Date: Sun, 3 Aug 1997 12:42:14 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n049 -------------- 001 - CATS! - barley bread 002 - BillyFish@aol.com - Getting spelt bread to rise 003 - BillyFish@aol.com - Zojirushi clutch slipping? 004 - coveside@van.hookup.net ( - what bread machine to buy? 005 - sue@interport.net (Curly - Crusty Bread 006 - SCTNCHRSTY@aol.com - Bread Machines 007 - Dorys Bernbaum Subject: barley bread Date: Sun, 27 Jul 1997 19:23:59 -0500 (CDT) Does any1 have a recipe for barley bread please. sharon --------------- MESSAGE bread-bakers.v097.n049.2 --------------- From: BillyFish@aol.com Subject: Getting spelt bread to rise Date: Sun, 27 Jul 1997 23:14:21 -0400 (EDT) I followed a recipe for spelt bread except that I cut down a bit on fat, salt, and left whey out altogether. The bread rose poorly although it seemed to be fine in other ways. Does anyone have suggestions? William Buchman --------------- MESSAGE bread-bakers.v097.n049.3 --------------- From: BillyFish@aol.com Subject: Zojirushi clutch slipping? Date: Sun, 27 Jul 1997 23:18:28 -0400 (EDT) In the first knead cycle, the direction of rotation reverses every minute or so. When it goes clockwise looking down upon the bar, there is a squeaky noise from time to time. The other direction is nice and quiet. I think this may be an indication that a clutch is slipping. Can someone please inform me if that is likely to be happening? If so, what can one do about it without sending it back to the factory? William Buchman --------------- MESSAGE bread-bakers.v097.n049.4 --------------- From: coveside@van.hookup.net (coveys) Subject: what bread machine to buy? Date: Sun, 27 Jul 1997 17:41:01 -0700 (PDT) Hello everyone Is there any particular brand of bread machine that most of you agree is the best? I bought a GoldStar make from The Bay here in Vancouver that cost $219.00. After only 9 months of almost daily use the pot started to leak around the paddle. My husband tried to have it repaired and was told he would have to replace the whole pot at a cost of $60.00. It leaks so badly now that the goo is actually baking the pot to the machine. I will never buy a GoldStar product again but need some advice on what to buy next. Thanks for your help. --------------- MESSAGE bread-bakers.v097.n049.5 --------------- From: sue@interport.net (Curly Sue) Subject: Crusty Bread Date: Sun, 27 Jul 1997 19:56:12 -0400 (EDT) >Another question...I'm from New Orleans (live in Maryland) and I'm use to >French bread that if soft as cotton on the inside with an outer crust that >is so light and flaky that when you break a piece of bread off...your >lap...the table...is a mass of crumbs. IS THERE A WAY to get French bread >like that (or even just close to it) for the home baker??? > >Have oodles of questions but will stop here....don't want to monopolize you >too much.......Jheri I adapted this recipe for my bread machine and found that it gave a crust just as you described. I have not made it in the oven so I don't know if it will come out the same way, but here is the recipe (both machine and conventional methods): QUICK SOURDOUGH FRENCH BREAD (Source: back of a Pillsbury bread flour bag) Bread machine instructions ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 4 to 5 c. flour 1 c. warm water (120-130 deg) 2 T. wheat germ 1 c. dairy sour cream, room temp. 1 T. sugar 2 T. vinegar 2 t. salt 1/2 t. ginger 2 pkgs. yeast Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer. _____________________________________ Conventional instructions: Additional ingredients--- 1 egg white 1 T. water 2 t. poppy or sesame seeds In a large bowl, combine 1-1/2 c. flour, and next 4 ingredients; blend well. Add water, sour cream and vinegar to flour mixture Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 2 to 2-1/2 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap. Divide dough in half, and form into 2 oblong loaves. Place on greased cookie sheet. With a sharp knife, make 5 (1/4" deep) diagonal slashes on top of each loaf. Cover, let rise in warm place until light and doubled in size, about 15 minutes. Heat oven to 375 degrees. Bake 25 minutes. In a small bowl, beat egg white and water. Remove bread from oven, and brush with egg white mixture. Sprinkle with seeds. Bake an additional 5-10 minutes. Immediately remove from cookie sheet. Sue(tm) Lead me not into temptation... I can find it myself! --------------- MESSAGE bread-bakers.v097.n049.6 --------------- From: SCTNCHRSTY@aol.com Subject: Bread Machines Date: Mon, 28 Jul 1997 10:09:39 -0400 (EDT) Hi I am new to the list so that this is my first time writing to it. I currently have a Welbit bread machine that I am gettign tired of. The round loaves are getting difficult to deal with. I am interested in the machines with the horizontal loaves and I was wondering if anyone could reccommend one or maybe tell me how they like theirs. Thank you for your time. Christy in Michigan --------------- MESSAGE bread-bakers.v097.n049.7 --------------- From: Dorys Bernbaum Subject: Italian Herb Bread recipe for Robin Carroll-Mann Date: Mon, 28 Jul 1997 10:02:28 -0400 This recipe is from my Sanyo Bread Factory book (came with my machine). I have used it as is and also substituted the herbs with others (i.e. garlic powder (NOT garlic-salt), basil, oregano) ITALIAN HERB BREAD 1 LB. INGREDIENTS 1-1/2 LB. 3/4 c.+ 2 TBL water 1 c. + 2 TBL 2-1/4 c. bread flour 3-1/4 c. 1 tsp. salt 1 tsp. 1 TBL sugar 1 TBL 1 TBL dry milk powder 1-1/2 TBL 1 TBL shortening 1-1/2 TBL 3/4 tsp. dried marjoram 1 tsp. 3/4 tsp. dried basil 1 tsp. 3/4 tsp. dried thyme 1 tsp. 1-1/4 tsp. yeast 1-1/2 tsp. Use white bread setting. -- --------------- MESSAGE bread-bakers.v097.n049.8 --------------- From: ilenewar@starnetinc.com Subject: Sourdough Question Date: Sun, 27 Jul 1997 23:41:09 -0500 Hi Everybody, I have recently discovered that I *like* sourdough bread (at least in some of its incarnations) - don't know why I thought I didn't. Like Heidi Wittenberg, I would be interested in seeing recipes that are a little less sour than, say, a San Francisco style. But, anyway, here is my question. I have a starter going, and it seems to be coming along nicely. It is very young at this point, but is healthy and developing a nice tang.Have baked a couple of loaves - a couple of loaves of sandwich sourdough in the ABM and a couple of batches French-style sourdough baguettes (some with and some without additional yeast) in the oven. They have all turned out with good flavor and good crumb, vacuoles etc. But the crusts seem to be lacking something. *All* the loaves have come out with a really *really* pale crust. Is that normal? I don't think so; that isn't how they look at the bakery! Also, the baguettes that I baked in the oven had rather doughy chewy crusts. This happened in a recipe that included yeast as well as one that used sourdough starter as the exclusive leaven. I can't seem to figure out how to get them to crisp up more. I had a pan of hot water in the bottom of the oven, and sprayed too the way I do to get a crispy crusted regular baguette. So Š any advise? TIA, Ilene Warfield ilenewar@starnetinc.com --------------- MESSAGE bread-bakers.v097.n049.9 --------------- From: slonehm1@juno.com (Hazel M Slone) Subject: Re:Portuguese Sweet Bread Date: Mon, 28 Jul 1997 06:49:24 EDT Here are the three I have in my files. * Exported from MasterCook * Portuguese Sweet Bread for ABM Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : New Text Import Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 c Milk 1 Eggs 1 1/2 tb Butter or margarine 3 tbsps Sugar 1/2 t Salt 2 c Bread Flour 2 ts Yeast Add ingredients in order recommended for your machine. Light setting. Wonderful for melted cheese sandwiches - - - - - - - - - - - - - - - - - - NOTES : Per serving: 190 Calories; 4g Fat (19% calories from fat); 7g Protein; 32g Carbohydrate; 31mg Cholesterol; 174mg Sodiu * Exported from MasterCook * Portuguese Sweet Bread 2 Recipe By : Katie Green Serving Size : 1 Preparation Time :0:00 Categories : New Text Import Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbs instant potato flakes (or 1/4 cup mashed potato) 3 tbs sweetened condensed milk 1/3 cup water 1/2 teaspoon vanilla extract 1/8 teaspoon lemon extract or rind of 1/2 lemon -- grated 1 egg 2 cups bread or all purpose flour 1/2 teaspoon salt 3 tbs butter or margarine 1/4 cup sugar 1/8 tsp nutmeg 3 tsp dry yeast 1 egg white -- lightly beaten Place all ingredients, except egg white in machine on basic dough cycle per manufacturer's instructions. After Dough Cycle beep, remove dough to floured cutting board. Grease 8 or 9 inch pie tin. Gently roll dough into a 30 inch rope and starting at one end, gently twist the roll to the opposite end to form a coil. Place one end in center of pie tin and carefully wrap coil around itself, from the center, filling the pan. Cover and let rise in warm oven for 1 hour or until doubled. (Turn oven to 150F for 2 to 5 minutes and turn it off. Place covered dough on low rack, in center to rise). Remove bread from oven and preheat to 325F. Brush dough with egg white. Bake for 50 to 60 minutes until brown. Remove and cool. - - - - - - - - - - - - - - - - - - NOTES : Per serving: 75 Calories; 5g Fat (57% calories from fat); 1g Protein; 7gCarbohydrate; 34mg Cholesterol; 184mg Sodiu * Exported from MasterCook * Portuguese Sweet Bread (ABM) Recipe By : Dorothy Ferris Serving Size : 1 Preparation Time :0:00 Categories : New Text Import Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Milk - -- - Warm 1/4 Cup Warm Water 2 Tbls Butter - -- - Melted 1 Whole Egg - -- - Beaten 1 Egg Yolk - -- - Beaten 2 1/2 Cups Bread Flour 1/4 Cup Sugar 1/8 tsp Salt 1 1/2 tsp Active Dry Yeast All ingredients should be at room temperature before starting. Combine the liquid ingredients. Add the liquid ingredients to the pan. Add the dry ingredients to the pan in the order listed. Select "White Bread". Press "Start - - - - - - - - - - - - - - - - - - NOTES : NOTES : Yields 1 Loaf --------------- MESSAGE bread-bakers.v097.n049.10 --------------- From: Coughlin Subject: Re: Digest bread-bakers.v097.n048 Date: Mon, 28 Jul 1997 12:06:10 -0400 (EDT) Here is a recipe for the Portuguese White bread that you were looking for: From : The Bread Machine Cookbook By: Donna Rathmell German Small Med. Large Water 2/3 Cup 1 cup l-1/3 cup Margarine or Butter 2 tbs. 3 tbs 1/4 cup Sugar 2 tsp l tbs l-1/3 tbs Salt l tsp l-l/2 tsp 2 tsp Bread flour l-7/8 cups 2-3/4 cups 3-2/3 cups Yeast l tsp l-l/2 tsp. 2-l/1 tsp Hope you enjoy it. Cathy --------------- MESSAGE bread-bakers.v097.n049.11 --------------- From: Dorys Bernbaum Subject: Crust problem with Sanyo ABM Date: Mon, 28 Jul 1997 10:09:21 -0400 This is in response to TN @ K-tecusa re her problem with bread crust too brown and hard. I have a Sanyo Bread Factory Plus (2 years old at least). It makes 3 sizes of bread (a 2-lb. size as well). I don't seem to have that problem at all. As a matter of fact I like very crusty bread so I tend to program the longer cycle. But if you don't you could program shorter cycles or pull the plug on the machine 5-10 minutes earlier. (I am assuming you have a see-thru lid and could judge when the crust is the colour you like.) I know one lady (out of 4) who had trouble with her Sanyo and insisted on her money back, it was not too long after she bought it. She has since bought an Oster and swears by it. I really like my Sanyo and if every it broke down, I would buy the same machine again. Hope this helps you. Dorys -- --------------- MESSAGE bread-bakers.v097.n049.12 --------------- From: "Bobbi Terkowitz" Subject: King Arthur/NECI class Date: Mon, 28 Jul 1997 11:57:04 -0400 Geraldine, I went to the KA/NECI breadbaking weekend last year (a birthday gift from my husband) and it was fabulous. I have been baking bread for 25 years, and I learned TONS and took 15 pages of notes (in teeny tiny writing)--plus met other bakers with whom I now exchange recipes and tips. And not everyone there is experienced--my partner in one of the classes I took had never baked a loaf of bread, and the hands-on experience under the watchful eye of a master baker was great for him as well. It is not inexpensive, but it's well worth it. By the way, I believe that my husband had an ulterior motive--one of the classes I took was on croissants and other "laminated doughs," which I had never dared attempt, and now the family gets croissants and pains au chocolat for breakfast on a fairly regular basis... Regards, Bobbi --------------- MESSAGE bread-bakers.v097.n049.13 --------------- From: Walter Johnson Subject: Wheat Grinders Date: Mon, 28 Jul 1997 11:10:59 -0700 Is anyone summarizing all of this wonderful information about mills/grinders? I've counted 6 or 7 different mills mentioned in just the last digest! I have a Magic Mill that I found in a thrift store that works great, but a friend asked me to help them select a mill to buy. Is there a web page that compares mills? -- Walter Johnson (walter.johnson@utw.com) --------------- MESSAGE bread-bakers.v097.n049.14 --------------- From: trfox@arcos.com Subject: Date: Mon, 28 Jul 1997 17:36:07 -0400 re: mikeb@discoveryonline.com (mikeb) Subject: Bread Machine Recommendation Wanted Donna, I was teaching English full time until recently, and a year ago I purchased a Black and Decker ABM. In the past year I have purchased only one loaf of bread, recently, and that was a specialty bread that I used to love before I got my machine. I discovered after trying it that my own bread was every bit as good. The B&D is simple to use, does everything you say you want, is reasonably priced, and is very easy on yeast! My only complaint is that the crust is not as fine as that on bread made from my cousin's Zoji, but hers is a far more pricy piece of equipment, and not available in Canada anyway. You will never regret buying an ABM. And this is a great group to belong to, too! Toby --------------- MESSAGE bread-bakers.v097.n049.15 --------------- From: Mary Panza Subject: Re: Digest bread-bakers.v097.n048 Date: Tue, 29 Jul 1997 07:39:49 -0700 At 02:08 PM 7/27/97 -0700, Zelia Naman wrote: >--------------- MESSAGE bread-bakers.v097.n048.8 --------------- > >From: Zelia Naman >Subject: Portuguese Sweet Bread >Date: Tue, 22 Jul 1997 19:47:36 -0500 > >Does anyone have a bread machine recipe for Portuguese Sweet Bread? It is >denser than Hawaiian Sweet Bread and has a wonderful butter flavor. My mom >and aunt often used potatoes in their recipes. I have fond memories of >hearing my mom get up at 3:00 in the morning to punch down the dough so it >would be ready for baking later in the morning. Today, in my own home, >the closest thing to this memory might be hearing the bread machine humming. > I absolutely love the Portuguese Easter Bread from Donna German's "The Bread Machine Cookbook II." It might be close to the recipe you seek. A 1lb. loaf rises very well and almost fills my 2lb pan. Here's the recipe for a 1lb. loaf. 1/2 c. milk 1 egg 1 Tbsp. butter or margarine 1/4 c. sugar 1/2 tsp. salt 1 1/2 c. bread flour * 1 tsp. yeast * Depending on the size of the egg and the humidity, you might need to add more flour. I usually end up adding another 1/4 c. -Mary --------------------------------------------------- Mary Panza, mpanza@luminous.com Color Central Program Manager Luminous Technology Corporation, an Imation company --------------- MESSAGE bread-bakers.v097.n049.16 --------------- From: Reggie Dwork Subject: gluten free recipes Date: Sun, 03 Aug 1997 11:50:57 -0700 Someone wrote to me and asked about gluten free recipes. Course I didn't have the answer but knew I could ask Lois Conway, co-author Bread Machine Magic and The Bread Machine Magic Book of Helpful Hints, to help with this question. She stated: >Re gluten free recipes: contact: Red Star 1-800-4-celiac (they have many >gluten free recipes) > >Also contact online...beth@glutenfree.com They run the gluten free pantry. > Thanks Lois for the help with this question. I hope this is helpful. Reggie --------------- MESSAGE bread-bakers.v097.n049.17 --------------- From: Reggie Dwork Subject: Dutch Potato, Onion And Carrot Bread Date: Sat, 02 Aug 1997 13:39:33 -0700 Does anyone have a recipe for Latvian Dark Bread?? I am sending this in (but have not made it yet) as a thanks for any recipes for the Latvian Dark Bread that is sent in. Reggie * Exported from MasterCook * Dutch Potato, Onion And Carrot Bread Recipe By : The Best Bread Machine Cookbook Ever - Ethnic Breads Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Ethnic Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 Lb Loaf): 1/3 C Potato -- raw, fine shred, -- (1/4 C) 1/3 C Carrot -- raw, fine shred, -- (1/4 C) 1/3 C Chopped Onion -- (1/4 C) 2 1/4 Tsp Active Dry Yeast -- (1 1/2 t) 2 2/3 C Bread Flour -- (1 3/4 C) 3/4 C Whole-Wheat Flour -- (1/2 C) 3 Tbsp Powdered Milk -- (2 T) 1 1/2 Tbsp Sugar -- (1 T) 3/4 Tsp Salt -- (1/2 t) 1 C Water -- (2/3 C) Cookbook by Madge Rosenberg, pg 88 Drain the grated potato and carrot well. Add all ingredients in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. - - - - - - - - - - - - - - - - - - NOTES : Cal 119.2 Fat 0.9g Carb 23.5g Fib 1.6g Pro 4.2g Sod 109mg CFF 7% --------------- MESSAGE bread-bakers.v097.n049.18 --------------- From: Matt & Lisa Subject: Is this a joke??? Date: Sun, 27 Jul 1997 20:48:12 -0700 Just received bread-bakers digest v097.n048 and can't believe the first posting from Heidi K. She's trying to make a sourdough bread that doesn't taste sour!?! Is this a very late April Fool's joke? I don't get it! L. Avila --------------- MESSAGE bread-bakers.v097.n049.19 --------------- From: Irwin@prodigy.com (MR IRWIN H FRANZEL) Subject: Why no popcorn? ABM recommendation Date: Sat, 2 Aug 1997 12:24:33, -0500 Carolyn Taylor asks, "Why no popcorn?" All mills are limited in the hardness of the materials they can grind. To make this clear, if the material to be ground were harder than the grinding element, the grinding element would wear very quickly and not much would happen to the material to be ground. Mills with steel burrs, do not work well with corn. Corn kernels are hard and break into pieces that tend to jam steel burrs and overload the driving motors. To grind corn, two types of mill are used: grist mills and stone mills. Grist mills use tapered plates that cause the kernels of corn to be broken into smaller pieces as they move toward the center of the rotating plates and then fall out. The process is relatively slow but such mills may be operated by hand and are fairly inexpensive. Stone mills use very hard stones, such as carborundum, to crush and abrade the kernels to produce meal and flour. These mills range from huge, waterwheel driven stones, wind driven stones and smaller, electrically powered stones. Even though the stones are harder than the corn, they do wear because in the process of grinding, the grain and the millstone abrade each other. The power required to drive a small stone mill is usually three to five times greater than that required to drive a steel burr mill. For our work, we have found the Miracle Mill, which uses stainless steel grinding burrs to be a very satisfactory solution for many people who are interested in grinding wheat, rye, beans and most other bread related ingredients, except corn. Linda Caldwell, (whose name will be known to many of you) has developed a clever solution to getting corn into bread with her Miracle Mill. She pops the corn first and then grinds it! It is a simple, efficient solution. The Miracle Mill is inexpensive ($150, delivered with a 30 day money back guarantee) it is easy to adjust and clean and may be operated by people with limited physical and mechanical skill. It is relatively quiet, and does not overheat the grain (although all mills generate noise and heat because of the work they do). Incidentally, if you have any questions or would like more information, please E-mail or call our toll free number: (800) 641-9093. Irwin/Delta Rehabiliation/Using Zojis --------------- MESSAGE bread-bakers.v097.n049.20 --------------- From: bc151@cleveland.Freenet.Edu (Ken Fisler) Subject: Where/How to get sourdough starter Date: Wed, 30 Jul 1997 16:20:28 -0400 (EDT) Heidi (wittenberg1@juno.com) said: > Please note, that sourdough techniques do not have to make the > bread sour like "San Francisco Sourdough" bread which is acidic and sour > tasting. This is true. The sourdough starter I've been using for several months is generally not very sour at all. One time it was, but something was wrong... the loaves didn't turn out right. > If this is the case, I'm sorry that I've deleted every copy of every recipe > for sourdough starter that I've ever gotten. Does anyone have a recipe for > a good starter, and is there anything in particular I should be doing to > avoid that sour taste in the breads? I've never tried my own sourdough > breads as I was so turned off by the taste of the sourdough breads I've > tried. - Heidi K. This has been written about many times here, though not recently. Maybe we (the listmasters) should post here on this list the addresses of the sourdough FAQ and other such documents... say, once a month. The quick recipe is: mix up a thick soup of white flour and water and put it on your window sill for about a week, whipping it a few times a day to get air into it. Sourdough comes from wild yeast which are floating around in the air all the time... well, just when the weather's warm enoughor it. The flour and water is just a way of "harvesting" those yeasties. After that several days, you should start to get bubbles forming and it should start to smell something like bread yeast. If it does, then it is. It's really pretty simple. Alternatively, someone could mail you something to get you started. That's how I got mine. In fact, if you want some of what I've got, just ask. Like I said, there's other documents available on the WWW which go into tons more detail. I can't remember where they are. Sorry. Anybody else? Good luck, Ken ------------------------------------------------------------- Ken Fisler bc151@Cleveland.Freenet.Edu ------------------------------------------------------------- --------------- END bread-bakers.v097.n049 --------------- -------------- BEGIN bread-bakers.v097.n050 -------------- 001 - Loiscon1@aol.com - Panasonic Bread Machine 002 - Loiscon1@aol.com - hard crust --------------- MESSAGE bread-bakers.v097.n050.1 --------------- From: Loiscon1@aol.com Subject: Panasonic Bread Machine Date: Tue, 29 Jul 1997 23:24:34 -0400 (EDT) Ila Kaiser asked about loading an old Panasonic bread machine. Ila, if it has a yeast dispenser on the top it doesn't really matter. If it doesn't, I would simply follow the rules for the other bread machines and add the liquids first. Lois Conway co-author Bread Machine Magic and The Bread Machine Magic Book of Helpful Hints. --------------- MESSAGE bread-bakers.v097.n050.2 --------------- From: Loiscon1@aol.com Subject: hard crust Date: Tue, 29 Jul 1997 23:24:34 -0400 (EDT) Someone asked about a crust that was very hard and too brown in her Sanyo bread machine. You might try increasing the fat in the recipe, use milk instead of water, and allow the bread to cool in the machine. I assume you are using a light crust if you have one. If not, you might try taking the bread out 5 or 10 minutes earlier. Lois Conway co-author Bread Machine Magic and The Bread Machine Magic Book of Helpful Hints. --------------- END bread-bakers.v097.n050 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved