Date: Fri, 11 Oct 1996 22:59:09 -0700 -------------- BEGIN bread-bakers.v096.n047 -------------- 001 - Marta Martin Subject: Pecan and Red Onion Bread Date: Tue, 8 Oct 1996 12:51:39 -0400 This is from the 1990 DAK breadmachine catalog. It is said to be wonderful toasted and served with salads. Pecan and Red Onion Bread 1 package yeast, (2 tsps) 3 cups bread flour 1 1/2 tbs sugar 1 1/2 tsps salt 1 cup plus 1 tbs warm milk 1/4 cup butter 1/2 cup chopped fresh red onion 3/4 cup chopped fresh pecans or walnuts Combine ingredients in order given....use white bread selection on your ABM. Also...has anyone here used the Lily brand bread flour? Seems like everything I have made with it is not rising as well as the same recipes with other brands. Thanks, Marta Martin --------------- MESSAGE bread-bakers.v096.n047.2 --------------- From: "Bill Hatcher" Subject: Re: a best source for flours? Date: Sat, 5 Oct 1996 08:37:32 -0400 > From: bread-bakers-errors@lists.best.com > Subject: Digest bread-bakers.v096.n046 > To: bread-bakers@lists.best.com > From: Greg Needham > Subject: request: a best source for flours? > Date: Thu, 03 Oct 96 10:36:46 EDT > > Would anyone be so kind as to recommend the best source possible > for bread flours of various types? I am a novice baker and would > greatly appreciate the help! Thanks! Greg - I use Gold Medal Better for Bread flour available in any U.S. supermarket, and the bread flour sold by Sam's Discount Club in 25 pound bags interchangeably, depending on which is cheapest when I need flour. I can not tell any difference in the quality of the bread produced; it is consistently excellent. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n047.3 --------------- From: sue@interport.net (Sue) Subject: Re: Customizing Recipes Date: Sun, 6 Oct 1996 12:36:48 -0400 (EDT) David Schellenberg tried a Cinnamon Nut Raisin Bread recipe from a Toastmaster bread machine book: >First of all, my machine (a 2 lb Black & Decker) almost stalled because the >dough was so stiff with the listed amount of liquid. I added more until the >amount of liquid totaled 1 1/2 cup. Even so, the loaf came out with a >gnarly top. My instruction book says this is a sign of insufficient liquid. > How does one account for the different amounts of liquid required? I have a Toastmaster Breadbox and in my experience, when I make a recipe originated for another machine, I usually have to cut the liquid down substantially which agrees with your experience (going the other way). I'm stymied. I could understand why this would happen during the whole process (perhaps the chamber is sealed more tightly so less moisture is lost) except that it makes a difference right from the initial mixing! Very strange. In general, when I try a new recipe, I hold back some of the liquid and then add more if needed, keeping track for the next time. >Second, the bread did not rise as much as my most successful breads do, and >the texture is fairly doughy. Suppose next time I make this, I use 1 1/2 >cups plus 1 TBSP liquid; would getting the dough stiffness right also help >the amount of rise and texture? It should and that would be the first thing to try. If the bread still doesn't rise and is doughy, try using the sweet bread cycle next time. That ought to fix it! >Incidently, I hadn't previously thought of adding the cinnimon with the >raisins and nuts, and I found that doing it later leaves nice swirling >patterns in the finished bread - kind of attractive. Thanks for the tip! Sue(tm) Lead me not into temptation... I can find it myself! --------------- MESSAGE bread-bakers.v096.n047.4 --------------- From: CHEFLZ@aol.com Subject: BREAD AS A PART OF A WEIGHT LOSING PLAN Date: Sun, 6 Oct 1996 11:27:12 -0400 Eating much bread(preferably a whole grain variety) is both quite low fat,& also helps to fill your stomach up. As with pasta & pizza, keep the toppings(if any are used) both very, very light,& also let yourself enjoy the taste of your bread. As with any food, you can't eat a huge amount. With pizza crusts, the same things apply, keep to the lighter toppings,lighter amounts of cheese,& choose the thick crusts when you can, plus little,if any meat,& NO pepperoni! ,& a vegetable topping is best. --------------- MESSAGE bread-bakers.v096.n047.5 --------------- From: Janis Russell Subject: Recipe Archive Appreciated Date: Sat, 5 Oct 1996 09:05:52 -0500 I have been reading this list for several months now, and have learned alot of great baking tips and tried many wonderful recipes. So, I thought it about time to say hello and Thanks! Also, a very special thanks to Reggie for all her efforts with this list. And I don't know how to begin to say thanks for the bread recipe archive...IT IS ABSOLUTELY WONDERFUL! I've slowly been trying to accumulate and organize some ABM recipes into MasterCook, knowing that it would probably take months or even years to finally achieve this...now all that hard work has been done for me! I'm relatively new at this bread baking business, I've spent just under a year with my trusty Hitachi, and I'm hooked. Never could make an edible loaf by hand, never had the time, the patience, nor the will to learn. But now I feel free to experiment with ingredients and even make up my own recipes. I like whole wheat bread, but not too heavy, so I've been adapting, altering, and tweaking, until I finally came up with a light and fluffy loaf. I may never really 'perfect' it, but it's pretty darn close...and actually edible. Hope you enjoy, Janis * Exported from MasterCook * LIGHT-N-FLUFFY WHEAT Recipe By : Janis Russell Serving Size : 14 Preparation Time :0:00 Categories : Sandwich Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water -- plus 1 tablespoon 1 teaspoon lemon juice 2 tablespoons honey 1 1/2 tablespoons unsalted butter 3 tablespoons dried buttermilk powder 3 tablespoons potato flakes 2 tablespoons wheat germ 1 tablespoon gluten 3/4 teaspoon salt 1/2 cup whole wheat flour -- (white) 1 1/2 cups bread flour 2 teaspoons active dry yeast Select basic white bread, or delayed timer setting and light crust. - - - - - - - - - - - - - - - - - - NOTES : The amount of water may need to be adjusted depending on humidity. White whole wheat flour is less bitter. --------------- MESSAGE bread-bakers.v096.n047.6 --------------- From: myra@mtlib.org (Myra Gohl) Subject: Need recipe for Jalapano Cheese Bread Date: Sat, 5 Oct 1996 09:43:52 -0600 I have eaten a Jalapano Cheese Bread and I think it also had corn meal in it. Would anyone have the recipe for this? Thanks. --------------- MESSAGE bread-bakers.v096.n047.7 --------------- From: Allison Kinkead Subject: ChefMate Breadmaker Date: Mon, 7 Oct 1996 08:13:11 -0400 Does anyone know anything about the ChefMate Breadmaker? Thanks. Allison --------------- MESSAGE bread-bakers.v096.n047.8 --------------- From: "Miles, John W. (3672)" Subject: Injera. Date: Mon, 07 Oct 1996 07:48:00 -0700 (PDT) Brett: You can find detailed instructions for preparation of injera in: Handbook of Indigenous Fermented Foods, 2nd ed. Keith H. Steinkraus, ed. There's lots of other interesting stuff here on fermented foods, including a good section on sourdough bread. Regards, John ========================================================================= John W. Miles Tel: (57-2) 445-0000 (ext. 3672) (Colombia) C.I.A.T. (415) 833-6625 (ext. 3672) (USA, direct) Apartado Aereo 6713 Cali, COLOMBIA Fax: (57-2) 445-0073 (Colombia) (415) 833-6626 (USA, direct) Email: ================================================================= --------------- MESSAGE bread-bakers.v096.n047.9 --------------- From: Loiscon1@aol.com Subject: sources for King Arthur Date: Sun, 6 Oct 1996 20:09:59 -0400 Good new for King Arthur Fans! Trader Joes is now carrying Special for Machines Bread Flour. I was unable to get it as my Trader Joes was "sold out". Looks like it will be a popular item. For those who need the King Arthur catalogue, here is the number again, 800-827-6836 Lois Conway, co-author, Bread Machine Magic and The Bread Machine Magic Book of Helpful Hints --------------- MESSAGE bread-bakers.v096.n047.10 --------------- From: CHEFLZ@aol.com Subject: REMOVING THE PADDLE FROM AN ABM Date: Mon, 7 Oct 1996 11:38:55 -0400 I find that it is much easier to remove my paddle, if I spray it with oil spray(Pam) before putting in my ingredients,& if becomes baked into my bread(rare), I use a whittled flat chop stick to dig out the paddle. As the chop stick is made of wood, it does not scratch the Teflon Pan. --------------- MESSAGE bread-bakers.v096.n047.11 --------------- From: PMCiesla@aol.com Subject: squaw breads Date: Sun, 6 Oct 1996 17:36:23 -0400 For the person who wanted "Squaw Bread", I found two "Squaw bread" recipes. ---------- Recipe via Meal-Master (tm) v8.04 Title: Squaw Bread Categories: B/m, Breads Yield: 16 Servings 1 1/2 POUND LOAF 5/8 c Milk 5/8 c -Water; (for Welbilt/Dak -machines add 2 TB. more -water) 2 tb Oil 1 1/2 tb Honey 2 tb Raisins 2 tb Brown sugar 1 1/2 c Bread flour 1 1/4 c Whole wheat flour 3/4 c Rye flour 1 ts -Salt 2 ts Red Star active dry yeast -for 1 1/2 lb. Panasonic/ -National machines use 4 1/2 -tsp. yeast In a blender, liquefy the milk, water, oil, honey, raisins, and brown sugar on high speed. Combine mixture with rest of ingredients in bread pan, select Light Crust setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Source: "Bread Machine Magic" by Linda Rehberg and Lois Conway who say: "We always enjoy this sweet whole wheat and rye bread that's often served in restaurants. Try it toasted for a snack." From: Carl Berger Date: 23 May 94 ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: SQUAW BREAD Categories: Breads, Vegetables Yield: 1 servings -------------------------------1 1/2 LB LOAF------------------------------- 5/8 c Milk 5/8 c Water * 2 tb Oil 1 1/2 tb Honey 2 tb Raisins 2 tb Brown sugar 1 1/2 c Bread flour 1 1/4 c Whole wheat flour 3/4 c Rye flour 3 ts Gluten 1 ts Salt 2 1/2 ts Red Star active dry yeast ** In a blender, liquefy the milk, water, oil, honey, raisins, and brown sugar on high speed. Combine mixture with rest of ingredients in order listed by manufacturer. Select light crust setting, and press start. Personal Note: Warmed the liquid mixture in microwave for 50 seconds then proceeded. * For Welbilt/DAK machines add 2 Tablespoons more water. ** Except 1 1/2 lb Panasonic/National machines - use 4 1/2 teaspoons yeast. Source: Bread Machine Magic ----- --------------- MESSAGE bread-bakers.v096.n047.12 --------------- From: LGaggini Subject: Thanks and a recipe Date: Tue, 8 Oct 1996 09:39:57 -0400 I would like to thank you all for the generous response for my search of Babka recipes. I have tried a few and they were good. After my post a friend of mine told me her mother, who is Polish, makes this at Easter and will show me how to make it. I will post the recipe once I get my hands on it. Anyway, I would like to share a recipe I have for Shaker Bread. I am a KitchenAid bread baker so you machine people, set it aside for this one. My family will eat all of this bread in one sitting, but if you happen to make alot, it freezes well. Credit goes to Jeff Smith, the recipe is in his book "The Frugal Gourmet Cooks American". I hope I am not violating any copyright, by sharing this. I recommend his book, it is good. Shaker Daily Loaf 2 pkg dry yeast 2 tsp salt 1/4 c warm water 5 c all purpose flour 1 3/4 c milk 3 Tbsp butter 2 Tbsp sugar Dissolve yeast in water in your KitchenAid bowl. Warm the milk and add the butter to melt. Stir in the salt and sugar, cool to lukewarm. Add this to the yeast along with 3 c of the flour. Beat until smooth. Add remaining flour and knead with dough hook for about 5 minutes. Place dough in greased bowl, cover and let rise until double. Punch down and shape into 2 round freeform loaves or place in 2 9x5 bread pans. Cover and let rise again. Preheat oven to 400F. Bake bread in pans for about 30 minutes. Freeform breads for about 20-25 minutes. When done, grease tops of bread with butter. Enjoy! Laura Gaggini --------------- MESSAGE bread-bakers.v096.n047.13 --------------- From: kmeade@ids2.idsonline.com (The Meades) Subject: bread in a crockpot Date: Mon, 7 Oct 1996 12:52:23 -0400 Here are a sampling of bread in the crockpot recipes. Kathy * Exported from MasterCook * Crock Pot Quick Breads and Cakes (Info) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Information Breads Slow Cooker Main Dishes Healthwise Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Set of instructions Breads & Cakes : There are a few tricks to remember when "baking" in one of these pots. First, turn the control to HIGH (or to the setting which is equivalent to the HIGH used in the recipes). The LOW setting is too low to give breads and cakes the texture you expect. : With breads, remember to cover the container with a lid or foil. Tie the lid or foil onto the container and place the container on a meal rack or trivet inside the pot. If you don't have a metal rack or trivet to fit your slow cooker, crumple foil and place it in the bottom of the pot to support the baking container. Pour 2 cups of hot water around the container to provide steam for cooking the bread. : When using a deep fryer type of slow cooker, check frequently to make sure the water hasn't evaporated. Add more water if needed. : In general, it is not a good idea to remove the lid or foil from the bread container during the first 2 hours of cooking. After that, check the bread by inserting a toothpick in the mixture. If the toothpick comes out clean, the bread is done. : When using a standard cake mix, the procedure is slightly different. Cakes are "baked" in a pan set directly on the bottom of the slow cooker, similar to the way you would do it in an oven. [You do??? --KL] : It is not necessary to use a trivet or water. Instead of covering the uncooked cake mixture with foil or a lid, cover the top with four or five layers of paper towels. Because there is more mosture in a slow cooker than in an oven, it is necessary to compensate for this with the paper towels to help absorb the moist top of the cake mix. Also, leave the lid of your slow cooker slightly open to let extra moisture escape. : The type and kind of container to use for breads and cakes will depend on the size of your pot. The following containers hold equivalent amounts of batter, and so will substitute for each other: Coffee can, 2 lb two coffee cans, 1 lb Mole, 6-7 cup capacity baking dish, 1 1/2 quart Three vegetable cans, 16 oz Souffle dishes and springform pans also work, when they fit in the pot. Source: Crockery Cookery, by Mable Hoffman (c) 1975 Still being printed as of 2/1989, so it may still be in print. Bantam Books. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * CHEERY CHERRY BREAD - CROCKPOT Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Crock Desserts Healthwise Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c Flour 1 1/2 ts Baking powder 1/4 ts Salt 2 Eggs 3/4 c Sugar 6 oz Maraschino cherries 3/4 c Pecans -- coarsely chop Drain cherries,s reserving 1/3 c syrup, and cut cherries in pieces (about 1/2 c). Mix flour, baking powder and salt. Beat eggs and sugar together until thick and piled softly. Alternately add dry ingredients and the 1/3 c cherry syrup to egg mixture, mixing until well-blended after each addition. Mix in cherries and pecans. Turn into well greased and floured cooker bake pan or 2 lb. coffee can. Cover bake pan with lid or if using coffee can, cover with 6 layers paper towels. Set in crock pot. Cover and cook on high 2 - 3 hours. Remove bake pan and cool 10 minutes before removing from pan. From "Culinary Arts Institute Crockery Cooking" - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crockpot Pumpkin Bread in Jars (Joan Johnson) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Crockpot Jar Cake Main Dishes Healthwise Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Flour 1 1/2 ts Baking powder 1 t Pumpkin pie spice 1/2 c Brown sugar -- firmly packed 2 tb Vegetable oil 2 Eggs 1/2 c Pumpkin (canned) 4 tb Raisins or dried currants -- f Recipe by: Better Homes and Gardens New Crockery Cooker In small bowl combine flour, baking powder and pumpkin pie spice; set aside. In med. mixing bowl combine brown sugar and oil; beat till well combined. Beat in eggs. Add pumpkin; mix well. Add flour mixture. Beat just until combined. Stir in raisins. Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided canning jars. Cover jars tightly w/greased foil. Place a piece of crumpled foil in 3-1/2 or 4 qt. crockery cooker with liner in place. Place jars atop crumpled foil. Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden toothpick inserted near centers comes out clean. Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars. Cool thoroughly on wire rack. Makes 2 loaves. FOR 3-1/2 to 4 QUART CROCKPOTS--Halve all ingredients. WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated. This recipe doesn't say you can seal them up and store them in your pantry but my Kerr Canning book recipe says you can; here's how: Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring and screw on tightly. Jars will seal as the cake cools. Store like canned goods. If you'll be giving these as gifts, take a piece of decorative cloth (about 1-inch larger in circumference than the lid or as large as you'd like) and put it on top of the lid, then screw on the ring. Make sure you screw the lid on very tightly. I like to use pinking shears to cut the cloth out with. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Wheat Bread (Crockpot) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Crockpot Honey Wheat Healthwise Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Dry Milk, warm/reconstituted 2 T Vegetable OIl 1/4 c Honey 3/4 t Salt 1 pk Active dry yeast 3 c Whole wheat flour 3/4 c All-purpose flour (to 1 Cup) Preheat Crockpot (3 1/2 or 5 quart) on high 30 minutes. Combine warm, not hot , milk, oil, honey, salt, yeast, and half the flour. With electric mixer, beat well for about 2 minutes. Add remaiing flour; mix well. Place dough in well greased Bread 'n Cake pan;cover. Let stand for 5 minutes. Place pan in crockpot. Cover and bake on high setting for 2 to 3 hours. Remove pan and uncover. Let stand five minutes. Unmold and serve warm. Note: Fresh milk may be used if scalded. Source: Rival Crockpot Cooking (no ISBN listed) Typed by: Carla Taylor (taylor_c@mc.maricopa.edu) From: Sharon Stevens Date: Dec-11-95 8:48pm - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n047.14 --------------- From: cartac@cpcnet.com Subject: hot dog/hamburger rolls Date: Mon, 7 Oct 1996 16:27:26 -0400 I know I saw not too long ago a recipe which someone posted for making h.d./hamburger buns with the ABM. I can't seem to find it anywhere and have been unable to access the archives. Would someone please send it to me (cartac@cpcnet.com) if you have it handy? I appreciate the help. By the way, I've been lurking for a while and have been so enticed by these recipes that I had to go out this weekend and get an abm. What a great list! Thanks in advance. Linda Carta --------------- MESSAGE bread-bakers.v096.n047.15 --------------- From: SKTHOM@ccmail.monsanto.com Subject: Removing Paddle from Machine Date: Tue, 8 Oct 1996 09:10:59 -0500 Another good way to remove a stuck paddle from the bottom of your bread machine is: get a piece of sturdy twine a foot long or so. Run the twine under the paddle and pull up. I have had to use this technique a few times and it always works. Regards, Sheri T. skthom@ccmail.monsanto.com --------------- MESSAGE bread-bakers.v096.n047.16 --------------- From: LIR119@delphi.com Subject: Re: customizing breads Date: Wed, 09 Oct 1996 08:37:09 -0500 (EST) Hello David, sorry the toastmaster cinnamon nut bread did not come out well in your black and decker. Ive made the bread in the Toastmaster for 2 years now with excellent results. All I can guess is the recipe is perhaps customized to the Toastmaster( yet I wonder why it couldnt work well with other 2 lb bread machines, i.e. black and decker ? ) I know myself bread makers arent equal with kneading and heating cycles etc. Ive made numerous abm bread recipes from books which I always have to make some such adjustment with liquid/ flour. A favorite example is the vanilla walnut coffecake bread recipe which never came out right until I fiqured I had to add much more flour to the recipe. I could never tell if it was a misprint or what. the dough was always goopy and certainly more flour was required. I really think most abm recipes give the starting point of ingredients so to speak. I own a dozen abm cookbooks and it is rare that I find the dough perfect without adding a bit more water.flour etc. You really would think recipes applicable for most bread machines though! Id love to know if anyone with a toastmaster platinum plus has made that cinnamon nut bread in their machine and how the results came out or with another breadmaker? Thanks for your input re the recipe, this helps us all with the various recipes, types of machines, etc. and keeps us updated with each others machines etc. Good luck if you try it again! All I can suggest is perhaps try the smaller loaf recipe and adjust the flour/water ration as needed to produce a proper dough. perhaps try a different cycle on your machine; not sweet but regular with light crust setting. Joan :) Joan,"Flour Power" ' `[1;30;45mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n047.17 --------------- From: Reggie Dwork Subject: Cinnamon Sunrise Date: Wed, 09 Oct 1996 16:06:28 -0700 This was really good but even more so when toasted!! Reggie * Exported from MasterCook * Cinnamon Sunrise (R T) Recipe By : Electric Bread Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Regular Loaf: -- (Large Loaf): 3/4 C Water -- (1 1/8 C) 2 1/4 C Bread Flour -- (3 1/3 C) 1 Tbsp Dry Milk -- (1 1/2 T) 2 1/2 Tbsp Brown Sugar -- (3 T) 3/4 Tsp Salt -- (1 T) 2 Tbsp Butter Or Margarine -- (1/4 C) 1 1/2 Tsp Cinnamon -- (2 T) 1/3 C Pecans -- Chopped, (1/2 C) 1 1/4 Tsp Active Dry Yeast -- *Note, (2 T) *NOTE: or 1 tsp fast rise yeast (1 1/2 tsp) Better for Bread was used in the original recipe. Put all ingredients into the baking basket and start. Success Hints: Great served warm for breakfast. Start on a time bake the night before. For fullest flavor use fresh cinnamon. Fresh spice enhances this bread dramatically. This recipe can be baked using th regular, rapid or delayed time bake cycle. Fabulous loaf of bread. Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 111.8 Fat 2.9g Carb 18.3g Fiber 0.9g Pro 3g Sod 134mg CFF 23.6% --------------- MESSAGE bread-bakers.v096.n047.18 --------------- From: "Sharmila Natu" Subject: spinach bread recipe Date: 10 Oct 96 11:14:54 -0700 Hi, The other day, while I was on the net, I found 2 recipes that sounded particularly interesting. One was for Spinach bread and the other for a faux sourdough bread (instant sourdough w/o the starter). Unfortunately, my PC had to rebooted before I could save the site or print the recipes. The site had a bunch of other interesting ABM recipes. If anyone knows the site or the recipes could you please email them to me. -Thanks a ton, Sharmila ------------------------------------------------------------------------------- Sharmila Natu Project Manager Email: bnatu@us.oracle.com Global Applications Tel: (415) 506-3246 ------------------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v096.n047.19 --------------- From: Cherie Ambrosino Subject: "quick" Brioche by Beard Date: 10 Oct 96 11:32:26 Hi - and in yet another old cookbook [How to Eat Better for Less Money - J. Beard 1970] James Beard [sigh, my hero!] gives a recipe for a "quick" brioche he uses to make sandwich hors d'ouerves. Here's the recipe for the bread and the sandwich: QUICK BRIOCHE-he gives recipe for mixer and hand combination - adapt as necessary!] 2 packages yeast 1/4 c warm water 1 1/4 c buttermilk 2 eggs 3/4 c butter, softened 1/3 c sugar 2 tsp baking powder 1 tb salt 5-51/2 c all purpose flour Softenyeast in warm water in large mixer bowl, add buttermilk, eggs, butter sugar baking powder sale ant 2 1/2 c flour. Blend at low then beat at medium for 2 minutes. Stir in remaining flour by hand and knead till smooth [3-5 minutes]. Shpe into round loaves and place in greased large brioche molds or 1 lob coffee cans. Cover and let rist until light, about 45 minutes. Bake at 350 until golden brown and done, about 45 minutes - remove from oven and brush tops with butter. SANDWICHES Slice the bread thinly and cut into rounds using a cookie cutter. Peel and thinly slice 6-8 small white onions and chop a large bunch of parsley. Spread the brioche rounds with mayonaise, top half with an onionslice and salt well. Add the tops to the sandwiches and press down firmly, roll the edges first in may and then in chopped parsley. Chill several hours before serving. Cherie --------------- MESSAGE bread-bakers.v096.n047.20 --------------- From: Cherie Ambrosino Subject: 3 quick and 1 slow Date: 10 Oct 96 11:22:48 Hi folks - as I was unpacking more cookbooks I found a better homes and gardens"favorites" from 1967 - it didn't have too many yeast breads but here's one for rolls and a few interesting looking quickies: MOLLASSES BRAN CORN BREAD 1/2 c shortening 1/2 sugar 2 eggs 1/2 c mollasses 1 c milk 1 c sifted all purpose flour 3 tsp baking powder 1/2 tsp salt 1/2 c yellow corn meal 1 1/2 c whole bran Cream shortening and sugar, beat in eggs one at a time and then stir in mollasses and milk - sift together the rst and add, stirring till just blended. Pour into greased 9x9x2 pan and bake at 375 for 30 minutes. AIRY CHEESE ROLLS 1 Package dry yeast 1/4 warm water 1 3/4 c scalded milk 4 oz sharp process american cheese [1 cup] [although I bet regular cheddar would be good too] 1/4 c sugar 2 Tb shortening 1 tsp salt 4 c sifted all purpose flour 1 beaten egg 1/2 c corn meal Soften yeast in water. Combine milk, cheese, sugar, shortening and salt and stir until cheese melts - cool to lukewarm. Add two cupsflour and beat 2 minutes at medium, add egg, yeast, cornmeal and rest of flour - beat 2 minutes. Cover and let rise till doubled. Stir down and fill greased 2 1/2 inch muffin pans halfway full. Let rise till double again. Bake at 375 about 20 minutes. Makes 24 CHEDDAR BRAN MUFFINS 1 1/4 buttermilk or sourcream 1 c whole bran 1/4 c shortening 1/3 c sugar 1 egg 1 1/2 c sifted flour 1 1/2 tsp baking powder 1/2 tsp slat 1/4 tsp baking soda 4 ounces shredded sharp cheddar [1 cup] Pour buttermilk over bran and leave till softened. Meanwhile, cream shortening and sugar till light, beat in egg. Sift together the rest of the dry except cheese and add to creamed mixture, alternating with the bran - milk mixture. Stir in cheese. Fill greased muffin pans 2/3 full, bake in 400 oven about 30 minutes. Makes 12 GLAZED LEMON NUT BREAD 1/4 c butter 3/4 sugar 2 eggs 2 tsps grated lemon peel 2 c sifted flour 2 1/2 tsps baking powder 1 tsp salt 3/4 c milk 1/4 chopped walnuts 2 tsp lemon juice 2 Tb sugar Cream together butter and 3/4 sugar. Add eggs and lemon peel, beat well. Sift flour baking powder and salt and add to creamed mixutre alternately with milk. Beat until smooth. Stir in nuts. Pour into greasted 8.5x4.5x2.5 inch loaf pan and bake 350 for 50-55 minutes or until done. Let cool in pan 10 minutes then spoon mixture of lemon juice and 2 tb sugar over top. Remove and cool. I know they're mostly quick breads - but they looked pretty good and I'm sure those who'd like to can make appropriate substitutions for eggs, shortening etc. Enjoy! --------------- END bread-bakers.v096.n047 --------------- -------------- BEGIN bread-bakers.v096.n048 -------------- 001 - charles moffat Subject: Re: fall recipes Date: Fri, 11 Oct 1996 13:25:13 -0400 Someone asked for our favorite fall bread recipes. Here are several that we enjoy. Lavon These are wonderful for chili. My son like being able to eat his bowl. :) * Exported from MasterCook II * Crusty Home-Style Bread Bowls Recipe By : Gold Medal Bread Machine Recipes Serving Size : 6 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 3/4 cups bread flour 1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoons yeast 1 large egg yolk 1 tablespoon water Add water, flour, sugar, salt & yeast to the bread machine pan. Select dough cycle. After machine beeps, divide dough into 6 equal pieces. Pat or roll each piece into a 7 inch circle on a lightly floured surface. Grease outsides of six 10 ounce custard cups. Place cups upside down on an ungreased cookie sheet. Shape each circle over outsides of cups.(Don't allow dough to curl under edges of cups.) Cover & let rise in a warm place 15 - 20 minutes or until slightly puffy. Preheat oven to 375F. Mix egg yolk & 1 tbsp water; brush gently over bread bowls. Bake 18 - 22 minutes or until golden brown. Carefully lift bread bowls from custard cups. Cool bread bowls upright on wire rack. - - - - - - - - - - - - - - - - - - I like making this occasionally for a change of pace. The cheese gives it a great flavor. It's nice to serve with stews or soups. Lowfat or nonfat cheese can be substituted. * Exported from MasterCook II * Tangy Buttermilk Cheese Bread Recipe By : Bread Machine Magic by Linda Rehberg & Lois Conway Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups 1/2% lowfat buttermilk 3 cups bread flour 1 1/2 teaspoons salt 1 1/2 tablespoons sugar 3/4 cup grated extra sharp cheddar cheese 1 1/2 teaspoons yeast Place all ingredients in bread pan & select Light setting. Allow bread to cool 1 hour before slicing. - - - - - - - - - - - - - - - - - - NOTES : For Welbilt machine, use an additional 2 tbsp buttermilk & 1/2 tsp yeast. Another change of pace for dinner. This one smells wonderful! * Exported from MasterCook II * Onion Soup Bread Recipe By : Bread Machine Magic by Linda Rehberg & Lois Conway Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup milk 1/4 cup water 1 large egg 1/2 cup sour cream 3 cups bread flour 1 tablespoon butter or margarine 1 tablespoon sugar 2 1/2 tablespoons dry onion soup mix 1 1/2 teaspoons yeast Place all ingredients in bread pan & select Light crust. - - - - - - - - - - - - - - - - - - NOTES : Egg substitute & nonfat sour cream can be used. For Welbilt machines, increase water by 2 tbsp & yeast by 1/2 tsp. --------------- MESSAGE bread-bakers.v096.n048.2 --------------- From: Sally Eisenberg Subject: sweet potato biscuits Date: Fri, 11 Oct 1996 15:10:27 -0700 (PDT) Hi All, Here is a fine tasting biscuit for the upcoming holidays. The orange color fits in with the fall colors. Hope you try them. * Exported from MasterCook II * Sugar Crusted Sweet Potato Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3 Tablespoons baking powder 1/2 teaspoon salt 4 Tablespoons brown sugar 3 Tablespoons shorting 2/3 cup skim milk 1/2 cup canned or cooked sweet potatoes 1/3 cup sour cream 1- Heat oven to 400 degrees F. Spray cookie sheet with nonstick cooking spray. 2- Lightly spoon flour into measuring cup level off. In medium bowl combine flour, baking powder, salt and 2 -Tablespoons of brown sugar, mix well. Using pasty blender, cut in shorting until mixture is crumbly. 3- In small bowl combine milk, sweet potato and sour cream, blend well. Add flour mixture all at once, stirring until moistened. If dough is to dry add additional milk. 1 teaspoon at a time until dry ingredients are moistened. To form each biscuit drop 1/4 cup dough onto spray coated cookie sheet. Sprinkle tops with remaining 2- Tablespoons brown sugar. 4- Bake at 400 degrees F for 15 to 20 mins. until peaks and bottoms of biscuits are golden brown. Immediately remove from cookie sheet. Serve warm. 12 Biscuits Low fat Serving size 1 Dietary Exchange Cal- 150 1 starch Fat- 4 1 fruit Chol.- 2mg 1/2 fat or 2 carbs, 1/2 fat sugars 8g - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n048.3 --------------- From: Reggie Dwork Subject: Pizzettas Date: Fri, 11 Oct 1996 10:06:11 -0700 Made these for dinner last nite and they were wonderful!! Reggie * Exported from MasterCook * Pizzettas (R T) Recipe By : Polenta by Brigit Legere Binns Serving Size : 5 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Eat-Lf Mailing List Italian Low Fat Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pizza Dough: 2/3 C Warm Water -- (Abt 110 Deg F) 1/2 Tsp Sugar 1 Tsp Active Dry Yeast 2 C All-Purpose Flour 1/2 C Polenta -- Or Coarsely Ground Cornmeal 2 Tbsp Whole-Wheat Flour 1 Tbsp Finely Chopped Rosemary -- Or 1 Tsp Dried 1 1/2 Tbsp Extra Virgin Olive Oil -- *Note Plus 2 Tbsp Additional Water 1 Tsp Coarse Sea Salt *NOTE: The original recipe used 2 T olive oil but I decreased it and added the additional water which was not called for in the recipe. To Make The Dough: In a glass measuring cup with a lip, combine the water and the sugar and stir to mix. Sprinkle the yeast over the top and allow to stand for 10 minutes until it has a frothy head. If no frothy head forms, the yeast is bad and you will need to start again. In the bowl of a food processor fitted with the metal blade, combine the all-purpose flour with the polenta, whole wheat flour, rosemary, olive oil, and salt. Process briefly just to blend. With the motor running, pour the yeast mixture steadily through the feed tube and process until the mixture forms a rough ball on the central stem. If the dough has not formed a ball within 20 seconds, remove the cover and sprinkle a tablespoon (or more) of water over the dough, then process again. The dough should be processed for a total time of about 45 seconds. Replace the feed tube cover so that no air will get in (I also covered the food processor with a towel to maintain the heat ... I had the air conditioner on all day so it was cool in my house) and leave the dough in the processor to rise for 1 to 1 1/2 hours, or until it has doubled, puffed, and softened. While the dough is rising, prepare any toppings you want to use. I used rehydrated porcini mushrooms, sauted sweet onions with poppy seeds and toasted sesame seeds, sliced fresh Italian plum tomatoes, caponata, green bell peppers, and capers. I just matched whichever I wanted onto each of the pizzas. If you need to hold the dough for baking later...just form the individual pizzas (without topping them) and put them onto a refrigerator on nonstick cookie sheets for up to 2 hours. They do not need to be reheated when you take them out of the refrigerator and put the topping on them. Preheat the oven to 450 deg F on the middle shelf. I put in my baking stone. Process the dough in the food processor again for 5 seconds, then turn it out onto a lightly floured board. Work the dought together to forinto 8 to 10 equal-sized balls. (I made 5 individual pizzas with the dough...as I wanted them to be a bit large to hold the fillings I had chosen.) Place the dough balls on a lightly oiled large baking sheet, covered with a slightly dampened towel, and allow to rest for 15 minutes. Press each ball out into a 3 inch round. Put the toppings on and leave a 1/4-inch border around the edge. Bake for 10 - 12 minutes. These were wonderful!! Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 282.4 Fat 4.8g Carbs 51.8g Fiber 1.6g Pro 7.1g Sod 379mg CFF 15.6% Nutr. Assoc. : 0 0 0 0 0 0 0 0 3399 0 1582 4860 --------------- MESSAGE bread-bakers.v096.n048.4 --------------- From: Reggie Dwork Subject: French Baguettes For A Crowd Date: Fri, 11 Oct 1996 22:39:08 -0700 Made these for a dinner party and they were wonderful... Reggie * Exported from MasterCook * French Baguettes For A Crowd (R T) Recipe By : Rustic European Breads Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Setting Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tsp Active Dry Yeast 1 1/2 C Water -- Room Temp, 3 1/2 C Bread Flour 2 Tsp Salt Combine all ingredients in the bread machine pan and process on dough setting until just mixed and kneaded. Empty into large lightly greased bowl and cover tightly with plastic wrap. Set aside in a warm place until tripled in size, about 3 hours. Remove plastic wrap and with wet hands lightly punch the dough down. Cover again with plastic wrap and allow to rise again until doubled, about 1 hour. Sift flour lightly over work surface and with floured hands turn the dough out on the floured surface. Divide the dough into 3 equal pieces and let it rest for 5 minutes. Cover a large baking sheet with parchment paper or lightly grease it. Roll each piece of dough into a cylinder 17" long. With the side of your palm hit the cylinder all the way down the back to form a crease. Pinch the crease closed and taper the ends of the loaf. Lay the baguettes into the prepared baking sheet and leave at least 2 - 3" between them. Lightly mist the dough with water and cover loosely with plastic wrap. Place in a warm draft-free place to rise till the baguettes are 1 1/2 times their original size, 1 1/2 - 2 hours. 30 minutes before the estimated baking time preheat the oven to 450 deg F. Press the dough with one baguette lightly with your finger; if it feels springy and not dried out and formed a crust, leave it alone, if you can feel a dry crust, gently roll and turn the baguette over so that the soft bottom crust is now on top. Slash the baguettes diagonally with a razor or a sharp knife 3 times along the length, making sure not to cut more then 1/2" deep. Lightly mist the dough with water. Place the baking sheet on the middle rack of the preheated oven, quickly spray the oven floor several times and shut the door. Spray 3 more times every 3 mintues for a total of 4 sprays in 9 minutes. (What I did was to throw into the bottom of the oven 3 ice cubes once at the beginning - Reggie) Bake for 25 minutes, or until the breads are nicely brown. Remove immediately to a rack to cool for 2 hours. This bread is best eaten the day it is made or frozen for later use. To reheat frozen bread place on a baking sheet in a preheated 375 deg F oven for about 25 minutes, or until hot and crisp. Makes three 17" baguettes...enough for a crowd. These are absolutely excellent!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 146.7 Fat 0.7g Carbs 29.3g Fiber 1.2g Pro 5.1g Sod 357mg CFF 4.4% --------------- END bread-bakers.v096.n048 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved