Date: Sat, 25 Oct 1997 18:14:37 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n064 -------------- 001 - Reggie Dwork Subject: Irwin Franzel Date: Sat, 25 Oct 1997 17:58:13 -0700 I wanted to let everyone know that Irwin Franzel died on Sept 30. He was a frequent contributor to the bbd and was very generous with sharing his knowledge with others. We will miss him and his expertise. Reggie & Jeff --------------- MESSAGE bread-bakers.v097.n064.2 --------------- From: jefstone@juno.com (John E Firestone) Subject: Re: Raisin Bread Recipe Request Date: Tue, 21 Oct 1997 12:32:38 EDT This recipe for a 1 1/2 lb. loaf came with my Zojirushi. It has never failed for me and always makes a tall, beautiful loaf. To break the monotony, I have substituted currants or "craisins"(= dried cranberries) and most recently, chopped dates for raisins with equal success. (Not all at the same time, Please) 1 1/4 cups buttermilk or homogenized milk 2 TBSP sugar 2 TBSP butter or margarine 1 tsp salt 3 1/2 cups bread flour 2 1/4 tsp (1 pkg) active dry yeast 3/4 cup raisins (or one of the above substitutes) to be added at the proper time in your machine's cycle. Good luck and let me know if it works for you, John E. Firestone, M.D. --------------- MESSAGE bread-bakers.v097.n064.3 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Raisin Bread Date: Wed, 22 Oct 1997 22:06:03, -0500 Here's a raisin bread recipe that's a favorite: Title: ANNE & BILL'S APPLE OATMEAL BREAD WITH RAISINS Keywords: BREADS, BREAD MACHINE, BREAD MACHINE MAGIC Oatmeal and applesauce combine to make this a lush, rich- tasting loaf. It's a good snack for children and great for breakfast toast. 1 1/2-pound loaf 1-pound loaf 1/2 cup oats 1/3 cup oats 5/8 - 3/4 cup water 1/2 cup water 1/2 cup unsweetened 1/3 cup unsweetened applesauce applesauce 2 3/4 cups bread flour 1 3/4 cup bread flour 1 1/2 teaspoons salt 1 teaspoon salt 1 1/2 tablespoons butter or 1 tablespoon butter or margarine margarine 2 tablespoons brown sugar 1 tablespoon brown sugar 1 1/2 tablespoons nonfat dry 1 tablespoon nonfat dry milk milk 1/3 cup raisins 1/4 cup raisins 1 teaspoon cinnamon 1 teaspoon cinnamon 1 1/2 teaspoons RED STAR active 1 1/2 teaspoons RED STAR dry yeast active dry yeast Place all ingredients in bread pan, select a light crust setting, and press "start". After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. CRUST: LIGHT MENU SELECTION: BAKE (LIGHT) From: "Bread Machine Magic" by Linda Rehberg, Lois Conway --------------- MESSAGE bread-bakers.v097.n064.4 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Squaw Bread Date: Wed, 22 Oct 1997 22:10:22, -0500 Here's the bread machine version of the original squaw bread recipe: Title: SQUAW BREAD Keywords: BREADS, BREAD MACHINE, BREAD MACHINE MAGIC We always enjoy this sweet whole-wheat and rye bread that's often served in restaurants. Try it toasted for a snack. NOTE: BE SURE AND READ THE RECIPE INSTRUCTIONS FIRST. 1 1/2-pound loaf 1-pound loaf 5/8 cup milk 3/8 cup milk 5/8 - 3/4 cup water 3/8 - 1/2 cup water 2 tablespoons oil 1 1/2 tablespoons oil 1 1/2 tablespoons honey 1 tablespoon honey 2 tablespoons raisins 1 1/2 tablespoons raisins 2 tablespoons brown sugar 1 1/2 tablespoons brown sugar 1 1/2 cups bread flour 1 cup bread flour 1 1/4 cups whole-wheat flour 3/4 cup whole-wheat flour 3/4 cup rye flour 1/2 cup rye flour 1 teaspoon salt 1 teaspoon salt 2 teaspoons RED STAR active 2 teaspoons RED STAR dry yeast active dry yeast In a blender, liquify the milk, water, oil, honey, raisins, and brown sugar on high speed. Combine mixture with rest of ingredients in bread pan, select a light crust setting, and press "start". After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. CRUST: LIGHT MENU SELECTION: BAKE (LIGHT) From: "Bread Machine Magic" by Linda Rehberg, Lois Conway --------------- MESSAGE bread-bakers.v097.n064.5 --------------- From: Ritterhaus@aol.com Subject: Foccacia Date: Fri, 24 Oct 1997 18:21:12 -0400 (EDT) Last week someone asked for a recipe for Foccacia - Italian Flat Bread. Attached is the recipe from Bread Machine Magic by Linda Rehberg and Lois Conway. I've made it several times and everyone has loved it! Jean * Exported from MasterCook * Foccacia Recipe By : Linda Rehberg & Lois Conway Serving Size : 12 Preparation Time :0:00 Categories : = Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tsp. yeast 3 cups flour, all-purpose 1 tsp salt 1 1/2 Tbl olive oil 2 tsp oregano 1 1/4 cups water Topping: 3 Tbl olive oil 1 clove garlic -- minced 1/2 cup Parmesan cheese -- grated 1/4 cup parsley -- chopped Place ingredients in bread pan, select Dough setting, and press Start. When dough has risen long enough the machine will beep. Turn off bread machine, remove bread pan and turn out dough on a floured countertop or cutting board. Oil a 10 x 15 x 1 inch jelly-roll pan. With your hands, gently stretch and press dough to fit evenly into pan. Cover and let rise in warm oven 30-40 minutes until doubled. Remove pan from oven to preheat oven to 400 degrees. With 2 fingers, poke holes all over the dough. In a medium bowl, combine the oil and garlic; drizzle over top of dough. Sprinkle with cheese and parsley. Bake 25-30 minutes until brown. Remove from oven. Cool on wire rack or cut into squares and serve warm. Wrapped in plastic it will keep fresh at room temperature for 2 to 3 days. NOTE: I like to use a little basil in the dough, and also mixed with the olive oil on top instead of the parsley. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n064.6 --------------- From: Sherron Subject: Corn bread with creamed corn Date: Wed, 22 Oct 1997 15:38:30 -0700 I don't have a plain cornbread with creamed corn recipe, but my husband's mother liked a Jalapeno Corn Bread that contains corn meal and creamed corn, as well as onions, cheese and the jalapenos peppers. If you're interested in that one, please let me know. >>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. >>Laurie >> --- Sherron, Poi Boy & Jazzy La Palma, California (but my heart is in Hawaii) See our rats at: http://users.deltanet.com/~dwp/ratgallery.html --------------- MESSAGE bread-bakers.v097.n064.7 --------------- From: Jim & Linda Badeen Subject: Roman Meal Bread Date: Sun, 19 Oct 1997 02:48:47 -0700 I've been trying to find a recipe that approximates Rainbo's Roman Meal Bread. My family loves it, but it's too costly in the stores. I copied down the list of ingredients from the wrapper and next weekend I'm going to try to figure the correct proportions. In the meanwhile, has anyone else out there been able to duplicate the taste of this bread successfully? Thanks, Linda Badeen --------------- MESSAGE bread-bakers.v097.n064.8 --------------- From: Lisa & Gerry Belsha Subject: baking in a traditional oven Date: Sun, 19 Oct 97 06:49:15 -0500 Hi everyone, I LOVE my bread machine and want to make some breads to donate to a school bake sale. I don't mind the "blade hole" at the bottom of the loaf, but don't want it for this occasion. SO....if I am making a bread that normally goes through on the "regular...light" cycle. At what temperature and how long would I bake it in a regular oven? Thanks for your help. Lisa Belsha --------------- MESSAGE bread-bakers.v097.n064.9 --------------- From: cherub Subject: Corn Bread Date: Sun, 19 Oct 1997 09:48:15 -0600 Does anyone have a good recipe for jarapeno & cheese cornbread? (one without cream corn) Do you put in the fresh jalapeno, do you boil it first or do you use the can? Mine always comes out very dry. Thanks in advance, cherub --------------- MESSAGE bread-bakers.v097.n064.10 --------------- From: DebHSN@aol.com Subject: traveling with my sourdough Date: Sun, 19 Oct 1997 07:41:30 -0400 (EDT) I have an excellent sourdough starter that I have been feeding and using for about 9 years. It has developed to a great flavor. In January I will be moving out of the country, and I would like to take a small amount of this starter with me. We will be travelling for about a month before settling into our new home. Any advice on how to take a small bit of this starter with me so that I can keep it alive? Thanks for your help, Deb --------------- MESSAGE bread-bakers.v097.n064.11 --------------- From: Lisa Minor Subject: Recipe request Date: Sun, 19 Oct 97 09:57:44 -0500 I tried to post this once before but it didn't make it :) I was hoping that someone out there might have a recipe for those little loaves of dark bread that you get at The Outback and, or the Lone Star restaurants. They are so good and my kids like them too. I figured I could make some up and freeze them, then thaw them and warm them for dinner. Them seem the perfect size for a quick dinner bread! Thanks for any responses - I will try all. Lisa - St. Louis If you aim at nothing, you'll hit it everytime. Lisa Minor lisa@cybermill.com --------------- MESSAGE bread-bakers.v097.n064.12 --------------- From: mrsu@juno.com (Melissa A. Uttendorfsky) Subject: German Kugan Bread Date: Sun, 19 Oct 1997 22:05:32 EDT My grandmother talks about a bread her father used to make when she was a child called Kugan (I'm not sure about the spelling) bread from Germany. She said that it is a German coffee bread that he would put butter and cinnamon and sugar on as soon as it came out of the oven. If anyone has a recipe or knows anything about this bread I would appreciate anything you can give me. Thanks in advance. Melissa --------------- MESSAGE bread-bakers.v097.n064.13 --------------- From: RollFamily@aol.com Subject: Overbaking? Date: Sun, 19 Oct 1997 10:29:21 -0400 (EDT) I’m hoping someone can help me. I have a Toastmaster bread machine that I purchased close to a year ago. I really love it and have been experimenting with a lot of different types of recipes. My only problem is that the bread always seems to be overbaked. It seems as if the bread machine is either baking the bread too hot or for too long. I have tried baking the bread on the shortest baking cycle and that doesn’t seem to help. The bread turns out a little too dry and has a very thick crust on it. I have gotten into the habit of using the dough cycle on all of my bread recipes and then baking it in my conventional oven. By doing this with the same recipes I have a nice moist and tender loaf of bread. Any suggestions? I’m including a recipe I got off of the Fleishmann’s web site. It is really good. Makes a 1-pound loaf. Thank you! Pat Roll RollFamily@aol.com Sour Cream-Poppy Seed Bread 1/3 cup sour cream 3 tablespoons water 1 large egg 1 tablespoon margarine, cut up 3/4 teaspoon salt 2 cups bread flour 1 tablespoon sugar 1 teaspoon poppy seeds 1 1/2 teaspoons yeast Add ingredients to bread machine in order suggested by manufacturer. Use basic/white cycle. --------------- MESSAGE bread-bakers.v097.n064.14 --------------- From: BClinard Subject: Re:new style bread makers Date: Sun, 19 Oct 1997 07:54:26 -0500 I have a West Bend that makes a traditional loaf and I love it. It mixes well with the two paddles in the bottom of the pan. I like the fact that my loaf of bread from the machine looks just like a loaf I would have made by hand (which I did for MANY years). Beth --------------- MESSAGE bread-bakers.v097.n064.15 --------------- From: Frances Segerson Subject: Re: Scandinavian muffin-rolls Date: Sun, 19 Oct 1997 14:13:49 -0400 Ilene Warfield's question re the limpa-flavored muffins (although I am not the author), it seems that there is an item missing in the ingredients - regular or all-purpose flour. I am a BIG fan of limpa, it is about the only bread I took the time to make before I got an ABM. There's no rye bread that's made with rye flour alone. It always has some white flour, too. Fran --------------- MESSAGE bread-bakers.v097.n064.16 --------------- From: John Levin Subject: Cost of Bread Date: Sun, 19 Oct 1997 11:11:01 -0400 Someone posted a 'cost of bread' estimate for an 'italian' loaf of .23 cents, excluding the cost of the breadmaker. Here's my estimate, comparing the cost of 500 storebought loaves with 500 home made loaves. It assumes your own labor is worth about $10/hour and that it takes about 1/2 hour to bake each loaf. It also assumes that your breadmaker costs about $100 and will bake 1000 loaves over its lifetime without additional repair or parts. Electricity is assumed to be about 15 cents per loaf. I've also assumed that a one way trip to the grocery is about 5 miles and your cost of transportation is 30 cents/mile. Note that bread is a loss leader for many supermarkets...they sell it below cost to get you to come to the store and buy other things...: Homemade bread Store bought -------------- ------------- Ingredients $0.23 one loaf yucky bread $1.25 Labor $5.00 Transportation R/T $3.00/20 items=$0.15 Breadmaker $0.10 Disposal of plastic bag $0.01 Electricity $0.15 Spoilage $0.05 Labor (1 hr. driving) $10.00/20 items=$0.50 Total $5.48 $1.96 Note that the cost of labor pushes the cost of homemade bread way up, even though you don't get 'paid', except in enjoyment of better bread. But it's a real cost and should be considered. Also, if you don't use your breadmaker often (and 1000 loaves is a LOT of bread) the cost goes up per loaf. However homemade bread is MUCH, MUCH tastier and maybe even healthier for you, so that's worth something, as is the enjoyment of baking. I'd say the true 'cost' difference is in favor of the homemade loaf, unless you hate baking, in which case, by all means, go with Wonder Bread. --------------- MESSAGE bread-bakers.v097.n064.17 --------------- From: garygerman@juno.com (Gary M German) Subject: Raisin bread Date: Sun, 19 Oct 1997 14:20:59 EDT Rosalind, I Like this recipe for raisin bread 1 cup water 1 tsp lemon juice 1 1/2 tb oil 2 1/2 tb brown sugar 1 1/2 tsp salt 1 1/2 tb dry milk 3 cups bread flour 2 1/4 tsp active dry yeast When machine beeps to add add'l ingred.. 2 tsp cinnamon 1/2 cup raisins 1/2 cup walnuts My machine has a setting for SWEET or SPECIAL breads, and I use that one. Good luck >Text from Rosalind=================================== >From: Rosallind Joyner >Subject: Raisin bread recipe request >Date: Sat, 18 Oct 1997 21:05:13 -0500 >I recently brought a bread maker and have been looking on the shelves for a >mix for raisin bread; with no success. The recipe book that came with it >is also of no help. I would love to make this for my daughter who loved >raisin bread as a child. Does anyone know of a recipe? =================================================================== Gary M German garygerman@juno.com Stamp Collecting..A hobby you can stick with! --------------- MESSAGE bread-bakers.v097.n064.18 --------------- From: "Jazzbel" Subject: Pan de Sal Date: Sun, 19 Oct 1997 10:29:19 -0400 * Exported from MasterCook * Pan de Sal Recipe By : The Complete Bread Book-Gail Duff Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 grams shortening 1 tablespoon salt 1 tablespoon sugar 225 milliliters boiling water 225 milliliters warm water 1 tablespoon active dry yeast 450 grams strong flour 110 grams plain, unsweetened crackers -- crumbled Makes 16 buns. in a large mixing bowl, combine the shortening, salt, sugar and boiling water. Stir and leave the mixture to cool. Add the warm water and sprinkle in the yeast. Leave it for 15 minutes. Gradually mix in the flour to make a dough. Turn it on to a floured work surface and knead it until it is smooth. return it to the bowl, cover it and leave it in a warm place until it has doubled in size. Knead it again. Preheat the oven to 425F/220C. Divide into sixteen round buns. Roll the pieces in the cracker crumbs and lay them on floured baking sheets, spread well apart. Leave them in a warm place for 20 minutes to prove. Bake the buns for 15 minutes and cool them on wire racks. **Typed for you by two of Jazzbel's fingers to post on the homehearth list. - - - - - - - - - - - - - - - - - - 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.n064.19 --------------- From: dragonmyst@postoffice.worldnet.att.net Subject: Raisin Bread Date: Sun, 19 Oct 1997 10:34:14 +500 This is mine and my husbands all time favorite raisin bread recipe. Hope you enjoy. Title: Raisin Bread Categories: Bread/rolls, Bread_mach Yield: 10 servings 1 c Milk 1 tb Oil 1 c Raisins 2 c Flour 1/4 c Flour, bread 2 tb Brown sugar 1 1/2 ts Cinnamon 1 ts Salt 2 ts Yeast ~ Adapted from 'The Bread Machine Bakery Book' by Richard W. Langer ~ Add milk, oil & raisins to bread pan. Measure in all other ingredients. For placement of the yeast, follow your bread machine directions. Bake on the quick cycle. If your machine has a beeper for special ingredients you may wait and add the raisins then for less chopped-up raisins. (**this is my preference) ** A teaspoon of vanilla may be added to the measuring cup before measuring out the milk, if desired. ----- --------------- MESSAGE bread-bakers.v097.n064.20 --------------- From: "Bill Hatcher" Subject: Re: Raisin bread recipe request Date: Sun, 19 Oct 1997 07:03:25 -0400 Below is the one from my Regal recipe book that accompanied the ABM. I make it frequently and we enjoy it very much. Regards. ---- Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA > >--------------- MESSAGE bread-bakers.v097.n062.3 --------------- >From: Rosallind Joyner >Subject: Raisin bread recipe request >Date: Sat, 18 Oct 1997 21:05:13 -0500 > >I recently brought a bread maker and have been looking on the shelves for a >mix for raisin bread; with no success. The recipe book that came with it >is also of no help. I would love to make this for my daughter who loved >raisin bread as a child. Does anyone know of a recipe? > > * Exported from MasterCook * Cinnamon-Raisin Bread Recipe By : Adapted from Regal Breadmaker Book Serving Size : 10 Preparation Time :4:20 Categories : Bread Machine To/From Breadlist Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 c Water 2 tbsp Butter, margaine or oil 2 tsp Salt 2 tsp Cinammon 3 1/2 c Bread flour 3 tbsp Sugar 2 tbsp Dry milk 1 c Nuts (optional) -- chopped 2 1/2 tsp Yeast 1 c Raisins For large (1 1/2 pound) loaf. Place all ingredients except raisins in pan in order given. Use nut/fruit setting, adding raisins when machine chimes. If raisins do not mix into dough properly, try dusting them lightly with flour next time. Also add raisins/nuts slowly, rather than all at once. We actually prefer this bread made with dates instead of raisins. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v097.n064 --------------- -------------- BEGIN bread-bakers.v097.n065 -------------- 001 - "Jazzbel" - Millet Bread 004 - Thomas G Lippold Subject: English Muffins or Crumpets Date: Sun, 19 Oct 1997 10:27:24 -0400 The recipe is a very good one from The Good House Keeping Cookery book. I have been using it for years. I have a set of eight crumpet rings I use for this. Bicarbonate of soda is baking soda. * Exported from MasterCook * Crumpets Recipe By : The Good Housekeeping Cookery Book Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 350 g bread flour 1 1/2 tsp dried yeast pinch sugar 300 ml tepid water 1/2 tsp salt 1/2 tsp bicarbonate of soda 225 ml milk Dissolve the yeast in 50 ml of the water with the pinch of sugar. Sift the flour into a mixing bowl, and pour the dissolved yeast into a well in the center, follow with milk. Mix to give a thick batter consistency. Using a wooden spoon, vigourously beat the batter for a bout 5 minutes to incorporate air. Cover and leave in a warm place for 1 hour, until sponge-like in texture. Beat the batter for a further 2 minutes to incorporate air. Place a large, preferrably non-stick frying pan on to a high heat and, using absorbent kitchen paper, rub a little vegetable oil on the surface. grease the insides of three crumpet rings or 3 3 1/4 in plain metal pastry cutters. Place the rings blunt edge down on to the hot surface and leave for about 2 minutes, or until very hot. Pour the batter into a large measuring jug. Pour a little batter into each ringto a depth of 1 cm. Cook the crumpets for 5-7 minutes until the surface of each appears dry and is honey-combed with holes. When the batter has set, carefully remove each metal ring. Flip the crumpet over and cook the second side for 1 minute only. Cool on a wire rack. Continue until all batter is used. it is important that the frying pan and rings are oiled each time, and heated before batter is poured in. When required, toast the crumpets on both sides and serve hot. Typed by jazzbel@batelnet.bs - - - - - - - - - - - - - - - - - - Later, Jazzbel >>>>> "A gourmet who thinks of calories is like a tart who looks at her watch". --James Beard. --------------- MESSAGE bread-bakers.v097.n065.2 --------------- From: "Bill Hatcher" Subject: Re: Fuccosia Recipes (FOCACCIA?) Date: Sun, 19 Oct 1997 07:15:39 -0400 Pamela - If we are talking about the same bread, here is a good recipe that I make frequently. Regards. ---- Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA > >--------------- MESSAGE bread-bakers.v097.n062.12 --------------- >From: Frank Thompson >Subject: Digest bread-bakers:Fuccosia Recipes >Date: Mon, 13 Oct 1997 19:39:07 -0600 >References: <199710120342.UAA10716@lists1.best.com> >Could someone *please* post some Fuccosia recipes?? I had some and fell in love >with >it! >Thanks so much in advance! >~Pamela > * Exported from MasterCook * FOCACCIA (Italian Flat Bread) Recipe By : Red Star Yeast Serving Size : 12 Preparation Time :2:00 Categories : Breads Italian To/From Breadlist Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 c All purpose flour (Additional as needed) 1 pkg Yeast (2 1/4 tsp) 1 tbsp Sugar 1 tsp Salt 1 c Very warm water (120-130 deg F.) 1 tbsp Oil - - - - - TOPPING 1/2 c Chopped onion 2 tbsp Butter or margarine 1/4 tsp Sugar 1/8 tsp Salt In large mixer bowl, combine 1 1/2 c. flour, yeast, 1 T. sugar and 1 t. salt; mix well. Add water and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 8 minutes, adding flour as needed. Place in greased bowl, turning to grease top. Cover; let rise in warm place about 40 minutes (20 minutes for Quick Rise yeast). Prepare onion topping. In small skillet, saute onion in butter until soft. Stir in 1/3 t. sugar and 1/8 t. salt. Punch down dough. On lightly floured surface, shape dough into a ball. Place on greased cookie sheet. Flatten to a 10-inch circle. With table knife, cut a circle in dough about 1 inch from edge, cutting almost through to cookie sheet. Prick center with a fork. Spread Onion Topping over the pricked dough. Cover; let rise in warm place about 30 minutes (15 minutes for Quick Rise). Bake at 375 deg. for 25 to 30 minutes until golden brown. Variation. Omit Onion Topping. Instead of pricking top, cut a criss-cross design with a sharp knife. Brush bread with an egg glaze made by combining 1 egg yolk and 1 T. milk or water. Sprinkle with sesame seed if desired. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n065.3 --------------- From: NamurK Subject: Millet Bread Date: Tue, 21 Oct 1997 16:25:05 EDT In response to Kim Aposporos who asked for recipes for bread using millet, here is one that I have tried. Enjoy! : D Kittie MILLET BREAD 1 1/2 tsp yeast 1 cup whole wheat flour 2 cups bread flour 1 tsp salt 1 cup warm water 1/2 cup raw millet ( or millet cereal)* 2 tbsp olive oil 3 tbsp honey 1 lg egg Texture is a little crunchy though lite due to the whole wheat/bread flours *Soak millet in the warm water 45-60 MINUTES before adding grain and water to the recipe -- for machine with yeast dispensor use 3 tsp for 1 1/2 lb loaf 2279 cal/ 1 1/2 lb loaf, sodium, 2207 mg; cholesterol 213 mg; From: Garrett, Norman A.; FAVORITE BREAD MACHINE RECIPES; Sterling Publishing Co. Inc., NY, 1994. --------------- MESSAGE bread-bakers.v097.n065.4 --------------- From: Thomas G Lippold Subject: Re: Aroma bread chef Date: Mon, 20 Oct 1997 09:17:25 -0800 (pst) Hi! I have an Aroma bread chef as well (got it as a gift). Trust me, you aren't missing much not having the directions - they were pretty much useless. The best part about them was the "instructional video" with the overweight truck driver doing his best Vanna White impersonation. The machine is pretty self-explanatory - the settings you see are what you get. They say put liquid first, then flour, and yeast last, although I do the opposite when I make Sweet bread and it comes out fine. I have never used the yogurt, rice or roast settings, but I can send you the instructions for those if you want them. Tom Lippold --------------- MESSAGE bread-bakers.v097.n065.5 --------------- From: Gerry McMahon Subject: choc chips / bread mixes Date: Tue, 21 Oct 1997 16:21:48 -0400 >> when I make my famous chocolate chip bread, the chips completely melt, and= >> I have chocolate bread, with no visible chips. Are you putting the chips in at the raisin beep so they don't get pureed during the mixing? Recently I've gotten really apathetic about making bread, even though when i have it I eat it. So after the machine sat for a long time as I bought store loaves, I picked up a box of mixes at Sam's club (the local warehouse store). They're called Krusteze or something similar and were about $6 for 6 mixes. Just add water and go. They are surprisingly good. So if you get in a malaise and wish to ease your way out this is a possibility. Raisin breads ... there are many really good ones in the archives including some that I posted some time back. Peace, Gerry --------------- MESSAGE bread-bakers.v097.n065.6 --------------- From: LoisO43779@aol.com Subject: Focaccia Date: Sun, 19 Oct 1997 22:28:23 -0400 (EDT) Hi Pamela, here are two recipes for focaccia, which is what I think you meant. You can put a variety of toppings on focaccia, including potatoes. Usually it has salt, olive oil and rosemary. It is really delicious, but doesn't keep very well, so plan to eat it all when it is fresh. It can be sliced horizontally for a sandwich. Enjoy. Lois in Shelton, WA * Exported from MasterCook II * Focaccia Recipe By : kitmailbx/aol Serving Size : 1 Preparation Time :0:00 Categories : Bread, Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tepid water 1/4 cup olive oil 2 teaspoons garlic -- minced 2 tablespoons fresh basil or rosemary (2 tsp dried) -- chopped 1 teaspoon sugar 1/2 teaspoon salt 4 cups flour 1 1/2 teaspoons yeast Dissolve yeast in water. Put remaining ingredients into food processor. Add oil to yeast water and slowly pour into running processor. Check for consistency and adjusting as needed. Let stand 10 minutes, then run for 30 revolutions. Place in greased tub and let rise 2 hours. Punch down and shape into 10" circle on parchment paper with cornmeal. Cover and let rest 40 minutes. Dimple dough with fingertips. Brush with olive oil and top with garlic slivers, sauteed onions, fresh herbs. Bake in preheated oven 400° for 25 to 30 minutes. Makes great sandwiches. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Focaccia Flat Bread Recipe By : Unknown Serving Size : 1 Preparation Time :0:00 Categories : Bread, Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large mild onion -- sliced 2 tablespoons dry yeast 1 tablespoon sugar 3/4 cup warm water 1/2 cup olive oil, divided 1 teaspoon salt 1/2 cup warm water 3 cups flour (more as needed) Kosher salt Rosemary Cover sliced onions with cold water. Set aside. Combine yeast, sugar and 3/4 c. water, set aside till bubbly. Stir in 1/3 cup oil, salt and 1/2 cup water. Add 2 1/2 cups flour and knead till smooth, adding flour as needed. Put dough in greased bowl and rise in warm, steamy oven till doubled, 30 to 45 minutes. While dough is rising, drain onions well and saute in 1 T oil till limp. Remove from heat, cover and set aside. When dough has risen, punch down, allow to rest 10 minutes, then roll out into a circle or rectangle to fit chosen greased pan. Let rise again 30 minutes. Dimple dough with fingers and drizzle and brush with remaining oil. Sprinkle with kosher salt to taste. Drain onions and scatter over surface. Sprinkle entire dough generously with crushed rosemary. Bake 400 for 30 to 35 minutes, till crusty and golden. Cut in wedges or squares. Serve warm but it's good cold too. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n065.7 --------------- From: Loiscon1@aol.com Subject: "-" Date: Wed, 22 Oct 1997 13:48:50 -0400 (EDT) Ilene Warfield had a question about the Scandanavian Rye Rolls in our book, Bread Machine Magic...Ilene, you must have an early edition as there was a typo in it on that recipe. We are sorry you were inconvenienced by it. The recipe omitted 2 cups of all-purpose flour for the large (1 1/2 pound loaf) and 1 1/3 cups for the small (1 pound) loaf. Please write me if you have any other questions....Lois Conway, co-author Bread Machine Magic and The Bread Machine Magic Book of Helpful Hints --------------- MESSAGE bread-bakers.v097.n065.8 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Pizza Dough Date: Wed, 22 Oct 1997 22:17:28, -0500 Toby, The easiest way to "relax" your pizza dough is to turn it out of the bread pan onto a lightly floured board or lightly oiled plastic wrap, cover it, and allow it to rest for 15 minutes. You'll find it much easier to work with after that. Linda Rehberg --------------- MESSAGE bread-bakers.v097.n065.9 --------------- From: pickens-barger Subject: Peru Pan (Bread!) recipe request. Date: Tue, 21 Oct 1997 22:33:40 -0500 (CDT) While visiting Peru several years ago, the dinner role commonly served at most every meal, became a favorite of mine. I would like to be able to duplicate it. The role is about palm sized, oval, has a hard crust to the outside, and a very fluffy, almost bisquit style inside. You could "scoop" out the inside, after breaking into it, and fill it with your favorite jelly. (oh yum!) Is anyone familar with this bread and know how to make it? Thank you kindly! Gail Gaileee's Featherweight Website | pickens@icsi.net http://www.icsi.net/~pickens Huricane Site | http://www.icsi.net/~pickens/huratc2.shtml --------------- MESSAGE bread-bakers.v097.n065.10 --------------- From: Jay Ekers Subject: re: corn bread with creamed corn Date: Wed, 22 Oct 1997 23:39:34 +1000 Laurie wrote: >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. Perhaps it was like this bread which is delicious if you like chile! (If not to your tast, try omitting it or replacing it with shredded zucchini). The recipe was developed by the New Mexico State University, from their Cooperative Extension Service Circular 396, entitled: Chile and printed in The Best of New Mexico Kitchens, published in 1978 by New Mexico Magazine. New Mexico Spoon Bread (American measures 1 cup = 8 fluid ounces) 1 #300 can cream-style corn (about 2 cups) 3/4 cup milk 1/3 cup melted shortening 1.5 cups cornmeal 2 eggs, slightly beaten 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon sugar (optional) 1 4-ounce can chopped green chile 1.5 cups grated cheddar cheese Mix all ingredients except chile and cheese. Pour half the batter into a greased 9 x 9 inch pan. Sprinkle with half the cheese and chile. Add remaining batter and top with the remaining cheese and chile. Bake at 400 degrees F for 45 minutes Jay --------------- MESSAGE bread-bakers.v097.n065.11 --------------- From: ldd1@juno.com (Lisa D. Drummond) Subject: All Soul's Day Bread Date: Fri, 24 Oct 1997 22:01:45 -0400 Would anyone have the recipe for a Mexican dessert named "All Soul's Day Bread? It is a traditional Mexican dessert (it is a bread) for Halloween or All Soul's Day. And if you do, would you know if you can substitute some of the ingredients that would normally be found in Mexico. Thank you for your help. Sincerely, Lisa --------------- MESSAGE bread-bakers.v097.n065.12 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Aroma Bread Machine Date: Wed, 22 Oct 1997 22:34:49, -0500 To "Popcorn", The customer service number for Aroma is 1-800-276-6286. Linda --------------- MESSAGE bread-bakers.v097.n065.13 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Irish Soda Bread Overflow Date: Wed, 22 Oct 1997 22:28:44, -0500 Marie, Your recipe is definitely "too wet". I'd start by reducing the water to 3/8 cup, reducing the yeast to 1 1/2 tsp and increasing the salt to 1 tsp. Watch the dough as it's kneading. If it appears dry or stiff after about 5 min, add more water 1 T at a time. Give the dough a pinch. It should be soft, pliable and slightly tacky to the touch. If you continue to have problems, let me know and I'll be happy to lend a hand until you perfect it. Linda Rehberg co-author of "Bread Machine Magic" --------------- MESSAGE bread-bakers.v097.n065.14 --------------- From: Jdbthomp@aol.com Subject: Carmelized Onion Focaccia Date: Fri, 24 Oct 1997 12:23:19 -0400 (EDT) I found this recipe on another list and thought it sounded good for the person looking for focaccia recipes. 3/4 cup water 2 Tbs, olive or veg. oil 2 cups bread flour 1 Tbs. sugar 1 teasp. salt 1 1/2 teasp. bread machine yeast ONION TOPPING (below) 3/4 cup shredded mozzarella cheese 2 Tbs. grated parmesan cheese l. Measure carefully, placing all ingredients except Onion topping and cheeses in bread machine pan in the order recommended by the manufacturer. Bake on Dough cycle. 2. Grease cookie sheet. Pat dough into 12 inch circle on the cookie sheet. Cover and let rise in warm place about 30 minutes or until double. Prepare Onion Topping. 3. Heat oven to 400F. Make deep depressions in dough at 1 inch intervals with finger or handles of wooden spoon. Spread topping over dough. Sprinkle with cheeses. Bake 15-18 minutes or until edge is golden brown. Remove from cookie sheet to wire rack. Serve warm ONION TOPPING Melt 3 Tbs. margarine or butter in 10 inch skillet over medium low heat. Add 2 medium onions, sliced and two cloves of chopped garlic. Cook , stirring occasionally until onions are brown and caramelized. Remove from heat, follow above instructions. --------------- MESSAGE bread-bakers.v097.n065.15 --------------- From: "Nancy Hill" Subject: Oatmeal bread? Date: Sat, 25 Oct 1997 21:16:12 -0400 Hi, I'd like a recipe for whole wheat/oatmeal bread for my breadmaker (preferably 4 lb.), and thought I'd seen something like that on the Breadmakers digest, but can't find it... can anyone help me? Thanks in advance, Nancy in Toronto --------------- END bread-bakers.v097.n065 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved