Date: Fri, 13 Dec 1996 22:32:57 -0800 (PST) -------------- BEGIN bread-bakers.v096.n065 -------------- 001 - Reggie Dwork Subject: Bread-bakers history Date: Fri, 13 Dec 1996 21:43:03 -0800 There has been several posts recently about bread machine vs hand made bread and this mailing list. Here is the history of the list... It was originally begun by Jeff Beadles on 17 Nov 1990. He called it "the bread-makers mailing list" but it went out under the heading "bread Digest" and was a digest only list. Jeff ran the list until 8 Nov 1992. It was taken over by Jim Carey on 18 Jan 1993. He ran it until 14 June 1995 when we took it over. There was never any statement from any of the list owners restricting the list to bread machines. In fact there was any statement of policy from the list owners until we took it over. And what we said was: >[Last updated on: Sun Jun 25 14:17:47 1995] > >Welcome to the Bread Bakers Mailing List. > >This list is for discussion and recipe exchange of hand and machine >made breads. > While there was a very strong dominance of bread machine recipes in the earlier days of the list there were hand made bread recipes as early as Feb 1991. There probably was something about bread machines in the original list announcement but we don't have it and don't know where we learned about the list. We have been on the list from the very beginning. We feel that this list is for bread baking by any method that you personally want to use. We welcome all methods and enjoy the diversity. By the way, the list started with 56 subscribers and now has over 3500 subscribers. So, no matter how you make it - make bread and enjoy it and share it with all the rest of us. Happy bread baking, Reggie & Jeff --------------- MESSAGE bread-bakers.v096.n065.2 --------------- From: "Ron Cochran" Subject: Re: Bread machines capacity Date: Mon, 9 Dec 1996 06:24:14 -0600 >Subject: Bread machines capacity >Date: Thu, 05 Dec 1996 02:40:41 +0000 >I am new to bread machines, and in London, England, >I have only found a Hinari >machine for 1.5 lb loafs. Since we are a growing >family of seven at the moment, >I was wondering if there are any other machines for bigger loafs. >Thanks >Isa Isa, I have a Zoji breadmachine that makes a 1.5lb. loaf. I used to have a Mr. Coffee machine that claimed to be able to make a 2lb. loaf, but in reallity would only make a 1.5lb. loaf as well. If I tried to make a 2lb. loaf in it, the bread would touch to top of the oven. I know that many machines in the US advertise that they make a 2lb. loaf, and I assume that some really will. Still, I have learned that people really use bread by volume and not by weight. That is, you cut a slice to eat that "looks about right". You never weigh it. The 1.5lb. loaf that my Zoji machine makes is a reasonable sized loaf and works for our family just fine. Also: I sent in these questions to the list several weeks ago, but I never got any answers. I have also tried asking Zojirushi, but didn't get anywhere there either. I am starting to think that I just ask hard questions. First, I use the "cake" cycle on my Zoji quite a bit. I noticed that the bake time on that cycle is 85min., but the Home Made cycle bake time is limited to 60min. I got one response that told me that the 85min. is actually far too long, and the 60min. bake time in Home Made was fine. But I have used the Cake cycle for banana and apple breads, and the 85min. bake time seemed fine for each of those. What do you think? If I need >60min. for "bake" in Home Made, is there any way to get around this limit? I also noticed that most of the times listed in my Zoji manual are ranges and not times. Even the 2nd knead cycle says 20-25min. I can understand that the time for some cycles, like preheat, will depend on how warm the initial ingredients and the room are. But not knead cycles. I asked a guy a Zoji this question, and got noplace. He said that there is a more expensive machine (seems a little strange, considering what a Zoji costs) that has a more exact timer in it and does not have ranges. Do you understand this? Thanks much! 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 breathe consciously. --------------- MESSAGE bread-bakers.v096.n065.3 --------------- From: CatRescuer@aol.com Subject: RCP: Julekage Date: Mon, 9 Dec 1996 18:32:36 -0500 JULEKAGE from _Breads of the World_ by Mariana Honig Yield: 2 large loaves. Can be frozen. Dough: 1 envelope yeast 1/2 cup lukewarm water 1 teaspoon sugar 1 1/2 cups milk 1 stick butter 1/2 cup sugar 1/2 teaspoon salt 2 eggs, slightly beaten 2 tablespoons crushed cardamom seeds 6 1/2 to 7 cups flour 2 cups raisins 1/2 cup diced candied citron Glaze: Confectioners' sugar stirred with a little water Preheat the oven to 375 degrees. Proof the yeast in the lukewarm water with the teaspoon of sugar. Scald the milk, add the butter and stir until melted. Let stand until lukewarm, then add this mixture to the yeast sponge. Add the help cup of sugar, salt, eggs and cardamom, and stir until blended. Measure in the flour, cup by cup, until you have a dough stiff enough to knead. Stir in the raisins and the chopped citron. Turn the dough out onto a lightly floured work surface and knead until shiny. Place in a large buttered bowl, cover with a towel and let stand in a warm place to rise approximately 1 hour or until doubled in bulk. Take the dough out and punch down a couple of times. Divide into 2 equal pieces and shape into loaves which you will place in 2 large (9" by 5") loaf pans that have been buttered. Cover with a towel and let rise until doubled in size, about 45 minutes. Then bake in the oven for about 35 minutes or until light brown and the loaves sound hollow when tapped with your finger. Cool in the baking pans. When completely cool, take the loaves out onto a piece of wax paper and spread the glaze on top. ============ This makes a nice holiday gift when formed into a circle before rising and baking, and then topped with red and green candied cherries. --------------- MESSAGE bread-bakers.v096.n065.4 --------------- From: barlax@synapse.net Subject: Regal ABMs Date: Mon, 09 Dec 96 01:57:55 -0400 I note that Consumers Reports gave the Regal 2 pound ABM a good review last year. I now find it available here in Canada at an excellent price and wonder if anyone has any comments on it's quality or efficacy. My brother-in-law would like to purchase it for Christmas and I wanted to check it out with the people here first. Thank's in advance ..... Bar. Barrie J. Lax 12/09/96 2:02am Ottawa, Ont. Canada barlax@synapse.net --------------- MESSAGE bread-bakers.v096.n065.5 --------------- From: kmeade@ids2.idsonline.com (The Meades) Subject: Bread for Christmas Date: Sun, 8 Dec 1996 11:26:52 -0500 You may want to use your machine to make dough and freeze the dough and them bake the breads in your oven just prior to giving them away. You can make interesting shapes that way. You could also make slightly smaller loaves and have more presents. You could use two different doughs and braid them. You could also make breads that you roll goodies into like a jelly roll prior to baking. You could try cheeses, olives, dried fruits, spices, herbs, onions, garlic, meats, or chopped vegetables. I like feta cheese and spinach with garlic. Lemon curd would be interesting in a sweet dough. My bread machine is broken. Couldn't have picked a worse time to go kaput. Have fun. Kathy --------------- MESSAGE bread-bakers.v096.n065.6 --------------- From: kencam@wwgv.com (Kent Campbell) Subject: Bread Machine, NOT!!! Date: Sun, 08 Dec 1996 06:37:40 -0600 In response to several recent messages about bread machines, I would like to put in a vote for the Kitchenaid Mixer and the bread hook. I can whip up 2 loaves of white bread in about 20 minutes. Here's how I do it: Dump 3 or 4 cups of white flour in the Kitchenaid stainless steel mixer bowl. Add 2 Tbsp. instant yeast (I get mine at Sams, Red Star). Add 2 Tbsp sugar. Add 2 Tbsp gluten. Put on the dough hook, and start the mixer at the first speed. Run hot water in the sink till it is at its hottest, in my case about 130'. Get two cups of the hot water. SLOWLY add the water to the mixer, and allow to knead for 4 to 6 minutes, adding 1/4 cups of additional flour to get the dough to pull away from the sides of the bowl. I use about 5 cups in all. Place the dough in a pam sprayed warm bowl, and cover with plastic wrap. First rise takes about 25 minutes, and second rise about 20. After the first rise, I cut the dough in two equal pieces and place in sprayed loaf pans. All tolled, less than an hour and a half, and the TEXTURE of the bread is wonderful. Kent Kent and Pam Campbell /^--^\ /^--^\ /^--^\ P E A C E Lansing, KS \____/ \____/ \____/ J U S T I C E Home of the Greatest / \ / \ / \ E Q U A L I T Y Prisons in the | | | | | | & Free World!! \__ __/ \__ __/ \__ __/ K I T T Y C A T S |^|^|^|^|^|^|^|^|^|^|^|^\ \^|^|^|^/ /^|^|^|^|^\ \^|^|^|^|^|^|^|^|^|^|^|^| | | | | | | | | | | | | |\ \| | |/ /| | | | | | \ \ | | | | | | | | | | | | | | | | | | | | | | | / / | | |\ \| | | | | |/ /| | | | | | | | | | | | | | | | | | | | | | | | \/| | | | \/| | | | | |\/ | | | | | | | | | | | | KENCAM@pobox.com ######################################################################### http://www.pobox.com/~kencam --------------- MESSAGE bread-bakers.v096.n065.7 --------------- From: "L.J. Boggia" Subject: NEED help on bread density Date: Sun, 08 Dec 1996 12:06:30 -0500 To all you manual (non-machine) bakers out there: I use a Kitchen Aid to mix and knead dough. My problem is that when baking French or Italian loaves, they both come out about the same. That is, not too high and very dense with a very chewy crust. I have been trying to get results that are more traditional - large holes in a light crumb with a crispy crust. I use a dark cookie sheet and I do place a pan of water in the bottom of the oven to get steam. I also have a pizza stone, but haven't used it for bread as yet. Anyone have suggestions? Thanks L.J. Boggia larryb36@wwnet.com --------------- MESSAGE bread-bakers.v096.n065.8 --------------- From: CatRescuer@aol.com Subject: Help!! Panettone recipe failed! Date: Mon, 9 Dec 1996 09:48:38 -0500 Hello, everyone! I had a little problem yesterday (well, okay, a *big* problem) with my Panettone, and I'm hoping one of you can tell me what might have gone wrong. Let me start off by posting the recipe: PANETTONE from _Breads of the World_ by Mariana Honig Yield: 2 loaves 1 envelope yeast 1/2 cup lukewarm water 1 teaspoon sugar 1 cup flour 2 sticks butter, melted and cooled 3/4 cup sugar 1/2 teaspoon salt 2 eggs 6 egg yolks 4 cups flour 1 cup light-colored raisins 1/2 cup diced candied lemon peel 1/2 cup diced candied orange peel Grated rind of 1 lemon Confectioners' sugar to sprinkle on top *Preheat the oven to 375 degrees. Proof the yeast in the lukewarm water with the spoonful of sugar. Stir in the cup of flour. Cover with a towel and let rise in a warm place for about 1 hour or until doubled in bulk. Add the melted and cooled butter, sugar, salt, the 2 eggs and 6 egg yolks. Stir in the flour, the raisins, the diced lemon and orange peel and grated lemon rind. Mix well and place on a lightly floured work surface. Knead until shiny and smooth. Place the dough in a large butter bowl, cover with a towel and let stand in a warm place to rise for 1 1/2 to 2 hours. Knead the dough again on the work surface and divide into 2 equal pieces. Form these into 2 balls, place on a buttered baking sheet, cover with a towel and let stand in a warm place to rise for 2 hours. With a razor blade cut a cross on top of each bread. Place in the oven and bake for 1 hour or until the breads are light brown and your cake tester comes out clean. Cool wrapped in a towel and dust with confectioners' sugar after the breads are cooled. ======================================================== Okay, here's what happened: First, I tried to adapt the proportions to the bread machine, like I've successfully done with other recipes. The dough didn't rise enough to notice, and the center was a soggy mass while the outside was overdone, even on the 'light' setting. (The narrow band of bread in between "raw" and "overdone" was tasty, though.) For the second attempt, I decided to just go ahead and do it the way the recipe says. When it came time to knead the dough, it was much too wet to work with, so I kneaded in about another 3/4 cup of flour, just enough to make the dough workable. I put it in to rise, and nothing happened. After *several* hours, I decided it really wasn't going to do anything after all, mixed 2 teaspoons of yeast with a little warm water to make a paste, and kneaded that into the dough to see if it would help. No luck. So here I sit, scratching my head and trying to figure out what went wrong. This is the first time I have ever had a problem with any of the recipes from Honig's book. I did use bread flour instead of all-purpose, but that shouldn't have ruined things! Julekage is a similar bread as many of you know, and I've used bread flour with it for years with no problems. If any of you good people have any help or hope to offer, I would greatly appreciate it! I'll post the Julekage recipe later. Thanks and happy holidays! Linda Robinson --------------- MESSAGE bread-bakers.v096.n065.9 --------------- From: charles moffat Subject: lowfat cinnamon rolls Date: Mon, 09 Dec 1996 06:44:02 -0500 Here is a recipe for cinnamon rolls that turned out very well. My DH & son loved them. The dozen are a bit large so the next time I'll probably make 16. And it doesn't use a bread machine for those that have been asking for regular recipes. :) Enjoy! Lavon * Exported from MasterCook II * Low-Fat Cinnamon Rolls Recipe By : American Dietetic Association Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour -- up to 3 cups 1/4 cup sugar 1 package yeast -- rapid rise 2 tablespoons nonfat dry milk 3/4 teaspoon salt 3/4 cup warm water -- 120-130 degreesF 6 ounces pear baby food 3 large egg whites 1 1/2 cups whole wheat flour 2 tablespoons honey 1/3 cup packed brown sugar 1 tablespoon cinnamon 3/4 cup raisins Combine 1 cup flour, sugar, undissolved yeast, dry milk & salt. Stir in water & baby food. Stir in egg whites, whole wheat flour & enough remaining all purpose flour to make a soft dough. On a lightly floured surface, knead until smooth & elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 18 x 12 rectangle. Brush honey on dough; sprinkle evenly with brown sugar, cinnamon & raisins. Beginning at long end, roll up tightly; pinch seams to seal. Cut into 12 equal pieces. Place, cut sides up, in a greased 13 x 9 baking pan. Cover & let rise in a warm, draft-free place until doubled in size, about 30-45 minutes. Bake at 375F for 25-30 minutes or until done. Remove from pan; cool on wire rack. Drizzle with icing if desired. Icing: Combine 1 cup sifted powdered sugar, 3-4 tsp skim milk & 1/2 tsp vanilla extract. Mix until smooth. Per roll: 241 cal, 1 g fat, 0mg chol, 172 mg sod, 4 g fiber - - - - - - - - - - - - - - - - - - NOTES : I used a combination of raisins & craisins for the filling. Also used almond extract in the icing. --------------- MESSAGE bread-bakers.v096.n065.10 --------------- From: Patty Perkins Subject: Re: Digest bread-bakers.v096.n063 Date: Sun, 08 Dec 1996 11:18:06 -0800 > > I would like to know if anyone has successfully scaled bread machine > recipes using Master Cook? I tried scaling the Electric Bread recipe for > Easy French from 1# to 1.5#. I scaled by entering the 1# loaf as 4 > servings and scaling to 6 servings for the 1.5# loaf. I then compared to > the recipe for the 1.5# loaf in the book and it was not the same. Any > suggestions would be appreciated. > > Marcia Fasy I don't think it's quite that easy. You'll find that adjustments on the flour and liquids will change, but other things like yeast may stay the same as for a smaller loaf. One thing I did was invest in one of Lora Brody's cookbooks, which show recipes altered for the various different ABM's. In addition to the wonderful recipes, I use it as a great guide in altering other recipes I come across. If you want to share which type of machine you have (and size) in addition to the 1# recipe you're trying to alter, I'd be happy to see what comes close in my books that could give you a start. I know it's not as easy as doing other recipes like you indicated above, though (if only . . . .) Patty --------------- MESSAGE bread-bakers.v096.n065.11 --------------- From: CHEFLZ@aol.com Subject: PUMPKIN SPICE & BANANA BREAD Date: Thu, 12 Dec 1996 09:57:47 -0500 ingredients: 1C.WHOLE WHEAT FLOUR 1C. ABM MACHINE FLOUR,or UNBLEACHED (if done in oven) 1/2C.OAT BRAN 1C.MASHED PUMPKIN(cooked, fresh, or canned),OR 1/2c. pumpkin,&1/2c. mashed banana 2tsp yeast 1/3c. honey 2 TBS, WATER 1/2 TEASPN. SALT 1 TSPN. ALLSPICE ------------------------------- FOR OVEN BAKING: heat honey,& all wet ingred. to 100 deg.,add salt,spices,& rest of wet ingredients, sowly add flour to wet ingredients, reast,& knead, let dough rise until almost doubled(about40 min.),shape,bake at 350 for 30-35 mins. NOTE: you could also add walnuts,or raisins to dough. -------------------------------------- FOR ABM, follow machine's directions regarding ingredient placement. For 1 1/2lb.loaf also, --for 1 lb. machine?? ================================ RECIPE FROM AMERICA ONLINE --------------- MESSAGE bread-bakers.v096.n065.12 --------------- From: LZTHOMAS@aol.com Subject: Zo maintenance questions Date: Mon, 9 Dec 1996 18:56:46 -0500 Has anybody here opened up their machine to clean and tune it up? I have owned my s15 for about 3 years and I know it could use a once over. Is opening it up easy, or should I not mess with it? Thanks. --------------- MESSAGE bread-bakers.v096.n065.13 --------------- From: "L.J. Boggia" Subject: NEED: Info on equipment Date: Wed, 11 Dec 1996 05:34:48 -0500 Hi all, I am currently considering the big splurge on new equipment. Does anyone have any experience with: Rival Select Chef Excel 7 qt. mixer Cuisinart DLC-X 20-cup Food Processor Henckels TwinStar Cutlery Chaudier 5000 cookware Thanks for any information on the above, L.J. Boggia larryb36@wwnet.com --------------- MESSAGE bread-bakers.v096.n065.14 --------------- From: colreid@juno.com (Colleen A. Reid) Subject: Flour worm problems Date: Sun, 8 Dec 1996 08:43:59 PST Dear Gladys, It sounds like you are buying flour that is already infested before you get it home. This can happen if stores don't sell enough product to keep fresh flour rotated onto their shelves, or if bulk vendors are not as careful as they should be about cleaning out bins before filling with fresh product. Try buying from a different source and see if the problem goes away. You might want to tell your current merchant about the problem and see if he/she cleans up their act. Colleen Texas --------------- MESSAGE bread-bakers.v096.n065.15 --------------- From: "L.J. Boggia" Subject: Stollen Bread Date: Wed, 11 Dec 1996 06:15:01 -0500 I received many requests to re-post the following Stollen Bread recipes. >From "Great German-American Feasts" 1 cup milk 1/2 cup plus 2 tablespoons granulated sugar 1/2 teaspoon salt 1 package active dry yeast 1/4 cup warm water 5 cups sifted all-purpose flour 1/2 cup finely chopped candied citron 1/2 cup finely chopped candied cherries 1 cup slivered almonds Grated rind of 1 lemon 1 cup seedless raisins 2 eggs, beaten 1 cup (2 sticks) butter, softened 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1 cup sifted confectioners' sugar 2 tablespoons hot water - Pour the milk into a saucepan and heat it to scalding. Turn off the heat and stir in 1/2 cup of the granulated sugar and the salt. Let the mixture cool to lukewarm. - In a large bowl dissolve the yeast in the 1/4 cup warm water and let the mixture rest for 5 minutes. - Pour the lukewarm milk mixture into the yeast solution and stir in 1 cup of the flour. - Beat the dough with an electric mixer or an egg beater until it is smooth. - Cover the bowl with a cloth towel and let the dough rise in a warm place for 1 hour and 30 minutes, or until it is double in bulk. - Punch the dough down in the bowl and fold in the citron, cherries, almonds, lemon rind, and raisins. - Add the eggs, 3/4 cup (1 1/2 sticks) of the softened butter, and the nutmeg. - Stir in 3 more cups of the flour and mix the dough until it is smooth. - Turn the dough out onto a lightly floured surface and knead it, working in enough of the remaining flour to make the dough smooth and elastic. - Divide the dough into halves and roll each portion out into an oval about 1/2 inch thick. - In a small saucepan, melt the remaining 1/4 cup (1/2 stick) butter and brush it over the ovals. - In a small bowl, combine the cinnamon with the remaining 2 tablespoons granulated sugar; sprinkle the mixture over the ovals. - Fold the dough ovals in half lengthwise and place them on a buttered baking sheet. - Twist the ends of each oval toward each other to form a crescent and loosely cover the ovals with wax paper and a cloth towel. - Let the Stollen rise in a warm place for about 1 hour, or until they are double in bulk. - Preheat oven to 350 degrees F. - Bake the Stollen for 45 minutes, or until they are golden. - In a small bowl,combine the confectioners' sugar with enough of the hot water to make a thick icing. - Dribble the icing over the hot Stollen and let the Stollen cool before slicing. *************************************************************************************************** >From "Martha Stewart's Christmas" MAKES 2 CAKES 11 cups sifted all-purpose flour 3/4 cup sugar 1 teaspoon salt 1/2 teaspoon ground mace 1/2 teaspoon grated nutmeg 2 cups warm milk 1 1/4 cups (2 1/2 sticks) unsalted butter, melted 2 ounces cake yeast or 3 packages dry yeast dissolved in 1/2 cup warm water 6 large eggs, lightly beaten 10 ounces currants, soaked in 1/2 cup cognac 15 ounces golden raisins, soaked in 1/2 cup orange juice 1/2 pound diced citron 1/4 pound diced orange peel 1/4 pound chopped dried apricots 10 ounces blanched almonds, coarsely chopped Grated rind of 2 lemons Melted butter (1 stick), for brushing cakes Confectioners' sugar, for dusting In a large bowl, sift together the dry ingredients. Stir in the warm milk and melted butter. Add the dissolved yeast and eggs. Knead until fairly smooth. Add the dried fruits, almonds, and lemon rind to the dough and continue kneading on a floured board for about 10 minutes. If dough is sticky, knead in more flour. Place dough in a buttered bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 to 2 hours. Punch down and cut dough into two parts. Roll each part into a 12 x 8 inch rectangle. Brush with the melted butter, then fold one long edge to the center. Fold the other long edge to the center, overlapping by 1 inch. Turn over, taper the ends, and place on a parchment-lined baking sheet. Cover with plastic wrap and let rise again in a warm place for 1 to 1 1/2 hours. Preheat oven to 350 degrees F. Bake the Stollen for 35 to 40 minutes, or until golden brown. Cool on rack and dust with confectioners' sugar. --------------- MESSAGE bread-bakers.v096.n065.16 --------------- From: Bev Janson Subject: Christmas Breads Date: Sun, 08 Dec 1996 22:04:27 -0600 A request was made in this week's digest for HOLIDAY bread recipes. Here are some of my favorites...Bev in Mn *****GERMAN STOLLEN***** Source: Bread Machine Cookbook VI Dough: 1/4 C. ORANGE JUICE 3/4 C. MILK 2 T. BUTTER 1 tsp. RUM EXTRACT 1 tsp. ALMOND EXTRACT 1/4 C. SUGAR 1/2 tsp. SALT 1 tsp. Dried ORANGE PEEL (or freshly grated) 1/2 tsp. CINNAMON 3 C. All-purpose FLOUR 2 tsp. Rapid or Quick YEAST ....at at beep or after dough ball has formed: add: 1/4 C. Golden RAISINS add: 1/4-1/3 C. Dried CHERRIES, BLUEBERRIES, dried CRANBERRIES or a combination add: 11/4 to 1/3 C. Chopped ALMONDS use: DOUGH CYCLE when complete: Remove dough and put in greased bowl, cover, let rise. (because dough is so heavy, it will not rise very high). Roll into 8x12 thick oval on lightly floured surface. Fold dough in half lengthwise with top half folding over about 3/4 of bottom, Press to seal seams together. Place on lightly greased baking sheet Cover, let rise in warm place - 2 hours. Bake in preheated 350° oven til golden 35-40 min. When cool, Glaze (recipes follow) **POWDERED SUGAR GLAZE** 1/2 C. Confectioners' SUGAR 1-2 T. MILK 1/2 tsp. EXTRACT (try: vanilla, almond, lemon, coconut or rum to complement the flavor of the bread) Mix in small bowl. Adjust consistency with Milk as desired **The thicker the glaze, the heavier it willbe **A light glaze will pour easily **ORANGE GLAZE** 1/2 C. Confectioner's SUGAR 1-2 T. Frozen ORANGE JUICE concentrate 1 tsp. ORANGE EXTRACT 1/2 tsp. ORANGE PEEL (freshly grated, or dried) *****PULLA ***** (Scandinavian Sweet Bread) Source: HOLIDAY BREADS - Donna German VI DOUGH: 1 C. MILK 2 T. BUTTER 1 EGG 1 tsp. VANILLA or ALMOND extract 1/4 C. SUGAR 1 tsp. SALT 1/2 to 1 tsp. GROUND CARDAMOM 3 C. all-purpose FLOUR 2 tsp. rapid or quick YEAST WASH: 1 EGG beaten with 2 T. MILK or CREAM Remove dough from machine. Divide into 3 equal parts. Roll each piece into a long rope. Braid ropes together. Place braid on lightly greased baking pan. Cover and let rise for about 1-1/2 hours. Brush dough with EGG WASH Bake in preheated 350° oven 25-30 minutes or until golden. *****LUCIA BREAD ***** (Swedish Saffron Bread) Source: The Ultimate Bread Machine Cookbook (served by eldest daughter to her family on the morning of Dec. 13 which is St. Lucia Day. 3/4 C. plus 2 Tbls MILK 1 large EGG 3 Cups all-purpose FLOUR 1 pinch SALT 1/3 C. SUGAR 1/4 tsp. Powdered SAFFRON 3 T. Unsalted BUTTER 2-1/4 tsp. Fast-rise YEAST ----Use bread machine set on DOUGH CYCLE At end of program, press clear/stop. To punch dough down, press start and knead for 60 seconds. Press clear/stop again. Remove dough and let rest 5 min before hand shaping. Sprinkle work surface lightly w/flour. Divide dough into 2 equal pieces. lightly sprinkle with flour Roll ea piece into 18" rope. Lay rope on lightly greased 13x9x1" baking pan. Lay second rope on top, florming a large X Curl each end, toward center, into a coil. Cover with clean kitchen cloth Ret rise till dbl in size - about 1-1/2 hours. Preheat oven to 375° Brush with EGG WASH: 1 lg Egg w/1 tsp water, beaten tog. Decorate with: 6 blanched Almonds, 6 Dark Raisins Bake for approx. 25-30 min til golden brown. REmove from oven, Cool on Rack *****JULKAGE ***** (Danish Christmas Bread) Source: HOLIDAY BREADS - Donna German VI DOUGH: 1 C. MILK 1 EGG 2 T. BUTTER 1 tsp. VANILLA 1/4 C. SUGAR 1 tsp. SALT 1/2 tsp. CINNAMON 1/2 tsp. Dried LEMON PEEL, or freshly grated to taste 1/2 tsp. ground CARDAMON 3 C. All-purpose FLOUR 2 tsp. Rapid or Quick YEAST Add: 1/2 C. Dried FRUITS (raisins, cherries) Add: 1/4 to 1/2 C. chopped ALMONDS WASH: 1 EGG beaten with 2 T. MILK or CREAM Add dried fruits/nuts to the abm pan 5 min. after kneading starts. Remove dough from abm. Divide into 3 equal pieces. Roll each piece into a long rope and braid ropes together. Place braid on lightly greased baking pan. Cover, let rise about 1-1/2 hours. Brush dough with EGG WASH Bake in preheated 350° oven 25-30 min. Till golden. *****CHRISTOPSMOM ***** (Greek Christmas Bread) Source: Quick & Delicious Bread Machine Recipes 1-1/2# and (1#) size loaves 1-1/2 tsp. YEAST (1 tsp) 3 Chopped Candied CHERRIES (2) 1 T. Chopped WALNUTS (2 tsp) 3-1/4 C. all-purpose FLOUR (2-1/4 C.) 1 tsp. Crushed ANISE SEED (1/2 tsp.) 1/2 tsp. SALT (1/2 tsp) 1/2 C. SUGAR (5 T) 2 EGGS (1 egg) 3 oz Warm WATER (2 oz) 5 T. BUTTER (3-1/2 T) 1/2 C. Warm MILK (3 oz) note: slight cherry aroma A sweet tasting bread perfect for parties *****REVOLUTIONARY CHRISTMAS BREAD***** Source: The Bread Machine Gourmet by Shea MacKenzie (one of New England's traditional holiday breads) 1-1/2# and (1#) size loaves 2-1/4 C. WHOLE WHEAT FLOUR (2 C.) 3/4 C. BREAD FLOUR (1/2 C) 3 T. DATE SUGAR (2 T) 1/3 C. MASHED POTATOES (1/4 C.) 1-1/2 tsp. SEA SALT (1 tsp.) 1-1/2 tsp. CARAWAY SEEDS (1 tsp) 3/4 tsp. Ground ALLSPICE (1/2 tsp) 3/4 tsp. Ground MACE (1/2 tsp) 1-1/2 C. WATER (1 C) 3 T. MAPLE SYRUP (2 T) 2 T. OIL (1 T) Canola, safflower or sunflower 4 tsp YEAST (1 pkg) 1/3 C. Dark RAISINS (1/4 C) 1/3 C. Chopped Candied Citron (1/4 C) cycle : Whole wheat Note: there are a lot of "extras" in this recipe. Although GLUTEN is not called for, I would add a couple of tablespoons ...Bev *****PANETTONE***** source: Quick & Delicious Bread Machine Recipes 1-1/2# and (1#) size loaves 1-1/2 tsp. YEAST (1 tsp) 1/2 tsp. Dried ORANGE PEEL (1/2 tsp) 1-1/2 tsp Dried LEMON PEEL (1 tsp) 1/2 tsp. SALT (1/2 tsp) 3 C. + 3 T. all purpose FLOUR (2 C + 2 T) 6 T. SUGAR (4 T) 2 EGGS (1 egg) 7-1/2 T. BUTTER (5 T) 6 oz Warm MILK (1/2 C.) 6 T. RAISINS (4 T) 4 T. Shredded ALMONDS (3 T) use basic or sweet cycle *****ITALIAN SWEET WREATH***** Source: HOLIDAY BREADS - Donna German VI DOUGH: 1-1/3 C. WATER 2 T. BUTTER 2 T. SUGAR 1 tsp. SALT 4 Cups all-purpose FLOUR 2 tsp. Rapid or Quick YEAST TOPPING: 1/4 C. SUGAR 1 tsp. CINNAMON 1 tsp. ANISE SEED 1/8 tsp. NUTMEG WASH: 1 EGG beaten with 2 T. WATER Remove dough from machine Place on lightly floured surface. Divide dough into 3 equal parts. Roll each piece into long, slender rope/braid together. Shape braid into a wreath-shaped circle pinch ends together to seal. Place on lightly greased baking sheet. Cover, let rise 30-40 min. Mix topping ingred. together. Brush top with egg wash and sprinkle w/topping. Bake in preheated 350° oven for about 20 min until golden. *****BOHEMIAN CHRISTMAS BREAD***** Source: Quick & Delicious ABM Recipes by: Norman Garrett 1-1/2# and (1#) loaf 1-1/2 tsp. YEAST (1 tsp) 3 C. BREAD FLOUR (2 C) 1 tsp. dried LEMON PEEL (1/2 tsp) 1-1/2 tsp. SALT (1 t) 3-1/2 T. SUGAR (2-1/2 T) 1 EGG (1 egg) 2 T. BUTTER (1-1/2 T) 6 oz Warm MILK (1/2 C.) 2 oz Warm WATER (1-1/2 oz) 4-1/2 T. Chopped ALMONDS (3 T) 3-1/2 T. RAISINS (2-1/2 T) This is an extremely high riser, a 1# loaf will easily fit a lg abm pan. Test the small recipe first to see how it fits in your machine. *****FINNISH CARDAMOM LOAF***** source: Quick & Delicious Bread Machine Recipes 1-1/2# and (1#) size loaf 1-1/2 tsp. YEAST (1 tsp) 2-1/2 T. SUGAR (1-1/2 T) 1 tsp. CARDAMOM (1/2 tsp) 3 C. + 3 T BREAD FLOUR (2 C + 2 T) 1 tsp. SALT (1/2 tsp) 1 EGG (1 egg) 2 T. BUTTER (1-1/2 T) 1 C. WARM WATER (5 oz) Particularly good for Christmas Breakfast, especially if eaten warm. --------------- MESSAGE bread-bakers.v096.n065.17 --------------- From: bc151@cleveland.Freenet.Edu (Ken Fisler) Subject: Baking time & temperature for little loaves Date: Mon, 9 Dec 1996 16:16:52 -0500 (EST) I want to bake some little loaves... about half the size of the regular one or one-and-a-half pound cherubs I normally bake. Yeah, they're to be holiday gifts. Anybody have baking specs? Thanks. Best regards, Ken ------------------------------------------------------------- Ken Fisler bc151@Cleveland.Freenet.Edu ------------------------------------------------------------- --------------- END bread-bakers.v096.n065 --------------- -------------- BEGIN bread-bakers.v096.n066 -------------- 001 - Ron Parker Subject: Some scientific sourdough information Date: Sun, 8 Dec 1996 18:28:38 -0600 I recently got a book on interlirary loan called Handbook of Indigenous Fermented Foods (2nd Ed), Keith H. Steinkraus (Ed.), New York, Marcel Denker, Inc.,1996, ISBN 0-8247-9352-8. It is a killer information source if you are into hard data (of the food sort). Pages 200-211 deal with sourdough cultures, and are packed with information as well as references to more basic stuff. It is the usual uncommented stuff of food science, but a great source. The thing that I personally found interesting was that sourdough bread cultures from disparate parts of the world seem to converge to the same community of microorganisms as they evolve. According to this idea, a culture is a culture as long as it is handled in a similar way for a long enough time. This helps me to understand why, when I mixed two different cultures that I had kept going for a long time separately, the result of the two was better than either had been before the mixing, and got better for months thereafter. Any similar experiences? Ron Ron Parker (mailto:rbparker@henning.cfa.org) --------------- MESSAGE bread-bakers.v096.n066.2 --------------- From: Mark_Judman@colpal.com (Mark Judman) Subject: Re: flour worm problem Date: Mon, 9 Dec 1996 09:42:30 -0500 gladys m hayward wrote: >i have a flour problem.. that rears its ugly head every so often. >i will buy brand new sack of flour... i keep all my flour, including >my specialty flours, in tupper ware air tight sealed cannisters.. and >i am careful to put the cannisters thru the diswasher each time i >refill them... now... flour will look just fine; then... few days >later... i open it... and i find these darned ugly looking little >brownish whitish worms ... they sorta a little bigger than a rice >kernel... ughh.... First of all, they're not worms, they're insects, or more specifically, the larvae of some kind of insect. After they eat enough they will pupate and hatch out into cute or ugly insects that will mate and lay more eggs in your flour. There's nothing wrong with using air-tight contains, they will keep your other grains from getting infested. The problem is, you're buying flour that's already infested with the creatures -- most likely they eggs of the creatures, which then hatch into the hungry little larvae you see. Advise #1: Change your source of supply. The flour you buy is probably being improperly stored before you buy it, if it gets infested like that. I long ago stopped buying flour from open barrels in health-food stores for that reason. Advise #2: Kill the larvae or eggs before they hatch. A friend gave me this advise regarding basmati rice, which is frequently infested: when you buy it, stick it in the freezer for a week or two. Supposedly, the creatures can't surve that much cold for that long. You can then take it out of the freezer and as long as you keep it tightly closed, you should have no trouble. Good luck. Oh yeah, I too am a mostly lurking strictly manual bread baker, but more about that some other time. Mark Judman --------------- MESSAGE bread-bakers.v096.n066.3 --------------- From: Karen Fenlason Subject: flour worm problem Date: Mon, 9 Dec 1996 14:14:49 -0500 Gladys, Do you also have little gray moths flying about your kitchen? I had a moth/worm infestation in my kitchen. This is what I did to get rid of it: First I went through the cupboards and threw out anything infested. Then I put anything grain related in thick plastic containers. The worms or moths seem to be able to eat through most packaging, but not heavy plastic. Then I put cedar blocks in the cupboards. I haven't had the moths back since. I'm still very careful when I open my flour canister to put the lid back on immediately. I also make sure the lid is on tight. The moths are pretty sneaky about flying into open containers. I hope this helps. I sure hated it when I got a surprise in my noodles or flour. -Karen Fenlason --------------- MESSAGE bread-bakers.v096.n066.4 --------------- From: mvinqvist@mta.ca (Mindy) Subject: looking for brown bread recipe Date: Mon, 9 Dec 1996 09:52:00 -0400 Hi there, would anybody be kind enough to post to me (or the list or whatever) a recipe for brown bread that ISN'T steamed to cook it. I've had some at the bakery downtown but can't seem to reproduce the flavor myself, and they aren't keen on sharing the recipe. It doesn't matter to me if the recipe is for hand- or machine-bread...I am happily capable of both. thanks a million Mindy mvinqvist@mta.ca --------------- MESSAGE bread-bakers.v096.n066.5 --------------- From: Nadine Coleman Subject: Re: Digest bread-bakers.v096.n063 Date: Mon, 9 Dec 1996 15:08:38 -0500 (EST) I wanted to make the cornucpia bread for Thanksgiving. I thought that I saved the recipe, I guess it got misplaced or thrown out. I would like to give it try for XMas. Could someone please repost the recipe or e-mail me directly. TIA Nadine --------------- MESSAGE bread-bakers.v096.n066.6 --------------- From: Debbie Hrabinski Subject: Cinnamon/Raisin Bread? & Others Date: Mon, 09 Dec 1996 21:19:10 -0500 Hi everyone, I'm looking for a good cinnamon/raisin bread that I can make in the abm. Also, if u have any other "sweeter" varieties of abm recipes, pls send them along. thx much, Debbie piggie@worldnet.att.net --------------- MESSAGE bread-bakers.v096.n066.7 --------------- From: Cherie Ambrosino Subject: Weevils!!! corrected Date: 10 Dec 96 9:47:49 I apologize if this is yet another repeat - I keep getting mailer demons back on it - this is my last try!! To: bread-bakers @ lists.best.com @ internet, ghayward @ illuminet.net @ internet cc: From: Cherie Ambrosino Date: 12/09/96 03:05:17 PM Subject: Weevils!!! corrected Hi Gladys - Welcome to Weevil land! Notice any little flying brown moth type creatures yet?? That's what the little white worms turn into. [sorry if that's a repeat but I seem to be having some computer problems today!!] I've been there, its awful - I'm sorry. The good news: 1. they can't hurt you - don't worry 2. they won't hatch if they're frozen Bad news 1. they eat any carbohydrate type stuff - pasta, rice, grains, crackers, cereal ad infinitum! 2. They eat through almost anything to get to it! So, from my vast array of unfortunate experiences - assuming you're not too badly infested yet: a. Freeze everything that contains any type of flour or grain [you can even stick it outside if you live where there's a real winter [it doesn't actually have to be freezing, you can try the fridge if you fill up the freezer!] b. don't buy anything that won't fit in the cold spots until you haven't seen any worms or flying things for at least a month [they basically stick around till there's no more food - this includes flying specks of flour dust!] c. be incredibly careful when you bake - even a trace of flour in the air can feed them so wipe up everything carefully and try not to let too much fly around! Good luck - and remember they won't hurt you they're just gross! Kill as many as you can and avoid feeding the rest - before it gets bad - and from now on keep things in the freezer a week or so after you buy them [only really an issue with natural, organic type things or from a farmers market etc, things that have been really packaged [pillsbury or post et al] don't have the eggs [invisible to you and me anyway]. My infestation started with some organic flour but lasted almost a year - beware the evil weevils!! ;) Cherie --------------- MESSAGE bread-bakers.v096.n066.8 --------------- From: LoisO43779@aol.com Subject: No bread machine here. Date: Mon, 9 Dec 1996 12:51:56 -0500 I am another Kitchen Aid fan although I have recently started making bread in my Cuisinart 11. I am following Julia Child's method for the food processor and have had wonderful luck with it. It adapts to all kind of bread recipes (making one loaf at a time for just two people). I make great French bread, Italian "Supermarket" style using the recipe and Italian Bread Improver from King Arthur Flours, whole wheat, rolls, etc. Have been baking all our bread for many years and love the feel and smell of the process. I have a grain mill and grind wheat, rye and corn too. For those of you who are looking for flour, try to find your local food co-ops. I started buying from a co-op years ago and still purchase 150 - 200 lbs. of hard wheat flour from a co-op once a year. Besides co-ops have other good buys on organic foods. Enjoy. LoisO43779@aol.com --------------- MESSAGE bread-bakers.v096.n066.9 --------------- From: Reggie Dwork Subject: Date Nut Bread Date: Thu, 12 Dec 1996 13:02:45 -0800 This was really, really good!! Reggie * Exported from MasterCook * Date Nut Bread Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/2 Tsp Active Dry Yeast -- (2 1/4 Tsp) 1 1/2 C Bread Flour -- (2 1/4 Cups) 1/2 C Wheat Bran -- (3/4 Cup) 1/2 C Brown Sugar -- (3/4 Cup) 3/4 Tsp Salt -- (1 1/4 Tsp) 3/4 Tsp Ground Cinnamon -- (1 Tsp) 2 Tbsp Margarine -- (3 T) 1/4 C Egg Beaters® 99% Egg Substitute -- *Note, (1) 3/4 C Water -- (1 1/4 Cups) 2/3 C Chopped Pitted Dates -- (1 Cup) 1/4 C Slivered Almonds -- **Note, (3/4 Cup) Moist, sweet, healthful, and long lasting, this loaf tastes of fruit and cinnamon, with a crunch of nuts. Make it into the classic tea sandwich (low or nonfat) regular cream cheese or spread with (low or nonfat) regular ricotta cheese and grill until golden. But it is wonderful plain also. Makes a great gift. *NOTE: Original recipe used 1 regular egg for both small and large loaves. **NOTE: Original recipe used 1/2 C chopped walnuts for small and 3/4 C for large. Add all ingredients except the dates and walnuts 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 dates and walnuts. Let the bread cool before slicing. This is incredibly good!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 116.8 Fat 3g Carb 21.2g Fib 2g Pro 2.8g Sod 125mg CFF 21.7% --------------- MESSAGE bread-bakers.v096.n066.10 --------------- From: Smithson Subject: NZ/Australia breadmakers & mixers Date: Fri, 13 Dec 1996 06:55:38 +1300 (NZDT) Anybody out there from New Zealand or Australia that could give advice on breadmakers and/or mixers? I have a large family and am trying to decide what brand ABM to get or barring that, whether a mixer would be a better choice. You can email me directly Kathy --------------- MESSAGE bread-bakers.v096.n066.11 --------------- From: "Natalie Frankel" Subject: Re: Critters in Flour Date: Thu, 12 Dec 1996 23:37:48 -0600 (CST) Gladys asked about nasty critters in flour. Get rid of the batch that you have. Once the critters are in there, it's infested and you need to start clean (some people talk about freezing it and killing the critters, but the thought of using the flour with frozen dead things is more than I can take.) Getting critters will sometimes happen when you buy in bulk - often as a result of how it was stored or that it was stored next to something else that was infested. This is not to say you shouldn't buy in bulk, but be aware if this happens more than just occasionally. I'd probably change stores or begin buying prepackaged flour if this kept happening with bulk. Now what can you do try to prevent it? PREVENTION: Assume you start with a clean, fresh batch. Add several BAY LEAVES to each container - I do this for beans, grains, etc., also. Cover tightly, such as in Tupperware as Gladys does. Other ideas: buy large, wide-mouth water jugs (or sun tea jars). My favorite: buy the 4 pound plastic keg of Utz fatfree pretzels at Sam's Club and when empty, use the container to store up to 10 pounds of flour. If all of your flours are tightly sealed separately from each other, should one container gets critters it will hopefully not affect the others. Other people freeze their flour but I don't have enough freezer room, so I've never done this. Hope this helps. Natalie Frankel natalie.frankel@mixcom.com Milwaukee, WI --------------- MESSAGE bread-bakers.v096.n066.12 --------------- From: Marina Subject: Re: Bread recipe problem Date: Fri, 13 Dec 1996 18:40:53 +0000 [[ Marina sent this to me but I don't have a very good answer for her and knew that someone on list would... - Reggie]] Reggie: I wonder if I could ask you a special favor. I got this recipe from a friend. It is so good (flavor) but only makes a 1 lb. loaf. I thought simple I'll divide the ingredients and use half again and make a 1 1/2 lb. loaf. Not so good. I don't know what happend it was doughy, didn't rise as well as it should etc. Here is the orginal, could you please tell me what I need to do to make this into a 1 1/2 lb. loaf of bread instead of the 1 lb. loaf. This is a bread machine recipe in a zoe (is there any other brand, I think not, love it) Basic White 1 lb loaf 2 c bread flour 2 T sugar 1/2 t salt 1 T butter 1 T milk 3/4 c water 1 t yeast can be used for flavor bread 1/4 cup parm 1 t onion powder 1/4 cup chopped walnuts and 1 tea. pumpkin pie seasoning Now here is what I did on 1 1/2 lb. loaf 3 c flour 3 T sugar 3/4 t. salt 1 1/2 T butter 1 1/2 T Milk 1 1/8 c water 1 1/2 t yeast as I said this was not great, didn't rise very well heavy and doughy. I would really appreciate any help you could give me. For your very welcomed help here is an old recipe from my mother in law for rolls enjoy. Happy holidays Marina Nana's Rich Rolls family recipe 45 years Stir to mix, sugar and salt, combine with milk cool to lukewarm 1 cup milk 1/3 cup butter 1/2 cup sugar 1 1/2 tea. salt Soften 2 envelopes of yeast in 1/4 cup of warm water; stir into cooled milk mixture: Add 1/2 of sifted flour to milk mixture; add beaten eggs, beat well, add enough of remaining flour to make soft dough. Mix thoroughly. 5 cups sifted flour 2 eggs beaten Turn out on lightly floured board and knead about 10 minutes or till smooth. Place dough in warm bowl; brush surface with melted oleo, or oil. Cover and let rise about 2 hours or until mixture doubles.. Turn out on to board and shape into rolls and put on greased cookie sheet or in muffin tins. Cover and let rise 1/2 to 3/4 hr. or double in bulk. Brush with milk. Bake 375 F. 15 to 20 minutes. --------------- END bread-bakers.v096.n066 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved