Date: Sat, 10 Oct 1998 17:25:47 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n070 -------------- 001 - Sue & Sam Hurwitz Subject: Wheat Moths - Heidi Nick Date: Sun, 04 Oct 1998 08:23:27 -0400 I have not tried it but have read that one way to control insects in flour is to put a few bay leaves on top. I have been fortunate in not having them - I use a ightly closed 5 gallon bucket. --------------- MESSAGE bread-bakers.v098.n070.2 --------------- From: Bonni Lee Brown Subject: Breadmaking Classes Date: Sun, 04 Oct 1998 11:14:50 +0000 I'm interested in breadmaking classes on the east coast. I appreciate Bobbi listing the one in Vermont but can't make that date. (By the way, email to Debbie was returned for incorrect address). Are there any others that people are aware of, or do I have to fly to California...what an excuse!! Bonni --------------- MESSAGE bread-bakers.v098.n070.3 --------------- From: "Jane D. Fidler" Subject: Butter/Margarine Spread Substitute Date: Sun, 04 Oct 1998 12:47:52 -0400 In response to the query about a substitute for fatty spreads: We have used Fleischmann's Fat Free Buttery Original 5 Calorie Spread which is made with skim milk and is a thick liquid. We like it because of all the fat free butter substitutes out there my husband and I think that it tastes the most like the real thing. It comes in a 12 oz. squirt bottle --------------- MESSAGE bread-bakers.v098.n070.4 --------------- From: LAllin@aol.com Subject: Mixmaster and Dough hooks Date: Sun, 4 Oct 1998 09:05:10 EDT I have been making bread with a bread machine for a number of years now. Over those years, I have seen messages (here and elsewhere) from folk who use a Mixmaster and think it can't be be beat. I recently bought an old 12-speed Mixmaster, with dough hooks, so I thought I'd give it a try making bread. But, I don't have a clue how to use it; beyond the obvious, of course. What speed, the Mixmaster "dial" has a quickbread setting but not a bread setting? How do I know how long to process the dough with the Mixmaster dough hooks, any conversion factors to apply to traditional bread recipes? Any help appreciated. --------------- MESSAGE bread-bakers.v098.n070.5 --------------- From: "Floyd E. Whetzel, Jr." Subject: Salt Substitutes for Baking Date: Wed, 7 Oct 1998 09:25:00 -0400 Hi! I've not yet tried this and I wanted to ask first. My doctor says my blood pressure is borderline high and he told me to watch my sodium intake. It seems to be working because my BP has gone down from 142/92 to 126/81. Party!! I've started using that Ms. Dash salt substitute (in moderation, of course) to get away from some of the blandness that's inherent in low sodium foods. My question is whether I can use Ms. Dash to bake bread, and if so, how much to use. Thanks for any help you can give me! Take care! ____________________________ Floyd (Eddie) Whetzel, Jr. Microsoft Certified Professional The Whetzel Group --> www.whetzel.com A Site for Your Eyes --> www.asiteforyoureyes.com Bowie, Maryland USA --------------- MESSAGE bread-bakers.v098.n070.6 --------------- From: "tess@shore.intercom.net" Subject: mini muffins Date: Sun, 4 Oct 1998 14:02:17 -0400 (EDT) * Exported from MasterCook * Onion-Cheese Muffins Recipe By : Sun Paper-adapted by evie Serving Size : 1 Preparation Time :0:00 Categories : Breads Tnt Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Bisquick® Baking Mix 3/4 Cup Shredded Cheddar Cheese 1 Small Can French Fried Onions -- * 1 Large Egg 1 Cup Milk Preheat oven to 400F. Grease mini-muffin tins. Combine all ingredients and beat for one minute. Fill 2/3 full and bake about 10-12 minutes. Test!! - - - - - - - - - - - - - - - - - - NOTES : I did not use the onions. Instead I used some chopped red roasted pepper. Great! --------------- MESSAGE bread-bakers.v098.n070.7 --------------- From: CHAMBERS Subject: Re: Digest bread-bakers.v098.n069 Date: Mon, 5 Oct 1998 11:06:32 -0500 (CDT) AAAAAAAAARGGGHHHHH!! What am I doing wrong? My pityful attempts at bread making yield something like magnum size bread sticks. Bread doesn't seem to rise much if anything at all. I have made some pretty decent Italian style bread but upon turning to the main recipe and instructions from "Best Bread Ever" I've baked some awful stuff. I've followed the instructions meticulously as far as I can tell, use an instant thermometer, used a Cuisinart Marchine to mix, used Instant Yeast (RedStar) still within the dates printed on the package, etc. The bread just sits there without rising and bakes into baguettes that are about an inch and a half in diameter and hard as rocks. I let a batch rise an additional half hour yesterday and with no different results. I keep the yeast and the flour in the refrigerator. True enough both have been in the refrigerator for about six months. Is that a problem? --------------- MESSAGE bread-bakers.v098.n070.8 --------------- From: "J. Mathew" Subject: what to serve w/Pumpkin, Cranberry breads Date: Sun, 4 Oct 1998 08:14:06 -0500 > All these pumpkin and cranberry breads sound delicious, but what > do you serve these with? I haven't seen every recipe that's been posted with those ingredients, but.... Depending upon what else has been served with the meal, I like to slather yogurt cheese on top of these sweet-type breads. For instance, if one is serving it as a snack or for breakfast, or perhaps with a fruit salad at lunch or dinner, it is good with this yogurt cheese. The flavors are wonderful this way. If you don't want to make yogurt cheese (just drain plain yogurt until it resembles the consistency of cream cheese or is spreadable like that) then you can certainly substitute softened cream cheese. I've seen some people put butter on this type of bread, but I don't like it that way. I find that too greasy and it interferes with the delicate flavors of the bread. I think yogurt cheese or cream cheese blends very nicely....YMMV. Hope that helps, Joan -- Reply via email to joanm@bigfoot.com --------------- MESSAGE bread-bakers.v098.n070.9 --------------- From: "Jo in Minnesota" Subject: Non-fat bread spread Date: Sun, 4 Oct 1998 12:25:15 -0500 For Robert who is looking for a bread spread, this is dairy based, but my favorite and I want to share it with the list: Use Non-fat Vanilla Yogurt (the old fashioned kind with no gelatin that will "cheese up"), I like the quart size. Add one teaspoon (or less depending on your love of ginger) of grated ginger, and about one tablespoon of finely grated orange rind. Stir all of this together, fill your colander with paper towells, and plop the yogurt mix into it, set it over a bowl and refrigerate it for about 24 hours. It will turn into a fragrant and delicious orange/ginger flavored spreadable cheese that is wonderful on whole wheat toast or ww crackers. If yiy use a smaller size yogurt, just reduce the orange and ginger according to your own guesses! I plan to try the recipe shown on this list using chevres and non fat yogurt for a "lite" cheesy spread. Sounds just great! Would those who have great potato bread recipes, please share them? I am interested in both instant mashed potatoes and scratch recipes. TIA, Jo in Minnesota --------------- MESSAGE bread-bakers.v098.n070.10 --------------- From: Chris Subject: "Wheat Moths" Date: Mon, 5 Oct 1998 15:42:58 -0500 >From: Heidi Nick >Subject: wheat moths >Date: Sat, 26 Sep 1998 16:57:48 -0400 > > >Does anyone know a good trick for getting rid of wheat moths? > >TIA My agricultural extension office once identified these grain pests as "Mediterranean Meal-Worm Moths." I honestly don't know if that's their real name. They are small, brown fluttery things as adults, and 1-3 mm. sized white larvae before then. They tend to come into the house in dry pet-food preparations that are mostly grain. They rapidly spread to any grain-based product including crackers, noodles, and snackfoods. The best way to deal with an infestation is to freeze every grain product for at least 24 hours, or heat it gently to about 200 degrees F. for about 15-20 minutes. If you can't do either of these, throw away the food. In the worst infestation I have ever known they were even living behind the labels on the canned goods in that pantry, so if you are determined, you probably better wash all the cans and shelving, too. Just a reminder: Do not use pesticides around food products. Once all the grain products have had the eggs killed, be certain to store all grain products, especially pet-chows, in air-tight containers. At least this way if they come back you have limited the population and its spread. You can also freeze every package mix or box of pet chow for a day when you bring it home from the store, as a sort of preventative. One person I knew let a single spider live near her pantry. She checked the web regularly to see what sorts of things were secretly living with her, and if she saw moths, she started tossing things. I thought it was kind of a cute detection method. This problem is pretty common in the Midwest, so don't take it as a verdict on your house or housekeeping. Chris Olmstead --------------- MESSAGE bread-bakers.v098.n070.11 --------------- From: "Bill Hatcher" Subject: Re: cinnamon bread Date: Sun, 4 Oct 1998 17:01:14 -0400 Judy - Here is a good one in which I frequently substitute dates for the raisins. I usually use pecans because we get so many from the trees on our place here, but am sure walnuts would work just as well. Enjoy. --- Bill Hatcher bhatcher@beldar.com Southampton County, Virginia, USA > > From: "Mike & Judy Ruzich" > Subject: cinnamon bread > Date: Sat, 26 Sep 1998 09:11:57 -0500 > > > About a month ago my computer crashed and I lost every single one of > my bread recipes. I'm looking for a MOIST cinnamon raisin bread > (maybe with some walnuts?). I'm using a WestBend machine (makes 1 > 1/2 pound loaves), but I'm not sure if that matters or not. ANY help > would be greatly appreciated. > > Thank you, > Judy > > > Judy Ruzich * Exported from MasterCook * Cinnamon-Raisin Bread Recipe By : Adapted from Regal Breadmaker Book Serving Size : 10 Preparation Time :4:20 Categories : Bread Machine To/From Breadlist To/From Eat-L Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 2 tablespoons butter -- margaine or oil 2 teaspoons salt 2 teaspoons cinammon 3 1/2 cups bread flour 3 tablespoons sugar 2 tablespoons dry milk 1 cup nuts (optional) -- chopped 2 1/2 teaspoons yeast 1 cup raisins For large (1 1/2 pound) loaf. Place all ingredients except raisins and nuts in pan in order given. Use nut/fruit setting, adding raisins and nuts when machine chimes. If raisins do not mix into dough properly, try dusting them lightly with flour next time. Also add raisins/nuts slowly, rather than all at once. We actually prefer this bread made with dates instead of raisins. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n070.12 --------------- From: Fred Smith Subject: Re: Digest bread-bakers.v098.n069 Date: Sat, 10 Oct 1998 09:34:24 -0400 > From: "Robert Bursey" > Subject: Alternative spreads for bread. > > > I am looking for alternatives to butter/margarine. For example, I have > tried olive oil/balsamic vinegar and like it, but it is not suitable for > spreading; it is more for dipping. I like jam on toast, but find it too dry > without butter. I would prefer something non-diary if at all possible, but > as long as it's lower in fat I am interested in any ideas. > > Thanks. > I asked one of my co-workers, who is a registered dietitian for suggestions in this area and she gave me back a long list, which I'll reproduce for you below: DINA'S BREAD SPREAD BRAINSTORM: Non-dairy: - Hummus (Comes in 8 or 16 oz tub, most supermarkets, usually refrigerated, made of pureed chick peas, garlic, sesame seed, lemon, and spices. Comes in flavors like roasted red pepper, extra garlic, vegetable, etc. Very nutritious. Also makes a good sandwich filling with lettuce, tomato, sprouts, etc.) - Bean dip (Comes in a jar, not refrigerated. Find by the salsa in the store. Black bean and white bean are 2 tasty, and usually fat free, varieties available. Very nutritious. Best thing to do is find a recipe at the library and make your own!) - Tofutti "Better than cream cheese" (nondairy cream cheese - not terribly low in fat, but if you use just a little it is! Comes in many flavors. Made of tofu and vegetable gums. Find in specialty food stores, particularly in Jewish neighborhoods. Contains soy protein, which has been linked to reduced risk of many diseases.) - "Bread Spreads" (Jars of different flavors of bread spreads, found in the condiment aisle of Bread & Circus. One was an artichoke spread. I forget the other flavors but the artichoke one was yummy. Low fat too.) - Soy nut butter (Like peanut butter but lower in fat and made of roasted soybeans rather than peanuts. While not very low in fat, it's high in soy protein, which has been linked to reduced risk of many diseases. To keep it low fat, use a very light layer and top with some jam or jelly.) Non-dairy, reduced fat margarine substitute spreads: - Canoleo (Made mostly of canola oil, very low in saturated fats. Find in a tub at whole foods market.) - Olivio (Made mostly of olive oil, very low in saturated fats. Find in a tub at whole foods market.) - Spectrum Spread (Free of saturated and trans fatty acids. Find in a tub at whole foods market. Has a different taste than most margarine-like spreads.) Dairy: - Strained cottage cheese blended with fruit - Reduced fat strawberry cream cheese (I find it to be as tasty as the fatty stuff) Hope this helps! Dina Fitzsimons, MS, RD -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- I can do all things through Christ who strengthens me. ------------------------------ Philippians 4:13 ------------------------------- --------------- MESSAGE bread-bakers.v098.n070.13 --------------- From: Reggie Dwork Subject: peanut butter recipes to try Date: Sat, 03 Oct 1998 23:59:36 -0700 Peanut Quick Bread Peanut Butter Yeast Bread * Exported from MasterCook * Peanut Quick Bread Recipe By : Peanut and Peanut Butter Recipes: USDA 1954 Serving Size : 10 Preparation Time :0:00 Categories : Breads Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups sifted flour 2 Teaspoons baking powder 1 Teaspoon salt 1/3 Cup sugar 2 Tablespoons shortening 1 1/4 Cups milk 1 egg 1 Cup chopped salted peanuts Sift dry ingredients together. Cut in the shortening. Beat egg with milk and stir into the first mixture. Add chopped peanuts and mix. Pour into a lightly greased loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches) and bake at 350 F. (moderate oven) about 1 hour. PEANUT PRUNE BREAD: Add 1/2 cup chopped uncooked prunes to the milk and egg mixture and let stand a few minutes. Sift 1/2 teaspoon soda with the dry ingredients. PEANUT ORANGE BREAD: Mix 1/2 cup orange marmalade with the egg and milk. PEANUT BANANA BREAD: Mix 1/2 cup mashed banana pulp with the beaten egg and milk. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 3309 0 0 0 0 0 0 4405 * Exported from MasterCook * Peanut Butter Yeast Bread Recipe By : Peanut and Peanut Butter Recipes: USDA 1954 Serving Size : 1 Preparation Time :0:00 Categories : Breads Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package active dry yeast -- or 1 Cake Of Compressed Yeast 1 Cup milk -- scalded and cooled -- to lukewarm 1/4 Cup sugar 3 1/4 Cups sifted flour 1/3 Cup peanut butter 1 egg -- beaten 1 1/2 Teaspoons salt Make a sponge as follow: Crumble yeast into milk, add 1 tablespoon of the sugar, and stir in 1 cup of flour. Cover bowl and set aside in a warm place (about 85F.) until the sponge is light and full of bubbles. Mix together peanut butter, egg, the rest of the sugar, and salt. Add to the sponge. Stir in the rest of the flour and mix until the dough follows the spoon around the bowl. Turn dough onto a lightly floured board, knead until smooth and elastic, and place in a clean greased bowl. Grease surface of dough by turning it over in the bowl several times. Cover bowl. Let dough rise in a warm place until double in size. Punch down and let rise a second time. Punch down a second time; mold into a loaf and place in a greased baking pan (8 1/2 x 4 1/2 x 2 1/2 inches). Let loaf rise in a warm place until double in size. Bake at 375F. (moderate oven) about 30 minutes or until the bread is well browned. Cool before serving. SWEET BUNS: Mix the dough and let rise twice as above; turn onto a floured board and roll very thin. Spread with softened butter or margarine, sprinkle with brown sugar, cinnamon, raisins, and chopped peanuts. Roll as for jelly roll and cut in inch slices. Blend 1/3 cup brown sugar and 1/3 cup butter or margarine and spread on bottom and sides of baking pan. Place slices of roll flat in pan and let rise at 85 F. until double in size. Bake at 425F. (hot oven) 25 minutes. Remove from pan at once. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 3309 0 0 0 --------------- MESSAGE bread-bakers.v098.n070.14 --------------- From: "J. Mathew" Subject: Cinnamon bread Date: Sun, 4 Oct 1998 08:08:35 -0500 > About a month ago my computer crashed and I lost every single one of > my bread recipes. I'm looking for a MOIST cinnamon raisin bread > (maybe with some walnuts?). I'm using a WestBend machine (makes 1 > 1/2 pound loaves), but I'm not sure if that matters or not. ANY help > would be greatly appreciated. I don't have a bread machine, but I have several bread recipes which fit into the general category you described, some with cinnamon and raisins, others with nuts, etc. They are posted on my recipe Web page (http://www.geocities.com/Heartland/8098/recipes.html), but I will copy the ones I think fit your description best here. I also included another one that is delicious and you might like, too: Nutty Orange Whole Wheat Bread. Enjoy, Joan Email: joanm@bigfoot.com http://www.geocities.com/Heartland/8098/index.html ************************************************************************ Cinnamon-Raisin Bread (for KitchenAid) -------------------------------------- Yield: 2 standard-sized loaves (using loaf pans) or 6-8 buns 4 c. bread flour 2 c. whole-wheat flour 2 T. vital wheat gluten 1/2 c. powdered milk 1/2 c. brown sugar, firmly packed 1 T. salt 6 T. ground cinnamon (or more if you like the taste) 1/2 tsp. ground ginger 4 Tbsp. butter, chilled and cut into pieces (or use soft shortening) 2 Tbsp. active dry yeast (I use rapid-rise) 1 egg 2 c. lukewarm water minus 2 Tbsp. 2 Tbsp. lemon juice 1 to 1-1/2 c. raisins (may use sultanas, currants, regular, or golden raisins) 3 T. unsalted butter With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl. Add butter (or shortening) and combine. Add yeast and combine thoroughly. Add water, lemon juice, and egg; mix only until dough starts to form a ball and mixer begins to labor a bit -- approximately 10-20 seconds. Attach dough hook to mixer and knead dough for approximately 9-10 minutes. Add raisins in 1/2-cup increments during last 4-5 minutes of kneading. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat for second rising. Punch down dough; divide into two equal-sized pieces. Form into loaves and place in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until dough reaches the top of the loaf pans. Preheat oven to 400F while dough is rising in loaf pans. Turn heat down to 375 (or 325 if using convection); immediately uncover loaves and place into oven for 35 minutes. Remove loaves from pans and place back into oven, baking for approximately 10-15 additional minutes, or until crusts are nicely browned and loaves test done. Remove to cooling racks. As soon as loaves are removed from oven, melt butter over low heat and brush lightly over crusts for softer crust. Allow loaves to cool for at least 60 minutes before slicing. If freezing loaves for later use, cool thoroughly (about 2 hours). This recipe yields an extremely fluffy, airy loaf with a very pleasant texture which is perfect for making raisin toast. --------------------------- VARIATION: this dough makes wonderful cinnamon-raisin buns. After second rising, divide dough into 6-8 balls and place on lightly greased baking sheet. Let rise; bake as indicated, but reduce baking time (this will vary slightly depending on size of buns). Remove from oven when buns are lightly browned and test done by tapping on the bottom with a forefinger (you should hear a hollow "thunk"). ************************************************************************ Nutty Orange Wheat Bread (for KitchenAid) ----------------------------------------- Yield: 2 standard-sized loaves (using loaf pans) 4 to 4-1/2 c. bread flour 3-1/2 c. whole-wheat flour 2 T. vital wheat gluten 1 T. grated orange peel 1-1/2 t. salt 1/2 tsp. ground ginger 2 Tbsp. active dry yeast (I use rapid-rise) 2 c. lukewarm milk 1/2 c. lukewarm water minus 2 Tbsp. 2 Tbsp. lemon juice 1/3 c. honey 1/4 c. vegetable oil 1-1/2 to 2 c. chopped walnuts, roasted 3 T. unsalted butter With standard mixing attachment, thoroughly combine first five ingredients into large mixing bowl. Add yeast and combine thoroughly. Add liquids and mix only until dough starts to form a ball -- approximately 10-20 seconds. Attach dough hook to mixer and knead dough for approximately 7-9 minutes, adding walnuts midway through the kneading process. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat. Punch down dough; divide into two equal-sized pieces. Form into loaves and place in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until dough reaches the top of the loaf pans. Preheat oven to 500F while dough is rising in loaf pans. Turn heat down to 375 (or 350 if using convection); immediately uncover loaves and place into oven for 25 minutes. Remove loaves from pans and place back into oven, baking for approximately 15-20 additional minutes, or until crusts are nicely browned and loaves test done. Remove to cooling racks. As soon as loaves are removed from oven, melt butter over low heat and brush lightly over crusts for softer crust. Allow loaves to cool for at least 60 minutes before slicing. If freezing loaves for later use, cool thoroughly (about 2 hours). ************************************************************************ Cinnamon-Pecan Bread (for KitchenAid) ------------------------------------- Yield: 2 oval loaves -or- 8-10 buns 6-1/2 c. bread flour 2 T. vital wheat gluten 1/2 c. powdered milk 1/4 c. brown sugar, firmly packed 2 t. salt 4-1/2 t. ground cinnamon 1/2 tsp. ground ginger 4 Tbsp. softened butter, or butter-flavor soft shortening 2 Tbsp. active dry yeast (I use rapid-rise) 3/4 to 1 c. chopped pecans 1/4 c. cracked flax seed (optional) 2-1/4 c. lukewarm water With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl. Add butter (or shortening) and combine. Add yeast, nuts, and seeds (optional); combine thoroughly. Add water; mix only until dough starts to form a ball and mixer begins to labor a bit -- approximately 10-20 seconds. Attach dough hook to mixer and knead dough for approximately 9-10 minutes. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat for second rising. Punch down dough; divide into two equal-sized pieces. Form into oval loaves and place on lightly greased (I use Pam cooking spray) baking sheets. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until loaves have almost doubled in size. Preheat oven to 400F while dough is rising in loaf pans. Turn heat down to 375 (or 325 if using convection); immediately uncover loaves and place into oven for 35-40 minutes, or until crusts are nicely browned and loaves test done. Remove to cooling racks. As soon as loaves are removed from oven, melt butter over low heat and brush lightly over crusts for softer crust. Allow loaves to cool for at least 60 minutes before slicing. If freezing loaves for later use, cool thoroughly (about 2 hours). --------------------------- VARIATION: this dough makes wonderful cinnamon-pecan buns. After second rising, divide dough into 8-10 balls and place on lightly greased baking sheet. Let rise; bake as indicated, but reduce baking time (this will vary slightly depending on size of buns). Remove from oven when buns are lightly browned and test done by tapping on the bottom with a forefinger (you should hear a hollow "thunk"). --------------- END bread-bakers.v098.n070 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved