Date: Fri, 10 Jul 1998 23:56:45 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n051 -------------- 001 - Ruth Provance Subject: re: Blue Bread Date: Sun, 05 Jul 1998 13:22:24 -0700 Dear Maria Paula, Have you tried blue cornmeal? You should be able to get it at a health food store, or ask around for it. Ruth --------------- MESSAGE bread-bakers.v098.n051.2 --------------- From: idaspooner@juno.com (Kerrie Spooner) Subject: Re: Ezekiel Fasting Bread Date: Tue, 07 Jul 1998 13:15:52 EDT No measurements were included. Can anyone tell me how to make this bread? Thankyou so much! Kerrie _____________________________________________________________________ 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.n051.3 --------------- From: hadley98@juno.com (Caroline Hadley) Subject: Re: Ezekiel Bread Date: Thu, 09 Jul 1998 17:44:45 EDT The info posted about ezekiel bread makes me want very much to try it but no proportions or baking or rising times were given. Can anyone help with this? Thankyou so much. Caroline _____________________________________________________________________ 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.n051.4 --------------- From: Ruth Provance Subject: Croissants Date: Sun, 05 Jul 1998 13:20:27 -0700 Dear Phyllis, There is an extensive recipe for baking croissants in "Baking With Julia." It is quite intimidating and takes at least two days to make. I will not transcribe it here, but you can probably check the book out at your local library and try it yourself. They do cover filled croissants. There are croissant-like recipes around, too, that maybe don't take up as much time. If I find one, I will let you know! Ruth --------------- MESSAGE bread-bakers.v098.n051.5 --------------- From: hadley98@juno.com (Caroline Hadley) Subject: Cranberry Bread for ABM? Date: Fri, 10 Jul 1998 11:30:49 EDT Years ago, I tasted a wonderful cranberry bread made in an ABM. I can't find a recipe. Does anyone have one, or can you direct me to a book that does? Thankyou so much. Caroline _____________________________________________________________________ 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.n051.6 --------------- From: Mary Anne Flesch Subject: Blue Bread Date: Sun, 05 Jul 1998 21:43:36 -0500 >my two-year-old son keeps asking me to bake a blue bread, but I don't >want to use any artificial colours. Do you have any suggestions? Maria, What about blueberries? I'm thinking of a breakfast type bread. Maybe you can add sugar to blueberries, let them sit to create juice, then puree and add them to the beginning of a a white bread recipe, instead of waiting for the beep. I've never really tried anything like that, but it should work! --------------- MESSAGE bread-bakers.v098.n051.7 --------------- From: "J. Mathew" Subject: ??ideas for using Italian flour Date: Fri, 10 Jul 1998 10:52:26 -0500 Hello bakers, Among other goodies in my shipment from King Arthur, I purchased some Italian flour. I have a couple of ideas on using this in things like pizza dough, focaccia, etc.; however, I would like to hear your thoughts on using this flour. If anyone has some creative ideas on how to use it, or if you have some recipes and suggestions to share, I would certainly enjoy seeing them. Thanks very much, Joan -- Reply via email to joanm@bigfoot.com --------------- MESSAGE bread-bakers.v098.n051.8 --------------- From: idaspooner@juno.com (Kerrie Spooner) Subject: 100% WHOLE GRAIN BREAD IN ABM? Date: Mon, 06 Jul 1998 21:27:49 EDT I have an old Welbilt ABM. That's the one like the DAK, without a wheat cycle. Can I make 100% whole grain breads in this type of ABM, or is it likely to be to heavy for the machine to handle? Thankyou so much. Kerrie _____________________________________________________________________ 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.n051.9 --------------- From: Ruth Provance Subject: Re: bread problems Date: Sun, 05 Jul 1998 13:34:43 -0700 Hey, Helen, me again! I don't know what to tell you about your bread crust not being dark enough. I usually have the opposite problem! Are you using dark bread pans? They usually give a darker crust. The most precise way I know of to see if bread is done is to take its temperature with an instant-read thermometer. Most bread is done at 200 degrees F. Was this an ABM recipe for cottage cheese dill bread? Maybe next time you should just bake it for the whole time at 400 F. Just a few thoughts Ruth --------------- MESSAGE bread-bakers.v098.n051.10 --------------- From: "J. Mathew" Subject: blue bread Date: Sun, 5 Jul 1998 09:13:28 -0500 > my two-year-old son keeps asking me to bake a blue bread, but I don't want > to use any artificial colours. Do you have any suggestions? Let me see if I can brainstorm a bit on this idea...haven't really tried it (yet), but I think it would probably work: I would probably start with some kind of sweet bread dough, and add blueberries. If you get canned blueberries there is usually lots of juice, and you can just dump that in for part of the liquid to make it really blue. Probably even fresh blueberries would have enough juice in them to make areas of intense blue -- they usually do in muffins, so I don't see how it would be too much different for bread. Depends on how much blue you want throughout. Does your son like Smurfs...? :) You can call it Smurf bread!! Hope that helps to start the brainstorming, Joan -- Reply via email to joanm@bigfoot.com --------------- MESSAGE bread-bakers.v098.n051.11 --------------- From: Marcia Fasy Subject: Yeast Date: Sun, 5 Jul 1998 07:58:35 -0700 (PDT) Recently someone asked about the difference in active dry and instant yeast. Normally I buy Red Star Active Dry Yeast in the 2 pound package at Costco. Several months ago I bought a new package, not noticing that it was not active dry but instant. I started having failures and then checked the package and found that I was using instant yeast. I did some research and found that when using instant yeast in a bread machine, you should use 1/2 teaspoon for each cup of flour rather than the amount called for in the recipe. This has worked just fine for me. Marcia === marciaf@rocketmail.com τΏτ 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.n051.12 --------------- From: "Michael C. Zusman" Subject: Summer Loaf Meeting Place Date: Sun, 05 Jul 1998 12:41:27 -0700 In response to the inquiry regarding a meeting place for those on this list who will be attending Summer Loaf in Portland (OR) on July 25, I will be running the Speakers' Corner (a large classroom on the Portland State University campus) for most of the time, but would enjoy the opportunity to meet fellow list participants. Please drop by--I will probably introduce each speaker and then leave to wander around and munch samples until the next segment starts. Speakers' Corner schedule is on the website (which is now looking fairly professional): . As a more general meeting idea, the last segment ends at 12:45 p.m.; I suggest all on the list who care to do so meet in the classroom at that time. Very truly yours, Michael C. Zusman Evans & Zusman, P.C. Law Offices 2828 S.W. Naito Parkway, Suite 325 Portland, Oregon 97201 mailto:mikez@evanszusman.com Phone (503) 241-5550; Fax (503) 241-5553 --------------- MESSAGE bread-bakers.v098.n051.13 --------------- From: Ruth Provance Subject: re: Need KA tips Date: Sun, 05 Jul 1998 13:30:00 -0700 Dear Helen, I confess, I am the one who talked about leaving the dough a little sticky just to be sure you don't get doorstops. The main thing is, go by experience. I am sure that the recipes you are converting from ABM will work just fine in the KitchenAid. I have also noticed that the doughs come out like batters if you don't add more flour. It could be a humidity thing, too. Since the herb bread came out well, I wouldn't worry too much. My guideline to when the dough is ready is that it should be tacky, but not wet/sticky, if you can picture that. If you are using a recipe that has mostly white flour, you are getting close when the dough cleans the sides of the bowl and clings to the hook. Just check frequently and you will soon get the hang of it. When you feel you could knead it by hand without having to scrape it off of your hands, that's probably right. I ususally knead by hand a few turns after it comes out of the mixer just to see if I have it right. If it comes out good, don't worry about it! Keep Baking Bread! Ruth --------------- MESSAGE bread-bakers.v098.n051.14 --------------- From: rgcasey@ix.netcom.com Subject: Ezekiel Bread-XP Date: Wed, 8 Jul 1998 11:52:09 -0500 (CDT) On July 1 "Mega-bytes" gave the following list of nutritional contents for Ezekiel bread: > Per loaf - 1 lb, 12-14 slices: > Loaf Slice > Calories 1,440 120 > Sat Fat 0 0 > Poly unsat fat 0 0 > Mono unsat fat 9g .75g > Protein 165g 13.75g > Carbo 99g 8.25g > fiber 396g 33g > sugars 63g 5.25g > chol 0 0 > Sod (in beans) 36g 3g > Iron %RDA 324% 27% > Cal %RDA 180% 15% > PLUS 33 Vitamins, minerals and amino acids Sorry, my engineering background just won't let me pass on this. A pound of bread weighs 456 grams. Adding up the fat, protein, carbos, fiber and sugars given in the note I get a total of 732 grams. I'm especially surprised by the claim for 396 grams of fiber - typically it's a few percent or less of total weight. Can someone check these figures? And just in case there are other technically minded people out there, how about this one: I weigh almost 200 pounds and each day for exercise I climb a hill that's 600 feet high. How many calories do I burn doing this? In other words, how much is 600 x 200, or 120,000 pound-feet of work when calculated in food calories? I tried to answer this myself and found that there are two kinds of calories, neither of which gave me a satisfactory answer. Somehow I feel I must be burning a few hundred calories at least in climbing that hill, but I don't get that. Anybody know how to convert from foot-pounds to food calories? Rich Casey --------------- MESSAGE bread-bakers.v098.n051.15 --------------- From: Mark_Judman@colpal.com (Mark Judman) Subject: RE: Bread Problems (rising, browning) Date: Mon, 6 Jul 1998 22:43:09 -0400 HWGunnar@aol.com wrote: >OK, bread baking pros, I'm a rank amateur who needs more help. I >have a consistent problem in that I always get a very pale crust--not >the nice golden or dark brown that I'd like. .... > the second rising, after I kneaded it again with my KA Helen, I hope this doesn't sound like too much of a flame but you've got several problems. First of all I'd suggest learning some of the basics of bread making. One of the better books around is Bernard Clayton's "The New Complete Book of Breads". Specifically you mention lack of browning and lack of rising. Browning: 1. Too low a temperature. Although starting it a 425 is great, lowering it to 350 is probably a mistake (more appropriate for a cake). 400 would probably have been better. 2. Use a glaze. Either egg yolk (diluted with a little water) or milk brushed on before baking will give you a browner crust. Rising: There are two reasons I can think of for bread not to rise: dead or inactive yeast and no gluten network to rise when the yeast fermentation occurs. You don't knead a bread dough a second time, especially in a machine. A dough gets punched-down after rising but never (to my knowledge) kneaded a second time. The purpose of kneading is to develop the gluten which is present in the flour. It's either there or it isn't. It reportedly is possible, using a machine, to over-knead and make the gluten break down. Good luck, Mark Judman < Mark_Judman@colpal.com > --------------- MESSAGE bread-bakers.v098.n051.16 --------------- From: RossGW@aol.com Subject: Re: Bread problems Date: Mon, 6 Jul 1998 00:19:01 EDT In a message dated 98-07-05 02:24:28 EDT, you write: > OK, bread baking pros, I'm a rank amateur who needs more help. I have a > consistent problem in that I always get a very pale crust--not the nice > golden > or dark brown that I'd like. The loaf I'm baking right now is cottage > cheese > dill; I started it at 425 F and after about 15 minutes decreased the > temperature to 350, where it's been for about 25 more minutes. It's pretty > blond, as my loaves of any kind of bread have been. What do I need to do to > get a nice looking darker crust? My other problem with this particular loaf > is that although the first rising was just fine, the second rising, after I > kneaded it again with my KA and put it in the loaf pan, wasn't so hot. I > put > it into the refrigerator overnight, happily noticed this morning that it had > risen somewhat, and expected that by the evening it would have risen about > enough to bake. Well, it looked about the same when I got home from work > tonight. I took it out of the refrigerator and put it in a gas oven with > the > pilot light on, expecting that THEN it would rise some more, but nothing ( > then > again, it didn't fall, either). I've finally baked it and am not sure what > to > expect. I just took it out of the oven and looked and put it back in again > to > see if it might get browner and also because I wasn't sure it was quite done, > > even after 40-45 minutes. Any and all critiques of my methods are welcome! > BTW, it smells wonderful. > > Helen > If you get the same "under done" results with all recipes, it must not be that you're lacking sugar or milk or some other browning agent. I would do get an oven thermometer, and check how the actual oven temperature measures up to the "advertised" temperature. --------------- MESSAGE bread-bakers.v098.n051.17 --------------- From: ptj Subject: Summer Loaf idea Date: Sun, 5 Jul 1998 20:37:22 -0700 (PDT) I just had an idea (well, it was handed to me by Reggie, but I never look a gift idea in the mouth...) For those who will be attending Summer Loaf..... I have a huge living room with a huge kitchen and a husband who just doesn't get into entertaining. Is there a time during the weekend that would be convenient for any of you who are interested to make the trek out to Lake Oswego for a get-together at my house? I can't promise lots of home baked bread because I'm not doing it as much as I was back when I was unemployed, but I work across the street from a really wonderful bakery and can probably get a bunch of stuff from there. Also, since I won't be able to attend Summer Loaf unless one of you wonderful folks suddenly realizes you're my neighbor and can give me a lift (I have no car and the only bus service my area gets is during weekday rush hour only) this is the only way I'll get to meet any of you, and you so close to my home and all! [[Editor's Note: Jeff and I will be able to take Phyllis to Summer Loaf...but if something unexpected happens and we can't attend maybe someone else can help her out. So if you are able to please call her..thanks, Reggie & Jeff]] If you're interested, you can e-mail me or you can call me at (503)697-1097. (Phone is more of a sure thing since my 'net access is limited these days. Something to do with working...sigh.) Bright blessings phyllis p.s. As an added incentive, July 25 is my wedding anniversary and since we're relatively new in Portland, we don't have a lot of folks to celebrate with. I'd love to have some friends by to break bread with.... === Visit Hearthstone Community Church on the Web at www.geocities.com/Athens/Acropolis/4213 The gods move in mysterious ways. Sometimes it falls to us mortals to read them the road map... _________________________________________________________ DO YOU YAHOO!? Get your free @yahoo.com address at http://mail.yahoo.com --------------- MESSAGE bread-bakers.v098.n051.18 --------------- From: Vernon Webster Subject: Rosemary Bread Date: Wed, 8 Jul 1998 23:32:16 +0100 Hello Ben Strong and all, I am afraid I cannot help with regard to the rosemary flat bread recipe that was posted previously but I do have a Linda Collister recipe which may be of interest. FOCACCIA with Rosemary and Sea Salt - makes 1 loaf 15g fresh yeast * 280 ml water ( room temperature ) 6-7 Tblsp extra-virgin olive oil 2 tsp sea salt 2 Tblsp finely chopped fresh rosemary, plus extra sprigs about 500 g unbleached white bread flour ( I often use pasta flour) 2 tsp coarse sea salt extra flour for dusting extra oil for greasing bowl a roasting or baking tin, about 25cm x 35cm * to use easy-blend dried yeast:- Add one 7g sachet with the chopped rosemary Put all liquid in the bowl at once and proceed with the recipe 1/ Cream yeast to a smooth liquid with half the water. 2/ Add 3 tbsp oil and the remaining water. 3/ Add salt, chopped rosemary and half the flour. 4/ Beat into the liquid with your hand. 5/ When combined, work in enough of the remaining flour to make a soft but not sticky dough. 6/ Knead for 10 mins until smooth and silky (or 5 mins slowly in a mixer with a dough hook). 7/ Leave to rise (doubled in size) at cool to normal temperature in a lightly oiled mixing bowl, covered with a damp tea towel - about 2 hours. 8/ Knock back and shape into a rectangle, then press into the base of the tin. Push into the corners and even out. 9/ Cover and let rise until about doubled (about 45mins). 10/ Flour fingertips and make 1 cm dimples in the dough at regular intervals. 11/ Cover and let double again - about an hour (I find it takes less time). ** 12/ Press sprigs of rosemary into the dimples and fill with olive oil. 13/ Sprinkle with sea salt. 14/ **Bake in a pre-heated oven at 220C (425F) Gas 7 for 20-25mins or until golden brown then cool an a wire rack. I love this with strong cheese! For variations try :- Olives Cherry tomatoes Sundried tomatoes Vernon Webster, Harrogate. North Yorkshire England. --------------- MESSAGE bread-bakers.v098.n051.19 --------------- From: TaktEZ@aol.com Subject: Re Re: Need KA tips Date: Thu, 9 Jul 1998 21:42:32 EDT Hi again Helen In yesterdays post I made a statement that I thought might need some clarification. I said: <"Actually, I think you answered your own question in your last sentence when Subject: Need KA tips Date: Sun, 5 Jul 1998 09:13:28 -0500 > I recall reading on this list that when using a KA mixer for bread, it's > good to have the dough a bit sticky since otherwise one runs the risk of a > door stop. I don't have an ABM and am using my new KA to knead bread. I > am using some of the ABM recipes that have been posted and notice that I > am having to add a lot more flour than the recipes call for; for example, > I made the garlic herb bread and probably added 2 more cups (I thought it > turned out well), and I have the cottage cheese dill bread coming out of > the oven right now--I added at least 1 more than the 3 cups of flour > called for, but the dough was still pretty sticky. How does one tell how > much flour is right? I'd rather let the KA do the work--but I want good > bread! Helen, Of course it depends upon where you live, the amount of humidity, etc.; however, 2-3 cups of extra flour certainly sounds like a lot to me! There are too many to post here without an incredibly long message, so let me point you to my recipe Web page: http://www.geocities.com/Heartland/8098/recipes.html I have a bunch of bread recipes, and nearly all of them have been made in my KitchenAid at some point or other -- a tool I regularly use for bread-making. I have no idea what recipe you're using or what kind of bread you're making (sweet, savory, flat, etc.), so maybe that will give you a few tips to go on in comparing your recipes. Again, I know that the amount of humidity does affect how much flour you add, but what you've mentioned seems an incredible amount. I do NOT ensure that my dough is a bit on the sticky side when using my KitchenAid, although occasionally it does because I didn't measure just right. I use the same recipes whether I'm making by hand, in the Cuisinart, KitchenAid, whatever. I guess having dough on the sticky side (a little) wouldn't hurt too much, but I've never heard anything like that as far as a recommendation. I don't intentionally do that with my machine and everything comes out wonderfully airy, fluffy, tender, etc. No bricks in my kitchen! Hope that helps a bit, Joan -- Reply via email to joanm@bigfoot.com --------------- END bread-bakers.v098.n051 --------------- -------------- BEGIN bread-bakers.v098.n052 -------------- 001 - TaktEZ@aol.com - Re: Bread problems 002 - Peg Doolin > Hi Helen The lack of a dark crust sounds to me like an oven temperature problem. A low oven temperature causes a light crust, a high oven temperature causes a dark crust. Even though you are setting your oven to 425 degrees that doesn't mean the internal temperature of your oven actually is 425 degrees. Ovens often get out of calibration and and need to be reset. I re calibrate my ovens on a regular basis. I realize that if you don't know how to calibrate an oven it will require a service call and that can be very expensive. I'd recommend you invest in an oven thermometer and use it to set your oven temperature. You can purchase one for less that ten bucks in any kitchen shop. Also, remember that temperature change is a slow process. It takes time for the temperature to come to equilibrium so let everything heat up for a while before you begin baking. The amount of sugar in a recipe also effects the darkness of your bread. The more the sugar the browner it gets. Even a total lack of sugar however, will not account for bread not browning. I use no sugar at all in French bread. I bake it at 400 degrees and it still gets nice and brown. One way you can get a nice dark brown crust on your bread is to apply an egg wash to the loaf immediately before poppong it into the oven. To do this mix up one whole egg and one tablespoon of cold water. Just stir them up with a fork until thoroughly mixed. Do not whip or beat you don't want any air bubbles. Then gently apply the wash all over the surface of your loaf with a very limber basting brush. Helen, you say that after your first rising you knead it again with your mixer. I'm not quite sure why you do that. After the first rising all you need to do is punch it down real good to remove all of the carbon dioxide then proceed to form your loaf. A very light kneading in your machine to remove the gas would be OK but it can be done by hand just as easily. Hope this helps. Happy Baking! Don --------------- MESSAGE bread-bakers.v098.n052.2 --------------- From: Peg Doolin Subject: Apple Bread Date: Sun, 05 Jul 1998 15:40:21 -0400 Jennie was looking for apple bread in the ABM. Here are some I've collected. I haven't tried any of them, but looking at them, I might just try one out. Peg Essex, Vermont ---------- Recipe via Meal-Master (tm) v8.05 Title: SAUCY APPLE BREAD * ElecBr-1 Categories: Breadmaker, Breads, Apples Yield: 1 Servings MMMMM------------------------1 POUND LOAF----------------------------- : -Marie Frainier *DGCP02C* 1/2 c Apple cider 1 1/3 c White bread flour 3/4 c Plus (see Below) 1 tb Wheat flour 1 ts Salt 2 1/2 tb Plain yogurt 2 1/2 tb Honey 1/3 ts Vanilla extract 2 1/2 tb Unchopped walnuts 2 1/2 tb Beaten egg 1/3 c Unsweetened applesauce 1/3 c Unpeeled granny smith apples 1 1/4 ts Yeast (active dry) *** core and dice unpeeled apple. ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Apple Bread (Abm) Categories: Breads, Bread machi, Fruits, Fat-free Yield: 1 Loaf ~----------------1-POUND RECIPE (8 SLICES)----------------- 1 ts Yeast 1/4 ts Salt 1 tb Nonfat dry milk 1 ts Cinnamon 3/4 ts Nutmeg 2 1/2 c Bread flour 2 tb Lite applesauce 2/3 c Water 1/2 c Dried apples; chopped ~---------------1-1/2 POUND RECIPE (12 SL)---------------- 1 1/2 ts Yeast 1/2 ts Salt 2 tb Nonfat dry milk 2 ts Cinnamon 1 ts Nutmeg 3 1/3 c Bread flour 3 t Lite applesauce 1 c Water 3/4 c Dried apples; chopped Add ingredients in the order suggested by the bread machine manufacturer and follow baking instructions provided in the manual. Source: "Recipes for Fat-free Living: Breads for Bread Machines" by Jyl Steinback; 1996. MM format by Mary Ann Young ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Spiced Apple Bread Categories: Breadmaker, Fruits Yield: 1 & 1-1/2 lb MMMMM-------------------SMALL LOAF - 8 SLICES------------------------ 1/2 c Unsweetened apple juice; : -- room temperature 1/4 c Natural Applesauce; room : -- temperature 1 tb Margarine/butter; room : -- temperature 1 2/3 c Pillsbury best Bread flour; 1/3 c Rolled oats; 4 ts Sugar; 1/2 ts Salt; 3/4 ts Cinnamon; 1/8 ts Ginger; 1 1/4 ts Active dry yeast; MMMMM-------------------LARGE LOAF - 12 SLICES------------------------ 3/4 c Unsweetened apple juice; : -- room temperature 1/2 c Natural applesauce; room : -- temperature 2 tb Margarine/butter; room : -- temperature 2 1/2 c Pillsbury Best Bread Flour; 3/4 c Rolled oats; 1/4 c Sugar; 1 ts Salt; 1 ts Cinnamon; 1/4 ts Ginger; 2 1/2 ts Active dry yeast; If the bread machine typically uses 2 cups of flour, use small loaf recipe. If machine uses 3 cups, use large loaf recipe. Fellow manufacturer's directions for loading ingredients into machine. Measure ingredients carefully. Select regular, rapid or delayed time bake cycle and follow manufacture's directions for starting machine. HIGH ALTITUDE - Above 3500 feet: For small loaf, increase apple juice 1 - 2 tablespoons and decrease yeast by 1/4 to 1/2 teaspoon. For large loaf, increase apple juice by 1-1/2 to 3 tablespoons and decrease yeast by 1/4 - 3/4 teaspoon. Continue as directed. Food Exchange per serving: 2 STARCH EXCHANGES + 1/2 FAT EXCHANGE; CAL: 180; FAT: 3g; CHOL: 0g; SOD: 200mg; CARB: 32g; SUGARS: 7g; Protein: 5g Source: Fast and Health Magazine; Jan-Feb, 1996 Brought to you and yours via Nancy O'Brion and Clan * CROSSPOSTED Submitted By COOKING POUR FLORENCE THOMPSON ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Cinnamon-Apple Bread Categories: Bread machi, Vegan, Vegetarian Yield: 1 loaf 1 1/4 c Unsweetened applesauce 1 ts Cinnamon 1/4 ts Nutmeg 1/2 ts Salt 1 1/2 c Rolled oats 1 1/2 c Whole wheat bread flour 1 1/2 ts Active dry yeast 1/2 c Raisins (or diced dried -apples) Follow your bread makers instructions. Total calories per serving: 120 Fat: 1 gram Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase (lisa_pooh@delphi.com) 2/4/96 ----- --------------- MESSAGE bread-bakers.v098.n052.3 --------------- From: TaktEZ@aol.com Subject: Re: Need KA tips Date: Wed, 8 Jul 1998 22:45:34 EDT In a message dated Tue, Jun 30, you write: << I recall reading on this list that when using a KA mixer for bread, it's good to have the dough a bit sticky since otherwise one runs the risk of a door stop. I don't have an ABM and am using my new KA to knead bread. I am using some of the ABM recipes that have been posted and notice that I am having to add a lot more flour than the recipes call for; for example, I made the garlic herb bread and probably added 2 more cups (I thought it turned out well), and I have the cottage cheese dill bread coming out of the oven right now--I added at least 1 more than the 3 cups of flour called for, but the dough was still pretty sticky. How does one tell how much flour is right? I'd rather let the KA do the work--but I want good bread! >> Hi Helen Yes, any ABM recipe can be made can be made using your KitchenAid mixer with virtually no changes to the recipe and the results will be at least as good or better than with the ABM. You might want to make a few minor adjustments as you go along but no major changes are necessary. In your post you said, "I recall reading on this list that when using a KA mixer for bread, it's good to have the dough a bit sticky since otherwise one runs the risk of a door stop." Actually, it should be more tacky than sticky. In my vernacular, sticky tends to be more on the moist side than tacky. Your dough definitely should NOT feel wet. When you touch the dough with your fingers they should adhere just ever so slightly. Don't be afraid of making a door stop. It's not that easy to do, and when it happens, just remember, we all do it from time to time. Our mistakes help us learn to become better bakers You asked, "How does one tell how much flour is right?" A good rule of thumb to is as follows: When making yeast bread there is a fairly well defined ratio of flour to liquid required regardless of what bread you are baking. That ratio is three cups of flour to each one cup of liquid. The term liquid refers to the total of all water, milk, eggs, (which are the equivalent of 1/4 scant cup each) fruit juice, and any other liquid you add. Remember, mashed potatoes, applesauce, cottage cheese and other such items also contain water and and must be compensated for. These last items however, are a bit more complicated to account for because we don't know exactly how much water each contains and some experimentation will be required on your part. Also, when calculating your total liquid amount, do not count the fat, or very high viscosity items such as molasses, corn syrup, honey, sorghum etc. There are also certain circumstances that will slightly vary the ratio of flour to water. The ratio will vary depending on the kind of flour you are using. For example, a high gluten flour will absorb more water than will all purpose flour therefore use less water when baking with all purpose flour. A slack dough will require more water that a stiff dough. On humid days your flour will have absorbed more water from the atmosphere than on a dry day thus slightly less water will be needed on humid days. In all cases, we're talking small amounts though, not as much as one or two cups of flour at a time as you indicated. All of this means that you will still have to make some compensation by adding either water or flour as you are kneading your dough but we're talking very minor additions. It you are working up the dough for a three cup of flour recipe you should add flour at the rate of about one tablespoon at a time kneading it in thoroughly before adding another. If you need to add water add it at the rate of about one teaspoon at a time, again kneading it in thoroughly before adding more. Actually, I think you answered your own question in your last sentence when you said, "I'd rather let the KA do the work--." Do just that. About the time you decide to add more flour---, don't. Let the machine work a little longer maybe three of four more minutes. If the dough still hasn't become a smooth ball by then begin slowly adding more flour or water as needed. It's not that easy to over knead dough with the KA mixer so please don't worry about that. In fact, the instructions in the KA owners manual are almost a sure formula for failure because they indicate adding flour much sooner in the process than is really necessary. I noted on your post that you were in the process of baking a loaf of cottage cheese dill bread. My advice to you would be to try mastering a somewhat less complex, more predictable bread before attacking the specialty stuff. Try baking a loaf of basic white bread. Experiment with that until you get the hang of it then spread your wings and fly. In a post several weeks ago Ruth Provance said, "It's very easy to knead too much flour into your dough using a KitchenAid mixer." Truer words were never spoken. Add flour or water in small amounts. Helen, I hope this helps. If you have any questions about what I have written, shoot me an e-mail. Happy Baking! Don --------------- END bread-bakers.v098.n052 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved