Date: Sat, 27 Apr 1996 09:37:48 -0700 -------------- BEGIN bread-bakers.v096.n007 -------------- 001 - TMFS32B@prodigy.com (MRS - Bread containers 002 - LCANS@aol.com - Bread slicers 003 - L and J Hutchison <74444. - Outrageous shipping charges 004 - "Kristin Cooper" Subject: Outrageous shipping charges Date: 26 Apr 96 21:24:37 EDT Phyllis was wondering why King Arthurs shipping charges are so high. I do not know but I certainly agree with her. I wanted to buy a bag of flour recently but the shipping would have been more than the flour!! I have never asked them about this. I only order what I cannot find anywhere else and must have. Jenny --------------- MESSAGE bread-bakers.v096.n007.4 --------------- From: "Kristin Cooper" Subject: Bread with no yeast and pizza stones Date: 24 Apr 1996 16:03:30 U I cannot have any yeast :-( Does anyone have any bread recipes without yeast? I have looked all over and cannot find any. Also, I just received a pizza stone and am having problems with the dough sticking to it. Any ideas? The directions said do not spray it with oil. Thanks, Kristin --------------- MESSAGE bread-bakers.v096.n007.5 --------------- From: aa5458@freenet.lorain.oberlin.edu (AmyLynn Stotzner) Subject: bagels/pretzels Date: Fri, 26 Apr 1996 13:31:39 -0400 I'm looking for a goof reliable recipes for bagels including ones for "flavored" ones such as raisin/cinnamon, blueberry, etc. I'd also like to know if there are recipes for hard pretzels. My husband doesn't like soft ones. I'm also searching for a reliable recipe for the soft pretzels. I've made attempts, but they seem to flop. The last one tasted more like spaetzels! TIA! -- AmyLynn Stotzner Mommy to Alan Michael 30Apr94 --------------- MESSAGE bread-bakers.v096.n007.6 --------------- From: carmel@panix.com (Russ Carmel) Subject: Sticking loaves Date: Wed, 24 Apr 1996 21:16:03 -0400 We have a 5+ yr old Panasonic Bread machine. We have been very delighted with it, but recently we have noticed that the loaves stick to the bucket and and consequently are very hard to remove. We have had the same difficulty with a wide variety of loaves. Using a wooden paddle to loosen them doesn't seem to help....the loaves tear! Any suggestions? We've been wondering if it might be necessary to replace the bucket. Thanks, Russ Carmel carmel@panix.com --------------- MESSAGE bread-bakers.v096.n007.7 --------------- From: cmathew@iadfw.net (Joan Mathew) Subject: How to cut those yummy loaves of bread Date: Wed, 24 Apr 96 09:22:00 -0500 (CDT) >From: bal@iquest.net (PJ) >Subject: How to cut those yummy loaves of bread > >Has anyone come across a good "kitchen gadget" to cut your loaves of bread? >Mine just never come out uniform when cutting by hand. Would be nice to >find a smaller version of the bread cutters they use in bakeries. This question has occurred to me on several occasions, and I always wondered if one of those meat slicers would do the job evenly? I haven't tried it (don't even own a meat slicer -- yet), but has anyone else? Joan --------------- MESSAGE bread-bakers.v096.n007.8 --------------- From: "Sherry Barwick" Subject: Great $2.95 Recipe Book Date: Thu, 25 Apr 1996 16:49:40 EST I recently saw an ad for the Fleischmann's Yeast Bread Machine Favorites recipe book for $2.95 (which included postage and handling). It only took about 3 weeks to arrive (although the ad said to allow 4 to 6 weeks) It contains lots of good recipes and is certainly a great deal at $2.95. If anyone is interested in ordering, just send your name, address and check or money order to: Bread Machine Favorites Recipe Book P. O. Box 5953, Dept. BF Stacy, MN 55078-5953 ---------------------------------- Sherry Barwick barwick@dd.csc.peachnet.edu --------------- MESSAGE bread-bakers.v096.n007.9 --------------- From: Lynn Schneiderman Subject: Bread slicer and recipe Date: Wed, 24 Apr 1996 14:43:04 -0500 (CDT) I thought I would de-lurk and respond to the person who asked about being able to uniformly slice bread. I got a bread slicing guide at a kitchen gadget store. It looks like a wooden cutting board but has sides with slots in them. Actually it looks like a wooden box minus the top and a bottom side of a rectangle. the two long sides have slots(guides) where you put your knife in and you can cut uniform slices. These gadgets run anywhere from $9.00 to $12.00. It's fantastic because I couldn't slice an even slice by hand either. Now for a delicious recipe that I got off another listserv I'm on (EAT-L). It says that it is for a 2 lb loaf but I used it in my 1 1/2 lb machine and it came out just fine. It's really yummy!!!! Garlic Herb Bread 1 cup water 1/4 cup olive oil 1 Tbl. sugar 1 tsp. salt 1 tsp. dried basil 1 Tbl. minced onion 1 tsp. garlic powder 3 cups bread flour 1/3 cup parmesan cheese 2 tsp. active dry yeast For a 2 pound loaf. Use white or rapid setting. (this really smells good when it's baking. :-)) Lynn Schneiderman lynns@creighton.edu --------------- MESSAGE bread-bakers.v096.n007.10 --------------- From: fearp@VAX.CS.HSCSYR.EDU (Peter Fear) Subject: Re: How to cut those yummy loaves of bread Date: Fri, 26 Apr 1996 11:28:34 -0400 On Mon, 8 Apr 96 PJ Bailey said: > > Has anyone come across a good "kitchen gadget" to cut your loaves of bread? > Mine just never come out uniform when cutting by hand. Would be nice to > find a smaller version of the bread cutters they use in bakeries. We just got an item from QVC. It's called "Slices Perfect Kitchen Slicing System" (L24260, $17.93 + $4.47 SH). We think it works great. It has 4 "settings" - thick (about 3/4 inch), regular (1/2 in.), thin (1/4 in), and extra thin. The extra thin is sort of useless for bread unless you like to be able to see through it. You get the cutting system and a serrated knife with a very long (about 15") blade. It is made by a company that they found on their 1995 QVC Local Tour. It always sells out when it is on the air but they may take a back order for it. I have no connection to QVC except that we order too much stuff from them. Pete Peter Fear Radiation Safety Office SUNY Health Science Center 750 E. Adams St. Syracuse, NY 13210 (315)464-6510 fearp@vax.cs.hscsyr.edu --------------- MESSAGE bread-bakers.v096.n007.11 --------------- From: cavebat@spectra.net (George and Joyce Allen) Subject: Sour Dough Starter Explosion! Date: Fri, 26 Apr 1996 20:09:39 -0400 Many thanks to all of you who sent me suggestions on making my own sour dough starter. I am happy to report, that I finally have a nice starter that makes very big loaves of delicious bread....however, I didn't make it myself. A dear friend stopped by the other day (she is an excellent cook and baker) and told me that she was getting a batch of sour dough starter from a relative in North Carolina. Would I want some of it. Of course, the answer was yes! This starter apparently has been in the family since sometime in the 1800's. It originated in California and now is with those few family members who make their own bread. On Sunday, two weeks ago, my wife brought back a refrigerated bag with 1/2 pint of starter that was on ice. Voila! I had my starter; but, I needed to extend it a bit. I thought that if I were to extend it to about a quart, I would be able to make bigger batches of bread and have some to share with friends. In order to do this, I had to first bring the starter up to room temperature. The starter was in a large jelly jar with a mason cap. I took it off the ice at noon and set it on the kitchen counter to come to room temperature. Oops! I promptly forgot about it. Later that afternoon, I came into the kitchen and heard this funny hissing sound. The starter was bubbling furiously and starting to creep out the top of the jar. Without thinking, I started to open the jar to release the pressure.....BOOM! The lid flew off the jar and hit the ceiling, starter spattered against the wall and on me too! Powerful stuff! Fortunately, I didn't loose all of it and was able to sucessfully extend it. I just made to very large loaves with it this morning. It is very fast rising and tastes great! Yes, I did clean the kitchen! George *_______________________________________________________________ * cavebat@spectra.net co-owner of cancer-l, the cancer support list server *colon cancer resource http://www.spectra.net/~cavebat/colon_cancer.html * (the colon cancer pages will be moving shortly to www.medinfo.org) *George Allen, Binghamton, New York - the garden spot of New York State *_______________________________________________________________ --------------- END bread-bakers.v096.n007 --------------- -------------- BEGIN bread-bakers.v096.n008 -------------- 001 - Tommy Armstrong --------------- MESSAGE bread-bakers.v096.n008.1 --------------- From: Tommy Armstrong Subject: Help With Old Southern Receipts Date: Sat, 27 Apr 1996 08:21:58 -0400 I have come into possession of my great great Grandmother's longhand cookbook. She lived on a rice plantation in the Low Country of SC in approximately 1840. I am currently transcribing it with an eye to publishing it in the future as I think it is has some historical and culinary value. If anyone would like to test these and interpret them drop me a line and I will send them out to you. Although my grandmother and mother were caterers for over 70 years combined, I am not an accomplished cook so I thought I would expose them to real cooks and see what they think. Any one who modernizes one and tests it would of course get credit when it is published along with any comments they might have. A sort of Southern Antebellum Internet Cookbook. She had it separated into SAUCES, PICLES,CATSUPS; SOUPS,MEATES,SALADS; OYSTERS; BREADS;CAKES;DESERTS; PRESERVES AND CANDIES; and WINES,BITTERS,ETC. Some are quite cryptic with little more than ingredients. Also 5 or six refer to adding "seafoam" to them and I cannot determine what that is although quite a thread on rfc has been gernerated concerning my request for info. Any ideas. Enclosed are a few from her book: (c) T. F. Armstrong Jr. 1996 COCOANUT CAKE Beat to a cream 1 cup of butter, 3 cups of sugar, add the yolks of 5 eggs beaten light, 1 teaspoon SEA FOAM sifted in four cups of flour, the whites of 5 eggs frothed and 1 cocoanut well grated and put in just before baking. (c) T. F. Armstrong Jr. 1996 HARD SUGAR CAKES One rounding cup of sugar, 3/4 cup of melted butter, a littleover a half teacup of warm water and flour enough to roll outstiff, 2 teaspoons full of SEA FOAM. Good. (c) T. F. Armstrong Jr. 1996 RICE MUFFINS 1 pt of rice flour, one teacup milk, 1 of boiling water, 2 eggs, 1 teaspoon of pearlash---pour water on the flour and beat well, add butter while flour is hot, then eggs, milk, lastly pearlash, have the rings hot and bake with a quick oven. (c) T. F. Armstrong Jr. 1996 RICE BREAD (1) 1 pt. rice flour (bolted flour), 1 pt. clabber, sour orbuttermilk, 1 egg, salt, and the half off full teaspoon of soda, 1 tablespoon butter. (c) T. F. Armstrong Jr. 1996 RICE BREAD (2) 1/2 pt. rice flour, 1 teaspoon butter, 2 1/2 teaspoons ofyeast-powder mixed with dry flour, 2 eggs, salt to taste,make thick batter and bake in a hot oven. (c) T. F. Armstrong Jr. 1996 CORN MUFFINS (1) 1 pt. soft boiled hominy, 4 eggs, 1 pt. of milk, spoonful oflard, 1 pt. corn meal, washed and squeezed in a towel, bakein hot oven a half hour. (c) T. F. Armstrong Jr. 1996 LEMON LOAF CAKE This cake must be made day before used. All require from 1 hour to 1 hour and 15 minutes to bake in slow oven. Put sheet of white writing paper on upper grate, if it turns a light yellow, when it has been in 10 minutes, oven is just right for this cake, and put one piece of small wood in at a time to keep oven steady heat. Cupfulls are just even (not rounded) and teaspoon, an even full one. Flour and baking powder should be sifted together 8 times. Sugar used is fine grained granulated or powdered; if former sift four times and use fine part. The cup in measuring is usual sized hotel tea cup Cream 3 cups of sugar, 1 of butter, add yolks of 5 eggs and stir well for 5 minutes a cup of milk and stir 8 minutes, then gradually stir in 5 cups of flour, 1/2 teaspoon of soda, add grated rind and juice of 1 lemon, and last the stiffly beaten whites of 5 eggs. Bake in new tin which is about 8 in. across, and a tube in centre, will take about 1 hour or 1 hour and 10 minutes --- if it begins to brown too much after 10 minutes cover carefully with paper. When cold, remove from pan, put in cold place till next day. With sharp knife mark around entire cake so as to divide in 5 layers; a stout thread put around cake and crossed and drawn tight, it can be cut in smooth even layers. This cake is stiff and hard to beat, but is delicious plain cake just iced. This makes a delicious Rose cake if half of the dough is colored with fruit colorings and flavored with rose. This cake may be baked in layer tins, but they are not so delicate. Thanks Tommmy Armstrong Lillington NC --------------- MESSAGE bread-bakers.v096.n008.2 --------------- From: Reggie Dwork Subject: Basic Lean White Bread & Variation Date: Fri, 26 Apr 1996 22:44:22 -0700 * Exported from MasterCook * Basic Lean White Bread & Variation Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 Lb Loaf): 1 1/2 Tsp Active Dry Yeast -- (1 T) 3 C Bread Flour -- (2 C) 1 1/2 Tsp Salt -- (1 T) 1 1/2 Tsp Sugar -- (1 T) 1 1/4 C Water -- (3/4 C + 1 T) This airy, crusty, loaf is perfect sandwich bread fro tuna fish, peanut butter or lettuce and tomato. If you don't slice it too thick, it will even fit into a low-calorie diet. Since this recipe has no shortening, the bread will turn stale, after only one day, but it will still make fine toast, especially good for a fried egg sandwich. Variation I used: Decreased the bread flour to 2 1/2 C and added 1/2 C yellow cornmeal. Added 2 T sesame seeds It really made it a totally different bread. Entered into MasterCook and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v096.n008 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved