Date: Sat, 26 Oct 1996 20:44:49 -0700 -------------- BEGIN bread-bakers.v096.n050 -------------- 001 - kmoraff@juno.com (Ken Mor - grain grinders 002 - "Bill Hatcher" Subject: Re: MOLDY BREAD Date: Sun, 20 Oct 1996 09:23:16 -0400 > From: bread-bakers-errors@lists.best.com > Subject: Digest bread-bakers.v096.n049 > To: bread-bakers@lists.best.com > From: CHEFLZ@aol.com > Subject: MOLDY BREAD > Date: Mon, 14 Oct 1996 09:42:26 -0400 > > With moldy bread, can you just slice the moldy side off in a slice, or should > you throw the entire loaf away? Larry Ziegler( cheflz@aol.com ) Not being a purist and hating waste, I just whack off the moldy part and eat the rest, assuming it still tastes good. Must not be too bad for you since I have made it well past the half century mark. ::)) Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n050.3 --------------- From: Patty Perkins Subject: Converting Recipes Date: Sun, 20 Oct 1996 08:38:00 -0700 I saw your note about making bread machine recipes by hand. I haven't tried it, but I would think it would be actually alot easier than what I go thru the opposite direction. You may have to play with them a little bit, but you won't know until you try it. The only reasons I can think that it may not be a straight-across conversion is the fact that all bread machines are a little different. If the recipe you are dealing with happens to be for a machine that has a very powerful or long kneading cycle, the ingredients would be adjusted to accommodate that. By hand, however, you are in more control so you'll notice immediately if the dough is too sticky and you need to add more flour, etc, etc. Start using the recipes just as they are, and throw in a little 'looks right/feels right' baking accumen and you'll be fine. Patty --------------- MESSAGE bread-bakers.v096.n050.4 --------------- From: bzwax@tiac.net (debbie) Subject: King A. Flour Date: Sun, 20 Oct 1996 09:53:57 -0400 Caron Rose wrote: <<...shape I prefer. The dough with the King Arthur flour was much stiffer than with Pillsbury bread flour, and didn't rise as much, but the texture was wonderful. It was evenly textured, and tasted great. ...> Caron: I love King Arthur flour, too. You might want to try cutting back a little more to make sure you get the right moisture:flour ratio. Or, add a little touch more liquid. Do that by both feeling and looking at the dough as it mixes. My guess is that it will be less stiff and rise better AND have a great texture! Best-Debbie Bier Concord, MA --------------- MESSAGE bread-bakers.v096.n050.5 --------------- From: sue@interport.net (Sue) Subject: Re: WELBILT ABM-100-4 Date: Sun, 20 Oct 1996 11:46:53 -0400 (EDT) Nancy wrote with regard to making basic white bread in her machine: >1) The dough seems to rise too high and touches the glass cover which makes >it quite hard to clean after baking. There are several possible problems here. Perhaps there is too much liquid. If the doughball seems too soft or sticky (or the weather is humid), try holding back a tablespoon or so of the liquid. I routinely have to use less liquid with my machine than called for with published recipes. >2) THere were no instruction books that came with the machine. The only >book I received is the recipe book. There is a knob on the right side of >the machine for setting L or D...what does that stand for? Possibly "Light" or "Dark" crust? >3) The breads I've made only lasts about 2 days before it goes completed >solid!! Is this how it suppose to be for all machines? No. Part might have to do with how it's stored. If it's in an airtight container it should last several more days than that! Some ingredients can help prolong the freshness (softness) of the bread. Try adding another tablespoon or so of oil. Also, look for a recipe with honey since honey will keep baked goods moist longer. >4) Anyone have other recipes that I can try? http://www.users.interport.net/~sue/food There are several bread machine recipes and perhaps the buttermilk bread would last longer for you. Sue(tm) Lead me not into temptation... I can find it myself! --------------- MESSAGE bread-bakers.v096.n050.6 --------------- From: sue@interport.net (Sue) Subject: Re: bulgar Date: Sun, 20 Oct 1996 11:53:58 -0400 (EDT) >Please help! I had mistakenly purchased some bulgar at the health food store >for a bread recipe which did not really call for it. Now I have it >in my cupboard and do not have any use for it. I would like to be >able to use it in some kind of bread machine recipe if anyone has a >recipe that calls for it. Try using a recipe that calls for "cracked wheat," especially one that calls for soaking the wheat first. You might have to adjust the liquid in the recipe depending on how much the bulgur absorbs. Any other uses would be helpful as well >but mainly I am interested in bread machine recipes. You can make bulgur pilaf as a side dish. Also, if it is finely-ground bulgur it is good as tabbouli (a salad side dish). Sue(tm) Lead me not into temptation... I can find it myself! --------------- MESSAGE bread-bakers.v096.n050.7 --------------- From: sue@interport.net (Sue) Subject: Re: King Arthur Flour Date: Sun, 20 Oct 1996 12:01:25 -0400 (EDT) Caron wrote: > I have to say - it made a big difference in my loaf. I have a machine, > but I only use it for the dough. I shape it and bake it in whatever > shape I prefer. The dough with the King Arthur flour > was much stiffer than with Pillsbury bread flour, and didn't rise as > much, but the texture was wonderful. It was evenly textured, and tasted > great. The other thing I noticed was - it sliced much easier. On the > second loaf, I lowered the amount flour used in the recipe, because the > dough was very stiff, and my machine was laboring a bit (Zoji). The Hi Caron, It sounds like your recipe needs more liquid if it's making your machine strain. That would also explain why the dough was stiffer, the loaf was shorter, the crumb was denser and more even, and it sliced easier. You might try adding a tablespoon of liquid to the recipe when the dough is that stiff. Otherwise, don't mess with success! Sue(tm) Lead me not into temptation... I can find it myself! --------------- MESSAGE bread-bakers.v096.n050.8 --------------- From: Janis Russell Subject: ABM recipes w/oats Date: Sun, 20 Oct 1996 11:00:52 -0500 For Bill C.: Here are two recipes for bread containing oats. I haven't tried the Maple Oatmeal yet, but it sounds good. Also, I'm not sure where I got it, but most likely, it's from this list. As with all the other recipes I've tried from _Bread Machine Magic_, the Oatmeal Spice Bread is very good. (BTW, Thanks Lois & Linda..great recipes and tips..any more cookbooks in the works?) Janis * Exported from MasterCook * MAPLE OATMEAL BREAD Recipe By : Serving Size : 10 Categories : Breakfast Bread Snack Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup warm water 2 teaspoons vegetable oil 3 1/2 tablespoons maple syrup 3/4 teaspoon salt 1 tablespoon gluten 1 1/2 cups bread flour 1/2 cup whole wheat flour 2/3 cup rolled oats 1 1/2 teaspoons active dry yeast Use basic white bread setting, light crust. Add ingredients in order recommended for your machine. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * OATMEAL SPICE BREAD Recipe By : Bread Machine Magic Serving Size : 10 Categories : Breakfast Bread Fruit/ Nut Bread Snack Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup rolled oats -- old-fashioned 7/8 cup water 2 cups bread flour 1 teaspoon salt 1 tablespoon canola oil 3 tablespoons brown sugar 1/4 cup raisins 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1 1/2 teaspoons active dry yeast Select RAPID Bake for this one pound loaf. --------------- MESSAGE bread-bakers.v096.n050.9 --------------- From: ltsilver@borg.com (LT Silverman) Subject: Breadman Breadmaker Date: Sun, 20 Oct 1996 12:32:03 -0500 I love the Breadman Breadmaker machine, but I am involved in a running battle with the company to receive the paddle and bowl I ordered almost SIX MONTHS ago. I get the royal run around. Here is the note I tried to post to the bb's bbs. >After four months, I am still waiting for an extra paddle and bowl for my >>Salton Breadman. I ordered and paid for them only to receive the wrong >items. >After numerous phone calls and e-mails, I am no closer to getting the >items >than I was at the beginning of the ordeal. I have been told that >the parts are >unavailable since the machine is so new. After four months >the product is no >longer new. A month ago I wrote to the president of the company and the director of consumer >affairs with no response from either of them. >I have no problem with the machine. It makes good bread. My problem is >with the >people who support this machine. They are like the proverbial >used car dealers >who sell you a car and wash their hands of you. As long >as the product work >fine, everything is great; have a problem and you are >on your own. >LOIS It is almost 5 months since I ordered the parts. In one month's time, I have written a certified, return receipt requested letter and have not gotten the receipt back. I have received a letter back from Kim Polster, Consuemr Service Supervisor, (a month after the original letter) telling me to be patient that the parts are still unavailable. Does this sound like I have a problem? How long do I wait? LOIS --------------- MESSAGE bread-bakers.v096.n050.10 --------------- From: Valerie Mates Subject: Is it OK to use the dishwasher for a bread pan? Date: Sun, 20 Oct 1996 17:37:01 -0400 Hi -- I was wondering if anybody had experience with putting their bread machine pan through the dishwasher. I have a Zoji, with a non-stick pan. The instructions say not to put the pan through the dishwasher, but in general I've had good luck putting all kinds of stuff through the dishwasher even when you're not supposed to. I would expect water to collect in the indentation at the bottom of the pan, but hopefully that wouldn't cause the pan to rust. Has anybody tried this? -Valerie Mates popcorn@cyberspace.org --------------- MESSAGE bread-bakers.v096.n050.11 --------------- From: fredex@fcshome.stoneham.ma.us Subject: flours and fat-free breads Date: Sun, 20 Oct 1996 18:31:34 -0400 (EDT) In response to a plea in the digest I just received: > Please forgive a silly newbie (to this bread-making business) for asking, > but what's the difference between bread flour and all-purpose flour? I've Various types of flour are made from mixtures of different types of wheat ground in different ways and blended in various proportions. All-purpose flour is such a blend that works out well for breads as well as cakes and pastries. More specialized flours such as bread or cake flours are designed for those specific items and may not work well for general-purpose usage. I've been making bread at home for nearly 20 years now, always by hand, and have never even had a bread flour--I always use an all-purpose flour. But WHICH all-purpose flour? They are NOT all created equal. The first rule is to avoid like the plague those cheap bleached (or bromated, which means the same thing) all-purpose flours. If you care about the bread you're baking spend a little extra and get a good unbleached flour--you'll find it was worth the expense. If King Arthur flours can be had in your area you can't go wrong there-- they are always excellent flours. However, since my middle name is cheap, I purchase my flour from a bakery wholesale supplier (some may not all be willing to sell a bag or two at a time but this one is) where I get a General Mills product named "Rex Royal". While I think that King ARthur's white is nicer, Rex Royal is vastly better than the cheap bleached all-purpose flours, and it's noticeably less expensive than is King Arthur at the grocery store. > only got all-purpose flour, and bread flour is hard to get. Can I use it > instead? And also, I've once baked a loaf (okay, it was more like a bun) of > fat-free bread, and it came out inedible. It was greyish in colour and much > too tough... :( But the crust was already brown so I couldn't bake it any > more. I really want my bread fat-free so adding fat is not an option I can > choose... The recipe I used was one for basic bread - it consisted of > flour, water and salt. I've also tried making pastry, pancakes and burger No yeast? (or other leavening?) If so, that's why it was inedible. Imagine taking the white schoolroom paste we had as kids and baking that. Fat-free breads are as easy to make as any other bread, but they stale much faster and aren't as moist even when fresh. When fresh, though, they have a unique texture and 'bite' to them that you just don't find in breads with even a little bit of fat. You can make a fat-free white bread by taking any good white bread recipe and just leaving out the fat. Some years ago my wife was on a fat-free diet for a few months and I did just that, and the breads were exquisite (as long as they weren't more than about two days old, due to the quicker staling of fat-free breads). > patties, but _always_ the centre is not cooked yet it is almost burnt on > the outside. Does anybody have a fat-free solution they can share? If they are unleavened (see my theory above) the center won't cook well, but if I'm mistaken and they ARE leavened, this implies that you're cooking at too high a temperature and/or WAY too moist a dough. Good luck, and may you become a wonderful bread maker! (All it takes is practice :-) Fred -- ------------------------------------------------------------------------------- .---- Fred Smith / Office: fred@computrition.com ( /__ ,__. __ __ / __ : / 508-663-2524 / / / /__) / / /__) .+' Home: fredex@fcshome.stoneham.ma.us / / (__ (___ (__(_ (___ / :__ 617-438-5471 -------------------------------- Jude 1:24,25 --------------------------------- --------------- MESSAGE bread-bakers.v096.n050.12 --------------- From: Cherie Ambrosino Subject: converting recipes to hand Date: 21 Oct 96 10:23:08 Hi - Laura was asking about converting recipes - I clip and use recipes of all types from the list - I used to use a machine, then baked for a year or so by hand and now use a kitchen-aid. If you want to use a "machine" recipe - go right ahead - I just save out a little water and flour and add and adjust as needed - the only thing to pay attention to is the "loaf size" - there's a great listing in Clayton's Book of Breads about how much flour leads to what pan size - If you don't have the book I can post it another time [its at home] - I have to say that I used to use large loaf pans [sort of meat loaf size] and had okay success but sometimes my loaves didn't rise enough or just weren't high enough in general - I always thought it was my fault - but it wasn't that they didn't cook all the way or had a bad texture - after reading this chart I invested in medium loaf pans - what a difference! I use them for everything - or else I use the super sandwich something or other breadpan I bought in a moment of weakness from King Arthur [our hero!] which is good for one long loaf using 4-5 cups of flour. I'm sure the big pans would be good for a larger recipe but its not worth adjusting. On second thought, I'll post that chart soon anyway - it sure helped me and its certain to help someone out there. I don't know why it seems to make such a difference - the bread gods are generally so forgiving. But it really has changed the consistency with which I can turn out perfect looking loaves [well not perfect of course but at least the right proportions!!] I'll bring in some extra recipies while I'm at it - but I must say that one thing I've learned, particularly by trying all these methods - is that a recipe is not as important as just knowing what the dough needs - once you get a feel for it or the way a proper dough should look, its not hard to use any recipe and adjust as needed. Truth be told I rarely use a recipe anymore - I just keep them for ideas - the same way I do all my other cooking using cookbooks as reading material and cooking out of my imagination. Keep trying if this sounds impossible to you - I was terrified of baking but once I learned the proper dough consistency I've never had a failure. [Now if I could just become that competent with baking non-bread stuff! - the last frontier!] Actually, I use recipes for a little while until I get comfortable and then I quit - for example I'm just starting to use sprouted grains - and that recipe book is never more than a foot away - until I figure out how they really affect things. One small step at a time - have fun baking everybody! Cherie --------------- MESSAGE bread-bakers.v096.n050.13 --------------- From: FORD_KAREN/TUC_06@burr-brown.com Subject: Yeast, Fruit and Nuts Date: Mon, 21 Oct 96 10:08:00 -0700 Hi All, I am re-sending this message, because I am not sure it got through the first time! Another question about yeast. I was in Walmart the other day and noticed that they were selling a jar of Red Star yeast "for bread machines". Supposedly it makes your bread rise high although you use 33% less than you would of regular yeast. The price was $6.88 for 7 oz ( a bit high) and I believe it said it made 23 loaves or something like that. Has any one used this type of yeast and if so, is it worth the extra money? Right now, I am buying an unknown brand from a local health food store in 1lb. packages and it works fine, but I was just curious. Also, I made really good raisin bread over the weekend that I got a few weeks ago from the Digest, however even though I added the raisins and chopped nuts 2-3 minutes before the "add fruit" signal, I still had more on the outside than on the inside. Is there a problem with adding the fruit and nuts even earlier---maybe at least adding the raisins with the rest of the ingredients at the start? Karen in Tucson --------------- MESSAGE bread-bakers.v096.n050.14 --------------- From: LIR119@delphi.com Subject: responses Date: Tue, 22 Oct 1996 06:34:56 -0500 (EST) To Kiana: re toastmaster trouble I own a toastmaster Plantinum Plus model 1199s and it never made the noise like you described! Call their consumer dept: 18009473744 I found them friendly and helpful. they may have the answer for you. ALL PURPOSE FLOUR VRS BREAD FLOUR Bread flour has more protein ( gluten content ) in it which allows for the proper structure of yeast bread products.Think of gluten as a rubber band. More gluten allows the cells to stretch and expand, neccessary for bread. If you have an abm with its long kneading and risings youll understand why bread flour works best. all purpose flour just doesnt have the stamina so to speak. But: pies, cakes, biscuits, muffins etc require less gluten because fewer cell building structures are requried for fragile tender doughs; all purpose or cake flour is used. Also breads that need high baking temps like pizza or hearth breads need a high protein ( high gluten)flour to withstand the strong leavening action initiated by the high heat .Carbon dioxide gas is released during the baking process which pushes on the cell structures; therefore you need a " strong flour" for this kind of baking to hold the breads shape etc. Think of High gluten flour as " strong flour" : " Hard" wheat flour and low gluten flour as " weak flour " : " soft" wheat flour Next time you visit the supermarket look at the side of the boxes or packages of flour and note the difference in gluten( protein ) content in all purpose, bread and cake flour. I hope I have explained the difference in a fashion you can understand! Joan Joan,"Flour Power" ' `[1;36;43mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n050.15 --------------- From: PMCiesla@aol.com Subject: NW Specialty Baking Date: Tue, 22 Oct 1996 10:11:58 -0400 Thank you to all of those who sent me the adddress and telephone No. for Northwest Specialty Baking in Portland, Oregon. I called them yesterday and spoke to a very nice woman. She informed me that they produce 30 different types of breads (not just the 6 that are in the Sam's Club Gift Pack, which was made especially for Sam's). They will sell in lots of 8 or 12 in a pack of your favorite. Please call them at 1-800-666-1727 for a catalog. You WILL enjoy these bread mixes which are not ALL for bread machines. Pat in Colorado --------------- MESSAGE bread-bakers.v096.n050.16 --------------- From: BunnyMama@aol.com Subject: Vital Wheat Gluten Date: Tue, 22 Oct 1996 13:29:27 -0400 In several of the ABM recipes I've seen lately, vital wheat gluten is an ingredient. It doesn't appear in any of the recipes that I've used in the past. What does it do? Or is it just required by certain machines? TIA. Sharon --------------- MESSAGE bread-bakers.v096.n050.17 --------------- From: ltsilver@borg.com (LT Silverman) Subject: Breadman Breadmaker Part??? Date: Tue, 22 Oct 1996 15:00:56 -0500 My husband just got off the phone with another customer affairs supervisor at Salton Breadman Breadmaker for which ordered an extra paddle and bowl SIX MONTHS ago. He was given another story--this time the parts have been on order for months but no one knows where they are. They haven't traced the parts? My husband asked how long would it be before we were told we couldn't get the parts because the machine was discontinued. The only thing that came of the conversation is that we got the name of the company president. BTW the register, return receipt requested acknowledgement form has never been returned to me although I sent the letter to the president a month ago. Run around--is that the right word? Would I buy the machine again--no way!! LOIS --------------- MESSAGE bread-bakers.v096.n050.18 --------------- From: Marcy Michelle Morgan Subject: Kitchen Aid recipes & bread flour Date: Wed, 23 Oct 1996 02:50:51 -0500 (CDT) Someone asked about making the ABM recipes in a Kitchen Aid and baking in the oven. I just make sure that each recipe has at least 3 cups of flour. My 8 year old son made some Italian Parmesan bread in the Kitchen Aid the other day (thanks Reggie for the recipe), and it turned out beautifully. Of course there was only one piece left by the time it had cooled! We bake the loaves at 350 for 35 to 45 minutes, depending on the bread. Bread flour was asked about as well. The protein content of bread flour is higher than "regular" flour. The gluten is what captures the gas that is released by the yeast (please forgive me if this is not entirely correct - it's my elementary understanding of bread science), so the more gluten the better. That's the general idea, I'm sure someone will explain better than I have. Happy baking, Marcy mmmorgan@tenet.edu --------------- MESSAGE bread-bakers.v096.n050.19 --------------- From: Marcy Michelle Morgan Subject: Welbilt ABM Date: Wed, 23 Oct 1996 02:52:22 -0500 (CDT) Hello Nancy - I have the older Welbilt, but maybe I can help. I've been making most of our bread for about 5 years now. I started out by hand, then Kitchen Aid, then the Welbilt. I still do all three. My kids (8 and under) can make bread and all sorts of other things with the bread machine. Right now, though, it's loaned out to a friend, you know, try-before-you-buy. "Nancy S. Hsu" > I received a Welbilt ABM-100-4 last Christmas as a gift. I haven't been > having too much success with it. The only bread I've made with it is the > regular white bread. Does anyone also have this model that can help me with > a few questions? > > 2) THere were no instruction books that came with the machine. The only > book I received is the recipe book. There is a knob on the right side of > the machine for setting L or D...what does that stand for? This is probably Light or Dark. Do you want your crust light or dark? > 3) The breads I've made only lasts about 2 days before it goes completed > solid!! Is this how it suppose to be for all machines? Homemade breads don't last very long - especially if they have egg in them. At least, that's my experience. Ok, here's some things that I do, please overlook things you already know. I've just worked some things out that work well for me. Number one thing to do is to find a recipe that works well for you, and that you really like. Use that as your model. From that recipe you can get a general formula - ie ratio of flour to yeast, sugar, salt and moisture. Those are the basics. In my machine this is what I shoot for - about 1/2 tsp yeast per cup of flour with my machine handling 2 1/2 to 3 cups of flour. 2 tablespoons of sugar or sweetener, 3/4 tsp salt, and about 1 cup of liquid (2 tbsp oil, 2/3 c water, and 1 egg). The reason I have my "formula" worked out is so that I won't waste my time with recipes that just won't work. I've had plenty that I tried and then flopped. After looking at the recipe - it must have been a misprint or something (magazines). Once you get your formula, then any recipe you find can be adapted for your machine. Mastercook and other computer recipe programs make it simple to scale recipes to the size you need. If you don't want to bother, you can always get some of Donna Rathmell German's Bread Machine Cookbooks, surely a nearby library would have them. She lists sizes (how many cups of flour your machine can mix, knead and bake). Maybe someone can look up the Welbilt 100 for you - mine are with my machine. In case you didn't know, your machine can handle kneading and mixing more dough than it can cook. That is, you can have the machine mix and knead a larger loaf than it can bake, and you can shape it and bake it in the oven. this works great for braids and rolls, etc. Here's a recipe that's too big to bake in your machine, but it will mix and knead it. It's a beautiful braid. Company Coming Onion Braid 2 1/2 tsp yeast 4 c bread flour 1 c milk, warmed in micro 1/4 c sugar 1 1/2 tsp salt 1/2 c butter 1/4 c water 1 egg Put in machine on dough cycle. When the machine beeps, take the dough out and roll out 12 x 18 rectangle. Cut dough into 3 (4" wide) strips. Mix filling: 1 minced clove of garlic, 1 tbsp Parmesan cheese, 1 tbsp poppy seeds, and 1/4 c butter, melted. Carefully spoon this mixture along the middle of the the strips. Fold over long side, pinch together. Place the three strips on greased baking sheet about an inch or so apart. Carefully braid from the center loosely out to each end. Press the ends together and tuck under. Cover; let rise until double. Before baking, brush with 1 egg yolk mixed with 1 tsp cold water and then sprinkle with poppy seeds. Bake at 350 for 30 to 35 minutes. Here's my recipe for my everyday 1# loaf: 1 1/2 tsp yeast 1 1/2 c whole wheat flour 1 to 1 1/2 c bread flour 2 tbs sugar 3/4 tsp salt 2 tbs oil or butter 2/3 c water 1 egg Sometimes I add sesame seeds at the beep to make the bread a complete.... protein (?) Hope this helps. Let me know if I can help further. Marcy mmmorgan@tenet.edu --------------- MESSAGE bread-bakers.v096.n050.20 --------------- From: BunnyMama@aol.com Subject: Bread Rolls Date: Thu, 24 Oct 1996 10:30:04 -0400 I'd like to try baking bread rolls for the first time. Does anyone have an easy recipe that I can start in my bread machine? Thanks. Sharon --------------- END bread-bakers.v096.n050 --------------- -------------- BEGIN bread-bakers.v096.n051 -------------- 001 - bgl@leass.PCC.COM (Barbar - Recipe: bread (fwd) 002 - LIR119@delphi.com - recipe 003 - Reggie Dwork Subject: Chapati recipe Date: Sat, 26 Oct 1996 21:07:57 -0700 Does anyone have a recipe for Chapati?? Sally, a friend of mine, and I were looking all over for a recipe for this...none of the books we have have it. Thanks, Reggie (and Sally too!) --------------- MESSAGE bread-bakers.v096.n051.4 --------------- From: Reggie Dwork Subject: Oatmeal Bread for Bill C Date: Sat, 26 Oct 1996 21:56:28 -0700 * Exported from MasterCook * Oatmeal Bread Recipe By : Great Bread Machine Recipes, Norman A Garrett, pg 56 Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Grains Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 lb loaf): 1 Tsp Active Dry Yeast -- (3/4 t) 1 Tbsp Dough Enhancer -- optional, (2 t) 1 1/2 Tbsp Brown Sugar -- (1 T) 1 1/4 C Rolled Oats -- (3/4 C) 2 1/4 C Bread Flour -- (1 1/2 C) 1 Tsp Salt -- (1/2 t) 4 Tsp Milk -- (2 1/2 t) 1 1/2 Tbsp Butter -- (1 T) 1 1/2 Tbsp Molasses -- (1 T) 9 Oz Warm Water -- (3/4 C) This is a soft, rich-tasting oatmeal bread. Try a toasted slice with a bowl of hot oatmeal for a real oat lover's treat. Note: 1. For Panasonic/National machines, use 2 t of yeast for the 1 1/2 lb loaf. Entered into MasterCook II by Reggie Dwork < reggie@jeff-and-reggie.com> - - - - - - - - - - - - - - - - - - NOTES : Cal 113.1 Fat 1.8g Carb 20.8g Fib 1.2g Pro 3.5g Sod 147mg CFF 14.6% --------------- MESSAGE bread-bakers.v096.n051.5 --------------- From: Reggie Dwork Subject: Cranberry Cornbread Date: Sat, 26 Oct 1996 21:56:33 -0700 I made this a couple of days ago and it is really good. Reggie * Exported from MasterCook * Cranberry Cornbread Recipe By : Veggie Life, Nov 1996, pg 24 Serving Size : 12 Preparation Time :0:00 Categories : Bread/Muffins/Rolls Eat-Lf Mailing List Low Fat Side Dish Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C White Flour -- Unbleached 1 1/3 C Yellow Cornmeal 1 Tbsp Baking Powder 1/2 Tsp Salt 1/2 C Dried Cranberries 1 1/4 C Egg Beaters® 99% Egg Substitute -- *Note 1/4 C Honey 1 C Nonfat Milk -- Or Plain Soy 1/2 Tsp Sunflower Oil -- **Note *NOTE: Original recipe used 2 large eggs **NOTE: Original recipe used 2 T sunflower oil Preheat oven to 400 deg F and lightly spray an 8 inch square baking pan. In a mixing bowl, whisk together flour, cornmeal, baking powder, and salt. Stir in cranberries and set aside. In another bowl, whisk together eggs, milk, honey and oil. Add to dry ingredients and mix just until blended. Pour batter into prepared pan and bake until top is lighlty browned and a toothpick inserted in the center comes out clean, about 30 minutes. Makes 12 servings. Ovo This was very good...definitely a keeper. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 136.7 Fat 0.6g Carb 28.5g Fib 1.6g Pro 4.5g Sod 227mg CFF 3.6% Nutr. Assoc. : 0 0 0 0 2928 0 0 0 0 --------------- MESSAGE bread-bakers.v096.n051.6 --------------- From: Reggie Dwork Subject: 2 roll recipes Date: Sat, 26 Oct 1996 21:56:30 -0700 BunnyMama asked for some rolls...I have not tried either of these recipes yet but they both sounded pretty good to me. * Exported from MasterCook * Janice's Sweet Rolls For Abm Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread/Muffins/Rolls Low Fat Dough Cycle Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups All-Purpose Flour 1 Teaspoon Salt 2 Tablespoons Shortening 8 Tablespoons Dry Milk Powder 1 Medium Egg -- Slightly Beaten 1/2 Cup Sugar 12 Ounces Water 2 1/2 Teaspoons Active Dry Yeast -- * Add to the bread machine in order preferred by your machine. (In mine, start with the flour and add dry ingredients first). Yeast should be placed in the yeast dispenser. **note! If you use Fleischmann's yeast, increase the amount by 1 teaspoonful! Run this on your Dough cycle. After completion they can be finished one of several ways. One is to take a pinch of dough about the size of a small egg, pull, dip in melted butter, run through sugar/cinnamon mixture and then tie them in a knot. Another method is to roll out to about the size of a cookie sheet, spread butter (slightly LESS than a stick) over surface, then top with sugar/cinnamon mixture. Roll and slice about 1/2 inch thickness. You should get enough for about 3 9" round or sq. pans. I cover the bottom of pans lightly with melted butter--just a small amount! Allow room for them to double in size! Place in a proofing oven (turn on oven set to 250 for 2 mins then TURN OFF and place rolls in off oven). Let rise till very light and double in bulk (will take about 1 1/2 hrs). Can cover with greased waxed paper. (Do not use towels as they stick!!) Bake in preheated oven at 375 degrees for about 20 mins. Remove from pan at once. Can be frozen. Best when eaten warm! Recipe will work as a caramel roll OR even just a plain sweet dinner-like roll. DO NOT use too much butter as they will not rise enough! - - - - - - - - - - - - - - - - - - NOTES : Cal 220.7 Fat 3g Carb 42g Fib 0.2g Pro 6.1g Sod 200mg CFF 12.2% Nutr. Assoc. : 0 0 0 3173 0 0 0 0 * Exported from MasterCook * Tender Yeast Rolls Recipe By : Cooking Light, Jan/Feb 1996, pg 108 Serving Size : 18 Preparation Time :0:00 Categories : Bread Machine Bread/Muffins/Rolls Low Fat Bread-Bakers Mailing List Dough Cycle Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 4 C Bread Flour 6 Tbsp Sugar 3 Tbsp Vegetable Oil 1 1/4 Tsp Salt 1 Egg -- lightly beaten 1 C Water In this recipe, the machine simply mixes the dough and allows it to rise in anticipation of your final shaping and baking. Follow manufacturer's instructions for placing first 7 ingredients into bread pan; select Dough cycle, and Start bread machine. Remove dough from machine (do not bake). Turn dough out onto a lightly floured surface, and knead 30 seconds. Cover dough, and let riest 10 min. Punch dough down, and divide into 18 equal portions. Shape each portion into a ball, and place on baking sheets coated with cooking spray. Cover and let rise in a warm place (85 deg F), free from drafts, 20 min. Uncover and bake at 400 deg F for 13 min or until browned. Remove rolls from pans and serve warm or at room temp. Yield: 1 1/2 doz Serving size: 1 roll - - - - - - - - - - - - - - - - - - NOTES : Cal 151.6 Fat 3g Carb 26.5g Fib 0.9g Pro 4.2g Sod 152mg CFF 18.2% --------------- END bread-bakers.v096.n051 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved