Date: Sat, 8 Nov 1997 21:21:40 -0800 (PST) -------------- BEGIN bread-bakers.v097.n068 -------------- 001 - ann joy Subject: Finnish Bread Date: Sat, 01 Nov 1997 09:04:56 -0800 Hi, I have a question regarding baking "Finnish Bread." No matter what I do, the inside tends to stay doughy...Can anyone give me a hint as to how to have a done inside, without a burnt top? I use an Electric oven, which is probably a cause....Please reply to my email address! I will be sure to read! Thanks, Ann ajoy@capecod.net If you get a chance, check out my site at: http://www.abebooks.com/home/ajoy/ --------------- MESSAGE bread-bakers.v097.n068.2 --------------- From: Debbie Hrabinski Subject: Bread Machine Ratings Date: Sat, 01 Nov 1997 01:57:54 -0500 In the current Consumers Report (Nov 97) they rated some bread machines. Here are the results they came up with, in the order they listed from best being first. debbie Panasonic Bread Bakery SD-YD205 - very good Breadman TR800 - very good Zojirushi Home Bakery Super BBCC-Q20 - very good (I'm happy to see this cuz I purchased this about a year ago and have been very happy with this one. Altho they said it was $150, I paid $110 thru the Price/ Costco catalog) Goldstar HB202CE - very good Toastmaster Bread Box 1188 - very good Regal Kitchen Pro K6743 - very good Breadman Ultra TR700 - very good Pillsbury Automatic Bread/Dough Maker 1021 - good West Bend Baker's Choice Plus 41090 - good Black and Decker All in One Deluxe B1630 - good West Bend Automatic Bread Dough Maker 41044 - good Welbilt - The Bread machine ABM4100T - good --------------- MESSAGE bread-bakers.v097.n068.3 --------------- From: rprovanc@osf1.gmu.edu Subject: Re: Bagel Cooking Date: Sat, 01 Nov 1997 17:00:38 -0800 Robert wanted to know how to get the crispy crust on his bagel. Try spraying them with plain water while they are in the oven. I use this method for bread and rolls when I want the crisp crust. It should work with bagels. Ruth -- --------------- MESSAGE bread-bakers.v097.n068.4 --------------- From: "Natalie Frankel" Subject: Bread Machines Date: Sat, 1 Nov 1997 15:20:55 -0600 (CST) The November 1997 Consumer Reports magazine reviewed breadmakers. There are details on each model, so if you are in the market, you may want to check out the article. Here is how CR rated 12 models and price listed: 1. Panasonic Bread Bakery SD-YD205 $190 2. Breadman TR800 $150 3. Zojirushi Home Bakery Super BBCC-Q20 $150 4. Goldstar HB202CE $100 5. Toastmaster Breadbox 1188 $100 6. Regal Kitchen Pro K6743 $100 7. Breadman Ultra TR700 $100 8. Pillsbury Automatic Bread/Dough Maker 1021 $120 9. West Bend Baker's Choice Plus 41090 $200 10. Black & Decker All in One Deluxe B1630 $110 11. West Bend Automatic Bread/Dough Maker 41044 $100 12. Welbilt The Bread Machine ABM4100T $95 --------------- MESSAGE bread-bakers.v097.n068.5 --------------- From: rprovanc@osf1.gmu.edu Subject: Re: Making pizza, from Howard Date: Sat, 01 Nov 1997 16:58:12 -0800 I make pizza for the family every week, so I guess I could contribute to this discussion. First of all, let the dough rest for about 10-15 minutes before forming the crust. If you knead it just before you try to form the pizza, it will fight you back. I leave it on the board under the bowl for this step. Now, you have a nice mound of dough on your well-floured board (at at least one national chain of pizza places, they use cornmeal instead of flour on the board, but they probably don't have any flour in the place since they truck in the dough!). Gently round the mound evenly. Now, with the edge of your hand, crease the dough a little ways in from the edge all the way around. It should look a little like a derby hat! Using the tips of your fingers, poke the dough all over vigorously, leaving dimples all over it. The pizza chains have a little roller with dowels sticking out to do this part. Now for the fun part. Make sure your hands are floured well and use your fists on the underside of the dough to stretch it gently all around until it is round and flat. You may wish to flip the dough over to get both sides floured and to stretch it evenly. When it is the right size, flip it onto your pizza peel which has been well sprinkled with cornmeal or Cream of Wheat to insure that it slides off onto the stone. Pinch the edges of the pizza up to hold all the goodies, and add sauce or whatever you are using, and the rest of the goodies. (in reference to the "goodies": be careful when adding moist vegetables like mushrooms and peppers. They sweat a lot of liquid into the pizza and can cause runny fillings. I try to limit the amount of such toppings and place them on top of the cheese so the liquid evaporates during baking) When it is just as you like it, slide it off the peel onto the hot stone and bake until done. Eateateateateat.... As far as throwing the dough up into the air..."The Cooks Bible" says that any cookbook that tells you to do that at home should be taken out and burned. Now that we have said that... I have tried it, but since I have a ceiling fan in my kitchen, and usually have pretty good luck with the other method, I don't usually bother. Just be sure your arms are bare to the elbow and your watch and rings are elsewhere! It looks impressive, though! Have a lot of fun with your pizza! Ruth -- For my bread recipe on my uncle's really cool website: http://www.geocities.com/Athens/Delphi/5520/roadkill3.html --------------- MESSAGE bread-bakers.v097.n068.6 --------------- From: BillyFish@aol.com Subject: re: Bread and Leeks Date: Sun, 2 Nov 1997 05:27:37 -0500 (EST) Dimity@aol.com wrote: ******** We had a bountiful harvest of leeks in our garden this year, and I vaguely remember a recipe for leek pizza. The problem is, it's real vague. (g) Does anybody have any bread or pizza recipes using leeks? TIA, ******** One thing I like about baking pizza is that once the dough is rolled out decently almost anything goes on top. I try to keep the calories down. I don't use any cheese. Just tomato paste on top. My favorite combination is with mushrooms, onions, green and red peppers. Salmon goes well on top. I have also used turkey. Aolmost everything worked out well. I have used leeks instead or in addition to onions. I just slice through the leek. I save the leafy part for soups. William Buchman --------------- MESSAGE bread-bakers.v097.n068.7 --------------- From: BillyFish@aol.com Subject: re: How to roll pizza dough Date: Sun, 2 Nov 1997 05:27:29 -0500 (EST) rbursey@pine.alberni.net (Robert Bursey) wrote: ******* I usually use a rolling pin to form a pizza. But I am wondering if the way you see pizzeria guys do it is better. I tried this method, but found I ended up with thin spots in the middle and too heavy around the edges. The centre often ended up with holes, so I'd have to try again. I eventually went back to the rolling pin. Just wondering if there is any advantage to the other way. And while we're at it, how about throwing it up in the air and catching it? :-) Thanks. ********** I use a rolling pin too. I roll the dough out on a cold or slightly warm pizza stone. Although I would like a better way, the result is good enough. What was left out of the post was a description of "if the way you see pizzeria guys do it." How do they do it? How do you learn how to do "throwing it up in the air and catching it?" without wasting a lot of dough or making a dough hat? William Buchman --------------- MESSAGE bread-bakers.v097.n068.8 --------------- From: Bob & Carole Walberg Subject: Breadmaker Tips Date: Sun, 02 Nov 1997 12:36:06 -0600 I copied out this guide from my Black and Decker cookbook into Mastercook because I found that it was really useful with some of my flops in the breadmaker. Carole Walberg * Exported from MasterCook * Baking Tips Guide For Yeast Breads Recipe By : Black and Decker/Carole Walberg Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Info Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Information Text Loaf Rises Then Falls (Cratered Loaf) -Decrease water or milk by 2 Tbsp. or -Increase salt by 1/4 tsp. or -Decrease yeast by 1/2 tsp. or -Flour, too fine or -Ingredients not measured properly. Loaf Sides Caved In: -Decrease water or milk by 2 Tbsp. or -Increase salt by 1/4 tsp. or -Decrease yeast by 1/2 tsp. or -Ingredients not measured properly. Loaf Rises Too High (Mushroom Loaf) -Decrease water or milk by 2 Tbsp. or -Increase salt by 1/4 tsp. or -Decrease sugar or honey by 1 tsp. or -Decrease flour by 2 Tbsp. or -Decrease yeast by 1/2 tsp. or -Used wrong type instead of dry granular yeast or -Ingredients not measured properly. Loaf Does Not Rise Enough -Increase water or milk by 2 Tbps. or -Decrease salt by 1/4 tsp. or -Increase sugar or honey by 1 tsp. or -Increase yeast by 1/2 tsp. or -Not enough water or milk or -Flour too old or -Flour too low in gluten content or -Flour too fine or -Used wrong type of yeast instead of dry granular or -Accidnetly measured salt in Tbsp. instead of tsp. or -Ingredients not measured properly. Flat Loaf, Little To No Rising, Short and Heavy -Liquid too hot or too cold or -Flour too old or -Flour low in gluten content or -No yeast added or -Yeast too old or -Used wrong type of yeast instead of dry granular or -Accidently measured salt in Tbps. instead of teaspoon or -Ingredients not measured properly or -Breadmaker unplugged or power interruption. Crust Too Dark -Decrease sugar or honey by 1 tsp. or -Ingredients not measured properly. Crust Too Light -Decrease salt by 1/4 tsp. or -Increase sugar or honey by 1 tsp. or -Ingredients not measured properly or -Breadmaker unplugged or power interruption or -Incorrect bread setting was used. Uncooked or Partially Cooked -Decrease water or milk by 2 Tbsp. or -Breadmaker unplugged or power interruption or -Incorrect bread setting was used. Overcooked -Decrease sugar or honey by 1 tsp. or -Incorrect bread setting was used. Not Mixed or Partially Mixed -Not enough water or milk or -Flour too fine or -Ingredients not measured properly or -Breadmaker unplugged or power interruption or -Baking pan not properly seated inside breadmaker or -Kneading blade not installed correctly. Loaf is Soggy -Bread not removed from baking pan soon after baking. Gnarly Knotted Top -Increase water or milk by 2 Tbsp. or -Decrease flour by 2 Tbsp. or -Not enough water or milk or -Ingredients not measured properly. Loaf Core Texture Open, Coarse or Uneven -Increase salt by 1/4 tsp. or -Decrease yeast by 1/2 tsp. or -Forgotton salt or -Ingredients not measured properly. Loaf Core Texture Heavy and Dense -Increase sugar or honey by 1 tsp. or -Decrease flour by 2 Tbsp. or -Increase yeast by 1/2 tsp. -Used wrong type of yeast instead of dry granular or -Ingredients not measured properly. Burning Odour During Operation: -Ingredient spilled inside breadmaker and/or heating element or -See Mushroom Loaf Solutions for bread mushroomed over edge of bread pan, crust burned. High Altitude Adjustment -Decrease water or milk by 2 Tbsp. or -Decrease sugar or honey by 1 tsp. or -Decrease yeast by 1/2 tsp. Breadmaker Cannot be Programmed or Started -Breadmaker unplugged or power interruption or -Breadmaker too hot, allow to cool 15 minutes between baking cycles or -Breadmaker malfunctioning. Loaf Burned Completely -Breadmaker malfunctioning. - - - - - - - - - - - - - - - - - - carole@mts.net http://www.brandonu.ca/~walberrd/family.html for 1000's of recipes in Mastercook format and for the .MXP Browser for non-Mastercook users. --------------- MESSAGE bread-bakers.v097.n068.9 --------------- From: Reggie Dwork Subject: couple of bread Date: Sun, 02 Nov 1997 12:12:05 -0800 I haven't made these yet but they sure does sound good. Thought that some of you might like to make them....if you do please let us know how they turned out. Romano-Oregano Bread Chili Corn Bread Reggie * Exported from MasterCook * Romano-Oregano Bread Recipe By : Cooking Light Magazine, January/February 1996 Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Low Fat Want To Try Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups bread flour 1 Cup water 3/4 Cup grated fresh romano cheese 3 Tablespoons sugar 1 Tablespoon dried oregano 1 1/2 Tablespoons olive oil 1 Teaspoon salt 1 Package dry yeast Follow manufacturer's instructions for placing all ingredients into bread pan; select bake cycle, and start bread machine. Yield: 1 (1 1/2-pound) loaf, 12 servings. CALORIES 181 (21% from fat); FAT 4.2g (sat 1.5g, mono 1.8g, poly 0.5g); PROTEIN 6.6g; CARB 28.7g; FIBER 0.2g; CHOL 7mg; IRON 1.8mg; SODIUM 281mg; CALCIUM 87mg. Busted by Gail Shermeyer <4paws@netrax.net> - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 1281 0 0 0 0 0 * Exported from MasterCook * Chili Corn Bread Recipe By : Cooking Light, Sept. 1995, page 124 Serving Size : 8 Preparation Time :0:06 Categories : Breads Bread Bakers Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Cup all-purpose flour 2/3 Cup yellow cornmeal 2 Teaspoons baking powder 1 1/4 Teaspoons chili powder 1/2 Teaspoon salt 1 Cup frozen whole-kernel corn -- thawed 1/3 Cup minced seeded jalapeno pepper 2 Tablespoons minced green onions 1/2 Cup skim milk 2 Tablespoons honey 1 Tablespoon vegetable oil 3 egg whites -- lightly beaten Vegetable cooking spray Combine the first 5 ingredients; stir well. Add corn, jalapeno, and onions; stir. Combine milk, honey, oil, and egg whites; stir. Add to flour mixture, stirring just until the dry ingredients are moistened. Spoon batter into a 9-inch pie plate coated with cooking spray. Bake at 375 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Yield: 8 servings (serving size: 1 wedge). This corn bread is so full of flavor that it almost seems like a main dish. My son, Jimmy, says it's better than anything! -- Wanda L. Crawford, Beaver, Oklahoma. - - - - - - - - - - - - - - - - - - Serving Ideas : Remove from pie plate; cut into wedges. Serve warm. NOTES : Cal 144.9 Fat 2.3g Carb 27.4g Fib 1.6g Pro 4.7g Sod 258mg CFF 13.7% Nutr. Assoc. : 0 0 0 0 0 5567 3785 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v097.n068.10 --------------- From: Lobo119@worldnet.att.net Subject: pumpkin bread Date: Mon, 03 Nov 1997 10:08:41 -0700 I've been out of town and am catching up on the list .... Cheryl posted a recipe for pumpkin bread on 10/12/97 and I'd like to add my 2 cents worth .... add fresh or frozen raspberries (not too many or the bread gets soggy) ... use the frozen kind that don't have juice, but just roll around in the bag like marbles. Don't thaw them, you don't want their juice to come out beforehand (or you might, and substitute some of juice for some of the liquid ... I haven't tried that). Absolutely scrumptious! You'd probably want to leave out the dates if you do this, but maybe not. Lobo --------------- MESSAGE bread-bakers.v097.n068.11 --------------- From: Ritterhaus@aol.com Subject: Restaurant breads Date: Mon, 3 Nov 1997 20:36:14 -0500 (EST) Thanks to the person who sent in the recipe for Outback bread. Now I wonder if anyone has the recipe for Carrabba's wonderful crusty Italian Bread??? And also the recipe for the herb mixture they add to olive oil for dunking the bread? In the meantime, here is the recipe for Red Lobster's Biscuits which you may enjoy. It is supposed to be the authentic recipe, and was first published in the Ladies Home Journal in August 1994. Red Lobster Biscuits 2 cups buttermilk baking mix (Bisquick or other) 2/3 cup milk 1/2 cup cheddar cheese, shredded or grated 1/4 cup margarine, melted 1/2 teaspoon garlic powder Preheat oven to 450. Combine baking mix, milk, and cheese with a wooden spoon until soft dough forms. Beat vigorously 30 seconds. Drop by heaping tablespoonsful onto an ungreased cookie sheet. Bake 8 to 10 minutes, until golden brown. Combine the melted margarine and garlic powder. Brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 12 biscuits. Nutrition for each: 146 calories, Total fat 8 gms, (51% of calories), Sat Fat 3 gms, Chol 7 mg. Sodium 341 mg. Hope you enjoy! Jean from Ritterhaus --------------- MESSAGE bread-bakers.v097.n068.12 --------------- From: Soaper1965@aol.com Subject: Turkey Stuffing Bread-ABM Date: Mon, 3 Nov 1997 13:44:54 -0500 (EST) I have used this bread to make our stuffing or just serve as a bread with dinner. 1 lb. Ingredients 1 1/2 lb. 2/3 c milk 1 c. 1 egg 1 1/4 c. finely chopped onion 1/3 c. 1 Tbsp. margarine or butter 1 Tbsp. 2 c. bread flour 3 c. 1/4 c. cornmeal 1/3 c. 1 1/2 tsp. brown sugar 2 tsp. 1 tsp. celery seed 1 1/2 tsp. 1/2 tsp. salt 3/4 tsp. 1/2 tsp. dried sage, crushed 3/4 tsp. 1/2 tsp. poultry seasoning 3/4 tsp. 1/4 tsp. pepper 1/2 tsp. 1 tsp. active dry yeast 1 tsp. Select loaf size. Add ingredients to machine according to manufacturer's directions. Small loaf serves 16. One teaspoon yeast is recommended by the Bread Machine Test Kitchen for either loaf size. Use basic setting. Per serving: 90 calories, 3 g. protein, 15 g. carbohydrate, 2 g. total fat (0 g. saturated), 14 mg cholesterol, 85 mg sodium, 52 mg potassium. Recipe from Better Homes and Gardens More Bread Machine Bounty --------------- MESSAGE bread-bakers.v097.n068.13 --------------- From: Reggie Dwork Subject: holiday recipes Date: Sun, 02 Nov 1997 23:27:50 -0800 These are in McCormick's pamphlets for holidays...thought you might be interested in making them. Red Hot Biscuits Parmesan Herb Bread * Exported from MasterCook * Red Hot Biscuits Recipe By : McCormick Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 C Biscuit Mix -- All-Purpose Type 1/2 Tsp Crushed Red Pepper 3/4 Tsp Garlic Powder -- Divided 1 C Milk 1 C Shredded Cheddar Cheese 2 Tbsp Butter -- Melted Preheat oven to 425F. Combine baking mix, red pepper and 1/2 tsp garlic powder. With a fork, stir in milk and cheese until mixture forms a soft dough. Drop dough by 1/4 C onto greased cookie sheet. Combine butter and remaining garlic powder; brush on dough tops. Bake 10 - 12 min or until golden brown. Makes 12 biscuits - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Parmesan Herb Bread Recipe By : McCormick Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Sour Cream 1/3 C Milk 3 Tbsp Butter -- Melted 2 1/2 C All-Purpose Flour 1 Tbsp Sugar 1 Tsp Baking Soda 1/2 Tsp Salt 1/3 C Grated Parmesan Cheese 1 Tbsp Minced Onion 2 Tsp Italian Seasoning 1 Egg White -- Slightly Beaten Additional Parmesan Cheese Additional Italian Seasoning Preheat oven to 350F. In a small bowl, combine sour cream, milk and butter; set aside. In a large bowl, combine next 7 ingredients. Stir in sour cream mixture until moistened. Place dough onto lightly floured surface; knead until smooth, about 1 min. Divide dough into two round loaves. Place loaves on greased cookie sheet. Brush tops of loaves with egg white; sprinkle with additional Parmesan and Italian seasoning. Cut an X about 1/2" through top of each loaf. Bake 30 - 35 min or until golden brown. Makes 2 loaves - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1034 3776 --------------- MESSAGE bread-bakers.v097.n068.14 --------------- From: RollFamily@aol.com Subject: Toastmaster problem Date: Tue, 4 Nov 1997 06:00:40 -0500 (EST) Thanks for all of your suggestions for correcting my thick-crusted bread problem. I called Toastmaster and they said I had to pack up my machine and send it to them in Missouri. If I ever find my original receipt I guess I'll have to do that. I hate the thought of being without my machine even though I know it needs help. Thanks again. Pat Roll --------------- MESSAGE bread-bakers.v097.n068.15 --------------- From: Lobo119@worldnet.att.net Subject: traveling with bread Date: Wed, 05 Nov 1997 12:49:47 -0700 I took wet sourdough starter overseas and back about 6 years ago (before I discovered that one could dry starter). I put 1/4 cup or so in a small jar and put the jar inside 2 zip-lock plastic bags. It was July ... it expanded and overflowed the jar lid, but was contained by the plastic bags. I was never inspected in Customs and didn't get to use my rehearsed explanation, so I have no advice on that subject. If you dry sourdough and take it that way, I'd leave it in large chunks so it looks like broken up soda crackers. My usual method is to whirl it in the food processor until it's as fine a powder as I can get. I would definitely NOT advise doing that ; ) --------------- MESSAGE bread-bakers.v097.n068.16 --------------- From: Douglas & Laurie Donofrio Subject: Cornbread Thank You Date: Wed, 05 Nov 1997 11:38:31 -0500 Thank you to everyone who sent me recipes for Cornbread with creamed corn. They were all wonderful and I fiddled with one until it "tasted like Grandma's". (My husband would like to add the word finally. I am forbidden to make cornbread again for at least a month. But under the circumstances I'd say that he loved all the recipes if he is willing to have it again so soon.) Below is the recipe for anyone who is interested (substitutions do work well). The time and temp are from the original recipe, I'm temporarily stuck in an apartment with a "tempermental" oven. So I cannot vouch for them, just check regularly, because mine was done in 19 minutes. Corn Bread 1 cup yellow cornmeal 3/4 cup all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup milk (skim milk) 1 egg (1/4 cup egg substitute) 2 tablspoons vegetable oil (1 tbsp. oil) 9 ounces cream-style corn (8 3/4 oz) vegetable cooking spray Combine first 5 ingredaints in a bowl; make a well in the center. Combine milk and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Place a 10 inch cast iron skillet in a 450 degree oven for 5 minutes. Remove from oven; heavily coat skillet with cooking spray, and immediately spoon batter into skillet. Bake at 450 degrees for 27 minutes or until a wooden pick inserted in the center comes out clean. Yield: 9 servings (serving size: 1 wedge.) --------------- MESSAGE bread-bakers.v097.n068.17 --------------- From: Lobo119@worldnet.att.net Subject: German coffee cake Date: Wed, 05 Nov 1997 13:11:47 -0700 This is my German grandmother's coffeecake recipe. It sounds like it fits the request that was made. It's wonderful with slabs of REAL butter on it! but it does stale quickly, so eat it up! You can halve or third the ingredients and make less. GRANDMA ELSIE'S COFFEECAKE Makes three 9 x 13 pans 1 cake yeast (she only used the old wet cake type ... substitute a couple pkgs of dry yeast) 1 1/2 c. warm water 3/4 c. butter 3/4 c. sugar enough flour to make soft dough 3 eggs 2 c. milk dash of nutmeg, 1+ c. raisins Dissolve yeast in water and allow to expand. Cream butter and sugar. Add eggs and all other ingredients, including yeast. Let rise until double in bulk. Put in greased and floured pans. Pat the dough down and spread with melted butter. Mix together: 3/4 c. sugar 1/2 c. brown sugar 1/2 t. cinnamon Sprinkle sugar mixture on the top. Take a teaspoon, using the back and punch down on the dough, making holes so the sugar mixture falls into them. Don't let rise too long. Bake at 350F for 30 minutes or until done. Serve sliced and spread with LARGE gobs of butter. If you don't like raisins, pick them out and give them to Cousin Janice. She likes them - at least she used to. The instructions I received for this recipe were sketchy - "mix and bake" were about it! So I have added directions. Grandma ALWAYS had this coffeecake when we came over. All of us who were not in church choir would gather there on Wednesday nights to wait for the singers to finish practice. When they came, we'd have "lunch," which would include this coffeecake and coffee as well as cake or cookies brought along by the aunts. How we all managed to fit into her tiny house baffles me! There were three rooms ... kitchen, "other" room and bedroom. The place was about as big as a 2-car garage, if that. The three families which usually showed up here could total 17 people. With Grandma and my Downs uncle, that made 19 and I KNOW she didn't have 19 chairs in those two little rooms. Of course, not everyone came every time. -- Lobo --------------- MESSAGE bread-bakers.v097.n068.18 --------------- From: Reggie Dwork Subject: Very Good Cornbread Date: Thu, 06 Nov 1997 11:19:47 -0800 * Exported from MasterCook * Very Good Cornbread Recipe By : Sunset Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C All-Purpose Flour 1 C Yellow Cornmeal 1/4 C Sugar 1 Tsp Baking Soda 3/4 Tsp Salt 1 C Nonfat Plain Yogurt 2 Lg Eggs This bread has a hearty corn flavor and a springy texture that holds up when it's dunked into soups and bean stews. For tender wedges bake the bread in an 8" cast-iron frying pan. For browner, crunchier bread bake the batter in cornstick pans for about 15 min, yields 14 - 16 sticks. Prep and Cook Time: About 25 min Makes: 8 - 9 servings In a bowl, mix flour, cornmeal, sugar, soda and salt. Add yogurt and eggs and mix just until blended. Pour into a buttered 8 - 9" sq or round pan. Bake in a 400F oven until bread springs back when gently pressed in center, 20 - 25 min. Cut in squares or wedges. Serve warm. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n068.19 --------------- From: SuenDoug@aol.com Subject: Re: Easy and delicious! Date: Wed, 5 Nov 1997 04:30:42 -0500 (EST) Hi gang! Tried this one out tonight to rave reviews and empty plates ~~ four boys and a DH who scarfed down two pieces without even thinking about it! Gingerbread & Applesauce Recipe by Elizabeth Powell on MasterChef 4.03 CD-ROM 1 cup whole-wheat flour 1 cup all-purpose flour 1 teaspoon baking soda 2 teaspoons double-acting baking powder 1/4 teaspoon salt 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 teaspoon cinnamon 1/3 cup butter 1/2 cup sugar 1 egg 1/2 cup molasses 1/2 cup hot water 2 cups unsweetened applesauce 2 tablespoons brown sugar 3 tablespoons candied ginger root -- finely chopped 1/2 teaspoon cinnamon Preparation: Sift together flour, soda, baking powder, salt, ginger, cloves, and cinnamon. Cream butter and white sugar. Beat in egg and molasses. Stir in dry ingredients, alternating with water. Place applesauce in a buttered Dutch oven or other large, heavy casserole dish. Mix brown sugar, crystallized ginger, and 1/2 teaspoon cinnamon. Sprinkle over applesauce. Pour gingerbread batter over all. Bake at 350F for 35 minutes, or until gingerbread is done. Serve at once. Yield: 12 servings Nutritional information: 227.2 calories; 5.8 grams fat (22.2% calories from fat); 3.0 grams protein; 42.6 grams carbohydrates; 31 milligrams cholesterol, 295 milligrams sodium. Diebetic Exchanges: 1 grain/starch; 1 fruit; 1 fat; 1-1/2 other carbohydrates. Note : Very easy to prepare. Sue in CA SuenDoug@aol.com --------------- MESSAGE bread-bakers.v097.n068.20 --------------- From: ptj Subject: Sally Lunn Date: Sun, 2 Nov 1997 09:28:49 -0800 (PST) A couple of years ago I posted a plea for help making Sally Lunn the way my husband remembers his mother making it. (And you were all VERY good about avoiding the Freudian references.....) I had been trying in my bread machine, and it was my kitchen was turning into a disaster movie set. I took the advice of several people on this list who told me to leave the machine out of it, and I adapted a couple of different recipes for the altitude. (This is an important consideration; I live just outside of Denver with an altitude of approximately 5280 feet. That's why I've included such things as vital wheat gluten and sifting the flour.) Here is the recipe I eventually succeeded with: SALLY LUNN (1 loaf) 1 pkg. dry yeast 1/4 C lukewarm water 1 tsp. sugar 1 stick butter 3 TB oil 1 C milk 4 C white flour, preferably unbleached 1 TB vital wheat gluten 1/3 C sugar 2 tsp. salt 4 eggs (egg replacement liquid just doesn't work as well) 1/2 stick butter, melted (do NOT substitute margarine) Dissolve yeast in warm water; add sugar and set aside. Warm butter, oil and milk just until all is melted, then let stand until lukewarm. Sift together flour, sugar, and salt. Beat eggs thoroughly and combine with milk and yeast mixture. Beat well. Add flour and beat well. Place a wooden spoon in the dough, cover bowl lightly with a towel, and place in warm, draft-free place to rise. Every 20 minutes, beat dough down, re-cover, and allow to rise again. Do this for at least 3 hours. (Really, you have to do this or it won't have the proper texture.) After the last beating, put dough in a well-greased bundt or tube pan, cover with towel, and let rise for about 1 & 1/2 hours. Preheat oven to 325°F. Bake for 45-60 minutes, basting with melted butter during last 10 minutes of baking. It is done when it is golden in color. We had to beat my husband off with a stick. (Okay, a wooden spoon) so that the rest of us could get a slice of this. I thought I had posted this when I first made it, but a quick attempt to locate it on the B-B Digest archive came up empty. (Is there a way to search the archive that I have yet to discover?) If this is a repeat, I hope someone new can get some use out of this recipe. If it isn't, I really recommend this bread/cake/whatever as a weekend afternoon snack with coffee....heck, I recommend it for anytime! Bright blessings phyllis === Visit Hearthstone Community Church on the Web at www.geocities.com/Athens/Acropolis/4213 _____________________________________________________________________ Sent by RocketMail. Get your free e-mail at http://www.rocketmail.com --------------- END bread-bakers.v097.n068 --------------- -------------- BEGIN bread-bakers.v097.n069 -------------- 001 - Reggie Dwork Subject: searching the archives Date: Sat, 08 Nov 1997 21:20:16 -0800 Phyllis wrote: >I thought I had posted this when I first made it, but a quick attempt >to locate it on the B-B Digest archive came up empty. (Is there a way >to search the archive that I have yet to discover?) If this is a >repeat, I hope someone new can get some use out of this recipe. If it >isn't, I really recommend this bread/cake/whatever as a weekend >afternoon snack with coffee....heck, I recommend it for anytime! > Yes, look in the recipe archive not the digest archive. Get the titles files (the idx ones) and search thru them. When you find the recipe title you'll know what 3 month span it appeared in. Then download those digests and then search them. Hope this helps. Reggie --------------- MESSAGE bread-bakers.v097.n069.2 --------------- From: Reggie Dwork Subject: Almond Poppy Seed Bread Date: Sat, 08 Nov 1997 20:59:48 -0800 * Exported from MasterCook * Almond Poppy Seed Bread Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Grains/Pulses Nuts Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Buttermilk 1 1/2 Tablespoons Almond extract 3 Tablespoons Honey -- Or Maple Syrup 1/3 Teaspoon Salt 1 1/2 Tablespoons Poppy seeds 1/3 Teaspoon Baking soda 1 1/2 Tablespoons Vital Gluten -- To 3 Tbs, Optional 3 1/3 Cups Whole wheat flour 1 1/2 Teaspoons Yeast 1/2 Cup Almonds -- chopped Place ingredients in order given by manufacturer. Add nuts at beep. Medium crust setting. Makes 1-1/2 lb loaf. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 32772 0 0 0 --------------- MESSAGE bread-bakers.v097.n069.3 --------------- From: Reggie Dwork Subject: 100% Ww Raisin Bread Date: Sat, 08 Nov 1997 20:49:59 -0800 * Exported from MasterCook * 100% Ww Raisin Bread Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Fruits Grains/Pulses Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/3 Cups Whole Wheat Flour 1 1/2 Tablespoons Dry Powdered Milk -- Not Reconstituted 1 1/2 Teaspoons Salt 1 1/2 Tablespoons Butter -- (Or Canola Oil) 1 1/2 Tablespoons Molasses 1 1/3 Cups Water 1 1/2 Teaspoons Dry yeast 1/3 Cup Raisins Put ingredients into baking pan in the order recommended by your Bread Machine. For Panasonic, drop raisins in after first kneading while dough is resting. May be baked Timed or Rapid Bake. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 3173 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v097.n069.4 --------------- From: Reggie Dwork Subject: couple recipes to share Date: Fri, 07 Nov 1997 10:21:48 -0800 Chocolate Banana Bread Make Scones Buttermilk Bran Scones I haven't made these yet but thought I would pass them on for someone else to try. Reggie * Exported from MasterCook * Chocolate Banana Bread Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Squares Unsweetened Baking Chocolate 1 1/4 Cups flour 1 Tsp baking soda 1/2 Tsp salt 2 eggs 3/4 Cup firmly packed brown sugar 3/4 Cup buttermilk 1/2 Cup oil 1 fully ripe banana -- (abt 1/2C) mashed 2 1/2 Cups POST BANANA NUT CRUNCH Cereal -- divided 1 Tsp. oil Quick bread HEAT oven to 350F. HEAT chocolate, unwrapped, in microwavable bowl on HIGH 1 to 2 minutes or until almost melted, stirring halfway through heating time. Remove from oven. Stir until chocolate is completely melted; set aside. MIX flour, baking soda and salt in large bowl. Beat eggs in medium bowl; stir in melted chocolate, sugar, buttermilk, 1/2 cup oil and banana. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in 2 cups of the cereal. Spoon batter into greased 9x5-inch loaf pan. CRUSH remaining 1/2 cup cereal in small bowl. Drizzle with 1 teaspoon oil; stir until crumbly. Sprinkle evenly over batter. BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Melting Chocolate Technique: 1. Place chocolate squares in small heavy saucepan on low heat. Stir constantly until chocolate is completely melted. Remove from heat immediately. Add to recipe as directed. 2. OR, place chocolate squares in top portion of double boiler or in bowl over a larger pan of simmering, not boiling, water. Stir occasionally until chocolate is completely melted. Note: Be careful not to get any water in the melted chocolate or it will "seize" and become grainy. Prep Time: 15 mins. Ready In: 1 hr. 10 mins. Skill: Learning Cook Serves: Makes 1 Loaf (about 18 slices) - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 2142 0 0 * Exported from MasterCook * Make Scones Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Info/How To Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1. Cut margarine into combined dry ingredients by working pastry cutter back and forth across margarine and flour until mixture resembles small crumbs. 2. Stir together the liquid ingredients, such as beaten eggs and milk, using a wire whisk. 3. Pour combined liquid ingredients into combined dry ingredients and stir to form a soft dough. 4. Place dough on lightly floured surface and knead by pushing in dough with heel of hand. Then rotate dough 1/4 turn, fold top part of dough over and push in with heel of hand. Knead dough about 20 times. Roll out dough into a rectangle. Cut into 4-inch squares and cut each square into triangles. Also use this method to make biscuits, rolling out dough into circle and using 3-inch round biscuit cutter to cut out dough. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Bran Scones Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Nabisco 100% Bran Cereal 2/3 Cup buttermilk 1 Cup flour 2 Tbsp. sugar 2 Tsp. Baking Powder 1/2 Tsp. baking soda 1/4 Cup butter or margarine -- (1/2 stick) HEAT oven to 425F. MIX cereal and buttermilk in small bowl; let stand 5 minutes. Mix flour, sugar, baking powder and baking soda in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cereal mixture just until soft dough forms. KNEAD dough on lightly floured surface until smooth. Roll to 12x4-inch rectangle. Cut into 4-inch squares; cut each square into 4 triangles. Place on ungreased cookie sheet. BAKE 12 to 15 minutes or until golden. Serve warm. Makes 12. Prep Time: 15 mins. Skill: Learning Cook Ready In: 30 mins. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n069.5 --------------- From: Reggie Dwork Subject: new book coming out Date: Sat, 08 Nov 1997 21:27:14 -0800 Two of our very own authors have written a new bread machine cookbook. Linda Rehberg and Lois Conway, authors of the previous Bread Machine Magic cookbooks, have just had their new book published. It is called MORE BREAD MACHINE MAGIC. I understand it is now being shipped to bookstores. Look for it at your favorite bookstore and if you can't find it ask them to order it for you. By the way, you can find Linda and Lois at their new web site. Reggie --------------- END bread-bakers.v097.n069 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved