Date: Sat, 3 Jan 1998 23:30:28 -0800 (PST) -------------- BEGIN bread-bakers.v097.n082 -------------- 001 - "Sandra C. Scarborough" < - Dough enhancers 002 - Dorothy Vaccaro - Hot Handles 013 - "Edgar L. Adams" Subject: Dough enhancers Date: Sun, 28 Dec 1997 07:09:31 -0800 To the person who sent in the bread dough enhancer made from lecithin, ginger and Vitamin C: I'd seen bread dough enhancers on sale but they always cost more than I was ready to pay. I decided to try this 'do-it-yourself' one, and was pleased and delighted to have it help me produce the best textured, highest and lightest load I've had so far with my bread maker. I missed this - would someone mind emailing me this info. Thanks Sandy S. Dallas, TX. --------------- MESSAGE bread-bakers.v097.n082.2 --------------- From: Dorothy Vaccaro Subject: Breadman Plus Date: Sun, 28 Dec 1997 09:42:16 -0500 Ruth Novak wrote about sticking problems with a Breadman Plus. Shortly after purchasing my BM+, I also had terrible sticking problems. Salton offered to SELL me another pan. After numerous calls, I finally received a new pan & paddle FREE. Call & complain!! Their number is 800 233-9054. I haven't had the problem now in over a year with the new pan, but I doubt I would ever buy another Breadman. --------------- MESSAGE bread-bakers.v097.n082.3 --------------- From: cherub Subject: Sweet Bread,Pan de Huevo,French Rolls Date: Sun, 28 Dec 1997 15:48:07 -0700 Does anyone have a recipe for sweet bread that has more than 1/4 cup sugar and cinnamon in it or a pan de huevo with icing recipe? If anyone also has a french roll recipe to use in sandwiches, I would appreciate it. Thanks in advance. Cherub --------------- MESSAGE bread-bakers.v097.n082.4 --------------- From: "Maria M. Schaefer" Subject: La Madeleine's Walnut Bread Date: Mon, 29 Dec 1997 13:54:29 -0800 La Madeleine's makes a yummy loaf of walnut bread. Would anyone have a recipe? Thanks, Marie --------------- MESSAGE bread-bakers.v097.n082.5 --------------- From: rhiannonc@full-moon.com (Rhiannon ) Subject: Hello Date: Sun, 28 Dec 1997 22:19:06 -0500 Hello folks. I'm new to the list and thought I would introduce myself, I'm Rhiannon and I live in Indianapolis, and just got a Welbuilt bread machine for Christmas. Wouldn't you know someone had swiped the dough blade out of it and I'm waiting for one to be shipped from the Welbuilt people, so I've got about a week to research and get my self supplied for this baking thing. So, I did some bopping around the net, got word of this list serv, signed on and WOW, I never realized baking with a bread machine would be this complicated!! I thought you just threw stuff in and that was it. < How naive!!> I've bought a couple of pre made mixes from a local grocery store, but know that eventually I want to start making my own mixes. Any suggestions or advice of good products, recipes, etc would be appreciated, as well as any info on the peculiarites of the Welbuilt model. Looking forward to making that first loaf! --/--{@ Rhiannon --------------- MESSAGE bread-bakers.v097.n082.6 --------------- From: Thomas N Strantz Subject: M&M's and Raisins Date: Thu, 1 Jan 1998 10:47:20 -0500 I have a Zoji ABM and I also wear a hearing aid. I cannot hear the high pitch beep when it is time to add raisins. This is what I do with raisin bread and it might help with adding M&M's. When the knead cycle stops (after about 45 minutes in my machine) I remove the pan and place the dough on a floured surface. I remove the paddle from the pan, since it is no longer needed, and place the empty pan back in the machine. I form the dough with my hands into a rectangle about 6 inches by 18 inches. I spread the raisins evenly over the dough and pat them into the dough with my hands. Then I sprinkle with the cinnamon listed in the recipe. Now I roll the dough up jelly-roll fashion shaping it with my hands so it is only about 4 inches high. Then I place it back into the pan for the raising and baking. With this method the raisins are evenly distributed and do not get mashed-up by the paddle. Tom Strantz --------------- MESSAGE bread-bakers.v097.n082.7 --------------- From: EHarbison Subject: Spiced Rum Date: Sun, 28 Dec 1997 13:06:47 EST A couple of people have written to ask what spiced rum is (for the chocolate spiced rum bread I posted) -- it's just a kind of rum, available in several brands from any liquor store. Personally, I use Capt. Morgan's Spiced Rum, but I doubt it makes a difference if you use a cheaper brand, esp. in such a small amount for baking. -Beth Harbison http://www.sff.net/people/ElizabethHarbison/ --------------- MESSAGE bread-bakers.v097.n082.8 --------------- From: Reggie Dwork Subject: buying yeast Date: Sun, 28 Dec 1997 10:42:35 -0800 I get my 1 lb pkgs of yeast from the bakery dept of my market. Or one can purchase it in 1 lb pkgs from bakeries too. Just ask and most bakeries will be happy to sell it to you ... Reggie --------------- MESSAGE bread-bakers.v097.n082.9 --------------- From: Frieda Wallace Subject: ginger enhancer Date: Sun, 28 Dec 1997 13:22:29 -0600 Would someone please repost the dough enhancer recipe that contained ginger? I do not remember receiving it. I copied one a couple of weeks or so ago, and when I looked at it, did not see ginger. Someone just posted that it worked wonderfully, and I would like to have the recipe. I do not know where or how to find it in the archives. Thank you Frieda Wallace --------------- MESSAGE bread-bakers.v097.n082.10 --------------- From: Wendy Little Subject: yeast and pans Date: Sun, 28 Dec 1997 11:38:28 -0700 Hi List...... Sniff....we don't have a Sam's Club......or any other bulk foods places here in the TINY town i live in so i'm stuck with the packets of yeast for now, till i make a trip to Tucson (2 hour drive). Next, I have an American Harvest Bread Classic II.....I LOVE IT. It has cast iron pans.....they are wonderful!!! 20 minutes in the morning and we have 2 loaves of bread for lunch and dinner :)) Wendy -- Wendy Little IBmom Homeworks Professional Business & Student Support Services 1635 Second Ave., Safford, AZ 85546 http://www.ibmom.com/ Phone (520) 348-9678 Fax (520) 348-9678 email squishes@aepnet.com --------------- MESSAGE bread-bakers.v097.n082.11 --------------- From: Blanche007 Subject: Pumpernickel Bread Date: Sun, 28 Dec 1997 23:37:47 EST Pumpernickel Bread (c)1996 Lora Brody Like all hearty dark grain loaves, pumpernickel bread is best not overrisen. This version is dense and moist and makes a compact, finely textured loaf. The flavor and texture are developed with multiple kneads and a long, slow cool rise before the bread is shaped for the final rise and baking*. Don't be tempted to rush the process or you'll end up with a brick. Pumpernickel flour is a medium grind rye flour which contains almost no gluten and will not rise unless combined with other flour (such as white). The traditionally added black caraway is available in specialty food stores and by mail order from King Arthur. Altus is a mash made by soaking small pieces of stale sour rye bread in water overnight in the refrigerator and then squeezing out the excess liquid. This recipe can be made in the bread machine, in the food processor or by hand. If using the mixer or processor be very careful not to add enough flour to form a discreet ball of dough as this will make for a dry loaf of bread. 1 tablespoon active dry yeast (this is not rapid rise, but instantly dissolving) such as Red Star or Saf Instant 2-3 tablespoons Lora Brody's Sour Dough Bread Enhancer, depending on the degree of sour desired 3 tablespoons Hershey's Cocoa (not Dutch process) 2 cups all purpose unbleached flour 1 cup pumpernickel flour or medium rye flour 2 1/2 teaspoons salt 1/2 cup altus 1 cup warm water or extra to make a soft, smooth ball of dough after the first 5-7 minutes of kneading 4 tablespoons corn meal 1/3 cup vegetable oil 2 tablespoons black strap molasses 1 egg white mixed with 2 tablespoons water black caraway seeds Stand mixer: place all the dry ingredients in a stand mixer fitted with a dough hook. With the machine on lowest speed, add the remaining ingredients except the egg white and caraway seeds. Increase the speed to medium and knead 5-7 minutes, adding more liquid if necessary to make a slack, moist dough which will not form a discreet ball. Cover the dough and allow it to rise until almost double in bulk. Punch down the dough and knead for another 4-5 minutes. Allow the dough to rest, covered for 10 minutes before shaping and baking (see below).* Food processor: Place all the dry ingredients in a large, heavy duty food processor fitted with the plastic blade. With the processor on add the wet ingredients except the egg white and caraway seeds. Process for 60 seconds. The dough should be very moist and slack - it will not form a discreet ball. Allow the dough to rise in the processor or in a covered, oiled bowl, until double in bulk, then process for an additional 60 seconds. Remove the dough to a lightly floured work space, cover and allow it to rest for 15 minutes Bread machine: Place all the ingredients except the egg white and seeds in the bread machine and program for DOUGH using the Whole Wheat Setting if available. Watch the dough forming during the first few minutes of the kneading cycle, adding additional water or white flour as needed to form a smooth, moist, supple ball. At the end of the final cycle, remove the dough to a lightly floured work surface.* To complete: Sprinkle a heavy duty baking sheet with cornmeal. Form the dough into a low, round loaf, cover with a damp cloth and allow to rise in a warm place until doubled in bulk. Preheat the oven to 375F with the rack in the center position. Glaze with the egg wash and sprinkle with the seeds. Bake for 30-45 minutes or until the bottom sounds hollow when tapped and the top crust is quite firm, or until the internal temperature of the loaf is 190F on an instant read thermometer. *The taste and texture of all doughs and this one in particular will benefit from an additional long, slow, cool rise. If you have the time, after the final rise and before shaping, place the dough in a large-sized zip lock bag and place it in the refrigerator for 4-24 hours, then proceed with the shaping and baking. --------------- MESSAGE bread-bakers.v097.n082.12 --------------- From: LCANS Subject: Hot Handles Date: Mon, 29 Dec 1997 21:47:09 EST I have found that if I leave the handle of my bread pan up, almost touching the lid of the breadmaker while the bread is baking, the hot pan is much easier to remove when the bread is finished. Chris Snyder --------------- MESSAGE bread-bakers.v097.n082.13 --------------- From: "Edgar L. Adams" Subject: Remove paddle?? Date: Sun, 28 Dec 1997 20:07:24 -0500 (EST) My daughter-in-law removes her paddle after the last kneading and gets a great good looking loaf. I don't bother, and I get a loaf with a hole in it. Both taste great... Mr. Ed --------------- MESSAGE bread-bakers.v097.n082.14 --------------- From: JWebber645 Subject: RE: Dough sticking to pan Date: Sun, 28 Dec 1997 12:06:42 EST I have had the Breadman Plus for two years with no problems. I use it almost daily. However, my mom has the same machine and her dough hook became permanently stuck, and she had to order a new pan and hook. You may want to contact the company (Salton-Maxim) because it sounds like there may be a quality defect in the finish of the pan. Good luck. JWebber645@aol.com --------------- MESSAGE bread-bakers.v097.n082.15 --------------- From: SmokeyKat4 Subject: Looking for two recipes... Date: Wed, 31 Dec 1997 20:05:25 EST Hi everyone! I just started getting this list and I think the information is great. I am a newbie at using my ABM. I just bought it and so far I feel like how did I live so long without it! I have been making breads from both mixes and scratch in the ABM. I just made a box mix that was given to be as a gift. It was purchased at William Sanoma. It is their sundried tomato flavor...and it was a big hit. I was wondering if anyone has a recipe with the sun dried tomatoes? Also I am looking for a recipe for Lemon Poppy Seed bread. Thanks! Barbara --------------- MESSAGE bread-bakers.v097.n082.16 --------------- From: rodney3@juno.com Subject: Re: cutting ABM bread Date: Mon, 29 Dec 1997 14:15:54 -0500 I have been making ABM bread for some time and enjoying this list. However, I have a lot of trouble slicing the bread unless I wait a day or two. I have seen gadgets that are supposed to help with this. Has anyone tried these? Sort of a frame for slicing in, it looks like to me. Do they work? Any other suggestions for effective slicing? Think someone suggested an electric knife... Rodney mailto: rodney3@juno.com http://www.geocities.com/NapaValley/2049 --------------- MESSAGE bread-bakers.v097.n082.17 --------------- From: Reggie Dwork Subject: Finding things in the archives Date: Mon, 29 Dec 1997 00:49:59 -0800 Someday we hope to get the archives to be more user friendly... but until then here is how to find something. Each file in the digest archive is one week's digest(s). It gets the number of the first digest that went out that week. If you know something was posted in the last few weeks just look thru the last few files in the archives. We try to get each week's digests into the archives within a few days after they go out. The recipe archive's recipes are posted quarterly. Hope this helps. If anyone has questions please don't hesitate to write to me and I will see what I can do to answer them. Reggie --------------- MESSAGE bread-bakers.v097.n082.18 --------------- From: Frances Segerson Subject: Baking utensils Date: Sun, 28 Dec 1997 22:12:16 -0500 Regarding Annette in Germany's request for , You may wish to look at King Arthur Flour's web page at http://www.kingarthurflour.com/welcome.html They have a catalog of baking equipment, some of it is shown on their web page. Although they don't take orders by e-mail, you could probably send them an e-mail asking for their catalog. They have an 800 number (I don't think it would work in Germany, but I'd try it first). Their postal address is The King Arthur Flour Baker's Catalogue, R.R. 2, Box 56, Norwich, VT 05055. There may be other sources as well, but this is one that I know. Good luck. --------------- MESSAGE bread-bakers.v097.n082.19 --------------- From: bbriscoe@runestone.net (Bonnie Briscoe) Subject: Yeast (Sam's Club) Date: Mon, 29 Dec 1997 00:29:40 -0600 >Hi All Still here, have not missed a copy of "BBD" in two, (2) >years. Question: I use Sam's (Red Star) 2 lb. ever since I found out >about it two years ago. Now they have "Fleischmann's" in the >almost the same 2 lb. pkg. Is it the same? Do I use the same >amount as the "Red Star". Just about out of Red Star, Freezes >great! (This was my second 2 lb. pkg). Bruce-- I faced the same dilemma when I ran out of Red Star Instant Active Dry Yeast. I decided to try the Fleischmann's and really can't tell any difference in performance between the two brands, but I've made only 3 or 4 loaves so far with the Fleischmann's. I keep my yeast frozen in glass jars after opening the foil package (the unopened foil package is in the freezer also, protected with a heavy plastic bag). Bonnie ^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^ 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.n082.20 --------------- From: Ritterhaus Subject: Limpa Date: Sun, 28 Dec 1997 18:38:58 EST Here's my Limpa recipe: * Exported from MasterCook * Limpa Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tsp yeast 1 cup rye flour 2 1/2 cups bread flour 2 tbl wheat germ 1 1/4 tsp salt 1 1/4 tsp gluten 3 tbl dry milk 1 1/2 tbl sugar 2 tbl molasses 3 tsp grated orange peel 2 tsp fennel seeds, ground or whole 2 tbl butter 1 1/4 cups water see Notes Put all ingredients into the pan in the order listed by manufacturer, select white, or turbo, and press start. - - - - - - - - - - - - - - - - - - NOTES : Can use 1 cup beer plus 1/4 cup warm water, if doing so, increase salt to 1/12 tsp. and leave out the sugar and dry milk . I add the gluten because I live at high altitude, you can probably leave it out at low altitude. Also, try 1 cup water at low altitude and watch to see if it is enough. Jean at Ritterhaus --------------- END bread-bakers.v097.n082 --------------- -------------- BEGIN bread-bakers.v097.n083 -------------- 001 - "Bob & Carole Walberg" - Proof Box 004 - parz@webtv.net (Albert Ro - JAM 005 - cdryan@juno.com - Roll Question 006 - hgorman@postoffice.worldn - Magic Mill DLC Mixer 007 - "Jazzbel" - Re: Swedish Limpa Bread 009 - "Bobbi Terkowitz" Subject: 2 Recipes from Fleischmann's Yeast Date: Tue, 30 Dec 1997 23:28:03 +500 I found a little leaflet called "Home Baked Treats" from Fleischmann's Yeast today that contained two beautiful-looking recipes. I haven't tried the recipes yet, but plan to. Hope that you enjoy the recipes! * Exported from MasterCook * Cranberry Treasures Recipe By : Fleischmann's Yeast Serving Size : 16 Preparation Time :0:00 Categories : Breads Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FILLING*** 16 Ounces Cream Cheese -- softened 2 Eggs 1/2 Cup Sugar 1 Teaspoon Pure Vanilla Extract 1 Cup Dried Cranberries -Or- 1 Cup Miniature Chocolate Chips -- Semisweet ***DOUGH*** 3 3/4 Cups all-purpose flour -- To 4 1/4 Cups 3 Tablespoons Sugar 4 Teaspoons Orange Peel -- Freshly Grated 1 Package Fleischmann's Quick-Rise Instant Yeast -- or 2 1/4 tsp 1/2 Teaspoon Salt 1/4 Teaspoon Ground Mace 1/2 Cup Milk 1/3 Cup butter or margarine -- Cut Up 1/4 Cup Water 3 eggs -- Divided Use To make filling: In medium bowl of electric mixer, beat cream cheese, 2 eggs, sugar and vanilla until smooth. With spoon, stir in dried cranberries. Cover; refrigerate while preparing dough. To make dough: In large bowl, combine 1 cup flour, sugar, orange peel, undissolved yeast, salt and mace. Heat milk, butter and water until very warm (120' to 130'F); stir into dry ingredients. Stir in 2 eggs, 1 egg yolk (reserve one egg white) and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. To shape: Divide dough into 16 equal pieces; roll each to 6-inch circle. Place an equal amount of filling on center of each. Bring dough up around filling, pleating and pinching firmly just above ling to seal. Place 2 inches apart on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Uncover rolls; pinch again, just above filling, to reseal. Lightly beat reserved egg white; brush on rolls. Bake at 350'F for 20 to 25 minutes or until golden brown, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks. When cool, tie each with narrow ribbon. Scanned & formatted by Carole Walberg - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mini Party Focaccias Recipe By : Fleischmann's Yeast Serving Size : 6 Preparation Time :0:00 Categories : Breads Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Bread Flour -- up to 2 1/2 cups 1 Package Fleischmann's Quick-Rise Instant Yeast -- or 2 1/4 tsp 1/2 Teaspoon Salt 2/3 Cup Very Warm Water -- 120F To 130F Olive Oil Toppings** **Topping Combinations (use one or more of the following) - Prepared pesto sauce, sliced plum tomatoes and pine nuts - Sliced mushrooms, sliced red onion, grated Parmesan cheese and thinly sliced green onions - Crumbled feta cheese, walnut halves, chopped fresh basil leaves and sliced red bell pepper - Finely chopped garlic, sliced ripe olives, sliced red and green bell pepper and pecan halves To make dough: In large bowl, combine 1 cup flour, undissolved yeast and salt. Stir water and 1 tablespoon olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. To shape: Divide dough into 6 equal pieces; flatten each to 5-inch circle. Place on greased baking sheets. With handle of wooden spoon, make indentations in dough at 1-inch intervals. Lightly brush tops with additional olive oil. Arrange desired topping ingredients over each, adding ingredients in order listed. Cover; let rise in warm, draft-free place until almost doubled in size, 20 to 30 minutes. Bake at 425'F for 15 to 18 minutes or until done, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks. Bread Machine Variation (all-size machines): Measure dough ingredients into bread machine pan as suggested by manufacturer; use 2 1/4 cups bread flour and 1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast. Process on dough/manual cycle. When complete, remove dough to floured surface; knead in additional flour to make dough easy to handle, if necessary. Shape and proceed as directed. Makes 6 (6-inch) focaccias Scanned and formatted by Carole Walberg - - - - - - - - - - - - - - - - - - Carole Walberg carole@mts.net http://www.brandonu.ca/~walberrd/family.html for 1000's of recipes in MC format and the .MXP Browser for the non-MC user --------------- MESSAGE bread-bakers.v097.n083.2 --------------- From: apd3@juno.com (william e duncan) Subject: Salt Rising Bread Date: Thu, 01 Jan 1998 21:40:22 EST I would like to know if Salt Rising Bread can be made in bread machines and, if so, I'd like to receive the recipe. Thanks, Ann --------------- MESSAGE bread-bakers.v097.n083.3 --------------- From: Betty Subject: Proof Box Date: Wed, 31 Dec 1997 21:39:45 -0600 Does anyone have any information on how to make a simple and inexpensive proof box? Thanks Betty - - /(. .)\ (*) /~ / \_____ | | | / |--| | (_)(_) (_) Tex says, "HI" --------------- MESSAGE bread-bakers.v097.n083.4 --------------- From: parz@webtv.net (Albert Roth) Subject: JAM Date: Sat, 3 Jan 1998 18:46:03 -0800 HI! NEED JAM RECIPES TO MAKE IN MY BREADMAN BREAD MACHINE. ANYONE HAVE ANY? CAN I ALSO USE ANY JAM RECIPE, WITHOUT CHANGING ANYTHING? THANK YOU! PAM IN DOMINGUEZ HILLS,CAL. --------------- MESSAGE bread-bakers.v097.n083.5 --------------- From: cdryan@juno.com Subject: Roll Question Date: Thu, 1 Jan 1998 17:04:28 EST Happy New Year! My daughter likes to have a fresh roll each day for her turkey luncheon meat sandwich. Is there a recipe whereby I can make up a batch of dough, leave it covered in the refrigerator, and take out enough for only 1 or 2 rolls at a time just before baking? I would really appreciate your help with this one. Please bear with me --- I am a novice baker! TIA Cindy cdryan@juno.com --------------- MESSAGE bread-bakers.v097.n083.6 --------------- From: hgorman@postoffice.worldnet.att.net Subject: Magic Mill DLC Mixer Date: Thu, 1 Jan 1998 11:18:56 -5 From: Self To: bread-bakers@lists.best.com Subject: Magic Mill DLC Mixer I am considering the purchase of a Magic Mill DLC Mixer and would appreciate comments about the machine from anyone who has one. Is it really as good as the ads say it is? Hank Gorman hgorman@worldnet.att.net --------------- MESSAGE bread-bakers.v097.n083.7 --------------- From: "Jazzbel" Subject: Re: Roll Question Date: Thu, 1 Jan 1998 19:44:11 -0500 It's possoble to make up refrigerator doughs. The generally contain more yeast and fat to withstand the period of could. They last about 3-5 in the fridge. The catch is: you have to let them come to room temperature and rise before baking. Not practical I am afraid. The other option would be freezing the dough immediately after the first rise,already in shape desired. Let it thaw in the counter the night before and pop it in the oven. I, too, like fresh rolls, but the most practical one for me is to freeze English Muffin batter enpugh for two muffins in a rubbermaid container, let it thw overnight, and bake it on the griddle the next morning. I already posted that recipe and will repost if you wish. Later, Jazzbel >>>>> "I will not dwell upon ragouts or roasts, Albeit all human history attests That happiness for man- the hungry sinner!- Since Eve ate apples, much depends on dinner" --Lord Byron's Don Juan --------------- MESSAGE bread-bakers.v097.n083.8 --------------- From: RossGW Subject: Re: Swedish Limpa Bread Date: Thu, 1 Jan 1998 01:21:07 EST On Mon, 22 Dec 1997 at 21:45 EST you wrote: > Season's Greetings to all. My first time to post and I am desperate. I lost my > Limpa Bread Recipe. Anyone, please? Share your recipe?? > Thanks! > Lee > E-Mail : wokkin@juno.com I found this recipe at http://www.nmt.edu/~breynold/cookbook/limpa.html. If you need a non-ABM recipe, let me know -- I have one in one of my bread cookbooks. Gregory Ross Limpa Rye Bread for Electric Bread Machine ================================ When I first got my electric bread machine I searched all over for a recipe for Limpa Rye. This is the first I've found. It comes from the book The Bread Machine Bakery Book, by Richard W. Langer (Little, Brown, c1991) 1 1/2 cups milk, whole or skim 2 Tbsp. canola oil 2 Tbsp. unsulphured molasses 2 cups unbleached all-purpose flour 1 cup rye flour 2 Tbsp. dark brown sugar 1 Tbsp. cocoa 1 Tbsp. grated orange rind 1 tsp. aniseed, lightly crushed 1/2 tsp. caraway seeds 1/4 to 1 tsp. salt to taste 1 1/2 tsp. active dry yeast Pour milk into the baking pan of your bread machine and measure in first the oil, then molasses (unless the instructions for your machine specify that the yeast is to be put in the bottom of the pan, followed by the other dry and then the liquid ingredients.) Add all-purpose and rye flours, brown sugar, cocoa, orange rind, aniseed, caraway seeds, and salt. Distribute yeast as directed for your machine. Bake on a quick cycle ------------------------------------------------------------------------------ -- For more recipes from the New Mexico Tech Library staff, see our Potluck Cookbook. ------------------------------------------------------------------------------ -- This recipe is brought to you by... Betty Reynolds New Mexico Tech Library March 4, 1997 --------------- MESSAGE bread-bakers.v097.n083.9 --------------- From: "Bobbi Terkowitz" Subject: Great new book Date: Fri, 2 Jan 1998 09:24:26 -0500 For Christmas, my husband gave me a book called "Cookwise" by Shirley O. Corriher. It is written by a research chemist, to whom many professional chefs send their recipes when they are not working properly, for her to diagnose the problem. The first 100 pages of the book are on breadbaking, and it is really fascinating if, like me, you enjoy understanding why bread behaves the way it does. One interesting tidbit: bread keeps better if you make a sponge and let it sit for half to two and a half hours. And she even suggests, for bread machine aficionados, that you make a "flourless sponge": mix the yeast and water and let it sit overnight before making your bread, to increase the keeping power of the bread. She also explains away some of the questions I've seen raised here, which relate in the end to the protein and gluten content of various flours. Did y'all know that "Southern" all-purpose flour (e.g., White Lily brand) has substantially less protein and gluten than "national brand" all-purpose (e.g., Gold Medal), and that all-purpose flour in Canada is roughly equivalent to (high-protein and -gluten) bread flour in the US? The protein content also influences how much water the flour will absorb, so you can see it will have a big impact. She explains how to figure out the protein content of your flour by mixing it with water...The book also includes some recipes, though the one I made (honey whole wheat bread) was pretty bland. Still, a great read if you're interested in why food does what it does. (Since I also got a butane torch from my husband--honest!--I made incredible creme brulee following the directions in "Cookwise") Oh, and a word to the wise--I also got some beautiful jewelry. I may love to cook, but that's not how I want my husband to define me! Regards, Bobbi --------------- MESSAGE bread-bakers.v097.n083.10 --------------- From: "Janis Russell" Subject: Banneton/abm recipe Date: Thu, 01 Jan 1998 15:21:38 +0000 Hello and Happy New Year! Just received a banneton as a gift. It's from Williams/Sonoma, appears to be made of bamboo and is baguette-shaped. It came with NO directions for care or use. I'd like to hear from anyone who has a banneton. Do you have good luck with it...does the dough deflate when the basket is removed? What do you use to line it? Should the dough be a bit on the dry side? Do you have a favorite (abm) dough cycle recipe you use? I tried the banneton once...as you can guess, the loaf was terribly misshapen and I was less than thrilled with my new gift. Of course, that was before I learned the basket is usually lined. I'd appreciate any helpful hints. One of my New Year's Resolutions: More frequent participation with this list! I've been reading this list for a couple of years now and have enjoyed many of the wonderful recipes, yet I've only shared a few of my recipes with you. So here's one I served my guests last night/this morning with my traditional midnight black-eye peas:
Easy Cheesy Bread Sticks
2/3 cup water 1 tablespoon canola or olive oil 1/2 teaspoon garlic powder 1/2 tablespoon chili powder 1/8 teaspoon cayenne pepper 1/2 tablespoon sugar 1 teaspoon salt 2 cups bread flour 1 1/2 teaspoons yeast Additional ingredients: 3/4 cup shredded sharp cheddar cheese 1/2 cup shredded Monterey Jack w/jalapenoes 1 small green onion w/stem, thinly sliced Select dough cycle. When complete, punch dough down by starting bread machine, let stir a few seconds, then stop machine. Place dough on lightly floured work surface and let rest 5 to 10 minutes. Roll dough into a rectangle (about 9x15). Place cheeses over long half of rectangle. Sprinkle with onion, if desired. (I intended to use both onion and minced jalapeno, but didn't want it too spicy for guests. Also, you can use any combination of cheeses, just don't over-fill.) Fold dough over cheese and pinch edges to seal. Place dough on large baking sheet lined with parchment paper, or well greased pan. Cover and let rise about 20 minutes. Bake in preheated 400F oven for 10 minutes, reduce heat to 350F and continue baking another 10 minutes. Slide parchment with bread onto wire rack and let cool about 15 minutes. Slice into 1-inch pieces and serve warm. This can be prepared in advance. Before allowing loaf to rise, cover with plastic wrap coated with cooking spray. Refrigerate up to 10 hours. Remove from refrigerator and let reach room temperature, covered, about 2 hours. Bake as directed. Happy Baking! Janis --------------- END bread-bakers.v097.n083 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved