Date: Sat, 10 Jan 1998 22:14:00 -0800 (PST) -------------- BEGIN bread-bakers.v098.n001 -------------- 001 - KAR - dough enhancer 002 - MARTIN_FINK@HP-FtCollins- - Pasta 003 - donnalpb@cyberg8t.com (do - archives 004 - "Ellen C." - Yeast 009 - "R. K. Dow" - re: wellbilt and slicers 017 - Jay Hosler Subject: dough enhancer Date: Sun, 04 Jan 1998 16:44:34 -0500 This is the recipe for the dough enhancer with ginger. It was posted by Jazzbel to another mailing list. Happy Baking - Kim DELIBERATION, n. The act of examining one's bread to determine which side it is buttered on. Ambrose Bierce in The Devil's Dictionary. Here is my recipe for Bread Enhancer-- 4 cups powdered milk 3/4 cup Lecithin Granules 3 heaping Tbls. vitamin C powder 2 Tbls. ginger 3 Tbls. cornstarch Blend until smooth. Store in airtight containers. Room Temp. Use 2 teas. enhancer in each loaf of dough. The purpose is to make the dough rise better and bake better. This recipe is from "Dinner's in the Freezer" by Jill Bond. --------------- MESSAGE bread-bakers.v098.n001.2 --------------- From: MARTIN_FINK@HP-FtCollins-om4.om.hp.com Subject: Pasta Date: Sun, 4 Jan 98 15:21:14 -0700 Hi there: Is it possible to use the bread maker to do pasta? If so, does anyone have any good tips, recipes, ideas, suggestions? Thanks, Martin +=====================================================================+ | Ignore 'WINMAIL.DAT' attachment if present - Caused by Outlook97 | +=====================================================================+ | Martin Fink | E-mail: mfink@fc.hp.com | | Hewlett-Packard Co. | Phone: 970-229-7076 | | OpenView Software Division | FAX: 970-229-7018 | | 3404 East Harmony Road | ===================================== | | Ft. Collins, CO, USA, 80525 | Web: http://www.hp.com/go/openview | +=====================================================================+ --------------- MESSAGE bread-bakers.v098.n001.3 --------------- From: donnalpb@cyberg8t.com (donna lynn) Subject: archives Date: Sun, 4 Jan 1998 15:23:44 -0800 (PST) I know this has been posted before (sorry) but I didn't pay attention. Now, I'm trying to find a previously posted recipe for Pumpkin Bread. I found it in the index....it's in archive b3q96mcf.zip. I can't figure out how to get the recipe into my computer. I have a Mac with Stuffit....can anyone help??? Boy this really makes me feel dumb. TIA, Donna --------------- MESSAGE bread-bakers.v098.n001.4 --------------- From: "Ellen C." Subject: Re: archives Date: Tue, 6 Jan 1998 11:01:22 -0500 Hi Donna. Since I'm a Mac user, too, Reggie sent your note on to to me. Stuffit will unzip ".zip" files. So all you have to do is download the archive(s) you want and run it through Stuffit. Beware of which archive file you are downloading, though. IF you are a MasterCook user, then you want "b3q96mcf.zip", and after unzipping it, you will have a MC cookbook that you can open from MC on either a Windows or Mac system. If you don't have MC, then you want the "b3q96mxp.zip" file and after using Stuffit, you will have a text file. This you open with any text editor or word processor. (IE, Simple Text, Claris, etc) You use a Mac, so you know this had to be an easy answer! :-) Let me know if you need more help. -- Ellen C. ellen@brakes.elekta.com --------------- MESSAGE bread-bakers.v098.n001.5 --------------- From: pos@sympatico.ca (Ian Macmillan) Subject: proofing box Date: Sun, 4 Jan 1998 09:37:21 -0500 For Betty: I got this from the net last year. I use my oven, so I haven'tried it, but it looks quite practical and cheap. Ian From: "David J. Gillen" Newsgroups: rec.food.baking Subject: Proofing Box As I mentioned elsewhere here, the suggestion someone made of using a cheap Styrofoam cooler is very cheap and very effective. Here is what I did I bought a 7watt light bulb, a Styrofoam cooler 2' X 1' X 1.5', a light socket and an extension cord. I cut the female receptacle off the extension and connected the 2 wires to the light socket. I then bored a small hole in the bottom middle of the cooler with a kitchen knife, the hole a little smaller than the light socket. Lastly, I forced the light socket into the small hole in the cooler. All of this cost about $7 and took 10 minutes of my labor. It works like a dream. The temperature when it is inverted over the dough or starter crock is 93 degrees f at the top and 83 degrees f at the bottom. My sourdough starter has become more vigorous and my bread rises on schedule. The only downside of all this is that the cooler takes up quite a bit of space. Give it a try. Regards. -- Dave Gillen Fairfax, VA dgillen@ipo.net --------------- MESSAGE bread-bakers.v098.n001.6 --------------- From: Raphael Ryan Subject: Great Dough Enhancer using just 3 ingredients Date: Sun, 04 Jan 1998 06:47:57 -0600 Dear Sandy, The name and address of the person who sent in the great Dough Enhancer was: Peggy Doolin It is as follows, in her own words: ~~~~~~~~~~~~~~~~~~~~~~~~~~ Dough Enhancer 1 Cup Lecithin granules 1 Tblsp Vitamin C powder 1 Tblsp 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. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I had to go to the breadbakers archives to regain the recipe after accidentally deleting it from my system. You'll find Lecithin granules at health food stores and powdered Vitamin C (ascorbic acid) at a pharmacy or you could use the 'Freeze Fresh' stuff they have where they have items needed for freezing fruits (used to keep the fruit from turning brown). I like adding whole wheat flour to my bread but the bran, with its sharp edges, can really cut the heck out of the little cells, letting the air escape and making the bread heavy. This dough enhancer really helps. --------------- MESSAGE bread-bakers.v098.n001.7 --------------- From: "Jazzbel" Subject: Dough Enhancer with Ginger Date: Sun, 4 Jan 1998 10:45:15 -0500 Here I go answering my own question. I posted this recipe for bread enhancer, with a question before, I found out about how the ginger makes bread rise more. The cornstarch is simply a medium to keep the mixture from caking. The recipe follows: The ginger answer comes from "The Effect of Spices on Yeast Fermentation". Cereal Chemistry. Vol 31(March 1954) Wilma j. Wright, C.W. Bice and J.M. Fogelberg, pp.100-112. grams of spice with 2 grams sugar and 1 gram yeast in 30 ml water: 0.1 result: ml of gas increase or decrease in 3 hours: +87 grams of spice with 2 grams sugar and 1 gram yeast in 30 ml water: 0.75 result: ml of gas increase or decrease in 3 hours: +172 grams of spice with 2 grams sugar and 1 gram yeast in 30 ml water: 1.0 result: ml of gas increase or decrease in 3 hours: +136 grams of spice with 2 grams sugar and 1 gram yeast in 30 ml water: 2.0 result: ml of gas increase or decrease in 3 hours: +72. So, yes, ginger in small amounts enhances bread, too much does not help though. > > Here is the recipe for Bread Enhancer-- > > 4 cups powdered milk > > 3/4 cup Lecithin Granules > > 3 heaping Tbls. vitamin C powder > > 2 Tbls. ginger > > 3 Tbls. cornstarch > > Blend until smooth. > > Store in airtight containers. Room Temp. > > Use 2 teas. enhancer in each loaf of dough. > > > > The purpose is to make the dough rise better and bake better. > > This recipe is from "Dinner's in the Freezer" by Jill Bond. > > I have not tried it yet. > > diana in Illinois > > 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.v098.n001.8 --------------- From: Al Lee Subject: Yeast Date: Sun, 04 Jan 1998 05:12:07 -0600 I've used the SAF yeast for several years, and I won't use anything else now. I've tried all the others mentioned on this list, and still find it the best. This may be slightly more expensive, but, I find it is well worth it. Incidentally, I don't use a bread machine. This yeast is so good, that I find I don't use near the amount as is called for in most recipes. I find it in 4.4 oz. containers, and keep it, once opened, sealed in a plastic sack in the refrigerator, and after several weeks to several months can't tell it from fresh opened. Some of the larger betters grocery stores in the Dallas area stock this, but, it is always available at Williams-Sonoma, either in the stores or mail order! If you try it, you will be upset if you run out! Regards, Al Lee --------------- MESSAGE bread-bakers.v098.n001.9 --------------- From: "R. K. Dow" Subject: Re: Requested bread recipes - Lemon Poppy Seed, Dried Tomato Date: Sun, 04 Jan 1998 12:57:34 -0500 SmokeyKat4 (Barbara) wrote: . . . 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. ---------------------------------------------------------------------------- ----------------------- Barbara: I haven't tried the Lemon Poppy Seed Bread, but it looks similar to a muffin recipe I have made that I liked. The Garlic Dried Tomato Bread is good. This recipe produces a very moist bread. Randy Lemon Poppy Seed Bread 12 Servings 3/4 c Water 3 c Bread flour 1 1/2 tb Dry milk 1 ts Salt 1 1/2 tb Butter 3/4 c Lemon Yogurt 2 tb Honey 1/2 c Almonds, toasted & sliced 1 tb Lemon peel 3 tb Poppy seeds 2 ts Lemon extract 2 ts Yeast You can also use sour cream instead of the yogurt for a bit of a different taste. Load as directed for your bread machine. Garlic And Dried Tomato Bread 1 1/4 C Water 2 Tsp Olive Oil 1/4 C Finely Chopped Onion 1/3 C Snipped Dried Tomatoes -- Not Oil-Packed 2 Lg Cloves Garlic -- Minced, About 2 tsp 1 Tsp Dried Rosemary -- Crushed 3 C Bread Flour 2 Tsp Sugar 1 Tsp Salt 2 1/4 Tsp Active Dry Yeast -- Or 1 Pkg Yeast Use a bread machine that will make a 1 1/2 lb loaf. Add ingredients in the order suggested by the manufacturer and start the machine. Or, prepare bread following a conventional yeast rise method and bake as baguettes. To bake the dough as baguettes, set the cycle to dough or manual. When machine signals, remove dough to lightly floured surface. (Dough will be slightly sticky.) Punch down. Divide into 2 - 4 equal portions. Let rest 10 minutes. Shape into two 15 inch or four 8 inch loaves. Place on a greased baking sheet. Cover and let rise until nearly double (30 - 45 minutes). Slash tops with a sharp knife. Bake in a 375 deg F oven about 30 minutes or until bread sounds hollow, brushing twice with cold water during baking. Makes one 1 1/2 lb loaf or two or four baguettes. (20 servings) --------------- MESSAGE bread-bakers.v098.n001.10 --------------- From: BonnieB66 Subject: Welbilt Date: Sun, 4 Jan 1998 10:25:41 EST I purchased a Welbilt 2 1/2 lb. machine in April of 97. Almost from the start, when I made a 1 lb. loaf or a 1 1/2 lb. loaf, the machine made a loud noise. If I made a 2 or 2 1/2 lb. loaf I had no noises. A few days ago it "walked" off the counter and went to pieces. I put it back together and called Welbilt so they could hear the noise. Welbilt wants me to send it back because it's still under warranty. I think I should just get another machine. Not from Welbilt but purchase one myself. Any ideas out there on what kind of machine to buy? I got the Welbilt cause it would make the BIG loaves and I liked the big window, the 3 hour warmer and the buzzer to tell me when to add fruits and nuts. I didn't like the system of buttons to push just to get the thing started but if I had to put up with it again, I would. Thanks BonnieB66@aol.com --------------- MESSAGE bread-bakers.v098.n001.11 --------------- From: gladys m hayward Subject: happy new year Date: Sun, 04 Jan 1998 10:49:55 -0500 hello and happy new year!! i know there must be many who are joining the bread digest for the first time right after getting some neat bread machines in their christmas sock!!! boy are you all in for a treat... (now you purist old fashioned bread makers... don't get in an uproar... i still like to do some breads the old fashioned way too..grin) i have seen bread maker problems listed on here too... and of course you will get those at times... but i do heartily agree with dorothy vaccaro who said she got her bread pan replaced after she "COMPLAINED LOUDLY" to the manufacturer....... i think we have to learn how to do that.... and get our money's worth... now... one other thing... i have had my regal for quite a while now... and i still consider myself on the novice rolls compared to some on the digest who really know the ins and outs of bread making... but... if you really want a bread cook book... that has recipes that really work in bread machines... do try the "electric bread" ... cookbook...published by innovative cooking enterprises.... i have made any number of breads from that book... never had a failure.... and they have really great advice... their team tried the recipes in allllll kinds of machines... and they have the recipes for both the small loaves... and the larger loaves... so.. for someone starting out with a new machine... this is a wonderful book.... you will really enjoy having bread successes right off the bat!!! soo.... happy bread making and welcome to the "newbies" on the digest!!! have fun!!! eat wholesome breads... live a more healthy lifestyle!!! smile!! best regards... gladys --------------- MESSAGE bread-bakers.v098.n001.12 --------------- From: Julie Subject: effective bread slicing Date: Sun, 04 Jan 1998 12:49:58 -0500 Hi Rodney and list- I got the slicer for Christmas and love it. It is this big plastic thing with slats in the sides. (hard to explain) I think Rodney called it a frame- good description. You can slice thick or thin slices with this. They are uniform too. I use my electric knive along with this gadget and it works great, hot or cold! My advice, get one! Julie --------------- MESSAGE bread-bakers.v098.n001.13 --------------- From: Carolyn Taylor Subject: Re: Magic Mill DLC Mixer Date: Sun, 4 Jan 1998 10:20:12 -0800 I have one that I've had for about two months. It's a great machine and I really like it for its capability of handling large quantities. I think I will like it even better as I learn to use it properly. For example, bread dough works better if you put the liquid in first and then add the flour, etc.. It has a kneading action that is very like hand kneading but it is easy to overknead because it is so efficient. The accompanying documentation is not very extensive, but an experienced baker shouldn't have much trouble. This sounds rather critical but I don't mean it to be. I really like it and would buy it again. Carolyn >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.v098.n001.14 --------------- From: qoe@sna.com Subject: cutting ABM bread Date: Sun, 4 Jan 1998 09:56:59 -0800 (PST) Of course you found out waiting a day makes slicing extremely easy, but hey... who can wait a day. We don't! I do have a bread slicer guide it works very well. I use it all the time, but when bread is hot out the machine I use an electric knife. It slices hot soft bread like a charm. I remember it cost me around 10-15 dollars about 5 years ago and has paid for itself by now. Lynne <> --------------- MESSAGE bread-bakers.v098.n001.15 --------------- From: AHayes61 Subject: Bread Machine Recipies Date: Sun, 4 Jan 1998 14:27:47 EST I got a Goldstar Bread Machine for Christmas and I love it. I was doubtful but now I am a convert. I choose that brand because of the Consumer Reports. Does any one have any favorite recipies they would like to share. Thanks for your help. --------------- MESSAGE bread-bakers.v098.n001.16 --------------- From: Stix322 Subject: re: wellbilt and slicers Date: Sun, 4 Jan 1998 12:50:33 EST hi all, Rhionnan if your wellbilt has a plastic paddle, immediately order two more. probabky the reason it was missing is that someone's broke, i had a wellbilt with a plastic paddle and went through 6 in the 3 years i had my machine. it finallly bit the dust when making pizza dough and it itself off the counter. the next machine i purchased is also a wellbilt but it has a metal paddle and i love it. they are great machines and other than my paddle breaking from too much use i loved it. rodney, i have a slicer, i think we got it at target and it is well woth the money, makes beuatiful perfect slices, this one came with an electric knife also. dj --------------- MESSAGE bread-bakers.v098.n001.17 --------------- From: Jay Hosler Subject: Proof Box Date: Sun, 4 Jan 1998 09:48:48 -0800 (PST) Betty - To make a VERY simple proof box, start with large-size styrofoam cooler. Throw away the lid. Mount a light fixture in the bottom. Now, just add a 25 watt bulb, invert the box, and you have an instant proof box. If it doesn't get hot enough inside (85F is what you want), switch to a 40w bulb. If it gets too hot, raise one end of the cooler with a book. For this device we are all indebted to Ed Wood's excellent book. After using a proof box like the above quite a lot, I became fustrated because the temp inside depends on room temp, and so it requires monitoring. So I went one step further. I bought a very large picnic cooler with a hinged lid. I mounted a light fixture and a thermostat in the lid. Now I have a box whose temp will stay near 85F year-round. You need a "Line voltage thermostat", available in good hardware stores. These directly switch the 110 volt power from the wall. They are intended for use, for example, in controlling radiant floors. Jay --------------- MESSAGE bread-bakers.v098.n001.18 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Banneton Date: Sun, 4 Jan 1998 15:09:37, -0500 Janis, Lucky you! Those bannetons can produce beautiful breads. Is yours cloth lined? If not, take a thin kitchen towel (not terry cloth), place it in the banneton, and sprinkle it well with flour. Then place your dough in the banneton for the final rise. When doubled, gently turn it out onto your greased baking sheet. Then very carefully slash the top of the loaf a few times, holding a very sharp knife almost parallel to the dough as you slash....so that you're cutting just the surface of the loaf instead of cutting deeply into it. The perfect recipe for your banneton would be a French or sourdough bread with only water, flour, salt, and yeast as the ingredients. However, you can experiment and use any "rustic" type of bread with good results, too, I'm sure. You just don't want a very wet dough such as a ciabatta because it won't hold its shape when you turn it out. Linda Rehberg co-author of the Bread Machine Magic series of books --------------- MESSAGE bread-bakers.v098.n001.19 --------------- From: ehgf@primenet.com (Ellen) Subject: Bannetons Date: Sun, 4 Jan 1998 16:50:37 -0700 (MST) Dear Janis, I have several bannetons and use them fairly often. They can come with a material lining already on or you can sometimes buy elastisized lining that can be removed at will (I think that it is the same linen/flax material they use in French bakeries to support french baguettes as they rise). I prefer my baskets unlined when baking an "artisan/rustic" type bread. When unlined, I have found the best way to prepare the bannetons is to sift flour genorously and evenly over the entire interior surface. The flour keeps the dough from sticking as it rises and "molds" itself. When fully risen, you need to gently "tip" the loaf out onto a cornmeal or flour dusted peel to be then placed on a heated stone in your oven or onto a lightly greased baking pan to be then placed in the oven. Since I do not use an ABM, I have no recipe for you :-( The purpose of the banneton is to support the rising dough. Unlined bannetons leave a distinctive basket weave flour pattern on the baked bread adding to its good looks. An unlined banneton will produce a "usual" looking loaf. I have found that sometimes the dough does deflate, but most often after slashing it. The two culprits of deflation seem to be allowing the dough to "over-rise" or using a too wet dough. The secret to success is to find a recipe for a sturdier dough and to not allow it to rise too long. Nevertheless, a somewhat deflated dough will still have some "oven spring" to rise when baking and will still taste better than something you hadn't made yourself. PS: When a bread of mine doesn't rise or deflates, I tell everyone to try my new recipe for flatbread :-) Ellen aka Gormay "Whenever you see food beautifully arranged on a plate, you know someone's fingers have been all over it.".....Julia Child --------------- MESSAGE bread-bakers.v098.n001.20 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Gluten and Bread Rise Questions Date: Sun, 4 Jan 1998 14:33:22, -0500 Susan, In answer to some of your questions, I will quote from our book "The Bread Machine Magic Book of Helpful Hints": Kamut flour is an ancient grain that is a relative of durum wheat. It is high in protein and potassium and contains a unique type of gluten that is easier for the body to utilize than regular wheat. Though high in protein, it is low in gluten. It must be combined with higher-gluten wheat flour (or vital wheat gluten) to produce an acceptable bread. You might want to try spelt flour sometime. It contains enough gluten to be an adequate substitute for wheat flours. All other non- wheat flours are too low in gluten to be baked successfully in a bread machine. They need to be combined with wheat flour. As for the vital wheat gluten, I think Arrowhead Mills recommends 1 1/2 tsp per cup of flour. We've doubled that amount in whole grain breads and have had more success. But I don't think we've ever used as much as 1/2 cup in a 1 1/2 lb bread. But heck, if it works for you and you're pleased with the taste and texture of the bread, then why change a good thing! Vital wheat gluten is almost pure gluten. It's "gluten flour" where the percentage of gluten varies widely but you'll want to stay away from it since it contains wheat flour. There are two books that have several non-wheat bread recipes for bread machines that we recommend: "Bread Machine Baking for Better Health" by Keane and Chase and "Easy Breadmaking for Special Diets" by Dumke. Linda Rehberg co-author of the Bread Machine Magic series of books --------------- END bread-bakers.v098.n001 --------------- -------------- BEGIN bread-bakers.v098.n002 -------------- 001 - BreadMagician@prodigy.com - M&Ms in the ABM 002 - BreadMagician@prodigy.com - Cutting ABM bread 003 - SAS890 - RE: Simple "dough enhancer" 004 - DustyAO - Corn bread? 005 - Frances Segerson - RE: The Baker's Catalog 008 - jefstone@juno.com (John E - Zoji's Beep 009 - jefstone@juno.com (John E - Slicing the Bread 010 - Raphael Ryan Subject: RE: Simple "dough enhancer" Date: Sun, 4 Jan 1998 15:24:31 EST Hi - my name is Sue, and I have been lurking for awhile now. I just wanted to contribute a bit of information I happened upon. I have a Hitachi and love it. A year ago at Christmas, my aunt got a machine of a different brand (I'm sorry but I don't recall what it was.) Her owner's manual instructed to add 1 teaspoon of lemon juice (bottled is what we use) to ANY recipe for bread. I tried it too, and it really does make a lovely loaf. It was only later that I saw in a baker's catalog that I get that they actually sell ascorbic acid for such a purpose. Of course that is what is in lemon juice. I don't know how the cost would compare, frankly, but lemon juice is awfully handy. I just thought this might be of interest to some of you. Oh yes, in case anyone is interested, the baker's catalog that I get is called: The Baker's Catalog P.O. Box 876 Norwich, VT 05055-0876 It does feature King Arthur Flour. :-) Sue --------------- MESSAGE bread-bakers.v098.n002.4 --------------- From: DustyAO Subject: Corn bread? Date: Sun, 4 Jan 1998 23:31:29 EST Hi! My name is Dusty and I am new to this list. I just received an Oster breadmaker for christmas. It has already been put to use several times, and I just love it. I was wondering if it is possible to make cornbread in a breadmaker, and if anyone has a good recipe. Also, any general tips would be appreciated. I noticed several people talking about bulk yeast. Where would I find such a product? Is it really better to use bread machine yeast? Thank you. Dusty --------------- MESSAGE bread-bakers.v098.n002.5 --------------- From: Frances Segerson Subject: Re: Welbilt Machines Date: Sun, 04 Jan 1998 17:51:03 -0500 Rhiannon in Indianapolis: Lots of people don't seem to like the Welbilt machines, but I have had one for two or three years, and it works just fine for me. I believe that it has two rises rather than one, and that's ok with me because most breads go through two rises in regular recipes. Pizza is an exception, so when I make dough and shape the crust, I just let it sit for 10-15 minutes rather than rise. My only problem was having the blade stick inside the pan. It can be very difficult to get out. (I'm hoping they've improved this in the model you have.) Fran in Rhode Island --------------- MESSAGE bread-bakers.v098.n002.6 --------------- From: GoAtlBrvz Subject: Re: Digest bread-bakers.v097.n082 Date: Sun, 4 Jan 1998 20:08:02 EST In a message dated 98-01-04 06:13:19 EST, you write: << 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? >> Hi Rodney, I have one of those slicing guides. It works great for me. You do have to hold the bread quite firmly to keep it from moving. Works much better than slicing free-hand. I would suggest getting one, it does seem to help. Shannon --------------- MESSAGE bread-bakers.v098.n002.7 --------------- From: SAS890 Subject: RE: The Baker's Catalog Date: Sun, 4 Jan 1998 23:32:19 EST Hi again - I just happened to visit the King Arthur Flour website, and there is more infromation about The Baker's Catalog that I posted about earlier. There is a toll free number you can call to ask for a catalog if you aren't currently getting it. :-) Sue http://www.kingarthurflour.com/index.html Call Toll-Free, 1-800-827-6836 for a copy of The Baker's Catalog --------------- MESSAGE bread-bakers.v098.n002.8 --------------- From: jefstone@juno.com (John E Firestone) Subject: Zoji's Beep Date: Mon, 05 Jan 1998 01:13:36 EST I cannot hear the beep on my Zoji either, unless I am standing within a yard or 2 of it. So I timed the cycle while hovering near the machine. I found I could accomplish the same thing by setting a (LOUD) kitchen timer as I punched the Start button. Now I can add the raisins or nuts or M & M's or whatever at 35 minutes and not worry about whether I can hear the beep. Sounds easier than taking the dough out, mixing the raisins or cinnamon or whatever and placing it back in the baking pan. John Firestone --------------- MESSAGE bread-bakers.v098.n002.9 --------------- From: jefstone@juno.com (John E Firestone) Subject: Slicing the Bread Date: Mon, 05 Jan 1998 01:13:36 EST Rodney3@juno.com writes about difficulties slicing his bread: The gadget you describe apparently has slots to guide the knife to make uniform slices. I haven't tried that, but I think that would forever dictate the thickness of your bread slices. We have a Montana adjustable Bread Knife, made in Italy. It has a guide which can be adjusted from paper thin up to 3/4 inch or more. It not only works on bread, but prepares beautiful uniform slices of (boneless) ham and roast beef. It is available from the Williams-Sonoma catalog (1-800-541-2233) or from one of their franchise outlets (one of which is located here in New Orleans.) The price listed in my newest catalog is $26.00. The latest King Arthur catalog lists a similar adjustable bread knife for $21.95. It comes from Fiskars (like the scissors) of Madison, WI, and boasts an offset handle and a manufacturer's lifetime warranty and adjustability up to one inch. You can reach King Arthur, request a catalog, get on their mailing list, etc., at (1-800-827-6836). Finally there is Betty Crocker, whose latest catalog illustrates a NEW! adjustable bread knife costing $29.95 in "real money" or $19.95 along with 55 of her (coupon) points. Her knife is available for either right or left-handed bread bakers and is crafted of natural cherry wood. Made in USA, of course. I can't find an 800 number for Betty Crocker, but you can place credit card orders @ (612)479-4980 or FAX to (612)540-7432 or talk to a friendly customer service rep @ (612)540-2212. Hope this helps, John Firestone, Sr. --------------- MESSAGE bread-bakers.v098.n002.10 --------------- From: Raphael Ryan Subject: Proof boxes Date: Mon, 05 Jan 1998 17:32:38 -0600 One of my built-in double-ovens burned out and they both had to be replaced, but the newer double-ovens wouldn't fit in the same area, so my husband put in a single oven and made a built-in proof box out of the rest of the space. He lined it with styrofoam, added a simple thermostat which turned on and off a light bulb as needed to control the temperature - and I love it! BUT If a portable one will do, its hard to beat a styrofoam ice chest, which is heated by a jar of hot water! Simple, inexpensive, versatile, and works well! You can use old oven racks or cake-cooling racks to help you stack pans, if necessary. (Ms.) Raphael Ryan Kansas City, MO 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 --------------- MESSAGE bread-bakers.v098.n002.11 --------------- From: Joyce L Owen Subject: Sauerkraut bread Date: Mon, 05 Jan 1998 19:29:28 -0800 Thupten asked for a recipe for sauerkraut bread. This one was posted on the list last year by Bonnie Briscoe. It's really good! ** Sauerkraut Rye Bread ** 3/4 cup chopped and well-drained sauerkraut (half of a 14.5-ounce can) 1 cup water 3 tablespoons olive oil (I used extra-virgin) 2 tablespoons light unsulphured molasses 1 1/4 teaspoons salt 2 tablespoons Dijon mustard 1 1/4 cups Gold-n-White flour (may substitute unbleached or bread flour) 1 1/4 cups pumpernickel rye flour 1 cup whole wheat bread flour 3 tablespoons gluten flour 1/4 cup buttermilk powder 1 1/2 tablespoons caraway seed 2 1/2 teaspoons active dry yeast (or 2 teaspoons instant active dry yeast) Place all ingredients in bread pan in order listed, or in the order recommended for your machine. Set controls for whole wheat bread with medium crust and start machine. Makes one 1.5-pound loaf. NOTE: Because the moisture content of the sauerkraut may vary, you might have to add a bit more bread flour. Check the dough after about five minutes of kneading and if it is sticky and has not formed into a ball, sprinkle in more flour a tablespoonful at a time until it is firm enough. - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen Eugene OR Visit the Website of the Fanconi Anemia Research Fund, Inc. --------------- MESSAGE bread-bakers.v098.n002.12 --------------- From: Preferred User Subject: Proofing Baskets Date: Mon, 5 Jan 1998 18:21:50 -0600 I am looking for a source of proofing baskets. I have some of the Brotformen that William-Somna sell but am looking for a source that is less expensive that this. --------------- MESSAGE bread-bakers.v098.n002.13 --------------- From: "=?ISO-8859-1?Q?Jos=E9e_Olivier?=" Subject: Jam recipe Date: Mon, 5 Jan 1998 22:26:25 +0000 Jam requires only 3 ingredients; berries, sugar and lemon juice. I haven't yet made the jam recipe that came with my Toastmaster Breadbox, but the basic recipe given is: - 2 c berries (strawberries, blackberries, raspberries or other thin skinned berries) - 3/4 c sugar - 2 T lemon juice Program 7 Frozen berries (no sugar added) may be substituted for fresh. Thaw and drain before measuring. For thinner jam, use juice as part of the 2 c berry amount. You may decrease the amount of sugar, but it will produce a thinner result. More sugar will make it thicker. For best results, sugar substitutes are not recommended. The average refrigerated life of jam is two weeks; up to several months frozen. They suggest also trying it on ice cream, waffles, French toast, pancakes, or as a filling for layer cakes. Yum, I think I'll try it out myself now! Josee Olivier jolivier@autoroute.net --------------- MESSAGE bread-bakers.v098.n002.14 --------------- From: Reggie Dwork Subject: Cammy's Greek Bread Date: Mon, 05 Jan 1998 12:27:33 -0800 This is from Lois and Linda's newest book. In the Zo it was perfect...in my Regal it was a high riser!! But it tasted wonderful. Reggie * Exported from MasterCook * Cammy's Greek Bread Recipe By : More Bread Machine Magic, Linda Rehberg and Lois Conway Serving Size : 14 Preparation Time :0:00 Categories : Breads Ethnic Low Fat Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (2 Lb Loaf) 7/8 C Milk -- To 1C, (1 - 1 1/8 C) 1 Egg -- (2 ) 1/4 C Butter -- *Note, (6 Tbsp) 1/4 C Honey -- (6 Tbsp) 1 Tbsp Vanilla -- (4 Tsp) 3 C White Bread Flour -- (4 C) 1 1/2 Tsp Active Dry Yeast -- **Note, (2 Tsp) *NOTE: Original recipe stated shortening...I used butter **NOTE: Original recipe used Red Star Brand Active Yeast This bread always draws rave reviews when shared with friends. Don't pass it up. It's also a bread that defies the rules because the dough looks more like a batter than a bread dough in some machines. Have faith, it will bake up just fine. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select light crust setting and Sweet Bread cycle. Press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hr before slicing. CRUST: Light BAKE CYCLE: Sweet Bread OPTIONAL BAKE CYCLE: Standard/Whole Wheat/Rapid Bake Nutrition according to original recipe: Cal 161; Fat 4.4g; Carb 26.2g; Fib .8g; Pro 3.8g; Sod 13mg Published by St. Martin's Press This is from Lois and Linda's newest book. It made a wonderful loaf in my Zo...very tasty!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n002.15 --------------- From: SmokeyKat4 Subject: French Honey Bread Date: Tue, 6 Jan 1998 08:07:44 EST Hi everyone! I made this last night and my family just loved it. It's an easy recipe and can be made with the timer. I made the small loaf and my machine is good for 1 lb. or 1 1/2 lbs. This is a slightly sweet lightly colored bread. It has a crispy crust and it is a high riser! The small size was just right. If I made the medium it would have hit the top of the machine. I got the recipe from The Bread Machine Cookbook by Donna German. Here is the recipe...Enjoy! Barbara French Honey Bread Small Medium Large Water 3/4 cup 1 1/8 cup 1 1/4 cup Honey 2 tsp. 1 tbl. 1 1/2 tbl. Olive Oil 2 tsp. 1 tbl. 1 1/2 tbl. Salt 1/2 tsp. 3/4 tsp. 1 tsp. Sugar 3/4 tsp. 1 tsp. 1 1/2 tsp. Bread Flour 2 cups 3 cups 3 1/2 cups Yeast 1 1/2 tsp. 2 tsp. 2 1/2 tsp. --------------- MESSAGE bread-bakers.v098.n002.16 --------------- From: Dot McChesney Subject: Re: La Madeleine's Walnut Bread Date: Tue, 6 Jan 1998 08:08:07 -0600 I found this recipe for Walnut Bread. I haven't had a chance to try it though... Dot Recipe Section (Always In Progress)! http://www.geocities.com/Heartland/3053 email: jrjet@mtco.com * Exported from MasterCook Mac * Walnut Hearth Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups unbleached all purpose flour 1/2 cup whole wheat flour 1 envelope dry yeast 2 tsp salt 1 cup goat milk (warm) 1/3 cup water (warm) 1 1/4 cup coarsley chopped walnut 1 cup finely chopped onion 1 stick unsalted butter -- softened 2 T cornmeal Combine 1 3/4 cups flour, whole wheat flour, yeast and salt in mixing bowl. Add milk and water and beat about 2 minutes. Stir in walnuts, onion and butter and mix well. Blend or knead in remaining flour to make a stiff dough. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and HOT, damp towel and let rise until doubled. Sprinkle baking pan with cornmeal. Punch down dough and place on lightly floured board. Knead 3-4 minutes. Shape into a ball and place on baking pan. Let rise uncovered in warm place about 15 minutes. Preheat oven to 425F. Place a pan on hot water on oven floor or lowest rack. Make slash on top of dough with scissors or knife. Bake loaf on middle rack for 30 minutes. Remove pan of water and reduce heat to 300F. Bake about 30 minutes more, or until bread sound hollow when tapped. Cool on rack. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 1346 Calories; 11g Fat (7% calories from fat); 38g Protein; 276g Carbohydrate; 11mg Cholesterol; 4286mg Sodium NOTES : Makes a 2 # round loaf good with chilled wine and grapes. _____ --------------- MESSAGE bread-bakers.v098.n002.17 --------------- From: Lulumommy Subject: Re: Looking for two recipes... Date: Tue, 6 Jan 1998 00:44:30 EST In a message dated 98-01-04 06:13:24 EST, SmokeyKat4@aol.com writes: << Also I am looking for a recipe for Lemon Poppy Seed bread. >> Hi, I have a recipe for Poppy Seed Bread that everyone loves. I made it for Thanksgiving dinner and twice over the recent holiday season for different parties. The original recipe calls for almond extract, but I just replace it with orange extract to make Orange-Poppy Seed Bread. Although I've never tried it, I would imagine that you could use lemon extract too. POPPY SEED BREAD 2/3 cup water 2 1/2 T. oil 1 tsp. vanilla 1 tsp. almond extract 1 tsp. salt 2 T. sugar 1 1/4 T. poppyseeds 2 cups bread flour 1 1/2 tsp. yeast Put ingredients in bread pan in order of manufacturer's instructions. I like to use rapid bake cycle -- but then, I bake *all* bread on rapid bake cycle, so I've never tried it any other way! Hope you like it, Laura --------------- MESSAGE bread-bakers.v098.n002.18 --------------- From: "Paco Echalar" Subject: Fungi on the sour dough Date: Tue, 6 Jan 1998 12:40:56 -0200 Dear all, I have been trying to make a "pain au levain" using a recipe from a frech edition of Linda Collister's "The Bread Book". I stop always at the first step: I mix 230g of flour with 250 ml of warm water, cover the bowl with a wet cloth and let it stand by for 3 days, wetting the cloth again every day. - the dough sours all right; - but in the second day I notice always white spots of fungi growing on it. Could someone tell me what is wrong or give me a tip? Thank you very much Paco Echalar echalar@uninet.com.br --------------- MESSAGE bread-bakers.v098.n002.19 --------------- From: Lulumommy Subject: Re: cutting ABM bread Date: Tue, 6 Jan 1998 00:44:31 EST In a message dated 98-01-04 06:13:24 EST, rodney3@juno.com writes: << 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? >> I have one made by West Bend that cuts up to 18 slices. I don't like it, however, as it cuts the bread too thick for me. I would like to hear suggestions on one that cuts thinner slices. For now, I am just using a very sharp bread knife. Laura --------------- MESSAGE bread-bakers.v098.n002.20 --------------- From: "Jazzbel" Subject: Proofing Bread in water(xpost) Date: Tue, 6 Jan 1998 02:43:50 -0500 Ok, folks, before I start wasting my ingredients, does anyone out there know how to proof bread in water? First you put the dough in a pan. When the dough floats, it's supposed to be doubled in bulk. Should I use sof water? TIA 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 --------------- END bread-bakers.v098.n002 --------------- -------------- BEGIN bread-bakers.v098.n003 -------------- 001 - Soaper1965 Subject: Update on Chocolate Spiced Rum Bread-ABM Date: Tue, 6 Jan 1998 16:14:53 EST HI,The bread finished nicely a good dark bread even on light crust setting however it doesn't have much flavor. I am thinking about adding chocolate chips next time.Overall though it was pretty good.Any other suggestions possibly a chocolate liquour(sp)? I appreciate any thoughts on this.Thanx Kelly --------------- MESSAGE bread-bakers.v098.n003.2 --------------- From: Preferred User Subject: proofing baskets Date: Mon, 5 Jan 1998 20:32:19 -0600 I am looking for a source other than William-Somna or the Baker's Catalogue for the Brotformen proofing baskets. I want to obtain 4-6 baskets but don't want to spend $30-35 for each of them. Do anyone know of a commercial source that should be less expensive that W-S or the B-C?. I have checked with several commercial vendor of resturant equipment but they seem to be unwilling to find a source. --------------- MESSAGE bread-bakers.v098.n003.3 --------------- From: Soaper1965 Subject: Re: Chocolate Spiced Rum Bread-ABM Date: Tue, 6 Jan 1998 12:34:48 EST Hi, I have this in my bread machine now. It seems to be more of a batter bread instead of a dough, is this how it should be? Any information would be helpful and I'll let you know how it turns out.Thanx Kelly --------------- MESSAGE bread-bakers.v098.n003.4 --------------- From: "LauraG" Subject: 60 Minute Rolls Date: Tue, 6 Jan 1998 14:48:42 +0000 Here is a good roll recipe for us non-machine bakers. Very easy, good and quick. * Exported from MasterCook * 60-Minute Rolls Recipe By : Kitchen Aid Serving Size : 24 Preparation Time :1:30 Categories : Buns & Rolls Yeast Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups flour 3 tablespoons sugar 1 teaspoon salt 2 packages yeast 1 cup milk 1/2 cup water 1/4 cup butter Prepare dough as usual for any yeast bread, Cover and let rise for 15 minutes. Shape into roll shapes (clover leaf, Parkerhouse, etc) and place dough into muffin tins, cover and rise for 15 minutes. Bake at 425F for 12 minutes or until done. - - - - - - - - - - - - - - - - - - LauraG Pittsburgh, PA --------------- MESSAGE bread-bakers.v098.n003.5 --------------- From: Sally Eisenberg Subject: Very Easy Bread Date: Tue, 06 Jan 1998 13:15:36 -0800 Hi All, Happy New Year to all. I got this recipe from a web site, do love to surf. I like to look for unusual bread recipes, wither it be technique or ingredients. This is a very tasty bread with a real good crunchy crust and soft interior. I used diet margarine and non-fat smoked cheddar cheese. Did not seem to make a difference in how the dough performed, or as far as I'm concerned the taste. Enjoy. Sally E. * Exported from MasterCook * One Bowl Cheesy Onion Burger Buns Recipe By : joanne@gunnison.com Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 3/4 cups unsifted flour -- (5 3/4 to 6) 3 TBLS sugar 1 1/2 tsp salt 2 packages active dry yeast 2 TBLS softened margarine* 2 cups very hot tap water 1 1/2 cups sharp cheddar cheese** -- grated 1/4 cup onion -- finely chopped In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast. Add margarine. Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in cheese, onion and enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about one hour. Punch dough down; turn out onto lightly floured board. Divide dough into 20 equal pieces. Form each piece into a smooth ball; place balls 2 inches apart on greased baking sheets. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes. Bake in hot oven (400 degrees) about 15-20 minutes, or until done. Remove from baking sheets and cool on wire racks. NOTE: I used diet margerine* and non-fat smoked cheedar cheese**. Taste tested. Sally E. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n003.6 --------------- From: Ann Gunnett Subject: Gift idea and banneton Date: Tue, 6 Jan 1998 16:28:26 -0500 (EST) In reply to the last digest: I also received a banneton- with no directions. Having looked at one in the King Arthur catelog, I tried there--- called the order number and spoke with a delightful and helpful person who uses a bratform: Her suggestion was to dust it heavily with flour-- after use, just let it air dry then tap out excess flour until the next time. It seemed to work-- although the one bread I tried was filled with citron, raisins, etc and lost some shape. Needless to say, when I just got my new KA catalog, I'm a serious shoppe A gift idea: (though late for the holidays!) I took several of my favorite abm recipes: made labels on the computer. In addition, using the following format, typed the recipes: Name Wet ingredients MIx-- Listed dry ingredients Yeast Setting I made packages with the dry ingredients, except for the yeast Put label on them and gave with a copy of the recipe to friends. One of my friends, who has used only mixes in her bread machine liked it. In addition, I made some for myself: I found it very helpful to have the recipe formatted this way-- for making my "dry mixes" as well as for using them afterwards. I used about four of these mixes over the holidays: it made fixing bread really easy and non-messy! I just put the wet ingredients (water, butter, molasses, milk, honey, etc) in the bred machine, put the dry mix in and then measured yeast, hit start and voila! Enjoy-- Ann --------------- MESSAGE bread-bakers.v098.n003.7 --------------- From: SmokeyKat4 Subject: pizza dough question Date: Wed, 7 Jan 1998 16:46:40 EST Hi everyone! My welbilt abm does not have a timer for the dough cycle. If I make the dough in the am and them put it in the fridge, can the dough be warmed up in the microwave when I am ready to stretch and shape it to put in the pan? I was thinking of using the defrost cycle on the microwave. Do you think this will work if I am in a hurry to make the pizza...in other words 2 kids who can't wait to eat! Has anyone tried this? Thanks bunches! Barbara --------------- MESSAGE bread-bakers.v098.n003.8 --------------- From: June Simms Subject: Tomato and Parsley Bread Date: Thu, 08 Jan 1998 21:53:08 +1100 Hello People, I too have just started getting this list, and I love it. A question, what is all purpose flour? we have Plain or self raising flour here, I don't think that I have ever seen all purpose. I live in Australia , and so far I haven't seen a letter from any other Aussie, so thought I should up-hold our end. Here is a Tomato and Parsley Bread recipe for Barbara, taken from my Breville Baker's Oven recipe book, it's not half bad either! Small Large Cold tap water 200ml 270ml Plain flour 360g 480g Sugar 2 teasp. 1 tablesp. Salt 1 teasp. 1 1/2 teasp. Milk powder 1 tablesp. 2 tablesp. Butter or oil 1 tablesp. 2 tablesp. Yeast 1 1/2 teasp. 2 teasp. All ingredients are to be added to the pan in the order listed. Add following ingredients when oven beeps during second knead: Sundried tomatoes, 2 tablesp. 3 tablesp. oil drained, dried, chopped Chopped Parsley 2 tablesp. 3 tablesp. Enjoy! June. June Simms Newcastle, Australia --------------- MESSAGE bread-bakers.v098.n003.9 --------------- From: Joan Subject: Cranberry Treasures Date: Thu, 8 Jan 1998 16:46:03 -0500 (EST) Hi All: I made the Cranberry Treasures for Christmas and they are delicious. BUT I baked them in oversize muffin tins to keep them from opening out and spilling the goodies out. Joan in rainy southern Ontario. --------------- MESSAGE bread-bakers.v098.n003.10 --------------- From: slcmac@dmci.net (Cunningham, Stephen) Subject: Jazzbel's English Muffins Date: Wed, 7 Jan 1998 10:39:52 -0500 Yes! Please do re-post the recipe for the English Muffin batter. I am new to the list, and am trying to learn to plow through the archives for recipe gems....but would really appreciate this recipe. Have had a bread machine for 6 years. Also have a KitchenAid mixer, circa 1973, that I used to make bread daily for years. Also have just about every other trinket for cooking that comes down the pike. Love them all........ Mary Alice --------------- MESSAGE bread-bakers.v098.n003.11 --------------- From: Gael Fashingbauer Cooper Subject: Pizza questions Date: Wed, 7 Jan 1998 15:06:59 -0800 I just received a pizza stone and peel for Christmas. I love the texture it lends to the crust, but have a few questions: 1) My crust always seems to turn out too salty! Anyone have a great made-by-hand pizza crust recipe? 2) Any tips for successfully sliding the pizza from peel to stone? Do you put sauce, cheese and all the toppings on it while it's on the peel? 3) I have some baked cheese stuck to the stone. I know not to soap it, but any tips for cleaning the cheese off? Many thanks! Gael Fashingbauer Cooper gaelfc@microsoft.com --------------- MESSAGE bread-bakers.v098.n003.12 --------------- From: "Larry Ziegler" Subject: NEED WALNUT-WHOLE WHEAT BREAD Date: Wed, 7 Jan 1998 16:48:42 -0600 I would like an ABM Walnut-whole wheat bread recipe, thanks, Larry Ziegler --------------- MESSAGE bread-bakers.v098.n003.13 --------------- From: "Larry Ziegler" Subject: A GOOD RECIPE FOR A 1.5 LB.LOAF Date: Sat, 10 Jan 1998 13:32:30 -0600 WALNUTand/or RAISIN LIGHT WHOLE WHEAT BREAD 1.5C’S BREAD FLOUR 2C’S WHOLE WHEAT FLOUR 3 TEASPOONS GLUTEN 1.5 TEASPOONS YEAST 1+C’S WATER 1.5 TAB. POWD.MILK 1/5C. WALNUTS(or raisins,or a combo.of both) 1.5 TABLESPOONS BROWN SUGAR 3/4TABLESPOON HONEY 1.5TABLE.OIL 1.5TEASPNS.SALT SET MEDIUM CRUST --------------- MESSAGE bread-bakers.v098.n003.14 --------------- From: robloach@juno.com (Rob Loach) Subject: recipes for herb bread Date: Fri, 09 Jan 1998 06:09:19 EST Hi y'all! I have an herb garden and a bread machine. I'd love to make some breads using fresh herbs, but I have no recipes. Some information that may be helpful is that my machine can make either a 1 lb. or a 1.5 lb. loaf (4 cups of flour max.) My herbs include parsley, sage, rosemary, and thyme (I know, I know...), but also lemon thyme, chives, oregano, lemon grass, French tarragon, lavender, and I even have several kinds of mints -- peppermint, spearmint, chocolate mint, lemon balm, and several kinds of bee balm. I'm hoping that someone on the list has some recipes that use fresh herbs so that I can use some in my bread machine. Thanks in advance! Rob Rob Loach in Greenville SC mailto:RobLoach@juno.com =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= "Give unto the Lord the glory due unto his name; worship the Lord in the beauty of holiness." Psalm 29:2 =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= --------------- MESSAGE bread-bakers.v098.n003.15 --------------- From: "T. Madden" Subject: Flour Mills Date: Fri, 09 Jan 1998 22:48:07 -0600 I just returned from a trip to Germany and found an incredible store in Munich. Wonderful assortment of things including dozens of flour mills. Spent over an hour looking at them. Sizes from a tiny one with the stone visible for your morning cereal to large motorized versions ready for a bakery. They have a web page: http://www.kustermann.de/ Their e-mail address is: info@kusterman.de The web page is in German but I found them most helpful and many spoke perfect English. Tom Lake Geneva, WI --------------- END bread-bakers.v098.n003 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved