Date: Sat, 4 Apr 1998 18:48:30 -0800 (PST) -------------- BEGIN bread-bakers.v098.n027 -------------- 001 - Frank Cavalier - Sourdough Flunky 005 - qoe@sna.com - Calzone won't stay stretched 006 - Fred Smith - Re: What's the difference? 010 - JFertig299 Subject: Re: Digest bread-bakers.v098.n025 Date: Sun, 29 Mar 1998 20:20:45 -0500 >> From: Robert Ryskoski Subject: Calzone I made Calzone using a recipe from More Electric Bread. I can't seem to get the dough to stay stretched out on my cookie sheet. Also my crisscross strips of dough came apart during baking even though I did seal them with water. Do you have any tips or hints for me. Thanks Carol << Carol, I'm not familiar with More Electric Bread, but I am with bread baking... The dough usually does not stay "stretched" for two possible reasons: 1. Rising time not sufficient. 2. Excessive kneading/handling. Other possibilities: Yeast has been "killed" by addition of liquid which is too hot, or yeast is past date. >> Also my crisscross strips of dough came apart during baking even though I did seal them with water. << I'm not familiar with using crisscross strips of dough for a Calzone. My method is more of a traditional one: Take a small chunk of the dough; roll it out into a small flat round disk (about 6" diameter); place filling in the middle; wet the edges to be sealed, then, after you fold over the dough, press the edges with the tines of a fork before baking (or deep frying). The Calzone should have a mezzaluna (half-moon) shape. Although this is the way I know, hopefully, it would give you an idea for your particular recipe. Cheers, Frank Cavalier --------------- MESSAGE bread-bakers.v098.n027.2 --------------- From: Biggiebigg Subject: unleavened bread Date: Sun, 29 Mar 1998 22:40:08 EST does anybody have any info about doing communion-type bread? good recipes? tips? thanks to everyone for all of your postings here...invaluable! also thanks in advance for any help with the unleavened bread. jim huskey salina, kansas biggiebigg@aol.com --------------- MESSAGE bread-bakers.v098.n027.3 --------------- From: "Veronica Betancourt" Subject: Need Batard Shaping Diagram Date: Sun, 29 Mar 1998 20:14:40 -0700 Hi, I'm looking for some references for shaping batards whether it be diagrams or photos. I've looked in a number of books and haven't found any. Does anyone have any good references? For those of you who are interested, I did find a good photo reference with step by step procedures for forming a baguette or sourdough in Julia Child's "The Way to Cook". Thanks. --------------- MESSAGE bread-bakers.v098.n027.4 --------------- From: DebHSN Subject: Sourdough Flunky Date: Mon, 30 Mar 1998 08:05:05 EST Hi, Kathy. You were wondering how to know that your sourdough starter is ready to use. It will smell sour, a little bit of alcohol in the aroma. It will be foamy. When you add a little flour and water, does it bubble up a lot in the first hour? Then it is ready to use. What I do is feed it with the flour/warm water (in equal parts), and then after the bubbling settles down, refrigerate it. When you are ready to bake with it, take it out of the fridge, bring to room temperature, and revive it with a small feeding of flour/warm water. Once it bubbles up nice and foamy, it is ready to bake with. Sounds so simple, doesn't it? Once you get on a roll it is, but knowing what to do with this bowl of rotting flour and water is not always obvious! And I think you are right about the wallpaper paste! Deb --------------- MESSAGE bread-bakers.v098.n027.5 --------------- From: qoe@sna.com Subject: Calzone won't stay stretched Date: Sun, 29 Mar 1998 18:19:17 -0800 I haven't made any Calzones yet, but.... I do make pizza. I bought some dough relaxer and can't live without it now. We use to very seldom make homemade pizza. Didn't want to wrestle with the dough. Now we make Pizza quite frequently. Lynne >>From: Robert Ryskoski Subject: Calzone Date: Mon, 23 Mar 1998 21:02:29 -0600 (CST) I made Calzone using a recipe from More Electric Bread. I can't seem to get the dough to stay stretched out on my cookie sheet. Also my crisscross strips of dough came apart during baking even though I did seal them with water. Do you have any tips or hints for me. Thanks<< Carol --------------- MESSAGE bread-bakers.v098.n027.6 --------------- From: Fred Smith Subject: Swedish Limpa for ABM Date: Sun, 29 Mar 1998 18:20:41 -0500 Some months back I posted a recipe for a superb bread, taken from Bernard Clayton Jr.'s book "The Complete Book of Breads". It was one of his Limpa recipes. One of my friends who loves that bread as much as my family does (and that's a LOT) but who doesn't do bread by hand, has taken the recipe and converted it for her 1.5lb ABM, so the rest of you who don't do it by hand can enjoy it too: 1 1/4 C water 2 T margarine, cut in small pieces 1 1/4 t salt 2 T sugar 2 T molasses 1 1/4 C rye flour 1/2 t fennel seed, crushed 1/2 t cumin seed, crushed (scant) grated rind of one orange 2 C bread machine flour 3 T powdered milk 1/2 C raisins 2 t bread machine yeast Add all ingredients to baking pan in order given. Set bread machine on raisin bread, powdered milk setting, or on basic setting. Makes 1.5lb loaf. Enjoy! -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- "Not everyone who says to me, 'Lord, Lord,' will enter the kingdom of heaven, but only he who does the will of my Father who is in heaven." ------------------------------ Matthew 7:21 (niv) ----------------------------- --------------- MESSAGE bread-bakers.v098.n027.7 --------------- From: Lenny Garfinkel Subject: Whole wheat sourdough in ABM Date: Mon, 30 Mar 1998 13:01:05 +0300 I've seen lots of questions about sourdough lately, so I thought I'd send in my recipe which I have been using for over a year. I have completely given up on recipes which require dry yeast. First, you need a good starter. I bought a sample from a woman in Jerusalem who makes whole wheat sourdough for her restaurant. I have also used the Russian starter from Sourdoughs International with good results. I have never heard anything positive about the Gold Rush starter and would not waste my time on it. I'll assume you know how to handle a starter. I keep mine in a plastic Rubbermaid container. I use exclusively organic stone ground whole wheat flour for feeding my starter and baking. The evening before baking, I take my starter out of the frig and feed it with a couple Tbsp flour. The following morning, take 1/2 cup of starter, 1 cup flour and 3/4 cup water, mix thoroughly in a glass bowl and leave at room temperature during the day. In the evening, add this mixture to your ABM. The order of addition of ingredients depends on the machine. I use the Williams Sonoma. I have had it for two years and love, love, love it. Sorry, I got carried away. I add 1/3 cup water, about 1-1/2 Tbsp oil and about 1/2 Tbsp honey to the bowl of the ABM, and then add the starter. Then, add 1-1/2 cup flour, 1/4 cup gluten (vital wheat gluten), 1 tsp salt, and a handful of pumpkin seeds, sunflower seeds, flax seeds, or poppy seeds (any others will do, as well). Bake on French bread cycle. This means a 5 hour cycle on the WS machine. You may have to add or subtract from the 1/3 cup water depending on your flour and the weather in your area. THe dough should be moist and just short of sticky. If in doubt, it's always best to start too moist and gradually add flour. Adding water to a dough that is too dry is a pain and rarely comes out good due to poor mixing. Variations: 1 Tbsp spice (basil, oregano, etc.) This bread is great with any kind of spread, especially good with shmeared avocado. I have NEVER had a problem with spoilage. I keep the bread out until I cut the first slice and thereafter I keep it in a food storage bag at room temperature. The bread lasts for a week with no problem. This is a variation of a recipe I got off the net nearly two years ago. I wish I could give credit to the person who originally posted it, but I lost the original post. Good luck! Lenny Garfinkel Leonard Garfinkel, Ph.D. New Projects & Technology Biotechnology General Kiryat Weizmann Rehovot Israel Tel: 972-8-9381256 (office) 972-8-9451505 (home) FAX: 972-8-9409041 972-8-9381124 --------------- MESSAGE bread-bakers.v098.n027.8 --------------- From: "Linda Garber" Subject: Taste of Italy Bread Date: Mon, 30 Mar 1998 09:07:47 -0400 I am intrigued by the name "Taste of Italy bread" which appeared in the threads on storing premixed ingredients. Any chance of posting the recipe? --------------- MESSAGE bread-bakers.v098.n027.9 --------------- From: Tdchsa Subject: Re: What's the difference? Date: Mon, 30 Mar 1998 13:08:33 EST You won't recognize me, because I'm a newbie. I like to make fresh bread, but don't have a machine yet. Will someone please let me know what the difference is between recipes for the machine and recipes for manual baking? I'd like to use some of these recipes but don't know if they will work without the machine. Thank you in advance, Georgeann --------------- MESSAGE bread-bakers.v098.n027.10 --------------- From: JFertig299 Subject: Internal Temperature of "Done" Loaf Date: Mon, 30 Mar 1998 09:23:15 EST Hello, all! I've enjoyed lurking for the past several months and learning a lot about bread, the ABM and unique methods. I seem to remember someone posting a way to check for the doneness of bread by inserting an instant-read thermometer into the loaf. However, I can't find that post on the info I've saved. Does anyone know the internal temperature of a "done" loaf of bread and could share that information? Thanks. Judith Fertig. --------------- MESSAGE bread-bakers.v098.n027.11 --------------- From: Raphael Ryan Subject: Pre-packaging the dry ingredients Date: Mon, 30 Mar 1998 07:57:41 -0600 When pre-packaging the dry ingredients for future bread making, some of the letters stated they pre-package all but the yeast. I tried to think why they didn't include the yeast too. I've decided this could be a good idea if you start your breadmaker immediately. I nearly always put the ingredients in my breadmaker at night, and use its timer, so I'll have fresh baked bread the next morning. So I include the yeast in the pre-packaged dry ingredients. But I also store my packages in the frig. so this would make a difference too. I love all the ideas and fresh view points to be read in Bread-bakers! A great group! Raphael Ryan --------------- MESSAGE bread-bakers.v098.n027.12 --------------- From: "=?ISO-8859-1?Q?Jos=E9e_Olivier?=" Subject: Machine thrown to the floor and dented! Date: Mon, 30 Mar 1998 19:16:31 +0000 I recently attempted to make an ABM recipe for French bread in my Toastmaster 1186 machine. Upon checking the consistency of the dough and hearing the machine make straining sounds, I added 1T full of water (or maybe a bit more, I forget now), as is my habit in this type of situation. I also can't remeber whether this was the first or second knead, although I think it was the seond.. Adding the water seemed to help so I went off to do other things. Next thing I know, I'm lying on the bed breastfeeding the baby and I hear the machine straining again, and getting progressively louder. Since I was unwilling to disturb the baby, and believing I had added enough water and that the kneading cycle would stop any minute anyway, I let it continue. All of a sudden, I heard a tremendous noise, which was the sound of the machine (and the bowl it took with it) crashing to the floor. One side of the machine was dented, which means that the cover on one side no longer aligns properly. Although I can shut the cover completely, I suspect that some heat will still escape from the misaligned side. The loaf I attepted to complete by restarting the machine was not a success (didn't rise properly). I'm scared to make another loaf to test it out, although at least the kneading doesn't seem impaired. I know the warranty will not cover this type of damage and am unwilling to ship it all the way back to the manufacturer, not knowing whether they even repair this type of damage (the plastic moulding around the top is also all broken). Does anyone have any suggestions? Thanks in advance! Josee Olivier jolivier@autoroute.net --------------- MESSAGE bread-bakers.v098.n027.13 --------------- From: Vicki Ireland Subject: Low-fat Powdered Buttermilk Date: Mon, 30 Mar 1998 23:44:11 -0700 (MST) Hi everybody, Some recipes I've seen call for buttermilk. I've been looking for the powdered variety. Anyone know if thisworks in recipes calling for buttermilk? If so, anybody have a clue as to where to find it. I live in Colorado. Have checked the major supermarket chains here but to no avail. Thanks bunches in advances. Vicki --------------- MESSAGE bread-bakers.v098.n027.14 --------------- From: Theresa Gianino Subject: pre-packaged ingredients Date: Tue, 31 Mar 1998 01:01:55 -0600 Hello everyone, I recently got a bread maker and absolutely love it!! Now that I have one I know I couldn't live without it. I have a few questions. 1. On the subject of pre-packaged ingredients...Do you just pick any recipe you happen to have, or do some store better than others? Does anyone have an example? And, Does anyone know how to convert bread maker recipes for regular baking and vise versa? Thanks. I do want to add for those people looking for a bread machine book. I bought "Bread Machine Magic" by Linda Rehberg and Lois Conway. Every recipe I have tried has turned out wonderful. I'm really enjoying all the great infomation from this list and looking forward to a reply. Theresa --------------- MESSAGE bread-bakers.v098.n027.15 --------------- From: miller@micro.ti.com (Jenni Miller) Subject: cinnamon bread request Date: Tue, 31 Mar 98 12:22:10 EST Hi, everyone. Does anyone have a good bread machine recipe for cinnamon bread? The kind with a swirl of cinnamon through it? In general, I make dough in my bread machine, then bake it in the oven. I'm guessing I would have to make some sort of sweet dough, roll it out, spread it with cinnamon and sugar, roll it up like a jellyroll, and then bake it in a loaf pan? I would appreciate any help with this! -jenni P.S We've had 6 days of nice weather in a row here in Pittsburgh, PA. That's gotta be some sort of record. I figure we're due for a blizzard in April.... :-) --------------- MESSAGE bread-bakers.v098.n027.16 --------------- From: Darlene Jones Subject: pre-packaging ingredients Date: Mon, 30 Mar 1998 20:34:32 -0800 my question: if you pre-package the flour, salt, stuff needed to make the bread and stick it all in the freezer, why not add the yeast, too? it seems to me, but then who am i to say, that if the yeast it frozen/kept in the frig anyway, why not add it to the mix? thanks for any enlightment cuz curious minds want to know, darlene -- ~!~ ~!~ ~!~ ~!~ ~!~ mailto:djones@moscow.com mailto:jone9538@uidaho.edu Darlene Jones University of Idaho Moscow, ID 83843 http://www.uidaho.edu/~jone9538 Everywhere I go, I'm asked if I think the universities stifle writers. My opinion is that they don't stifle enough of them. There's many a best seller that could have been prevented by a good teacher. Flannery O'Connor --------------- MESSAGE bread-bakers.v098.n027.17 --------------- From: Gayla Rickey Subject: Bon Sante Machine Date: Mon, 08 Jan 1996 14:36:35 -0500 I have been lurking on this list for a year, but I finally bought a bread machine in December of '97. Problem is I bought it used from a friend of mine, Thus I had no information on it besides the recipe book. Needless to say, Murphy's law preveiled. IT BROKE!! Does anyone have any information on the Bon Sante Co.? Phone number and/or parts list for the machine? Thank you, Gayla --------------- MESSAGE bread-bakers.v098.n027.18 --------------- From: Lloyd Subject: yeast-free sourdough? Date: Tue, 31 Mar 1998 18:54:17 -0500 (EST) I have to put my 2cents in on this one. I don't know that much about yeast, but you can make a starter with milk and flour. I found this in "A World of Breads" by Dolores Casella, page 144. If you would like the recipe just let me know. Trini Lloyd tlloyd@suffolk.lib.ny.us r x mmm e --------------- MESSAGE bread-bakers.v098.n027.19 --------------- From: Gloriamarie Amalfitano Subject: About ABM recipes Date: Tue, 31 Mar 1998 14:24:15 -0800 Hello, I am lurking on this list as I am brand new to the world of electric bread. I found a Zojirushi Bread Machine at CostCo for just under $70 and I snapped it up. I have been making my own bread in it now and I am very pleased with the results of all I have tried. I suppose I could go out and spend money on an ABM cookbook, but I find I am less and less inclined to go out and buy cookbooks because, thanks to the InterNet, I already have more new recipes than I could ever cook in my life even if I cooked a new recipe three times a day and never ever repeated one. So why purchase more? As i read these various recipes, many of them suggest using the ABM to mix and knead but to remove the bread from the pan for some final shaping, such as a challah braid or to make rolls or buns. Others say to remove the bread and bake manually but there is no shaping taking place. Now, this question may seem stupid to some, but i have long worked on the principle espoused by Sister Padua (1st grade) and Sister Stella Maria (3rd) that if I have a question, I should ask it because some one else in the class has that same question but is too shy to ask it. Not being a shy person, it was no problem for me to stick my hand up. And whaddya know, they were right, but then of course they were, they were nuns, or such was our thinking in 1st and 3rd grades. Regardless of how I may feel about religious issues today, I find their principle sound, so...here's my question.... If the recipe says to remove the bread from the bread pan and bake manully, is there any reason why I couldn't just let it bake in the ABM? Granted, I'd loose the shaping, but if I didn't care particularly about that, does it matter? TIA -- Gloriamarie, writing to you from San Diego, celebrating the Return of Perfect Weather. Come and enjoy it with me!! The trouble with life is, you're half way through it before you realize it's a "do it yourself" thing. mailto:gma@adnc.com --------------- MESSAGE bread-bakers.v098.n027.20 --------------- From: "Russell J. Fletcher" Subject: St. Basil's Bread (Bread Machine) Date: Wed, 1 Apr 1998 22:58:27 -0800 This is a great one. It was a hit at both home and work (although I had no lemon peel and used orange peel instead). Russ * Exported from MasterCook II * St. Basil's Bread (Bread Machine) Recipe By : Book 2 Serving Size : 10 Preparation Time :0:15 Categories : Bread Machine Ethnic Greek 30 % Cff Or Less Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 2 whole eggs 4 tablespoons butter or margarine 1/2 teaspoon lemon peel -- grated * 3 cups bread flour 1 dash ground cloves 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup sugar 2 teaspoons yeast Traditional Greek bread usually served with 1 coin hidden inside which superstition says bestows luck upon the finder. Do not add a coin to your machine but you may add a single raisin at the beep. This is a delicious sweet bread and makes wonderful sandwiches. This is really one of our favorites. Recipe originally from "Kay L. Hitchcock" to The TNT Recipes List. ~~~~ Because of the milk and eggs in the recipe it is not recommended that you use the delayed bake option. Set the bread machine for Sweet Bread (8 for an Oster machine). Add ingredients according to the recommendation of the machine. When I made this, I had no lemons, so I used orange peel. It tastes great with the orange peel. I will have to try it with lemon some day. Russell Fletcher cccewbauthor@bigfoot.com - - - - - - - - - - - - - - - - - - ---- Russell Fletcher gimplimp@teleport.com or cccwebauthor@bigfoot.com living in rainy Camas WA USA --------------- END bread-bakers.v098.n027 --------------- -------------- BEGIN bread-bakers.v098.n028 -------------- 001 - Marcia Fasy Subject: My Favorite Raisin Bread Date: Wed, 1 Apr 1998 15:43:44 -0800 (PST) There was a great Bread Machine Newsletter which was available about 5 years ago. This raisin bread recipe was from the November 1994 issue. * Exported from MasterCook * Vanilla Yogurt Raisin Bread Recipe By : Magic Bread Letter Serving Size : 1 Preparation Time :0:00 Categories : Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup raisins -- (see directions) 3 tablespoons vanilla -- (see directions) 2 tablespoons water -- (see directions) 1 cup Yoplait Fat Free Extra Creamy Yogurt -- vanilla flavor 3 tablespoons butter or oil 3 cups bread flour 1 teaspoon salt 2 tablespoons sugar 2 teaspoons active dry yeast Soak the raisins in the vanilla for at least one hour. Drain the raisins well, reserving the vanilla. If you wish, you may combine the reserved vanila with water to make up the indicated water measurement . Combine yogurt and water/vanilla mixture and heat as directed in Notes. Add yogurt mixture to bread pan followed by other Ingredients (except raisins) as directed for your machine. Select baking cycle and start machine. Add raisins at "beep" or at time appropriate for your machine (see Notes). NOTES: If you have not planned ahead and soaked the raisins: Combine the yogurt with the vanilla/water mixture (see directions) and preheat the mixture to 95 degrees. "Cool" raisins in freezer until time to add into bread at the beep. Sometimes I add pecans and sometimes I replace the raisins with dried cranberries. nutritional analysis : 2447 calories, 41.7 g total fat. 22.4 g saturated fat, 102 mg cholesterol (when using butter), 447.9 g carbohydrates, 16 g total fiber, 66.8 g protein, 2664 mg sodium, 15.4% calories from fat. Scanned and Busted by Marcia Fasy - - - - - - - - - - - - - - - - - - === marciaf@rocketmail.com ô¿ô Glendale, OR, USA (in the beautiful Rogue River area, SW Oregon) USA ****** Friendship - a knot tied by angel's hands ****** _________________________________________________________ DO YOU YAHOO!? Get your free @yahoo.com address at http://mail.yahoo.com --------------- MESSAGE bread-bakers.v098.n028.2 --------------- From: "Jackson, Mandy" Subject: dog biscuit recipes Date: Thu, 2 Apr 1998 8:25:13 -0500 this recipe was in the mini page of the sunday washington post a while ago and i finally tried it one day when i was off: 1 cup whole wheat flour 1 cup all-purpose flour 1/3 cup cornmeal 2 Tbsp. vegetable oil 2 bouillon cubes (i used beef) 1 cup boiling water 1. combine first four ingredients in a large bowl. mix well 2. dissolve bouillon cubes in boiling water 3. add bouillon to flour mixture. mix to make a stiff dough. 4. roll onto a floured surface. cut into shapes with a cookie cutter. 5. bake in a pre-heated 300 degree oven for 30 minutes. let stand overnight to harden. i used cat shapes and patton (our shar-pei) loved them! he did sniff them for a while before figuring out they were treats :-) --------------- MESSAGE bread-bakers.v098.n028.3 --------------- From: "Jo in Minnesota" Subject: Veggie Bread by Hand for Kathleen Date: Fri, 3 Apr 1998 09:46:57 -0600 Kathleen Schuller wrote me asking about making the Veggie Bread ABM recipe by hand. I lost her address and so I am responding this way in case any of you others had the same question. You can certainly use the ABM recipe I sent. Just prepare the liquid as noted on the recipe, warming very gently, dissolve yeast in small amount of warm water, put first liquid in large bowl, add a cup of flour, add yeast, stir it up and then begin to add the rest of the flour until you have used 3 or more cups. You will wind up kneading in the last cup or so and when the dough feels right, sort of satiny and elastic, you know you have added all the flour it needs (kneads?). The original recipe requires grated carrots but this is a much easier version without the hassle of grating. You can also add shredded or cubed cheddar cheese to the dough if you are the reckless type! (vbg) Jo in Minnesota --------------- MESSAGE bread-bakers.v098.n028.4 --------------- From: Reggie Dwork Subject: Book Tour/Bread Baking Classes Date: Fri, 03 Apr 1998 23:22:32 -0800 Lora and Max Brody will doing a book and cooking class tour of the US. The classes will based on Bread Machine Baking: Perfect Every Time, Lora Brody Plugged In or Stuff It! (Stuff It is Max Brody and Lora Brody's new book that will be out this July.) Here's the schedule: July 1 MFA July 3 King Arthur Norwich, VT 05055 July 4 Vermont Country Store Weston, VT 05161 July 5 Your Kitchen Store Keene, NH July 6 Thidwick’s Kitchen Lebanon, NH July 9-12 NEW ORLEANS (Food & Wine Expo Classes) July 13 Lindsay’s Kitchenery New Iberia, LA 70560 July 15 Kitchen Works Shreveport, LA 71105 July 16 Kitchen Koncepts Beaumont, TX 77706 July 17 Sothern Hospitality Sugar Land, TX 77479 July 18 Rice Epicurean Gourmet Houston, TX 77057 July 19 Central Market Austin, TX 78756 July 20 Central Market San Antonio, TX July 21 Cooking With Carole Arlington, TX 76005 July 22 Sur La Table Seattle, WA 98134 July 23 Jay’s Bosch Kitchen Store Spokane, WA 99212 July 25 Bob’s Red Mill Milwaukie, OR 97222 July 25 Powell’s Books 4 Cooks Portland, OR 97214 July 28 Kitchen Kaboodle Portland, OR 97210 July 29 Kitchen Kaboodle Portland, OR 97210 Aug. 1 Sur La Table Berkeley, CA Stuff It class for kids Aug. 2 Sur La Table Berkeley, CA 8:30 AM Stuff It class for kids 2 PM Demo - Kitchen Appliances Aug 3 Sur La Table San Francisco 12:30 PM Demo-kitch appl. 6 PM Flatbreads Class Aug. 4 Sur La Table Berkely, CA Aug. 4 Draeger’s San Mateo, CA Aug.6 Grand Gourmet Boise, ID 83702 Aug. 9 Cookworks Aug. 10 Cookworks Santa Fe, NM 87501 Aug. 11 Cookworks? El Paso, TX Tues. Evening Class Aug. 12 Park Kerr El Paso, TX 79901 Aug. 13 Cook’s Nook Aug. 14 Cook’s Nook McPherson, KS 67460 Aug. 15 Cooks of Crocus Hill Aug. 16 Cooks at Crocus Hill St. Paul, MN 55105-3000 Aug. 17 Kitchen Port Ann Arbor, MI 48101 Aug. 18 Kitchen Glamor Aug. 19 Kitchen Glamor Westland, MI 48185-7606 Aug. 20 Garlic Press Aug. 21 Garlic Press Normal, IL 61761 Aug. 22 Kitchen Affairs Evansville, IN 47715 (Stuff It!) Aug. 24 Goods Bloomington, IN 47401-3947 Aug. 25 Jewish Hospital Classic Gourmet Nashville, TN 37215 Aug. 26 Rolling Pin Louisville, KY 40222 Aug. 27 Cooks & Co. Columbus, IN 47201 Aug. 29 Cooks’ Wares Cincinnati, OH 45249 Aug. 30 Williams-Sonoma Chicago Place Western Springs, IL 60558 Aug. 31 Williams-Sonoma Oakbrook, IL 60521 Sept. 1 Williams-Sonoma Woodfield Mall Schaumberg, IL 60173 --------------- MESSAGE bread-bakers.v098.n028.5 --------------- From: "Ina Bechhoefer" Subject: Krusteaz Mixes Date: Mon, 30 Mar 1998 06:40:34 -0500 I have been using the Krusteaz mixes lately for those occasions when I have not had time to put together a bread from scratch ingredients and have found them to be very reliable. Costco has sold an assortment box of six mixes. They have stopped carrying them recently. Does anyone know of a source to find these mixes in the Washington, D.C. area or a mail order source? Thanks, Ina --------------- MESSAGE bread-bakers.v098.n028.6 --------------- From: cjohnson@brandywine.net (Charlotte Johnson) Subject: Recipes for Bread Machine Using Rice Flour Date: Sun, 29 Mar 1998 21:14:57 -0500 This is my first time posting on any list so I hope this goes through ok. I have a co-worker who has been diagnosed with multiple food allargies including wheat and gluten. Yeast is no problem. She has made 3 loaves of bread with very expensive rice flour and all 3 times it flopped. She substituted equal rice flour for flour in the recipe book that came with the machine. Does anyone have any information about baking with rice flour or recipes to share? --------------- MESSAGE bread-bakers.v098.n028.7 --------------- From: "Robert Bursey" Subject: Help with Bread Mixer Date: Mon, 30 Mar 1998 21:43:29 -0800 My bread machine broke the other day. So I dusted off this thing. It's like an egg beater, only you can use "dough hooks". These are helical (pig tail) in shape. The (cylindrical) bowl spins around as the dough hooks turn, mixing and kneading the dough. I guess. I've only ever used ABM's before. I've noticed a lot of differences, and since I can't find the manual, have no way of knowing what's normal and what's not. Maybe you can tell me (1) The dough never does form a smooth ball as it does on the ABM. Is this the way they're supposed to work? (2) There are 3 speeds. I use the slowest, since I figure this will provide the best kneading. But as the dough gets thicker, the bowl and the dough hooks start to slow down. The motor sounds like it is being overloaded. I can switch to a higher speed, but is this the right thing to do? (3) I don't know how long to mix, nor can I tell when the dough is mixed (and/or kneaded) by looking. Any hints? Thanks. Robert Bursey --------------- MESSAGE bread-bakers.v098.n028.8 --------------- From: Jerry Subject: Problem Date: Fri, 03 Apr 1998 15:44:28 +0800 Hi! We've been using a Breville 200 Bread Baker for several months and greatly enjoy the product. However, we have considerable difficulty in getting the loaf out on completion of baking and there is invariably a large hole torn out at the bottom, with quite a lot of bread adhering to the paddle. This happens regardless of recipe used. Just wondering if there is any way of avoiding this? Thank you. Jerry --------------- MESSAGE bread-bakers.v098.n028.9 --------------- From: Marg aka MEMAW Subject: dog & cat biscuits Date: Sun, 29 Mar 1998 17:09:12 -0600 found these on the 'web'....hope this helps :) DOG TREATS Wheat-Free Scotty Biscuits 1 cup oatmeal 1 cup rye flour 2 tablespoons sugar 1 tablespoon melted butter or margarine 1/2 cup milk Combine oatmeal, 3/4 cup of the rye flour, sugar and butter together. Slowly add the milk till a firm but slightly sticky dough forms. Scrape out dough onto a wooden board or counter. Knead in the rest of the rye flour till the dough stiffens a little. Wrap in saran wrap and chill for one hour. Preheat oven to 350 degrees. Roll out dough till 1/4 inch thickness. Cut into shapes ( I like to use scotty dog cutters). Place on lightly greased cookie sheets. Bake for 15 minutes. Turn off oven and let biscuits rest till cool in oven with the door closed. Store in air-tight container for up to 2 weeks. Cheese N Garlic Bites 1 cup wheat flour 1 cup grated cheddar cheese 1 tablespoon garlic powder ( not garlic salt!) 1 tablespoon soft butter or margarine 1/2 cup milk Mix flour and cheese together. Add garlic powder and softened butter. Slowly add milk till you form a stiff dough. You may not need all of the milk. Knead on floured board for a few minutes. Roll out to 1/4 inch thickness. Cut into shapes and place on ungreased cookie sheet. Bake 350 degrees oven for 15 minutes. Let cool in oven with the door slightly open till cold and firm. Refrigerate to keep fresh. Fido's Favorite Treats Store in the refrigerator or in the freezer as these can go moldy if left at room temperature for very long. 1 cup rolled oats 1/3 cup margarine or butter 1 cup boiling water 3/4 cup cornmeal 1 tablespoon sugar 2 teaspoons chicken or beef instant bullion 1/2 cup milk 4 ounces shredded cheddar cheese ( 1 cup) 1 egg, beaten 2 cups white or wheat flour Preheat oven to 325 degrees.Grease cookie sheets. In large bowl combone rolled oats, margarine and water; let stand for 10 minutes. Sitr in cornmeal, sugar, boullion, milk,cheese and egg. Mix well. Add flour 1 cup at a time, mixing well after each addition to form stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness; cut with cookie cutter. Place 1 inch apart on cookie sheets. Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large biscuits. Milk Bone Dog Biscuits 3/4 cup hot water 1/3 cup margarine 1/2 cup powdered milk 1 teaspoon salt 1 egg, beaten 3 cups whole wheat flour Variation: increase margarine to 1/2 cup and add 2 teaspoons sugar In large bowl pour hot water over the margarine. Stir in powdered milk, salt, and egg. Add flour, 1/2 cup at a time. Knead for a few minutes to form stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes. Bake at 325 degrees for 50 minutes. Cool. They will dry out quite hard. Makes about 1 1/4 pounds of biscuits. Costs around 30 cents per pound. Veggie Bones 3 cups minced parsley 1/4 cup carrots, chopped very fine 1/4 cup shredded mozzarella or parmesan cheese 2 tablespoons olive oil 2 3/4 cups whole wheat flour 2 tablespoons bran 2 teaspoons baking powder 1/2 to 1 cup of water Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet. Stir together parsley, carrots, cheese, and oil. combine all the dry ingredients and add to veggies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute. roll dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut. Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin. Apple Crunch Pupcakes 2 3/4 cups water 1/4 cup applesauce, unsweetened 1/4 teaspoon vanilla 4 cups whole wheat flour 1 cup dried apple chips ( you can also use fresh fruit) 1 tablespoon baking powder 1 egg, beaten slightly 4 tablespoons honey Preheat oven to 350 degrees. Spray muffin tin with cooling spray. Mix all wet ingredients thoroughly. Combine dry ingredients in separate bowl. Add wet to dry slowly , scraping well to make sure no dry mixture is left. Pour into muffin tins. Bake for 1 1/4 hours or until a toothpick inserted into center comes out dry. Sotre in a sealed container. Makes around 12-14 pupcakes. Bonnie's Sunshine Liver Brownies Contributed by RosaKiana Rossi The recipe makes a lot of brownies so keep any leftovers (should there be any) in the freezer because they spoil real easy. 3 to 3 1/2 lbs of liver, beef or chicken 1 C whole wheat flour 4.25 oz jar fresh minced or crushed garlic 2 C white flour 1/2 C corn meal 1 med shaker of grated parmesan cheese (I don't have the oz measure because I tossed out the container after I made the brownies for last weekend's agility trial.) Preheat oven to 350 degrees. Cover cookie sheet with foil, coat with cooking spray, sprinkle lightly with corn meal and set aside. Process liver and garlic in food processor or blender until it looks like milk chocolate. Pour into large mixing bowl and blend in the rest of the ingredients. Spread evenly onto cookie sheet (the mixture will be thick) and sprinkle lightly with corn meal. Bake until no pink is left. I usually bake them for about 30 min for one pan and then turn the oven off but leave the brownies inside until they are cool. Cut in pieces and be ready to be loved by your dog(s). I have yet to meet a dog that doesn't like SLBs and I think that this is about the greatest bait on earth... Enjoy!!! Panda's Party Cake Contributed by Kymythy Schultze, Affenbar Newfoundlands 2/3 cup ripe mashed bananas 1/2 cup softened butter 3 large eggs 3/4 cup water 2 cups unbleached white flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 1/2 cup chopped pecans 1/2 cup raisins In mixing bowl, beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth. Add nuts and raisins. Spoon batter evenly into oiled and floured bundt pan. Bake at 350 degrees for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool. Optional Frosting 1/2 cup mashed banana 1 Tblsp butter 6 Tblsp carob powder 2 tsp vanilla 3 Tblsp unbleached flour 1 tsp. cinnamon Blend thoroughly and spread on cool cake. Sprinkle with chopped pecans. The frosting contains carob, which is a safe (almost tastes like) chocolate substitute Newf Breakfast Bars Contributed by Martha Taylor-Young, RNC, Dragon Rest Newfoundlands I love this recipe because it makes a lot & it's so easy, you just throw everything into the bowl, mix & pat onto 2 greased cookie sheets, no rolling or cookie cutters. 12 c. oatmeal 4 c. whole wheat flour 8 eggs 3/4 c. oil 2/3 c. honey 1/2 c. molasses 2 c. milk 1 large can solid pack pumpkin (optional) 3 to 4 mashed bananas (optional) Preheat oven to 325. Grease 2 cookie sheets Dump everything into a VERY large bowl. Mix this whole mess together (I use my hands, AFTER I take my rings off, another story), pat onto greased cookie sheets & bake at 325 for 1 hour. After 1 hour turn oven off, crack oven door & allow cookies to cool in oven. Break into whatever size you want (mine like LARGE). These freeze really well. My guys love these, they sit in front of the oven waiting. Darlene's Favorite Dog "Cookie" Contributed by Darlene Stever, Moksgm'ol Newfs My favorite dog "cookie" (low-fat, low-calorie, about 20 calories per 4" cookie). 2 cups rye flour 1/2 cup vegetable oil 2/3 cup warm water 1/2 cup white flour 1/4 cup cornmeal Mix well. I usually add about 1/4 tsp either vanilla or mint flavor. Roll out to 1/4" thick. Cut into shapes (I usually use about a 3-4" bone-shape cutter). Bake on lightly greased cookie sheet for 30 minutes at 350 degrees. Liver Bow-wownies Contributed by Ruth Landmann 2 lbs chicken livers 2 C corn meal 2 C wheat germ 2 eggs 2 1/2 tsp. granulated garlic (not salt) 1/2 C dried parsley Liquefy livers in food processor, pour into mixing bowl and add other ingredients. Mix until smooth like a brownie batter. Spread on a cookie sheet (1/2 sheet cake size) (I use parchment paper to line the pan) until it's evenly spread about 1/3 inch thick. Bake at 350 F for about 35 minutes. When cool cut into squares, or whatever shapes you prefer. I keep them in a ziplock bag in the refrigerator. Boo's Biscuits Contributed by Sandra Strassman-Sundy 3 1/2 cup whole wheat flour 2 cup Quaker oats 1 cup milk 1/2 cup hot water 2 beef or chicken bouillon cubes 1/2 cup meat drippings Dissolve bouillon cubes in hot water. Add milk and drippings and beat. In a separate bowl, mix flour and oatmeal. Pour liquid ingredients into dry ingredients and mix well. Press onto an ungreased cookie sheet and cut into shapes desired. Bake at 300 for 1 hour. Turn off heat and leave in the oven to harden. Refrigerate after baking. Liver Treats (for dogs) Contributed by Sandra Strassman-Sundy 1 lb. pureed liver 2 cups corn meal 1 cup flour dash garlic salt or powder Spread out on cookie sheet in a thin layer. Bake at 350 for about 20 minutes. Cool and cut into small pieces. Fox Run Dog Biscuits Contributed by Sandra Strassman-Sundy 2 1/2 cup whole wheat flour 1/2 cup nonfat dry milk powder 1 tsp. sugar 1 tsp. salt 6 Tbsp. margarine or oil 1 egg 2/3 cup cold water Combine dry ingredients and mix well. Add the remaining ingredients and stir with a wooden spoon to form a stiff dough. Alternately, combine all ingredients in a food processor and process until dough forms. Roll out to a thickness of about 1/2 inch; cut into dog bone shapes with dog bone cutters or into sticks about three inches long and 3/4 inch wide. Bake on an ungreased baking sheet for 25 minutes in a 350 oven. Cool on a rack, then store in an airtight container. Yield: approximately 20 biscuits Bacon Bits for Dogs (not for humans) Contributed by Sandra Strassman-Sundy 6 slices cooked bacon, crumbled 4 eggs, well beaten 1/8 cup bacon fat 1 cup water 1/2 cup non-fat dry milk powder 2 cup graham flour 2 cup wheat germ 1/2 cup cornmeal Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking sheet. Bake in a 350 oven for 15 minutes. Turn off oven and leave cookies on baking sheet in the oven overnight to dry out. Yield: about 4 dozen dog cookies. Marion's Dog Bone Biscuits Contributed by Sandra Strassman-Sundy 2 eggs 2 Tbsp. soy flour 2 Tbsp. wheat germ 1/2 tsp. salt 4 Tbsp. cold water 2 cup whole-wheat flour 2 Tbsp. nonfat dry milk powder In a large bowl, beat the eggs, then add the next four ingredients. Combine the wheat flour and milk powder and mix into the dough. Beat with a wooden spoon or work into a stiff dough with your hands, leaving any dry bits and crumbs in the bowl. Pat the dough into a rectangle about 1/2 inch thick, then cut into bones with a cookie cutter or sticks 3" x 3/4". Place on ungreased baking sheet and bake at 350 for 25 minutes. Remove from oven; flip the bones over and bake for another 25 minutes. Cool on racks, then store in an airtight container. Yield: about 16 biscuits Dog Biscuits Contributed by Sandra Strassman-Sundy 2 1/2 cups whole wheat flour 1/2 cup nonfat powdered milk 1 tsp. sugar (or less) 1 tsp. salt (or less) 1 egg 1 tsp. beef or chicken bouillon granules 1/2 cup hot water In a large bowl, dissolve bouillon in hot water. Cool to room temperature. Add remaining ingredients. Knead for three minutes or until dough forms a ball. Roll dough until 1/2" thick; cut into dog bone shapes. Bake on lightly greased cookie sheet for 30 minutes at 350. Bulgar Biscuits Contributed by Sandra Strassman-Sundy 3 cups flour 3 cups whole wheat flour 2 cups bulgur wheat 1 cup corn meal 1 1/2 instant non-fat milk 3 cups chicken broth milk Mix flours, bulgur wheat, corn meal, and instant milk. Add 2 cups broth; mix well with hands until dough gets stiff. Add more broth as necessary. On lightly floured surface with floured rolling pin, roll dough to 1/4" thickness. Cut out biscuits. Place on ungreased baking sheet. Brush each lightly with milk. Bake at 300 for 45 minutes. Turn off oven; leave biscuits in oven overnight. Doggie Liver Dip Contributed by Sandra Strassman-Sundy 1 lb. beef liver 2 cups beef bouillon 1 Tbsp. minced onion 1 tsp. garlic powder 1 16-oz. container plain yogurt Cut liver into chunks. Cover with bouillon and simmer until completely cooked; drain. Put liver and remaining ingredients in food processor. Blend until smooth. If necessary, add reserved bouillon or water to achieve desired consistency. Refrigerate immediately. Use within 3-4 days. Serve with raw carrots, celery, or pieces of dog biscuits. Alternately, use to stuff cooked marrow bones. Cheesie Bacon Biscuits 3/4 cup whole wheat flour 1/2 tsp. baking soda 1/2 tsp. salt 1 stick margarine, softened 2/3 cup brown sugar 1 egg, slightly beaten 1 1/2 tsp. vanilla 1 1/2 cups regular oats, uncooked 1 cup (4 oz.) shredded cheddar cheese 2/3 cup wheat germ 1/2 lb. bacon, cooked crisp, drained, and crumbled Combine flour, soda and salt; mix well and set aside. Cream butter and sugar; beat in egg and vanilla. Add flour mixture, mixing well. Stir in remaining ingredients. Drop dough by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 16 minutes. Cool on baking sheet for a minute or so before removing to cooling rack. Fowl Weather Treats Contributed by Sandra Strassman-Sundy 2 large jars chicken-flavored junior baby food 4 cups cooked ground turkey 1 cup grated cheddar cheese 1 cup cheddar cheese cracker crumbs 1 tsp. poultry seasoning 1 tsp. garlic powder 1 medium onion, minced 1 1/2 tsp. salt crushed cracker crumbs Mix all ingredients and roll into balls (sized to suit your dog). Roll balls into additional cracker crumbs. Place on wax paper lined baking sheet and freeze until solid. Transfer to freezer bags and store until ready to use. When it is treat time, take out as many as needed, place on ungreased baking sheet. Bake at 350 for 5-7 minutes or until cheese melts. If you want to serve only a few, heat in microwave until cheese is melted. CAT TREATS Tuna Cookies 1 8 oz. can tuna (in oil) 2 cups cornmeal 2 cups flour 3/4 cup water 2/3 cup veg. oil 1/2 teaspoon salt Mix all ingredients well, kneading just to combine. On floured surface, roll out to 1/4 inch thickness. Cut out into little squares or other shapes. PLace on greased baking sheet. Bake at 350 degrees for 25-30 minutes. Cool on wire rack. Store in airtight container in fridge. Kitty Kisses 1 can favorite canned cat food piping bag with small plain tip Whirr cat food in blender or food processor till the consistency of frosting.Put into pastry or piping bag and make "kisses" on parchment paper lined cookie sheet.Bake in 300 degree oven till sort of dry and done. Time depends on size of kisses. If you make small ones it takes about 15 minutes. Go Fish 1 envelope ( 2 1/4 teaspoons) dry active yeast 1/4 cup warm water (110 to 115 degrees) 1 cup warm chicken or fish stock 2 tablespoons molasses 2 cups all purpose flour ( approx.) 1 1/2 cups whole wheat flour 1 cup cracked wheat 1/2 cup cornmeal 1/2 cup dry milk powder 1/3 cup fish food flakes 1 teaspoon salt 2 teaspoons garlic powder 1 large egg 1 tablespoon milk Combine yeast and warm water. Let rest 5 minutes. Stir in broth and molasses. Add 1 cup of all purpose flour and all the rest except egg and milk). Turn dough out onto a floured surface. Knead in enough of remaining flour to make a very stiff dough (5 minutes). divide in half. Cover and let rest 10-15 minutes. Roll out each portion to 1/4 inch thickness. Cut into shapes, preferably 1 inch fish shapes. Place on ungreased cookie sheet. combine beaten egg with milk. Brush over biscuits. Bake at 300 degrees for 35 minutes. Turn off oven and let biscuits cool in oven overnight. loves ya bye time... Marg aka MEMAW Home page http://www.feist.com/~maf Grandbabies: http://members.xoom.com/MEMAW/index2.html XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX Peace Pilgrim 190? - 1981 Keep your feet on the ground and your thoughts at lofty heights. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX --------------- END bread-bakers.v098.n028 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved