Date: Sat, 6 Dec 1997 13:19:31 -0800 (PST) -------------- BEGIN bread-bakers.v097.n076 -------------- 001 - Ruth Warren - Pumpkin Bread - NOT breadmaker 003 - MaitlandDM@aol.com - Fruit Cocktail bread variation 004 - rich - Re: Lora Brody 005 - RUCKERMT@aol.com - christmas gift ideas 006 - "Amelia Irving" - Re: yiest in bread 008 - KCooper984@aol.com - request for fav. abm recipes 009 - DOdermdoc@aol.com - Dough Enhancer 010 - "Nancy Hill" Subject: Re: bread-bakers. v097.n073 Date: Mon, 01 Dec 1997 06:30:08 -0600 Being new to the list, but an ABM user for 6 years now (just bought my first loaf of bread in all this time for Thanksgiving due to time constraints) I thought I'd add my opinion for what it's worth. Laura Brody's dough enhancer can be found at many gourmet cooking shops and depts. throughout the country. Yeasty taste: Cut yeast to 1 1/2 t, AND BE SURE TO PUT INGREDIENTS INTO PAN IN THE ORDER GIVEN BY MFGR. I've tried both Donna German's recipes and found them to be satisfactory, just try medium recipe first, before the large one, unless you have a 2# machine. Tends to rise high. I've heard the Zo is the top of the line ABM. Haven't used one yet tho. About Concsumer's Report's listing. I disagree with some of what they say. I feel the best way to choose a machine is to ask lots of ABM owners. Of course, everyone likes their own machine. But ask them what their "dream" machine is and why. Should get some good advice. Such as I love my West Bend, but if I could I'd like a Zo. Besides features, ask about service. For which West Bend beats anyone hands down I think. --------------- MESSAGE bread-bakers.v097.n076.2 --------------- From: Velik Subject: Pumpkin Bread - NOT breadmaker Date: Mon, 1 Dec 1997 07:14:24 -0500 I found two recipes in my cookbook for traditionally-baked pumpkin bread, I hope this helps! Melissa .* Exported from MasterCook * DELICIOUS PUMPKIN BREAD Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Pumpkin Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Luke warm water 2 teaspoons Sugar 2 Dry yeast 1/4 cup Molasses 1/4 cup Sugar 2 Eggs -- beaten 1 cup Warm water 1/2 cup Melted shortening 8 cups All-purpose flour 1 cup Seedless raisins 2 teaspoons Salt 1 teaspoon Cinnamon 1 teaspoon Ginger 1/2 teaspoon Nutmeg 2 cups Pumpkin Time: 1:45 Put 1/2 cup lukewarm water in mixing bowl and add yeast. Sprinkle sugar over, let rise about 10 miutes. Stir well. Add 1/4 cup sugar, molasses, spices, salt and pumpkin. Add beaten eggs, mix well, then beat in melted shortening and 4 cups flour. Beat well. Add floured raisins and remaining 4 cups flour; knead well. Put in a greased bowl, cover and let rise until double its size. Form into loaves and put into 2 greased loaf pans. After greasing loaves let rise again until double. Bake at 325 degrees for 1 hour. Remove greased loaves at once. * Exported from MasterCook * SPICED PUMPKIN BUBBLE BREAD * Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Pumpkin Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----PATTI - VDRJ67A----- 2 teaspoons Cinnamon 1/2 teaspoon Ground cloves 1/2 teaspoon Ground ginger 1/2 teaspoon Ground nutmeg 1/4 ounce Active dry yeast 1 cup Water -- warm (105-115~) 1 1/2 cups Sugar -- divided 14 tablespoons Butter; melted -- divided 1 teaspoon Salt 1/2 cup Nonfat powdered dry milk 16 ounces Solid pack pumpkin 5 cups Flour 1 cup Nuts -- chopped Combine spices, mixing well; set aside. In large mixer bowl, dissolve yeast in water. Stir in 1/2 cup sugar, 6 tbls melted butter, salt, dry milk and pumpkin. Add 2 tsp of the spice mixture and 2-1/2 cups flour. Beat on low speed 3 minutes, scraping bowl often. Gradually beat in enough remaining flour, about 2-1/2 cups, to form a stiff dough. On lightly floured surface, knead until smooth, adding flour as needed. Place in greased bowl. Cover; let rise in warm place until double in volume, about 1-1/2 hours. Lightly grease a 10" tube pan. Combine remaining spice mixture with 1 cup sugar; mix well. Punch down dough; divide into thirds. Shape each third into a smooth 18" rope; cut each into 18 equal pieces. Shape pieces into smooth balls. Dip each ball in remaining melted butter and roll in sugar-spice mixture. Arrange 18 balls in a single layer in bottom of pan so they just touch; sprinkle with 1/3 of the nuts. Top with 2 remaining layers of 18 balls each, staggering balls; sprinkle each layer with nuts. Cover pan lightly; let rise in warm place, about 45 minutes. Preheat oven to 325~. Bake 70 minutes, until light golden brown. Cool on wire rack for 20 minutes; invert on serving platter. To serve, break apart with forks. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n076.3 --------------- From: MaitlandDM@aol.com Subject: Fruit Cocktail bread variation Date: Mon, 1 Dec 1997 15:21:04 -0500 (EST) My first experience baking a recipe off the list - I substituted a can of tropical fruit cocktail (the bread accompanied a baked brie appetizer), and the recipe turned out great. mary margaret --------------- MESSAGE bread-bakers.v097.n076.4 --------------- From: rich Subject: Re: Lora Brody Date: Mon, 1 Dec 1997 20:10:10 -0400 RVLowe@aol.com wrote: >Does anyone know of another supplier for Lora Brody's dough enhancer and >relaxers other than King Arthur? King Arthur's shipping charges are awfully >high. Any help is appreciated. Don't know where you are, but Kitchen's Etc has it. SO does Bread in Circus. Best, Debbie Bier Concord, MA --------------- MESSAGE bread-bakers.v097.n076.5 --------------- From: RUCKERMT@aol.com Subject: christmas gift ideas Date: Mon, 1 Dec 1997 19:59:19 -0500 (EST) I'd like to make "bread mixes" to give as holiday gifts - does anyone have ideas or favorite combos to share? I'm thinking of using these mixes as gifts to friends w bread machines (I'm not a bread machine owner - just a traditionalist when it comes to bread baking). Thanks! Kathy ruckermt@aol.com --------------- MESSAGE bread-bakers.v097.n076.6 --------------- From: "Amelia Irving" Subject: Brioche Date: Mon, 1 Dec 1997 12:21:18 -0600 Anyone Got Any recipes for brioche (using the breadmaker, naturally!) Thank You! --------------- MESSAGE bread-bakers.v097.n076.7 --------------- From: rich Subject: Re: yiest in bread Date: Mon, 1 Dec 1997 20:12:40 -0400 "dcowper" wrote: >i have recently got a bread machine everytime i make a white bread or >french bread the recipe calls for 1.5 2 teaspoons of active dry yieast but >bread allways tastes of this can anyone help me please I don't know what you are tasting, but bread with few ingredients like white or french bread does taste like yeast somewhat. It is just part of the character of yeast-raised bread. And to many people it is quite an attractive aspect of bread. If for some reason you are tasting something else (like an off taste) I don't know what that is. You can always make other kinds of bread or add other flavorings to balance out the yeasty flavor. Best, Debbie Bier Concord, MA --------------- MESSAGE bread-bakers.v097.n076.8 --------------- From: KCooper984@aol.com Subject: request for fav. abm recipes Date: Mon, 1 Dec 1997 08:03:31 -0500 (EST) Hi! I just got a bread machine and I would love it if you could send me your favorite recipes. I'm sending an old family favorite that my grandmother used to make at Easter and Christmas time or any old time if she felt like it. It is so good! I'd love to be able to mix in my bread maker. Any hints? Would I be able to cut it in half to do that? What would the proportions be? Thanks for your help! Sue * Exported from MasterCook * Vanocka Recipe By : Matilda Phillips Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup margarine 11 cups flour 2 cups milk 2/3 cup sugar 2 teaspoons salt 1/2 cup warm water (NOT hot) 2 packages yeast 4 whole eggs ,beaten 1 cup yellow raisins 1/2 cup chopped almonds, blanched & chopped 2 tsp. grated lemon rind 1/2 tsp. mace 2 whole egg yolks 1/4 cup water In large bowl cut margarine into flour until mixture resembles coare meal. Set aside. Scald milk; stir in sugar and salt. Cool to lukewarm. Measure warm (not hot) water into large warm bowl. Sprinkle or crumble yeast; stir until dissolved. Stir in lukewarm milk mixture, eggs, raisins, almonds, lemon peel, mace and half the flour mixture. Beat until smooth. Stir in remaining flour mixture to make soft dough. Turn onto lightly floured board and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place free from draft, until doubled in bulk, about an hour. Punch down dough. Turn onto lightly floured board. Divide into 4 equal pieces. Set 2 aside. Divide one piece into 4 equal strips, 15 inches long. Place the 4 strips on a large greased baking sheet; form into a braid. Divide the second piece into 5 equal parts. Form 3 pieces into a second braid and place on top of first. With remaining pieces of dough make a third braid and place on top of second braid. Form a second loaf using rest of dough. Cover; let rise in warm place, free from draft, until doubled, about an hour. Beat egg yolks and water together until blended and brush loaves. Bake in moderate oven (350) or until done. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n076.9 --------------- From: DOdermdoc@aol.com Subject: Dough Enhancer Date: Tue, 2 Dec 1997 09:02:19 -0500 (EST) RVLowe wrote: >Does anyone know of another supplier for Lora Brody's dough enhancer and. >relaxers other than King Arthur? King Arthur's shipping charges are awfully >high. Any help is appreciated. Try Williams-Sonoma. Just purchased some last week at their store, and I believe it is listed in their catalog. Regards from Iowa, Bryan --------------- MESSAGE bread-bakers.v097.n076.10 --------------- From: "Nancy Hill" Subject: Fruit Bread Date: Tue, 2 Dec 1997 10:24:37 -0500 Sally, that fruit cocktail bread looks great! Thanks for posting it. May I use some of the drained juice from the fruit cocktail in place of some of the water? Also, I usually use whole wheat flour, instead of white, is that ok? Nancy Nancy Hill, Toronto --------------- MESSAGE bread-bakers.v097.n076.11 --------------- From: Debbie Hrabinski Subject: Lora Brody dough enhancer Date: Mon, 01 Dec 1997 20:52:19 -0500 >Does anyone know of another supplier for Lora Brody's dough enhancer >and relaxers other than King Arthur? King Arthur's shipping charges are >awfully high. Any help is appreciated. The Bakers Catalogue has it. 800-827-6836 dough enhancer = 3/4 lb for 9.95 The shipping charges varied to what state u live it. Give em a call, worth a look see. debbie piggie@worldnet.att.net --------------- MESSAGE bread-bakers.v097.n076.12 --------------- From: "Nancy Hill" Subject: MAKOVNJACA Date: Tue, 2 Dec 1997 15:35:41 -0500 That MAKOVNJACA looks delicious! Wish I could just make it in my breadmaker. Nancy in Toronto --------------- MESSAGE bread-bakers.v097.n076.13 --------------- From: "Nancy Hill" Subject: re Cranberry Bread recipe? Date: Tue, 2 Dec 1997 15:06:39 -0500 Laura wrote: > Does anyone know of a bread recipe using a can of whole cranberry sauce? Or > can suggest a way to modify an existing recipe using canned cranberry sauce > instead of the usual dried or fresh cranberries? I made cranberry bread with fresh cranberries at Thanksgiving in my breadmaker. It was good, but most of the cranberries settled in the bottom. I'm going to try it again for Christmas, but make sauce first with my left-over cranberries (which I froze). Hopefully that way they'll disperse better. cheers, Nancy in Toronto --------------- MESSAGE bread-bakers.v097.n076.14 --------------- From: Linda Michaluk Subject: Panetone Date: Fri, 5 Dec 1997 20:37:13 -0800 I am looking for a recipe for Pannetone (?sp) made in a bread machine. Can anyone help? As I would like to make this for next weekend, if anyone could send it directly to me, I would appreciate it. Thanks. Linda --------------- MESSAGE bread-bakers.v097.n076.15 --------------- From: Bob & Carole Walberg Subject: Re: Manitoba Flour Date: Fri, 05 Dec 1997 11:50:51 -0600 Ricardo wrote: At a certain point,the recipe called for "Farina di Manitoba" (which I translated as "Manitoba flour"). I looked up this word (both in my Italian and English dictionaries), and all I could find was that Manitoba is a lake and province in Canada - no mention to the flour! Does anyone happen to know what kind of flour it is? Maybe a type of flour that is richer or poorer in gluten... Ricardo, Manitoba flour is ground from hard wheat and is very similar to Bread flour. It contains a lot of gluten in it and makes a very good loaf of bread. Actually most of the flour sold in Canada is very similar to this. Carole Walberg carole@mts.net http://www.brandonu.ca/~walberrd/family.html for 1000's of recipes in Mastercook format and for the COMPLETED VERSION of the .MXP Browser for non-Mastercook users. --------------- MESSAGE bread-bakers.v097.n076.16 --------------- From: bbriscoe@runestone.net (Bonnie Briscoe) Subject: brown & serve rolls Date: Sat, 6 Dec 1997 14:23:28 -0600 This is my mother's recipe for brown & serve rolls. She made thousands of them (probably tens of thousands) over the years, and they are wonderful in flavor and texture. Enjoy! * Exported from MasterCook Mac * Brown & Serve Rolls Recipe By : Helen Goodwill Serving Size : 24 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/4 cup warm water -- 110-115 degrees F. 1/4 teaspoon sugar 2 cups skim milk -- scalded & cooled * 1/4 cup sugar 1 egg 1/4 cup butter 2 teaspoons salt 1/2 cup potato flakes -- dry 4 1/2 cups flour -- (may need 5 cups) Combine yeast, warm water, and 1/4 teaspoon sugar and let stand until frothy. Stir to make sure all yeast is dissolved. Combine milk, 1/4 cup sugar, egg, butter, salt, yeast mixture, potato flakes, and half of flour; mix well until dough begins to become elastic. Add enough remaining flour to make a workable dough. Let rest 10-15 minutes, covered with a towel. Knead until smooth and elastic and "blistered" on the surface, about 8-10 minutes. Place kneaded dough in greased bowl, turn to grease all sides. Cover and let rise until double in bulk, about 1-1/2 hours. Punch dough down and let rise again until almost double, about 30 minutes. Punch dough down and turn out onto lightly floured pastry cloth. Cover and let rest 10-15 minutes to relax the dough. Divide dough into 24 pieces. Shape rolls as desired and place in greased pans. Cover and let rise until nearly double. (Dent will remain in dough when touched lightly with fingertip.) Bake at 275 degrees for 30 minutes (they will not be brown but will be cooked). Cool, wrap, and store up to a week in refrigerator, or up to a month in freezer. To serve: Brush tops with melted butter or margarine; brown at 450 degrees for 5-7 minutes. Watch closely to avoid burning. To bake as regular rolls: Increase baking temperature to 350 degrees; bake 20-25 minutes or until golden brown. HONEY-WHOLE WHEAT VARIATION: Substitute 1/4 cup honey for the 1/4 cup sugar. Replace 2 cups of white flour with 2 cups of whole wheat flour. - - - - - - - - - - - - - - - - - - Per serving: 125 Calories; 2g Fat (18% calories from fat); 4g Protein; 22g Carbohydrate; 17mg Cholesterol; 212mg Sodium NOTES : * The 2 cups scalded milk may be replaced with 2/3 cup powdered milk and a scant 2 cups warm water. This recipe can be used for all types of sweet rolls, cinnamon rolls, caramel rolls, etc., as well as dinner rolls. ^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^ Bonnie Goodwill Briscoe e-mail:bbriscoe@runestone.net Morris, Minnesota, USA Language is all that separates us from the lower animals-- and from the bureaucrats. ^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^ --------------- MESSAGE bread-bakers.v097.n076.17 --------------- From: Sally Eisenberg Subject: Sour Cream Bread Date: Thu, 04 Dec 1997 08:54:01 -0800 Hi All, This recipe went into our favorite make again and again cookbook. Be sure to try this one soon. It's like homemade bread should be. Sally E. * Exported from MasterCook * Sour Cream Bread Recipe By : The Bread Machine Baker, Elizabeth M. Harbison Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast or 1/2 a package 2 cups bread flour 1 Tablespoon sugar 1/2 teaspoon salt 1/8 teaspoon baking soda 1 cup sour cream 1/4 cup water Add all the ingredients to the machine in the order listed. Choose either regular or light crust ( depending on your preference ) and push start. - - - - - - - - - - - - - - - - - - NOTES : When the machine was in rest mode I tested the dough and the texture was like silk to the touch and when baking the aroma was heavenly. We had a slice as soon as it was out of the machine, melt in your mouth softness. Highly recommended. Be sure to use real sour cream, no low fat or non fat. Sally E. --------------- MESSAGE bread-bakers.v097.n076.18 --------------- From: Blanche007@aol.com Subject: Orange and Nut Christmas Stollen Date: Tue, 2 Dec 1997 10:46:25 -0500 (EST) Greetings bakers! This is (hopefully) the first in a series of recipes that feature my products. This stollen makes a great present. You can make one large stollen, or two medium sized. Lora Brody Orange and Nut Christmas Stollen This traditional European Christmas pastry made with fresh orange zest and pecans calls for a rich, buttery dough. Lora Brody's Dough Relaxer makes the dough not only easy to work with, but add a richness and tenderness as well. For the dough: 2 teaspoons active dry yeast 2 1/2 cups unbleached all purpose flour 1 teaspoon salt 3 tablespoons granulated sugar 3 tablespoons Lora Brody's Dough Relaxer 3 tablespoons almond paste 2 oranges, zest only, or 1/2 teaspoon orange oil 4 tablespoons sweet (unsalted) butter, melted and slightly cooled 1 large egg 3/4 water 1 cup toasted pecans, coarsely chopped Bread machine: place all ingredients except pecans in the bread machine. Program for manual, or dough. The dough should form a very soft ball. Allow the dough to have one rise, then another short knead. Add the pecans during the last few minutes of kneading, or re-start the machine and knead until the nuts are incorporated. Stand Mixer: fitted with the kneading attachment or Food Processor fitted with plastic blade: Add all ingredients except the pecans and knead or process until you have a soft dough that does not quite form a ball. Don't be tempted to add more flour or the stollen will be dry. Allow the dough to rise until almost double in bulk, then knead in the pecans. Don't do this in the processor as the pieces get too small. To finish the stollen: 2 tablespoons sweet (unsalted) butter, melted 1 tablespoon coarse sugar Cover the dough and allow it to rest for 15 minutes With a lightly floured rolling pin, roll the dough into a 14 inch long oval. Add flour only as necessary to keep the stollen from sticking to the work surface. Brush the surface of the dough with half the melted butter and fold the dough in half length wise. Press lightly on the fold of the dough, pressing towards the open folds. To give the stollen its traditional shape do not press the outer edges together: Transfer the oval onto a greased and floured cookie sheet, cover the dough, and allow it to rise for 40 minutes. Pre-heat the oven to 375F. with the rack in the center position. Brush the top of the stollen with melted butter and sprinkle generously with the sugar. Bake the stollen for approximately 30 - 35 minutes or until it is golden brown on top and has an internal temperature of 190F on an instant read thermometer. Cool the stollen on a rack before slicing to serve. --------------- MESSAGE bread-bakers.v097.n076.19 --------------- From: Gael Fashingbauer Cooper Subject: Joan Mondale's pumpkin bread recipe Date: Mon, 1 Dec 1997 20:54:03 -0800 I'm new to the list and have just been lurking till this point, but am thrilled to have found a post I can actually answer! Someone asked for a pumpkin bread recipe that does NOT require a machine. I don't have a machine and I make this pumpkin bread all the time. It is fabulous! The recipe is a slight variation from the family recipe of Joan Mondale, former Second Lady of the U.S. (she's from Minnesota, where I live). 1 1/2 cup sugar 1 tsp baking soda 1/4 tsp baking powder 1/2 tsp cinnamon 1 tsp ground cloves (my husband hates these so I leave them out) 1/2 tsp nutmeg 3/4 tsp salt 1 2/3 c all-purpose flour, sifted 2 eggs 1/2 c vegetable oil 1 c canned pumpkin 1/2 c water Preheat oven to 350F. Sift together the sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, salt and sifted flour. Add the eggs, oil, pumpkin and water, mix with a mixer. The Mondale recipe recommends pouring mixture into two greased 9 by 5 loaf pans, but I prefer to use it all in a slightly bigger pan and make one big loaf. Bake for about 90 minutes; start testing with a toothpick after a little more than an hour has passed. Easy and delicious! Gael Fashingbauer Cooper gaelfc@microsoft.com --------------- MESSAGE bread-bakers.v097.n076.20 --------------- From: Reggie Dwork Subject: product endorsement Date: Sat, 06 Dec 1997 13:14:19 -0800 I just received my order of BakerBagz in the mail. I decided to make breads for neighbors and friends for the holidays and hated to wrap the loaves in my standard aluminum foil. So I decided to order the holiday designed BakerBagz. What a treat!! They are quite large and the one that I ordered for the holidays has Christmas trees on it. Included in the package are green foil twist ties and labels. I also got the newest design that is a shooting star with a beautiful tail. I am really impressed with the quality of these and definitely recommend them to anyone who needs to wrap bread in for gifts. The web site address for this great product is: Reggie --------------- END bread-bakers.v097.n076 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved