Date: Sat, 31 May 1997 19:11:48 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n037 -------------- 001 - CHEFLZ@aol.com - A MUCH BETTER ADDRESS FOR SOAR ETHNIC RECIPES 002 - FRLOEW@aol.com - sour dough 003 - "Bill Hatcher" Subject: Re: Certain Breads Don't Rise-Help Date: Sun, 18 May 1997 09:46:28 -0400 > >From: "Christopher J. Flann" >Subject: Certain Breads Don't Rise-Help >Date: Sun, 11 May 1997 17:42:24 -0600 > >I am new to this list, and to bread baking. And I could use some help and >advice. So far, I am making bread with a machine, the Regal Kitchen Pro. >Many of the recipes in the accompanying cookbook have turned out fine. I >have even experimented and produced a really good cracked wheat loaf; >however, certain recipes never turn out. > >The two problem recipes are for sourdough and cinnamon raisin bread. For >the sourdough, I made the starter as per instructions in a glass dish, put >in with the rest of the ingredients, including yeast, and produced a >cannonball. As far as I can tell the loaf never rose at all. It is the same >story with the Cinnamon Raisin. The loaf increased in size about 10% in the >rise cycle. > >It seems to me that some component of each recipe must be inhibiting the >yeast. The same yeast works fine in other breads. In the sourdough recipe >it must be something in the starter because every other ingredient (honey, >milk, flour etc.) works fine in other loaves. In the Cinnamon Raisin, I >suspect the Cinnamon(very aromatic, from Penzeys). Again, all the other >ingredients present no problems in other recipes. > >What to do? I want to make both these types of breads, and I want to do it >in my bread machine. Is this an impossible quest? Please help. > > >Christopher J. Flann >cjflann@imt.net >Montana. The Last Best Place. Christopher - I also have a Regal; mine is just called the "Deluxe Automatic Bread Machine", but I suspect some of the recipes are probably the same. The main thing that I have found which affects rising is salt contamination of the yeast. As has been discussed on the list, if a recipe calls for salt, it should be added; otherwise, one will not get the same yeast action. Aside from enhancing (at least to some) the taste of the bread, the salt also acts as a regulator on the yeast. If a recipe has been developed using a given amount of yeast and salt, omitting the salt will allow the yeast to work more with unpredictable results. More directly to your problem, if the yeast and salt (and quite possibly the cinammon) are put in the ABM all together, particularly on timed bake, I have found that results are erratic at best. Somewhat over a year ago I was having the same problem, but not consistently. I read in one of the "Bread Machine Magic" books about salt contamination and have not had the problem since. Now, no matter what order called for in a recipe, I put all liquid ingredients (water, sourdough starter, oil, milk, eggs, etc.) in the bottom of the bread pan, along with all dry ingredients other than flour and yeast (salt, sugar, cinammon, milk powder, etc.). The flours go in next, with the yeast all by itself nestled on top. I consistently get good results now. I am appending a sourdough bread recipe that I developed and which works well for me. I can't vouch for the taste of what you turn out, for that is determined to a great extent by your particular sourdough starter. Mine, which I nurture with great care, was sent to me by a gentleman named Stephen Brazil from Kauai, HI. He has had it for better than a decade, and I have been caring for it for over a year. Makes excellent breads, hotcakes, waffles, etc. * Exported from MasterCook * Bill's ABM Italian Sourdough Bread Recipe By : Bill Hatcher Serving Size : 8 Preparation Time :2:30 Categories : Bread Machine Breads Sourdough To/From Breadlist To/From Eat-L To/From Mc-Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sourdough starter 3/4 cup warm water* 2 tablespoons oil 2 teaspoons salt 3 1/4 cups bread flour* 2 1/4 teaspoons yeast Place ingredients in bread machine pan in order given. Use the "Bread Rapid" or whatever the setting is called on your machine for reduced cooking time. *May need to be adjusted, depending on consistency of your sourdough starter. Dough should ball and just pull away from sides of pan during kneading. - - - - - - - - - - - - - - - - - - The Raisin Bread recipe that I use from the Regal cookbook calls for 2 1/2 tsp. yeast, but I have found that I need to use 3 tsp. to get the proper rise. I also flour the raisins before I put them in or they do not mix throughout the loaf. HTH. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v097.n037.4 --------------- From: Joyce L Owen Subject: Re: Chicago Rye Date: Sun, 18 May 1997 17:51:14 +0100 Lois asked about real rye bread: >Does anyone know how the wonderful bakerys in Chicago make rye bread? I grew >up in Chicago and have never had any rye since I moved away that was as good. > It is light (no molasses), very tender, crusty and smells wonderful. It >comes with or without caraway. Lois, I don't know what you had in Chicago, but the real Jewish rye bread I grew up with is unbeatable. Look in "Secrets of a Jewish Baker" for a fabulous sourdough rye recipe (no molasses, chocolate, coffee, or fat). This is real bread! It's flavorful and chewy. None of this balloon bread stuff. I can send you the recipe if you like, but the book is great, and loaded with wonderful tips. I also make a couple of dark rye (pumpernickel) non-sourdough recipes that I got from this list. They are delicious and less trouble than the sourdough. One uses sauerkraut and the other uses some vinegar (as well as molasses, coffee, etc.) Golly, I just realized, that's a pumpernickel with CABBAGE! That should really make us jet-propelled! I never noticed any aftereffects though. Joyce - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen jowen@oregon.uoregon.edu Eugene OR Visit the Website of the Fanconi Anemia Research Fund, Inc. http://www.rio.com/~fafund --------------- MESSAGE bread-bakers.v097.n037.5 --------------- From: "Gordon" Subject: ABM to the Oven Date: Sun, 18 May 1997 10:23:19 -0500 Elizabeth writes ... If anyone has found a way around the problem of timed cycles in cases like these, I'd love to know what it is. I've often wished my machine would let me skip right to the bake cycle when I want to, but it won't. Elizabeth thats real easy. Just take it out of the ABM and put it into the oven. I would be willing to bet that 1/2 the bread I make I use the ABM to make the dough then I take it out and make Cinnamon rolls, braided bread, pizza or just make a large oval with designs in the crust. You let the ABM do the hard part and then you just fancy it up and put it in the oven. This other newsletter I belong to says you have to post a recipe with every letter (which I think is a good idea) so here is a recipe for Pizza. This is a deep dish, gooey mess that is very very good. Deep Dish Pizza Dough 3 cups Flour 1 cup Water 1 tea salt 2 Tab Olive Oil 1 1/2 tea Yeast Filling 1 jar Commercial Pizza Sauce Prego or Ragu.. 1/3 cup Chopped Onions 1/3 cup Chopped Green Peppers 1 or 2 cups Meat… Italian Sausage, Pepperoni or Mexican Cherozo. 2 cups Chopped Fresh Tomatoes. (plum tomatoes are best) Sprinkle Pizza or Red Pepper flakes. Mushrooms if you like them 500 gm or 1 pound of sliced cheese. This is easy to make takes a bit of time but little work, its worth it. Its totally different from anything I have ever purchased. You need a big deep dish pizza pan or if don't have one I have made it on a cookie sheet. (the kind with the sides) All the toppings are optional but I strongly suggest the tomatoes. They give it a real flavor boost. Make the dough in the ABM on the dough cycle. Grease the pan, chop the veggies and slice and If you are using the Italian or Mexican sausage cook it slightly to remove the grease. (If you have never had Mexican Sausage "Cherizo" I suggest you get some for the pizza its great. It has a distinctive flavor that goes well in a pizza) Just remove the casing and either crumble it or slice it and lightly brown it. When the dough is ready put it into the pan and press down with finger tips. Pour a wee bit of olive Oil on the dough so it will not stick to your fingers. Then press it out to the corners of the pan. If it keeps returning to the center let it rest for 5 minutes and try again. When you have the dough spread out pour the entire jar of sauce ( I know it says to use ½) on the dough, sprinkle with pepper flakes (if desired) then sprinkle with all the other ingredients, add the cheese last. Cover with a large sheet of Aluminum foil and let raise for 45 minutes. Pop into a 350 oven for 20 minutes to half hour or until the cheese starts to brown in spots. Note use real cheese…. When ever I make a pizza I get rid of almost all the cheese I have in the fridge its a great way to get rid of the little odds and ends you have laying around. You need the Mozzarella for a base but a little bit of cheddar or Swiss adds a bit more flavor to the cheese. The only thing I have found I don't like is the Imitation cheeses. Gordon Acapulco --------------- MESSAGE bread-bakers.v097.n037.6 --------------- From: Gerry McMahon Subject: re: conversion Date: Mon, 19 May 1997 13:39:26 -0400 > bryce wrote: > >Can someone tell me if you can convert bread machine recipes to >traditional hand-made recipes? If so, hou do yuo do it? > > Hello, It's not necessary to do a conversion to a hand made ... just do it. The conversion to machine is to adjust the volume to that which your machine can handle. Most traditional recipes make two loaves of bread ... about 6 cups of flour, most bread machines make one at about 3 cups. Peace, Gerry --------------- MESSAGE bread-bakers.v097.n037.7 --------------- From: Joyce L Owen Subject: Re: Question on Proper Rising Times Date: Sun, 18 May 1997 18:13:28 +0100 >From: Susan Chapin >Subject: Question on Proper Rising Times >Date: Mon, 12 May 1997 11:01:20 -0400 Susan asked: > I noticed that after about an hour of the >second rise the bread simply stopped rising. To be certain, I left the >second rise for two hours, and observed that there was no further change. > So obviously the yeast had died. The resulting bread was fine, no >different from what I was used to using the White/Whole Grain cycle. Susan, I doubt that your yeast died. It seems more likely that it simply used up the available nutrients (sugar) in your dough, so it stopped producing carbon dioxide. Joyce - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen jowen@oregon.uoregon.edu Eugene OR Visit the Website of the Fanconi Anemia Research Fund, Inc. http://www.rio.com/~fafund --------------- MESSAGE bread-bakers.v097.n037.8 --------------- From: "Mary A. Flesch" Subject: Crumbly texture Date: Sun, 18 May 1997 21:46:35 -0500 (CDT) Hello to all on this great list! I am the new owner of a bread maker (2 weeks) after being on this list for over 6 months, drooling over the recipes I have made a few successful loaves, one EXCELLENT Asiago cheese bread that I got off this list, one Cinnamon Raisin bread that I will work on, and a 100% Wheat bread from the recipe book that came with the machine. My question--The whole wheat bread was adequate, definitely edible, but nothing to write home about. It was very crumbly. Now I have not tried any other wheat recipes, but I thought I would access the vast knowledge available on this list and solicit any tips you all have to offer. Would using part white and part wheat make it any better? Also, I did add gluten to the recipe, if that matters. TIA! Mary Anne Flesch Columbia, MO --------------- MESSAGE bread-bakers.v097.n037.9 --------------- From: "Ellen C." Subject: Re: Bread Machine yeast Date: Mon, 19 May 97 19:04:23 EDT On 5/11, "Bill Hatcher" wrote: >I use ~~only~~ regular Red Star yeast purchased at Sam's Discount Club in >2-pound packages (in the $2.50 to $3.25 range for the 2 lb. pkg.) Bill, would you mind taking a close look at your yeast package for me? Just when I thought I understood Red Star yeast and availability, I'm confused again. :-) The *only* Red Star yeast I can find at Sam's is the "Instant Active Yeast". When I called the company, they told me that Sam's carries only the "instant" active yeast, while Costco carries the "regular" active yeast. There has been so much written and discussed about the instant vs the regular active yeasts, that I finally decided to go directly to the manufacturer for information. While the following may not be true for all "instant active" yeasts, here is what Red Star says about theirs: 1) It *is* a faster rising yeast, also known as "quick rise" or "rapid rise". This is contrary to my previous belief. 2) Instant active is specifically designed to be added with the dry ingredients and should *not* be mixed with water and sweetener first. Regular active yeast performs much better when allowed to develop in warm liquid and sweetener prior to inclusion in a recipe. Even when making bread dough traditionally by hand or in a stand mixer, Red Star recommends that you include the instant yeast with the dry ingredients, just as you do in a bread machine. You can proof instant active yeast from time to time to ensure that it is still viable. However, I found that the results varied when I included the proofed instant yeast in a recipe. Consequently, I do proof the yeast occasionally, just to test it, but I throw the proofed yeast away and put dry yeast in the dough. 3) Although it is a faster rising yeast, it is strong enough to withstand multiple rises; it can easily handle three rises, although two is more typical. 4) You should typically use 1/2 tsp. of Red Star instant active yeast per cup of flour. Normally this means you should ignore the yeast quantity called for in recipes. I hope this hasn't muddied the question about yeast even more. Ultimately, I think most yeasts are fairly forgiving. That's fortunate for me! -- Ellen C. ellen@brakes.elekta.com --------------- MESSAGE bread-bakers.v097.n037.10 --------------- From: LoisO43779@aol.com Subject: ryebread Date: Tue, 20 May 1997 17:25:40 -0400 (EDT) Thanks for your quick response about the rye bread. Since you're from Joliet, do you know what I referring to about the great rye breads available in Chicago bakeries? This morning I made a rye starter and will make the bread in a few days. The recipe is very similar to yours with the exception of of the vinegar and the cardamom. Will try yours too. Thanks again. Lois in Shelton, WA --------------- MESSAGE bread-bakers.v097.n037.11 --------------- From: Stephanie van Dijck Subject: Re: Certain Breads Don't Rise-Help Date: Tue, 20 May 1997 09:50:06 +0200 "Christopher J. Flann" wrote: > certain recipes never turn out. > > The two problem recipes are for sourdough and cinnamon raisin bread. For > the sourdough, I made the starter as per instructions in a glass dish, put > in with the rest of the ingredients, including yeast, and produced a > cannonball. As far as I can tell the loaf never rose at all. It is the same > story with the Cinnamon Raisin. The loaf increased in size about 10% in the > rise cycle. Sourdough: Did you wait until the sourdough became active? This can take 4 or more days, and you'll have to stir and feed the starter regularly. Even after these days the starter may not be strong enough yet to let bread rise; it'll take a few weeks or more. Meanwhile you can use your starter to bake pancakes, or just throw the too-much bit out. Many sourdoughs are not useful in a breadmachine, because they will rise the bread too slowly for a (non-programmable) bread machine. Now the weather has finally become warm here, my starter is also quite active. I make dough in the bread machine, and let it rise in a breadpan for 4 - 5 hours before baking in a conventional oven. I haven't tried to bake sourdough in my breadmachine, i don't think it will work. Also, quite a few sourdough cultures (starters) are not strong enough to live through a second knead and another rise. More information on sourdough can be found in the newsgroup rec.food.sourdough and its FAQs. BTW: adding yeast to your sourdough will not make your bread a sourdough bread IMHO. Try the dough-cycle and conventional baking for a sd without yeast and taste the difference... Cinnamon-raisin: It's probably not the raisins inhibiting the rising, it's the cinnamon! My instruction book for my breadmachine warns for this: cinnamon slows down (or even kills) the yeast. Try cutting down on the cinnamon, or maybe increasing the yeast. I never bake cinnamon bread so i cannot help you with a solution, but maybe others can. Happy baking! Groetjes from The Netherlands, Stephanie "Any dish without at least one cat hair cannot have been home made" --------------- MESSAGE bread-bakers.v097.n037.12 --------------- From: LoisO43779@aol.com Subject: Chicago Rye Date: Tue, 20 May 1997 17:26:11 -0400 (EDT) Hi Joyce, I really appreciate your message. I have the book you mentioned "Secrets of a Jewish Baker" and was inspired again to try the sour rye recipe. I started the starter this morning. Where did you grow up? I make all of our bread and every once in a while I get a longing for good rye bread. The stuff from the supermarket is so awful. Usually I make french bread which we do love. I put some oil in it so it lasts about 2 days. I am using Julia Childs method of food processor bread and fine that for one loaf using 3 1/2 cups of flour, it works great. It's fast and with a couple of long rises, the bread is delicious. If you would like the recipe, let me know. (My husband loves pan rolls made with milk and a little sugar. They are very tender.) Will try the pumpernickel too. Thanks again for the inspiration. Lois in Shelton, WA --------------- MESSAGE bread-bakers.v097.n037.13 --------------- From: Krugman Household Subject: Too large loaves? Date: Tue, 20 May 1997 13:41:28 -0400 This may sound really dumb but my problem is that my loaves are too high. I don't bake my bread in the Zoji. I do the dough only cycle as I like shaping it myself. I use most of my bread in school lunches and the size of loaf out of the Zoji just doesn't work with our sandwich bags. So, I take the bread out after the dough cycle. I place it in a greased glass loaf pan and allow it to rise. I had a height that I thought was perfect. Great shape, great height everything great! Then I placed my "perfect" loaf in a 400~ oven and bam! it rose instantly to heights I didn't want or need. How do I keep this from happening? I suddenly had a very very large oversized loaf. Any suggestions would help. Karen --------------- MESSAGE bread-bakers.v097.n037.14 --------------- From: LIR119@delphi.com Subject: salt topic Date: Sat, 24 May 1997 09:58:42 -0400 (EDT) I just want to offer my opinion on the question of salt in yeast breads. I have mistakenly left out salt in some of my yeast bread ( white flour ) recipes. Salt controls the action of yeast by affecting the fermentation process { lessens activity of yeast} strengthens gluten and thus the flour, plus promotes a better grain and finer texture and of course a promotes a better palatability . However, by no means should a loaf of bread run amuck ( either so small or so voluminous for the home baker because of the lack of salt. Each recipe is a composite of ingredients; namely a formula which all the ingredients play a certain role. I find that the other ingredients pitch in so to speak when the salt is lacking. However bread baking techniques also play a part in the finished product ( proofing,kneading,resting,baking etc. ). I suspect salt is most critical for commercial or large volume baking in the scheme of things . I would surmise that the omission of salt from a homestyle one loaf recipe compared to a 12 loaf bakery recipe may be a different story. Interesting to note many commercial bakers first dissolve the salt in the liquid before adding it to the other ingredients in order to get the desired positive effects from salt. I use this technique also. Here is a handy chart for some ingredients which influence bread baking: BREAD FLOUR: binding agent, absorbing agent,backbone and structure, aids keeping qualities, affects eating qualities, affects flavor, nutritional value YEAST: affects flavor, affects gluten, affects volume SALT: affects flavor, fermentation, gluten and grain SUGAR: aids keeping quality, nutritional value, affects flavor, affects fermentation, affects symetry , imparts crust color SHORTENEING( fat ): affects keeping qualities, nutritional value, affects texture and grain MILK : keeping qualities, nutritional value,flavor, texture and grain WATER: binding agent Source: Understanding Baking by Amendola and Lundberg Joan,"Flour Power" `[1;33;47mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v097.n037.15 --------------- From: miller@micro.ti.com (Jenni Miller) Subject: too dense! Date: Thu, 22 May 97 17:02:08 EDT This will probably sound incredibly naive, but my yeast breads always turn out dense instead of light and fluffy, and I want to know why!!!! :-) Help! (I use the Kitchen Aid dough hook for mixing and kneading.) For some context, I recently made a loaf of Potato Bread. The recipe was given to me by my aunt. I've had her potato bread and it has a light texture. My loaf was dense. :-( Thanks for any insight- jenni --------------- MESSAGE bread-bakers.v097.n037.16 --------------- From: LIR119@delphi.com Subject: cornbread recipes for summer Date: Sat, 24 May 1997 09:58:58 -0400 (EDT) Reggie and Jeff enjoy your vacation!!! Summer reminds me of barbecue time and cornbread. Here are several cornbread recipes I do enjoy baking including a sourdough one. I hope you enjoy them as much as I do. There is always a controversy in the United States about the ideal cornbread recipe. I prefer mine on the sweet side and moist. However I do eat any cornbread that comes my way. The following recipes are some of my favorites and do not reflect the ideal or favorite of others. Like potato salad, there are vast recipes for this delicious quick bread. There are of course yeast based ones also and also recipes for the breadmakers. But in my opinion they don't compare to the old fashioned quick bread recipes :) WEST TEXAS CORNBREAD 1 cup yellow cornmeal 1 tbs baking powder 1 cup shredded cheddar cheese 2 eggs 1/2 cup oil 1 cup sour cream 1 cup creamed corn 4 oz. green chopped chilies Combine cornmeal baking powder and cheese.Mix eggs, oil, sour cream, corn and chilies. Add wet ingredients to dry ingredients and stir to combine and moisten. spoon into a 12 cup well greased bundt pan. Bake 400 degrees 40 to 50 minutes or tested done. let stand 10 minutes in the pan and invert carefully onto a serving plate. Serve hot or warm. Very impressive ! HONEY CORNBREAD 1 cup yellow cornmeal 1 cup milk 1 cup sour cream 1 egg 1/4 cup honey 1/3 cup butter melted 1/3 cup sugar 1 1/4 cup flour 1 Tbs baking powder Beat cornmeal, milk, sour cream, eggs, honey and melted butter. Combine flour and baking powder and add to dry ingredients. Stir to blend. Pour into a greased 8 or 9 inch square pan and bake 400 for 20 to 25 minutes or tested done ALL AMERICAN CORNBREAD 2 cups biscuit mix 1 cup butter 1 cup half and half 1 cup yellow cornmeal 1/2 tsp baking soda 1/2 tsp salt 3/4 cup sugar 2 eggs beaten Scald half and half cream with butter and add to combined mixed dry ingredients.Mix in the eggs. Pour into a greased 9 x 13 pan. Bake 350 degrees about 30 minutes or tested done. allow to stand a few minutes before cutting. SWEET WHITE LOAF CORNBREAD 2 cups white cornmeal 1/2 cup flour 1/2 cup sugar 1 tsp salt 1 tsp baking powder 1/2 tsp baking soda 2 Tbs shortening 2 cups buttermilk Sift dry ingredients. Place shortening in a loaf pan and set in a 350 degree oven to melt. combine flour and cornmeal and other dry ingredients. Pour buttermilk into dry mixture and stir to mositen. Lastly pour in the melted shortening ( could be butter ) and mix.Return mixture to hot pan and bake 350 about 1 hour or tested done. slice medium thick and serve with butter. Note: be sure the pan is well coated with the hot oil before you pour it into the cornbread mixture. SOUR DOUGH JACK'S CORNBREAD 1 cup active sourdough starter 1 1/2 cups evaporated milk 1 1/2 cups yellow cornmeal 2 Tbs sugar 2 eggs beaten 1/4 cup melted butter or margarine 1/2 tsp salt 1/2 tsp baking soda Mix starter, milk, cornmeal, sugar and eggs and stir well. Stir in butter salt and soda. Turn into a greased 10 inch iron skillet and bake in a hot oven ( 425 degrees ) for 25 to 30 minutes or golden and tested done. Serve hot! Note: batter is thin but bakes up to a nice size, moist and tasty cornbread. a good way to use up some sourdough culture. Joan,"Flour Power" `[1;37;47mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v097.n037.17 --------------- From: Terry & Kathleen Schuller Subject: Breads with Soy Flour Date: Fri, 23 May 1997 05:30:44 -0500 I've made neither of the breads with soy flour that follow, but thought that they would make good additions to the archives. More and more we are reading about the wonderful benefits of eating soy beans, so here is an opportunity to add them to your bread. Both recipes come from the May issue of Veggie Life. Soy flour has a higher fat content than wheat flour and lacks gluten, so wheat gluten has been added to these recipes. They recommend that if you substitute soy flour for wheat flour in a recipe that you limit yourself to a 50 percent ratio. You'll probably have to find the soy flour at a health food store. I'm also going to send the list their recipe for Cinnamon Soy Rolls. Kathleen * Exported from MasterCook * Thirty Percent Soy Bread Recipe By : Veggie Life, May 1997 Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups soy flour 2 1/2 cups unbleached white flour 3 tablespoons wheat gluten 1 package active dry yeast 1 tablespoon sugar 1/2 teaspoon salt 2 cups soy milk -- warmed Cooking spray or oil An overnight method allows a slower rise, so the texture develops with less kneading. If time allows, this dough can be made in a more traditional manner...or speed up the entire process by mixing and baking in a bread machine. Up to 50% soy flour can be used (2 cups soy flour, 2 cups white flour), but expect a much richer, denser loaf: 1. In a mixing bowl, stir together flours, gluten, yeast, sugar, and salt to distribute evenly. 2. Make a well in the center of dry ingredients, pour in soy milk, and stir together quickly to mix Knead slightly with back of spoon, just to combine ingredients well and moisten all of the flour. Transfer to a plastic container with ample space and a tight-fitting lid and refrigerate overnight. 3. Next morning, lightly spray or oil a baking sheet. On a lightly floured surface, shape half of the dough into a long, slender baguette. Repeat with second half of dough and place both on prepared sheet. Brush tops with a pastry brush dipped in warm water and slash tops, if desired. Cover with a towel and set in a warm place to rise for an hour, or until almost double. 4. Preheat oven to 400F degrees. Bake for 20 minutes or more, just watch for burning! Remove to a rack to cool before cutting. Makes 16 servings. PER SERVING: 139 CAL (18% from fat), 8g PROT, 2.8g FAT, 20g CARB, 80mg SOD, Omg, CHOL, 1.8g FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 1-2-3-4-5 Bread Recipe By : Veggie Life, May 1997 Serving Size : 1 Preparation Time :0:00 Categories : Breads Whole Grain Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 2 cups soy flour 3 cups unbleached white flot 4 tablespoons soy grits 5 tablespoons wheat gluten 2 packages active dry yeast 2 tablespoons sugar 1 teaspoon salt 3 cups soy milk -- warmed slightly cooking spray or oil There's more waiting than work involved with this bread. Grits add a cracked wheat-like quality and the whole wheat is a nice addition, too. For a change of pace, next time shape dough into rolls or bread sticks, just decrease baking time a bit to allow for smaller shapes. 1. In a mixing bowl, stir together the flours, grits, gluten, yeast, sugar, and salt to distribute evenly. 2. Make a well in the center of dry ingredients, pour in soy milk, and stir together quickly to mix. Knead slightly with back of spoon, just enough to combine well and to moisten all of the dry ingredients. Cover bowl with plastic wrap, then a towel, and let rise in a warm place for 1 hour. Stir down, cover again, and let rise again, until double. This may take another hour or more, depending on temperature in your kitchen. Don't rush it. This one is a slow riser, but worth it. 3. Spray or oil baking sheets or line with parchment. After second rise, divide dough into halves, then quarters. Shape each quarter into either a long, slender baguette, 4 large rolls, or 8 thin sticks. Place on prepared sheets, brush tops with a pastry brush dipped in warm water, and slash top, if desired. Cover with a towel and set in a warm place to rise for about an hour. 4. Preheat oven to 400 degrees. Bake for 15 to 20 minutes, watching carefully to provent over browning. Remove to a rack to cool. Makes 16 servings: 4 baguettes, 16 rolls, or 32 breadsticks . PER SERVING: 211 CAL (16% from fat), 13 g PROT, 3.7g FAT, 31 CARB, 148mg sodium, 0mg CHOL, 4g Fiber. - - - - - - - - - - - - - - - - - - schuller@ix.netcom.com --------------- MESSAGE bread-bakers.v097.n037.18 --------------- From: "Kim Kiernan" Subject: INFO: What's your favorite bread machine? Date: Wed, 21 May 1997 20:55:45 +0000 Hi all - I have been bread machine baking for 7 years now. My DAK (original model) machine died on me. I can't do w/o a bread machine. The thought of having to buy store bought bread - yuk! I need your help as there are so many different machines out there. What is your favorite. Please copy posts directly to me, as I need to make a decision quickly. Thanks for your help. I'd like a bread machine esp. with a whole wheat feature, and I'm intrigued with the quick bread and jam making features. Anyone ever use these features? Kim Kiernan kimk@pacbell.net --------------- MESSAGE bread-bakers.v097.n037.19 --------------- From: Soaper1965@aol.com Subject: Fwd: liquor question in ABM recipes Date: Fri, 23 May 1997 11:25:01 -0400 (EDT) --------------------- Forwarded message: Subj: liquor question in ABM recipes Date: 97-05-22 14:05:28 EDT From: Soaper1965 To: breadbakers@lists.best.com> Hi I have been reading the archives as well as recieving the new digests.I am so impressed and enjoying them so much.I am so glad I'm not the only fanatic about my ABM.I have a recipe for Bailey's Irish Cream Bread but I was given a bottle of Swiss Chocolate Liquour,I was wondering if they might be interchangable,also with Kahlua Bread?Just wondering and not much of an experimenter.Looking forward to hearing your opinions on this.Kelly --------------- END bread-bakers.v097.n037 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved