Date: Sat, 2 Nov 1996 18:29:26 -0800 -------------- BEGIN bread-bakers.v096.n052 -------------- 001 - "Ronald L. Ploude" Subject: Recipe Convertion to Meal Master Format Date: Sat, 26 Oct 1996 10:17:10 -0400 (Eastern Daylight Time) Thank you to every one who wrote me with advice on how to convert the programs on the list to a Meal Master format. I would especially like to thank Sandy Gamble who sent me the covert utility program that made the job easy. The help and advice I recieved realy showed me one of the benefits of belonging to the bread list. Following is a recipe for Bimini Bread that I found in this weeks food section of my local Miami newspaper. I tryed it and liked the taste. It is esentially an oatmeal bread recipe with molases instead of honey. The color is dark due to the molases. ----------------------------------------------------------------------------- MMMMM----- Recipe via Meal-Master (tm) v8.03 Title: Bimini Bread Categories: Breads Yield: 12 Servings 3/4 c Hot Water 1/2 c Oats 1 1/2 ts Molasses 1 T Butter or Vegetable Oil 1/2 ts Salt 1 1/2 c Bread Flour 1 ts Dry Yeast Soak the oats, molasses and butter in the hot water for 2 minutes. Add to the bread machine along with the other ingredients. Follow manufacturer's directions for your machine, using the cycle you'd use for white , sweet bread, light-to-medium setting, and the equivalent of 2 cups of flour. I found in the Regal Bread Machine that I had to add 2 additional tablespoons of flour to get a good dough ball. Recipe From: The Miami Herald newspaper, October 24, 1996. Per Serving: 90 calories, 3 grams protein, 16 grams carbohydrate, 1 gram fat, 15 percent calories as fat, 0.7 grams fiber, 3 milligrams cholesterol, 70 milligrams sodium. Exchanges: 1.1 bread, 0.2 fat. MMMMM --------------- MESSAGE bread-bakers.v096.n052.2 --------------- From: "Bill Hatcher" Subject: Re: Yeast, Fruit and Nuts Date: Sun, 27 Oct 1996 06:56:15 -0400 > From: bread-bakers-errors@lists.best.com > Subject: Digest bread-bakers.v096.n050 > To: bread-bakers@lists.best.com > > From: FORD_KAREN/TUC_06@burr-brown.com > Subject: Yeast, Fruit and Nuts > Date: Mon, 21 Oct 96 10:08:00 -0700 > > Hi All, [deleted] 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. I use Red Star instant active dry yeast. I buy it at Sam's Discount Club and pay about $3.00 for 2 POUNDS of it. It works great, and I keep a small jar in the refrigerator for current use with the remainder in the freezer. > 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 > If you add the fruit sooner, there is a pretty good chance it will just be pureed by the mixing process. The only problem I have with my Regal is that it does not mix fruit into the batter well, just as you have described. To help alleviate the problem, flour your fruit. I make quite a bit of raisin nut bread, and will mix about 1 Tbs of flour with the raisins and stir them well before putting them in the pan at the chime. I also manipulate the dough ball some by hand while the machine is running to help mix in the raisins. Works pretty well. My sister has a Zojirushi model 15a, and while she flours the raisins, the machine mixes everything in quite well. I suspect that your problem and mine is just the design of the pan/paddle in our models. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n052.3 --------------- From: "corgisews" Subject: Re: Breadman Plus(Salton) woes (long) Date: Sun, 27 Oct 1996 12:19:46 -0500 First - very pleased to be back with this list after a summer of ISP problems mostly resolved by Internet Access provider Red Suspenders for Vivanet. On another consumer front: The recent inquiries about the Breadman machine, reminded us of our experiences with this machine 10 months ago. In early Dec '95 we bought our first ABM - the Breadman Plus. It came with a great toaster as part of a package deal. We were guided to this purchase by much looking at sturdiness and design, the Nov. '95 Consumer Reports article, and what was available locally (Finger Lakes, NY area). Our regular oven has a defective thermostat (repair costing $200+) and does fine for roasting, cookies and OK for cakes - but is a disaster for bread. New ranges cost $500. + ,a ABM seemed to be in the under $160. neighborhood. With some family needs having the potential of draining our financial resources, we decided that this would be THE only holiday purchase for one another. Right from the start, the bread crust was "burned". I was more tolerant of this than DH . About the same time I became aware of the ABM resources on AOL, and joined Lois1 & KTarb & ClayCooker on the Tues. evening AOL chats. Lois Conway, co-author of the Bread Machine Magic books, was incredibly helpful. I bought her book, and started trying to adjust recipes. Nothing seemed to work. She suggested we contact the manufacturer - when I called - the rep expressed amazement at the problem and offered the same suggestions Lois had. We thought perhaps the heating element on this particular machine might be out of wack (took lessons from the nearby stove!). After 2 more calls, and no satisfaction, the rep said if we were unhappy with the machine, we should return it to the store. At this point it's well into January - but we had been away for almost 2 weeks, when the machine wasn't used. When the machine was returned to Kaufman's (part of the May Dept. store chain), one clerk said half the Breadman's came back for the same reason! As we did not care for the Oster machine (the other one sold - had heard & continue to hear of problems with that brand) we had our account credited and purchased a Zojirushi - deciding the extra $ was worth it - having fallen in love with fresh bread again after a 19 year period without it (I used to love to do it by hand with the help of a KitchenAid mixer in previous ovens). Also, some of the funds we were holding in reserve, became free. Since then we have only purchased "store-bought" bread about 3 times. A LaClouche purchased at a visit to the King Arthur store in the spring has allowed some oven baking, as the wet clay helps to even out the oven temp. I note that Kaufamans continues to carry the Breadman, and I wonder about this, with all the returns they had. If the Salton customer service reps were NOT told about the problems - that is a management fault. If they knew and were telling customers to return the machines to the store, and dumped the problems on the retailer, that is also dirty pool. Even if the stores get the $ back from the company, they still have to deal with piles of machines coming back and having to be repackaged, discarded, whatever. BTW, the toaster was great, and I was sorry to have to return it as part of the purchase "package", and that Kaufman's did not sell it as a separate item. Lois has said the company was/is bringing out new models. I don't know a specific model # of this ill fated machine from last year (just Breadman Plus). But I have also noted Breadman's selling for under $90. in discount retailers. Are these old/defective machines being "dumped"?? It is too bad a company does not recognize the damage they can do to themselves with an Attitude like this. Thank goodness for the Internet and lists like this which the consumer can go to to get help & find out about others experiences. Otherwise we tend to think we are doing something wrong or it is just an isolated problem. Trusting souls that many of us are, we wish to think that businesses are ethical and build a good product. I feel sorry for the people that work for this company and try to do a good job, and find their efforts undermined by management that is less than ethical, forthcoming, etc. (In another field I am close to, House of Fabrics (SoFro) has had major problems and had to close many stores. No matter how hard the managers & employees worked in the individual stores, they could not overcome the poor financing, cheap fabric, and other problems management sent down to them.) There may be another side to this Breadman story, and I remain open to being offered evidence to the contrary. But until then, I would say, "Don't buy a Breadman". Getting off soap box to go do some sewing (and make some bread today in the Zo!)- Debby [CorgiSew@vivanet.com] Sewing is more interesting when your corgi uses the foot pedal as a chin rest. P.S. What is MasterChef???? MasterCook???? Can I access them via the computer? --------------- MESSAGE bread-bakers.v096.n052.4 --------------- From: gtc@olympus.net (G.T. "Chuck" Chuljian) Subject: Non-wheat bread recipes? Date: Sun, 27 Oct 1996 11:25:29 -0700 Does anyone have experience with no-wheat, non-gluten type breads, either for ABM or manually made. For example rice would be OK, but not oatmeal. Thanks, G.T. "Chuck" Chuljian DMD 1305 Washington St. Port Townsend, WA 98368 (360) 385 0163 FAX (360) 379 8759 --------------- MESSAGE bread-bakers.v096.n052.5 --------------- From: ilan Subject: Recipe for San Francisco sourdough bread? Date: Sun, 27 Oct 1996 18:07:59 +0300 Hi, Thirteen years ago I visited San Francisco and bought a loaf of fresh sourdough bread. It was one of the most delicious breads I have ever eaten. Since then I have tried to make it using starter from yeast, and a commercial (dried) starter from a company in Frisco. Unfortunately I have never been able to come close to the original product. Can anyone help me? Leonard Stein. --------------- MESSAGE bread-bakers.v096.n052.6 --------------- From: ltsilver@borg.com (LT Silverman) Subject: Re: Breadman Plus(Salton) woes (long) Date: Mon, 28 Oct 1996 02:52:30 -0500 My machine Breadman Breadmachine was also bought at Kaufman's in New Hartford, NY. They have a 15 day return policy now and offer no help. LOIS --------------- MESSAGE bread-bakers.v096.n052.7 --------------- From: mseltzer@netcom.com (Michael J. Seltzer) Subject: Zo models Date: Mon, 28 Oct 1996 06:21:07 -0800 (PST) Hi, I have a question on the Zojirushi machine. I know that it has the reputation of being the best, but Zo makes several models. For example, BMW makes a 3-series, 5-series, and 7-series, among others. If I was in the market for a new car, I would have to learn which BMWs I could afford -- none, right now -- and which ones I can't. And, if the 7-series is better than the Mercedes-Benz in the same price/size class, it does not mean that the 3-series is better than the M-Bz in it's price/size class. The King Arthur catalog shows a Zo Home Bakery BBCCS-15A at $279.95. Price Costco has a Zo 2-lb Home Bakery BBCC-Q20 at 109.95. Macy's here in the San Francisco Bay area occasionally has a different model on sale at a price somewhere between these two extremes. Can somebody please list the Zo models, their features, and so forth. Is the $109.95 Zo better than any other $109.95 ABM? Any info would be appreciated. My current ABM is on its last legs. I can almost afford $110 but sure can't come up with $280. Thanks, Mike Seltzer mseltzer@netcom.com --------------- MESSAGE bread-bakers.v096.n052.8 --------------- From: SKTHOM@ccmail.monsanto.com Subject: Responses to Valerie & Sharon Date: Mon, 28 Oct 1996 09:46:07 -0600 For Valerie re: dishwasher - Valerie: I have a 3 year old Chefmate (by Seiko). After *almost* every loaf, I soak with cold water in it. Remove paddle. Place paddle and pan into dishwasher and wash. You're right - you do get water in the bottom of the upturned pan, but it hasn't affected anything in its operation. I don't think this will cause you any problems if try it. For Sharon re: vital wheat gluten - Sharon: I use vital wheat gluten when making bread with whole grain flour (ie., whole wheat, rye). Sometimes these breads don't rise as high as bread made with white flour. The vital wheat gluten does something to strengthen whole grain flour and cause it to rise better. For some people this isn't an issue. That's why *most* recipes list VWG as optional. It's mostly a person's preference as to loaf size and eye appeal. It doesn't do anything to the taste of the loaf. Good luck to all, Sheri T. --------------- MESSAGE bread-bakers.v096.n052.9 --------------- From: ltsilver@borg.com (LT Silverman) Subject: Breadman Breadmachine Part II Date: Mon, 28 Oct 1996 12:56:44 -0500 Just got off the phone with the State Attorney General and the Better Business Bureau. Both offices will send me forms to fill out now that I know that my letter was delivered on September 30 to the President of Salton/Maxim Products. For all those who have a complaint against Salton/Maxim be it known that you are not allow--although the company would like you to think so. I have received many responses to my original posting from people who have had problems with Salton/Maxim's Breadman machines. The rub is that the Better Business Bureau nationally has received no complaints. So people who have had problems, write, call, or whatever the BBB and make the company know that we expect to get what we pay for. LOIS --------------- MESSAGE bread-bakers.v096.n052.10 --------------- From: Krugman Household Subject: Breadpan in Dishwasher Date: Mon, 28 Oct 96 15:44 EST To the person who wrote asking about putting her Zoji bread pan in the dishwasher: DON"T The manufacturer for ZOJI recommends that the bottom of your Zoji breadpan NOT be in water any longer than it must be to clean it. Ideally it should not be submerged either. I had gotten mine wet soooo many times I finally had to replace the pan. Trust me, it can be expensive. Karen ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Be sure to check out our web page, Krugman Ansley, Genealogy Forum http://www.wwnet.com/~krugman1 ~~~~~~~~~~~~~~~~~~~~~ Lots of interesting surname files, with links to some of our favorite web sites and personal home pages. ~~~~~~~~~~~~~ "What do you mean, my Grandparents didn't have kids?" krugman1@wwnet.com --------------- MESSAGE bread-bakers.v096.n052.11 --------------- From: "BrownleeS" Subject: Re: bulgar Date: Mon, 28 Oct 96 14:36:29 EST "Debbie" said: >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. Any other uses >would be helpful as well but mainly I am interested in >bread machine recipes. >Thanks in Advance. >Debbie Here's something I ran across on the Web: TABOULI BREAD ABM Categories: Breads Yield: 24 servings -------------------TABOULI----------------- 3/4 c Water; boiling 1/2 c Bulgur 1/2 tb Parsley 1/2 tb Onions, dried minced 1/2 ts Mint leaves ------------PLACE IN BREADMAKER---------- 1/2 tb Yeast 3 c Flour, bread 2 tb Sugar 1/2 tb Salt 1 Eggs 1 tb Oil, olive 3/4 c Water; warm --------------ADD AT BEEP---------------- 1/4 c Olives, black, chopped 1/4 c Apricots, dried; chopped Add boiling water to other tabouli ingredients and mix well; allow to cool to lukewarm. (In hot and humid weather, use 1/8 c less water.) Bring other ingredients to room temperature and add to breadmaker, in order. Add lukewarm tabouli mixture. Set baking control at 11 o'clock. Select "white bread" and push Start. Add olives and apricots at beep, 88 minutes into cycle. Hope that helps, Shari brownlees@dsmo.com --------------- MESSAGE bread-bakers.v096.n052.12 --------------- From: Krugman Household Subject: King Arthur Flour Date: Mon, 28 Oct 96 15:46 EST Can someone please tell me how to get a catalog for purchasing King Arthur Flour? I am currently buying my flour in 25lb sacks and it is working really well, but I do like trying new things. Can you help me? Thanks. Karen ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Be sure to check out our web page, Krugman Ansley, Genealogy Forum http://www.wwnet.com/~krugman1 ~~~~~~~~~~~~~~~~~~~~~ Lots of interesting surname files, with links to some of our favorite web sites and personal home pages. ~~~~~~~~~~~~~ "What do you mean, my Grandparents didn't have kids?" krugman1@wwnet.com --------------- MESSAGE bread-bakers.v096.n052.13 --------------- From: marciaf@juno.com (Marcia A Fasy) Subject: Bread Flour Date: Mon, 28 Oct 1996 18:52:21 EST I bought a 50# bag of "high Protein" flour called Atlas Hi Pro in a restaurant supply store thinking it would be good for making bread. After several flops I realize that it doesn't have enough gluten. Does anyone know if there is a formula for adding gluten flour to all purpose flour to make it equal to bread flour? It will take me years to use 50# of all purpose flour. Thanks, Marcia Fasy marciaf@juno.com Glendale, Oregon --------------- MESSAGE bread-bakers.v096.n052.14 --------------- From: bankerunb@juno.com (Ronald L. Ploude) Subject: Redstar Yeast and Breadman Machine Comments Date: Mon, 28 Oct 1996 18:47:02 EST Karen in Tucson wrote questioning the Redstar Yeast from Walmart. I recently bought a 7 oz jar of that yeast and found it to be more finely ground than the Fleishman's yeast. Since it was fine, I had expected it to be faster acting yeast. That is exactly what my experience has been. The bread rises slightly higher and more evenly. I did not find the price objectionable since I had been paying $5.99 for the 4 oz jar of the Fleishman's yeast and $6.99 for a 7 oz jar of Redstar seemed like a bargain. Unfortunately, there is no Sam's store in my area so the $3.50 bricks that I've read about on the list aren't available to me. Regarding the post on Breadman machine parts and service, I can only comment that my experience with the Regal Machine manufacturer has been the exact opposite. They are readily accessable over the phone and willingly replaced the paddle for my machine without charge when I told them that the none stick was wearing off it. Breadman makes a good machine but, after reading your post, I would never buy one. On the other hand, I can highly recommed the Regal Bread Machine. The motor is extreemly powerfull and handles grainy breads easily and the company provides excellent after sale support. --------------- MESSAGE bread-bakers.v096.n052.15 --------------- From: marciaf@juno.com (Marcia A Fasy) Subject: Date: Mon, 28 Oct 1996 20:24:43 EST Here is my favorite hard roll recipe. Marcia Fasy Glendale, OR * Exported from MasterCook * Kaiser Rolls - 9 rolls (15 rolls) Recipe By : The Bread Machine Cookbook Serving Size : 9 Preparation Time :0:00 Categories : Bread Machine Dough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk -- 1 1/2 C 1 egg -- 1 1/2 1 tablespoon butter -- 1 1/2 T 1 tablespoon sugar -- 1 1/2T 1 teaspoon salt -- 1 1/2 tsp 2 1/3 cups bread flour -- 4 1/2 cups 1 1/2 teaspoons yeast -- 2 1/2 tsp poppy seeds for sprinkling on top Set machine on dough cycle. When dough is ready, remove from machine and divide into the required number of rolls. Flatten to 1/2" thick. Cover with towel and let rise about 45 min.( or until doubled) in a warm place. Preheat oven to 425F. Brush tops with water and sprinkle poppy seeds. Bake for 20 to 25 min. When properly done, the rolls should be golden brown and sound hollow when tapped. Very crispy and good. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n052.16 --------------- From: LIR119@delphi.com Subject: converting recipes Date: Tue, 29 Oct 1996 09:06:42 -0500 (EST) To the discussion of converting a recipe for the bread machine may I suggest a general method I use. Remember that all bread machines are not equal so therefore this guide is a" general" ball park fiqure for conversion so to speak: STANDARD RATIO OF INGREDIENTS FOR THE ABM: 3 cups bread flour + or - 1 tsp salt 1 tsp sugar 2 tsp yeast 1 1/4 cup liquid + or - Place ingredients into breadmaker as manufacturer instructs. Lead knead a few minutes. Add either more flour or more water to produce a pliable nonsticky dough ball. when pressed with finger dough should be sl tacky but no dough should adhere to your finger. When it comes to things as eggs, liquids, oil etc be sure to count this into the liquid portion total.When it comes to additions of nongluten flour like rye, corn, or whole wheat etc. ( this has gluten but the sharp strands of its own gluten deflate the cells as they rise ) you can also count this into the 3 cup total. So look at the recipe you want to convert and experiment in your bread machine. Usually after 1 or 2 tries youlll get it right. Of course some recipes are not cut and dry, so extra experimenting may be neccessary. Following example: this is a 4 non standard loaf which I wanted to convert for my abm WALNUT BREAD straight dough method yield: 4 loaves 5 cups flour (or more ) 1 tbs salt 2 tbs sugar 2 pkt yeast 2 cups warm milk 1/2 cup walnut oil or fruity olive oil or 1 stick butter 1/2 cup chopped walnuts 3/4 cup chopped onion Dissolve yeast in 1/2 cup warm milk till foamy. sift flour, sugar, salt into a large bowl.Make a well in the flour mixture and add the yeast mixturee, with oil or melted butter and the remaining milk.Knead dough until springy adding more flour if necessary. cover and let rise in a warm place until double.Punch down and mix in walnuts and onions.Shape into 4 rounds and place in a greased casserole dishes. Let rise double. Bake 400 for 45 minutes or until done and golden. Remove to racks to cool. WALNUT ONION BREAD FOR THE ABM 3 cups bread flour + or - 1 tsp salt 2 tbs sugar 2 tsp active dry yeast 1 cup milk ( or water )+ or - 1/4 cup oil 1/4 cup chopped walnuts 1/4 cup chopped onion Place ingredients in the order as instructed by manufacturer.Add more flour or water or whatever the case to get the plaible non sticky dough consisitency. During the last 10 minutes of the last kneading cycle ( or if your machine beeps to indicate additions ) add the nuts and onions. I use the regular cycle for white bread ( my machine is a toastmaster) Note: often some breads made with walnuts will have a reddish brown discoloration coming from the nuts.It doesnt alter the taste though. Hope this helps people who want to convert recipes. All it takes is time and experimentation. If you get to know your ingredients and how they function in a bread recipe then you are certainly off to a good start! Good luck! Joan Joan,"Flour Power" ' `[1;33;40mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n052.17 --------------- From: Marsha Fouks Subject: Muesli bread Date: Tue, 29 Oct 1996 22:25:05 -0500 Hi I was just wondering if anyone has a recipe for Muesli bread. I have a Zojirushi breadmaker and a few breadmaker cookbooks but have not come across a recipe for this type of bread. Thanks in advance. Marsha Fouks mfouks@terraport.net --------------- MESSAGE bread-bakers.v096.n052.18 --------------- From: Reggie Dwork Subject: Spiced Apple Bread Date: Wed, 30 Oct 1996 09:49:32 -0800 This is really good... Reggie * Exported from MasterCook * Spiced Apple Bread Recipe By : Fast and Healthy, Jan/Feb 1996, pg 51 Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Fruit Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 lb loaf): 2 1/2 Tsp Active Dry Yeast -- (1 1/4 t) 2 1/2 C Bread Flour -- (1 2/3 C) 1/2 C Applesauce -- natural, room temp, -- (1/4 C) 2 Tbsp Butter Or Margarine -- room temp., (1 T) 3/4 C Rolled Oats -- (1/3 C) 1/4 C Sugar -- (4 t 1 Tsp Salt -- (1/2 t) 1 Tsp Cinnamon -- (3/4 t) 1/4 Tsp Ginger -- (1/8 t) 3/4 C Apple Juice -- unsweetened, -- room temp., (1/2 C) If bread machine typically uses 2 C flour, use small loaf recipe. If machine uses 3 C flour, use large loaf recipe. Follow manufacturer's directions for loading ingredients into machine. Measure ingredients carefully. Select regular, rapid or delayed-time bake cycle and follow manufacturer's directions for starting machine. HIGH ALTITUDE - Above 3500 feet: For small loaf, increase apple juice by 1 - 2 T and decrease yeast by 1/4 - 1/2 t. For large loaf, increase apple juice by 1 1/2 - 3 T and decrease yeast by 1/4 - 3/4 t. Continue as directed above. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 130.3 Fat 2.1g Carb 24.5g Fib 1.3g Pro 3.5g Sod 149mg CFF 14.2% --------------- MESSAGE bread-bakers.v096.n052.19 --------------- From: bob.stedfeld@pcohio.com (Bob Stedfeld) Subject: Nonelectric Grain Grinder Date: Wed, 30 Oct 1996 12:34:00 -0500 Ken Moraff (kmoraff@juno.com) is loking for a nonelectric grain grinder. For anyone who wants nonelectric devices (grinders, bread-dough kneaders, even gasoline-powered washing machines!) may I recommend spending $3 for the Lehman Non-Electric Catalog from: Lehman Hardware and Appliances Inc. One Lehman Circle, PO Box 321 Kidron, OH 44636 or call (330) 857-5757 Lehman's is right in the middle of Amish country and sells all kinds of interesting old-fashioned stuff, plus offering tips about seasoning cast iron, cutlery, and other subjects. My old catalog is 125 pages long. It's worth having just to to look at. Bob Stedfeld (bob.stedfeld@pcohio.com) _ _ ------------------------------------------------------------- |_|_| PC-OHIO PCBoard Online * pcohio.com * V34+ 33.6: 216-381-3320 |_|_| The Best BBS in America * Cleveland, OH * Go Tribe In '97 ------------------------------------------------------------- --------------- MESSAGE bread-bakers.v096.n052.20 --------------- From: bob.stedfeld@pcohio.com (Bob Stedfeld) Subject: Dinner Rolls and Two More Date: Wed, 30 Oct 1996 12:37:00 -0500 This is a dinner roll recipe for Sharon (BunnyMama@aol.com) who asks for a bread roll recipe. Plus a bonus of two other recipes, Cinnamon Rolls and Swedish Tea Ring, that can be made with the same basic rich, sweet dough. BUTTERY DINNER ROLLS Makes 12 rolls 1 egg 1/4 cup water plus 1/2 cup milk 4 Tbsp sugar 2 tsp dry yeast (mine goes from freezer to bread pan) 2-1/4 cups bread flour 1 tsp salt 4 Tbsp (1/2 stick) butter, melted This is my procedure; yours may differ: Heat milk and water to 90 F in microwave. Add ingredients to bread pan in order shown. Drizzle melted butter over flour. If "raft" forms, break up with spatula. Select KNEAD AND FIRST RISE cycle. When dough is through first rise, form rolls one of the following ways, dusting the work surface with a bit of flour if necessary. Place formed rolls on greased baking sheet. Cover with plastic wrap and let rise until doubled in size. Tops can be glazed with a wash of egg and a bit of water, but it isn't really necessary. Preheat oven to 400 F. When rolls are put in, turn oven down to 350 F. Bake for 10 to 20 minutes until rolls are light brown. Butterhorns and Crescents: Divide the dough into 2 pieces. Roll each into an 8-inch circle. With a pizza cutter or knife, cut each circle into 6 wedges. Roll up wedge toward the point, pulling and stretching the dough slightly as you roll. Place on baking sheet with point underneath. For Crescents, curve roll into a crescent shape. Bowknots and Rosettes: Divide the dough into 2 pieces. Roll each into a thick rope and cut into 6 equal pieces. Roll each of the 12 pieces into a slender 8-inch rope. For a Bowknot, tie each into a knot. For a Rosette, bring one end up and through the center of the knot, bringing the other end over the side and under. Press end to the baking sheet to keep them from untying. Note: Can also make Parker House, cloverleaf, fan-tan, and pan rolls. See Bernard Clayton, _The Complete Book of Breads_ or other reference. CINNAMON ROLLS WITH RAISINS Make same dough as Buttery Dinner Rolls, through first rise. Filling: 3 Tbsp butter or margarine, melted 1/3 cup sugar 2 tsp ground cinnamon 1 tsp grated lemon peel 1/2 cup raisins Glaze: 1/2 cup confectioners' sugar 1 to 2 Tbsp lemon juice On a lightly floured surface, roll and spread the dough to a 12 inch by 15 inch rectangle. Brush with melted butter. Combine the sugar, cinnamon and lemon peel; sprinkle evenly over the butter. Sprinkle with raisins. Starting from a long side, roll up the dough tightly. Pinch the long edge of the dough into the roll. Slice into 9 rolls. Place in a greased 9 by 9-inch baking pan, cut side up. Cover and let rise until doubled, about 45 minutes. Bake at 350 F for 25 to 30 minutes or until golden brown. Cool for 10 minutes. Combine 1 Tbsp lemon juice with the confectioner's sugar, adding only enough additional lemon juice to make a very thick glaze. Drop and spread with a teaspoon over the rolls. Note: I'm thinking about trying orange peel and juice instead of lemon, but haven't done so yet. SWEDISH TEA RING Make same dough as Buttery Dinner Rolls, through first rise. Filling: 2 Tbsp butter, softened 3/4 cup brown sugar 2 tsp cinnamon (approx.) 3/4 cup ground nuts (I use walnuts) Icing: 1 cup powdered sugar 1/2 tsp almond extract 1/2 tsp vanilla extract 1/2 tsp butter, softened or melted 1 to 2 tsp milk, added a bit at a time On a lightly floured surface, roll and stretch the dough out to a 13 by 20 inch rectangle. Spread butter over dough, using a knife and/or a stiff basting brush. Sprinkle with cinnamon FIRST, then brown sugar and nuts. Try to spread filling right to the short ends. Beginning at the long side, roll up jelly-roll style as many turns as possible. Pinch the long edge of the dough into the roll. Shape into a circular ring on a greased pizza pan or cookie sheet. If filling doesn't come right to the end of the roll, consider snipping off a bit of the end with a pair of scissors. Join the ends of the roll, using a bit of water. With scissors, make cuts along the outside edge 1/2 to 3/4 way through the ring at 1 to 1-1/2 inch intervals. Turn each section on its side (at a slant). Can be covered and refrigerated at this point to hold. Cover and let rise until doubled, 30 minutes or more. Preheat oven to 375 F. When ring goes in the oven, turn down to 350 F. Bake 20 to 30 minutes at 350 F. Mix icing until smooth and the consistency of heavy cream. Drizzle on the hot Tea Ring with a teaspoon. Note: Can cut red and/or green maraschino cherries in half and place one half on each section of the ring -- a nice Christmas touch. Bob Stedfeld (bob.stedfeld@pcohio.com) _ _ ------------------------------------------------------------- |_|_| PC-OHIO PCBoard Online * pcohio.com * V34+ 33.6: 216-381-3320 |_|_| The Best BBS in America * Cleveland, OH * Go Tribe In '97 ------------------------------------------------------------- --------------- END bread-bakers.v096.n052 --------------- -------------- BEGIN bread-bakers.v096.n053 -------------- 001 - charles moffat Subject: hamburger/hot dog buns Date: Wed, 30 Oct 1996 19:25:57 -0500 Someone asked for rolls last week. These are our favorite buns. Enjoy! Lavon * Exported from MasterCook II * Hamburger/Hot Dog Buns Recipe By : Fleischmann's/adapted Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1/2 cup 1% milk 1/4 cup Egg Beaters=AE 99% egg substitute 1 tablespoon unsalted margarine 3/4 teaspoon salt 3 cups bread flour 2 tablespoons sugar 2 teaspoons yeast Add ingredients to bread machine pan. Select dough cycle. When dough is done kneading & raising, remove from pan to a floured surface. If dough is too elastic, cover & let rest 10 minutes before shaping. Divide into 12 pieces. Form each into a ball for hamburger buns or oblong for hot dog buns. Cover & let rise until doubled in size, 20 - 30 minutes. Bake at 375F for 12 - 15 minutes. - - - - - - - - - - - - - - - - - - NOTES : One egg can be substituted for the Eggbeaters. Regular margarine & whole milk can also be used. --------------- MESSAGE bread-bakers.v096.n053.2 --------------- From: Reggie Dwork Subject: Double Pumpkin Bread Date: Wed, 30 Oct 1996 20:48:55 -0800 This was very good...the only problem was that I made a small loaf...dang!! Reggie * Exported from MasterCook * Double Pumpkin Bread Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Low Fat Vegetables Bread-Bakers Mailing List Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Large Loaf: -- (small loaf:) 2 1/4 Tsp Active Dry Yeast -- (1 1/2 t) 1 2/3 C Bread Flour -- (1 C + 2 T) 1 1/2 C Whole-Wheat Flour -- (1 C) 3 Tbsp Powdered Milk -- (2 T) 3 Tbsp Brown Sugar -- (2 T) 1 1/2 Tsp Ground Ginger -- *NOTE, (1 t) 1 1/2 Tsp Nutmeg -- grated, (1 t) 1 1/2 Tsp Ground Cinnamon -- (1 t) 1 1/2 Tsp Salt -- (1 t) 1 Tbsp Wonderslim -- **NOTE, (1/2 T) 3/4 C Pumpkin, Canned -- (1/2 C) 3/4 C Water -- PLUS 3 T, -- (1/2 C + 2 T) 3/4 C Pumpkin Seeds, Roasted -- shelled, (1/2 C) * NOTE: I used the amount of ginger called for and I liked it but my husband would have prefered it a little less gingery. **NOTE: Original recipe called for 1 1/2 T vegetable oil for the large and 1 T for the small. Add all ingredients except the pumpkin seeds in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. At the beeper (or at the end of the first kneading in the Panasonic or National), add the pumpkin seeds. Spread the slices with cream cheese, cottage cheese or butter if you want. It was really good just plain. This is wonderful...I made the small loaf and it sure didn't last long. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 125.3 Fat 1.6g Carb 24g Fib 2.4g Pro 4.6g Sod 209mg CFF 11.1% --------------- MESSAGE bread-bakers.v096.n053.3 --------------- From: ltsilver@borg.com (LT Silverman) Subject: Re: re Breadman Date: Thu, 31 Oct 1996 08:34:57 -0500 >I contacted someone at BReadman for you....Hopefully you will hear something >soon. They are very nice people and I am sure will take care of your >problem.... > >Lois Conway >co-author Bread Machine Magic and The Bread Machine Magic Book of Helpful >Hints Yesterday afternoon I received the pan and paddle I waited 6 months for. Thank you, Lois. I don't know if it was specifically your letter, my letters, my husband's phone call, the threat of going to the Attorney General of NY, or what--whatever I have the pan. Interestingly they included a box of Breadman mixes which I cannot use because they are not marked as kosher (the need for the 2nd pan was to maintain kashrut int he first place). The company is also crediting me for the full cost of the pan (although I believe the original cost more than I'm being credited for--but who cares). Thanks you all for the encouragement, and please remember before you purchase a Salton/Maxim product the problems I had. LOIS --------------- MESSAGE bread-bakers.v096.n053.4 --------------- From: BillyFish@aol.com Subject: Eureka! Sourdough in bread machine. Date: Fri, 1 Nov 1996 19:17:33 -0500 I am finally able to get decent rising of bread in a bread machine without using commercial yeast. In part, the success is due the the custom cycle of the Zojirushi machine. I set it for a 15 min knead, a 15 min rest, a 15 minute second knead, followed by two two-hour rises. Two hours is the maximum rising time that can be set. That just about does it. I can get more rise, I believe, by increasing rest time. The ability of the machine to change kneading speed and direction may also help. This one is much better than my previous machine. In part, success is due to the starter derived by the Nancy Silverton method. I must admit that her method is too involved for me to follow to the letter. In its steady state, I add 1 cup each of water and flour to propagate the starter. I have kept it in the refrigerator between usages. I use two cups of starter to replace about 1-1/3 cups water and 1 cup flour. This is not quite right yet, and I will make further adjustment. The resultant bread is not quite sour enough yet. Suggestions will be gratefully suggested. My next step is to leave the starter at room temperature for a longer period before feeding. That should give the bacteria a better chance to oxidize the alcohol while adjusting the effective ratio of water and flour in starter. (More water, less flour.) Feeding will be timed to give maximum froth at the time ingredients are placed into the machine. William Buchman --------------- MESSAGE bread-bakers.v096.n053.5 --------------- From: Reggie Dwork Subject: Jiffy Rolls Abm Date: Fri, 01 Nov 1996 20:22:13 -0800 I think I need to check the calibration of my oven because some of these were not completely cooked. The ones that were, were really good. Since I have never encountered this problem before ... how do I complete cooking them now that dinner is over and everything is put away?? Can they just be nuked in the microwave?? Put back into the oven for a bit to complete cooking?? Or what do I do?? I don't want to just throw them out if I can help it. Reggie PS...the ones that were completely cooked were really tasty * Exported from MasterCook * Jiffy Rolls Abm Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Machine Bread/Muffins/Rolls Bread Mailing List Dough Cycle Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Tablespoon Active Dry Yeast 3 1/2 Cups Bread Flour 1/4 Cup Sugar 1/4 Teaspoon Salt 1/8 Cup Wonderslim -- *Note 1/2 C Egg Beaters® 99% Egg Substitute -- **Note 1 Cup Nonfat Milk -- ***Note 1/4 Cup Water -- lukewarm *NOTE: Original recipe used 1/4 C butter **NOTE: Original recipe used 2 eggs ***NOTE: Original recipe used 1 C regular milk Bring all ingredients to room temp and add to breadmaker, in order. Select "white bread, manual" and press Start. When machine beeps at end of second knead, remove dough. (At this point, the mixture may be refrigerated overnight for use the next day.) Put into pans in any desired shape. Let rise again, then bake at 350 degrees for 15 minutes for clover leaf rolls, 30 minutes for rolls in a circle in a pan. These are very good. - - - - - - - - - - - - - - - - - - NOTES : Cal 87.1 Fat 0.3g Carb 17.5g Fib 0.6g Pro 3.1g Sod 35mg CFF 3.6% --------------- MESSAGE bread-bakers.v096.n053.6 --------------- From: rsimpson@primeline.net (bob simpson) Subject: Re; Oct 13 "Sue Ann" fatfree bread Date: Sat, 2 Nov 1996 20:48:19 -0500 >On Oct 13 "Sue Ann" wrote > >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 >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? > This is the recipe that I use. I make the dough in the breadmaker . It has a really nice taste , my family loves it. 1 1/2cups water 1 tbsp. sugar 1 1/4 tsp. salt 3 2/3 cups bread flour 1 1/4 tsp. yeast Roll into a 10"X8" rectangle. Beginning at long end, roll up tightly as for jelly roll. pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place loaf, seam side down, on a greased baking sheet sprinkled with cornmeal(optional). Lightly brush with oil. Cover and let rise in warm, draft-free place until double in size, 20-30 minutes. With a sharp knife make 3 or 4 diagonal cuts about 1/4 inch deep across the top of loaf. Lightly beat egg white and 1 tablespoon water; brush some of the egg white mixture over top of loaf. Bake at 350 F.for 20 min. Brush again with remaining egg white mixture. Bake 5 to 10 min. more or until done. Bread should sound hollow when tapped. Remove the bread from the sheet; cool on a wire rack. I have a Black and Decker (B1550 series bread maker) and this is the recipe that came in the book with the machine. --------------- MESSAGE bread-bakers.v096.n053.7 --------------- From: asloriturns@juno.com (Lori A. Turner) Subject: Cinnamon Bread for a bread maker! Date: Fri, 01 Nov 1996 17:26:52 EST I am looking for a recipe for cinnamon bread for a bread maker. It is a 1 lb. and a 1/2 machine. I have tried to make some and it never works. Help. Thank you, asloriturns@juno.com Lori --------------- MESSAGE bread-bakers.v096.n053.8 --------------- From: "Arlene Glube" Subject: please help me print! Date: Sun, 27 Oct 1996 04:40:26 -0800 I have a Breadman II machine and love it. Enjoy experimenting with recipes that look delicious. Thank you all so much for posting several great ones to this list. My problem is, I don't know how to just print a recipe from the long digest. I have thus far been printing out everything if I want to have a recipe for my files. I know there must be a way and I would appreciate any help you can give me. Thanks so much. Arlene --------------- END bread-bakers.v096.n053 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved