Date: Sat, 24 Oct 1998 08:25:37 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n072 -------------- 001 - "Caron Rose" - ISO Granary Malted Brown Bread Recipe 007 - Ruth Warren Subject: Sweet Milk in Cabin Rolls.. Date: Mon, 19 Oct 1998 08:01:23 -0400 What exactly is 'Sweet Milk', and how does it affect dough? thanks, Caron >From: Edria J Philpott >Subject: Cabin Rolls >My friend Cecilia sent me the recipe for cabin rolls that sounds great. >Thought you might enjoy trying this simple recipe. >Cabin Rolls >1 Cup self-rising flour >3/4 Cup sweet milk >3 Tbs mayonaise >Bake at 350 degrees for 25 minutes in muffin tins. Makes 6 rolls. --------------- MESSAGE bread-bakers.v098.n072.2 --------------- From: Corinaesq@aol.com Subject: Toastmaster bread machine paddle that gets stuck Date: Sun, 18 Oct 1998 22:31:01 EDT I have a Toastmaster also, and you can get a replacement paddle for about $5.00 if yours is too sticky or scratched. Until you get it (if you decide to do that), take a plastic orange peeler (like Tupperware makes) or a chopstick. Both of these items fit nicely inside the hole of the paddle. It also helps if you spray the paddle and the bottom of your pan before you add your ingredients. Good luck! Corina --------------- MESSAGE bread-bakers.v098.n072.3 --------------- From: Dick Miale Subject: High fiber breads Date: Sun, 18 Oct 1998 21:21:53 -0400 I'm looking for some recipes for high fiber breads that can be made in a bread machine (if possible). I would prefer sugar-free ingredients as I am diabetic. Thanks -- Dick Miale Chesapeake, VA (US) Member: l'Association des Charron et Ducharme, Inc. Association website: http://pages.infinit.net/charronl French Ancestry site: http://www.cam.org/~beaur/gen/welcome.html Researching: Miale, Granieri, Charron, Marquis, Contre --------------- MESSAGE bread-bakers.v098.n072.4 --------------- From: "Margo Fischer" Subject: Whole grains sources Date: Sun, 18 Oct 1998 10:52:41 -0500 Hello again, You were all so helpful when I needed advice on a grain grinder. Now that I have one - (I love it!) - I need a mail order source for whole grains. My local health food store sells some in small amounts - but I would really like to buy in bulk. Hopefully spend less money! Does anyone have mail order sources for buying whole grains in bulk? You can reply personally if I am off list topic again! Thankd for any help you can give me and thanks again for the help with the grinder. Margo --------------- MESSAGE bread-bakers.v098.n072.5 --------------- From: "pat hogberg" Subject: reply: for bread that doesn't rise Date: Sat, 17 Oct 1998 16:54:49 PDT Hi, I've forgotten who was asking for info on bread that doesn't rise. I went to a King Arthur Bread baking class a couple of weeks ago and asked the same question. My bread (dough) looked great until I put it into the oven and then the baked bread wasn't half as high as when I put it into the oven. I was told that I was letting the dough rise too much, that the bread does a quick rise when you first put it into the oven before it starts to bake. Now, I don't worry about how it looks before I put it into the oven...it can not look raised at all, but when it's baked, it looks great because it did the last part of rising in the oven! Hope that makes sense. Pat Hogberg ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v098.n072.6 --------------- From: JoAnn Subject: ISO Granary Malted Brown Bread Recipe Date: Wed, 21 Oct 1998 11:35:13 -0500 Hello, I have been asked by an Englishman to attempt to duplicate his Granary Malted Brown Bread in my bread machine. From the wrapper the ingredients are: Malted Meal (Wheat Flour, Malted Wheat Flakes, Wheat Bran, Wheat Protein) Water, Yeast, Vegetable Fat, Salt, Malt Flour, Vinegar, Soya Flour, Emulsifier: E74(e); Flour Treatment Agent:E300. Quoting the bread wrapper: "The origins of the malted brown GRANARY bread baked by 'HOVIS' can be traced back to the 15th Century when Benedictine Monks of Burton Abbey invented a special process for the malting of wheat grain. The maltsters still use the traditional malting methods to make the malted flakes which give GRANARY breads their distinctive and unique nutty flavour." Can anyone help me? TIA, JoAnn --------------- MESSAGE bread-bakers.v098.n072.7 --------------- From: Ruth Warren Subject: more stuff Date: Sat, 17 Oct 1998 15:13:43 -0500 Ray: > I bought a box American Classic bread mixes, 2 cinnamon, 1 banana, and 1 > cranberry orange. The box says "For .....any bread machine with quick bread > cycle". This means Quick Bread Cycle, not the rapid cycle that you have. The Quick Bread Cycle is for the fruit breads like bannana breads that you bake in a loaf pan in oven. There are some machines with that cycle that need no yeast, but at the moment the brand names escape me. > I have a Black and Decker with a quick cycle (one hour 58 minutes). This is what is known as a rapid cycle for yeast breads. Sorry. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Buese: Do a search at Kitchenlink for potato bread, you'll have lots to pick from. I'm too busy and lazy to type, sorry. ruth -- ******************************************************** http://www.geocities.com/Heartland/Acres/8785 ******************************************************** --------------- MESSAGE bread-bakers.v098.n072.8 --------------- From: Alan Jackson Subject: Re: answer to trouble? Date: Sun, 18 Oct 1998 14:16:05 -0500 On Mon, 12 Oct 1998 10:33:02 -0500 "Donner,Pamela" wrote: > the cuisinart at room temp (not warm). In one of Julia Child's books (Baking > with Julia, I think), she actually adds COLD water to the cuisinart to > prevent the dough from getting too hot. In _Cookwise_ the author recommends using crushed ice instead of water to keep the dough from overheating - and that is while using a kitchenaid! It works well for me. Over kneading also can destroy the gluten so that the bread no longer has the strength to trap bubbles. -- ----------------------------------------------------------------------- | Alan K. Jackson | To see a World in a Grain of Sand | | ajackson@icct.net | And a Heaven in a Wild Flower, | | members.aol.com/alanj32020 | Hold Infinity in the palm of your hand | | Houston, Texas | And Eternity in an hour. - Blake | ----------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v098.n072.9 --------------- From: "Schragal" Subject: Cuisinart Date: Sun, 18 Oct 1998 10:18:44 -0400 I have a Cuisinart X (I don't think that they make them any more). I've never had any problems with the bread. I use regular instant yeast and chilled water. I put in one barely rounded tablespoon of the yeast for each package. Because of the way the Cuisinart works less yeast is needed than with a normal machine or by hand and the directions say to use chilled liquid because the machine heats things up so fast.. My machine holds 10 cups of flour and only needs one T. of yeast to produce great bread. It mixes no more than 60 seconds after a ball is formed (at least with the 10 cups of flour). Since last Christmas I've been using the bread machine that my kids bought me. It seems that as I get older there are some days I don't even feel like rolling out the bread dough to put into pans. Donna Donna in Ohio schragal@ix.netcom.com --------------- MESSAGE bread-bakers.v098.n072.10 --------------- From: Reggie Dwork Subject: 3 to try Date: Fri, 23 Oct 1998 18:23:27 -0500 A-To-Z Bread Pumpkin Spice Bread Apple Pie Bread * Exported from MasterCook * A-To-Z Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bakers Mailing List Breads/Rolls/Muffins Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Sugar 1 C Vegetable Oil 3 Eggs -- Lightly Beaten 2 C A-to-Z ingredients (Choose From List Below) 1 Tbsp Vanilla Extract 3 C All-Purpose Flour 2 Tsp Ground Cinnamon 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Salt 1 C Chopped Walnuts A-TO-Z INGREDIENTS: Apples, peeled and shredded Applesauce Apricots (dried), chopped Banana, mashed Carrots, shredded Coconut Dates, pitted and chopped Figs (dried), chopped Grapes (seedless), chopped Oranges, peeled and chopped Peaches, peeled and chopped Pears, peeled and chopped Pineapple (canned), crushed and drained Prunes, pitted and chopped Pumpkin, canned Raisins Raspberries, unsweetened fresh or frozen Rhubarb, chopped fresh or frozen Strawberries, fresh or frozen Sweet potatoes, cooked and mashed Zucchini, peeled and grated In a mixing bowl combine the sugar, oil and eggs; mix well. Stir in A-to-Z ingredients of your choice and vanilla. Combine flour cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325F for 55-65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: 2 loaves. >From: "Johnson" - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Spice Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bakers Mailing List Breads/Rolls/Muffins Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Sugar 1 C Vegetable Oil 4 Eggs -- Lightly Beaten 16 Oz Pumpkin Puree Solid Pack Canned Pumpkin 3 1/2 C All-Purpose Flour 1 Tsp Baking Powder 2 Tsp Baking Soda 1 Tsp Salt 1 Tsp Ground Cinnamon 1 Tsp Ground Nutmeg 1/2 Tsp Ground Cloves 1/2 Ts Ground Allspice 1/2 C Water In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. x S-in. x 3-in. loaf pans. Bake at 350 F for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely. Yield: 2 loaves. >From: "Johnson" - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Pie Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bakers Mailing List Breads/Rolls/Muffins Fruits Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Flour 1 C Sugar 4 Tsp Baking Powder 1 Tsp Salt 1 Tsp Ground Cinnamon 1 Tsp Cloves 1 1/2 C Milk 1 Egg 2 Tbsp Oil 1 1/2 C Apples unpeeled and diced Here is one I was given recently and they swear that it was DEVORED! Preheat oven to 350F. Grease 9x5 inch loaf pan. Mix together wet ingredients with the dry ones until well blended. Pour into loaf pan and bake for 1 hour and 20 min. >From: kbrown@bigfoot.com (Kellie Brown) - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v098.n072 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved