Date: Sat, 13 Dec 1997 21:19:39 -0800 (PST) -------------- BEGIN bread-bakers.v097.n077 -------------- 001 - rhurley@carbon.cudenver.e - ABMs and Sourdough 002 - Bill Proctor Subject: Freezing bread Date: Sun, 07 Dec 1997 11:02:02 I make several loaves of bread at a time and freeze those that I don't use immediately. Does anyone have any recommendations on how to thaw the loaves (other than to just let them thaw on the counter) and how should I package the loaves before putting them in the freezer? Thank you, Bill --------------- MESSAGE bread-bakers.v097.n077.3 --------------- From: Chettacka Subject: Yeast Date: Sun, 7 Dec 1997 09:21:39 EST A couple weeks into a hand-me-down bread machine, and I discovered the inconvenience of those little yeast packets. The $5-jar of yeast was big news to me!!! Now, a couple months into it, that jar doesn't seem to last very long AND it seems expensive, compared to a 25-pound bag of bread flour. At a local warehouse operations (Sam's Club) they have a larger quantity of yeast (1 pound???) for $2.99. The package says that, once opened, it must be used within 2 weeks. Is this yeast something different from the little jars and packets??? I guess I just have some basic yeast questions and would appreciate any advice/thoughts. Thanks. Chet Make it idiot-proof and someone will make a better idiot... --------------- MESSAGE bread-bakers.v097.n077.4 --------------- From: Klevans Subject: Panettone Date: Sun, 07 Dec 1997 17:12:01 +0000 The following recipe came from the DAK Gourmet Gazette and has been produced very successfully in my Hitachi ABM. The initial mix is very wet, but eventually thickens. 1 cup very warm water 1/2 teaspoon of salt 5 tablespoons of sugar 5 tablespoons of butter or margarine (softened or melted) 1 egg 1/2 teaspoon vanilla 1/2 teaspoon almond extract 3 tablespoons of non-fat dry milk 3 cups of bread flour 2-1/2 teaspoons of yeast(1 package) Select "light crust or sweet" and mix dough At the beep add 1/2 cup of raisins soaded in rum or water for 30 minutes and well drained. 3 tablespoons of dried or candied fruit 2 tablespoons of pine nuts The loaf is tall and delicious. Larry Klevans, Elkton, MD Klev4290@dpnet.net --------------- MESSAGE bread-bakers.v097.n077.5 --------------- From: Peg Doolin Subject: Dough Enhancer Date: Sun, 07 Dec 1997 13:05:47 -0500 Hi, There was a post about sources for dough enhancer. I happened to find this recipe in my files for homemade enhancer. I have not had any experience with it (or commercial variety for that matter). But maybe it will help (unless the ingredients are just as expensive as buying it). Peg Essex, Vermont ---------- Recipe via Meal-Master (tm) v8.05 Title: Dough Enhancer Categories: Breadmaker, Substitutes Yield: 32 Servings 1 c Lecithin granules 1 tb Vitamin C powder 1 tb Ginger, ground Mix all ingredients and store in tightly closed glass jar. Add to breadmaker in amount equal to yeast with other dry ingredients. Start machine. Apparently, the ginger gooses the yeast and makes it act more swiftly, the ascorbic acid strengthens the gluten, and the lecithin aids the oil in causing the strands of gluten to slip against each other more easily and thus rise better. ----- --------------- MESSAGE bread-bakers.v097.n077.6 --------------- From: "Karen S. Chung" Subject: New subscriber Date: Sun, 7 Dec 1997 09:48:03 +0800 (CST) I've been on this list for a few weeks now, and think it's super. You all talked me into finally getting a bread machine (West Bend 41047) and boy do we all love it! Making fresh bread is now not only easier than making quick bread, which I had been doing for a while - it's even easier than walking to the store and buying unsatisfactory bakery bread! Thank you all for your inspiration! Oh, and the Finnish Sweet Bread and Poppy-Seed Almond Bread (I substituted powdered milk + water + vinegar for the buttermilk, which is not available in Taiwan where we live) turned out great! Poppy seeds, by the way are another ingredient you can't get here (I brought some from the States) - Customs would *never* let any poppy products in. Apparently memories of China's Opium War are still fresh - even though I have read that the poppy seeds used for baking are from a totally different variety of poppy, not from the opium poppy. I suppose in the future I will substitute black sesame seeds, which are easy to get here. I just tried a recipe for 'Cabbage Bread', from a newspaper clipping I'd saved from 1981! I used the 'dough' setting to make the dough, then rolled and formed the rolls by hand. They're something like calzones. We like them for breakfast. Here's the recipe: Cabbage Bread _____________ (Source: The Washington Star, 6/21/81, Cookbook/Advertising Supplement; adapted for bread machine use) Dough: 1/2 cup lukewarm water 1/2 cup milk (I used powdered milk + water) 2 eggs, beaten 3 cups bread flour (I had to add quite a bit more to make the dough the right consistency; you can do this during the kneading if the dough looks too moist and sticky; the consistency should be the same as for regular bread dough) 1/4 cup sugar 3/4 teaspoon salt 1/4 cup shortening (I used vegetable oil) 2-1/2 teaspoons active dry yeast Filling: 1 pound ground beef 1/4 cup chopped onion 2 cups chopped cabbage salt and pepper to taste Put the ingredients in the bread maker in the usual order. Run the 'dough' setting. Brown the ground beef together with the onion and cabbage in a frying pan, adding salt and pepper to taste. When the dough cycle is complete, divide the dough into two balls. Roll out the first ball into a large sheet. Cut in squares. Fill each one with the beef mixture. Either fold the dough over and seal, or cover with another square (if the squares turn out small and thin) and pinch the edges shut tight. Arrange on a baking sheet. Repeat with the second ball of dough. Let rise 15 minutes. Brush the top of each with beaten egg or egg yolk. Bake in a 375 F degree oven until golden brown. Do not overbake. Karen Steffen Chung, in Taipei --------------- MESSAGE bread-bakers.v097.n077.7 --------------- From: "Caron Rose" Subject: Scalded Milk Date: Mon, 8 Dec 1997 08:30:27 -0400 I'm curious. I've seen a few recipes now, that call for scalded milk. I know how to scald milk, but I'm not really sure what affect scalded milk has on a recipe, as opposed to non(?)scalded milk. Does anyone here know? Thanks, Caron --------------- MESSAGE bread-bakers.v097.n077.8 --------------- From: "=?ISO-8859-1?Q?Jos=E9e_Olivier?=" Subject: Bread machine cookbooks Date: Mon, 8 Dec 1997 18:02:16 +0000 Hello all! I recently got a bread machine (Toastmaster Breadbox 1186) and am looking for a good basic bread machine cookbook. So as not to clutter up my bookshelves, I plan to buy only one or maybe two such books, so they would have to be excellent. I'd really appreciate any recommendations. Please feel free to e-mail me privately and I'll post a summary to the list next week. Thank you! Josee Olivier jolivier@autoroute.net --------------- MESSAGE bread-bakers.v097.n077.9 --------------- From: "Ricardo Roselli Guersia" Subject: Re: yeast in bread Date: Mon, 8 Dec 1997 10:10:03 -0200 Hi I'd never noticed that yeast did have a taste until I stopped using it. At a certain point of my baking career, I began to play with sourdough starters, and soon I was so used to soughdough baking that I found no reason why I should go back to commercial yeast. Sourdough starters, however, do take longer both to become active again, after they've been used and re-fed, and to actually leaven the dough, so sometimes, due to time constraints, I'm forced to use yeast. And when it happens, ALL I can taste is the unpleasant flavor of yeast in my bread. So, here's the solution your problem: soudough baking! If you don't like it when your breads get too sour, be sure that there are ways to keep it from happening, like using higher proofing temperatures, which result in shorter proofing times. Best regards to all, Ricardo ricguers@nutecnet.com.br --------------- MESSAGE bread-bakers.v097.n077.10 --------------- From: Reggie Dwork Subject: The Baking Sheet offer Date: Mon, 08 Dec 1997 19:01:39 -0800 I received my copy of the Baking Sheet last week and included was a thank you and a special offer. Since the Baking Sheet has been mentioned recently and someone wrote to me privately and asked for more info about it I thought I would pass this offer on to all of you. Might make some wonderful Christmas gifts. King Arthur Flour wanted to thank all their Baking Sheet subscribers so they are offering a three for the price of two. Though this offer, you can give the gift of great baking to three fellow bakers or bakers-to-be for an entire year (6 issues) for the special holiday price of $40. They will also send a card to each of your gift recipients notifying him or her of your thoughtful gift. If you act before Dec 15, 1997, you can be confident the notification cards will arrive before the holidays. Call their toll-free number and a customer service representative will help you. The number to call is 1-800-827-6836 and mention the offer and item #342 when ordering. Mon thru Fri 8:30AM until 8:00PM Eastern standard time. Sat 9:00AM until 5:00PM and Sun 11:00AM until 4:00PM Offer expires 1/15/98 I hope some of you will consider this as it is a wonderfully helpful booklet. I have been receiving it for a while now and absolutely love it. It contains not only wonderful breads but also many other baked goods. It is very well written and lots of fun to just sit down and read. Reggie --------------- MESSAGE bread-bakers.v097.n077.11 --------------- From: Aileen and Arun Sharma Subject: Lora brody's Dough Relaxer Help? Date: Wed, 10 Dec 1997 19:04:47 -0500 Hi to all: I found an interesting recipe for stollen on the net and it calls for Lora Brody's dough relaxer. What is this exactly? Do yo make it or do you buy it? Help greatly appreciated. Thanks,Aileen --------------- MESSAGE bread-bakers.v097.n077.12 --------------- From: "Larry Ziegler" Subject: KASHA(Buckwheat grouts) Date: Wed, 10 Dec 1997 09:00:22 -0600 I wonder if there is any flour available from raw Kasha,Buckwheat Flour has no taste like Kasha. Once I ground raw Kasha berries in my spice mill(coffee bean grinder),& the bread used with that flour was GREAT!! Kasha is an Eastern European grain, with an acquired taste :-) when cooked!! Any suggestions?, larry ziegler CHEFLZ@EARTHLINK.NET --------------- MESSAGE bread-bakers.v097.n077.13 --------------- From: brightfires@juno.com (JoAnne F Spencer) Subject: A Question of M&Ms Date: Thu, 11 Dec 1997 13:38:41 -0600 Hiya Gang! Lemme un-lurk long enough to ask a question.... If I added M&Ms to the chocolate bread I'm making in my B n' D ABM when the add-in bell goes off... Do you think they would stay whole like they do in M&M cookies, or would they melt, break up, and become one with the dough? I'm obviously hoping for the former..... But what are the odds? It just seemed like a really nifty idea for some bread I want to give a neighbor. (Patty has two munchkins.... Darryn and DeAngelo....age 6... who are serious M&M fans-) JoAnne in Birmingham //////// Brightfires@ juno.com <'_)_)> http://www.mindspring.com/~laughingcrow/Autumn "Where Hedgehogs Rule the Earth" --------------- MESSAGE bread-bakers.v097.n077.14 --------------- From: frisius@javanet.com Subject: Bread machine w/stainless steel? Date: Thu, 11 Dec 1997 19:55:57 -0500 I am looking for a bread machine which cooks the bread in a stainless steel pan. All I have found have been ones with aluminum pans. Anyone know if there is one that uses a stainless steel pan? Thanks, Susan -- ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ Leader of Bcforum, the Internet Breast Cancer Support Group http://www.lifetimetv.com/chat/unmoderated_chats.html meetings: Sun, Wed, Fri 8pm EST Lymphedema, Mon 8 pm EST Alternative Medecine, Tues 8pm EST Friends and family encouraged to come Thurs 8pm EST http://www.javanet.com/~frisius (with The Faces of Breast Cancer Gallery and The Bookstore for Support) mailto:frisius@javanet.com ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ --------------- MESSAGE bread-bakers.v097.n077.15 --------------- From: "Nancy Hill" Subject: Fresh Cranberry Bread Date: Sun, 7 Dec 1997 13:57:25 -0500 This is for a 2 lb loaf. 1 and 1/2 teaspoons yeast 3 cups whole wheat flour 1 cup oatmeal (I use large flake) 2 teaspoons salt 2 tablespoons sugar 2 tablespoons Canola oil 1 and 1/2 cups and 2 tablespoons water I wait for the beeps (not sure if I need to do this or not) to add: 1/3 cup cranberry preserves I have a little plastic 2 tablespoon cup that came with Children's Tylenol or something that I always use to measure the oil and the 2 tablespoons of water; so much faster and easier than using a measuring spoon, especially while holding a 3 litre jug of oil in the other hand. cheers, Nancy in Toronto --------------- MESSAGE bread-bakers.v097.n077.16 --------------- From: Kim Aposporos Subject: Help on Bag order! Date: Tue, 09 Dec 1997 06:02:51 -0800 Thanks to everyone who has visited our website at www.giftbagz.com to see our BakerBagz! I need help!  Did anyone place an order 12/8 for some bags - I received one with no name, address, phone or email address (but they referenced the bread digest)!  Most people don't know this, but when you submit a form on a website, it goes to the web hosting service.  When the  information is  forwarded from the web host, it does not contain the email of the original sender (only the webhost address)!  So I have no way to locate this person! Thanks for your help and Happy Baking!!  Kim --------------- MESSAGE bread-bakers.v097.n077.17 --------------- From: Honey13@aol.com Subject: Spent-Grain Bread Date: Wed, 10 Dec 1997 09:05:37 -0500 (EST) A friend of mine has been looking for recipes which use spent grain. This :is the grain which is left after beer is made from it. : :Having utilized this group as a wonderful resource for bread recipes in the :past, it seemed the perfect place to inquire about this. : :Does anyone have any recipes for this type of bread or know where some :might be found? : :Thank you so much for your help! : :Eileen :Honey13@aol.com --------------- END bread-bakers.v097.n077 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved