Date: Sat, 21 Mar 1998 22:21:23 -0800 (PST) -------------- BEGIN bread-bakers.v098.n023 -------------- 001 - snardo@onramp.net - cracked wheat, bulgur, Wheatena 002 - prairie-wind@juno.com (Ka - Red Lobster Garlic Biscuits 003 - AMICROBEE - Request for Brownie Bread 014 - SophieAZ Subject: flour mix Date: Sat, 21 Mar 1998 21:22:05 EST Does anyone have a recipe for combining flours, for a multigrain loaf, that can be combined and stored in 5 or 10 pound amounts , thus eliminating all the measuring at time of setting up the bread machine. I don't know what proportions to use. Thanks! Rory --------------- MESSAGE bread-bakers.v098.n023.4 --------------- From: "Jazzbel" Subject: Re: cracked wheat, bulgur, Wheatena Date: Thu, 19 Mar 1998 19:51:44 -0500 Here's some info from the Gastronomique: bulghur or burghul(cracked wheat)(pilpil) A treated wholewheat grain, including the wheat germ(it is therefore rich in protein, mineral salts, and carbohydrate). It is made by cooking the wheat, then drying and cracking it. For use in dishes, it is then cooked in twice its volume of boiling water for approximately ten minutes, until the liquid is absorbed. it is often used in vegetarian cooking--to make soups and gruels with pulses and flavourings, to stuff vegetables(in place of rice), or served as a salad garnished with raw vegetables in vinaigrette(like the Middle Eastern salad tabbouleh). >>>>>>>> Wheatena is a very finely ground whole-wheat. >>>>>>> Not to start a thread again, but the coarseness of cooked bulgur is to whetena as that of grits is to cornmeal. Later, Jazzbel >>>>> Little Tommy Tucker Sings for his supper; What Shall we give him? White bread and butter >>>>> Later, Jazzbel >>>>> Little Tommy Tucker Sings for his supper; What Shall we give him? White bread and butter >>>>> ---------- > From: snardo@onramp.net > To: bread-bakers@lists.best.com; EAT-L@LISTSERV.VT.EDU; eat-lf@lists.best.com; mastercook@lists.sierra.com; recipes@listserv.prodigy.com > Subject: cracked wheat, bulgur, Wheatena > Date: Thursday, March 19, 1998 2:08 PM > > Can anyone explain the differences/similarities among cracked wheat, > bulgur and Wheatena cereal? > Thanks, Sharon --------------- MESSAGE bread-bakers.v098.n023.5 --------------- From: SuenDoug Subject: Re: mm-recipes chocolate chip bread Date: Sat, 21 Mar 1998 14:55:12 EST My whole house smells wonderful as this bread is baking right now. The original recipe called for Roasted Red Peppers, but I made a "few" changes to suit what I had on hand. Sue SuenDoug@aol.com * Exported from MasterCook * Sun-dried Tomatoes-Cheese Bread Recipe By : Variation from Oster Breadmaker Instruction Book Serving Size : 16 Preparation Time :3:30 Categories : Bread Machine Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1/2 cup sun-dried tomatoes in olive oil with herbs -- julienne cut 4 Tablespoons olive oil -- from the jar of -- tomatoes 2 cloves garlic -- crushed 4 cups bread flour 1/3 cup grated Parmesan cheese 2 Tablespoons sugar 2 teaspoons salt 2 teaspoons dried basil leaves -- crushed 1 3/4 teaspoons regular active dry yeast FOR MY OSTER MACHINE (follow your own machine's directions): 1. Remove bread pan; attach kneading blade. 2. Place all ingredients in bread pan in the order listed. 3. Insert bread pan, close lid and plug in. 4. Select bread type: Press SELECT until the desired bread setting number is displayed. Press START> (For white breads, the bread setting selections are numbers 1-3. Select "1" for 1 pound loaf recipes. Select either "2" or "3" for 1-1/2 and 2 pound loaf recipes. select "2" for a desired medium crust color and "3" for a desired dark crust color.) 5. Press START. Bread will be done baking in the number of hours indicated. 6. A fruit and nut beep is indicated at 32 minutes in to the cycle. - - - - - - - - - - - - - - - - - - NOTES : Substitute roasted red peppers for the tomatoes for the original recipe, and reduce the amount of fat in the recipe to 4 teaspoons margarine or butter, softened. Nutritional information from MasterCook 4.07: 192.1 calories; 6.8g fat; 5.7g protein; 28.8g carbohydrates; 2mg cholesteroll; 311mg sodium. Diabetic exchanges: 1-1/2 grain/starch; 1/2 fat --------------- MESSAGE bread-bakers.v098.n023.6 --------------- From: "Russell J. Fletcher" Subject: Bread Machine recipe question (packaging ingredients ahead of time). Date: Sat, 21 Mar 1998 21:04:21 -0800 I have a bread machine question. Some recipes and recipe books say to add ingredients in a certain order others don't. Has anyone tried packaging dry ingredients up for future use? Has it worked? It would be nice to be able to go to the cupboard and get the Ziplock bag labeled "Taste of Italy bread" or "Old Fashioned Oatmeal Bread" or "French Bread" or "Hamburger Buns" or whatever, put the liquids and the bag in, and go! I figured I would ask in case someone had this idea already and it did or didn't work. TIA Russ P.S. In case it makes a difference, I have a 2 lb. Oster Bread Machine ---- Russell Fletcher gimplimp@teleport.com or cccwebauthor@bigfoot.com Camas WA USA --------------- MESSAGE bread-bakers.v098.n023.7 --------------- From: "Christopher E. Eaves" Subject: Re: Bread Machine recipe question (packaging ingredients ahead of time). Date: Sat, 21 Mar 1998 23:37:36 -0600 Russell J. Fletcher wrote: > > I have a bread machine question. Some recipes and recipe books say > to add ingredients in a certain order others don't. Has anyone > tried packaging dry ingredients up for future use? > Has it worked? > > It would be nice to be able to go to the cupboard and > get the Ziplock bag labeled "Taste of Italy bread" > or "Old Fashioned Oatmeal Bread" or "French Bread" > or "Hamburger Buns" or whatever, put the liquids > and the bag in, and go! > > I figured I would ask in case someone had this idea already > and it did or didn't work. > > TIA > Russ > Russ: I do this all the time. I mix all the ingredients except liquids, yeast & raisins or nuts since they need to be added after the initial mixing of the machine. I haven't had any flops yet. About once a month I'll gp thru my bread machine database & choose about 20 recipes to "BAG UP". Do it all one day & label the bags with a marker with any ingredients & machine settings needed & toss in the freezer, pull out the day before I need it to come to room temp and have at it. Good Luck!! Chris --------------- MESSAGE bread-bakers.v098.n023.8 --------------- From: Reggie Dwork Subject: Granola Breakfast Bread Date: Fri, 20 Mar 1998 23:38:12 -0800 * Exported from MasterCook * Granola Breakfast Bread Recipe By : Marion Cunningham Serving Size : 1 Preparation Time :0:00 Categories : Breads Bread Bakers Mailing List Breakfast Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup water -- warmed 2 Packages dry yeast 2 Cups water -- warmed 1/2 Cup nonfat dry milk 2 Tablespoons butter 1 1/2 Teaspoons salt 1 Cup cornmeal 2 Cups whole wheat bread flour 3 Cups all-purpose flour -- approximately 2 Cups Granola Put the 1/2 cup warm water in a mixing bowl; sprinkle the yeast over, stir, and let stand to dissolve for 5 minutes. Add the 2 cups warm water, nonfat dry milk, and butter, and stir to blend. Beat in the salt, cornmeal, and whole wheat bread flour and mix until smooth. Add 2 cups all-purpose flour and beat until well mixed. Beat in as much more flour as is needed to make a manageable dough. Add the granola. Turn the dough onto a floured board ( or use a dough hook on the electric mixer ) and knead for a minute. Let the dough rest 10 minutes. Resume kneading until the dough is elastic, about 5 more minutes. Put the dough into a greased bowl and turn to coat all sides. Cover and let rise to double its bulk. Punch the dough down and divide in half. Put the dough into two greased 8 1/2 x 4 1/2 x 3-inch loaf pans. Let rise to the tops of the pans. Bake in a preheated 350F oven for 45 minutes, or until lightly browned and done. Cool on racks. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 26182 0 0 --------------- MESSAGE bread-bakers.v098.n023.9 --------------- From: "Jo in Minnesota" Subject: Using ABM recipes by hand Date: Sun, 15 Mar 1998 13:47:49 -0600 Thanks for the good recipes for the bread machines. I used to make all mine by hand until arthritis objected to all the kneading, and I was happy to turn it all over to an ABM. Most of these can be used easily by hand, hand made bread is most forgiving, allowing you to add a little more liquid, or a little more flour. Just relax and enjoy the making and you will do fine. The one recipe that I can speak to is the one made with picante or salsa. I made a loaf with Old El Paso Chunky mild salsa that was just excellent. Warm up the salsa if it has been refrigerated, start with one cup of flour and keep adding until it seems right. Salsas and Picantes vary so much your bread may require much more flour than the recipe calls for. Enjoy yourself, and thanks again, I want to try the Tabouli bread! Jo in Minnesota --------------- MESSAGE bread-bakers.v098.n023.10 --------------- From: Raphael Ryan Subject: Recipes Date: Sun, 15 Mar 1998 15:38:34 -0600 From: dandelion@edeneast.com Subject: Date: Sun, 8 Mar 1998 15:03:06 -0500 Hi folks. I'm pretty new to this list. I enjoy the conversations and exspecially the recipes that I get. See, I've never owned a Breadmaker, nor have I ever really wanted to. I really enjoy all the work involved in bread making, its very theraputic. :) My big problem is I have a whole bunch of recipes for breadmmakers that I don't really nkow how to change into recipes I can make by hand. I'm not experienced eonugh in breadmaking, nor do I fully understand excactly what breadmachines do tto know how to convert them myself. Things like how long I let bread rise, or how long I bake it..well I jsut don't know. Here are a few of the recipes I have I really wish to try by hand. Can anyone give me some help? Dande ~~~~~~~~~~~~~~~~~~~ Dear Dande It is a good idea to use breadmaker recipes when using a breadmaker, so they'll be adjusted to the size of the breadmaker as well as its preset rising and baking times. However: You may certainly use any breadmaker recipe without a breadmaker. Just follow your instincts (derived from past experience) in knowing: how long to kneed it, let it rise, what size pan to bake it in, and what baking temperature to use. You will seldom go wrong. I have frequently used breadmaker recipes to prepare the dough in my food processor, then I let it rise until double, punch it down, and let it rise until nearly double. That way I can shape it how I want, buns perhaps instead of a loaf, and bake accordingly. Good baking, Raphael --------------- MESSAGE bread-bakers.v098.n023.11 --------------- From: "Bill Hatcher" Subject: Re: Sugar free breads Date: Sun, 15 Mar 1998 16:21:57 -0500 While I agree with Bill P. totally on the wonders of sourdough, a good sugar-free ABM recipe follows. I have posted it before, but it has been a while. I probably make this about 20 to 1 over any other ABM recipe, usually on timed bake so it is fresh and warm for breakfast. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA * Exported from MasterCook * Italian Bread Recipe By : Serving Size : 6 Preparation Time :4:10 Categories : Bread Machine To/From Breadlist To/From Eat-L To/From Daily Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 2 teaspoons salt 2 tablespoons oil 3 1/2 cups bread flour 2 teaspoons yeast Add to bread pan in order given. Bake on regular cycle or timed bake - - - - - - - - - - - - - - - - - - >--------------- MESSAGE bread-bakers.v098.n022.18 --------------- > >From: Bill Proctor >Subject: Sugar free breads >Date: Wed, 11 Mar 1998 08:58:36 > >Hi; Several of you have asked for recipes using no sugar for those on >sugar free diets. Why not try the traditional sourdough recipes. Most are >not well suited to bread machines but they make some of the most delicious >breads available. The San Francisco sourdough breads are an example. The >breads consist of flour, water and a little salt. There is no sugar, no >eggs and no oils. I have some recipes, if your interested. Send me an e-mail. > >Bill - bproctor@accessone.com --------------- MESSAGE bread-bakers.v098.n023.12 --------------- From: Ken Vaughan Subject: Red Lobster Breads Date: Sun, 15 Mar 1998 12:01:48 -0900 (AKST) Here are several red lobster breads that have accumulated in the bread cook book. * Exported from MasterCook * Red Lobster Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c bisquick 1/2 c cold water 3/4 c grated cheddar topping butter garlic powder italian seasoning parsley Mix all together and spoon onto baking sheet. Brush each biscuit with a mixture of: melted butter, Italian seasoning, garlic powder and parsley. Bake at 450 for 8-10 mins. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Cheese Biscuits Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Cheese Biscuits Version 2 Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Desserts Fruit Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 t garlic salt or powder 1 T Parsley flakes 1 t italian seasonings 5 lb bisquick 44 oz -- water, cold 1 lb cheddar, sharp -- grated 1/2 c butter Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. The RL manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c. grated cheddar which will yield about 12 biscuits. You may also substitute soda water or gingerale for the water, if desired. per Kathy Pitts in Bryan, TX - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Cheese Biscuits Version With Mays Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/3 cup mayo 1 tablespoon sugar -- or 3 packages sweet & low 2 cups self-rising flour 1/4 cup kraft's american cheese -- grate liquid margarine garlic powder kraft american cheese food Combine milk, mayo, sugar and flour. Beat with mixer at high speed, not quite 1 minute until smooth and completely combined. Remove beaters. Use rubber spatula to streak the dough with 1/4c cheese food. Drop batter equally between 10 paper-lined muffin wells. Drizzle top of each with ts liquid margarine and dust each with a little garlic powder plus 1 scant ts additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown and tripled in size. Cool in pan on racks for 30 minutes . Add only enough flour so batter drops from spoon. Source: Gloria Pitzer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Cheese Rolls Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- garlic salt -- or powder parsley flakes italian seasonings 2 cup bisquick 1/2 cup cold water -- scant cup 3 ounce sharp cheddar cheese -- grated 1 ounce butter -- or margarine These freeze well. Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. this makes about 10 biscuits You may also substitute soda water or gingerale for the water, if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Cheese Rolls * Small Recipe Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts Fruit Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- garlic salt -- or powder parsley flakes italian seasonings 2 c bisquick 1/2 c cold water -- scant cup 3 oz sharp cheddar cheese -- grated 1 oz butter -- or margarine My Notes: When the Red Lobster restaurant that we go to started serving their cheese rolls, I managed to talk the manager out of this recipe. It's been posted numerous times since 3/90 by me and by Elaine Radis and others. The quantities I've given are as the manager gave me. Later, I cut the ingredient quantities down to be more useable by the average family. These do freeze, however, so it's worthwhile making the larger batch and freezing the ones you do not plan to use immediately. Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. The RL manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. NOTE: this recipe has already been reduced. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Garlic Cheese Biscuits (Light) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Desserts Fruit Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c minus 1 T flour 1 tb plus 2 tsp baking powder 1/2 t baking soda 1 pinch salt 3 tb stick margarine, chilled 3/4 c low fat (1.5%) buttermilk 1 1/2 oz sharp cheddar cheese, grated 1/4 t garlic powder 1. Preheat oven to 450F. Line baking sheet with parchment or waxed paper; spray with nonstick cooking spray. 2. In a medium bowl, sift together the flour, baking powder, soda and salt. Add 2 tablespoons of the margarine and blend with pastry cutter until mixture resembles coarse crumbs. Add buttermilk and cheese; combine with fork, handling dough as little as possible. Drop by spoonfuls onto prepared baking sheet; bake until lightly browned, about 8-10 minutes. 3. While biscuits are baking, in a small microwavable bowl, add remaining tablespoon margarine; microwave on high until margarine is melted. Stir in garlic powder; set aside. 4. When biscuits are done, remove from oven and brush margarine mixture evenly over the warm biscuits. Remove from baking sheet and serve immediately. Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15 calories. Per serving 83 calories, 2 gm pro, 9 gm carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib. Source: Weight Watchers Magazine, December 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Garlic Cheese Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Fruit Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- garlic powder italian seasoning parsley -- - flakes 5 lb bisquick 44 oz cold water 1 lb cheese -- cheddar grated Preheat oven to 450 degrees. Mix above ingredients. Drop by large spoon- fuls onto greased baking sheet. Bake for 8-10 minutes. Brush on melted but- ter mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary by the size batch you make, but a littlegoes a long way). Serve hot. FROM: JUDY GARNETT (PJXG05A) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster's Cheesy Garlic Rolls (Kathy's) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Fruit Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 lb baking mix * 21 oz cold water 6 oz grated mild cheddar cheese *RL uses a specially made product, but Bisquick buttermilk baking mix is a decent substitute Mix together above ingredients (by hand, an electric mixer will NOT work) until JUST combined --do not overmix. Scoop with a 1 1/2 ounce scoop onto 2 parchment-lined baking sheets (20 per sheet), and bake in a 450 convection oven for 4-5 minutes. Rotate the sheets, and bake another 4-5 minutes. (Note, a commercial convection oven cooks about 25 percent faster than a home oven -- for the same results, increase the baking time somewhat, but be careful not to overbrown the rolls, they should be a light golden brown). Remove rolls from the oven, and brush with garlic butter mixture (again, RL uses a proprietary product, but you can make a decent imitation by adding garlic powder, NOT salt) to taste, plus some dehydrated parsley flakes to liquid margarine. Do not add too much butter to the rolls, or the garlic flavor will overpower the cheese. For variations, increase the cheese to 8 oz. (better, and the way the Lobster used to do it), or substitute about 5 oz. shredded Parmesan (NOT the dried stuff that comes in a can) for the cheddar. The Parmesan variation is excellent. IMHO, better than the original. As a breakfast bread (or snack for the cook), you may also add 4-5 slices of crisp cooked bacon to this. In this case, brush with regular liquid margarine instead of garlic butter. Note: this is a half recipe for the ones made at the Lobster. It makes 40 rolls, which is a LOT for home use. You might want to scale it down somewhat. Kathy in Bryan, TX - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n023.13 --------------- From: Vickie Subject: Request for Brownie Bread Date: Mon, 16 Mar 1998 06:05:29 +0000 Hi, in one of the digests I read about a Brownie Bread. I have been going through the archives but have not found the recipe yet. If someone has a copy, please pass it on. Sounds good. Vickie --------------- MESSAGE bread-bakers.v098.n023.14 --------------- From: SophieAZ Subject: King Arthur Catalogue Date: Sun, 15 Mar 1998 20:31:19 EST This is in response to several folks who e-mailed me asking how to get a copy of the Baker's Catalogue: call 1-800-827-6836. I recently had my computer system upgraded, and, in the process, lost all of my old e-mail. --------------- MESSAGE bread-bakers.v098.n023.15 --------------- From: Heidi Nick Subject: not mixing properly Date: Mon, 16 Mar 1998 08:50:51 -0500 Anyone have a suggestion for this problem - My West Bend breadmaker, only a few months old, hasn't been mixing properly. I've measured ingredients very carefully, am using the same recipe that worked great before. But when it gets to the knead cycle, the dough is still kind of grainy and in little bits, not mixed yet. The paddles fit fine and are turning fine. I can't figure it! TIA for any help - Heidi Nick --------------- MESSAGE bread-bakers.v098.n023.16 --------------- From: Nancy Hill Subject: challah? Date: Mon, 16 Mar 1998 20:07:55 -0500 Hi! I was wondering if anyone had a recipe for honey bread --is it called challah (spelling?) when braided? I tried to make it once by hand and it was a disaster and I'd love to find a bread machine recipe for it. (I don't mind not being able to braid it; I just want the speed of doing it in my breadmaker, even though it'll just look like one of my regular loaves.) TIA, Nancy -- Nancy Hill, Toronto, Canada nancyh@interlog.com Canadian homeschool page: www.flora.org/homeschool-ca/ --------------- MESSAGE bread-bakers.v098.n023.17 --------------- From: Ruth Provance Subject: Ascorbic Acid Test, Part III Date: Wed, 18 Mar 1998 07:35:52 -0800 Okay, this time I made two batches of my Daily Bread http://www.upword.com/bread/daily.html and they were identical except that one of them had 1/8 tsp of Ascorbic Acid. The loaves with the additive did not rise any higher or faster than those without. The only difference I could see was the Ascorbic Acid breads were "uglier" than the control loaves. The dough split slightly on one loaf in rising, leaving an unven crust and misshapen loaf. The other loaf had small pits in the surface of the loaf. Would someone recommend that I try more Asorbic Acid, or should I just call this one a "no desireable effect" result? Ruth --------------- MESSAGE bread-bakers.v098.n023.18 --------------- From: Joyce L Owen Subject: Lemon Poppy Seed Bread Date: Tue, 17 Mar 1998 17:42:32 -0800 Emily asked about a recipe for lemon poppy seed bread. Here's mine. 1 1/4 C milk 1 tsp salt 2 Tbsp butter 1/4 C sugar 3 1/2 C flour 1 Tbsp poppy seeds 1 tsp grated lemon peel 2 tsp yeast Use sweet bread setting on breadmaker. -------- Tip for grated lemon peel: When I use a lemon or an orange, I peel the rind with a potato peeler and save the pieces in the freezer. Every so often, I grind the frozen peels in my food processor, and save the resulting stuff in the freezer. It's easy to remove the amount required whenever you need it. > >Hello, >I'm looking for a delicious lemon-poppy seed bread for ABM. I've gone >through my cookbooks, and there's none to be found. Your favorite >recipe would be appreciated! Thanks! > >Emily > >ehillen@hcjb.org - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen Eugene OR Visit the Website of the Fanconi Anemia Research Fund, Inc. --------------- END bread-bakers.v098.n023 --------------- -------------- BEGIN bread-bakers.v098.n024 -------------- 001 - shakerbaker@juno.com (Sta - Hello and paddle woes 002 - "Nancy M. Schnepp" Subject: Red Lobster biscuits Date: Mon, 16 Mar 1998 10:42:12 -0500 (GMT+5:00) Don't know if these are the ones Bonnie is looking for, since I missed the original post. I know it says "biscuits" and not "rolls", but they sound good! From: jadi@juno.com (Jadi Christian) Subject: Cheese-Garlic Biscuits (As served at Red Lobster) Date: Fri, 13 Sep 1996 02:15:41 EDT Got these off the Internet about a year ago...Tried them, and they are very good. I have not seen them on the lists I'm on...sorry if they have already been posted. I bet some newbies would like them...Jadi C. jadi@juno.com * Exported from MasterCook * Cheese-Garlic Biscuits (As served at Red Lobster) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads & Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Bisquick. baking mix 2/3 cup milk 1/2 cup cheddar cheese (2 oz.) -- shredded 1/4 cup butter or margarine -- melted 1/4 tsp. garlic powder Mix baking mix, milk and cheese until soft dough forms; beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake in a preheated oven at 450-degrees for 8 to 10 minutes or until golden brown. Mix butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. (10 to 12 biscuits) --------------- MESSAGE bread-bakers.v098.n024.3 --------------- From: Diane Downs Subject: substitutes for sugar Date: Sun, 15 Mar 1998 17:54:28 -0800 i think this will work for sugar in bread ?? Stevia Stevia rebaudiana Family:Asteraceae Genus: Stevia Species: Rebaudiana Common names: Sweet leaf Of Paraguay Ethnic names Ca-a-e, Ka-ah-eee Properties:Hypoglycemic, Antifungal, Some of the benefits presented by Stevia research reports include: 100% natural plant extract about 150 - 400 times sweeter than sugar No calories Plaque retardant and helps to prevent cavities Excellent for diabetics Non-toxic Extensively used by humans around the world with no adverse effects Stevia is one of the most health restoring plants on the Earth. What whole leaf Stevia does both inside the body and on the skin is incredible. Native to Paraguay, it is a small green plant bearing leaves which have a delicious and refreshing taste that can be 30 times sweeter than sugar. Besides the intensely sweet glycosides (Steviosides, Rebaudiosides and a Dulcoside), various studies have found the leaf to contain proteins, fibers, carbohydrates, iron, phosphorus, calcium, potassium, sodium, magnesium, zinc, rutin (a flavionoid), true vitamin A, Vitamin C and an oil which contains 53 other constituents. Quality Stevia leaves and whole leaf concentrate are nutritious, natural dietary supplements offering numerous health benefits. http://www.muscanet.com/~kschmitt/stevia.html http://www.fastlane.net/~petro/stevia/basic.htm http://www.healthfree.com/herbgarden/stevia.htm --------------- MESSAGE bread-bakers.v098.n024.4 --------------- From: Mitch Smith Subject: RE: Digest bread-bakers.v098.n022 Date: Sun, 15 Mar 1998 16:34:08 -0600 pikec@cadvision.com (C Pike) wrote: >We were talking to a bread salesperson yesterday and she was >saying that her bread had no yeast-it was sour dough bread. >She said when you make the bread with sour dough there is >no yeast left. I would like to know if this is true as my husband >is not supposed to eat yeast. This person obviously has no clue as to what she's talking about. Sourdough bread depends on the presence of yeast to ferment it, plus the presence of bacteria which create lactic acid, giving the sour taste. Depending on how the sourdough starter was developed (a commercial mix versus a home-grown mixture with wild yeasts and bacteria), the yeast may be a slightly different strain than the saccharomyces cerevisiae which is the strain generally used in commercially available yeasts. One has to remember that wild yeasts are everywhere, floating around in the air, along with various other bacteria. (This is also why the specific tastes of sourdoughs vary by region - no two regions have exactly the same strains.) The fermentation process in sourdough bread is essentially the same as for regular bread. The yeast feeds on on the starches and sugars which generates carbon dioxide and alcohol as by-products. The CO2 is trapped by the developed gluten structure of the bread, causing it to rise. When the bread is baked, the heat bakes off the alcohol and kills the yeast in the process. In other words all fermented breads, sourdough and regular, contain some strain of yeast. I'm not sure why your husband is supposed to avoid the dead yeast in baked bread given that the live stuff is floating all around us 24 hours a day, but he'll get the same exposure from sourdough that he will from any other bread. - Mitch --------------- MESSAGE bread-bakers.v098.n024.5 --------------- From: "Bill Hatcher" Subject: Re: sour dough bread Date: Sun, 15 Mar 1998 16:11:38 -0500 Connie - I am afraid your salesperson was misinformed. Sourdough starter is a solution, or powder which WAS a solution before drying, that has become "infected" by yeast spores either intentionally propagated into it or from "wild" spores from the atmosphere or other sources. When you use sourdough starter, it is exactly the same principal as using commercially prepared yeast; you are just getting the yeast from a different source, and it usually is not in quite as concentrated a form; that is why sourdough bread usually takes longer to rise. Of course, that different source is what gives some sourdough breads such a wonderful aroma and taste. :)) More specifically to your husbands problem, normally I would expect all active yeast fungii to be killed off during the baking process, but please do not have him start eating bread on my say-so. If he can eat "supermarket" sliced bread, then I should think he could eat home made bread using yeast. I don't know if your husband's problem is yeast itself or one of it byproducts, but we are literally immersed in a soup of yeast; it is in the air, and to some extent in just about anything we ingest. Were I him, if I were not absolutely sure what the "no yeast" prohibition was based on, I would try to get something a bit more definitive from whomever told him not to eat it. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA >--------------- MESSAGE bread-bakers.v098.n022.2 --------------- > >From: pikec@cadvision.com (C Pike) >Subject: sour dough bread >Date: Sun, 8 Mar 1998 09:17:37 -0800 > >We were talking to a bread salesperson yesterday and she was saying that >her bread had no yeast-it was sour dough bread. She said when you make the >bread with sour dough there is no yeast left. I would like to know if this >is true as my husband is not supposed to eat yeast. >Thanks Connie > >--------------------------------------------------------------------------- --- >Bob & Connie Pike pikec@cadvision.com --------------- END bread-bakers.v098.n024 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved