Date: Fri, 14 Jun 1996 22:49:51 -0700 -------------- BEGIN bread-bakers.v096.n018 -------------- 001 - Reggie Dwork Subject: At long last Date: Fri, 14 Jun 1996 22:27:44 -0700 Well, I have been promising this forever and it has finally happened. The bread-bakers-digest archive is up and ready for all of you to access it. The site will only support 350 users at a time so please be patient. If you get a not accessible now message give it a while and then try again. Let me warn you the site isn't anything fancy...still trying to figure out how to do this stuff. But all the digests are there from day one. The bibliography is up also. So you can download that also. I hope you enjoy this and I apologize for it taking me so long to complete. The address is: ftp://ftp.best.com/reggie/archives/bread The file index.txt tells what is in each file. Here is what is there right now. We will be continually updating the archive. Bread-bakers Archive Index 6/11/96 brdv01.txt volume 1 no's 1 - 25 brdv02.txt volume 2 no's 1 - 25 brdv03.txt volume 3 no's 1 - 22 brdv04.txt volume 4 no's 1 - 45 1993 brdv05a.txt volume 5 no's 1 - 24 First half of 1994 brdv05b.txt volume 5 no's 25 - 49 Second half of 1994 brdv06a.txt volume 6 no's 1 - 24 First half of 1995 brdv06b.txt volume 6 no's 25 - 39 Third quarter of 1995 brdv06c.txt volume 6 no's 40 - 54 Fourth quarter of 1995 brdv06d.txt volume 6 no's 55 - 69 30 Dec 95 - 12 Feb 96 brdv06e.txt volume 6 no's 70 - 85 18 Feb 96 - 22 Mar 96 brdv06f.txt volume 6 no's 86 - 88 29 Mar 96 - 30 Mar 96 bbdv96a.txt volume 96 no's 1 - 17 01 Apr 96 - 07 Jun 96 biblio.txt cookbook bibliography Jeff and I hope you will enjoy reading the old digests...there is certainly lots of info in them. Reggie & Jeff -- Reggie & Jeff Dwork Owners: bread-bakers, eat-lf, otbf (OverTheBackFence) Mailing Lists For info write --------------- MESSAGE bread-bakers.v096.n018.2 --------------- From: Nancy Gandhi Subject: Re recipe request for Ciabatta Date: Sat, 8 Jun 1996 16:05:58 GMT By coincidence, my sister just gave me a recipe for ciabatta, a slipper-shaped bread from Lake Como, which she recommended highly. It's from an Italian cookbook, the name of which I didn't copy down. I made it last week, and it was very good, but it takes a long time to make!: Ciabatta 1 tsp yeast 5 Tblsp warm milk 1 c plus 3 tblsp water, room temperature 1 Tblsp olive oil 2 cups Biga starter (see below), made 12 hours before 3 3/4 c. white flour 1 Tblsp salt cornmeal Stir yeast into milk; let stand until creamy, about ten min. Add water, oil and biga, mix until blended. Mix flour and salt, add to the bowl, mix for 2 or 3 min. Knead. Let rise until doubled. Cut dough into 4 pieces. Roll each piece into a cylinder, then shape into a rectangle, about 10x4 inches. Place on floured baking sheets. Dimple with knuckles so they won't rise too much -- dough will look heavily pockmarked. Cover with dampened towels, let rise 1 1/2 - 2 hours, till puffy but not doubled -- the loaves will look flat, but will rise in the oven. Heat oven to 425 F, sprinkle loaves with cornmeal. Bake 20-25 min., spraying 3 times with water in the first 10 minutes. Cool on racks. Biga starter for Ciabatta - makes about 2 1/3 cups 1/4 tsp yeast 1/4 cup warm water 3/4 cup plus 1 Tblsp and 1 tsp water 2 1/2 cups flour Stir yeast into warm water, let stand 10 min. Stir in remaining water and flour. Mix for 3 or 4 minutes. Let rise at cool room temp 6-24 hours -- the starter will triple in volume and be wet and sticky. Refrigerate until ready to use. It freezes well, needs 3 hours at room temperature to re-activate. Can be refrigerated for about a week. --------------- MESSAGE bread-bakers.v096.n018.3 --------------- From: suesam@usa.pipeline.com (sam hurwitz) Subject: Re: Digest bread-bakers.v096.n017 Date: Sat, 8 Jun 1996 11:46:41 GMT Joyce's Mother's Wonderful Bobka 2 1/2 cups flour 3 eggs, separated 1/2 pound butter (margerine) melted 1/4 tsp salt 3 heaping tbsp sugar 3/4 cup milk 1 pkg yeast Sift flour, add sugar and salt. Melt butter and heat milk until lukewarm. Add some milk mixture to yeast to dissolve. Make a well in flour and add yeast and rest of milk mixture. Mix. Add 3 yolks and mix thoroughly. Place in greased bowl, cover with plate and refrigerate 24 hours. Refrigerate egg whites. When ready to bake, beat egg whites stiff with 1 cup sugar. Cut dough in half and knead. Roll out 1/2 at a time with rolling pin on board. Add beaten egg whites and spread like icing. Top with cinnamon, sugar, raisins, nuts, coconut, etc. Roll like jelly roll cake and place in 1/2 greased pan (or can use tube pan) Repeat with rest of dough. Let rise in stove 1 hour covered with towel. Bake 350 for 45 minutes to one hour. Let me add that Joyce's Mom knew what she was doing! Sam suesam@pipeline.com --------------- MESSAGE bread-bakers.v096.n018.4 --------------- From: Terrye Leckman-Masson Subject: help needed Date: Sat, 8 Jun 1996 08:49:41 -0400 (EST) I have recently found out that among other allergies, white flour is a no-no for me. I have a Black and Decker machine- one of the first out- and all breads call for white flour along with others. I have tried using just whole wheta, all the breads cave in at the top. Can someone help me in this area? Terrye tleckman@freenet.npiec.on.ca --------------- MESSAGE bread-bakers.v096.n018.5 --------------- From: Becky Pyle Subject: Re: Happy with ABM Date: Sat, 08 Jun 1996 09:51:36 -0700 > Hi to all, > > I enjoy the list so much. > > To Donna - I have had the Panasonic Bread Bakery (2lb. loaf) for over a > year now. I haven't bought any bread, hamburger buns, etc. since. I make everything. This machine has a patented yeast dispensor and I have never had a failure. The bread has never stuck, the paddle removes with ease, it sometimes is necessary to add a little water to soften the baked on bits around the paddle, but as soon a it is wet, one just lifts it right out. I highly recommend this machine. I was one of the folks who said I couldn't understand why one would want a ABM. My kitchenaid Mixer was great. My SIL in North Dakota changed my mind while I was visiting in May of 95. In fact I bought my ABM in ND and brought it home to VA. > > Franklin - Your deflated bread. You removed the covering too quick. This has happened to me with trays of rolls. It doesn't take much to disturb the risen dough and cause it to deflate. It is frustrating I know. > > Happy Baking, Becky --------------- MESSAGE bread-bakers.v096.n018.6 --------------- From: Ron and Sheila Kimball Subject: yeast and salt Date: Sat, 8 Jun 1996 16:40:51 GMT I have been making bread for 1 1/2 years in my Oster machine, I put the warm water in, then butter or oi, flour, sugar, salt, yeast, all in a pile, it starts mixing within seconds, so I think that this salt and yeast seperate thing is just silly! The only think I've done differently is that when I'm using the delay cycle, I make a little hole in the pile of dry ingredients to put the yeast in so that it will not touch the water. Pam, I'm not blind and I still can't picture what you're doing with the pile to one side, you must have a VERY different machine than I do, my pan is maybe 6 inches across on the bottom, you pour water in and it covers the bottom, so there is no 'to the side' to put the dry stuff. Sheila and Ron Kimball kimball@oz.net --------------- MESSAGE bread-bakers.v096.n018.7 --------------- From: Jenny Wesner Subject: Bread sticking problem Date: Sat, 8 Jun 96 15:32 EST Hi all, I'm new to the list, and read with great interest the posts about bread sticking to the pan in a bread machine. This of course was because mine sticks, but only to the paddle. I have stopped using any fat in my recipes, instead using 2 eggs in with the liquid portion. But I just can't seem to get the paddle to stop sticking, even when using PAM. I always get this big hole in the bottom of my beautiful, well-risen loaves. Any suggestions? Thanks! I love the list! Jenny Indianapolis --------------- MESSAGE bread-bakers.v096.n018.8 --------------- From: Phil Marty Subject: Re: Ciabatta recipe Date: Sun, 09 Jun 1996 03:00:45 -0700 AmyLynn Stotzner wrote: > I am also looking for a recipe for ciabatta bread. My in-laws were emptying > their freezer (moving) and gave us several loaves. It was great, and I bought > some more when it was just on sale at the grocery. However, I would much > prefer to make my own. In my 10+ bread cookbooks, I can't find a recipe. This is a very good recipe, compliments of King Arthur: 1 TB active dry yeast 1 cup sourdough starter 1 1/4 cups warm water 3/4 cup milk 1 TB olive oil 1 TB salt about 6 to 8 cups unbleached flour Dissolve the yeast in the starter and water. Let sit for 10 minutes to give the yeast a chance to get going. Add the milk, olive oil and salt. Stir in the flour, adding a cup at a time until you have a dough the consistency of drop-cookie batter. Turn the dough out onto a lightly floured counter and knead it 10 to 15 minutes, adding more flour as needed until you have a dough that is smooth and satiny. The dough should be on the slack side but not oozy; it needs to be able to hold its shape in the oven. Place dough in an oiled bowl and cover with plastic wrap or a damp towel. Place bowl in a warm spot and let it rise for 1 1/2 to 2 hours, or until doubled in size. Punch down dough to expel air bubbles and turn it onto a lightly floured counter. Knead dough gently and divide it into three pieces. Form the loaves into torpedo shapes and place on parchment-lined baking sheets. Slash tops of loaves and cover them with a damp towel. Let loaves rise until they look swollen, about 30 minutes. While loaves are rising, preheat oven to 425 F. Brush or spray loaves with water. Bake for 10 minutes, brushing or spraying the loaves with water two more times. Turn the oven to 375 F and bake for 25 more minutes. Enjoy. Phil Chicago --------------- MESSAGE bread-bakers.v096.n018.9 --------------- From: Peter Thomson Subject: Bread machines in the Netherlands Date: Sun, 9 Jun 1996 10:30:37 +-200 Does anyone (are the manufacturers listening?) happen to know if there are any bread machines on the market in the Netherlands. I only ever saw one which was in a specialist shop at three times the price in the States. As far as I know it doesn't help to order one from the States because they have 110V instead of 220V. I have no access to a PX. Anyone got any ideas? --------------- MESSAGE bread-bakers.v096.n018.10 --------------- From: "Ronald L. Ploude" Subject: Beer-Cheese Bread Date: Sun, 9 Jun 1996 15:46:39 -0400 I picked up a recipe for Beer-Cheese Bread at my local Publix Supermarket while shopping for bread making supplies. The recipe, according to the recipe card, is courtesy of Cooking Light Magazine. The bread was a hit with my family. It went well with spaghetti and red wine. Rather than follow the recipe's procedure exactly, I used the dough cycle on Regal my bread machine and got excellent results. Beer-Cheese Bread Ingredients: 2 Tbs Sugar 1 pkg Dry Yeast 1/2 cup warm beer (105 to 115 degrees Fahrenheit) 2 1/2 cup bread flour 1 cup Shredded Extra-Sharp Cheddar Cheese 1/3 cup Instant nonfat dry milk powder 3/4 tsp salt 1/2 tsp dry mustard 1/4 tsp ground red pepper 1 egg, beaten 1 egg white, lightly beaten 1 tsp sesame seeds, toasted Dissolve sugar and yeast in warm beer in a large bowl; let stand 5 minutes. Stir in 2 1/4 cups flour and next six ingredients to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Divide dough in half, and shape each portion into a 6-inch round loaf. Place loaves 4 inches apart on a large baking sheet coated with cooking spray. Brush tops of dough with egg white and sprinkle with sesame seeds. Make 1/8-inch-deep cuts in a lattice design across tops of loaves. Let rise in a warm place (85'F), free from drafts, 1 hour and 15 minutes or until doubled in bulk. Bake at 375'F for 15 minutes or until loaves sound hollow when tapped. Cool on wire racks. Yield: Two loaves, eight servings each (about 119 calories per wedge). Per Serving: Protein 5.6g; Carbohydrates 16.8g; Fat 3.1g; Cholesterol 20 mg; Iron 0.7mg; Sodium 175mg; Calcium 90mg --------------- MESSAGE bread-bakers.v096.n018.11 --------------- From: love@ucet.ufl.edu (Jane Love) Subject: ciabatta recipes Date: Sun, 9 Jun 1996 16:44:56 -0400 greetings, all-- i'm new to the list and, since i just baked ciabatta last night, amylynn's question gives me a great opportunity to jump right in-- amylynn, i followed (more or less) nancy silverton's recipe in *breads from la brea bakery* and was very pleased with the results. (note: silverton calls this "rustic bread," but it is indeed ciabatta.) this recipe calls for sourdough starter; if you don't have a starter on hand, do this: early in the evening on the night before you want to bake, float a pinch (like, 1/4 teaspoon or so) of yeast on 1/2 cup water (cool from the tap), wait a few minutes for it soften, then stir in 1 cup of flour. cover it with plastic and let it sit at room temperature until you're ready to go to bed, then add another 1/2 cup of water and another cup of flour. stir it vigorously, cover again, and let it sit overnight. this will give you a sponge to use in place of the sourdough starter called for in the recipe. i'm going to paraphrase the rest of the recipe, as silverton is quite long-winded (i highly recommend her book, however, if you're serious about baking). ***one caveat: ciabatta depends on an extremely wet dough for its texture, and wet doughs virtually require machine kneading. think long and hard about making this if you don't have something powerful with a dough hook to take care of the kneading. you also need a baking stone, a peel, and parchment paper.*** the next day, when you're ready to bake: put 2 1/2 cups of cool water in a large bowl and sprinkle in 1 teaspoon (2 teaspoons if you're using a sponge instead of starter) of yeast. let it dissolve, give it a stir, and then stir in around 6 cups of flour until it's shaggy (it goes without saying: you may need to use more flour than this). knead the fool out of it. it will be quite wet; if it isn't, drizzle in a little more water. it should just clean the sides of the bowl once the gluten has started to develop, but it should still be sticky and taffyish to your hands (i.e., you wouldn't want to turn it out on the counter and knead it by hand). give it about 5 minutes in a kitchenaid (or the equivalent). switch off the machine and let it rest for 20 minutes (cover the bowl loosely w/ plastic). add 1 tablespoon of salt and knead for a couple of minutes. mix 3 tablespoons of olive oil, 3 of water, and 3 of milk, and drizzle into the dough. knead on low speed (it'll want to slosh out) at first, then on medium for another couple of minutes. the dough will be very wet and stretchy. (if it's more a batter than a dough, add a bit more flour--you want the dough on the verge of pourability, but it should have sufficient gluten development to rescue it from becoming a batter). scrape down the sides of the bowl if necessary, cover with plastic, and let it rise at room temperature until doubled (2-3 hours). thickly flour a tabletop or counter. turn the dough out onto the floured surface in a rough oval. flour the top of the dough and cover it with a towel to rest for 20 minutes. cut two 12x16-inch pieces of parchment paper and sprinkle them with semolina or cornmeal and then flour. use a dough cutter to cut the dough oval crosswise into two pieces. slide the dough cutter under one end of a piece of dough and lightly grasp the other end of the piece; then quickly transfer the dough to one of the parchment sheets, stretching it slightly as it falls. don't worry about looks (that's why silverton calls it "rustic"), just try to get it to be no more than 1 1/2 inches thick. do the same with the other piece of dough. dimple the loaves all over with your fingers (poke down to the parchment). cover with a towel and let rise for 2 hours. have a baking stone in the oven, preheated to 500 degrees. spritz with water. cut two more pieces of parchment, same size as before, and place on top of the loaves. grasp opposite corners and flip the loaves over (a bit tricky!), then peel off the 'old' parchment and redimple the loaves. use a peel to load the loaves (still on the parchment paper) onto the stone. spritz the oven, then spritz twice more during the first 5 minutes. reduce the heat to 450 and leave the door closed for 15 minutes, then remove the parchment and turn the loaves if necessary. bake for another 10 or 15 minutes, then remove and cool on a rack. you might have to bake the loaves separately if your stone isn't large enough. this bread was great when sliced crosswise into skinny rusk-like slices--lots of holes and delicious flavor. wonderful brushed with olive oil and grilled, then rubbed with garlic. other books that have ciabatta recipes: the il fornaio bakery cookbook, carol field's italian baker (i think), and joe ortiz's the village baker. hope this works for you! and happy to be joining you all-- jane love@ucet.ufl.edu --------------- MESSAGE bread-bakers.v096.n018.12 --------------- From: love@ucet.ufl.edu (Jane Love) Subject: re: advice on breadmaking Date: Sun, 9 Jun 1996 17:02:28 -0400 franklin, i think that, unwittingly, you chose a difficult bread for your first attempt--rye doughs are notoriously temperamental to work with. if your recipe contained a high percentage of rye flour (50% or more), then it's possible that you overkneaded the dough. rye gluten is much more fragile than wheat gluten, and gluten is what allows dough to rise. heavy kneading is necessary to develop the gluten in a wheat dough, but can break down the gluten in a rye dough. when this happens, the dough is sticky rather than smooth and elastic--if your dough was indeed "gooey," as you describe it, then most likely it was overkneaded. as a result, the gluten might have been sufficient to sustain the inital rise and to respond to the heat-boost you gave the shaped loaves, but evidently it was in an extremely fragile state and was unable to recover from tiny surface disturbance of removing the towel. it's also likely that the loaves rose too much (or too long) during this last rise. despite what the books say, they shouldn't double--if they do, they have nothing left for ovenspring. try to catch them when they're just shy of doubled. any dough that collapses from having its covering removed or from being moved or slashed is dough that's overproofed. my recommendations: knead only until the dough is smooth and resilient, then STOP. don't use heat to proof the shaped loaves. it's not necessary, and you get better flavor from long, cool rises. check them often during the final rise. the loaves are ready when they're no longer shiny, when a small poke retains an impression, and/or when they're not quite doubled. have the oven preheated (start it after you set the loaves for the final proof) so it's ready when the loaves are. hope this helps! jane love@ucet.ufl.edu --------------- MESSAGE bread-bakers.v096.n018.13 --------------- From: Tamara Shaffer Subject: Babka recipe Date: Mon, 10 Jun 96 10:34 EDT > --------------- MESSAGE bread-bakers.v096.n017.5 --------------- > > From: rKimble@OREGON.UOREGON.EDU (Reeva Kimble) > Subject: Babka (coffee cake) > Date: Sun, 26 May 1996 13:23:13 -0700 (PDT) > > Does anyone have a recipe for Babka? > > According to Mollie Katzen in her book Still Life With Menu, Babka is an > East European-style coffee cake, usually made with yeasted dough and a > semisweet filling. It can be considered a cakey bread or a bready cake. > > She has a recipe for a Chocolate Babka which she says has a filling like a > working person=B9s version of the classic petit pan au chocolat. > > I am trying to adapted her recipe to make a bread machine dough Babka with > a cinnamon-nut-sugar filling. You could save me the trial and error if you > have a proper recipe. > > Thanks, > Reeva Kimble > Eugene, Oregon Reeva, and everyone else reading, This isn't ABM-specific, but it's a good recipe. I'm sorry I don't have exactly what you are looking for, but I hope you enjoy it. TAMARA CHOCOLATE SWIRL BABKA 2 pkg. active dry yeast 1/2 cup warm water (105-115 deg.) 1/3 cup sugar 2/3 cup warm milk 1/2 tsp salt 1/2 tsp vanilla extract 3 Tbsp butter, softened 4-1/2 - 5 cups flour 3 eggs 3 Tbsp butter, melted 1 cup walnuts Filling 1/3 cup unsweetened cocoa 2/3 cup sugar Dir.: Blend until there are no lumps. Streusel Topping 2 Tbsp butter, softened 1/4 tsp ground cinnamon 1/3 cup confectioners sugar 1/4 cup flour Dir.: Combine first 2 ingredients until smooth. Add sugar & blend. Add flour and mix until crumbly. Sprinkle yeast over warm water, add 1 tsp sugar. Let stand 5 minutes. Add sugar, milk, salt, vanilla, and butter. Add 2-1/2 cups flour and mix to blend. Beat on medium until smooth and elastic (about 5 min.). Separate 1 egg and save white for the glaze. Beat yolk and whole eggs one at a time into mixture. Add 1-1/2 cups more flour. Turn dough out onto lightly floured board or cloth. Knead 10-15 min. until small bubbles appear in dough. Continue adding small amounts of flour as is necessary. Turn dough into greased bowl and cover. Let rise until doubled, about 30-45 minutes. Punch down dough and invert bowl over dough. Let rest 10 minutes. Divide dough in half and roll out into 2 10x20" rectangles. Brush 1/2 of melted butter over each rectangle, leaving 1/2" margin around all edges. Sprinkle 1/2 of cocoa mixture over each, then sprinkle nuts 1/2 over each. Beginning with long sides, roll jellyroll fashion and pinch to seal. Place zig-zag to fit in 4-1/2 x 8-1/2" loaf pans. Let rise to doubled about 45 minutes. Preheat oven to 350. Beat egg white with 1 tsp water. Brush dough with glaze and sprinkle topping over dough. Bake 30-35 minutes. Carefully remove from pans and let cool on rack. --------------- MESSAGE bread-bakers.v096.n018.14 --------------- From: rcox@UH.EDU (RH Cox) Subject: Advice on breadmaking Date: Mon, 10 Jun 1996 13:19:45 -0500 (CDT) on Thu, 06 Jun 96 14:51:42 -0700 Franklin Porath >... >I gathered the ingredients for a dark rye bread and threw them into the >Kitchenaid bowl, which I had warmed. The result was a lump of gooey >brown stuff, which I allowed to rise in a greased bowl for several hours. >... >I then placed the loaves on a sheet, covered them with a towel, and put >them into our Farberware convestion oven, set at about 110 degrees, to >rise again. And rise they did: in an hour and a half they had risen >into two magnificent looking loaves. (Here comes the technical problem!) > >I opened the oven door and whisked the towel off of the loaves. Before >my eyes they seemed to deflate, over two or three seconds, like slow >motion balloons, to about half their previous heights. >... Well, I have had luck and failure on rye bread so maybe I can help, although it's hard because there is little detail in your report. First, is the rye recipe you used rye/whole wheat or rye/white flour. In either case, and especially the former case, if you use 50% or more rye, you have to be very careful with the dough so as not to tear the gluten. Gentle kneading. Second, it sound like you might have had too much water. The dough, even if it uses a low gluten flour, should not be too goey. It doesn't neccesarily have to keep it's shape, but it should remain somewhat solid. Third, did you knead with a the kitchenaid, or by hand. If you kneaded by machine, you should probably start with a cold bowl and use some ice water so you don't start cooking the flour. The machine will natually heat up the ingredients as it kneads. I have touble using my cuisinart for kneading low gluten breads because it gets the dough to hot. Finally you might try a lower proofing temperature, and keeping a closer eye on it during the second proof. The bread falling is a classic symptom of overproofing and/or too rapid of a proof. Try just letting the bread rise at room temperature. It will take longer, but it won't be so stressful on the gluten. Ralph Her crop was miscellany/When all was said and done, A little bit of everything,/A great deal of none --A Girl's Garden, Robert Frost --------------- MESSAGE bread-bakers.v096.n018.15 --------------- From: philby@netvision.net.il (Philip Barnea) Subject: WEST BEND - where are they? Date: Mon, 10 Jun 1996 22:46:14 +0300 Hi all I have noticed a few times West Bend Bread Machines mentioned - can any body let me have details of how to get in touch with them - address, fax, telephone, e-mail, whatever? Many thanks Phil Barnea Philip Barnea Kibbutz Bet HaEmek ISRAEL philby@netvision.net.il Tel: 972-4-9960-592 Fax: 972-4-9960-520 --------------- MESSAGE bread-bakers.v096.n018.16 --------------- From: Vandergriff Rhonda Subject: rice flour Date: Mon, 10 Jun 1996 15:24:39 CDT Are there any bread recipes out there using rice flour? My friend is alergic to wheat and uses a lot of rice flour. If there are any for the bread machine, that would be GREAT!!!!!!! *************************** * Rhonda Vandergriff * * "Crusader Rabbit" * One who plants a seed and waits * D242LH@semovm.semo.edu * believes in God *************************** QUIT --------------- MESSAGE bread-bakers.v096.n018.17 --------------- From: Julia West Subject: Salt-free/low-fat recipes Date: Tue, 11 Jun 1996 12:25:28 -0500 I haven't tried these recipes. If you do, let me know how they turn out. If you need the recipes for 1-lb. loaves, send me private e-mail. * Exported from MasterCook * Diet Bread (1-1/2 lb. loaf) Recipe By : Quick & Delicious Bread Machine Recipes Serving Size : 24 Preparation Time :4:00 Categories : Bread Machine Breads Diabetic Healthy And Hearty Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 3 cups bread flour 9 ounces warm water Place ingredients in your bread machine in the order recommended by the manufacturer. Choose the White Bread cycle. - - - - - - - - - - - - - - - - - - NOTES : This bread is very low in calories. An entire 1-1/2 lb. loaf has less than 1500 calories, and is almost fat-free. * Exported from MasterCook * Salt-Free White Bread (1-1/2 lb. loaf) Recipe By : Quick & Delicious Bread Machine Recipes Serving Size : 24 Preparation Time :4:00 Categories : Bread Machine Breads Diabetic Healthy And Hearty Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 3 cups bread flour 1 tablespoon sugar 2 tablespoons olive oil 9 ounces warm water Place ingredients in your bread machine in the order recommended by the manufacturer. Select the White Bread cycle. - - - - - - - - - - - - - - - - - - NOTES : This bread is great for those on a salt-free diet. The only sodium in the recipe comes from the residual sodium in the other ingredients. --------------- MESSAGE bread-bakers.v096.n018.18 --------------- From: PMCiesla@aol.com Subject: ciabatta Date: Tue, 11 Jun 1996 14:29:15 -0400 Translated this is "Slipper" or "old shoe" in Italian. If this is an irregular, flat, flour-dusted loaf that looks like an old slipper in shape, then I have a couple of recipes. Contact me directly and I will send them along. Pat in Colorado --------------- MESSAGE bread-bakers.v096.n018.19 --------------- From: PMCiesla@aol.com Subject: babka Date: Tue, 11 Jun 1996 14:29:36 -0400 In my Polish cook book, I found a Chocolate Babka. I hope this is what you are looking for. 1/2 lb. flour, 2/3 c milk, 1-2/3 oz powdered chocolate, 2-2/3 oz. confectioners' sugar, 1-2/3 oz raisins, 1 oz yeast, 4- 5 eggs, salt, vanilla extract, fat and breadcrumbs for baking pan Make leaven from 1-2/3 oz flour, yeast and milk. Set aside to rise. Wash the eggs, break them and separate the yolks from the whites. Beat the yolks with sugar, chocolate and vanilla extract. Combine with the leven, sifted flour and knead well. Combine with whipped egg whites and rinsed raisins which have been dredged with flour. Add salt and tranfer to a greased pan sprinkled with breadcrumbs. Smooth out the surface and bake in a moderate oven or around 45 minutes. When done, allow to col slightly. Take cake out of pan and dust with vanilla-flavoured confrectioners' sugar. There are several other Bakba recipes listed in this book. Contact me direct if you would like more. Pat in Colorado --------------- MESSAGE bread-bakers.v096.n018.20 --------------- From: LIR119@delphi.com Subject: recipes: pickle and olive bread Date: Tue, 11 Jun 1996 18:00:15 -0500 (EST) Although youve seen my posts for old fashioned hand kneading recipes, Id like to offer an excellent breadmaker recipe which my family enjoys using left over dill pickle juice and green salad olives. these loaves have a tender fine grained quality which I believe must have something to do with the vinegar content which tenderizes and keeps the bread moist. DILL PICKLE BREAD 1 1/4 cups dill pickle juice* 2 tbs oil ( I like olive ) 1 tbs dried dill weed 3 cups bread flour ( + ) 2 tbs sugar 2 tsp active dry yeast Variation: OLIVE BREAD: use this liquid ratio to the 3 cups bread flour: 1 cup water 1/4 cup olive brine liquid 2 tbs oil 2 tbs sugar 1/2 cup coarse chopped olives ( salad olives ) 2 tsp yeast Place ingredients ( 80 to 100 degrees ) in your breadmaker per manufactures instructions. Add more flour ( or liquid ) if needed to achieve a dough ball that is pliable and slightly tacky ( no dough adheres to your finger when touched ) and bake on the white bread cycle. * I strain the pickle juice ( ex Clausens ) saving the bits of garlic and chili etc but discarding the hard pepper corns etc.Youll find various brands of juices may be more garlicky etc. so find your favorite. I add no additional salt to the recipe as the brine contains plenty As for the olive bread, I find that 1/4 cup of liquid brine was sufficient. It was plenty tasty. You could add more brine and less water for your experimentations.Coarse chop olives or they may be to finely incorporated into the bread. I have never added chopped pickle to the dill pickle rye bread but a firm chopped pickle could be added. These breads were wonderful for last weekends family barbecue and devoured. Ive made these breads plenty of times and you should have a beautiful tall moist loaf. You can email me if you have questions. My breadmaker is a toastmaster platinum plus. Ive also done these recipes int he dak and wellbuilt when I owned them . P.S. I use SAF or Fleischmans Gold star yeast which I personally feel does a better job than Red Star. And I use Bakers and Chef's Flour that I buy at Sams. Just mentioning this if you wondered what I used. Enjoy! Joan,"Flour Power" `[1;33;46mRainbow V 1.18.3 for Delphi - Registered --------------- END bread-bakers.v096.n018 --------------- -------------- BEGIN bread-bakers.v096.n019 -------------- 001 - LIR119@delphi.com - request: favorite summer breads 002 - LIR119@delphi.com - recipe: great cornbread 003 - Dennis & Sharon Foulk Subject: Ciabatta and deflated bread Date: Wed, 12 Jun 1996 12:41:28 -0500 (EST) Hello to all, I am new to the list and I enjoy it alot. I hope to contribute my share. To Franklin Porath who wrote,"I opened the door and whisked the towel off of the loaves..." and the loaves deflated: the towel must have stuck to the surface of the bread and removing it abruptly caused the gluten structures to tear letting the air out. I don't use a towel but rather plastic wrap. This would stick in the past causing my bread to deflate too when I removed it until I started spraying the plastic with Pam. To AmyLynn Stotzner, who is looking for a Ciabatta Bread recipe: I have many, many bread books and only one had a recipe for this bread,_The Bread Book_, by Linda Collister and Anthony Blake, page 105. Ciabatta Makes 2 medium loaves 4 3/4 cups white bread flour 2 cakes compressed fresh yeast (0.6 oz each) 1 3/4 cups cold water (from the tap) 1/2 cup extra-virgin olive oil 1 tablespoon kosher salt or flaked sea salt 2 baking sheets, heavilly floured Put 3,1/4 cups of the flour into a large bowl. Make a well in the center of the flour. Crumble the fresh yeast into a small bowl. Stir in 1/2 c. of the water until smooth. Pour the yeast mixture into the well in the flour. Then add the remaining water to the well and mix. Mix the flour from the bowl into the yeast mixture in the well with your hand or a wooden spoon to make a very sticky batterlike dough. Using your hand, beat the mixture for 5 minutes until very elastic. Cover the bowl with a damp dish towel and let rise at room temperature, away from drafts, for 4 hours until it rises and collapses. The dough will rise up enormously, so check that it does not stick to the dish towel. Punch down the dough. Add the oil and salt to the dough and mix briefly with your hand. Then gradually work the rest of the flour in the bowl into the dough with your hand to make a soft, quite sticky dough. When all the dough is smooth and the flour has been thoroughly combined, cover the bowl with a damp dish towel and let rise at room temperature, away from drafts, until doubled in size, about 1 hour. Using a very sharp knife, divide the dough in half, disturbing the dough as little as possible. Do not punch it down or try to knead or shape the dough at all. Tip a portion of the dough onto each prepared baking sheet, nudging it with a spatula, to form 2 rough-looking rectangular loaves, about 1 inch thick. Sprinkle the loaves with flour and let rise, uncovered at rm. temp., away from drafts, until doubled in size, 45 minutes to 1 hour. During the last 15 min. of rising, heat the oven to 425F. Bake the loaves for about 35 min., or until they are browned and sound hollow when tapped underneath. Transfer the loaves to wire racks until lukewarm, and then serve. Or, eat within 24 hours, gently warmed. Freeze for up to one week only. This is a beautiful book, although I haven't taken the time to try any of the recipes yet. I hope this recipe is what you are looking for. It is the only one I have seen for "Ciabatta". I had never heard of Ciabatta before. This is what the authors have to say about this bread: "This new Italian loaf, all the rage in London, comes from the area around Lake Como in the north, and it is supposed to resemble a slipper. In any case, it is free-form- simply poured out of the bowl in which it has risen onto the baking sheet in a rough and ready rectangular loaf. It has large holes, and a soft, but chewy, floury crust. I find that many commercial loaves taste of stale olive oil or lack the pungency of good extra-virgin oil. Finding a good recipe for this bread was difficult, and I made abut 30 before I was happy with the results. Taking advice from chef Pierre Koffmann, I adapted his baguette recipe...adding a good quantity of olive oil to the dough, and altering the final consistency. As with the baguettes, it is not easy to achieve a perfect result the first time, even though the final loaf should taste very good. I have not had good results whth easy-blend yeast or dried yeast granules, so I have only included instructions for using fresh yeast." I have never seen fresh yeast before. If anyone knows where this can be purchased, please let me know. AmyLynn, you mentioned your bagels looked like spaetzels...what are spaetzels? Best regards, Sharon Foulk --------------- MESSAGE bread-bakers.v096.n019.4 --------------- From: "Carolyn Preston" Subject: Yeast and salt Date: Thu, 13 Jun 96 10:23:39 EST Regarding Pam Drake's question about yeast and salt: I have a Black and Decker automatic bread machine. The instruction manual that came with the machine has two important reminders regarding salt. The first is that you must be very sure not to let the yeast touch the salt in the dry portion of your mix (I put the salt in the water or liquid part to avoid this altogether). The yeast might be killed when it comes into contact with the dry salt (too high a concentration compared to the dough salt level). The second is that you must be very accurate in your salt measurements. Too much or too little salt will cause the yeast to over-rise and possibly fade out or to under-rise, depending upon the quantity used. Carolyn Preston Edmonton, Alberta, Canada --------------- MESSAGE bread-bakers.v096.n019.5 --------------- From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil Subject: re: bagels Date: Fri, 14 Jun 96 08:49:02 EST Hi all, Here's the basic bagels recipes again - enjoy! Gerry * Exported from MasterCook II * Apricot bagel Recipe By : The Best Bagels are made at home Dona Z. Meilach Serving Size : 15 Preparation Time :0:00 Categories : Bagels Machine Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 2 teaspoons orange extract -- optional 1 tablespoon olive oil 2 tablespoons malt powder -- or honey / sugar 1 teaspoon salt 3 1/3 cups bread flour 1 tablespoon wheat gluten -- optional 2 teaspoons yeast 3/4 cup dried apricots -- diced Place ingredients in the bread machine in the order listed. Use the dough setting. Add the apricots 5 minutes before the end of the kneading phase or work into the dough before shaping. If you don't have a dough setting stop the machine after the rises. Prepare the baking sheets or use nonstick sheets. Remove dough from the machine, punch it down, and roll it out into a rectangle about 14 x 18. Divide into equal pieces and shape into bagel form or use a cutter. Place the bagels on the sheets and let them rise again. I put them in the oven to provide a draft free location. This rise can be anywhere from 20 minutes to 4 hours depending on what else is going on in your life. Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling. Preheat the oven to 400. Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a time so they don't crowd. Simmer each side for a minute and return to the baking sheet. Add glazes or toppings as desired. Bake just below the middle of a preheated 400 degree oven. The book calls for 20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for the second. These are best eaten while they are still warm. They can be frozen - you may want to slice them first so you can defost them in the toaster. - - - - - - - - - - - - - - - - - - Serving Ideas : for peach bagels sub dried peaches for the apricots NOTES : I use orange oil instead of the orange extract. These are really excellent. * Exported from MasterCook II * Banana Nut Wheat bagel Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bagels Machine Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 banana 1 tablespoon olive oil 2 tablespoons malt powder 1/4 cup cornmeal 1 cup wheat flour, whole-grain 2 1/3 cups bread flour 1 tablespoon wheat gluten 2 1/2 teaspoons yeast 3/4 cup walnuts - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Hawaiian bagels Recipe By : The Best Bagels are made at home Dona Z. Meilach Serving Size : 15 Preparation Time :0:00 Categories : Bagels Machine Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 1 teaspoon coconut extract -- optional 1 tablespoon olive oil 2 tablespoons malt powder -- or honey / sugar 1 teaspoon salt 3 1/3 cups bread flour 1 tablespoon wheat gluten -- optional 2 teaspoons yeast 1/2 cup dried pineapple -- diced 5/8 cup dried coconut -- shredded or flaked Place ingredients in the bread machine in the order listed. Add the pineapple and coconut 5 minutes before the end of the Kneading phase or work into the dough before shaping. Use the dough setting. Or stop the machine after the rises. Prepare the baking sheets or use nonstick sheets. Remove dough from the machine, punch it down, and roll it out into a rectangle about 14 x 18. Divide into equal pieces and shape into bagel form or use a cutter. Place the bagels on the sheets and let them rise again. I put them in the oven to provide a draft free location. This rise can be anywhere from 20 minutes to 4 hours depending on what else is going on in your life. Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling. Preheat the oven to 400. Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a time so they don't crowd. Simmer each side for a minute and return to the baking sheet. Add glazes or toppings as desired. Bake just below the middle of a preheated 400 degree oven. The book calls for 20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for the second. These are best eaten while they are still warm. They can be frozen - you may want to slice them first so you can defost them in the toaster. - - - - - - - - - - - - - - - - - - NOTES : These are really excellent. >From: aa5458@freenet.lorain.oberlin.edu (AmyLynn Stotzner) >Subject: bagels,ciabatta >Date: Mon, 3 Jun 1996 13:27:31 -0400 >I wrote in several weeks ago looking for recipes for bagels as the >ones I have haven't worked at all. They have come out looking more >like spaetzels! --------------- MESSAGE bread-bakers.v096.n019.6 --------------- From: Angela Chasteen Fox Subject: Extra Breadman on my hands Date: Tue, 11 Jun 1996 17:20:46 -0400 Is there anyone out there who is looking for a slightly used Breadman machine? It was the first machine I bought in January. I quickly realized I wanted a programable machine and bought a Zo. My Breadman was only used for a couple of weeks and works perfectly. I put it back in its original box with all original materials and sealed it up. Now it needs a new owner. If you are interested in it, please email me privately. I will sacrifice it for much less than they cost new now. Angie Angela Fox Binford Elementary School Bloomington Indiana --------------- MESSAGE bread-bakers.v096.n019.7 --------------- From: Steve & Jacinda Subject: Stuff for Stephanie van Dijck Date: Sun, 9 Jun 1996 23:46:00 -0300 (ADT) Hey Steph! Give me a shout. Your e-mail address is on my other hard drive which I just removed. I know you keep in touch with this newsletter so send me some e-mail. I am wondering if you got my package of Canadian Goodies I sent you a while back. TTYL. Steve addicted@fox.nstn.ca ************************************************************************** Steven Drennan Jacinda Drennan B. Eng 1995 B.A. (Hons) Sociology 1994 KI Process Engineer " Are you pondering what I'm pondering?" *************************************************************************** --------------- MESSAGE bread-bakers.v096.n019.8 --------------- From: Reggie Dwork Subject: Date: Fri, 14 Jun 1996 22:57:05 -0700 From: ad707@freenet.carleton.ca (Allan Topp) Subject: The fork in the road Date: Thu, 23 May 1996 00:57:47 -0400 This long time lurker has been persuaded to come out of the closet. A West Bend bread machine was part of the Christmas gift giving in 1994. And what a great gift it has been. Even the way that West Bend handled their recall last summer was done so very well. However, a problem (that I'm assuming you all have had or are going to have but I don't recall being mentioned here) that I do have is the increasing tendency of the loaf to stick in the pan. The last episode was the loaf ripping in two. Still delicious despite its unattractiveness. The manual gives no advice as to remedial action which prompted a call to their 800 number. Their advice? Replace the pan. Which happens to come with a new paddle! West Bend seem to think this just a regular, justifiable part of machine bread making. Before I cough up the $50 that they are looking for (reality check here - about 30% of the cost of a new machine!) I thought I would check with you good people. Is it justified? Is there another way? Thanks for your anticipated help. -- War is not about who is right. Rather it is about who is left. --------------- END bread-bakers.v096.n019 --------------- -------------- BEGIN bread-bakers.v096.n020 -------------- 001 - Reggie Dwork Subject: Archive address correction Date: Sat, 15 Jun 1996 10:46:26 -0700 Well, leave it to me to mess it up!! I put the address in for all of you but it is incomplete...sorry. The full and correct address is: ftp://ftp.best.com/pub/reggie/archives/bread Just tell your web browser to go to this address. If you click on a file it will download into the browser. You can then save it to a file. If you use ftp, ftp to ftp.best.com, login as anonymous, then: cd /pub/reggie/archives/bread Sorry for the bad address. Jeff & Reggie --------------- END bread-bakers.v096.n020 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved