Date: Sunday, 1 October 1995 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@jeff-and-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@jeff-and-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@jeff-and-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@jeff-and-reggie.com bread-bakers-admin@jeff-and-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@jeff-and-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@jeff-and-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@jeff-and-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@jeff-and-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@jeff-and-reggie.com bread-bakers-admin@jeff-and-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@jeff-and-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@jeff-and-reggie.com bread-bakers-admin@jeff-and-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 teaspoons for Welbilt DAK) Topping 3 tablespoons olive oil 1 clove garlic, minced 1/2 cup (2 ounces) freshly grated imported Parmesan cheese 1/4 cup chopped fresh parsley 1 POUND 3/4 cup water (for Welbilt machine add 1 tablespoon more water) 2 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon olive oil 1 teaspoon dried oregano 1 1/2 teaspoons Red Star Brand active dry yeast Topping 2 tablespoons olive oil 1 clove garlic, minced 1/3 cup (1 1/2 ounces) freshly grated Parmesan cheese 3 tablespoons chopped fresh parsley Place ingredients in bread pan. Select dough setting and press Start. When dough has risen long enough, machine will beep. Turn off bread machine remove bread pan, and turn out dough onto a floured countertop or cutting board. FOR 1 1/2 POUND Oil a 10 by 15 by 1 inch jelly-roll pan. With your hands, gently stretch and press dough to fit evenly into pan. FOR 1 POUND Oil a 12 or 14 inch pizza pan. With your hands, gently stretch and press dough to fit evenly into pan. Cover and let rise in warm oven 30 to 40 minutes until doubled.(Hint: To warm oven slightly, turn oven on Warm setting for 2 minutes, then turn it off, and place covered dough in oven to rise. Remove pan from oven to preheat.) Preheat oven to 400 degrees F. With 2 fingers, poke holes all over the dough. In a medium bowl, combine the oil and garlic. Drizzle over top of dough. Sprinkle with cheese and parsley. Bake 25 to 30 minutes until brown. Remove from oven. Cool on wire rack or cut into squares and serve warm . Wrapped in plastic, it will keep fresh at room temperature for 2 to 3 days. >From Bread Machine Magic. Linda Rehberg and Lois Conway, St. Martin's Press. OPTIONAL TOPPING A LA LOIS 2-3 cloves garlic minced finely in a mini chopper. Finely chopped leaves from 2 to 3 rosemary sprigs 3-4 tablespoons olive oil coarse salt Mix garlic and olive oil together and drizzle over foccacia before baking.Top with minced rosemary and coarse salt. >From Bread Machine Magic by Linda Rehberg and Lois Conway, St. Martin's Press. For other questions on bread machines, please contact me at LoisCon@AOL.com ------------------------------ End of bread-bakers-digest V6 #47 ********************************* bread-bakers-digest Saturday, 18 November 1995 Volume 06 : Number 048 Today's Subjects: Back info on Bread machines? bow knives freezing bread Milk in microwave Re: bread-bakers-digest V6 #47 Re: bread-bakers-digest V6 #45 (fwd) ??problem w/Cuisinart dough blade BREAD-DIGEST recipe: Bolillos BREAD-DIGEST recipe: Scottish Oatcakes bread mix recipes ---------------------------------------------------------------------- From: widera@unr.edu (Debra Widera) Date: Fri, 17 Nov 1995 23:56:39 -0800 Subject: Back info on Bread machines? Hi, I've finally decided to buy a bread machine & need advice-- I would like to see some (not *all*!) of the postings on the pros and cons of the various types of machines (inexpensive). In particular, a "Breadman." Too much to ask for? Thanks, Debra Widera widera@unr.edu ------------------------------ From: flash@well.com (flash gordon, md) Date: Thu, 16 Nov 1995 22:54:58 -0800 Subject: bow knives i got mine a number of years ago here at the haight street fair. this address might still be good: appalachian bow bread knife robert linn 4605 sylmar, # 304 sherman oaks, ca 91423 818/788-9989 tell 'm flash sez hi. . . %%%%%%%%%%%%%%%%%%%%%%%%%%%%% 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: Scott Anderson Date: Mon, 13 Nov 1995 12:32:09 -0500 (EST) Subject: freezing bread I ma trying to figure out how to freeze unbaked bread like the kind you get in the stores. I want to make the bread but freeze it before I bake it so that I can have fresh baked bread at any time by defrosting and baking the bread. I don't use a bread machine, I like the hands on approach. Also, my wife loves 'dutch potato bread' does anybody have a recipe? _______________________________________________________________________________ Scott D Anderson "Don't tell me I'm burning the Arent Fox Kintner Plotkin & Kahn candle at both ends-- Unix System Admin tell me where to get more wax!!" (202) 857 6078 sda@arentfox.com http://www.arentfox.com/home.html ------------------------------ From: Marianne Hu Date: Mon, 13 Nov 1995 12:24:54 -0500 (EST) Subject: Milk in microwave Bess, Ellen et al, I once read that it's not advisable to microwave milk in the microwave. Something about retaining some radioactivity!? Has anyone else heard anything about this? [=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=] [|] Marianne Hu [|] [|] International Pre-Sales - Europe Virtual Prototypes Inc. [|] [|] E: hu@virtualprototypes.ca 4700 de la Savane, #300 [|] [|] V: +1-514-341-3VPI (3874) X264 Montreal, Quebec [|] [|] F: +1-514-341-8018 Canada H4P 1T7 [|] [=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=] ------------------------------ From: Mark Alexander Date: 12 Nov 1995 22:25 GMT Subject: Re: bread-bakers-digest V6 #47 In article <199511120004.QAA23119@blob.best.net> owner-bread-bakers@blob.best.net writes... > >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. The panasonic.. It's where I got mine.. I've also got the hinari as well... both are good... but the panasonic is very temperature sensitive and the hinari makes a bigger loaf.. So i'd have to recommend the hinari.. - -- Mark Alexander (Home: mark@alexr.co.uk, Work: Mark.Alexander@lewisham.gov.uk) Visit Lewisham People's Web at MM-RECIPES List Owner, send help to majordomo@idiscover.net ------------------------------ From: Janet Stout Date: Wed, 15 Nov 1995 07:16:49 -0700 (MST) Subject: Re: bread-bakers-digest V6 #45 (fwd) I need to send some kudos to the people who are so kindly running this group for us all. It looks like a ton of work, and yet we get so many digests and see replies so fast! A round of applause to you! I'd like to thank all the people who gave me excellent ideas on how to get my hands on a Zoji despite living in Canada. There's no doubt one is within my reach now! So of course, I come across the ultimate temptation in a local London Drugs store as soon as I have that information -- an American Harvester machine that will do Two large loaves at the same time! Arg! What to choose?? I haven't seen any answers to a recent request for info on American Harvester bread machines yet. Any one tried them, or know how well they work? The wonders of technology sure make life complicated! :-)! 'Bye! and TIA Janet ------------------------------ From: cmathew@iadfw.net (Craig & Joan Mathew) Date: Wed, 15 Nov 1995 11:01:41 -0600 Subject: ??problem w/Cuisinart dough blade Hello all, Three weeks ago my husband gave me a most wonderful gift: the 14-cup Cuisinart food processor. During that short time I've made several loaves of bread, following the recipes given in the food processor book and using the dough blade. This morning I discovered that the little plastic gasket inside the dough blade's main stem had come off. Now the dough blade slips on the main spindle and allows dough to get into the middle portion of that spindle, making a big, doughy mess! I was wondering if others have experienced this problem, and whether this might be a fundamental design flaw? I'd like to hear from others regarding this issue, and also any discussion about little things they've "discovered" about using the Cuisinart food processor. I'd also like to hear about the customer service experiences folks have had with the Cuisinart Corporation, either good or bad. Thanks in advance, Joan cmathew@iadfw.net ------------------------------ From: cmathew@iadfw.net (Craig & Joan Mathew) Date: Fri, 17 Nov 1995 17:58:40 -0600 Subject: BREAD-DIGEST recipe: Bolillos Spanish Hard Rolls (Bolillos) - ----------------------------- Makes 16 rolls 2 pkgs. active dry yeast (I use rapid-rise) 1 tsp. salt 5-1/2 to 6 c. bread flour 2 c. warm water 1 Tbsp. honey 1 Tbsp. cornstarch 2-1/2 tsp. water In large mixing bowl, combine yeast, salt, and 5 cups flour. On low speed, mix until blended. Add honey and 2 cups of warm water. With flat beater, mix approximately 2-3 minutes until mixture becomes thick. Change to dough hook, and continue kneading for approximately 7 minutes, adding remaining flour in 1/2-cup increments during first 4 minutes of kneading. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place until doubled, about 1 hour. Punch down; cover and let rise 15-20 minutes more. Divide dough into 16 equal parts. Shape each part into oblong, about 5 inches long. pinch ends to form points. Place on greased baking sheets. Make slash about 3 inches long and 1/2-inch deep the length of the roll. Cover and let rise until doubled, 40-60 minutes. Preheat the oven to 375 degrees Fahrenheit. Mix together cornstarch and 2-1/2 tsp. water; brush gently on rolls. Bake until rolls are golden brown, about 35-40 minutes. Serve warm. NOTE: these rolls freeze very well. ------------------------------ From: cmathew@iadfw.net (Craig & Joan Mathew) Date: Fri, 17 Nov 1995 17:58:36 -0600 Subject: BREAD-DIGEST recipe: Scottish Oatcakes merush@jcpenney.com wrote: >cmathew@iadfw.net (Joan Mathew) wrote: > [snip] >>Joan >>who has just finished making a lovely batch of whole-wheat pan rolls, a tray of >>bolillos (Mexican hard rolls), potatoes au gratin, sourdough French bread, and >>Scottish oatcakes...all this morning! Ugh, now I'm tired! >> >Ooooh, Joan, will you share your recipe for Scottish oatcakes? Please? Pleeeease?? >-- mer Certainly. Here it is: Scottish Oatcakes - ----------------------------- Makes 18 oatcakes 1/2 c. shortening (I used butter) 1 c. regular oats or quick-cooking oats 1 c. flour 1/2 tsp. baking soda 1/4 tsp. salt 2-3 Tbsp. cold water Preheat oven to 375 degrees Fahrenheit. Cut shortening into oats, flour, baking soda, and salt until mixture resembles fine crumbs. Add water, 1 tablespoon at a time, until mixture forms a stiff dough. Roll until 1/8" thick on lightly floured surface. Cut into 2-1/2" rounds or squares (I use any ol' cookie cutter that's around at the time). Place on ungreased baking sheet. Bake until oatcakes start to brown, about 12-15 minutes. Cool on wire rack. NOTE: I found that my oatcakes required several minutes more before they started turning golden brown...possibly about 20-22 minutes. After that long mine are still wonderfully flaky, slightly crunchy, and YUMMY! So I would suggest you go by their browned state rather than the exact time. ------------------------------ From: Sandal@aol.com Date: Wed, 15 Nov 1995 12:48:58 -0500 Subject: bread mix recipes Here are some of the recipes I've found that could work well as mixes. I'll be packaging the dry ingredients in zip-lock bags, labeling with instructions to add water, oil/butter/ and yeast, and giving them as gifts to friends and relative who own bread machines. I'd appreciate any other ideas or recipes that would work well. Sandi ============= Potato Chive Bread 1/2 T salt 1 1/2 T sugar 3 c bread flour 1/4 c dry potato flakes 3 T dry buttermilk 1/4 t garlic powder 1 T dried chives 1 1/8 c water 1 1/2 T olive oil 2 t yeast light crust setting. delayed timer ok My adaptation, loosely based on a potato bread recipe in Bread Machine Magic. The garlic and chives can be changed to any dried herbs you want. * * * * * * * * * * * Hearty Oat and Walnut Bread (1 1/2 lb loaf) 1/4 c Brown Sugar 1 1/2 t Salt 3 c White Bread Flour 1/2 c Quick Oats 1 c Walnut pieces 1 1/4 c Warm Water 1 T Butter or Olive Oil 2 t Yeast (Rapid) Do NOT chop the walnuts as they almost disapear if you put them in at the beginning of the cycle. from Gold Medal Better for Bread bag, via GEnie * * * * * * * * * * * Lorraine's Buttermilk Rye Bread 1 lb loaf 1 1/2 lb loaf dry buttermilk 3 T 5 T bread flour 2 c 3 c rye flour 1/3 c 1 c salt 1 tsp 1 1/2 tsp brown sugar 1 1/2 Tbs 2 Tbs caraway seeds 1 tsp 1 tsp Heidelberg Rye Sour* 1 to 1 1/2 T 1 1/2 to 2 T water 7/8 c 1 3/8 c butter or margarine 1 Tbs 1 1/2 Tbs yeast 2 tsp 3 tsp Use regular bake cycle, light crust setting. Delayed timer okay. *My addition, for a more authentic soour rye taste. Available from King Arthur Flour Baker's Catalog, 1-800-827-6836 from Rehberg & Conway, Bread Machine Magic * * * * * * * * * * * Poulsbo Bread small medium large dark brown sugar* 2 2/3 Tbs 4 Tbs 5 1/3 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 sunflower seeds 1/3 c 1/2 c 2 tsp water 3/4 c 1 1/8 c 1 1/2 c margarine/oil 1 Tbs 1 1/2 Tbs 2 Tbs yeast 1 tsp 1 1/2 tsp 2 tsp I would normally use raisin bread mode on this one and add sunflower seeds at the beep, but they hold up pretty well put in at the beginning. *original recipe called for half regular sugar and half molassses--I changed it for the mix. adapted from Donna Rathmell German, The Bread Machine Cookbook III ------------------------------ End of bread-bakers-digest V6 #48 ********************************* bread-bakers-digest Friday, 24 November 1995 Volume 06 : Number 049 Today's Subjects: Query re American Harvester bread machine Re: bread-bakers-digest V6 #48 American Harvester Re: Sandi's bread machine mixes Trick for whole nuts re: Milk in microwave Radioactive Milk (NOT!) Re: bread-bakers-digest V6 #48 Re: Back info on Bread machines? Re: Milk in microwave Casserole Bread re:Milk in microwave Re: bread-bakers-digest V6 #48 Milk in Microwave Re: Milk in microwave Bread Machines Breadmakers Ratings Microwaving Milk Pumpkin-nut bread Bread Machine Reidcipes #3 Bread Machine Reidcipes #2 ---------------------------------------------------------------------- From: Suzanne Klein Date: Sun, 19 Nov 1995 18:43:53 -0800 Subject: Query re American Harvester bread machine December 1995 Consumers Reports has feature on bread machines. No, they don't mention the American Harvester, but the general discussion is helpful and interesting. Suzanne Silk Klein ------------------------------ From: Ken Gomberg Date: Sun, 19 Nov 1995 18:42:14 -0800 Subject: Re: bread-bakers-digest V6 #48 > >I once read that it's not advisable to microwave milk in the microwave. >Something about retaining some radioactivity!? Has anyone else heard >anything about this? Nope- no radiation involved. Magnetron produces high pitched sound waves. This excites the water molecules in food- which also explains why you can't heat up dry foods. -Ken ------------------------------ From: Susan Petusky Date: Mon, 20 Nov 1995 08:35:27 -0500 Subject: American Harvester Janet, I have the American Harvester bread machine.I've had it since February of 1995. . I like it. It makes great bread. I have never tried any other bread machines so I can't compare it to anything. I usually make bread out of their cookbook and I've never had a failure.I live in the Philadelphia area so it's seen all sorts of weather. It is really easy to clean (important to me). It has a 24 hr. timer . I like that feature. The only thing I don't like is that you can't make dough on the timer. Anyway I'm extremely happy with it. Susan Petusky ------------------------------ From: Janet Morrissey Date: Mon, 20 Nov 1995 11:02:41 -0500 (EST) Subject: Re: Sandi's bread machine mixes Sandi - What a great idea! I just have one question, though. Are the potato/chive and the walnut breads for 1, 1 1/2, or 2 pond machines? No, make that 2 questions...do you have any more? Cheers, Janet +---------------------------@------------------------------------------------+ | Janet Morrissey @ The purpose of a cookery book is unmistakable. | | "Mostly Harmless" @ Its object can conceivably be no other than to | | @ increase the happiness of mankind. | | janetm@online.magnus1.com @ -- Joseph Conrad | +---------------------------@------------------------------------------------+ ------------------------------ From: tvasicek@watson.princeton.edu (Thomas J. Vasicek) Date: Sun, 19 Nov 1995 17:30:44 -0500 Subject: Trick for whole nuts Keep nuts whole, or at least in larger pieces by adding them a few at a time when the ABM is near the end of its kneading cycle. I had always just dumped the nuts in all at once. They immediately went to the bottom and the paddle ground them up before incorporating them into the dough. Recently I found that if I added the nuts one to three at a time that they would knead in quickly and remain intact. I like heavy, chewy, and crunchy breads. Whole pecan halves look nice in the slices too. tv &&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& Thomas J. Vasicek, Ph.D. Phone: 609/258-2899 Department of Molecular Biolo FAX: 609/258-3345 Princeton University TVasicek@watson.princeton.edu Princeton, New Jersey 08544 &&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& ------------------------------ From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil Date: Mon, 20 Nov 95 10:11:51 EST Subject: re: Milk in microwave wrote: From: widera@unr.edu (Debra Widera) >Date: Fri, 17 Nov 1995 23:56:39 -0800 >Subject: Back info on Bread machines? > >Hi, > >I've finally decided to buy a bread machine & need advice-- >I would like to see some (not *all*!) of the postings on >the pros and cons of the various types of machines (inexpensive). >In particular, a "Breadman." > >Too much to ask for? > >Thanks, > >Debra Widera >widera@unr.edu > > Debra, I have owned a Breadman bread machine for two years and have been very satisfied with it. I have baked over a hundred loaves in that time, using many different recipes. I have only occassionally had a "flop" and generally that has been correctable by tinkering with water/flour ratio. I have baked light and heavy loaves (including fruit and nut), white and whole-grain with equal success. I think the Breadman is as good as any machine on the market, unless you want to do unusual things, like making jam (with the Zoji does). If you have any specific questions about the Breadman, I would be happy to try and answer them. ------------------------------ From: ephraim@stonewire.com (Ephraim Vishniac) Date: Mon, 20 Nov 1995 12:23:13 -0500 Subject: Re: Milk in microwave From: Marianne Hu Date: Mon, 13 Nov 1995 12:24:54 -0500 (EST) I once read that it's not advisable to microwave milk in the microwave. Something about retaining some radioactivity!? Has anyone else heard anything about this? There is no radioactivity in your microwave, so that's certainly not the reason. Microwaves are electromagnetic radiation, just like radio or television signals. Radioactivity refers to nuclear radiation, which is the emission of certain kinds of sub-atomic particles. (And as all netizens know, "flaming" refers to extremes of thermal radiation :-) Liquids do tend to heat unevenly in the microwave, however, which can cause a couple of different problems. For one, it's easy to misjudge the temperature of something when some parts are much hotter or colder than others. You could check a cold spot and then scald yourself on a hot one. In the case of liquids which can be cooked, such as milk, some parts could be scorched while others are still warming up. You can mitigate these problems by frequent and vigorous stirring. Ephraim Vishniac ephraim@world.std.com http://www.think.com/users/ephraim Allergic to corn? See http://www.think.com/users/ephraim/corn.html ------------------------------ From: Sally Eisenberg Date: Sun, 19 Nov 1995 18:42:11 -0800 Subject: Casserole Bread Hi All, I agree, give a round of applause to the owners. This casserole bread is great with a salad in the summer or a hearty soup in the winter. Enjoy. * Exported from MasterCook II * Garlic Casserole Bread Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 package yeast 1/4 cup water 1 cup cottage cheese 4 cloves garlic -- minced 1 large egg 1 Tablespoon oil 1 Tablespoon oregano 2 teaspoons sugar 1 teaspoon seasoned salt 1/4 teaspoon baking soda 2 1/2 cups all-purpose flour Preheat oven to 350 degress F. Mix yeast in water. Mix all ingredients except flour with yeast mixture, then add flour a little at a time. Let rise to double, then knead down and put into a greased casserole, let rise 30 minutes, then bake for 40 minutes. - - - - - - - - - - - - - - - - - - NOTES : The bread dough is very sticky, so flour your hands when transferring to casserole dish. Sally Lou&Sally Eisenberg sparky@netgate.net ------------------------------ From: etrencha@sirnet.mb.ca (Elizabeth Trenchard) Date: Sun, 19 Nov 1995 15:28:33 -0600 Subject: re:Milk in microwave >Bess, Ellen et al, > >I once read that it's not advisable to microwave milk in the microwave. >Something about retaining some radioactivity!? Has anyone else heard >anything about this? > Marianne The only test I've read about is one in which a small quantity of milk was placed in a sealed container, and microwaved to death! It turned into a plastic sort of substance. This is not surprising, as I've seen experiments in kids books where you can turn milk into plastic, even on the stove top in a pot. I'd be interested in hearing more about what you read, though. I never have quite trusted microwaves! If you are concerned about the microwave, you could always warm the milk up in a pot, let it come to room temperature, sit a container of milk in a container of warm water until it has warmed up a bit (just like heating baby bottles!), or use warm water and milk powder. I use this last method when I want to use the timer overnight. The other methods I avoid, because it starts to make my bread baking experience feel like work. 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: flash@well.com (flash gordon, md) Date: Sun, 19 Nov 1995 14:02:37 -0800 Subject: Re: bread-bakers-digest V6 #48 >freezing unbaked bread i always freeze pizza dough at least overnite before using it. i'll make the dough, let it rise once, take out all my agressions by punching it down savagely, and then putting it into a ziploc bag (another brand name becoming genericized) and freezing it. i thaw it for at least 8 hours in the fridge, and it turns out fine. i've also found, as i'm sure many folks have, that leaving the oven lite on turns it into an ideal proofing box. >what kind of bread machine my personal experience is that a stand mixer like a kitchen aid makes better bread than a bread machine, and is useful for many other things. with fully guaranteed factory refurbished kithcen aids available for less than some bread machines, that's the way i would go now. i just gave away my old original DAK r2-d2-style unit after 5 years: the kitchen aid bread was simply much much better. OTOH, i live in san francisco and perhaps i'm spoiled by the local breads. here's the authorized kitchen aid refurbished dealer. if the machine breaks for any reason, kitchen aid will send you a replacement and you just return the broken one in the box they send you. Suburban Appliance 617-893-6694 (Waltham MA) %%%%%%%%%%%%%%%%%%%%%%%%%%%%% 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: aa122@detroit.freenet.org (John F Davis) Date: Sun, 19 Nov 1995 18:20:44 -0500 Subject: Milk in Microwave >I once read that it's not advisable to microwave milk in the microwave. >Something about retaining some radioactivity!? Has anyone else heard >anything about this? I once heard simular stories re: baby formula (which is mostly milk) however it's bunk. 100% bunk, though there might be some radioactivity retained for a very short time. (like about 1/2 the time it takes you to open the door) by the time you actually get the door open (assuming you did not stop the oven first but just opened the door and let the safety interlock stop it) all radioactivity will be gone. One word of caution however............... Some microwaves (I know some GOLDSTAR units are in this catagory) only require that the timer be set and the door closed for them to work. Opening the door, removing whataver has been heated and then closing the door re-starts th oven, possibly starting a kitchen fire. Good microwaves all have a START or COOK button which MUST be pushed to make he thing come on. Make sure yours has such a button. Second. I have seen one microwave with slots in the cooking enclosure large enough to LOOK THROUGH (along the back/bottom of the case). I'd avoid these as these slots would easliy let out much of the enegery. Make sure yours has a "leakproof" (To microwave enegry) cooking enclosure. - -- 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: fearp@VAX.CS.HSCSYR.EDU (Peter Fear) Date: Mon, 20 Nov 1995 09:46:02 -0500 Subject: Re: Milk in microwave Marianne, The microwave ovens use radiowaves to heat. There is no radioactivity used! Nothing becomes radioactive. As soon as the the power goes off all of the radiowaves are gone (absorbed by the food). The only thing about microwaving milk is with baby bottles. Baby's milk should not be heated in a microwave because there are hot spots formed. The outside may feel just warm but the inside may be hot enough to cause burns in the mouth. Obviously with yeast you need to check for this. The milk should be stirred before you check the temperature. Pete >From: Marianne Hu >Date: Mon, 13 Nov 1995 12:24:54 -0500 (EST) >Subject: Milk in microwave > >Bess, Ellen et al, > >I once read that it's not advisable to microwave milk in the microwave. >Something about retaining some radioactivity!? Has anyone else heard >anything about this? > >[=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=] >[|] Marianne Hu [|] >[|] International Pre-Sales - Europe Virtual Prototypes Inc. [|] >[|] E: hu@virtualprototypes.ca 4700 de la Savane, #300 [|] >[|] V: +1-514-341-3VPI (3874) X264 Montreal, Quebec [|] >[|] F: +1-514-341-8018 Canada H4P 1T7 [|] >[=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=][=] > > > Peter Fear Radiation Safety Office SUNY Health Science Center 750 E. Adams St. Syracuse, NY 13210 (315)464-6510 fearp@vax.cs.hscsyr.edu ------------------------------ From: sljc6@cc.usu.edu (Reid J. Furniss) Date: Tue, 21 Nov 1995 06:51:45 +0700 Subject: Bread Machines I got a Welbuilt years ago on QVC. It was their special value of the day. Need- lees to say - I *gave* it away. I just couldn't deal with it. It was their small loaf size, and I guess for the money, it was okay. However, I realized rather quickly that you will get what you pay for with a bread machine. My Mom has a DAK, and experiences inconsistent reidsults with it from time to time. My sister has a Panasonic - same thing. Our dear list leader Reggie suggested the Zoji, and let me tell you - perfection all the way. I was sooooooo thrilled to get a perfect loaf of bread. Time after time . . . after time. My thanks goes out to this lovely lady! What a wonderful suggestion. Yes, the Zoji costs a little bit more than the others, however, you get a better quality of bread from it. I will send out to this list the information that Reggie sent to me re the Zoji. Ordering information, etc. I hope this is okay for this list - I don't post that often; however, that may change here, as I get into the bread thing now. Like 4 posts of reidcipes last night . . . hummmmmmm . . . . anyway, I'll send out that information, and let ya all read it. Nice stuff. Hugs everyone! ************************************************************************** Name Reid J. Furniss sljc6@cc.usu.edu Address Post Office Box 4292 VOICE: 801-752-0607 Logan, UT 84323-4292 FAX : 801-752-0608 They laughed at Edison and Einstein, but somehow I still feel uncomfortable when they laugh at me. -Ashleigh Brilliant ************************************************************************** ------------------------------ From: Gina Rodriguez Date: Tue, 21 Nov 1995 15:57:38 -0700 Subject: Breadmakers Ratings For anyone interested this months Consumer Reports has ratings on Breadmakers. Overall ratings include how easy models are to use and clean and how noisy they are. They rate as follows (from best to worst): 1 - Regal Kitchen Pro K6743 2 - Breadman Plus TR-600 3 - Pillsbury Bread & Dough Maker 1016 4 - Breadman TR-500 5 - Black & Decker All-In-One-Plus B1800 6 - Mr. Coffee - The Breadmaker MBR200 7 - West Bend Bread & Dough Maker 41040X 8 - Zojirushi Home Bakery BBCC-S15A 9 - Oster Deluxe Designer 4812 10- Panasonic Bread Bakery SD-YD200 11- Wellbilt - The Bread Machine ABM4100T 12- Sanyo - The Bread Factory Plus SBM-15 13- Goldstar HB-026E 14- Toastmaster Bread Box 1195 (note: orignal pan was defective and required phone call to Toastmaster for replacement, score is based on replacement) Note - At the time of the report the latest models from Hitachi were not available, they will be tested at a later date, however they did say that in their last report they found that the Hitachi machines made very good bread and were convenient to use, overall. 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: Karl.Lembke@salata.com (Karl Lembke) Date: 19 Nov 95 19:24:28 -0800 Subject: Microwaving Milk * Reply to msg originally in Bread (machine) List Marianne Hu, citing the Rules of Acquisition to All, said: ow> From: Marianne Hu ow> Date: Mon, 13 Nov 1995 12:24:54 -0500 (EST) ow> Subject: Milk in microwave ow> Bess, Ellen et al, ow> I once read that it's not advisable to microwave milk in the ow> microwave. Something about retaining some radioactivity!? Has anyone ow> else heard anything about this? I've heated milk in the microwave lots of times, with no ill effects. First of all, microwave ovens do not produce the kind of radiation that we associate with "radioactivity". It produces a radio wave, just like radar installations, radio stations, and most electronic equipment around the home. You probably get more radio wave exposure from your computer than you do from the microwave oven. Second, the radiation produced by a microwave oven is basically the same as light waves. Just as the room turns dark when you turn off the lights, when the microwave oven turns off, all the radiation is gone. There is no "residual" radiation hanging around, just as there's no "residual" light remaining in the room when the light is switched off. Microwave ovens use radio waves, basically, to jiggle water and fat molecules in the food that's being cooked. Heat is molecular motion, and the faster molecules move around, the hotter the substance is. The main problem with microwaved food is that it often has "hot spots" due to an uneven distribution of the radiation. That's why the books advise letting stuff sit for a minute or two after cooking to let the heat redistribute. Hope this answers. ... All taglines are curently busy. Please try again - --- Blue Wave/Max v2.20 [NR] ------------------------------ From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil Date: Mon, 20 Nov 95 10:19:35 EST Subject: Pumpkin-nut bread Hi all, Busy, busy, busy. I made this pumpkin nut bread last Saturday to take to Mom's for T'day but I'll be making another loaf for them because this is so good it will be gone. The buckwheat recipe is an adaptation of the Lora Brody basic wheat bread. Gerry * Exported from MasterCook II * Pumpkin Nut Bread Recipe By : Fleischmann's Bread Machine Favorites Serving Size : 12 Preparation Time :0:00 Categories : Fleischmann's Machine Yeast Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 3/4 cup pumpkin pie filling 1/3 cup milk, skim 1 large egg 1 tablespoon butter 1 teaspoon salt 2 1/3 cups bread flour 2/3 cup flour, whole-grain wheat 3 tablespoons brown sugar, packed 2 tablespoons vital wheat gluten -- my add 1 teaspoon pumpkin pie spice 2 teaspoons yeast Add ingredients to the machine in the order listed. Select white bread and press start. Excellent rise, tasty light and airy. 21.3%cff as written - leave out the nuts and it is 10.3%cff - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Buckwheat Whole Wheat Bread Recipe By : Gerry's adaptation Serving Size : 16 Preparation Time :0:00 Categories : Machine Yeast Lora Brody Wheat Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 3 tablespoons nonfat dry milk powder 1/3 cup honey 1 1/3 cups water 2 tablespoons butter -- room temp 1 1/2 teaspoons salt 2 cups flour, whole-grain wheat 1 cup buckwheat flour 1/2 cup flour, all-purpose, unbleached 1/3 cup corn meal, yellow 2 tablespoons vital wheat gluten 2 1/2 teaspoons yeast Place in the machine in the order listed. Program for basic white bread and press start. A very flavorful loaf. Dense and compact. Excellent! 12.5% cff - - - - - - - - - - - - - - - - - - ------------------------------ From: rfurniss@sisna.com (Reid J. Furniss) Date: Mon, 20 Nov 1995 22:58:03 -0700 Subject: Bread Machine Reidcipes #3 And finally . . . . part 3 of 3!!!!!! Reid * Exported from MasterCook II * Pesto-Tomato Bread Recipe By : Betty Crocker's Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1/3 Cup Sun-dried tomatoes -- (not oil packed) -- coarse chop, soft * 1 Cup Water 2 Tablespoons Water 1/3 Cup Pesto sauce 3 Cups Bread Flour 2 Tablespoons Sugar 1 1/2 tsp Salt 1 1/4 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Use medium or light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - NOTES : * Soak tomatoes in 1 cup very hot water about 10 minutes or until softened; drain. 1 1/2-pound loaf recipe * Exported from MasterCook II * Sally Lunn Recipe By : Betty Crocker's Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 Egg -- plus enough water -- to measure 1 cup -- plus 2 Tablespoons 1 tsp Salt 1 Tablespoon Sugar 1 tsp Sugar 1/4 Cup Butter 2 Tablespoons Butter 3 Cups Bread Flour 1 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/Whte cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - NOTES : Margarine is not recommended for this recipe. * Exported from MasterCook II * Salsa Bread Recipe By : Betty Crocker's Bread Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 3/4 Cup Salsa 1/3 Cup Water 1 Tablespoon Water 2 Tablespoons Butter or Margarine -- Softened 3 Cups Bread Flour 2 Tablespoons Fresh Cilantro -- Chopped 2 Tablespoons Sugar 1 1/2 tsp Salt 2 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - NOTES : 1 1/2-pound loaf recipe ------------------------------ From: rfurniss@sisna.com (Reid J. Furniss) Date: Mon, 20 Nov 1995 22:57:08 -0700 Subject: Bread Machine Reidcipes #2 And herrrrrrrrrrrrrres more - part 2 of 3! Reid * Exported from MasterCook II * Millie's Basic Whole Wheat Bread Recipe By : Lora Brody: Bread Machine Baking - Perfect Every Time Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 Large Egg -- + water 2 Tablespoons Butter -- Room Temperature 1/4 Cup Molasses 2 Tablespoons Honey 1/2 Cup Cornmeal -- Yellow 2 Cups Flour, Whole-grain wheat 1 Cup Bread Flour 1 1/2 Tablespoons Nonfat dry milk powder 1 1/2 tsp Salt 2 1/2 tsp 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! - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Millie's Basic Whole Wheat Challah Recipe By : Lora Brody: Bread Machine Baking - Perfect Every Time Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 4 Tablespoons Olive Oil 2 Tablespoons Honey 2 Large Egg 3/4 Cup Water -- 110=B0 2 Cups Bread Flour 1 Cup Flour, Whole-grain wheat or whole wheat pastry flour 1 1/4 tsp Salt 1 Tablespoon Sugar 2 1/2 tsp 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! - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Onion Bread Recipe By : Internet Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 1/8 Cups Water 3 1/4 Cups Bread Flour 2 Tablespoons Dry Milk 2 tsp Sugar 1 1/2 tsp Salt 2 Tablespoons Margarine 1/2 Cup Dried Onions 1/2 tsp Onion Powder 1 tsp Pepper 1 tsp Sesame Seeds 3 tsp Yeast Put ingredients in the machine in the order recommended by the manufacturer. Bake on basic or French cycle. - - - - - - - - - - - - - - - - - - ------------------------------ End of bread-bakers-digest V6 #49 ********************************* bread-bakers-digest Friday, 24 November 1995 Volume 06 : Number 050 Today's Subjects: Bread Machine Recipes Okay Part 4!!!!!!! Breads ---------------------------------------------------------------------- From: rfurniss@sisna.com (Reid J. Furniss) Date: Mon, 20 Nov 1995 22:56:05 -0700 Subject: Bread Machine Recipes Well, here are a few bread machine recipes. Yummmmm . . . they do look good! I can't wait to try some of them. I guess I'll be busy over Tday with my new machine! Anyway, here to bread baking! Hope you all enjoy! Reid * Exported from MasterCook II * Buttermilk Bread Recipe By : Betty Crocker's Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 1/4 Cups Buttermilk 3 Tablespoons Butter or Margarine -- Softened 3 Tablespoons Honey 3 1/4 Cups Bread Flour 1 1/2 tsp Salt 1/4 tsp Baking Soda 1 1/2 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light Crust Color. do not use delay cycles. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - NOTES : 1 1/2-Pound Recipe * Exported from MasterCook II * Cinnamon-Raisin Bread Recipe By : Betty Crocker's Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 Cup Water 2 Tablespoons Water 2 Tablespoons Butter or Margarine 3 Cups Bread Flour 3 Tablespoons Sugar 1 1/2 tsp Salt 1 tsp Cinnamon 2 1/2 tsp Yeast 3/4 Cup Raisins Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - NOTES : 1 1/2-pound loaf recipe * Exported from MasterCook II * Dijon-Thyme Bread Recipe By : Betty Crocker's Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 Cup Water 3 Tablespoons Dijon Mustard 1 Tablespoon Vegetable Oil 3 Cups Bread Flour 2 Tablespoons Sugar 3/4 tsp Salt 1 tsp Dried Thyme -- Leaves 2 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light Crust Color. Remove baked bread from pan and coll on rack. - - - - - - - - - - - - - - - - - - NOTES : 1 1/2-Pound loaf recipe * Exported from MasterCook II * Greek Olive Bread Recipe By : Betty Crocker's Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 Cup Water 2 Tablespoons Water 1 Tablespoon Olive Oil 3 Cups Bread Flour 2 Tablespoons Sugar 1 tsp Salt 1 1/4 tsp Yeast 1/2 Cup Olives -- Ripe/Pitted/Kalamata -- Coarsely Chopped Carefully, placing all ingredients except olives in bread machine pan in the order recommended by the manufacturer. Add olives at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select basic/white cycle. Use medium or light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - ------------------------------ From: rfurniss@sisna.com (Reid J. Furniss) Date: Mon, 20 Nov 1995 23:15:24 -0700 Subject: Okay Part 4!!!!!!! Sorry, but I'm having a good old time putting these in mastercook tonite! Now wonder I'm flunking out of USU! he he he he he. Anyway, here are some more reidcipes. I hope someone will try some of these, and report in. I think they sound teriffic! Anyway, enjoy! Reid * Exported from MasterCook II * Ranch Bread Recipe By : Betty Crocker's Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 3/4 Cup Water 2 Tablespoons Water 1/3 Cup Ranch Salad Dressing -- Bottled 3 Cups Bread Flour 2 Tablespoons Sugar 1 tsp Salt 1 3/4 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/Whte cycle. Use medium or Light curst color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - NOTES : 1 1/2-pound loaf recipe * Exported from MasterCook II * Double Mustard-Beer Bread Recipe By : Betty Crocker's Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 3/4 Cup Beer -- Flat 1/3 Cup Water 1/4 Cup Chopped Onion 2 Tablespoons Mustard -- Prepared 1 Tablespoon Butter or Margarine -- Softened 3 Cups Bread Flour 1 Tablespoon Sugar 1 tsp Mustard Powder 3/4 tsp Salt 1 3/4 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/Whate cycle. Use Medium or Light crust color. Remove baked bread from pan and coll on wire rack. - - - - - - - - - - - - - - - - - - NOTES : 1 1/2-Pound loaf recipe * Exported from MasterCook II * Harvest Loaf Recipe By : Betty Crocker's Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 Cup Water 2 Tablespoons Water 3 Cups Bread Flour 1/4 Cup Dehydrated Soup Greens 2 Tablespoons Nonfat Dry Milk 2 Tablespoons Sugar 1 1/2 tsp Salt 1/4 tsp Garlic Powder 2 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - NOTES : 1 1/2-Pound Loaf recipe. Dehydrated soup greens can be found in jars in the spice section of your supermarket. * Exported from MasterCook II * Potato-Chive Bread Recipe By : Betty Crocker's Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 Cup Water 2 Tablespoons Water 2 Tablespoons Butter or Margarine -- Softened 3 Cups Bread Flour 1/2 Cup Potato Flakes 1/4 Cup Fresh Chives -- Chopped -- or 2 T Freeze-dried 1 Tablespoon Sugar 1 1/2 tsp Salt 2 3/4 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - NOTES : 1 1/2-Pound loaf recipe ------------------------------ From: Sally Eisenberg Date: Mon, 20 Nov 1995 20:40:52 -0800 Subject: Breads Hi All, Here a few breads that you might like to make with holidays coming upon us so fast. Enjoy. * Exported from MasterCook II * Apple-Pie Bread Recipe By : Norman A. Garrett Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- One Pound Loaf 1 teaspoon active dry yeast 1 teaspoon cinnamon 3 1/2 Tablespoons sugar 2 1/4 cups bread flour 1 teaspoon salt 4 teaspoons buttermilk powder or dry milk 1/2 cup apple-pie filling 1 Tablespoon butter 3 ounces apple juice Add ingredients according to your machine directions. - - - - - - - - - - - - - - - - - - NOTES : A moist, tangy, and a great breakfast bread. * Exported from MasterCook II * Easy Cake Bread Recipe By : Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- Medium Loaf 1 cup water or milk 1 1/2 Tablespoons butter or margarine 3/4 cup cake mix, yellow 1 3/4 cups bread flour 1 1/2 teaspoons active dry yeast Add ingredients according to your machines instuctions. Cycle: White Crust: Light - - - - - - - - - - - - - - - - - - NOTES : Try useing different cake mixes. Orande or lemon peel (1/4-1 tsp) could be added or even an extract 91/4-1/2 tsp) for added flavor. This is an easy bread to make as all the sugar and salt are in the cake mix. * Exported from MasterCook II * Fructose Cinnamon Rolls Recipe By : Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- Medium Loaf 3/4 cup milk 1 1/2 large eggs 3 Tablespoons butter or margarine 1/2 teaspoon salt 1/4 cup fructose 2 2/3 cups all-purpose flour 1 1/2 teaspoons active dry yeast Filling 3 Tablespoons butter -- softened 1/3 cup raisins 3 Tablespoons fructose 1 1/2 teaspoons cinnamon 3/4 cup whipped cream Add ingredients according to your machine directions to make dough. Remove dough from machine. Punch down dough and divid in half if making the medium recipe. On a lightly floured surface, roll the dough into a rectangle and spread with filling ingredients. Jelly-roll starting at the wide end, pinch the ends and cut into rolls. Place in 1 or 2 greased 9-inch round or square cake pans. An alternative is to place each roll in a greased muffin tin. Cover and let rise in a warm, draft-free location approximately 1 hour. Pour whipping cream (room temperature) on top before baking to glaze. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Fruit Cocktail bread Recipe By : Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- Medium Loaf 1 1/8 cups fruit cocktail 1 1/2 Tablespoons vegetable oil 3 Tablespoons fruit juice concentrate 1/3 teaspoon salt 1/3 cup coconut flakes 1 1/2 cups whole wheat flour 1 1/2 cups bread flour 1 1/2 teaspoons active dry yeast Add ingredients according to your machine directions. Do not drain the fruit cocktail. - - - - - - - - - - - - - - - - - - NOTES : Serve this toasted with ice cream and coconut flakes for a different dessert treat. * Exported from MasterCook II * Peanut-Butter and Jelly Bread Recipe By : Norman A. Garrett Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- One Pound Loaf 1 1/2 teaspoons active dry yeast 2 1/2 Tablespoons peanut butter 2 Tablespoons jelly or jam 1 1/2 cups bread flour 1 teaspoon salt 3 1/2 teaspoons sugar 1/4 cup milk -- warmed 2 1/2 ounces water -- warmed Add ingredients according to your machine directions. - - - - - - - - - - - - - - - - - - NOTES : You can vary the bread by adding different types of jelly or jam each time you make it. Happy Holidays Sally Lou&Sally Eisenberg sparky@netgate.net ------------------------------ End of bread-bakers-digest V6 #50 ********************************* bread-bakers-digest Saturday, 2 December 1995 Volume 06 : Number 051 Today's Subjects: Re: Sandi's bread machine mixes Fiddle Head Knife/Cranberry Bread Honey& Oat Whole Wheat bread great discovery Help!! Lemony Pear (Apricot) Pecan Bread [none] Microwave Ovens Trillium Breadman ---------------------------------------------------------------------- From: Sandal@aol.com Date: Sun, 26 Nov 1995 16:29:50 -0500 Subject: Re: Sandi's bread machine mixes Janet Morrissey writes: >Sandi - > >What a great idea! I just have one question, though. Are the >potato/chive and the walnut breads for 1, 1 1/2, or 2 pond machines? No, >make that 2 questions...do you have any more? The recipes are for 1.5-lb loaves, and shame on me for not saying so. If anyone needs the smaller size, email me and I may be able to help. But I'm out of town and can't do it right now. As for whether I have more mix recipes, well, I'm working on it and promise to post any more i find if y'all promise to post any recipes you find that meet my criteria: all dry ingredients except for water and oil/butter (which--along with the yeast-- can be added at the time of use). Sandi ------------------------------ From: gourmet@mail.utexas.edu Date: Sat, 25 Nov 1995 07:19:10 -0500 Subject: Fiddle Head Knife/Cranberry Bread I apologize to all of you who asked me for the address for the fiddlebow knife. I'm still looking for it. (It's the end of the semester, and things have gotten a little lax around here, if you get my drift. ;-) ) Someone else did send info for Robert Linn to the list. I think this is the same person that I bought mine from, and I recommend his knives quite highly. If -- no, when -- I find the info, I'll post it if it's different. Unfortunately, it may take a while. (Two more weeks until the end of the semester, plus one final, but who's counting? ;-) ) :-( To change topics slightly, it's cranberry season, and I have several containers of cranberries that are just waiting to be made into bread. Does anyone have one (or several) cranberry bread recipes for the bread machine? Thanks. Cindy ------------------------------ From: Cherie Ambrosino Date: 28 Nov 95 10:34:58 Subject: Honey& Oat Whole Wheat bread Thanks to all the great advice on this list, I've been making alot of breads lately. In my post-holiday laziness, I didn't even want to look for a recipe last night and I sort of punted on this one - I am definitely a make-it-up-as-you-go kind of cook, but this was the first time I tried it in baking! I'm pleased to say it turned out pretty well, slightly sweet although its a little dense [that might have been a draft in my kitchen though!] Here's the recipe - and happy holidays to one and all: Honey/Oat Whole Wheat Bread 1.5 lb loaf 3 C Whole Wheat Flour 1 C oatmeal [whirred in blender] another handful or so of oatmeal thrown in during kneading 1/4 C honey 1.5 C warm water 1 T yeast 4 T Gluten Watch the initial kneading for a bit - I had to adjust a little to get a good dough ball - I think because the oatmeal absorbs differently than the flour - enjoy and thanks for all the great recipies! Cherie ------------------------------ From: gregfam@aa.net (Lee & Gretchen Gregory) Date: Tue, 28 Nov 1995 19:03:40 -0800 Subject: great discovery I like to bake a lot of whole grain breads. In my bread machine in particular, however, the loaf seems to get real dry even by two days. Since I don't like to use refined white sugar, I started using honey, which does make a moister loaf that keeps longer. But since I started using brown rice syrup, the loaf is even moister and keeps even longer. For a recipe that calls for 2 T. of honey, I use 1 T. of honey and 1 T. brown rice syrup. Using only brown rice syrup makes the loaf almost sticky. Brown rice syrup can be purchased in many health food stores and natural foods co-ops. Gretchen Lee & Gretchen Gregory ************************************************ * ASLAN WEB DESIGN * * Website Design and Storage Svc. * * http://www.aa.net/~gregfam/aslan.htm * * **and also** * * NATURAL NUTRITION * * http://www.aa.net/~gregfam/nutritio.htm * ************************************************ ------------------------------ From: Reggie Dwork Date: Sat, 02 Dec 1995 07:37:14 -0800 Subject: Help!! I had lots of fresh guava's sitting on the counter thanks to a very nice Asian gardener who lives across the street!! Of course, I couldn't find any recipes for guava bread - figures. I devised this recipe...it tastes pretty good but seems to need 'something'. What I am not quite sure...more intense flavors - a bit more of or different spices?? Can anyone help with this?? Thanks, Reggie * Exported from MasterCook II * Guava Bread Recipe By : Reggie Dwork Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Fruit Low Fat Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 1/4 Tsp Active Dry Yeast 2 C Bread Flour 1 C Whole-Wheat Flour 1/3 C Guavas -- fresh 1 Tbsp Butterbuds 1/2 Tsp Salt 1/2 Tbsp Honey -- thistle 1 Tbsp Honey -- cinnamon creamed 1/8 Tsp Ground Ginger 1/8 Tsp Allspice 2 Tsp Wonderslim -- (I use this instead -- of margarine) 1 C Water I put it all in the baking basket and started it. It has a pretty good flavor but seems to lack something...not sure what. Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - ------------------------------ From: Reggie Dwork Date: Tue, 28 Nov 1995 05:45:34 -0800 Subject: Lemony Pear (Apricot) Pecan Bread Here is a pretty good bread I made (with my own adjustments) and we enjoyed it as part of our T'day dinner. Hope you enjoy it if you try it... Reggie * Exported from MasterCook II * Lemony Pear (Apricot) Pecan Bread Recipe By : Fleischmann's Yeast Bread Machine Favorites, pg 51 Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Fruit Low Fat Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 lb loaf:) 1 C Pears -- *see NOTE, (6 oz) 2 Tbsp Water -- (1 T) 1 1/2 Tsp Wonderslim -- **NOTE, (1/2 T) 1 Tsp Salt -- (3/4 t) 3 C Bread Flour -- (2 C) 1/2 C Pecans -- ***NOTE, (1/3 C) 1 Tbsp Packed Brown Sugar -- (2 t) 2 tsp Lemon Peel -- finely shredded, -- (1 1/2 t) 2 tsp Active Dry Yeast -- (1 1/2 t) *NOTE: strained baby food, or peach (I used apricot) **NOTE: Original recipe called for 1 T butter or margarine for large or small loafs ***NOTE: coarsely chopped, toasted, (I used hazelnuts) Add ingredients to bread machine pan in the order suggested by manufacturer, adding pears(apricots) with water and pecans (hazelnuts) with flour. Basic/white cycle. This is really pretty good. Entered into MasterCook II and adjustments made and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - ------------------------------ From: Reggie Dwork Date: Sat, 02 Dec 1995 07:30:14 -0800 Subject: [none] I made this the other day and it is really excellent. * Exported from MasterCook II * Quinoa Bread Recipe By : The Best Bread Machine CookBook Ever, Madge Rosenberg Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Grains Low Fat Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- 1 lb loaf: 1/4 C Quinoa -- PLUS 2 Tbsp Quinoa -- (1/4 C) 2 1/4 Tsp Active Dry Yeast -- (1 1/2 t) 1 1/2 C Bread Flour -- (1 C) 1 1/2 C Whole-Wheat Flour -- (1 C) 1 1/2 Tsp Salt -- (1 t) 3 Tbsp Nonfat Dry Milk Powder -- (2 T), *NOTE 1/4 tsp Ground Cloves -- (1/4 t) 2 tsp Wonderslim -- (1 1/2 t) 3 tbsp Honey -- (2 T) 1 C Water -- (3/4 C) *NOTE: Original recipe called for powdered milk. **NOTE: Original recipe used 1 1/2 T vegetable oil (1 T). Quinoa is an ancient South American high-protein grain recently popularized in the United States. This pearly, nutty grain adds texture and nutritional value to a bread that makes good toast or sandwiches with tuna, cold meat, or an assertive cheese. To cook quinoa, add it to twice its measure of boiling water. Simmer for 10 min. Drain off any excess liquid and let cool. Add the cooked quinoa and all remaining ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. aaaaah-Excellent!! Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - ------------------------------ From: Montgom_N@msa01.brooks.af.mil Date: Mon, 27 Nov 95 10:05:01 CST Subject: Microwave Ovens Sorry if this thread is off topic and has gotten out of hand, but this is my Bailiwick and I actually enjoy it. [stuff deleted] >a pot. I'd be interested in hearing more about what you read, though. I >never have quite trusted microwaves! I can assure you that microwaves are quite well understood and you have nothing to worry about. [stuff deleted] > however it's bunk. 100% bunk, though there might be some radioactivity > retained for a very short time. (like about 1/2 the time it takes you to open > the door) by the time you actually get the door open (assuming you did not > stop the oven first but just opened the door and let the safety interlock stop > it) all radioactivity will be gone. Nope, no radioactivity involved or created at all by microwaves. > One word of caution however............... [stuff deleted] >Second. I have seen one microwave with slots in the cooking enclosure large >enough to LOOK THROUGH (along the back/bottom of the case). I'd avoid these >as these slots would easliy let out much of the enegery. Make sure yours >has a "leakproof" (To microwave enegry) cooking enclosure. Let's define "leakproof". In order for microwaves to escape from a shielded enclosure there would have to be an opening with a dimension that is 1/2 wavelength in size. Microwave ovens operate at a frequency of 2450 Megahertz (2,450,000,000 oscillations per second), which corresponds to a wavelength of about 12 centimeters. Therefore, you would need an opening of approximately 6 centimeters (2.4 inches) to allow harmful microwaves to escape. Furthermore, federal standards that apply to microwave manufacturers specify a maximum leakage rate that is extremely conservative. Bottom line, unless your microwaveoven is somehow damaged or you attempt to modify it, you have nothing to fear. Noel Montgomery, Health Physicist ------------------------------ From: schapin@mitre.org (Susan Chapin) Date: Mon, 27 Nov 1995 08:42:50 -0500 Subject: Trillium Breadman Re Debra Widera's query on the BREADMAN machine. We have had the "Trilium" model for about a year and use it 4 - 5 times a week. On the plus side. it's been rock-solid reliable and clean-up couldn't be simpler. On the minus side, it's a bit noisy and it doesn't offer the degree of 'customization' that some of the other machines provide. In addition to its three basic wheat cycles (light, medium and dark), it has a 'European cycle',. a 'Fruit & Nut" cycle and a dough cycle. The basic cycle takes about 2 1/2 hours and produces breads of a texture somewhat coarser than when the same recipes are made in a Hitachi. I rather like the coarse texture, but my wife prefers a finer grained bread. As texture is governed in part by the duration of the kneading cycle (a factor over which one doesn't have any control) someone suggested we stop the machine after the first kneading and restart it -- but the Trillium doesn't allow you to do that. Bottom line: If you like coarse-textured breads, you'll find the BREADMAN machine very satisfactory. Two comments: (1) Yes you can extend the knead cycle. Just turn off the machine (press STOP and hold for a second or two) and restart it. The two-minute slow mix cycle will be repeated, but that won't hurt anything. You can use this technique to insert a rest period for heavy doughs, too. (2) The new model has a lot more cycles and other things, specifically including a rest period and a number of longer cycles which will create a finer grain. I just bought one for my daughter and noticed that much; sorry I don't have details. The going price for the new model last month, in Arlington, VA, was $129 to $139. I love mine, the old model, and my daughter says she loves hers, the new model, but note she has had it only for two days = two loaves of bread from mixes. - susan (schapin@mitre.org; all opinions above are mine all mine; my employer doesn't necessarily endorse them or even know about them.) - --------------------------------------------------------------------------- Susan Chapin, schapin@mitre.org The MITRE Corporation, McLean, VA, 22102-3481 Phone: 703/883-3610 FAX: 703/883-1397 - --------------------------------------------------------------------------- ------------------------------ End of bread-bakers-digest V6 #51 ********************************* bread-bakers-digest Sunday, 10 December 1995 Volume 06 : Number 052 Today's Subjects: Request oatmeal re: Cranberry Break peanut butter bread YUMMMMM REQ: some machine recipes Pumpernickel-onion Rools Salt-Rising bread Question about recipe posted problem Christmas Stollen? How to pronounce Zojirushi email problems last week HELP!!! ---------------------------------------------------------------------- From: speelman@micron.net Date: Fri, 8 Dec 95 22:29 MST Subject: Request Does anyone have a recipe for Flinstone Bread? This may be a made up name...but the bread is baked in a 2 lb 7 oz coffee can. Thank you, Lori ------------------------------ From: Cherie Ambrosino Date: 4 Dec 95 10:15:10 Subject: oatmeal Yes - definitely uncooked but regular rather than quick cooking - although that may work as well - the big quaker box - enjoy! - Cherie ------------------------------ From: Sue Coatney Date: Mon, 4 Dec 95 9:53:35 PST Subject: re: Cranberry Break For a good cranberry bread take your favorite cinnamon raisin bread recipe and substituting a half bag of cranberries for the raisins and doubling the amount of cinnamon. Sue scoatney@cup.hp.com ------------------------------ From: ATMCDANIEL@ALPHA.NLU.EDU Date: Mon, 4 Dec 1995 7:49:09 -0600 (CST) Subject: peanut butter bread YUMMMMM Try substituting peanut butter for butter in your bread machine. (1/4 c.) Makes wonderful toast!! Also, smear a dab of that jelly that's not jelly.. ...you know...fruit stuff. Try it! I was pleasantly surprised!!! Nell ------------------------------ From: brady@interaccess.com (Jim Brady) Date: Sun, 10 Dec 1995 00:18:16 -0800 Subject: REQ: some machine recipes ** Jim sent this to us - we are forwarding it to the list ** It's great to be aboard. Since I probably missed these, would you mind sending me recipes for: 7 grain (any multigrain, really) pesto bread oatmeal Thanks very much. I'll experiment and send along my contributions as time goes by. Yours, Jim Brady ------------------------------ From: "Judith M. Dixon" Date: Sun, 3 Dec 1995 17:56:27 -0500 (EST) Subject: Pumpernickel-onion Rools Does anyone have (or know where I can find) a recipe for those pumpernickel rools that have the onion in the middle. I would be using a 1.5lb machine on dough mode. I would think that the onions would be put in at the time the rolls are formed but I have seen a recipe for these not even for old-fashioned bread-making methods. Thanks so much. Judy Dixon jdix@loc.gov ------------------------------ From: Sandra Dwan <0002037600@mcimail.com> Date: Sat, 9 Dec 95 19:32 EST Subject: Salt-Rising bread - -- [ From: Sandy Dwan * EMC.Ver #2.3 ] -- Hello Bread Makers, I received your address from a very helpful librarian named Bonnie Fulmer. I've been trying to locate a recipe for making salt-rising bread on a bread machine. I don't need any regular recipes, just one for a bread machine. I would really appreciate your help and I ask that you please reply directly to me if you have something. Thanks! Sandy Dwan 2037600.mcimail.com ------------------------------ From: Crystalle Haynes Date: Sat, 2 Dec 1995 19:07:31 -0800 (PST) Subject: Question about recipe posted Cherie posted a yummy looking recipe for Honey-Oat Whole-Wheat Bread. It called for oatmeal, but does not state whether it is cooked or uncooked oatmeal. If it is uncooked, is it quick-cooking or regular? She mentions something about the oatmeal absorbing liquid, so I guess she meant uncooked, but I just wanted to be sure... Thanks! Crystalle crystall@po.eecs.berkeley.edu Berkeley, California (USA) ------------------------------ From: "Debbie" Date: Tue, 5 Dec 1995 19:07:09 +500 Subject: problem I have a question about a bread flop that I had. I made some ethiopian honey bread which cooked well except in the center of the loaf which was doughy. I tried this bread twice. Once baked in the machine and once started in the bread machine but finished in the oven. The results were the same. Normally I would just toss the recipe out, but the taste of this bread (the part that cooked, that is) was so exceptional that I would like to make it work. Any suggestions for correcting doughy centers. tia debbie ------------------------------ From: Cdluria@aol.com Date: Mon, 4 Dec 1995 20:59:08 -0500 Subject: Christmas Stollen? Would anyone on this list have a good recipe for the German Christmas bread, "Stollen" -- that dense, oblong, sugar-covered, nut-filled cake-like bread, made with tons of butter, that is more addictive than heroin? Cholesterol-abstainers need not reply. While there are some local products that masquerade as Stollen, they are pale imitations, and the deli, here, that imports the real thing, directly from Germany, charges prices that dwarf the national debt. Can anyone help, just this once? I promise to diet for all of '96! cdluria@aol.com (Carlos Luria) ------------------------------ From: HHStruve@aol.com Date: Sun, 3 Dec 1995 15:59:46 -0500 Subject: How to pronounce Zojirushi I recently purchased a Zojirushi Bread Machine. When discussing bread machines with people I have to spell Zojirushi since I haven't any idea how to pronounce it. No one I know owns one or has even heard of this brand. Of course, I could pronounce it any way I like since no one knows the difference. Does anyone have a hint on how to pronounce it? Any *sound like* words? I know this is hard to do when you can't actually demonstrate the correct pronunciation. If this is too far off subject, maybe someone could just e-mail me and not bore others with a phonetics lesson. Thanks for any help. Hannah Hibbs Struve hhstruve@aol.com ------------------------------ From: cmathew@iadfw.net (Craig & Joan Mathew) Date: Sun, 3 Dec 1995 07:57:57 -0600 (CST) Subject: email problems last week Hello all, I just wanted to send a message to the members of lists I am subscribed to at this point. Since last Monday my email has been inoperative, and after working with my Internet provider for numerous hours this week they've finally got it working again (somewhat). Unfortunately, they've also lost all messages sent to my account since Monday, so if anyone sent me email directly then it's been lost and I never saw it. Perhaps you will re-send it to me? Also, I must apologize if I inadvertently sent archive search commands to the list members last evening. I was trying to get any archived messages that had been sent over the last week. At that late hour (nearly midnight) I may have inadvertently sent some of those commands to the list members instead of the command address. Again, please accept my apologies for my late-night bumbling. Finally...it's good to be back!!...now that I'm going off for a week-long business trip out of town... :( "When it rains, it pours..." Joan cmathew@iadfw.net (who is still keeping her fingers crossed that the email will continue to work) ------------------------------ From: "Rev. Ben" Date: Tue, 5 Dec 1995 22:04:49 -0500 (EST) Subject: HELP!!! Ok, I'm at wit's end and I'll entertain any ideas people have. I've got a Hitachi bread maker which has performed admirably since the beginning of summer. However, a month ago it decided to become amazingly reticent. So now when I make bread(nice simple white bread) the loaves simply DO NOT RISE. I get this little lump of baked bread that is 6 inches high at the bottom. I've tried to control for the yeast(I use Fleischmann's Bread Maker's yeast which has given me good results in the past), flour(both self-rising and non), sugar(powerdered, granulated and brown), butter(salted and unsalted), and milk(skim, lofat, standard, warm, cold) and still I have the same problem. I've gone through 10 pounds of flour without results and I'd really like to get this working. It just stopped making good loaves of bread and I'd really like to know why and what to do about it. If anyone has any suggestions, I'd love to hear them. Thanks! Ben. ____ Ben Samman..............................................samman@cs.yale.edu "If what Proust says is true, that happiness is the absence of fever, then I will never know happiness. For I am possessed by a fever for knowledge, experience, and creation." -Anais Nin PGP Encrypted Mail Welcomed Finger samman@powered.cs.yale.edu for key ------------------------------ End of bread-bakers-digest V6 #52 ********************************* bread-bakers-digest Saturday, 16 December 1995 Volume 06 : Number 053 Today's Subjects: Re: bread-bakers-digest V6 #52 Re: bread-bakers-digest V6 #52 New to list How can you tell the loaf size? Somewhat Funny Story Levain starter Seven Grain Bread English muffin recipe needed... Schlotzsky's Bread Recipe getting that nice shine without eggs Re: doughy centers Hitachi High altitude flops Hitachi bread machine (fwd) Bread Machine Mixes as Gifts RE: doughy spots in center of loaf Pesto Bread Re: bread-bakers-digest V6 #52 Re: bread-bakers-digest V6 #52 Hannah Struve Zo pronounciation Re: How to pronounce Zojirushi Re: Christmas Stollen? Hitachi and Rising Re: Bread that doesn't rise properly Re: bread-bakers-digest V6 #52 Re: Hitachi problems Multi-grain bread ---------------------------------------------------------------------- From: Blanche007@aol.com Date: Tue, 12 Dec 1995 19:54:01 -0500 Subject: Re: bread-bakers-digest V6 #52 Hannah -it's pronounced like this: Zo - jeer- ooooo (as in too) - chi with the accent on the ooooo. A simple was of refering to it is The Zo. Congratulations - it's a great machine. ------------------------------ From: Blanche007@aol.com Date: Tue, 12 Dec 1995 19:39:34 -0500 Subject: Re: bread-bakers-digest V6 #52 Debby - it sounds as if there was too much liquid in your Ethiopian bread - that's what usually causes a doughy middle. If you e mail me the recipe I'll be happy to take a look at it: Blanche007 ------------------------------ From: Bonnie Pollack Date: Sat, 16 Dec 1995 20:51:13 -0800 Subject: New to list I joined your list his week because of an interest in making bread with a bread baker. I bought a Breadman and need to get started. My main question, can I use the recipes provided by the list with my machine without adapting. Can I assume that I can "no brainer like" just dump. I used to watch my grandparents toil (labor of love) every morning making homemade bread. They NEVER had store bread. Bonnie ------------------------------ From: ba903@freenet.carleton.ca (Julia Gilbert) Date: Sun, 10 Dec 1995 17:33:03 -0500 Subject: How can you tell the loaf size? I'm hoping someone can help me. I've been keeping all of the recipes you post but some people have forgotten to post what size the loaf is. Is there any way to tell eg by the number of cups of flour or something??? I only have a 1lb machine and would hate to create a large mess by trying to bake a 2lb loaf in it. Thanks for your help. Julia - -- Disobedience to conscience makes conscience blind. C.S. Lewis ------------------------------ From: John Carl Date: Sun, 10 Dec 1995 20:57:32 -0800 Subject: Somewhat Funny Story Hi, Thought you might enjoy this story. About this time last year my next door neighbor knocked at the back door holding something wrapped in decorative towels. I opened the door and she smiled and said "this is stolen". She then tried to hand it to me. In that I did not know what "Stolen" was at that time (is that spelling right, Stolen?), she had to tell me what it was and show me the contents before I would touch it. Regards, John ------------------------------ From: mark evans Date: Sun, 10 Dec 1995 21:57:54 -0600 Subject: Levain starter Bread bakers: I have recently started a large levain starter, using the guidelines from Daniel Leader's Bread ALone volume. It is truly stumbling in unknown places. Has anyone tried this? What has been the experience? I am working up a large starter to do some commercial production and wonder if I could get some input on how it acts when pushed beyond the "home use" level. It has its roots in french village bakeries, so I'm not too concerned. thanks! mark evans ------------------------------ From: moffats@telerama.lm.com Date: Sun, 10 Dec 1995 12:39:01 -0500 Subject: Seven Grain Bread Seven Grain Bread Source: Bread Machine Magic 1 1/2 # loaf 1 # loaf 7/8 cup water 5/8 cup 1 egg 1 2 1/2 cups whole wheat flour 1 2/3 cup 1/2 cup seven grain cereal 1/3 cup 1 1/2 tsp salt 1 tsp 2 tbsp oil 1 1/2 tbsp 2 tbsp honey 1 1/2 tbsp 2 tsp yeast 2 tsp Light Crust setting ------------------------------ From: dw00057@ltec.net (Dennis L. Whitehead) Date: Mon, 11 Dec 1995 10:31:41 -0600 Subject: English muffin recipe needed... Years ago, I had access to a wonderful English muffin recipe. As of late, I've been looking very hard find one which yields similar results. I've checked many of the usual sources and tried several different recipes. If you've got a terrific English muffin recipe (cooked on a griddle), please help. TIA Dennis *-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-* Dennis Whitehead - Lincoln, Nebraska - dw00057@ltec.com "Humor heightens our sense of survival and preserves our sanity." -- Charlie Chaplin ------------------------------ From: Date: Sat, 16 Dec 1995 20:51:11 -0800 Subject: Schlotzsky's Bread Recipe When we lived in Texas, my favorite sandwich was the Schlotzsky's original. They have migrated to eastern Washington where we now live. As I bit into the sandwich, fond memories flooded my mind. I would love to be able to bake this bread at home. It is a sourdough recipe that has a different consistancy from regular bread. The round flat loaf bread is baked fresh daily at Schlotzsky's. It's got lots of little holes in it like an English Muffin and is chewy (different from regular bread) but makes an excellent sandwich. Thanks, Glen ------------------------------ From: mark evans Date: Mon, 11 Dec 1995 14:20:57 -0600 Subject: getting that nice shine without eggs Hi all: I am making much bread (loaves, challah, whatever) for someone else, and we want to get a nice shine on top -- but without the eggs. I am not even sure I want to use the egg beaters I see in the freezer. Any suggestions? Mark ========================================================= "I do a lot of different things. I just can't remember what they are right now." levain@msn.fullfeed.com msevans@msn.fullfeed.com ------------------------------ From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) Date: Sun, 10 Dec 1995 15:08:15 -0600 Subject: Re: doughy centers Debbie discussed a problem with doughy centers in Ethiopian Honey Bread. I have a recipe with this name that I have not tried yet. When I compare it to other recipes that work well in my West Bend bread machine, it appears to have a greater proportion of liquid to flour than recipes that have been successful for me. My West Bend manual suggests that if the center of a loaf is raw or not completely baked, the recipe probably has too much liquid. Their recommendation is to reduce the liquid by 1 tablespoon. Hope this helps. Bonnie Briscoe bbriscoe@infolink.morris.mn.us ------------------------------ From: LoisCon@aol.com Date: Mon, 11 Dec 1995 23:14:46 -0500 Subject: Hitachi Ben Sammen asked for help with his Hitachi which stopped performing after summer. When the weather changes, and it gets colder, Linda and I get lots of calls about breads that don't rise. Make sure the bread machine is not against an outside wall. (I assume you are in a cold weather place) We like Red Star Yeast and used it in testing for both our bread machine books. It can be purchased in bulk at Price Club/Costco. You can store it for a year in the freezer. You should only be using bread flour, not self-rising flour. If you use all-purpose flour you will need to add gluten to the flour. Also make sure the liquid is warm and the ingredients are at least at room temperature.. Try those things and then we can go from there.You can mail me at: LoisCon@AOL for more help. ------------------------------ From: djclark@csn.net (Donna Clark) Date: Sun, 10 Dec 1995 12:09:41 -0700 Subject: High altitude flops About eight months ago I purchased a small Panasonic bread machine. I live in Telluride, CO which is 8750 ft. above sea level. My results have been mostly flops. Usually the bread is cooked on the outside and doughy inside. Several times the bread has risen so rapidly it sticks to the top of the machine--what a mess. I have had to wet it down with towels and scrape the mess off the top of the machine. :-( I have tried many different recipes, and once I tried weighing my ingredients--that was the biggest mess of all. Any advice would be appreciated. I am ready to throw this bread machine down the side of the mountain! Donna Clark djclark@csn.net Donna J. Clark Telluride, Colorado ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ elevation 8750 ------------------------------ From: Janet Stout Date: Mon, 11 Dec 1995 02:24:02 -0700 (MST) Subject: Hitachi bread machine (fwd) Hi Ben, I've answered this question a number of times, so I'll just forward a copy of my general answer rather than re-write every time: 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. 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 ------------------------------ From: wmay@aplcore.jhuapl.edu (Wendy L. May) Date: Fri, 15 Dec 95 10:24:11 EST Subject: Bread Machine Mixes as Gifts Hi everyone, There has been some talk on this list of people making up pre-mixed bread machine ingredients to give as holiday gifts. I thought this was a wonderful idea and made up baskets for my mother-in-law and grandma. A little hint: I didn't want to put the mixes in zip-loc bags because I thought there must be something that looks a little better. The perfect solution - go to your local pet store and ask them to give you some of the bags that they put fish in! They are the perfect size and guaranteed to be sturdy and leak-proof. Some stores sell them, others will probably just give them to you if you only need a few. Put the dry ingredients in, twist the bag closed, secure with a rubber band and tie on a festive ribbon. Voila! Hope this helps some of you who may be thinking of giving bread machine gifts this Christmas! Wendy ------------------------------ From: moffats@telerama.lm.com Date: Sun, 10 Dec 1995 12:38:55 -0500 Subject: RE: doughy spots in center of loaf According to the Bread Machine Magic Book of Helpful Hints, here are some solutions for doughy spots in the center or top of a loaf: The recipe was too large for your machine. Try the smaller size recipe. If machine has a glass dome, cover it with foil during the baking cycle. Take care not to let the foil hang down & cover the air vents. Too much heat escaped from the machine as the bread was baking. Keep the lid closed. Too many rich or heavy ingredients & too short a Regular Bake cycle to bake the bread properly. If your Regular Bake cycle is a Rapid Bake ( 3 hours or less), you may need to reduce the fat &/or added ingredients in certain recipes, such as raisin breads & holiday breads. They take too long to rise in Rapid-Bake machines unless lightened up. Hope one of these ideas help Debbie. If you get the Ethiopian Honey bread to work, maybe you could post it to the list. Lavon ------------------------------ From: "David Bergeron" Date: Tue, 12 Dec 1995 10:54:13 -0500 (EST) Subject: Pesto Bread I have made very good pesto bread by doing the following: I set my bread machine on manual mode, and make a white dough (just use your favorite bread recipe that you thing will taste good with pesto). When the dough is ready, I take it out of the machine, and spread it flat -- so that it is the width of a bread pan, and as long as you feel comfortable stretching it. Then I spread pesto over the whole thing, roll it up, and put it in a greased bread pan (conventional, not machine!). I let it rise until doubled in size, and then bake in the oven. (For my 1 1/2 pound white bread, I preheat the oven to 450, then bake for 10 minutes, and then turn it down to 350 for about 1/2 hour.) The bread will loosen in the pan when it is ready. This makes a nice loaf with a spiral of pesto in it. It doesn't toast well, because the pesto can burn. It's more work then just throwing the stuff in the machine, but it's well worth havin g the pesto in a spiral instead of a uniform flavor in the bread. Good luck. ------------------------------ From: Blanche007@aol.com Date: Tue, 12 Dec 1995 20:01:07 -0500 Subject: Re: bread-bakers-digest V6 #52 Ben: re your Hitachi problems: !st, are you checking the dough after the first few minutes of the knead cycle and correcting for water or flour? If so and you know that the dough looks right, then try this experiment: measure out the dry ingredients for two of the same recipes (white bread is the easiest and cheapest) - one into the bread machine and one into a plastic bag. Measure the liquids - one into the machine and one into a bowl. Set aside the stuff in the plastic bag and bowl. Start the machine and program for dough or manual. At the end of the time, check to see if the bread has risen properly. If it hasn't then there is a problem with your ingredients. If it has,then remove the dough and place it in a bread pan, cover it and let it rise, then bake it in the oven. Next, place the 2nd set of ingredients in the machine. Program for bake. If the finished bread is a hockey puck, then your thermostat is broken. Time to trade in your machine (try a Zojirushi next time - I'm still abusing my first one of 5 years - it's never let me down). ------------------------------ From: smile@owens.ridgecrest.ca.us (Mary Ash) Date: Sun, 10 Dec 1995 07:19:11 -0800 Subject: Re: bread-bakers-digest V6 #52 Hannah Struve Zo pronounciation > >------------------------------ > >From: HHStruve@aol.com >Date: Sun, 3 Dec 1995 15:59:46 -0500 >Subject: How to pronounce Zojirushi > >I recently purchased a Zojirushi Bread Machine. When discussing bread >machines with people I have to spell Zojirushi since I haven't any idea how >to pronounce it. No one I know owns one or has even heard of this brand. Of >course, I could pronounce it any way I like since no one knows the >difference. >Does anyone have a hint on how to pronounce it? Any *sound like* words? >I know this is hard to do when you can't actually demonstrate the correct >pronunciation. >If this is too far off subject, maybe someone could just e-mail me and not >bore others with a phonetics lesson. >Thanks for any help. > >Hannah Hibbs Struve >hhstruve@aol.com > The Zojirushi is pronounced Zo (long "o") ji (short "i")ru (roo long "o") sh (soft sh sound) i (ee long e sound) but the easy way out is to just say Zo with a long "o" sound. From what I've been told it is one of the best breadmakers on the market. I've looking at the King Arthur Flour catalog longingly for sometime, but can't justify owning one since I now have my Kitchen Aid mixer. Hope this helps. Mary > > ------------------------------ From: Stephanie Malone Thorson Date: Sun, 10 Dec 1995 16:35:56 +0000 (GMT) Subject: Re: How to pronounce Zojirushi > From: HHStruve@aol.com > Date: Sun, 3 Dec 1995 15:59:46 -0500 > Subject: How to pronounce Zojirushi > > I recently purchased a Zojirushi Bread Machine. When discussing bread > machines with people I have to spell Zojirushi since I haven't any idea how > to pronounce it. No one I know owns one or has even heard of this brand. Of > course, I could pronounce it any way I like since no one knows the > difference. > Does anyone have a hint on how to pronounce it? Any *sound like* words? > I know this is hard to do when you can't actually demonstrate the correct > pronunciation. > If this is too far off subject, maybe someone could just e-mail me and not > bore others with a phonetics lesson. > Thanks for any help. According to my Japanese friend, it's pronounced roughly zoh-jih-roo-shee. The name means "elephant" in Japanese. They also make very good rice-steamers; both my mother and I love ours, and the aforementioned Japanese friend says they're very popular in Japan. If the bread machine is as good as the rice-steamer, you should be very happy with it. - --Stephanie Thorson smt2@st-andrews.ac.uk > The bread-bakers-digest list is run automatically by Majordomo version 1.93. > Please mail articles to bread-bakers@lists.best.com ------------------------------ From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) Date: Sun, 10 Dec 1995 15:08:24 -0600 Subject: Re: Christmas Stollen? Carlos, I found this German Stollen (Christmas Bread) recipe in the _Minnesota Heritage Cookbook: Hand-Me-Down Recipes_ (copyright 1979 by the American Cancer Society, Minnesota Division, Inc.). I have not tried it (too rich for my diet!), but it looks like the item you describe. Hope it works for you. Stollen (Christmas Bread) 3 pkg. dry yeast 1/2 cup lukewarm water (105 to 115 degrees) 4 eggs 1 quart milk, scalded and cooled 1 1/4 cups sugar 1 cup shortening 1 1/2 tablespoons salt 7 cups flour 1/4 pound mixed candied fruit 1/2 pound raisins 1/2 cup chopped nuts 1 teaspoon cardamom seed, crushed Dissolve yeast in lukewarm water. Beat eggs, add cooled milk, sugar, shortening, salt, and yeast mixture. Beat in half the flour. Add fruit, raisins, nuts, and cardamom seed. Add enough flour to make dough easy to handle and not sticky. Knead until smooth. Let rise until double; shape into 4 or 5 round or oval loaves (or braid, if desired) and let rise again. Bake in 325 degree oven for 35 minutes on lightly greased cookie sheets. When cool, decorate with powdered sugar frosting, and red and green candied cherries. Powdered Sugar Frosting 3 cups powdered sugar 1/3 cup soft butter 1 1/2 teaspoons vanilla or flavoring of your choice 2 tablespoons milk (use more or less as desired) Mix the sugar and butter together. Stir in vanilla and add milk to desired consistency. Bonnie Briscoe bbriscoe@infolink.morris.mn.us ------------------------------ From: Gina Rodriguez Date: Fri, 15 Dec 1995 10:23:55 -0700 Subject: Hitachi and Rising I've seen recent discussion about the Hitachi Bread Maker and the problem with rising. I too own a Hitachi and had posted awhile back about the small loaves of bread I was getting (about 6 inches). I called Hitachi yesterday and asked them about the problem with the rising and I was told that most of the time when they service a Hitachi because of this problem they have found the problem to be with the ingredients not the machine. I was told not to use refrigerated ingredients such as yeast, flour, etc. - it has to be room temperature; also the water has to be lukewarm not cold like the manual states; I was also told to use Bread Flour not All-Purpose Flour; and last I was told that store bought mixes have never risen well. I am going to try all of the above and see if I start getting larger loaves! Does anyone know if it is true about the store bought mixes? 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: moffats@telerama.lm.com Date: Sun, 10 Dec 1995 12:38:58 -0500 Subject: Re: Bread that doesn't rise properly Here are some tips for Bread Machine Magic Book of Helpful Hints. (I strongly recommend this book for anyone with a bread machine. It has wonderful hints for all kind of problems & some recipes. It's a paperback & is only about $11). Check the freshness of your yeast. In a 1 cup glass measuring cup, dissolve 1 tsp sugar in 1/2 cup warm water (110 -115). Sprinkle 1 scant tbsp yeast slowly over the surface. Stir; allow mixture to sit 10 min. Within 5 minutes, the yeast should begin rising to the surface. At the end of 10 min., the yeast should have doubled & reached the 1 cup mark & have a rounded crown of foam. If it hasn't done this, discard the yeast & buy new. Test the new before using. Make sure you are using bread flour & not all-purpose. Make sure your ingredients are at room temp. If the ingredients are too cold, the yeast won't activate. Liquids too hot will kill the yeast. Use liquids at approx. 80 degrees F. Don't put the yeast on top of the salt. The salt can kill the yeast if they come in contact with one another. Make sure your machine isn't near a cold exterior wall, chilly windows or in a draft. If so, move it to a warm location. Make sure there isn't any soap residue left in the machine after washing it. Soap will interfere with the yeast. Rinse very thoroughly. There are other suggestions but I tried to pick the ones that applied to your situation, Ben. If none of these work, e-mail me & I'll look through the book again. Lavon ------------------------------ From: Blanche007@aol.com Date: Tue, 12 Dec 1995 19:52:00 -0500 Subject: Re: bread-bakers-digest V6 #52 Here's a stollen recipe from my book Desserts from Your Bread Machine:Perfect Every Time. You can make the doough in a (large) bread machine, in the food processor or in the mixer (and of course by hand...) Lora Brody 1 1/4 tsp yeast 2 1/2 cups all puropse flour 1 teaspoon salt 3 tablespoons sugar 3 tablespoons almond paste finely grated rind of 2 oranges 1/2 stick (2 ounces) sweet butter, melted 1 large egg 4 tablespoons non-fat dry milk 3/4 cup water 1/2 cup (3 ounces) pecans Place all the ingredients except the pecans in the machine. Program for dough, adding the pecans at the very end of the final knead cycle. To complete: 1/2 stick (2 ounces) sweet butter, melted 1/2 cup confectioners sugar, for dusting At the end of the final rise, punch down the dough and transfer it to a lightly floured work surface. Cover with plastic wrap and allow to rise for 1 hour or until doubled in bulk. With a lightly floured rolling pin, roll the dough into a 14" long oval. Brush the surface of the doughwith some of the melted butter and fold it in half, lengthwise. Press lightly on the fold of the dough, pressing toward the open edges. Do not press the outer edges together. Transfer the shaped dough to a greased and floured baking sheet, cover with plastic wrap and allow to rise for 30-40 minutes or until double in bulk. Preheat the oven to 375 degrees with the rack in the center position. Bake the stollen for 30-35 minutes or until lightly brown. Remove from the oven and immediately brush with the remaining melted butter and then dust generously with the confectioners sugar. ------------------------------ From: Cdluria@aol.com Date: Thu, 14 Dec 1995 00:25:18 -0500 Subject: Re: Hitachi problems Ben, Could by any of a number of causes -- maybe all of which you have run through - -- but they fall into two categories: a) The paddle isn't moving the ingredients around sufficiently, or b) you're weakening your yeast or it is dead. If the Hitachi will run with its top lid open, start the machine without any ingredients and reach down with a rubber spatula and try to resist the turning of the paddle. It may be that your clutch is slipping and that is just won't agitate a mass of goop. On some models, similarly, the paddle couples to the motor shaft with a pin or key that could wear or break. In that case the paddle would appear to turn, if simply observed, but would slip when it met any serious resistance. Our experience with Fleischman's yeast hasn't been all that great and we buy ours now in bulk from a health food store, store it in the fridge in a tightly sealed glass jar and don't even bother to let the one or two teaspoons full reach room temperature before putting them into the machine. You might want to 'proof' a bit of your yeast by sprinkling a little over luke-warm water to which you have added a dash of sugar (for food). It should become foamy within 10 minutes. The King Arthur Flour folks caution that salt will weaken the action of the yeast, so we make sure that the salt and water go in first, then the flour and other ingredients, and the yeast last (or the other way about, if your machine calls for reverse order). The middle ingredients serve as a buffer, keeping the salt away from the yeast until a bit later in the mixing cycle. A long shot, but a high level of chlorine in the water will weaken or even kill yeast. This seems to be more of a problem with the wild yeasts so important to the sour doughs, but it may also affect the commercial brands. If your water works admits to adding a lot of chemicals to your water, you might want to try the bottled kind. Hope one of these helps. Regards, Carlos cdluria@aol.com ------------------------------ From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) Date: Sun, 10 Dec 1995 15:08:28 -0600 Subject: Multi-grain bread Jim Brady requested a multi-grain bread recipe. This one contains *whole* kernels of 8 different grains. It's different and delicious--especially if you have fresh herbs available. Kashi Herb Bread Kashi Breakfast Pilaf is a specially formulated pure blend of whole oats, long grain brown rice, whole rye, triticale, hard red winter wheat, raw buckwheat, barley, and mechanically dehulled sesame seeds. This blend creates a complete protein food with a high concentration of complex carbohydrates and fiber. It lends a wonderful chewy texture to this bread. 1/2 cup Kashi Breakfast Pilaf (uncooked) 1 cup boiling water Reserved cooking liquid plus water to equal 8 fluid ounces 2 tablespoons honey 3 tablespoons olive oil 1 tablespoon chopped fresh basil (or 1 teaspoon dried) 1 tablespoon chopped fresh parsley (or 1 teaspoon dried) 1/4 teaspoon granulated garlic powder 2 1/4 cups bread flour 3/4 cup whole wheat flour 1 1/4 teaspoons salt 2 tablespoons gluten flour 2 tablespoons powdered buttermilk 2 1/8 teaspoons active dry yeast 1 Combine Kashi and water in small saucepan and simmer, covered, 15 minutes. Remove from heat and let stand, covered, 30 minutes. 2 Place Kashi in small strainer on top of measuring cup and press down with back of spoon to drain thoroughly; reserve cooking liquid. 3 Place cooked Kashi and all remaining ingredients in pan of bread machine in order listed, or in the order recommended for your machine. 4 Set controls for Basic bread with medium crust and start machine. Makes one 1 1/2-pound loaf. VARIATION: Omit the herbs and use a milder flavored oil instead of the olive oil, for a bread that tastes great with your favorite fruit spread. (If you can't find Kashi at your supermarket or food co-op, contact the Kashi Company at PO Box 8557, La Jolla, CA 92038-8557.) Bonnie Briscoe bbriscoe@infolink.morris.mn.us ------------------------------ End of bread-bakers-digest V6 #53 ********************************* bread-bakers-digest Friday, 22 December 1995 Volume 06 : Number 054 Today's Subjects: VITAL WHEAT GLOUTEN(SP?) Re: bread-bakers-digest V6 #53 shiny glaze without eggs Requests Yeast-free breads Burned bread??? Hitachi Problems Re: bread-bakers-digest V6 #53 Schlotsky's bread-bakers-digest V6 #53 ??re: adding ingredients in bread machine "PIZZA" BREAD Hitachi bread at high altitude Breadman Loaf size, honey, maple syrup, yeast storage Microwaving Milk ---------------------------------------------------------------------- From: CHEFLZ@aol.com Date: Tue, 19 Dec 1995 12:04:03 -0500 Subject: VITAL WHEAT GLOUTEN(SP?) If you use Vital Wheat Glouten(sp?) in regular unbleached flour, do you need to use "Bread" Flour? LARRY ZIEGLER CHEFLZ@AOL.COM ------------------------------ From: Neana Saylor Date: Sun Dec 17 13:18:12 1995 Subject: Re: bread-bakers-digest V6 #53 Did you get a response to the question on size of loaf? My 1-1/2 pound machine takes about 3 cups of flour, so if you use 2 cups of flour, that would be a 1 pound loaf. ------------------------------ From: "Robert Rauzi & Cindy Bombassei" Date: Mon, 18 Dec 1995 13:55:21 +0000 Subject: shiny glaze without eggs I haven't tried it yet but heard that you can mix a little cornstrach in some water, heat it up on the stove top, let it cool and use it as a shinny glaze. Cindy ******************************* I Wish I were Golfing ******************************* Cindy Bombassei Robert Rauzi Brownsburg, Indiana ------------------------------ From: "Reid J. Furniss" Date: Fri, 22 Dec 1995 23:03:44 -0800 Subject: Requests Hi all, I am sure this has been asked many times but...can someone help me with a formula to convert "real" recipes to bread machine recipes. I want to learn how to do that. Also, I would like to request the "Christmas Bread" recipes that were featured in Eating Well, or something. I saw them making it on CNN headline news. I hope someone can help me with these. TIA! Reid J. Furniss reidf@cache.net This represents a witty .sig file until I can get one put in Eudora Pro, which is a great, great program! ------------------------------ From: bj3@ix.netcom.com (BJ) Date: Fri, 22 Dec 1995 22:29:22 -0800 Subject: Yeast-free breads Hi all, In the recent past (or as far back as you can conveniently go), has anyone submitted yeast-free bread recipes that you could forward to me??? Having a great deal of trouble finding these - and if you go to any health food store, there are lots of different breads made w/out yeast. Have asked for this type of recipe on a couple of lists, and well-intentioned folks have sent me sweet bread recipes instead (carrot, zucchini, banana!!). Don't think those would be very tasty used as a sandwich!!! Hope you can help me out! Thanks, Jeanne ------------------------------ From: bflavin@hqamc.army.mil Date: 20 Dec 95 11:21:49 EDT Subject: Burned bread??? Hi all, I need some help. I've had and used the small Wel-Bilt machine for about a year. Over that time, I've had very few failures. Generally, I make the basic egg bread with additions such as garlic, onion, oregano, chiles, cheese, etc. Occasionally, I'll try something exotic. The problem is that of late, almost all the loaves have come out extremely well done, almost burned. The inside of the bread is ok -- a bit too dry -- but the crust is way too dark, even on the light setting. And they don't seem to be rising quite as much. Any ideas will be appreciated. Thanx, Bill F bflavin@hqamc.army.mil ------------------------------ From: bj3@ix.netcom.com (BJ) Date: Sun, 17 Dec 1995 07:38:02 -0800 Subject: Hitachi Problems I too had problems with my Hitachi machine - the dough simply wouldn't rise after about a year of use. Called them and they said it was a common problem - to take it in for repair and they would cover the cost. Brought it home - used it three or four times and the same problem reappeared. Put it away and forgot about the darned thing! Recently gave it to my daughter to use for mixing sweet dough! Finally bought an Oster and it also didn't work very well on the white bread setting. Finally learned to use the whole wheat setting for all breads and it's great! No more problems! Jeanne ------------------------------ From: dorothy talbott Date: Sun, 17 Dec 1995 11:32:35 -0500 (EST) Subject: Re: bread-bakers-digest V6 #53 I'm new to this list and hope this is the proper way to respond. Gina, I must agree with what you were told about store-bought bread mixes. All of the different brands I have used rise less than from scratch recipes. And some of them are terribly disappointing. An example would be the brand sold by WalMart. What a dud!! A true hockey puck! I think I may use the idea of the fish bags and make up some homemade mixes over the holidays for use in January and February when exams and ballgames at school eat up *all* free time! Kay Talbott ktalbott@nccu.edu South Brunswick Middle School Southport, NC 28461 ------------------------------ From: Gina Rodriguez Date: Mon, 18 Dec 1995 10:23:51 -0700 Subject: Schlotsky's Please if anyone does have a recipe for Schlotsky's Bread I would like a copy. Thanks. 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: Harper Date: Thu, 21 Dec 1995 23:01:16 -0500 (EST) Subject: bread-bakers-digest V6 #53 >From: John Carl >About this time last year my next door neighbor knocked at the back door >holding something wrapped in decorative towels. I opened the door and >she smiled and said "this is stolen". She then tried to hand it to me. >In that I did not know what "Stolen" was at that time (is that >spelling right, Stolen?), she had to tell me what it was and show me >the contents before I would touch it. >Regards, >John ::Chuckle:: When my aunt was in grade school, her teacher requested everyone to bring in specific items to decorate the room for Christmas. My aunt was told to bring some holly. Being Jewish, and never having heard the word "holly" before, she brought in what she thought the teacher wanted -- a loaf of challah. Harper *** rcmann@delphi.com *** "Mostly Harmless" -- Douglas Adams "Go to the coffee-house..." -- Lord Byron ------------------------------ From: cmathew@iadfw.net (Craig & Joan Mathew) Date: Sun, 17 Dec 1995 09:19:18 -0600 (CST) Subject: ??re: adding ingredients in bread machine >From: Cdluria@aol.com >Date: Thu, 14 Dec 1995 00:25:18 -0500 >Subject: Re: Hitachi problems > > >The King Arthur Flour folks caution that salt will weaken the action of the >yeast, so we make sure that the salt and water go in first, then the flour >and other ingredients, and the yeast last (or the other way about, if your >machine calls for reverse order). Hi all, Although I don't own a bread machine (I use my KitchenAid Proline or Cuisinart 14-cup for kneading), I often read the posts about bread machines with interest, and sometimes pick up some nice recipes. As I was reading the snippet above, I wondered why there would be any particular sequence listed in adding ingredients to a bread machine? I understand that perhaps things like raisins would go in later, toward the end of the kneading cycle. Other than keeping the salt away from the yeast, why would the initial sequence make any difference? Is there some mechanical architecture to these bread machines that mandates it? Just wondering, Joan ------------------------------ From: CHEFLZ@aol.com Date: Fri, 22 Dec 1995 22:29:24 -0800 Subject: "PIZZA" BREAD It's very spicy, if you want to, you can use less spice. I use a "LIGHT WHOLE WHEAT" RECIPE FOR A BASE, but you can use a recipe for White Bread also. ======================================================== FOR 1 1/2 LB. LOAF (1 loaf) To an uncooked recipe( for either a Whole Wheat, or a White Bread Bread Machine recipe), add 1T. Italian dry herbs 1T. ground pepper 1/2C. onion flakes 2T. dried basil 1T. fennel seeds 1T. dried persley plus 1/4C. parmesan cheese 1 lg.(15oz.) can tomato sauce (decrease 15 oz. from the amount of water used) 1/4C. GROUND* sundried tomato bits(not oil packed!) 3T. Rosemary Bake according to your machine's directions for the kind of bread that you choose to make; if too moist, decrease water. Store in plastic bag in refrigerator. * I grind dry spices & dried sun dried tomatoes in a coffee bean grinder, but then DON'T use it to then grind coffee! ======================================================== Any comments or questions, or variations(?), Email me at: CHEFLZ@AOL.COM, GOOD LUCK!! LARRY ZIEGLER ------------------------------ From: "Robert Rauzi & Cindy Bombassei" Date: Mon, 18 Dec 1995 13:53:45 +0000 Subject: Hitachi I was interested to see that other people have problems with their Hitachi as well. I have had mine for a year now and just about went crazy with it for the first 4 months. My mother has one also and doesn't like hers either. I too have problems with the bread rising. It seems to do fine on the first rise, (sometimes) and then doesn't rise enough on the second rise. I have tried everything, and have decided that it is just a bad machine. I am waiting for it to die so that I can go buy a better one. I have tried all different brands of bread flours, about 5 different kinds of yeast, I have switched to distilled water, you name it I've tried it. Now I let the machine mix the dough and let it do the first rise. I then take it out, put it in a pan, preheat the oven to 150 turn off the oven, let it rise again and bake it in the oven. It always comes out perfect when I do this. I have a clay bread pan I use that works well or do a free form on a pizza stone. I make a lot of sourdough and find that there is no way they will come out good in the machine. They come out so much better in the oven that I don't even consider the machine anymore. I'm planning on buying a Zojirushi just as soon as my machine goes. Another frustrated Hitachi owner, Cindy ******************************* I Wish I were Golfing ******************************* Cindy Bombassei Robert Rauzi Brownsburg, Indiana ------------------------------ From: jane@apollo.hp.com Date: Mon, 18 Dec 95 9:28:18 EST Subject: bread at high altitude > About eight months ago I purchased a small Panasonic bread machine. I live > in Telluride, CO which is 8750 ft. above sea level. > > My results have been mostly flops. Usually the bread is cooked on the > outside and doughy inside. Several times the bread has risen so rapidly it > sticks to the top of the machine--what a mess. I have had to wet it down > with towels and scrape the mess off the top of the machine. :-( > > I have tried many different recipes, and once I tried weighing my > ingredients--that was the biggest mess of all. > Hi Donna, I used to live in Fort Collins, Colorado, and I experienced many messes like the ones you describe. It was worst with recipes like banana bread that had a fair amount of sweet ingredients. There is a difference baking at high altitude. I remember I got a pamphlet from my county extension office that advised modifications to recipes which helped a little. (Unfortunately I moved some 3 years ago and I can't remember exactly, although I seem to remember adding an extra tablespoon of water and a little less sugar--but I may be mistaken.) As I said, this helped some, but not really enough. What made the most difference was the addition of a tablespoon or 2 of wheat gluten. I remember this clearly, because I had to special order it. The gluten that I got was powdery stuff that I got mail-order from DAK. I hope there are other sources for this because it really made a BIG difference! Good luck! Jane Marcus jane@apollo.hp.com ------------------------------ From: LoisCon@aol.com Date: Sun, 17 Dec 1995 23:53:08 -0500 Subject: Breadman Bonnie Pollack asked if she could just use the recipes from the list on her new Breadman...you can Bonnie, but you should watch the dough carefully. First I would make a few recipes from the booklet that comes with your machine, so you get a feel for what the dough should look like. If you use recipes from the list,you will find you may need to adjust the liquid and flour to suit your own machine. The weather is another variable you will have to deal with. It's not that hard to do once you get used to the bread machine. If you want some recipes from our books or need help, Email me at Lois@AOL.com Julia Gilbert asked how you know the size of the loaf for the bread machine. Usually a recipe with about 2 cups of flour indicates a one pound loaf, and one with about 3 cups of flour indicates a 1 1/2 pound loaf. The 2 pound machines will have about 4 plus cups of flour....I hope that helps. LoisCon@AOL.com Glen asked for a recipe for Schlotsky's bread. I have an incomplete recipe in my files Glen. If you want it, write me at LoisCon@AOL.com Donna asked about her bread failures in Telluride. Donna the dough is overproofing at that altitude. Some things you can try..reduce the yeast by 1/3, or increase salt by 25%, add1/2 to 1 tbs. gluten to the bread. You may need more liquid and/or want to try using the rapid rise on your bread machine. Write for more help or if you have our second book, The Bread Machine Magic Book of Helpful Hints, (new edition) we talk about high altitude on pages 125-126. Write me for more help. LoisCon@AOL.com ------------------------------ From: ephraim@stonewire.com (Ephraim Vishniac) Date: Mon, 18 Dec 1995 11:04:59 -0500 Subject: Loaf size, honey, maple syrup, yeast storage Julia Gilbert asks about figuring out the intended loaf size of a recipe. The rule of thumb that I follow is that a cup of flour represents about half a pound of finished bread. (My machine actually calls for about 2-1/3 cups for a one-pound loaf.) Many recipes call for three cups of flour, so I just multiply everything by two-thirds and fudge a little. On a completely different topic, I've recently experimented with substituting honey for table sugar. For my first attempt, I replaced two tablespoons of sugar with two level tablespoons of honey, and counted the honey as part of the liquid for the loaf. It came out a bit on the dense side, but edible. Not sure if I was low on sugar or on water, I tried again with two generous tablespoons of honey and a full measure of water, not subtracting the volume of honey. This works much better. There's a little scorching on the outside of the loaf, but all-in-all, it's delicious. Anybody tried this with maple syrup instead of honey? I'd appreciate any advice. LoisCon mentioned storing Red Star bulk yeast for a year in the freezer. A friend sent me three vacuum-packed one-pound packages of Fleischmann's yeast about a year and a half ago, and it's still working fine. I keep the unopened packages in the freezer. When I open one, I divide it into tight-sealing plastic containers and return all but a few weeks' worth to the freezer. It seems to be keeping perfectly. Ephraim Vishniac ephraim@world.std.com http://www.think.com/users/ephraim Allergic to corn? See http://www.think.com/users/ephraim/corn.html ------------------------------ From: Karl.Lembke@salata.com (Karl Lembke) Date: 19 Nov 95 19:24:28 -0800 Subject: Microwaving Milk * Reply to msg originally in Bread (machine) List Marianne Hu, citing the Rules of Acquisition to All, said: ow> From: Marianne Hu ow> Date: Mon, 13 Nov 1995 12:24:54 -0500 (EST) ow> Subject: Milk in microwave ow> Bess, Ellen et al, ow> I once read that it's not advisable to microwave milk in the ow> microwave. Something about retaining some radioactivity!? Has anyone ow> else heard anything about this? I've heated milk in the microwave lots of times, with no ill effects. First of all, microwave ovens do not produce the kind of radiation that we associate with "radioactivity". It produces a radio wave, just like radar installations, radio stations, and most electronic equipment around the home. You probably get more radio wave exposure from your computer than you do from the microwave oven. Second, the radiation produced by a microwave oven is basically the same as light waves. Just as the room turns dark when you turn off the lights, when the microwave oven turns off, all the radiation is gone. There is no "residual" radiation hanging around, just as there's no "residual" light remaining in the room when the light is switched off. Microwave ovens use radio waves, basically, to jiggle water and fat molecules in the food that's being cooked. Heat is molecular motion, and the faster molecules move around, the hotter the substance is. The main problem with microwaved food is that it often has "hot spots" due to an uneven distribution of the radiation. That's why the books advise letting stuff sit for a minute or two after cooking to let the heat redistribute. Hope this answers. ... All taglines are curently busy. Please try again - --- Blue Wave/Max v2.20 [NR] ------------------------------ End of bread-bakers-digest V6 #54 *********************************