Date: Fri, 20 Dec 1996 23:37:45 -0800 (PST) -------------- BEGIN bread-bakers.v096.n067 -------------- 001 - Reggie Dwork bread density 007 - Ron Parker Subject: Happy Holidays Date: Fri, 20 Dec 1996 22:59:29 -0800 ||::|:|| .--------, |:||:|:| |_______ / .-. ||::|:|| ."` ___ `". {\('v')/} \\\/\///: .'` `'. ;____`( )'____ \====/ './ o o \|~ ^" "^ // \\// | ())) . | Season's \ || \ `.__.' /| // || _{``-.___.-'\| Greetings \ || _." `-.____.-'`| ___ // ||` __ \ |___/ \_______\ ."|| (__) \ \| / / `\/ __ vvvvv'\___/ | | (__) | \___/\ / || | .___. | || | | | ||.-' | '-. jgs || | ) ||----------'---------' Jeff and I wanted to wish everyone a wonderful holiday season. We hope it is filled with much laughter, love, happiness and bread baking!! Reggie & Jeff --------------- MESSAGE bread-bakers.v096.n067.2 --------------- From: Reggie Dwork Subject: Re: updated recipe file? Date: Fri, 20 Dec 1996 22:59:29 -0800 Yes, we will put notifications into the bread digest when we update the files. Reggie >From: bredlady@softdisk.com (G Nuttall) >Is it possible for a message to be placed on this digest that will alert us >as to when the recipe file has been updated? I know it is to be done >quarterly, but I would like it to be announced here. > --------------- MESSAGE bread-bakers.v096.n067.3 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: updated recipe file? Date: Mon, 16 Dec 1996 08:46:44 -0600 (CST) Is it possible for a message to be placed on this digest that will alert us as to when the recipe file has been updated? I know it is to be done quarterly, but I would like it to be announced here. By the way, great job on that file - BRAVO! g --------------- MESSAGE bread-bakers.v096.n067.4 --------------- From: Danny Dunn Subject: Questions, Questions Date: Sat, 14 Dec 1996 20:38:31 -0600 (CST) I have been saving several questions for some time now, so here goes - 1. Does anyone have a good recipe for dog biscuits. I have always wanted to make homemade dog biscuits for my dogs, but I have never seen a recipe. 2. I recently purchased some of Lora Brody's Sourdough Bread Enhancer at a local kitchen store (I originally saw it listed in the King Arthur Catalogue and couldn't resist). :-) I tried using it in Basic White Bread and French Bread recipes, but I am not completely happy with the results (the bread doesn't raise as well and the taste is not much like sourdough). Has anyone else had any experience with this product or have any good recipes using it? 3. I recently purchased some crumpet rings and made crumpets using the recipe given on the box. What a disappointment! There weren't anything like the great crumpets I have been served elsewhere at tea rooms. Has anyone got a good crumpet recipe? 4. The Autumn 1996 King Arthur Catalogue (p 16) mentions the Bread Baker's Guild of America. Does anyone have any information on this organization. Does it include amateurs as well as professionals. Are the "Bread-Baking Olympics" ever held in the US? 5. Are there any good baking schools that amateurs can attend to learn about bread baking, etc. My wife and I think this might be a very enjoyable vacation. If you feel any of these questions are not of general interest, please E-mail me privately. Thanks! ================================================== Danny L. Dunn Ft. Worth, Texas "If you don't learn anything from your mistakes, then there's no sense in making them!" ================================================== --------------- MESSAGE bread-bakers.v096.n067.5 --------------- From: Patty Perkins Subject: Re: Brown Bread Recipe Date: Sat, 14 Dec 1996 10:20:37 -0800 Mindy: I don't know if I missed in the thread along the way if there was a particular brown bread you were seeking, but I think this one is good. It's from Donna German's Bread Machine Cookbook III. IRISH BROWN BREAD SMALL MEDIUM LARGE Water 3/4 cup 1 1/8 cup 1 1/2 cup Brown Sugar 2 Tbsp 3 Tbsp 1/4 cup Salt 1/3 tsp 1/2 tsp 2/3 tsp Bread Flour 1 cup 1 1/2 cups 2 cups Vital Gluten (Opt) 2 Tbsp 3 Tbsp 1/4 cup Oats 1/3 cup 1/2 cup 2/3 cup Wheat Flour 3/4 cup 1 cup 1 1/2 cup Buttermilk Powder 2 Tbsp 3 Tbsp 1/4 cup Yeast 1 1/2 tsp 2 tsp 2 1/2 tsp Flour Equivalents: 2+ Cups 3 Cups 4+ Cups cycle: Whole Grain, white; timer Setting: Medium Hope this is what you were looking for ---- if not, it's good to have tucked away anyhow!! Patty > 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.n067.6 --------------- From: LoisO43779@aol.com Subject: L.J.Boggia>bread density Date: Mon, 16 Dec 1996 02:08:34 -0500 I have had very good luck with French bread and King Arthur Flour's recipe for "Supermarket" Italian Bread. KA sells a product called Italian Bread Improver, a blend of pumpernickel flour, dry milk and potato starch, that really produces a delicious, lighter loaf of bread. The recipe is on the bag. Catalogue can be obtained by calling 1-800-827-6836. The only different thing I do is let the dough rise two times, 1 or 2 hours each time. And I make the dough using a Cuisinart11. It is fast, does the kneading and produces one loaf at a time which is perfect for two people. I make all our bread using the food processor, even hamburger rolls and have had good luck. Do use your baking stone. I shape the loaves, place on parchment paper sprinkled with cornmeal (laid on a flat cookie sheet). Then I slide paper and all onto the hot stone, which I preheat for at least 30 minutes at 450°. I use water in the oven for steam, too. The crust on this bread is chewy too. I have decided it is impossible to produce a light crispy crust without the equipment available to professional bakers. I will post the French bread recipe and method too. It is Julia Child's "The Way to Cook" food processor method of making bread and can be used to make any kind of dough. Remember not to use too much flour. The breads we make at home are country style breads rather than the delicate baguettes sold in French bakeries. --------------- MESSAGE bread-bakers.v096.n067.7 --------------- From: Ron Parker Subject: Re: Insects in flour, etc. Date: Sun, 15 Dec 1996 19:03:06 -0600 There are a variety of insects that can infest flour and grains and grain products. We introduced some with some ethnic-looking basmati rice in a jute bag. The ones we have that are a problem are very tiny beetles that can crawl right through spaces in 'tight' lids and so forth. They appear here in Minnesota toward the end of summer when everyday is warm and humid and just to the liking of the beetles. The solution is simple - deprive them of air. The way to do that is to use carbon dioxide (CO2) to displace the air from all the containers where you store flour and grain products. You need jars, bins, or whatever that are tight at the bottom and a bit LOOSE at the top. Get some dry ice from some source (bait shops are good for this or try the yellow pages). Dry ice is solid carbon dioxide that will turmoil to the heavy gas as it vanishes. Just put dry ice in all your containers. Wrap it in some newspaper or else it will create frost. We have one large flour bin (ca.3' x 2' x 2') where we store most of our flour for daily use. I use a hunk of dry ice in there about the size of a big bar of laundry soap. I put walnut sized pieces in small plastic containers of grain, etc. The carbon dioxide is much heavier than air, so it flows to the bottom and pushes the air up and out. No oxygen for the critters, so they die. Not only that, in flour bags they retreat to the bottom corners and seams of the bags to die, so they even leave the flour free of little buggers. IMPORTANT! Do not EVER do this with a sealed container. A tightly sealed jar will explode as the carbon dioxide pressure builds up. Be sure that you have a leak at the TOP of the container. The carbon dioxide is completely non toxic and leaves no residues whatsoever. If you can't find dry ice, a bowl of baking soda with some diluted vinegar poured into it carefully will do the same job. In a large container, you can check the level of carbon dioxide with a soap bubble. The bubble will rest on top of the invisible carbon dioxide filling the bottom of the container. AGAIN - NO SEALED CONTAINERS! Also, be sure there is ordinary adequate ventilation so the carbon dioxide doesn't migrate to a low spot in the house. Most houses are leaky enough that such is not an ordinary danger, but if you have a fire pit or some such depression, and no breeze at all, the CO2 could collect there. You want the CO2 in the four and grain containers. Ron Parker (mailto:rbparker@henning.cfa.org) Fiber Home (alpha vers.) http://www.angelfire.com/mn/FiberHome south of Henning, Minnesota, USA at historic Sammen Sheep Farm --------------- MESSAGE bread-bakers.v096.n067.8 --------------- From: Lobo119@worldnet.att.net Subject: pumpkin raspberry bread Date: Sat, 14 Dec 1996 23:48:12 +0000 Karen asked for holiday breads. This pumpkin bread with optional raspberries is wonderful. I'm not so sure it's pretty ... it's brown :P (not my favorite color) ... but if it were baked in a round pan or casserole dish which was the same capacity as a bread pan, wrapped in pink plastic wrap and tied with a bow, it would be pretty. It's so delicious I don't think anyone would care if it was pretty! I don't use a machine, so someone else will have to help Karen with any conversion that might be necessary if she wants to bake it that way. I've successfully baked recipes meant for machines in my oven. I had to add a little flour was all. ---------------------------------------------- PUMPKIN BREAD from Cousin Janice 1 c. pumpkin 1 1/2 c sugar 2 eggs 1/2 c oil 1 3/4 c flour 1/4 t baking powder 1 t soda 1 t salt 1/2 t cloves 1/2 t cinnamon 1/2 t allspice (or pumpkin pie spice) 1/3 c water 1/2 c nuts (optional) 2 c frozen raspberries (the kind in a bag with no juice) (optional) Bake at 350 for 45-60 minutes. --------------- MESSAGE bread-bakers.v096.n067.9 --------------- From: ComMom1@aol.com Subject: Zojirushi Bread Machine Date: Sat, 14 Dec 1996 11:52:05 -0500 To all the experienced Zoji owners; I just got the BBCC-S15A Home bakery bread machine. I would appreciate any hints or suggestions you may have. I have used the Hitachi HB B201 for several years and love it. I wanted to give it to my daughter and step up to a "better Machine". I wonder if I made a mistake. The first loaf from the Zoji looked perfect and had a uniform texture, but was more like store bought bread than the bread we love from my Hitachi. I'm going to keep experimenting with the Zoji. I would also like to know if the cake cycle is worth using. I like to bake and wonder if I will be happy with the Zoji results. Does anyone have a TNT recipe for a Zoji cake? I appreciate any imput. Thanks. Polly --------------- MESSAGE bread-bakers.v096.n067.10 --------------- From: "Bill Hatcher" Subject: Re: Baking time & temperature for little loaves Date: Sat, 14 Dec 1996 16:48:04 -0500 > 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 I often bake small (5x2 1/2x1 1/2") loaves of zucchini or banana bread for holiday gifts, and as you surmise, they require considerably shorter baking times. Unfortunately, I can't give you hard and fast rules; it depends on the type of bread, actual size of the pan, shiny or black finish, oven temp, etc. For the types listed above ("cake" breads), do the standard toothpick test at about the halfway point in the time recommended for a standard loaf pan, and then check every few minutes until the toothpick comes out clean. Note the required time for your next effort with the same recipe. For regular loaf bread, I find that the weight of the loaf is the best indicator; a loaf heavy for its size is probably not yet done. For french or italian bread, I tap on it: if it sounds hollow and no longer feels heavy, it is ready to come out. Sorry I can't be more definitive, but as has been said, baking is an art as well as a science. Bon appetite. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n067.11 --------------- From: Katherine Rodman Subject: Portuguese Sweet Bread Date: Sat, 14 Dec 1996 21:36:18 -0500 Greetings All!!! I hope the holidays find you all happy and healthy. This bread is an old family recipe of my Vovo's (my portuguese grandmother) and my mother makes this every year for friends and family. As my father is also on this list he will get a kick out of this as well. I hope you all enjoy this bread. It is my absolute favorite bread in the world. BTW, if someone manages to adapt this sucessfully to the bread machine (I have tried and not been happy) please let me know. Happy Holidays to All!!! Kat Rodman * Exported from MasterCook * Portuguese Sweet Bread Recipe By : Anna Martins and Irene Martins Levya Serving Size : 32 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes yeast 1/4 cup warm water -- approximately 105 degrees 1 cup sugar 1 cup milk 1/4 cup butter or margarine 1 teaspoon salt 3 eggs -- well beaten 6 cups bread flour -- sifted Heat oven to 200 degrees. Place an oblong pan filled with water in the oven. (Omit this step if you have a gas stove.) Fill metal mixing bowl with very hot water and set aside. Combine milk and butter in glass bowl and microwave for 1 minute on high until milk mixture is about 105 degrees. Add sugar and salt. Empty mixing bowl. In warmed mixing bowl, mix yeast, 1/4 cup of water and 1 tablespoon of sugar. Allow to get foamy (approximately 2 minutes). On low, beat in milk mixture and then eggs. With beater on medium add flour one cup at a time making sure that mixture is smooth after each cup until dough is stiff (about 5 cups). Remove dough from bowl and place on well floured surface. Knead dough 15 to 20 minutes adding flour as you go until dough is no longer sticky. Drape cloth over dough and let rest. Shut off oven. Liberally grease a large bowl twice the size of your dough. Place dough in bowl, turning the dough so that it becomes greased on all sides. Cover with plastic wrap and towel. Place bowl in middle of oven over pan of water and let rise. If you have used fast acting yeast, let the dough rise for 1 hour. If you have used regular yeast, let the dough rise for 2 hours. Grease two 8 or 9 inch round cake pans. Remove bowl from oven. Grease hands and remove dough from bowl onto lightly floured surface. (For those of us that have loose fitting wedding rings, this is a good time to remove them. It is awfully embarassing to have to tear through every loaf of bread searching for your rings.) Punch down dough and with a rolling pin lightly roll out dough to get the air out. Form dough into 2 loaves and put into greased pans once again rolling the dough around to grease it on all sides. At this point you can press in the optional hard cooked eggs into top of loaves. Cover loaves with plastic wrap and towel and return to oven to let rise for 1 more hour. Remove dough from oven. Heat oven to 350 degrees. Remove towel and plastic wrap and bake loaves for 20 minutes. Your final product should be golden brown on top and lightly brown on bottom. Rub a stick of butter or margarine on top to lightly cover. Let bread cool out of pans on wire wrack for 2 hours. This bread freezes nicely and when stale makes delicious french toast and bread pudding. - - - - - - - - - - - - - - - - - - NOTES : At last report, Irene is sending out somewhere in the neighborhood of 20 loaves of this bread each Christmas. As we all know this is a delicious remembrance of our family and our history. --------------- MESSAGE bread-bakers.v096.n067.12 --------------- From: Frank Cavalier Subject: Re: Digest bread-bakers.v096.n065 Date: Sun, 15 Dec 1996 11:36:52 -0500 Larry, Re: Your bread density not being as you'd like it: Try adjusting the baking temperature so that the bread bakes for a shorter time at a higher temperature or longer time at a lower temperature. My guess is that the second combination will work for you. Also keep in mind that the black bakeware will probably require lower temperature settings. Just my 2 cents, Happy holidays and Happy bread baking, Frank Cavalier cav@idt.net --------------- MESSAGE bread-bakers.v096.n067.13 --------------- From: "Bill Hatcher" Subject: Re: Regal ABMs Date: Sat, 14 Dec 1996 16:48:04 -0500 > 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. Bar - I have been using the Regal model K6771 for a long time and am quite pleased with it. It has a 1 1/2 pound capacity. I have made several hundred loaves in it with consistently high quality bread, and has been remarkably trouble free. Sounds like the one you are looking at may be a different model, but mine is several years old so that is understandable. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n067.14 --------------- From: LoisO43779@aol.com Subject: Julia Child Method Date: Mon, 16 Dec 1996 02:07:32 -0500 To whomever asked for this recipe. Sorry I lost your message but here is the recipe. Hope you enjoy it. Let me know how it works for you. This method is from Julia's "Way to Cook" book. It works well for every kind of bread you may want to make, including sweet breads. Julia Child's Food Processor Method(French Bread) 1 T. yeast 1/3 cup tepid water 1/4 t. sugar 1/2 t. ascorbic acid 3 1/2 cups flour (1 lb) 1 T. gluten flour per cup of flour 2 1/4 t. salt 2 T. olive oil 1 cup cold water 1. Dissolve yeast,sugar and ascorbic in water. Stir cup of cold water into yeast mixture. Add 2 tbls. olive oil. Set aside. 2. Measure flour,gluten and salt into processor bowl with plastic blade. (I have a Cuisinart 11) Pulse to combine. 3. Start machine. Slowly pour liquid into processor. A ball should form in a few seconds, if it doesn't, add a little water. Dough should form a ball on top of the blade. Allow to revolve 8 to 10 times. If dough will not form a ball, add a T. of flour and pulse motor. 4. Stop machine. Remove cover and feel dough. If it feels wet add a T. of flour and rotate. Feel dough again. Replace cover and let dough rest 5 minutes. 5. Turn on machine and rotate dough 30 times. Remove to a floured surface. Dough should feel smooth, not sticky and quite firm. (Do not overheat dough; if it gets hot, turn machine off and allow to cool.) 6. Let dough rest 2 minutes. Knead vigorously 50 times, slapping dough on counter. 7. Put dough into a greased tub (a 6 qt. ice cream tub w/lid), cover and let rise 60 minutes. 8. Turn out onto floured board, knead vigorously, stretching dough into a 14" rectangle. Fold long side to center, repeat making 3 layers. Repeat shaping and folding (this stretches the gluten and redistributes any yeast remaining). Then fold into a ball and return to greased tub (or bowl) for the long rise, at least 2 hours or until 2 1/2 to 3 times in size. 9. Turn out onto floured surface, divide (opt) and shape into a round or long loaf or into rolls. USE A BAKING STONE. START PREHEATING OVEN TO 450° FOR AT LEAST 30 MINUTES BEFORE BAKING. 10. Rise 1 to 1 1/2 hours on cornmeal covered parchment paper on a baking sheet. 11. Brush tops of loaves with 2 T. cornstarch cooked with 1 cup water (cooled). (opt) 12. Slash tops with a razor blade. 13. Slide loaf on the parchment paper into preheated oven onto baking stone and bake 30 minutes. Pour 1 or 2 cups of water into a pan on the bottom of oven to create steam. Dough can be made in two batches and then combined for kneading and shaping. Each recipe will make 2 baguettes or 2 round loaves or 12 rolls. --------------- MESSAGE bread-bakers.v096.n067.15 --------------- From: Ron Parker Subject: lighter bread Date: Sun, 15 Dec 1996 19:02:44 -0600 L.J. Boggia wrote: >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. You may be kneading too much and not rising long enough. A couple of long rises devlops flavor and nice, big holes. Also, try using a lower gluten flour. It is very regional, but if you can't get a low enough protein/gluten flour, use some cake flour in your mix to replace the all-purpose stuff. 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. I like a pizza stone for bread. Be sure the loaves have risen enough before popping into the oven. Also, experiment with the depth of your slashes in the loaves. Ron Ron Parker (mailto:rbparker@henning.cfa.org) Fiber Home (alpha vers.) http://www.angelfire.com/mn/FiberHome south of Henning, Minnesota, USA at historic Sammen Sheep Farm --------------- MESSAGE bread-bakers.v096.n067.16 --------------- From: Bart Volentine Subject: Freeze weevils?!?!? Date: Sun, 15 Dec 1996 18:35:56 -0000 That is disgusting! If the place you buy flour from has weevil larvae in their flour, notify them and stop buying from there until they correct the problem. Eating frozen weevil embryos is almost as nasty as eating the big ones! --------------- MESSAGE bread-bakers.v096.n067.17 --------------- From: LIR119@delphi.com Subject: Bugs in flour Date: Tue, 17 Dec 1996 06:38:42 -0500 (EST) The thing that works in my cabinets to prevent strach bugs and moths are bay leaves. Whatever fresh flour or grain I have, I place it in its bag into another freezer quality zip lock bag. I place one large bay leaf in the bag of flour or grain itself and one in the ziplock bag and then I seal it. I havent had one bug since I started that 2 years ago. Remember to change the bay leaf to a nice green one. Bay leaves do get old and discolored. Also I never had a problem with the flour or grain picking up any bay leaf flavor in case you were wondering. I had the bugs and moths so bad once, that when I opened my cupboard door, the things flew at me in a fury! I tracked down these pests in a bag of corn meal I had! Husband reminded me that the bugs have to eat too :) But not in my cupboards...... Joan,"Flour Power" v `[1;31;45mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n067.18 --------------- From: LIR119@delphi.com Subject: fat free abm breads Date: Tue, 17 Dec 1996 06:38:36 -0500 (EST) Just wanted to share this very nice abm breads cookbook I havent seen to frequently avialable. The recipes I tried came out very nice. Many of the recipes use egg substitute, applesauce, skim milk, fat free or low fat margarine etc. Texture is nice .Not as tall or fluffy as "fat breads" but still moist and most agreeable FAT FREE LIVING COOKBOOK 4 BREADS C1996 by Fat Free Living Inc. author Jyl Steinback For more info call : 6029966300 ( Scottsdale Arizona, USA ) Here are I few I tried and enjoyed very much. They are for 1 1/2 lbs although the author lists also 1 lb recipes. All recipes are 1 gm fat or lower per serving I found with any recipe you may have to a bit more or less flour/liquid ratio to achieve the correct texture. CRANBERRY BREAD 2 tsp yeast 3/4 tsp salt 2 tbs sugar 2 tbs nonfat dry milk powder 3 1/4 cup bread flour 1/2 cup cranberry juice 2 tbs lite applesauce 1/3 cup dried cranberries ( I used raisins ) Place ingredients into breadmaker as manufacturer instructs and follow baking instructions in your manuel . All her recipes states these instructions, although in the beginning of the book she lists tips etc for abm baking. RICH WHITE BREAD 2 1/2 tsp yeast 3 cups bread flour 1/4 cup sugar 1 1/2 tbs lowfat margarine 1 tbs fat free margarine 1 egg white 1/4 cup egg substitute 1 cup skim milk same instructions as in first recipe RYE BREAD 2 1/4 tsp yeast 1/2 tsp salt 3 tbs non fat dry milk powder 2 cups bread flour 1 1/4 cups rye flour 1/3 cup apple butter 1 cup water 1 tsp caraway seeds ( I added ) same instructions as in first recipe CINNAMON RAISIN BREAD 2 1/2 tsp yeast 1 tsp salt 1 3/4 tsp cinnmaon 3 1/2 cups bread flour 1/4 cup honey 1/4 cup lite applesauce 1/2 cup egg substitute 1 egg white 1 cup skim milk 1/2 cup raisins same instructions as in first recipe BANANA BREAD 2 tsp yeast 3/4 tsp salt 2 tsp sugar 2 tbs nonfat dry milk powder 1 tsp cinnamon 3 1/3 cups bread flour 1 cup mashed bananas 4 tbs lite applesauce 1 cup water Instructions as in first recipe DILL BREAD 1 1/2 tsp yeast 1 tsp salt 2 1/2 tbs sugar 1/2 tsp baking soda 1 tbs parsley flakes 2 tbs dil 3 cups flour 2 tbs minced dried onion flakes 1 cup nonfat cottage cheese 1/2 cup egg substitute 3 tbs water See instructions as in first recipe above Hope you enjoy them. We especially like the rybread one the best. Joan,"Flour Power" v `[1;36;40mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n067.19 --------------- From: Sally Eisenberg Subject: Date: Mon, 16 Dec 1996 19:56:20 -0800 (PST) Date: Mon, 16 Dec 1996 19:48:55 To: reggie From: Sally Eisenberg Hi All, Made these recipes and they turned out to be very delicious. Give them a try. The cornbread is the most moist I have ever made. I used only one can of green chili's. My hubby really liked the scones. Sally E. * Exported from MasterCook II * Chile Cornbread Recipe By : Sunset Low-Fat Mexican Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 1 cup flour, all-purpose 4 teaspoons baking powder 1/4 teaspoon salt 1 large egg 2 large egg whites 1 cup buttermilk -- * see note 3 tablespoons honey 2 tablespoons butter -- melted 7 ounces green chiles -- diced 1. In a large bowl, mix cornmeal, flour, baking powder and salt. In a small bowl beat egg, egg whites, buttermilk, honey, butter and diced green chiles until blended. Add egg mixture to flour mixture and stir until dry ingredients are evenly moistened. 2. Spread batter in an 8 inch square nonstick (or greased regular) baking pan. Bake in a 375 degree oven until bread pulls away from the sides of the pan and a wooden toothpick inserted in the center comes out clean (about 30 minutes). - - - - - - - - - - - - - - - - - - NOTES : * use lowfat buttermilk * Exported from MasterCook * Cranberry-walnut scones Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all purpose white flour 1/4 cup light brown sugar plus 1 tablespoon for sprinkling scone top 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons unsalted butter 1/2 cup fresh or dried cranberries 1/4 cup chopped walnuts 1 cup buttermilk plus extra for brushing scone tops Preheat oven to 425 degrees. Lightly oil a baking sheet or coat it with non-stick cooking spray. In a large bowl, stir flour, 1/4 cup brown sugar, baking powder and salt. With a pastry blender or your fingertips, cut in butter until mixture resembles coarse crumbs. Stir in cranberries and walnuts. Make a well in center and gradually stir in buttermilk to form a ball. Knead lightly. Do not overwork; dough will be sticky. Divide dough in half. On a lightly floured surface, pat or roll each portion into an 8-inch round, about 1/2-inch thick. Cut each round into 8 wedges. Place scones on prepared baking sheet. Brush tops with buttermilk and sprinkle with remaining 1 tablespoon brown sugar. Bake 14 to 18 minutes, or until golden brown. Serve warm. Makes 16. - - - - - - - - - - - - - - - - - - NOTES : Per serving: 115 calories, 3g protein, 3g fat, 21g carbohydrate, 140mg sodium, 4mg cholesterol. --------------- END bread-bakers.v096.n067 --------------- -------------- BEGIN bread-bakers.v096.n068 -------------- 001 - gerrymc@ix.netcom.com - some recipes 002 - gerrymc@ix.netcom.com - re: Cinnamon/Raisin Bread? 003 - mvinqvist@mta.ca (Mindy) - Re: Regal 2 lb bread machine 004 - bredlady@softdisk.com (G - Larry's questions 005 - bredlady@softdisk.com (G - Kitchen Aid advocate 006 - allan trevor davies 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 > * Exported from MasterCook II * Cinnamon Raisin Bread Recipe By : DAK Serving Size : 10 Preparation Time :0:00 Categories : Dak Machine Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 3 cups bread flour 2 tablespoons sugar 1 teaspoon salt 2 teaspoons cinnamon 1 tablespoon butter 1 1/4 cups milk -- warm 2/3 cup raisins, seedless Place the ingredients in the machine in the order listed. Select white bread & press start. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n068.3 --------------- From: mvinqvist@mta.ca (Mindy) Subject: Re: Regal 2 lb bread machine Date: Mon, 16 Dec 1996 08:27:32 -0400 Hi Barrie wrote... 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. Well, my hubby bought me one last year and I adore it. I've never had any problems with it, and from some things that people write on their machines, some brands aren't quite so satisfactory. It is quite versatile and quiet and I am sure your brother in law will really enjoy his. smiles Mindy mvinqvist@mta.ca --------------- MESSAGE bread-bakers.v096.n068.4 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: Larry's questions Date: Mon, 16 Dec 1996 08:26:41 -0600 (CST) >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. Larry, you may be using too much flour. It has been my experience that Italian bread dough is not quite as dense as French. Italian dough had less salt so, it should rise higher and have more holes in it. Try holding out the last 1 to 1 1/2 cups of flour and mix in just enough to make the dough pull away from the edges. Then take the dough and hand knead it on a floured surface and add just enough flour to make it elastic and not stick to the surface. It's always better to have your dough slightly sticky ( not real sticky) than to have it too dense. Also, check the date on your yeast to insure freshness. It takes a larger quantity of old yeast to do what fresh yeast will do to the dough. I do not recommend using outdated yeast. There is no consistency. >I have been trying to get results that are more traditional - large >holes in a light crumb with a crispy crust. A lighter crumb will result if you punch the dough down and repeat rising. The more times you puch down and rise the dough the lighter the crumb ( with fewer holes). I do not know what the max number of times you can punch down and rise off of one packet of yeast, but I've gotten away with about 3-4 in my baking. For french dough here is my routine. Mix it, knead it, rise until almost double : (for boules/round loaves) Punch down/Shape loaves, rise, score, bake. (for baguettes) punch down/shape into rounds, rise, shape into baguettes, rise, score, bake. For Italian: Mix it, knead it, rise until almost double. Punch down/shape into rounds, rise, shape into loaves, rise, score, bake. >I use a dark cookie sheet and I do place a pan of water in the bottom of >the oven to get steam. Steam is essential to my baking these types of bread! >I also have a pizza stone, but haven't used it for bread as yet. Use the stone ( make sure to season it first). The stone will even out the heat inside your oven, so anytime you use your oven put the stone in there ( even if you are not using it directly). My stone stays in my oven all the time! >Anyone have suggestions? Hope this helps g "when you're a trifle odd you can get away with all sorts of things...makes you sorry for ordinary folks". \\|// (0 0) -----------------------------------------------o00--(_)--00o-- ****************************************** General Notice.... * Do not publish or sell my name,or e mail * address to any company, or list server * with out my written consent. * ****************************************** --------------- MESSAGE bread-bakers.v096.n068.5 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: Kitchen Aid advocate Date: Mon, 16 Dec 1996 08:07:02 -0600 (CST) I want to send a message to Kent Campbell and thank him for the recipe. I also want to tell everyone how simple bread making is with a mixer. My schedule limits me too, most of the time. So, When I'm in a time crunch I still can "make my bread and eat it too". I usually go to a slow rise method and let my refrigerator do the work. it's easy to mix dough the day ( or night) before and let it rise in the fridge! Of course, you can use about half the yeast and cooler water (60-70 degrees). This will rise your dough slowly throughout the day. When you are ready, pull the covered ( mine is usually in the Kitchen Aid bowl covered) dough out of the fridge and let it come to room temp. However, I have not waited for several hours either! Try microrising it in the microwave ( 15-20 minutes). Shape it, score it, throw it in the pan. It really is easy! Write me if you need instructins on how to microrise! g "when you're a trifle odd you can get away with all sorts of things...makes you sorry for ordinary folks". \\|// (0 0) -----------------------------------------------o00--(_)--00o-- ****************************************** General Notice.... * Do not publish or sell my name,or e mail * address to any company, or list server * with out my written consent. * ****************************************** --------------- MESSAGE bread-bakers.v096.n068.6 --------------- From: allan trevor davies Subject: Date: Mon, 16 Dec 1996 21:54:34 +0800 Thanks for all the great recipes, as a new member of the group it's great to see so much interest in bread making even if it's mostly by machine. Only one problem that I have is that some of the ingredients I have difficulty getting in au. That I can get over but the other problem is that some of the measures shown are difficult to understand - eg sticks of butter and packets of yeast. I was using a dry yeast, brand name 'Tandaco' which comes in a 7g sachet, but am now using 'Mauripan' which comes in 10g sachet (and a much better product). I guess all packets are the same in the USA and if so what size please. Also can someone tell me how much is in a stick of butter please. Thanks again for all the great recipes, I will post some of my favourite 'hand' recipes in the near future and would also like to hear from any other hand made bead bakers in au. Regards and a happy festive season to all from down under, Trevor --------------- MESSAGE bread-bakers.v096.n068.7 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: Little loaves Date: Mon, 16 Dec 1996 08:37:23 -0600 (CST) >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: the best thing I've seen lately is to take the dough, cut it in half and shape each half into a boule/ball. Place each ball into a regular loaf pan and bake. Now you'll have 2 halves of a loave and you can share it with a friend, or just make smaller loaves as gifts. They pull apart. g "when you're a trifle odd you can get away with all sorts of things...makes you sorry for ordinary folks". \\|// (0 0) -----------------------------------------------o00--(_)--00o-- ****************************************** General Notice.... * Do not publish or sell my name,or e mail * address to any company, or list server * with out my written consent. * ****************************************** --------------- MESSAGE bread-bakers.v096.n068.8 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: The BEST!!! Date: Mon, 16 Dec 1996 08:42:49 -0600 (CST) This is, without a doubt, the best coffeecake I have made. it is the most requested from my friends/family. I like to shape it as a wreath ( instead of a candycane) and put a poinsettia in the middle as a decoration for Christmas morning! Enjoy g { Exported from MasterCook Mac } CHRISTMAS CANE COFFEECAKE Recipe By: WCTC Yeast Breads Class Serving Size: 3 Preparation Time: 0:00 Categories: WCTC Desserts Sweet Breakfast Christmas Amount Measure Ingredient Preparation Method 1 package active dry yeast 1/4 cup warm water 1 cup milk 2 large eggs beaten 4 1/4 cups all-purpose flour sifted 1/2 cup sugar 1 teaspoon salt 1 teaspoon lemon rind grated 1 cup butter cold CRANBERRY FILLING 1 1/2 cups cranberries finely chopped 3/4 cup sugar 1/2 cup raisins 1/3 cup chopped pecans 1/3 cup honey 1 teaspoon orange rind grated Note: I have made this dough using 70 degree water and allowed the dough to rise while in the refrigerator. It works fine! DOUGH- Soften yeast in warm water (110 degrees). Heat milk to lukewarm, blend in softened yeast and eggs. Combine flour, sugar, salt and lemon rind. Cut in butter until mixture resembles coarse crumbs. Add yeast mixture; mix well. DOUGH IS SOFT! Place in greased bowl; cover; refrigerate overnight. Divide dough into thirds. Roll each third on floured surface into a 6 x l5 inch rectangle. Spread 1/3 of Cranberry Filling lengthwise down center of dough in a 2 inch wide strip. Cut dough with scissors from both outer edges toward filling. Make cuts every 1/2 inch. DO NOT CUT TOO CLOSE TO FILLING. Crisscross pieces of dough over filling. Place on greased cookie sheet. Stretch shaped dough to about 20"; curve top to form a cane. Let rise about 1/2 hr. Bake at 3750 about 25 min. Frost with thin powdered sugar glaze and decorate if desired. Makes 3 canes. FILLING- Combine all ingredients. Cook over medium heat about 5 min- Stir. Cool. ----- Notes: This can be shaped as a wreath or braid too! Serving Ideas: Makes 3 coffeecakes Per serving: 1858 Calories; 73g Fat (35% calories from fat); 28g Protein; 281g Carbohydrate; 295mg Cholesterol; 1415mg Sodium ### --------------- MESSAGE bread-bakers.v096.n068.9 --------------- From: miller@micro.ti.com (Jenni Miller) Subject: quick bread recipe Date: Wed, 18 Dec 96 17:21:34 EST Someone asked for quick bread recipes, and I think I sent a response to the wrong address. Anyway, here's a tried and true recipe: Apple Butter Bread Recipe By : Jenni Miller Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 3/4 cup brown sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 3/4 cup apple butter 1/2 cup applesauce (low-fat) or butter, melted and cooled 1/4 cup skim milk 2 eggs, lightly beaten 3 tablespoons honey 1 teaspoon vanilla 1/2 cup raisins (optional) Preheat oven to 400 F. In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center. In smaller bowl, combine wet ingredients (the next 6 ingredients). Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible. Spoon batter into cooking-sprayed 9x5 loaf pan. Bake 50-60 minutes, until cake tester comes out clean. Cool in pan for 10 mins., then remove to cool completely. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n068.10 --------------- From: Cherie Ambrosino Subject: loaf size and sugarplum bread Date: 17 Dec 96 12:00:22 Happy holidays all! thanks to Dan for reminding me to post this info: To get the proper rise and shape, you have to use the proper pan - Bernard Clayton in his Complete Book of Breads states that you must determine the total amount of dough by either weight or volume and then use the following: PAN SIZE VOLUME WEIGHT Large 9 x 5 x 3 3 cups 2 lbs Medium 8 x 4 x 2 2 1/2 cups 1.5 lbs Small 7 x 3 x 2 1 1/2 cups 1 lbs Mini 5 x 3 x 2 3/4 cups 1/2 lbs submini 4 x 2 x 1 1/2 cup 5-6 oz Now for a recipe I'm planning to try [if I can find the time!!!] Sugarplum Bread Makes one large and six babies [to give away!] 5-6 cups flour 1/2 cup sugar 2 t salt 2 packages yeast 1/3 cup nonfat dry milk 1 1/3 cups hot water 1/4 cup vegetable shortening 2 eggs, slightly beaten 1/2 t vanilla 1/4 t nutmeg 1/2 cup candies fruits 1 cup raisins Topping: 1 cup confectioners sugar mixed with 1-1 1/2 T lemon juice 12 red candy cherries slivers of green candy cherries 6 walnut halves Combine 2 cups of flour and all but the fruit in a bowl and beat with a wooden spoon or in mixer for 2 minutes. Add the rest of the flour slowly until it cleans the sides of the bowl. Knead for 10 minutes, occassionally throwing it down hard to break bubbles. Let it rise at room temp in a greased bowl covered with plastic wrap for approx. 1 1/2 hours or until doubled in volume. Divide into two and knead briefly. Make one large round loaf and place ona baking sheet and cover with wax paper. Make six small loaves and place in muffin tins [dough should nearly reach top of tin] and cover with wax paper - let rise until doubled, about an hour. Preheat for 20 minutes at 350 degrees. Bake the large loaf 35 minutes or until golden and the muffin loaves 20 minutes [you all know the thumping trick] - remove to rack to cool and frost, decorating the large with the fruits and the small with a walnut half each - Happy holidays to all as well as a very happy and healthy new year - and many thanks to reggie and friends for all their very hard work keeping us busy baking!!! Cherie --------------- MESSAGE bread-bakers.v096.n068.11 --------------- From: "Joan Mathew" Subject: ??Julia Child's food processor method Date: Tue, 17 Dec 1996 07:07:17 -0500 > 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. Lois, I have a KitchenAid and a Cuisinart. I'm less experienced with making bread in my Cuisinart, and would be interested in hearing more about Julia Child's method for making bread in a food processor. Would you be willing to share some of that here on the list? Thanks, Joan cmathew@airmail.net http://www.geocities.com/Heartland/8098/ --------------- MESSAGE bread-bakers.v096.n068.12 --------------- From: Laura Gaggini Subject: Brown bread recipe Date: Tue, 17 Dec 1996 13:48:01 -0500 Mindy was looking for a Brown Bread recipe that a bakery would not give her. I doubt if this is it, but it is worth a try. It should please all types of bread bakers, hand bakers like me, and machine bakers. This one is neither, it is a quick bread. Credit goes to Pillsbury, the recipe is in one of their old Classic Cookbooks. Colonial Brown Bread 2 3/4 c flour 2 1/2 c whole wheat flour 2c brown sugar 2 tsp baking soda 1 tsp salt 4 c buttermilk Mix together dry ingredients until all combined. Slowly add buttermilk and stir until well blended. Pour into 2 9x5 greased bread pans and bake 350 degrees for 50-60 minutes.Serve warm of cool. Laura Gaggini --------------- MESSAGE bread-bakers.v096.n068.13 --------------- From: gerrymc@ix.netcom.com Subject: Welbilt 6000 Date: Thu, 19 Dec 1996 15:25:41 -0500 >From: Debbie Hrabinski >Subject: Welbilt 6000 >Date: Sun, 01 Dec 1996 15:14:03 -0500 > >>That wasn't the reason I'm writing this, though. Sam's carries the >>Welbilt 6000 around Christmas. This year it costs $89.99. Why would I >>even be thinking about another machine, you ask? We have a large family, >>we homeschool, and the 6000 machine makes 2-2# loaves at a time. It can >>make two 1, 1 1/2, or 2# loaves. >> >>Does anyone have one of these machines? What do you think of it? The > >Hi, >I responded to Marcy privately, but I'll respond to the list too. I've had 2 >of these machines. First one I returned cuz I thought it was a lemon. I have >the 2nd one, which I'll be returning very shortly, because I've decided it >wasn't the machine that was the lemon, but the model in general! It stinks. >I've had all kinds of problems from the bread collapsing, to the bread not >rising. I've had help from several people and have decided that it's the >bread machine, not the human that's defunct! >I'm currently waiting for the Zoji machine that Edward Ipp saw in the >Price/Costco catalog for 109.99. Can't wait to get it. Have heard so many >good things about Zoji's! If any one wants any more info on this machine, let >me know. >Debbie >piggie@worldnet.att.net > Hi all, My friend just bought one of these at Sam's and her bread turned out wonderful. She made the 2# version of the white bread and it screamed up into the glass. I told her that many so called 2# machines really can't handle a 2# rise (which I read right here on this list :) ). I have used the R2D2 unit and always had good bread come out. I did notice when I switched to the Zoji that I had to change many of the recipes as the liquidity of the two machines is radically different. DAK's Dill onion bread worked great in the R2 unit, but didn't rise in the Zoji until I modified the liquidity ratio. I sent the conversion tables to the list last year ... Are they in the archive Reggie? or should I send them again? I also sent a hand to machine conversion at some point in time. Have a great day, Gerry --------------- MESSAGE bread-bakers.v096.n068.14 --------------- From: "T. Madden" Subject: WEEVILS - SOLUTION Date: Wed, 18 Dec 1996 17:51:22 -0800 I tried all the suggestions and they helped - for a while. I found a solution at last. It is the "Pantry Pest Trap". It is safe, non-toxic, pesticide free. It traps grain moths, flour moths, meal moths, and seed moths. I keep one in my pantry and have not had a problem since. Even though you do not notice any flying, when you look in the trap they are there, safely caught before they could lay their eggs. I am not connected with the company in any way. I want to let you know that there is a solution to that works. More information is on: http://www.consep.com/surefire/indoor.html Tom Madden Lake Geneva, Wisconsin --------------- MESSAGE bread-bakers.v096.n068.15 --------------- From: "Ellen C." Subject: Yeast: instant vs rapid rise Date: Wed, 18 Dec 1996 13:11:45 -0500 Jean at Ritterhaus wrote: > Isn't the Red Star yeast carried by Sam's the instant kind? That's what >we > > have in the Sam's here. And that would explain the fact that it >cannot be > > > risen as much as regular yeast. There seems to be some confusion regarding "instant" vs. "rapid rise" yeast. Based on a lot of reading, and many conflicting counts, here is my understanding: "Instant" yeast is NOT the same as the "rapid rise" or "quick-rise" yeasts. These faster acting yeasts can not, in fact, withstand a third or extra-long rise. However, the "instant" yeast can. The "instant" doesn't refer to the rising action, but rather to the fact that the yeast can be added as a dry ingredient and will dissolve when mixed with the other bread ingredients. This is, obviously, ideal for bread machines. "Regular" yeast is typically first dissolved in liquid with some sugar to get it going before adding it to the other ingredients. Can anyone give us the absolute truth on instant yeast? Thanks! -- Ellen C. ellen@brakes.elekta.com --------------- MESSAGE bread-bakers.v096.n068.16 --------------- From: "Sharon Hale" Subject: A question and a recipe Date: Wed, 18 Dec 96 18:23:44 -0700 I have received BBD for several weeks now and have enjoyed reading all the articles. I bake bread manually (with the help of my trusty KitchenAid), but lately I have been inspired by all the delicious sounding recipes for ABMs. I know that I can use the recipes just as they are given, but my question is what oven temperature should I use ? If anyone knows, I would appreciate hearing. I usually bake at 400, but I know that some recipes using things like cheese, etc. should be baked at a lower temperature. This is a super easy, country-style bread that I adapted from Jacque Pepin. It's great because it is very little work and can be made on work days, although it takes two days. Jacque P Bread 26 oz flour (about 6 1/2 cups) 1 1/2 tsp salt 2 cups water, room temperature 1-2 tsp yeast* 1-2 tab oil (optional) Place flour, salt and yeast (and oil) in Kitchenaid bowl fitted with dough hook Start machine on speed 2. Gradually add water. Mix/knead for 8 minutes. Dough will come together by itself and needs no attention. (Hand kneading unnecessary!) Remove dough from bowl and place in a large plastic container with a lid--I use a cake keeper--that has been oiled. Cover container with a dampened tea towel and then with lid. Place in refrigerator overnight. The next morning, remove from frig and place on counter. Let raise during the day--I often let it go up to 12 hours. It will fill the bottom of the container completely. Deflate dough, work a bit, and shape a round loaf. Place on a cornmeal-dusted peel or cookie sheet. Cover with upside down plastic container. Let raise 1-2 hours, or until dough seems ready. Carefully slash loaf about 1/8- 1/4" deep (too deep will deflate the loaf, but it will still work fine) on top and sides. Have the oven preheated to 400, preferably with a pizza stone. Spray loaf with water, or alternatively sprinkle with flour, if desired. Transfer loaf to cooking stone or place cookie sheet in oven. Sprits oven with water several times during the first 10 minutes of baking, or throw a couple of ice cubes on the bottom. Bake about 40 minutes until the loaf sounds hollow or the internal temperature is 190-200 degrees. I must admit that sometimes I get a great oven spring and sometimes not, but the loaf always looks (and tastes) good. I usually use 3 oz of either whole wheat flour or rye flour as a part of the flour weight. * adjust the amount of yeast based on the desired raising time and the room temperature- I always use 1 tsp. Sharon Hale Los Angeles Play with your dough! --------------- MESSAGE bread-bakers.v096.n068.17 --------------- From: "Ed Bauman" Subject: RECIPE REQUEST AEBLE SKIVER Date: Tue, 17 Dec 96 19:52:55 UT I lost my recipe for Aeble Skiver which is a Danish Round Pancake. Any help would be greatly appreciated. Thanks. --------------- END bread-bakers.v096.n068 --------------- -------------- BEGIN bread-bakers.v096.n069 -------------- 001 - Reggie Dwork Subject: Sweet Pumpkin And Oat Bread Date: Wed, 18 Dec 1996 18:02:59 -0800 This is very good!! Reggie * Exported from MasterCook * Sweet Pumpkin And Oat Bread Recipe By : The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Bread-Bakers Mailing List Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/4 Tsp Active Dry Yeast -- (2 Tsp) 1 3/4 C Bread Flour -- (2 3/4 C) 1/2 C Whole-Wheat Flour -- (3/4 C) 1/4 C Rolled Oats -- (1/3 C) 2 Tbsp Nonfat Dry Milk -- (3 T) 1 Tsp Minced Ginger -- (1 1/2 Tsp) 1/2 Tsp Salt -- (3/4 Tsp) 3/4 C Pumpkin Puree -- (1 C + 2 T) 1/2 C Water -- (3/4 C) 1/4 C Raisins -- (1/3 C) By Madge Rosenberg Left over bread makes a slightly sweet and spicy stuffing for chicken. Add all ingredients except the raisins in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Add the raisins at the beeper or at the end of the first kneading in machines without a beeper to signal addition of fruit and nuts. This is very tasty. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 173.4 Fat 0.9g Carb 35.5g Fib 2.9g Pro 6.3g Sod 147mg CFF 4.7% --------------- MESSAGE bread-bakers.v096.n069.2 --------------- From: "Ellen C." Subject: Corn for cornmeal Date: Wed, 18 Dec 1996 15:22:45 -0500 What kind of corn is typically ground to make cornmeal? I assume the corn has been dried in some way before it is ground. Any ideas on where to find it? Our local HFS don't seem to have any. Here in Dixieland, it's difficult to find cornmeal that isn't self-rising or a cornbread mix. Plus, I need a reason to use my new VitaMix. :-) Thanks for your help! -- Ellen C. ellen@brakes.elekta.com --------------- MESSAGE bread-bakers.v096.n069.3 --------------- From: LIR119@delphi.com Subject: poem and recipe Date: Thu, 19 Dec 1996 08:02:46 -0500 (EST) Reggie, if the following is to long to post, it's okay. Here is an interesting poem with recipe included I got out of an old bread cookbooklet. Hope you all enjoy it! I actually made the recipe with some changes ( I dont use lard or cake yeast etc, and the bread really came out very nice: 4 loaves of a lean white bread. ) Happy baking season to all you bread makers out there! Joan WELL BRED MAID First mix a lukewarm quart my daughter, one half scalded milk, one half water. To this add two cakes of yeast. Or the liquid kind if preferred in the least. Next stir in a teaspoonful of nice clear salt. If this bread isnt good it wont be our fault. Now add the sugar, teaspoons three; Mix well together for dissolved they must be. Pour the whole mixture into an earthen bowl. A pans just as good if it hasn't a hole. It's the cook and the flour, not the bowl or the pan, that " makes the bread that makes the man ". Now let the mixture stand a minute or two, Youv'e other things of great importance to do. First sift the flour, use the finest in the land. Three quarts the measure, "Gold Medal" is the brand. Some people like a little shortening powder, If this your choice, just add to the flour. Two tablespoons lard, and jumble it about, till the flour and lard are mixed without a doubt. Next stir the flour into the mixture that's stood, waiting to play its part to make the bread good. Mix it up thoroughly, but not to thick, some flours make bread that's more like a brick. Now grease well a bowl and put the dough in, don't fill the bowl full, that would be a sin; For the dough is all right and it's going to rise till you declare its twice the old size. Brush the dough with melted butter as the recipe say; cover with a bread towel ,set in a warm place to stay. Two hours or more to rise light, when you see it grow you know it's all right. As soon as it's light, place again on the board; Knead it well this time, here is knowledge to hoard. Now back in the bowl it must go, and set again to rise an hour or so. Form the dough gently into loaves when light, and place it in bread pans greased just right. Shape each loaf you make to half fill the pan, this bread will be good enough for any young man. Next let it rise to the level of the pans- no more. Have the the temperature just right- don't set near a door.Be very careful about draughts - it isnt made to freeze. Keep the room warm- say seventy two degrees. Now put it in the oven, its ready to bake. Keep uniform fire, results are a stake.One hour more of waiting and you'll be repaid, By bread that is worthy " A Well Bred Maid". Joan,"Flour Power" `[1;34;45mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n069.4 --------------- From: Irwin@PRODIGY.COM (MR IRWIN H FRANZEL) Subject: Date: Fri, 20 Dec 1996 23:02:25, -0500 Hi Ron, I certainly agree with your comments to Isa. The volume of the loaf is really what counts. We usually eat bread by the slice, not by its weight. On the other hand, it is easily possible to make a larger than 2 pound loaf in the Zoji S-15A! The trick to doing this is the recipe. The density of whole grain wheat is higher that that of refined flour. In addition, whole grain breads do not usually rise as much as refined flour breads. The reason for this is that the bran particles are quite sharp and tend to puncture the bubbles the yeast produces. As a result, it is possible to make a 100% whole wheat bread in the Zoji, using four cups of wheat. It will weigh about 2-1/4 pounds! Because of the outstanding kneading process of the Zoji S-15A, you can actually make this bread on the quick cycle! If you would like the recipe, contact me at any of the following E-mail addresses: irwin@prodigy.com irwinf@juno.com I'm sorry that you didn't get your other questions answered by Zoji. In general, yeast breads do not require more than 60 minutes of baking time. Cake recipes, on the other hand, may require more time when there are very wet ingredients in the recipe. These include bananas, zucchini, carrots, apples, etc. I had the occasion to measure the moisture content of fresh carrots a couple of weeks ago and found that over 85% of a carrot is water. In baking, this water is evaporated to get the batter to bake to a consistency that we like. In fact, until the water is vaporized and boiled out of a cake or bread, the temperature of the item is limited to the boiling point of water! Only after the water is boiled off, can the internal temperature rise to the point where the batter is baked. This usually is about 350 degrees Farenheit. At that temperature the sugars in the loaf caramelize and the flavor and color develop. Yeast breads have a reasonably small range of moisture ratio. Usually the ra tio of liquid to flour is 1:3. That takes a lot of variables out of the process. Now you ask, "If I need more than 60 minutes in the Home Made Menu cycle, how do I get it?" I'm afraid you can't get it from the Zoji or any other ABM! If you have a bread recipe that requires more baking time, please let me know and I'll suggest a way to get around the 60 minute limit. You also ask why the times in the Zoji manual are given in ranges rather than in minutes. These machines are made to operate in a considerable range of varying conditions. Not the least of these variables is the local power system voltage. A nominal 117 VAC power system may vary from 112 to 122 volts. A variation of voltage of about 4 %. Since baking is dependent upon energy, the energy variation is about 8%. That accounts for the range of time given If the time for each cycle were given in minutes, Zoji would receive calls from thousands of customers who would want to know, "What is wrong with my Zoji? The manual says the 2nd knead cycle is 40 minutes and my machine kneads for 45 minutes." If you think this is silly, let me tell you about our experience with the preheat cycle. The older Zoji S-15s (no A) had a preheat cycle that operated when additional warming was needed to bring the ingredients to a temperature that was appropriate for the yeast to make the dough rise properly. Th e Zoji computer would determine whether the additional heat was needed. Sometimes, even if the ingredients were cold, preheating was not necessary since normal heating would bring the temperature up to what was necessary. At Delta Rehab, we received hundreds of calls from people who said their Zojis weren't working! These calls were always referred to me and when I would ask what was wrong, I was told, "My machine's preheating cycle doesn't work!" I devised a test for these people and waited on the telephone for them to do it. (We were paying for the call on our (800) line. The test was to put 4-5 ice cubes into the bread pan with + cup water. After a couple of minutes, when the machine was turned on, the preheat cycle would start. There was not one single machine that I know of in which the preheat cycle didn't work! Nevertheless, the calls kept coming in. Can you blame Zoji for not giving exact times in the owners' manual? Interestingly, I don't know anything about the machine that does what you were told and will have a more exact timer. I suspect that the tech you were speaking to make that up! Actually, Ron, I answered your questions several weeks ago. Unfortunately, I didn't realize that there was a limitation to the note length and most of my reply got lost. That was discouraging! Irwin --------------- MESSAGE bread-bakers.v096.n069.5 --------------- From: Irwin@PRODIGY.COM (MR IRWIN H FRANZEL) Subject: Date: Fri, 20 Dec 1996 23:02:15, -0500 To Polly, Commom @aol.com I'm sure that you'll be very happy with the Zoji S-15A. It is an outstanding, reliable and easy to use machine. It works so well that you will be able to make almost all of your favorite recipes on the quick cycle. The cake cycle is indeed worth using. In a pinch, you can throw a box of Jiffy Mix into the bread pan and add the other ingredients called for on the box. When the bell dings, add whatever else you'd like: fruit, nuts, dried cranberries, raisins and push the button again. The cake will be mixed, beaten and baked. The bake cycle is 85 minutes long but you should test your cake for doneness at 30 minutes and 10 minute intervals. When a wooden skewer or spaghetti strand come out clean, your cake is done. We have done this at home, quite frequently, when we have unexpected guests drop by. Within 30 minutes, the smell of fresh cake baking fills the house. In less than an hour, usually, you have a nice small cake that is ready to serve. Good luck to you, Polly. Happy Baking! Irwin --------------- MESSAGE bread-bakers.v096.n069.6 --------------- From: "Ron Cochran" Subject: Whole Wheat Flour Date: Thu, 19 Dec 1996 15:12:04 -0600 I have found a local source for whole wheat flour - a "Country Store" near me. So I bought 25lb. of it. But now I have heard that I should freeze it if I plan to keep it a "while" or it will start to taste "old". Can anyone help me with this? What does it mean to start tasting "old" and how long does it take for this to happen? That is, how long can I keep it in just a cool, dark air-tight container without freezing it? It is going to be pretty hard to freeze 25lb. of flour. Thanks! 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.n069.7 --------------- From: BunnyMama@aol.com Subject: A Question & A Recipe Date: Thu, 19 Dec 1996 17:45:53 -0500 Hi All - I'd like to do bread rolls in my ABM for our Christmas gathering, but would need more than the 12-18 that result from a single batch. I've heard that dough can be frozen and baked later, but I have a couple of questions for you experts: (1) Will the result be better if I freeze the dough; or should I make the rolls and freeze them? (2) If I freeze the dough, is there any particular way I should wrap it? And should I divide it into portions before freezing? I assume that I would thaw and bake the frozen dough as I would the purchased kind. Thanks for your help . . . again! Here's a recipe I haven't tried yet, but plan to right after the holidays: VEGETABLE HERB BREAD >From The Bread Machine Cookbook V Yield: 1 1/2 lb loaf 1 1/8 cups water 1 tbs butter or margarine 1/3 cup diced onion 1 1/2 tsp sugar 1 tsp salt 1 tsp lack pepper 1 tsp sage 2 tsp dried thyme 1/3 cup diced celery, including leafy top 3 cups bread flour 2 tsp rapid or quick yeast Note: It is a wonderful, spicy, light-textured and colored bread which can be used for leftover turkey sandwiches. Watch dough for moisture. Happy Holidays, everyone! Sharon --------------- MESSAGE bread-bakers.v096.n069.8 --------------- From: Irwin@PRODIGY.COM (MR IRWIN H FRANZEL) Subject: Date: Fri, 20 Dec 1996 23:02:29, -0500 To the person who asks Zo maintenance questions. There is no reason to open and clean your Zoji bread machine if there is nothing wrong with it. The working parts simply don't get dirty! That is one of the many reasons that the Zo S-15A is such a great machine. Maintenance consists of cleaning the bread pan after each use, to remove residual dough, crumbs, etc. After baking, wipe up the water that condenses in the hand slot above the control panel. Once in a while, clean out the baking chamber. Unplug the machine. Remove the bread pan and using a damp cloth or moistened paper towel, wipe up the flour, crumbs and any other ingredients that may have fallen into this space. That is really all there is to it! There are few machines of any kind made that have the reliability and quality of performance that the Zoji S-15A does. We have always been proud to be associated with such a fine machine. Irwin --------------- END bread-bakers.v096.n069 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved