Date: Sun, 15 Sep 1996 22:54:23 -0700 -------------- BEGIN bread-bakers.v096.n040 -------------- 001 - Natalie Frankel - pulverizing all the interesting additions 008 - Ritterhaus@aol.com - Smashed raisins 009 - Patty Perkins Subject: Re: Russian Black Bread Request Date: Sun, 08 Sep 1996 10:23:41 -0500 On September 02, Myra Borisute wrote: >Query: Many years ago I had a wonderful recipe for Russian black >bread. It made a dense, dark round loaf and the glaze was >cornstarch and water. I think it came from one of the older Better >Homes and Gardens Cookbooks (published 1950's-60's)... I just looked through my circa 1950-1960 Better Homes and Gardens Cookbook (which I still use at times!) and there isn't a recipe for Russian Rye Bread. Could it be another cookbook? Settlement? Joy of Cooking? I've still got some of those old ones. Natalie Frankel --------------- MESSAGE bread-bakers.v096.n040.2 --------------- From: "Bill Hatcher" Subject: Re: Getting a good yeast rise Date: Sun, 8 Sep 1996 10:57:28 -0400 > From: bread-bakers-errors@lists.best.com > Subject: Digest bread-bakers.v096.n038 > To: bread-bakers@lists.best.com > From: Tom Greaves <0007168628@mcimail.com> > Subject: Getting a good yeast rise > Date: Wed, 4 Sep 96 14:02 EST > > Hello everyone. I'm new to this list as of today. I've been using > a Westbend ABM for about a year and really enjoy it. My wife, who > does not like to cook anything loves the bread but doesn't like anything > else I cook (but that's another story). > > My biggest problem is getting the bread to rise consistently. I've > had several nice ladies help me and we have tried everything. I can get > it done in a most contorted way: I start the yeast in the warm water and > sugar for 30 minutes while I get all ingredients to room temperature. > Then I put everything in the ABM and start a "Basic" cycle that has a 30 > minute warm/rest at the beginning. I then stop the machine and start it > on a "Sweet" cycle. The Sweet cycle has longer rise periods than the > Basic cycle. So I've got the yeast roaring before starting, all > ingredients warm, and long rise periods. > > The thing that floors me is that I read so many recipes that say "do not > let the yeast near the water until the knead cycle". Can anyone please > explain to me why you don't want the yeast going as fast as possible to > get the most rise? > > TIA, > > Tom Greaves Tom - You are just doing it the hard way. :) You are not really looking for the maximum rise, but the most consistent. A given recipe is calibrated to give the appropriate rise with consistent ingredients, time and environmental conditions each time. You provide the ingredients and the ABM provides the environment and time. I have never understood why people have more difficulty getting bread to rise in the winter time since (at least with my Regal) the machine has a thermostatically controlled heater that provides the right temperature for rising. Since your results are erratic, I tend to think that the problem may be your salt coming into contact with the yeast. This is a known problem, and drove me crazy until I read about it in one of the bread machine tips and tricks books (thanks ladies). I now consistently put all liquids in the machine first, along with the salt, cinnamon, etc., then the flour, with the yeast riding high and dry on top of the flour; I also now get consistently good results. Give the following recipe a try, following it exactly. It not only is the simplest bread recipe I've ever seen, it also turns out some the best bread. Although this is called "Italian" bread, it is, de facto, our everyday bread, and I make it 4 to 6 times per week, usually on timed bake so it is ready for breakfast. * Exported from MasterCook * Italian Bread Recipe By : Serving Size : 6 Preparation Time :4:10 Categories : Bread Machine Sent To Breadlist Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 c Water 2 tsp Salt 2 tbsp Oil 3 1/2 c Bread flour 2 tsp Yeast Add to bread pan in order given. It is essential to keep salt and yeast separated. Bake on regular cycle or timed bake - - - - - - - - - - - - - - - - - - If you don't get a good loaf with this recipe, I am out of suggestions. Best of luck. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n040.3 --------------- From: "Bill Hatcher" Subject: Re: Digest bread-bakers.v096.n038 Date: Sun, 8 Sep 1996 10:57:27 -0400 > From: bread-bakers-errors@lists.best.com > Subject: Digest bread-bakers.v096.n038 > To: bread-bakers@lists.best.com > From: bhaug@pclink.com (Bruce S. Haug) > Subject: "Best" Recipe Prog for Windows (PC) > Date: Mon, 2 Sep 1996 22:22:46 -0500 > > OK Everyone, > > I'v been here for 9 months now.. what's a "good" recipe program to enter > "MY own", or other recipes from the "bread-bakers" LIST into.. (read that > keep track of). Program must run under windows 3.1X.. Do NOT need a > program with a ton of recipes already "in it".. Just something to keep > track of what I have.. The best recipe program I have ever seen is Master Cook. The current version is MC 3, and it comes in 3 versions: program only on floppy(s) [hard to find here in SE VA), the CD Deluxe with lots of useless (to me) bells and whistles, and the CD Cooking Lite version (ditto). There allegedly is a new version coming out this month. Price (list) is about US$30 for floppy version and US$40 for CD. It is available on occasion discounted. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n040.4 --------------- From: "Bill Hatcher" Subject: Re: ABM Fruit/Nut cycle (Was: Newcomer) Date: Sun, 8 Sep 1996 10:57:28 -0400 > From: bread-bakers-errors@lists.best.com > Subject: Digest bread-bakers.v096.n038 > To: bread-bakers@lists.best.com > From: BunnyMama@aol.com > Subject: NEWCOMER > Date: Tue, 3 Sep 1996 11:07:42 -0400 > > I'm new to the digest, so you've probably already discussed this. But . > . . one more time, please. I have a Panasonic ABM. Is there anything I > can do to keep it from pulverizing all the interesting additions I put > into my bread? Dried cranberries, nuts, seeds, olives all become > invisible in the finished product. The bread is good, but severely > lacking in texture. The operating manual doesn't address the problem. > Any suggestions? Thanks. > > Sharon O. Most ABM's have a fruit/nut cycle (or something similar). With this cycle, the machine chimes just before the kneading ends and that is when you have fruits, nuts, etc. This is to keep everything from getting pulverized as you are getting. If your Panasonic has this feature use it; if not, watch your machine closely the next time you use it and note the time on the timer when the kneading cycle finishes. Subtract about 4 minutes from that time and next time you use the add-ins, put them in at the appropriate time. You can't use the timed bake cycle, of course, but you don't end up with raisin puree either. :) Good luck. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n040.5 --------------- From: "Bill Hatcher" Subject: Re: New Owner ABM Questions... Date: Sun, 8 Sep 1996 10:57:28 -0400 My comments are interspersed appropriately in the original message. = = = = = > From: bread-bakers-errors@lists.best.com > Subject: Digest bread-bakers.v096.n039 > To: bread-bakers@lists.best.com > From: "Andy K. in San Francisco" > Subject: New Owner ABM Questions... > Date: Fri, 6 Sep 1996 12:47:39 -0700 (PDT) > > Hi Folks: > Last week I finally bought a low-end "simple" bread machine, Salton/Maxim > Simply Bread Machine (BB2T) with 8 settings. Well it may not be a Zoi 15A > but this is good to get along the learning curve. > > #1 Does anyone have any specific to this machine _hints and help_? So far > I'm doing fine...had to use the chop stick trick to get the paddle out a > few times (thanks! it works just fine.). > Your usual source for machine-specific information on the less-than-common machines just about has to be the manufacturer. > #2 I thought if I am to follow the "Worldwide Sourdoughs from ABM" book > #by > Donna German and Ed Woods...I have to let the bread rise in the pan for 8 > hours...I could be making and baking another loaf during this long rise. > Try the following sourdough ABM recipe. I am not a purist, but 8 hours just seems like a lot of time to spend for a single loaf of bread :) . - - - - - * Exported from MasterCook * Sourdough Bread ABM #1 Recipe By : Sourdough WWW Site Serving Size : 4 Preparation Time :4:10 Categories : Bread Machine Sourdough Sent To Breadlist Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Sourdough starter 1/3 c Milk 2 tbsp Butter, margarine or oil 2 tbsp Sugar 2 1/2 tsp Salt 3 c Bread flour -- adjust as needed 2 tsp Yeast Put everything in the machine in the order suggested by your manufacturer. Use regular cycle. - - - - - - - - - - - - - - - - - - > I called Salton about an extra paddle and bread pan. They wanted $7 for > the paddle and $28 for the bread pan. Seems a bit much (especially when I > bought the machine for $53.00 from Macy's on 50% closeout). Any other > sources than Salton for the paddle and bread pan? For $18 dollars more I > could have a 2nd machine (Yes, I am very addicted-type personality). With a new machine, I would not be too concerned with a new paddle/pan. My Regal has been chugging along with hard use for a long time with the originals. Like anything else, they will eventually wear out; at that time I will decide whether to repalce the parts or the whole machine. Relax. ::)) > > Last week I started to make a sourdough loaf, but the dough wouldn't form > into a ball, no matter how many tablespoons of flour I added. It would > adhire to the top of the pan and then look like a tornado, turning and > turning, and not go anywhere. Yes it looked like the tornado in "Wizard > of Oz." > > 3) Is the any reason the dough did this? what could I have done to > prevent it OR deal with it (other than throwing the mixture back into the > mother? Which I did!). > Certainly sounds like too much liquid for the amount of dry ingredients; probably should have added more flour to compensate, but it sounds like the recipe may be messed up. I would not put the mixture back in the starter; depending on what you had put in the batter, you may have contaminated the starter and there is no knowing what it will taste like in the future. I feed my own (home made) starter only with plain milk or water and flour, on a 1 to 1 ratio. I don't mean to insult your intelligence, so if you already know this, please forgive me: The way to handle starter is to keep it in a non-reactive container (I use quart-size plastic peanut butter or mayonaisse jars with a plastic lid), keeping about 1 to 1 1/2 cups of starter in the jar in the refrigerator. About 12 hours before you intend using it, take it out of the refrigerator and feed it, using equal amounts of water or milk and flour. The amount will depend on what your recipe calls for, and if for some reason you are going to make a really large amount of something, you may have to put the starter in a larger container and feed it there. After feeding it, let the starter set at room temperature until you use it, but not much over 12 hours. After using the amount starter you need, return 1 to 1/2 cups to the refrigerator in the jar to serve the next time. The little yeast plants go dormant in the cool temperature of the refrigerator, but they are ready to go to work for you again when warmed up and fed. :) > 4) Are there any good suggestions for maintaining several strains of > starters at one time? Right now I have Carl's Oregon Trail, one from > Baker Bob's, one from Maggie of New Orleans, and I tried to start a wild > one. Keep each one in a sealable jar in the refrigerator. Handle as above. > > 5) Lastly, does the sourdough have any effect on the non-stick finish of > the ABM breadpan? Should I be letting the dough rise for 8 hours as > suggested in the little nitty gritty book on worldwide sourdoughs? > The non-stick finish in my ABM pan is Teflon (c) and appears to be fairly impervious to about anything I put in it; I wouldn't make a recipe that requires that much time in the machine anyway, but that is just personal preference. I really wouldn't worry about it. > If you can respond to the group digest and cc: me a copy, I'd appreciate > it very much, thank you. > > thanks all, take care, > > scooter@california.com > andy k. in San Francisco I am by no means an expert on sourdough, and there may be many who disagree with my methods, but it works for me. For list members: Sorry for the length of the post; couldn't think of a better/shorter way to do it. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n040.6 --------------- From: Ritterhaus@aol.com Subject: Too large loaves Date: Sun, 8 Sep 1996 14:48:15 -0400 Won't recommend machine,(I love my DAK, but it's out of "print"), BUT - don't worry about too large loaves - just cut in half and freeze half. We always do this in summer because bread molds faster then, but also in winter so we can have more choice at any given time. Lots of half-loaves makes for lots of choice! YUM! Jean --------------- MESSAGE bread-bakers.v096.n040.7 --------------- From: MilesManor Subject: pulverizing all the interesting additions Date: Sun, 8 Sep 1996 14:46:46 -0700 (PDT) >I'm new to the digest, so you've probably already discussed this. But . . . >one more time, please. I have a Panasonic ABM. Is there anything I can do >to keep it from pulverizing all the interesting additions I put into my >bread? Dried cranberries, nuts, seeds, olives all become invisible in the >finished product. The bread is good, but severely lacking in texture. The >operating manual doesn't address the problem. Any suggestions? Thanks. >Sharon O. Sharon, My machine has a beep that goes off near the end of the kneading cycle for adding items that you want to remain whole like raisins, cheese, nuts etc. Try timing your your last kneading cycle and adding your ingredients with enough time to stir them in, but not enough time to pulverize them. __________________________ |\/\/\/\/\/| Lynne Miles \0 0 0 0 / qoe@sna.com |~~~~~~| Orangvale, CA --------------- MESSAGE bread-bakers.v096.n040.8 --------------- From: Ritterhaus@aol.com Subject: Smashed raisins Date: Sun, 8 Sep 1996 14:48:12 -0400 All you need to do to preserve texture of your additions to ABM is: Figure out how long your second knead is. Next time you want to add something, set timer for 7 minutes less than knead time. Add ingredients when timer goes off. Most machines have "beep" at five minutes before end of second knead, but I have found they incorporate better at 7-8 minutes. Longer produces mush, as you have found out! HTH! Jean --------------- MESSAGE bread-bakers.v096.n040.9 --------------- From: Patty Perkins Subject: Re: Nuts/Fruits in ABM Date: Sun, 08 Sep 1996 10:23:39 -0700 Sharon: I don't have a Panasonic ABM, but based on what you said I assume your machine doesn't have a 'beeper' that goes off about 5 minutes before the end of the second kneading cycle. I think that '5 minutes before' is the time you need to hit so things aren't 'dust' and you can actually see that you have pieces of stuff in there (same with raisins, etc). Hopefully your ABM manual either tells you the lengths of the various cycles so you can just set a kitchen timer to catch it 5 minutes before; otherwise you might have to make a loaf of something else when you are around to time the different cycles yourself so you know when to jump. Hope that helps --- that 5 minutes before it starts to rise gives it enough time to incorporate stuff throughout the dough, but not enough to beat it into pulp! Patty From: BunnyMama@aol.com Subject: NEWCOMER Date: Tue, 3 Sep 1996 11:07:42 -0400 I'm new to the digest, so you've probably already discussed this. But . . . one more time, please. I have a Panasonic ABM. Is there anything I can do to keep it from pulverizing all the interesting additions I put into my bread? Dried cranberries, nuts, seeds, olives all become invisible in the finished product. The bread is good, but severely lacking in texture. The operating manual doesn't address the problem. Any suggestions? Thanks. Sharon O. --------------- MESSAGE bread-bakers.v096.n040.10 --------------- From: Allison Kinkead Subject: breadmakers that make jam Date: Mon, 9 Sep 1996 08:21:01 -0400 Anyone own a breadmaker that can make jam? If so, have you ever made jam in it and what did you think about the jam & cleanup? Thanks. --------------- MESSAGE bread-bakers.v096.n040.11 --------------- From: bk55238@juno.com (Barbara J. Kaye) Subject: information Date: Mon, 9 Sep 1996 11:37:42 PST Hello to all! I am new to this list & wonder if the recipes posted for bread machines can be made without the machines using the same proportion of ingredients. Are the amounts of ingredients different? Also can anyone recommend a good bread making machine that does not cost too much? TIA, bk --------------- MESSAGE bread-bakers.v096.n040.12 --------------- From: "James Porter" Subject: RECIPE: Communion Bread Date: Sun, 8 Sep 1996 20:56:38 +0000 I am the pianist/organist for a United Methodist Church in Lawton, Oklahoma. Being newly married (my 3-month anniversary is today!!!) and a new Pampered Chef Consultant (with my new bride!), I thought I would offer to make the communion bread for this Sunday's worship service. A few weeks ago, I obtained the following recipe from a colleague of mine. This recipe produces the most wonderful, flavorful bread I've ever had at a church! Obviously, it could be used anywhere else too. Enjoy!! Communion Bread 3 1/2 cups bread flour (General Mills "Better for Bread") 1/2 cup whole wheat flour 1/2 cup honey 1 1/2 cups water 3 tablespoons butter (margarine will work, but not as well) 1/4 tsp salt 2 tablespoons yeast (I prefer Red Star) Dissolve honey and water. The warmer they are, the easier they'll mix. Add the yeast, whisk it all together, and set aside. Blend the flours and salt, and melt the butter in a separate dish. Once melted, add the butter to the yeast/honey/water mixture. Whisk together. Add liquid to dry ingredients and knead down on a floured board. You could also mix the ingredients with a Kitehcn-Aid mixer (dough hook attachment), then transfer to a floured board. When finished, the dough should be very soft, but not too sticky. Let rise until doubled. Punch down, knead on a floured board, and divide into two loaves. Shape into cylinders, or round balls, or whatever shape you prefer. Let rise until 2 to 2 1/2 times original size. Score if desired, or glaze with one beaten egg. Bake at 350 degrees for 20-25 minutes. This bread works best when cooked with stoneware. *************************************** James Porter - Pampered Chef Consultant I will send a free catalog to anyone interested in kitchen products by mail from The Pampered Chef. Just e-mail me with your snail mail address. *************************************** --------------- MESSAGE bread-bakers.v096.n040.13 --------------- From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) Subject: Sauerkraut Rye Bread Date: Mon, 9 Sep 1996 11:17:19 -0500 I created this moist, flavorful bread this week when we needed something for a sandwich supper. We really enjoyed it with ham and a wonderful aged Gouda cheese, but it would also be great with corned beef and Swiss cheese. ** Sauerkraut Rye Bread ** 3/4 cup chopped and well-drained sauerkraut (half of a 14.5-ounce can) 1 cup water 3 tablespoons olive oil (I used extra-virgin) 2 tablespoons light unsulphured molasses 1 1/4 teaspoons salt 2 tablespoons Dijon mustard 1 1/4 cups Gold-n-White flour (may substitute unbleached or bread flour) 1 1/4 cups pumpernickel rye flour 1 cup whole wheat bread flour 3 tablespoons gluten flour 1/4 cup buttermilk powder 1 1/2 tablespoons caraway seed 2 1/2 teaspoons active dry yeast (or 2 teaspoons instant active dry yeast) Place all ingredients in bread pan in order listed, or in the order recommended for your machine. Set controls for whole wheat bread with medium crust and start machine. Makes one 1.5-pound loaf. NOTE: Because the moisture content of the sauerkraut may vary, you might have to add a bit more bread flour. Check the dough after about five minutes of kneading and if it is sticky and has not formed into a ball, sprinkle in more flour a tablespoonful at a time until it is firm enough. Regards, Bonnie Briscoe * * * * * * * * * * * * * Bonnie Briscoe internet: bbriscoe@infolink.morris.mn.us Briscoe & Associates -- Editorial Services & Training Program Development 500 East Third St. phone: 320-589-1258 Morris, MN, USA 56267 fax: 320-589-1754 Language is all that separates us from the lower animals-- and from the bureaucrats. * * * * * * * * * * * * * --------------- MESSAGE bread-bakers.v096.n040.14 --------------- From: "Mary A. Flesch" Subject: Russian Black Bread Date: Tue, 10 Sep 1996 21:31:35 -0500 (CDT) Dear Joan, Here is a recipe verbatim from my 1981 edition of the famous black & red Better Homes and Gardens Cookbook. I have never made it personally, but it has a cornstarch glaze like you mentioned. I hope it's the one your friend is missing. RUSSIAN BLACK BREAD 3 1/2 to 4 c all-purpose flour 4 c rye flour 2 c whole bran cereal 2 pkgs active dry yeast 2 tablespoons instant coffee crystals 2 tablespoons caraway seed 1 tablespoon sugar 1 teaspoon fennel seed, crushed 2 1/2 c water 1/3 c molasses 1/4 c butter or margarine 1 square (1 oz) unsweetened chocolate 2 tablespoons vinegar 1/2 c cold water 1 tablespoon cornstarch In a large mixing bowl combine 3 c of the all-purpose flour, 1 c of the rye flour, bran cereal, yeast, instant coffee, caraway, sugar, fennel seed, and 1 Tablespoon salt. In a saucepan, heat together 2 1/2 c water, molasses, butter, chocolate and vinegar just until warm (115-120 F) and chocolate and butter are almost melted; stir constantly. Add molasses mixture to flour mixture in bowl. Beat a low speed 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in remaining 3 c rye flour and as much of the remaining all-purpose flour as you can mix in with a spoon. Turn out into a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 min total). Dough may be slightly stickly because of the rye flour. Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till nearly double (1 1/4 to 1 1/2 hours). Punch down; divide in half. Shape each half into a ball. Place on greased baking sheets. Flatten slightly with palm of hand to a 6 to 7" diameter. Cover; let rise till nearly double (30-45 min). Bake at 375 for 50-60 min or till well browned and bread sounds hollow when tapped. Remove from baking sheets; cool. Meanwhile, in a small saucepan combine 1/2 c cold water and cornstarch. Cook and stir till thickened and bubbly; cook 1 min more. Brush over hot bread. Per serving: 126 cal; 2 g fat (recipe indicates this makes 32 servings) --------------- MESSAGE bread-bakers.v096.n040.15 --------------- From: LIR119@delphi.com Subject: responses and recipes Date: Mon, 09 Sep 1996 17:54:24 -0500 (EST) Responding to these issues: Best bread machine: Read consumers reports re bread machines and also ask people you know who have them ( likes and dislikes ). So far I have owned Dak, Wellbuit and now Toastmaster Plantinum and have been very satisfied.I owned an American Harvest ( double loaf ) which I cant personally recommend. Get a hold of some bread machine cookbooks and there you will find the author's critique of many of the machines. Generally most all machines do a very sufficient job of baking good bread.Then you have to decide if you want a round or square loaf ( etc. ) machines with extras ( butter and jam and quick bread cycles ) or a basic machine ( white, wholewheat, sweet, dough mode etc. )So do a bit of leg work before you shop! Yeast/water question: when the yeast comes in contact with water it is immediately activated. This early activation can cause overrise/growth and then a collapse since the gluten strands may rupture. So that is why you see the instructions to add the yeast with the dry ingredients for abm's. Powdered egg whites: I as Chef Larry, have used powdered egg whites to replace eggs in baking recipes. From my personal experience I have not been overly pleased since my baked goods come out much drier than using egg beaters or even regular egg whites. Egg whites whether beaten or not tend to lighten the structure of the baked good ( advantage ) but then on the other hand cause earlier drying out of the baked good (disadvantage ). Id like to hear from others their experience with the powdered whites. Pulverized added ingredients: Most bread machines will instruct you to add the extras ( nuts, raisins etc. ) at the beep which is usually the last 10 minutes of the last kneading cycle. If your machine doesnt have the beep for all cycles, then get familar with the length of the kneading cycles and add accordingly. Anadama question: when I convert a favorite recipe to the bread machine I usually use this ratio: 3 cups flour, 1 1/4 cups liquid, 1 tsp salt, 1 tsp sugar, 2 tsp active yeast.Now when it comes to the extras ( i.e. egg, oil, additional liquids) then you have to adjust it which means the flour may be increased if the liquids increased. Or you can choose to have all the wets equal the liquid and keep the flour the same. As far as increasing fat: from my experience the extra fat will certainly produce a moister loaf, possibly doughy. Whatever ratio you try, you must have a soft pliable sl. tacky dough ball in the bread machine for proper bread consistency. It may take a while to find the ratio you need for the bread because of the other added ingredients such as cornmeal which has no gluten in it. Anadama is not such a cut and dry recipe as others.I have a few recipes for the abm if you want me to send them or post them. Or: If you send me your recipe, Id be more than willing to help you try to convert it as I have seen quite a few variations of anadama bread with various recipe ingredients. For the requestor re Sourdough: SOURDOUGH BLUBERRY MUFFINS I havent tried this but it sure looks good :) 3/4 c sourdough starter ( approx )* 1/2 cup whole wheat flour 1 1/2 cups white flour 1/2 cup oil 1/2 cup sugar 1/2 cup evaporated canned milk 1 egg 1 cup bluberries or raisins 3/4 tsp baking soda Mix everything together, adding starter* " last" to to make a mixture which holds together nicely. Do not beat vigorously. Fill greased muffin tins half full and bake 375 for about 30 minutes and test done before removing. Source: Sourdough Jack's Cookery ( Jack Mabee, sourdough expert ) Last but not least, more of my unusual but tasty bread posts: Heres a nice appetizer bread: I have a ton of mint and this recipe is nice for Mid East or Med Rim menues. Note: it is not a dessert type recipe! OLIVE MINT QUICK BREAD 1 1/2 cups cured black olives 2 1/2 cups flour 2 tbs. baking powder ( yes ) 2 tbs sugar 1 tsp salt 1/2 cup fresh chopped mint 2 eggs 1/3 cup olive oil 1/2 cup grated onion 2/3 cup milk Crush olives and discard pits, then drain and chop. Mix all dry ingredients together and stir in olives. Mix liquids together with onion. Add wet to dry ingredients, stirring only to blend well. Transfer to an oiled loaf pan and bake in mid oven rack 350 for 1 hour or tested done. Remove from pan to finish cooling. Let cool completely before cutting. this goes nice with tabolah salads, humus and such menu items. Joan,"Flour Power" `[1;31;46mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n040.16 --------------- From: BunnyMama@aol.com Subject: Zucchini Pancakes Date: Mon, 9 Sep 1996 13:43:13 -0400 Reggie asked for more zucchini pancake recipes. This one isn't particularly low-fat, but it sure is good! ZUCCHINI PANCAKES 1 1/2 cups shredded zucchini 2 tbs grated onion, optional 1 egg, lightly beaten 2 tbs Bisquick 3 tbs grated Parmesan cheese dash pepper 1 tbs oil Combine all ingredients except oil. Heat oil in skillet over medium heat; drop batter by 1/4 cupfuls and flatten. Fry till golden brown; turn and cook other side. Hope you enjoy these as much as I'm enjoying the digest! Sharon O. --------------- MESSAGE bread-bakers.v096.n040.17 --------------- From: Loiscon1@aol.com Subject: reply Date: Mon, 9 Sep 1996 21:16:12 -0400 BunnyMama@aol.com asked about pulverised raisins in her Panasonic. Bunny you must have an older model Panasonic as the new 1 1/2 pound ones have a raisin beep. To prevent smashed raisins,simply add raisins, etc. about 5 to ten minutes before the last kneading. Keep them floured and in the refrigerator for best results. By the way Bunny we have a bread chat every Tuesday on AOL at 10PM Eastern in the Cooking Chat Room. Come and join us. We have recipes and do a lot of troubleshooting with questions like yours.. Lois Conway, co-author Bread Machine Magic and The BRead Machine Magic Book of Helpful Hints --------------- MESSAGE bread-bakers.v096.n040.18 --------------- From: "steven.h.bergstein" Subject: Wet Dough Date: 11 Sep 96 10:17:34 Andy K. in San Francisco wrote: >Last week I started to make a sourdough loaf, but the dough wouldn't form >into a ball, no matter how many tablespoons of flour I added. It would >adhire to the top of the pan and then look like a tornado, turning and >turning, and not go anywhere. Yes it looked like the tornado in "Wizard of >Oz." I've made a number of breads which do not form balls. In general, I've found that there is no issue - the bread comes out just fine (I rarely bake breads in the ABM - I just use it as a special-purpose mixer). The only thing that I need to be careful of is to put the wet, runny dough into a pan that will allow the bread to hold its form - not an unbearable standard to meet. Typically, for me, this is a relatively shallow baking pan - the bread I'm thinking of is a focaccia. Anyway if you really want a ball, you can add *a lot* of flour and, eventually, you'll get one. -steve --------------- MESSAGE bread-bakers.v096.n040.19 --------------- From: CHEFLZ@aol.com Subject: MORE ON FREEZING FLOURS, ETC. Date: Wed, 11 Sep 1996 11:26:07 -0400 IF IN DOUBT FREEZE IT! I still stick to my original thoughts, however, with "foreign-origin rices, etc., freeze for 24 hrs. just to be sure,plus dried peppers,& other "dried"foodstuffs, but if you're not sure of it, FREEZE IT!,as Weevils can eat through plasatic bags(but not bottles! :-) ) --------------- MESSAGE bread-bakers.v096.n040.20 --------------- From: "Cheryl Sousa" Subject: Date: Thu, 12 Sep 1996 08:07:31 -0400 TO: Myra Borisute Subject: Russian Black Bread Query: Many years ago I had a wonderful recipe for Russian black bread. If anyone can locate this recipe for me I shall be very grateful Happy bread baking !!! Imported from DAK's 1992 Guide to Automatic Break Making RUSSIAN BLACK BREAD 1 Pkg Yeast 1 Tablespoon white sugar 1 1/2 cups bread flour 1 1/2 cups medium rye flour 1/4 cup whole wheat flour 1/2 cup unprocessed bran flakes 1 Tablespoon caraway seeds 1 teaspoon salt 1 teaspoon instant coffee powder 1/4 teaspoon fennel seeds (optional) (Use ingredients at room temperature.) Heat the following over low heat till chocolate and butter melt, stirring frequently. Or heat in microwave on half power till chocolate and butter melt. Cool to between 105 and 115 degrees. 1 cup plus 2 Tablespoons water 2 Tablespoons molasses 2 Tablespoons cider vinegar 2 Tablespoons butter 1/2 oz. unsweetened chocolate For best results, add all ingredients into the pan in the order listed. This recipe works well with added raisins. I've also substituted the bran with 1/4 cup white flour. Cheryl Dwyer :^) --------------- END bread-bakers.v096.n040 --------------- -------------- BEGIN bread-bakers.v096.n041 -------------- 001 - "Cheryl Sousa" Subject: 2 Great recipes for the Holidays Date: Thu, 12 Sep 1996 09:46:40 -0400 Just in time for the upcoming holidays. Here's two wonderful bread recipes that I'd like to share with everyone. Imported from "Great Bread Machine Recipes" by Norman A. Garrett I've had lots of compliments and requests for more. Voted by our "bread consumers" as the best 2 recipes for sweet breads. PUMPKIN-PIE BREAD 1 1/2 Lb loaf 2 teaspoons active dry yeast 9 tablespoons sugar 1/2 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon dried lemon peel 3/4 cup whole-wheat flour 1 teaspoon salt 2 1/4 cups bread flour 1/4 cup + 2 tablespoons canned pumpkin (or squash) 3 ounces orange juice 3 ounces warm water 2 eggs 1 1/2 tablespoons butter Most of our bread eaters like a lighter consistency bread so I substitute the wheat flour with bread flour. I cut back on the sugar a bit and use egg whites (less fat and calories). This makes a wonderfully light loaf that has a sweet pumpkin zip ... Experiment by adding raisins, nuts and/or seeds .... -------------------------------------------------------------------------------- GRAPE-NUTS BREAD 1 1/2 lb loaf. 1 1/2 teaspoons active dry yeast 1 tablespoon dough enhancer (optional) 1/2 Cup Grape-Nuts cereal 1 1/2 tablespoons dry milk 3 tablespoons sugar 1 1/2 teaspoons salt 1 1/4 cups wheat flour 1 1/2 cups bread flour 1 1/2 tablespoons butter 9 ounces warm water The wheat flour makes this bread slightly dense. I add 1/3 cup of raisins for flavor and texture. ENJOY!! --------------- MESSAGE bread-bakers.v096.n041.2 --------------- From: Reggie Dwork Subject: Bread Machine Holiday Challah Date: Wed, 11 Sep 1996 10:54:26 -0700 Here is another Challah recipe that I came across in today's paper. I have not tried it yet. Reggie * Exported from MasterCook * Bread Machine Holiday Challah Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Ethnic Holiday Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup water 2 eggs 2 Tablespoons vegetable oil 2 Tablespoons honey 1 1/2 Teaspoons salt 1 Tablespoon Gluten Flour, 100% -- Wheat Gluten 3 1/2 Cups flour 2 1/2 Teaspoons yeast 3/4 Cup golden raisins Egg wash: 1 egg -- beaten with a few drops of water Add ingredients except for egg wash to bread machine in the order recommended by the manufacturer. Set machine for dough cycle and start it. If you used extra-large or jumbo eggs, you will most likely need to add flour. Watch as the machine kneads the dough. If the dough does not form a ball but sticks to the sides of the pan, add flour, 1 tablespoon at a time. Wait until each tablespoon is kneaded in before adding more. When dough cycle ends, remove dough to floured board and knead a few times with floured hands. Add only as much flour as necessary to keep dough from sticking. Shape dough into a thick rope, then coil into a flat round, like a cinnamon roll. Move to a greased baking sheet. Brush generously with egg wash. Cover lightly with plastic wrap and a towel, then let rise in a warm place until doubled, about 30 minutes. Brush again with egg, then bake at 350 degrees until loaf is golden brown top and bottom, 30-40 minutes. Makes 1 large loaf. With permission from The San Jose Mercury News, 9/11/96 Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n041.3 --------------- From: Arthur Gregg Subject: Post Hurricane Yeast Question Date: Thu, 12 Sep 1996 14:24:26 -0400 (EDT) I have been following and enjoying this list for a while now, and really have found many useful tips and great recipes. I know yeast questions seem to get asked every other week, but I would just like an opinion about whether my yeast suffered damage for the long run. We just got our power back on after 6 LONG days w/o. I had SAF both in the freezer (the large portion) and some in the fridge which I use on a regular basis. It was VERY hot and humid here while our power was off, and the basic info being broadcast that things in your freezer would stay cold for 72 hrs. if you didn't open the door was NOT true. We decided to check after 48 hrs. and everything was a stinky, raunchy, thawed mess! That's another story! The yeast in the fridge I just left in the airtight jar, and the freezer yeast I just left in its original bag which was also in a freezer Ziplock bag. It sat that way for the duration. Do you think that it will have suffered very much? Love some input, and thanks in advance. Sally in NC, thankful to have power and air conditioning again, and to have suffered no real damage, just a few trees down --------------- MESSAGE bread-bakers.v096.n041.4 --------------- From: jadi@juno.com (Jadi Christian) Subject: Cheese-Garlic Biscuits (As served at Red Lobster) Date: Fri, 13 Sep 1996 02:15:41 EDT Got these off the Internet about a year ago...Tried them, and they are very good. I have not seen them on the lists I'm on...sorry if they have already been posted. I bet some newbies would like them...Jadi C. jadi@juno.com * Exported from MasterCook * Cheese-Garlic Biscuits (As served at Red Lobster) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Bisquick® baking mix 2/3 cup milk 1/2 cup cheddar cheese (2 oz.) -- shredded 1/4 cup butter or margarine -- melted 1/4 tsp. garlic powder Mix baking mix, milk and cheese until soft dough forms; beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake in a preheated oven at 450-degrees for 8 to 10 minutes or until golden brown. Mix butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. (10 to 12 biscuits) - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n041.5 --------------- From: jadi@juno.com (Jadi Christian) Subject: Jalapeno Corn Muffins Date: Fri, 13 Sep 1996 02:17:04 EDT Hi everyone...This is one of my husband's favorites... Jadi C. jadi@juno.com * Exported from MasterCook * Jalapeno Corn Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads & Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup yellow cornmeal 2 T. sugar 4 tsp. baking powder 1/2 tsp. salt 1 egg -- lightly beaten 1/2 cup sour cream 1/2 cup milk 1/4 cup butter -- melted 1 4 oz. can green chiles -- chopped and drained Preheat oven to 400 degrees. Grease twelve 2 1/2 inch muffin pan cups. In large bowl combine flour, cornmeal, sugar, baking powder, and salt. Add egg, sour cream, milk, butter, and green chiles. Whisk until batter is smooth. Spoon batter into muffin pan cups. Bake 15 to 18 minutes. Serve warm. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n041.6 --------------- From: "Andy K. in San Francisco" Subject: Tassajara Bread Look-a-like? Date: Sat, 14 Sep 1996 23:04:50 -0700 (PDT) Hello Bread Group: Here in San Francisco my favorite store bought bread is Tassajara Viennese 5 Grain Bread. I freeze it and use it for morning toast. Parenthetic Remarks: Before the company was bought out some years ago by the owners of Just Deserts (previously it was owned by the Zen Center of San Francisco) the bread WAS Viennese 9 grain! (don't ask, I don't know!). I wonder if I have one of their old bread wrappers. No this breas is not listed in either editions of the Tassajara Bread Book. I would like to have a similar home made ABMor by hand version. Here are the ingredients: "Unbleached wheat flour, water, organic dark rye flour*, rye flakes, honey, dark unsulphured molasses, rolled oats, millet, sesame seeds, sunflower seeds, flax seeds, vital wheat gluten, sea salt and yeast. *Organically grown and processed in accordance with the California. Organic Foods Act of 1990." (where do you buy rye flakes from?) No nutritive information is included on the wrapper. Does anyone have a good recipe for either the ABM or by-hand? Any Bay Area locals have a clue? It is a great tasting bread! They normally sell it in the high $2.60-3.00 range, but I buy it at a an "outlet" store for $.99 a loaf. That's one of the reasons I freeze it! Thanks. If a duplicate, near-to, or even just a "fantasy" recipe is posted, I'll bake it off and let you know how close it comes...(I do realize that there is no way I could put a topping on this bread when baking it in the ABM! Take care, and "May your name be written in the book of the Lord" for another year. P.S. made two loaves today. One was a 7 grain orange loaf (orange zest and some of the water replaced by 4 tablespoons of freshly squeezed orange juice). The other was a banana loaf. The first was a huge success and the latter tasted sweet, but was so very squat, like a miniture tent.. Have yet to try another sourdough in the Maxim Simply Bread Machine, but soon I will (yes, I will let it rise outside of the bread pan!). andy k. in San Francisco scooter@california.com --------------- MESSAGE bread-bakers.v096.n041.7 --------------- From: "~REality REaching.." Subject: Red Star Yeast Date: Sun, 15 Sep 1996 01:04:12 -0400 (EDT) >The phone number for Red Star Yeast is 1-800-445-4746. I called for recipes of Rolls, and Cheese and WW Breads and Got the VoiceMail, Go to option for recipes and then leave your name on the voice mail and they will mail you recipes and coupons if they are giving coupons then,, All For Free..Wonderful ~RE ~REality <%><%><%><%><%><%><%><%> Ausetkmt@cris.com Listmanager - ThinkTank & Afrospirit-L http://www.cris.com/~Ausetkmt --------------- MESSAGE bread-bakers.v096.n041.8 --------------- From: "hassell@eecs.tulane.edu" Subject: Oat Flour Date: Sun, 15 Sep 1996 21:18:08 -0500 (CDT) I made a great Oat Bread, recipe below. But in shopping for the ingredients, I bought Oat Flour, not knowing I already I had a bag! So, I'm looking for bread recipes that use oat flour; the one below makes a bread that is too dense for my husband's sandwiches. It is a great bread and wonderful with soups, just not a good s'mich bread. Thanks - Johnette * Exported from MasterCook * Oat Bread Recipe By : : The Bread Machine Cookbook (#1) by Donna Rathmell German Serving Size : 1 Preparation Time :0:00 Categories : Abm Breads To/From Bread Bakers List Tried Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 c water 2 1/2 tbsp butter 1/4 c sugar 1/4 c gluten 1 tsp salt 2/3 c oat bran 2/3 c oats -- flaked is best 2/3 c oat flour 2 c bread flour 1/4 c nonfat dry milk 2 1/2 tsp yeast It's a dense loaf, kind of grainy in texture, but the oat flavour is wonderfull. I made with 1 1/2 ts yeast in my zo. Bread was nice-textured, dense as promised but flatish. Almost like something that has risen and then fallen down sides. This was a very very dry dough, I skimped on the water. - - - - - - - - - - - - - - - - - - NOTES : (Large Loaf) --------------- MESSAGE bread-bakers.v096.n041.9 --------------- From: "Cheryl Sousa" Subject: ZOJIRUSHI bread machines Date: Fri, 13 Sep 1996 12:55:18 -0400 Dear Friends, I sometimes purchase household items from the Betty Crocker Savings Catalog using their point system. I noticed the latest issue has ZOJIRUSHI bread machines for sale. Available for shipping in the 48 contiguous states. If interested you can reach them @ 612-479-4980. 2 lb BREAD BAKER 249.95 or 159.95 + 455 pts. MULTI-FUNCTIONAL HOME BAKERY 1/2 to 1 1/2 lb loaves 349.95 or 199.95 + 505 pts. Cheryl Dwyer :^) --------------- MESSAGE bread-bakers.v096.n041.10 --------------- From: "Margaret Doolin, Sean Center" Subject: (no subject) Date: Fri, 13 Sep 1996 19:14:58 -0400 Neil, There is a site on the Internet that gives Consumer Reports ratings of bread machines (as well as recipes). It's at http://www.usa.net/~dahasher/Bread_Machine.html I have an Oster which I've had fine results with, but then I'm not the heavy duty baker as some of the others on this list. Good luck, Peg Doolin Essex, Vermont --------------- MESSAGE bread-bakers.v096.n041.11 --------------- From: Irwin@prodigy.com (MR IRWIN H FRANZEL) Subject: Bread for all seasons Date: Fri, 13 Sep 1996 11:46:33, -0500 When the autumnal equinox approaches, strange things will happen to the breads made in our bread machines. This may sound like witchcraft but its not! People call or write saying, "I have been using the same recipe for a long time. All of a sudden, my loaves are coming out short and dense! What's wrong with my machine? Is my yeast bad? Is my flour bad?" When we make bread by hand, we don't measure the ingredients accurately. We make a dough with more water than the bread needs. During kneading, we add flour to keep the dough from sticking and to make it more elastic. We keep adding flour until the dough is the consistency experience has taught us it ought to be. When we make bread in an ABM (even Zojis) the procedure is different. We carefully measure all the ingredients into the bread pan, start the machine and come back for our ready to eat, baked loaf. At the season's change, the loaves come out to be shorter than usual! Why is this and how can we avoid it? Flour normally contains 10-15% moisture, 12% average. A cup of flour, which is about 100 grams, will have about 12 grams of water content. For comparison, a tablespoon of water weighs about 12.8 grams. A three cup loaf will start with three tablespoons of water in the flour! During the summer months, the humidity may be twice as high as it is in the winter months. As a result, more moisture gets into the flour. This moisture is in the air filling the spaces between the tiny particles of flour. FYI, there are about 100 billion particles of flour per cup! The total surface area of these flour particles is unbelievably large, about 4.5 acres! It should not be surprising that a couple of tablespoons of additional water can get into three cups of flour in the summertime. So, we reduce the amount of water in our recipes in the summer and increase it in the winter. What is the right amount to add or subtract? We have been teaching a procedure at Delta Rehab, that makes the correction easy. Around the third week in September, make a standard recipe and withhold 1/4 cup of water or other liquid. The dough will be dry and stiff, as the kneading proceeds. Add the liquid to the bread pan, 1 teaspoon at a time, until the surface of the dough ball gets smooth and acquires a satiny look. Count the number of teaspoons you add and adjust your recipe accordingly. A quarter cup = two ounces = four tablespoons = twelve teaspoons. If your loaf comes out satisfactorily, adjust your recipe accordingly and the short loaf syndrome will not occur. Happy baking! Irwin/Delta Rehab/Using Zojis to help people feel good --------------- END bread-bakers.v096.n041 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved