Date: Tue, 23 Apr 1996 11:31:45 -0700 -------------- BEGIN bread-bakers.v096.n005 -------------- 001 - peter.latocki@bbs.synapse - saf-instant Yeast 002 - LIR119@delphi.com - Re: Greek easter Bread/ success 003 - LIR119@delphi.com - sponge question 004 - LIR119@delphi.com - barley malt question 005 - LIR119@delphi.com - pizza crust question 006 - LIR119@delphi.com - recipe: Anadama bread/hand kneading 007 - BreadMagician@prodigy.com - Swedish Limpa Bread 008 - BreadMagician@prodigy.com - Good crust 009 - bal@iquest.net (PJ) - How to cut those yummy loaves of bread 010 - Becky Earl Subject: RE: Squaw Bread Date: Mon, 8 Apr 1996 11:22:15 -0700 Hi All- I was going through some of my back digests looking for a recipe for Squaw Bread, and the only reference I have is to a similar request from Sammi in late February. I was wondering if anyone had come across one that they like and would share? Thanks, Becky (rebeccae@microsoft.com) ----------- From: AbyssDream@aol.com Date: Tue, 27 Feb 1996 13:57:19 -0500 Subject: Squaw Bread Hello....have been searching (in vain) for a receipe that even closely resembles the Squaw Bread my grandmother used to make. The recipe that my DAK book has is a far cry! I remember it as being a sweeter, dark brown and medium soft bread. Can anyone assist me? I will convert to bread maker proportions - all I need is a recipe. Thanks, AbyssDream@ AOL.com aka: Sammi --------------- MESSAGE bread-bakers.v096.n005.11 --------------- From: ellen@brakes.elekta.com Subject: Mystery re D. German's recipes solved! Date: Mon, 8 Apr 1996 14:10:04 -0400 Well, after much research, I finally found an explanation for the variances in recipes, supposedly from the same book, same author, and the same pages! I called the publisher, Bristol Publishing Houses, and they informed me that, indeed, there have been two printings of the first Donna German book. (Subsequent books may either have already, or will also be, reprinted, too.) Oddly, there is ABSOLUTELY nothing in the book that will tell you which version you have. It is not identified as a reprint, update, revision, etc. Turns out that I have the newer version of the "The Bread Machine Bookbook" and those books that differ from mine are the original. Apparently, as the industry has changed, and as new machines have been introduced, Donna has updated her recipes. The primary update is that her first book(s) were designed for 3/4 lb, 1 lb, and 1 1/2 lb machines. In the newer book(s), the recipes are for small=1 lb, med=1 1/2 lb, and large=2 lb. This means that you would expect to find the recipes the same for the small in the new book and the medium in the old book, etc. And this is the case, for some recipes. However, other recipes were totally revised and the ratio of salt to sugar was drastically changed. Like the Italian bread recipe on pp 33 that I questioned. It calls for 1 1/4 tsp salt (old) vs 1/2 tsp salt (new) for the 3 cup flour version. At 1 1/4tsp salt, I found the bread to be extremely salty! The sugar quantity also changed. The publisher told me that the "newer recipes should perform much better in ALL of the machines on the market today vs the older recipes which only worked in some machines". I guess we'll each have to determine which is best for our tastes and our machines. But at least we now know that there, indeed, two legitimate copies of Donna Rathmall German's "The Bread Machine Cookbook". I hope this helps. Thanks to all of you who checked out your books for me! -- Ellen C. ellen@brakes.elekta.com --------------- MESSAGE bread-bakers.v096.n005.12 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Digest bread-bakers.v096.n003 Date: Tue, 09 Apr 1996 14:26:14 EDT To Gerret Houweling in Nova Scotia: The most convenient way to order your Zoji S-15A is to contact Irwin Franzel, Delta Rehab, Inc., 411 Bryn Mawr Island, Bradenton, FL 34207. His phone # is 1-800-641-9093. He can ship you one via UPS and the cost of shipping is included in the price. Lots and lots of folks have been delighted with his service. He also carries spare parts, yeast, grain mills, etc. He's a subscriber to this newsletter. Happy baking! Linda Rehberg --------------- MESSAGE bread-bakers.v096.n005.13 --------------- From: Bimini44@aol.com Subject: Random notes: Date: Tue, 9 Apr 1996 14:39:19 -0400 I just called K Arthur and requested a catalog. When she asked WHERE I heard about their store, I said, 'Why, the bread-bakers digest over the Internet, of course' She started laughing, and I said, 'Hey, look ya'll have great word-of-mouth, I can't wait to get your catalog!! Onward: Did anyone else see the very lengthy description in Gourmet magazine (Mar) on creating your own sour dough starters and making some great-sounding recipes from them? Any pros done this, and what was the outcome? Rustic Olive Herb Bread,,,, Chocolate Sour Cherry Bread,, Fig Anise Bread,,, Walnut Bread,, and a Seeded Sour created by George Erasmus.. All look wonderful, but before I devote 15 days to a loaf of bread,,, I think I want to know more about it first!! Martha Ps: Starter culture was developed by bagging and fermenting grapes in a water/flour 'slurry'. Since I'm an avid cheesemaker, this seems pretty reasonable to me! --------------- MESSAGE bread-bakers.v096.n005.14 --------------- From: cvogel1@slinky.phys.nd.edu (Christine Vogel Vogt) Subject: introduction Date: Mon, 22 Apr 96 20:41:41 EST Thank you all for the great info & recipes on this list. I am new to this list (since Feb.) and it is quite helpful. I am a graduate student in physics, who has a great love of cooking (& eating too!). I received an ABM for Christmas from the outlaws(no, they are very nice), and I am having a grand old time with it. I also have a kitchen-aid, which I love. I usually use the kitchen aid to make my pizza dough. I just have a couple of questions, and a recipe to share. I received a package of quick bread mix from a friend a while ago. It was called Irish Oatmeal Beer Bread, I think. All you did was add 1 (12 oz.) can (or bottle I guess but I'm still a starving student :) of beer, mix and bake it in a loaf pan. It was very tasty, and I thought I would try to duplicate this. The ingredients listed were your garden variety quick bread ingredients: flour,baking powder,oats,salt,sugar,etc. Does anyone have a similar recipe that I can tinker with? If not I will start from scratch :) and let you all know what I come up with. I made my first attempt at bagels. They were pretty tasty, looked horrible, but they were missing something. Could it be malt powder or syrup, which gets added to the water when you boil them? I just used sugar. OK, on with the recipe. WARNING:This is definitely not a lowfat recipe. But incredibly tasty. Mary Lou's Pepperoni Bread --------------------------- 1 recipe of your favorite white bread ( 3 cups flour size) dough only pepperoni : ~3 oz.=40 thin slices mozzerella : ~4 oz. shredded provolone : ~4 oz. cut into matchsticks parmesean : ~3 T grated green peppers : 1 med pepper per loaf, sliced, steamed, and dried off of any moisture egg yolk 1 T water Divide dough in half. Roll out dough to a rectangle about 11" x 18". Arrange half of pepperoni slices on dough leaving a 2" border on each side. Sprinkle half of cheeses on top of pepperoni. Arrange pepper on top of cheese. Fold up dough into a log, sealing up edges as best as you can. Place on cookie sheet (sprinkled with cormeal if you wish). Mix egg yolk and water, and brush loaf with egg wash. Bake at 350 for 25 minutes. Makes 2 loaves. my notes-I have given approximations only, you can adjust amounts as you desire. I bake these on a jelly roll pan because if you spring a leak in the side of a loaf, which usually happens to me, the pepperoni juices leak out. I usually make one loaf with the green pepper and one with chopped plum tomatoes. I think these taste better cool or even refrigerated. Peace. Christine Vogel Vogt --------------- MESSAGE bread-bakers.v096.n005.15 --------------- From: sherry@gorge.net (Sherry Rose) Subject: Vegan Oat Bran Bread Date: Sun, 21 Apr 1996 17:21:17 -0700 Vegan Oat Bran Bread >From Sherry Rose sherry@gorge.net I devised this recipe from several others and have made it for a few years. It consistently comes out wonderfully in my bread machine (West Bend), and it makes great rolls, buns, and cinnamon rolls and pullaparts. It has an exquisite though not overpowering flavor. I make my bread on basic and light color settings. tsp. = teaspoon Tbsp. = tablespoon Add ingredients in the order required by your bread machine: 2 Tbsp. vegetable oil 2 Tbsp. real maple syrup 1 cup water (heated to 80 degrees if required by your machine) 1/2 cup oat bran 1/4 cup wheat bran 2 cups Better for Bread flour (if you don't have this or wish to experiment, include as part of the flour 2 Tbsp. to 1/4 cup gluten flour) 1/4 cup Sucanat 1 Tbsp. powdered soymilk 1 tsp. salt 1 1/2 tsp. yeast If making rolls, set on dough cycle. When done, fashion into the shapes you want. Heat oven for 2 minutes, thenTURN IT OFF. Cover rolls with a moist kitchen towel. Place in oven for 20 minutes, or until doubled. Remove rolls from oven. Heat oven to 350 degrees. Bake 20 minutes or until done. Bread slicing tip: Let your bread cool for at least one hour or better overnight before cutting. I use a bread slicing rack with several slits and a special knife for slicing bread that costs about $4 -- money well spent! -- Sherry Rose come see springtime in the magnificent Gorge . . . . looking east, updated 4/19/96 sherry@gorge.net http://home.aol.com/Sherry4803 --------------- MESSAGE bread-bakers.v096.n005.16 --------------- From: vivarid1@westatpo.westat.com Subject: Potato Flour Date: Fri, 12 Apr 96 11:00:20 EDT In my last order from King Arthur, I bought some potato flour, thinking I could make various potato breads, BUT most of the recipes I've seen have either called for mashed potatoes or instant potato flakes. I assume that this 'flour' I have is actually dehydrated potato, just finely ground. Can I use it like potato flakes? Anyone have any good ABM recipes I could try it out with? Thanks, Debby Vivari --------------- MESSAGE bread-bakers.v096.n005.17 --------------- From: RobLK6@aol.com Subject: Welbilt Date: Mon, 15 Apr 1996 19:16:04 -0400 Holy Cajones!!!! The replacment price for the paddle for the abm100-4 (round 1.5lb machine) is $12.95. The rubber seal is $8.95. That's outrageous!!!!!!!!!!!! Rob --------------- MESSAGE bread-bakers.v096.n005.18 --------------- From: Penchard@aol.com Subject: Bagels Date: Tue, 16 Apr 1996 15:23:41 -0400 Hello Everyone! Does anyone have a tried-and-true recipe for bagels? I would like to make the dough in by bread machine and finish them by hand. I would also appreciate any tips you could pass along to make the job easier. Thanks so much, Penchard --------------- MESSAGE bread-bakers.v096.n005.19 --------------- From: peterj@connect.reach.net (Peter Fiander) Subject: crust,salt in Date: Fri, 12 Apr 1996 18:55:00 -0400 The cheapest way I know to get a good crust with a chewy- at the end of the cooking cycle turn the oven off and leave the bread in it, but open the oven door. Let sit for 5 min. then remove loaves and let cool on wire rack until cool to touch. An egg white glaze is another technique use either water or milk as a wash. Milk gives a darker glaze than water. On baguettes the french use a water based glaze, but on brioche they use a milk based glaze. salt in the traditional bread of Tuscany has no salt in it. The Duke of Tuscany in the 1700's declared a tax on salt, conseqentlythe bakers stopped using it and the traditional loaf- Pane Tuscano- continues to this day to be made without salt. It is a marvelously crunchy chewy tasty bread that makes my freinds understand that bread is the staff of life, We serve it brushed with olive oil, sprinkled with fresh chopped rosemary, grilled for a few mniutes, add chevre and a glass of hearty red wine. Lunch! --------------- MESSAGE bread-bakers.v096.n005.20 --------------- From: phyllis.johnpoll@ncsl.org (Phyllis Johnpoll) Subject: King Arthur Flour prices Date: Tue, 23 Apr 1996 13:19:14 GMT Can anyone tell me why the shipping costs for King Arthur flour are so high? I would love to order flour from them (got a bag of their white wheat flour at a health food store once and loved it) but I simply cannot afford the additional expense of the shipping charges to my area. (Colorado.) *BB* ptj ************************************************* Wonderful tales had our fathers of old-- Wonderful tales of the herbs and the stars-- The Sun was the Lord of the Marigold, Basil and Rocket belonged to Mars. Pat as a sum in division it goes-- (Every plant had a star bespoke)-- Who but Venus should govern the Rose? Who but Jupiter own the Oak? Simply and gravely the facts are told In the wonderful books of our fathers of old. --Rudyard Kipling, "Our Fathers of Old" --------------- END bread-bakers.v096.n005 --------------- -------------- BEGIN bread-bakers.v096.n006 -------------- 001 - CPXD31A@prodigy.com (MR I - What's new 002 - "Kristina Rasmussen" Subject: FYI (For Y'all's Information!) Date: 19 Apr 1996 14:45:01 +0200 This looks interesting. Maybe some bread-bakers subscribers are interested in this? Regards, Kristina Rasmussen ******************************************************************* Recipe Page via capco@magnum.wpe.com The Recipe Page is the premiere food and health email newsletter. Each edition of The Recipe Page features several recipes (including nutritional breakdown), food and health related articles, kitchen tips & healthful hints, food and health related trivia, and much more. Material is contributed by a talented group of writers, including food editors, chefs, and Registered Dieticians. Anyone interested in food, nutrition, health, fitness, and cooking is wholeheartedly encouraged to subscribe. It's fun, it's free, and you can unsubscribe at any time. The Recipe Page is now emailed every Sunday before 12 noon (Eastern Standard Time). To subscribe, send email to: capco@magnum.wpe.com and type: Subscribe [your email address] in the body of the message. *NOTE* You will NOT receive an automated response after subscribing. If you do not receive The Recipe Page on the first Sunday after subscribing, please subscribe again. Owner: The Gourmet Connection http://www.norwich.net/gourmet --------------- MESSAGE bread-bakers.v096.n006.3 --------------- From: schapin@mitre.org (Susan Chapin) Subject: more Zo questions Date: Mon, 8 Apr 1996 09:19:00 -0500 Thanks to Linda and others who answered my previous Zo questions. I have another: I have made maybe 5-6 loaves since getting my (wonderful!) Zo. Every one of them has been a bit light on top, with a thin, soft, light crust on top though the sides and bottom are very crusty and dark. This includes breads that rise past the top of the pan and breads that hardly rise at all, medium and dark cycles, sweet breads and less sweet breads, with and without tinfoil over the window. All breads are made using the "finnish" pan. Is this normal? One thing that may be relevant is that my house has low voltage, around 107-109 volts (if you are curious, it is because we are in a condo built on top of a Washington Metro station, and they pull the current from there and split it down, and that's what it comes out to, and there is nothing I can do about it). So if the Zo doesn't have a thermostat the bake temperature may be lower than it thinks it is. Thanks in advance for your input, - susan (schapin@mitre.org; all opinions above strictly my own, not known to or necessarily approved of by my employer) --------------------------------------------------------------------------- Susan Chapin, schapin@mitre.org The MITRE Corporation, McLean, VA, 22102-3481 Phone: 703/883-3610 FAX: 703/883-1397 --------------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v096.n006.4 --------------- From: ardee@inforamp.net Subject: Zoji avail. in Canada and where? Date: Mon, 8 Apr 1996 07:47:31 -0400 (EDT) I live in Toronto and couldn't find the Zo machine here. I contacted Zojirushi directly and they said their machine was not available in Canada. I purchased my S15A from Irwin Franzel of Delta Rehabilitation for US$250 (CPXD31A@prodigy.com - phone number (800) 641-9093). Note, the 1-800# doesn't access from Canada - send a message via e-mail.They will ship to Canada, however I had mine sent to my sister in the US and picked it up. King Arthur Flour in VT. 1-800-827-6836 also sells the machine - cost slightly higher. One problem might be getting service under warranty; you would have to ship the machine to the US for repair. I love mine. --------------- MESSAGE bread-bakers.v096.n006.5 --------------- From: Al Sroka Subject: BAGUETTE PAN Date: Sun, 7 Apr 1996 19:14:55 -0700 Michelle Payne in Newfoundland asks where she can ;obtain baguette pans. I use a two foot section of stove pipe. Open the seam and carefully bend the centerline on the sharp edge of a table to form two half cirles,The twin pan sits sollidly in the oven, bakes evenly and provides two pans for less than two dollars. ( Don't know the price of stove pipe in Newfoundland but it is probably less than the Sna Francisco Area) Al the Ancient --------------- MESSAGE bread-bakers.v096.n006.6 --------------- From: bzwax@tiac.net (rich) Subject: sourdough bread recipe Date: Sun, 7 Apr 1996 21:07:44 -0400 hi: someone recently asked for a sourdough ABM recipe. I don't remember what in particular, but was it a whole grain one? Anyway, here is one I enjoy. BTW: I use only whole grain in my starter, so if yours uses white, you can adjust the amounts accordingly in the recipe. THe original recipe called for mixing some flour, water, and the starter and lettting it sit 4-12 hrs. I use fairly well-fed starter and so I skip this wait without much perceived difference. (Makes 1 largish loaf) 1/2 cup starter 3/4 cup water 1 c white bread flour 1 c whole wheat bread flour 2 Tbs rye flour 1/4 c milled flax seed 2 Tbs gluten 1.5 tsp salt 1 Tbs yeast Combine above in order your bread machine prefers. Bake on french bread setting. best-debbie --------------- MESSAGE bread-bakers.v096.n006.7 --------------- From: AbyssDream@aol.com Subject: Re: bread-bakers-digest V6 #87, French Bread Date: Sun, 7 Apr 1996 19:08:21 -0400 Michelle: I have seen baguette pans available at many of the kitchen oreinted stores as well at some of the finer department stores in our area. As an after thought, I suppose that you could ask a local bakery for the source of there pans. I was fortunate that my Mom left me her Pyrex baking tubes when she passed away last year...I guess that she wanted to pass on her legacy for french bread enjoyment! If you have a problem locating a baguette pan(s) let me know...and I'll see what I can do :-) Happy Baking.... Sammi --------------- MESSAGE bread-bakers.v096.n006.8 --------------- From: Darrell_Greenwood@mindlink.net (Darrell Greenwood) Subject: Re: Digest bread-bakers.v096.n004 Date: Sun, 7 Apr 1996 11:28:10 -0700 On Fri, 5 Apr 1996 17:32:27 -0900, Jim Goes wrote: > Subject: bread machine sourdough > > Anyone have a good recipe for bread machine sourdough? > I have a good strain and a DAK/R2D2 type of machine, > but only have sourdough recipes for traditional baking. Jim, there is a book, World Wide Sourdoughs for Your Bread Machine (see URL: under Books for additional information) that covers bread machines and sourdoughs quite well using three techniques. That said, I will say that I have only had success with one technique. Dough cycle. Using the dough cycle life is very simple. 1 1/2 cups of starter 2 to 2 1/2 cups of flour 1 tsp of salt Knead, form and let rise (probably several hours). (I actually pull the dough out as soon as the kneading is finished and don't let the machine got through the rising and rounding cycles.) The critical thing of course is "How much flour?" and the answer is "You will have to determine that by consistency 5 minutes into the kneading and adding flour or water as necessary". Just recently I bought a new bag of flour, same brand, same store, and the amount of flour I needed shifted by 1/4 cup for a loaf of bread. I suspect the reason was the 'vintage' of the flour changed. A couple of things really kill you in making sourdough full cycle in bread machine -- 1. The unknown (and probably varying) amount of water and flour in the starter. 2. The activity of the starter. You can of course set up a regime to have a known amount of water and flour in the starter but there are only a couple of starters that are active enough (Russian and Saudi from Sourdoughs International) to produce a reasonable bread using full cycle in a bread machine. Even these starters have about 1/2 the activity of a commercial yeast that the bread machine timers assume -- so you tend to get a dense loaf. Cheers, Darrell -- Darrell Greenwood, Vancouver, BC darrell_greenwood@mindlink.net My web homepage... http://mindlink.net/darrell_greenwood/ --------------- MESSAGE bread-bakers.v096.n006.9 --------------- From: nanner@nando.net (Martha Tourtillotte) Subject: Malted barley flour Date: Sun, 7 Apr 1996 11:24:38 +0100 Has anyone ever heard of malted barley flour? If so, can you provide a source? It doesn't seem to be available from the usual sources such as King Arthur, etc. Help would be appreciated. Martha --------------- MESSAGE bread-bakers.v096.n006.10 --------------- From: Vinny Jones Subject: re: whole wheat berries Date: Sat, 6 Apr 1996 21:47:21 -0600 I don't have a Kitchen Aid, but I've used a coffee bean grinder to make flour from whole wheat berries and it works just great. It grinds about half a cup of flour at a time, so a large loaf's worth of wheat (four cups; I use one cup of white flour or gluten mix) takes about five minutes to make. Just clean out the coffee grinds first. :) --------------- MESSAGE bread-bakers.v096.n006.11 --------------- From: "flash gordon, md" Subject: Re: Digest bread-bakers.v096.n003 Date: Sun, 7 Apr 1996 07:53:42 -0700 anybody have a good crumpet recipe? %%%%%%%%%%%%%%%%%%%%%%%%%%%%% flash@well.com [] flash@toad.com [] flash@sirius.com [] flash@river.org flash gordon, m.d., f.a.c.e.p. [] http://www.well.com/user/flash --------------- MESSAGE bread-bakers.v096.n006.12 --------------- From: "flash gordon, md" Subject: Re: Digest bread-bakers.v096.n003 Date: Sun, 7 Apr 1996 07:53:40 -0700 >From: BillyFish@aol.com >Subject: Restoring pizza crispness? >Date: Mon, 1 Apr 1996 19:11:08 -0500 > >Having just started making pizza, I am surprised at how good it can be fresh >out of the oven. Because it cannot be eaten all at one, I store leftovers in >the refrigerator. Only a few hours later, it is already soggy. > >Does anyone have suggestions on how to store and/or revive excess pizza so >that most of its original goodness is retained? > >I am using corn meal on a ceramic pizza stone. you could always try making a smaller pizza. . . %^) since you mention "crispness", i'd guess you're microwaving it with soggy results. you might try heating up your pizza stone and putting it on that for a little while, or even heating up a big skillet and warming it on that. %%%%%%%%%%%%%%%%%%%%%%%%%%%%% flash@well.com [] flash@toad.com [] flash@sirius.com [] flash@river.org flash gordon, m.d., f.a.c.e.p. [] http://www.well.com/user/flash --------------- MESSAGE bread-bakers.v096.n006.13 --------------- From: david.quinton@almac.co.uk (DAVID QUINTON) Subject: Gluten in UK? Date: Sun, 07 Apr 96 11:46:00 +0100 I'v been searching Health Food stores here in England for Gluten. Has anyone found any available in the UK? *********************************************************** URL http://www.almac.co.uk/dating/dating.htm Best Wishes from david.quinton@almac.co.uk * 1st 2.00q #7188 * At least those who drink know what to blame everything on --------------- END bread-bakers.v096.n006 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved