Date: Sat, 23 Nov 1996 21:03:24 -0800 (PST) -------------- BEGIN bread-bakers.v096.n058 -------------- 001 - Reggie & Jeff Dwork Subject: Happy Thanksgiving everyone Date: Sat, 23 Nov 1996 20:20:28 -0800 Jeff and I wanted to wish everyone a Happy Thanksgiving. If you are traveling have a good time and safe trip. If you are staying home enjoy yourselves with family and friends. Reggie & Jeff --------------- MESSAGE bread-bakers.v096.n058.2 --------------- From: Sandy Gamble Subject: Taralli Dough Date: Sat, 16 Nov 1996 16:22:26 -0700 (MST) Hi... Does anyone have any recipes for 'taralli'? I have a friend that has a recipe that requires 'taralli dough' as the pastry for a meat/cheese filled pie. I've searched the net and various cookbooks, but can't find it, anywhere! Any help would be appreciated. Sandy --------------- MESSAGE bread-bakers.v096.n058.3 --------------- From: Jeff Lowenthal Subject: Re: Digest bread-bakers.v096.n057 Date: Sun, 17 Nov 1996 00:21:34 -0600 >From: "Dan H. Erwin" >Subject: community forum > > > > 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 > snip snip > > > Title THE VILLAGE BAKER Address: > http://www.countrylife.net/bread/ > > I am sure you will enjoy it! > > > Dan > Thanks for your kind words about Connect-Time. I'm an editor there, and selected the bread site for our Discoveries section. We are always open to suggestions from readers, which is how most discoveries begin. And while we may seem small (8 pages) we already have the largest circulation of any computer magazine in the world. (6+ million, distributed with 52 papers) I'm an ABM baker myself and may be one of the few people to buy a RedStar 2# machine. It has been great, doing its job day after day for a year now. It is/was supported by Red Star (the yeast people) with an 800 help line. Best of all was the price: Under $100! And, unlike my old R2D2 Welbilt, it's unlikely to shake itself off my counter. Jeff photoman@wwa.com --------------- MESSAGE bread-bakers.v096.n058.4 --------------- From: "Bill Hatcher" Subject: Re: Bread Bowls Date: Sat, 16 Nov 1996 22:30:21 -0500 > From: bread-bakers-errors@lists.best.com > Subject: Digest bread-bakers.v096.n056 > To: bread-bakers@lists.best.com > From: Lisa Minor > 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 Lisa - Here is one from my files. I have never made it, but it looks promising. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA * Exported from MasterCook * Bread Bowls Recipe By : Gold Medal Bread Machine Recipes Serving Size : 6 Preparation Time :0:45 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 3/4 cups bread flour 1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoons yeast 1 large egg yolk 1 tablespoon water Add water, flour, sugar, salt & yeast to the bread machine pan. Select dough cycle. After machine beeps, divide dough into 6 equal pieces. Pat or roll each piece into a 7 inch circle on a lightly floured surface. Grease outsides of six 10 ounce custard cups. Place cups upside down on an ungreased cookie sheet. Shape each circle over outsides of cups.(Don't allow dough to curl under edges of cups.) Cover & let rise in a warm place 15 - 20 minutes or until slightly puffy. Preheat oven to 375F. Mix egg yolk & 1 tbsp water; brush gently over bread bowls. Bake 18 - 22 minutes or until golden brown. Carefully lift bread bowls from custard cups. Cool bread bowls upright on wire rack. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n058.5 --------------- From: dz895@cleveland.Freenet.Edu (Brenda Moran) Subject: Breadman Paddle - HELP! Date: Sun, 17 Nov 1996 08:36:37 -0500 (EST) I love my Breadman Plus TR600. Bakes everything from sourdough to french, cinnamon-raisin, and any other concoction I dream up. I does have a major problem that I can't seem to correct. THE PADDLE! Bakes into every loaf & leaves a major hole at the bottom that is quite humorous to some & hideous to others. You call the Salton # & they tell you to dig it out with a plastic utensil & I tell them that I don't like half a 2# loaf missing the middle. Salton is very unfriendly. Anyone have a cure???? HELP! Loaves I give away as gifts look half eaten................. Brenda --------------- MESSAGE bread-bakers.v096.n058.6 --------------- From: dz895@cleveland.Freenet.Edu (Brenda Moran) Subject: Bread Bowls Date: Sun, 17 Nov 1996 08:18:27 -0500 (EST) 1 Cup Warm Water 2 3/4 Cups Bread Flour 1 TBSP Sugar 1 tsp Salt 1 1/2 tsp Yeast 1 egg yoke (no white) 1 TBSP Water Use Dough Cycle on ABM. After it is compete (usually 1 1/2 hours) divide dough into 6 equal portions. Pat out on floured surface into 7" (inch) circle. Grease outside of 6 10 oz custard dishes. Lay open end down on ungreased cookie sheet. Wrap cough over outside of each custard cup, not allowing dough to curl under edge of cup. Dover & let rise for 30 mins. Bake in 375 oven (preheated). Mix egg yoke & TNSP of water in cup & brush gently over each bread bowl before baking. Bake at 375 for 18-22 minutes or intul golden brown. Gentle remove bread bowls from custard cups & cool on wire rack for 5 mins before filling. Great with chili, soups, stews, even salads! Brenda --------------- MESSAGE bread-bakers.v096.n058.7 --------------- From: Pam Drake Subject: Bread Pan In Dishwasher Date: Sun, 17 Nov 1996 02:09:00 -0800 (PST) The instructions for my Mr. Coffee also indicate that the pan should not be washed in the dishwasher; as a matter of fact they indicate the pan should not be emersed. I suspect this may have to do with the shaft, which may contain electronic components. Don't forget that the paddle is directly controlled by the machine, so the linkage to electronics may be strong enough that, though the pan is removable, some damage may result if the underside of it becomes more than just damp. I, too, would love to be able to put it in the washer as I do with my removable crockpot insert, but there is absolutely nothing but stoneware in the crock. I can't say that so confidently with the bread pan. Perhaps thinking along these lines will make it less frustrating to take those few extra moments. Pam Drake --------------- MESSAGE bread-bakers.v096.n058.8 --------------- From: "Dan H. Erwin" Subject: re:bread bowls Date: Sun, 17 Nov 1996 11:33:45 -0600 (CST) Having worked at Perkins, I have made a lot of bread bowls for chef's salads and chilli bowls. The bowls come to Perkins restaurant in boxes of 40. Inside the box are units of dough that I refer to as cow pies. I lay them out on a sheet pan until softened in a proofing box, then, with a spray release, I cover either a small, inverted stainless steel bowl for the chef's salad, or an inverted porcelain chilli bowl, and spread the dough as evenly as possible over the top. I wet my hands with a whole egg wash while forming, then bake in a 375 degree oven for 12-15 minutes. The dough is labeled 'Italian bread bowl', but this is not Italian bread that I am dealing with. It's more like a pizza dough that has oil in it. I think that pizza dough would be a good choice, personally, as long as you use at least some oil. Straight French or Italian bread would likely be rather crisp. At home I have also tried making a pizza dough, forming it into 12 oz. balls, egg washing with a whole egg, and baking. After baking and cooling I merely cut a circle aroung the top and rip out the excess dough. That way you can have your soup and have something like soft croutons to put in. One extra step That I have also taken was to put the excess dough in the pan and lightly brown it in the oven, That way, I have better style croutons. One way or the other, I prefer the home made dough MUCH better than the restaurant stuff. Good luck. Dan Champaign, Il --------------- MESSAGE bread-bakers.v096.n058.9 --------------- From: magherrick@juno.com (MARGARET E HERRICK) Subject: DAK TURBO V Date: Sun, 17 Nov 1996 11:06:09 EST Hi, everyone, Some of you may be familiar with the DAK bread machine that looks just like the Welbilt one with the large glass dome top. The original DAK company, which sold a variety of things, went out of business. I had a DAK Turbo II bread baker for years and found it wonderful. It made great big wonderful loaves of bread! Recently the Bread Machine portion business was bought out and has returned as DAK Gourmet Products 1711 Irvine Ave. Newport Beach, CA 92660 1-800-600-3500 1-949-646-3000 or FAX: 1-800-363-3599 1-949-646-1700 http://www.dakgourmet.com So I gave my old Turbo II to my daughter and bought a new DAK Turbo V, because it is supposed to be more powerful, able to handle heavier doughs. I am not getting as good results with it as I did my old one, in regular Turbo mode. (Then again my yeast doesn't proof as well as it should.) Then again there is a whole computerized system for making each kind of loaf bake in a special way. It's a little complicated! I wonder if anyone on here has had some experience with this particular model. If so, I could use a little help or at least some moral support. For the person who found no nearby repair for the Welbilt R-2D-2 type, glass done machine, there was a place on the east coast that did repair them! Phone number (201) 866-1594 It was called, Rebok , 4200 West Side Ave, N. Bergen, NJ 07047 Also I came across an E-mail address for patl@isc-br.com that had to do with bread machine repair. I have no idea if these addresses and phone numbers are current, but if they are in the necessary area and you are desperate, give 'em a try. Maggie magherrick@juno.com --------------- MESSAGE bread-bakers.v096.n058.10 --------------- From: "Brian Ross" Subject: Washing Zoji pans & the Black&Decker lookalike Date: Mon, 18 Nov 96 09:30:27 mst I've been following the thread on cleaning a Zoji bread pan in a dishwasher, and thought I should add my 2 cents. For those of you who have a Zoji S-15 and might be considering putting it in the dishwasher, I would like to recommend: 1. Turn the pan over on a counter. Take a GOOD look at the mechanism on the bottom of the pan. You will notice a small C clip at the very top (when it's inverted) of the post. 2. If you twist the post by hand you should notice it turns quite smoothly. I'm assuming it's because there is a bushing or set of bearings hidden somewhere inside those workings. Now remember that C clip means the mechanizm can be quickly dis-assembled. Are you still sure that it's waterproof? Ask someone who is mechanically minded what might happen to bearings that are subjected repeatedly to hot water. The owners manual notes clearly that you are NOT to imerse the lower portion of the pan in water. That should be all the proof you need. About the Black and Decker Zoji lookalike.... I've noticed them myself over the last year or so. It appears to me to be a very good 'copy' of an S-15. The pan is not the same weight as the Zoji pan, and it's missing the short neading post. This makes me thing that it's only made to appear to be like an S-15. If someone has direct knowledge of who makes these machines for Black and Decker, how about sharing the info? Brian D. Ross Calgary, Alberta, Canada --------------- MESSAGE bread-bakers.v096.n058.11 --------------- From: BENEDECZKY otto Subject: Date: Mon, 18 Nov 1996 14:20:45 -0500 Hi Everyone, I enjoy this mailing list, but so far I haven't posted anything. Now I have a question: my friend would like to bake bread using hops. If anybody could help me out with some information about how to use it, exact amount and so on. Thanx: Otto (bread-bakers@lists.best.com) --------------- MESSAGE bread-bakers.v096.n058.12 --------------- From: Sandra Wambold Subject: Dishwashing Zoji parts & clean kitchen sponges Date: Mon, 18 Nov 1996 14:07:40 -0500 (EST) I would be wary of dishwashing the Zojirushi bread pan and parts because I had bad results after I accidently left the bread pan and paddle in water for too long. The paddle now has pitting, which makes it harder to remove the bread from the pan and bread scraps from the paddle. The bottom of the bread pan got a little bit of aluminum dust tarnish -- it doesn't seem to be a problem but it was a bit worrisome. So, given my "experiment", I wouldn't want to put the bread pan in the dishwasher unless I were going to dry it soon after. Assuming that the bread pan was upside down, some water would get stuck in the aluminium on the bottom, which is the part that got the "tarnish" for me. As for those worried about kitchen sponges, keep some bleach handy and wash your sponges in a diluted solution (probably found on your bleach bottle). -Sandy wambold@pobox.com --------------- MESSAGE bread-bakers.v096.n058.13 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: Cornucopia Date: Sat, 19 Oct 1996 11:42:16 -0500 Here's an idea that someone may want to try for Thanksgiving. You can make a cornucopia (horn-o-plenty for some) out of bread. The recipe calls for frozen bread dough to be used, but I squirm at the thought of it if I'm making bread dough anyway. First, you take a "disposable/recyclable" heavy foil type round pizza pan ( at least 10-12 inches in diameter) from your local grocery. Cut (one- straight line) from the center to the outer edge of the pan. Now (being careful not to cut you precious kneading fingers) roll the foil pan into a cylinder where the opening is about 3 inches in diameter, and the other end is rolled smaller and tighter. ( you may need to staple this to hold it in place) Bend and shape the cylinder to resemble a horn-o-plenty. Don't bend the end too much, because the mold will not remove from the finished product. Take 1inch by 6-10 inch by 1/2 inch strips and place them around the (greased with non-stick spray) mold. Pressing the strips together to join and seal them together. Let it rise briefly. Bake at 325 until golden brown. Let it cool and carefully remove the mold. This can be used as a wonderful centerpiece for your Thanksgiving feast. Happy Turkey day everyone! --------------- MESSAGE bread-bakers.v096.n058.14 --------------- From: charles moffat Subject: Re: bread bowls Date: Mon, 18 Nov 1996 18:46:42 -0500 Lisa asked for a bread bowl recipe. Here is the one I use & my family really enjoys them. I usually serve chili with mine but soup & stew is also great. Lavon * Exported from MasterCook II * Crusty Home-Style Bread Bowls Recipe By : Gold Medal Bread Machine Recipes Serving Size : 6 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 3/4 cups bread flour 1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoons yeast 1 large egg yolk 1 tablespoon water Add water, flour, sugar, salt & yeast to the bread machine pan. Select dough cycle. After machine beeps, divide dough into 6 equal pieces. Pat or roll each piece into a 7 inch circle on a lightly floured surface. Grease outsides of six 10 ounce custard cups. Place cups upside down on an ungreased cookie sheet. Shape each circle over outsides of cups.(Don't allow dough to curl under edges of cups.) Cover & let rise in a warm place 15 - 20 minutes or until slightly puffy. Preheat oven to 375F. Mix egg yolk & 1 tbsp water; brush gently over bread bowls. Bake 18 - 22 minutes or until golden brown. Carefully lift bread bowls from custard cups. Cool bread bowls upright on wire rack. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n058.15 --------------- From: Penchard@aol.com Subject: Need: Pumpkin Bread Recipe Date: Mon, 18 Nov 1996 19:12:23 -0500 Hi Fellow Bakers I have decided to make pumpkin bread for Thanksgiving. Does anyone have a recipe for the ABM, with or without nuts? Thanks! Penchard --------------- MESSAGE bread-bakers.v096.n058.16 --------------- From: nmrg@juno.com (Rocky L Hurley [KR4PZ]) Subject: REQUEST: Italian Hard Rolls for submarine sandwiches Date: Mon, 18 Nov 1996 19:20:09 EST Hello. I am looking for this kind of bread recipes. There is another kind that is a real soft italian bread that they use to sop olive oil and balsamic vinegar..I can't even fathom the name. but if anyone know what I am referring to. I would be grateful for the recipes... Thanks! Rocky --------------- MESSAGE bread-bakers.v096.n058.17 --------------- From: rewton@cs.utep.edu (Ralph Ewton) Subject: Dishwaher Date: Tue, 19 Nov 96 10:32:55 MST The instructions for most modern gadgets with moving parts often say not to put them in the dishwasher. They usually state the reason which is: The bearings are "permanently" lubricated. Of course nothing is permanent, and this just means you can't get to them to grease them yourself. But the pressurized jets of hot water in your dishwasher will indeed wash the lubricant out of your paddle bearing after enough washings and your pan will suffer a needless early death. If the pan is rinsed in hot water after hand washing and then used for baking, I don't think Valerie and others need to worry about germs. They will die along with the "good germs" who give their lives so nobly for us: the yeast, which perishes in the baking. Ralph Ewton --------------- MESSAGE bread-bakers.v096.n058.18 --------------- From: Bill Camarota Subject: RECIPE: Potato Rosemary Rolls Date: Mon, 18 Nov 1996 19:43:52 -0500 (EST) * Exported from MasterCook * Potoato Rosemary Rolls Recipe By : Fleischmann's Yeast Serving Size : 1 Preparation Time :0:00 Categories : Abm Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup plus 2 T water -- 70-80 degrees 2 tablespoons olive oil 2 tablespoons nonfat dry milk 1/2 cup instant potato flakes or buds 1 tablespoon sugar 1 teaspoon rosemary -- crushed 1 teaspoon salt 3 cups bread flour 1 1/2 teaspoons Fleischmann's Bread Machine Yeast 1 egg -- lightly beaten ------ TOPPINGS ------ sesame or poppy seeds additional rosemary -- crushed Measure all ingredients except egg and toppings and place into bread machine pan in the order suggested by the manufacturer. Process in dough/manual cycle. Remove prepared dough; if necessary, kneed in addtional flour to make dough easy to handle. Divide dough into 12 pieces. Roll each to 10-inch rope; coil rope, tucking under end. Place 2 inches apart on greased large baking sheet. Cover; let rise until doubled, about 45 minutes. Brush tops with egg, sprinkle with toppings. Bake at 350 F for 15-20 minutes or until done. This recipe is for 1 1/2 pound size bread machines. MC format by Bill Camarota e-mail:gfx4tv@acy.digex.net - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n058.19 --------------- From: ltsilver@borg.com (LT Silverman) Subject: Re: Digest bread-bakers.v096.n056 Date: Thu, 21 Nov 1996 20:16:54 -0500 Tario@mcn.net wrote about some of our complaints about Breadman Breadmachines. Please note that my problems were with the company and not the product itself. I too have never had a bad bread from the machine. LT Silverman --------------- MESSAGE bread-bakers.v096.n058.20 --------------- From: FORD_KAREN/TUC_06@burr-brown.com Subject: RE: Naan Date: Tue, 19 Nov 96 18:46:00 -0700 Deb, Here it is................ >From The Bread Book by Linda Collister and Anthony Blake Makes 8 naan 1 3/4 cups self-rising white flour 2 Tbls. plain yogurt, preferably with active cultures 1 tsp. kosher salt or flaked sea salt about 1/2 c. lukewarm water (95F to 105F) Combine the flour, yogurt, and salt in a large bowl. Add the lukewarm water, 1 tablespoon at a time, working it into the flour mixture with your fingers and bringing the flakes of dough together. Add just enough water to make a soft, slightly sticky dough. Knead the dough roughly in the bowl for a couple of seconds, then cover with a damp dish towel and let stand in a warm spot so the dough ferments, about 1 hour. During the last 15 minutes of standing time, heat the broiler and broiler pan. Flour your fingers and pull off a piece of dough about the size of a walnut. Between your palms, form the dough into a ball, then roll it out with a rolling pin on an unfloured work surface into an oval 8 to 9 inches long and about 1/3 inch thick. Repeat with the remaining dough to make eight naan. Put one naan on the hot broiler pan and broil about 3 to 4 inches from the source of heat, until it puffs up and is speckled with brown spots. Naan cook very quickly, in about 30 seconds, so watch it constantly. Turn over and cook the second side. Repeat with the remaining seven naan. The book has a pictures of a woman doing all the steps----making it look very easy! I have not tried this recipe, so I would like some feedback as to whether it is authentic. Karen --------------- END bread-bakers.v096.n058 --------------- -------------- BEGIN bread-bakers.v096.n059 -------------- 001 - Reggie Dwork Subject: Polenta Bread and a Banana Bread Date: Tue, 19 Nov 1996 10:52:49 -0800 Polenta Bread With Rosemary And Garlic Banana Raisin Bread Here are a couple that I made last weekend. They are quite good. I should have used really, really ripe banana's in the Banana Raisin Bread... I think it could have been a little bit sweeter...but it was still very tasty. Reggie * Exported from MasterCook * Polenta Bread With Rosemary And Garlic Recipe By : The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Serving Size : 8 Preparation Time :0:00 Categories : Bread Mailing List Breads Italian Low Fat Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 Tsp Active Dry Yeast -- (1 1/2 Tsp) 2 C Bread Flour -- (3 C) 1/4 C Yellow Cornmeal -- (1/3 C) 1 Tsp Dried Rosemary -- (1 1/2 Tsp) 1 Garlic Clove -- Chopped, (1 1/2) 1/2 Tsp Salt -- (3/4 Tsp) 3/4 C Water -- Plus 2 Tbsp Water -- (1 1/4 C) Slice thin and cut into triangles. Toast lightly and serve alone or with Italian-style salsa made with tomato, hot pepper and olives. Or top with grilled chicken or grilled vegetables for an open-faced sandwich. Add all ingredients in order suggested by your bread machine manual, follow the manufacturer's directions and bake on basic bread setting. This is very good. Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 141.9 Fat 0.7g Carb 28.6g Fib 1.3g Pro 4.7g Sod 135mg CFF 4.4% * Exported from MasterCook * Banana Raisin Bread Recipe By : The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Breads Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/4 Teaspoons Active Dry Yeast -- (2 Tsp) 1 3/4 Cups Bread Flour -- (2 2/3 C) 1/2 Cup Whole-Wheat Flour -- (3/4 C) 1/2 Teaspoon Salt -- (3/4 Tsp) 1/4 Cup Raisins -- (1/3 C) 1/4 Cup Mashed Bananas -- (1/3 C) 3/4 Cup Water -- (1 C + 2 T) Book by Madge Rosenberg This is an excellent bread to make on the timer, to fill the bread machine the night before and wake to the smell of banana, raisins, and yeasty bread. Eat it warm - not hot - for an almost buttery taste. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. This was very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n059.2 --------------- From: Sally Eisenberg Subject: Sourdough Green Chili Rolls Date: Thu, 21 Nov 1996 14:02:08 -0800 (PST) Hi all, Here is a good sourdough recipe. My husband and I made these together earlier this week. We had a fun time in the kitchen baking and then the tasting MMMM good. Hope you make the rolls, they are easy. Start with the stater then the batter then the roll recipe. Sally E. * Exported from MasterCook * Basic Sourdough Starter Recipe By : Frugal Gourmet Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 4 Tablespoons buttermilk 1 Tablespoon sugar 1 cup flour Mix all of this together and place it in a glass or stainless-steel bowl. Do not use aluminum. Cover this with a towel and allow to stand in a warm place for a few days, or until it has begun to ferment and has a wonderful sour smell. The starter should be the consistency of pancake batter and it can be covered and stored in the refrigerator. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Batter Recipe By : Frugal Gourmet Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups starter 1 1/2 cups flour 1 cup water -- tepid This must be made about 12 hours before you are going to begin the bread-making or roll process. Just do it at night before you go to bed. It takes only a minute. Remove the starter from the refrigerator and allow it to come to room temperature. Measure out 1 1/2 cups of starter and put it into a 2 quart mixing bowl. Add 1 1/2 cups flour and 1 cup tepid water. Mix this well, cover, and allow to sit overnight, unrefrigerated. This is called " proofing ", and when the batter is ready, the natural yeast will have spread thruoghout the dough and it will be bubbly and offer a strong sourdough odor . When ready to bake, measure out the amount of batter called for in the recipe and return the remaining batter to to your starter bowl in the refrigerator. Remember that you must replenish your starter by adding back what you take out. Return the same amount of water and flour that you have removed. Just whip it up and stir it into the starter bowl. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Green Chile Rolls Recipe By : Frugal Gourmet Serving Size : 24 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sourdough batter 1 package dry yeast 1 cup water -- tepid 3 teaspoons sugar 1 teaspoon salt 6 cups all-purpose flour 2 4oz cans Ortega green chiles -- diced Preheat oven to 375 degrees F. Make your batter the night before. Cover and let it sit out. Dissolve the yeast in the water. Mix with the sourdough batter and then stir in the sugar and salt , and the green chile peppers. Finally, stir in the flour. I use my Kitchen Aid dough hook so there is no pain to this method. Knead with a machine or by hand until the dough is very smooth and elastic. Place the dough on a plastic tabletop and cover with a large metal bowl. Allow to double in bulk, about 1 1/2 hours. Punch the dough down, knead it a bit, and then shape into 24 small rolls. Place on a baking sheet and bake for about 15 minutes or until golden brown. This recipe makes 2 loaves of bread or you could make one loaf of bread and 12 rolls. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n059.3 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: bread recipes Date: Mon, 23 Sep 1996 14:25:28 -0500 I found this address recently. It has many bread recipes! Here goes: ftp://ftp.neosoft.com/pub/rec.food.recipes/breads-yeast/ g --------------- MESSAGE bread-bakers.v096.n059.4 --------------- From: cb126@freenet.carleton.ca (Ruth Sprott) Subject: Keeping Honey Liquid Date: Thu, 21 Nov 1996 22:16:27 -0500 Greetings from Canada! For months now I have enjoyed this Bread Digest without posting anything myself.Thank you to the many breadbakers who have shared their special bread and roll recipes, and especially to Reggie and Jeff for recipes,and keeping the Bread Digest active. Now I have a question I hope one of you can answer : My liquid honey used in many recipes invariably stiffens in the jar after being left for a few weeks. Although it will dissolve after the jar is immersed in hot water (it takes quite a while), this is such a nuisance. Is there any way to keep honey liquid? Ruth Sprott --------------- MESSAGE bread-bakers.v096.n059.5 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: Old recipe Date: Mon, 23 Sep 1996 14:06:02 -0500 Recently, I was loading a bunch of old recipes into my Mastercook software and I came upon one that might be of interest. It is my dear departed grandmothers roll recipe. This is something that has been handed down many times! Enjoy g * Exported from MasterCook Mac * Mamaw's Rolls Recipe By : Ella Skinner Serving Size : ? Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs -- beaten 1/2 cup sugar 1 cake yeast or 1 envelope of yeast 2 teaspoons salt 1 cup warm water 4 cups all-purpose flour Mix water and yeast and let it sit for 5-10 minutes ( until bubbly). Add sugar, salt, eggs, and flour to form dough. Let this rise for 4 hours in a large bowl. Cover bowl tightly and put into refrigerator overnight. Let dough rise 3-4 hours before baking. Bake at 425 degrees for 7-10 minutes. These will keep in the refrigerator for 10 days. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n059.6 --------------- From: LIR119@delphi.com Subject: recipe: sourdough cornbread/ sourdough potato bread Date: Fri, 22 Nov 1996 06:33:43 -0500 (EST) The following recipe is one of the best cornbreads Ive tasted using my sourdough starter. Eaten hot from the pan, it is moist and wonderful tasting. My sourdough starter has just the right " tang" to it now and I hope you enjoy this recipe as much as I do SOURDOUGH CORNBREAD (adapted from a " Sourdough Jack" recipe ) 1 cup active sourdough starter brought to room temp 1 1/2 cups evaporated milk* 1 1/2 cups yellow cornmeal 2 tbs sugar 2 eggs beaten 1/4 cup melted butter, margarine ( could be oil ) 1/2 tsp salt 1/2 tsp baking soda Combine stater, milk *( evaporated produces a richer product ),cornmeal, sugar and eggs. Blend well. Stir in melted butter, salt and soda. Blend to combine. Batter will be thin. Pour into a well greased 10 inch round cast iron skillet. Bake 450 20 to 30 minutes or tested done ( when touched with finger will spring back ).SERVE HOT for best flavor and texture. Note: you could probably bake in a 9 inch round skillet for a higher bread. This is another wonderful sourdough bread recipe I'd like to share with you. The loaves rose high and beautiful.Chewy crust and moist, creamy white interior. SOURDOUGH POTATO BREAD 1 cup active sourdough starter, bring to room temp 1 1/2 cups warm water 2 cups bread flour 1 cup mashed potatoes, plain & warm 3/4 cup warm water 2 tsp salt 1/2 cup oil or melted butter or margarine 1/3 cup sugar 6 1/2 to 8 1/2 cups bread flour Combine the first four ingredients in a large non metalic bowl and blend well. Cover and let rise until light and bubbly, overnight in a cool kitchen or several hours in a warm kitchen. This is a must do step! Stir down this " sponge" ( light bubbly batter ) and add the 3/4 cup warm water, salt, oil, sugar and half the flour ( start with 3+ cups ) and mix well. Gradually stir in enough remaining flour until you create a soft pliable, non sticky dough, kneading to this consistency and only adding more flour as needed to prevent stickiness. Dough should be soft and smooth yet pliable. Then place dough in an oiled bowl, turn to coat, cover and let rise double in a warm place ( about 2 hours ). Punch down dough with floured hands and cut dough in half. Let rest 10 minutes on the counter. Shape into loaves and place into 2 greased 9 x 5x 3 inch loaf pans. Cover and let rise to top of bread pans or light. Bake in a preheated 375 degree oven for about 45 mins or until golden and done. remove from pan to finish cooling on racks. Yield 2 loaves. NOTE: notice, there is no yeast in the recipe. The active sourdough starter is all that you need. Also the " sponge" method is used. That is, starter is added to ( or yeast mixture in a non sourdough recipe ) part of the flour mixture and thus is fully activated. So when the remaining flour and ingredients are added, the dough has a head start so to speak, and the dough can rise sucessfully and light. P.S. some people add yeast to their sourdough recipes to insure lightness and rising. This is all a matter of perspective on sourdough recipes and techniques. My philosophy has always been very open minded on bread making. Bake stuff the way you like it! :) Enjoy the recipes and feel free to email me on them :) Joan Joan,"Flour Power" Joan at Rosskat@pipeline.com `[1;33;42mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n059.7 --------------- From: JanTink@aol.com Subject: Breadlist--what a great place! Date: Fri, 22 Nov 1996 15:09:42 -0500 Dear breadaholics, The last issue of the bread list really psyched me out! I copied all of the recipes and can't wait to try some of them. I mostly lurk on this list and haven't posted since....well I don't remember when. I have a West Bend bread machine which I have had great good luck with. The company is very supportive and I have gotten great service just by calling the 800 number. I am on my 3rd bread pan, the replacements were sent free by the company, the 1st because of the non-stick finish failing and the second because of a rattling noise. Anyway, thanks for all of the great recipes and I'll go back to lurking now. Janine --------------- MESSAGE bread-bakers.v096.n059.8 --------------- From: Reggie & Jeff Dwork Subject: bread-bakers-digest recipe archives Date: Sat, 23 Nov 1996 21:08:41 -0800 We wanted to remind everyone that bread-bakers has not only each digest archived for everyone but also a separate archive of just the recipes in MasterCook format (both text and MC cookbook formats). We will update them each quarter with all the new recipes that have come in. The addresses are: ftp://ftp.best.com/pub/reggie/archives/bread ftp://ftp.best.com/pub/reggie/archives/bread/recipe We hope you enjoy them. Reggie & Jeff --------------- MESSAGE bread-bakers.v096.n059.9 --------------- From: Debbie Hrabinski Subject: good bread mix Date: Fri, 22 Nov 1996 21:45:00 -0500 Hi, Just wanted to let the people who use the packaged bread mixes for the machines know that I recently purchases Williams Sonoma's Orange/Cranberry mix. Steep price of $4.50, but it was excellent! Worth a try for a special treat! Debbie --------------- MESSAGE bread-bakers.v096.n059.10 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: Found these!! Date: Mon, 23 Sep 1996 14:33:49 -0500 Here are a couple of recipes I just dug out of that address i posted. I think I remember someone asking for these. enjoy! g Article 20371 of rec.food.recipes: From: catalyst@access.digex.net (Lise Mendel) Newsgroups: rec.food.recipes Subject: Bread Bowls Date: 24 Jan 1996 02:34:34 -0700 Message-ID: <199601211452.JAA08945@svcs1.digex.net> Bread Bowls You can use any bread recipe you want. I usually use this simple one: Dissolve 2 packets of active yeast (4 1/2 t) in warm (~ body temp) water. Add one cup of all purpose flour and one cup of wheat flour. Mix until smooth. Keep adding flour (alternating all purpose and wheat) and mixing until very hard to mix. (about 2-3 cups) Turn out on a floured board. Knead until flour is smooth and not sticky - you will need to add more flour - another 1 1/2 - 2 cups, try to divide evenly between all purpose and whole wheat. Roll the kneaded dough into a ball. Put in a lightly oiled bowl and turn to coat the whole surface with oil. Cover and let rise in a warm place until doubles (1 to 1 1/2 hours). Then punch down. Let rest 10 minutes. Divide into 4-6 smaller balls, and put them on cookie sheets. Flatten the balls into disks and let rise for about another hour. If desired, brush with egg white (I usually don't) Cook at 375 for 40-50 minutes. Bread should sound hollow when thumped. Remove from oven and let cool. Here's the tricky part. You will have 4-6 round loaves. Cut a circle out of the top of each loaf, and remove that piece of crust. You will have a thick crust bread with a circle of exposed softer bread. Smush down the inner part (you can scoop out the bread if you want to, but I prefer to leave the bread to soak up the gravy). This works great for stews and chili. If you don't let the circles rise you should get flatter loaves for 'trenchers', but I haven't tried it yet. Newsgroups: rec.food.veg.cooking,rec.food.veg,rec.food.recipes From: kiesch@leland.Stanford.EDU (John Henry Kieschnick) Subject: VEGAN: Montou - Steamed Buns Message-ID: <2rpgo8$o0n@nntp2.Stanford.EDU> Organization: Stanford University, CA 94305, USA References: <1994May21.234604.1@mac.cc.macalstr.edu> Date: Mon, 23 May 1994 17:51:43 GMT Archive-Name: vegan/montou Steamed Buns (mantou) (adapted from Madhur Jaffrey's _World of the East Vegetarian Cooking) 1 tsp yeast 1 tsp plus 3 Tbs sugar 3 1/2 cups white flour Dissolve yeast in 1/4 cup warm water. Mix sugar and flourin bowl. Add yeast and 1 cup warm water to flour. Knead flourfor ten minutes. Let rise for 2 hours or until double in bulk. Punch down and knead for a few minutes. Roll the dough ona lightly floured board until you have a 12-inch roll. Divideinto 12 little balls. Cover and let rise for 45 minutes. Line your bamboo steamer with cheesecloth and steam the buns for15 minutes. Turn off the heat and let sit for 10 minutes. If you're near a Chinese grocery, you can usually get frozen mantou which taste pretty good. Also, for something different, try adding a Tbs of instant coffee to the flour. --------------- MESSAGE bread-bakers.v096.n059.11 --------------- From: "Suzanne H. Green" Subject: Internet Source for Baking supplies Date: Tue, 12 Nov 1996 18:19:28 -0600 (CST) Fellow Bread Bakers, I've enjoyed the digest for several months, and this is my first post. I wanted to share a great place on the internet to shop for baking supplies such as yeast, various types of flour, and etc. The address is : http://www.register.com/bluemoon/ The bread baking supplies are in the "Rainbow Natural Foods" heading in the Blue Moon Shopping Mall. Once you are in the Rainbow Natural Foods, there is a heading called "Bread Baking Supplies." I hope you'll give it a try. I've had good luck ordering from the folks. Happy Baking, The Texas Angel --------------- END bread-bakers.v096.n059 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved