Date: Fri, 24 Jan 1997 21:38:47 -0800 (PST) -------------- BEGIN bread-bakers.v097.n006 -------------- 001 - Loiscon1@aol.com - MORE BREAD MACHINE MAGIC 002 - Patt Bromberger Subject: RECIPES : olive bread Date: Mon, 20 Jan 1997 07:58:26 -0500 In response to Susan Beale's request, here are a few recipes I've kept in my directory for olive bread: From: Hpouncy1@cc.swarthmore.edu Keywords: olive bread Date: Sat, 4 Apr 1992 18:40:35 GMT A friend of mine served olive bread for dinner the other night. I have never had olive bread, so I asked for the recipe. Here it is (from Gourmet Mag., April 1986). Has anyone else out there got an olive bread recipe? BTW, where does this stuff come from? I mean what country's cuisine features olive bread? 5 tsp (two 1/4 oz pkgs) active dry yeast 1/2 tsp. sugar 1/4 cup olive oil 1 1/2 tsp. salt 1 tsp dried rosemary, crumbled (or twice amount of fresh) 1 1/2 cups whole-wheat flour 5 or more cups of all-purpose flour 1/2lb drained kalamata or other black brine-cured olives, pitted, and chopped. In a large bowl proof the yeast in 1/3 cup lukewarm water with the sugar for 15 min. or until foamy, and stir in 1 2/3 cups lukewarm water, 3 t. of the oild, the salt and rosemary. Add the whole-wheat flour and 4 cups of the all-pupose flour and combine the dough well. Knead the dough on a well floured surface, incorporating more of the remaining flour as necessary to keep it from sticking, for 8 to 10 minutes, or until it is smooth and elastic. (or use kneading hooks on mixer). Knead the olives into the bread, distributing them evenly. Put the dough in a lightly oiled large bowl, turn it to coat it with the oil and lit it rise, covered in a warm place for 1 hour, or until it is double in bulk. Punch down the dough, form it into a ball, and put it in a well buttered 10' springform pan, 3" deep, preessing it to the bottom. Let the dough rise, covered in a warm place for 45 to 55 minutes, or until it is double bulk, and bak the bread in a preheated 350 degree oven for 40 to 45 minutes, or until it sounds hollow when the bottom is tapped. Let the bread cool in the pan for 10 minutes, remove it from the pan, and brush the top with remaining 1 t. oil. Makes 1 loaf. From: "Darrell A. Early" Someone was asking for quick bread recipes earlier. Here's one I bet you don't have! From the October, 1993 Gourmet Magazine: BEER, SUN-DRIED TOMATO AND OLIVE QUICK BREAD 3 1/2 cups all-purpose flour 1 tsp. salt 1/2 tsp. baking soda 1 tsp. double-acting baking powder 1 large egg, lightly beaten a 12 oz. bottle of beer (not dark) 1/2 cup chopped drained sun-dried tomatoes, packed in oil, reserving 1 Tbs. of the liquid 1/3 cup chopped pimento-stuffed olives Preheat the oven to 350 F and grease and flour a loaf pan, 9 by 5 by 3 inches. In a large bowl whisk together the flour, the salt, the baking soda and the baking powder. Add the egg, the beer, the tomatoes with the reserved oil, and the olives, and stir until it is just combined. Turn the batter into the pan and bake the bread in the middle of the oven for 40 minutes, or until a tester comes out clean. Let cool on a wire rack. To quote: "Beer gives a yeasty flavor to this quick bread made without yeast. Slices of the bread are good toasted or sandwiched around a filling of choice." Sounds pretty tasty, huh? Cathy at Clemson (who likes to consider herself the "Quick Bread Queen"! What is yeast, anyway? :-) ) Greetings to recipe lovers in both groups. I recently posted a short review of The Middle East Cookbook (only to .cooking, author Tess Mallos) but thought I would share these two recipes with the groups. Hope someone tries them. Olive bread 1 quantity of dough (later) or frozen bread dough 1 onion finely chopped 1 tablespoon olive oil 1 cup black olives Make dough up through the first rising. While rising, fry the onion in oil until transparent. Half the olives and remove the seeds. Combine onion and olive and allow to cool. Punch down dough and press out to rectangle 1/2 inch thick. Spread the onion and olive mixture over the dough, leaving the sides clear. Roll dough along the long side, keeping the roll firm. Shape into loaf, press ends to seal. Place on greased baking sheet, slash top of loaf and allow to double in size. Bake at 375F for 35-40 minutes. Dough (use favourite white dough or this one) 3 cups flour 1 package dry yeast 1/2 c warm water 1/2 c warm milk (or substitute more warm water) 1 teaspoon salt 2 teaspoon sugar 2 tablespoons oil Dissolve yeast in water. Add milk, sugar and one cup of flour. Beat thoroughly and leave until frothy. (should take 15-30 minutes depedning on how warm the kitchen is.) Now add the salt, oil, and another cup of flour. Stir in flour and start adding the rest of the flour until the dough is no longer sticky. Knead until the dough is satiny to the touch. Shape into ball. Oil bowl, place dough in bowl, and then turn dough over (so that the oily side is up). Cover and allow to double in bulk. OLIVE BREAD PALIO a 1/4 ounce package (2-1/2 teaspoons) active dry yeast 4 cups unbleached all-purpose flour 1/3 cup pureed pitted Kalamata or other brine-cured black olives (about 30) 1/3 cup white wine 3 Tablespoons olive oil (preferably extra-virgin) 1/4 teaspoon white pepper 3/4 teaspoon salt In a small bowl proof the yeast in 1/2 cup lukewarm water with 1/2 cup of the flour for 30 minutes. In a bowl combine the wine, the olive puree, the oil, the salt, the white pepper, and 1/4 cup water, stir in the yeast mixture and 2 to 2-1/2 cups of the remaining flour, and combine the dough well. Knead the dough on a well floured surface, incorporating more of the remaining flour as necessary to keep it from sticking, for 15 minutes. Put the dough in a well buttered bowl, turn it to coat it with the butter and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Punch down the dough, form it into an oval, about 8 inches long, and put it on a well buttered baking sheet. Score the top of the bread diagonally with a sharp knife at 1 inch intervals and let the bread rise in a warm place for 30 to 40 minutes, or until it is almost double in bulk. Bake the bread in a preheated 375 degree oven for 35 to 45 minutes, or until it is golden and sounds hollow when tapped, transfer it to a rack, and let it cool. Makes 1 loaf. --------------- MESSAGE bread-bakers.v097.n006.3 --------------- From: Patt Bromberger Subject: RECIPES : anadama bread Date: Mon, 20 Jan 1997 08:01:45 -0500 In response to Dave's request here are two recipes from my archives, for Anadama brad: OK, here are two versions of the recipe. The first is from "Fleiscmann's New Treasury of Yeast Baking" published about 1970, the second from the "KitchenAid Cookbook" distributed by Whirlpool's KitchenAid Division. One Bowl Anadama Bread (makes 2 loaves) 5 1/2 to 6 1/2 cups unsifted flour 2 1/2 teaspoons salt 1 cup yellow corn meal 2 packages active dry yeast 1/4 cup margarine or butter 2 cups very hot tap water 1/2 cup molasses (at room temperature) Combine 2 1/2 cups flour, salt, corn meal, and yeast in bowl. Add softened margarine. Gradually add very hot tap water and molasses and beat for 2 minutes at medium speed of electric mixer, scraping bowl as needed. Add 1/2 cup flour or enough to make a thick batter. Beat at high speed for 2 more minutes. Stir in enough additional flour to make a soft dough. Turn out on floured board, and knead for about 8 to 10 minutes, until smooth and elastic. Place in greased bowl, turning to grease top. Cover and let rise until doubled, about an hour. Punch down, shape into two loaves, place in greased 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans. Let rise again, about 45 minutes. Bake at 375 F 35 to 40 minutes or until done. Cool on wire racks. -------------------------------------------------- Anadama Bread (yield 2 loaves) 2 cups cold water 1 cup cornmeal 1/2 cup molasses 1/3 cup butter or margarine 2 teaspoons salt 5 to 6 cups unbleached flour 2 packages active dry yeast 2 eggs Combine water and cornmeal in saucepan over medium heat. Cook and stir until thickened. (I put them in the microwave in a Pyrex measuring cup.) Remove from heat and add molasses, butter, and salt. Cool to lukewarm. Place 4 cups flour and yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix 15 seconds. Gradually add cornmeal mixture and eggs and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes or until dough is smooth and elastic. Place in greased bowl, turning to grease top. Cover; let rise in warm place free from draft until doubled, about 1 hour. Punch dough down and divide in half. Form into loaves and place in greased 8 1/2 by 4 1/2 by 2 1/2 inch pans. Cover; let rise until almost doubled in bulk, about 45 minutes. Bake at 375 F for 25 minutes. Cover loaves with aluminum foil and bake 15 minutes longer. Remove from pans and cool on wire racks. We like the second, eggy version. I never bother with the aluminum foil, since we don't mind a dark crust. The molasses browns quite dark in the oven, all that sugar would. This is great for breakfast toast or with peanut butter. -- Gary Lee Phillips, Quality Control Engineer, NOTIS Systems Inc. Tel: (708) 866-0130 Fax: (708) 866-0178 [ insert disclaimers and pithy sayings here if desired ] --------------- MESSAGE bread-bakers.v097.n006.4 --------------- From: jimbo@cyberhighway.net (Jim Hewitt) Subject: RE: Starter Temperature Date: Mon, 20 Jan 1997 22:19:27 -0700 (MST) Howdy, >Can anyone suggest a method to keep sourdough starter warm (i.e., 70 - >85 degrees) in a house that remains in the low 60's for the winter? I >would like to "reactivate" my dried starter, but don't have a place in >the house that reaches the appropriate temperature range. I don't have >a pilot light in the oven, so I can't place it in there. And I can't >put in on top of my water heater...it's outside. You might want to verify with a thermometer after it's been on for a couple of hours, but a low wattage light bulb (25W, 40W, or 60W???) under a box (or otherwise covered but not too tightly) should be able to hold that kind of temperature. If you starter needs to "breathe", then use a more open box but try to avoid drafts. Jim #include .-------. .-. .------------------------------------. `--. .-.-. .-| `--. .---. | Jim Hewitt jimbo@cyberhighway.net | .-. | | | \/ | .-. | .-. | | http://www.cyberhighway.net/~jimbo | | `-' | | |\/| | `-' | `-' | | These are only my opinions. | `-----'-'-' `-'`---' `---' `------------------------------------' --------------- MESSAGE bread-bakers.v097.n006.5 --------------- From: yoda Subject: Robert Bursey, Romancing The Stone, Sourdough Question Date: Mon, 20 Jan 1997 08:39:25 -0500 Robert, I can't answer the questions regarding the stone, however I can about the starter. I was given a starter by a friend, from Nancy Silverton's "Breads of the La Brea Bakery". It is the first starter I have had any luck maintaining, and have been producing the most wonderful breads for months, now. I have dried batches just in case something should happen to it. Here is my favorite sour dough recipe, which makes a wonderful pizza crust. * Exported from MasterCook II * Sour Dough Sun Dried Tomato Bread Recipe By : Ronda Warywoda Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *****Sponge ****** 1/2 C Sourdough Starter 1 C Flour 1/2 C Warm Water -- 105° *****Dough***** 1/2 C Oil Packed Sun-Dried Tomatoes* -- sliced 1/2 C Chopped Onion 3/4 C Warm Water -- 105° 1 tsp Salt 2 tbsp Olive Oil -- approx 2 1/2 C Flour -- to 3 1/2 C Flour Corn Meal 1> Sponge: Mix the starter, flour and water in a large glass or pottery bowl. Cover with plastic wrap and let ripen for 12 hours. 2> When ready to make bread, drain tomatoes. Add onion, water, salt, tomatoes, oil (add to reserved oil to make 2 Tbsp) and 2 cups of flour. 3> Mix on medium for two minutes. Add remaining flour 1/4 cup at a time until it pulls away from the sides of bowl. Continue kneeding unitl elastic. 4> Place in an oiled bowl, turn and cover with a damp towel. Let rise until doubled. (If making pizza, this is the best time to roll and make.) 5> Gently work with hands to release air. Let rise a second time. 6> Form into a round, flat loaf on a pan sprinkled with cornmeal. Brush with olive oil. Cover and let rise for 45 minutes. 7> About 15 minutes before baking, preheat oven to 400°. Put a shallow pan in the bottom rack. Place bread on the center rack. Immediately place 1 cup of ice cubes in shallow pan and close door. Bake 25 to 30 minutes. - - - - - - - - - - - - - - - - - - NOTES : * If using dry packed tomatoes, place in a small skillet with the oil. Heat over low heat for 8 minutes. --------------- MESSAGE bread-bakers.v097.n006.6 --------------- From: BunnyMama@aol.com Subject: Oat Bran Flour Blend Date: Mon, 20 Jan 1997 10:19:40 -0500 (EST) I've seen oat bran mentioned in a number of bread recipes, so I picked up a small bag at the store this weekend. When I got home, I realized I had "oat bran flour blend". Can someone tell me what the difference is, or are they interchangeable? Thanks for your help. Sharon (who's happy cause the sun finally brought some warmth to this frozen tundra) --------------- MESSAGE bread-bakers.v097.n006.7 --------------- From: enkidu@mail.utexas.edu (Enkidu) Subject: RE: Sourdough dilemma Date: Mon, 20 Jan 1997 15:03:18 -0600 <<>> The injunction against metal is half unproven-but-reasonable caution and half old wives' tale. Starters can become quite acidic as they grow, and they run the risk of etching any metal with which they're in _prolonged_ contact. In addition to ruining your pots, some believe that your starter may end up with enough metal ions to have undesirable effects on those who eat it. This, if it does occur, is a very slow process. Thus, there's no danger in using metal utensils to mix either the dough or the starter, as long as you don't leave them in there afterwards and you are careful to clean them immediately. In the case of dough you probably don't have to go even that far, since there's been enough flour added to significantly buffer the starter. Omar --------------- MESSAGE bread-bakers.v097.n006.8 --------------- From: "Michael J. Seltzer" Subject: Jewish Rye Bread Date: Mon, 20 Jan 1997 06:21:58 -0800 Dan Erwin of champaign, Ill asks for Jewish Rye Bread recipes. I'm going to send Dan to two resources: 1. "Secrets of a Jewish Baker" by George Greenstein (The Crossing Press, Freedom, California 95019, 1993) Chapter Six has it all. To do it his way takes days to develop the sour! 2. The King Arthur "The Baker's Catalogue" (800-827-6836) frequently has "Steph's Rye Bread." This has a one-step sour sponge and then uses the ABM. Now, this is me: I tried to use Steph's starter with Greenstein's recipe for the final baking and got fair results. I keep promising to experiment till I get it right...I don't want an ABM corn rye, I want the traditional shape and crust. But, my household doesn't really like Jewish corn rye, even when I buy it from the local baker (they do it right!) so I cook to please others when it's my turn to cook. Mike --------------- MESSAGE bread-bakers.v097.n006.9 --------------- From: Joyce L Owen Subject: Re: Digest bread-bakers.v097.n004 Date: Mon, 20 Jan 1997 20:48:21 -0800 (PST) Someone asked for a suggestion for keeping sourdough starter warm. I keep mine in the oven with the light bulb on. It's the perfect temperature. If your oven doesn't have a light, you might try a heating pad in a box. I used to germinate heat-loving seeds that way, in a styrofoam ice-chest. >Can anyone suggest a method to keep sourdough starter warm (i.e., 70 - >85 degrees) in a house that remains in the low 60's for the winter? I >would like to "reactivate" my dried starter, but don't have a place in >the house that reaches the appropriate temperature range. I don't have >a pilot light in the oven, so I can't place it in there. And I can't >put in on top of my water heater...it's outside. > >Any advice? - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen jowen@oregon.uoregon.edu Eugene OR Visit the Website of the Fanconi Anemia Research Fund, Inc. http://www.rio.com/~fafund --------------- MESSAGE bread-bakers.v097.n006.10 --------------- From: Eddy Philpott Subject: Chocolate Bread Date: Mon, 20 Jan 1997 21:58:54 -0500 I got this chocolate bread recipe from watching a television program. I tried it and it is outstanding. I changed it and added coconut, pecans and chocolate chips to the bread. I think you could add other flavorings if you wanted to. Hope you try the recipe and enjoy it as much as I have. Cocoa Bread 1 pkg yeast 2 1/2 - 2 3/4 C flour 2 Tbs butter 3 Tbs sugar 1/4 C Cocoa 1/2 tsp cinnamon 1 egg 1/2 C water 1/4 C Milk 1/4 C Coconut flakes 1/4 C chopped pecans 1/4 C chocolate chips Follow manufactures directions for adding ingredients. At beep, add the coconut pecans, and chocolate chips. I divided my dough into three mini loaves and baked at 350 for 25 - 30 minutes (until the internal temperature of the bread reached 210 degrees. Original instructions said to preheat oven to 375 but bake at 350. If you make one large regular size loaf bake for 35 - 40 minutes. According to the chef on the tv, all breads should be baked to 210 degrees. Inset the instant read probe into the center of the bread making sure not to touch the edge of the pan. --------------- MESSAGE bread-bakers.v097.n006.11 --------------- From: BillyFish@aol.com Subject: Re: Starter Temperature and GE oven Date: Mon, 20 Jan 1997 20:36:59 -0500 "ROWAN, TODD (PETCARE)" wrote: >>>>>>>> Can anyone suggest a method to keep sourdough starter warm (i.e., 70 - 85 degrees) in a house that remains in the low 60's for the winter? I would like to "reactivate" my dried starter, but don't have a place in the house that reaches the appropriate temperature range. I don't have a pilot light in the oven, so I can't place it in there. <<<<<< I recently purchased a new GE pilotless gas range with less than perfect facilities for sourdough. With some success, I turn the oven on for a few minutes for letting my sourdought bread rise. Keeping the oven light on also helps. All in all, these are not fully satisfactory. The oven itself is well made. If the electronic control were only changed, it can be made into a great oven for sourdough--both for starter and bread proofing. The oven was purposely designed to prevent running the oven at sourdough temperatures. The reason is that GE appears to be shy about getting sued because microbial growth caused someone to get sick. Temperature cannot be set for less than 175 degrees F. For very little development cost and practically no additional production cost, GE could modifiy the electronicsproduce a great sourdough oven. I plan to write an extensive summary of how the oven should be modified. I am willing to include suggestions from digest readers. My own suggestions inlude: 1. Display the oven temperature even when the oven is on. 2. Allow temperature settings as low as 80 degrees F. 3. Allow a multistep cycle. That is set temperature and time for a rise cycle to be followed by a bake cycle. 4. Allow turning off the completion signal for those of us who want fresh bread in the morning without having to turn off the sound in the morning. I have others as well. It certainly is possible to get all these improvements by merely substituting a new control panel for the old. In fact, many of these could be achieved by just using a new ROM in the old panel. Aren't computers wonderful? William Buchman --------------- MESSAGE bread-bakers.v097.n006.12 --------------- From: John Levin Subject: Crispy Pizza Crust Date: Mon, 20 Jan 1997 22:44:47 -0500 At 11:44 PM 1/19/97 -0800, mread@creighton.edu wrote:> >I have had good luck in making the pizza crust crispy by substituting a >small amount of semolina (pasta flour) to the flour (About 1/4 cup semolina >flour to about 1 1/4 c reg or bread flour) Haven't tried that (semolina flour is sometimes hard to get and expensive), but I think the real trick to crispy crust is a good hot oven and a good hot stone. When I switched from 450 degrees to 500 degrees it made quite a difference. I would let the stone soak in heat for at least 1/2 hour, and let it sit for about 5-10 minutes between pizzas (if you're making more than one). One warning though, if you use cornmeal on the stone, it blackens pretty quickly at the higher temperature, but can be easily scraped off with a judiciously applied dough knife. --------------- MESSAGE bread-bakers.v097.n006.13 --------------- From: enkidu@mail.utexas.edu (Enkidu) Subject: RE:Starter Temperature Date: Mon, 20 Jan 1997 15:03:11 -0600 <<>> This really isn't as important as some would have you believe. Sourdough critters are really pretty resilient, and even a 60 degree kitchen should be fine for building up a starter, especially one that already has a culture built in. You'll just have to keep a closer eye on it for the first few feedings to find out what its rising time is (count on it taking 1.5-2 times as long as the instructions indicate, but even this is by no means definite), after which you can count on it behaving the same in perpetuity. Another popular solution is to put it under an overturned styrofoam cooler with a 15-watt lightbulb running in the top, but I'd only advise this if you have some reason for wanting to speed up the process. Many sourdough enthusiasts actually seek out retarded rises, for the improved flavor they impart. Omar --------------- MESSAGE bread-bakers.v097.n006.14 --------------- From: "L.J. Boggia" Subject: Gluten-Free recipes Date: Tue, 21 Jan 1997 01:21:28 -0500 Hi all, I've just been diagnosed with "Celiac Sprue" and placed on a gluten-free diet. As a result, I am looking for any bread recipes that are gluten-free. Any and all assistance would be appreciated. Thanks, Larry -- L.J. Boggia - Farmington Hills, MI 48334 (Just NW of Detroit) --------------- MESSAGE bread-bakers.v097.n006.15 --------------- From: Julie Hedger Subject: Help I've fallen and can't get up Date: Tue, 21 Jan 1997 23:34:47 -0500 I am new to this list, so here goes. I have three active children who just can't resist jumping, running, bouncing balls, or banging in to the bread machine when in use, they never do these things any other time. Every time I make a loaf of bread lately it falls, whether the kids are home or not. I have tried new recipes, tried recipes, and the boxed (ready to use) stuff from Wal-Mart. The yeast is brand new and fresh, the water is the right temp I tested it to be on the safe side, room temp ingredients, accurate measurements, everything. The bread rises nice and high (some times almost touches the top window) but when done baking I have a very flat loaf of bread. Help? What can I do? Julie --------------- MESSAGE bread-bakers.v097.n006.16 --------------- From: lharper@gabn.net (Lynn Harper) Subject: Machines Date: Tue, 21 Jan 1997 07:40:18 -0500 Does anyone have the American Harvest Dual Loaf Machine or have you heardf of it. I am trying to decide which brand to get. Please give me suggestions. Thanks in advance. Lynn from Georgia lharper@gabn.net --------------- MESSAGE bread-bakers.v097.n006.17 --------------- From: Terry and Kathleen Schuller Subject: Golden Cheddar Loaf Date: Tue, 21 Jan 1997 05:52:37 -0600 * Exported from MasterCook * Golden Cheddar Loaf Recipe By : Fleischmann's Yeast web site: www.breadworld.com Serving Size : 16 Preparation Time :0:00 Categories : Vegetable & Herb Breads White Breads Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour -- (3 1/2 to 4) 2 tablespoons sugar 1 package Rapid Rise Yeast 1 teaspoon salt 1 cup water 1/3 cup skim milk 6 ounces sharp cheddar cheese -- grated 1 each egg white -- lightly beaten with 1 tablespoon water Makes 1 loaf. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt. Heat water and milk until very warm (120 to 130F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Knead in cheese. Divide dough into 3 equal pieces; roll each piece to 14-inch rope. Braid ropes; pinch ends to seal. Place dough in greased 8 1/2- x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Brush loaf with egg white mixture. Bake at 375F for 30 to 35 minutes or until done. Remove from pan; let cool on wire rack. Nutrition information per serving (1/16 of recipe): calories 161; total fat 4 g; saturated fat 2 g; cholesterol 12 mg; sodium 219 mg; total carbohydrate 24 g; dietary fiber 1 g; protein 6 g. NOTES: I added 1/2 cup of finely chopped onion and 1/8 teaspoon of garlic powder to dough before stirring in added flour. And, I used fatfree cheese instead of regular which cut down on the calories and total fat. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n006.18 --------------- From: Robert Felten Subject: Re: Digest bread-bakers.v097.n002 Date: Tue, 21 Jan 1997 20:19:34 -0800 Actually, the weight of the flour in your cup depends on how you measure it. The dip and sweep method generally yields a 5 oz. cup, but if you fluff up the flour and then spoon it lightly into the cup without packing and then sweep the excess off the top with a knife, this cup of flour will weigh closer to 4 oz. Hope this helps. Constance Felten cmfrtf@flash.net > From: Tom Lavin > > > >Erica Rodgers writes: > > > >>Hi there! > > > >>I have a question = I just got a bread machine (Black & Decker) for > >>X-Mas. I know that it is recommended that you WEIGH the flour as > >>opposed to just measuring it. Is there a chart for cups to oz/gram > >>for all the various flours? Would someone direct me to this > >>information? THanks. > > > I found the following conversion to oz. a while back, and have been > using it with great success. 1 cup of flour weighs 5 oz. Works in my > machine as well as in my hand made loaves. Hope this helps. > > Long time lurker, first time poster, > > >Tom --------------- MESSAGE bread-bakers.v097.n006.19 --------------- From: bc151@cleveland.Freenet.Edu (Ken Fisler) Subject: Keeping sourdough starter warm Date: Tue, 21 Jan 1997 08:00:08 -0500 (EST) On Mon, 13 Jan 1997 08:31:00 -0800, "ROWAN, TODD (PETCARE)" asked: > Can anyone suggest a method to keep sourdough starter warm (i.e., > 70 - 85 degrees) in a house that remains in the low 60's for the > winter? I would like to "reactivate" my dried starter, but don't > have a place in the house that reaches the appropriate > temperature range. I don't have a pilot light in the oven, so I > can't place it in there. And I can't put in on top of my water > heater...it's outside. > > Any advice? A few years back a friend of mine had a similar problem (except that he was trying to make tofu). His solution was to purchase a cheap (~$1) styrofoam cooler and wire up a socket to hold an ordinary light bulb. The light bulb burning inside the cooler created just the right amount of heat for his purposes, i.e., keeping his tofu the right temperature. Of course you need to be electrically literate for this little project (or know someone who is). With a tiny bit more cash, knowledge, and ambition you could enhance the above warming box with an ordinary home thermostat and the kind of transformer that ordinarily drives it. In the hands of the right person it would be fairly easy to use the thermostat to turn the light bulb on and off in order to get just the right temperature. If this seems like more hassle than a Ph.D. dissertation, find some old guy who saves everything. Every neighborhood has one. Generally, old codgers like that know the true worth of what mere mortals call garbage because they turn garbage into whatever you happen to need-- a sourdough warmer, for instance. Be sure to bake the guy some real nice fresh bread. But wait.... For a lower-tech possible solution get one of those 1950s thermostatically-controlled electric skillets (normal garage sale fare) and use it for a double boiler. BTW & OTOH, did you check the temperature above the refrig.? ... near the furnace? Best regards, Ken ------------------------------------------------------------- Ken Fisler bc151@Cleveland.Freenet.Edu ------------------------------------------------------------- --------------- MESSAGE bread-bakers.v097.n006.20 --------------- From: BillyFish@aol.com Subject: Re: Starter Temperature and GE oven Date: Tue, 21 Jan 1997 20:16:34 -0500 (EST) "ROWAN, TODD (PETCARE)" wrote: >>>>>>>> Can anyone suggest a method to keep sourdough starter warm (i.e., 70 - 85 degrees) in a house that remains in the low 60's for the winter? I would like to "reactivate" my dried starter, but don't have a place in the house that reaches the appropriate temperature range. I don't have a pilot light in the oven, so I can't place it in there. <<<<<< I recently purchased a new GE pilotless gas range with less than perfect facilities for sourdough. With some success, I turn the oven on for a few minutes for letting my sourdought bread rise. Keeping the oven light on also helps. All in all, these are not fully satisfactory. The oven itself is well made. If the electronic control were only changed, it can be made into a great oven for sourdough--both for starter and bread proofing. The oven was purposely designed to prevent running the oven at sourdough temperatures. The reason is that GE appears to be shy about getting sued because microbial growth caused someone to get sick. Temperature cannot be set for less than 175 degrees F. For very little development cost and practically no additional production cost, GE could modifiy the electronicsproduce a great sourdough oven. I plan to write an extensive summary of how the oven should be modified. I am willing to include suggestions from digest readers. My own suggestions inlude: 1. Display the oven temperature even when the oven is on. 2. Allow temperature settings as low as 80 degrees F. 3. Allow a multistep cycle. That is set temperature and time for a rise cycle to be followed by a bake cycle. 4. Allow turning off the completion signal for those of us who want fresh bread in the morning without having to turn off the sound in the morning. I have others as well. It certainly is possible to get all these improvements by merely substituting a new control panel for the old. In fact, many of these could be achieved by just using a new ROM in the old panel. Aren't computers wonderful? William Buchman --------------- END bread-bakers.v097.n006 --------------- -------------- BEGIN bread-bakers.v097.n007 -------------- 001 - "Coop, Carolyn A. x1555" - RE: Starter Temperature 002 - "Rheba" Subject: RE: Starter Temperature Date: Tue, 21 Jan 97 09:27:00 EST You can use your oven to keep sourdough starter warm or even to let bread rise by turning on the oven light, placing the bowl in the oven and closing the door. This will work as well or better than a gas pilot light (with electric ignition these days very few of us still have a constant pilot anyway). I have an oven thermometer setting on an oven rack and the temp hovers around 85F. with this method in my oven. Carolyn ccoop@genicom.com --------------- MESSAGE bread-bakers.v097.n007.2 --------------- From: "Rheba" Subject: Re: Request Recipe for Anadama Date: Tue, 21 Jan 1997 17:25:05 +0000 I'm not sure if this is exactly the recipe you were looking for, but it may work. It's for an abm but you should be able to convert it * Exported from MasterCook II * ANADAMA BREAD Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup water 1/4 Cup molasses 3 Tablespoons oil 2 1/2 Cups flour 1/4 Cup cornmeal 1 Tablespoon brown sugar 1 Tsp salt 2 Tsp active dry yeast Warm liquids to 80 to 100 degrees. Place ingredients into breadmaker per machines instructions. Use the sweet mode cycle. Yield 1 med loaf. - - - - - - - - - - - - - - - - - - NOTES : Sue Klein sent me her anadama recipe to convert to the abm. I did and she enjoyed it saying it was one of the best ones she tasted so far. Here is her recipe/ my conversion with minor changes. The bread is a med loaf, semi coarse grain, moist texture, good crisp crust with great flavor. It was wonderful warm and made great toast the next day.She and I still have ideas to even improve it more, but it a great one as a base recipe. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ mailto: rheba@swbell.net http://www.geocities.com/Heartland/Plains/2374 Forget love, I'd rather fall in chocolate. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ --------------- MESSAGE bread-bakers.v097.n007.3 --------------- From: Ellen Stier Subject: rehberg/conway 2# version? Date: Tue, 21 Jan 1997 10:18:47 -0800 (PST) I know Lois Conway is out there reading this list somewhere. Any chance you'll be coming out with a new Bread Machine Magic which includes two-pound recipes? I have many other bread machine books, but always end up coming back to this one. Thanks, Ellen Stier --------------- MESSAGE bread-bakers.v097.n007.4 --------------- From: Mark_Judman@colpal.com (Mark Judman) Subject: Re: sourdough dilemma (metal contact) Date: Tue, 21 Jan 1997 15:47:53 -0500 Jenni Miller (miller@micro.ti.com) wrote >The directions for the starter make it very clear that I shouldn't >use anything metal in connection with it. My question is, does that >mean I can't use my KitchenAid (with its stainless steel bowl) to >make the actual bread? Jenni, No. I'm sure the intention of the instructions was that metal might inhibit the growth (especially the initial growth) of the delicate wild yeasts. Once the culture is strongly established with your dough full of millions and millions of the little critters, I'm sure a few minutes of contact with a metal bowl aren't going to do any harm. Relax. Mark Judman --------------- MESSAGE bread-bakers.v097.n007.5 --------------- From: marciaf@juno.com (marcia a Fasy) Subject: ABM water temperature Date: Tue, 21 Jan 1997 09:29:05 EST After more than three years of very happily bread making in a Hitachi HB B-102, I suddenly began to have failures. When I first started using the bread machine, I always heated the water to 80 degrees in the microwave. AT some time, I guess during the summer, I began to skip this step with no problem. (However at this time of year our water is very cold) I still did not heat the water because I was using the delay cycle and felt that everything would warm up long before the cycle started and also belived that the machine had a prewarmer which made temperatures unimportant. I called Hitachi and asked them about this matter. I was told that the machine senses the temperature of the water and other ingredients at the time you start the timer - even on delay - and that the water should be warm. I really thought this sounded silly but decided to try heating the water as recommended. It worked and the bread rose beautifully. Hope this hint helps others. Marcia --------------- MESSAGE bread-bakers.v097.n007.6 --------------- From: Horton39@aol.com Subject: Ethiopian flat bread Date: Wed, 22 Jan 1997 08:41:39 -0500 (EST) A friend who lived for a time in Ethiopia wants me to ask for a recipe for a flat bread. She couldn't spell the name, but she said it was like an inch thick sponge. She gets it once in a while at ethnic food fairs. If anyone can help I would much appreciate it. Joyce Graver, horton39@aol.com --------------- MESSAGE bread-bakers.v097.n007.7 --------------- From: bob.stedfeld@pcohio.com (Bob Stedfeld) Subject: More About Holes in Bread Date: Thu, 23 Jan 1997 15:41:00 -0500 Hi . . . Another question about holes in loaves. Every time I dump a loaf out of my Hitachi HB-B201, the mixer blade stays in the pan resulting in a hole the size of the Carlsbad Caverns. Lots of suggestions have been posted about dealing with this. My answer has been to run only through the first rise, then transfer to a loaf pan and complete the second rise and bake by hand. Darn nuisance for an "automatic" bread machine. However, I note that the blade can be removed from the shaft only at the middle of the rotation, as suggested by Erwin Franzel for Zojis. It's held on by "tangs" on the shaft at the extreme clockwise and counterclockwise positions. So -- brilliant (or perhaps stupid) thought: Why not file off the tangs and let the blade come out with the loaf, then surgically remove it from the loaf? Leads to questions: 1. Has anyone tried anything like this? 2. Is removing a blade from a loaf a big deal (I shouldn't think so, but ???). I hate to ruin the bread pan if this isn't going to work, but I'm also pretty annoyed about the gargantuan size of the hole I'm getting right now. Bob Stedfeld bob.stedfeld@pcohio.com ********************************************************************* Books for Cooks: Dressing Up the Hot Dog By Frank Furter Perfect Pasta By Al Dente ********************************************************************* _ _ ----------------------------------------------------------- |_|_| PC-OHIO PCBoard MetaWorlds * www.pcohio.com * 216-381-3320 |_|_| * Combining the Best BBS & the Web in Cleveland, Ohio * ----------------------------------------------------------- --------------- MESSAGE bread-bakers.v097.n007.8 --------------- From: LoisO43779@aol.com Subject: Romancing the Stone!! Date: Tue, 21 Jan 1997 03:32:57 -0500 (EST) Robert, the best way I have found to use my baking stone is to form my bread, pizza or whatever, on parchment paper which has been sprinkled with cornmeal. When ready to bake simply slide paper and all onto the stone. The paper will turn brown but it does not burn. You can trim it to the shape of whatever you are baking, but I don't bother doing that. The paper will slide easily off your peel, or rimless baking sheet. Parchment paper is a real friend to anyone who bakes. Hope this is helpful to you. LoisO43779@aol.com --------------- MESSAGE bread-bakers.v097.n007.9 --------------- From: adritter@legend.txdirect.net Subject: Frozen Zojirushi kneading blade Date: Fri, 24 Jan 1997 13:06:34 -0600 Help! My Zoji has been faithfully operating for three years now and I love it. But yesterday while cleaning it I realized the kneading blade would not rotate more than 30 degrees and was basically frozen in place. I can not seen to find a small applicance repair shop in San Antonio that handles the Zoji ABM. The literature accompanying my machine only lists an address in CA for warranty work (my warranty has expired), but no telephone number. If anyone on this list has ANY suggestions I would greatly appreciate them. I know I'll start going into "withdrawal" soon. I love making bread several times a week and using the dough cycle for focaccia. I've just started using my machine for quick breads and a few cakes and have been very pleased with the ease and the results. Will post a few recipes now that my mail situation is resolved (thanks again Reggie). Thanking you all in advance. Sandee Ritter adritter@txdirect.net --------------- MESSAGE bread-bakers.v097.n007.10 --------------- From: adritter@legend.txdirect.net Subject: Re: Romancing the Stone Date: Thu, 23 Jan 1997 18:10:33 -0600 >I am now the proud owner of a baking stone and am looking for hints on how to >best use it. I have made one pizza with some success. However I did have some >trouble getting the uncooked off the "peel" and onto the stone. I used corn >meal under the dough; is there a better way. Robert, I love my baking stone! It's porous texture helps distribute heat to produce a fine crispy crust. Preheat oven with the stone in place on the middle shelf for at least 30 minutes. Form your focaccia, bread, etc. on a large wooden pizza paddle/peel that is generously covered with cornmeal and allow to rise while loosely covered. When ready to bake, give paddle a little shake to make sure dough will move freely. Sprinkle the hot stone with some cornmeal. Holding the paddle directly over the stone, give it a slight forward movement and a hard backward jerk toward you and -- voila!-- the dough will slip onto the stone. With pizza, I shape the dough on a floured surface and then transfer it to the cornmeal covered paddle, cover with toppings, and slide from the paddle onto the preheated stone in the oven (eliminating the rise). I try to rotate the bread 1/2 way through the baking time for even browning. A great cookbook that utilizes a baking stone in many of the recipes is "Rustic European Breads from Your Bread Machine" by Linda Eckhardt. Hope this helps. Sandee Ritter adritter@txdirect.net --------------- MESSAGE bread-bakers.v097.n007.11 --------------- From: Ron Parker Subject: starter temperature Date: Wed, 22 Jan 1997 10:42:53 -0600 >From: "ROWAN, TODD (PETCARE)" >Subject: Starter Temperature >Date: Mon, 13 Jan 1997 08:31:00 -0800 > >Can anyone suggest a method to keep sourdough starter warm (i.e., 70 - >85 degrees) in a house that remains in the low 60's for the winter? I >would like to "reactivate" my dried starter, but don't have a place in >the house that reaches the appropriate temperature range. I don't have >a pilot light in the oven, so I can't place it in there. And I can't >put in on top of my water heater...it's outside. How about a foam icebox with a small heat source like a little light bulb in it? Ron Parker (mailto:rbparker@henning.cfa.org) --------------- MESSAGE bread-bakers.v097.n007.12 --------------- From: cbmcam@cyberramp.net Subject: Date: Thu, 23 Jan 1997 22:17:32 -0600 After many less than satisfactory attempts (to put it mildly) at baking loaves of low fat challah (egg bread) that resembled those I grew up eating, I was about to give up. I found a recipe in the jewish-foods mailing list archive that *almost* worked for me. I do believe I have finally tweaked and prodded it enough that I can honestly say that this is one incredible recipe. (Kudos to the original poster.) My changes may simply have more to do with the weather, etc., than anything else; but whatever the reason, I have been asked (ordered?) to keep this bread in ready supply. I have to hide them if I want to keep them for later. :) Carla Original recipe at: http://www.eskimo.com/~jefffree/recipes OIL FREE CHALLAH (ABM DOUGH CYCLE) 1 1/2 cups water 2 eggs 1 1/2 Tablespoons applesauce 1 1/2 teaspoons salt 3 Tablespoons honey 3 Tablespoons sugar 5 cups white flour (or white bread flour - omit gluten) 1 1/2 Tablespoons wheat gluten 3 teaspoons yeast 5 drops yellow food coloring (optional) 3/4 cup raisins (optional) Add ingredients to ABM in order specified by model. Choose "DOUGH" cycle. Can add 3/4 cup of raisins during second kneading. If you want to cook the bread in the machine, just use the regular white/wheat cycle. After machine completes, take out the dough and break it into three parts. Cover lightly with plastic wrap (may spray lightly with PAM to keep wrap from sticking if you want) and let dough rise for one hour. Roll out and braid dough (lightly wet ends to help them stick and fold under loaf slightly for rounded appearance). Place loaf on cookie sheet sprayed lightly with PAM, cover with plastic wrap and let rise for another hour. Brush with one egg, beaten (I use Egg Beaters. A couple of teaspoons is all it takes.) Cook in oven at 350 degrees for 25-30 minutes. NOTES: (from original poster) Recommend using very warm water to offset the cold temperature of the egg and applesauce (which is usually in the fridge). The amounts of sugar and honey are equal; however, any amount of both or each totaling 6 Tbsp works fine. I've used this recipe to make over a dozen mini-challahs and frozen them for later use. Just make the pieces smaller. For Rosh Hashanah, make the loaf round. (meryl@onramp.net) NOTES: (from me) I changed all the amounts from the original recipe to achieve satisfactory results. This ended up producing 3 nice loaves of challah (all three baked sideways on the same cookie sheet), one of which lasts until the next day when I have to bake three more. You don't *have* to braid the loaves, but it only takes a few minutes. This gives it a wonderful texture, making it like pull-apart rolls. You can make any size loaf you want ... or rolls or hoagie-sized buns, etc. I think the classic way is to make one large loaf using four braids and then place a smaller loaf on top of the large one. (cbmcam@cyberramp.net) --------------- END bread-bakers.v097.n007 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved