Date: Sun, 6 Apr 1997 03:03:16 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n028 -------------- 001 - "Bill Hatcher" Subject: Re: peanut butter braid still wanted Date: Sun, 30 Mar 1997 09:47:21 -0500 On 29 Mar 97 at 17:14, bread-bakers-errors@lists.bes wrote: > From: "Karen D. Gouvin" > Date: Mon, 24 Mar 1997 19:28:14 -0500 (EST) > Subject: peanut butter braid still wanted > > everyone-- I am still looking for the Fleishmann's recipe for a > peanut butter braid. It is a sweet loaf. Several of you sent me > recipes for twists and the one I tried was excellent. But what I am > looking for makes either one or two loaves rather than individual > twists. The recipe does not have any jam or jelly in it. Hope > someone out there has the recipe. Thanks. Karen Karen - I didn't have one on the computer or in my Fleishmann's recipe book (ordered from a jar of their yeast - good book), but they have a WWW site at: http://www.breadworld.com/ This is a real treasure trove of baking info, and on doing a search of the site, found the following recipe. Don't know if it is what you are looking for, but its the best I can do. Haven't tried it yet myself, but intend doing so. - - - Peanut Butter Bread (Bread Machine) Jelly sandwiches made with this bread received rave reviews from our taste panel of kids. As one panel member put it: "You know what I like about this bread? It doesn't stick to the roof of my mouth." INGREDIENTS 1 1/2-POUND LOAF 1 cup plus 2 tablespoons milk 1/2 cup creamy peanut butter (do not use reduced-fat or natural peanut butter) 1 large egg 1 teaspoon salt 2 1/3 cups bread flour 2/3 cup whole wheat flour 2 tablespoons sugar 2 teaspoons FLEISCHMANN'S Bread Machine Yeast Add ingredients to bread machine pan in the order suggested by manufacturer, adding peanut butter with milk. (If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip below.) Recommended cycle: Basic/white bread cycle; light or medium/normal color setting. Nutrition information per serving (1/12 of 1 1/2-lb. recipe): calories 209; total fat 7 g; saturated fat 2 g; cholesterol 19 mg; sodium 264 mg; total carbohydrate 30 g; dietary fiber 2 g; protein 8 g. --------------------------------------------------------- Adjusting Dough Consistency: Bread machine dough is slightly stickier than hand-kneaded dough. After mixing for a few minutes, the ingredients should turn into a dough that forms a soft, smooth ball around the blade. If your machine seems to be straining or if the dough appears too dry or stiff, add more liquid in 1-teaspoon increments to achieve the proper consistency. If the dough seems too soft or slack, add additional bread flour in 1-teaspoon increments until the proper consistency is reached. Do not add more than 3 to 4 tablespoons of liquid or flour. The machine cannot compensate for wide variations from the norm and may not bake the larger amount of dough thoroughly. - - - Enjoy! Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v097.n028.2 --------------- From: Sherri Hensley Subject: Blueberry Bread Date: Sun, 30 Mar 1997 17:48:19 -0500 I'm new to baking breads. I was wondering if anyone had a recipe for a blueberry bread for a bread machine with a similar taste of a blueberry muffin? Thanks Sherri --------------- MESSAGE bread-bakers.v097.n028.3 --------------- From: "Joan Mathew" Subject: recipes for bread machine vs. hand/KA Date: Sun, 30 Mar 1997 06:30:07 -0500 > I don't have a bread machine and really do not intend to get one. Some > of the recipes posted on this list for bread machines I really want to > try. I use my kitchen Aid to mix and do part of the kneading. Is it > possible just to follow the instructions for bread machine recipes or > must I somehow modify them? Yes, indeed you can use your hands, KitchenAid, or food processor to make just about any bread recipe that comes along! If the recipe is posted for an ABM, then just use the ingredients and follow the standard bread-making procedure to make it in your KA. If you've made bread before, the standard procedure is pretty simple: 1. dry ingredients (salt, flour, etc.; mix; then add yeast; mix in) 2. wet ingredients 3. knead 4. rise 5. shape 6. bake That's really all there is to it in most cases! I do it all the time. One thing that you may want to consider is that the KitchenAid has the ability to make a larger quantity of dough in some cases. I have the 5-quart Proline KA and I can double a 1-loaf bread recipe posted for ABM, ending up with 2 nice loaves for my trouble. I'm not sure if the 4-1/2 quart KA can do this since I haven't worked with it. It seems like it might be a stretch with the slightly smaller bowl size, but I'm not sure. Enjoy your bread-baking, Joan cmathew@airmail.net http://www.geocities.com/Heartland/8098/ Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet --------------- MESSAGE bread-bakers.v097.n028.4 --------------- From: "Bill Hatcher" Subject: RECIPE: ABM Whole Wheat Bread Date: Thu, 3 Apr 1997 06:15:24 -0500 Here is a bread machine recipe I picked up at the Fleishmann's Yeast WWW site . It turned out an excellent, well-flavored and light loaf with no additional gluten. This web page has a number of excellent looking recipes. * Exported from MasterCook * Whole Wheat Bread (Fleishmann's) Recipe By : Fleishmann's Yeast Serving Size : 8 Preparation Time :4:30 Categories : Bread Machine Breads To/from Bakery-Shoppe To/From Breadlist Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- plus 2 tablespoons 1 tablespoon butter or margarine 1 teaspoon salt 1 1/2 cups whole wheat flour 1 1/2 cups bread flour 1 tablespoon sugar 2 teaspoons yeast Place ingredients in bread machine pan in order listed. Use regular or timed bake cycle. - - - - - - - - - - - - - - - - - - Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v097.n028.5 --------------- From: music_class@earthlink.net (Katja) Subject: Thanks/Bagel Page Website Date: Sun, 30 Mar 1997 14:51:43 -0800 Thank you so much for the treatise on bagels - wow! ... and a special thanks to all who answered my questions re hi gluten flour vs. bread flour and cookbooks. I just found "The Bagel Page" which may interest you: http://jaka.ece.uiuc.edu/~scott/bagels/ Katja --------------- MESSAGE bread-bakers.v097.n028.6 --------------- From: Sherilyn Palmer Subject: BREADMACHINES OR BAGEL MACHINES Date: Mon, 31 Mar 1997 13:20:16 -0500 (EST) I noticed a Bagel Machine in Walmart yesterday. It looked similar to my Breadmachine. My question is--can I make bagels as easily in my breadmachine as this new bagel machine. One advantage is that the bagel machine has a separate area for boiling the bagels--this is a plus. My breadmachine is about three years old (a panasonic) and I guess does not have all the bells and whistles as new ones--however, it works 100%. I was about to experiment with making bagels when I noticed a machine especially for the purpose. Does anyone have experience with this type of bagel machine--is it worth purchasing it--I eat a lot of bagels. And, my second question, does anyone have experience with making bagels in the regular breadmachine--and if so, how do you do it. I am sure someone out there has all these answers. Thanks in advance Sherilyn --------------- MESSAGE bread-bakers.v097.n028.7 --------------- From: jaclyn@itexas.net (Jack Dickson) Subject: Panetonne Date: Mon, 31 Mar 1997 04:46:06 -0600 Liz Here is a recipe for bread machine Panetonne. Panettone For 1 1/2 lb loaf or bakes in 2 lb coffee can or 2 1-lb cans 3/4 c water 1/3 c butter 1 1/2 large eggs (6 T) 1/3 c sugar 3/4 t salt 1 1/2 t grated lemon zest 3 c bread flour 2 1/2 t yeast At beep or end of first knead add: 1/3 c golden raisins 1/3 c candied fruit Bake on white bread cycle. Bernard Clayton's Complete Book of Breads uses candied citron, a mix of dark and light raisins, pine nuts and adds 1 T ground anise for a traditional bread from Lombardy. Italians use it for Christmas, Easter, weddings, christenings, and other special occasions. --------------- MESSAGE bread-bakers.v097.n028.8 --------------- From: "Kathy Barzal" Subject: French Baguette Clay Baker Date: Mon, 31 Mar 1997 06:32:10 -0600 Hi, I am the lucky recipient of a french baguette clay baker as a gift. The box came with instructions but no recipe. Does anyone on the list have a favourite method and abm recipe for use with this type of baker? TIA Kathy --------------- MESSAGE bread-bakers.v097.n028.9 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: Brick Oven web site Date: Sat, 5 Apr 1997 21:44:24 -0600 (CST) For all you "die hard" bakers ( and for the curious) here's THE place for brick ovens to make the perfect crust! It's Alan Scott's web page ( the infamous oven craftsman himself) ENJOY!!! http://pomo.nbn.com/home/ovncraft g ****************************************** General Notice.... * Do not publish or sell my name,or e mail * address to any company, or list server * with out my written consent. * ****************************************** --------------- MESSAGE bread-bakers.v097.n028.10 --------------- From: Harold Stringer <0stringer01@flnet.nl> Subject: Info wanted on SMC BR20 breadmachine Date: Mon, 31 Mar 1997 11:40:16 Hi all, Until now I always skipped the messages on breadmachines because they were not available in Holland. However, I recently saw an advert for a SMC BR20 breadmachine: it mixes, kneads and bakes a bread it consumes 650 Watts its contents are 1 kg keeps warm for 1 hour after baking 1 year garantee on the machine cost: Hfl 233,83 (= US$ 128.47) Does anyone know this brand of breadmachine? Can one bake sourdough bread in it? Are breadmachines worth the money? Does the bread from breadmachines taste good? Thanks for the info! Harold Stringer _____________________________________________________________________ (C) Harold Stringer, 1997 0stringer01@flnet.nl _____________________________________________________________________ --------------- MESSAGE bread-bakers.v097.n028.11 --------------- From: harper Subject: Re: Requesting a basic bread recipe Date: Sun, 30 Mar 1997 18:07:10 -0500 (EST) Mary, You will find a variety of non-machine bread recipes on my home page (address below). However, I often make "machine" recipes by hand. I just mix up the ingredients, adjusting liquid/flour proportions as I would with any recipe, knead, let rise, shape into a loaf (or rolls), rise again, and bake at 375F until done. Is there a particular kind of recipe you're looking for? Harper *** Robin Carroll-Mann harper@tribeca.ios.com Harper's Bread Basket http://www.geocities.com/Heartland/3967 Daniel and Mary Commini <4christ@bellsouth.net> said: I just signed on to this list today, because I just haven't been finding many bread recipes on the recipe lists I already belonged to. I was hoping some of you could help me out. I'm looking for a recipe to make a basic loaf of bread, in an oven, not a bread maker [snip] --------------- MESSAGE bread-bakers.v097.n028.12 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: Grain mill for Kitchen aid Date: Sat, 5 Apr 1997 21:47:27 -0600 (CST) Does anyone out there presently have and use the grain mill attachment for their kitchen aid mixer? How well does it grind the grain ( coarse- medium- fine? ) How much ( pounds/KG) can you grind in one hour? I'm looking at mills and this is an option for me. Any info would be greatly appreciated. P S anyone got a grain mill attachment they want to sell? g --------------- MESSAGE bread-bakers.v097.n028.13 --------------- From: TShea66106@aol.com Subject: Subject: Re[2]: Bagels--boiling and baking time/temp help Date: Tue, 1 Apr 1997 08:34:51 -0500 (EST) << From: "BrownleeS" Subject: Re[2]: Bagels--boiling and baking time/temp help Date: Wed, 19 Mar 97 15:04:39 EST Cindi - Thanks for all the great info. I have one question about your recommendations. Do you think it's good to freeze the just-formed bagels even if you want to bake them right away? I mean, are they BETTER for having been frozen? Or, it is just for convenience, and so you can bake them right before you eat them (which is a wonderful idea and I might follow your instructions to the letter and do just that :)). Also, what you imply is that they don't need the second rise, after they are formed. Right? Thanks again! Shari brownlees@dsmo.com From: "Joan Mathew" Subject: Re:Bagels--boiling and baking time/temp help Date: Sun, 23 Mar 1997 04:52:26 -0500 I have not tried this trick, although I've made bagels on many occasions. When you take the bagels out of the freezer, do you let them come to room temperature for some period before submerging them in the boiling, malted water? I know they will puff up, but it seems that if they are not yet room temperature the amount of "puffing" will be reduced somewhat. Just wondering... Joan >> To Shari and Joan: (Sorry I took so long to reply -- been out of town most of last week) You don't have to bring the bagels to room temp. Just put them directly from the freezer into the water bath, then straight into the oven (be sure oven is preheated). The first time I tried this I thought the bagels still looked small and puny after the water bath, but they puffed up so much in the oven that the holes closed up. These bagels are actually "puffier" and better developed than other methods I've tried. (Using a traditional method, my bagels always deflated when I tried to transfer them to the water bath after the 2nd rise) Hope this helps! Cindi --------------- MESSAGE bread-bakers.v097.n028.14 --------------- From: Sally Eisenberg Subject: Fleischmann's Peanut Butter Bread Date: Tue, 01 Apr 1997 13:47:58 -0800 Here is the recipe that Karen was asking for from Fleischmann's. Looks real good, will need to try this one since I love peanut butter. Sally E. * Exported from MasterCook * Peanut Butter Bread Recipe By : Fleischmann's Bread Machine Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- One Pound Loaf 2/3 cup milk 1/3 cup peanut butter-creamy not reduced fat or natural peanut butter 1 large egg 3/4 teaspoon salt 1 1/2 cups bread flour 1/2 cup whole wheat flour 1 Tablespoon sugar 1 1/2 teaspoons Fleischmann's Bread Machine Yeast 1 1/2- Pound Loaf 1 cup milk pluse 2 Tablespoons 1/2 cup peanut butter- creamy 1 large egg 1 teaspoon salt 2 1/3 cups bread flour 2/3 cup whole wheat flour 2 Tablespoons sugar 2 teaspoons Fleischmann's Bread Yeast Add ingredients to bread machine pan in the order suggested by manufacture, adding peanut butter with milk. (If dough is too dry or stiff or too soft or slack, adjust dough consistency----) - - - - - - - - - - - - - - - - - - NOTES : Use the 1-pound recipe if your machine pan holds 10 cups or less of water. For large-capacity machines with glass domes, make only 1-pound loaf size to ensure complete baking. Recommended cycle: Basic/white bread cycle; light or medium / normal color setting. --------------- MESSAGE bread-bakers.v097.n028.15 --------------- From: louiseh@juno.com Subject: Old-Fashioned Cinnamon Swirl Loaf Date: Sat, 05 Apr 1997 00:10:37 EST I tried this recipe today, and it turned out fantastically!!!! * Exported from MasterCook * Old-Fashioned Cinnamon Swirl Loaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Makes 2 loaves 6 cups all-purpose flour -- to 6 1/2 c. 1/3 cup sugar 4 1/2 tsp FLEISCHMANN'S RapidRise Yeast 1 1/2 teaspoons salt 1 cup milk 1/2 cup water 1/3 cup butter or margarine -- cut into pieces 2 eggs 3 tablespoons butter or margarine -- melted 1/4 cup sugar 2 teaspoons Ground Cinnamon 1/2 cup raisins 1 egg white -- lightly beaten Crumb Topping -- recipe follows In large bowl, combine 2 cups flour, 1/3 cup sugar, undissolved yeast,and salt. Heat milk, water, and 1/3 cup butter until very warm (120° to 130°F); stir into dry ingredients. Stir in eggs and 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.    To fill and shape loaves: Divide dough in half. Roll each half to 16-x7-inch rectangle. Brush each rectangle with 3 tablespoons melted butter to within 1 inch of edges. Combine 1/4 cup sugar, cinnamon, and raisins; sprinkle evenly over dough. Beginning at short end of each rectangle, roll up tightly as for jelly roll; pinch seams and ends to seal. Place, seam sides down, in 2 greased 9- x 5-inch loaf pans.Cover; let rise in warm place until doubled, about 30 to 45 minutes. Brush loaves with egg white; sprinkle with Crumb Topping. Bake at 375°F for 40 to 45 minutes or until done. Remove from pans; let cool on wire racks. Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour, 1/3 cup firmly packed light brown sugar, and 1 teaspoon Ground Cinnamon. Cut in 3 tablespoons cold butter or margarine until mixture resembles coarse crumbs. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n028.16 --------------- From: Reggie Dwork Subject: Almond Poppyseed Bread Date: Wed, 02 Apr 1997 23:04:39 -0800 This is a *wonderful* tasting loaf... has a great crunch to it. Reggie * Exported from MasterCook * Almond Poppyseed Bread Recipe By : The Bread Machine Book, Marjie Lambert Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/2 Tsp Active Dry Yeast -- (2 1/4 Tsp) 1 3/4 C Bread Flour -- (2 2/3 C) 1/3 C Rolled Oats -- (1/2 C) 1/2 Tsp Salt -- (3/4 Tsp) 2 Tbsp Poppy Seeds -- (3 T) 1 Tsp Almond Extract -- (1 1/2 Tsp) 2 Tbsp Sugar -- (3 T) 1 Tbsp Wonderslim -- *Note, (1 1/2 T) 1/2 C Nonfat Milk -- **Note, (1 C) 1/4 C Egg BeatersŪ 99% Egg Substitute -- ***Note, (1/2 C) 1/4 C Slivered Almonds -- (6 T) *NOTE: Original recipe used 2 T butter for small loaf and 3 T for large. **NOTE: Original recipe used regular milk ***NOTE: Original recipe used 1 regular egg for both small and large. This is a light, barely sweet bread, with oatmeal adding texture. It is a good bread for breakfast or a snack, and not at all like those gummy, overly sweet muffins. Put all ingredients except almonds in bread pan in order suggested by your bread machine instructions. Set for white bread, medium crust. Press Start. Adding almonds at the beeper or after the first kneading. This is a wonderful tasting loaf of bread...and it sure disappears quickly!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 183.6 Fat 4.1g Carb 30.1g Fib 2.3g Pro 6.7g Sod 154mg CFF 20% --------------- MESSAGE bread-bakers.v097.n028.17 --------------- From: Reggie Dwork Subject: Banana Oat Bread - Dairy Free Date: Fri, 04 Apr 1997 14:45:48 -0800 * Exported from MasterCook * Banana Oat Bread - Dairy Free Recipe By : The Bread Machine Baker, Elizabeth Harbison Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Fruits Grains Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Active Dry Yeast -- Or 1/2 Pkg 2 C Bread Flour 1 C Rolled Oats 1 Tbsp Sugar 1 Tsp Salt 1 Tsp Vegetable Oil -- *Note 1/4 C Egg BeatersŪ 99% Egg Substitute -- Optional,**Note 2 Med Bananas -- Ripe, Mashed 1 C Water Oatmeal lovers will delight in the moist texture and sweet banana taste of this bread. Sprinkle loose oats on top just before baking for the scrumptious look of toasted oatmeal. *NOTE: Original recipe used 2 T vegetable oil **NOTE: Original recipe used 1 egg Add all the ingredients to the machine in the order listed. Choose either regular or light crust (depending on your preference) and push "Start". This recipe is dairy-free. Can be made on "rapid" or "quick bread" setting. This was pretty good. I would add some nuts or something to add extra bit of pizazz to it. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 196.7 Fat 1.9g Carb 38.2g Fib 2.6g Pro 6.7g Sod 280mg CFF 8.8% --------------- END bread-bakers.v097.n028 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved