Date: Sun, 13 Apr 1997 17:46:08 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n029 -------------- 001 - marciaf@juno.com (marcia - 002 - Terry and Kathleen Schull - Herb and Wheat Cloverleaf Rolls 003 - vergie@juno.com (Vergie A - Crockpot Bread Pan 004 - Mark_Judman@colpal.com (M - Re: Bagel Machines 005 - Sue Bickham Subject: Herb and Wheat Cloverleaf Rolls Date: Sun, 06 Apr 1997 15:15:48 -0500 The following recipe comes from the Fleischmann's site. I've made it several times, always shaping the rolls as buns instead of cloverleafs. Recently I made them at someone's rental condo which had limited bottled herbs and used the bottle of Italian Seasoning for the Fines Herbes. I like the little bit of added fiber in these rolls. Kathleen * Exported from MasterCook * Herb and Wheat Cloverleaf Rolls Recipe By : Fleischmann's Yeast web site: www.breadworld.com. 11/96 Serving Size : 18 Preparation Time :0:00 Categories : Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 3/4 cups all-purpose flour -- (4 3/4 to 5 1/4) 1/3 cup wheat germ 1/3 cup sugar 2 packages FLEISCHMANN'S RapidRise Yeast 2 teaspoons Fines Herbes 1 1/2 teaspoons salt 1/2 teaspoon onion powder 3/4 cup water 3/4 cup milk 1/4 cup butter or margarine -- cut into pieces 2 large eggs 1 tablespoon water In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder. Heat 3/4 cup water, milk, and butter until very warm (120 to 130F); stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 18 equal pieces. Divide each again into 3 equal pieces; roll into smooth balls. Place 3 balls in each section of 18 greased 2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at 400F for 12 to 15 minutes or until done. Remove from cups; let cool on wire racks. *Or use 1/2 teaspoon each: Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 2019 1492 0 0 0 0 0 0 0 schuller@ix.netcom.com --------------- MESSAGE bread-bakers.v097.n029.3 --------------- From: vergie@juno.com (Vergie A Ewing) Subject: Crockpot Bread Pan Date: Sun, 06 Apr 1997 17:02:07 EDT I have a Rival crockpot with a bread/cake insert pan. Can I use regular bread machine recipes to make bread in this? Vergie Ewing Editor, Homemakers Monthly --------------- MESSAGE bread-bakers.v097.n029.4 --------------- From: Mark_Judman@colpal.com (Mark Judman) Subject: Re: Bagel Machines Date: Mon, 7 Apr 1997 11:29:14 -0400 Sherilyn Palmer wrote >I noticed a Bagel Machine in Walmart yesterday. ... >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. > Does anyone have experience with this type of bagel > machine--is it worth purchasing it--I eat a lot of bagels. I don't have experience with either bagel machines (or bread machines, for that matter), but seeing bagel machines in stores or catalogs drives me nuts. I suppose the main issue for me is esthetic or philosophical, but bagel machines seem to me the very essence of frivolous technology. My apologies to those of you who love bagel machines, but if you've got some means of mixing up a dough (mixer, bread machine, or by hand in a bowl), a wide pot (or frying pan) for boiling them, and an oven with cookie sheets or a baking/pizza stone for baking them, you've got all the technology you need, at no additional expense. You don't even need one of those bagel cutters with their production of extra holes -- I just form the dough into round disks, stick my thumb through the center and pull the hole open. Maybe I could start a company making a line of Anadama machines, Sweedish rye machines and kaiser roll machines.... Pardon the rant. Mark Judman --------------- MESSAGE bread-bakers.v097.n029.5 --------------- From: Sue Bickham Subject: Instant yeast Date: Mon, 7 Apr 1997 9:38:54 -0600 I went to King Arthur's home page and got their recipes. They call for instant yeast--is that the same as rapid rise or something different? I didn't see anything in my local grocery store. Thanks! Sue in Thatcher, AZ --------------- MESSAGE bread-bakers.v097.n029.6 --------------- From: Reggie Dwork Subject: Bath Buns Date: Sun, 13 Apr 1997 07:02:05 -0700 These are very, very good!! Reggie * Exported from MasterCook * Bath Buns Recipe By : The Bread Machine Cookbook, Marjie Lambert Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads/Muffins/Rolls Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Makes 8: -- Makes 12: 1 Egg BeatersŪ 99% Egg Substitute -- *Note (1Egg+1Yolk) 1/2 C Nonfat Milk -- **Note, (3/4 C) 1/8 C Wonderslim -- ***Note,(6 T) 1/4 C Sugar -- (6 T) 1/4 Tsp Ground Ginger -- (1/2 Tsp) 1/4 Tsp Mace -- (1/2 Tsp) 1/2 Tsp Salt -- (3/4 Tsp) 2 C Bread Flour -- (3 C) 2 Tsp Yeast -- (1 T) 1/3 C Currants -- Or Raisins, (1/2 C) Glaze: 1 Egg BeatersŪ 99% Egg Substitute -- *Note 1 Tbsp Nonfat Milk -- **Note 1 Tbsp Sugar Bath buns, named after the English city where they originated, are made of a sweet egg dough. *NOTE: Original recipe used regular egg **NOTE: Original recipe used regular milk ***NOTE: Original recipe used 1/4 C butter Put all dough ingredients except currants in bread pan in order suggested by your bread machine instructions. Set for white or sweet bread, dough stage Press Start. Add the currants after the first kneading or when the machine signals it's time to add fruit. Butter a baking sheet. When dough is ready, remove from bread machine and punch down. Cut smaller recipe into 8 pieces, the larger recipe into 12. Roll each piece into a ball. Place balls on baking sheet and slightly flatten each one. Cover loosely and set in a warm place to rise until doubled, about 45 min. Preheat oven to 400 deg F. Make glaze by fork-beating egg and milk. Lightly brush tops of rolls with glaze and sprinkle with sugar. Bake until buns are golden brown, 15 - 20 min. These are excellent!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 194.6 Fat 0.7g Carb 40.1g Fib 1.6g Pro 7.1g Sod 187mg CFF 3% --------------- MESSAGE bread-bakers.v097.n029.7 --------------- From: Kenton Campbell Subject: Sourdough Bread Date: Sun, 06 Apr 1997 16:34:34 -0500 Been experimentin with sourdough and have a really nice low fat bread that I like. Use 2 1/2 cups of proofed sourdough batter, whatever you like the best. Add 5 1/2 cups of flour, 3 tbsp. gluten, 3 tbsp. powdered buttermilk powder, 2 1/2 tbsp. instant yeast, 3/4 cup unsweetened applesauce, and enough hot water (I use the hottest available off the tap) to bring it together. Let it set for 20 minutes after it is just come together for kneading. After 20 minutes knead for 3 to 5 minutes, let rise to double, and then split between two loaves. Brush with hot water before putting in 350 oven for 30 to 35 minutes. This is great bread!! Kent Kent and Pam Campbell /^--^\ /^--^\ /^--^\ P E A C E Lansing, KS \____/ \____/ \____/ J U S T I C E Home of the Greatest / \ / \ / \ E Q U A L I T Y Prisons in the | | | | | | & Free World!! \__ __/ \__ __/ \__ __/ K I T T Y C A T S |^|^|^|^|^|^|^|^|^|^|^|^\ \^|^|^|^/ /^|^|^|^|^\ \^|^|^|^|^|^|^|^|^|^|^|^| | | | | | | | | | | | | |\ \| | |/ /| | | | | | \ \ | | | | | | | | | | | | | | | | | | | | | | | / / | | |\ \| | | | | |/ /| | | | | | | | | | | | | | | | | | | | | | | | \/| | | | \/| | | | | |\/ | | | | | | | | | | | | KENCAM@pobox.com ######################################################################### http://www.geocities.com/WallStreet/2172 http://www.geocities.com/Athens/Acropolis/2172 --------------- MESSAGE bread-bakers.v097.n029.8 --------------- From: Fred Smith Subject: Swedish Limpa Rye Date: Sun, 6 Apr 1997 21:20:10 -0400 (EDT) Here's a recipe for a TERRIFIC loaf of bread. I've made it a number of times for luncheons at church and it's always received with open arms and rave reviews. Afterwards there are always a few people who come around hoping there's some extra they can take home! >From "The Complete Book of Breads", by Bernard Clayton, Jr. published by Simon and Shuster, first edition, page 203. ------------------------------------------------------------------------------ Swedish Limpa Rye [two large round loaves] This is one of the author's favorite loaves from among a dozen limpa recipes in his files. It has the chili-like flavor of crushed cumin seed, the unmistakable fragrance of fennel, and the pleasant goodness of orange. Studded with raisins, the loaf rises up to become a handsome brown ball. It sends forth a good aroma when toasted and buttered. INGREDIENTS: 2 packages dry yeast 2 cups warm water (105-115 Fahrenheit) 2.5 cups medium rye flour .25 cups EACH sugar and molasses 1 teaspoon EACH cumin and fennel, crushed or ground Grated rind of 2 oranges 1 cup raisins, light or dark 4 cups all-purpose or bread flour, approximately 3 tablespoons shortening 1 tablespoon salt BAKING SHEET: One baking sheet, greased or teflon PREPARATION: In a large bowl or cup dissolve yeast in water. Stir briskly 20 mins. with a fork or whip. Let it stand 5 minutes to begin its fermentation. With a large wooden spoon stir all of the rye flour, sugar, molasses, cummin, fennel, orange rind, raisins, and about 1.5 cups of white flour into the bowl. Beat until smooth-- about 100 strokes. Add 1 cup flour, stir, and beat in the shortening and salt. By hand add more flour, a little at a time, until the dough cleans the sides of the bowl and is stiff. If a raisin works its way out, push it back into the dough. The slight discoloration that sometimes comes with working fruit into white dough will not be noticed in this dark loaf. KNEADING: Turn dough out onto a lightly floured board or counter top. 10 mins. Since this will be a slightly sticky dough, it may help to grease the fingers beore beginning. Knead until the dough is smooth and no longer sticky. FIRST RISING: Put the dough into the large bowl (which has been washed 50 mins. and greased), cover tightly with plastic wrap and leave in a warm place (80-85 f) until it doubles in bulk. You can test if it has risen by poking a finger in it; the dent will remain. SHAPING: Punch down dough with quick jabs of the fist and fingers. 15 mins. Turn it over; let rest for 10 minutes. Turn the dough onto the board, knead briefly to press out the air. With a sharp knife, cut into two pieces. Pat and roll the dough into round balls. Place on opposite corners of the baking sheet. Flatten slightly. SECOND RISING: Cover the dough with wax paper or foil and return to the warm 45 mins. place until doubled in volume. You can test if it has risen by poking a finger in it; the dent will remain. BAKING: Preheat the oven to 375f. With a razor blade or sharp knife, 375f slash a cross on top of each loaf. Bake in the oven. When the 45 mins. loaves are crusty and tapping the bottom crust yields a hard and hollow sound, they are done. If not, return to oven for an additional 10 minutes. If the loaves appear to be browning too quickly, cover with a piece of foil or brown sack paper. FINAL STEP; Remove from oven and place the loaves on a wire cooling rack. This limpa makes exceptionally good toast. The loaf freezes well. -------------------------------------------------------------------------- My observations are that this is one TERRIFIC loaf of bread... and the author is correct in his statement that it makes exceptionally good toast but it usually doesn't last long enough to get anywhere near a toaster. When I make it I tend to find that it needs either a little LESS rye flour, or a little MORE water than the recipe calls for. I'd suggest that you may want to try 2.5 cups of water instead of 2, but you may want to try it as written first, just to see how you like it. Since it contains quite a bit of rye flour, it's low in gluten, and really does get sticky, so the cautions about dealing with stickiness are entirely appropriate. Also, since it contains a lot of rye (even more if you don't add extra liquid or cut back the rye a bit because it gets too stiff before you can get all the white flour worked in) it tends to take a lot of kneading and also may not rise well. I'd take that as a hint to do what I suggested above, i.e., add water or cut back on the rye a bit. Also, it may be my oven, but I find it tends to burn on the bottom if baked at even 350 degrees. The last time I made it I dropped the temperature to around 335-340, and covered the bottom of the baking sheets with aluminum foil (shiny side down) to prevent the bottom from getting so much heat. This just means the crust won't get quite so dark, and it may take a few more minutes in the oven to finish baking. And, I find it works better to make each loaf on a separate baking sheet, as they tend to crash into each other and become Siamese twins. Enjoy! Fred -- ------------------------------------------------------------------------------- .---- Fred Smith / Office: fred@computrition.com ( /__ ,__. __ __ / __ : / 508-663-2524 / / / /__) / / /__) .+' Home: fredex@fcshome.stoneham.ma.us / / (__ (___ (__(_ (___ / :__ 617-438-5471 -------------------------------- Jude 1:24,25 --------------------------------- --------------- MESSAGE bread-bakers.v097.n029.9 --------------- From: cdryan@juno.com Subject: Favorite Bread Baking Cookbooks Date: Sun, 6 Apr 1997 20:25:21 EST Hi everyone! I have been in a bread/roll baking mood lately, and would like to know what are some of your favorite bread baking cookbooks---not bread machine. I am especially interested in what you think about *The Italian Baker* by Carol Field. Thanks so much. Cindy cdryan@juno.com --------------- MESSAGE bread-bakers.v097.n029.10 --------------- From: Debbie Hrabinski Subject: [Fwd: blueberry oatmeal bread] Date: Sun, 06 Apr 1997 22:11:18 -0400 > Blueberry Oatmeal ABM > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 2 Teaspoons Yeast > 2 1/2 Cups Bread flour > 3/4 Cup Oats > 1/3 Teaspoon Salt > 1 1/3 Tablespoons Sugar > 1 1/3 Tablespoons Oil > 1 1/4 Cups Blueberries & juice > > White/sweet Setting: light to medium --------------- MESSAGE bread-bakers.v097.n029.11 --------------- From: Debbie Hrabinski Subject: [Fwd: apple blueberry bread/not abm] Date: Sun, 06 Apr 1997 22:12:26 -0400 > Apple Blueberry Bread > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1/2 cup Margarine or butter > 1 1/2 teaspoons Baking powder -- softened > 1 cup Sugar > 1/4 teaspoon Salt > 2 Eggs > 1/2 cup (to 1 cup) fresh or frozen > 1 cup MOTT'S Regular Apple Sauce > > 2 c All-purpose flour > > Heat oven to 350F. Grease and flour 9x5-inch loaf pan. In large bowl, > beat margarine, sugar and eggs until light and fluffy. Stir in apple > sauce. Add flour, baking powder, baking soda and salt, stirring just > until > moistened. > Fold in blueberries. Spread into prepared pan. Bake at 350F for 55 to 60 > minutes or until toothpick inserted in center comes out clean. Remove pan > to wire rack to cool 10 minutes. Remove from pan and cool completely. > > VARIATIONS: For Apple-Raisin Bread, substitute 1 cup raisins for > blueberries. For Apple-Nut Bread, substitute 1 cup chopped nuts for > blueberries. --------------- MESSAGE bread-bakers.v097.n029.12 --------------- From: Reggie Dwork Subject: Peanut Butter Bread - Diary Free Date: Thu, 10 Apr 1997 14:06:59 -0700 This is an excellent loaf of bread!! Reggie * Exported from MasterCook * Peanut Butter Bread - Diary Free Recipe By : The Bread Machine Baker, Elizabeth Harbison Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Kids Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Active Dry Yeast -- Or 1/2 Pkg 2 C Bread Flour 3 Tbsp Packed Brown Sugar 1/3 C Chunky Peanut Butter 1 C Water This is a really nice snack bread, but it's also terrific to send in lunch boxes for a new twist on the standard peanut butter and jelly sandwiches. Add all the ingredients to the machine in the order listed. Choose either regular or light crust (depending on your preference) and push "Start". Tip: To measure and add the peanut butter put some nonstick cooking spray or oil in the measuring cup first. The peanut butter will then measure easily and slide right out. This recipe is dairy-free This recipe will work on a "rapid" or "quick bread" setting. This bread may be prepared on the timer, if you use the timer method, though, use active dry yeast (rather than compressed) and if you have a yeast dispenser, use it. This is very tasty!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 209.3 Fat 6g Carb 32.6g Fib 1.8g Pro 7.1g Sod 56mg CFF 25.4% --------------- MESSAGE bread-bakers.v097.n029.13 --------------- From: Debbie Hrabinski Subject: [Fwd: blueberry lemon loaf] Date: Sun, 06 Apr 1997 22:13:01 -0400 > > Blueberry Lemon Loaf for ABM > > > > Recipe By: Published by Gold Medal > > Serving Size: 1 > > Preparation Time: 0:00 > > Categories: > > > > Amount Measure Ingredient Preparation Method > > 1 cup plus 1 tablespoon water > > 1 1/2 teaspoons grated lemon peel > > 2 tablespoons butter or margarine softened > > 3 cups Gold Medal Better for Bread Flour > > 2 tablespoons dry milk > > 3 tablespoons sugar > > 1 1/2 teaspoons salt > > 2 teaspoons Fleischmann's Bread Machine Yeast > > 1/3 cup dried blueberries or currants > > > > Measure carefully, placing all ingredients in bread machine pan in the > > order recommended by the manufacturer. > > > > Select Sweet or Basic/White cycle. Use Medium or Light crust setting. > > Push start. > > > > Use of a delay timer is okay. > > > > Makes a 1 1/2 lb loaf. --------------- MESSAGE bread-bakers.v097.n029.14 --------------- From: Debbie Hrabinski Subject: [Fwd: blueberry bread/not abm] Date: Sun, 06 Apr 1997 22:12:50 -0400 > Title: Blueberry Bread > > 2 c Flour > 1 c Sugar > 1 1/2 t Baking powder > 1/2 t Soda > 1/4 t Salt > 2 T Shortening > 1 ea Egg > 1/4 c Orange juice > 1 T Grated orange or lemon rind > 1 x Boiling water > 1 c Blueberries; fresh or frozen > 1/2 c Pecans or walnuts; chopped > > Preheat oven to 350 deg. Grease 9 x 5-in. loaf pan. Mix flour, > sugar, baking powder, soda and salt thoroughly. Cut in shortening. > Stir in egg. Add enough boiling water to orange juice and rind to > measure 1 cup. Stir into flour mixture. Add blueberries and nuts; > stir gently. Pour batter into prepared pan. Bake 60 min. Makes 1 loaf. --------------- MESSAGE bread-bakers.v097.n029.15 --------------- From: "Taylor, Tamara (DSS)" Subject: pizza dough Date: Thu, 10 Apr 1997 10:43:00 -0300 Hi I was wondering if anyone has a recipe for pizza dough for a 2lb. bread machine. I have started making "pizza pops" or calzones and would like to make more than the 1.5 lb recipe allows. I can only make 6 from this recipe and figure I could get 2 or 3 more with the 2lb recipe. My current recipe only uses flour, water, sugar, salt and yeast. Any help is appreciated. Tamara --------------- MESSAGE bread-bakers.v097.n029.16 --------------- From: Debbie Hrabinski Subject: [Fwd: blueberry bread]-abm Date: Sun, 06 Apr 1997 22:11:52 -0400 > Title: BLUEBERRY BREAD > > FOR 1-1/2 LB. LOAF > > 1 pk Yeast > 3 c Bread flour > 1/2 ts Salt > 2 tb Sugar > 1 tb Butter or margerine > 1 cn Blueberries (16-1/2 oz);well > -drained, reserve liquid > 1/4 c Retained juice > 1/4 c Water; approximately > > Add all dry ingredients into pan. Put well drained berries into a > 2-cup measuring cup, add 1/4 cup juice and enough water to equal > 1-1/3 cups (we found it to be 1/4 cup water) Select white bread and > push start. --------------- MESSAGE bread-bakers.v097.n029.17 --------------- From: "Karen D. Gouvin" Subject: Fleischmann's Peanut Braid (fwd) Date: Fri, 11 Apr 1997 18:19:41 -0400 (EDT) In case anyone else is interested here IS the recipe that I had been looking for. Thank you again Marianne. Karen ##@# ---------- Forwarded message ---------- Date: Tue, 1 Apr 1997 23:46:51 -0500 (EST) From: Rose4May@aol.com To: ao774@osfn.org Subject: Fleischmann's Peanut Braid Hi Karen, I think this might be the recipe you're looking for. I found it in The Fleischmann Treasury of Yeast Baking from 1962. Email me back to let me know you got this. Happy baking. Marianne PEANUT BRAID (Makes 2 braids) 1 recipe Basic Sweet Dough or Rich Sweet Dough 1 Cup Planters Creamy Peanut Butter 1/2 cup Fleischmann's Margarine Confectioners' Sugar Frosting Chopped Planters cocktail peanuts (Optional) Prepare dough. When ready to shape, combine Planters Creamy Peanut Butter and Fleischmann's Margarine. Mix until well blended. Punch down dough. Divide in half. Cut each half into 3 pieces. Roll each piece into a 14 x 3 inch strip. Spread peanut butter-margarine mixture down center of strips. Bring edges to center and pinch to seal. Form three strips into a braid, sealing ends well. Repeat with remaining three strips. Place on greased baking sheets. Cover;let rise in warm place, free from draft, until doubled in bulk, about one hour. Bake in moderate oven (375 degrees F.) about 20 minutes. Cool. Frost with confectioners' sugar frosting and sprinkle with chopped peanuts if desired. BASIC SWEET DOUGH 1/2 cup milk 1/2 cup sugar 1 1/2 teaspoons salt 1/4 cup (1/2 stick) Fleischmann's Margarine 1/2 cup warm water (105 - 115 degrees F) 2 packages or cakes Fleischmann's Yeast, active dry or compressed 2 eggs, beaten 4 1/2 cups unsifted flour (about) Scald milk; stir in sugar, salt and Fleischmann's Margarine; cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in Fleischmann's Yeast; stir until dissolved. Stir in lukewarm milk mixture, beaten eggs and half the flour; beat until smooth. Stir in remaining flour to make a slightly stiff dough. Turn dough out on lightly floured board. Knead until smooth and elastic, about 8 minutes. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch down; turn out on lightly floured board and shape as desired. RICH SWEET DOUGH 3/4 cup milk 1/2 cup sugar 2 teaspoons salt 1/2 cup (1 stick) Fleischmann's Margarine 1/2 cup warm water (105 - 115 degrees F) 2 packages or cakes Fleischmann's Yeast, active dry or compressed 1 egg 4 cups unsifted flour Scald milk; stir in sugar, salt and Fleischmanns Margarine; cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in Fleischmann's Yeast; stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour; beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or aluminum foil. Refrigerate dough at least 2 hours. Dough may be kept in refrigerator 3 days. To use, cut off amount needed and shape as desired. --------------- MESSAGE bread-bakers.v097.n029.18 --------------- From: kwheless@peachnet.campus.mci.net (Karen Lynn Wheless) Subject: Keeping Bread Fresh Date: Mon, 7 Apr 1997 00:54:02 -0400 Is there a good way to keep bread fresh longer? I bake as small a loaf as I can, but I usually lose three or four slices per loaf to mold, especially in the summer (in Georgia, that's half the year). Is there some kind of preservative you can add to the bread to keep it from molding? Or, is there a way to keep bread in the refrigerator without it getting soggy? or heating up bread from the freezer relatively quickly without getting soggy or burnt bread? Karen Wheless --------------- MESSAGE bread-bakers.v097.n029.19 --------------- From: Penchard@aol.com Subject: Kitchen Aid Grain Mill Date: Mon, 7 Apr 1997 15:21:32 -0400 (EDT) For G. Nuttall who was asking about the grain mill attachment for the Kitchen Aid mixer, I have had my for almost a year now and love it. The coarseness of the grain is up to you, you can adjust it to any degree of finess you'd like. I don't know how many lbs of flour you can mill in an hour because I only mill enough for the bread I'm making that day. Otherwise, the whole wheat flour turns rancid if it sits too long. I think I paid around $149.99 for mine. I hope this helps you, Penchard --------------- MESSAGE bread-bakers.v097.n029.20 --------------- From: Reggie Dwork Subject: Grape Nuts Bread - Dairy Free Date: Fri, 11 Apr 1997 09:55:28 -0700 * Exported from MasterCook * Grape Nuts Bread - Dairy Free Recipe By : The Bread Machine Baker, Elizabeth Harbison 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: 2 Tsp Active Dry Yeast -- Or 1/2 Pkg 2 C Bread Flour 1/2 C Grape-NutsŪ 1 Tbsp Sugar 1 1/2 Tsp Salt 1 Tbsp Wonderslim -- *Note 1 C Water This bread is terrific for peanut butter and jelly sandwiches. *NOTE: Original recipe used 2 T vegetable oil. 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 Will work on "rapid" or "quick bread" setting. This bread may be prepared on the time; if you use the timer method, though, use active dry yeast (rather than compressed) and if you have a yeast dispenser, use it. This is very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 159.1 Fat 0.7g Carb 32.8g Fib 1.8g Pro 5.3g Sod 451mg CFF 3.7% --------------- END bread-bakers.v097.n029 --------------- -------------- BEGIN bread-bakers.v097.n030 -------------- 001 - LIR119@delphi.com - Ethiopian Injera bread 002 - Laurie Borgman Subject: soda-bread-recipes-request Date: Thu, 10 Apr 1997 10:07:44 +0200 (MET DST) Hi, I've been a member on this list for a couple of weeks now and I'm really enjoying myself tremendously. Since I'm living next door to a bakery shop that still does it's own baking (rare these days) I wake up every morning with the smell of freshly made bread and it's wonderful. Therefore I haven't felt the need to make my own for some years now. This has changed due to illness. I have to find a way to make my own bread without wheat or soy and without yeast or sourdough. It's not the same a gluten-free, just wheatfree. I thought of soda-bread and have tried some recipes, but the bread becomes very compact and/or falls apart to small crumbs when I'm cutting it. When I add rice-flour to it it's a bit better, stickier, but still not very impressive. It's not the complete lack of gluten, as I may use rye-flour or other kinds as well. I am not allowed to add other gluten as they are made from wheat usually. I wonder if some of you very experienced bakers would have an idea to make this bread more like bread? Oh, and I don't have a machine, just a mixer and a foodprocessor. Thanks, Laurie. --------------- MESSAGE bread-bakers.v097.n030.3 --------------- From: Irwin@prodigy.com (MR IRWIN H FRANZEL) Subject: bredlady and grain mills Date: Fri, 11 Apr 1997 10:43:15, -0500 We found significant problems with the KitchenAid attachment. It was one of two mills that were the most difficult to adjust of any we tested. I believe that type mill is a grist mill. It is possible to adjust for fine grinds where the grinding plates rub together and metal flakes are produced that end up in the flour. Because of this and for the difficulty we found adjusting the flour fineness, we considered the KitchenAid attachment and the other mill of the same type to be unacceptable. The Miracle Mill is a product that we have been handling successfully since September '93. It is easy to use, easy to clean and has an indexed setting for fineness of grind. They are so good, that we sell them satisfaction guaranteed or your money back! Contact me for more information. Irwin/Delta Rehab/Using Zojis --------------- MESSAGE bread-bakers.v097.n030.4 --------------- From: John Murren Subject: LF/LSugar Bread Pudding Date: Mon, 7 Apr 1997 06:19:49 -0700 (PDT) LF/Reduced Sugar Bread Pudding As a weekend, recreational bread baker, I'm always looking for good ways to use up excess, maybe even stale, bread. The birds can only eat so much! I'm also on a continual quest for low fat, low sugar foods that taste good. This is my best adaptation yet of a rich New Orleans bread pudding, with thanks to Ruth Fertel of Ruth's Chris' fame, and her grandmother, for the original. About 8 ozs of stale or toasted french type bread (I use sourdough toasted @ 200 degrees for 30 mins or so. Yes, 8 ozs is not much!) 1/2 cup granulated sugar 1/2 cup Sugar Twin Brown Sugar substitute 5/6 envelopes of Sweet and Low 2.25 cups skim milk 1.5 cups of evaporated skim milk (comes in 12 oz can) 2 Tbs reduced fat margarine 1/4 cup liquid Butter Buds (one envelope, prepared) 4 Tbs nonfat cream cheese 6 egg equivalent of whole eggs (Egg Beaters, etc.) 1/2 tsp cinnamon good pinch of nutmeg 1 tbs vanilla 2 Tbs bourbon (or any good liquor) 1/2 cup raisins 1 apple, diced into small pieces In a large bowl, combine the sugars, and Sweet and Low. Place the milks, margarine, cream cheese, Butter Buds, and half the sugars into a large sauce pan over med heat and bring to a boil while wisking (watch it or it will scorch easily). Add eggs, spices, bourbon, and vanilla to the remaining sugar, and wisk til well mixed. When the milk has boiled, remove from heat and immediately drizzle into the egg mixture while wisking all. When this mixture is well incorporated, add the raisins, apple, and bread, and let it sit for 30/60 mins while it soaks up some of the liquid. Preheat oven to 375 degrees, and "butter" a 9 inch baking pan. Pour pudding into the pan, and bake in center of top shelf for 45 mins, or until top is browned and middle tests "set" (knife inserted into center comes out clean). This pudding will appear "soupy" prior to baking, and you will be tempted to add more bread. Try it this way first, and I think you will avoid making a dry pudding. Serve with a no-fat topping. Makes 6 servings Enjoy. jm --------------- MESSAGE bread-bakers.v097.n030.5 --------------- From: TaktEZ@aol.com Subject: French Baguette Clay Baker Date: Tue, 8 Apr 1997 14:20:26 -0400 (EDT) On Mon, 31 Mar 1997 06:32:10 -0600, you wrote: >>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 favorite method and abm recipe for use with this type of baker? TIA Kathy << Hi Kathy. You are indeed lucky to have received a clay baker as a gift. I have one and it does a marvellous job. It bakes a loaf of French bread that has a thin, crackly, very crisp crust. Assuming your clay baker is about the same dimensions as mine, 15x6x8 inches, you should be aware that It is not large enough to handle a 1 1/2 pound loaf. When the loaf expands in the oven it will get up into the lid, stick, and create an enormous mess. The recipe I use is for a 1 pound loaf and it works perfectly. As you know, French bread requires only 4 ingredients; flour, water, salt, and yeast. This recipe allows the dough to rise three times before baking. That allows the flavor to fully develop. The recipe is as follows: Please e-mail me if you have any questions. Don * Exported from MasterCook II * French Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup water 1/2 teaspoon salt 2 1/3 cups all-purpose flour -- unbleached 2 teaspoons yeast Place everything in pot in order presented. Press "start." When second knead cycle has completed, turn off machine and allow dough to rise until doubled in bulk. Punch down and allow to double in bulk a second time. Punch dough down and remove from pot. Form into a ball and allow to rest 5 min. While dough is rising in bread machine machine, soak the Terra Cotta baking dish in water for about 30 min. Just before using, grease the bottom half of the dish and dust with cornmeal. After the 5 min. rest period, form dough into a 15 inch long loaf and carefully lift into the dish. Place dish in a warm (about 85 deg.) spot and allow dough to double in bulk for the third time. When ready to bake, cover the dish with the soaked lid and place in a COLD oven. Turn on the oven, set the temperature control to 400 deg. F and allow to bake 30 min. with the lid on. After the 30 min. remove the lid, reduce the temp to 375 deg. F and bake another 15-20 min. or until the desired color is reached. During the final baking period, turn the dish periodically to ensure even browning. When done, remove immediately to wire rack for cooling. Bon Appetito - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n030.6 --------------- From: "Natalie Frankel" Subject: KitchenAid Mixers for Bread Date: Tue, 8 Apr 1997 07:51:51 -0500 (CDT) Hi everyone, I have an older model Kitchen Aid Mixer (circa 1965 and still running perfectly), but this model does not have nor can it accommodate a dough hook. Do any of you make bread in a mixer without a dough hook and what advice do you have? How far can you go with it? Mine has the standard single large beater than sweeps around the bowl as it mixes. Thanks for your help! Natalie natalie.frankel@mixcom.com --------------- END bread-bakers.v097.n030 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved