Date: Mon, 29 Sep 1997 01:04:26 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n058 -------------- 001 - smothers@ionet.net - sour dough 002 - "Richard L. Walker" - Re: Digest bread-bakers.v097.n057 011 - "Bobbi Terkowitz" - Ethiopian Honey Bread --------------- MESSAGE bread-bakers.v097.n058.1 --------------- From: smothers@ionet.net Subject: sour dough Date: Tue, 23 Sep 1997 01:01:00 -0500 Does anyone have a good white sourdough recipie for the bread machine to share with me. I have a started all ready to go but the only recipie I have in for sourdough french bread and I would like to try just some plain white. I have a tostmaster 1195. Thank you, Jalaine --------------- MESSAGE bread-bakers.v097.n058.2 --------------- From: "Richard L. Walker" Subject: Wonderful Wanda's Warehouse (Pennsylvania) Date: Mon, 22 Sep 1997 14:59:18 -6 Many moons ago I ate at Wonderful Wanda's Warehouse located in Southeast Pennsylvania. The most memorable feature of the restaurant was the incredible variety of breads served. I am "almost" certain the restaurant is no more, but am wondering (hope against hope) that someone has some of the recipes from when they were open. If so, please reply e-mail. Thanks. Richard L. Walker Pensacola FL (City of Five Flags) USA rlwalker@granis.net --------------- MESSAGE bread-bakers.v097.n058.3 --------------- From: "Judi Boniface" Subject: no salt Date: Sun, 21 Sep 1997 16:47:18 -0400 I am also on a very low salt diet. Most of my early attempts to eliminate the salt failed, the bread simply fell. Now I can use any recipe by just substituting 1/2 teaspoon of Papa Dash (the one with the BLACK label) for whatever salt is called for in the recipe. There is still a little sodium in this substitute but if you calculate the sodium per slice it comes out really low. You also have to realize that there is sodium in salted butter/margerine and milk/powdered milk/buttermilk powder. I have an older Zoji machine and this has worked for me for over 2 years. -- Judi Boniface Herkimer, NY boniface@dreamscape.com --------------- MESSAGE bread-bakers.v097.n058.4 --------------- From: "Hillen, Emily" Subject: Quick breads Date: Mon, 22 Sep 1997 8:42:16 -0400 Hello, I've been on the list for a while, but this is my first time to write. I enjoy yeast breads, but I really love quick breads--for the taste, and for the ease at which they're made. I'm looking for low-fat quick bread recipes. I know the conversions (butter/crisco = applesauce, eggs = egg whites/egg beaters) but sometimes they have a rather odd flavor. Please send your favorite low-fat quick breads, any kind--I enjoy them all. Thanks! (By the way, I really liked the peach bread and the cranberry bread posted a while ago). Emily <><><><><><><><><><><> Emily M. Hillen HCJB World Radio Tours 719-590-9800 ext. 261 ehillen@hcjb.org <><><><><><><><><><><> --------------- MESSAGE bread-bakers.v097.n058.5 --------------- From: Mike the Crow Subject: Re: No Salt Date: Sun, 21 Sep 1997 21:11:36 -0500 >Would it be as simple as to just eliminate the salt and carry >on with the same recipies I always make, or would the ingredients react >in a different way? Salt improves the gluten quality in bread, so it should affect the rising somewhat - but high-gluten flour should keep everything reasonably in line. You may also experience a livlier rise and have to cut back on yeast somewhat, but the main deterrent, I would expect, is taste. Saltless bread has a tendency to have a pallid, floury (not wheaty), most disagreeable taste. I'd recommend trying strong herbs like dill and rosemary, as well as sugar and other flavorful fillings, to compensate. Another route might be to simply cut back on salt; I've heard that many recipes work every bit as well with it halved. Michael enkidu@mail.utexas.edu ********************************************************************* "I swear to you, then," said MacIan. . . "I swear it by the god you have denied, by the Blessed Lady you have blasphemed; I swear it by the seven swords in her heart. I swear it by the Holy Island wheremy fathers are, by the honour of my mother, by the secret of my people, and by the chalice of the Blood of God." The Atheist drew up his head. "And I," he said, "give my word." _The Ball and the Cross_, G.K. Chesterton --------------- MESSAGE bread-bakers.v097.n058.6 --------------- From: Lobo119@worldnet.att.net Subject: rosemary olive bread Date: Sun, 21 Sep 1997 23:58:54 -0600 I didn't keep any of the recipes for sourdough rosemary olive bread because it didn't sound good to me. This week, I ate some and found it wonderful! If anyone kept one of those recipes and would be kind enough to send me one, I'd surely appreciate it. Thanks! Lobo --------------- MESSAGE bread-bakers.v097.n058.7 --------------- From: bankerunb@juno.com (Ronald L. Ploude) Subject: Req: Weight Watchers Bread Recipe Date: Mon, 22 Sep 1997 10:10:17 EDT Atkins didn't work so the family is on a new diet. I admonished my wife for thinking of buying store bought Weight Watchers bread and told her that I could make a bread just as caloric free. Now I have to perform. Does any one have a bread machine recipe for a low cal and low fat bread that has some flavor to it? Also, does anyone know if 'Eguel' or 'Sweet and Low' can be used in bread baking? --------------- MESSAGE bread-bakers.v097.n058.8 --------------- From: LIR119@delphi.com Subject: new web page/culinary baking tips Date: Wed, 24 Sep 1997 09:08:36 -0400 (EDT) I 'm not sure if my first email was received so forgive me if this message is a repeat. For interested bakers, I put a culinary topic in my new personal web page. To date , I have included detailed instructional guides and some recipes/photos for pizza, abm baking and sourdough baking. I hope you enjoy it ! My page will be updated periodically with other bread and baking related topics. go to http://www.pipeline.com/~rosskat/ Enjoy, Learn and Bake! Joan,"Flour Power" `[1;30;42mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v097.n058.9 --------------- From: Ann Schemmer Subject: RE: freezing yeast? Date: Tue, 23 Sep 1997 16:58:20 -0500 Dear Robin, I have baked bread manually most of my life, but I was not aware that you could freeze the bulk of your yeast...........doesn't this kill it? Please respond soon, as I need to buy yeast , and would like to buy it in bulk . Thanks, Ann Schemmer ann@acsnet.com >From: "Robin Carroll-Mann" >Subject: Re: Converting bread machine recipes > >I agree! I make bread in my KitchenAid mixer, and many of my >favorite recipes were written for bread machines. They have all >converted nicely. I use Red Star Yeast, which I buy in bulk at Costo >(I freeze most of it, and keep a smaller supply in the fridge). --------------- MESSAGE bread-bakers.v097.n058.10 --------------- From: Cindy Subject: Re: Digest bread-bakers.v097.n057 Date: Tue, 23 Sep 1997 01:37:52 -0400 Which Bread Machine do you have? Cindy cas@home.ctol.net >From: Ken Calkins >Subject: The cost of home baking vs. store-bought. >Date: Mon, 15 Sep 1997 00:14:43 -0400 > >I have been using my bread machine for nearly a year now, and I'm >pleased to say that I am still in love with it. I bake beautiful, fresh >loaves at least once a day, and love to try new recipes. >My question is this... does anybody know approximately what it costs to >make a loaf of bread at home instead of paying over $1 at the store? I >buy my flour in bulk at a wholesale warehouse (Price Club/Costco). All >other ingredients are bought at the local supermarket. --------------- MESSAGE bread-bakers.v097.n058.11 --------------- From: "Bobbi Terkowitz" Subject: Cranberry Orange Bread Date: Tue, 23 Sep 1997 09:41:16 -0400 In (belated) response to whomever was looking for a cranberry bread recipe, here is my favorite. It's a Thanksgiving staple at my house, it's GREAT for breakfast--and I recently had some fancy hors d'oeuvres that were little sandwiches with duck and cranberry relish on corn bread, and I think this bread (with duck or chicken or turkey) would give much the same effect. Enjoy! CRANBERRY ORANGE BREAD 3 cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 2 eggs 1 cup granulated sugar 1/4 cup melted butter 3/4 cup milk 1/2 cup orange juice 1 1/4 cups raw cranberries, roughly chopped 3 tsp grated orange rind Sift the flour with the soda, baking powder, and salt. Beat the eggs and sugar until well blended. Stir in the melted butter, milk, and orange juice. Stir in the flour mixture just until moistened, and then fold in the cranberries. Do not overwork or beat the dough. Butter a loaf tin about 10 inches long and 4 to 5 inches wide and spread the dough in the tin. Bake in a preheated 350 degree oven for about 55 to 60 minutes, or until a cake tester comes out clean. (The top will often crack; this is typical of soda and baking powder breads.) Let stand in the tin for a few minutes before turning out on a rack to cool. When thoroughly cooled, wrap in plastic or foil and let stand overnight or at least a day before cutting. Regards, Bobbi --------------- MESSAGE bread-bakers.v097.n058.12 --------------- From: Douglas and Laurie Donofrio Subject: corn bread Date: Sat, 27 Sep 1997 23:17:34 +0000 My grandmother use to make a moist corn bread made with creamed corn as well as corn meal. My family has not found a written record of the recipe, nor can remember the recipe themselves. Does anyone have a recipe like this? Or another recipe where the bread comes out moist (not spoon bread)? Thanks in advance! Laurie --------------- MESSAGE bread-bakers.v097.n058.13 --------------- From: Ted Burkmar Subject: Black & Decker breadmaker? Date: Sun, 28 Sep 1997 20:40:05 -0700 Hi, I have never baked a loaf of bread in my life, and I have just bought a 'Black & Decker all in one deluxe auto breadmaker' (B1630 2 lb). Before I take it out of the box I would appreciate some input on the wisdom of my selection in terms of reliability & price. I believe it comes with a two year warranty. The sale price was $175.00 CDN, and there is a $20.00 factory rebate, plus they threw in a basic Black & Decker bread starter kit ( value about $20.00). $175.00 CDN equals about $110.00 US. Can any one comment on the reliability & general design of this B1630 model? It seems some bread makers are not sensibly designed, and I am interested to find out if this is one of them. Please cc my email address if you have any comment/suggestion. Thanks. ted_burkmar@bc.sympatico.ca p.s. I am single, the unit might be used twice a week. --------------- MESSAGE bread-bakers.v097.n058.14 --------------- From: Subject: Ethiopian Honey Bread Date: Thu, 25 Sep 1997 15:40:02 +500 This is an amazingly good bread. The original recipe did not call for raisins but I think that it really adds something to it. ---------- Recipe via Meal-Master (tm) v7.07 Title: Ethiopian Honey Bread Categories: Bread_mach, Bread/rolls Servings: 10 1/2 c Milk 2 t Coriander 3 T Water 1/2 t Cloves 6 T Honey 1/2 t Cinnamon 1 Egg 1 t Salt 3 1/2 T Butter 1 1/2 t Yeast 3 1/4 c Flour 1/3 c raisins All ingredients should be room temperature. Add ingredients (except the raisins) according to the bread machine directions. Bake on full cycle; add raisins after the first 20 mins. ----- debbie --------------- END bread-bakers.v097.n058 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved