Date: Sat, 8 Mar 1997 17:56:46 -0800 (PST) -------------- BEGIN bread-bakers.v097.n019 -------------- 001 - "Natalie Frankel" - Re: Digest bread-bakers.v097.n018 011 - Reggie Dwork Subject: Req: Lighter wheat bread Date: Mon, 3 Mar 1997 06:56:34 -0600 (CST) Does anyone have a good recipe for a bread made with potato flakes in place of some of the flour that makes a whole wheat less dense than all whole wheat flour? I like to avoid white flour but I'd like a bread that isn't as heavy as multi-grain or whole wheat bread. I also prefer one for the bread machine or at least kneaded in the machine. Thanks! Natalie Frankel --------------- MESSAGE bread-bakers.v097.n019.2 --------------- From: Curtis Jones Subject: Re: Sourdough Starter has Off Color Date: Mon, 03 Mar 97 11:19:01 -0500 -- [ From: Curtis Jones * EMC.Ver #2.5.02 ] -- We are novice sourdough bakers! After a few days in the fridge, there is a film of grey-green colored liquid on the top. Looks kinda scary. Is it normal? Should we stir it back in? -- Donna Oakley-Jones, Oakleaf Shelties and Curtis D. Jones, the Tesla Turbine Nut! >From Texas, Ya'll --------------- MESSAGE bread-bakers.v097.n019.3 --------------- From: gjones1@mmm.com Subject: How do you make soft rolls Date: Mon, 3 Mar 1997 14:20:19 -0600 From: Graham Jones (519)451-2500 Ext 2956 Fax: 519-452-6501 3M Canada Company, Logistics PO Box 5757, Lon, Ont N6A 4T1 I love a nice soft roll with dinner, or a roll with a crusty exterior but nice and airy inside. Unfortunately, many of my creations seem to be rather firm. I have tried both my Black & Decker Bread Machine, along with my Kitchen Aid. Could it be that my flour is too hard? I am using Bread flour. Thanks for your assistance. Have a great day! Graham Internet: gjones1@mmm.com Logistics Support --------------- MESSAGE bread-bakers.v097.n019.4 --------------- From: "jim n jan" Subject: Cheddar Rye bread Date: Mon, 3 Mar 1997 12:45:49 -0600 In response to a request by Natalie Frankel, here's an excellent recipe. Sorry, I can't remember which book it's from. Cheddar Rye 5/8 c. buttermilk * 1/2 c, water 2 1/2 c bread flour 1 c. rye flour 1 tsp. salt 1 1/2 Tbs bown sugar 1 c. grated sharp cheddar cheese 1 Tbsp caraway seed ( I use a mix of 1/2 caraway and 1/2 anise or fennel) 3 tsp. yeast regular cycle on abm. Bon appetit! Jan, also from Milwaukee. Jan H. --------------- MESSAGE bread-bakers.v097.n019.5 --------------- From: becktel@cris.com (Marianne Becktel) Subject: yogurt bread? Date: Mon, 3 Mar 1997 16:11:47 -0600 Hi! Am really enjoying this list! However, in the not-too-distant past, someone posted a recipe that used yogurt (the custard kind). I couldn't find plain vanilla Yoplait custard yogurt at the time around here, and now that I have, I can't find the recipe. Could someone please share it again with me? TIA Marianne Becktel Schatzhof Bernese...each a treasure! Bay City, Michigan --------------- MESSAGE bread-bakers.v097.n019.6 --------------- From: MJADLOS@VM.STLAWU.EDU Subject: Easter bread recipes? Date: Mon, 03 Mar 97 16:06:37 EST I am looking for bread machine versions of 2 traditional breads we eat at Easter. One is an Italian bread that is a sweet, yeast bread made with lemon flavoring or lemon pudding. We braid the dough around hard boiled dyed easter eggs. We only know it by the name, Easter Bread. The other bread is from a polish or ukranian tradition and is called babka or pasca. It is a sweet, yeast bread with raisins and cinnamon. If anyone is interested, I can post the by hand recipes. Thank you, Melissa Jadlos mjadlos@vm.stlawu.edu --------------- MESSAGE bread-bakers.v097.n019.7 --------------- From: marciaf@juno.com (marcia a Fasy) Subject: Sourdough Date: Mon, 03 Mar 1997 22:58:54 EST From: RVLowe@aol.com Subject: Sour Dough Rye Date: Sun, 2 Mar 1997 13:55:08 -0500 (EST) Subject: Re: Pizza Crust recipe - GREAT ONE! Date: Mon, 03 Mar 1997 21:36:57 -0500 I have been a subscriber of this list for a long time now and I have tried a variety of recipes found here but one that I love the most by FAR has to be a Boboli Type Pizza Crust. There is no use typing it all out when you just retrieve it from the database as bread-bakers.v096.n036. If you have troubles finding it, e-mail me directly and I will send it to you. This crust is fantastic and is done with an Automatic Bread Maker (if you have one). Steve ********************************************************************** Steve Drennan Jacinda van Doorn-Drennan B.Eng 1995 B.A. (Hons) Sociology 1994 Process Engineer KI Pembroke "If you don't like it, leave - and don't let the doorknob hit you in the ass on the way out." Gumpisms: the Wit and Wisdom of Forrest Gump; by Winston Groom. ********************************************************************** --------------- MESSAGE bread-bakers.v097.n019.9 --------------- From: marciaf@juno.com (marcia a Fasy) Subject: Fleishmann's Recipes Date: Mon, 03 Mar 1997 22:58:54 EST Subject: Re: Digest bread-bakers.v097.n018 Date: Tue, 04 Mar 1997 06:59:51 -0800 Hi all! Check this site. Its a virtual textbook on the basics of baking for commercial bakers. Lots of info on ingredients and techniques also lots of pictures, enjoy. http://users.accesscomm.net/~prejean/index.htm --------------- MESSAGE bread-bakers.v097.n019.11 --------------- From: Reggie Dwork Subject: Archive address Date: Tue, 04 Mar 1997 00:00:39 -0800 The archive address for bread-bakers has changed. The new address is: http://www.jeff-and-reggie.com/ftp/archives/bread We have changed it in the footers (the *Info* section at the end of each digest) so if you forget it, it will always be accessible to you. Reggie & Jeff --------------- MESSAGE bread-bakers.v097.n019.12 --------------- From: Judy Moreth Subject: Peanut Butter Bread Date: Tue, 04 Mar 1997 08:36:07 -0500 Hi, As so many others have said, I, too, have been lurking for awhile. I just got my bread maker for Christmas and I love it. Someone asked for a peanut butter bread recipe so I'm posting this one. I've made it several times to give to others and everyone has raved about it. Hope you guys like it, too. This is from Betty Crocker's Bread Machine Cookbook. Peanut Butter Bread (1-Pound Recipe) (1 1/2 pound amounts in parentheses) 2/3 c. water (1 c. + 1 Tbls.) 1/4 c. peanut butter (1/2 c.) 2 c. bread flour (3 c.) 2 Tbls. packed brown sugar (3 Tbls) 3/4 tsp. salt (1 tsp.) 1 1/4 tsp. bread machine yeast (2 tsp.) Measure carefully and place ingredients in you ABM in the order recommended by the manufacturer of your machine. Select Sweet or Basic/White cycle. 1 slice=200 calories (55 calories from fat) Fat=6 grams (saturated, 1 gram) Cholesterol=0 mg. Sodium=230 mg. Carbohydrate= 32 g. (dietary fiber= 2g) Protein=6 grams. Definitely not a bread for anyone on a diet--enjoy! Judy Moreth --------------- MESSAGE bread-bakers.v097.n019.13 --------------- From: John Levin Subject: Re: Sourdough Date: Tue, 04 Mar 1997 08:32:24 -0500 >From: Lobo119@worldnet.att.net >Subject: sourdough how-to > > HOW TO BAKE A LOAF OF SOURDOUGH BREAD > [snippie] >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. Well, it may be baking, but it's NOT sourdough. Sourdough baking uses a symbiotic mixture of wild yeasts and lactobacilli which rise (more or less vigorously) at room temperature. Sourdough risen breads take longer to bake (they require a longer slower rise and are helped by an overnight proof in the refrigerator), but much tastier. Sourdough is also not necessarily 'sour' in taste. A sourdough starter can be started from scratch, but takes 3-4 weeks to become fully mature, and is based on a flour/water mixture which is set out and allowed to capture natural organisms. Several FAQs on the subject are published regularly on rec.food.sourdough. While a good source of recipes and technique, the Silverton book is oriented more towards commercial sourdough baking, and her advice on starting new sourdough starter is a bit eccentric. There are several good books on the subject, check the King Arthur Flour catalog. --------------- MESSAGE bread-bakers.v097.n019.14 --------------- From: Waldow@rkymtnhi.com Subject: sourdough Date: Tue, 4 Mar 1997 09:13:25 -0700 Sourdough is not rocket science or voodoo BUT it is microbiology. The flour and water work not work without the micro-organisms that are in the culture. With a gram stain and a microscope they are easy to see. After working as a microbiologist for many years, doing sourdough again brings back memories of the lab. --------------- MESSAGE bread-bakers.v097.n019.15 --------------- From: Brown1Dog@aol.com Subject: Sourdough Starter Date: Wed, 5 Mar 1997 08:59:18 -0500 (EST) A member of the list recently wrote: >It is very important that you feed your starter every day or every other day. Sourdough starter can remain unfed in the refrigerator for a month or more. Among many sources, one very good article on starter can be obtained from David Adams - dadams@cray.com. Ask for FAQ.starter.doctor Robert Robert Schonfeld brown1dog@aol --------------- MESSAGE bread-bakers.v097.n019.16 --------------- From: George M Wallenberg Subject: American Harvest Classic II Bread Machine Date: Tue, 04 Mar 1997 22:12:51 -0600 I am in the market for a bread machine. I have seen the American Harves Classic II Bread Machine. It looks like a decent machine but I have never used one. Has anyone ever used this brand and what were the results? I am looking for some honest input on this. I would hate to waste my $ on a machine that doesn't hold up. Any recommendations??? Thanks in advance. After looking at the archives it looks like there are many seasoned cooks on this list. Thanks again Sue --------------- MESSAGE bread-bakers.v097.n019.17 --------------- From: Gerry McMahon Subject: Two excellent recipes! Date: Tue, 04 Mar 1997 16:41:47 -0500 These are really good! Enjoy! Gerry * Exported from MasterCook II * Grumbera Recipe By : Norman Garret - quick & Delicious BM recipes Serving Size : 10 Preparation Time :0:15 Categories : Machine Yeast Norman Garrett Zo Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter -- sweet 4 ounces milk -- warm 2 egg 5 ounces water -- warm 2 tablespoons sugar 1 1/2 teaspoons salt 3 cups bread flour 2 tablespoons bread flour 1/2 cup mashed potato flakes -- or buds 1 1/2 teaspoons yeast Place ingredients in the machine in the order listed & press start. - - - - - - - - - - - - - - - - - - NOTES : To warm the milk measure out the water hot, and add the milk. To warm the eggs, place them in a small bowl filled with warm water. * Exported from MasterCook II * Herb Bread Recipe By : Norman Garret - quick & Delicious BM recipes Serving Size : 10 Preparation Time :0:15 Categories : Machine Yeast Norman Garrett Zo Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons butter 2 ounces milk -- warm 7 ounces water -- warm 1 1/2 tablespoons sugar 1 teaspoon salt 3 cups bread flour 3 tablespoons chives -- dried 3 tablespoons parsley -- dried 1 tablespoon dill weed 1 1/2 teaspoons yeast Place ingredients in the machine in the order listed & press start. - - - - - - - - - - - - - - - - - - NOTES : To warm the milk measure out the water hot, and add the milk. --------------- MESSAGE bread-bakers.v097.n019.18 --------------- From: Michelle Payne Subject: Date: Wed, 5 Mar 1997 19:58:15 -0330 (NST) I love cranberries and oatmeal and this recipe seemed perfect for me but I don't own a bread machine and I won't be getting one any time soon so I was wondering if someone knew how to convert it to a recipe to make it by hand. Thanx a lot in advance. You can post it on the list or email me at mpayne@morgan.ucs.mun.ca. Cranberry And Oat Bread Recipe By : The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/4 Tsp Dry Yeast -- (2 1/4 Tsp) 2 C Bread Flour -- (3 C) 1/4 C Rolled Oats -- (1/3 C) 2 Tbsp Nonfat Dry Milk -- (3 T) 1/4 C Wheat Bran -- (1/3 C) 1 Tbsp Grated Orange Peel -- (1 1/2 T) 1/2 Tsp Salt -- (3/4 Tsp) 1/2 C Fresh Cranberries -- (3/4 C) 3/4 C Water -- (1 C) By Madge Rosenberg Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. According to book per serving: Cal 74; Fat 0.4g; CFF 5% Michelle Payne --------------- MESSAGE bread-bakers.v097.n019.19 --------------- From: Penchard@aol.com Subject: Peanut Butter Bread Date: Thu, 6 Mar 1997 16:44:26 -0500 (EST) For Cindy who was looking for a ABM Peanut Butter Bread. While I was reading her post I had this in my machine: Peanut Butter Bread from Electric Bread (with my changes) 1 1/4 cups Water 1 1/2 cups Whole Wheat flour 1 1/2 cups Bread flour 1/4 cup Brown sugar 1/2 tsp Salt 1/2 cup Peanut Butter (creamy or crunchy) 2 1/4 tsp Active dry yeast 2 -3 Tbs Vital Wheat Gluten Put all ingredients in pan according to manufacturer's instructions. Note: Since I have well water at my house, I always add lemon juice to the water. This is wonderful toasted! Enjoy, Penchard --------------- MESSAGE bread-bakers.v097.n019.20 --------------- From: RVLowe@aol.com Subject: Sour Dough Rye Date: Tue, 4 Mar 1997 16:57:45 -0500 (EST) Thanks to all who have helped me. Here, hopefully is the recipe Sourdough Rye Starter 2 Cups flour 1 Cup yogurt, room temp 3/4 cup water 2 1/2 Tbs. cider vinegar 1 Tbs. yeast 1/2 tsp. crushed caraway seed 1/2 tsp. ground cardamom Combine all ingredients in large bowl and beat until well blended. Cover and let stand @ room temp for 24 hours. For the next three days add to the above mixture 1 cup rye flour, 2 Tbs. brown sugar dissolved in 3/4 cup warm water, allowing to stand at room temp. It is then ready to use. For each cup of starter that you use, replenish with 3/4 cup warm water and 2 Tbs. brown sugar. Bread 3-6 pieces of rye bread soaked in water and squeezed dry or about 1 1/2 cups 3 cups starter 1 pkg. yeast 1 Tbs. salt 2 Tbs. caraway seeds 4 cups white flour In mixer with dough hook, place squeezed dry rye, starter, yeast, salt caraway and 2 cups of the flour. Mix for 5 minutes. Add flour 1/4 to 1/2 cup at a time and knead for 10 min. Allow to rise for 3/4 hour. Punch down, put on floured board, cut in half and make each half into a loaf, round or long. Place on a baking sheet prepared with cornmeal. Allow to rise for 45 minutes. Preheat over to 450 and keep an empty pan in the oven while it's heating. Five minutes before putting the bread in the oven, pour 1 cup hot water in the preheated pan. Cut top of bread with knife, brush with egg wash, sprinkle with caraway seeds and bake approx. 40 minutes. I found this recipe on the internet and credit should be given to (leeson@admin.fhda.edu) Enjoy it, its the best I've ever made or eaten. --------------- END bread-bakers.v097.n019 --------------- -------------- BEGIN bread-bakers.v097.n020 -------------- 001 - RVLowe@aol.com - Sour Dough Rye 002 - Valerie Mates Subject: Jelly Bean Bread Date: Sat, 8 Mar 1997 23:04:01 -0500 Ok, here's a weird one: My friend's dad is looking for a recipe for jelly bean bread. Me, I've never even *heard* of jelly bean bread before. Does anybody have a recipe? Thanks! -Valerie ------------------------------------------------------------------------------- Valerie Mates * Web Developer * valerie@cyberspace.org * (313) 677-6789 ------------------------------------------------------------------------------- --------------- END bread-bakers.v097.n020 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved