Date: Sat, 27 Jun 1998 08:29:33 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n048 -------------- 001 - ltsilver@borg.com (LT Sil - Yeast question--again?? 002 - Joncarlo Ruggieri Subject: Welbilt ABM300 Instructions/Manual? Date: Fri, 26 Jun 1998 10:13:56 -0700 Hello - I received an old Welbilt bread maker (ABM300) with no instructions or manual. I've called customer service for Welbilt, and they are asking $7.50 for the manual. I don't know if the manual will really be worth the $7.50, or if it's only a few pages which someone may be able to send/fax me? Thank you in advance. Jon Ruggieri jruggieri@ucdavis.edu --------------- MESSAGE bread-bakers.v098.n048.3 --------------- From: "Stacy L. Joura" Subject: Stuck Paddle Date: Tue, 23 Jun 1998 12:22:47 -0700 Dear Fellow Bread Bakers: I would like some advice about purchasing a bread machine which leaves the smallest hole possible in the loaf. I have a Welbilt in which the paddle gets stuck in the loaf 99 percent of the time. However, my mother-in-law has the Breadman Plus (4 years old), and it leaves the biggest hole I've ever seen in anyone's ABM bread. I'd appreciate your feedback. Please mention brand names. --Stacy --------------- MESSAGE bread-bakers.v098.n048.4 --------------- From: Vernon Webster Subject: World Cup Warning Date: Tue, 23 Jun 1998 17:31:56 +0100 I have a recipe book published in Australia which states that British and American cups are different to Australian cups. 1 Australian cup = 1 1/4 American/British cup. > Most of us home bakers here in the U.S. >measure ingredients volumetrically. Anyhow, no big deal I have converted your >recipe into equivalents that I am more accustomed to and the results are shown >below: > >600g bread flour equals 4.6 cups Vernon Webster, Harrogate. North Yorkshire England. --------------- MESSAGE bread-bakers.v098.n048.5 --------------- From: mbnolte@pinc.com (Mavis and Bruce Nolte) Subject: Baking Powder Date: Sat, 20 Jun 1998 23:10:15 -0700 (PDT) The baking powder formula that works for me, & in all recipes from about 1945 on, is very simple. Thoroughly mix equal parts of baking soda, cream of tartar & starch. The starch can be arrowroot, tapioca, potato, rice, or whatever you can eat or have at hand. I usually use tapioca starch these days. If you remember to convert when using it, you can even leave the starch out, which I tend to do for the cabin & camping. I hope this helps someone wrestling with an allergy or an empty tin. Mavis --------------- MESSAGE bread-bakers.v098.n048.6 --------------- From: Ruth Provance Subject: Re: Fruit and peel mix Date: Sun, 21 Jun 1998 20:12:40 -0700 Dear Gene, The first place I would look for "fruitcake fruit" out of season is the King Arthur Flour Baker's Catalog. See KA's website at: http://www.kingarthurflour.com/ I think they have a form you can fill out to get their catalog, and I know that they have the 800 number you can call to get one of their very helpful operators who can at least tell you if the item is available. I also bake stollen, and sometimes stock up on the fruit during November and December, but rarely get around to baking it out-of-season. I have shared the recipe I use. Could you share yours? :) Keep baking bread! Ruth Luke 2 --------------- MESSAGE bread-bakers.v098.n048.7 --------------- From: TaktEZ@aol.com Subject: Re: Fruit and peel mix Date: Sat, 20 Jun 1998 22:08:12 EDT In your Wed, 17 Jun 1998 message you wrote: >I like to bake a stollen that has the Fuit and Peel mix as well as Citron. >I usually buy a large supply during the fall and winter holidays when it is. >available in the local super markets but ran out early this year. Does >anyone know where I can get it this time of year via mail order? It's just >not available in any of the local stores. Hi Gene Try King Arthur's in Norwich Vermont, they have a great assortment of spices and fruits such as you are wanting. You can get a copy of their catalogue by writing or phoning as follows: The Baker's Catalogue P.O. Box 876 Norwich, Vermont 05055-0876 Phone: 1-800-827-6836 Happy Baking! Don --------------- MESSAGE bread-bakers.v098.n048.8 --------------- From: Myron Menaker Subject: Apple Bread Date: Sat, 20 Jun 1998 19:32:59 -0400 Dear Jennie, You asked for an "Apple Bread" recipe. I make my usual wheat bread (half-white, half-wheat), adding a tsp. of cinnamon and using brown sugar as the sweetener...then tossing in a chopped-up apple at the "beep." You mentioned nuts---you could throw in a handful of chopped pecans or walnuts, also at the "beep." Yummmmmm...tastes just like "Apple Pie!" Good luck, Myron '''''''''''''''' Does anyone have an apple bread recipe? It can involve nuts too-I've had it before it is fab! Would appreciate any ideas!! Thanks Jennie ''''''''''''''''''''''''''''''''''''''''' Myron Menaker Daytona Beach, Florida, USA "World's Most Famous Beach" myronm@bellsouth.net *Hug* *Hug* *Hug* *Hug* '''''''''''''''''''''''''''''''''''' --------------- MESSAGE bread-bakers.v098.n048.9 --------------- From: Vernon Webster Subject: Re Italian Bread Date: Sun, 21 Jun 1998 20:18:31 +0100 I have found that a slightly different (and possibly authentic??) texture is achieved in Italian recipes, such as the "Olive Rosemary Flatbread" posted by Reggie Dwork, if I use Pasta flour instead of stong bread flour. The pasta flour seems to give a crumblier and more 'fragile' result and seems very good with high oil breads. This is rather behind as I have found that I have been trying to post to the wrong address. Am enjoying this list so thanks to all. My book recommendation is "The Bread Book" by Linda Collister & Anthony Blake published by Conran Octopus Ltd. Glorious recipes and beautiful pictures to drool over; the whole thing appears like a labour of love. I think this book really conveys the enjoyment and satisfaction to be gained from this staple food and I would wholeheartedly recommend it, even though it is quite expensive. take care, Vernon. Vernon Webster, Harrogate. North Yorkshire England. --------------- MESSAGE bread-bakers.v098.n048.10 --------------- From: "Mega-bytes" Subject: Carrot Bread Date: Sun, 21 Jun 1998 08:37:26 -0400 I thought this was good, but my husband didn't like it (maybe because he doesn't care for carrots?). Martha * Exported from MasterCook * Carrot Bread For Bread Machine Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** LARGE LOAF *** 3/4 cup water 2 1/4 cups white bread flour 1 cup wheat bread flour 1 tablespoon dry milk 1 1/2 teaspoons salt 1 cup carrots -- grated 2 tablespoons honey 1/4 cup yogurt -- plain 2 tablespoons molasses 1/4 cup walnuts -- chopped 1 1/2 teaspoons fast rise yeast **or** 2 1/2 teaspoons active dry yeast *** use loading instructions per your owner's manual HINTS: Use freshly grated carrots. This recipe can be used with the regular and rapid bake cycles. CALORIES: 143 PROTEIN: 13% CHOLESTEROL: 0. 33mg CARBOHYDRATES: 84% SODIUM: 258mg FAT: 3% Compliments of: Kathleen's Recipe Swap Page http://www.cyberspc.mb.ca/~netdir/recipe MC formatted/busted by Martha Hicks 5/98 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n048.11 --------------- From: Reggie Dwork Subject: Carrot Cheesecake Muffins Date: Fri, 26 Jun 1998 15:55:16 -0700 * Exported from MasterCook * Carrot Cheesecake Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread/Muffins/Rolls Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----FILLING----- 4 Ounces Cream cheese -- softened 2 Tablespoons Granulated sugar 1/2 Teaspoon Orange rind -- finely grated -----MUFFIN MIX----- 1 Teaspoon Orange rind -- finely grated 1/3 Cup Butter -- softened 1/2 Cup Brown sugar -- packed 2 Eggs 1/2 Cup Lowfat Evaporated Milk -- 2% 2 Tablespoons Frozen Orange Juice Concentrate 1 1/4 Cups Carrots -- finely grated 1/2 Cup Raisins 1/2 Cup Chopped walnuts 1 1/2 Cups Flour 1 Teaspoon Baking powder 1/2 Teaspoon Baking soda 1/2 Teaspoon Ground cinnamon Filling: Combine cream cheese, sugar, and orange rind in small bowl; set aside. Muffin Mix: Cream together butter and brown sugar in med. mixer bowl. Beat in eggs, evaporated milk, and juice concentrate. Stir in carrots, raisins, walnuts, and orange rind. In large bowl, combine flour, baking powder, baking soda, and cinnamon. Add carrot mixture; stir just until moistened. Spoon 2 T batter into 12 small greased or paper lined muffin cups. Spoon 2 tsp. cream cheese mixture over each. Top with remaining batter. Bake in 350 deg F oven 15 - 20 mins. until tops spring back when touched lightly. Makes 12 muffins. Per muffin: about 266 cal. and 13.3 g fat. Source: Alice Dawe of Brantford, Ontario (St. Pete Times) - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n048.12 --------------- From: "Mega-bytes" Subject: Information-Bread Machine Troubleshooting Date: Sun, 21 Jun 1998 08:33:14 -0400 Most of you probably know why something happens to a loaf of bread in the machine, but for those who don't I thought this might be helpful. Martha * Exported from MasterCook * Bread Machine Trouble Shooting* Recipe By : Katherine Fritz Serving Size : 1 Preparation Time :0:00 Categories : Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ** Info Only Problem: Top inflated with a mushroom like appearance -Possible Cause + Solution: Too much yeast- decrease yeast or sugar Too much sugar in the recipe Not enough salt- try adding a little more salt Substituted fast-acting yeast for active dry yeast- If substituting fast-acting yeast for active dry, decrease amount by 1/4 to 1/2 teaspoon Yeast was not added according to manufacturer's directions. Problem: Top and Sides Cave In -Possible Cause and Solution: Too much liquid. Try reducing liquids 1 Tbsp at a time. Used canned fruit but did not drain well. Liquid off-balanced by the addition of cheese. Used coarser flours such as whole wheat or rye. If using too much coarse flour, try increasing yeast slightly or reducing coarse flours and increasing bread flour. Problem: Soggy Sides -Possible Cause and Solution: Did not remove bread from pan soon enough. If possible, remove bread immediately when baking is finished. Problem: Centre of loaf is raw or not cooked through. - Possible Cause and Solution: Used coarse flours or rye. For coarse flours try adding an extra knead. To do this, after the first knead, let dough rise, then restart machine at the beginning of a cycle as for a new loaf. Used moist ingredients such as applesauce or yogurt. If too many moist ingredients are used, try reducing liquids 1 Tbsp at a time. Reformatted by Carole Walberg - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n048.13 --------------- From: "Donna M. Walter" Subject: Dog Biscuits Date: Tue, 23 Jun 98 14:31:51 -0500 I was happy to have a request for my recipe and it's now organized to send. There are those who say " You make the dog's biscuits? Since his diet is homemade, and mostly organic, it's natural to do the treats also for my 11yr. old Black Lab. King Arthur Bakers Catalog has a really good dog biscuit mix for the ABM. This was the beginning. I researched the dog books nutritional chapters with recipes as well. Knew I was doing it right after reading More Bread Machine Magic's good dog biscuit recipe. It's fun to watch the Food Network's Three Dog Bakery program (very gourmet). Each weeks recipes are available see: www.foodtv.com for all the cooking shows -- Bakers Dozen. { Exported from MasterCook Mac } Wingo's Hearts (shape of cookie cutter) Recipe By: DMWalter Serving Size: 36 Categories: ABM or Hand Amount Measure Ingredient Preparation Method 1 1/2 cups White wheat Flour 1/2 cup All-purpose flour 1/3 cup Cornmeal * 1/2 c Oat flakes * 2 tablespoons Non-instant dried milk * 1/3 cup Wheat germ * 1 teaspoon Vogue Veg or Chicken Base Inst. stock * 1 1/2 tablespoons Cracked flax seed * see note 2 tablespoons Brewers yeast flakes * 2 tablespoons Kelp * see note 1 teaspoon Garlic granules * 1 1/2 tablespoons Powdered whole egg* or 1 lge. Fresh 1 tablespoon Sucanat* or Molasses 1/2 cup Parsley sprigs 6 ozs Water 2 tablespoons Canola oil 1 1/4 teaspoons Active dry yeast Water, oil, molasses to ABM. Add flour, yeast. Start machine KNEAD cycle to mix and add Other * Ingredients. Make adjustments for Water or Flour. Knead for APROX 20 minutes. Remove shortly after rise cycle begins or remove and rest dough for 15 min. Roll out on oiled surface aprox. 1/4" and cut biscuits. Bake 45 min (convection oven) 1 hr conventional oven. 300F. Cool for a few hours / overnight. - - - - - - - - - - - - - - - - - - Notes: Streamline by preparing containers of * ingredients for refigerator -- ready to add flour and other ingredients to mix biscuits. Flour can be included in the mix preparations and only wet ingredients and yeast remain. I crack flax seeds in coffee grinder. Whiz the dry kelp strips in food processor to chop. Judging dough: How tough is it to cut? or how stuck to the cutting board? your future guide to wet/dry. Both conditions and the Dog are very forgiving. --------------- MESSAGE bread-bakers.v098.n048.14 --------------- From: Reggie Dwork Subject: Maple Walnut And Fig Bread Date: Fri, 26 Jun 1998 16:01:02 -0700 * Exported from MasterCook * Maple Walnut And Fig Bread Recipe By : COOKING LIVE SHOW #CL8768 Serving Size : 20 Preparation Time :0:00 Categories : Breads Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 Cups (10 1/2 ounces) dried figs -- diced 1/2 Cup (4 Ounces) Warm Water -- (85-90F) 2 2/3 Cups (12 ounces) unbleached all-purpose flour 1 2/3 Cups (6 1/2 ounces) cake flour 1 3/4 Cups (5 1/4 ounces) old-fashioned rolled oats 2 Tablespoons baking powder 1/2 Tsp Kosher Salt 1 1/3 Cups (11 ounces) maple syrup 1 1/3 Cups (11 ounces) milk 4 Large eggs -- lightly beaten 2 Large egg yolks 3/4 Cup (6 ounces) canola oil 2 Cups (8 ounces) walnut pieces -- toasted Additional maple syrup for glazing Recipes courtesy of Amy Sherber from her book Amy's Bread Position a rack in the center of the oven and preheat the oven to 350 F. Put the diced figs in a medium bowl and add the warm water. Let soak until softened. Whisk the unbleached flour, cake flour, oats, baking powder, and salt together in a large bowl. Set aside. Put the maple syrup, milk, eggs, egg yolks, and canola oil in a medium bowl and stir with the whisk to combine. Add the mixture to the dry ingredients, stirring with a spoon just until all the flour is moistened. This should be a wet batter, because the oats absorb a lot of the liquid during baking. Fold the walnuts and figs into the batter (the figs do not need to be drained). Divide the batter evenly between two oiled 9- by 5-inch loaf pans. Bake for about 1 hour, until a toothpick inserted in the center comes out clean. (If your oven bakes unevenly, rotate the pans from left to right and front to back about halfway through the baking time.) Remove the pans from the oven and use a pastry brush to glaze the tops of the loaves with maple syrup. Set them on a rack to cool for about 10 minutes. Turn the loaves out of the pans and set them on the rack to cool completely before serving. Wrap any leftovers tightly in plastic wrap and store at room temperature. They may also be frozen, wrapped first in aluminum foil and then in plastic wrap or a heavy-duty freezer bag. Yield: 2 (9- by 5-inch) loaves - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 3115 5472 14 239 4776 0 0 866 4138 0 0 244 5471 0 --------------- MESSAGE bread-bakers.v098.n048.15 --------------- From: "Russell J. Fletcher" Subject: High Altitude Bread Baking Tips, was H E L P !!!!!!!! Date: Sat, 20 Jun 1998 18:45:44 -0700 This may help you Russ * Exported from MasterCook II * High Altitude Bread Baking Tips Recipe By : Oster Deluxe Bread and Dough Maker, (1997) Serving Size : 1 Preparation Time :0:00 Categories : Cooking Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Text on high altitude bread baking below "At high altitudes above 3,000 feet, dough rises faster. Therefore, when baking at high altitudes some experimentation is required. Follow the suggested guidelines. Use one suggestion at a time and remember to write down which suggestions work best for you. Guidelines: 1. Reduce the amount of yeast by 25%. this will inhibit the bread from over rising. 2. Increase salt by 25%. The bread will rise slower and have less of a tendency to sink. 3. Watch your dough as it mixes. Flour stored at High Altitudes tends to be drier. You might add a few tablespoons of water, until the dough forms a nice ball." formatted by Russell Fletcher cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - > From: Claire > Subject: H E L P !!!!!!!! > Date: Thu, 18 Jun 1998 11:44:35 -0700 > HELP. . . I'm so frustrated! ! ! ! I've been baking breads from the book > _Rustic European Breads From Your Bread Machine_. They are wonderful and > taste great. Okay, here's the problem. I've been baking them in humid > Wisconsin. I would just dump the ingredients in my machine and let it go > and follow the rest of the book instructions (this is more than a dump in > the ingredients and push a button book). Now we have moved to Arizona and > I'm having a real hard time getting the measurements just right. Besides > being in an extremely dry climate we're at @ 3000 foot altitude (+ or - a > few feet). I know adjustments have to be made and I thought I tried > everything! Believe it or not, I got it once but cannot reproduce it (sour > taste and all) so I know it can be done here. I used the same technique, > water from the same source, yeast from the same jar (unexpired) and flour > from the same sack! HELP!!!!! We can't live without this bread. Anyone out > there living in Arizona that can help me out? Okay, let me have it. What > am I missing? > > Claire (from WI now living in AZ) > > ---- Russell Fletcher gimplimp@teleport.com or cccwebauthor@bigfoot.com living in rainy Camas WA USA. I need a flashlight so I don't have to open the ABM to see the bread rise http://www.teleport.com/~gimplimp/ If you have ICQ my ICQ # is 1210346. --------------- MESSAGE bread-bakers.v098.n048.16 --------------- From: J Pellegrino Subject: Re: Bread Machine Recipes Date: Tue, 23 Jun 1998 14:53:18 -0400 I found these bread recipes from the Fleischmann's site and formatted them for my database. I thought I would share them here. These were cross-posted to the Kitmail list. JoAnn Buster has placed a total of 7 MasterCook recipes in this file: Date-Cinnamon Breakfast Braid Low-Fat Cinnamon Rolls Chocolate Bunny Bread Delectable Chocolate Wreath Lattice-Top Spinach Pie Chocolate-Cinnamon Bread Greek-Style Bread ----------------------------------------------------------- * Exported from MasterCook Buster * Date-Cinnamon Breakfast Braid Recipe By : Breadworld.com Serving Size : 8 Preparation Time : Categories : ABM Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***1 1/2-POUND RECIPE*** 3/4 cup plus 2 tablespoons milk 3 tablespoons water 1 large egg 3 tablespoons butter or margarine -- cut up 3/4 teaspoon salt 1 3/4 cups bread flour 1 2/3 cups whole wheat flour 3 tablespoons sugar 2 teaspoons FLEISCHMANN'S Bread Machine Yeast ***FILLING AND TOPPING:*** 1 1/4 cups chopped pitted dates or prunes 1/3 cup coarsely chopped walnuts -- toasted *** -- (see How to Toast -- Nuts tip below)*** 1/2 cup packed brown sugar 3/4 teaspoon SPICE ISLANDS Ground Cinnamon 1 tablespoon butter or margarine -- melted ***GLAZE:*** (see recipe below) Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. Meanwhile, for filling, stir together the dates, walnuts, brown sugar, and ground cinnamon. Set aside. When the cycle is complete, remove dough from the machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest for 10 minutes before shaping. [For 1 1/2-pound recipe, divide dough in half to make 2 braids.] Roll dough into a 15x12-inch rectangle [two 12x12-inch squares]. With sharp knife, cut rectangle into three 12x5-inch strips [cut squares into six 12x4-inch strips]. Brush melted butter lengthwise down center of each strip. Sprinkle filling over butter. Fold long sides of dough over filling; pinch seams and ends to seal. To shape, line up 3 filled ropes, seam sides down, 1 inch apart on greased baking sheet. Starting in the middle, loosely braid by bringing left rope under center rope; lay it down. Bring right rope under new center rope; lay it down. Repeat to end. Press ends to seal; tuck under. On other end, braid by bringing outside ropes alternately over center rope to center. Press ends to seal; tuck under. Cover. Let rise in warm, draft-free place until almost doubled in size, 20 to 30 minutes. Bake at 350øF for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Cool slightly. Drizzle with Glaze. Makes 1 braid [2 braids]. Cycle: Dough/manual cycle. Nutrition information per serving (1/14 of 1 1/2-lb. recipe): calories 266; total fat 6 g; saturated fat 3 g; cholesterol 25 mg; sodium 175 mg; total carbohydrate 48 g; dietary fiber 4 g; protein 6 g. Making a Glaze: Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon SPICE ISLANDS Pure Vanilla Extract, and enough milk (2 to 3 teaspoons) to make glaze of drizzling consistency. How to Toast Nuts: Toasting nuts brings out their full flavor and helps keep them crisp in breads. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. Bake the nuts at 350øF for 5 to 15 minutes or until lightly toasted, stirring several times and checking often. Be sure to cool the nuts before adding to the bread machine. Posted to Kitmailbox 6/98 by JoAnn Pellegrino from http://www.breadworld.com/recipes/recipes.html - - - - - - - - - - - - - - - - - - NOTES : For a weekend brunch, serve this extraordinary date-and-walnut-filled bread with made-to-order omelets. * Exported from MasterCook Buster * Low-Fat Cinnamon Rolls Recipe By : Breadworld.com Serving Size : 8 Preparation Time : Categories : ABM Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water -- (70 to 80øF) 1 jar pear baby food -- (4 ounces) 2 large egg whites 1/2 teaspoon salt 2 cups bread flour 1 cup whole wheat flour 3 tablespoons sugar 1 tablespoon nonfat dry milk 2 teaspoons FLEISCHMANN'S Bread Machine Yeast ***FILLING*** 1 tablespoon honey 1/4 cup packed brown sugar 2 teaspoons SPICE ISLANDS Ground Cinnamon 1/2 cup raisins Icing 1/2 cup sifted powdered sugar 1 teaspoon milk -- up to 2 1/4 teaspoon SPICE ISLANDS Pure Vanilla Extract To make dough: Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding baby food with liquids. Process on dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. To shape and fill: Roll dough to 14 x 10-inch rectangle. Brush with honey to within 1/2 inch of edges; sprinkle evenly with brown sugar, cinnamon and raisins. Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut into 8 equal pieces. Place, cut sides up, in greased 9-inch round cake pan or 7 x 11-inch baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375øF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. To make icing: In small bowl, combine all icing ingredients; stir until smooth. Drizzle over rolls. Nutrition information per serving (1 roll): calories 301; total fat 1 g; saturated fat 0 g; cholesterol 0 mg; sodium 172 mg; total carbohydrate 67 g; dietary fiber 4 g; protein 8 g. posted to Kitmailbox 6/98 by JoAnn Pellegrino from http://www.breadworld.com/recipes/recipes.html - - - - - - - - - - - - - - - - - - NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines. * Exported from MasterCook Buster * Chocolate Bunny Bread Recipe By : Breadworld.com Serving Size : 8 Preparation Time : Categories : ABM Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk 1 large egg 2 tablespoons butter or margarine -- cut up 2 teaspoons SPICE ISLANDS Pure Vanilla Extract 1/2 teaspoon salt 2 1/4 cups bread flour 1/3 cup sugar 3 tablespoons unsweetened cocoa powder 1 tablespoon FLEISCHMANN'S Bread Machine Yeast 1/4 cup milk chocolate or peanut butter morsels ***Decorations -- (optional)*** Jelly beans Decorating icing Carrot Measure milk, egg, butter, vanilla, salt, bread flour, sugar, cocoa and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half. For body, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal pieces; roll each to form 5-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 350øF for 35 to 40 minutes or until done, covering with aluminum foil after 15 minutes to prevent excess browning. Remove from pan; cool on wire rack. Decorate as desired. Nutrition information per serving (1/8 of recipe): calories 260; total fat 7 g; saturated fat 3 g; cholesterol 37 mg; sodium 199 mg; total carbohydrates 43 g; dietary fiber 2 g; protein 8 g. Measuring Ingredients: To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. Substituting raisins: Raisins can be substituted for milk chocolate morsels, if desired. posted to Kitmailbox 6/98 by JoAnn Pellegrino from http://www.breadworld.com/recipes/recipes.html - - - - - - - - - - - - - - - - - - NOTES : Dough can be prepared in all-size bread machines. * Exported from MasterCook Buster * Delectable Chocolate Wreath Recipe By : Breadworld.com Serving Size : 8 Preparation Time : Categories : ABM Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DOUGH CAN BE PREPARED IN ALL-SIZE -- BREAD MACHINES.*** 1/2 cup milk 1/4 cup water -- (70 to 80øF) 3 tablespoons butter or margarine -- cut up 1 large egg 1/3 cup sugar 1/4 cup unsweetened cocoa powder 3/4 teaspoon salt 2 1/2 cups bread or all-purpose flour 2 teaspoons FLEISCHMANN'S Bread Machine Yeast ***Filling -- (recipe follows)*** ***Frosting -- (recipe follows)*** Measure all ingredients except filling and frosting into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough to 22 x 6-inch rectangle. With sharp knife, cut in half lengthwise to make two 22 x 3-inch strips. Spread one-half filling downcenter length of each strip. Fold long sides of dough over filling; pinch seams and ends to seal. Place ropes, seam sides down, on greased baking sheet. Twist ropes together. Form into wreath; pinch ends to seal. Cover; let rise in warm, draft-free place until risen slightly, about 1 hour. Bake at 350øF for 35 to 40 minutes or until done. Remove from baking sheet; cool on wire rack. Drizzle with frosting. Garnish with candied fruit if desired. White Chocolate, Raspberry and Pecan Filling: Combine 3/4 cup white chocolate morsels, 1/2 cup chopped pecans, toasted, and 2 tablespoons seedless red raspberry jam. Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1 teaspoon Spice Islands Pure Vanilla Extract. Measuring Ingredients: To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. ]]]]]] posted to Kitmailbox 6/98 by JoAnn Pellegrino from http://www.breadworld.com/recipes/recipes.html - - - - - - - - - - - - - - - - - - NOTES : This recipe evolved when we set out to make the quintessential holiday coffee cake. Of course, it had to include one of the world's greatest flavor combinations - chocolate and raspberries. We think it is a holiday dream come true! * Exported from MasterCook Buster * Lattice-Top Spinach Pie Recipe By : Breadworld.com Serving Size : 6 Preparation Time : Categories : ABM Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CRUST*** 3/4 cup water -- (70 to 80øF) 1 tablespoon olive or vegetable oil 3/4 teaspoon salt 2 1/2 cups all-purpose flour 1/4 cup grated Parmesan cheese 2 teaspoons FLEISCHMANN'S Bread Machine Yeast ***FILLING*** 1 package frozen chopped spinach -- (10-ounce) thawed -- drained and -- squeezed dry 1 cup crumbled feta cheese -- (4 ounces) 1 cup shredded mozzarella cheese -- (4 ounces) 2/3 cup diced fully cooked lean ham -- (4 ounces) 1 egg -- lightly beaten 1 clove garlic -- finely chopped To make crust: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To make filling: In medium bowl, combine all ingredients; cover and refrigerate, if made ahead. Preheat oven to 450øF. To shape: When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. Remove 1/3 of the dough; reserve. Roll remaining dough to form 12-inch circle; press onto bottom and up side of greased 9 x 1 1/2-inch round cake or springform pan. Spoon filling into dough. Roll reserved dough to 9-inch circle; cut into12 (3/4-inch wide) strips. Arrange 6 strips lengthwise and 6 strips crosswise on filling, using longer strips toward center. Using tines of fork, press ends of strips to seal to bottom dough. Place pie in oven; immediately reduce heat to 375øF. Bake 45 to 50 minutes or until crust is golden brown. Remove from oven; cool on wire rack 10 minutes. Cut into 6 wedges to serve. Nutrition information per serving (1/6 of recipe): calories 386; total fat 13 g; saturated fat 6 g; cholesterol 76 mg; sodium 937 mg; total carbohydrate 45 g; dietary fiber 3 g; protein 21 g. Measuring Ingredients: To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. Makes 1 (9-inch) pie. posted to Kitmailbox 6/98 by JoAnn Pellegrino from http://www.breadworld.com/recipes/recipes.html - - - - - - - - - - - - - - - - - - NOTES : If you have a bread machine, try this time-saving version of the recipe. Use your bread machine to mix and knead your dough before shaping and baking it in the oven. The dough for Lattice-Top Spinach Pie can be prepared in any size bread machine. * Exported from MasterCook Buster * Chocolate-Cinnamon Bread Recipe By : Breadworld.com Serving Size : 8 Preparation Time : Categories : ABM Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***1-POUND LOAF*** 1/2 cup milk 1 large egg 1 tablespoon butter or margarine 1 teaspoon SPICE ISLANDS Pure Vanilla Extract 3/4 teaspoon salt 2 cups bread flour 1/3 cup semisweet chocolate pieces -- ( miniature) 1/2 teaspoon SPICE ISLANDS Ground Cinnamon 1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast Chocolate Glaze Add all ingredients except chocolate glaze to the bread machine pan in the order suggested by manufacturer, adding semisweet chocolate pieces with flour. (If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Tip below. Drizzle the cooled bread with Chocolate Glaze. Chocolate Glaze: Sift together 1/2 cup powdered sugar and 1 tablespoon unsweetened cocoa powder. Stir in 1/4 teaspoon SPICE ISLANDS Pure Vanilla Extract and enough milk (2 to 3 teaspoons) to make glaze of drizzling consistency. Recommended cycle: Basic/white bread cycle; light or medium/normal color setting. Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. Ifdough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time. posted to Kitmailbox 6/98 by JoAnn Pellegrino from http://www.breadworld.com/recipes/recipes.html - - - - - - - - - - - - - - - - - - NOTES : This chocolaty treat is so flavorful you can serve it for dessert. If you really like cinnamon, add a little (1/8 teaspoon) to the Chocolate Glaze. * Exported from MasterCook Buster * Greek-Style Bread Recipe By : Breadworld.com Serving Size : 6 Preparation Time : Categories : ABM Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***1-POUND LOAF*** 1/2 cup crumbled feta cheese 2/3 cup milk 1 tablespoon olive oil 3/4 teaspoon salt 2 cups bread flour 3 tablespoons pitted ripe olives -- sliced 2 teaspoons sugar 1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast ***1 1/2-POUND LOAF*** 3/4 cup crumbled feta cheese 1 cup milk 1 tablespoon olive oil 1 teaspoon salt 3 cups bread flour 1/4 cup pitted ripe olives -- sliced 1 tablespoon sugar 2 teaspoons FLEISCHMANN'S Bread Machine Yeast If the feta cheese is packed in brine, drain it well and pat dry. Crumble cheese lightly into measuring cup (do not pack cheese). Add ingredients to bread machine pan in the order suggested by manufacturer, adding the cheese and the ripe olives with flour. (Cheeses vary in moisture content. If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip below.) Store bread in the refrigerator; bring to room temperature before serving. Recommended cycle: Basic/white bread cycle; medium/normal color setting. Nutrition information per serving (1/12 of 1 1/2-lb. recipe): calories 172; total fat 4 g; saturated fat 2 g; cholesterol 8 mg; sodium 310 mg; total carbohydrate 28 g; dietary fiber 1 g; protein 6 g. Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time. For more helpful tips, visit our Tips, Terms and Troubleshooting section. posted to Kitmailbox 6/98 by JoAnn Pellegrino from http://www.breadworld.com/recipes/recipes.html - - - - - - - - - - - - - - - - - - NOTES : This zesty bread will dress up any meal. Save leftovers to create croutons for a salad. Just cut the bread into bite-size cubes and spread in a single layer in a shallow baking pan. Lightly brush cubes with oil, if desired. Bake at 300øF for 10 to 15 minutes or until crisp and dry, stirring once or twice. ---------------------------------------------------------------------------- ------------------------- --------------- END bread-bakers.v098.n048 --------------- -------------- BEGIN bread-bakers.v098.n049 -------------- 001 - "Michael C. Zusman" Subject: Summer Loaf: A Celebration of Bread Date: Sat, 27 Jun 1998 13:00:48 -0700 Fellow bread bakers: It is with great pleasure that I announce Portland, Oregon's second annual Summer Loaf: A Celebration of Bread on Saturday, July 25, 1998. Featuring samples and sale items from more than 20 area artisan bakeries, more food from our Farmers' Market vendors, professional and amateur bread baking contests, a master baking class (on Sunday), a Speakers' Corner (featuring bread baking experts of all sorts, construction and demonstration of an authentic wood burning brick bread oven and more, Summer Loaf is the largest event of its kind in the United States. And we would love to have you visit if you can make it. (It hardly ever rains in Portland in late July, and I know Reggie is going to be here.) We are equally proud to present our website, accessible at http://www.summerloaf.org The site is just up and running, so if you have any feedback on it let me know. I'll pass any comments on to our website guru. Even with a few bugs still to shake out, the site provides all the details about Summer Loaf, plus I threw together a little "Bread Bakers Internet Resource Guide" for your perusal. Looking forward to seeing you. Very truly yours, Michael C. Zusman --------------- END bread-bakers.v098.n049 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved