Date: Sun, 2 Mar 1997 20:44:10 -0800 (PST) -------------- BEGIN bread-bakers.v097.n016 -------------- 001 - Donald Adaway Subject: Spelt bread Date: Mon, 24 Feb 1997 14:44:17 GMT Here is a recipe for bread using Spelt flour taken from a packet of this flour sold by Doves Farm. I have not tried it yet. On the packet it says: "Spelt grain (Triticum Spelta) is an ancient precursor of modern wheat varieties. It was once widely grown from Europe to Asia until it fell from popularity". I would be interested to know more about Spelt if anyone has some information. ROMAN ARMY BREAD 500 g (1 lb) Doves Farm Spelt flour 1 tsp salt 3 tbsp olive oil 15 g fresh yeast 400 ml warm water (35-40C) 1 tsp honey 1. Place the flour in large mixing bowl. 2. Blend the yeast and honey into half the water and roughly mix into the flour 3. Dissolve the salt in the remaining warm water and add to the flour. Also add the oil. 4. Mix the soft dough vigorously for four minutes using a wooden spoon. 5. Grease a large baking tray and dust with flour. Turn out the dough in one piece onto the baking tray and dust with flour. 6. Leave to rise in a warm place for 20-30 minutes until the dough has risen to about twice its size. 7. Cook in an oven pre-heated to 180C, 370F for 35 minutes. A fully cooked loaf will sound hollow underneath. 8. Cool loaf on a wire rack. --------------- MESSAGE bread-bakers.v097.n016.2 --------------- From: bk55238@juno.com (BARBARA J KAYE) Subject: orange fluorescent cheese! Date: Sun, 23 Feb 1997 17:45:23 PST Dear Ron, Are you referring to the cheddar type cheese powder that comes with the packages of mac & cheese put out by Kraft foods? If so, you can purchase the cheese food powder separately in most supermarkets. It is called Kraft Grated American Cheese Food. hope this is what you were looking for. Cheers, bk --------------- MESSAGE bread-bakers.v097.n016.3 --------------- From: LaeBelle@aol.com Subject: recipe req Date: Sun, 23 Feb 1997 01:51:45 -0500 (EST) !!!!!!! (ô ô) +-----oOO----(_)----------------+ | Got a message from | | Bunny for ya! | +------------------------oOO----+ |__| |__| || || ooO Ooo //////////////////////////////////////////////////////// Hi All. Does anyone have a recipe for mediterranean type bread with black olives, and herbs? Anything alone this line would be great. Thanks Bunny Whoso loves believes the impossible. - Elizabeth Barrett Browning --------------- MESSAGE bread-bakers.v097.n016.4 --------------- From: "Natalie Frankel" Subject: Re: Looking for Cheese Powder Date: Sun, 23 Feb 1997 14:06:11 -0600 (CST) Ron Cochran is looking for the cheese powder like that in the boxes of macaroni and cheese. I happened upon a sale at one of the discount drugstores - LaRosa brand boxes of macaroni and cheese were 4/$1. I just weighed the cheese package and it's 1 oz. (including wrapper), so that comes to around $4/lb. Ron, maybe you should scout out the discount drugstores (ie Pharmor-type places), Wal-marts, or the dollar stores. Do you have a cheese bread recipe to share?? Natalie Frankel Milwaukee, WI --------------- MESSAGE bread-bakers.v097.n016.5 --------------- From: "Julia" Subject: Re: Mac-n-cheese powder Date: Mon, 24 Feb 1997 11:36:24 -0500 EST Ron Cochrane wrote: > I have looked to years for some of the fluorescent orange cheese > powder that comes in store-bought Mac&Cheese packages. It appears > to me that for about $.75 you get about $.05 worth of pasta and a > little of this majic powder. Well, I finally have seen it > advertised in a King Arthor's Flours catalog, but their price is so > high that it is still a better deal to buy the store-bought type. I have seen it sold at "BJ's" (a discount food warehouse like a Sam's Club) in 2 (?) pound containers. I don't know about the price, though, as it wasn't on my shopping list. I just noticed it on the shelf in passing.... Julia Proud Libertarian, objectivist, lesbian, Norse Heathen, SCAdian, hardcore nutball Xenite! --------------- MESSAGE bread-bakers.v097.n016.6 --------------- From: "Coffeyville Chamber - cprice" Subject: Request for peanut butter bread recipe Date: Tue, 25 Feb 1997 07:17:49 -0800 Does anyone have a good bread machine peanut butter bread recipe? Cindy --------------- MESSAGE bread-bakers.v097.n016.7 --------------- From: Nadler Subject: Pizza help for Tim in San Diego Date: Mon, 24 Feb 1997 20:24:50 -0600 Hi Tim, I found a pretty decent recipe for pizza dough and sauce in the California Pizza Kitchen Cookbook. It's the closest that I've come to finding one that tastes like the "real" pizza that you'd get from a pizza parlor. As far as twirling the dough goes, I haven't had much luck with that one myself so I'm not the best person to give advice. Good Luck! Basic Pizza Dough 1 tsp. yeast 1/2 cup plus 1 Tbs. warm water 1 1/2 cups bread flour 2 tsp. sugar 1 tsp. salt 1 Tbs. extra virgin olive oil plus one tsp. for coating Put the ingredients in your bread maker in the order recommended by the manufacturer and use the dough cycle if you have one. If you don't have a dough cycle, allow the bread machine to mix the dough well and then lightly oil the dough ball and the interior of a 1 quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal air tight. Set aside at room temperature to rise until double in bulk; about 11/2 to 2 hours.. The dough could be used at this point but it will not be that wonderful, chewy, flavorful dough that it will later become. Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again with the clear food wrap. Place the bowl in the refrigerator overnight, covered air tight. About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions. Roll the smaller doughs into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling. Place the newly formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish air tight with clear food wrap. Set aside at room temp until the dough balls have doubled in size (about 2 hours) they should be smooth and puffy. I've had great luck using a pizza stone and a pizza peal to get the dough onto the stone. The secret here is to preheat the oven with the pizza stone in it for about an hour at 500 degrees. Once you have the pizza all dressed up and ready to cook, it should only take about 8-10 minutes in the oven. Tomato Sauce 1 Tbs. extra virgin olive oil 2 tsp. minced fresh garlic 2 roma (plum) tomatoes, diced 1/2 inch (about 1 cup) 1 tsp. chopped fresh oregano leaves (or 1/2 tsp. dried) 1 Tbs. chopped fresh basil leaves (or 1/2 Tbs. dried) 1/2 tsp. salt Pinch freshly ground black pepper 1 Tbs. tomato paste Cook the garlic in olive oil over medium heat, stirring, for 1 to 2 minutes. Add the remainder of the sauce ingredients except tomato paste; reduce heat and cook, stirring frequently until the tomato juices evaporate, about 10 minutes. Stir in tomato paste and cook for two minutes. Remove from heat. --------------- MESSAGE bread-bakers.v097.n016.8 --------------- From: "Joan Mathew" Subject: Compressed Yeast? Date: Sun, 23 Feb 1997 07:37:06 -0500 >I have a recipe that calls for a cake of compressed yeast. How can I >convert that to "standard" dry yeast (Red Star bread machine yeast)? Directly from the jars and envelopes of dry yeast, I understand the equivalent measurement should be 2-1/4 tsp. of dry yeast. I don't have a bread maker, but I understand that the amount has to be quite exact for the machines. For hand- or KA-kneaded dough, it doesn't really have to be all that exact in my experience. Some folks throw in 2 Tablespoons because it's easy to measure, others throw in 2 teaspoons, and others use 2-1/2 teaspoons. As long as it's relatively close it will generally work out pretty well in most bread doughs I've ever tried (and I've made a lot of bread). Hope this helps, Joan cmathew@airmail.net http://www.geocities.com/Heartland/8098/ --------------- MESSAGE bread-bakers.v097.n016.9 --------------- From: Julia West Subject: Amish Friendship Bread starter Date: Mon, 24 Feb 1997 14:06:27 -0600 Following is a tried-and-true Amish Friendship Bread starter and my favorite version of Friendship Bread. I have successfully frozen the starter for later use. If anyone is interested in obtaining the back issue of "The Baking Sheet" mentioned in the article excerpt, call The King Arthur Flour Baker's Catalogue at 1-800-827-6836. Ask for Volume IV, Issue 8. The cost is $3.50. (Also, in *another* issue, there is an article and a recipe for making Friendship Starter from Classic Sourdough starter. The article is in Volume VIII, Issue 1. I have a copy of that issue, so e-mail me privately if you would like the recipe.) BTW, in MasterCook 4.0 (Win95), I saved the Amish Friendship Bread Starter recipe as an ingredient. I then edited the "volume" part of the ingredient from "1 serving" to "4 cups." Then, I used *1* cup of the ingredient in my bread recipe. This made sure that the nutritional information was correct. Julia * Exported from MasterCook * Amish Friendship Starter Recipe By : Heartland: The Best of the Old and the New . . . Serving Size : 4 Preparation Time :0:00 Categories : Breads Easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour -- divided 2 cups warm water 1 active dry yeast(package) 2 cups milk -- divided 2 cups granulated sugar -- divided DAY 1: In a glass or ceramic bowl, mix 2 cups flour, warm water and yeast thoroughly. Leave uncovered on kitchen counter; don't refrigerate. (You may have received one cup of starter from a friend. If so, you do not have to make the above culture and can directly to the bread recipes, unless you want to keep the starter going. If you do, then continue with the following directions.) DAYS 2, 3 and 4: Stir well with wooden spoon. DAY 5: Stir and add 1 cup milk, 1 cup flour and 1 cup sugar. Stir well. This is called "feeding the starter." DAYS 6, 7 and 8: Stir well with wooden spoon. DAY 9: Stir and add remaining 1 cup milk, 1 cup flour and 1 cup sugar. Stir well. DAYS 10 and 11: Stir well with wooden spoon. DAY 12: Ladle 1 cup starter into each of 4 containers (such as glass jars with lids) and refrigerate. Use one in a recipe, keep one for your use another time and give the two others to friends. Don't forget to include recipes (including the starter) for your friends. This recipe is from "Heartland: The Best of the Old and the New from Midwest Kitchens" by Marcia Adams. It was reprinted in the St. Louis Post-Dispatch (mid-1990's, exact date unknown). Part of the article appears below. "Some of you have learned to tame the relentless feed-and-bake, feed-and-bake cycle that dooms many pots of starter. When Ann Simpson of Bridgeton makes bread, she freezes one cup of the starter for the next batch. Be sure to let the starter come to room temperature and stir well before using. "Last fall, a friend gave some starter to Etta Taylor of St. Louis. 'I was really beginning to feel disenchanted with its reproductive necessities when I got a copy of "The Baking Sheet" from King Arthur Flour (in Vermont),' she wrote. 'This gave me the courage just to keep a container of this starter in the fridge (alongside my 20-year-old regular sourdough pot!) and feed it with some sugar about every two weeks. Before I get ready to make some more bread, I double the starter and use about 2-1/2 cups of it for the bread recipe and return the rest to the fridge. Now I feel like *I* am in control.' " - - - - - - - - - - - - - - - - - - NOTES : "It is my observation that having this starter around is like getting married -- it is a real commitment, and it is forever. And like that institution, it gets better with age," wrote Marcia Adams, author of "Heartland: The Best of the Old and the New from Midwest Kitchens." "Some rules to observe: Use non-metallic bowls; use wooden utensils for stirring, not an electric mixer. Leave the starter outside the refrigerator, uncovered. This is so it can pick up from the natural yeast flying about your kitchen. If the open dish bothers you terribly, it can be covered with a single layer of cheesecloth. "Do not use the starter the day you feed it; the bread will not rise as high. Do not refrigerate it until day 12. The starter really multiplies after the fifth day, so be sure your container is large enough; I use a 10-cup bowl. I also keep a paper and pencil next to it and write down what I do when, so I don't get off schedule." * Exported from MasterCook * Nik's Friendship Bread Recipe By : Leroy Nikolaisen Serving Size : 16 Preparation Time :1:30 Categories : Breads Easy Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Amish Friendship Starter -- at room temperature 3 large eggs 3/4 cup vegetable oil 1 teaspoon vanilla extract 2 cups all-purpose flour 1 cup sugar 5 1/8 ounces instant vanilla pudding mix (I use Jello, 5.1 oz., 6-serving size) 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 4 medium Granny Smith apples peeled, cored and chopped (if the apples are large, use only 2 or 3) 1 cup chopped nuts -- optional 1/2 cup raisins, seedless Grease 2 (8-1/2x4-1/2-inch) loaf pans. Preheat oven to 350°F. In a large mixing bowl, beat together starter, eggs, oil and vanilla. In a separate bowl or Ziploc bag, combine flour, sugar, pudding mix, baking powder, baking soda, salt, and cinnamon. Stir into starter mixture. Fold in apples, nuts and raisins. Transfer batter to prepared loaf pans. Bake in preheated oven for 40 to 50 minutes, or until bread tests done. Allow bread to cool in pans 10 minutes. Remove loaves from pans and place on a wire rack to finish cooling. Wrap loaves in plastic wrap to keep bread moist, or freeze individual slices and warm in microwave as needed. This bread tastes best the second day. Makes 2 loaves (16 servings). - - - - - - - - - - - - - - - - - - NOTES : To make muffins from this recipe, lightly grease three 12-cup muffin tins. Transfer the batter to the muffin tins, filling the cups about 3/4-full. Bake at 350°F for about 23 minutes, or until the muffins test done. Let cool in pans 5 minutes. Remove muffins from pans; place muffins on wire racks to finish cooling. Makes 36 muffins. Nutr. Assoc. : 0 0 0 0 0 0 5409 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v097.n016.10 --------------- From: "Arnold Elser" Subject: Sour dough starter Date: Fri, 28 Feb 97 22:24:31 UT Greeting BreadBakers, It is very important that you feed your starter every day or every other day. Feed your starter with flour, sugar or malt and keep the starter liquid. To speed up the process do not store the sourdough in the refrigerator as that will slow down the process. Creating a good starter may take anywhere from 2 weeks to 1 month. For the starter to develop properly it needs 3 things, warmth, liquid and food. Happy sourdough!!!! Arnold Elser Sweet Technology - Los Angeles http://www.sweettechnology.com pastrywiz@msn.com Who is PastryWiz? Find out at http://www.pastrywiz.com --------------- MESSAGE bread-bakers.v097.n016.11 --------------- From: music_class@earthlink.net (Katja) Subject: food processor technique for bread Date: Sun, 23 Feb 1997 08:55:14 -0800 I don't own a bread machine. I find it so quick and easy to make dough in my (um, not exactly a Cuisinart) food processor that I probably won't buy one, much as I **love** "gadgets" and appliances. I do this all the time .. here's how: Measure dry ingredients into bowl and whiz them for a few seconds to combine. You *can* include the yeast but I feel more comfortable proofing it each time in warm water (I sprinkle it into the whole amount of water warmed to 110 in the microwave .. works just fine -- 1/1/4 cups takes 1'15" in my oven). With the machine running I pour the liquid somewhat slowly and watch the dough form, smiling at the miracle about to occur. If I'm adding oil, eggs, applesauce or some other liquid, I pour it partway through the water so I can monitor the texture (or just add it to the water, I guess, but I'm careful not to get it mushy from too much water, then impossible to get out, have to knead in more flour by hand then and a pain to clean). Basically, for most loaves, when it forms a ball, it's enough liquid. If you're adding raisins, onions, herbs, whatever, add them now, not before or they'll be pulverized and the color gets disgusting, to me, anyway (Actually, unless I'm in a real hurry, I knead in messy add-ins by hand after the first rise, before shaping .. like olives, for example). Let it "knead" in the machine for 1 minute ... and that's it. It literally takes 2-3 minutes total to make the dough. >From there I put the dough in a lightly sprayed, covered bowl to rise (on a heating pad on low), then shape into whatever I want, let rise again, and bake. This technique has never failed and I've not bought bread since discovering the ease of it. I always have 1/4 recipe bags of dough in the freezer, etc. to make pizza, rolls, etc. I also sometimes make the dough late at night and let it cold rise overnight in a plastic bag in the fridge. The next day, the first rise is already accomplished and it saves a lot of time. Geez, I love playing with dough .......... ;) Good luck! Katja --------------- MESSAGE bread-bakers.v097.n016.12 --------------- From: Ariel Gagin Subject: Pizza Dough Date: Thu, 27 Feb 1997 15:45:24 +0200 Hi List ! I've been a member for quite along time, but never really posted before. I've tried many of the recopies posted here on my machine and been awfully pleased with the results. For a long time I've been searching for a Pizza Dough recipe that resembles the one used in "Pizza Hut", and I was wondering if someone out there has an idea... If you do, please post it... Ronit Gagin http://www.geocities.com/Area51/Vault/5410/ --------------- MESSAGE bread-bakers.v097.n016.13 --------------- From: Reggie Dwork Subject: Country Herb Rolls Date: Thu, 27 Feb 1997 12:05:46 -0800 These are incredibly good and smell wonderful when warm. Reggie * Exported from MasterCook * Country Herb Rolls Recipe By : BH&G, Simply Perfect Baking Serving Size : 24 Preparation Time :0:00 Categories : Bread/Muffins/Rolls Hand Made Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 C All-Purpose Flour -- To 3 3/4 C 1/2 C Yellow Cornmeal 2 1/4 Tsp Active Dry Yeast 1/2 Tsp Dried Basil -- Crushed 1/2 Tsp Dried Oregano 3/4 C Nonfat Milk -- *Note 1/3 C Icbinb-Light -- **Note 1/4 C Sugar 1/2 Tsp Salt 1/2 C Egg Beaters® 99% Egg Substitute -- Or Equiv To 2 Eggs 3 Tbsp Icbinb-Light -- Melted, ***Note *NOTE: Original recipe used regular milk **NOTE: Original recipe used regular butter or margarine ***NOTE: Original recipe used regular butter or margarine Combine 1 C of the flour, cornmeal, yeast, basil and oregano in a large mixing bowl; set aside. Heat and stir milk, the 1/3 C butter or margarine, sugar, and salt in a saucepan just till warm (120 - 130 deg F) and butter or margarine almost melts. Add to flour mixture; add eggs. Beat with an electric mixer on low to med speed for 30 seconds, scraping bowl. Beat on high speed for 3 min. Stir in as much of the remaining flour as you can. Knead dough on a lightly floured surface, kneading in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 - 8 min total). Shape into a ball. Place dough in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (about 1 hr). Punch dough down. turn out onto a floured surface. Cover and let rest for 10 min. Shape as desired. Place rolls 3" apart on greased baking sheets. Cover and let rise till nearly double (about 20 min). Brush tops of rolls with the 3 T melted butter or margarine. Bake in a 375 deg F oven about 12 min or till golden. Cool on a wire rack. Makes 24 These were absolutely fabulous. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 103.4 Fat 2g Carb 18g Fib 0.3g Pro 2.7g Sod 87mf CFF 17.7% --------------- MESSAGE bread-bakers.v097.n016.14 --------------- From: "Lorena J. Horning" Subject: ingredient effects Date: Tue, 25 Feb 1997 23:16:18 +0900 i am fairly new to the art of bread-baking; unfortunately my innate curiosity tempts me to alter recipes that don't turn out just the way i'd like them to. i'd be delighted if anyone could tell me how different ingredients affect the resulting loaf in texture, flavor, etc. for instance, what makes a loaf dry and crumbly instead of soft and, well, *not* crumbly? do any ingredients inhibit the rising action of the yeast? i have particular difficulty with a honey whole wheat recipe that has gotten perfect once or twice, but is too often dry, dense, and/or crumbly. thanks for your advice. please feel free to respond privately if this is not a topic of general interest. -------------------------- :o) Lorena J. Horning (o: -------------------------- Substitute "damn" every time you're inclined to write "very"; your editor will delete it and the writing will be just as it should be. Mark Twain -------------------------- --------------- MESSAGE bread-bakers.v097.n016.15 --------------- From: Reggie Dwork Subject: Apricot Date Bread With Rosemary Date: Wed, 26 Feb 1997 15:01:53 -0800 To say that this is a good tasting bread is a total understatement...it is absolutely incredible. Reggie * Exported from MasterCook * Apricot Date Bread With Rosemary Recipe By : BH&G, Simply Perfect Baking Serving Size : 28 Preparation Time :0:00 Categories : Breads Hand Made Low Fat Bread-Bakers Mailing List Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Apricot Nectar 8 Oz Snipped Pitted Dates -- (1 1/2 C) 1/2 C Snipped Dried Apricots 1 Tbsp Finely Shredded Orange Peel 1 1/4 Tsp Dried Rosemary -- Crushed 2 1/4 C All-Purpose Flour 1 1/2 Tsp Baking Soda 1/2 C Icbinb-Light -- *Note 1 C Sugar 1/4 C Egg Beaters® 99% Egg Substitute -- **Note 1/3 C Nonfat Milk -- ***Note *NOTE: Original recipe used butter or margarine...I used I Can't Believe It's Not Butter - Light **NOTE: Original recipe used 1 regular egg ***NOTE: Original recipe used evaporated milk Lightly grease eight (4 1/2x2 1/2x1 1/2") loaf pans, four (5 1/2x3x2") loaf pans or three (71/2x31/2x2") loaf pans. I used two (9x5x2 3/4") loaf pans as this is what I had. Combine apricot nectar, dates, apricots in a med saucepan; bring to boiling. Reduce heat and simmer, covered, for 5 min. Remove from heat. Stir in orange peel and rosemary; cool slightly. Meanwhile, stir together flour and baking soda in a small mixing bowl. Beat butter or margarine in a large mixing bowl with an electric mixer on med speed for 30 seconds or till softened. Gradually add sugar, beating till fluffy. Beat in egg and milk. Alternately add flour mixture and date mixture to batter, beating just till combined after each addition. Spread batter in prepared baking pans. Bake in a 375 deg F oven till a toothpick inserted near the center comes out clean, allowing about 25 min for the 4 1/2x2 1/2" pans, about 35 min for the 5 1/2x3" pans and about 40 min for the 7 1/2x3 1/2" pans. Cool in pans for 10 min. Remove from pans; cool completely on wire racks. Wrap and store overnight before slicing. Makes 32 servings. Because I used a different size baking pans I got about 28 slices total...this is what I based my counts on. According to magazine Per serving: Cal 116; Fat 3g; Carb 21g; Fib 1g; Pro 2h; Sod 94mg This is absolutely incredible tasting!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 117.1g Fat 1.6g Carb 24.8g Fib 0.7g Pro 1.6g Sod 99mg CFF 12% Nutr. Assoc. : 0 20027 3090 1009 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v097.n016.16 --------------- From: Dawn Forsyth Subject: Fleischmann's Recipes Date: Sun, 02 Mar 1997 17:42:38 -0800 Here are the last 3 recipes. Dawn Hearty-Apple Rye Bread Basic Rye Bread Apple-Cinnamon Granola Bread * Exported from MasterCook * Hearty Apple-Rye Bread Recipe By : Fleischmann Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 C Water 1/2 Tbsp Wonderslim -- *Note 1 Tsp Salt 2 1/2 C Bread Flour 3/4 C Rye Flour 1/2 C Whole Wheat Flour 1/2 C Chopped Dried Apple 3 Tbsp Sugar 3 Tbsp Cornmeal 1/2 Tsp Allspice 2 Tsp Yeast *Note: Original recipe called for 1 tbsp butter or margarine. Regular cycle. Cal 167.6 Fat .8 CFF 4.1% - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 30 0 0 0 0 * Exported from MasterCook * Basic Rye Bread Recipe By : Fleischmann Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Water -- Plus 2 T 2 Tbsp Light Molasses 1/2 Tbsp Wonderslim -- *Note 1 Tsp Salt 2 1/2 C Bread Flour 2 C Rye Flour 2 Tbsp Packed Brown Sugar 1 Tbsp Unsweetened Cocoa Powder 3/4 Tsp Caraway Seed 2 Tsp Yeast *Note: Original recipe calls for 1 tbsp butter or margarine. Regular cycle. Cal 184 Fat . 9 CFF 4.3% - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple-Cinnamon Granola Bread Recipe By : Fleischmann Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Water 1/2 C Unsweetened Applesauce 1/2 Tbsp Wonderslim -- *Note 3/4 Tsp Salt 2 1/4 C Whole Wheat Flour 1 1/4 C Bread Flour 3/4 C Granola 1/3 C Nonfat Dry Milk 4 Tsp Packed Brown Sugar 3/4 Tsp Cinnamon 1 1/2 Tsp Yeast *Note: Original recipe called for 1 tbsp butter or margarine. Regular cycle. Cal 189.3 Fat 2.8 CFF 12.8% - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v097.n016 --------------- -------------- BEGIN bread-bakers.v097.n017 -------------- 001 - Dawn Forsyth Subject: Fleischmann's Recipes Date: Sun, 02 Mar 1997 17:42:36 -0800 Here are 4 of 7 bread machine recipes that I copied from Fleischmann's web site. I haven't had the chance to try them yet, I just copied them yesterday, but I hope you all enjoy! If you don't have a bread machine they've got many hand made recipes too: www.breadworld.com Dawn Shortcut "Sourdough" Corn Bread Peanut Butter Bread Oatmeal Molasses Bread Multigrain Bread * Exported from MasterCook * Shortcut "Sourdough" Corn Bread Recipe By : Fleischmann Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 C Nonfat Plain Yogurt -- *Note 1/3 C Nonfat Milk -- **Note 1/2 Tbsp Wonderslim -- ***Note 1 Tsp Salt 2 3/4 C Bread Flour 1/2 C Cornmeal 1 Tbsp Sugar 2 Tsp Yeast *Note: Original recipe used low-fat plain yogurt. **Note: Original recipe used regular milk. ***Note: Original recipe used 1 tbsp butter or margarine. Regular cycle. Cal 150 Fat .7 CFF 4.1% - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Bread Recipe By : Fleischmann Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Nonfat Milk -- Plus 2 T *Note 1/2 C Creamy Peanut Butter 1/4 C Egg Substitute -- **Note 1 Tsp Salt 2 1/3 C Bread Flour 2/3 C Whole Wheat Flour 2 Tbsp Sugar 2 Tsp Yeast *Note: Original recipe used regular milk. **Note: Original recipe used 1 lg egg. Do not use reduced fat or natural peanut butter. Regular cycle. Cal 202 Fat 6 CFF 26% - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Molasses Bread Recipe By : Fleischmann Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Water -- Plus 2 T 2 Tbsp Molasses 1/2 Tbsp Wonderslim -- *Note 1 Tsp Salt 2 C Whole Wheat Flour 1 C Bread Flour 1/3 C Rolled Oats -- Toasted 3 Tbsp Nonfat Dry Milk 2 Tsp Yeast *Note: Original recipe called for 1 tbsp butter or margarine. To toast rolled oats, spread in a thin layer in a shallow baking pan. Bake @ 350 degrees F for 10 - 15 minutes, stirring often. May toast extra and freeze. Regular cycle. Cal 135.9 Fat .7 CFF 4.8% - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Multigrain Bread Recipe By : Fleischmann Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 C Water 2 Tbsp Honey 1/2 Tbsp Wonderslim -- *Note 1 Tsp Salt 2 C Bread Flour 3/4 C Whole Wheat Flour 1/3 C Rolled Oats -- Toasted 3 Tbsp Nonfat Dry Milk 3 Tbsp Cornmeal 3 Tbsp Toasted Wheat Germ 2 Tsp Yeast *Note: Original recipe called for 1 tbsp butter or margarine. To toast the rolled oats, spread a thin layer in a shallow baking pan. Bake @ 350 degrees F for 10 - 15 minutes, stirring often. May toast extra and freeze. Regular cycle. Cal 151 Fat .9 CFF 5.5% - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n017.2 --------------- From: RVLowe@aol.com Subject: Sour Dough Rye Date: Sun, 2 Mar 1997 13:55:08 -0500 (EST) I have found a wonderful sourdough recipe that produces wonderful results. The starter takes a few days, but well worth the effort. --------------- END bread-bakers.v097.n017 --------------- -------------- BEGIN bread-bakers.v097.n018 -------------- 001 - Lobo119@worldnet.att.net - sourdough how-to --------------- MESSAGE bread-bakers.v097.n018.1 --------------- From: Lobo119@worldnet.att.net Subject: sourdough how-to Date: Sun, 23 Feb 1997 12:38:22 -0700 HOW TO BAKE A LOAF OF SOURDOUGH BREAD "Lets face it, this is baking, not microbiology, rocket science, or voodoo! We all do it because it's fun and challenging. No one who owns a computer is baking their own bread because they have to." Buddy This is a short, simple "how to" for sourdough newbies. The FAQs are terrific and full of information (over 50 pages, in fact). This can be overwhelming to those who have barely baked a loaf of yeast bread. I hate to see people get discouraged and give up on sourdough and hope this will prevent that. ************************************************************************ INDEX GLOSSARY GET A STARTER STARTER RECIPE BAKE BREAD KNEADING, RIING, EXPANDING AND DOUBLING QUARRY TILE BREAD RECIPE (makes 1 loaf) 4-H CHAMPION SOURDOUGH BREAD RECIPE (makes 4 loaves) YEAST IN THE BREAD RECIPE? EXPAND SOURDOUGH BY FEEDING SOURDOUGH STARTER BAKE BREAD SUGAR? HOW LONG CAN YOU FORGET STARTER IN THE REFRIGERATOR DRYING STARTER RESTORING DRIED STARTER ADDING STUFF TO BREAD BAKING STONES OTHER INTERNET SOURCES OF INFORMATION ************************************************************************ GLOSSARY To give you a hand with terms in the long FAQs, here are various meanings and definitions which a couple people were considerate enough to send to me. Thanks to Jeff Renner and Bob Batts. >From "Breads From The La Brea Bakery" by Nancy Silverton: FERMENTING: before dough is shaped PROOFING: after dough is shaped RETARDED: dough placed in refrigerator or cold environment to slow proofing >From "Alaska Magazine's Cabin Cookbook": STARTER: "what's in the refrigerator" SPONGE: starter mixed with flour and water >From "Sourdough Jack's Cookery": 'BATTER,' 'STARTER,' AND 'SPONGE': the stage "before ingredients other than flour and water are added." The three terms are used interchangeably. SPONGE: "a thicker dough in preparation for making bread" BATTER: dough in preparation for making pancakes (thinner than "sponge") Bob Batts sent this helpful paragraph: "I think that on this group (rec.food.sourdough) ..., we most often called what we keep from batch to batch the starter or culture, the next stage the sponge. We have often used the terms building or doubling rather than expanding, although you can certainly triple or quadruple an active sponge." I use the following terms: SOURDOUGH STARTER: the flour and water mixture I keep in the refrigerator EXPANDED SOURDOUGH: The night before I bake bread, I take the starter out of the refrigerator and add flour and water to it. It sits overnight and expands. In the morning, it's bubbly and lively-looking. It does look like a sponge, but that's something you clean the bathtub with! Anyway, part of this goes into your bread dough and some ALWAYS goes back into the refrigerator. DOUGH: Expanded sourdough plus other recipe ingredients such as sugar, butter, oat bran, the roaches that fell into the expanding sourdough the night before, etc. BREAD: baked dough ************************************************************************ GET A STARTER A starter can be started from scratch, received wet or dry from a friend, or purchased. If you can't get one from someone and don't want to buy one, a simple recipe follows. Yes, it has yeast and sugar . . . that's ok. If you want to stay "pure," someone who I asked to critique this document suggested reading Nancy Silverton's "The La Brea Bakery." He said, "She has a very involved recipe for making a starter and is death on any type of commercial yeast in a starter (she uses grapes in her starter for natural fermentation)." I'm trying to keep this simple and I'd suggest the newbie get a few loaves under their belt the easy way first. ************************************************************************ STARTER 6 c. flour 1 T. sugar 1 pkg. yeast (1 T.) 1/4 c. warm water water Dissolve yeast in warm water. Stir into flour, sugar and enough water to make a thick batter (the consistency of muffin batter). Cover, let stand at least 2 days. Do not chill yet. It should be bubbly and foamy, like the head on beer, except thicker and opaque. It should smell good ... yeasty, beer-like, bready. You now have a starter and can bake bread immediately. You can also put it in the refrigerator, take it out another evening to expand it, and bake bread the next day. I'll assume now that you want to bake immediately. ************************************************************************ BAKE BREAD Once your starter is established, the basic steps are: 1. remove starter from refrigerator and feed it flour and water 2. let starter sit overnight and expand 3. remove the amount of starter needed for the bread recipe (NEVER all of it) 4. return what remains (and some always must) of the expanded starter to refrigerator 5. mix a bread recipe 6. bake bread 7. eat bread 8. return to step 1 when bread is gone : ) Try a one-loaf recipe first. If it doesn't rise, add yeast. But if the starter is bubbling, it should rise. Find any sourdough recipe and use the required amount of expanded starter. Don't use all the starter! Be sure you keep some of it to expand the next time you want to bake. ************************************************************************ KNEADING, RISING, EXPANDING AND DOUBLING Knead your dough until it feels like a baby's bottom. If you don't know what that feels like, I'm so sorry. (This would be a freshly bathed, dry baby.) Doubling refers to the increase in volume of the bread recipe (dough). Completely mix the recipe. Let it double in size, then shape it into loaves. Let the loaves double in size before you bake them. NOTE WELL: Sourdough bread dough will not rise as quickly as yeast bread doughs. Give it as much as four hours. Rising time will vary depending on the weather, humidity, how often you bake, the temperature of your house, etc. On a cold day, or if your house is cool, speed the rising process for both starter and dough by letting it rise in the oven. Turn the oven to 200 degrees for 2 minutes; turn it off; check the temperature and make sure it's not higher than 100 degrees; put the starter or dough in the oven (in a bowl that won't burn, covered with aluminum foil, in case someone comes along and turns the oven on without looking in the oven). Turning on the oven light can also warm the oven enough to get the stuff rising well. Use a huge bowl if you try this with your expanding starter. You don't want a mess in your oven from overflow! Postings to this newsgroup have stated that a long rise will increase the sour taste of your bread. Cover dough rising on the counter with a dish towel to prevent the crust from drying out. ************************************************************************ QUARRY TILE BREAD -- 1 loaf Bake on unglazed tile or a pizza stone on the bottom rack of oven to make it nice and crusty. Or bake it in a greased bread pan. 2 cups expanded sourdough 1 1/3 c. flour 1 t. salt 1 t. sugar 1/5 c. water (eyeball it =85 this is a weird measurement because I converted this recipe to sourdough from a yeast bread recipe) 1 T. olive oil additional flour Mix all ingredients and knead, adding flour until dough is no longer sticky. Let rise until doubled in volume. Punch out bubbles and form loaf, let rise until doubled in volume. Preheat oven to 350 degrees. Bake 30-40 minutes or however long it takes to brown nicely all over. I lined a small Corning dish with a dish towel and let the bread rise in it. I took it out by lifting it out by the towel edges, transferred it to one hand and quickly put it on the stone right side up. ************************************************************************ Here's another good recipe, but it does make four loaves: 4-H CHAMPION BREAD - SOURDOUGH VERSION (I and my sister won lotsa ribbons with the non-sourdough version of this recipe) four loaves 3 cups expanded sourdough 3 1/3 cups lukewarm water (or beer or buttermilk, at room temp) 3/4 cup dry milk (optional) 1/4 cup + 2 tablespoons sugar 2 tablespoons salt 4 1/2 tablespoons margarine, melted 9-10 cups flour Mix expanded sourdough, water, dry milk, sugar, salt, and margarine. Add 5 cups flour and beat until smooth. Let stand 15 minutes. Add flour to make a soft dough. Knead, adding flour, until dough is no longer sticky. Place dough in large bowl. Cover with a dish towel. Let rise until double in volume. This could take 3 or 4 hours. Knead down and divide into fourths. Let stand 15-30 minutes. Shape into 4 loaves and place into greased and floured one-pound loaf pans. Let rise until 3/4 inch over top of pan. This will probably not take as long as the unshaped rising did. Bake at 350=B0 for 40 minutes. ************************************************************************ YEAST IN THE BREAD RECIPE? I've been asked "If I just 'cheat' and use commercial yeast in my recipe, will my bread taste ok?" Yes, it will. ************************************************************************ EXPAND SOURDOUGH by FEEDING THE STARTER The night before you want to bake: To all the starter which is in the jar in the refrigerator, add 3 parts flour and 2 parts water ... e.g. 3 c. flour and 2 c. water. It should be the consistency of muffin batter. Use a big bowl. When feeding/expanding the starter, it sometimes triples and quadruples in size. Cover the bowl with a dish towel (unless you're putting it in the oven, as noted in "RISING" above . . . then use aluminum foil). If my starter is threatening to overflow the capacity of the jar because I've expanded it far beyond the requirements of my recipes, I feed it less, e.g., 1 c. flour and 2/3 c. water. If I'm going to bake a lot, I add more (e.g. 4 c. flour and 2 2/3 c. water). (YES! Math teachers are vindicated . . . you will use algebra in your actual life! The equation is X cups of flour are to 3 as Y cups of water are to 2.) If it's convenient (you DON'T need to get out of bed at 3 a.m. to do this), occasionally fan the expanding starter with the towel and stir it vigorously to mix in airborne yeasts and whatever. The next morning, it is expanded and you can make the recipe. ************************************************************************ BAKE BREAD From the expanded starter, remove the amount called for in the bread recipe and mix up your bread. HEED WELL: Always keep some of the expanded sourdough and put it back in the refrigerator. You have to have something to "feed" the next time you want to bake. I like to have at least 1/2 cup; one tablespoon is probably the minimum. This is the only sourdough thing about which I am compulsive. Once you've got a good starter going, it only gets better. My starter often continues to expand in a two-quart jar in the refrigerator. Use a big jar until you know what yours will do. ************************************************************************ SUGAR? I added sugar to expand my starter for 24 years before I read the FAQs and learned I didn't need it. It never hurt it. ************************************************************************ HOW LONG CAN YOU FORGET THE STARTER IN THE REFRIGERATOR? That depends. I got my starter in Cheyenne, Wyoming, and supposedly it was 100 years old then. If true, it's now 125 years old! This may be why I can leave it alone for 2 months and it will revive. I've dried it (I learned that from the FAQs last fall). So far, that's revived too. ************************************************************************ DRYING STARTER Lay a strip of wax paper on the counter where you can leave it all night or for a few days (not a good idea if you live in the South or any other roach territory). Spread expanded sourdough as thinly as you can over the wax paper. It doesn't take much more than a few tablespoons. Let it sit until it dries completely. Remove from wax paper, crumble (or reduce to a powder in food processor) and store in tightly covered jar. I live in a dry climate and keep it in the cabinet. Others advise freezing it. Mine's been in the cabinet only since September 1996, so I'll keep you posted on its viability over time. ************************************************************************ RESTORING DRIED SOURDOUGH STARTER In a glass bowl, mix 1 cup warm water (check on your wrist like you do for a baby bottle) and 1 or 2 tablespoons dried culture. Let soak 30 minutes. Add 1 1/2 cups flour. Mix well. Let sit 12 to 18 hours. It is ready when it is "lively," i.e. frothy and bubbly. You may have to feed this (by adding more flour and water in proportions of 2:3) more than once to make it lively. Repeat the steps above. ************************************************************************ ADDING STUFF TO BREAD To adapt a plain recipe (bagels, for example), you don't have to measure things like raisins, shredded cheese, dried apricots, garlic or chocolate chips. Just throw them in. Start with 1/4 to 1/2 cup (perhaps not that much of the garlic : ) and see how it looks. The only thing I've had trouble with were blueberries. I used frozen whole ones which made the dough slimy. I added more flour and they were ok. ************************************************************************ BAKING STONES: I went to the local flooring store, bought 6 smooth quarry tiles (red "flower pot" material) for about $6. Having several is nice because they can be rearranged to fit different loaf and oven sizes. Most direction I received on them said to dust them with corn meal to facilitate removing the bread. I've found it removes just as well without the corn meal. Two of them broke after a few months . . . perhaps because I washed them before they totally cooled? The tile man told me they're fired at 1200 degrees and shouldn't break due to oven heat. Most likely, it's a handling problem. The breaks were clean, and I still use them =96 fitting the pieces together like a jigsaw puzzle. ************************************************************************ OTHER INTERNET SOURCES OF INFORMATION I haven't looked at all of these . . . just collected them. baking supplies: yeast, various types of flour, etc.: http://www.register.com/bluemoon/ Bread baking supplies are in the "Rainbow Natural Foods" heading in the Blue Moon Shopping Mall. Once you are in the Rainbow Natural Foods, there is a heading called "Bread Baking Supplies." bread recipe archive: http://haven.ios.com/~wordup/bread.html bread recipe archive: http://www.upword.com bread: Fleischmann's Yeast World Wide Web site. Recipes and helpful baking tips: http://www.breadworld.com bread: ftp://ftp.forsci.ualberta.ca/pub/barb/sourdough/ bread: http//mindlink.net/darrell_greenwood/ bread: http://www.countrylife.net/bread/ bread: ftp://ftp.neosoft.com/pub/rec.food.recipes/breads-yeast/ bread-bakers-digest recipe archives: each digest is archived; there's also a separate archive of just the recipes in MasterCook format (both text and MC cookbook formats). Updated each quarter. From: Reggie & Jeff Dwork (reggie@jeff-and-reggie.com): http://www.jeff-and-reggie.com/ftp/archives/bread and http://www.jeff-and-reggie.com/ftp/archives/bread/recipe newsgroup: rec.food.sourdough sourdough FAQ: http://mindlink.net/darrell_greenwood/sourdoughfaqs.html sourdough FAQs: http://www.reference.com/ and search for BREAD+BREADS+SOURDOUGH sourdough recipes both for bread machines and by hand and a bunch of recipes for starter: http://soar.berkeley.edu/recipes/baked-goods/breads/sourdough/ sourdough starter recipe: http://hubcap.clemson.edu/~bmedder/: report is that the starter recipe at this site is fantastic. I don't which one that refers to=85there are many. sourdough starter recipe: ftp://ftp.forsci.ualberta.ca/pub/barb/sourdough/ ************************************************************************ REMEMBER! Have fun! It's just flour and water! --------------- END bread-bakers.v097.n018 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved