Date: Sat, 11 Oct 1997 20:42:43 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n060 -------------- 001 - Reggie Dwork - Real Russian Dark Bread 017 - "Rodney C. Knight" Subject: survey Date: Thu, 09 Oct 1997 21:13:25 -0700 Jeff and I have been asked more and more frequently about changing bread-bakers-digest to a mailing that could be sent out more often. We always figured that the volume wasn't high enough to warrant it. We would like your opinion on this. Please send a note to Let us know if you would prefer: The list to stay as it is -OR- The list to go to an unmoderated daily digest Because of the size of the subscriber files (about 4,000 people) we can't have it as individual messages. Let us know what you think. Reggie & Jeff --------------- MESSAGE bread-bakers.v097.n060.2 --------------- From: Reggie Dwork Subject: new recipes are up Date: Sat, 11 Oct 1997 20:13:56 -0700 I have just put the past quarter's recipes into the archives. Please check at the end of the digest in the *Info* section for the address. Thanks, Reggie --------------- MESSAGE bread-bakers.v097.n060.3 --------------- From: beartooth@mcn.net (Beartooth Ranch) Subject: About freezing yeast... Date: Sat, 04 Oct 1997 14:52:53 -1000 I have an interesting story on the topic of freezing yeast. My mother has a jar of yeast that she keeps in the freezer because she doesn't bake bread "very often." This is Red Star yeast...Purchased no less than 20 YEARS ago! Still works as well today as it did the day she bought it. At this point, we're wondering if the yeast won't outlast that old freezer. --------------- MESSAGE bread-bakers.v097.n060.4 --------------- From: "Ruth E. Provance" Subject: Re: Bill Porter, cornbread in bread machine Date: Sat, 04 Oct 1997 17:21:13 -0700 I use a Kitchenaid mixer, not a bread machine, but from what I have read about bread machines, they are highly specialized for baking yeast breads. My recommendation to you about baking cornbread is to use your oven. There are several good recipes for cornbread in the last digest of the bread-bakers list, and you can get them elsewhere, too. They are so easy to make, if you are making quick breads, that it really makes no sense to use the bread machine. If you want to make a yeasted corn bread, look for recipes for Anadama Bread. I have a few, but they are for conventional ovens, not bread machines. Keep Baking! Ruth -- --------------- MESSAGE bread-bakers.v097.n060.5 --------------- From: Kim Mosley Subject: bromide dough conditioner Date: Sun, 5 Oct 1997 17:04:41 -0500 (CDT) I'm using a wonder flour from "SAMS" which has bromide as dough conditioner in it. I just read that it has been outlawed in Calif. and Canada because of the toxicity and cancer causing agents. Should I be concerned. Emailed responses will be appreciated....I don't always read all my digests...thanks. Kim Mosley (kmosley@fv.stlcc.cc.mo.us) on-line exhibition: http://home.stlnet.com/~kmosley home page: http://www.stlcc.cc.mo.us/fv/users/kmosley --------------- MESSAGE bread-bakers.v097.n060.6 --------------- From: "Maria M. Schaefer" Subject: Help on Recipe Date: Sat, 04 Oct 1997 22:51:10 -0700 I have this recipe which I love the flavor and taste of but it keeps overflowing my bread machine. I have a Regal which makes to a 2 pound loaf, this is only 1 1/2 lb loaf. I made it once per directions, I made it the second time cutting water down to 1/2 cup. The recipe still rose to beyond the pan. What a mess. Can someone help? Thanks, Marie Irish Raisin Bread 1 pk yeast (2 1/4 tsp) 1 Egg 3 cups Bread flour 1/4 cup butter 1/4 cup sugar 3/4 cup warm water 1 tablespoon cinnamon 1/2 cup warm milk 1/2 teaspoon salt 1 cup raisins Add all ingredients to pan, except raisins, Select white bread setting (for Regal this is 1) Add raisins at Beep sound. --------------- MESSAGE bread-bakers.v097.n060.7 --------------- From: "Ruth E. Provance" Subject: Millet Bread Date: Sat, 04 Oct 1997 17:07:51 -0700 Kim Aposporos asked for recipes for bread using millet. Here is one that I found: Millet Bread Makes two 9-inch loaves or three 8-inch loaves 1 T active dry yeast 3 c warm water 1 c nonfat dry milk 1/4 c honey, preferably buckwheat 5 c white flour, preferably unbleached 4 1/2 - 5 c whole wheat flour 2 c whole grain millet 1 1/4 T kosher salt or 2 t table salt 1/4 c vegetable oil, preferably safflower 1/2 c wheat germ 1 - 1 1/2 c white flour Put the yeast in a large bowl and pour a little warm water over it. Let it stand until dissolved. Add remaining warm water, the dry milk, the honey, and mix well. Add 3 1/2 c of the white flour and 3 1/2 c of whole wheat flour and beat about 50 strokes. Cover with plastic wrap, and let stand in a warm place for 1-3 hours. Stir all the remaining ingredients into the sponge, holding back 1/2 c of white flour. Turn the dough out onto a floured surface, let rest a few minutes while you clean out the bowl and grease it, then knead 8-10 minutes, incorporating as much of the remaining flour as necessary until you have a smooth, elastic dough. Put the dough back in the greased bowl, turning to coat; cover with plastic wrap and let stand about 1-1 1/2 hours, until double in bulk. Punch down and let rise, covered, until double--about 45 minutes. Form into 2 loaves and put in 2 greased 9-inch bread pans (or you can use three 8-inch pans). Cover lightly with a towel and let rise 30 minutes. Bake 10 minutes in preheated 400 degree F oven, then reduce heat to 350 degrees F and continue baking 35 minutes. Turn out of the pans and cool on racks. >From The Book of Bread, by Judith and Evan Jones, copyright 1982, Harper & Row, Publishers, pg. 98 Enjoy! Ruth -- --------------- MESSAGE bread-bakers.v097.n060.8 --------------- From: Darby Stanfill Subject: Re: Digest bread-bakers.v097.n059 Date: Sat, 04 Oct 1997 10:16:14 -0700 >This is my first posting, so please forgive me if these recipes were recently >posted, but I'm wondering if anyone has any recipes that include chocolate or >cocoa in the bread? Both yeast and quickbread recipes are welcomed. I have a >WestBend bread machine, but also attempt to bake by hand. Thanks! Please post these to the list - I'm interested, too, and I'm sure there are others. TIA, Darby --------------- MESSAGE bread-bakers.v097.n060.9 --------------- From: sue@interport.net (Curly Sue) Subject: Date: Sat, 4 Oct 1997 10:21:09 -0400 (EDT) >From: "Michael A. Cohn" >>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. > > Ah, I sense I have found here a kindred spirit, one who might >understand why, when I profess my interest in bread-baking, I fall with >wrath upon those who answer with "oh sure, I love bread! Banana bread, >cranberry muffins, carrot loaves. . ." They're talking about pound cake, >not real bread! I recently posted my favorite soda bread, so I'll send it >to you privately. You're a little confused. Soda bread and the biscuits you posted have more in common with quick breads than with yeast breads in that the first three are leavened with baking soda. Like the soda breads, quick breads and the batter breads are mixed minimally after the liquid is added so that gluten does not develop. True pound cakes, OTOH, are leavened with air, which is accomplished by the creaming of solid fat (with the sugar) and no other leavening is added, so the crumb is very dense. Even regular cakes differ from quick breads in the liquid/flour ratio, as well as the mixing method. Yeast breads, of course are different from all of the above. If one allows pita breads and soda breads into the realm of "breads" there is no basis on which to eliminate quick breads and batter breads :> Of course some quick breads (eg. tea breads) have a lot of sugar, which makes people regard them as cakes. But some yeast breads do too. Sue(tm) Lead me not into temptation... I can find it myself! --------------- MESSAGE bread-bakers.v097.n060.10 --------------- From: "Bill Hatcher" Subject: Re: chocolate breads Date: Sat, 4 Oct 1997 08:29:36 -0400 Here are a couple. I have made the chocolate zuchinni bread several times and it is quite good. Haven't made the muffins yet but they look promising. Enjoy! ---- Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA - - Be naughty; save Santa Claus a trip - - >--------------- MESSAGE bread-bakers.v097.n059.9 --------------- >From: Mldlawson@aol.com >Subject: chocolate breads >Date: Tue, 30 Sep 1997 21:51:35 -0400 (EDT) >This is my first posting, so please forgive me if these recipes were recently >posted, but I'm wondering if anyone has any recipes that include chocolate or >cocoa in the bread? Both yeast and quickbread recipes are welcomed. I have a >WestBend bread machine, but also attempt to bake by hand. Thanks! >--------- * Exported from MasterCook * Chocolate-Zucchini Bread Recipe By : Serving Size : 8 Preparation Time :1:30 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 c All purpose flour 1/2 c Cocoa powder 2 1/2 tsp Baking powder 1 1/2 tsp Baking soda 1 tsp Salt 1 tsp Cinnamon 3/4 c Margarine or butter, softened 2 c Sugar (or 1 1/3 c. powdered fructose) 3 - - Eggs 2 tsp Vanilla 2 tsp Grated orange peel 2 c Coarsely grated, unpeeled zuchinni 1/2 c Milk 1 c Chopped nuts Combine dry ingredients and set aside. With a mixer beat the butter and sugar until smooth. Add eggs and beat well. With a spoon stir in vanilla, orange peel, and zucchini. Alternately stir in the dry ingredients and the milk. Add nuts at the last. Pour into 10-in. tube pan and bake at 350 degrees for about 1 hour. May also be baked in small or medium loaf pans. Drizzle with sugar glaze or sprinkle with powdered sugar if desired. Freezes well. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cocoa Banana Muffins Recipe By : Unknown Serving Size : 12 Preparation Time :0:00 Categories : Breads Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons cocoa 1/2 cup sugar 1 1/2 cups All-BranŽ Cereal 3/4 cup skim milk 2 large egg whites 2 tablespoons oil 1 cup mashed bananas Combine flour, baking powder, salt. cocoa & sugar. Combine all bran & milk. Let stand 2 minutes. Add egg whites & oil. Beat well. Stir in banana. Add flour mixture, stirring just until combined. Pour into 12 greased muffin cups. Bake at 400F for 25 minutes. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n060.11 --------------- From: sue@interport.net (Curly Sue) Subject: RE: chocolate bread Date: Sat, 4 Oct 1997 09:31:29 -0400 (EDT) >From: Mldlawson@aol.com >This is my first posting, so please forgive me if these recipes were recently >posted, but I'm wondering if anyone has any recipes that include chocolate or >cocoa in the bread? Both yeast and quickbread recipes are welcomed. I have a >WestBend bread machine, but also attempt to bake by hand. Thanks! CHOCOLATE BREAD (from DAK) Ingredients: 2/3 c milk 1 egg 1/3 c sugar 1/4 tsp salt 3 T butter or margarine 2-1/2 c flour 3 T cocoa 1-1/2 tsp yeast Process on SWEET CYCLE. After 35 min add 3/4 c raisins. Sue(tm) Lead me not into temptation... I can find it myself! --------------- MESSAGE bread-bakers.v097.n060.12 --------------- From: JusNeedlin@aol.com Subject: Re: Chocolate breads Date: Sat, 4 Oct 1997 09:34:36 -0400 (EDT) Here is a recipe for the person looking for chocolate breads. This is a particular favorite with my son. * Exported from MasterCook II * Banana Chocolate Chip Bread Recipe By : Fleischmann's Bread Machine Favorites Serving Size : 16 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk 1/2 cup mashed very ripe banana 1 large egg 1 tablespoon butter or margarine 1 teaspoon salt 3 cups bread flour 1/3 cup semisweet chocolate chips 2 teaspoons bread machine yeast For a 1 1/2 pound loaf: Add ingredients to bread machine pan in the order suggested by manufacturer, adding mashed bananas with the milk & the chips with the flour. The color of this bread will depend on your machine. Some will make a smooth chocolate-colored bread, others will leave bits of chips & still others will give a marbled loaf. Recommended cycle: basic/white bread; light color setting - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n060.13 --------------- From: sue@interport.net (Curly Sue) Subject: Re: Preserving Bread Date: Sat, 4 Oct 1997 09:48:49 -0400 (EDT) >From: "Ron Cochran" > >I am interested in finding a way to preserve bread that I make in my Zoji >machine. Currently, about the last 20% of each loaf is thrown away due to >mold. > >I have access to food grade BHT. Can anyone tell me the correct amount of >BHT to use per loaf (weighs about 1.7 lb.), or can anyone suggest a better >preservative? BHT is not an anti-mold agent, it is an antioxidant. "Food grade" does not mean that it's OK to use at home; it is not something that you should be playing around with. Period. (Sorry if that seems harsh but I'm a toxicologist and so many instances of people harming themselves are self-inflicted. I really can't condone your even putting this idea into other people's heads.) In my experience mold infestations, whether in bread or cell culture seems to be influenced by the environment. I rarely get mold on my bread- it goes stale first. I don't mean this has anything to do with your housekeeping (!) rather the type of mold in the air where you live. That being said, I have read that buttermilk breads don't mold as easily. You might try making a loaf of plain white buttermilk bread and seeing if it helps your problem. I have heard of people using ascorbic acid (vitamin C) for >this purpose, but I do not know what amount to use. If the buttermilk does help it might be the acidity that does it. Lemon juice will have ascorbic acid (BTW, commercial bread flours will often have ascorbic acid added already). Here's a recipe with both: BUTTERMILK BREAD 1 lb 1.5 lb buttermilk 3/4 c 1 c + 2 tbsp oil 2 tbsp 3 tbsp lemon juice 1 tsp 1 tsp salt 1 tsp 1-1/2 tsp honey 2 tbsp 3 tbsp flour 2-1/2 c 3-1/4 c baking soda 1/4 tsp 1/4 tsp yeast 1-1/4 tsp 1-1/2 tsp When I start a new bag of flour I hold back 2 TBSP of liquid, watch the dough in the first few minutes that it's kneading, and add buttermilk back if the dough is too dry. Sue(tm) Lead me not into temptation... I can find it myself! --------------- MESSAGE bread-bakers.v097.n060.14 --------------- From: hirsc003@mc.duke.edu Subject: chocolate chip bread Date: Mon, 06 Oct 1997 11:26 -0500 (EST) My 5-year-old Hitachi finally died, and I replaced it with a Regal. The Regal makes great, crusty loaves except for one problem: when I make my famous chocolate chip bread, the chips completely melt, and I have chocolate bread, with no visible chips. I've always been successful with just dumping all the ingredients in at once and using the timer. Is there any way around this problem other than to use the "beep-beep" in the knead cycle to add the chips????? We cherish hot chocolate chip bread in the morning. . . --------------- MESSAGE bread-bakers.v097.n060.15 --------------- From: magherrick@juno.com (Margaret E Herrick) Subject: BEWARE BHT !!!! Date: Sat, 4 Oct 1997 12:35:06 DT This is to Ron Chochran who is considering using a deadly poison BHT in his bread. Please! We make our own bread in order to AVOID such dangerous additives. that stuff is usually added to the PACKAGING of cereals, not to the flour! My DAK machine makes a huge loaf that just fits in a number 9 Rubbermaid container. Ssometimes it rises even higher and we have to use a little before it will shut. I cut the loaf in half vertically and put half in a plastic bag and placed back in that container. The other half, I keep cut side down to avoid contact with air. Maybe we use ours up faster but it is only we two. Sometimes if it is not using up fast enough I keep it in the refrigerator, of course in the Rubbermaid container. I suggest you use an air cleaner in your home to remove some of the mold spores that must be floating around. Perhaps you live in a tropical climate and should package your bread airtight and immediately put it in the refrigerator. Bread dries out easily in the refrigerator or freezer (we often freeze some) so it needs to be double wrapped and totally airtight for chilling or freezing. You sound like a nice person and we'd like to keep you around, so please don't poison your own food. Sincerely Maggie --------------- MESSAGE bread-bakers.v097.n060.16 --------------- From: "Tim" Subject: Real Russian Dark Bread Date: Mon, 6 Oct 1997 15:28:49 +0000 Does anyone know the recipe and process for dark bread that is baked in Russia (not the typical adaptation). Some questions I have: does it use a sourdough starter, does it use cocoa (as I often see in recipes), and what grains are used? Thanks --------------- MESSAGE bread-bakers.v097.n060.17 --------------- From: "Rodney C. Knight" Subject: Garlic or French Bread Date: Mon, 06 Oct 1997 12:31:29 Has anyone had sucess with either of these two breads? My french always comes out crumbly and with real big(up to 1/4") holes in the texture. I'm new to the bread machine world, and have a Regal Kitchen Pro, and most other breads come out fine, 'cept for the French and Garlic. The same type of thing happens with the Whole wheat. Thanks all For your time. Rodney --------------- MESSAGE bread-bakers.v097.n060.18 --------------- From: "Jacquelin Siegel (jsiegel@library.ca.gov)" Subject: Il Fornaio's Chocolate Bread Date: Mon, 6 Oct 1997 19:38:47 -0700 (PDT) This recipe appeared in the Los Angeles Times food section many years ago. It does not appear in the Il Fornaio bread book, a shame, since it makes a rich chocolate bread that is not too sweet. The recipe is for hand made, but I used 1/3 recipe in my dad's DAK bread machine. My West Bend does not have the capacity and I'm too lazy to make it by hand, so I haven't been able to enjoy it in awhile. Il Fornaio's Chocolate Bread 3 packages dry yeast 14 ounces semisweet chocolate pieces 4 1/2 cups warm water 2 tablespoons salt 1/3 cup plus 1 teaspoon sugar 1 egg 12 cups flour (about) 2 tablespoons melted shortening 1 cup Dutch process cocoa Combine yeast with 1/2 cup warm water and 1 teaspoon sugar. Set aside and let proof. In bowl of large electric mixer, combine flour, cocoa, salt, chocolate pieces and remaining 1/3 cup sugar. Add yeast mixture, 4 cups warm water, egg and shortening. Mix and knead 10 minutes, adding more flour if needed, to obtain medium firm, elastic ball of dough. Place dough in greased bowl, turn to grease all over, cover with plastic wrap and set in warm spot until double in size. Punch dough down and divide into 12 pieces. Shape into rounds and place about 3 inches apart on greased baking sheets. Cover with clean towel, place in warm spot, and let rise until doubled. Bake at 450 degrees for 15 minutes, reduce heat to 375 degrees and bake 20 to 25 minutes longer or until crusty and done. Makes 12 small loaves. @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ Jacquelin Siegel California State Library phone: (916) 653-8048 California Research Bureau fax: (916) 654-5829 P.O. Box 942837 Internet: jsiegel@library.ca.gov Sacramento, CA 94237-0001 @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ --------------- MESSAGE bread-bakers.v097.n060.19 --------------- From: adritter@legend.txdirect.net Subject: Re: Corn bread in ABM Date: Tue, 07 Oct 1997 17:15:33 -0500 You wrote: >But, the machine [Zoji] has a "cake" setting that I've had no luck with at >all. Store bought pre- mix cake recipes turn out terrible. As do those >corn bread boxes & packages, they turn into short hard loafs! Bill~ I have had a Zoji for about 5 years and I love it. I have made Jiffy brand cakes, regular cake mixes halved, corn bread from Jiffy and cake recipes from the Zoji boooklet, and all have turned out very well. None are very "big" however, and you *must* start checking for doneness at about 30 minutes of baking and every 10 minutes thereafter, or you might get bricks (total baking cycle time is 80 minutes)! I use an uncooked spagetti strand as a tester -- it's long enough so you don't get burned by the pan. My cakes ususally take about 1 hour, start to finish. They sometimes break apart when I shake them out of the pan and leave a portion in the bottom. (My son usually comes to the rescue though, and eats all the "crumbs", big ones and little ones.) I cut the cake in 4-6 portions, top with low fat ice cream and drizzle with low fat Hershey's syrup. Delicious! Good luck. Let me know if you ever try the jam setting. I never have -- just lazy, I guess. ~Sandee Ritter adritter@txdirect.net --------------- MESSAGE bread-bakers.v097.n060.20 --------------- From: Reggie Dwork Subject: Corn Bread Date: Wed, 08 Oct 1997 11:53:09 -0700 * Exported from MasterCook * Mcpherson Corn Bread Recipe By : Cooking Light, October 1994, page 138 Serving Size : 12 Preparation Time :0:06 Categories : Breads Fatfree Want To Try Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup yellow cornmeal 1 Cup all-purpose flour 1 Tablespoon baking powder 1/2 Teaspoon salt 1 1/4 Cups skim milk 2 egg whites -- lightly beaten Vegetable cooking spray Combine first 4 ingredients in a bowl, and stir well. Combine milk and egg whites, and add to flour mixture, stirring just until dry ingredients are moistened. Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 400 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; let cool completely on a wire rack. Yield: 12 servings (serving size: 1 [3 x 2-1/4-inch] piece). - - - - - - - - - - - - - - - - - - NOTES : Cal 92.3 Fat 0.3g Carb 18.5g Fib 0.9g Pro 3.5g Sod 202mg CFF 3.4% --------------- END bread-bakers.v097.n060 --------------- -------------- BEGIN bread-bakers.v097.n061 -------------- 001 - FiberArt Subject: Fall Breads Date: Wed, 08 Oct 1997 07:37:38 -0400 I made some pumpkin bread yesterday. It was wonderful. I simply love the fall season and all it's smells and tastes. I made 2 loaves and gave one to my brother. I though I would share the recepie with you all, if interested. However, I made as called for and though it was a little sweat because I used the pumpkin for pumpkin pie (canned) which is also sweat. If you do the same use less sugar. I would decrease by 1/2 to 3/4 cup myself next time. 3 1/2 c sifted flour 2/3 c. cooking oil 4 tsp. pumpkin pie spice 4 eggs 2 tsp. baking soda 1 (1-lb) can mashed pumpkin (2 c.) 1 tsp. baking powder 2/3 c water 2 2/3 c sugar 2/3 c chopped dates Sift together flour, pumpkin pie spice, baking soda, baking powder and salt; set aside. Beat together sugar and oil in bowl until light and fluffy, using electric mixer at high speed. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Add dry ingredients alternately with water to sugar mixture, beating well after each addition, using electric mixer at low speed. Stir in dates. Pur batter into 2 greased 9 x 5 x 3- inch loaf pans. Bake in 325 oven 55 minutes, or until cake tester or wooden pick inserted in center comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool on racks. Makes 2 loaves. BE SURE THAT YOU ALLOW IT TO COOK FOR 55 OR MORE MINUTE! IF YOU DO NOT THE TOP WILL COLLAPSE IN DUE TO THE BATTER NOT BEING BAKED FIRM! Question: does anyone have any recepies for squash and/or yams? I have picked up both at a farmers market and would love recepies using these. Cheryl FiberArt@earthlink.net http://home.earthlink.net/~fiberart/ Come visit us in #KnitSpin -- the IRC chat channel for fiber lovers on DALnet --------------- MESSAGE bread-bakers.v097.n061.2 --------------- From: Reggie Dwork Subject: variety of breads Date: Wed, 08 Oct 1997 22:56:07 -0700 Bulgur Breads Chapatis Fresh Coriander, Ginger, And Chile Breads A friend sent these to me...she was too timid to post them herself so I am doing it. Reggie * Exported from MasterCook * Bulgur Breads Recipe By : Alford and Duguid Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Breads Food Processor Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Bulgur -- Fine Or Medium 1 1/2 Teaspoons salt 2 Cups boiling water 1/2 Cup minced onion 2 Cups All-Purpose Flour -- Or Unbleached Hard White The dough for this cracker-like unyeasted flatbread is easily mixed in the food processor. The breads have a wonderful aroma as they bake and a satisfying savory taste, for the dough is made of full-grain bulgur, with only a little flour, and flavored with minced onion. The breads bake quickly in the oven. Bulgur breads go wonderfully with cheese, or strong flavors. Leave them to dry out and use as crackers, or wrap in a cloth to keep chewy and supple. You will need a medium-sized bowl, a food processor (optional), unglazed quarry tiles to fit on the bottom rack of your oven, and a rolling pin. Place the bulgur and salt in a food processor, pour the boiling water over, and stir or process briefly to mix. Let stand for thirty minutes. When you come back to the bulgur mixture, it will look like the bulgur has totally absorbed the water. However, proceed by adding 1 cup flour and the minced onion, and process for 1 minute. The dough should come together into a large ball as you process. If it doesn't, feel the dough: If it feels dry and floury, start the processor, add 2 tablespoons warm water and process for 30 seconds; again if the bulgur and flour still don't come together, add another 2 tablespoons water and process. Once a ball of dough forms, process for 2 to 3 minutes longer, then turn out onto a well-floured surface. (If your processor is too small to handle the whole dough, work with half at a time, adding 1/2 cup flour to each portion, then combine when you turn out of the processor and knead by hand). Knead by hand for 4 to 5 minutes. Alternatively, if you do not have a food processor, combine bulgur, salt and boiling water in a medium-sized bowl and let stand for 30 minutes. Add onions and 1/2 cup flour and stir in. Add another 1/2 cup flour and use your hands to fold flour into the dough. With a little persistence, you will soon have a dough (although somewhat sticky) that you can knead. Turn out onto a well-floured kneading surface and knead for 6 or 7 minutes. Dough will be sticky at first, but will soon come together into a smooth workable dough; you may be surprised to discover how kneadable bulgur is. When finished kneading, cover the dough with plastic wrap and let stand until you are ready to proceed further, for 15 minutes to an hour, whatever is convenient. To bake, have your oven preheated to 450F with baking stone or quarry tiles in place on a rack in the bottom third of the oven. Divide the dough into 8 pieces, and flatten each on a well-floured bread board. With a rolling pin, roll out one or two breads until very thin, about 8 to 10 inches in diameter. Work with only one or two at a time, as many as will fit in your oven. When ready, handle the bread gently as you place it on the hot tiles. (You can also try dusting a peel or the back of a baking sheet with flour and using peel or sheet to transfer breads to hot tiles.) Bake on one side for 1 1/2 to 2 minutes then turn over to the other side for 1 to 1 1/2 minutes. The bread should begin to brown around the outside. When baked, keep breads warm by stacking them one on top of the other and wrapping them in a clean kitchen towel. Serve warm. Yield: 8 thin, supple and slightly chewy flatbreads between 8 and 10 inches in diameter. - - - - - - - - - - - - - - - - - - NOTES : Cal 205.4 Fat 0.7g Carb 44.2g Fib 4.9g Pro 6.5g Sod 443mg CFF 2.9% * Exported from MasterCook * Chapatis Recipe By : ALFORD AND DUGUID Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Low Fat Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Whole Wheat Flour -- Atta Flour, Sifted 1 Teaspoon salt 1 Cup Warm Water -- Approx Making chapatis can be a very relaxing thing to do. In quite a short time you can produce eight or ten breads, each one turning out a little bit different from the others, but all of them attractive, nutritious, and good. We've grown so accustomed to making chapatis that they now feel almost like a convenience food, a household staple of the best kind. You will need a medium-sized bowl, a rolling pin, a cast iron griddle or heavy skillet, and a small cotton cloth or a paper towel. In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add just less than 1 cup warm water. Mix with your hand or with a spoon until you can gather it together into a dough (depending on the condition of your flour, you may need a little extra water or a little extra flour to make a kneadable dough). Turn out onto a lightly floured bread board and knead for 8 to 10 minutes. Cover with a damp cloth or a plastic wrap and let stand for 30 minutes or for up to 2 hours. The longer the dough stands, the more digestible the breads. Divide the dough into 8 pieces and flatten each with lightly floured fingers. Continue flattening with a rolling pin until each piece is 8 inches in diameter. Once you have started rolling, roll out each bread without flipping it over. To keep the bread from sticking to your bread board, make sure that the bread is lightly floured underneath. Cover the breads with the damp towel or plastic wrap as you roll out others (make sure not to stack the rolled out breads; if you don't have enough counterspace for the breads, roll out just a few and begin cooking, rolling out the others as the breads cook). Heat a cast iron griddle or skillet over medium-high heat. When the griddle is hot, place a chapati on the griddle, top side of the bread down first. Let cook for only 10 seconds and then gently flip to the second side. Cook on the second side until small bubbles begin to form, approximately one minute. Turn the chapati back to the first side and finish cooking (another minute approximately). At this stage, a perfect chapati will start to balloon. This process can be helped along by gently pressing on the bread. The bread is hot, so we find the easiest method is to use a small cotton cloth or a paper towel wadded up to protect your finger tips. Gently press down on a large bubble forcing the bubble to extend itself wider. If the bread starts to burn on the bottom before it has ballooned, move the bread (with the help of your paper towel) across the skillet, dislodging it from the point at which it is beginning to burn. When you are satisfied with your chapati, remove it and wrap in a clean towel. Continue to cook the other breads, stacking each as it is finished on top of the others. Yield: 8 chapatis, 7 to 8 inches across, thin and supple. - - - - - - - - - - - - - - - - - - NOTES : Cal 101.7 Fat 0.6g Carb 21.8g Fib 3.7g Pro 4.1g Sod 269mg CFF 4.6% * Exported from MasterCook * Fresh Coriander, Ginger, And Chile Breads Recipe By : ALFORD AND DUGUID Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Low Fat Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups semolina flour 1 Cup plain yogurt 1 Fresh Red Chiles -- Seed, Devein, Fine Chop Or 1 Jalapeno 1 Tablespoon ginger -- finely chopped 1 Tablespoon Curry Leaves if using dried rehydrate before using 2 Tablespoons coriander leaves -- roughly chopped 1/2 Teaspoon salt 2 Cups warm water Oil for griddle surface These delicious crepe-like breads are called rava dosa in India. They are made from semolina flour and spiked with chiles, ginger, curry and coriander leaves. You will need a medium-sized mixing bowl, a large cast iron or other heavy griddle, a paper towel, a flat wooden spoon or rubber spatula, and a metal spatula. In a medium-sized bowl, mix together the semolina, yogurt, chile, gingerroot, curry leaves, coriander leaves, and salt. Add the water a little at a time, stirring while you pour. When all the water has been added and the batter is smooth, cover the bowl and let the batter rest for approximately one hour. To cook the breads, heat a large cast iron griddle over medium high heat. Lightly oil the surface of the griddle using a paper towel, and reserve the towel for use between each dosa. When the griddle is hot, pour on one-half cup of the batter. As you pour, move in a circle out from the middle, trying to distribute the batter in as large a circle as possible. Immediately after, use the flat back side of a wooden spoon or rubber spatula to move the batter to cover the gaps, trying again to increase the diameter of the dosa. Try to make a circle 9 to 10 inches in diameter. Over a medium high heat, the dosa will cook on its first side for one minute and a half. After it has been cooking for one minute, begin to loosen it from the griddle with a sharp-edged spatula. Coax the dosa, don't force it, as it will come off easily from the griddle when it is ready. When ready, flip to the other side. The second side will cook in one and a half to two minutes, depending on the thickness of the dosa and the heat of the griddle. You can check the dosa by simply lifting a corner with your spatula. It should have nicely browned spots, but not nearly as uniformly brown as the first side. When ready, remove to a plate. Before starting the second dosa, rub the surface of the griddle with the oily paper towel, or if it's particularly dry, add a little more oil. Continue cooking until all the dosas have been made (they can be stacked one on top of the other when they finish cooking), or serve immediately as they are made, flapjack-style. Yield: eight dosas, each 9 to 10 inches in diameter - - - - - - - - - - - - - - - - - - NOTES : Cal 176.1 Fat 1.5g Carb 33.4g Fib 2.1g Pro 6.7g Sod 151mg CFF 8% Nutr. Assoc. : 0 0 4702 0 0 492 0 0 0 0 0 --------------- MESSAGE bread-bakers.v097.n061.3 --------------- From: Ann Schemmer Subject: FW: Digest Date: Mon, 6 Oct 1997 00:44:58 -0500 .v097.n059 Date: Mon, 6 Oct 1997 00:44:58 -0500 Hi Lisa, Ann Schemmer here..... we just had dinner at the Outback in the city a week ago, and we comented on the bread and the girl said it is just honey wheat bread made with some molasses that gives it the dark color. >From: Lisa Minor >Subject: >Date: Mon, 29 Sep 97 11:45:56 -0500 >Does anyone have a recipe for the little loaves of dark bread that they >serve at The Outback or Lone Star restaurants? >I would love to recreate these and freeze then periodically serve them >with some meals. My whole family loves them and they are the perfect size. >TIA! :) >Lisa - St. Louis >lisa@cybermill.com --------------- MESSAGE bread-bakers.v097.n061.4 --------------- From: Cindy Price Subject: Considering a Zoji Date: Thu, 09 Oct 1997 19:06:45 -0700 I'm looking into the purchase of a Zojirushi V20 bread machine. Does anyone have this model, and if so, what are your likes and dislikes? Would you buy it again? Where's a good place to look to purchase one? In the King Arthur's catalog the price is $199.95 Thanks for any input. Cindy chamber@terraworld.net --------------- MESSAGE bread-bakers.v097.n061.5 --------------- From: beartooth@mcn.net (Beartooth Ranch) Subject: Don't listen to me... Date: Thu, 09 Oct 1997 11:26:51 -1000 Hello All, On my post concerning freezing yeast I meant to put 10 years, not 20. --------------- MESSAGE bread-bakers.v097.n061.6 --------------- From: Reggie Dwork Subject: variety breads #2 Date: Wed, 08 Oct 1997 23:12:34 -0700 Olive Ladder Bread Pizza With Rosemary And Garlic Snowshoe Naan Here are more from my shy friend. Reggie * Exported from MasterCook * Olive Ladder Bread Recipe By : Alford and Duguid Serving Size : 1 Preparation Time :0:00 Categories : Alford Duguid Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups lukewarm water 1 Teaspoon dry yeast 6 Cups Unbleached All Purpose Flour -- To 7C 2 Tablespoons olive oil 2 Teaspoons salt 1 1/2 Cups black olives -- pitted chopped Nyons or Kalamata 1/4 Cup buckwheat flour You will need a large bread bowl, four 10- by 15- inch or larger baking sheets that will fit in pairs side-by-side in your oven, a sharp knife or razor blade, and a pastry brush. Place water in a large bowl, sprinkle on yeast, then stir in 2 1/2 cups of the all purpose flour. Stir 100 times in the same direction (one minute) to develop the gluten, then leave this sponge covered with plastic wrap for 30 minutes or up to two hours.Stir in olive oil, salt, olives, and buckwheat flour. Mix in remaining flour, a cup at a time, stirring always in the same direction, until dough becomes too stiff to stir. Turn dough out onto a well floured working surface. Using floured hands, knead gently until the dough has an even consistency (apart from the olives), then knead 5 minutes longer. Clean bread bowl, oil it lightly, place dough in the bowl, then cover with plastic wrap. Let rise for 2 to 3 hours. It will have almost doubled in volume. Oil two 10 by 15 inch (or larger) baking sheets. Flatten dough down gently with your hands, then turn out onto floured working surface. Cut dough in half, return half to the bread bowl and cover. Divide remaining half in two. Knead each half into a ball and then flatten gently with the palm of your hand. Let stand five minutes to rest. Working with each piece in turn, flatten out with your palms into a rectangle or oval about 10 inches long and 5 to 6 inches wide. It will be about 1/2 to 3/4 inch thick. Transfer each to a lightly oiled baking sheet at least 14 inches long. Let loaves rise for 20 to 30 minutes, covered with a damp towel or plastic wrap. Preheat oven to 400 degrees and set rack at the center of the oven or just above. (If your baking sheets do not fit side-by-side on one rack, place two racks in oven, one just above the center and one just below. One bread can go on each rack; about halfway through baking (after 10 to 12 minutes), switch the two around.) Just before placing in the oven, use a sharp knife or razor blade to make cuts through the breads: Starting two inches from the top and about an inch from the side, cut across the bread to within an inch of the other side. Make two more cuts, parallel to the first, at about 2 inch intervals (the cuts should go all the way through the dough). The dough will separate at each cut, so that the bread looks like a kind of fat-runged ladder; you can pull dough apart even more if you wish and if your baking sheets are long enough, by pulling gently on each end of the breads to make the slits gape more. Brush each loaf lightly with olive oil all over, place in the oven, and bake for 20 minutes. Breads will be golden when done. Once first two loaves are in the oven, oil two more baking sheets, then flatten remaining dough, divide into two, and repeat steps required to form loaves. Breads should almost have finished rising by the time the first batch comes out of the oven. Yield: 4 loaves - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 1582 0 14 0 0 0 0 0 * Exported from MasterCook * Pizza With Rosemary And Garlic Recipe By : Alford and Duguid Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 1/2 Cups warm water 1/2 Teaspoon dry yeast 4 Cups Unbleached All-Purpose Flour -- Or Approx hard white flour or a 50-50 blend of white and whole wheat 1 Teaspoon salt 2 Tablespoons olive oil Topping: 2 Tablespoons olive oil 1 Teaspoon fine sea salt 2 Tablespoons fresh rosemary springs You will need a large bread bowl, a baking sheet 12 by 18 inches or two smaller sheets. Place water in a large bowl. Water should be warm but not hot to the touch. Stir in the yeast and allow to dissolve. Stir in 1 cup flour, stirring constantly in the same direction. Stir in another cup flour, then stir 100 times in the same direction (one minute). This helps develop the gluten. You now have a sponge. Cover, and let stand for half an hour or up to three hours. When you are ready to continue, sprinkle on salt and oil, then add more flour, stirring it in a half cup at a time. The dough will be getting heavier and harder to stir. When you can stir no longer, flour a kneading surface well and have more flour handy beside your work surface. Turn dough out and knead, adding extra flour to your work surface as necessary to prevent the dough from sticking. The dough will gradually become smooth and easy to work. Knead for 10 minutes, clean bread bowl, oil it lightly, and place the ball of dough into the bowl to rise, covered with plastic wrap. Let rise until more than doubled, almost three hours. When the volume of the dough has approximately doubled, you can proceed to the next step. Dough can be made ahead to this point and then stored. If you wish postpone baking, gently push dough down, and leave covered in the bowl to rise again. If delay will be more than several hours, instead store dough in a plastic bag in the refrigerator (for not more than five days). Bring out of the cold and take out of the plastic bag at least an hour before you want to work with it.Lightly flour your work surface and lightly oil a 12 by 18-inch baking sheet. Preheat oven to 450 degrees. Turn dough out onto work surface and flatten with the lightly floured palm of your hand. Pull and stretch the dough gently out into the rectangular shape you need to fit your baking sheet. Take your time and give the dough time to rest if it is resisting stretching. It will need to get quite thin. When you have stretched the dough to approximately the shape and size you need, transfer it to baking sheet and continue to gently press and stretch it to fit. Don't worry if it tears, just patch the hole with another piece of dough and press firmly to join the edges. If you have extra dough hanging over the edge, trim it off and use it to make another small pizza. Dough should be of an even thinness across the flat part of the baking sheet and should form a slight rounded rim as it meets the edge (which is for many people the best part of the pizza). Brush top of pizza with oil, then dimple the surface all over with your fingers. Sprinkle on sea salt and then optional rosemary leaves. Place baking sheet on the bottom rack of the preheated oven and bake until the crust around the edge is slightly golden, 5 to 8 minutes, depending on how thin the pizza is. Remove from oven, brush crusts lightly with olive oil and also the center if you wish. Cut into large squares and serve warm or hot. We have often made pizza bianca several hours ahead, then wrapped it in a clean kitchen towel to keep it moist until we are ready to reheat it for serving. To reheat, place in a dampened paper bag in a 300'F oven for about 10 minutes. Yield: one large 12 by 18-inch pizza or two medium, or 3 or 4 small - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 14 0 0 0 0 0 0 4860 3399 * Exported from MasterCook * Snowshoe Naan Recipe By : ALFORD AND DUGUID Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Fatfree Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups warm water 1 Teaspoon dry yeast 1 1/2 Cups whole wheat flour 4 5 C Unbleached All-Purpose Flour -- Or hard white flour 1 Teaspoon Nigella Black Onion Seed 1 Tablespoon salt You will need a large bowl, and unglazed quarry tiles or a baking stone for the next-to-bottom rack of your oven. Place water in a large bread bowl, add yeast, and stir. Add whole wheat flour and 1 cup white flour and stir well, then stir 100 times in the same direction to develop the gluten (one minute). Let this sponge stand for 1/2 hour to 3 hours, covered. Sprinkle salt over the sponge, then add another cup flour and stir. Continue adding flour and stirring until you can stir no longer. Turn dough out onto a lightly floured surface and knead thoroughly, about ten minutes, until dough is smooth and easy to handle. Clean out bowl, oil lightly, and return dough to bowl. Cover with plastic wrap and let rise in a convenient place for 2 to 3 hours. When the dough has more than doubled in volume, push down gently and turn out onto a lightly floured surface. Divide the dough into eight equal pieces and shape each into a flat oval shape, approximately 4 inches wide by 8 inches long. Leave these flat disks out on the work surface and cover with plastic wrap to let rise for approximately 20 minutes. Place quarry tiles or large baking stone on a rack in the lower third of your oven, leaving a 1 inch space between the tiles and the oven wall to allow air to circulate. Preheat oven to 450 degrees F. Five minutes after the oven has preheated, begin shaping the first bread. Place a small bowl full of cold water by the edge of your work surface. Using your fingertips, first dip them in the water and then, beginning at one end of the disk of dough, make tightly spaced indentations all over the surface of the dough, so that it looks pitted, though not pierced through. Now stretch the dough gently into a long oval strip by draping it over both hands and pulling them apart gently. The dough should stretch and give, and after several tries will extend to make a long oval about 12 inches long with attractive stretch marks along it from the stretched indentations (hence, the name "snowshoe bread"). Place the bread back on the work surface, sprinkle with a pinch (less than 1/8 teaspoon) of black onion seeds, then using both hands, place the bread directly on heated quarry tiles or stone. While the bread bakes, begin to shape the next bread. Cooking time for each bread is approximately 4 minutes. You will soon develop a rhythm so that you can bake two breads side by side across your oven, one going in when the other is half done. When done, breads will have golden patches on top and a crusty browned bottom surface. To keep breads warm and soft, wrap them in a cotton cloth five minutes after they come out of the oven. Serve warm or at room temperature. Yield: 8 rippled flatbreads about 12 inches long and 3 to 5 inches wide, with both soft and crispy textures. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 14 0 4288 0 --------------- MESSAGE bread-bakers.v097.n061.7 --------------- From: "Ruth E. Provance" Subject: Chocolate Bread Date: Sat, 04 Oct 1997 17:38:22 -0700 mldlawson@aol.com was looking for chocolate bread recipes. Here is one that I found: Chocolate Loaves Here is a bread for chocolate lovers. 1 pkg. active dry yeast 1/4 cup warm water 1 3/4 cups milk, heated to lukewarm 1/2 cup butter 3/4 cup sugar 3 eggs 5 cups all-purpose flour 1/2 cup unsweetened cocoa 1 tsp. salt 1 tsp. vanilla extract 3/4 cup chopped walnuts or pecans Powdered Sugar Glaze Sprinkle yeast into warm water and let stand until dissolved. Cream butter in large mixing bowl. Beat in sugar and eggs. Stir in milk and dissolved yeast. Add 2 cups flour and beat until smooth. Mix in cocoa, salt, and vanilla. Add enough remaining flour to make a soft dough. Stir in nuts. Turn out onto lightly floured board and knead until smooth and satiny. Place in a greased bowl and butter top of dough lightly. Cover with a clean kitchen towel and let rise in a warm place until doubled in size. Turn dough out onto lightly floured board and knead until smooth. Divide in half and shape into two round loaves. Place in greased 8 or 9- inch round cake pans. Cover with a towel and let rise in a warm place until doubled in size, about 45 minutes. Bake in 350 degree F. oven 35 to 40 minutes or until loaves sound hollow when thumped. Remove from pans and let cool on cake rack. Spread with Powdered Sugar Glaze. Makes 2 round loaves. Powdered Sugar Glaze: Beat together 1 - 1/2 cups powdered sugar, 1 - 1/2 tablespoons milk, and 1 teaspoon vanilla or rum. Use as directed. >From Bread Baking by Lou Seibert Pappas, Copyright 1975, Nitty Gritty Productions, Concord, California, pg 168-169. -- 1> --------------- MESSAGE bread-bakers.v097.n061.8 --------------- From: "Ruth E. Provance" Subject: re: preserving bread Date: Sat, 04 Oct 1997 17:45:36 -0700 The original message from Ron Cochran: I am interested in finding a way to preserve bread that I make in my Zoji machine. Currently, about the last 20% of each loaf is thrown away due to mold. I have access to food grade BHT. Can anyone tell me the correct amount of BHT to use per loaf (weighs about 1.7 lb.), or can anyone suggest a better preservative? I have heard of people using ascorbic acid (vitamin C) for this purpose, but I do not know what amount to use. -- The correct amount of BHT to add to homemade bread is NONE! The main reason a lot of people bake their own bread is to avoid such preservatives in their diet. The best way to preserve bread is to freeze it. Slice your loaves and put them in plastic bags. Put the bags in the freezer. You can then remove just as many slices you need and reseal the bags. The rest of the bread will stay frozen and fresh. I bake four loaves at a time and keep them in the freezer. My husband gets out whole loaves and we eat them before they get moldy. Other options: When the bread goes stale, dry it and make breadcrumbs out of it. I then make chicken coating mix. Eat more bread or give it away. Get a bigger family who will eat the bread faster Keep baking! Ruth --------------- END bread-bakers.v097.n061 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved