breads that you might like to try. I have not tried these but will try to find the ones that I have tried and send them to you also. Reggie * Exported from MasterCook II * Rye Beer Bread 1 Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Grains Low Fat Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- Small: -- (med:) 3/4 Cup beer -- (1 1/8 C) 1 1/2 Tablespoons vegetable oil -- (2 1/4 T) 1/4 Teaspoon sugar -- (1/3 t) 1/4 Teaspoon salt -- (1/3 t) 1 Cup rye flour -- ( 1 1/2 C) 1 Cup bread flour -- (1 1/2 C) 1 Teaspoon Active Dry Yeast -- (1 1/2 t) A subtly different flavored loaf with a great texture. Slices well for sandwiches. Lars >From: S40391060@sb.hhs.dk - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Rye Bread Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Low Fat Grains Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- Large Loaf: 2 1/2 Tsp Active Dry Yeast 2 1/4 C Bread Flour -- 188 g 3/4 C Rye Flour -- med, 115 g 1 1/2 Tsp Salt -- 7 g 1 1/2 Tbsp Sugar -- 13 g 1 1/2 Tsp Caraway Seed -- 4 g 4 1/2 Tsp Butter Or Margarine -- 15 g 1 1/2 C Water -- less 3 T, 300 g Welbilt 'The Bread Machine' white bread cycle >From: John Whitmore Date: Wed, 11 Oct 95 14:13:32 EDT Subject: Zojirushi and timer How can I get the Zojirushi to to have dough ready at a certain time, it doesn't not have that feature. It has a 'Home Made' feature. Has anyone thought up a way to outsmart the Zoji and have dough ready for dinner after work or for the morning? Other than missing this feature I love the machine. Bea ------------------------------ From: Ray Green Date: Tue, 10 Oct 95 19:27:06 EDT Subject: American Harvest Hi All, I am interested in purchasing an "American Harvest" "Bread Classic" bread baking machine, and I was wondering if anyone has had any experience with this particular machine. I particularly like being able to bake two loaves of bread at once. Thanks in advance for all of your responses to the message. ------------------------------ From: dpattow@fsmail.uwsp.edu Date: Mon Oct 9 10:20:35 CDT 1995 Subject: Toastmaster BreadBox Ellen Rakes asked about a Toastmaster BreadBox she recently got. I have had my BreadBox for almost 2 years now and love it. Although I sometimes make a white bread (with great results), almost all the breads are 100% whole wheat, and those are just terrific. As you can tell, I am very pleased with the thing. Questions? Drop me a line. Don Pattow dpattow@uwspmail.uwsp.edu ------------------------------ From: jchovan@postbox.acs.ohio-state.edu (John Chovan) Date: Wed, 11 Oct 1995 08:51:02 -0400 Subject: Zo Jr. Hi, gang! I saw that Zojirushi has a smaller bread machine out called the Junior. Does anyone have anything good or bad to say about it? It is a one-pounder, I think. How does it compare (quality of bread) to the other Zoes? - ---------- John D. Chovan, Ph.D., P.E. (614) 688-3325, voice A.R.M.S. Project (614) 688-3330, fax The Ohio State University chovan.1@osu.edu 504 JL Camera Center 2050 Kenny Road Columbus, OH 43221 ------------------------------ From: mjohnson@service1.uky.edu (Maggie Johnson) Date: Fri, 13 Oct 1995 22:34:38 -0700 Subject: Toastmaster I bought one toastmaster bread machine for my houseboat and loved it so much I bought one for the real house. It seems to be very consitent. Makes a big loaf easily. The french bread is quite good. I'm fairly new to machine bread making but have never had a real failure. Maggie Maggie Johnson @Head, Chemistry/Physics Library @150 C/P Bldg. @University of Kentucky @Lexington, KY 40506-0055 @Phone and Fax 606-257-5954 @mjohnson@pop.uky.edu or mjohnson@ukcc.uky.edu ------------------------------ From: "Ann Miner" Date: Mon, 9 Oct 1995 09:51:01 +0000 Subject: Gluten-Free Mixes and Spelt Here is some interesting information I saw in a magazine for those allergic to wheat: >From Good Housekeeping November/1995 Wheat-Free Baking "Now there are baking mixes for people sensitive to gluten - a protein in wheat, oats, abarley, and rye. Cooking teacher Beth Hillson - who, along with her 8-year-old son, can't digest gluten - has created a line of wheat-free/gluten-free mixes for such goodies as sugar cookies, biscotti, even white and challah bread (make with or without a bread machine). We were especially pleased with the chocolate truffle brownies, among the most decadent we've tasted in a long time. Priced at $3.95 to $5.95, plus shipping. For a product list, write to: The Gluten-Free Pantry P.O. Box 881 Glastonbury CT 06033-0881 Or call: 203-633-3826." Also, on the subject of spelt ... I have read that spelt is so close to wheat that most people who are allergic to wheat will also not be able to tolerate spelt. I have a couple of notes from a doctor on the subject if anyone is interested. ------------------------------ From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil Date: Wed, 11 Oct 95 09:24:55 EST Subject: Heidelberg Rye Recipe Hi all, Thanks for all the great rye recipes. While I was waiting I 'found' the booklet that came with my machine. "Quick & Delicious Bread Machine Recipes" by Norman A. Garrett. There are a couple of simple rye recipes in it including this one which I made Saturday. There is also an instruction on making sourdough starter. The starter is currently starting and should be ready for baking by the weekend. This is really good. * Exported from MasterCook II * Heidelberg Rye Recipe By : Quick & Delicious BM Recipes : Norman Garrett Serving Size : 10 Preparation Time :0:00 Categories : Machine Yeast Zo Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 3 tablespoons vital wheat gluten 1 cup water -- warm 110 deg 2 1/2 tablespoons molasses 1 tablespoon butter 1 cup rye flour 2 tablespoons cocoa 1/2 tablespoon sugar 1/2 tablespoon salt 1 1/2 cups bread flour 1/2 tablespoon caraway seed 3 teaspoons yeast Add ingredients to the machine in the order listed. Set for basic cycle and press start. - - - - - - - - - - - - - - - - - - Gerry ------------------------------ From: LoisCon@aol.com Date: Thu, 12 Oct 1995 20:35:47 -0400 Subject: [none] w to use graham flour in recipes. Just use the graham flour in place of whole wheat flour in recipes. Lois Conway John Denning asked why his breads don't rise well. Some suggestions..taken from our book The Bread Machine Magic Book of Helpful Hints. Make sure you are not scooping your flour, rather aerate it and put into cup with a tablespoon, then level off.Scooping puts too much flour into the dough and could account for the lack of rising. We like Red Star Yeast. Make sure bread flour is fresh. If your water is hard, add 1 to 1/3 teaspoons lemon juice to the bread dough. Adding more liquid often helps. Make sure ingredients are warmed or at least room temperature. Weather changes can impact the rising. Another thing to do would be to make the basic white bread recipe that came with the machine.If that doesn't turn out right, something is definitely wrong. More suggestions..soap residue can kill the yeast. Are you eliminating the salt..?? Don't let salt near the yeast. If your are using whole grains or whole wheat, you may need to add additional gluten to get a good rise. There are more hints but too many to list. Lois Conway LoisCon @AOL.com Jack Jordon asks if you can make rye bread with a high percentage of rye..we found we used about 1 cup rye flour and added bread flour and/or whole wheat flour. You can also try gluten and add it to the recipe. AmyLynn asks if there is a way to convert bread recipes to the machine...we give directions in our book, The Bread Machine Magic Book of Helpful Hints. Reggie asked for recipes for potato flour and I am delighted to say yes, yes, yes. I have a book, called: Easy Bread Making for Special Diets bu Nicolette M. Dumke. Order from Adapt Books, 1877 Polk Avenue, Louisville Colorado 80027, 303-666-8253. This book also has great wheat and gluten free recipes. Cherie Ambrosini asks why whole grain breads have a bitter taste...my suggestion is that she buy a mill and grind her own grain as a lot of people do now. Most whole wheat is rancid tasting (at least to me) and once you taste wheat from a home mill, you will be sold on it. Lois Conway ------------------------------ From: Bob Connelly Date: Fri, 13 Oct 1995 20:11:16 -0300 Subject: Bagels from the Bread Machine Greetings everyone. I am relatively new to the list...but I think it's great. I have picked up a lot of tips. I am wondering if anyone has been successful in making homemade bagels, particularly using the dough setting on the bread machine. I have tried many times...the first several were major flops. This last time, they almost look like bagels, and they tasted very good. They didn't quite have the same texture as the Bakery bagels I usually buy. In reading various bagel recipes, there seems to be differing opinions on the best way to make them: - --one insists on only letting the dough rise once before shaping - --others say to let the bagels rise again after shaping, but before kettling - --another says to bake them on wet burlap (!!!) and start initally at an oven temp of 500 for 3 minutes, then remove the burlap and bake for a further 20 minutes. I can't say that I've tried the burlap method--but I might in the future. I would be interested in hearing about anyone's successes or failures Bob Connelly Halifax, NS Canada rconnell@is.dal.ca ------------------------------ From: Janet Stout Date: Sat, 14 Oct 1995 00:33:08 -0600 (MDT) Subject: Hitachi bread machine Hi! We had a Hitachi machine -- I think a 102 -- and found that after 3 months it would no longer raise the bread dough. We wrote in to this excellent newsgroup, and soon found out that many owners of Hitachis of various ages, were having the same problem; so we took our machine back to Costco to exchange it. When we got there, we found that Costco had had a large number of returns on these machines. All were for the rising problem. We just got a refund, and since then have not had a machine :-(. We're hoping to get our hands on a Zoji, since you can program them the way you want to, and we're bread bakers from years back and would prefer a bit more control. Unfortunately, the Zoji machines are not sold in Canada; and that's a pity since Fleishmanns tells us that Canadians are very much into home baking bread, and this would be an excellent market for a programmable machine. Anyway, it seems likely that your machine is doing the notorious Hitachi cool-down. They must know about this problem by now, so you might get good results by contacting them. Good luck and good bread to you! Janet ------------------------------ End of bread-bakers-digest V6 #42 ********************************* bread-bakers-digest Saturday, 21 October 1995 Volume 06 : Number 043 Today's Subjects: sourdough Re: bread-bakers-digest V6 #42 RECIPE: Poulsbo Bread (for breadmachine) Zoji and timer Re: bread-bakers-digest V6 #42 Re: Breadmaker Sourdough recipes Using machines in Europe 1.5 to 1 lb loaf Help Please Re: bread-bakers-digest V6 #42 Re: bread-bakers-digest V6 #42 Question Re Toastmaster and bagels Re: bread-bakers-digest V6 #42 ---------------------------------------------------------------------- From: jguevara@servidor.dgsca.unam.mx (Jenka Guevara) Date: Tue, 17 Oct 1995 21:19:17 +0600 Subject: sourdough I got some sour dough starter, now I want some recipes, could anyone please help me? Thanks Jenka *********************************** * Jenka Guevara * * American School Foundation * * Mexico City * * jguevara@servidor.unam.mx * *********************************** ------------------------------ From: "bgeiger@utdallas.edu" Date: Tue, 17 Oct 1995 13:09:42 -0500 (CDT) Subject: Re: bread-bakers-digest V6 #42 Thanks for all the helpful hints & recipes this past year. Re: Hitachi In using our 2 year old Hitachi recently the loaves just quit rising on 4 hr. or timed cycle. On dough cycle items turned out great. For 2 weeks I have just made dough & baked loaves in the oven. I called the 800 # & was told to be sure the "flipper" was clean & turned evenly or take it to a repair station. I have cleaned it like I usually do with a baby bottle brush. On Sunday I decided it had rested enough & made a plain white loaf from the Hitachi book adding more yeast & it turned out perfect. Moral: Let it rest from making 4 loaves a week. ************************************* * bgeiger@utdallas.edu * * Barbara Geiger * ************************************* ------------------------------ From: Sandal@aol.com Date: Tue, 17 Oct 1995 11:57:41 -0400 Subject: RECIPE: Poulsbo Bread (for breadmachine) I made this last night and am quite pleased. Sandi F. in Fayetteville, Arkansas ========================= Poulsbo Bread small medium large water 3/4 c 1 1/8 c 1 1/2 c margarine/oil 1 Tbs 1 1/2 Tbs 2 Tbs molasses 1 1/3 Tbs 2 Tbs 2 2/3 Tbs sugar 1 1/3 Tbs 2 Tbs 2 2/3 Tbs salt 1/2 tsp 3/4 tsp 1 tsp bread flour 1 1/2 c 2 1/4 c 3 c whole wheat flour 1/4 c 1/3 c 1/2 c 7-grain cereal 1/2 c 3/4 c 1 c powdered buttermilk 1 Tbs 1 1/2 Tbs 2 Tbs yeast 1 tsp 1 1/2 tsp 2 tsp sunflower seeds 1/3 c 1/2 c 2 tsp Use raisin bread mode, adding sunflower seeds at the beep. from Donna Rathmell German, The Bread Machine Cookbook III ------------------------------ From: "j.a. fielden" Date: Mon, 16 Oct 1995 10:48:26 -0600 (MDT) Subject: Zoji and timer >From: "Bea PRO" >Date: Wed, 11 Oct 95 14:13:32 EDT >Subject: Zojirushi and timer > > How can I get the Zojirushi to to have dough ready at a certain time, >it doesn't not have that feature. It has a 'Home Made' feature. Has >anyone thought up a way to outsmart the Zoji and have dough ready for >dinner after work or for the morning? Other than missing this feature I >love the machine. > >Bea I have the Zoji S-15A with the dough cycle, timer, and Home Made cycle. The only way to get dough done at a certain time is to use the regular timer feature and set it so the dough will be ready at the time you want. (ie. it's just finished the first rise cycle, approximately 70 minutes after stirring begins) You then dump the dough out before the bake cycle begins. The Home made feature only allows you to customize the lengths of the cycles, it does not allow you to use the timer feature. It's really annoying that I can't just use the timer for dough alone. I guess it's a dummy proof feature that they won't allow it. ------------------------------ From: michael.niemann@mail.cc.trincoll.edu (Michael Niemann) Date: Mon, 16 Oct 1995 15:55:26 -0500 Subject: Re: bread-bakers-digest V6 #42 > >From: "Bea PRO" >Date: Wed, 11 Oct 95 14:13:32 EDT >Subject: Zojirushi and timer > > How can I get the Zojirushi to to have dough ready at a certain time, >it doesn't not have that feature. It has a 'Home Made' feature. Has >anyone thought up a way to outsmart the Zoji and have dough ready for >dinner after work or for the morning? Other than missing this feature I >love the machine. > >Bea Unfortunately, you have to do some calculations. The dough cycle takes about 1 1/2 hours while the regular bread cycle takes about 3 hrs and 50 minutes. Since you can use the timer function only with the basic bread, the raisin bread and the french bread cycle, you have to fake it. If you want dough ready at say 6:00pm, set the timer using the basic cycle to 8:10pm. Since the difference between thge dough cycle and the basic cycle is about 2 hrs and 10 minutes, simply add that time to the time when you want your dough ready. You'll even have some leeway since even if you are 20 minutes late, the dough will still only be in the second rising. I've done it that way several times and it worked just fine. Good Luck Michael ------------------------------ From: "Carole/Bob Walberg" Date: Mon, 16 Oct 1995 10:07:58 -0500 Subject: Re: Breadmaker I have had a Black and Decker breadmaker that makes a 1-1/2 lb. loaf for the past 21 months. I am posting several recipes that you might like to try. If your breadmaker is the 1 lb. loaf use 2/3 of each item. Note that Canadian flour has more gluten in it and it compares to your bread flour. Basic White/Whole Wheat Bread 1-1/4 cups warm water 1-1/2 Tbsp powdered milk 3 Tbsp margarine/butter/or shortening 2 Tbsp white sugar 3 cups white bread flour or 1-3/4 cups whole wheat flour+ 1-1/4 cups white flour 1-1/2 tsp. active dry yeast Add ingredients to bread bin in order of list (or as your manufacturer told you to). Select white/whole wheat bread with light crust. Takes from 3-4 hours depending on your brand of machine. A good everyday bread. Country Seed Bread (from Canadian Living magazine) 1-1/4 cups warm water 3 Tbsp vegetable oil 2 Tbsp liquid honey 1-1/8 tsp salt 2 cups white flour 1 cup whole wheat flour 1/4 cup flax seeds 2 Tbsp sesame seeds 1 Tbsp poppy seeds 2 tsp active dry yeast Add ingredients to bread bin in order of list. Select white/whole wheat/light crust. Takes 3-4 hours according to your machine. I set mine for 4 hours to get the extra knead. Excellent bread. Rich Dough- for buns, cinnamon rolls,etc 280 ml warm water 2 Tbsp powdered milk 3 Tbsp white sugar 3 Tbsp margarine 1 egg, large 1 tsp salt 3-1/2 cups white flour or 2 cups white+ 1-1/2 cups whole wheat 2 tsp active dry yeast Add ingredients to bread bin in order of list. Select dough. When machine beeps- take out dough and shape into buns or add ingredients for cinnamon rolls and let rise again in warm oven that is heated by your oven light and a bowl of hot water. Bake when risen double. *When I rise my buns, I bake them for about 10 minutes and then throw them off my cookie sheet onto my hot tile in the oven. Then they bake for about another 10 minutes. They are really crusty. The tile is unglazed- that means it has no shiny finish. Mine is 16"x16" and cost $10 Canadian including taxes. My husband thinks that it is really a large floor tile. I sprinkle cornmeal on it and the buns then bake with it on. If you need any more info. please post me a note. Carole Walberg ------------------------------ From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil Date: Tue, 17 Oct 95 08:59:01 EST Subject: Sourdough recipes Hi all, Since I started bringing bread to work, one of the denizens has been requesting sourdough bread. The starter recipe follows. After that is a starter batter recipe. The author uses it rather than the starter so he doesn't have to start over each time he wants to make sourdough bread. The two recipes that follow the batter recipe are my first two attempts at sourdough bread. I gave them both to the JCL expert here at the Info Center, at whose many requests I began the whole sourdough thing to begin with. He cut up the cornbread one and I got great comments back from my coworkers. They didn't seem to mind it as much as the really great fudge I brought in last week. Have a nice day, Gerry * Exported from MasterCook II * Sourdough Starter Recipe By : Norman Garrett : Quick & Delicious Bread Machine Serving Size : 1 Preparation Time :0:00 Categories : Norman Garrett Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup skim milk 3 tablespoons plain yogurt 1 cup flour Warm a quart jar or similar container by filling it with hot tap water and letting it sit for a few minutes. Heat the skim milk to 110 degrees, remove from the heat and stir in the yogurt. Drain the water from the jar and wipe it dry. Pour the milk - yogurt mixture into the jar and cover it. Plastic lid recommended. I rubber banded a piece of plastic wrap over the top. Place the mixture in a warm place and let it proof for 24 hours. For my warm place I placed the jar on top of the stove near a pilot light for the burners. Stir in the flour. Cover and leave in a warm place for three to five days. Mine was ready in 3 days. At the end of the period the starter should be bubbly and about the consistency of pancake batter. When it has reached this point put it in the refrigerator for storage. At this point I went directly to the starter batter recipe - so I didn't refrigerate the starter first. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Sourdough Starter Batter Recipe By : Norman Garrett : Quick & Delicious Bread Machine Serving Size : 1 Preparation Time :0:00 Categories : Norman Garrett Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sourdough starter 1 1/2 cups flour 1 cup skim milk -- warm Remove the sourdough starter from the refrigerator and allow it to reach room temperature ( about 6 hours). Place 1 1/2 cups of starter in a 2 quart mixing bowl. Put the rest of the starter back in the refrigerator. Add the flour and skim milk and mix well. The batter should have the consistency of light pancake batter. Cover the bowl lightly ( I used a dish towel held on by a small notebook) and let it proof for 8 to 12 hours in a 85 to 90 degree area. After proofing use what batter you need for your bread. ( It can stay out for up to 3 days) Make sure you save at least 1 1/2 cups to replenish your starter. Return the remaining batter to the starter jar. Stir and refrigerate. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Forty Niner Sourdough Bread Recipe By : Norman Garrett : Quick & Delicious Bread Machine recipes Serving Size : 1 Preparation Time :0:00 Categories : Norman Garrett Sourdough Amount Measure Ingredient -- Preparation Method ----- ------------ -------------------------------- 1 1/2 teaspoons sugar 1 1/2 teaspoons salt 3 cups bread flour 1/2 cup sourdough starter batter 3/4 cup water -- warm Place ingredients in the machine in the order listed. Use the dough setting if you have it, otherwise stop the machine after the dough is completely mixed. Set the machine for a timed bake. Give the sourdough 6 to 8 hours to rise before the bake cycle begins. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Sourdough Cornmeal Bread Recipe By: Bread Machine Baking : Perfect Every Time - Lora Brody Serving Size : 12 Preparation Time :0:00 Categories : Lora Brody Sourdough Yeast Zo Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast 2 tablespoons nonfat dry milk powder -- or skim 2 tablespoons wheat germ 2 tablespoons wheat bran 1 cup flour 1 cup whole-wheat flour 1 cup corn meal, yellow 1 1/2 teaspoons salt 1 cup sourdough starter batter 2 tablespoons honey 1 cup water Have all the ingredients at room temperature. Put in the machine - program for dough and press start. At the end of the cycle punch the dough down and place it in a loaf pan. (Spray/grease and flour the pan if you have to, Mine doesn't require it) Let it rise uncovered in a warm draft free area for 1 hour. Preheat the oven to 350 and bake for 30 to 40 minutes until well browned. - - - - - - - - - - - - - - - - - - ------------------------------ From: charyk@inforamp.net (Field of Roses) Date: Wed, 18 Oct 1995 17:32:51 -0500 Subject: Using machines in Europe I recently bought a Black and Decker bread machine (Series 1550) for a friend. She has now learned she will be returning to Germany and wonders if the machine will work there with an adapter. We have received conflicting opinions from B and D. Does anyone have knowledge of the success of voltage conversion for the bread machine? Thank you. Linda ------------------------------ From: ba903@freenet.carleton.ca (Julia Gilbert) Date: Thu, 19 Oct 1995 08:25:11 -0400 Subject: 1.5 to 1 lb loaf > > A lot of the recipes posted a few lists ago did not mention if >they were 1 or 1.5lb loaves. Could anyone tell me how to tell the >difference and how to convert to the smaller loaf? Thanks. > Julia > - -- Disobedience to conscience makes conscience blind. C.S. Lewis ------------------------------ From: donna@webster.demon.co.uk Date: Fri, 20 Oct 1995 13:39:15 GMT Subject: Help Please Hello Everyone I'm new to this list, and I'm afraid my first post is a request for help and advice. I live in the UK and am getting married in June next year. As my fiance and I love fresh bread, and as neither of us have the time to make it by hand, my parents have agreed to buy us a bread machine as a wedding present (I can't wait as they sound wonderful and we're going to love having fresh bread again). We've been looking for bread machines over here in England, and the only one we've actually seen is a Panasonic. However, last night, we came across an advert in a magazine called Innovations for a Prima bread machine. The advert didn't make it clear whether the bread machine was made by Prima or was called Prima. It stated that the machine made a pound and a half loaf, could be programmed to bake up to 13 hours in advance, had five colour control settings for the crust and various settings allowing you to make pizza dough etc. What makes this machine appear so attractive is that it's half the price of a Panasonic! Please could anyone who uses or has used a Panasonic kindly take the time to write to me with their opinions on the machine. Feel free to write off list, as I don't want to clog the digest with traffic which may not be interesting to anyone else. Also, has anyone heard of this Prima bread machine, and if so, what do you think of it? I really would value any opinions I can get as a bread machine is an expensive acquisition and so I want to make the right choice. I'm looking forward to both contributing to, and learning from this list, and would like to offer my thanks in advance for any help you can give. Best wishes - -- Donna Webster e-mail donna@webster.demon.co.uk ------------------------------ From: gourmet@mail.utexas.edu Date: Fri, 20 Oct 1995 23:37:51 -0700 Subject: Re: bread-bakers-digest V6 #42 > How can I get the Zojirushi to to have dough ready at a certain time, >it doesn't not have that feature. It has a 'Home Made' feature. Has >anyone thought up a way to outsmart the Zoji and have dough ready for >dinner after work or for the morning? Other than missing this feature I >love the machine. > >Bea Hi Bea, We've got the Zo, too, but have never thought about doing this. It's an interesting idea. Depending on how far in advance you want to set it up, what about setting a start time for a regular cycle that times it so that it should be finished the second rise just about when you want it done. Then you can press the Reset button and pull the dough. Another thought, with a variation of the Home Made feature, is to set it to a very long rise cycle and a very short baking cycle, then do the same thing I suggested above. Another idea is to just set it on dough to start right away. Then the dough will have a longer rise time. Depending on the type of bread, that's not necessarily a bad thing. I hope these suggestions have been helpful. Cindy ------------------------------ From: gourmet@mail.utexas.edu Date: Fri, 20 Oct 1995 23:37:53 -0700 Subject: Re: bread-bakers-digest V6 #42 >From: Janet Stout >We just got a refund, and since then have not had a machine :-(. We're >hoping to get our hands on a Zoji, since you can program them the way you >want to, and we're bread bakers from years back and would prefer a bit >more control. Unfortunately, the Zoji machines are not sold in Canada; >and that's a pity since Fleishmanns tells us that Canadians are very much >into home baking bread, and this would be an excellent market for a >programmable machine. Hi Janet, Just a suggestion. We bought ours mail-order, from King Arthur Flour. You may want to try contacting them. They offer wonderful customer support in addition to having great products. (I was happy to start finding some of their flour products on our local market shelves.) It may be worth calling them, if you're interested in the Zo, which I also highly recommend. Cindy ------------------------------ From: "SHERI K THOMASSON" Date: Fri, 20 Oct 1995 23:37:56 -0700 Subject: Question Reggie: I thought I sent this question a several weeks ago, but it has never shown up in Bread Digest. I'll ask again: I have a bread machine cookbook with numerous recipes that call for date sugar. I don't know what it is, or where it can be found. Do others use it? If so, where do they buy it? If not, does anyone know of a substitute for it? Thanks, Sheri T. (skthom@ccmail.monsanto.com) ------------------------------ From: LoisCon@aol.com Date: Fri, 20 Oct 1995 23:37:57 -0700 Subject: Re Toastmaster and bagels Ellen Rakes asked about the Toastmaster Bread Machine. It was reviewed in the Sept./October, 1995 issue of The Magic Bread Letter. This is a great newsletter and you can subscribe and/or get back issues: Magic Bread Letter PO Box 337 Moss Beach, Ca. 94038-0337 Ada Lai is the editor. Bob Connelly asked about making bagels in the bread machine. Good News! Salton Maxim is coming out with a bagel-maker. It boils the bagels and bakes them. Not sure about all the details but we saw it at the Gourmet Show. It should be out soon and then I can tell you more. Lois Conway LoisCon@AOL.com ------------------------------ From: "bgeiger@utdallas.edu" Date: Fri, 20 Oct 1995 23:37:59 -0700 Subject: Re: bread-bakers-digest V6 #42 Thanks for all the helpful hints & recipes this past year. Re: Hitachi In using our 2 year old Hitachi recently the loaves just quit rising on 4 hr. or timed cycle. On dough cycle items turned out great. For 2 weeks I have just made dough & baked loaves in the oven. I called the 800 # & was told to be sure the "flipper" was clean & turned evenly or take it to a repair station. I have cleaned it like I usually do with a baby bottle brush. On Sunday I decided it had rested enough & made a plain white loaf from the Hitachi book adding more yeast & it turned out perfect. Moral: Let it rest from making 4 loaves a week. ************************************* * bgeiger@utdallas.edu * * Barbara Geiger * ************************************* ------------------------------ End of bread-bakers-digest V6 #43 ********************************* bread-bakers-digest Monday, 30 October 1995 Volume 06 : Number 044 Today's Subjects: Microwave frozen dough? Date Sugar Re: bread-bakers-digest V6 #43 Slicing Sorry for the delay ---------------------------------------------------------------------- From: mts1756@is2.nyu.edu (Michael Sisolak) Date: Sun, 22 Oct 1995 10:00:17 -0400 Subject: Microwave frozen dough? Has anyone had any success with microwaving frozen dough back to life? I have yet to try it, so I'd figured I would ask first and see if anyone has any experience. Thanks. Michael Sisolak mts1756@is2.nyu.edu ------------------------------ From: Cherie Ambrosino Date: 23 Oct 95 9:56:45 Subject: Date Sugar I have some date sugar that I use for bread which I finally found in a "spice" store [they sell flours and spices in bulk - most have mail order so you could get it in the mail - can't think of the name but look up spices with the "800" directory - or try King Arthur catalogue - they have everything for baking!] I've also seen it since at health food stores - call around - you could try the recipes using sugar or honey as a substitute in the meantime - you may have to play around to get the amount right though - good luck! ------------------------------ From: michael.niemann@mail.cc.trincoll.edu (Michael Niemann) Date: Mon, 23 Oct 1995 08:42:47 -0500 Subject: Re: bread-bakers-digest V6 #43 > >From: charyk@inforamp.net (Field of Roses) >Date: Wed, 18 Oct 1995 17:32:51 -0500 >Subject: Using machines in Europe > >I recently bought a Black and Decker bread machine (Series 1550) for a friend. >She has now learned she will be returning to Germany and wonders if the >machine will work there with an adapter. We have received conflicting >opinions from B and D. Does anyone have knowledge of the success of voltage >conversion for the bread machine? > >Thank you. >Linda > Linda, when looking for a converter you must pay attention to the wattage the converter can handle. Look at your bread machine to see how many watts it draws (that information should be on a label somwhere near where the power cord enters the housing. As far as I remember, there are two types of travel adapters easily available. One will handle 50 watts so that one would not be good for you and the other type will handle 1000 watts. Since I don't know what the wattage of the bread machine is, I can't tell you if 1000 watts is enough, but if it is less than 1000 watts, that converter should do the trick. Good luck Michael ------------------------------ From: kellie@surgery.bsd.uchicago.edu (Kellie Doherty) Date: Mon, 23 Oct 1995 10:42:44 -0500 Subject: Slicing I was curious as to what other people use to slice their bread. I love using my bread machine as much as possible even for sandwich bread. The only thing I hate doing is slicing. A plain serated knife was quite aggravating for someone with little patience. The slice would come out wavy (real thin on one end and wide by the time I got to the bottom). Sure it still tastes good but it just didn't look very pretty. Then I bought some plastic contraption from Marshall Field's. It's basically just a guide for your knife. It works better than the knife alone but there has got to be something easier. Are there mini-bread slicers like the bakeries use? If so, where do you buy them? I sure don't want to spend too much money. Thanks! Kellie ------------------------------ From: reggie@reggie.com Date: Mon, 30 Oct 1995 13:08:15 -0800 Subject: Sorry for the delay Our server installed a new machine and it was down all weekend. Sorry for the delay in getting out the digest. Reggie & Jeff - -- Reggie & Jeff Dwork Owners, eat-lf mailing list and bread-bakers mailing list eat-lf-admin@reggie.com bread-bakers-admin@reggie.com ------------------------------ End of bread-bakers-digest V6 #44 ********************************* bread-bakers-digest Friday, 3 November 1995 Volume 06 : Number 045 Today's Subjects: Dak Breadmaker Parts Re: bread-bakers-digest V6 #44 bread machine converting conventional bread recipes Request: Focaccia bread recipe Bread machine problems using egg Recipe for Onion Bread Thanks Help and great Jewish Rye recipe! Re: bread-bakers-digest V6 #43 Wheat bread recipes Request: Focaccia bread recipe cutting bread..... dough in the microwave Thanks Re: bread-bakers-digest V6 #44 slicing bread bread machine converting conventional bread recipes Re: bread-bakers-digest V6 #43 Pita Bread Re: bread-bakers-digest V6 #44 Request: Focaccia bread recipe Pesto Bread request Re: Slicing ---------------------------------------------------------------------- From: Joel.Ehrlich@salata.com (Joel Ehrlich) Date: 29 Oct 95 13:43:24 -0800 Subject: Dak Breadmaker Parts For everyone who has a DAK breadmaker, there is a new organization selling refurbished early model DAK breadmakers as well as brand new "Turbo V" models. Most importantly, this organization stocks and sells spare and replacement parts for your old machine. DAK Gourmet Products 1711 Irvine Ave. Newport Beach, CA 92660 1-800-600-3500 1-949-646-3000 or FAX: 1-800-363-3599 1-949-646-1700 http://www.dakgourmet.com I have no experience with them but, after hearing any number of requests for information, I felt I just had to pass along the information. Joel ------------------------------ From: CURTISK@nku.edu Date: Mon, 30 Oct 1995 21:51:50 -0400 (EDT) Subject: Re: bread-bakers-digest V6 #44 Slicing You can buy a wonderful bread slicing knife for around $10 at your local restaurant supply house. Every city has one and everyone who loves cooking should frequent these places. They sell merchandise that is for cooks not faddy stuff that is advertised in the local newspaper. My bread slicer is a Dexter/Russell and I highly recommend it. If you don't have such a place in your neighborhood, we have a hub for wholesaling near us and they have an 800 number. Mary Curtis ------------------------------ From: crocker carol Date: Mon, 30 Oct 1995 12:38:37 -0600 (CST) Subject: bread machine Husband is thinking of buying a bread machine that was advertised in the Sunday paper. Model BB2T Welbilt for $79.97, makes a 1.5 lb loaf, with quick bread setting, crust control, 13 hour delay timer. Is this a good price, or is it a good idea to wait for Sam's to get them in again? The one loaf feature is fine with me. Mainly what I would like is to have a machine that will handle whole wheat. TIA _______________________________________________________________________ Carol Crocker-Washburn School of Law Library, Topeka, KS zzcroc@acc.wuacc.edu-OCLC-KWL-voice 913-231-1010x1786 fax 913-232-8087 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ------------------------------ From: "Carolyn Preston" Date: Mon, 30 Oct 95 17:14:19 EST Subject: converting conventional bread recipes I acquired a Black and Decker breadmaker as a wedding gift recently. I have had success making bread from a mix (a brainstorm of my sister's, who gave the machine to me, since I'm rather prone to experimenting) and recipes in the instruction book for the machine (which I successfully experimented with without actually using a single typed recipe that appears in the book!). I have done alot of conventional breadmaking and have a number of favourite recipes I would like to try to make in my new bread machine. Are there any good rules to follow when converting recipes to the bread machine? Dos and don'ts? Carolyn K. Preston / preston@emr.ca WRC Business Office, CANMET, Natural Resources Canada Edmonton, Alberta, Canada ------------------------------ From: Mike Danseglio Date: Mon, 23 Oct 1995 14:33:13 -0700 Subject: Request: Focaccia bread recipe Does anyone have a recipe (bread machine or non-bread machine) for Italian focaccia bread? Thanks... Mike ------------------------------ From: Ellen Stier Date: Thu, 02 Nov 1995 21:58:29 -0800 Subject: Bread machine problems using egg I've been enjoying my Hitachi bread machine for nearly two years now and am generally happy with the results. I almost always use the timer. However, on the occasional times I'm around to start and then take a loaf out, I like to try some of the recipes which won't work with the timer -- specifically with egg and/or milk. However, every single loaf I've ever tried this way has come out very dense and small. (I get consistenly good results with my "timed" bread.) What am I missing here?! Thanks for any help. Ellen ------------------------------ From: TLMVC@aol.com Date: Thu, 2 Nov 1995 15:09:09 -0500 Subject: Recipe for Onion Bread On Oct. 23 Kelli wrote: I was curious as to what other people use to slice their bread. I am a new subscriber to the list. I would also be interested in advice on a gadget for slicing bread. The ones that I have seen don't seem like they work all that well. Any sugestions would be apreciated. Here is a recipe for my husband's favorite bread. { Exported from MasterCook Mac } Onion Bread Recipe By: Adapted from Electric Bread Serving Size: 1 Preparation Time: 0:00 Categories: Breads Bread Machine Amount Measure Ingredient Preparation Method 1 1/8 cups water 3 1/4 cups bread flour 2 tablespoons dry milk 2 teaspoons sugar or brown sugar 1 1/2 teaspoons salt 2 tablespoons margarine 1/2 cup dried onions 1/2 teaspoon onion powder 1 teaspoon pepper 1 teaspoon sesame seeds 3 teaspoons yeast Put ingredients in the machine in the order recommended by the manufacturer. Bake on basic or French cycle. ----- ------------------------------ From: donna@webster.demon.co.uk Date: Fri, 27 Oct 1995 09:09:05 GMT Subject: Thanks Hi Thanks to everyone who kindly took the time to respond to my question about Panasonic/Prima bread machines. I really appreciate all the responses and will get around to thanking people individually but things have been rather hectic for me this week and so I thought I would send a note of thanks to the list for now. I'm enjoying the digest and can't wait to try out some of the great recipes I've seen. Best wishes - -- Donna Webster e-mail donna@webster.demon.co.uk ------------------------------ From: wynntami@halcyon.com (Wynn Richards) Date: Tue, 24 Oct 1995 17:41:13 -0700 Subject: Help and great Jewish Rye recipe! This is my first atempt at writing on the bread-bakers list...I hope it got here ok! I am having a problem with the centers of my bread falling out. Is it because I don't kneed it enough or what...this is getting upsetting to me since the stuff I make is pretty good tasting. It just falls out when I cut it. Also, anyone out there have "the" Jewish Rye recipe..would prefer one that dosn't use a bread machine (I have a Zo, but just bought a Braun 1200 multi mixer)...btw, if you haven't tried the deli rye flavoring from King Arthur get some of this it is GREAT! Thanks for the help!!! - --Wynn ------------------------------ From: LoisCon@aol.com Date: Sat, 28 Oct 1995 23:12:15 -0700 Subject: Re: bread-bakers-digest V6 #43 Donna asked about bread machines in England. I will try and find out about Prima. Panasonics are great bread machines. I have a few because of our bread machine books. I thought that the only bread machine allowed in Europe was the Zojirushi, because of the timer on it...however, I will research this and get back to you...Lois Conway Janet Stout asked about Zojis...being sold in Canada. I suggest she contact our Zoji source... Zoji contact: Delta Rehabilitation--Irwin Franzel--1-800-641- 9093 Prodigy address: CPXD31A@prodigy.com Besides Zojis, Irwin also handles:SAF Yeast, CT1 dough conditioner, Finish Pan for Zoji, the Miracle Mill and other products all at a disount. He is very knowledgeable about bread machines. Lois Conway LoisCon@AOL Sheri asked about date sugar. It is sugar made from ground, dried dates and is only moderately sweet. See our book The Bread Machine Magic Book of Helpful Hints. It can be found in health food stores. ------------------------------ From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil Date: Tue, 24 Oct 95 15:17:08 EST Subject: Wheat bread recipes Hi all, Since I brought the sourdough loaves to work last week I had to make one more loaf for my lunch. I started to just do a banana loaf since the bananas were really ready, but then I thought I should continue to wind through my books before I get set in my ways. The first recipe was last weeks lunch bread, a very tasty dense and compact loaf. The second recipe is this weeks bread - a very light textured airy very flavorful bread. I followed the recipe and at about the 3rd T of olive oil my brain turned on and cried What?! So this version is almost 30%cff. I may try this again in the near future subbing applesauce or wonderslim and I'll let you know how it turns out. Gerry * Exported from MasterCook II * MIllie's Basic Whole Wheat Bread Recipe By : Lora Brody:Bread Machine Baking - Perfect Every Time Serving Size : 16 Preparation Time :0:00 Categories : Machine Yeast Lora Brody Wheat Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 large egg -- + water 2 tablespoons butter -- room temp 1/4 cup molasses 2 tablespoons honey 1/2 cup corn meal, yellow 2 cups flour, whole-grain wheat 1 cup flour, white 1 1/2 tablespoons nonfat dry milk powder 1 1/2 teaspoons salt 2 1/2 teaspoons yeast The recipe calls for extra large egg, placed in a 1 cup measure, plus enough warm water to measure 1 cup liquid total. Place in the machine in the order listed. Program for basic white bread and press start. Check the dough after the first 10 minutes of kneading - adding tablespoon increments of the white flour if the dough appears very moist. A very flavorful dense compact loaf. Excellent! 14.2% cff - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * MIllie's Basic Whole Wheat Challah Recipe By : Lora Brody:Bread Machine Baking - Perfect Every Time Serving Size : 16 Preparation Time :0:00 Categories : Machine Yeast Lora Brody Wheat Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 4 tablespoons olive oil 2 tablespoons honey 2 large egg 3/4 cup water -- 110 degrees 2 cups flour, white 1 cup flour, whole-grain wheat or whole wheat pastry flour 1 1/4 teaspoons salt 1 tablespoon sugar 2 1/2 teaspoons yeast Place in the machine in the order listed. Program for basic white bread and press start. Bake it in the machine for a high domed loaf or do it by hand in the traditional braid. Whole wheat pastry flour is called for - for a lighter texture. A very flavorful light textured high loaf. Excellent! 28.6% cff - - - - - - - - - - - - - - - - - - ------------------------------ From: Mike Danseglio Date: Mon, 23 Oct 1995 14:33:13 -0700 Subject: Request: Focaccia bread recipe Does anyone have a recipe (bread machine or non-bread machine) for Italian focaccia bread? Thanks... Mike ------------------------------ From: MRSBOWLER@aol.com Date: Tue, 31 Oct 1995 01:23:36 -0500 Subject: cutting bread..... For Kellie: I've used an electric knife to slice bread for a long time. I can't imagine using anything else. You can make the slices as thin or as thick as you want, and they look nice and don't crumble. :) Jacky ------------------------------ From: jguevara@servidor.dgsca.unam.mx (Jenka Guevara) Date: Mon, 30 Oct 1995 22:45:31 +0600 Subject: dough in the microwave I have not tried it, but my instincts tell me NO, that it would defrost too fast. Why not leave it a day in the refrigerator, and then at room temperature? Jenka *********************************** * Jenka Guevara * * American School Foundation * * Mexico City * * jguevara@servidor.unam.mx * *********************************** ------------------------------ From: donna@webster.demon.co.uk Date: Fri, 27 Oct 1995 09:09:05 GMT Subject: Thanks Hi Thanks to everyone who kindly took the time to respond to my question about Panasonic/Prima bread machines. I really appreciate all the responses and will get around to thanking people individually but things have been rather hectic for me this week and so I thought I would send a note of thanks to the list for now. I'm enjoying the digest and can't wait to try out some of the great recipes I've seen. Best wishes - -- Donna Webster e-mail donna@webster.demon.co.uk ------------------------------ From: CURTISK@nku.edu Date: Mon, 30 Oct 1995 21:51:50 -0400 (EDT) Subject: Re: bread-bakers-digest V6 #44 Slicing You can buy a wonderful bread slicing knife for around $10 at your local restaurant supply house. Every city has one and everyone who loves cooking should frequent these places. They sell merchandise that is for cooks not faddy stuff that is advertised in the local newspaper. My bread slicer is a Dexter/Russell and I highly recommend it. If you don't have such a place in your neighborhood, we have a hub for wholesaling near us and they have an 800 number. Mary Curtis ------------------------------ From: jguevara@servidor.dgsca.unam.mx (Jenka Guevara) Date: Mon, 30 Oct 1995 22:45:27 +0600 Subject: slicing bread I used to do it with a bread knife, and never got something really good. Then I got an electric knife, and it is the difference, it is wonderful, I truly recommend the investment. Mine broke after some years of heavy duty, cutting whole wheat bread nearly daily, and I immediately bought another one. Jenka *********************************** * Jenka Guevara * * American School Foundation * * Mexico City * * jguevara@servidor.unam.mx * *********************************** ------------------------------ From: crocker carol Date: Mon, 30 Oct 1995 12:38:37 -0600 (CST) Subject: bread machine Husband is thinking of buying a bread machine that was advertised in the Sunday paper. Model BB2T Welbilt for $79.97, makes a 1.5 lb loaf, with quick bread setting, crust control, 13 hour delay timer. Is this a good price, or is it a good idea to wait for Sam's to get them in again? The one loaf feature is fine with me. Mainly what I would like is to have a machine that will handle whole wheat. TIA _______________________________________________________________________ Carol Crocker-Washburn School of Law Library, Topeka, KS zzcroc@acc.wuacc.edu-OCLC-KWL-voice 913-231-1010x1786 fax 913-232-8087 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ------------------------------ From: "Carolyn Preston" Date: Mon, 30 Oct 95 17:14:19 EST Subject: converting conventional bread recipes I acquired a Black and Decker breadmaker as a wedding gift recently. I have had success making bread from a mix (a brainstorm of my sister's, who gave the machine to me, since I'm rather prone to experimenting) and recipes in the instruction book for the machine (which I successfully experimented with without actually using a single typed recipe that appears in the book!). I have done alot of conventional breadmaking and have a number of favourite recipes I would like to try to make in my new bread machine. Are there any good rules to follow when converting recipes to the bread machine? Dos and don'ts? Carolyn K. Preston / preston@emr.ca WRC Business Office, CANMET, Natural Resources Canada Edmonton, Alberta, Canada ------------------------------ From: LoisCon@aol.com Date: Sat, 28 Oct 1995 23:12:15 -0700 Subject: Re: bread-bakers-digest V6 #43 Donna asked about bread machines in England. I will try and find out about Prima. Panasonics are great bread machines. I have a few because of our bread machine books. I thought that the only bread machine allowed in Europe was the Zojirushi, because of the timer on it...however, I will research this and get back to you...Lois Conway Janet Stout asked about Zojis...being sold in Canada. I suggest she contact our Zoji source... Zoji contact: Delta Rehabilitation--Irwin Franzel--1-800-641- 9093 Prodigy address: CPXD31A@prodigy.com Besides Zojis, Irwin also handles:SAF Yeast, CT1 dough conditioner, Finish Pan for Zoji, the Miracle Mill and other products all at a disount. He is very knowledgeable about bread machines. Lois Conway LoisCon@AOL Sheri asked about date sugar. It is sugar made from ground, dried dates and is only moderately sweet. See our book The Bread Machine Magic Book of Helpful Hints. It can be found in health food stores. ------------------------------ From: lkpellet@COLBY.EDU (Leslie Pelletier) Date: Tue, 31 Oct 1995 13:41:44 -0500 Subject: Pita Bread Does anyone have a good recipe for pita bread? ------------------------------ From: Blueiis1@aol.com Date: Thu, 02 Nov 1995 08:03:42 -0800 Subject: Re: bread-bakers-digest V6 #44 Kelly, I use an electric knife! Works better than anything I have tried! Debbie ------------------------------ From: Mike Danseglio Date: Mon, 23 Oct 1995 14:33:13 -0700 Subject: Request: Focaccia bread recipe Does anyone have a recipe (bread machine or non-bread machine) for Italian focaccia bread? Thanks... Mike ------------------------------ From: Crystalle Haynes Date: Wed, 1 Nov 1995 17:41:36 -0800 (PST) Subject: Pesto Bread request I could have sworn some wonderful person posted a recipes for pesto bread, and I, in my infinite wisdom, deleted it. So much for my great UNIX skills. Does anyone have this recipe? My mouth has been watering thinking of making it, but I can't find it... :( Crystalle ------------------------------ From: Scott Oviatt Date: Wed, 1 Nov 1995 08:08:54 -0900 Subject: Re: Slicing In regards to Kellie's query as to what others are slicing their bread with, my in-laws gave me a Presto plastic bread slicing guide that included an electric bread knife. Wow!! Now I can slice perfect bread every time!! It has been an invaluable tool for me as I bake bread for my family daily. Jill oviattws@alaska.net ------------------------------ End of bread-bakers-digest V6 #45 ********************************* bread-bakers-digest Saturday, 4 November 1995 Volume 06 : Number 046 Today's Subjects: Pre-made bread mixes as gifts Re: bread-bakers-digest V6 #44 Re: Microwave frozen dough? slicing bread Duplicate Messages Help and great Jewish Rye recipe! converting conventional bread recipes re: slicing Microwaving frozen dough re: machines in Germany Thanks Re: bread-bakers-digest V6 #43 Re: bread-bakers-digest V6 #44 Pesto Bread request Re: Slicing re: slicing re: machines in Germany Re: bread-bakers-digest V6 #44 ---------------------------------------------------------------------- From: "Kelli Ealy" Date: Tue, 31 Oct 1995 08:37:00 PST8PDT Subject: Pre-made bread mixes as gifts I would like to put together some bread mixes as Christmas gifts for friends who have a bread machine. I've never done this before and was wondering if anyone had any experience with this they could share. Some of my basic questions are: How long will the mixes keep? Could yeast be included in the mix or would the receiver need to add this? What are some of the recipes you used? TIA, Kelli ------------------------------ From: sljc6@cc.usu.edu (Reid J. Furniss) Date: Thu, 02 Nov 1995 08:03:44 -0800 Subject: Re: bread-bakers-digest V6 #44 Kellie asks: >I was curious as to what other people use to slice their bread. >Then I bought some plastic contraption from Marshall Field's. It's >basically just a guide for your knife. It works better than the knife alone >but there has got to be something easier. I got one of those icky plastic guides as well. Hated it. Now I have a same-same wooden one, that is much sturdier, and works like a charm! Reid ------------------------------ From: Gunterman@eworld.com Date: Fri, 03 Nov 1995 22:00:23 -0800 Subject: Re: Microwave frozen dough? - ----------------------------- Begin Original Text - ----------------------------- Has anyone had any success with microwaving frozen dough back to life? I have yet to try it, so I'd figured I would ask first and see if anyone has any experience. Thanks. - ----------------------------- End Original Text ----------------------------- tried it once... Did not work out too well. My guess is the intense heat of the micro killed the yeast. John ------------------------------ From: jguevara@servidor.dgsca.unam.mx (Jenka Guevara) Date: Mon, 30 Oct 1995 22:45:27 +0600 Subject: slicing bread I used to do it with a bread knife, and never got something really good. Then I got an electric knife, and it is the difference, it is wonderful, I truly recommend the investment. Mine broke after some years of heavy duty, cutting whole wheat bread nearly daily, and I immediately bought another one. Jenka *********************************** * Jenka Guevara * * American School Foundation * * Mexico City * * jguevara@servidor.unam.mx * *********************************** ------------------------------ From: reggie@reggie.com (Reggie Dwork) Date: Fri, 3 Nov 1995 22:56:00 -0800 (PST) Subject: Duplicate Messages There will be lots of duplicates in this week's digest(s). Mail was backed up for the mailings lists and is only now appearing. We thought that the messages were lost and sent them more then once during the week. If they all show up there may be 3 or 4 copies of some of them. The good news is that the new machine seems to have been fixed so..... Sorry if this is inconvenient for anyone. Hopefully this will not be happening again. Reggie & Jeff - -- Reggie & Jeff Dwork Owners, eat-lf mailing list and bread-bakers mailing list eat-lf-admin@reggie.com bread-bakers-admin@reggie.com ------------------------------ From: wynntami@halcyon.com (Wynn Richards) Date: Tue, 24 Oct 1995 17:41:13 -0700 Subject: Help and great Jewish Rye recipe! This is my first atempt at writing on the bread-bakers list...I hope it got here ok! I am having a problem with the centers of my bread falling out. Is it because I don't kneed it enough or what...this is getting upsetting to me since the stuff I make is pretty good tasting. It just falls out when I cut it. Also, anyone out there have "the" Jewish Rye recipe..would prefer one that dosn't use a bread machine (I have a Zo, but just bought a Braun 1200 multi mixer)...btw, if you haven't tried the deli rye flavoring from King Arthur get some of this it is GREAT! Thanks for the help!!! - --Wynn ------------------------------ From: "Carolyn Preston" Date: Mon, 30 Oct 95 17:14:19 EST Subject: converting conventional bread recipes I acquired a Black and Decker breadmaker as a wedding gift recently. I have had success making bread from a mix (a brainstorm of my sister's, who gave the machine to me, since I'm rather prone to experimenting) and recipes in the instruction book for the machine (which I successfully experimented with without actually using a single typed recipe that appears in the book!). I have done alot of conventional breadmaking and have a number of favourite recipes I would like to try to make in my new bread machine. Are there any good rules to follow when converting recipes to the bread machine? Dos and don'ts? Carolyn K. Preston / preston@emr.ca WRC Business Office, CANMET, Natural Resources Canada Edmonton, Alberta, Canada ------------------------------ From: etrencha@sirnet.mb.ca (Elizabeth Trenchard) Date: Tue, 31 Oct 1995 21:04:05 -0800 Subject: re: slicing >I was curious as to what other people use to slice their bread. > >I love using my bread machine as much as possible even for sandwich bread. >The only thing I hate doing is slicing. A plain serated knife was quite >aggravating for someone with little patience. The slice would come out wavy >(real thin on one end and wide by the time I got to the bottom). Sure it >still tastes good but it just didn't look very pretty. > >Then I bought some plastic contraption from Marshall Field's. It's >basically just a guide for your knife. It works better than the knife alone >but there has got to be something easier. > >Are there mini-bread slicers like the bakeries use? If so, where do you buy >them? I sure don't want to spend too much money. > >Thanks! > >Kellie > > My brother makes a wooden box. I haven't seen one, so I'm not sure how to describe it. Basically, you put your bread in, and there are slots on it to insert your knife, and slice down. You get evenly sliced bread. I'll try to talk him into making me one, or at least sending me plans, so I can describe it better. Are there any woodworkers out there? Have any of you seen something like this? Bess Trenchard etrencha@sirnet.mb.ca ******************************************************** * It is good to have an end to journey toward; * * but it is the journey that matters, in the end. * * * * -Ursula K. LeGuin * ******************************************************** ------------------------------ From: DeniseR860@aol.com Date: Tue, 31 Oct 1995 16:20:13 -0500 Subject: Microwaving frozen dough For Michael Sisolak and all other interested persons: You can defrost frozen bread dough and even speed up bread rising in the microwave if you follow these steps: For defrosting: Place bread on a microwaveable plate. Cover with plastic wrap and microwave on high for 25 seconds. Turn over, rotate plate 1/2 turn and microwave on high for another 25 seconds. Then put into your baking pan that has been sprayed with non-stick cooking spray and let rise for 1 to 2 hours. It may be faster to put the frozen dough in the baking pan which has been sprayed with a non-stick cooking product. Don't wrap dough with plastic wrap. Preheat oven to 200 F, then turn off. Boil 1 or 2 quarts of water in a shall pan. Place rolls in oven with the pan of sater. Let dough rise about 1 hour, until doubled in size. Watch closely so dough doesn't rise too high. Remove water and then bake bread. Or. . . wrap frozen bread dough in waxed paper and set in microwave. Set machine to defrost for 6 to 7 minutes for a 1 lb. loaf of bread. Then allow to rise and bake in a conventional oven. Or. . . boil 4 cups water. Place boiled water in microwave with frozen bread which has been placed in a glass loaf pan. Microwave on high 1/2 minutes; rest 20 minutes. Repeat 3 times, rotating dish 1/4 turn with each heating. Rest in microwave until duble in size (15 to 20) minutes. (Reheat water if it cools) Cook in conventional oven following directions of your recipe. Or. . . place frozen bread dough in a greased 9x5x3-inch glass loaf pan placed in 1 cup boiling water bath in a 12x8-inch glass dish. Microwave on medium (50%), covered with wax paper, 4 to 5 m;inutes, rotating 1/4 turn every minute and turning dough over halfway through cooking. Rest 10 minutes in water bath. Bake as desired. To speed up bread rising: Fill 4 cup glass measure with 3 cups water. Microwave on high for 6 to 8 minutes to boil. Place dough in glass bowl. Place dough dish in 12x8 inch glass dish filled with boiling water. Microwave low (10%), covered, 12 to 15 minutes until double in size. Punch down. Repeat. Transfer dough to glass loaf pan. Repeat until double in size. I have a few sources that I go by to get the times and cooking level guides. These tips have helped me from time to time. I know it works. Happy baking! Denise ------------------------------ From: Frank.Ritter@nottingham.ac.uk (Frank E. Ritter) Date: Wed, 1 Nov 1995 14:30:19 GMT Subject: re: machines in Germany When I moved from the US to the UK I looked into moving appliances, including my bread machine. There are several factors to keep in mind (I know the factors theoretically as a former Electrical Engineer, its their practical importance I was never taught!). There are three important things to voltage that comes out of the wall: voltage, amperage, frequency and reliability. If you use the water analogy, voltage is pressure, amperage is amount of water, and frequency is how fast the pulses are (or if there are pulses). Power is how much energy is used, and that is related to voltage times amperage (everything else being equal). If you have items with heating elements only (such as lights or heaters), only need a powerful enough transformer and to get the voltage right. I have moved these things and they work. Some of them, like lights, you can buy the right bulb and not use a transformer. (Using US bulbs is vaguely interesting, but they just immediately blow, they don't explode or do anything interesting.) Items that immediately transform the voltage into a direct current (that is, remove the pulses) only need a transformer with enough power to get the voltage right. Some stereo components (amplifiers, CD players, tape decks, things with DC motors) and most computer equipment (particularly Macs, but watch PCs with AC fans) are like this. I have moved these things and they work. Items that have AC motors in them rely on having the pulses at the right frequency. Most of Europe has a different frequency from the US. In the US is it 60 cycles per second, and in Europe it is 50 cycles per second (you should check, and Japan has both!). I have been told that this difference is enough to really screw up the motors over the long term or if they are heavy duty (like bread machines) and they may even catch fire, which would be interesting if you were around to watch. Short term motor use, such as answering machines, is OK though, because they don't run long enough to heat up. So I did not move my bread machine or a vacuum cleaner. The bother of setting up the answering machine with a transformer has lead to it being in the loft. I was told that frequency converters are too expensive and I have not even heard of one. I think you could make one for a couple of hundred bucks, maybe less, but there does not appear to be a big market for what is essentially a 1000 watt signal generator, or a stereo amplifier that only produces the humm shifted a bit. If you do find one, I can get my bread machine back from my brother.... Appliances Overseas in New York City (directory information, 1-212-555-1212) was quite helpful in clarify the trade-offs in this area. If you want to move appliances, you should find them, or someone like them who can sell you transformers and plug adapters, and maybe even some dual-voltage appliances (like a VCR to watch any US recorded videos). ------------------------------ ------------------------------ From: donna@webster.demon.co.uk Date: Fri, 27 Oct 1995 09:09:05 GMT Subject: Thanks Hi Thanks to everyone who kindly took the time to respond to my question about Panasonic/Prima bread machines. I really appreciate all the responses and will get around to thanking people individually but things have been rather hectic for me this week and so I thought I would send a note of thanks to the list for now. I'm enjoying the digest and can't wait to try out some of the great recipes I've seen. Best wishes - -- Donna Webster e-mail donna@webster.demon.co.uk ------------------------------ From: LoisCon@aol.com Date: Sat, 28 Oct 1995 23:12:15 -0700 Subject: Re: bread-bakers-digest V6 #43 Donna asked about bread machines in England. I will try and find out about Prima. Panasonics are great bread machines. I have a few because of our bread machine books. I thought that the only bread machine allowed in Europe was the Zojirushi, because of the timer on it...however, I will research this and get back to you...Lois Conway Janet Stout asked about Zojis...being sold in Canada. I suggest she contact our Zoji source... Zoji contact: Delta Rehabilitation--Irwin Franzel--1-800-641- 9093 Prodigy address: CPXD31A@prodigy.com Besides Zojis, Irwin also handles:SAF Yeast, CT1 dough conditioner, Finish Pan for Zoji, the Miracle Mill and other products all at a disount. He is very knowledgeable about bread machines. Lois Conway LoisCon@AOL Sheri asked about date sugar. It is sugar made from ground, dried dates and is only moderately sweet. See our book The Bread Machine Magic Book of Helpful Hints. It can be found in health food stores. ------------------------------ From: Blueiis1@aol.com Date: Thu, 02 Nov 1995 08:03:42 -0800 Subject: Re: bread-bakers-digest V6 #44 Kelly, I use an electric knife! Works better than anything I have tried! Debbie ------------------------------ From: Crystalle Haynes Date: Wed, 1 Nov 1995 17:41:36 -0800 (PST) Subject: Pesto Bread request I could have sworn some wonderful person posted a recipes for pesto bread, and I, in my infinite wisdom, deleted it. So much for my great UNIX skills. Does anyone have this recipe? My mouth has been watering thinking of making it, but I can't find it... :( Crystalle ------------------------------ From: Scott Oviatt Date: Wed, 1 Nov 1995 08:08:54 -0900 Subject: Re: Slicing In regards to Kellie's query as to what others are slicing their bread with, my in-laws gave me a Presto plastic bread slicing guide that included an electric bread knife. Wow!! Now I can slice perfect bread every time!! It has been an invaluable tool for me as I bake bread for my family daily. Jill oviattws@alaska.net ------------------------------ From: etrencha@sirnet.mb.ca (Elizabeth Trenchard) Date: Tue, 31 Oct 1995 21:04:05 -0800 Subject: re: slicing >I was curious as to what other people use to slice their bread. > >I love using my bread machine as much as possible even for sandwich bread. >The only thing I hate doing is slicing. A plain serated knife was quite >aggravating for someone with little patience. The slice would come out wavy >(real thin on one end and wide by the time I got to the bottom). Sure it >still tastes good but it just didn't look very pretty. > >Then I bought some plastic contraption from Marshall Field's. It's >basically just a guide for your knife. It works better than the knife alone >but there has got to be something easier. > >Are there mini-bread slicers like the bakeries use? If so, where do you buy >them? I sure don't want to spend too much money. > >Thanks! > >Kellie > > My brother makes a wooden box. I haven't seen one, so I'm not sure how to describe it. Basically, you put your bread in, and there are slots on it to insert your knife, and slice down. You get evenly sliced bread. I'll try to talk him into making me one, or at least sending me plans, so I can describe it better. Are there any woodworkers out there? Have any of you seen something like this? Bess Trenchard etrencha@sirnet.mb.ca ******************************************************** * It is good to have an end to journey toward; * * but it is the journey that matters, in the end. * * * * -Ursula K. LeGuin * ******************************************************** ------------------------------ From: Frank.Ritter@nottingham.ac.uk (Frank E. Ritter) Date: Wed, 1 Nov 1995 14:30:19 GMT Subject: re: machines in Germany When I moved from the US to the UK I looked into moving appliances, including my bread machine. There are several factors to keep in mind (I know the factors theoretically as a former Electrical Engineer, its their practical importance I was never taught!). There are three important things to voltage that comes out of the wall: voltage, amperage, frequency and reliability. If you use the water analogy, voltage is pressure, amperage is amount of water, and frequency is how fast the pulses are (or if there are pulses). Power is how much energy is used, and that is related to voltage times amperage (everything else being equal). If you have items with heating elements only (such as lights or heaters), only need a powerful enough transformer and to get the voltage right. I have moved these things and they work. Some of them, like lights, you can buy the right bulb and not use a transformer. (Using US bulbs is vaguely interesting, but they just immediately blow, they don't explode or do anything interesting.) Items that immediately transform the voltage into a direct current (that is, remove the pulses) only need a transformer with enough power to get the voltage right. Some stereo components (amplifiers, CD players, tape decks, things with DC motors) and most computer equipment (particularly Macs, but watch PCs with AC fans) are like this. I have moved these things and they work. Items that have AC motors in them rely on having the pulses at the right frequency. Most of Europe has a different frequency from the US. In the US is it 60 cycles per second, and in Europe it is 50 cycles per second (you should check, and Japan has both!). I have been told that this difference is enough to really screw up the motors over the long term or if they are heavy duty (like bread machines) and they may even catch fire, which would be interesting if you were around to watch. Short term motor use, such as answering machines, is OK though, because they don't run long enough to heat up. So I did not move my bread machine or a vacuum cleaner. The bother of setting up the answering machine with a transformer has lead to it being in the loft. I was told that frequency converters are too expensive and I have not even heard of one. I think you could make one for a couple of hundred bucks, maybe less, but there does not appear to be a big market for what is essentially a 1000 watt signal generator, or a stereo amplifier that only produces the humm shifted a bit. If you do find one, I can get my bread machine back from my brother.... Appliances Overseas in New York City (directory information, 1-212-555-1212) was quite helpful in clarify the trade-offs in this area. If you want to move appliances, you should find them, or someone like them who can sell you transformers and plug adapters, and maybe even some dual-voltage appliances (like a VCR to watch any US recorded videos). ------------------------------ From: sljc6@cc.usu.edu (Reid J. Furniss) Date: Thu, 02 Nov 1995 08:03:44 -0800 Subject: Re: bread-bakers-digest V6 #44 Kellie asks: >I was curious as to what other people use to slice their bread. >Then I bought some plastic contraption from Marshall Field's. It's >basically just a guide for your knife. It works better than the knife alone >but there has got to be something easier. I got one of those icky plastic guides as well. Hated it. Now I have a same-same wooden one, that is much sturdier, and works like a charm! Reid ------------------------------ End of bread-bakers-digest V6 #46 ********************************* bread-bakers-digest Saturday, 11 November 1995 Volume 06 : Number 047 Today's Subjects: re:bread machine problems using egg Cutting Bread sourdough Bread Machines in the UK kitchen aid mixer: is there a FAQ? dense bread Re: bread-bakers-digest V6 #46 Rye Bread X'mas presents and yeast Hitachi Bread Machine Re: Pre-made bread mixes as gifts Re: bread-bakers-digest V6 #44 ---------------------------------------------------------------------- From: Marcia Decaro Date: Mon, 06 Nov 1995 23:10:32 -0800 Subject: re:bread machine problems using egg Ellen - I have found that the Hitachi is really temperature sensitive when it comes to ingredients. Make sure that the eggs and milk are at room temp before you start and that may eliminate your problem. I found that warming my flour to slightly above room temp helps too. (I normally store my flour in the garage and it is cold when I first get it out). Marcia ------------------------------ From: gourmet@mail.utexas.edu Date: Sat, 04 Nov 1995 20:20:05 -0800 Subject: Cutting Bread In answer to Kellie's question, we bought a fiddle bow knife about 2 years ago at a local craft fair. Since then, practially every time the craft fair has been in town, we've bought more, as gifts. It is the best knife I've seen for bread. It cuts incredibly thin slices that I've never been able to cut with any other knife I've used. I also use it for very thin slices of tomato and onion. If you want, I can dig up the address -- they sell by mail order, as well. Cindy ------------------------------ From: jguevara@servidor.dgsca.unam.mx (Jenka Guevara) Date: Sat, 4 Nov 1995 12:02:39 +0600 Subject: sourdough Some days/weeks ago someone posted a recipe for sour dough, I cannot find it and wanted to try it. Could you please send it to me, privately, thank you. It was the recipe for a started and then how to make, I believe, two recipes. Thanks Jenka *********************************** * Jenka Guevara * * American School Foundation * * Mexico City * * jguevara@servidor.unam.mx * *********************************** ------------------------------ From: Doug Weller Date: Sat, 04 Nov 1995 14:08:21 GMT Subject: Bread Machines in the UK I know of 3 bread machines available in the UK. Hinari Zojirushi Panasonic -- this available at Selfridges (Lewis chain I believe) John Lewis chain sells one, not sure which. Anyone who can get to the Good Food Show at the NEC, Birmingham, 22-26 November should be able to see and buy these! - -- Doug Weller voice +44 121 708 1254 | looking after uk.education.teachers, Langley Junior & Infant School, | Co-owner UK-Schools mailing list St. Bernard's Rd, Solihull UK B92 7DJ | email me for details Langley's Home page: http://schoolnet.sys.uea.ac.uk/schoolnet/pri/lang.html UK Primary Co-ordinator, European Schools Project ------------------------------ From: flash@well.com (flash gordon md) Date: Sat, 4 Nov 1995 14:22:41 -0800 Subject: kitchen aid mixer: is there a FAQ? i'be just acquired a used kitchen aid mixer, and have consequently given away my old DAK "R2-D" breadmaker. i've been happy with the kitchen aid, but i'm a little uncertain just how long dough needs to be kneaded. i know enough to wait til the dough gets non-sticky and somewhat elastic: does anybody have any other tips? i.e., "three more minutes after it gets elastic" or "wait til the dough bounces like a tennis ball" or whatever.] not having an instruction book makes me kind of uncertain. i'd appreciate any pointers. %%%%%%%%%%%%%%%%%%%%%%%%%%%%% in theory, there's no difference between theory and practice, but in practice, there is. flash gordon, m.d., f.a.c.e.p. http://www.well.com/user/flash flash@well.com / flash@toad.com / flash@sirius.com / flash@river.org ------------------------------ From: etrencha@sirnet.mb.ca (Elizabeth Trenchard) Date: Sat, 4 Nov 1995 10:48:55 -0600 Subject: dense bread Ellen This happened to me the first time I made bread. I believe the problem was that I put cold milk into the machine. Now I warm it up in the microwave first, (not hot, just warm) and I'm absolutely stunned at the difference it makes. You might also want to place your whole egg in a little bit of warm water before you crack it, to bring it to room temperature. Give it a try, and let me know if it works for you too. Take care Bess Trenchard etrencha@sirnet.mb.ca ******************************************************** * It is good to have an end to journey toward; * * but it is the journey that matters, in the end. * * * * -Ursula K. LeGuin * ******************************************************** ------------------------------ From: "F. J. Laberge" Date: Thu, 09 Nov 1995 22:50:30 -0800 Subject: Re: bread-bakers-digest V6 #46 A>My brother makes a wooden box. I haven't seen one, so I'm not sure how to >describe it. Basically, you put your bread in, and there are slots on it to >insert your knife, and slice down. You get evenly sliced bread. I'll try to >talk him into making me one, or at least sending me plans, so I can describe >it better. Are there any woodworkers out there? Have any of you seen >something like this? > >Bess Trenchard > Hi there, Yes, I've seen this for sale in the Canadian Living - Market place page. Can't recall the price off hand now. But will check if any one is interested. It is wooden and has ridges in one of the pieces, and the bottom catches the crumbs. Good luck, and also take this opportunity to thank all those who have responded to my question on bread improver. Christine ------------------------------ From: CCDIANE@MIZZOU1.missouri.edu Date: Mon, 06 Nov 95 09:01:44 CST Subject: Rye Bread Wynn Just read your note about the rye flavoring stuff from King Arthur Flour and happend to just get some this weekend from them, along with some black jack for coloring black rye bread. I tried a recipe for a 1 pound loaf and it came out very hard on top?? my recipe called for (and this is from memory) 1 1/3 cup bread flour 2/3 cup dark rye flour 1 tsp salt 1 1/2 tbl sugar 1 1/2 tsp yeast 2 tsp marg.. then i added 1 tsp deli rye flavor and 1/2 tbl black jack. Next time I will use more deli rye flavor, it was good but not quite strong enough for me. Does anyone out there have a good black rye bread recipe for a machine?? I can't wait to make a loaf. Also I just made the dough in my zo, shaped it into a round loaf and left it to rise in a pie pan. I baked it at 325 for 40 minutes.. maybe thats why it was hard on top.. did I bake it too long? HELP!! By the way the black jack made the color of the loaf WONDERFUL!! Highly recommended. ------------------------------ From: jguevara@servidor.dgsca.unam.mx (Jenka Guevara) Date: Sun, 5 Nov 1995 10:29:54 +0600 Subject: X'mas presents and yeast I would mix all dry ingredients WITHOUT the yeast, and put this in a small plastic bag to a side. I would also put raisins and such in a separate baggie. Just like you will have to include instructions on amounts of liquis to include. Good luck Let me know Jenka >From: "Kelli Ealy" >Date: Tue, 31 Oct 1995 08:37:00 PST8PDT >Subject: Pre-made bread mixes as gifts > >I would like to put together some bread mixes as Christmas gifts for >friends who have a bread machine. I've never done this before and >was wondering if anyone had any experience with this they could >share. Some of my basic questions are: How long will the mixes >keep? Could yeast be included in the mix or would the receiver need >to add this? What are some of the recipes you used? > >TIA, Kelli > *********************************** * Jenka Guevara * * American School Foundation * * Mexico City * * jguevara@servidor.unam.mx * *********************************** ------------------------------ From: Gina Rodriguez Date: Sat, 4 Nov 1995 19:17:48 -0700 Subject: Hitachi Bread Machine I hope this doesn't go through twice but I am re-sending this message as I sent it through last week and didn't see it come through on this weeks digest. I was wondering what the normal size of a loaf of bread usually is. I recently purchased a Hitachi Bread machine and my first loaf came out perfect, it rose above the size of the bread pan. Since then all of the loaves have risen only about midways to 3/4 ways of the bread pan. I have been hearing people complain about problems with the dough rising in Hitachi Bread machines lately. I wonder if it is the brand of bread machine or possibly the bread mix I have been using. I have mainly been using pre-packaged bread mix because I didn't have any bread recipes prior to joining this list and the first loaf I made (the one that rose well) was a different brand of mix than I have been using lately. Lately I have been using the Kruztaz (sp?), could it be that? I appreciate any help on this, I'm not really sure if the loafs should always rise the full length of the pan or not since I'm so new at this. I hope I didn't buy a bad brand, anyone else have a Hitachi? Gina YAao, Y8888b, ,oA8888888b, ,aaad8888888888888888bo, ,d888888888888888888888888888b, ,888888888888888888888888888888888b, d8888888888888888888888888888888888888, d888888888888888888888888888888888888888b d888888P' Y888888888888, 88888P' Gina Rodriguez 8888888888l a8888' grodrigu@nmsu.edu `V8888O88 d8888888a `Y8888 AY/'' `\Y8b ``Y8b Y' `YP ~~ ------------------------------ From: Sandal@aol.com Date: Mon, 6 Nov 1995 23:42:54 -0500 Subject: Re: Pre-made bread mixes as gifts "Kelli Ealy" writes: >I would like to put together some bread mixes as Christmas gifts for >friends who have a bread machine. I've never done this before and >was wondering if anyone had any experience with this they could >share. Some of my basic questions are: How long will the mixes >keep? Could yeast be included in the mix or would the receiver need >to add this? What are some of the recipes you used? I was about to ask the same question! I'd like to make mixes Maybe between us we can work up a repertoire of mixes. Personally, I think the yeast should either be packaged separately or left out of the package completely. If it's added to the mix, it may feed on the sugar or be affected by the salt--same reason it's good to keep the yeast away from those things when using timer mode. I've noticed that store-bought mixes usually provide the yeast inseparate packets. I plan to look through my recipe collection in search of recipes in which most of the ingredients do not need refrigeration for short-term storage. I'll write directions on the package--probably ziplock bags--for what needs to be added, and recommend the mixes be refrigerated if they're not going to be used pretty soon. That way I can use things like whole grain flours, which can sour, and nuts and such. The fewer ingredients have to be added by the user, the mosre convenient the mix will be. Flour, sugar, salt, various cereals, etc., are obvious. Milk is no problem; I use dry milk and dry buttermilk all the time. Eggs I could add in powdered form, but I've never used them so I want to test the theory first. But I don't know what to do about things like oil, and some recipes are just so much better with honey or molasses rather than sugar. These things are fine at room temperature, but so messy. Any suggestions? Sandi ------------------------------ From: LoisCon@aol.com Date: Thu, 09 Nov 1995 22:50:57 -0800 Subject: Re: bread-bakers-digest V6 #44 Kellie Doherty asked about how to slice her breads from the bread machine. Of course because I write bread machine books, I have to slice lots of it and some breads from some machines are quite soft. Often I used to have to let the bread rest overnight until I could get a decent slice but I found that an electric knife does the very best job and I can cut the breads when they are softer Carolyn Preston asked about how to convert recipes to bread machines. We have included several pages on that in our book The Bread Machine Magic Book of Helpful Hints. It's on page 120 and 121 of the new edition. Carolyn, if you don't own the book, a lot of libraries do, or write me. Ellen Stier asked about breads that come out on the timer but that when she uses eggs and/or milk, not on the timer they are small and dense. I would like to help , but need more information...what are the exact recipes she is using. It could be that when the breads are on the timer, the ingredients are warming naturally by sitting there. Try and warm the milk more and see if that helps..and let's see the recipe you are using. I can send you some recipes Ellen if you want me to. Email me at LoisCon@AOL.com To those who asked about the Panasonic bread machines in Europe. They are sold in the UK and Germany. Other machines from the US would need a step-down transformer. This is as technical as I can get about it... Mike Danseglio asked for a focaccia recipe. Here is one.. . FOCCACIA 1 1/2 POUND Dough 1 cup water (for Welbilt/DAK add 2 tablespoons more water 3 cups all-purpose flour 1 teaspoon salt 1 1/2 tablespoons olive oil 2 teaspoons dried oregano 1 1/2 teaspoons Red Star Brand active dry yeast. (Use 2