Date: Sat, 16 Nov 1996 11:34:06 -0800 (PST) -------------- BEGIN bread-bakers.v096.n056 -------------- 001 - Lisa Minor - Bread Bowls 002 - Don Jorgensen Subject: Bread Bowls Date: Sun, 10 Nov 96 19:24:00 -0500 I recently had the opportunity to enjoy soup in a 'bread' bowl. Does anyone have a recipie for making these small round loaves of bread that can be used as individual bowls for soup? TIA Lisa >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>><<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< Regret is an appalling waste of energy; you can't build on it; it's only good for wallowing in. -Katherine Mansfield Lisa Minor lisa@i1.net <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> --------------- MESSAGE bread-bakers.v096.n056.2 --------------- From: Don Jorgensen Subject: Chapati Date: Sat, 9 Nov 1996 18:45:04 -0800 (PST) Here's a recipe for chapati, which Reggie requested a couple weeks ago. Sorry it took me so long to send this. I've tried this recipe, and I liked the chapati. Just be careful not to add too much flour when you're rolling out the chapati. Too much flour makes them tough. ...Nadia Chapati 2-1/2 c whole wheat flour 2 T butter 1 t salt 1 c lukewarm water Put 2 cups flour into a large mixing bowl. Cut butter into small pieces. Make a hollow in the center of the flour and add butter. Rub butter into flour with your fingertips until mixture looks like large bread crumbs. Mix salt into water. Add enough water, a little at a time, to flour mixture to make a firm (but not stiff) dough. Knead dough in bowl for about 5 or 10 minutes. Cover bowl with a damp cloth and let stand at room temperature for at least 1 hour. Divide dough into 1 1/2-inch pieces, and roll each piece into a smooth ball. Sprinkle remaining 1/2 cup flour onto a flat surface. With a rolling pin, roll out each ball until it resembles a thin pancake. Heat a hevy skillet or griddle over medium-high heat. Place one chapati in the center. When small brown spots appear and the edges begin to curl up (in about 1 minute), turn the chapati over with a spatula. Cook chapati for about 2 minutes or until small brown spots appear. Wrap the cooked chapati in a towel to keep them warm. Makes 12 to 15 chapati. --------------- MESSAGE bread-bakers.v096.n056.3 --------------- From: fredex@fcshome.stoneham.ma.us Subject: baking by hand; convert machine recipe to hand-made Date: Sun, 10 Nov 1996 16:14:16 -0500 (EST) Thinking furiously, Elaine wrote: > --------------- MESSAGE bread-bakers.v096.n054.18 --------------- > > From: witchy@sullivan.hwy66.com > Subject: Re: Digest bread-bakers.v096.n050 > > I hope that I am posting this right. Please excuse me if I am not, > but let me know. > > My name is Elaine and I love baking bread. I don't use a bread > machine. I was wondering if those of us that don't use these machines > are on here also? If so, cool. Elaine: I've only been on the list for a few weeks, and it certainly looks as if most of the postings are related to bread machines. But I can assure you that I always bake by hand. Seems to me that a lot of the pleasure of making bread is to actually MAKE it myself, not have a machine do the work for me (the other large chunk of the pleasure is being able to EAT the result!!!! :=). > I was also wondering if there is > anyone who is good and willing to take a bread machine recipe and > make it into a regular recipe? Is it possible to just take the > ingredients and do the rest by nature? I've never done that, so I don't have a conversion recipe. But I suggest that you shouldn't be afraid to experiment with bread recipes... sometimes you'll get an inedible mess, but others you'll get something perfectly nice. I get the impression from reading this list that machine recipes tend to be a bit softer than hand-made recipes, so for starters you may want to try a simple recipe, by hand, and if it seems soft, try working in a little extra flour until you get a good texture. Once you've figured this out, you could try adjusting the volume of dough to better fit your baking pans. 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.n056.4 --------------- From: charyk@inforamp.net (Field of Roses) Subject: Chinese Sweet Bun? Date: Mon, 11 Nov 1996 10:22:06 -0500 Would anyone have a recipe for Chinese Sweet Buns? I've been searching evrywhere without luck. The ones they sell here are baked brown similar to the pork buns or fried rice buns, but WITHOUT any filling and sweeter. In essence, they are large, fluffy, sweet baked buns with a crispy, shiny, sugary wash on the top. Thanks for any help. Linda --------------- MESSAGE bread-bakers.v096.n056.5 --------------- From: Tario@mcn.net Subject: Breadman-plus Date: Sun, 10 Nov 1996 19:37:16 -0600 There have been a lot of complaints about the Breadman bread machine. I have one, it has been perfect in every way, I've never had a failure. If you don't like crusty breads, buy a 2-foot loaf of pillow bread at your grocery for only 99 cents! I DO have a suggestion to make. Those with years of baking experience will say: "Oh I know it says to do this and do that, but I like my way better!" That is a recipe for failure. For once...just once...use a boxed bread mix for machines and follow the directions for using the Breadman exactly. NO departures. I'll bet you come up with a wholly delightful loaf! Except, of course, it will have a crust like real bread should. Bob Hosley --------------- MESSAGE bread-bakers.v096.n056.6 --------------- From: Robin Carroll-Mann Subject: Re: Digest bread-bakers.v096.n054 Date: Mon, 11 Nov 1996 03:12:11 -0800 Elaine (witchy@sullivan.hwy66.com) asked: >I hope that I am posting this right. Please excuse me if I am not, >but let me know. Looks just fine to me. :-) >My name is Elaine and I love baking bread. I don't use a bread >machine. I was wondering if those of us that don't use these machines >are on here also? If so, cool. Yes, I'm a manual baker and I know there are others on the list. > I was also wondering if there is anyone who is good and willing to take > a bread machine recipe and make it into a regular recipe? Is it > possible to just take the ingredients and do the rest by nature? Certainly! I do this all the time. I just mix the flour, yeast and other dry ingredients, then add in the liquids, and knead, adjusting the moisture as necessary. I usually shape the bread into small rolls, but you can make it into a loaf, either freeform or in a pan. A 1-1/2 pound bread machine recipe should make 1 standard loaf in an 8-1/2" x 4-1/2" pan. >Elaine -- Harper *** Robin Carroll-Mann harper@tribeca.ios.com OR rcmann@delphi.com "Mostly Harmless" -- Douglas Adams --------------- MESSAGE bread-bakers.v096.n056.7 --------------- From: fredex@fcshome.stoneham.ma.us Subject: why does bread ... ? Date: Sun, 10 Nov 1996 16:04:48 -0500 (EST) Thinking furiously, Timothy Shih wrote: > --------------- MESSAGE bread-bakers.v096.n054.20 --------------- > > From: tshih@ucsd.edu (Timothy Shih) > Subject: Basic dough/bread questions > Date: Sun, 3 Nov 1996 21:45:33 -0800 > > Please help me with some basic bread questions. > Thanks in advance, > > Why does dough have to be risen twice? It doesn't. You can rise it only once if you wish (or in a hurry), but you'll find it has a much less satsifying texture to it. > What happens if risen only once or if risen 3 (or more) times? The few times I've had to rise it 3 times (usually because I "forgot" about it during the second rise and had to punch down, knead, and re-shape the loaves) they had a even nicer fine texture than usual. > How many times will dough rise before the yeast becomes "exhausted"? Duno. I've never taken it to that point. Eventually it would turn into sourdough, I think, before the yeast ran out of food (there's a lot of carbohydrates in the bread, and that's what the yeast lives on). > How come my machine never makes bread like Wonder (super soft air/pillow) bread? Well, when I make bread by hand (not having a machine) it isn't like WonderBread fluffy stuff either, and I'm happy! > Can I (should I?) add preservatives to keep my bread longer like store bought? I don't know what preservatives you are referring to. I just always make sure to use a little salad oil in my breads, which helps keep it moist for a couple of days. Anything that's not going to be used for more than a day or two goes into the freezer. > All other things being equal, do different yeasts make the bread taste > different? Yup. Though it's pretty subtle. Back when the quick-rise yeasts first came to my attention I found the flavor a little different compared to what I was used to. 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.n056.8 --------------- From: mvinqvist@mta.ca (Mindy) Subject: A few things Date: Mon, 11 Nov 1996 09:24:28 -0400 Hi Everybody! A few things to comment on, starting with a recipe.... I had a craving for tuna pizza the other night (I'm pregnant, what can I say? Besides, I'ts yummy) and for fun I put herbs into the crust, and it suddenly became extra yummy. So, for fun, I thought I'd share the recipe. Pizza Dough (for ABM) 3/4 c + 2 tbsp water 2 tbsp olive oil 1 tsp each dried rosemary and oregano 3/4 tsp salt 2 tsp sugar 2 1/2 c flour 2 tsp yeast Prepare according to your machine's instructions for dough. When dough is finished, spread onto greased pizza pan. Add toppings. Cook 425, 15-17 min. Tuna Pizza Topping 1/2 c mushrooms, sliced (I use canned but fresh is probably better) 1/2 c onion, finely chopped 1 clove garlic, minced 2 tbsp olive oil 1 10oz can tomato soup 1 7oz can tuna 1 tsp oregano chili powder to taste Heat olive oil in pan and saute onion, mushroom and garlic until tender, but not brown. Add tuna, tomato soup and seasonings. Let cool slightly before spreading onto pizza dough. This tastes better, I find, topped with cheddar cheese rather than mozarella. Now don't squinch up your noses and say "ewwwww" until you try it! Also, Kenneth Athon wrote and asked about preservatives and adding them to bread. I am not completely sure why I am answering, because my answers fall into the "I'm not sure" category, but I am a chemical researcher who studies antioxidants. If you notice your breakfast cereal box, it has BHT on the label, which is an antioxidant/preservative. You can't buy BHT in the stores, and really shouldn't wan't to as it is a synthetic antioxidant BUT I brought it up to tell you that antioxidants are used as preservatives. The best natural ones I know of are Vitamin C (which is water soluble but sensitive to heat) and Vitamin E (which is lipid/fat soluble and might stand up to heat a bit better). Beta Carotene is also thought to be good by some scientists (don't know about heat sensitivity). Maybe you could find Vitamin E enriched oil to use, or use carrots for beta-carotene, or use orange juice in your recipes to help preserve your breads? And finally, Elaine wrote and asked about converting machine recipes to hand recipes. Elaine, if you already know how to make bread by hand (which I agree is lots of fun, though my machine has convinced me that it is more convenient), you should have no troubles at all converting recipes to hand...double the ingred (I would anyway, might as well make two loaves as one if you're going to get your hands dirty anyway) and use your knowhow on how the bread 'feels' to adjust dry/wet ingred. And enjoy! smiles Mindy --------------- MESSAGE bread-bakers.v096.n056.9 --------------- From: "Arlene Glube" Subject: Thanks, everyone Date: Mon, 11 Nov 1996 04:43:37 -0800 Thank you to all who wrote with ideas on how to print a single recipe from the digest. I was amazed at the response and have already printed 10 recipes from digests I saved from previous weeks. I appreciate the time it took to sit and write me back. My feet are getting "cold" with regard to my Breadman Plus. So far, no trouble, but as I read the posts, yes, sometimes the crust IS darker than I think it should be. Have made several loaves from scratch as well as many mixes that I have doctored. We like hearty breads so I often add pumpkin seeds, pine nuts and sunflower seeds to a Cracked Wheat mix...about 1/4 cup of each. One other variation on that is to add about one tablespoon of anise seed and omit the pine nuts. Just for fun, I sometimes add 1/4 cup 7 grain cereal, also as a variation. The bread is certainly very good in the Breadman Plus, but I must admit, I am hypersensitive to little variations now as I read the digest. Have my fingers crossed! Thanks again, Arlene --------------- MESSAGE bread-bakers.v096.n056.10 --------------- From: Valerie Mates Subject: Zoji vs. Welbilt, and dishwashers Date: Mon, 11 Nov 1996 17:00:18 -0500 Grace Wagner writes: > > Hi, > > I have a Welbilt machine that I've not had problems with but I am seriously > considering buying a Zoji (sp?) because my Welbilt only makes the smaller > size breads and I see so many delicious sounding recipes here but they're > for the larger machines. Also, 1 lb. of bread barely gets through a family > meal (yes, 2 teens, how did you guess?? :) ) > [...] > Does the Zoji live up to its reputation. Please reply either to the list > or to me privately if you think this question has been asked too many times. > > Thanks very much. > > Grace > I had a 1.5 pound R2-D2 style Welbilt. It worked fine for me for a year or two. It made good bread. Then one day I pressed "start" and the start light came on, but nothing else happened. I tried lots of different options, from pressing buttons to calling the manufacturer, and I found that: 1) it was really and truly dead, and 2) nobody in my city repairs Welbilts. (In fact, a local small appliance repair company went so far as to lecture me for buying an appliance without first researching whether or not it could be repaired in my area. ) After some unsuccessful attempts to see if I could fix it by taking it apart to replace a burned out fuse, I gave up. I gave its dead hulk to a friend, and lived breadmakerless for far too long. Then finally I bought a Zoji from Mr. Irwin H Franzel (Irwin@prodigy.com) of Delta Rehabilitation. It's a nice machine. And Delta Rehab was wonderful about providing the machine promptly, at a great price. They even included several pages of their own breadmaker tips. I expect that the Zojirushi company wll be MUCH better about any repairs if the machine ever needs any. But truthfully, I find the bread my Zoji makes is about the same as what came out of my old Welbilt, or maybe even slightly inferior. Zoji advantages: * Likely to be better about repairs. Can't be worse than Welbilt was. * Delta Rehab is cool. * Programmable cycles. Cake cycle. Jam setting. * You can load the pan anyplace in the kitchen and *then* put it into the machine. My Welbilt had to be loaded with the pan already locked down inside the machine. Zojirushi disadvantages: * My Zoji makes denser loaves than my Welbilt did. * The Zoji pan is somewhat harder to clean thoroughly (see below). * It's harder to remove the loaf from the pan. The Zoji paddle is very firmly attached to the pan, so you have to rip the loaf off the paddle while it is still in the pan (when you can't reach the paddle). Sometimes this makes a mess of the loaf. The Welbilt paddle always came off into the loaf when I took the loaf out of the pan. Then it's easier to take the paddle out of the loaf, because you have direct access to it. * The Zoji sits and waits for a while before it starts mixing, to let the ingredient temperatures equalize. I suppose that's a good idea, but it means I have to stand around the kitchen and wait until it starts kneading, so I can check the consistency of the dough in case it needs more water or flour. The Welbilt started mixing the ingredients right away, so I could get back to (oh no!) sitting in front of the computer sooner. So, I'm not really convinced that the Zoji was worth the extra money. Your mileage almost certainly will vary. Bonnie Briscoe writes: > Valerie asked: > >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? > > Why on earth would you want to do this? I've never seen anything easier to > wash by hand than a nonstick bread machine pan. > > Would you buy any other top-of-the-line equipment -- a car, or computer, or > camera, or appliance -- and then purposely try to ruin it by doing the > opposite of what the owner's manual tells you to do? > > Please don't abuse your Zoji -- you are fortunate to have one and you > should try to take good care of it, even if it means you have to spend > three minutes washing and rinsing the pan by hand. > > Bonnie > > There are several reasons why I would like to put my Zoji breadpan through the dishwasher. 1) I agree that washing the breadpan by hand doesn't take much time. But after cooking and eating a meal and loading all the rest of the dishes in the dishwasher, the last thing I want to do is haul out the soap and sponge to wash the breadpan by hand. Usually I leave the dirty pan sitting inside the machine until the next time I want to make bread. And that next time takes longer to come around, because having to wash the dirty breadpan before I can use the breadmaker is a definite disincentive toward making bread. I agree that it's not a huge chore, but evidently it's enough of a hurdle that I *don't* do it. 2) Maybe it's because I'm terrible about washing the breadpan right away, but when I go to wash it, my breadpan always has remnants of the last loaf of bread encrusted on the screws and hidden under the paddle. It's supposed to be a nonstick pan, and yet soaking and serious scrubbing often aren't enough to get the crud off the screws. It's been like that ever since I got it; I don't think it's that I've scraped off the nonstick coating from the screws. And it's impossible to wash under the paddle. I'd hope that the dishwasher would be better able to deal with some of this than hand washing does. So that's why I want to put my breadpan in the dishwasher. It's easier, more prompt, and more thorough than hand washing would be. -Valerie --------------- MESSAGE bread-bakers.v096.n056.11 --------------- From: Kent Campbell Subject: Sourdough Date: Tue, 12 Nov 1996 12:36:22 GMT Does anyone know where I can get a commercially produced sourdough starter? I want to get a real San Francisco or Seattle type sourdough starter. Any information would be appreciated. Kent Campbell _ _ _ (_) | | ( ) _____| | _____ ____ ____ _____ ____ |/ | _ _)| ___ || _ \ / ___)(____ || \ | | \ \ | ____|| | | |( (___ / ___ || | | | |_| \_)|_____)|_| |_| \____)\_____||_|_|_| http://www.pobox.com/~kencam --------------- MESSAGE bread-bakers.v096.n056.12 --------------- From: "Ron Cochran" Subject: Zoji vs Mr. Coffee Bread Maker Date: Mon, 11 Nov 1996 19:31:57 -0600 I had two of the Mr. Coffee bread makers(not sure of the model #) before I bought a Zoji S15A. I wore one Mr. Coffee out within about 11 mo. (warrantee was one year), got a second one, and would have worn it out in about the same time, if I had kept it. My experience was that the Mr. Coffee machine makes good bread, but they cheap out on things that you can not see - namely the quality of the gears and strength of the motor. The result is that the machine will not stand up to very much heavy use. Kneading dough is hard work! The Zoji, on the other hand, is just the opposite. I believe that it is very well made. You can tell by just how quiet it is, when it is kneading dough. I think that this is one area where you get what you pay for. By the way, I was in a Black&Decker outlet store the other day, and it looked to me like there was a series of gray and white B&D bread machines that were made by Zoji for B&D. There were a lot of similarities, right down to the deep oven and unusual bread pan design. I have no way to know if the gears and motor were standard Zoji, but it was $89. If I had not already owned a Z machine, I would have jumped at it. Take care! Ron ****************************************************** Ron Cochran cochran@vbe.com 1002 Pembrook Dr. Neenah, WI 54956 voice-414-729-0742 When all else fails, sit calmly and breath conciously. --------------- MESSAGE bread-bakers.v096.n056.13 --------------- From: "Dan H. Erwin" Subject: re: What to do with dough Date: Mon, 11 Nov 1996 16:54:44 -0600 (CST) Unsuccessful attempt to email directly to goe@sna.com >From bread-bakers digest. I, personally have not used bread machines, so this is from a different point of view. I admire your determination about using the bread machine even further than what the desighner thought it could do. I think you're on the right track to freeze it all and then work with it. To make jure all three have the same texture, it would be even better to lump all thee doughs together and work with it by hand, then divide the dough and then use food coloring for each of the three. I make dough by hand or with a Kitchen Aid or by using a K-Tec machine. By hand and with Kitchen Aid, using a recipe that has 2 cups of liquid, I am able to produce a single batch that wighs approximately 3 lb. Using a K-Tec (name of the model is KICHEN CHAMP) I get nearly 6 lb of dough. It automatically kneads and shuts off when it is done. -------------enough of that, I sound like a salesman. Since you want to work with morre dough than bread machines will produce, learning to do it by hand sounds like the way to go in the future. It will reqire 4-5 hours to be on hand, but it only takes 20-30 minutes of actual working with the dough. Some people have touble getting the hand of making dough by hand, but once you learn, it is so self satisfying, you can be addicted for like (take it from one who went the route). It is an art that you won't forget. Good luck wht you dough. Dan Champaign,Il --------------- MESSAGE bread-bakers.v096.n056.14 --------------- From: BunnyMama@aol.com Subject: Mexican Sunset Bread Date: Tue, 12 Nov 1996 12:30:30 -0500 Can't remember if I've already posted this recipe, but it's a good one. It's a perfect recipe for me because I always start cooking before I checks my available ingredients. It stands up to a lot of substituting and eliminating and (almost always) turns out great. (Actually it always *tastes* great even though it sometimes doesn't look so terrific.) Hope you enjoy it as much as we do. Sharon P.S. Thanks for all the wonderful bread roll recipes. A long, cold winter is fast-approaching here in Minnesota, so I'll have plenty of dark days to brighten up with soups, stews and good baked stuff! Mexican Sunset Bread Yield: 1 large loaf 3/4 cup water 3 1/3 cups white bread flour 1 1/2 tablespoons sugar 1 teaspoon salt 2 1/2 tablespoons taco seasoning mix 3 tablespoons chunky salsa 1/2 cup sour cream 3 tablespoons cilantro 1 1/2 teaspoons fast-rising yeast Follow bread machine manufacturer's instructions. For best results, use fresh cilantro and thick, chunky salsa, draining any thin, watery liquid before using. NOTES: I don't like cilantro, so I've either eliminated it altogether or substituted garlic (powder or fresh) which I love. When I didn't have sour cream, I've used 'tater topping' products or cottage cheese. When I ran out of taco seasoning, I made up my own combination of chili powder, cumin, garlic powder, salt and pepper. substitute for taco seasoning. I always have salsa, but occasionally I've had to supplement it with a tablespoon of canned (drained) tomatoes or a bit of chopped onion or green pepper. --------------- MESSAGE bread-bakers.v096.n056.15 --------------- From: Adam & Chanda Starr Subject: submit recipe Date: Mon, 11 Nov 1996 20:50:34 -0600 I have this recipe for a bread basket. Although I have never tried it, the picture looks great. Was thinking of making these for Christmas so if you make the basket let me know how it turns out. Bread Basket 2 1/2 cups warm water (105-115F) 2 packages active dry yeast 1 tablespoon sugar 1 tablespoon salt 2 tablespoons margarine, softened 61/2 to 71/2 cups unsifted flour 1 egg beaten 1 tablespoon milk Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, margarine, and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Generously grease 4 strips heavy duty foil 10 inches long and 21/2 inches wide. Place around edges of a 10 inch wire rack. Generously grease outside of a large mixer bowl (about 8 3/4 inches in diameter and 4 1/2 inches deep). Invert onto foil. Punch dough down. Divide into 24 equal pieces; set 2 aside. Roll 22 pieces into 30-inch ropes. Twist two together; repeat with remaining ropes. Wrap twists of dough around bowl, beginning at bottom, touching foil. Pinch ends of twists to seal. Cover entire surface of bowl. Place 2 more greased of foil on a wire rack. Grease another bowl with the same diameter. Invert onto rack. Roll reserved pieces of dough to 24-inch ropes; twist together. Place over bowl, with ends touching foil, to form handle for basket. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Combine egg and milk; brush mixture gently on basket and handle. Place in hot oven with wire racks directly on oven rack. (Do not use baking sheet.) Bake at 400F, about 20 minutes, or until golden brown. For higher glaze, brush basket and handle once during baking. Cover with foil, if neccessary, to prevent uneven browning. Remove from bowl and cool on wire racks. To serve, fasten handle onto basket, using toothpicks. Fill with dinner rolls. --------------- MESSAGE bread-bakers.v096.n056.16 --------------- From: Adam & Chanda Starr Subject: quick bread recipes Date: Tue, 12 Nov 1996 19:32:05 -0600 My mom just got a bread for her birthday and it has a quick bread cycle on it. She can make breads that don't use yeast. My machine doesn't have this feature so I don't have any recipes to share with her. If you have any I would greatly appreciate your sharing them with me. Chanda astarr@computer-services.com --------------- MESSAGE bread-bakers.v096.n056.17 --------------- From: bgl@leass.PCC.COM (Barbara Leass) Subject: Sweet bread Date: Tue, 12 Nov 96 19:57:48 CST > Hi all, This recipe was the result of an experiment with my bread machine.. I was very pleased with the way it turned out ..It had an interesting texture..If you don't have Sir Lancelot bread flour handy.. you could use any good bread flour with some vital gluten added..Sir Lancelot comes from The King Arthur Mail order catalogue..The Number is 1-800-827-6836..I also made a white bread using this flour it was a very full light wonderful bread.. Has anyone else used this type of flour? Enjoy! Barbara > > > > > * Exported from MasterCook Mac * > > A Sweet Bread For The Bread Machine > > Recipe By : Barbara Leass > Serving Size : 12 Preparation Time :0:10 > Categories : Breadmaker > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 cup milk > 1 egg > 2 tablespoons butter > 3 tablespoons sugar > 3 cups Sir Lancelot High Gluten Bread Flour > 2 1/2 teaspoons yeast > 1/2 teaspoon salt > > Add the ingredients in order recommended for your bread machine.. use white bread > setting..choose desired crust.. > > - - - - - - - - - - - - - - - - - - > > > Per serving: 49 Calories; 3g Fat (53% calories from fat); 1g Protein; 4g Carbohydrate; 23mg Cholesterol; 123mg Sodium > > > > --------------- MESSAGE bread-bakers.v096.n056.18 --------------- From: Bill Camarota Subject: Part 2 bread machine recipes Date: Sun, 10 Nov 1996 23:30:50 -0500 (EST) Cherry Yogurt Bread (EB) Cherry Yogurt Bread (EB) * Exported from MasterCook * Blue Cheese and Port Bread (EB) Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Abm Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup water 2 cups bread flour 1 tablespoon sugar 1 teaspoon salt 2 teaspoons butter 2 tablespoons port red wine 1/4 cup Danish blue cheese 1/4 cup walnuts -- coarsely chopped 2 1/2 tablespoons applesauce 1 1/2 teaspoons yeast Bake on regular cycle. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Yogurt Bread (EB) Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Abm Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 2 cups bread flour 3/4 teaspoon salt 1/2 cup dried cherries 1/3 cup cherry yogurt 2 tablespoons applesauce 2 teaspoons brown sugar 2 teaspoons yeast Regular cycle. Hints: Use low fat fruited yogurt Add the dry cherries whole - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v096.n056 --------------- -------------- BEGIN bread-bakers.v096.n057 -------------- 001 - Bill Camarota Subject: Variety of bread machine recipes Date: Sun, 10 Nov 1996 23:30:50 -0500 (EST) Abosolutely Apricot Bread (EB) Almond Poppy Bread (EB) Apple Oat Bread (EB) * Exported from MasterCook * Abosolutely Apricot Bread (EB) Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Abm Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 2 cups bread flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 3 tablespoons apricot jam 1/2 cup dried apricots 2 teaspoons yeast Use light crust feature. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Poppy Bread (EB) Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Abm Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 2 cups bread flour 1 tablespoon dry milk 1/2 teaspoon salt 1 tablespoon butter 1/4 cup lemon yogurt, lowfat 1 1/2 tablespoons honey 1/4 cup almonds -- sliced and toasted 2 teaspoons lemon peel 2 tablespoons poppy seeds 1 teaspoon lemon extract 2 teaspoons yeast Bake on regular cycle. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Oat Bread (EB) Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Abm Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1 1/3 cups bread flour 2/3 cup wheat bread flour 2 teaspoons dry milk 1 teaspoon salt 2 teaspoons butter 1/2 cup apples -- canned and chopped 1 tablespoon apple juice concentrate 2 teaspoons lemon juice 1 tablespoon honey 2 tablespoons yogurt 2 teaspoons molasses 1/4 cup oats 2 teaspoons yeast Bake on regular cycle. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n057.2 --------------- From: Bill Camarota Subject: More from Electric Bread Date: Sun, 10 Nov 1996 23:30:50 -0500 (EST) Chocolate Cherry Bread (EB) Cinco de Mayo Bread (EB) Cottage Dill Bread (EB) * Exported from MasterCook * Chocolate Cherry Bread (EB) Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Abm Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 1 1/2 cups bread flour 1/2 cup wheat flour 1 tablespoon dry milk 2 tablespoons molasses 1 teaspoon salt 1/3 cup chocolate chips 1/3 cup dried cherries 2 teaspoons Triple Sec 1/4 teaspoon orange peel 2 teaspoons yeast Bake on regular cycle - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinco de Mayo Bread (EB) Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Abm Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup water 2 cups bread flour 2 teaspoons sugar 1/2 teaspoon salt 2 teaspoons olive oil 2/3 cup corn meal 1/3 cup creamed corn 2 tablespoons green chiles 1 teaspoon jalapeno peppers 1 teaspoon cilantro 2 teaspoons yeast Add ingredients to bread pan. Make sure if you use canned peppers to drain them. Bake on regular cycle. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cottage Dill Bread (EB) Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Abm Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 2 cups bread flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon butter 1/4 cup cottage cheese -- small curd 1/2 tablespoon dry onion 1/2 tablespoon dill seed 1/2 tablespoon dill weed 2 teaspoons yeast Bake on regular cycle. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n057.3 --------------- From: CHEFLZ@aol.com Subject: WHAT BRAND BREAD BAKING MACHINE Date: Wed, 13 Nov 1996 11:32:30 -0500 HI: I have had a Williams-Sonoma 1.5lb. Machine for almost a year sofar,& I'm quite happy with it. We originally got that brand because it would probably be repaired locally(?). It has been very reliable,& quite easy to operate. I bake bread almost weekly,so have probably baked about 40 loaves in it sofar,& would recommend it. GOOD LUCK, Larry Ziegler --------------- MESSAGE bread-bakers.v096.n057.4 --------------- From: LIR119@delphi.com Subject: About baking bread Date: Wed, 13 Nov 1996 08:17:51 -0500 (EST) ____MESSAGE HEADER INFORMATION DO NOT WRITE ABOVE THIS LINE______ TO TIM: You had asked some questions about yeast, bread, overkneading, rising etc. I hope the following info helps answer some of your questions. Below are some" excerpts" from my personal bread baking guide.Please email me if you have further questions. YEAST: Baker's yeast is a one celled fungus which in the presence of flours and water will feed and grow ( bud ) and reproduce new cells. It is with this process that oxygen and simple sugars are turned into carbon dioxide and alcohol. the carbon dioxide which is trapped in the dough fibers causes expansion and thus rising of the dough. the small amount of alcohol is evaporated during baking ....... FERMENTATION: is the name for the chemical process in which yeasts become activated and give rise to the acidity in the dough ( starches broken down to sugars , then to carbon dioxide and alcohol) this process creates the flavor of the bread. Naturally a longer fermentation time offers the best flavor and taste. Breads rushed in this fermentation process may have an overly strong yeast flavor. Likewise breads that have overrisen may have a sour quality to them. However many people do not find either taste objectionable and enjoy the bread........ GLUTEN: is one of several proteins found in flour and holds the dough together making it more stretchable and elastic.Think of gluten as having a rubber or gum " stretchable" quality..When flour and water are combined the gluten is being activiated. KNEADING of the dough helps continue to deveolp and activate the gluten.Too little kneading produces a weak dough and a small compact baked product. Over kneading produces a chewy, coarse grained product..... . It is certainly possible to overknead a dough and cause the gluten strands to rupture causing the product to collapse but I dont think it is usally the case if hand kneading techniques are follwed properly. Note: We are discussing bread here not pastries and tender cakes which require a lower gluten ( or protein flour ). and limited kneading....Read labels on the flour for gluten content. FLOURS are categorized as Weak: ( soft wheat low gluten/protein ), example cake flour around 8%, or Strong: hard wheat ( high gluten/protein ) example bread flour 14 -16%. All purpose is a combination of both soft and hard wheat flours, 11% gluten content. All percents are approximates but give you an idea of protein content. Flours may be bleached, unbleached, bromated, contain additives and other conditioners etc. but these are topics for another time. RISING: you will know when the dough is ready for its first rising after kneading, when the dough readily springs back when pressed with a finger. The dough should feel smooth like an ear lobe or baby's behind! BRead fLour usually needs 8 to 10 minutes of hand kneading whereas all purpose flour usally requires 5 to 8 minutes of hand kneading. For both flours done by dough hooks in the machine much less time is required. The normal rising times for bread dough to double in volume is anywhere from 1 to 2 hours+, This depends on the type of dough ( eggs, fat, milk sugar present in dough ), the warmth of surroundings etc. Usually heavy dough ( sugar,fat etc. ) requires several risings opposed to lean doughs ( flour and water )to achieve the best texture .Dont be tempted to let any dough over rise more than instructed because the dough may be coarse, heavy or collapse. Finger press the risen dough, if an indentation remains, its ready to be punched down( at this point it should not "spring" back if finger pressed.) PUNCHING down dough: after rising it is necessary to do so, so the yeast cells are redistributed and thus causing a lighter textured, manageble dough.Follow recipes instructions.Many sweet breads have double or triple risings as I indicated above. Hope this helps. I have a feeling most of the questions have been answered. And Im sure you'll get info from others! Joan Joan,"Flour Power" ' `[1;33;44mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n057.5 --------------- From: Bill Camarota Subject: Part 3 from Electric Bread Date: Sun, 10 Nov 1996 23:30:50 -0500 (EST) Garlic Bread (EB) Greek Isle Bread (EB) Maraschino Pecan Bread (EB) * Exported from MasterCook * Garlic Bread (EB) Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Abm Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 2 cups plus 1 T bread flour 1 tablespoon sugar 1/2 teaspoon salt 1/2 tablespoon butter 2 tablespoons parmesan cheese 1/2 teaspoon sweet basil 1/2 teaspoon garlic powder 1/2 teaspoon garlic paste 1 1/2 teaspoons yeast Bake on regular cycle. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Isle Bread (EB) Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Abm Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 2 cups bread flour 3 tablespoons plain yogurt 2 teaspoons dry milk 1 tablespoon sugar 1 teaspoon salt 2 teaspoons butter 1 pinch garlic powder 4 teaspoons black olives -- finely chopped 1/2 teaspoon sweet basil 1/2 teaspoon dill weed 2 1/2 tablespoons feta cheese 2 1/2 tablespoons cucumber -- peeled and seeded 1 teaspoon yeast Puree the peeled and seeded cucumber. Drain the feta cheese well. Bake on regular cycle. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maraschino Pecan Bread (EB) Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Abm Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 2 cups bread flour 1 tablespoon dry milk 1 tablespoon plus 1 teaspoon sugar 3/4 teaspoon salt 2 teaspoons butter 2 1/2 tablespoons raisins 2 1/2 tablespoons maraschino cherries -- drained and chopped 2 1/2 tablespoons sunflower seeds 2 1/2 tablespoons pecans -- chopped 1 pinch ground cinnamon 1 pinch ground ginger 2 teaspoons yeast Add the fruit and sunflower seeds at the "add ingredient beep". Bake on regular cycle. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n057.6 --------------- From: Harris@abilnet.com (Michael Harris) Subject: replacement parts Date: Wed, 13 Nov 1996 12:21:39 -0700 Check over your appliances in your house...... need to replace a broken part or need a extra???? CULINARY PARTS UNLIMITED stocks replacement parts for 35 plus major appliance brands the number is 1-800-543-7549 -- all orders are shipped within 24 hours. --------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v096.n057.7 --------------- From: Valerie Mates Subject: more about dishwashers Date: Fri, 15 Nov 1996 00:06:09 -0500 Hi -- I sent in another posting on this topic earlier in the week. Since then I had a few more thoughts about dishwashing. One concern about washing dishes by hand is that a number of recent studies have shown that one of the germiest surfaces in the average kitchen is the kitchen sponge. Evidently those tidy cooks who sponge up each spill as it happens (that's me) are really spreading germs all over the kitchen. Yucch. I'm not really sure I want to eat off dishes that have been cleaned with a kitchen sponge. Also, I think people have different dishwashing preferences that are a matter of personal taste. My friend Jeanne says that she only feels dishes are clean if someone has gone over them carefully by hand. She feels that a machine doesn't have eyes and a brain to make sure that the dishes are thoroughly washed. Me, I feel just the opposite: At a gut level, I feel things are only truly clean if they've been washed in a dishwasher, with its sprays of super-hot water and detergent reaching into every nook and cranny, sterilizing the dishes. Sorry about the tangent away from bread baking. This started out as an explanation of why I want to put my breadmaker pan in the dishwasher, even though the manufacturer says not to do that. -Valerie --------------- MESSAGE bread-bakers.v096.n057.8 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: Baking bread the "old fashioned" way Date: Wed, 16 Oct 1996 12:12:08 -0500 I have to snicker when I read notes from people asking if there are any of us out there that bake bread without the use of a automatic bread machine (ABM). Don't get me wrong, even though I consider myself an "artisan baker" - I applaud anyone who uses modern conveniences to produce their own bread masterpieces! In response to : >My name is Elaine and I love baking bread. I don't use a bread >machine. I was wondering if those of us that don't use these machines >are on here also? Welcome home Elaine!!! You are definately in the right spot! In response to : >I was also wondering if there is >anyone who is good and willing to take a bread machine recipe and >make it into a regular recipe? Is it possible to just take the >ingredients and do the rest by nature? The ABM recipes are already regular recipes. Each is scaled to precisely fit the special pan size for the machines. So, if you take that recipe and follow your usual mixing, kneading, rising, and baking methods, you will create that wonderful loaf you always do. ABM's usually produce a single 1 pound or 1 and a half pound loaf of bread ) depending on the recipe. Go for it! Bread is the symbol of friendship \\|// (0 0) -----------------------------------------------o00--(_)--00o-- --------------- MESSAGE bread-bakers.v096.n057.9 --------------- From: Bill Camarota Subject: Part 4 from Electric Bread Cookbook Date: Sun, 10 Nov 1996 23:30:50 -0500 (EST) Nutty Coconut Bread (EB) Saffron Bread (EB) Saucy Apple Bread (EB) Swedish Limpa Bread (EB) * Exported from MasterCook * Nutty Coconut Bread (EB) Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Abm Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup coconut milk 2 cups bread flour 1 teaspoon salt 1 tablespoon butter 1 tablespoon cream of coconut -- canned 1/4 cup coconut -- flaked 3 tablespoons pecans 3 tablespoons walnuts 2 teaspoons yeast Water may be subbed for the coconut milk. Bake on regular cycle. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Saffron Bread (EB) Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Abm Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 2 cups bread flour 1 teaspoon sugar 1 teaspoon salt 1 egg 1 1/2 tablespoons olive oil 1/4 teaspoon ground saffron -- or -- 1/8 teaspoon saffron threads 2 teaspoons yeast If using saffron thread, grind to a coarse powder-like consistancy using a mortar and pestle. Bake on regular cycle. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Saucy Apple Bread (EB) Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Abm Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup apple cider 1 1/3 cups bread flour 3/4 cup plus 1 T wheat flour 1 teaspoon salt 2 1/2 tablespoons plain yogurt 2 1/2 tablespoons honey 1/3 teaspoon vanilla 2 1/2 tablespoons walnuts -- unchopped 2 1/2 tablespoons egg -- beaten 1/3 cup applesauce -- unsweetened 1/3 cup Granny Smith apple, cored -- unpeeled and diced 1 1/4 teaspoons yeast For a sweeter bread try using Rome or McIntosh apple. Bake on regular cycle. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Limpa Bread (EB) Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Abm Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 1 3/4 cups bread flour 1/4 cup rye flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 3/4 tablespoon honey 3/4 tablespoon molasses 1/2 cup flat ale 1/4 teaspoon cardamom 1/4 teaspoon anise seed 1/2 tablespoon orange peel 2 teaspoons yeast Produce the flat ale by opening a dark beer and stirring until the bubbles are dispersed. Scoop off residual foam before measuring ale. Bake on regular cycle. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n057.10 --------------- From: "Dan H. Erwin" Subject: community forum Date: Fri, 15 Nov 1996 16:20:45 -0600 (CST) I recently found something our most interesting hobby of ours in my local newspaper. It just began running. It is a little magazine called 'Connect Time'. In this magazine was a web site that I found to be quite interested. It is something that should interest all bread baker and bread machine bakers alike. There is imformation about flour, any number of grains, plus much nutricional information......plus, its all in English (It is easy to comprehend and spoken in common language). After looking at its nice looking Home Page there are a lot of link> that many of us would enjoy. There are recipes.....and most important> there is a community forum. It is quite like a news group for free interaction among readers. Title THE VILLAGE BAKER Address: http://www.countrylife.net/bread/ I am sure you will enjoy it! Dan --------------- MESSAGE bread-bakers.v096.n057.11 --------------- From: Edward Ipp Subject: Breadmaker: Zojirushi BBCC-Q20? Date: Tue, 12 Nov 1996 17:05:30 -0800 In the Holiday 1996 Price/Costco mail order catalog they have the Zojirushi BBCC-Q20 2lb. home bakery for $109.99, item #149638, at 1-800-955-2292. I have heard many people praise the original Zo (s15?) for being well made and having a user programmable setting for longer rise times (only makes 1 1/2lb loaves, though). I was wondering if anyone has seen/used/heard of the new model, Q20. I want to get a 2lb breadmaker soon and, of course, want to get the "best" one. I tried out an American Harvest model that makes 2 loaves and has the clear front viewing window. I had to return it because it practically burned all my crusts, even in the light setting. I know Consumer Reports loves the Regal units and West Bend has a model that makes a standard size loaf with collapsible kneading bars so there's no big hole left in the bottom of the loaf and then there's Sanyo and Hitachi..... With so many feature packed units out there its hard to decide. Thanks in advance! Ed -- Edward Ipp eipp@pacbell.net "Good Cookin'!, Good Eatin'!, Good Lovin'!" Chef Paul Prudhomme --------------- MESSAGE bread-bakers.v096.n057.12 --------------- From: "Bill Hatcher" Subject: Sourdough French Bread Date: Fri, 15 Nov 1996 20:32:25 -0500 Today I wanted to make some sourdough french bread but could not find a recipe that was not unbelievable complicated, so I sort of made this one up as I went along. At the risk of sounding boastful, I must say the product was delicious (this is verified by a wife, 2 daughters and the neighbors down the road) ::)). If you have some starter on hand, give it a try. Good!! * Exported from MasterCook * Bill's Sourdough French Bread Recipe By : Bill Hatcher Serving Size : 12 Preparation Time :4:30 Categories : Breads Sourdough To/From Breadlist To/From Eat-L Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 c all-purpose flour -- more if needed 4 1/2 tsp yeast 1 tbsp sugar 1 tbsp salt 1 c water -- very warm (120F) 2 c sourdough starter -- room temperature 1 tbsp oil yellow cornmeal 1 egg white Feed your starter at least 12 hours before making bread. Combine 2 1/2 cups of the flour, yeast, sugar and salt in a large bowl. Add water, oil and starter and beat 3 minutes with an electric mixer. Work in additional flour by hand until dough can be handled. Amount will vary, depending on consistency of starter used. Decant dough to a lightly floured board and knead until smooth, satiny and elastic, about 10 mintues,working in additional flour in small amounts as needed to keep dough from sticking to board or hands. Place in a large, oiled bowl, turning once to coat dough ball; cooking spray works well for this. Cover with plastic wrap and allow to rise in a warm place until doubled, about 1 to 1 1/2 hours. Punch dough down and divide into either 2 or 4 pieces, depending on size of loaves desired. Cover and let rest 10 minutes. Roll each piece out into a rectangle and roll up from long side, pinching seam closed and tapering ends. Place loaves, seam side down, either in baguette pans or on a baking sheet which has been oiled and sprinkled with cornmeal. Gash top 1/4 inch deep either along the length or diagonally every 2 or 3 inches. Beat egg white with 1 tbsp water until frothy and brush loaves with it. Cover and let rise in warm place until doubled, about 1 hour. Bake at 375F 20 mintues, then brush again with egg white and bake an additional 20 minutes. Remove from pans and cool on wire racks. - - - - - - - - - - - - - - - - - - Enjoy. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- END bread-bakers.v096.n057 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved