Date: Sun, 18 Jan 1998 12:01:19 -0800 (PST) -------------- BEGIN bread-bakers.v098.n004 -------------- 001 - Betty - Re: Proof Boxes 002 - Betty - Re: Dough Enhancer 003 - rich - re: dough enhancers 004 - Newshock - Donna Rathmell German Books 007 - "John R Harmon" - Yeast 010 - MBills - Pizza Dough 011 - "Francisco Echalar" - Re: Fungi on the sour dough 015 - klevans - lemon juice and couple comments 018 - miller@micro.ti.com (Jenn - Potato rolls 019 - Biggiebigg Subject: Re: Proof Boxes Date: Sun, 11 Jan 1998 08:58:02 -0600 Thanks to all who sent me information on constructing an inexpensive proof box. My husband made me one out of a stryofoam chest and light bulb and it works great. Thanks again. Betty - - /(. .)\ (*) /~ / \_____ | | | / |--| | (_)(_) (_) Tex says, "HI" --------------- MESSAGE bread-bakers.v098.n004.2 --------------- From: Betty Subject: Re: Dough Enhancer Date: Sun, 11 Jan 1998 09:09:29 -0600 I tried the dough enhancer using ginger, lecithin, and vitamin C. It works great. Made the best loaf of bread ever. Thanks to whoever posted this great recipe. Betty Scoggins - - /(. .)\ (*) /~ / \_____ | | | / |--| | (_)(_) (_) Tex says, "HI" --------------- MESSAGE bread-bakers.v098.n004.3 --------------- From: rich Subject: re: dough enhancers Date: Sun, 11 Jan 1998 10:40:21 -0400 Raphael Ryan wrote: <> Hello, What if you are using a recipe with no added oil? Do you think there enough oil present in the flour (esp. whole wheat) to do the same? Or do you only use this on breads with added oils? best, Debbie Concord, MA visit the Concord, MA Homepage at http://www.concordma.com --------------- MESSAGE bread-bakers.v098.n004.4 --------------- From: Newshock Subject: pizza dough Date: Sun, 11 Jan 1998 12:47:18 EST Hi everyone! I have been looking for a good pizza dough and I have tried over 8 of them. I am looking for a crust that might be similar to Pizza Huts. Every one of the crust recipes that I have tried so far are come out very dense and to chewy. I am looking for something that has a light airy texture but is thick. Again like Pizza hut pan pizza. Any good recipes out there??? Lauren Newshock@aol.com --------------- MESSAGE bread-bakers.v098.n004.5 --------------- From: Carlotta Shearson or Steve Hoagland Subject: Noises with welbilt machine Date: Sun, 11 Jan 1998 14:04:51 -0500 >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 >oud >oise. 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. Hi, I just got a Welbilt machine for Christmas, and I too am having problems, with a loud clanking noise during kneading. Welbuilt told me that either that my pot was not inserted correctly (not), that my dough was too stiff (not, it makes the noise with even soupy dough), or that I had the wrong pot. They sent me a new pot, but it makes even more noise than the other. Now they want me to send the whole machine back to them *at my expense*, so that they can replace it. I'm curious to hear if there are others who have this problem. If so, I guess I'll consider getting a refund and a different machine. Carlotta Shearson spock@aosi.com --------------- MESSAGE bread-bakers.v098.n004.6 --------------- From: JaMer49 Subject: Donna Rathmell German Books Date: Sun, 11 Jan 1998 10:36:37 EST The wonderful bread machine cookbooks by Donna Rathmell German have recently been available at Sam's. I went there looking for the Fleischmann's yeast, and found these as well! List price is $8.95. Sam's had the price listed at $4.69; however the cash register rang it up at $3.59! What a savings! I bought all of the books and I'm in bread machine heaven! I hav a new Oster 1-1/2 lb. machine that is wonderful; however the paddle sticks in it regularly and won't come out unless it is soaked in water. I wondered if spraying it with nonstick cooking spray would help. Does anyone have any ideas for this? Jeanie Callaghan Visit my recipe section at http://members.aol.com/JaMer49/jean.html --------------- MESSAGE bread-bakers.v098.n004.7 --------------- From: "John R Harmon" Subject: Fleischmans Cookbook Info Date: Sun, 11 Jan 1998 09:44:19 -0800 Hello All. I just joined your list several weeks ago and am learning the ropes of how to manage all my new data. Santa got me MasterCook 4 for Christmas and I'm loving it. I have pretty well gotten recipe transfers down and am now just starting to really go thru the digests. I bake real bread and ABM. I do real bread when I have time or want something special and do ABM during the week. I have been baking for quite awhile and over the last 10 years have been very successful at the County Fair. The following is information I thought you could use: Call Fleischmann Yeast at 800-777-4959 to enroll in their quarterly baking newsletter. They also now have a special San Francisco strain sour-sourdough starter available in the stores. They claim quality flavor in 9 hours. I have just purchased it, have yet to try it. Also available: Best Ever Bread Recipes PO Box 5970 Dept J Stacy, MN 55078-5970 enclose check for $2.95 made out to "Best Ever Bread" (I have this one- it also has some ABM recipes -good) Bread Machine Favorites Box 5953 Dept A Stacy, MN 55078-5953 check for $2.95 made out to "Bread Machine Favorites" (I just ordered this one) At these prices I ordered several for gifts. See ya round campus. John R Harmon john-r-harmon@email.msn.com Clackamas County, Oregon, USA -- the End of the Oregon Trail -- --------------- MESSAGE bread-bakers.v098.n004.8 --------------- From: Kathleen Subject: Salsa bread Date: Sun, 11 Jan 1998 11:03:33 -0600 Many people on the fatfree list have been making this bread. It was posted as a bread machine recipe but I made it by hand yesterday and added those directions to the basic recipe. It is a fun bread to make and very tasty. Kathleen * Exported from MasterCook * Salsa Bread Recipe By : revison of a recipe posted to fatfree digest V97 #190 Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups Pace Picante Sauce (mild) 3 cups all-purpose flour 1 cup cornmeal 2 teaspoons active dry yeast Put ingredients in your bread machine in the order suggested by the instruction booklet. Regular cycle. Some salsas have more liquid than others, so adjust as necessary. Hand Method: Dissolve yeast in 1/4 cup warm water (105 to 115 degrees). Mix in cornmeal and salsa until well blended. Stir in 2 cups of flour. Gradually add more flour, 1/4 cup at a time, until the dough leaves the sides of the bowl and is soft and not sticky. Knead until dough is smooth and elastic, about 5 minutes by hand or dough hook. Place the dough in a greased bowl, cover tightly with plastic wrap, and put in a warm place until the dough has doubled in bulk, about 1 1/2 hours. Punch the dough down. Shape into a loaf and put in a 9 x 5 inch greased bread pan. Cover with plastic wrapr and return to a warm place for about 45 minutes or until the dough has risen about 1" above the edge of the pan. Preheat the oven to 375 degrees. Bake about 35 to 40 minutes or until the loaf sounds hollow when thumped on the bottom. Remove from pan and cool on a wire rack. Add a can of chopped chilies, if desired. 1 serving (1/12 of loaf): 169 calories, .5g fat, 0 cholesterol, 35g carbohydrate, 2g fiber, 4.5g protein, 240 mg sodium, 6mg calcium - - - - - - - - - - - - - - - - - - schuller@ix.netcom.com --------------- MESSAGE bread-bakers.v098.n004.9 --------------- From: DustyAO Subject: Yeast Date: Sun, 11 Jan 1998 23:49:30 EST I just received my bread machine as a Christmas gift and so far every loaf has come out really well, however, now I want to begin using recipes from sources other than the recipe book that came with my machine. My question is...Are there differences in the type of yeast that is used? I have gotten the impression that some brands are different. Can I just assume that using the amount listed in the recipe will be alright, no matter what brand I use? Also, does anyone have an opinion on fleishmans vs. red star? Thanks, Dusty --------------- MESSAGE bread-bakers.v098.n004.10 --------------- From: MBills Subject: Pizza Dough Date: Sun, 11 Jan 1998 17:42:53 EST Pizza Dough - by hand :-) (although I use a Kitchen-Aid Mixer) from the kitchen of Maureen Bills 1 pkg. yeast 1 cup warm water 1 tsp. sugar 1 tsp. salt 2 Tbsp. olive oil (flavored grapeseed oils also work well - I use basil/garlic, or garlic/parsley grapeseed oils) 3 1/2 c. flour (approx.) Garlic salt, parmesan cheese (optional - to taste) In a large bowl, dissolve yeast in water. Stir in sugar, salt and oil. Add 2 cups of flour, beat until smooth. Add enough remaining flour to make a soft dough. Turn onto lightly floured board; knead until smooth and elastic. Place in greased bowl; brush top with oil. Cover, let rise in a warm place until double. Punch down; shape at once or cover and refrigerate. Optional: When mixing in sugar, salt and oil - you can also add some garlic salt, and/or parmesan cheese for flavor. --------------- MESSAGE bread-bakers.v098.n004.11 --------------- From: "Francisco Echalar" Subject: Re: Fungi on the sour dough Date: Mon, 12 Jan 1998 11:15:56 -0200 Dear Mr. Ross, Thank you for your answer. > This sounds like a classic "sourdough from nature" recipe. A question: do you > stir the batter every day? I didn't know I should stir it. I'll try next time > But even if you are stirring your sponge daily, I would guess that this is not > a problem. My inclination would be to simply spoon off the spots, and stir the > sponge down! I spooned them off the first time, but as it continued with many spots appearing every 12 hours, I thought it was something more serious. Could it be due to the fact that my kitchen receives almost no sunlight? Best regards, Paco Echalar São Paulo - BRASIL echalar@uninet.com.br --------------- MESSAGE bread-bakers.v098.n004.12 --------------- From: Don Lundell Subject: Re: proofing baskets (source) Date: Sun, 11 Jan 1998 13:54:04 -0800 > --------------- 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. Try Consulting Marketing Services (very nice French guys) -- their bannetons are about $25. They have a couple different sizes/shapes. (415) 359-0557. - dc --------------- MESSAGE bread-bakers.v098.n004.13 --------------- From: SmokeyKat4 Subject: Dinner... Date: Mon, 12 Jan 1998 07:41:21 EST Thanks Randy and June for the recipes...they look absolutly yummy! Tonight my family had a ABM dinner. I made pizza. It was wonderful here's the recipe I used. Note that there is no sugar in the dough, some people might be interested! The crust comes out thin and crispy...yummmmmmm Torie's Favorite Pizza 3/4 cup water 2 tbls. olive oil 1 tsp. salt 2 1/2 cups bread flour 1 3/4 tsp. active dry yeast 2 tsp. oregano 1/4 cup parmesan cheese Add all to ABM in the proper order for your machine. Program ABM for dough cycle. At the end of the cycle remove dough and stretch it to fit pizza pan. I hold it up and pull the sides til I get a round shape...keep pulling till pan size. Lightly oil pan and place dough on it. Prick all over with a fork and pop it in the oven at 400 degrees for about 10 minutes till very lightly browned. I then top pizza with Ragu Hearty Parmesan and Romano flavored sauce, shreaded mozzarella cheese, and sprinkle parmesen lightly all over top. I added sliced thin pepperonni tonight too. Put it back in the oven for about 10 more minutes. The family went wild! Barbara --------------- MESSAGE bread-bakers.v098.n004.14 --------------- From: RossGW Subject: Re: Fungi on the sour dough Date: Mon, 12 Jan 1998 01:26:02 EST In a message dated 98-01-11 07:46:16 EST, you write: > > 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 > Mr. Echalar, This sounds like a classic "sourdough from nature" recipe. A question: do you stir the batter every day? As your sponge captures yeast from the air, the yeast microorganisms will begin growing on the surface. You need to mix the yeast into the sponge for it to leaven the whole sponge. If you do not stir the sponge, two factors will come into play. First, the yeast will not get incorporated into the sponge (the interior of which is its ideal growing environment). Second, certain other opportunistic microorganisms will be able to flourish on the surface of the sponge -- thus the white fungus spots. (These same microorganisms would not do so well if stirred into the sponge.) But even if you are stirring your sponge daily, I would guess that this is not a problem. My inclination would be to simply spoon off the spots, and stir the sponge down! Any sourdough experts (or microbiologists) out there with any thoughts on the subject? Best of luck, Gregory Ross --------------- MESSAGE bread-bakers.v098.n004.15 --------------- From: klevans Subject: Corn Bread Date: Mon, 12 Jan 1998 10:48:22 +0000 DustyAO wanted a corn bread that could be made in a ABM, I have used this receipe titled "Corney Bread" from The Bread Machine Cookbook VOL II. This is for the Medium size loaf. Canned Creamed Corn 1-1/8 Cup Vegetable Oil 1-1/2 TBS Vanilla Extract 3/4 tsp Salt 1/2 tsp Brown Sugar 1-1/2 TBS Nutmeg 1/2 tsp Cornmeal 3/4 Cup Bread Flour 2-1/4 Cups Yeast 1-1/2 tsp. Larry Klevans klev4290@dpnet.net --------------- MESSAGE bread-bakers.v098.n004.16 --------------- From: shakerbaker@juno.com (Stacey P Reed) Subject: Second on the bread knife Date: Mon, 12 Jan 1998 08:55:05 -0500 I received the Montana Bread knife for a christmas present last year (William Sonoma). What a difference it has made. I also chopped my way through a plastic guide and tried *free form* knifes (and have the scars to prove it). Glad to have finally found this list after using my abm for two years. We have rarely bought bread in the last 2 years. I'm not thrilled with my machine B&D but it works. The paddle has periodically welded itself to the bottom of the pan and twice we've called B&D to get a new pan (the did send them free). It looks like I'll be doing it again soon. Stacey --------------- MESSAGE bread-bakers.v098.n004.17 --------------- From: Memrie Subject: lemon juice and couple comments Date: Mon, 12 Jan 1998 11:39:40 EST ISue mentioned using lemon juice in her bread machine recipes. I've had my Toastmaster Bread Box since Sept. 1994 (almost makes it a dinosaur!). It has been quite a work horse at least one loaf a week, most weeks more than that. My recipe book included lemon juice in all the bread recipes. Not in the dough recipes. I read that the lemon juice serves like a gluten in helping the dough "bond". I'm sure there is a better scientific explanation, but the bottom line is that my breads have all been successful except one which was "human error" (using the 2/3 cup measure for the 1 cup measure doesn't work too well!!) There is the blade problem with my machine: the blade does stick in the bottom of the bread, but when the bottom couple slices become toast, it doesn't effect the taste at all. This is such a great list. I've really learned sooo much over the last couple years. Memrie --------------- MESSAGE bread-bakers.v098.n004.18 --------------- From: miller@micro.ti.com (Jenni Miller) Subject: Potato rolls Date: Mon, 12 Jan 98 08:50:38 EST I think this is my first post to this list. I hope I'm doing it correctly. I made these rolls for dinner last night, to have with our beef stew. They were really good...light, fluffy and tasty. This recipe came from "Bread Machine Magic", by Rehberg and Conway, but I made some variations, so I'm just going to explain the way I made them. Oh, here's a question. Does anyone know how to effectively use whole wheat flour? Whenever I use it in a recipe, even when it's only a portion of the flour used, I end up with a chewy brick. Very discouraging. thanks- jenni Potato Rolls 1/2 c. water 3 tbsp. ICBINB-light* 1 egg 1 tsp. salt 1/3 c. mashed potatoes** 2 c. all-purpose flour 3 tbsp. sugar 1.5 tsp. yeast * I Can't Believe It's Not Butter--Light (the original recipe called for shortening) ** I mixed 1/3 c. instant garlic-flavored potato buds with 1/3 c. water and cooked it in the microwave Add to bread machine according to manufacturer's directions. Select dough cycle. When complete, place dough on heavily floured board or cloth. When I made this dough, it was very soft and sticky. Gently rolling the dough in the flour on the cloth once was very helpful. I divided it into 12 balls and placed them in a cooking-sprayed muffin tin. Let rise for 30-45 mins (until doubled). Bake for 13-14 mins. at 400F. After putting the dough into the tin, I covered the tin in plastic wrap and put it in the refrigerator, to be baked for dinner the next day. I took the dough out of the refrigerator as the oven was preheating and then popped them in the oven. I don't know if this is technically correct, but they turned out just fine! --------------- MESSAGE bread-bakers.v098.n004.19 --------------- From: Biggiebigg Subject: Pizza/Sourdough Date: Mon, 12 Jan 1998 15:52:08 EST Hello my name is Jim and I am wanting to cook pizza on a stone with a peel. I have never done this before and would appreciate any help or suggestions. Also is there anybody who has tried doing sourdough pizza crust? I would love to have any recipes for pizza dough and/or pizza sauce that any of you consider worth sharing. Everything that I can find published is pretty non-descript and bland tasting or else not very exact with regard to recipe...Thanks in advance for any help you can provide! =) Jim --------------- MESSAGE bread-bakers.v098.n004.20 --------------- From: Susan Chapin Subject: Re Gluten and Bread Rise Questions Date: Mon, 12 Jan 1998 18:18:25 -0500 Linda, Thank you for your response. I do have your book helpful hints book, and read it often, and have just ordered the new version. I do have some questions about your response. You say "Kamut flour ...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." This confuses me. Does the "unique type of gluten" not count as gluten because it doesn't work to rise bread? Or is there just not enough of it? I have tried spelt flour, but unfortunately I am allergic to it also (and to rye flour, alas). I use 1/2 cup gluten plus 2 3/4 cup non-wheat flours because I calculate that comes to around 14%. And I am pleased with the taste and texture -- when and only when I use as much as two cups kamut! My question is: why doesn't pure plus 14% vital wheat gluten work the same as wheat bread flour with 14% gluten? You also say that vital wheat gluten is "almost pure gluten." But gluten is protein. Why then does the Arrowhead Mills Vital Wheat Gluten nutritional panel say has 8 grams protein and 5 grams carbohydrate? (I think those are the accurate numbers -- at least they are close). I just read over the above and it sounds as if I assume you ought to know the answers! I don't, but this is posted to the whole list and perhaps you or someone else can point me to a good reference. I'll check the books you mentioned, too. I tried to use Xanthan gum once and failed miserably. When I get your new book, or the two you mentioned, maybe I'll try again. Thanks for your help, - susan --------------- END bread-bakers.v098.n004 --------------- -------------- BEGIN bread-bakers.v098.n005 -------------- 001 - dc@resilience.com (Don Ch - Re: bannetons 002 - "Bob Leonard, Jr." - Re:New Wellbilt 012 - Reggie Dwork --------------- MESSAGE bread-bakers.v098.n001.19 --------------- (stuff deleted) > 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. A trick I got from someone (works very well). Instead of dusting the peel, liberally sprinkle the cornmeal or semolina on the risen loaf while it's in the banneton. Then, invert the peel or baking sheet and place it against the basket. Flip the whole thing over and remove the banneton. Then, slide the loaf onto the baking stone in your preheated (and pre-steamed) oven. This technique avoids the shock of flipping a sometimes delicate loaf onto its back - less likely to deflate. Works like a charm. - dc --------------- MESSAGE bread-bakers.v098.n005.2 --------------- From: "Bob Leonard, Jr." Subject: Pizza questions Date: Mon, 12 Jan 1998 21:15:24 -0600 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? Jeff Smiths' latest book, "The Frugal Gourmet Cooks Italian" has a great pizza recipe on page 266. If you can't find the book write back and I'll try to scan this in. It's a couple of pages long; besides the rest of the book is worth it. >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? Yes, put the dough on the pizza peel AFTER you have generously sprinkled it with corn meal. Shake it a little until it slides freely. THEN put on the sauce, toppings and cheese. Place it towards the back of the stone and make some SMALL jerks back toward yourself until the back of the pizza is resting on the stone. After that it will be easy to slide the peel out leaving the pizza on the stone. Two tips: 1. Have your oven as hot as you can get it. No, 550 degrees is NOT too hot; a brick pizza oven gets up to 700 degrees. 2. Make sure that the stone is THOROUGHLY heated. This takes longer than just heating the oven. I turn mine on at least 30 minutes ahead of time. >3) I have some baked cheese stuck to the stone. I know not to soap it, >but any tips for cleaning the cheese off? I have a bread dough scrapper that I have used. Good luck. > Homemade pizza is incredible. Experiment frequently. Don't worry about the occasional failure; sometimes those taste fine too. -- Bob Leonard, Jr. bleonard@bobleonard.com http://www.bobleonard.com/ --------------- MESSAGE bread-bakers.v098.n005.3 --------------- From: "Jazzbel" Subject: Re: crumpets Date: Mon, 12 Jan 1998 19:35:32 -0500 There were a few requests for a repost: > The recipe is a very good one from The Good House Keeping Cookery book. I > have been using it for years. I have a set of eight crumpet rings I use > for this. Bicarbonate of soda is baking soda. > > * Exported from MasterCook * > > Crumpets > > Recipe By : The Good Housekeeping Cookery Book > Serving Size : 1 Preparation Time :0:00 > Categories : > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 350 g bread flour > 1 1/2 tsp dried yeast > pinch sugar > 300 ml tepid water > 1/2 tsp salt > 1/2 tsp bicarbonate of soda > 225 ml milk > > Dissolve the yeast in 50 ml of the water with the pinch of sugar. > Sift the flour into a mixing bowl, and pour the dissolved yeast into a well > in the center, follow with milk. Mix to give a thick batter consistency. > Using a wooden spoon, vigourously beat the batter for a bout 5 minutes to > incorporate air. Cover and leave in a warm place for 1 hour, until > sponge-like in texture. Beat the batter for a further 2 minutes to > incorporate air. > Place a large, preferrably non-stick frying pan on to a high heat and, > using absorbent kitchen paper, rub a little vegetable oil on the surface. > grease the insides of three crumpet rings or 3 3 1/4 in plain metal pastry > cutters. Place the rings blunt edge down on to the hot surface and leave > for about 2 minutes, or until very hot. > Pour the batter into a large measuring jug. Pour a little batter into each > ringto a depth of 1 cm. > Cook the crumpets for 5-7 minutes until the surface of each appears dry and > is honey-combed with holes. > When the batter has set, carefully remove each metal ring. Flip the > crumpet over and cook the second side for 1 minute only. Cool on a wire > rack. > Continue until all batter is used. it is important that the frying pan and > rings are oiled each time, and heated before batter is poured in. When > required, toast the crumpets on both sides and serve hot. > Typed by jazzbel@batelnet.bs > > - - - - - - - - - - - - - - - - - - > 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 ---------- From: Charles and Karen Horner To: jazzbel@mail.BatelNET.bs Subject: crumpets Date: Monday, January 12, 1998 10:50 AM I was not on the list when you posted the crumpet recipe. Would you be so kind as to repost it or email it to me? thanks, charles --------------- MESSAGE bread-bakers.v098.n005.4 --------------- From: Reggie Dwork Subject: copyright notice Date: Thu, 15 Jan 1998 00:26:19 -0800 We have added a note to the archives that we have copyrighted our Bread Bakers mailing list. Recipes have been taken without crediting bread-bakers or the poster. We felt that this is very unethical and have taken the appropriate steps to stop this behavior. Thanks for your consideration. If you want to take recipes please credit the original author and the bread-bakers mailing list. Thanks, Reggie & Jeff Dwork -- Reggie & Jeff Dwork Owners: bread-bakers, eat-lf, otbf (OverTheBackFence) Mailing Lists For info write --------------- MESSAGE bread-bakers.v098.n005.5 --------------- From: Reggie Dwork Subject: New List announcement Date: Sun, 18 Jan 1998 14:27:28 -0800 Last summer Jeff and I took a survey of who preferred Bread Bakers to continue as a once a week digest or to receive it daily as a digest. Well, it was an overwhelming 5:1 to keep it as it is. We decided to do this. BUT to help out the subscribers who prefer their daily bread we are announcing the start of our new Daily Bread mailing list. Here is part of the Info file that everyone will receive when they join: This list is for discussion and recipe exchange of hand and machine made breads. This list is not moderated and is available as a digest only. Digests are sent out once daily or more frequently if necessary. Only the recipes posted to the list are archived, not the individual messages. (We also run the bread-bakers mailing list. It is moderated and archived and is sent once per week. It is a separate list, but the recipes from bread-bakers and daily-bread are merged together in the archive.) We ask that you include your sources when posting a recipe to the list. It is considered polite and ethical to post the author, publisher and any other pertinent info from a book that the recipe is taken from. Authors spend many hours creating and developing recipes for us to enjoy and a sale that develops as a result of a recipe sent in by someone and tried by another might help create a sale of another wonderful bread cookbook. To subscribe to daily-bread, send mail to In the body of the message, place (lower case, no indentation): subscribe end We hope to see you on Daily Bread also. Reggie & Jeff -- Reggie & Jeff Dwork Owners: bread-bakers, eat-lf, daily-bread, and otbf (OverTheBackFence) Mailing Lists For info write --------------- MESSAGE bread-bakers.v098.n005.6 --------------- From: Corinaesq Subject: ABM with no timer for pizza dough Date: Mon, 12 Jan 1998 22:20:28 EST Hi, everyone. This is my first time posting to the list, so I hope I'm doing it right. Barbara, I'll try and email you directly, too, just so you get this tip. Barbara wrote that her ABM doesn't have a timer for dough, and she wanted to know if she could warm her dough in the microwave after it's been sitting in the refrigerator all day. Well, Barbara, I can't answer that question, but you can use your own timer, and save yourself a lot of time and trouble! Just buy an inexpensive lamp/appliance timer (the kind you use to turn your lights on and off when you're on vacation) and turn on your machine to the dough setting. Set the appliance timer to the time you want the machine to begin the dough-making process (my machine needs 1 1/2 hours). This method may not work with all machines -- I hope if works for yours! (By the way, I use an appliance timer with my crockpot, too, for things that don't need to cook for 8 hours.) --------------- MESSAGE bread-bakers.v098.n005.7 --------------- From: Reggie Dwork Subject: Sausage Cheese Bread Date: Sun, 18 Jan 1998 15:11:41 -0800 I saw this recipe on another mailing list so I wrote to the poster and asked if I could post it to bbd. She gave her permission so here it is for you to enjoy... Reggie This is from LVFG53A@prodigy.com (MRS IRA M DENNIS) This is really good served with soup. We like it with our "super- duper" Tootie's cream of cheese soup! * Exported from MasterCook II * Sausage Cheese Bread Recipe By : Tootie's Special Recipe Collection Serving Size : 12 Preparation Time :0:00 Categories : Breads - Quick Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 3/4 cups flour 1/3 cup rye flour or yellow corn meal 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk, at room temperature 2 large eggs, at room temperature -- lightly beaten 3 tablespoons vegetable oil 6 ozs bulk sweet Italian sausage, cooked, cooled -- drained, chopped* 3/4 cup provolone cheese -- shredded 1/2 cup chopped, peeled, roasted red bell pepper* Preheat oven to 350F. Butter a 9in square pan. Lightly dust with additional flour and tap out excess. In a large bowl, stir together flours (or flour and cornmeal) sugar, baking powder, and salt. In another bowl stir together milk, eggs, and oil until blended. Make a well in center of flour mixture, add milk mixture and stir just to combine. Stir in sausage, cheese and red pepper. Scrape batter into prepared pan and spread evenly. Bake for 25 to 35 minutes, or until a cake tester comes out clean. Remove pan to a wire rack. the bread is best served warm. Store completely cooled bread in an airtight container in refrigerator. TO reheat, toast a piece in a toaster oven for about 2 minutes, or until heated through. *Link sausage can also be used. Simply remove casing before cooking sausage. *To roast red pepper, cut in quarters and remove seeds. Place cut side down on a foil lined baking sheet. Broil for 8 to 12 minutes, or until charred. Tops of peppers should be approximately 3 to 5 inches from the heat source. Remove from sheet and cool. Rinse under cool running water to remove skin. Use a paring knife to remove remaining skin. **Tootie Notes:I purchased a pan that has indentions in the shape of peppers. I bake this bread in the cast iron pan. It is so cute. I have played with this recipe in a lot of ways. Adding chopped chilies, finely chopped pistachios and what ever. It is always, always welcome to the table with our cheese soup. >From LVFG53A@prodigy.com (MRS IRA M DENNIS) - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n005.8 --------------- From: "Felicia Johnson" Subject: Chocolate Spiced Rum Bread Date: Mon, 12 Jan 1998 22:13:03 -0600 I made this bread last weekend. Its a very wet dough, I was convinced it was going to fall, but it turned out fine. I also thought it needed more flavor. I think the chocolate chips would be a good addition, because the bread almost seemes bitter to me. I made toast on it with honey butter, and with the extra sweetness of the honey it was great. I think it needs something to make it slightly sweeter. I'm afraid to change the sugar content though, becuase I know that can screw up the bread. Any other ideas? Felicia --------------- MESSAGE bread-bakers.v098.n005.9 --------------- From: Joan Ross Subject: whole wheat quick bread Date: Thu, 15 Jan 1998 15:12:40 -0500 (EST) As I was cleaning out a pile of books from the bathroom reading corner, I came across an old beauty book which featured a healthy bread recipe called "superbread" in the section of special foods for your health which advised eating 1 or 2 slices of nutritious bread. I vaguely remembered that someone requested a whole wheat quick bread sometimes in the past. So here it is. I have not tried it myself. However, if anyone does so, let me how it came out! SUPERBREAD( whole wheat quickbread ) Sift together into a large bowl: 2 1/2 cups whole wheat flour 1 tsp. baking soda 1 tsp. sea salt 1 tsp. baking powder pinch cinnamon Add: 1/2 cup molasses or raw honey 1/4 cup polyunsaturated oil 1 1/2 cups buttermilk 1/2 cup chopped walnuts or cashews 1 Tbs grated orange rind Stir eveything together until combined. Pour into a loaf pan and let sit on the counter 20 minutes. Bake 375 for 45 minutes to an hour until tested done. My Note: I have quite a few quickbreads recipes which advising sitting 20 minutes before baking. This proecess helps with the texture. If you use fresh and double acting baking powder, your quickbreads will still rise well when baked. Source: A Year Of Beauty and Health by Beverly and Vidal Sassoon C 1976 recipe on page 68. regards Joan Visit the Ross Family Homepage http://www.pipeline.com/~rosskat/ personal & culinary topics --------------- MESSAGE bread-bakers.v098.n005.10 --------------- From: SmokeyKat4 Subject: Re: ABM with no timer for pizza dough Date: Tue, 13 Jan 1998 07:37:51 EST Thank you for your idea...but I don't think it will work with my Welbilt ABM. When you plug it into the outlet, you have to THEN set the cycle. Then you have to press the start button for it to work. I have a timer and I will experiment with it. Thanks for the idea! Barbara >>Hi, everyone. This is my first time posting to the list, so I hope I'm doing it right. Barbara, I'll try and email you directly, too, just so you get this tip. Barbara wrote that her ABM doesn't have a timer for dough, and she wanted to know if she could warm her dough in the microwave after it's been sitting in the refrigerator all day. Well, Barbara, I can't answer that question, but you can use your own timer, and save yourself a lot of time and trouble! Just buy an inexpensive lamp/appliance timer (the kind you use to turn your lights on and off when you're on vacation) and turn on your machine to the dough setting. Set the appliance timer to the time you want the machine to begin the dough-making process (my machine needs 1 1/2 hours). This method may not work with all machines -- I hope if works for yours! (By the way, I use an appliance timer with my crockpot, too, for things that don't need to cook for 8 hours.)<< --------------- MESSAGE bread-bakers.v098.n005.11 --------------- From: Beynong Subject: Re:New Wellbilt Date: Tue, 13 Jan 1998 00:08:26 EST Does anyone have the new Welbilt breadmaker that pops the bread out of the baker when it is finished? I got one for a retirement gift. I haven't used it yet. I already have a Panasonic that I like really well. Appreciate any comments. Gail in Maryland beynong@aol.com "Sometimes it's just not worth chewing through the leather straps in the morning." --------------- MESSAGE bread-bakers.v098.n005.12 --------------- From: Reggie Dwork Subject: Spiced Peaches Bread Date: Tue, 13 Jan 1998 00:26:59 -0800 This was posted to another list and I wrote and asked if I could share it here with all of you. The poster doesn't know where it originated so can't give credit to the source. But I want to thank LVFG53A@prodigy.com (MRS IRA M DENNIS) for allowing me to place it here on Bread Bakers for all of you. I plan on making it!! Sure does sound wonderful to me. Reggie >Well, this is one that I usually take for the fellow employee get together at Christmas. It has never failed me and is always all gone and folks ask for more. I love the spicy peach taste. With a little variation and work I received a prize for best fruit bread at a cook off a few years ago. * Exported from MasterCook II * Spiced Peaches Bread Recipe By : Tootie's Special Recipe collection Serving Size : 1 Preparation Time :0:00 Categories : Breads - Quick Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 2 cups flour 2 1/4 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/8 teaspoon ground mace 1 cup granulated sugar 1/2 cup butter, at room temperature 2 large eggs, at room temperature 1 1/2 teaspoons vanilla extract 2 cups peaches* -- diced and peeled 1/2 cup chopped toasted, silvered almonds* Preheat oven to 350F. Spray or butter and lightly dust a 9 x 5 x inch loaf pan. In a small bowl, stir together flour, baking powder, salt, and spices. In a large bowl, with mixer, cream together sugar and butter for 2 minutes, or until light and fluffy. One at a time, add eggs, beating well after each addition. Beat in vanilla until blended. Stir in flour mixture just to combine. Stir in peaches and almonds. Scrape batter into prepared pan and spread evenly. Bake for 55 to 65 minutes, or until a cake tester inserted in center comes out clean. Remove pan to a wire rack. Cool for 10 minutes before removing bread from pan; finish cooling on rack. Store completely cooled bread in an airtight container in refrigerator. Allow bread to reach room temperature before serving. *To remove peach skins, dip peaches into boiling water for 30 seconds and then into ice water. Peel off skin with a small paring knife. *TO toast almonds, pl;ace then in a single layer on a baking sheet and bake at 350F for 5 to 7 minutes, shaking a couple of times, until nuts are lightly browned. ***Tootie Notes: I purchased a jar of spiced peaches, omitted the spices and prepared as above. Be sure to drain the peaches well. This turned out just dandy. Another little secret: bake in a bunt pan well sprayed. Take enough of the spiced peach juice from the jar and mix with powdered sugar to make a glaze. When bread is cool, poke holes in the top with a toothpick and drizzle the glaze over the bread. When it soaks into the bread, eat a piece and fall out dead. YUMMY! - - - - - - - - - - - - - - - - - - Message From LVFG53A@prodigy.com (MRS IRA M DENNIS) --------------- MESSAGE bread-bakers.v098.n005.13 --------------- From: Angie Klidzejs Subject: Proofing Baskets Date: Tue, 13 Jan 1998 08:56:03 -0600 A good source for proofing baskets is: FBM (French Baking Machines) 2666 Rt. 130 Cranbury, NJ 08512 Phone: (609)860-0577 These folks will send them out to you by mail order. They have a couple of sizes and shapes for proofing baskets. I purchased two small round coiled baskets a couple of years ago for about $15.00 each plus shipping. The small coiled baskets are the same ones sold by other baking suppliers for considerably more money. The baskets are really nice to use! Angie Klidzejs --------------- MESSAGE bread-bakers.v098.n005.14 --------------- From: "Barbarisi, Karen R." Subject: bread machines Date: Tue, 13 Jan 1998 16:17:00 -0500 I just joined this list today. It was recommended to me because I am very interested in buying a bread machine and would like to know what machines people have and what they like/dislike about them. I am a big lover a bread and travel every week to get Iggy's ww bread that I can't live without. I think I'm ready to invest and try to make my own breads. Any information would be greatly appreciated. Thanks, Karen --------------- MESSAGE bread-bakers.v098.n005.15 --------------- From: "stef" Subject: French Bread Date: Tue, 13 Jan 1998 10:41:15 +0000 I amazed myself last week and made Some French bread loaves. I was always worried about misting the loaves with water while baking, (some kind of weird phobia I guess) but I got over it and made some wonderful bread in the process. LauraG Pittsburgh, PA * Exported from MasterCook * French Bread Recipe By : Fanny Farmer Baking Book Serving Size : 24 Preparation Time :3:00 Categories : Breads Yeast Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 2 1/2 cups warm water 1 tablespoon salt 6 1/2 cups flour -- up to 7 1/2 2 tablespoons cornmeal Prepare as usual for any yeast bread except for the cornmeal. Let rise until doubled and punch down. Form into 4 long skinny loaves by rolling a flat surface. Sprinkle baking pans with cornmeal and place 2 loaves on each sheet, spray lightly with a water mister, cover and let rise for 45 minutes. Brush loaves with an egg wash, and slice each bread with 3 diagonal cuts with a sharp knife. Place in a 450 degree oven and bake for 15 minutes. Spray breads with a water mist, lower oven temperature to 375, and bake again for another 15 minutes. Spray loaves for the last time, and finish baking for 10-15 minutes or until browned. Remove and cool on wire racks. - - - - - - - - - - - - - - - - - - NOTES : Bread gets stale in a day, so freeze unused loaves. --------------- MESSAGE bread-bakers.v098.n005.16 --------------- From: Pjranney Subject: Pizza Hints Date: Mon, 12 Jan 1998 00:11:05 EST Pizza dough is enhanced by being left to sit for several hours on your kitchen counter in a plastic bag. If your recipe calls for any perishable ingredients, eggs or milk for instance, I would put it in a plastic bag and leave it in the refrigerator. I think this is known as "over-proofing". Over-proofing results in a much more relaxed dough that is easier to roll out. I have a wooden peel, but I prefer to use several flat edged baking sheets as I usually make more than one pizza at a time. As for transferring the prepared pizza to the stone, the best way I have found is to use lots of cornmeal and to check with a broad spatula to be sure the pizza isn't sticking just before you put it in the oven. It's helpful if you have two people so that one can hold the pan with the pizza and the other can use two spatulas to slide the pizza onto the stone. The very first time we made a pizza to bake on the stone, we didn't use enough cornmeal. As we were nervously trying to get the floppy pizza onto the stone, it slid off the peel and into the crack between the oven door and the oven. It was a terrible mess, and some of that pizza remains deep in the internal caverns of my oven to this day! I'm sure you'll have better success than that. P. Ranney --------------- MESSAGE bread-bakers.v098.n005.17 --------------- From: "Sandra C. Scarborough" Subject: Dough Enhancer replies Date: Thu, 15 Jan 1998 07:09:42 -0800 To all of you who responded to my request for dough enhancer info, thanks. I'll give it a try. Sandy S. Dallas, TX --------------- MESSAGE bread-bakers.v098.n005.18 --------------- From: Marie Woodman Subject: New to the list Date: Thu, 15 Jan 1998 17:22:15 -0600 I am brand new to the list today, and after reading several digests I know I will LOVE it. I made all of our bread by hand 30 years ago. I then "moved up" to a KitchenAid mixer with a dough hook for several years. Going back to work full time left little time for bread making, so I got a bread machine awhile back. Well, it bit the dust over the Christmas holidays while I was trying to make loaves for gifts. It's a DAK Turbo baker and the company is no longer around (so I hear). Where can I get unbiased, reliable information on the best machine to buy? (with several price ranges in mind). I'm already having withdrawal symptoms for homemade bread..... Marie in cold Michigan Blessed are those who can give without remembering, and take without forgetting. blueowl@speedlink.net --------------- MESSAGE bread-bakers.v098.n005.19 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Pizza Dough Date: Thu, 15 Jan 1998 04:11:33, -0500 To Barbara: You risk killing the yeast by putting the dough in the microwave. If possible, make the dough 1, 2, or 3 days in advance, place in an oiled Ziplock bag in the refrigerator, and then remove from fridge about an hour before you plan to make pizza. Option #2: Create a "dough timer" by placing your pizza ingredients in the pan, setting it on the delayed timer setting for approximately 1 1/2 hours later than you want your dough ready. Stop the machine 1 1/2 hours before it completes the cycle (before it starts to bake) and your pizza dough should be ready to shape. Linda Rehberg --------------- MESSAGE bread-bakers.v098.n005.20 --------------- From: Reggie Dwork Subject: Alternative Flours For Wheat Flour Date: Thu, 15 Jan 1998 22:46:03 -0800 I hope this will be helpful to some who are gluten-intolerant. Reggie * Exported from MasterCook * Alternative Flours For Wheat Flour Recipe By : unknown Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Gluten-Free Info/How To Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Here are some substitutions for alternative flours for wheat flour. This is useful when cooking for someone with a gluten intolerance. Hope this is of some help to others. 1 cup unbleached white flour equals: 7/8 cup buckwheat flour 3/4 cup corn flour 1 cup corn meal 1/2 cup arrowroot plus 1/2 cup any other grain 3/4 cup oat flour 3/4 - 7/8 cup rice flour 1 cup wholemeal wheat flour equals: 1/2 cup barley flour 3/4 cup soy flour 3/4 cup potato flour 3/4 cup rice flour 1 cup corn flour 1 1/4 cups rye flour - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v098.n005 --------------- -------------- BEGIN bread-bakers.v098.n006 -------------- 001 - Reggie Dwork Subject: Cornmeal Bread #2 - Correction Date: Wed, 14 Jan 1998 18:44:17 -0800 Quite a while ago I posted this recipe to bbd. I didn't know who the author was so I could credit it properly. But Debby wrote to me this week and sent me the credits. Always wanting to post my sources I am now submitting it with the credit to Donna German in her "The Bread Machine Cookbook, Vol 1". This one will replace the one in the digest that is on the archive site. Thanks for sending this info to me Debby ... I do appreciate it. Reggie * Exported from MasterCook * Cornmeal Bread #2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Whole Grain & Cereal Breads Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----MEDIUM LOAF----- 1 Cup Water 1/4 Cup Vegetable Oil 1 Egg 2 Tablespoons Sugar 1 Teaspoon Salt 1 Cup Yellow Cornmeal 2 Cups Bread flour 1 1/2 Teaspoons Yeast "The Bread Machine Cookbook" by Donna Rathmell German. c. 1991. Bristol Publishing Enterprises This loaf rises very high and is surprisingly good. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n006.2 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Corn Bread Date: Thu, 15 Jan 1998 02:02:37, -0500 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. To Dusty: There are several recipes for "cornbread" floating around that contain yeast but if you're talking about making yeast-free cornbread in your bread machine, you need a machine that has a cake/quick bread cycle. The standard cycle would overmix the batter. You can purchase bulk yeast at warehouse discount stores like Sam's Club and Costco. It comes it either two 1-lb packages or one 2-lb package. Bread machine yeast produces superior results but unfortunately, it is not sold in bulk and can be quite costly if you bake bread frequently. There are many good bread machine tips. Here are two of my favorites: 1. Be a spooner, not a scooper. Don't use your measuring cup as a flour scoop....instead, spoon the flour into your cup and level it off. Scooping is the prime cause of heavy, dense, short loaves. 2. Observe your dough as it kneads. After 5 - 10 minutes, open the lid and give it a pinch. It should be slightly tacky to the touch and pliable. If dry and stiff, add liquid 1 T at a time. If wet, add flour 1 T at a time. You'll soon be able to judge a "winning" dough just by giving it a quick pinch. Linda Rehberg co-author of the BREAD MACHINE MAGIC series of books --------------- MESSAGE bread-bakers.v098.n006.3 --------------- From: "Schragal" Subject: Quick Wheat Rolls Date: Thu, 15 Jan 1998 11:53:59 -0500 After seeing the recipe for the 60 minute rolls I remembered this recipe. It's fast, makes quite a few, and my husband and kids love them. * Exported from MasterCook II * Whole Wheat Rolls Recipe By : Serving Size : 36 Categories : Breads - Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup hot water 1 cup wheat flakes(Pettyjohns),or Quick Oats (Oatmeal) 1/2 cup sugar 1/2 cup Crisco 1 teaspoon salt 2 pkgs. dry yeast -- OR 2 T. 3/4 cup fairly warm water -- (110-115°) 1 teaspoon sugar 2 eggs 5 cups flour In a large bowl pour hot water over the flakes, sugar, Crisco and salt. Let stand awhile. In a small bowl mix the yeast with 3/4 cup warm water and 1 teasp. sugar and let stand until you can see that it's working. Beat eggs and combine with flake mixture and the yeast; plus the flour. KNEAD about 5 min. Then roll out about 1/2" thick and cut with a biscuit cutter. Put into a greased, 4 qt. rectangular Pyrex baking dish with the rolls touching one another. LET RAISE UNTIL DOUBLED. BAKE: 375° until golden. Brush with butter when done. These rolls will come out either white or brown depending on what you're using. The Pettyjohns and the oatmeal produce white rolls. You can also use a wheat and white mix flour or substitute some unprocessed wheat bran for part of the flour. Donna Donna in Ohio schragal@ix.netcom.com --------------- MESSAGE bread-bakers.v098.n006.4 --------------- From: "Jack & Jackie" Subject: Bread Pudding Date: Fri, 16 Jan 1998 20:46:03 -0500 Hi! I find I have a crust or a slice of bread left over once in a while. (There is only 2 of us) I save these in the freezer. I am looking forward to making bread pudding. Anyone have any recipes. He likes apple. I like chocolate. I would love to have any flavor 'cause we really like them all. Thanks Jackie in Indiana Mailto:Coontree@msn.com --------------- MESSAGE bread-bakers.v098.n006.5 --------------- From: "Dick Smith" Subject: English Muffins Date: Sun, 18 Jan 1998 13:44:55 -0500 Looking for a good English Muffin recipe that can be done in a cast iron skillet on the stove top. Thanks, Dick Smith --------------- MESSAGE bread-bakers.v098.n006.6 --------------- From: "Janis Russell" Subject: banneton info/recipe Date: Sat, 17 Jan 1998 19:23:51 +0000 Thanks to everyone for all the great ideas for lining my new banneton. I tried using a thin non-terry cloth towel, which helped, but the ridges weren't visible. I wound up using a piece of cheese cloth and a ton of flour. The basket is 18 inches long and a little awkward to handle, but I'm getting the hang of it. (I would think a round or oval-shaped basket might be easier...any comments?) The cheese cloth really helped getting the dough out in one piece. I sprinkled a little cornmeal on top of a strip of parchment paper lining a peel. Once the dough was on the peel (UNdeflated, I might add!), I used a pastry brush to gently remove the excess half ton of flour, then made a few diagonal slashes across the loaf. Using a peel to transfer the dough onto a hot baking stone is also a bit awkward for me..the dough usually hangs off the edge of the stone, down through the oven rack,and cornmeal flies everywhere! So,I've learned to cheat with the help of parchment paper - and a cookie sheet can substitute for a peel. Anyway, it turned out beautifully! Earlier attempts were not so successful due to a very moist dough. As soon as I tweak the recipe, I'll post it. In the meantime, here's my standard weekly baguette recipe. The directions says it makes two baguettes, I put the whole thing in the banneton & it worked great. You can also make several mini baguettes. BAGUETTES (ABM) 1 1/4 CUPS WATER 1 TEASPOON LEMON JUICE 1 1/2 TEASPOONS SALT 3 CUPS BREAD FLOUR 2 TABLESPOONS RYE FLOUR 2 1/4 TEASPOONS ACTIVE DRY YEAST Select dough cycle. When complete, punch dough down by starting bread machine, let stir a few seconds, then stop machine. Place on floured work surface and let rest five minutes. Divide into two balls. Roll each into 10x6 rectangle. Fold dough in half lengthwise, then fold again. Pinch seams together. Place seam side down on baker's peel sprinkled with cornmeal. Cut top of loaf with 1/4" deep diagonal slashes at 2" intervals. Cover and let rise 1 to 1 1/2 hours. Preheat oven and baking stone to 450F. Sprinkle stone with cornmeal. Transfer dough from peel to stone. Bake for 22-28 minutes. Create steam for a crispy crust. NOTE : If using a baking sheet, rather than a baking stone, sprinkle with cornmeal before placing dough on pan, then cover and let rise. This recipe is from THE ULTIMATE BREAD MACHINE COOKBOOK by Tom Lacalamita. I noticed in an earlier post, a comment about using lemon juice. Many of the recipes in his book call for lemon juice, I think it really makes a difference. I often add it to my recipes. Also, dont' omit the rye flour. Although it's a small amount, the rye lends a wonderful texture to the bread. This is excellent bread...with or without a banneton! Janis --------------- MESSAGE bread-bakers.v098.n006.7 --------------- From: nortsand@juno.com (sandy melnick) Subject: Buttermilk Raisin Bread Date: Sun, 11 Jan 1998 20:00:05 -0800 Following is my favorite raisin bread. It is from "Bread Machine Magic". Hope you enjoy it. I really like this list and want to thank everyone for contributing so that I can make better bread. Buttermilk Raisin Bread Large Small Buttermilk 7/8 cup 5/8 cup or dry buttermilk powder 3 T 2 T water 7/8 C 5/8 C Egg 1 1 Flour 3 cups 2 cups Salt 1 teaspoon 1 teaspoon Sugar 3 Tablespoons 2 Tablespoons Margarine 1/3 cup 1/4 cup Baking Soda 1/4 teaspoon 1/4 teaspoon Raisins 2/3 cup 1/2 cup Yeast 1 1/2 teaspoon 1 1/2 teaspoon Place all ingredients in bread pan, select Light crust setting. Sandy nortsand@juno.com --------------- MESSAGE bread-bakers.v098.n006.8 --------------- From: Jill & Joe Proehl Subject: proofing boxes Date: Sun, 18 Jan 1998 17:36:17 -0600 All - I just joined this list, and am looking forward to delving into my bread making skills. I have a Welbilt machine, which I have basically used with prepackaged mixes for breakfast breads, and I have used their recipes. But until lately, after taking a bread making class at a local cooking school, I have been afraid of dough! Now, I have made almost 10 loaves of bread, by hand, and am loving it. I have two specific questions, then I will sponge all of your knowledge in the digests here and hope to learn a lot! My first question is about a recipe I have for sprouted wheat bread - I am assuming you all prolly have a wheat bread recipe similar to this. I have been trying to sprout these wheat berries for a week now - nothing sprouted about them. What would be the result if I subbed alfalfa sprouts or some other sprouts? Also, I was taught to rise the bread in a preheated oven to about 180 deg. with your pan in a tepid to warm shallow pan of water. Is this what a proofing box accomplishes? Someone please explain this - Also, would be interested in hearing what the best baking surfaces are for everyone. I bought a terra cotta 5x9 pan and have been having wonderful rising and crusts with this pan. Anyone else have any good suggestions? Thanks - Jill --------------- MESSAGE bread-bakers.v098.n006.9 --------------- From: Reggie Dwork Subject: Breakfast Pull Aparts Date: Sun, 18 Jan 1998 15:14:23 -0800 This is from Hatch Batch who gave me permission to post this to Bread Bakers. Reggie * Exported from MasterCook * Breakfast Pull Aparts Recipe By : Therese Engstrom Serving Size : 8 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 2 Tablespoons yeast 1/2 cup warm water 1 1/2 cups scalded milk 6 Tablespoons oil 4 Tablespoons sugar 3 teaspoons salt 2 egg -- beaten 5 Cups flour (maybe 6) 1/2 cup butter -- melted TOPPING 1 1/2 cups sugar 1/4 cup brown sugar 2 teaspoons cinnamon GLAZE 1/2 cup powdered sugar 2 teaspoons milk 1. Soften the yeast in the warm water. 2. Mix the scalded milk, oil, sugar, salt and cool. 3. Stir the beaten eggs and yeast mixture into the flour mixture. 4. Gradually add 5-6 cups of flour til you read a stiff dough. Knead. Rise til double. 5. While the dough is rising mix the topping ingredients and the glaze. 6. When the dough has doubled, punch down. Spray a pizza pan. 7. Pinch off a hunk of dough and roll in metled butter and then into the sugar mixture. Place the first in the center of the pan. Continue with succeeding hunks of dough, forming them to fit together--may look like quarter moons. 8. Rise til doubled. 9. Bake at 350 for 25 minutes. 10 Drizzle with glaze if desired. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n006.10 --------------- From: Reggie Dwork Subject: Archive Reorganization Date: Sun, 18 Jan 1998 15:20:20 -0800 We have added plain text copies of the recipes in the Bread Bakers archive. Here is an excerpt from the 00index.txt file in the recipe directory: This is an archive of the recipes that have been posted to the bread-bakers and daily-bread mailing lists. The recipe files are available as text or in native MasterCook format. The files are contained in three subdirectories: "mc-zip", "text" and "text-zip". The files in the "text" directory may be viewed directly with a web browser, without downloading and unzipping. WEB-TV users can access these. The recipes are available as plain text in MasterCook Export format. This format can be read by MasterCook and many other recipe programs. The recipes are also available in native MasterCook format. You must have MasterCook version 3 (or later) to use these files. There is an index file containing recipe titles for each recipe file. These index files are not zipped. Directory "mc-zip" contains the native MasterCook format files (".mcf" files) in compressed form and the uncompressed index files. Directory "text" contains the recipes as text files in MasterCook export ("mxp") format and the index files. All these files are uncompressed and file length is limited to 100k bytes. These may be viewed directly with a web browser. WEB-TV users and anyone that cannot unzip files should use these. Directory "text-zip" contains the recipes as compressed text files in MasterCook export ("mxp") format and the uncompressed index files. These files are larger than those in the "text" directory. If you want to download many recipes and can work with zipped files, you should use these. The zip files must be un-zipped before use. Suitable programs for un-zipping are pkunzip (DOS), WinZip (Windows), Stuffit (Mac), and unzip (unix). Reggie & Jeff --------------- MESSAGE bread-bakers.v098.n006.11 --------------- From: Reggie Dwork Subject: bbd stats Date: Sun, 18 Jan 1998 15:55:42 -0800 Well, bbd has been around for over 8 years now and we frequently get asked how many subscribers are on list. Well, as of right now there are 4413!! Reggie --------------- END bread-bakers.v098.n006 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved