Date: Sun, 15 Feb 1998 15:57:56 -0800 (PST) -------------- BEGIN bread-bakers.v098.n013 -------------- 001 - BreadMagician@prodigy.com - Bread Relaxer 002 - Sharon Manning Subject: Bread storage Date: Sat, 07 Feb 1998 22:23:30 -0600 Hi Everyone: For the person who asked about bread storage, I always used the plastic bag method too, but I found a clear hard plastic storage container made especially for home baked bread at Williams Sonoma. It has small holes for ventilation, and it slides into a smaller size as your bread size decreases. The best part was it's cost - - only $10.00. I have read that we should store bread at room temperature not the frig. I don't know if this is true, but this type of bread storage container is ideal for your counter top. Sharon --------------- MESSAGE bread-bakers.v098.n013.3 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Sourdough Starter Date: Sat, 7 Feb 1998 19:57:39, -0500 To: Leslie & Randy The best types of containers for sourdough starter are either glass or ceramic. Avoid anything with metal. Plastic isn't recommended because your starter can pick up foreign flavors and bacteria from food previously stored in that plastic container. Yes, it's a good idea to store your starter in the refrigerator. I find when I've tried to leave it out for more than a few days, it turns moldy and then I have to toss it out. You can even freeze it if you don't plan to use it for months at a time. Linda Rehberg co-author of the Bread Machine Magic series of books --------------- MESSAGE bread-bakers.v098.n013.4 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Dough Timer Date: Sat, 7 Feb 1998 20:20:37, -0500 From: "Ellen C." Subject: Dough cycle timers on ABMs Date: Tue, 27 Jan 1998 15:10:59 -0500 SmokeyKat4 wrote: * Do you or anyone know of a ABM that has a timer for the dough cycle? I think * that is a feature that all Abm's should have. Barbara, I don't know of a machine yet that has such a timer, and yes, I agree, it would be *wonderful*! I do have a weird idea, though. I have several "safety" timers that I used when I went out of town for several days. They would turn the lights and the TV on and off so people might think we were home. I also used it to turn on my TV in the morning as an alarm before I bought a modern TV. :-) Anyway, my idea is you could plug your bread machine into one of these timers, and then set it for the on and off time. Alternatively, you could set the machine for the on time, and then set the timer only for the cut-off time, which could be either before the second rise or just before the bake cycle. I think I'll try to find my old timers. They just might come in handy...especially since my defective Zo requires 3 times the rising time. (The heating elements don't come on.) I know, we shouldn't have to come up with these crazy ideas.... :-) -- Ellen C. ellen@brakes.elekta.com To Ellen C and SmokeyKat4, You might be pleasantly surprised to learn that there are a few machines that do have a dough timer. Three that come to mind are the Breadman, West Bend, and the Zojirushi V20. If you don't own one of those machines, you can actually create your own dough on a timer as long as you plan to be home when it will be done. Just set the timer for approximately 1 1/2 hours AFTER you want the dough to be done. Check your manual for exact times....what you want to do is extend the timer for the length of the bake cycle and the cool down or keep warm cycle, which you won't be using. When the dough finishes it's final rise, remove it from the machine before it starts to bake. (That's why you need to be there....otherwise it will continue and bake into a loaf.) A handy little item that will help you remember to remove the dough on time is a necklace timer. Many cooking stores carry them. See, it is possible to have pizza dough ready when you get home on Friday night! Linda Rehberg co-author of the Bread Machine Magic series of books --------------- MESSAGE bread-bakers.v098.n013.5 --------------- From: Lobo119@worldnet.att.net Subject: cutting hot bread Date: Tue, 10 Feb 1998 14:43:40 -0700 Oh, pooh! Let everybody eat it whenever they want it! Yeah, it's hard to cut when it's right out of the oven.... but I just sort of unsquish it after I've cut it, put it on the plate and eat it with a fork if it's too hot to hold. When the loaf cools, cut off the ragged end and feed it to the dog...the rest of the loaf will be easy as ever to cut. Happy bread eating! : ) Lobo --------------- MESSAGE bread-bakers.v098.n013.6 --------------- From: "Robin Carroll-Mann" Subject: Re: Raising in the microwave Date: Sun, 8 Feb 1998 00:08:57 +0000 And it came to pass on 7 Feb 98, that CMoore9914@aol.com wrote: > I make one loaf of bread at the time. I knead it in my food > processor and raise it in the microwave. There is an entire cookbook devoted to this trechnique. It is called "Bread in Half the Time". Some of my favorite bread recipes are from this book, though nowadays I usually let the dough rise in the traditional fashion unless I'm in a real hurry. Harper *** Robin Carroll-Mann harper @ idt.net "Mostly Harmless" -- Douglas Adams Harper's Bread Basket http://www.geocities.com/Heartland/3967 --------------- MESSAGE bread-bakers.v098.n013.7 --------------- From: sue@interport.net (Sue) Subject: Re: Dill Bread Date: Sun, 8 Feb 1998 01:45:52 -0500 (EST) >From: Tinindian7@aol.com >I am searching for a Dill Bread recipe I think I found in one of the Bread >Digest. However after searching many hours in the archives, with no luck I >might add, I am still without a favorite recipe of my family. If someone has >a recipe for Dill Bread that can be made in ABM i sure would appreciate it. Here is the recipe I use, as posted on my website at http://www.users.interport.net/~sue/food/buttrmlk.html You might have to change the proportions of flour and buttermilk. *************************************** This is a great basic white bread recipe; nice toasted or for sandwiches. Add a teaspoon of dried dill weed for a different and delicious twist. BUTTERMILK BREAD (Source: Toastmaster manual) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 lb 1.5 lb buttermilk 3/4 c 1 c + 2 tbsp oil 2 tbsp 3 tbsp lemon juice 1 tsp 1 tsp salt 1 tsp 1-1/2 tsp honey 2 tbsp 3 tbsp flour 2-1/2 c 3-1/4 c baking soda 1/4 tsp 1/4 tsp yeast 1/4 tsp 1-1/2 tsp Sue(tm) Lead me not into temptation... I can find it myself! --------------- MESSAGE bread-bakers.v098.n013.8 --------------- From: Sam Hurwitz Subject: Gluten Date: Mon, 09 Feb 1998 20:10:47 -0800 For those who want gluten and can't find it I know of two ways to get it. The first is to buy it from King Arthur. The second is to make it yourself. The recipe for it is in the Joy of Cooking. Sam Hurwitz --------------- MESSAGE bread-bakers.v098.n013.9 --------------- From: tom brown Subject: ABM Warrentee policy Date: Thu, 12 Feb 1998 08:57:25 -0500 : :Hi! I've been enjoying this list for some time - especially the dough :enhancer comments , Rye recipies & pizza dough. The reason for this :post, however , is to warn potential ABM buyers -and especially gift :givers - about a problem my Mom now has. : Mom got a Welbuilt ABM2900 for Christmas, used it about 6 times, and :was starting to really enjoy it. Now the machine does absolutely :nothing - not even display. Calling Welbuilt, - A proof of purchase is :REQUIRED for warrantee. So if it was a gift - NO Warrantee!!! Welbuilt :said this was a policy "never bent or broken". (I told them I planned on spreading the word about this!) They expect the buyer to :get a "no price' receipt at time of purchase to give with the gift. :Because this policy is printed clearly in their paperwork! How Many of :you open all your purchases in the store to read the warrantee :policy?? When it is a gift?? :This company sure puts the Customer "LAST". : :I have a Zo - just wish the Timer worked on Dough!. [Gosh, that rhymes] PS I get very hungry reading the list - sort of a Pavlov Dog thing I guess. TomB --------------- MESSAGE bread-bakers.v098.n013.10 --------------- From: Joan Ross Subject: Garlic bread recipe Date: Thu, 12 Feb 1998 08:12:32 -0500 (EST) My family loved this recipe which went so fast! 2 loaves didn't last the day: Note: the recipe is typical but the "procedure" produced a great bread. Great Garlic Bread Italian bread( hand or abm) Note: I did use the machine dough cycle. 3 cups bread flour 1 cup semolina flour 1 1/4 cups warm water or as needed 2 Tbs olive oil 1 tbs lemon juice 1 tsp salt 1 tsp sugar 2 tsp dry yeast seseme seeds If you have a bread machine place ingredients in order as machine instructs for dough cycle, adjusting water/flour ratio to get a smooth pliable dough . If you choose the hand method, do the same adjusting flour/water ratio to form a smooth elastic dough , hand kneading about 8 to 10 minutes . When abm dough or hand made dough is done, let the dough rise double covered in a warm bowl in a warm place. Punch down, knead briefly and divide dough in half for 2 loaves. Hand form into two torpedo shaped loaves. If you have the metal bread tubular forms for french types bread use that to let the loaves rise double in.Otherwise shape the loaves less wide and place on cornmeal lined baking sheets to rise. Slash the dough deeply in 3 places across the top prior to rising, brush or spray with water and sprinkle on seseme seeds. When the bread is puffy, bake in a preheated 450 degree oven about 30 minutes or golden. Spritz with water at intervals the first 15 minutes of baking. For the crispest crust, place on preheated baking stones if possible. When done, remove bread to racks to cool. Let cool to room temperature prior to slicing for the garlic bread spread. Garlic bread spread: 2 sticks butter or margarine softened or 1 stick butter or maragarine softened 4 oz. butter flavor vegetable shortening ( i.e. Crisco ) or 1 stick butter or margarine softened 4 oz olive oil 3 or more large garlic cloves minced or fine copped 1 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1 tsp salt 1/4 tsp fresh coarse ground black pepper 1/4 cup of fresh grated parmesan cheese ( or to taste )Optional Mix all into a smooth paste. Cover and refrigerate any leftovers. The spread is also great to mix into hot pasta! Slice cooled loaves in half. Spread garlic mixture evenly on top and bottom of loaves. Place pieces together to reform loaf. Wrap in foil. Place in 350F oven to heat 20 minutes. To get a real crisp crust, partially open the tops of the foil covered bread while reheating. enjoy! Please visit the Ross Family Homepage http://www.pipeline.com/~rosskat/ personal & culinary baking topics --------------- MESSAGE bread-bakers.v098.n013.11 --------------- From: Diana & Jim Oleskevich Subject: CUTTING WARM BREAD Date: Sun, 08 Feb 1998 14:05:11 -0600 Hi - yes, we agree that bread making and eating is one's preferences, and not any "rights or wrongs"...so, here's what we enjoy - breaking the warm bread, passing it around the table and chunnking off the size each of us feels like eating - the warmth and aroma are heavenly -- if you have kiddos, just have them do a quick hand wash before supper!! ha ha...enjoy the goodness of the earth! diana in st. louis --------------- MESSAGE bread-bakers.v098.n013.12 --------------- From: "nszcyrek@fres.glfc.forestry.ca" Subject: re: Dill Bread Date: Mon, 9 Feb 1998 17:00:15 -0500 (Eastern Standard Time) Here's a simple recipe for Dill Bread. I haven't tried it yet, but it's near the top of my list of about 2 dozen recipes. I've only owned my ABM for about 2 weeks now (and I am really enjoying it!). virtually, =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= | Norm Szcyrek - Systems Analyst/GIS Specialist | | Natural Resources Canada, Canadian Forest Service | | Forest Resource Economics Section, Sault Sainte Marie, Ontario, Canada | | email: nszcyrek@fres2.glfc.forestry.ca | =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Originally Posted by Kenneth R. Harrison On January 07, 1998 Leavened with yeast Requires a bread machine Garlic/Dill Weed Bread Use any basic white bread recipe. Before adding the flour, mix in 1-2 teaspoons of garlic powder (this is to taste, so experiment!) Add 1 teaspoon of dill weed. The smell of this baking will drive you crazy! --------------- MESSAGE bread-bakers.v098.n013.13 --------------- From: bob.stedfeld@pcohio.com (Bob Stedfeld) Subject: 3 Pizza Recipes + Dough Date: Mon, 09 Feb 1998 13:40:00 -0500 Here are three pizza recipes plus a bread-machine dough recipe with seasonings added for each kind of pizza. The pizzas are "loaded" with goodies; I make them for dinner. Each makes a 13-inch pizza. I use a stone and prebake the crust lightly so the assembled pizza can be handled easily. Pizza with The Works ^^^^^^^^^^^^^^^^^^^^ 1 lb or more pizza dough, preferably home-made bread-machine dough made with Seasonings 1 (see recipe) Olive oil for brushing crust One-half of 14-oz jar of thick spaghetti sauce 1 tomato or 3 plum tomatoes, sliced thin or chopped coarsely 1 medium onion, sliced thin 4 to 5 mushrooms, sliced 1/4 green bell pepper, sliced in 1 to 2-inch long strips 1/8 lb ham sliced thin in 1 to 1-1/2 inch squares or triangles (optional) 10 to 12 large or 15 small pitted black olives, halved 1/8 lb pizza-size pepperoni 1/4 lb bulk Italian sausage 1/2 lb shredded cheese, mozzarella plus other cheese (provolone, havarti, muenster, gruyere) Corn meal Fry sausage in chunks. Don't brown (fry lightly). Drain off fat. Let cool. Preheat pizza stone to 450 F. Grease pizza pan lightly. Stretch out dough starting at the edge to less than size of pizza pan. Try to keep most of the dough in the middle, not out at the edge. Let rest for 10 to 15 minutes, covered. Stretch dough to fit pan. Pinch up rim. Let rise for 15 to 20 minutes. Put fork holes all over dough. Bake dough 5 to 9 minutes (watch top) until off-white or light tan. Be sure that crust bakes enough or it will fall and be "doughy." Puncture with fork or flatten with spatula if it "blows up." Sprinkle wooden peel with corn meal. Turn oven down to 400 F. Move crust to peel. Wipe off pan with paper towel and put it in oven, below the stone. Brush crust lightly with olive oil. Spread pizza sauce on crust, then rest of ingredients in order shown. Reserve most of cheese. Slide pizza onto stone. Bake for 15 minutes. Spread rest of cheese on pizza and bake for 5 minutes more, a total of 20 minutes. Move to pan for slicing. Let sit for 5 to 10 minutes before slicing. White Pizza with Chicken and Cheese ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Olive oil (about 3 Tbsp) 1 lb pizza dough (preferably bread-machine dough with Seasonings 2 -- see recipe) 2 boneless chicken half-breasts (10 to 14 oz) 1 small onion, chopped 1 clove garlic, minced 1 cup (5 to 6) fresh mushrooms, sliced 1 tsp salt 1/4 tsp pepper 1 tsp basil 1 cup (4 oz) cheddar cheese, shredded 1 cup (4 oz) swiss cheese, shredded Slice chicken breasts thinly. Mix two types of shredded cheese together. Heat 1 Tbsp olive oil skillet. Saute chicken, onions and garlic until chicken is cooked through. Add mushrooms, basil, salt and pepper, and cook another minute or two. Follow instructions for Pizza with the Works for baking. Can also add bok choy, sweet pepper. Versatile Vegetable Pizza ^^^^^^^^^^^^^^^^^^^^^^^^^ 1 lb pizza dough (preferably home-made bread-machine dough with Seasonings 3 -- see recipe) One-half of 14-oz jar of thick spaghetti sauce 3/4 to 1 cup white or yellow onion, sliced thin 1/2 green bell pepper, stripped thin 1 to 2 carrots, shredded 1 stalk broccoli, small florets only 1 large or 2 small zucchini or yellow squash, sliced 1/4 inch thick and halved if necessary 1 large or 2 small tomatoes, sliced thin 4 to 5 mushrooms, sliced Seasonings: 1 tsp oregano 1/2 tsp salt 1/4 tsp pepper 2 cups or more (4 to 7 oz) shredded mixed cheese -- Havarti, cheddar, mozzarella, muenster, gruyere Follow instructions for Pizza with the Works. Brush baked crust lightly with olive oil. Spread pizza sauce on crust, then rest of ingredients in order shown. Sprinkle with seasonings. Reserve most of cheese. Polish Sauerkraut and Pickle Pizza ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ 1 lb pizza dough, preferably home-made bread-machine dough with Seasonings 4 -- see recipe 8 oz kielbasa sausage, sliced 1/8 inch thick (about 50 to 60 pieces) 1 large onion, sliced in half along the axis, then sliced thin crosswise 2 Tbsp olive oil plus more for brushing 1 can (14.5 oz) sauerkraut, rinsed, drained, and squeezed dry 3/4 cup dill pickles, drained and chopped coarsely 1/2 tsp dill weed, dried 1/2 lb shredded mozzarella cheese (substitute or include cheddar, swiss, havarti, muenster or other cheese mixture) Follow baking instructions for Pizza with the Works. Mix different types of shredded cheese together. Heat 2 Tbsp olive oil in skillet and cook onion on medium setting until tender. Add dill weed, pickles and sauerkraut. Mix together and take off heat. Brush crust lightly with olive oil. Using a slotted spoon, spread sauerkraut mixture on crust. Top with kielbasa slices. Spread part of cheese, reserving most of cheese. Bread-Machine Pizza Dough ^^^^^^^^^^^^^^^^^^^^^^^^^ 3/4 cup water 1 tsp sugar 2 tsp dry yeast Seasonings 1, 2 or 3 2 cups white flour (not bread flour) 1 tsp salt 2 Tbsp olive oil 2 Tbsp flour or semolina if dough is too moist Seasonings 1 -- Pizza with The Works: 1/2 tsp basil, 1/2 tsp oregano, 1/4 tsp thyme Seasonings 2 -- White Pizza with Chicken and Cheese: 1/2 tsp basil, 1/2 tsp oregano, 1/4 tsp rosemary Seasonings 3 -- Versatile Vegetable Pizza: 1/2 tsp oregano, 1/2 tsp basil, 1/8 tsp garlic powder Seasonings 4 -- Polish Sauerkraut Pickle Pizza: 1/2 tsp dill This recipe is for a Hitachi B201. Cycle: Knead and First Rise Bread setting Bob Stedfeld bob.stedfeld@pcohio.com >> Books for Cooks: Tarts and Tortes by Sol Issiter << <<<>>> _ _ |_|_| PC-OHIO Interactive * 216-381-3320 * telnet://bbs.pcohio.com |_|_| Combining The Best BBS & The Web at http://www.pc-ohio.com --------------- MESSAGE bread-bakers.v098.n013.14 --------------- From: Sabrina Hargreaves Subject: Date: Wed, 11 Feb 1998 17:13:23 -0800 Hi! I tried to post the bacon, egg & cheese bread - I hope it posted because lots of people were waiting for it. I'll try again tomorrow (I am at work and my recipe book is at home - sorry). I'll send directly to you tomorrow. Sabrina H. --------------- MESSAGE bread-bakers.v098.n013.15 --------------- From: "Helen Miller" Subject: Cottage Dilly Bread Date: Mon, 9 Feb 1998 06:36:56 -0500 Someone requested dill bread. This is our family's favorite which, I believe, I found in The Bread Machine Gourmet by Shea MacKenzie. Cottage Dilly Bread (1 1/2 lb. loaf) 3 cups bread flour 6 T. snipped fresh dill, or 3 T. dried dillweed (I use 2 T. dried) 2 T. dry milk 1 1/2 t. salt 3/4 cup water 1/2 cup lowfat cottage cheese 2 T. canola, safflower, or sunflower oil (I use Canola) 2 t. honey 1 package active dry yeast Program the breadmaker for the whole wheat mode. Enjoy! --------------- MESSAGE bread-bakers.v098.n013.16 --------------- From: "Larry Ziegler" Subject: RISING BREAD IN AN ELECTRIC ,OR GAS OVEN Date: Sun, 8 Feb 1998 10:08:11 -0600 Turn on oven to 300 deg.,for 2 minutes,turn oven off,wrap BOWL WITH DOUGH & TOP in with damp dish towel,place in oven,close door, let rise till doubled --------------- MESSAGE bread-bakers.v098.n013.17 --------------- From: Marilyn Anne Kaye Subject: RE: Bread Storage Date: Sun, 8 Feb 1998 18:51:14 -0800 Letha Price asked: How do most of you store your homemade bread I use a Tupperware Bread Keeper. Made especially for ABM bread. I also ordered individual pieces to make a taller one since I measured my TALL loafs and needed the extra height. Expensive, but I figured cheaper than buying bags in the long run. Marilyn --------------- MESSAGE bread-bakers.v098.n013.18 --------------- From: Luvmysable@aol.com Subject: (no subject) Date: Sun, 8 Feb 1998 11:16:58 EST I am searching for a Dill Bread recipe I think I found in one of the Bread Digest. However after searching many hours in the archives, with no luck I might add, I am still without a favorite recipe of my family. If someone has a recipe for Dill Bread that can be made in ABM i sure would appreciate it. This recipe has been a favorite of my family for years. Onion Dill Bread 1 pkg. yeast 3 1/3 cups bread flour 1/2 tsp. baking soda 1 1/2 tsp. salt 1 unbeated egg (room temp) 3 tbl. sugar 3 tbl. minced dried onion 2 tbl. dill seed or weed (I use one tbl. of each) 1 1/2 tbl. butter Mix, warm, and add: 1/4 cup water 3/4 cup cottage cheese 3/4 cup sour cream Add your ingredients according to your manufacturer's suggestion. --------------- MESSAGE bread-bakers.v098.n013.19 --------------- From: Sabrina Hargreaves Subject: Date: Thu, 12 Feb 1998 09:28:53 -0800 Please post again: Bacon, Egg and Cheese Bread Here is the Bacon, Egg, and Cheese Bread recipe from "Bread Machine Magic" by Lois Conway and Linda Rehberg aka "breakfast in a bread pan" for 1.5 pound loaf....... Bacon, Egg and Cheese Bread (breakfast in a bread pan) Ingredients Measurements Bacon 6 slices water 3/4 to 7/8 cup Egg 1 Reserved Bacon Drippings 1 tbs Sugar 1.5 tbs Salt 1 tsp Bread Flour 3 cups Grated Sharp Ched. Cheese 1 cup (4 ounces) Active dry yeast 2 tsp 1. In a skillet, cook bacon until crisp. Remove from pan, drain or pat with paper towels, and reserve the drippings, crumble the bacon. 2. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select light crust setting and press start. 3. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it is straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. 4. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Crust: light Bake Cycle: Standard Sabrina H. --------------- MESSAGE bread-bakers.v098.n013.20 --------------- From: "Robin Carroll-Mann" Subject: Citric Acid Date: Sun, 8 Feb 1998 11:52:30 +0000 I know that citric acid (AKA "sour salt") has been used to imitate the sourness of sourdough bread. I have some in the house, leftover from making cabbage rolls, and would like to try it in bread. Can anyone tell me what quantity to use in how much flour? I know the stuff is potent, and don't want to overdo it. TIA Harper *** Robin Carroll-Mann harper @ idt.net "Mostly Harmless" -- Douglas Adams Harper's Bread Basket http://www.geocities.com/Heartland/3967 --------------- END bread-bakers.v098.n013 --------------- -------------- BEGIN bread-bakers.v098.n014 -------------- 001 - The Ritters Subject: Re: More sticky paddle talk Date: Sun, 08 Feb 1998 13:37:38 -0800 > A friend and I have identical bread makers, and we both put > water in the pan to > loosen the paddle. My friend has had to have the pan > replaced several times because > he could no longer shake the bread out. > I have never had this happen and I think the reason is > because I let the pan cool > completely before putting the water in, and my friend dumps > it in while the pan is still > hot. > > Has anyone else had this experience? My friend thinks my > theory is crazy . Any > ideas? > Jo in Minnesota~ Whenever I put water in my HOT pan immediately after taking the bread out, the blade sticks badly and I have to tug and tug. After applying your suggestion to let the pan COOL DOWN and then put in hot water, I have had no paddle sticking problems!! ~Sandee adritter@txdirect.net Who grew up in Minnesota . . . --------------- MESSAGE bread-bakers.v098.n014.2 --------------- From: Luvmysable@aol.com Subject: m & m bread Date: Sun, 8 Feb 1998 11:26:39 EST I saw the posts about adding M&M's to a batter. I have a sister in law who is nuts over M&M's (especially peanut) pun intended. We are getting together in a couple of weeks and I would love to surprise her with a M&M bread. I haven't tried either of these recipes, but i hope they help. The first is from Donna German's Bread Machine Cookbook II and the second is from her Bread Machine Cookbook III. Peanut Butter Chocolate Chip Bread (large loaf) 1 1/2 cups milk 2.3 cup peanut butter 2 tbl. honey 2/3 tsp. salt 2 cups whole wheat flour 2 cups bread flour 2 tsp. yeast at the beep, add 2/3 cup chocolate chips (or, M&M's in your case) Add ingredients according to manufacturer's suggestion. Chocolate Chocolate Chip Bread (large loaf) 1 cup milk 2 tbl. margarine 2 eggs 2 tsp. vanilla extract 4 tbl. sugar 2 tbl. unsweetened cocoa 1/2 tsp. salt 3 cups bread flour 2 tsp. yeast at the beep, add 1/2 to 2/3 cup chocolate chips (M&M's in your case) Add ingredients according to manufacturers suggestion. Hope this helped. Pat Hartley --------------- MESSAGE bread-bakers.v098.n014.3 --------------- From: Mitch Smith Subject: Dough Enhancers Date: Sun, 8 Feb 1998 16:13:58 -0600 Raphael Ryan wrote on 02 Feb 1998: >I've tried quite a number of additions to my bread dough throughout the >years. It seems to me that additional gluten is a waste if you're buying >'bread flour' because that is one of the ingredients the mill has >already increased to make it a good 'bread flour.' If you buy whole >wheat or fresh grind your flour, then it can really help. Just a point of correction regarding "bread flour." Good mills do NOT add extra gluten to make their bread flours. The gluten potential of a flour is related to the natural protein content of the specific strain of wheat berry the flour comes from. Bread flours are generally made from hard red winter & spring wheats which are grown primarily west of the Mississippi in the midwest and norther tier of states.This flour will have a naturally occurring protein content of 12% or 13%. The highest protein content flour is duram wheat which can be 14% or so, and is what pasta is made from. Soft red and white wheats require more rainfall and are generally grown east of the Mississippi and are lower protein content, which can be as low as 8% or so. This is what pastry and cake flours are made from. "All-purpose" flours are generally blended from various flours to make a flour which is in the 10% to 11% protein range. This percentage will vary among brands of flour which each have their own "style" - for example, White Lily flour is lower protein content than say Pillsbury's all-purpose. The protein content is important since the higher the percentage of protein, the more water or liquid the flour can absorb, which translates into a higher gluten =3Dpotential.=3D It is important to remember that flour itself does not contain gluten, only proteins which, when mixed with water or a liquid, are capable of forming hydrates which then =3Donly=3D become gluten when properly kneaded. That is why a poorly mixed & kneaded dough turns out a poor loaf of bread even when bread flour is used. Similarly, that is why a cake or biscuits turn out tough & chewy if they are overkneaded even when a soft flour is used. - Mitch --------------- MESSAGE bread-bakers.v098.n014.4 --------------- From: "Bill Hatcher" Subject: Re: Dill Bread Date: Sun, 8 Feb 1998 07:56:03 -0500 Here are some from my files. I have not tried any of these so really can't vouch for them. Regards. ----- Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA >--------------- MESSAGE bread-bakers.v098.n011.12 --------------- > >From: Tinindian7@aol.com >Subject: Dill Bread >Date: Sun, 1 Feb 1998 21:27:17 EST > >I am searching for a Dill Bread recipe I think I found in one of the Bread >Digest. However after searching many hours in the archives, with no luck I >might add, I am still without a favorite recipe of my family. If someone has >a recipe for Dill Bread that can be made in ABM i sure would appreciate it. > >Happy Bread Making > >Tinindian7@aol.com > * Exported from MasterCook * COTTAGE DILL BREAD FOR BREAD MACHINE Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breadmaker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread -----REGULAR LOAF----- 1/2 cup Water 2 cups White bread flour 1 tablespoon Dry milk 1 tablespoon Sugar 1 teaspoon Salt 1 tablespoon Butter 1 1/4 cups Cottage cheese 1/2 tablespoon Dry onion 1/2 tablespoon Dill seed 1/2 tablespoon Dill weed 1 teaspoon Fast rise yeast -- **OR** 2 teaspoons -Active dry yeast -----LARGE LOAF----- 3/4 cup Water 3 cups White bread flour 1 1/2 tablespoons Dry milk 2 tablespoons Sugar 1 1/2 teaspoons Salt 1 1/2 tablespoons Butter 3/4 cup Cottage cheese 1 tablespoon Dry onion 1 tablespoon Dill seed 1 tablespoon Dill weed 2 teaspoons Fast rise yeast -- **OR** 3 teaspoons -Active dry yeast +++ servings are based on 8 for regular loaf and 12 for large loaf. Hints: Use small curd, lowfat cottage cheese. This recipe can be made with the regular or rapid bake cycles. Be sure to follow loading instructions for your particular bread machine. -- from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc. PO BOX 240888, Anchorage, Alaska 99524-0888 Courtesy of Hunter Elliott - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dak's Onion-Dill Bread Recipe Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Bread-Bakers Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package yeast 3 1/3 Cups flour 1/4 Cup warm water 3/4 Cup cottage cheese 3/4 Cup sour cream 3 Tablespoons sugar 3 Tablespoons minced onion 1 1/2 Tablespoons butter 1 1/2 Tablespoons dill seed 1 1/2 Teaspoons salt 1/4 Teaspoon baking powder 1 egg Just dump them in in that order, and press "play" :-) >From: jeff@onion.pdx.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * DREW'S FAMOUS ONION DILL BREAD Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----MICHAEL HATALA RJHP21A----- -----FOR 1-1/2 LB. LOAF----- -----ADD----- 1 package Yeast 3 1/3 cups Flour 1/4 teaspoon Baking soda 1 1/2 teaspoons Salt 1 Egg; unbeaten -- room temp -----MIX TOGETHER, WARM AND ADD----- 1/4 cup Water 3/4 cup Cottage cheese 3/4 cup Sour cream 3 tablespoons Sugar 3 tablespoons Minced dried onion 2 tablespoons Whole dill seed 1 1/2 tablespoons Butter Place dry ingredients and egg into inner pan. Warm next set of ingredients, add, select white bread, and push start. Lightly brush the top with a little melted butter at baking time if you wish. From Loafing It by DAK - - - - - - - - - - - - - - - - - - * Exported from MasterCook * L & L BAKERS' DILL BREAD Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Yeast 2 cups Bread flour 2 tablespoons Sugar 1 tablespoon Onions -- dried minced 2 teaspoons Dill weed 2 teaspoons Parsley 1 teaspoon Salt 1 tablespoon Butter 1 Eggs 1/3 cup Cottage cheese 3 tablespoons Milk 3 tablespoons Water Bring bread ingredients to room temperature and pour into bread pan, in order. Select "white bread" and push Start. The virtue of this bread is its pungent herb and onion flavor and very light texture. In addition, it holds a special significance for us. It was such a big hit as a gift that it eventually became the starting point for this cookbook. We urge you to give this as a gift and see what good fortune awaits you, too. Tested in DAK R2D2. Sylvia's comments: Source: _Bread Machine Magic_ by Linda Rehberg & Lois - - - - - - - - - - - - - - - - - - * Exported from MasterCook * SOURDOUGH DILL BREAD Recipe By : Great Bread Machine Recipes by Norman a. Garrett Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 LB. LOAF 1 1/2 teaspoons Active dry yeast 2 tablespoons Sugar 3 cups Bread flour 1 teaspoon Salt 2 tablespoons Dill weed 1 each Egg 3/4 cup Cottage cheese 3 ounces Warm water 1/2 cup Sourdough starter 1 LB. LOAF 1 teaspoon Active dry yeast 1 1/2 tablespoons Sugar 2 cups Bread flour 1/2 teaspoon Salt 4 teaspoons Dill weed 1 each Egg 1/2 cup Cottage cheese 1/4 cup Warm water 1/4 cup Sourdough starter Follow manufacturer's directions... - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n014.5 --------------- From: MOMnAaron@aol.com Subject: Re: Stuck paddle in loaf of baked bread Date: Thu, 12 Feb 1998 15:24:43 EST Hi everyone, I am new to the list and really enjoy reading all your posts. I have noticed quite a discussion re: paddles getting stuck in the bread. To resolve that, spray the stem and paddle lightly with a non-stick spray. Hope this helps, Penny MOMnAaron@aol.com --------------- MESSAGE bread-bakers.v098.n014.6 --------------- From: Phatwolf Subject: Great Source for Baking Stones Date: Sat, 07 Feb 1998 23:50:30 -0800 The Pampered Chef (www.pamperedchef.com) baking stones have a 3 year guarantee--surpasses the guarantees I have found in the cookware stores I'm enjoying baking bread with a superior bottom crust Gwen --------------- MESSAGE bread-bakers.v098.n014.7 --------------- From: Jill & Joe Proehl Subject: Re: Digest bread-bakers.v098.n012 Date: Sun, 08 Feb 1998 04:30:58 -0600 I, too, would like to hear some answers on Sandy P.'s problems. I have a whole bunch of ABM books, which, when I import into MC, will share with you all here, and I want to watch my fat contents. Smuckers has a baking replacement - you sub it in for oil. Has anyone used this or similar products in sub for butter or oil, and how does it turn out? Any suggestions welcomed. Jill Proehl --------------- MESSAGE bread-bakers.v098.n014.8 --------------- From: The Ritters Subject: Re: Bread storage Date: Sun, 08 Feb 1998 13:39:07 -0800 > How do most of you store your homemade bread? I have been putting it in > a plastic food storage bag and then in put that in a ziploc bag. Any > better suggetions? > Hi Letha~ I have a "Wanda's Bread Box". It is a plastic, two piece, rectangular box with one side slightly smaller that allows it to slide into the other to accomodate the size of the loaf. It has several small air holes to allow the bread to breathe and avoid getting moldy. However, my bread-machine loaves usually do not last long enough for mold to be a problem, even here in south central Texas! I cannot remember where I bought it, but probably any housewares type store would carry them. ~Sandee adritter@txdirect.net --------------- MESSAGE bread-bakers.v098.n014.9 --------------- From: The Ritters Subject: Re: Programmable Bread Bakers Date: Sun, 08 Feb 1998 13:42:09 -0800 > My proposed solution is a machine that I can program for a longer rise > time. I see from the King Arthur Flour site, the Zoji they are selling is > programmable, but its a bit expensive, $200. Is this just an example of you > get what you pay for? > Hi Christopher~ Here is the schedule for the programmable function on my Zo S15. It does allow large windows of time for each function: preheating, 0-10 min.; 1st knead, 0-30 min.; rest, 0-120 min.; 2nd knead, 0-30 min.; 1st rise, 0-120 min.; 2nd rise, 0-120 min.; bake, 0-60 min.; cool, 0-60 min. I am ashamed to say I have never used it. But I love my Zo and I hear great things about the new model V2 that makes a 2 lb. loaf. The Zo motor has held up like a champ with four years of kneading heavy dough -- I like to make whole grain, hearty breads. I also like the cake baking function for quick breads and small cakes. By the way, the price of the Zo has come down and the new model is even better than mine. So I don't consider $200. to be out of line for what you are getting, IMHO. ~Sandee adritter@txdirect.net --------------- MESSAGE bread-bakers.v098.n014.10 --------------- From: Erin Kulibert Subject: Receipe wanted Date: Sun, 15 Feb 1998 17:21:32 -0800 After being a lurker for several weeks, I have decided to gather my courage and request a receipe. I am looking for a good ABM receipe for a 7 grain bread. I would also like any other low-fat, high-fiber bread receipes anyone would like to send. Thanks, Erin --------------- MESSAGE bread-bakers.v098.n014.11 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Programmable Machines Date: Sun, 15 Feb 1998 14:52:12, -0500 To Christopher: Yes, there are several other machines at varying prices that have a range of programmable features. Most like the Zoji is the Breadman Ultimate. The DAK Turbo is also programmable and the West Bend Baker's Choice has an "extended rise" feature that allows you to lengthen the rising time in 10 minute increments if the bread doesn't look like it's ready to bake. Linda Rehberg co-author of the BREAD MACHINE MAGIC series of books --------------- MESSAGE bread-bakers.v098.n014.12 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Fat Free Cinnamon Peach Bread Date: Sun, 15 Feb 1998 15:05:46, -0500 To Sandy: First of all, is the recipe worth saving? Did you like the taste of the bread even though it didn't bake up properly? If so, we can help you correct it if you'd post the quantities. It's hard to tell exactly what the problem is otherwise. The paddle baking into the loaf isn't a common problem but there are a few machines that it happens to. Yours must be one of them. The easiest way we've found to remove the paddle is to gently pry it out using a chopstick. And speaking from experience, just remember not to give away a freshly baked loaf of bread before removing the paddle! Linda Rehberg co-author of the BREAD MACHINE MAGIC series of books --------------- MESSAGE bread-bakers.v098.n014.13 --------------- From: Ruth Provance Subject: My ongoing experiments Date: Thu, 12 Feb 1998 19:28:16 -0800 Hello, Bakers! I conducted another experiment on Monday. I baked two batches of my Daily Bread: http://www.upword.com/bread/daily.html , but only one of them had the diastatic malt powder in it. The batch with the malt powder seemed to rise slightly higher than the other batch, but the difference in size could have been due to the inevitable differences in measuring, that is, the bigger batch may have started out with more dough! Both batches were lovely and yummy! Anyway, the malt powder did not hurt the bread. I am interested in hearing of anyone else who is doing this type of experiment. Please share with us! Also, about bread knives: I cut my bread with a Chicago Cutlery knife. It has gentle serrations at the very tip, good for getting through the crust, but most of the long blade is not serrated. I find that I get clean slices with fewer crumbs than with a regular serrated knife. My slices are not perfectly the same size, but they are better than what my husband does! I slice the bread before I put it in plastic freezer bags and freeze it for the week. I usually bake four loaves at a time. While I have you handy: I ordered some ascorbic acid from King Arthur. Two ounces of the stuff is a tiny amount. Does anyone know of a source of ascorbic acid that comes in bigger packages? I checked a GNC store, and they have ascorbic acid with rose hips. Would this work or does it have color in it that might stain my bread? Of course, I bake whole grain breads, so it probably wouldn't show. I live in the D.C. area. Keep Baking! Ruth --------------- END bread-bakers.v098.n014 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved