Date: Sun, 26 Apr 1998 21:29:23 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n035 -------------- 001 - Jim and Cindy Subject: Re: Honey Oat Bread (Bread Machine) Date: Sun, 26 Apr 1998 13:15:05 -0500 The Honey Oat Bread recipe sounds wonderful.... but I do not have a bread machine. What kinds of changes do I hve to make to make this... Cindy --------------- MESSAGE bread-bakers.v098.n035.2 --------------- From: "Ginny" Subject: Biblical References and bread Date: Sun, 19 Apr 1998 06:59:49 -0400 An excellent book for not only references to bread, but all foods, is "Keeping The Feast" by Jeff Smith, The Frugal Gourmet. Ginny Play Like A Champion Today --------------- MESSAGE bread-bakers.v098.n035.3 --------------- From: "bevmed" Subject: trying to reach Linda Rehberg Date: Sun, 19 Apr 1998 09:12:20 -5 hi, sorry to post this to the whole list, but i don't have Linda's email address. Linda, i'd like to discuss something with you. i'd appreciate it if you can write to me off-list to: bevmed@ingress.com thanks Beverly --------------- MESSAGE bread-bakers.v098.n035.4 --------------- From: ltsilver@borg.com (LT Silverman) Subject: Cake Yeast Date: Sun, 19 Apr 1998 12:24:53 -0400 My mother-in-law, from whom I learned to make bread, swore by cake yeast. She was right, of course! Now when I make bread by hand, I have a ritual--I use only Robin Hood Flour and Fleishmann's large cake yeast. This combination always makes perfect bread now matter how many "mistakes" I make in the process. Lois T. Silverman --------------- MESSAGE bread-bakers.v098.n035.5 --------------- From: "J. Mathew" Subject: Re: substitutes for Ascorbic acid Date: Mon, 20 Apr 1998 07:18:41 -0500 > When a recipe calls for Ascorbic Acid - could you use orange juice > or lemon juice? Yes. Ascorbic acid is basically Vitamin C. All citrus juices contain Vitamin C naturally as far as I know, including orange, lemon, lime, and grapefruit juices (and others). Joan -- Reply via email to joanm@bigfoot.com --------------- MESSAGE bread-bakers.v098.n035.6 --------------- From: Mitch Smith Subject: testing yeast Date: Sun, 19 Apr 1998 12:05:29 -0500 Lee & Bill wrote: >Does anyone remember how to test yeast for vitality? I've looked >through all my bread books, and they just don't say! Mix your package of yeast in a 1/4 cup of warm water and stir in a quarter teaspoon of sugar. Wait 4 or 5 minutes and see if the mixture is actively bubbly. If it is bubbly, then the yeast is good. If not bubbly, the yeast is bad or old. - Mitch --------------- MESSAGE bread-bakers.v098.n035.7 --------------- From: aklatt@trxinc.com (Arlene Klatt) Subject: Blueberry Bagels Overnight Date: Sun, 26 Apr 1998 07:22:18 -0700 I am looking for a recipe for a Blueberry Bagel that you can make one day and then use the next day. Anyone have such a recipe? I work in a grocery store and a lady came in telling about a recipe she used in her restaurant. but I do not know her name and am not sure who it was. Thanks in advance for any help you can give me. AKK aklatt@trxinc.com --------------- MESSAGE bread-bakers.v098.n035.8 --------------- From: Jim and Cindy Subject: Re: thermometers and bread baking Date: Tue, 21 Apr 1998 10:51:21 -0500 My microwave came with a temperature probe. I put the water, milk, butter or whatever is called for, into a glass dish, set the probe to the proper temperature and then turn it on. I stir the mixture with the probe to be sure of the most accurate temperature. Sometimes after stirring I find it either too hot or too cool, so I do what is appropriate. I have never failed with this. It is fast and convienent too! Cindy --------------- MESSAGE bread-bakers.v098.n035.9 --------------- From: Ruth Provance Subject: Testing yeast Date: Sun, 19 Apr 1998 17:33:04 -0700 To test yeast for vitality you need to "Proof" it, that is, mix it with some warm water from the recipe, and perhaps a small amount of the sugar in the recipe. Within five minutes or so, it should have gotten all bubbly and puffy. That indicates you have lively yeast. I never (hardly ever) proof my yeast anymore. Of course, I keep it in the freezer, and use it up pretty quickly. Proofing yeast is called for in a lot of older traditional bread recipes. Keep Baking Bread! Ruth --------------- MESSAGE bread-bakers.v098.n035.10 --------------- From: Barbara Geiger Subject: Hitachi - gray streaks in bread dough Date: Mon, 20 Apr 1998 11:21:46 -0500 (CDT) Anyone have this happen? My Hitachi still makes great bread & dough after 4 years. For the past month, there are gray streaks in the dough and it doesn't look good. The gray teflon is wearing off around the flipper now. Could this be harmful? I am making French bread (1 c water, 3 c flour, 1 1/2 t salt, 2 t yeast) when this happens. Regular bread baked in the machine does not seem to have these gray streaks. Barbara in Dallas butler0@flash.net --------------- MESSAGE bread-bakers.v098.n035.11 --------------- From: Rosemary Grimm Subject: Instant Read Thermometers Date: Sun, 19 Apr 98 06:35:40 PDT I got my Cooper instant read thermometer at Smart & Final. It cost $5; the same one is available at Williams Sonoma for $11. These are used my managers and inspectors in the food industry to check on the safety of foods, hence the plastic sleeve and little clip to keep them in your shirt pocket at the ready. They read pretty darn fast; I doubt any cany thermometer could match the speed. Rosemary Grimm, GARVANZA, CALIFORNIA ------------------------------------- I used to have an open mind but my brains kept falling out. ------------------------------------- --------------- MESSAGE bread-bakers.v098.n035.12 --------------- From: Vicki Ireland Subject: Re: Digest bread-bakers.v098.n032 Date: Mon, 20 Apr 1998 10:46:22 -0600 (MDT) Hi Barbara C. and Others, I too have used the 1 tablespoon of vinegar per cup of milk for substitute in cakes. Some folks on this list have indicated that they used it that way in bread. The recipe that we like so well for bread I wanted to make quite often and that's why I was looking for the powdered variety. Reporting back to everybody on my search for it, you were right, it was already in the store, I just had to find it. I found it thanks to all of you and it has worked splendid. Am using the Saco -- round carton with red lid, just like you all said. Barbara, you might like it too. Vicki --------------- MESSAGE bread-bakers.v098.n035.13 --------------- From: sound.doctrine@juno.com (Heather J Scott) Subject: Date: Mon, 20 Apr 1998 21:49:52 EDT Someone asked last week why a friend's chocolate chip bread did not turn out with whole chocolate chips. I read that some machines warm the mixture right from the start (which would melt the chips) and some machines do not heat until they actually start baking. Looks like your friend has the machine that heats right from the start. Exercise is such a bad word, that whenever I say it, I immediately wash out my mouth with chocolate! H. Scott _____________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com Or call Juno at (800) 654-JUNO [654-5866] --------------- MESSAGE bread-bakers.v098.n035.14 --------------- From: J&A Braun <2brauns@bellsouth.net> Subject: Wheat bread failures Date: Thu, 23 Apr 1998 20:48:27 -0400 I have made several attempts at wheat flour recipes in my ABM. Most of them contain 2/3wheat 1/3white. They all look beautiful until they fall and look sad. I have tried increasing the amount of white and decreasing the wheat with very little luck. Any thoughts on what I am doing wrong? Should I use a different setting? I have a WELBILT with the choices of WHITE, FRENCH, SWEET. One of my favorite recipes follows this and I would like to have it much fluffier than I can ever get it... >> :TIA-Apryl >> :CRUNCHY CARROT BREAD >> : >> :7/8cup water (for Welbilt\Dak machines add 2TBL) >> :2cups whole wheat flour >> :1cup bread flour >> :1 1/2teaspoons salt >> :2T butter (I sub applesauce) >> :2T honey >> :1cup finely grated carrots >> :1T poppy seed (I omit) >> :2tsp active dry yeast >> : --------------- MESSAGE bread-bakers.v098.n035.15 --------------- From: Mark and Jen Wesner Subject: Gloriamarie's idea for pancakes Date: Sun, 19 Apr 1998 14:07:42 -0500 At 12:34 AM 4/19/98 -0700, you wrote: >So what the Lazy Cook does is to mix up a batch supposedly of about 25 >pancakes and I bake them in the oven in a jellyroll pan at 350 for about >1/2 hour. Gloriamarie, you are BRILLIANT! Add that to your list of names your guests call you! BTW, here's my favourite "flat bread" recipe for pancakes. It's from my FIL, who makes the best: 4 eggs (or 6 egg whites) 3 1/2 cups skim milk 3/4 tsp. vanilla 1/3 cup butter or canola oil 4 cups flour 1/2 cup sugar (I use Sucanat) 1/2 tsp. salt 1/4 cup baking powder Beat the eggs well, add the other liquids, and then mix in the dry ingredients. Makes 24 pancakes. The key to this is not to overmix the batter; also, let it stand about 5 minutes before pouring out the pancakes. This allows the baking powder to start working. These are the lightest, best pancakes I've ever had! Can also be frozen and reheated. Jenny Mark and Jen Wesner mwnjw@iei.net "Passionate people change the world." --------------- MESSAGE bread-bakers.v098.n035.16 --------------- From: Joan Ross Subject: master mix recipe Date: Sun, 19 Apr 1998 09:01:45 -0400 (EDT) Here is a master mix I have had since 1959.I have posted a variety of recipes ( cake, bread, muffins etc. ) also using the mix on my culinary/question resource page if you wish to peruse my site. http://www.pipeline.com/~rosskat/ MASTER MIX 9 cups sifted all purpose flour or 10 cups sifted pastry flour 1 Tbs. salt 1/3 cup double acting baking powder 2 cups non refrigerated shortening ( ie. solid white veg. kind like Crisco ) Stir together dry ingredients and sift 3 times. Cut in shortening to a cornmeal crumb mixture. Store tightly covered at room temperature. If stored in glass jars, keep in a dark place. To measure, spoon lightly into a measure cup, level off with knife and use as desired. Do not pack in cup when measuring! Makes about 13 cups! You can use the mix to make almost any baking recipe you wish! I like this because it is simple, inexpensive and makes great baked products!I have even made changes to this mix for buttermilk baking which you can find on my culinary resource page. This mix also makes wonderful bluberry muffins, which you can find a photo and mix recipe on my muffin primer under my culinary lessons. Enjoy! Joan Ross Visit The Ross Family Homepage: personal and culinary topics http://www.pipeline.com/~rosskat/ -- Joan Ross Visit The Ross Family Homepage: personal and culinary topics http://www.pipeline.com/~rosskat/ --------------- MESSAGE bread-bakers.v098.n035.17 --------------- From: Ruth Provance Subject: Chicken coating mix Date: Sun, 19 Apr 1998 23:26:53 -0700 Judy asked me to send her a copy of the chicken coating mix from the "More-With-Less Cookbook." Okay, I will. I also forgot to mention that the cookbook can be purchased at or ordered through any Christian/Religious bookstore. Coating Mix for Oven-Fried Chicken Makes 2 1/3 c. mix Combine in a bowl: 2 c. dry bread crumbs 1 1/2 t. salt 1 1/2 t. paprika 1 t. celery salt 1 t. onion salt 1/4 t. pepper 1 t. poultry seasoning (optional) 1/4 c. vegetable oil Blend ingredients with fork or pastry blender until well mixed. Keeps unrefrigerated in tightly covereed container. When ready to use: Preheat oven to 350 degrees. put 1/2 c. coating mix in plastic or paper bag. Moisten chicken pieces with water or milk and shake one piece at a time in bag. Add more mix as needed. Lay chicken skin-side up in greased pan and bake 1 hour or until tender. No turning needed. Option: Use for fish fillets. Bake 30 min. >From More-with-Less Cookbook, Doris Janzen Longacre, Copyright 1976 by Herald Press, Scottdale, PA 15683 Ruth's notes: I use celery seed and onion powder in place of the flavored salts mentioned above. It is plenty salty without them. I mix the salt and spices in my blender before adding them to the breadcrumbs in an attempt to grind the celery seed. I use this on skinless chicken and it works just fine, and I don't usually grease the baking pan, either. My family's favorite chicken. Ruth --------------- MESSAGE bread-bakers.v098.n035.18 --------------- From: Sam Hurwitz Subject: Date: Sat, 25 Apr 1998 17:39:42 -0700 Possibly Paula's bagel with crem cheese in the center was a bialy. A bialy is a New York type roll like a bagel but flattened in the middle. Usually onions are placed there, but why not cream cheese? Try it and find out - they are good! * Exported from MasterCook * New York Bialys Recipe By : Jewish Holiday Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bagels Bread Breads Already Baked Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp yeast 1 1/4 cups water -- cold 5 cups bread flour 4 tsp salt 1 tbsp oil and vinegar salad dressing -- safflower preferred 1/4 lb onions -- peeled & chopped 2 tsp poppy seeds Dissolve yeast. Place 4 cups flour and 3 tsp salt in bowl. Add yeast and water and the rest of the flour. Knead 10-12 minutes. Let rise 2 hours. Punch down, knead another 7 minutes, and let rise another hour. Cook onions over very low heat for about 20 minutes - "sweat them". Or - microwave them for about 5 minutes. Add poppy seeds and remaining 1 tsp salt. Divide dough into 16 pieces, shaping them into balls. Let sit and relax for 1 hour in warm place covered with sprayed saran wrapso they don't dry out. Preheat oven 450. Flatter balls, ust with flour over the round. Place thumb and forefinger in center and make depression - NOT a hole. Place 1 tbsp onion-poppy seed mix in center of each bialy. Place on greased cookie sheet and bake 10-15 minutes. --------------- MESSAGE bread-bakers.v098.n035.19 --------------- From: "Russell J. Fletcher" Subject: Honey Oat Bread (Bread Machine) Date: Sat, 25 Apr 1998 22:03:46 -0700 This was wonderful bread. (It is interesting how Sue Bee Honey has become politically correct and changed the Sioux Bee to Sue Bee even though the home office is in Sioux City Iowa, 30 miles from where I grew up). Russ * Exported from MasterCook II * Honey Oat Bread (Bread Machine) Recipe By : Sue Bee Honey Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Honey 30 % Cff Or Less Zbakery-Shoppe Zmastercook List Ztnt List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 1/4 cup honey -- (I like clover here) 2 Tablespoons vegetable oil 3 cups white bread flour 1/2 cup oatmeal -- raw 1 teaspoon salt 2 teaspoons active dry yeast Combine ingredients in breadmaker per your manufacturer's instructions. You can replace 2 cups white bread flour with 2 cups whole wheat flour and add one tbsp. vital wheat gluten (I haven't done this, but the original recipe suggested this). Makes a moist, sweet loaf. Bread type -White Bread cycle, Large loaf. (Number 2 for Oster machine). Message From NavyDoc to The TNT Recipes List. formatted by Russell Fletcher cccwebauthor@bigfoot.com . (It is interesting how Sue Bee Honey has become politically correct and changed the Sioux Bee to Sue Bee even though the home office is in Sioux City Iowa, 30 miles from where I grew up). Russ - - - - - - - - - - - - - - - - - - ---- Russell Fletcher gimplimp@teleport.com or cccwebauthor@bigfoot.com living in rainy Camas WA USA --------------- MESSAGE bread-bakers.v098.n035.20 --------------- From: Gloriamarie Amalfitano Subject: a 100% whole wheat bread and baking mix Date: Sun, 19 Apr 1998 14:23:24 -0700 Russ Fletcher asked: I am pretty new at bread baking. Is there a way to make >> multigrain and whole wheat bread without adding any >> white flour? I know someone that is on a special diet and cannot >> have white flour, but whole wheat and other >> grains are ok. I had posted this to the Daily Bread List. but am not sure if anyone saw it other than I as I received 3 digests of Dail Bread where I was the only poster!! Yessirree, folks, I ****said**** I was having fun with this bread machine, didn't I!! And since necessity is the mother of invention and since I like to make a virtue of a necessity and because I had these 4 pears that were approaching overipe, i used those pears in a recipe....the Zojirushi (maybe I'll give it a name....some Japanese name...unfortunately the only ones I can think of are Tokyo Rose and that's defintely the wrong impression or KoKo and Yum Yum and those names have been used in The Cat Who series.....maybe I'll just call it Ethel). I digress. Ethel is churning away and here's what I put into the bread pan: Spiced Pear, Date, Nut, Oat and Whole Wheat Bread by Gloriamarie 1 1/2 C pears, whirled to death into mush in the Cuisinart (ok ok, I pureed 4 pears) 1 T oil (what I had was cold expelled extra virgin olive oil) 1 T honey 4 C whole wheat flour 1/2 C oats 2 t vital wheat gluten 3 t yeast 1 t lemon zest 2 t cinnamon 2 t nutmeg 1/2 C chopped dates 2 oz bag chopped walnuts My dates were whole with the pit in them, so i chopped them in the Cuisinart. ( And, yes, I did take out the pits first!!) What i did was to sprinkle them with the cinnamon and nutmeg so they woldn't all stick together on the blade. I figured they were dusted enough and I put them on the very top of the flour. I am just not one to wait for the beep. So in about 4:10 hours, i should know if this worked or not. I am aiming for a 2 lb loaf since my machine can handle that size. This was predicated on the need to either use the pears or watch 'em rot before I got them all eaten. hence making a virtue of a necessity. Was out and about today seeing the doctor about this strange dizziness I have had for weeks and he referred me to a sadist in the lab....I have never had it hurt when I had blood drawn. i positively yelped when she ramed that needle into my arm and the way it hurt as the blood filled the tube, i was astounded. So as a reward for not telling her in very vivid and descriptive language what I thought of her lack of concern for a patient, and restraining myself to a mere " I can only hope someone is as inconsiderate of you when you next have blood drawn", I went off to Bookstar and had me a gander at THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS as recommended to me by Daby and written by Linda Rehberg ( apparently of this list, to my surprised!! But I suppose the rest of you knew that already. Oh, well, I am new to the list!!) and Lois Conway. I was stunned by a number of references to San Diego, where I reside in the Land of Perfect Weather. I was also surprised to see a recipe by Jim Bodle who was a regular poster on the Home hearth Food Digest and I mostly remember him for his love affair with Spam (the so-called meat product, not junk email). So I sorta took bits and pieces of this recipe and that and aimed at an overall right proportion of wet to dry and I'll let ya know later how it came out. Aren't I awful? Publishing the recipe before I have any idea if it's edible or not. I am so conceited!! It is days later and I ate that bread right up and it was delicious. I have to tell you, I would toast 2 slices for breakfast, which I eat late because it makes me nauseous to eat early in the AM) and I would not feel hunger until dinnertime. It was sorta like eating a muffin, but without all of the spooning and wash of muffin pans, which i dislike coz I am The Lazy Cook. Baking Mix I confess, I don't like to use alot of white flour, I prefer to use whole grain, but being the Lazy Cook, I do use unbleached white flour because it is just plain easier. Here's a baking mix from the OAMC (Once a Month Cooking) List that came from I thin, Better Homes and Gardens: { Exported from MasterCook Mac } WHOLE GRAIN BAKING MIX from Better Homes and Gardens Recipe By: Serving Size: 1 Preparation Time: 0:00 Categories: OAMC Homemade substitutions Amount Measure Ingredient Preparation Method 2 cups all-purpose flour 2 cups whole wheat flour 3/4 cups dry milk powder 1/2 cup rolled oats 1/2 cup cornmeal 1 cup Crisco (See notes below) 1 tsp salt Mix all ingredients together. Makes 8 cups of mix. Store in air-tight container. Biscuits: 3 cups mix, 1 cup water. Mix well. Divide into 16 biscuits. Use greased baking sheet and bake at 425 for 10-12 minutes. (Recipe may be halved) Pizza crust: 1 Tbsp yeast, dissolved in 1/2 cup hot water. Add 2 1/4 cups mix. Knead on floured surface. Let rise 10 minutes. Spread on greased pizza pan sprinkled with cornmeal. Bake at 425 for 10 minutes, then add sauce and toppings of choice. Return to oven and bake until hot and the cheese is melted. **NOTES: You can substitute and use ALL whole wheat flour. About Crisco, I despise it, all those hydrongebated and saturated fats...*yuch*, so I use butter, but I have to store it in the fridge. I have used with cup for cup for Bisquick and it turns out pretty well. Per serving (excluding unknown items): 2226 Calories; 11g Fat (4% calories from fat); 73g Protein; 466g Carbohydrate; 0mg Cholesterol; 2153mg Sodium Food Exchanges: 30 1/2 Starch/Bread; 1 1/2 Fat _____ -- Gloriamarie, writing to you from San Diego, celebrating the Return of Perfect Weather. Come and enjoy it with me!! "The moral is, build up that stash. You never know when you're going to need to knit a scarf for the Dalai Lama." Jean Miles, Edinburgh mailto:gma@adnc.com --------------- END bread-bakers.v098.n035 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved