Date: Sun, 1 Sep 1996 12:36:22 -0700 -------------- BEGIN bread-bakers.v096.n036 -------------- 001 - lcw@cci.com (Lori Wershin - How to tell 002 - sdd@computek.net - thanks again and question 003 - Reggie Dwork ) to figure out which id better deal but how do you store the opened package? Can it be frozen?, just tightly sealed jar in refig? What is best way? Thanks again Stu Stuart D. Dwork sdd@computek.net http://www.computek.net/public/sdd Thought for the day: The only thing that hurts more than paying income tax is not having to pay income tax. --------------- MESSAGE bread-bakers.v096.n036.3 --------------- From: Reggie Dwork Subject: John C Date: Sat, 24 Aug 1996 15:48:16 -0700 Congrats on all the win's!! We knew you could do it!! Did anyone else get to enter or did you scare them all off last year?? Now, how about explaining to everyone else what this is all about...it is time for a *brag* on your part...you did wonderful...proud of you...now send me your famous Challah recipe. I can't locate it in the archives and I am too lazy to look properly. Reggie & Jeff --------------- MESSAGE bread-bakers.v096.n036.4 --------------- From: "Bill Hatcher" Subject: Re: focaccia making method Date: Sun, 25 Aug 1996 06:35:07 -0400 > From: bread-bakers-errors@lists.best.com > Subject: Digest bread-bakers.v096.n034 > To: bread-bakers@lists.best.com > From: bzwax@tiac.net (rich) > Subject: focaccia making method > Date: Tue, 20 Aug 1996 16:17:54 -0400 > > hello: I have read a recipe for focaccia in a magazine and it had a > interesting method of preparation of the dough. I am wondering if this is > specific to the texture of focaccia or whether this is but one way to > prepare a standard dough. > > To paraphrase, you take about 1/3 the flour for the recipe and combine > with the water, yeast, oil, and salt. You beat it with a mixer on low to > medium for 30 seconds to combine. Then you beat on HI for 3 minutes. You > stir in as much of the rest of the flour as possible using the mixer. > Then you turn it out and incorporate by hand the rest of the flour and > then knead til the right bread-y texture. > > Instead, could I just make the dough in my breadmaker? Or is the beating > on high somehow important to the final texture? > > best-debbie > Concord, MA Debbie - I don't have an answer for you other than the included recipe. I got it from Red Star yeast (I believe) and you will note that it has identical directions to your recipe. Would certainly make one think it might be specific to the type of bread. This one, incidentaly, is delicious. * Exported from MasterCook * FOCACCIA (Italian Flat Bread) Recipe By : Red Star Yeast Serving Size : 12 Preparation Time :2:00 Categories : Breads Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 c All purpose flour (Additional as needed) 1 pkg Yeast (2 1/4 tsp) 1 tbsp Sugar 1 tsp Salt 1 c Very warm water (120-130 deg F.) 1 tbsp Oil - - - - - TOPPING 1/2 c Chopped onion 2 tbsp Butter or margarine 1/4 tsp Sugar 1/8 tsp Salt In large mixer bowl, combine 1 1/2 c. flour, yeast, 1 T. sugar and 1 t. salt; mix well. Add water and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 8 minutes, adding flour as needed. Place in greased bowl, turning to grease top. Cover; let rise in warm place about 40 minutes (20 minutes for Quick Rise yeast). Prepare onion topping. In small skillet, saute onion in butter until soft. Stir in 1/3 t. sugar and 1/8 t. salt. Punch down dough. On lightly floured surface, shape dough into a ball. Place on greased cookie sheet. Flatten to a 10-inch circle. With table knife, cut a circle in dough about 1 inch from edge, cutting almost through to cookie sheet. Prick center with a fork. Spread Onion Topping over the pricked dough. Cover; let rise in warm place about 30 minutes (15 minutes for Quick Rise). Bake at 375 deg. for 25 to 30 minutes until golden brown. Variation. Omit Onion Topping. Instead of pricking top, cut a criss-cross design with a sharp knife. Brush bread with an egg glaze made by combining 1 egg yolk and 1 T. milk or water. Sprinkle with sesame seed if desired. - - - - - - - - - - - - - - - - - - Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n036.5 --------------- From: marciaf@juno.com (Marcia A Fasy) Subject: Boboli Style Pizza Crust Date: Sat, 24 Aug 1996 22:56:56 PST I am new but already enjoying this list. Thanks. Here is a pizza crust I keep in the freezer. Everyone thinks it tastes like a boboli. Enjoy :-|) Marcia Fasy Glendale, Or * Exported from MasterCook * Boboli Type Pizza Crust Recipe By : Marcia Serving Size : 1 Preparation Time :0:00 Categories : Machine Bread Dough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 3 cups all purpose flour 1 teaspoon salt 2 tablespoons olive oil 1 tablespoon sugar 2 teaspoons Red Star active dry yeast 1 teaspoon minced garlic 2 teaspoons parmesan cheese 1/2 teaspoon Italian seasoning parmesan cheese to sprinkle Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting. When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again. Bake 5-10 minutes at about 450 F until light brown. Cool. Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners. Good way for kids to make pizza too. - - - - - - - - - - - - - - - - - - NOTES : One of our favorite toppings is pizza sauce, Andoli sausage from Costco, Artichoke hearts, dollops of pesto and grated mozarella cheese. I micro the sausage so that it is not greasy when I put it on the pizza. Dinner can be ready in minutes. --------------- MESSAGE bread-bakers.v096.n036.6 --------------- From: Joan Mathew Subject: benefits of a Kitchen Aid Date: Sun, 25 Aug 1996 10:31:47 -0500 >From: jbluedun@sover.net (Jeffrey Hamelman) >Subject: benefits of a Kitchen Aid >Date: Sun, 18 Aug 1996 21:39:36 -0400 >I'd like to respond to JOAN MATHEWS' question about the benefits of using a >Kitchen Aid in mixing bread doughs. Unless I've developed a very weird case of amnesia, I did NOT pose these questions. I know full well the benefits of using a KA to mix bread doughs since I've been doing it now for at least 8 years. I probably posted a follow-up to the original question, but I think it's important to maintain the credit where credit is due on these lists. I often get email responses to questions I never posed! The poor bloke who actually asked the question is left wondering why no one is responding then... I should probably also (once again) state my views that it doesn't bother me what method folks use to make their bread. "Different strokes for different folks", ya know? If people are happy with the bread they make with ABMs, fine. If they prefer hand-kneading, OK. If they swear by a KA, great. No flames from me about what's better, although you might hear some questions from me about things that interest me. Joan cmathew@iadfw.net http://www.geocities.com/RainForest/1514 USDA gardening zone 7b, just north of Dallas, TX --------------- MESSAGE bread-bakers.v096.n036.7 --------------- From: Scott & Shala Lamothe Subject: strawberry bread Date: Sun, 25 Aug 1996 12:49:08 -0400 Hi; I'm new here, and I feel like I am behind the power curve - I don't have a bread machine. I still bake bread by hand, except for my kitchen aide. To answer the question about how long to let the kitchen aide knead, i allow mine to run for about five minutes or until all the dough is on the hook (it looks like it is flapping around). My bread usually comes out pretty good that way. Here's a receipe that my family cannot get enough of. I created it about 4 years ago and each year at Christmas, I make about 80 loaves (mini) for my parents and my husband to give out at work. Hope you guys enjoy: Title: Special Strawberry Bread Categories: ? Yield: 1 reg loaf or 2 mini loaves 2 cups frozen, unsweetene whole strawberries, thawed (reserve juice) 1 3/4 cups flour 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 cup butter 1 cup sugar 2 large eggs 1/4 cup strawberry juice, from reserve 1 tablespoon lemon juice Preheat oven to 350F. Puree' strawberries using blender, food processor or strainer. YOu should have about a cup of puree. Mix flour, baking soda, baking powder, salt and cinnamon in large bowl. Cream butter. Using medium bowl, add sugar, then eggs until well combined. Alternately, add dry ingredients, strawberry juice and lemon juice to butter mixture, beginning and ending with dry ingredients. Stir in strawberry puree. Pour batter into standard size loaf pan or two smaller loaf pans that have been well greased. Bake until a toothpick inserted comes out clean, about 1 hour for full-sized loaf or 50 minutes for smaller loaves. Cool 10 minutes in pan: turn out on wire rack to finish cooling. Wrap and store 24 hours before slicing (it tends to fall about if sliced before that). This is really good with whipped cream on top. Enjoy. --------------- MESSAGE bread-bakers.v096.n036.8 --------------- From: Penchard@aol.com Subject: Re: Jam in the 'Zo' Date: Sun, 25 Aug 1996 18:43:43 -0400 Donna was asking about making jam in the Zo. I have made jam twice (strawberry and cherry) in my Zo.. Both times they were a little runnier than I would have liked. I think from my experience with making jam the old fashioned way, that the recipe does not call for enough sugar. I will try adding more sugar next time and see what happens. Hope this helps, Penchard --------------- MESSAGE bread-bakers.v096.n036.9 --------------- From: Robin Carroll-Mann Subject: Re: Kitchen Aid advice kneaded Date: Sun, 25 Aug 1996 22:13:54 -0700 Phil (philmguy@wwa.com) said: >I'm happy to be the owner of a new Kitchen Aid mixer, but I'm wondering >about the length of time dough should be kneaded with the dough hook. >Kitchen Aid says 2 minutes, which I find hard to believe. Betsy >Oppenneer's book recommends using the paddle for mixing, then the dough >hook for 5 minutes, and Bernard Clayton recommends the paddle for mixing >and then the dough hook using the same amount of time as you'd use hand >kneading. >I've always hand kneaded about 15 minutes and would think something >approaching that would be reasonable with the Kitchen Aid, too. >I'd appreciate advice from the Kitchen Aid owners out there. I never bother with the flat paddle for yeast breads. I find that the dough hook does a good enough job on the initial mixing. After I have mixed together the initial quantity of flour with the yeast and other ingredients, I start gradually adding more flour. When the dough ball cleans the bowl, I stop adding flour, except for a sprinkle or two if it seems sticky. Once I get to that stage, I knead (on speed 2) for 7-10 minutes, at which time the dough usually has the desired feel to it. I don't think a full 15 minutes would be a good idea. It *is* possible to overknead dough when doing it by machine, and the KitchenAid does knead more quickly than a person can. As always, your fingers are the best guides. If you've been hand-kneading all this time, then you know what well-kneaded dough feels like. Stop now and then and check it. Hope this helps. -- Harper *** Robin Carroll-Mann harper@tribeca.ios.com OR rcmann@delphi.com "Mostly Harmless" -- Douglas Adams Harper's Bread Basket *** http://www.geocities.com/heartland/3967 --------------- MESSAGE bread-bakers.v096.n036.10 --------------- From: Laura Gaggini Subject: Looking for Babka recipe Date: Mon, 26 Aug 1996 09:16:43 -0400 Hello to all, This is my first post, so forgive me if I am not doing this correctly. I = am looking for a Babka recipe or it might be called Easter Bread. It is = a bread with the texture of an egg bagel and is sweet. The shape was = round and there were no hard eggs for decorations, even though it might = have been called an Easter Bread. The woman was also Polish, if that = makes a difference. I had some in 1976 and the person who made it would = not give me the recipe. Maybe she bought it at a bakery and was ashamed = to admit it.=20 Thank you so much, Laura --------------- MESSAGE bread-bakers.v096.n036.11 --------------- From: "Kristin Cooper" Subject: Rice flour and oat flour Date: 26 Aug 1996 08:19:50 U Does anyone have experience using rice flour and oat flour in their bread machine. Every recipe I have tried has failed, they all come out real sandy and don't rise. I have tried just straight substitution. Is their some secret to using these flours sucessfully? Kristin --------------- MESSAGE bread-bakers.v096.n036.12 --------------- From: "Gary Phillips x5397" Subject: Re: Kitchen Aid questions...one answer Date: Mon, 26 Aug 1996 10:50:22 -0500 (CDT) I've been using the large Kitchen Aid for breadmaking for several years. It works beautifully. To answer a couple of questions in this week's digest: The dough will not necessarily fall completely free of the bowl when it is ready to remove. In fact, if it does, it is probably too dry and has too much flour in it. I use a flexible plastic "dough scraper" to loosen the dough ball where it clings to the bowl. The dough SHOULD be firm and only slightly tacky to the touch, and should spring back if you slap or poke it gently. You may be using a flour that doesn't develop gluten fast enough or that fluffs up a lot so your volume measurements are off. I find that a good kitchen scale is very useful. Measure flour by weight, 4 or 4.5 ounces equals a cup. And if you can, use the best unbleached bread flours. After much testing and sampling, I prefer King Arthur, even though it takes a special trip to a different store and costs a little more. If you really want the dough ball to just plop out of the bowl, then try trickling a little oil into the bowl right at the end of the kneading. This will oil the outside of the dough and release it from the bowl if you shut down the motor before the oil is absorbed. Note, too, that you may not be kneading long enough, especially if you are following the recipes Kitchen Aid packed with the mixer. Dough that is very sticky looking can firm and smooth up quite a bit after four or five minutes of steady working. This is the advantage of the Kitchen Aid: it can do that job, where by hand you'd have to keep adding more flour just to keep the dough from sticking to your surface and would risk ending up with a dry, tough loaf of bread. I would NOT recommend trying to knead bread to completion in an older Kitchen Aid without a dough hook. The paddle beater will give too much resistance once the dough starts to form its gluten strands, and either you will damage the motor or break the beater. Or, possibly, break the gluten strands so the bread will "fall". You CAN do the first part of the preparation, up to perhaps half the flour in the recipe, with the paddle beater. But finish up the job by hand. How long to knead? Two minutes isn't enough. Some Kitchen Aid recipes suggest that, but they are wrong. For most breads, between 5 and 8 minutes seems to be optimal, depending on the recipe and the kind of flour. The Kitchen Aid's kneading action is more regular and continuous than what you do by hand, so it does not require the full length of time you'd take by hand. Also, I do most or all of the dough hook kneading on the lowest speed setting rather than on speed "2" as KA recommends. Perhaps "2" is needed for the smaller motors, but in the heavy duty machines it really goes too fast. As you develop experience, you will know by the look and feel of the dough whether it has been kneaded enough, and will not rely on the clock to tell you. > Gary Lee Phillips /"\_--_/"\ @ @ Computer Services Librarian \/ 0 0 \/ @ Bear with me, I'm only @ Columbia College, Chicago | qp | @ half-baked so far! @ (312) 663-1600 x5397 \ /\ / @ @ phillips@colum.edu [[><]] [ usual disclaimers apply ] --------------- MESSAGE bread-bakers.v096.n036.13 --------------- From: "flash gordon, md" Subject: Re: Digest bread-bakers.v096.n034 Date: Mon, 26 Aug 1996 22:06:24 -0700 >From: philmguy@wwa.com >Subject: Kitchen Aid advice kneaded >Date: Sat, 24 Aug 1996 01:52:29 -0700 >I'm happy to be the owner of a new Kitchen Aid mixer, but I'm wondering >about the length of time dough should be kneaded with the dough hook. ~ >I've always hand kneaded about 15 minutes and would think something >approaching that would be reasonable with the Kitchen Aid, too. > >I'd appreciate advice from the Kitchen Aid owners out there. i usually knead dough for 5 or 6 minutes. best thing is to feel it (after stopping the mixer) and see if it feels right to you. it oughta feel like it does after 15 minutes of hand kneading. Excess on occasion is exhilarating. It prevents moderation from acquiring the deadening effect of a habit. -- W. Somerset Maugham *flash gordon, m.d., f.a.c.e.p. http://www.well.com/user/flash flash@well.com / flash@toad.com / flash@sirius.com / flash@river.org --------------- MESSAGE bread-bakers.v096.n036.14 --------------- From: suzy Subject: Re: Challah recipes for Reggie! Date: Tue, 27 Aug 1996 11:32:19 -0400 (EDT) Here you go Reggie just what you need more Challah recipes. BTW I love this list...Thanks for all the effort. :) Suzy -Begin Recipe Export- QBook version 1.00.14 Title: SABBATH CHALLAH Keywords: challah, jewish, bread HOMEADE CHALLAH 8 cups flour 1 Tbs salt 1 Tbs sugar 4 Tbs vegetable shortening 2 Cups hot potato water 2 packages yeast 3 eggs pinch of *Saffron added to hot liquid Sift flour and salt into a large mixing bowl. Mix sugar and shortening with the hot liquid. If Potato water is not available, use plain hot water. When cooled to luke warm, dissolve the yeast in some (I used 1/4 should have used more) of the liquid and stir into the flour to make a sponge in the center of the bowl. Cover and let rise 30 minutes. Add Add slighly beaten eggs to the sponge and stir in remaining liquid to make a dough. Turn out on a floured board and knead thouroughly until smooth and elastic. The dough should not stick to hand or board. Return to mixing bowl, brush top with shortening or dust with flour, cover, let rise ina warm place until double in bulk. Knead on floured board for 10 minutes and shape into coils for round loaves or, cut in half and divide each into 3 to make braided or twist loaves. Place on a greased baking sheet and let rise again until about double in bulk. Brush with egg yolk and water mixed (add seeds to top if you like) and bake 15 minutes at 400 F. reduce heat to 375 and bake for 45 minutes or until nicely crusted and light brown on bottom. Yields 2 HUGE loaves. >From "Jewish Cookery" by Leah W. Leonard * Saffron is an herb used in baking to lend a yellow color and fragrance. It is closely associated with the fragrant spices of the "Psumim" or Spice Box used on Sabbath and holidays. It can be purchased in any food shop or drug store. From the recipe files of suzy@gannett.infi.net -End Recipe Export- -Begin Recipe Export- QBook version 1.00.14 Title: CHALLAH RABBI'S RECIPE Keywords: BREAD, JEWISH, CHALLAH This was originally published in the Chicago Tribune. It comes from a Rabbi's wife. Her husband says he will never again eat store-bought challah. Challah 2 loaves (or 1 big loaf) Preparation time: 20 minutes Rising time: 2 and 1/2 hours Baking time: 25 to 30 minutes. Ingredients: 1 envelope fast-rising yeast 1/4 cup warm water 1 teaspoon sugar 4 1/2 cups unbleached all-purpose flour 2 teaspoons salt 3 eggs yolks 2 tablespoons oil 1/3 cup honey 1 cup warm water Egg wash: 1 egg yolk + 2 teaspoons water Poppy and or sesame seeds. 1. Mix yeast, 1/4 cup warm water and sugar in small bowl. Set aside for 5 to 10 minutes until bubbly. 2. Put flour and salt into food processor fitted with plastic dough blade. Pulse to blend. Add egg yolks, oil and honey; pulse 4 times. Add proofed yeast and pulse to blend and then process continuously until dough forms a ball. If dough feels sticky, add additional flour by the tablespoon. Process 30 seconds more. 3. Remove dough from bowl and place in a greased glass bowl, turn dough to grease top. Cover with a towel and let rise in a warm place for 1 to 1 1/2 hours. 4. When dough has risen, punch down with fist and divide in half. Divide each half into three balls and roll each ball with palms to form cylinders of the same length. Braid 3 cylinders together, tucking ends under, to form challah. Repeat with second half. 5. Put each challah onto greased cookie sheet or into greased loaf pan. Cover and let rise, in warm place for 1 hour. 6. Heat oven to 350 degrees. Make egg wash by mixing together egg yolk and water. Brush on challahs and sprinkle on seeds of your choice. 7. Bake until nicely browned and bottom of breads sound hollow when tapped, 25 to 30 minutes. Remove from cookie sheet or loaf pans and cool on wire rack. From the recipe files of suzy@gannett.infi.net -End Recipe Export- -Begin Recipe Export- QBook version 1.00.14 Title: CHALLAH Keywords: BREAD, JEWISH, CHALLAH AH.STEIN [Alan] Here's my challah recipe, which is a variation of one found in the Jewish Catalog. This is the winter version, when the temperature in my home gets down to 55-60 overnight. Times will vary at other seasons. This recipe makes four loaves. About 6pm, add three pkg yeast to two cups of lukewarm water. Mix in three cups of flour and one cup of sugar and stir with a fork. Let sit until it roughly doubles in bulk. (The original recipe said a half hour. I usually wind up waiting an hour or two.) Meanwhile, in a separate bowl, mix together five cups of flour, a half cup of sugar and 1 1/2 tsp of salt. (You may wish to use less salt, especially if you use salted margarine.) Blend in two sticks of margarine, using a pastry blender or knife or fork. When the yeast mixture has doubled, mix four eggs into it. Then blend it together with the flour and margarine mixture and knead, adding flour as necessary. (I usually wind up adding another two cups or so while kneading.) If you're in the mood, you may want to mix in a cup or so of raisins, especially if it's for Rosh Hashanah. Put in a greased bowl, greasing the top of the dough as well, put into a draft-free spot (I generally use the oven), wash your hands and log onto GEnie, and wait for it to double in size. When the dough has doubled in size, punch it down and separate into four roughly equal size parts. Then divide each part into three or four pieces and braid into gorgeous loaves, placing them onto greased cookie sheets. (I generally fit two to a sheet.) Now, get a good, but short, night's sleep. (I usually get to sleep about 11:30 while baking challah, and wake up about 6:00. In the summer, it's a whole different ballgame and I sometimes put the loaves in the refrigerator overnight.) When you wake up in the morning, the loaves should have risen nicely. If they haven't, be flexible and give them more time. If they've risen too much, they'll look funny but should taste okay--but not great--anyway. Preheat the oven to 350 degrees. Mix together a little water and an egg and spread it on the loaves with a pastry brush. (The Jewish Catalog recipe just says egg, but I sometimes ran out of egg before I finished so I started adding a little bit of water to extend it.) Sprinkle with poppy seeds. Bake until they're done. For me, the median time seems to be about 35 minutes, although they've gotten done in as little as 25 minutes (last week when I was visiting a friend in the hot and humid Virgin Islands) or as much as 50 minutes. You can tell they're done when you tap the bottom of a loaf and it sounds hollow. From the recipe files of suzy@gannett.infi.net -End Recipe Export- > >*Info* To post directly to list: >*Info* For admin problems: >*Info* To unsubscribe send message 'unsubscribe' >*Info* to > > --------------- MESSAGE bread-bakers.v096.n036.15 --------------- From: mvinqvist@mta.ca (Mindy) Subject: Herb Bread Recipe Date: Tue, 27 Aug 1996 14:41:29 -0300 Hi everybody, I got all excited with the last two digests (SO full of recipes) that I thought I would post an herb bread recipe that I (and everyone I've served it to) love. Herb Bread (for ABM) 1 c warm water 2 tbsp sugar 2 tbsp olive oil 2 tsp dried rosemary (or 2 tbsp fresh) 1 tsp dried oregano (or 1 tbsp fresh) 1 tsp dried basil (or 1 tbsp fresh) 1 tsp salt 1 slightly beaten egg 3 c white flour 1 1/2 - 2 tsp bread machine yeast (you might like to use the lower value of yeast...my bread rises really huge) Place in your machine according to your instructions. I use a Regal and the setting for Large loaf, light crust. enjoy! smiles, Mindy Vinqvist (mvinqvist@mta.ca) Sackville, NB Canada, Zone 5b "Given the optimum in temperature, humidity, light, pressure and all other factors, the organism will do what it darn well pleases."--Harvard Law (one of Murphy's) "Know thyself? If I knew myself I'd run away" Johann Wolfgang von Goethe --------------- MESSAGE bread-bakers.v096.n036.16 --------------- From: sshuster@achilles.net (Shelley Shusterman) Subject: Challah recipe Date: Tue, 27 Aug 1996 20:51:06 -0400 Hi everyone, Reggie requested a Challah recipe. I make this one every Friday, and it is always a hit. I have also baked the bread in the oven, after mixing and first rise in my ABM. Shelley's Challah 1 cup water 1 egg 1 Tbsp applesauce 1 tsp salt 3 cups white bread flour 2 Tbsp honey 2 Tbsp sugar 2 tsp yeast Bake in ABM on regular cycle. I use very warm water to offset the cold temp of the egg and applesauce (which is usually in my fridge). Note, the amounts of sugar and honey are equal, however, any amount of both or each totalling 4 Tbsp works fine. Enjoy ******************************************************************************** Shelley Shusterman If the price of education is too high, then Ottawa, Canada what is the price of ignorance? sshuster@achilles.net --------------- MESSAGE bread-bakers.v096.n036.17 --------------- From: Julia West Subject: Re: KitchenAid advice needed Date: Sat, 24 Aug 1996 21:22:55 -0700 > I'm happy to be the owner of a new Kitchen Aid mixer, but I'm wondering > about the length of time dough should be kneaded with the dough hook. > Kitchen Aid says 2 minutes, which I find hard to believe. Betsy > Oppenneer's book recommends using the paddle for mixing, then the dough > hook for 5 minutes, and Bernard Clayton recommends the paddle for mixing > and then the dough hook using the same amount of time as you'd use hand > kneading. I had the same question when I got my KitchenAid mixer earlier this year. I called the nice folks at King Arthur Flour Bakers Catalogue for the answer. (They have a Bakers' Hotline that is manned 9am - 5pm, Eastern time; the hotline number is 1-802-649-3717. The regular *catalog* number is 1-800-827-6836). Until very recently, King Arthur sold KitchenAid mixers, so they are very familiar with using them and answering questions about them. I was told to use just the dough hook for both mixing the dry ingredients and kneading the dough. Also, I was told to knead the dough on Speed 2 until it clung to the hook and cleaned the sides of the bowl (although some doughs are too soft to do this; you'll have to use your best judgement), THEN let it knead for another 2 or 3 minutes. I then use a plastic dough scraper to transfer the dough into a LARGE lightly oiled bowl, turn the dough to cover all surfaces with oil, and cover the bowl with a clean dish towel. So far, this approach has worked just fine for me. BTW, King Arthur Flour has a new web page at: http://home.kingarthurflour.com/kaflour/ Check 'em out! Julia West / St. Louis, MO / classact@i1.net --------------- MESSAGE bread-bakers.v096.n036.18 --------------- From: Don Griffin Subject: ABM websites Date: Wed, 28 Aug 1996 15:35:12 -0500 I have been looking for some good places on the Internet to find new recepies to try in my bread machine. Can anyone point me to some? Thanks, Kiana P.S. Here are a few that I have found: http://www.fatfree.com/recipes/breads-machine/ http://haven.ios.com/~wordup/bread.html http://www.usa.net/~dahasher/Bread_Machine.html --------------- END bread-bakers.v096.n036 --------------- -------------- BEGIN bread-bakers.v096.n037 -------------- 001 - Reggie Dwork Subject: Parmesan Bread Date: Wed, 28 Aug 1996 22:21:04 -0700 I made this using the Kitchen Aid rather then the food processor. So what I have done is put the original directions in and then after that gave you the directions for using a mixer to make it. It was extremely good....I was quite surprised. After the first rise I almost threw it out thinking that it was a wasted loaf...it didn't rise hardly at all. But I decided to continue with it to see what would happen. I was totally amazed when I came back after the second rise and it actually looked good. Went ahead and baked it and it has a great taste. Now, I will make it again and add some other ingredients. * Exported from MasterCook * Parmesan Bread Recipe By : Cooking Light, Sept 1996, pg 76 Serving Size : 16 Preparation Time :0:00 Categories : Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Tsp Active Dry Yeast -- Or 1 Package 1/2 Tsp Sugar 1 C Warm Water -- (105 - 115 Deg F) 1 3/4 C Bread Flour 1 C Semolina Flour 1/2 C Shredded Parmesan Cheese -- *Note 1 Tsp Salt 1 Tsp Olive Oil -- **Note 1 Tbsp Semolina Flour If you can't find semolina flour increase the bread flour to 2 1/4 C and add 1/2 C cornmeal. *NOTE: Original recipe used 3/4 C finely shredded Parmesan cheese...I used 1/2 C. **NOTE: Original recipe used 2 tsp olive oil ... I used 1 tsp. Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Place bread flour, 1 C semolina flour, cheese, and salt in a food processor; for food processor pulse 3 times or until blended...(for mixer I just briefly mixed it till blended). With processor (or mixer) on slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process 40 additional seconds....(for mixer I just mixed it with the dough hook for another couple of minutes). Turn the dough out onto a lightly floured surface, and knead 3 to 4 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 deg F), free from drafts, 1 hr 15 minutes or until doubled in bulk. Punch dough down, divide into 2 equal portions. Shape each portion into a 6 inch round loaf. Place loaves on a large baking sheet coated with cooking spray and sprinkled with 1 T semolina flour. Make 2 (1/8 inch deep) diagonal cuts across the top of each loaf. Cover and let rise 30 minutes or until doubled in bulk. Preheat oven to 425 deg F. Lightly spray loaves with water. Bake at 425 deg F for 20 minutes or until loaves sound hollow when tapped, misting loaves every 7 minutes during baking time. Remove loaves from pan; let cool on a wire rack. Note: Misting the bread with water gives the crust a chewy texture. Simply fill a clean spray bottle with water and spritz bread frequently during baking. Using a Kitchen Aid instead of a food processor: Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Place bread flour, 1 C semolina flour, cheese, and salt in the mixing bowl with the bread hook and mix until blended. With the mixer on slow add yeast mixture and oil through food chute; process until dough forms a ball, another couple of minutes. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 deg F), free from drafts, 1 hr 15 minutes or until doubled in bulk. Punch dough down, divide into 2 equal portions. Shape each portion into a 6 inch round loaf. Place loaves on a large baking sheet coated with cooking spray and sprinkled with 1 T semolina flour. Make 2 (1/8 inch deep) diagonal cuts across the top of each loaf. Cover and let rise 30 minutes or until doubled in bulk. Continue as above for food processor method. Yield: 2 loaves, 8 servings per loaf. This was **very** good!! Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 109.1 Fat 1.4g Carbs 19.4g Fiber 1g Protein 4.4g Sodium 177mg CFF 11.4% --------------- MESSAGE bread-bakers.v096.n037.2 --------------- From: CHEFLZ@aol.com Subject: BETTER SOURDOUGH AVAILABLE AS POWDER Date: Thu, 29 Aug 1996 12:03:45 -0400 There's now available,in powdered form,, LORA BRODY'S SOURDOUGH BREAD ENHANCER in King Arthur's Flour Co. Catalog. As an original tester of it, I can say,It's much , much less trouble then keeping a regular sourdough Starter going, plus it tastes just as good! Larry Ziegler(cheflz@aol.com) --------------- MESSAGE bread-bakers.v096.n037.3 --------------- From: Paradise ~REsurrected Subject: Microwaved Bread! Date: Thu, 29 Aug 1996 21:24:52 -0400 (EDT) got this recipe from EAT-L tonight and thought I'd pass it along.. ~RE Ausetkmt &&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&= &&&& >Date: Thu, 29 Aug 1996 16:38:10 -0800 >>Sender: Foodlore/Recipe Exchange >From: Rachel Hosford Spence >Subject: Microwaved Bread! >To: Multiple recipients of list EAT-L > >A friend of mine just passed this on to me, so I thought I would pass it on >to you: > >Easy Microwave Bread > >This recipe makes a slightly dense, chewey, bagel-like bread in less than an >hour with minimal effort. The added gluten makes the bread moist while >retaining a good crumb structure. The honey and molasses give the bread a >mildly sweet taste and a nice color. Experiment with different flour >combinations. My favorite is 1 cup oat flour mixed with 2 cups white or >whole wheat. Whole oats, grains, dried fruits or vegetables can be added for >flavor. > >Ingredients: > >3 C. bread flour (unbleached white, whole wheat, oat, rye or > combination of two or more) >1 1/2 tsp. salt (more or less to taste) >1 T. vital wheat gluten >1 C. warm water >2 tsp. molasses >2 tsp. honey >1 tsp. oil >1/4 C. warm water >1 1/2 tsp. yeast >1/4 tsp. honey > >In a glass measuring cup mix together: > >1 1/2 tsp. yeast >1/4 C. warm water (90-105F; should feel slightly warm when tested on >inside of wrist) >1/4 tsp. honey > >Set mixture aside and let it rise for several minutes. Place the flour, salt >and wheat gluten in a 4 cup or larger microwave safe bowl. When the yeast >mixture has risen sufficiently, add it to the flour. In the same measuring >cup measure 1 cup warm water, 2 teaspoons >each of honey and molasses, and 1 teaspoon of oil. Stir to dissolve then add >to the flour mixture. Mix together the dough, adding additional water as >necessary to work all of the flour in to the dough. When dough is ready to >knead, place a large jar of water in the microwave and heat on HIGH until it >begins to boil (6-8 minutes). While water is boiling, knead the dough >(either in the bowl or on the counter). > >To bake, you can use the same bowl that you mixed the dough in, or use >another microwave safe dish. I like to use a lidded ceramic baking dish >which I have preheated in the microwave by placing in it a small container of >water and heating it at the same time as the jar of water. If ushing a bowl, >lightly oil it. After kneading, place the dough back in the bowl or other >baking dish, coating one side with oil then turning so that the oil side is >up. Place the dough in the microwave along with the jar of water that you >previously heated. Microwave on lowest power setting for 20-25 minutes until >doubled in bulk. Microwave on HIGH setting 6-8 minutes. Bread is done when >it springs back after pressing the crust. Remove the bread from the >microwave and invert the bowl to remove the bread. If you prefer a browned >crust, microwave the dough on HIGH 4-5 minutes then finish cooking in a 425F >oven until nicely browned (if using a bowl in the microwave, invert the loaf >onto an oven safe baking sheet). > >I imagine this dough could also be used as a pizza dough... especially if you >partially bake it in the micro then finish it in the regular oven. > > ~REality <%><%><%><%><%><%><%><%> Ausetkmt@cris.com Listmanager - ThinkTank & Afrospirit-L http://www.cris.com/~Ausetkmt --------------- MESSAGE bread-bakers.v096.n037.4 --------------- From: "Sheila" Subject: Chocolate Bread ingredient Date: Fri, 30 Aug 1996 07:56:56 EST There was a Chocolate Bread posted recently that called for chocolate spread. Now, I don't want to sound completely ignorant, but what is that? Is it frosting? Sheila F. Jones Content Specialist Edward Lowe Foundation http:/www.lowe.org Customer Service Hotline 1-800-357-5693 --------------- MESSAGE bread-bakers.v096.n037.5 --------------- From: Danny Dunn Subject: Cost of ABM bread Date: Sat, 31 Aug 1996 11:57:29 -0500 Thanks to Bill Hatcher for listing his ingredient costs purchased in bulk. This will give me something to shoot for the next time I go shopping. Imagine, two pounds of yeast for $2.77 (i.e., about $0.014/tsp). Several people have indicated that the cost of the ABM should also be included in the overall cost to make a loaf of bread. Gene Haldas suggested a very reasonable way to do this by prorating the ABM cost. For example, if the ABM cost $200, and you can make about 2000 loafs of bread with it, then $0.10 should be added to the overall cost of each loaf of bread. Of course, I suppose that when considering the cost of a loaf of bread purchased at a grocery store, you should also add the cost of the gasoline used to go pick it up (in my case about $0.60). John Chovan pointed out a typo in my original post ($96.6 should have been $0.966), and I noticed another rather humorous typo later. I inadvertently used ATM instead of ABM for "automatic bread machine." Now I like to think that I have a "full service" bank, but as yet they have not allowed me to use their ATM to bake bread. :-) Last weekend I made bagels for the first time using Sarah's recipe described in V096.n017.4. Wow, thank you Sarah! They were great! ================================================== Danny L. Dunn Ft. Worth, Texas "If you don't learn anything from your mistakes, then there's no sense in making them!" ================================================== --------------- END bread-bakers.v096.n037 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved