Date: Fri, 21 Jun 1996 22:06:26 -0700 -------------- BEGIN bread-bakers.v096.n021 -------------- 001 - Reggie Dwork Subject: Banana Bread Date: Fri, 21 Jun 1996 21:38:17 -0700 Here is a machine made bread using rice flours... Reggie * Exported from MasterCook * Banana Bread Recipe By : Breadman (Susan Chapin) Serving Size : 1 Preparation Time :0:00 Categories : Breads Bread Machine Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Teaspoons Yeast Dry group: 1/2 Cup gluten 1 Cup kamut flour 3/4 Cup brown rice flour 2 Tablespoons brown rice flour 1/4 Cup soy flour 1/2 Cup amaranth flour 1/4 Cup oat bran Wet group: 1 Tablespoon water -- or as needed 1 egg -- lightly beaten 1 Tablespoon Sucanat 2 Tablespoons canola oil 1 Tablespoon molasses 1/2 Teaspoon nutmeg -- or a bit more 1 1/3 Cups banana -- very ripe; mashed 1/2 Teaspoon lecithin -- (optional) 1 1/4 Teaspoons salt 3/4 Cup walnuts -- pieces and halves Here is another Banana bread recipe. It is wheat starch free, but contains gluten, and tastes marvelous. This recipe is for a Breadman machine; adapt as necessary. Be sure to mix in the gluten until very well distributed, as described. I keep all my flours in the refrigerator, and warm the mixed flours in the microwave just before starting the bread. Measure "Dry Group" ingredients into mixing bowl, stir until well blended to evenly distribute the gluten, either let come to room temperature or warm in microwave until slightly warm. Toast the walnuts for 7 minutes at 275 degrees and cool a bit. Add the nuts 8 minutes before end of knead cycle. Bread-bakers@lists.best.com> - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n021.2 --------------- From: mjones@digital.net (Michael Jones) Subject: RE: rice flour Date: Sat, 15 Jun 96 13:27:27 GMT >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!!!!!!! Celiac is a List for those allergic to wheat. The recipes posted to the List have been extracted to reference files. This includes a very good selction of bread machine recipes. The recipes are in quarterly files and the recipes are annual files. Once you have downloaded the intial set, monthly updates are available. The files are available from the Listserv by sending these commands to: LISTSERV@SJUVM.STJOHNS.EDU GET RECIPE PACKAGE CELIAC GET CELIAC BREADMTIP CELIAC GET CELIAC BREADM CELIAC GET CELIAC BREADM95 CELIAC GET CELIAC BREADM96 CELIAC The first GET command (package) will send nine recipes files that do not contain ABM recipes. The files are also available for our mirrored WEB site. Point your Browser to this address: http://www.fastlane.net/homepages/thodge/archive.htm There is also a file with several cookbooks devoted to recipes that avoid gluten (wheat, rye, oats, and barley). It is available by sending the command: GET CELIAC COOKBOOK CELIAC Bette Hagman's second cookbook has a chapter devoted to ABM recipes using alternate flours. ---- Michael Jones (mjones@digital.net) Orlando, FL USA One of the Celiac & Cel-Kids Listowners --------------- MESSAGE bread-bakers.v096.n021.3 --------------- From: ac002@lafn.org (Michael Block) Subject: Making Rice Flour? Date: Sat, 15 Jun 1996 12:09:56 -0700 Hi Everybody, I've got a question. If I place uncooked rice into my meat mincer... mince it into powder...will that powder be the same as rice flour? or is rice flour made from cooked rice? Any ideas? Thanks, MiChAeL -- Doc Block "Are You Normally Strange ac002@lafn.org ....or Strangely Normal?" --------------- MESSAGE bread-bakers.v096.n021.4 --------------- From: jowen@OREGON.UOREGON.EDU (Joyce L Owen) Subject: Re: Pan for ABM Date: Sat, 15 Jun 1996 13:25:55 -0700 (PDT) Allan Topp wrote about his West Bend bread pan, to which his dough is sticking: >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? I had a similar problem, but in my case my Zojirushi paddle froze; it would not knead. I called Zo's 800 number, and they told me I needed a new pan, about $50. Like Allan, I was taken aback, since one can buy a new machine for about $100. I told the representative this, and expressed my disappointment that an expensive part would last less than 2 years. He said, "Well, OK, if you send $9 for postage and handling, we will replace it." And they did. :-) $9 is a far cry from $50. The moral of this story is: it pays to argue. Good luck, Allan. - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen jowen@oregon.uoregon.edu Eugene OR The problem with doing it right the first time is that no one appreciates how hard it was. --------------- MESSAGE bread-bakers.v096.n021.5 --------------- From: Becky Pyle Subject: More Electric Bread Date: Sat, 15 Jun 1996 15:19:10 -0700 Greetings! I just recently purchased a copy of "More Electric Bread". It is just great. So far, I have only made the "Three Seed Bread" and it is wonderful. I also just made the dough and then shaped into hamburger size rolls. Unbelievably Good! I think the Electric Bread Books are the best on the market. At least for my Panasonic they are. Becky Pyle --------------- MESSAGE bread-bakers.v096.n021.6 --------------- From: Becky Pyle Subject: Three Seeds Bread Date: Sat, 15 Jun 1996 23:02:03 -0700 Here is a Great Bread Machine Recipe. I used the Large Loaf recipe in a 2 lb. Panasonic. I have also made this into hamburger size buns. This is just a sampling from "More Electric Bread". REG LOAF LARGE LOAF 3/4 cup water 1-1/8 cups water 2-1/4 cups White Bread 3-1/3 cups Flour 1 T. Dry Milk 2 T. 1 T. Sugar 1-1/2 T. 1 tsp. Salt 1-1/2 tsp. 2 T. Butter 3 T. 1 tsp. Dill Seed 1-3/4 tsp. 1 tsp. Celery Seed 1-3/4 tsp. ( I used a little more seeds; 1 tsp. Caraway Seed 1-3/4 tsp. more like 2 tsp.or more of each) 3/4 tsp. Fast Rise Yeast 1-1/2 tsp. OR 3/4 tsp. Active Dry Yeast 1-3/4 tsp. --------------- MESSAGE bread-bakers.v096.n021.7 --------------- From: Ilene Warfield Subject: Re: West Bend Bread Machines Date: Sat, 15 Jun 1996 16:46:05 -0600 Hi Everybody, On Monday, June 10th Phil Barnea wrote: > 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? Here is the information for you: The West Bend Company 400 Washington St West Bend WI 53095 1-800-367-0111 8:00am - 4:00pm Central Time M-F I don't see any fax or e-mail # in the instruction booklet for my bread machine. Can you use the 800 number from Israel? Anyway, I hope this helps. BTW, I own a West Bend machine, and except for the bread sticking problem which has been mentioned I really really like it. I was surprised to read that some people are spraying their bread pans with Pam. In my instruction book, in the troubleshooting guide it says: Do not use a vegetable spray as sticking can worsen. I usually wipe the inside with an oil-saturated paper towel, which helps but is definitely messier than spraying with Pam. Ilene ilenewar@starnetinc.com Evanston IL --------------- MESSAGE bread-bakers.v096.n021.8 --------------- From: LIR119@delphi.com Subject: recipe: No Knead babka Date: Sun, 16 Jun 1996 07:17:54 -0500 (EST) For the babka requestor, here is my favorite; easy and delicious! NO KNEAD BABKA 1/4 cup water 1 pkt yeast 1/2 c sugar 1 1/4 c milk 1 stick margarine or butter 1 tsp salt 5 beaten eggs 1 c raisins 4 cups flour Dissolve yeast in wayer. melt margarine, sugar, salt and milkin saucpean. cool to warm. Place in a large bowl and add yeast, eggs, raisins and flour. Stir all very well. Cover and let mixture rise double in a warm place. Stir down and pour mixture into a greased and floured 10 inch tube pan. Let rise double again in warm place. Bake in a preheated 350 oven about 30 to 40 minutes or tested done. let cool in pan a short while and remove to rack to cool completely. Joan,"Flour Power" `[1;36;44mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n021.9 --------------- From: LIR119@delphi.com Subject: recipe: gluten free bread Date: Sun, 16 Jun 1996 17:30:59 -0500 (EST) To the reqestor who wanted rice baking recipe: Here is one, i have not tried. Source: ElMolino Mills, Best Recipes BROWN RICE FLOUR BREAD 6 cups brown rice flour 2 tsp salt 4 tbs brown sugar 4 tbs oil 1 1/2 to 2 tbs yeast 3+ cups warm water Mix dry ingredients well. Dissolve yeast in warm water and add oil and mix into dry ingredients. Add more warm water to make a soft mixture. Place in greased muffin tins or bread pans. Let stand 45 minutes and bake in a preheated 375 oven until bread is browned on top with cracks, about 30 minutes Note 1: brown rice flour is available at health food stores Note 2: gluten free baked goods dont tend to rise as high or be a light textured as gluten flours and they tend to stale quicker. Note 3: gluten free white flour is available from some mills BARLEY HONEY MUFFINS also have not tried this from same source as above 2 cups barley flour 2 tsp baking powder 1 tsp baking soda 1/4 cup canned milk 2 tbs oil 2 tbs honey 1 tsp vanilla 2 eggs 1/2 cup brown sugar Combine milk, oil, honey and vanilla. Add beaten eggs and sugar. Mix well. Sift dry ingredients and add to wet mixture. Mixture will have consisitency of cookie dough. Place into greased muffin tins. Bake 400 for 20 minutes. Makes 12 Note: some rasisns or dates may be added to the mixture. SOY MUFFINS OR QUICKBREAD same source as above 2 eggs separated 3 tbs brown sugar 1 tbs grated orange peel 1 tbs melted butter or margarine 1 1/2 cups soy flour 2 tsp baking powder pinch salt 1 cup milk 1/4 cup raisins 1/4 cup chopped nuts To beaten yolks add brown sugar and orange peel and melted butter. Add dry ingredients alternately with the milk. Blend in stiffly beaten whites. fold in raisins and nuts. Place in tins or pan. bake 325 for 35 minutes or done Note: be sure to sift dry ingredients several times. Hope this helps people with the gluten free baking. Joan,"Flour Power" `[1;30;43mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n021.10 --------------- From: LIR119@delphi.com Subject: recipe: batter savarin Date: Sun, 16 Jun 1996 17:31:07 -0500 (EST) ____MESSAGE HEADER INFORMATION DO NOT WRITE ABOVE THIS LINE______ Thought this might be nice for lunch or dinner and still get your bread baking skills involved even though this is a batter recipe ( no knead ) for a savarin. this is not as sweet as a dessert savarin but a nice change of pace for an easy and elegant meal. BATTER SAVARIN 2 cups flour 1 tbs sugar 1/2 tsp salt 2 pkt dry yeast 2/3 cup margarine 1/2 cup hot tap water 4 eggs room temp, sl beaten Sauce: 6 tbs margarine 1/3 cup chopped green pepper 6 tbs flour 1/2 tsp dry mustard 1/2 tsp worchestershire sauce 1/4 tsp celery salt 2 cups milk 1 cup light cream or 1 cup canned skim milk 4 cups cooked whole shrimp or cubed chicken breast salt & pepper to taste garnish as desired( Parsley ) Make the savarin: In bowl mix toghether, 23/ cup flour, sugar, salt, dry yeast. add softened margarine. Gradually add very hot tap water and mix with electric mixer on med speed for 2 minutes. Add remaining flour and eggs and beat 2 minutes more, scraping down sides ofbowl.Cover and ler rise in bowl until double in bulk in a warm place, about 30 minutes. Stir batter down and place in a well greased 3 quart ring mold. Cover and ler rise double in a warm place about 30 minutes.Bake in very hot oven, 450 for 15 minutes or tested done. remove from pan and serve slices topped with the warm shrimp or chicken sauce. Or fill center of savarin with shrimp or chicken mixture if desired. Serves 6 to 8 . Note: you could fill savarin with other creamed type of fillings if desired. For shrimp sauce: melt the margarine in a skillet and saute the green pepper till tender. Remove green pepper from pan and add flour and seasonings and stir well. Add milk and cream and cook and stir over medium heat until sauce is thickened and mixture comes to a boil, while stirring constantly,Add the 4 cups of cook shrimp or chicken and green pepper. serves 6 to 8 Enjoy! Joan,"Flour Power" `[1;30;43mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n021.11 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Digest bread-bakers.v096.n019 Date: Sun, 16 Jun 1996 19:51:51, -0500 To Sharon Foulk: You can find small cubes of fresh, compressed yeast (Fleischmann's) packaged in foil in the refrigerated deli section of most supermarkets. The bakeries prefer fresh yeast because they use it daily but for the average home use, it's not as practical. It only has a shelf life of two weeks. Linda Rehberg --------------- MESSAGE bread-bakers.v096.n021.12 --------------- From: "E. S. Chan" Subject: Bread machines in the Netherlands Date: Mon, 17 Jun 1996 13:31:21 +0800 (MYT) Hello Peter Thompson, If it is not too difficult to bring over, a U.S. machine will be perfectly usable with an inexpensive transformer. The savings from buying a heavily discounted U.S. model from a department store sale should certainly be enough to pay for a 600-1000 watt step-up converter. I bought my first-model Panasonic in Japan (110V) and have used it 6 years in Malaysia (220V) with a Taiwan-made transformer. I often leave the whole set-up on overnight, on the timer setting, and while the transformer is hot to the touch, there never has been any sign of a problem. It can be ugly and clumsy, but those who gobble up the resulting loaves don't seem to mind. Eugene Chan --------------- MESSAGE bread-bakers.v096.n021.13 --------------- From: suesam@usa.pipeline.com (sam hurwitz) Subject: bromated flour Date: Mon, 17 Jun 1996 11:54:19 GMT I have been trying unsuccessfully to find out what "bromated flour" is and what it is used for. I saw it listed as an ingredient in a recipe and have found no one who ever heard of it (so far...) Tx Sam --------------- MESSAGE bread-bakers.v096.n021.14 --------------- From: CHEFLZ@aol.com Subject: WANT CORNBREAD RECIPE,& MY PIZZA BREAD Date: Mon, 17 Jun 1996 13:20:19 -0400 I need a Cornbread Recipe for a 1 1/2lb. machine. "PIZZA BREAD" (revised 6/17/96) I MADE THIS UP FOR A 1 1/2 LB. AUTOMATIC BREAD MACHINE, BUT FOR A 1 LB. MACHINE, JUST DECREASE THE SPICES, & TOMATO SAUCE, BY 1/3. (IT'S SPICY!), for oven baking follow the oven baking directions you are using for info. re:rising, kneading, & rising (USE A RECIPE THAT MAKES ONE LARGE LOAF!! TO AN AUTOMATIC BREAD BAKER RECIPE(or oven recipe) FOR WHITE,OR WHOLE WHEAT BREAD, ADD THE FOLLOWING SPICES TO THE FLOUR PART IN YOUR MACHINE: 1 TABSP. ITALIAN DRIED HERBS 1 TABSP. PEPPER 1/2C. DEHYDRATED ONION FLAKES 2 TABSPS. DRIED OREGANO " " " BASIL 1 TABSP. DRIED PARSLEY 2 TABSP. GARLIC POWDER 1 TABSP. FENNEL SEEDS 1/4C.PARMESAN CHEESE 1 LARGE CAN TOMATO SAUCE(AS PART OF THE LIQUID CALLED FOR IN THE BASIC RECIPE THAT YOU'RE USING) 5 SUNDRIED TOMATOES(NOT THE KIND SOAKED IN OLIVE OIL, BUT THE DRIED TYPE) 3 TEASPNS. DRIED ROSEMARY FOR A BREAD MACHINE,USE THE MODE ADVISED IN RECIPE, OR A "MEDIUM CRUST" CHECK DONENESS WHEN FINISHED, IF NOT QUITE DONE, BAKE IN AN OVEN AT 375 FOR 1/2 HR.MORE,& TEST AGAIN FOR DONESS, IF STILL NOT DONE, BAKE FOR 15-20 MINS. LONGER. STORE BREAD IN PLASTIC BAG IN REFRIGERATOR. FOR QUESTIONS, OR MAKING IN AN OVEN,USE THE DIRECTIONS IN THE RECIPE THAT YOU ARE USING for 1 loaf (rising, etc.), IF YOU HAVE QUESTIONS, EMAIL ME AT: CHEFLZ@AOL.COM (LARRY ZIEGLER) ========================================= SPICED PEPPER/FENNEL BREAD This recipe is for a 1.5 automatic breadmaker loaf, for 1 lb. loaf decrease spices by 1/3. (or an oven bake recipe to make 1 lg. loaF: for oven baked bread, follow the recipe that you use directions for kneading, yeast, rising, & baking. ------------------------------------------------------------------------------ -- Use a recipe for a light whole wheat bread, add to the flour:2 teaspoons of onion flakes,& 1.5 teaspoons of black pepper,2 teaspoons of Fennel Seed,& 2 teaspoons of garlic powder,& follow the recipe that you use. NOTE: EITHER OF THESE BREADS ARE GREAT FOR OUTDOOR COOKING, CURRIES, STIR-FRYS, ETC. LARRY ZIEGLER (CHEFLZ@AOL.COM) --------------- MESSAGE bread-bakers.v096.n021.15 --------------- From: LIR119@delphi.com Subject: Recipe: another babka Date: Wed, 19 Jun 1996 18:03:48 -0500 (EST) ____MESSAGE HEADER INFORMATION DO NOT WRITE ABOVE THIS LINE______ For the requestor, Here is another babka recipe; my mothers files, and quite old.Old but delicious nevertheless. It requires a 9 inch turks head mold , 9 inch bundt or tube pan. the turks head mold pan make this even more special in presentation. The turks pan can be bought in kitchen or specialty bakeware stores.Another name for the turks head pan is a Gugel or Kugelhopf pan ( fluted bundt pan so to speak ) Even though this may be more cakelike I file all my sweet dough recipes under breads ( sweet yeast doughs ). Sometimes there is a fine line between coffee breads and coffee cakes. BEAUTIFUL BABKA WITH RUM SAUCE 1/4 cup milk 1 pkt dry yeast 1/4 cup warm water 1/4 cup sugar 1/4 cup margarine, softened 3 eggs 2 1/3 cup sifted flour 1/4 cup mixed diced candied fruit 1/4 cup dark raisins Rum Sauce: 1/3 cup water 1/2 cup sugar 2 tsp rum extract or rum to taste Make sure all ingredients are room temperature. Heat milk in a small saucepan until hot and cool to lukewarm. Sprinkle yeast over water in large bowl and stir to dissolve. Add the milk, 1/4 cup sugar, softened nmargarine, eggs and flour. Beat with electric mixture on low speed until smooth and blended. ( nothing to knead ). Cover bowel with a towel and let mixture rise in a warm place till bubbly, about one hour. Grease and flour mold pan. Stir candied fruit and raisins into dough. Turn into prepared mold. Cover and let dough rise to almost top of pan about 1 hour or so. Bake in a preheated 350 oven about 30 to 40 minutes or tested done and golden. while cake is baking make rum sauce. Heat water to a boil and stir in sugar to dissolve. Remove from heat and add extract or some rum to taste. Immediately upon removing cake from oven, prick top all over with fork and spoon on rum sauce. Let cake stay in pan and cool on rack for 1 hour. Carefully remove and serve cake warm. Note 1: for candied fruit haters, use instead some candied cherries or well drained and chopped marachino cherries. Note 2: these types of yeast recipes tend to stale quickly- best eaten fresh! If not eaten in a day or so freeze uneaten portions . Joan,"Flour Power" `[1;36;41mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n021.16 --------------- From: DanM884664@aol.com Subject: HONY COMB BREAD Date: Wed, 19 Jun 1996 21:08:06 -0400 I HAVE BEEN LOOKING FOR A RECIPE FOR A BREAD THAT MY DAD USE TO BRING HOME FROM A LOCAL GERMAN BAKERY. THE BREAD WAS CALLED HONEY COMB BECAUSE EACH SLICE LOOKED LIKE ONE. I HAVE TRIED MANY DIFFERENT RECIPES AND NOTHING HAS COME CLOSE. HELP!!! I WOULD LIKE TO HAVE THIS RECIPE FOR AN AUGUST FAMILY REUNION. THANKS DAN --------------- MESSAGE bread-bakers.v096.n021.17 --------------- From: Marvin Moskowitz Subject: non-milk/non-soy substitute for non-fat milk Date: Thu, 20 Jun 1996 17:45:51 -0700 Many of my breadmachine recipes for whole grain breads that I am interested in making call for instant non-fat milk. I am lactose intolerant and my toddler is allergic to milk and soy (she drinks RICE DREAM). My books say the milk powder is needed for a fine crumb, but do not suggest alternatives. HELP!!!! ****************************************************************** "Any comments or statements made are not necessarily those of Citicorp, its subsidiaries or affiliates." ****************************************************************** *Marvin S. Moskowitz __o * *Transaction Tech, Inc. -\<, Path:marvinm@tti.com* *3100 Ocean Park Blvd. ......O/ O * *Santa Monica, CA 90405 (310) 450 9111 x3197 * --------------- MESSAGE bread-bakers.v096.n021.18 --------------- From: Lynn Schneiderman Subject: How to store yeast Date: Fri, 21 Jun 1996 14:40:44 -0500 (CDT) Hi all, I'm hoping some of you can help me. How can one store yeast so that it doesn't go "bad"? I purchased a jar and stored it in the 'fridge' in the door. Whenever I used it, I made sure that I put the lid back on tightly. However, I got down to 1/3 of a jar and the yeast has gone bad. (I proofed the yeast and hardly any froth at all.) Of course I threw the jar away. It wasn't anywhere near the expiration date. Granted it has been humid here lately but I have kept it in the fridge. How can one prevent this from happening? Should I not put it in the door? Should I find a container that is like a tupperware container? It's not the expense that bothers me but the disappointment when my loaves in the machine fail to rise to expectations. If anyone could give some advice, I would sure appreciate it. Many Thanks. Lynn Schneiderman Bellevue NE lynns@creighton.edu --------------- MESSAGE bread-bakers.v096.n021.19 --------------- From: Marvin Moskowitz Subject: non-milk/non-soy substitute for non-fat milk Date: Wed, 19 Jun 1996 11:35:32 -0700 Many of my breadmachine recipes for whole grain breads that I am interested in making call for instant non-fat milk. I am lactose intolerant and my toddler is allergic to milk and soy (she drinks RICE DREAM). My books say the milk powder is needed for a fine crumb, but do not suggest alternatives. HELP!!!! ****************************************************************** "Any comments or statements made are not necessarily those of Citicorp, its subsidiaries or affiliates." ****************************************************************** *Marvin S. Moskowitz __o * *Transaction Tech, Inc. -\<, Path:marvinm@tti.com* *3100 Ocean Park Blvd. ......O/ O * *Santa Monica, CA 90405 (310) 450 9111 x3197 * --------------- MESSAGE bread-bakers.v096.n021.20 --------------- From: word Up Subject: Pita Bread- quantity recipe (fwd) Date: Thu, 20 Jun 1996 15:34:50 -0400 (EDT) Another tough question, this time from Thailand... The Unofficial Global Internet Bread Recipe Archive by automatic e-mail: send the exact message: send bread to: wordup@haven.ios.com or on the Web: http://haven.ios.com/~wordup/bread.html ---------- Forwarded message ---------- Date: Thu, 20 Jun 1996 22:38:24 -0700 From: Myra Borisute To: wordup@haven.ios.com Subject: Pita Bread- quantity recipe Dear Sir: I live in Bangkok, Thailand. Is there anyone who can help me to find a quantity recipe for pita bread? The recipe I use makes only eight pieces and I need to produce about 1,000 pieces a week. In return I will send Thai recipes to you, if you let me know what you would like to cook. Thank you. Sincerely, Myra Borisute --------------- END bread-bakers.v096.n021 --------------- -------------- BEGIN bread-bakers.v096.n022 -------------- 001 - Reggie Dwork (K. - Same ol' subject... --------------- MESSAGE bread-bakers.v096.n022.1 --------------- From: Reggie Dwork Subject: Cheri's Orange Millet Bread Date: Fri, 21 Jun 1996 21:17:45 -0700 Made this the other day and it was really quite good. Reggie * Exported from MasterCook * Cheri's Orange Millet Bread Recipe By : Bread Machine Magic, Linda Rehberg & Lois Conway Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Fruits Grains Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 Lb Loaf): 5/8 C Water -- (3/8 C) 1/2 C Orange Juice -- (3/8 C) 2 C Bread Flour -- (1 C) 1 C Whole-Wheat Flour -- (1 C) 3 Tbsp Millet -- Whole, (2 T) 1 1/2 Tsp Salt -- (1 Tsp) 1 1/2 Tbsp Butter Or Margarine -- (1 T) 1 1/2 Tbsp Honey -- (1 T) 3 Tbsp Sunflower Seeds -- Raw, Unsalted, -- (2 T) 3 Tbsp Raisins -- (2 T) 1 Orange Rind -- Grated, (1/2 Orange) 3 Tsp Active Dry Yeast -- (1 1/2 T) This is a wholesome loaf bursting with different flavors and textures. For Welbilt/Dak machines for large loaf add 2 T more water. For Welbilt machine for small loaf add 1 T more water. Place all ingredients in bread pan, select Light Crust setting, and press Start. After baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hr before slicing. Crust: Light Menu Selection: Bake (Light) Very tasty loaf of bread...will definitely make it again. Entered into MasterCook by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n022.2 --------------- From: Reggie Dwork Subject: Sage Wheat Bread Date: Fri, 21 Jun 1996 21:22:05 -0700 Here is another loaf that I made last weekend... Reggie * Exported from MasterCook * Sage Wheat Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 Lb Loaf): 1 1/2 C Water -- Milk, (1 C) 1 Tbsp Applesauce -- Shortng,( 1 1/2T) 2 C Whole Wheat Flour -- (1 1/2 C) 1 C Bread Flour -- ( 2/3 C) 1/3 C Cornmeal -- (1/4 C) 1 Tbsp Brown Sugar -- (2 T) 2 Tsp Fresh Sage -- (1 1/2 T), Or 1/2 Tsp Dried Sage -- Crushed,(1/2 Tsp) 3/4 Tsp Salt -- (1/2 T) 1 Tsp Yeast -- (1 Tsp) I don't know where I got this but it was quite good. Could use more sage. Reggie Dwork - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n022.3 --------------- From: Reggie Dwork Subject: Almond And Rice Flour Bread With Poppy Seeds Date: Fri, 21 Jun 1996 21:30:37 -0700 Not machine made but hand made... Reggie * Exported from MasterCook * Almond And Rice Flour Bread With Poppy Seeds Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Breads Bread Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Whole almonds -- with skins 1/2 Cup Plain low-fat yogurt 1 1/2 Cups Brown rice flour 1/2 Cup Water 4 Teaspoons Baking powder 1 Large Egg -- Whole 1/4 Teaspoon Salt 1 Large Egg White 3 Teaspoons Poppy seeds 2 Tablespoons Vegetable oil Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan. Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed--the flour will prevent the nuts from turning oily. Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly. Combine yogurt, water, whole egg, egg white and oil in a 2- cup measuring cup. With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix. Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day). Makes one 18-ounce loaf (18 slices). From an article in the San Francisco Chronicle by Jacquline Mallorca, 5/5/93. Posted by Stephen Ceideberg - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n022.4 --------------- From: Reggie Dwork Subject: Corn Bread Date: Fri, 21 Jun 1996 21:57:36 -0700 Here is a corn bread recipe but it is for a small loaf I assume since it only uses 1 3/4 C corn meal...you can adjust the recipe to make a larger loaf. Reggie * Exported from MasterCook * Corn Bread - Churchill Recipe By : Pat.Churchill@bbs.actrix.gen.nz Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Low Fat Bread Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tsp Active Dry Yeast 1 3/4 C Cornmeal -- fine ground 1/8 C Gluten Flour, 100% Pinch Ascorbic Acid 1 Tbsp Skim Dry Milk -- powder 1 Tbsp Sugar 1 Tsp Salt 1 Tbsp Butter Or Margarine 200 Ml Water Makes nice crisp toast. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n022.5 --------------- From: (K........ .......) Subject: Same ol' subject... Date: Wed, 19 Jun 96 14:23:49 RSA When am I gonna learn... I totally ignored the thread on bread machines (recommendations, , pro's/con's, models, prices, etc.) 'cos I never dreamed I'd spoil myself. Well, guess what; I finally gave in! However, my problem is that I was only able to find one model (the Panasonic SD.. {something}) which had a *very* small baking cubicle - about quarter loaf. This surprised me gr8tly. The sales-lady at Stutterfords said it came highly recommended; at R1400 (about $350) I think she's supposed to say that. Is the small cubicle going to be a problem for most of the breads on BREAD-BAKERS? Is the Panasonic bread machine really good? Maybe there are a few South Africans that know of other machines that are available locally? Please help... your experiences will be valuable. TIA K... ps - sorry for rekindling this worn-out topic. --------------- END bread-bakers.v096.n022 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved