Date: Fri, 17 May 1996 22:42:51 -0700 -------------- BEGIN bread-bakers.v096.n013 -------------- 001 - broeker@visi.com (Broeker - 'unsubscribe' 002 - "Philip A. Bunker" Subject: Presto Bread Slicing System Date: Sun, 12 May 1996 08:19:14 -0400 Thanks to everyone for the good advice. My Service Merchandise only had the guide for sale in the store whereas the entire "system" was on the shelf at Wal-Mart (at least here in the Northeast). It does exactly what I needed. Phil Bunker --------------- MESSAGE bread-bakers.v096.n013.3 --------------- From: sherry@gorge.net (Sherry Rose) Subject: Fiber Bread Request Date: Sun, 12 May 1996 10:27:19 -0700 Does anyone have a recipe for a bread one can make in a bread machine that is uncommonly high in fiber? I'm looking for one that is also lowfat and does not require an egg. The fiber content per slice would be quite helpful also, if that is known. Regards and thanks, Sherry -- Sherry Rose Can you identify the native American staple sherry@gorge.net food in this picture? updated 5/9/96 (answer next week) http://home.aol.com/Sherry4803 New picture each Friday! --------------- MESSAGE bread-bakers.v096.n013.4 --------------- From: "Bill Hatcher" Subject: Easy Italian Bread Date: Sun, 12 May 1996 15:46:49 -0500 The following has become our favorite white bread recipe. Don't recall where I picked up the original, but have modified the proportions to make the large loaf size in my Regal ABM. ITALIAN BREAD 3 1/3 cups water 2 tbs oil (olive or other) 3 1/2 cups flour 2 tsp salt 2 tsp yeast (keep salt and yeast separate; they can interact if together before mixing.) Follow directions for your ABM. I usually make this on timed-bake to have fresh bread for breakfast. Enjoy. Bill Hatcher bhatch@worldnet.att.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n013.5 --------------- From: Michael Wagoner Subject: Bread throughout history Date: Sun, 12 May 96 23:16 MDT I'm trying to do research on bread throughout history. In particular I am looking for folklore or authenticated stories of breads use in different cultures - breads origin, the move from being baked in each home/tent, to the change to local bakers, and then the move back into individual homes. Economic impact as well as any significance in different religions would be especially helpful. Any info would be appreciated. Thanks - Michael Wagoner P.S. I've been baking since early junior high days when I started baking cinnamon raisin rolls. Now I have a Zo, a Kitchenaid and occasionally knead by hand. Michael Wagoner mwagoner@lcc-dtc.org Lehman Communications --------------- MESSAGE bread-bakers.v096.n013.6 --------------- From: banker@ipof.fla.net (Ronald L. Ploude) Subject: Machine vs. Hand Kneading Date: Mon, 13 May 1996 11:50:09 -0400 I have enjoyed reading the Bread Bakers Digest postings for about 3 months now. My preference as a purist had always been to make my breads by hand. However, playing taxi cab driver for kids and demands of my job have left me little time for bread baking. After reading about all the wonderfull results with machine breads, I decided to get one. The Regal Machine was rated best in consumer reports so I called the factory and had one shipped. My bread machine arived Friday and is living up to my expectations in every way except one. I have made three loaves of bread, one quick bread, two yeast breads, and one pizza dough. The complaint that I have is that the yeast breads come out much denser. Hand kneading produces loaves with larger holes in the finished bread and they rise higher. I can not rate taste until I have had the opportunity to make the same recipe by hand and machine. Being new to machine bread making, I am curious if anyone else has experienced the differences noted so far. --------------- MESSAGE bread-bakers.v096.n013.7 --------------- From: CHEFLZ@aol.com Subject: QUICK BREADS IN MY ABM Date: Mon, 13 May 1996 12:34:21 -0400 HI:I want to convert my oven quick bread recipes for my ABM-HOW?? I would also like a good corn bread recipe for my ABM(A WILLIAMS-SONOMA 1.5 LB.) THANKS, L.ZIEGLER(CHEFLZ@AOL.COM) --------------- MESSAGE bread-bakers.v096.n013.8 --------------- From: alrice@InfoAve.Net (Al Rice) Subject: DAK Date: Mon, 13 May 1996 12:48:56 -0400 (EDT) Is DAK still in business ?? How can they be contacted ?? Mr & Mrs Allan Rice 1065 Twin Lakes Dr Sumter, S.C, 29154-7058 --------------- MESSAGE bread-bakers.v096.n013.9 --------------- From: dgelpe@netvision.net.il Subject: BRICK OVEN BUILDING Date: Mon, 13 May 96 09:53:16 PDT For those of you that asked about building your own brick ovens, I refer you to the following book: The Bread Ovens of Quebec, by Lose Boily and Jean-Francois Blanchette, ISBN 0-660-00120-9. It has a French edition, ISBN 0-660-00004-0. It is published by the National Museum of Canada, Catelogue No. NM92-48/1979. Not only does it have directions, diagrams and photos, but it has techniques for baking with these ovens. of course, one of the most fascinating aspects of the book is the description of the folklore and material culture centering on these ovens. Dennis --------------- MESSAGE bread-bakers.v096.n013.10 --------------- From: dgelpe@netvision.net.il Subject: PLUGRA BUTTER Date: Mon, 13 May 96 08:44:22 PDT To: L.J.Boggia PLUGRA is the brand name for what the manufacturer calls "European syte" butter. More information can be obtained from the mfgr: Hotel Bar Foods 650 New Country Rd Secaucus, NJ 07094 201/865-3000. It is an item sold to the food industry, but may be otherwise available. Dennis --------------- MESSAGE bread-bakers.v096.n013.11 --------------- From: "The Old Bean" Subject: Bob's Red Mill Date: Mon, 13 May 1996 21:45:42 -8pst >From: AUDUBON5@aol.com >Subject: Cost of shipping >Date: Sun, 5 May 1996 06:03:04 -0400 >Greetings Everyone, >I'm new to the list and this is my first posting! >I want to draw people's attention to Bob's Red Mill, a store/mill in Oregon >that has a mail-order catalog. They offer many kinds of flour, as well as >rice, beans, nuts, granola, pasta, and other goods. They have their own >brand of yeast which I use. I'm a beginner baker so I can't judge the >quality of the yeast and flour-except to say I have no complaints!-but the >main plus of Bob's Red Mill, for me living in Washington State, is that the >shipping cost is tolerable. Those of you in western states might want to >give the company a try. > BOB'S RED MILL > 5209 SE INTERNATIONAL WAY > MILWAUKIE OREGON 97222 > (503) 654-3215 >Aaron Hinkhouse >audubon5@aol.com I too have tried Bob's flour and would never go back to "Bread" flour off the shelf again. Bob's rises beautifully and has never once collapsed. The flavor is out of this world :-) PS I get mine at our local Albertsons... no freight. robertsp@premier1.net I read somewhere that you don't have to take any guff from trees. --------------- MESSAGE bread-bakers.v096.n013.12 --------------- From: Linda Kosidlo Subject: Portuguese Sweet Bread Date: Tue, 14 May 96 14:35:33 EDT Hi - Since I've gotten so many great recipes from this list I thought I would post one of my favorites for Portuguese sweet bread. Portuguese Sweet Bread 6 1/4 to 6 3/4 cups all purpose flour 2 packages active dry yeast 1 1/2 cups milk 1 cup sugar 1/2 cup butter or margarine, cut up 4 eggs In a large mixer bowl, combine 3 cups flour and the yeast. Heat milk, sugar, butter or margarine, and 1 teaspoon salt until warm (115 to 120 degrees). Add to flour mixture. Add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can with a spoon. Turn out onto a floured surface. Knead in enought remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball and place in a greased bowl; turn. Cover and let rise till double. Punch down, divide in half. Let rest 10 minutes. Shape into loaves and place in two greased 8x4x2-inch loaf pans. Cover and let rise till double. Bake in 350 degree oven for 45 minutes; cover with foil after 25 minutes. Remove from pans; cool. Makes 2. Linda K. in MA linda@mc.com --------------- MESSAGE bread-bakers.v096.n013.13 --------------- From: "Angie Klidzejs" Subject: Re: Digest bread-bakers.v096.n011 Date: Tue, 14 May 96 12:59:31 CDT >--------------- MESSAGE bread-bakers.v096.n011.6 --------------- > >From: Doug Weller >Subject: BM brioche recipe >Date: Sat, 04 May 1996 19:31:10 +0100 > >Hi, >Does anyone have a recipe for brioche dough in a Bread Machine? >thanks >Doug Weller > > Hello: My 1 pound Panasonic ABM instruction manual has an excellent Brioche recipe. It's for the basic dough mode. BRIOCHE INGREDIENTS (Yield 8): 2-1/4 cups bread flour 1-1/2 tablespoons sugar 1 tablespoon dry milk 1 teaspoon salt 1/4 cup (2 fl. oz.) water 6 tablespoons butter or margarine 3 large eggs 2 teaspoons dry yeast 1 egg, beaten for brushing on top 8 brioche or cake cups METHOD: 1) Make the dough according to instructions (for your particular machine). 2) Place the dough in a greased bowl. Cover. Rest the dough in the refrigerator for 30 minutes. 3) Divide the dough into 8 equal portions. Roll each portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4) Using the edge of the hand, pinch off about one-fourth of the dough without detaching it. Roll the dough on the bench so that both parts are round. 5) Place the dough in the tin large-end first. With fingertips, press the small ball around its circumference into the large one. 6) Place tins on baking pan. Spray water on top. Proof at 90 degrees Farenheit for 30 to 50 minutes or until the large ball rises above the tin. 7) Brush with beaten egg. 8) Bake in 350 degree Farenheit oven for 10 to 15 minutes or until golden brown. SOURCE: Bread Bakery Automatic Bread Maker Operating Instructions & Recipes, Panasonic #SD-BT55P. * * * * * * * * * * * Brioche dough is very well suited to a bread machine because it's so oily and sticky. I've modified the recipe a little bit by spraying my dough with Pam or other cooking spray instead of water for step #6, and then covering it with plastic wrap for the rising process. I also make it into 12 individual round (not shaped) rolls, baked in oiled muffin tins, instead of following the instructions to make 8 classic Brioche shapes (knobbed on top). These little rolls very rich and very tasty. Angie Klidzejs Internet: a-klid@maroon.tc.umn.edu Accountant Department of Horticultural Science University of Minnesota 305 Alderman Hall 1970 Folwell Avenue Telephone: (612) 624-3795 Saint Paul, MN 55108 U.S.A. Fax: (612) 624-4941 --------------- MESSAGE bread-bakers.v096.n013.14 --------------- From: Kent Campbell Subject: Recipes Date: Wed, 15 May 1996 06:13:13 +0700 >From: David & Pat Hawn >Hello all...I've decided to unlurk!!! I've been watching you all for a long >time now and I've decided to ask a question. How do you convert the bread >machine recipes to hand made (throw it on the counter and knead it well) >recipes?Hi dphawn, I don't have a bread machine, and don't expect to ever buy one. I do this: Just mix the dry ingredients together, mix the wet ingredients together, combine in one of the bowls, knead till smooth and elastic, and raise to double in a covered greased bowl, punch down, put in prepared pan, rise to double, and bake at 375. This should work for most any bread machine recipe. Good luck. _ _ _ (_) | | ( ) _____| | _____ ____ ____ _____ ____ |/ | _ _)| ___ || _ \ / ___)(____ || \ | | \ \ | ____|| | | |( (___ / ___ || | | | |_| \_)|_____)|_| |_| \____)\_____||_|_|_| http://www.pobox.com/~kencam --------------- MESSAGE bread-bakers.v096.n013.15 --------------- From: ltsilver@borg.com (LT Silverman) Subject: Recipes with no Milk Date: Wed, 15 May 1996 17:26:58 -0400 Just joined this group and would like some recipes that have no milk in them--especially black/pump breads. Thanks LOIS --------------- MESSAGE bread-bakers.v096.n013.16 --------------- From: LIR119@delphi.com Subject: old fashioned brioche Date: Wed, 15 May 1996 18:07:28 -0500 (EST) Well the bread machine , making a brioche is simple. heres an old standy by. I cant remember where I got it buts its very good for coffeecakes also. The 3 risings results in a very fine grained, light textured bread. Save the recipe for a rainy spring day and when you are in the baking mood :) Joan BRIOCHE-OLD FASHIONED METHOD ( BREAD OR COFFEECAKES ) 1/3 cup tepid milk 1 pkt yeast 2 tbs sugar 2 beaten eggs 3/4 cup flour 2 more eggs 1 tsp salt 2 sticks tepid melted butter 2 cups more flour( or as needed ) Dissolve yeast in milk with sugar till foamy.Blend in 2 beaten eggs and 3/4 cup flour to make a smooth mixture. Then blend in 2 more eggs, salt, melted butter and 2 cups of flour. beat vigourously with wooden spoon until dough is stiff and hard to stir. Let dough rest 5 minutes. Knead on floured surface with heel of hands ( not warm palms ) until smooth and elastic. Place dough in oiled bowl and cover and let rise in a warm place triple, about 3 hours or let cool rise in refrigerator overnight. Pat dough into a rectangle 12 inches long.Flip right side over to middle and left side over to cover.Pat dough back into a rectangle and repeat the folding again ( this redistributes the yeast cells to produce a fine grain texture ) Return dough to bowl and let rise again a minimum of 1 1/2 hours. Punch down dough and place in pan or pans and let rise slightly more than double. whatever pan you use just fill 1/3 to 2/5 full. bake in a preheated 425 oven for 30 minutes or lightly browned. for coffeecake: roll out dough and cover with sugar, cinnamon, nuts and reroll jelly roll style, forming into a ring and cutting sections with a scissors and forming alternate pieces into a petal design. Let rise double and bake in middle oven rack at 375 until lightly brown. Yield: 1 brioche loaf or 2 , 12 inch coffeecake rings. Note: the trick for perfect brioche dough is never let the temperature of ingredients get to hot or to cold. Since there are so many risings with this dough, I prefer to let the first rise occur in the refrigerator.It really helps with the yeast cell buildup. Enjoy! Joan,"Flour Power" `[1;31;44mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n013.17 --------------- From: LCANS@aol.com Subject: Dutch Morning Bread Date: Wed, 15 May 1996 18:31:28 -0400 Years ago when we stayed in The Hague, Nethelands at the Badd Hotel they served a dark fruit bread at breakfast. No one ever seemed to know what to call it but I would like to know what it might have been called and how to make it. Any ideas? Thanks in advance for any information. Chris Snyder LCANS@AOL.COM --------------- MESSAGE bread-bakers.v096.n013.18 --------------- From: LIR119@delphi.com Subject: brioche for breadmaker Date: Wed, 15 May 1996 18:07:20 -0500 (EST) For the requester who wanted to make briche in the bread machine: here are two recipes. BRICOHE LOAF ( from the best bread machine cookbook ever ) Ive tried this and its excellent. 1 3/4 tsp yeast 1 3/4 cup plus 2 tbs bread flour 3 tbs sugar 3/4 tsp salt 2 eggs 1 egg yolk 1/4 cup plus 2 tbs water 8 tbs unsalted butter Makes 1 1/2 lb loaf. Follow manufactures instructions for basic bread cycle BUT: cut butter into tbs size pieces and begin adding butter 1 tbs each minute 10 minutes before the end of the kneading cycle.This is done because of the large porportion of butter needs to be adequately absorbed. Produces a light, rich.,sweet loaf .Note: as with any bread machine recipe, you may have to slightly adjust the flour and or water to get the right bread machine consisitency. BRIOCHE ROLLS ( from bread machine cookbook ) I havent tried these yet 1 1/3 cup milk 5 tbs butter 2 1/2 eggs 1/4 cup sugar 2 ts salt 4 cups bread flour 2 1/2 tsp yeast Follow manufacturers instructions for dough cycle. divide dough into 16 large balls and 16 smaller balls. Place a large ball into muffin tins, press down in center of dough to make depression and place on smaller ball. Let rise 40minutes. brush tops with 1 beten egg and 1 tbs sugar. bake in a preheated 375 oven 15 to 20 minutes. makes 16 Note: when a recipe say 2 1/2 eggs,( meaning large eggs for baking ) I normally use 2 large and 1 small egg to eqaul the 2 1/2 eggs. Joan,"Flour Power" `[1;31;44mRainbow V 1.18.3 for Delphi - Registered --------------- END bread-bakers.v096.n013 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved