Date: Sat, 9 Aug 1997 11:19:21 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n051 -------------- 001 - Lisa Minor - Re: Wheat Grinders 002 - HeartHome4@aol.com - Grinding popcorn 003 - pickens-barger Subject: Re: Wheat Grinders Date: Sun, 3 Aug 97 20:40:37 -0500 >From: Walter Johnson >Subject: Wheat Grinders >Date: Mon, 28 Jul 1997 11:10:59 -0700 >Is there a web page that compares mills? Walter....have you tried the consumer reports home page? I have gone to them for other things and they seem to be helpful. Although I am not sure if there is a demand for mill information! :) Lisa M --------------- MESSAGE bread-bakers.v097.n051.2 --------------- From: HeartHome4@aol.com Subject: Grinding popcorn Date: Sun, 3 Aug 1997 21:45:44 -0400 (EDT) >>> To grind corn, two types of mill are used: grist mills and stone mills. <<< Sorry, this is not actually accurate , since the micronizer mills (Whisper Mill, KTec and Magic Mill) all grind popcorn with NO problem. Micronizers have rows of surgical steel teeth that rotate at an extremely fast speed and grind very fast and fine. I grind popcorn ALL the time in my Whisper Mill, it is the quietest and cleanest of all the micronizers. The cornbread that I make with it is *excellent*!! If you'd like more information on the Whisper Mill, feel free to e-mail me at HeartHome4@AOL.com. Here is the cornbread recipe: "ULTIMATE" CORN BREAD 1/2 C. honey 2 eggs 1 tsp. salt 1 C. flour (try freshly ground pastry wheat) 2 C. yellow cornmeal (freshly ground popcorn) 1 TBSP baking powder 1 TBSP butter, melted 1 1/2 C. milk or buttermilk Beat eggs together then beat in honey. Sift flour, cornmeal, baking powder, and salt together. Stir into egg mixture with melted butter and milk. Stir just until all ingredients are well-mixed. Spread into oiled or buttered 11.5 X 7.5 X 1 inch pan (I use a lightly oiled iron skillet). Bake at 400 degrees for 25-30 minutes. Serve hot, with extra honey to drizzle! In Messiah, Vickilynn Heart 'n Home Products --------------- MESSAGE bread-bakers.v097.n051.3 --------------- From: pickens-barger Subject: How to make Croutons? Date: Sun, 3 Aug 1997 20:48:23 -0500 (CDT) I want to know the technique for making croutons. I make my bread the old fashion way from a sourdough starter (that can be dated back to 1975 from South America), and not in a bread machine. Anyone have a technique/receipe for this? Thank you. Gail Pickens-Barger Gaileee's Featherweight Website | pickens@icsi.net http://www.icsi.net/~pickens --------------- MESSAGE bread-bakers.v097.n051.4 --------------- From: nancy lee Subject: ABM Loading Date: Mon, 4 Aug 1997 10:37:09 -0400 (EDT) Could someone please tell me how the ABM loads its ingredients. I have a DAK and am interested in finding out how the ABM works in loading. Someone has stated that using the ABM system there were no more "bad" loaves. Thanks. Nancy Nancy White Lee | Music Library nlee@bgnet.bgsu.edu \\| Bowling Green State University Phone: 419-372-0210 )##) Bowling Green, Ohio 43403 FAX: 419-372-7996 --------------- MESSAGE bread-bakers.v097.n051.5 --------------- From: Bonnie Pollack Subject: Where to buy spices? Date: Mon, 4 Aug 1997 08:22:38 -0400 (EDT) My daughter visited for the summer and brought me a recipe from a friend that uses the spice CARDIMON. When we went shopping for it to our surprise it sold fo $12 a tiny bottle. After searching the entire town that was the best we could do. We finally made the purchase, used it with good and tasty results in our Challah. I really would like to find a place that would offer a better price. Any help would be appreciated. Bonnie P bpollack@umd5.umd.edu bopollack@aol.com --------------- MESSAGE bread-bakers.v097.n051.6 --------------- From: Kckaysom@aol.com Subject: Lemonade bread???? Date: Mon, 4 Aug 1997 19:34:37 -0400 (EDT) I was just wondering if anyone had a real good lemonade bread recipe? --------------- MESSAGE bread-bakers.v097.n051.7 --------------- From: "Isabell Jaeckel" Subject: Machines. Date: Mon, 4 Aug 1997 10:04:48 -0700 Hi, Some asked about experiences with bread machines, my two daughters and I bought Jourouski (sp). I was the first to return the machine because it was not consistent with the same recipe, I figured that I had just gotten a lemon. At the same period of time my oldest daughter took hers back and replaced with the identical one. I got the less expensive one at Cosco, Hitachi, and it has always worked wonderfully. Meantime my oldest daughter had to return her second Jour.. she then replaced with the cheaper and less computerized Hitachi which has worked well now for years. My second daughter keep professing her Jou.. worked great had hers burn up, luckily she was at home at the time. She has also replaced hers with the Hitachi. I am not selling or attached to this company only it was sold at Cosco and we all shop there. The conclusion that I came to was to get a machine that isn't so highly computerized. Most of the time I don;t cook the bread etc. in the machine because I like to shape it, I make everything from pizza dough to pita bread. Love and Light Isabell --------------- MESSAGE bread-bakers.v097.n051.8 --------------- From: "Jazzbel" Subject: Black Bread Date: Mon, 4 Aug 1997 16:34:11 -0400 * Exported from MasterCook * BLACK BREAD Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bread Bran Rye Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Envelope dry yeast 1 t Sugar 1/4 c Warm water (105 - 115 F) 1/2 oz Unsweetened chocolate 1 tb Margarine 1 1/4 c Water 1/4 c Dark molasses 2 tb Apple cider vinegar 1 tb Salt 1/2 c All-Bran cereal 2 To 2 3/4 cups all-purpose -flour 1 1/2 c Rye flour Makes 2 loaves Sprinkle yeast and sugar over 1/4 cup water; stir to dissolve. Let stand until foamy, about 10 minutes. Melt chocolate and margarine with 1 1/4 cups water in large bowl set over gently simmering water. Stir until smooth. Remove from over water. Blend in molasses, vinegar and salt. Mix in cereal. Let cool. Grease large bowl. Blend yeast into cereal mixture. Gradually stir in 2 cups all-purpose flour and rye flour. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes, kneading in up to 3/4 cup more all-purpose flour if necessary to form workable dough. Add dough to prepared bowl, turning to coat entire surface. cover and let rise in warm draft-free area until doubled in volume, about 2 hours. Grease two 3x2x7-inch loaf pans. Punch dough down. Turn out onto lightly floured surface and let rest 3 minutes. Knead 3 minutes. Divide dough in half. Roll each into 7x8-inch rectangle. Starting with long side, roll dough up into cylinder. Tuck ends under and pinch seam to seal. Place seam side down in prepared pans. Cover and let rise in warm draft-free area until doubled, about 1 1/2 hours. Preheat oven to 375 F. Bake until loaves sound hollow when tapped on bottom, about 45 minutes. Remove bread from pans. Let cool completely on rack before serving. Bon Appetit - - - - - - - - - - - - - - - - - - Later, Jazzbel >>>>> Bread Baking is lot like married love. The first loaves of bread you make are not the best you'll ever make, but they are better than any you've ever bought. --Anonymous. --------------- MESSAGE bread-bakers.v097.n051.9 --------------- From: ManyPigs@aol.com Subject: Grinding Corn Date: Mon, 4 Aug 1997 23:07:03 -0400 (EDT) I have a Magic Mill. I buy not popcorn, but whole dent corn and it grinds up just fine in my Magic Mill. I grind, beans, corn ,wheat , oats, barley, millet and lots of other grains. I have not tried popcorn, but was told not to grind popcorn. Marci ManyPigs@aol.com --------------- MESSAGE bread-bakers.v097.n051.10 --------------- From: Jay Ekers Subject: Re: crisp crust Date: Tue, 05 Aug 1997 22:39:12 +1000 Sunset Breads book suggests in a recipe for Sourdough French Bread (p91 in my copy dated 1991) 1 a tray of biling water in the oven to provide steam. 2 a corstarch mixture is brushed over the crust, after slashing, just before baking at 400F. Brush again with the mixture after 10 mins for a large loaf (7 mins for a small loaf) and continue baking until the loaf is golden and sounds hollow when tapped. Brushing mixture: 1 teaspoon cornstarch (cornflour in Australia) 4 fluid oz water Hat to boiling, stirring, so it thickens. Cool slightly. Jay --------------- MESSAGE bread-bakers.v097.n051.11 --------------- From: "Griff" Subject: Zoji Problem Date: Tue, 5 Aug 1997 03:12:15 -0700 After six years of regular dependable use my Welbilt ABM finally bit the dust. Replaced it with a Zoji which, except for one little problem, I'm very happy with. Problem is the paddle is very difficult to remove for cleaning. Is this unique to my machine or has someone else experienced the same problem? Managed to remove it once with the aid of a pair of pliers. Applied a little vegetable oil to the paddle and shaft before replacing it, but that didn't help. Any suggestions? TIA, Griff --------------- MESSAGE bread-bakers.v097.n051.12 --------------- From: "Michael C. Zusman" Subject: Rival Mixer Date: Tue, 05 Aug 1997 08:27:59 -0700 Looking at purchasing the Rival/Kenmore 7 qt. mixer w/650 watt motor. The model number escapes me, but it is advertised in the Chef's Catalog. Seem to have outgrown my Kitchen Aid 5 qt., especially with heavier doughs or larger batches. At $400 plus/minus, I want to be sure I am buying a truly first-rate product. I saw one at a local (Portland, Oregon) kitchen supply store and was impressed--motor at the base to avoid "counter dancing;" uniquely shaped dough hook the purpose of which is to keep dough from wrapping around the hook and climbing; and fairly good access while in use to make addition of ingredients and scraping sides of bowl relatively easy. Cook's Illustrated magazine apparently had rated its little sister (5 qt., 600 watt motor) at the top of its class, but there was no review of the 7 qt. model. If anyone has experience with this mixer, please let me know either on this list, by private e-mail or both. Thank you. Very truly yours, Michael C. Zusman --------------- MESSAGE bread-bakers.v097.n051.13 --------------- From: Socko47@aol.com Subject: Re: Digest bread-bakers.v097.n050 Date: Tue, 5 Aug 1997 21:14:00 -0400 (EDT) Has anyone seen the Redstar ABM being offer on Home Shopping Network. It makes a 1.0,1.5, and 2.0 lb size loaves. It was being offered this weekend for $90. plus shipping. Does anyone have experience with their machine? Also, I make bread by hand and was wondering what the secret is to get all those odd sized holes in French style breads? --------------- MESSAGE bread-bakers.v097.n051.14 --------------- From: Ritterhaus@aol.com Subject: Sourdough starter Date: Tue, 5 Aug 1997 17:12:46 -0400 (EDT) Have been reading the discussion of sourdough breads and starters and thought you might be interested to know that starter can be dried. You might not want to use the starter for awhile and "put it in limbo" until you want to use it again; you may need to move; you may have a valuable starter that you would hate to lose; or you may want to share your starter with someone who lives several hundred or thousand miles away. Sending dry starter is just like mailing a small package of flour, you can even do it in an envelope, as I have done. The only caveat is that it cannot be dried in very humid climates, and cannot be dried in a food dehydrator because the heat will kill the yeast. If you live in a borderline-humid climate you may be able to dry it in cold weather when your furnace lowers humidity - it would certainly be worth a try DRYING SOURDOUGH STARTER Use a cookie sheet with a lip. Place a sheet of plastic wrap over the cookie sheet so in effect you have a "plastic pan". Pour 1/2 cup of starter evenly over plastic. It should be a thin layer. Place on top of refrigerator for 1-1/2 days. Peel pieces of dried starter off of plastic and turn over to continue drying other side 1/2 day. Be sure starter is thoroughly dry or it will mold or spoil. When starter is dry put pieces in a blender or food processor and process until it looks like coarse flour. Store in an airtight container until needed. RECONSTITUTING STARTER Add one cup of water, 1/2 cup flour and 1 tsp. sugar to dry starter in a plastic or glass container and follow directions for any starter use. It takes about 24 hours for starter to activate. --------------- MESSAGE bread-bakers.v097.n051.15 --------------- From: Diane_Jennings@muccmail.missouri.edu Subject: Apple Pie Bread - problems with the recipe Date: Wed, 06 Aug 97 11:14:20 CST Hi, Has anyone tried the apple pie bread recipe sent out a while back. I recently tried it (4 times) and each time it failed to rise. Was there a typo in the recipe.. It says 1 teaspoon salt and 1 teaspoon yeast to 2.? cups of bread flour (and a bunch of other stuff of course).. But I'm thinking either the salt needs to decrease or the yeast needs to increase... If anyone out there has successfully made this recipe.. please let me know the secret ;-) Thanks, Diane Jennings ccdiane_muccmail.missouri.edu --------------- MESSAGE bread-bakers.v097.n051.16 --------------- From: Carolyn Taylor Subject: Re: popcorn Date: Fri, 8 Aug 1997 10:29:54 -0700 (PDT) From: Irwin@prodigy.com (MR IRWIN H FRANZEL) >Subject: Why no popcorn? ABM recommendation >Date: Sat, 2 Aug 1997 12:24:33, -0500 > >Mr Franzel from MagicMill said >Carolyn Taylor asks, "Why no popcorn?" All mills are limited in the >hardness of the materials they can grind. snip . To grind corn, two types of mill are used: grist mills and stone mills. snip Stone mills use very hard stones, such as carborundum, to crush and abrade the kernels to produce meal and flour. Thank you very much. This explains why my experience is different. My mill is a stone type. Also, I have one of your mixers that I received recently as an early birthday and Xmas present. I am absolutely delighted. It handles six loaves of whole wheat/cracked wheat or multigrain bread with ease and takes up no more room than my K5 Kitchen Aid mixer. I like the kneading action of the roller and the very low speeds much better than any other mixer I've ever had. Carolyn --------------- MESSAGE bread-bakers.v097.n051.17 --------------- From: Reggie Dwork Subject: Barley breads Date: Fri, 08 Aug 1997 12:31:52 -0700 Sharon asked about a recipe for barley bread...I have not made these yet but here are a couple that I came across in my files. If you make them I hope you enjoy them. English Barley Bread Barley Loaf Reggie * Exported from MasterCook * English Barley Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads Bread Machine Bread Mailing List Low Fat Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -1 1/2 Lb Loaf: 1 Cup Water 2 Tablespoons Cooking oil 2 Cups Bread flour 1/2 Cup Barley Flour 1/2 Cup Whole wheat flour 3 Tablespoons Molasses -- Or Brown Sugar 3 Tablespoons Nonfat dry milk powder 1 Teaspoon Salt 3/4 Teaspoon Ground cinnamon 1 Teaspoon Active dry yeast Select loaf size. Add ingredients to machine according to manufacturer's directions. Per serving: 75 calories, 2 g protein, 14 g carbohydrate, 1 g total fat (0 g saturated), 0 mg cholesterol, 104 mg sodium, 108 mg potassium. Nutritional calculations based on 16 servings per one lb loaf. This is the recipe for the 1 1/2 lb loaf. From "More Bread Machine Bounty" from Better Homes and Gardens. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley Loaf - Churchill Recipe By : Pat.Churchill@bbs.actrix.gen.nz Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Low Fat Bread Mailing List Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tsp Active Dry Yeast 1/2 C Barley Flour 2 C Bread Flour 1/4 C Gluten Flour, 100% 1 1/4 Tsp Salt 1 Tsp Honey 1 C Water 1 Tsp Sugar 1 Tsp Margarine (Revised) Put into breadmachine and start. Formatted into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n051.18 --------------- From: Pam Drake Subject: Mr. Coffee Replacement Or Zoji Purchase--What To Do Date: Thu, 07 Aug 1997 00:56:47 -0700 First, please accept my apology for the very long post which follows. I believe knowledge of all the facts will help others to give me the best opinions/advice possible. I have had a Mr. Coffee BMR200 for approximately the last 18 months or so. After about 16 months the machine suddenly quit kneading. I thought the problem might be due to having accidentally pulled the plug, but the next attempt to bake produced a loaf which did not rise at all, though I had been very careful to keep salt and yeast separated as instructed on this list. A subsequent attempt produced a sad concoction of cooked egg and other separated ingredients baked into a mishmosh which, though it smelled delicious, was pretty rough to deal with at 7 a.m. I contacted the company and, after failing to find any error messages on the display the next time a friend and I attempted to start the machine, was advised to send the machine back. They told me they would replace it even though the warranty had expired about 3 months ago. The replacement machine I received produced about 6 wonderful loaves. I noticed it had a rubber seal in the pan which had been absent from the original. Then yesterday afternoon I prepared a loaf of sweet butter bread and started the machine on the sweet bread setting. The machine stopped before rapid kneading had begun. Because we had had a power failure earlier in the day I thought that perhaps we'd had another brown out, causing the machine to stop. I am totally blind, and so could not see any dimming of lights and only had become aware of the momentary power outage because an electric alarm clock had begun sounding, a clear cue that it had reset. I started the machine again and found that it stopped again at about the same point in the knead cycle. I left it alone and in a few moments heard the series of beeps which would have informed me that the time had come to add any supplemental ingredients. When I tried to activate the machine again absolutely nothing happened nor were there any beeps. The last time I tried to start the machine, this time having left it unplugged for several hours and with a sighted friend watching, she verified what I feared. Although the time was properly set, absolutely nothing happened upon pressing the start button; no beep, no kneading, and no timer countdown. I duplicated this result several times with her in attendance and assuring me I was operating the machine correctly, pressing the correct buttons. They are easy to feel and I have memorized their position, but for purposes of testing I wanted to double check. The only conclusion I can draw is that the microprocessor has glitched, which may have been what happened the last time. The unit was shipped with no note of explanation. When I first unpacked the replacement unit I noticed that it had a small dent in front. This leads me to believe it may be a reconditioned model. This would not trouble me, except that perhaps this problem afflicted it when it was new; and that this may be a weakness in these machines. I have also read messages on this list indicating that these units wear out a year or two after purchase. I don't even make bread every week. I am in a quandary as to whether to contact Mr. Coffee again with the news that another of their machines has failed in less than a month. After all, they did replace one unit after the expiration of the warranty. I don't want to get a third unit and have to ship it back again. I have heard very good things about the Zoji machines and said that I might consider one if the Mr. Coffee wore out. Of course I had not expected this to happen so quickly. I am interested in others' opinions, which may be sent privately if desired. Have other Mr. Coffee users had this same problem; and how was the company at replacing more than one machine? I would also appreciate a description of the Zoji. Before I buy one I need to know a bit about the design of the machine. Does it use touch pads; and if so, is there sufficient space between the buttons so as to be distinguished by touch? Does the machine use beep tones to indicate successful entry of data? Can the data be changed by pressing an individual key the desired number of times, (i.e., 8 presses of the