Date: Fri, 12 Jul 1996 21:57:14 -0700 -------------- BEGIN bread-bakers.v096.n024 -------------- 001 - LIR119@delphi.com - recipe: oatbran bread 002 - bob.stedfeld@pcohio.com ( - More on Storing Yeast 003 - CHALON@VENUS.TWU.EDU (Gra - Summer humidity 004 - BreadMagician@prodigy.com - Digest bread-bakers.v096.n023 005 - LIR119@delphi.com - recipe: yeast corn bread 006 - "Carole A. Walberg" Subject: Recipe: Pizza Crust Date: Sun, 30 Jun 1996 22:26:59 -500 I am posting an excellent recipe for a pizza crust. It can be made by hand, in a food processor, or in a bread machine. As well, I have even made bread sticks with this recipe. The dough can be frozen for a couple of weeks with no problem. * Exported from MasterCook * Easy No-Time Pizza Crust Recipe By : Carole Walberg Serving Size : 4 Preparation Time :0:40 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Warm Water 1 Teaspoon Sugar 2 Teaspoons Active Dry Yeast 2 1/2 Cups Flour, All-Purpose 2 Tablespoons Oil 1 Teaspoon Salt 1 Teaspoon Sugar Add 1 teaspoon sugar to the warm water. Sprinkle the yeast on top of the water and mix. Let rise for about 5 minutes. To the food processor add flour, oil, salt, and sugar. Pulse off/on a couple of times to mix. While the food processor is running, add proofed yeast/water mixture. Let flour mixture combine with the liquid and knead for about 1 minute until dough is smooth. Add more water or flour, if necessary to get a smooth dough. Let dough rest for 5 minutes before rolling out. Makes 2- 12" pizzas or 1- 15" large deep-dish. Bake dough at 425F. - - - - - - - - - - - - - - - - - - NOTES : A wonderful fresh tasting pizza can be baked in less than 1 hour. walberg@cwconnect.ca Visit our home page at http://www.cwconnect.ca/~walberg --------------- MESSAGE bread-bakers.v096.n024.7 --------------- From: DeniseR860@aol.com Subject: Yeast in bulk Date: Sun, 30 Jun 1996 19:41:17 -0400 To all and Phil, I have bought the yeast at SAM's for years. I keep it in the freezer and get it out just before I need it. Mine has kept for over a year, probably two at times if I don't use it up fast enough. I have yet to have it not work for me. I open one of those packages and pour it into a freezer zip lock or put the opened package into a freezer zip lock bag. I bake from scratch and don't have an ABM but it has worked fine for me. Don't feel you have wasted your effort in buying the yeast in quantity. I keep it in my freezer that is attached to my refrigerator, by the way. Denise --------------- MESSAGE bread-bakers.v096.n024.8 --------------- From: Kent Berry Subject: RE: Digest bread-bakers.v096.n023 Date: Sun, 30 Jun 1996 14:11:12 -0700 Phil wrote: >I recently went to Sam's Club to buy Red Star yeast in bulk. Instead of >getting a one-pound package for $3.50, though, I got 2 one-pound >packages for that price. Can these vacuum-sealed bricks be frozen and, if >so, for how long. I recall reading here previously mention of freezing >after opening the package. I freeze mine and use the yeast directly from the freezer (I use mine in a bread machine.) I have kept mine for several months this way, and haven't noticed an appreciable decline in the yeast's effectiveness even at the bottom of the bag. Julie Berry Auburn, WA berry@wolfenet.com --------------- MESSAGE bread-bakers.v096.n024.9 --------------- From: wmathews@falcon.liunet.edu Subject: sticking pan Date: Sun, 30 Jun 1996 15:47:53 +22311408 (EDT) Hi, My 7-month-old pan with my BreadMaker Plus holds half the loaf and everyone comes out ripped. I called the company and they suggested a new one at $36.50 (1 year warranty on machine; 3 months on parts). They also suggested I season the pan (coat with canola oil and bake in oven on a cookie sheet at 350 degrees for 15 minutes). I tried the seasoning and it helped but didn't solve the problem. Baking is an unattractive activity now since I don't expect any more whole loaves. I have used a "Dobie" to clean out the pan when a crust builds up...but the Dobie company says it is safe to use on Teflon. Any suggestions from sage readers? Thanks. Walt --------------- MESSAGE bread-bakers.v096.n024.10 --------------- From: kmalley@cris.com Subject: Re: Digest bread-bakers.v096.n023 Date: Sun, 30 Jun 1996 11:54:42 GMT > >--------------- MESSAGE bread-bakers.v096.n023.1 --------------- > >From: philmguy@wwa.com >Subject: Yeast in bulk >Date: Sun, 30 Jun 1996 01:20:09 -0700 > >I recently went to Sam's Club to buy Red Star yeast in bulk. Instead of >getting a one-pound package for $3.50, though, I got 2 one-pound >packages for that price. Can these vacuum-sealed bricks be frozen and, if >so, for how long. I recall reading here previously mention of freezing >after opening the package. > >Thanks >Phil >Chicago > I buy yeast at Sam's also. I've stored the unopened vacuum bags in the freezer for 9 - 10 months without a problem. I've also stored opened bags in the freezer, but I squeeze out as much air as possible and fold the top over a couple of times. Then I secure the top with one of those big "bulldog" clips you can get in stationary stores. On the advice of a neighbor who is a baker, always remove yeast from the freezer to the refrigerator, and leave it there for 24 - 36 hours. Don't take it directly from freezer to room temp. I don't know the reason for this -- I just take it on faith that he knows what he's talking about. Good luck!! Kail Malley Aurora IL --------------- MESSAGE bread-bakers.v096.n024.11 --------------- From: suesam@usa.pipeline.com (sam hurwitz) Subject: Re: yeast in the freezer Date: Tue, 9 Jul 1996 10:58:39 GMT I have used yeast kept in the freezer that was two years old. It was sealed. Actually, keeping the opened yeast in a jhar in the freezer seems to give it almost an indefinite life. --------------- MESSAGE bread-bakers.v096.n024.12 --------------- From: suesam@usa.pipeline.com (sam hurwitz) Subject: "fleishbundas" Date: Tue, 9 Jul 1996 11:05:01 GMT I have been looking for about twenty years for a recipe of something that my grandmother made when I was a kid. They were called Fleishbundas. It was a ground meat inside a "roll" that looked something like a hot dog roll. She came from Lithuania and probably brought the recipe with her. I don't know what else was in them, but I do know that there was no cheese. All suggestions appreciated. tx sam --------------- MESSAGE bread-bakers.v096.n024.13 --------------- From: LIR119@delphi.com Subject: recipe: Portuguese Fried Dough Date: Tue, 09 Jul 1996 18:08:30 -0500 (EST) On Vacation I always stop at bakeries; so... Everytime I visit Provincetown Mass. I always stop by one of the oldest Portugese bakeries on the main street. As I peek in the window, there stands an elderly woman, pulling pieces of dough from a hugh vat and frying the stretched out dough in another hugh pot of hot oil. When they are golden and puffed she shakes some promptly with sugar. The aroma is heavenly and it is hard to resist buying them. Once in a great while I do prepare these treats. make sure your oil is hot enough for deep frying ( 360 to 375 degrees ) and drain on a brown paper bag or toweling to blot any excess oil. MALASADAS( fried bread dough also know as " flippers " ) 6 c flour 1 tsp salt 1 c milk 1 c sugar 1 stick butter melted 6 eggs well beaten 1 pkg dry yeast oil to fry sugar for coating Place flour in a large bowl. add all remaining ingredients and mix to form a soft dough, knead smooth and elastic. Add more flour or liquid as required for proper dough consisitency.Cover and let rise double in a warm place.Punch down and let rise again. Pull off pieces of the dough,( as large as you wish making sure it fits in the frying vessel, giving room for it to puff and turn,) stretching it and set aside for 10 minutes. Fry in hot oil and turn only once. Each side should be golden. Drain on paper towels or on brown bags. May be eaten with butter and maple syrup for breakfast or roll in sugar and eat as a treat. Note: if you dont wish to go through all this trouble you can use thawed frozen white bread dough or make your own dough in the abm for either a white bread or sweet egg dough . There are many variations on this recipe. Some use many eggs which is common in Portuguese baking, and others use a leaner dough for the fried dough. Joan,"Flour Power" `[1;36;45mRainbow V 1.18.3 for Delphi - Registered Joan,"Flour Power" `[1;31;40mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n024.14 --------------- From: Jo & Pete Subject: Request for banana bread Date: Tue, 09 Jul 1996 08:31:23 -0700 I need a recipe for banana bread for a bread machine...thanks -- _____ ____ / \ | o | Jo & Pete | |/ ___\| jopete@odyssee.net |_________/ http://www.odyssee.net/~jopete |_|_| |_|_| Come by and see us sometime! --------------- MESSAGE bread-bakers.v096.n024.15 --------------- From: Al Sroka Subject: Bromated Flour Date: Fri, 12 Jul 1996 17:56:40 -0700 BROMATED fLOUR Sam Hurwitz asked "what is bromated flour?" The term refers to flour that has Potasium Bromate or Calcium Bromate added as a oxidant or dough conditioner. These additives compensate for differences in maturity of the flour and improve the rheological propprties of the dough. Although Bromates are very common , Iodates, and peroxides are also used. Azodicarbonamide and Ascorbic acid are also used to improve the dough texture. Al Sroka --------------- END bread-bakers.v096.n024 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved