Date: Sat, 15 Feb 1997 21:46:36 -0800 (PST) -------------- BEGIN bread-bakers.v097.n012 -------------- 001 - "Lana Aiken" Subject: Mandarin Orange Bread Date: Mon, 10 Feb 1997 13:03:09 CST I am looking for a recipe for Mandarin Orange Bread. It has a heavy texture and the consistency of pound cake. It is somtimes drizzled with a powdered sugar glaze. Any help would be greatly appreciated. Lana Aiken LAiken@neptune.uark.edu --------------- MESSAGE bread-bakers.v097.n012.2 --------------- From: enkidu@mail.utexas.edu (Enkidu) Subject: re: flavorful salt Date: Sun, 9 Feb 1997 07:49:07 -0600 >I have been having trouble getting some of my whole wheat loaves to rise Yes, I've had my own experiences (so what if they weren't deliberate?) with getting all that "unnecessary" salt out of the dough. It's hardly the only variable you can modify, though. Your problem might be weak/decrepit yeast. If you're using the little foil tri-packs, check the expiration date. If it's in a jar, have you been refrigerating it between uses? Perhaps all your next loaf wants for a better rise is an additional half-teaspoon. Alternately, you can play with the flour/water ratio. When being mixed in the machine, the dough should form a fairly smooth, cohesive ball after a few minutes. If it appears too sticky or sloshes around like a batter, you should add a few tablespoons of flour. Even if there are no visible texture problems, actually, taking out a few tablespoons of water or adding a little flour will, within reasonable limits, improve your rising. Finally, there's the problem that whole wheat flour just doesn't _want_ to rise as much. Try replacing some of the wheat flour with white flour and seeing which point yields a suitable texture / rise combination, or add some wheat gluten at about a tablespoon per cup of flour for a much higher and springier loaf. If you're worn out with experimentation, in fact, this might be the single best idea. As for your machinery question, I have less to spout, but I suspect that different models do cause different rises, simply because of variations in the length of various cycles and possibly in the mixing dynamic as well. Most of the time when an individual _machine_ makes very unusual loaves it's due to a miscalibrated thermostat or wonky timer, and the results put it squarely in the territory of a bug and not a feature. Good luck, and I hope my informaiton manages to be useful but not patronizing. Omar --------------- MESSAGE bread-bakers.v097.n012.3 --------------- From: waltersr6@juno.com (Chrystal N Walters) Subject: Amish Friendship Bread Date: Sun, 9 Feb 1997 15:26:48 PST As posted in the digest for 2/8/97 on how to make the starter for Amish Freindship Bread: >Your answer is in the recipe. 1 Cup Flour, 1 Cup Sugar & 1 Cup Milk. >Usually the first full batch out of a new starter is not as "active" as the >future batches. BTW, I use cocoa powder to dust the pan instead of >cinamon-sugar. I like the way it comes out better. Amish Freindship Bread originally got it's name because after all the mixing and waiting for 10 days, you made your bread and gave away ALL of your starters to friends. They in turn do the same and hopefully you get a starter from one of them in 10 days. If you do, then you will have a loaf of bread every 20 days. This bread is very good but it does get tiring to have every 10 days. Make arrangements with a friend so that you can make bread every 20 days. If the instructions for the starter were right (no flame intended :o) ), mix together in a large zipper-type bag: 1 cup flour, 1 cup sugar, 1 cup milk. Leave on your kitchen counter. NOTES: Do not use a metal spoon or bowl for mixing. Do not refrigerate starter. Let air out of bag (especially in really warm climates-bags have been known to explode). Date the bag so you don't lose track, and if you do, don't worry. A few more days will just make a stronger flavor. Day 1 This is the day you make or receive a starter. Do nothing. Day 2 Squeeze the bag. Day 3 Squeeze the bag. Day 4 Squeeze the bag. Day 5 Squeeze the bag. Day 6 Add 1 cup all purpose flour, 1 cup sugar, 1 cup milk. Day 7 Squeeze the bag. Day 8 Squeeze the bag. Day 9 Squeeze the bag. Day 10 Combine in a large bowl: The contents of the bag, 1 cup flour, 1 cup sugar, 1 cup milk. Mix with wooden spoon. Pour 4 1 cup starters in 4 large zipper-type bags. Keep one and give away the other 3 starters to friends along with the instructions. (Or give away all 4). Still on Day 10, add to the remaining batter in the bowl (about 1/2 cup batter left): 1 cup oil 3 large eggs 1 cup sugar 1 1/2 t. baking powder 1 t. vanilla 1/2 t. salt 2 c. flour 1/2 cup milk 1/2 t. baking soda 2 t. cinnamon (I add 3 t.) 1 large box (8 Serv.) instant vanilla pudding 1 cup chopped pecans Pour into 2 large well greased and sugared loaf pans (mix cinnamon and sugar). Sprinkle tops of batter with extra cinnamon-sugar mixture. Bake at 325 degrees for one hour. I've been told there is an Amish community where an 80 year old woman is still making bread from starters that originated from her starter many, many years ago. I always manage to lose my starters after a couple of months. Enjoy! --------------- MESSAGE bread-bakers.v097.n012.4 --------------- From: cbmcam@cyberramp.net Subject: Challah - Oil Free Date: Sun, 09 Feb 1997 13:17:03 -0600 ***IMPORTANT NOTE: I have found since I first posted this on the eat-lf list that my version of this recipe is too large for my 2-lb Zoji. If you want to make a loaf in the machine you have to remove some of the dough at the end of the dough cycle, which is after 2 hours, I think. I did this once and ended up with a nice loaf baked in the machine and then a braided one baked in the oven. Both turned out very well. * Exported from MasterCook * CHALLAH, OIL FREE Recipe By : http://www.eskimo.com/~jefffree/recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Holidays & Gifts Jewish Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 gluten, wheat 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. >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - NOTES : 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. :) --------------- MESSAGE bread-bakers.v097.n012.5 --------------- From: ltsilver@borg.com (LT Silverman) Subject: Re: Digest bread-bakers.v097.n011 Date: Sun, 9 Feb 1997 12:42:35 -0500 Challah is a Jewish egg bread. The one I use in my ABM is: EGG BREAD for a 1 1/2lb loaf 2/3 c warm water 1 1/2 Tablespoon veg. oil 2 eggs 3 cups all purpose flour 4 teaspoons sugar 1 1/2 tsp salt 1 1/2 tsp yeast Add all ingredients to bread pan in order given. Use Basic Bread setting. If you want a "hand made" challah recipes: BUBBEH SILVERMAN'S CHALLAH 6-7 cups flour 1 tbs. vegetable oil .06 oz. compressed yeast or 1 egg (at room temp.) 1/3 2-oz. cake yeast 2 cups warm water 1 1/2 tsps. salt 1 egg yolk + 1 tbs. water 1/4 C sugar Put about 6 cups of flour into a large mixing bowl. Make a well. Dissolve yeast in warm water. Put all ingredients inthe well. Mix. Knead dough on floured board until smooth and no longer sticky (about 10 mins.). Add flour as you knead. Put into greased bowl--turn bottom-side up so that top will be greased and not form crust in rising. Cover with a towel and put into oven over pans filled with boiling water to rise for 2 hours. Take out bread dough from oven and punch down dough. Divide in half. Braid each half for one loaf of bread. Put into greased pans or onto greased cookie sheets. Cover and let rise in over over boiling water-filled pans for 45 mins. Dough will be well above top of pans. Take out breads and water-filled pans from the oven, and pre-heat oven to 400 degrees. Brush mixture of egg yolk and water over breads. Put breads into oven at 400 degrees for 10 mins. Then lower oven to 350 degrees and bake for 25 mins. more. Remove bread from pans or cookie sheets immediately and place on wire racks to cool. Lois Silverman --------------- MESSAGE bread-bakers.v097.n012.6 --------------- From: "Ron Cochran" Subject: Reply to Sharon on SAM's Yeast Date: Sun, 9 Feb 1997 16:04:00 -0600 From: BunnyMama@aol.com Subject: SAM'S CLUB YEAST Date: Mon, 3 Feb 1997 22:06:11 -0500 (EST) I know this has been discussed by this group at least twice before, and I do apologize, but I'm one of those who just doesn't pay attention unless it applies to me at that moment. Of course now that I've ignored all of your previous postings on the matter, I've purchased two16-oz pkgs of Red Star "Instant Active Dry Yeast" at Sam's Club. One more time, please -- is this comparable to Rapid Rise Yeast or Active Dry Yeast? Thanks -- and I'll try to pay closer attention to the discussions. And if I ever find a bread recipe that none of you has tried already, I surely will share it! Sharon ---------------------------------------------------------------------------- --------------------------------------- The Red Star yeast at SAM'S Club is Active Dry and NOT Rapid Rise Yeast. But I use it and know of several others who use it for ABM baking, and it works great. So does the bread baking flour that SAM'S sells. Take care! Ron Cochran --------------- MESSAGE bread-bakers.v097.n012.7 --------------- From: donnalpb@cyberg8t.com (donna lynn) Subject: Wheat bread rising Date: Sun, 9 Feb 1997 10:49:53 -0800 From: rbursey@pine.alberni.net (Robert Bursey) Subject: Does salt add flavour? Date: Tue, 04 Feb 97 18:20:59 PST I have been having trouble getting some of my whole wheat loaves to rise, so much so that I not only cut down the salt, but left it out a few times altogether. I always thought salt's only purpose was to keep the yeast in check. But the loaves I have made with no salt are lacking something in the taste department. So I have been adding about 1 tsp per 1.5 or 2 lb loaves and it seems to be ok. I would like somewhat higher loaves, but not if they taste bland. BTW, my Black and Decker has this problem. I have been having trouble getting rid of my old Regal, because it makes whole wheat loaves that rise essentially as high as the white flour loaves do. So a second question on the subject of rising is are there some machines that just for some reason or other make denser loaves than others? Thanks. My Hitachi has a wheat bread cycle which allows the wheat breads to go through a third rise. Maybe yours doesn't???? Donna --------------- MESSAGE bread-bakers.v097.n012.8 --------------- From: "Karen D. Gouvin" Subject: heating pad method Date: Sun, 9 Feb 1997 13:23:10 -0500 (EST) I have found that a great way to help bread rise in a warm place is to place it on a heating pad. Then you don't have to worry about anyone cooking it etc. I read this tip in a magazine a couple of years ago and I've used it ever since. Give it a try. Karen ##@# --------------- MESSAGE bread-bakers.v097.n012.9 --------------- From: "Karen D. Gouvin" Subject: Recipe wanted for peanut butter braid Date: Sun, 9 Feb 1997 16:31:41 -0500 (EST) Does anyone have a recipe for a peanut butter braid? My mother used to have a Fleishmann's recipe book that had a recipe for this sweet bread braid. We can no longer find it and I'd really like to make it again. Hope someone can help me. Thanks. Karen ao774@osfn.org ##@# --------------- MESSAGE bread-bakers.v097.n012.10 --------------- From: bk55238@juno.com (BARBARA J KAYE) Subject: sweet butter,lack of bread machine Date: Sun, 9 Feb 1997 21:03:19 PST Dear Alaine, There are 2 main types of regular butter(not fat reduced or part margerine) available in the US--sweet & salt butter. The salted butter is lightly salted and the sweet contains no salt. Many people like to bake with sweet butter rather than the salted type. Personally I like the salted type. I think it has a better taste. Hope this helps. I do not have a bread machine but I use bread machine recipes. I just add the wet & dry ingredients together, double rise everything that has yeast(unless it's a quick bread), watch the time & bake in a moderate oven. Cheers, bk --------------- MESSAGE bread-bakers.v097.n012.11 --------------- From: "Ron Cochran" Subject: Reply for Enkidu Date: Sun, 9 Feb 1997 16:00:10 -0600 From: enkidu@mail.utexas.edu (Enkidu) Subject: Re: Non-yeastbreads in the ABM Date: Mon, 3 Feb 1997 05:39:40 -0600 }I was wondering. If I have a bread recipe that doesn't have yeast in it, can }I still make it in the abm? Take for instance the following recipe (which }BTW is a good one), could I make this in an abm? Why or why not? Non-yeast or quickbreads can be done in the Zoji BBCC-S15A bread machine, but in very few others that I have seen. In fact, that is one reason that I bought a Zoji machin. I have no idea why such a program is left out of most ABM's, as a proper program for making such quickbreads (or cakes) in an ABM is a simple matter of timing. Still most ABM's are yeast breads only. Good luck! Ron Cochran --------------- MESSAGE bread-bakers.v097.n012.12 --------------- From: "Arnold Elser" Subject: Sweet Butter Date: Wed, 12 Feb 97 03:49:19 UT Alaine, It's easier then you think. Sweet Butter is simply unsalted Butter. I don't know how it is in Australia but in Switzerland all the butter is unsalted making it sweet Butter. I hope that helps. Arnold Elser Sweet Technology - Los Angeles http://www.sweettechnology.com pastrywiz@msn.com It's just too much fun!! Visit PastryWiz goes Bananas at http://www.pastrywiz.com/banana.htm --------------- MESSAGE bread-bakers.v097.n012.13 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: Foccacia recipe request Date: Thu, 13 Feb 1997 13:28:44 -0600 (CST) Does anyone have a good recipe for foccacia that uses natural levaning only ( no commercial yeast)? I would appreciate any replys Thanks g --------------- MESSAGE bread-bakers.v097.n012.14 --------------- From: wmathews@falcon.liunet.edu (Walter Mathews) Subject: Jerusalem Flat Bread Date: Tue, 11 Feb 1997 18:34:29 -0400 A friend is looking for a recipe for a flat bread that he bought on the street in the Old City of Jerusalem. He described it as 8-10" in diameter with "black stuff" on the top--possibly a mixture of oil and seasonings. People tore pieces off to eat it. Any thoughts? Thanks. Walt Walter M. Mathews University Dean of Academic Affairs Long Island University 516-299-2822 516.299.2072 --------------- MESSAGE bread-bakers.v097.n012.15 --------------- From: Lobo119@worldnet.att.net Subject: 3 things Date: Tue, 11 Feb 1997 08:31:07 -0700 1. I need some help with words. Every time I tell someone my sourdough bread starter is 25 years old, I get this look and then see them pushing their bread plate away when they think I'm not looking ;) Saying "it's been kept going for 25 years" is cumbersome. Any ideas for a good phrase or term? _____________________________________________ 2. Update on the cheap quarry tiles I bought at the flooring place for $6.00 instead of buying an expensive baking stone . . . 2 of them have fallen in half in my hands recently. So maybe they're not such a good idea after all. I haven't thrown them away. The breaks were clean, and I lay them in the oven like a jigsaw puzzle now. _____________________________________________ 3. Here's a good pan coating for bread. But . . . label it. I made it recently with butter flavored Crisco. My husband came home for lunch, was looking for margarine or butter (of which there was none) and decided to try this. He said it wasn't too good . . . PAN COATING 1 1/4 cup shortening 1/4 cup salad oil 1/4 cup flour Store in refrigerator and use to grease baking pans. _____________________________________________ Lobo --------------- MESSAGE bread-bakers.v097.n012.16 --------------- From: Bob and Carol Floyd Subject: English Mufin Bread. Date: Tue, 11 Feb 1997 16:19:40 -0500 I found this recipe in a magazine ad years ago, then I lost it. About 4 years ago I found the recipe again in a book written by a woman in Ottawa. It is baked in the microwave which keeps it pale in color and soft. Just slice and toast. * Exported from MasterCook * English Muffin Bread Recipe By : Meals Microwave Style-Betty Shields Serving Size : 1 Preparation Time :0:00 Categories : Meals Microwave Style Breads, Yeast Microwave Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup warm water 1 tablespoon yeast 2 teaspoons sugar 1 1/2 cups 1% low-fat milk 1 1/2 teaspoons salt 1/4 teaspoon baking soda 4 cups flour corn meal Combine water with yeast and sugar. Stir until dissolved. Warm milk to lukewarm and add to yeast mixture. Add salt. Place 2 cups four and baking soda in a large bowl Add yeast mixture and mix well. Add remaining flour and mix well to make a thick dough. Lightly spray a 12 cup microwaveable tube pan. Sprinkle liberally with cornmeal. Spoon batter into mold being careful not to disturb the cornmeal. Cover and let rise in a warm place until about 1 inch below top of dish. Leave covered. Elvate on a microwave rack and cook on Medium-Low(50%) for 7 1/2 mins or just until top appears dry. Let stand 10 mins. and then turn out onto a rack. To serve slice into thin slices and toast. - - - - - - - - - - - - - - - - - - NOTES : I usually use 1/2 wholewheat flour, and iI usually use a large glass bread pan. Carol- from the beautiful Ottawa Valley --------------- MESSAGE bread-bakers.v097.n012.17 --------------- From: BunnyMama@aol.com Subject: Sam's Club Yeast Date: Wed, 12 Feb 1997 10:02:38 -0500 (EST) Thanks to all of you who answered my question about Red Star Yeast. I tried to answer you individually, but there were just too many of you who gave me instructions on how to use and store it. Thanks again. Sharon Here's an ABM recipe I got from a friend in Canada. It's not a high-riser, but it tastes wonderful. (My substitutions are in parentheses). GREEK STYLE BREAD Source: Jane McKerriger 1 cup milk 1 tbs olive or vegetable oil 1 tsp salt 3 cups all-purpose flour 3/4 cups crumbled feta cheese (I used a garlic-herb flavor) 1/4 cup sliced ripe olives (I used Greek calamata olives) 1 tbs sugar 2 tsp yeast Add ingredients to machine in order recommended by manufacturer, adding cheese and olives with flour. Recommended cycle: basic/white bread; medium/normal color setting. Bread may be more perishable because of cheese; wrap airtight and store leftovers in refrigerator or freezer. --------------- MESSAGE bread-bakers.v097.n012.18 --------------- From: "Scott D. Benton" Subject: Re: English Muffin Bread Date: Thu, 13 Feb 1997 09:14:01 +0500 (EST) Here is the recipe for a 1 1/2 lb loaf in the bread machine. English Muffin Bread 1 1/4 cups Water 2 tsp Sugar 1 tsp salt 1/4 tsp baking soda 3 cups Bread Flour 3 tbsp nonfat dry milk 2 tsp Active Dry Yeast The dough will be very moist, but the end result is tasty! Scott D. Benton sbenton@telerama.LM.com --------------- MESSAGE bread-bakers.v097.n012.19 --------------- From: "BrownleeS" Subject: Re: English Muffin Bread Date: Mon, 10 Feb 97 14:29:14 EST Mon, 03 Feb 1997 12:05:13 CST atmcdaniel@alpha.nlu.edu wrote: >Anyone have the recipe for English Muffin Bread?? >Nell Didn't know if you wanted one for machine or not, so here is one of each. Shari brownlees@dsmo.com ------------------- English Muffin Bread (ABM) This is for a 1-1/2 lb. loaf in the bread machine. 1-1/4 c. water 2 tsp. sugar 1 tsp. salt 1/4 tsp. baking soda 3 c. flour 3 Tbl. nonfat dry milk 2 tsp. yeast ----------------------- English Muffin Bread From: telenet!penguin!kpearson@uunet.uu.net (Kirk Pearson) Date: Mon, 15 Nov 93 11:20:03 EST Ingredients: 2 pkgs yeast 6 cups flour (5 for microwave) 1 Tbsp sugar 2 tsp salt 2 cups milk 1/4 tsp baking soda 1/2 cup water cornmeal Directions: Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130 F). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into 2 (non-metal if going in the microwave) loaf pans that have been greased and sprinkled with cornmeal. Cover; let rise in warm place for 45 minutes. Bake at 400 F for 25 minutes. Remove from pans immediately and cool. OR: microwave each loaf on High for 6 minutes 30 seconds. Allow to rest 5 minutes before removing from pans. Notes from original poster: The bread won't brown if you bake it in a microwave, so don't be tempted to bake it longer than the specified time. It's still delicious! --------------- MESSAGE bread-bakers.v097.n012.20 --------------- From: Bob Jones Subject: RE: rotating paddle stuck Date: Tue, 11 Feb 1997 19:53:19 -0800 >From: hirsc003@mc.duke.edu >Subject: rotating paddle stuck >Date: Mon, 27 Jan 1997 11:13 -0500 (EST) > > I think I probably have one of the earlier bread machines made -- > a 4 1/2 year old Hitachi. It has been used regularly -- probably > 2-3 times a week over the 4+ year period. Now, the paddle is > starting to stick -- it's not rotating properly, and not mixing > ingredients properly. I have tried oiling the inside with cooking > oil and the outside with WD40 oil. Does anyone have any suggestions > how to fix this problem? I have an older Hitachi machine.. 3 years old or more. I noticed the paddle was really get hard to turn. You can test yours by taking the pan out and tryin to turn the paddle with your index finger. It should turn VERY easily. Mine was stiff city. I took the assembly out by using a tool called "ring plyers". Ask you local tool jock to borrow one. I disassembled and cleaned all part then reaasembled using a thick silicon lubricant. Its been free as a bird now and has been so for over a year. Bob --------------- END bread-bakers.v097.n012 --------------- -------------- BEGIN bread-bakers.v097.n013 -------------- 001 - Barbara Geiger Subject: Hitachi - Fix do not replace! Date: Fri, 14 Feb 1997 14:10:32 -0600 (CST) Stuck blade? Be sure area is clean. I put water inside pan to soak dry bread until soft & then clean out with a brush or toothpick. John in Cincin. suggested I turn pan over, remove C-clip & take off piece with ears which engages the mechanism in bottom of breadmaker. After tapping the shaft with a mallet until it fell out, use a punch when it got level with bushing. Clean everything including the gasket part which shows around the shaft inside the pan. Lubricate the shaft with petroleum jelly and reassemble. This worked for a few months. I then got a new gasket for $8.00 & replaced it & have had great bread again with my 4 year old machine using it at least 3 times a week for dough and bread. ************************************* * bgeiger@utdallas.edu * * Barbara Geiger * ************************************* --------------- MESSAGE bread-bakers.v097.n013.2 --------------- From: bc151@cleveland.Freenet.Edu (Ken Fisler) Subject: Raisins Escaping!!! Date: Wed, 12 Feb 1997 17:37:21 -0500 (EST) I've tried a lot of different dried fruit in my bread-- raisins, chopped dates, dried papaya, and other stuff. The finished product tastes great but I have problem while kneading which is that the fruit is always popping out. Yes, I do always flour the fruit thoroughly first, but the dough seems to remove the flour from the fruit. Does someone know how to make the raisins (or whatever the fruit) stay in the dough while kneading? Thanks megaloaves, Ken ----------------------------------------------------- Ken Fisler bc151@Cleveland.Freenet.Edu ------------------------------------------------------------- --------------- MESSAGE bread-bakers.v097.n013.3 --------------- From: Debbie Hrabinski Subject: [Fwd: english muffin bread] Date: Sun, 09 Feb 1997 19:50:52 -0500 > English Muffin Bread (For Bread Machines) > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 1/4 C Water > 2 Tsp Sugar > 1 Tsp Salt > 1/4 Tsp Baking Soda > 3 C Bread Flour > 3 Tb Nonfat Dry Milk > 2 1/4 Tsp Yeast > > Note: Ingredients are for Large Loaf (about 1.5 lbs), adjust # of > servings for Medium or Small loaf. Put all ingredients in machine in > the order suggested by your machine's manufacturer and fire it up on > the regular bread cycle. The top of the loaf should come out sunken, > this is normal. The texture and taste is just like English Muffins, > this is GREAT for toasting! --------------- MESSAGE bread-bakers.v097.n013.4 --------------- From: Dan Erwin Subject: Thanks; Jewish Rye Date: Wed, 12 Feb 1997 15:35:29 -0600 (CST) After posting a request for a recipe for a Jewish Rye bread recipe there were several responses from the list. I was notified by several individuals that there is an excellent bread book which has a bread recipe that would fill my desires. The book, "Secrets of a Jewish Baker" had what I wanted. It was perfect. It also had much more to offer than merely a single recipe. The author's techniques were quite interesting an helpful. A couple of other recipes were given to me, and they were both quite like the recipe in the bread book. I want to express my appreciation for the help of other bread bakers on the list who offered me their time and assistance in helping me to find what I needed. I have bought the book. Any home baker would find it to be a valuable addition. The people on the digegst have been very helpful in learning to master this self satisfying hobby. Dan Erwin --------------- END bread-bakers.v097.n013 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved