Date: Mon, 23 Nov 1998 00:38:22 -0800 (PST)

-------------- BEGIN bread-bakers.v098.n076 --------------

    001 - Dorothy <dolly8@ix.netcom - Holiday Bread
    002 - Ruth Warren <herblady@net - Buttermilk Bread
    003 - "Jenny Hensley" <louhensl - Classes in Central Ohio
    004 - Cindy Price <cprice@coffe - Dinner Rolls
    005 - "L. & J. Klevans" <klev42 - Sprout Bread
    006 - Nancy Hill <nancyh@interl - re Sprout Bread
    007 - dsj <dsj@teleport.com>    - Re:   Bread Machine Recommendation?
    008 - DASHLEYN@aol.com          - Thanksgiving Sweet Bread
    009 - Coughlin <ccoughli@suffol - Omission
    010 - ehgf@primenet.com (Ellen) - Thanksgiving Rolls
    011 - "Bobbi Terkowitz" <bterk@ - Thanksgiving breads
    012 - Sue & Sam Hurwitz <suesam - 
    013 - Reggie Dwork <reggie@regg - assorted banana breads
    014 - Sue & Sam Hurwitz <suesam - 
    015 - bobs@icdc.com (Bob Schoen - Bread Slicing?
    016 - "Jim Patelli" <jimp@palmn - Holiday Bread
    017 - "Jim Patelli" <jimp@palmn - Happy Holidays!!
    018 - "Jim Patelli" <jimp@palmn - New York Style Italian bread
    019 - "Angie Klidzejs" <klidz00 - Looking for a German bread recipe
    020 - EKEV19@aol.com            - Greek Easter Bread request

--------------- MESSAGE bread-bakers.v098.n076.1 ---------------

From: Dorothy <dolly8@ix.netcom.com>
Subject: Holiday Bread
Date: Sat, 14 Nov 1998 07:48:18 -0500

This recipe was originally posted several years ago on either this or
another bread list.

Holiday Craisin Bread

1 1/8 cups water
2 tablespoons butter
3/4 teaspoon orange extract
2 teaspoons fresh lemon juice
3 cups bread flour
1 1/2 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon ground cloves
1 teaspoon cinnamon
3/4 teaspoon allspice
2 1/4 teaspoons active dry yeast
1 cup dried cranberries (or Craisins)

Regular, rapid, or delayed time bake cycles.

Unsweetened bottled lemon juice may be used in lieu of freshly squeezed
juice.


--------------- MESSAGE bread-bakers.v098.n076.2 ---------------

From: Ruth Warren <herblady@netnitco.net>
Subject: Buttermilk Bread
Date: Sat, 14 Nov 1998 03:18:26 -0600

Can't for the life of me figure how to copy and paste this recipe so it
looks right.  My favorite and the BEST buttermilk bread comes from
"Bread Machine Magic" cookbook. Here is the url to get it, you can print
it from there or re-type it for yourself.

http://www.breadmachinemagic.com/bmme1.html

Now their new book, "More Bread Machine Magic" has:

			Buttermilk Wheat Bread 
 
				Medium Loaf		Large Loaf(2#)

Buttermilk			1 3/8 - 1 1/2 c		1 5/8 - 1 3/4 c
Oil				1 1/2 T			2 T
Honey				3 T			1/4 c
Salt				1 1/2 t			2 t
Bread Flour			2 c			2 2/3 c
Whole Wheat Flour		1 c			1 1/3 c
Red Star Active Dry Yeast	2 t			2 1/2 t

My notes:
1. I add 2T Vital Wheat Gluten, in my machine. 
2. Place all ingredients in machine, using the least amount of liquid
listed. 
3. Observe bread as it kneads. After 5-10 minutes adjusts liquid if
bread appears dry, or machine is straining. Add liquid 1 T at a time til
dodugh forms a smooth ball.

Crust: Medium
Bake cycle: Whole Wheat (Can also use Basic/Sweet Bread/Rapid Whole
Wheat)

ruth w.



-- 


********************************************************
      http://www.geocities.com/Heartland/Acres/8785
********************************************************


--------------- MESSAGE bread-bakers.v098.n076.3 ---------------

From: "Jenny Hensley" <louhensley@mindspring.com>
Subject: Classes in Central Ohio
Date: Sun, 15 Nov 1998 23:08:23 -0500

If anyone knows of any baking classes in Central Ohio, especially in the
Columbus, OH area, let me know..I would love to attend.  I recently attended
a King Arthur class that was covering sourdough, and it was magnificiant.
Jenny



--------------- MESSAGE bread-bakers.v098.n076.4 ---------------

From: Cindy Price <cprice@coffeyville.com>
Subject: Dinner Rolls
Date: Sat, 14 Nov 1998 10:04:35 -0600

I make these rolls at Thanksgiving, but also many other times during the
year.  They are wonderful.  I keep sourdough starter in the fridge and
use it for a portion of the liquid.  Can also use all water if you don't
have sourdoug starter.

Dinner rolls

3/4 cup sourdough starter
1/2 cup water
3 cups bread flour
3 1/2 Tbsp sugar
1 tsp salt
2 tsp active dry yeast
3 Tbsp butter or margarine

Place all ingredients in bread pan in the order recommended by the
manufacturer.  Process on dough setting.  When complete, pinch off dough
into 16 portions (or shape as desired) and place in greased baking pan.
Let rise in warm, draft-free place until double in size, about 30 to 45
minutes.  Bake in preheated 350 oven for 20 minutes or until golden
brown.

Note:  if you do not have sourdough starter use 3/4 cup + 3 Tbsp water.

Cindy Price







--------------- MESSAGE bread-bakers.v098.n076.5 ---------------

From: "L. & J. Klevans" <klev4290@dpnet.net>
Subject: Sprout Bread
Date: Sat, 14 Nov 1998 09:17:58 -0500

A great bread- worth the trouble of sprouting the berries, 
Two to three days prior to making the bread, place 1/3 - 1/2 cup of
wheat berries in a sprouting jar (or any glass jar with cheesecloth 
tied down with a rubber band). Cover with water and allow to sit
overnight (at least 12 hours).  Drain and rinse again, right through 
the screen or cheesecloth, and set the jar mouth side sown at a 45
degree angle in a warm dark place. Rinse berries twice a day.  They 
are ready for use when you see small sprouts of about 1/8 to 1/4 inch.
(Wheat berry sprouts should be no longer than the berrry itself.)

water								3/4 cup				1 cup
margarine/butter				2 Tbs.				2-1/2 Tbs.
sugar								1 tsp.				1-1/3 tsp.
salt								1-1/2 tsp.			2 tsp.
sprouted wheat berries		1/2 cup				2/3 cup
bread flour						2-1/2 cups			3-1/3 cups
nonfat dry milk				3 Tbs.				1/4 cup
yeast								1-1/2 tsp.			2-1/2 tsp.

>From The Bread Machine Cookbook, by Donna German

Larry Klevans


--------------- MESSAGE bread-bakers.v098.n076.6 ---------------

From: Nancy Hill <nancyh@interlog.com>
Subject: re Sprout Bread
Date: Sat, 14 Nov 1998 10:51:49 -0500 (EST)

Thank you so much Larry for the sprout bread recipe; that was exactly
what I wanted!  Unfortunately, in my mail window it was difficult to
tell which amounts went with which ingredients.  I have a 2
lb. breadmaker; please tell me if I figured out the amounts correctly
below:
 
water	                1 cup
margarine/butter	2-1/2 Tbs.
sugar			1-1/3 tsp.
salt			2 tsp.
sprouted wheat berries	2/3 cup
bread flour		3-1/3 cups
nonfat dry milk		1/4 cup
yeast			2-1/2 tsp.

(I thought I'd use extra virgin olive oil instead of margarine, and
all hard whole wheat flour for the flour.)
  
 > (Wheat berry sprouts should be no longer than the berrry itself.)

Ooops, mine are about 3 times the length of the berry now.  I wonder
why they shouldn't be longer than the berry?  

Also, should I put the sprouted berries through the food processor
first?

Thanks again,

Nancy

-- 
Nancy Hill, near Toronto  nancyh@interlog.com  


--------------- MESSAGE bread-bakers.v098.n076.7 ---------------

From: dsj <dsj@teleport.com>
Subject: Re:   Bread Machine Recommendation?
Date: Sun, 15 Nov 1998 12:59:49 -0800 (PST)

<Sallie wrote:  
...I am dreaming about a  Zojirushi  and would like to know if those who have
one would buy it again? Is the higher price worth it? I think the ability
to program would be nice, but do you really use it?
<...
Sallie...I have had a Zojirushi for close to two years: Model BBCC-S15A.
I'm not sure if they make the same model now..the one I have seen lately is
a horizontal loaf, and I have no information about that one.  Yes, it was
expensive, but I have had absolutely NO problems with it.  I started out
doing everything in the bread machine, but for the past about 9 months, I
have been making sourdough bread, so I just do the kneading in my machine,
and let it rise and bake it in the oven, since sourdough needs a longer
rising period.  I know that I can program my machine to rise longer, but
must admit that I haven't taken the time to do that (besides, I like to make
different shaped loaves than the machine will make, or rolls, etc.).  I do
use the "dump it in the night before and have it ready for morning" delay
cycle, which works fine.  The Zojirushi is a very strong, heavy machine and
will do whole wheat doughs without any hesitation.  I understand that some
of the less expensive brands do not handle whole wheats as well.   The
heaviness of the machine also keep it stationary on the counter, and not
"walking" off onto the floor!  It is also much quieter than some I have
heard.  The baking pan is heavy and non-stick---a breeze to clean.  

I sound like a Zoji commercial, but I have absolutely NO connection to the
company or any dealer; I'm just a satisfied user of the machine.  And yes,
if I need to buy a new one, I will certainly check out the current model
Zoji at that time.  However, I hope this one lasts a LONG time!  The size of
it fits perfectly in that spot on my counter....a different size would be a
problem.... :-(

I hope this helps you in your decision.
Sharon in OR
<><><><><><><><><><><><><><><><><><><><><><><><><><>
ID Badges:  http://www.teleport.com/~dsj/Badges-On-Line.htm (Fabric
Collectors Anonymous & others)
Wade Digest Picture/Recipe Pages:  http://www.teleport.com/~dsj/Jenomie-Pics.htm
ThingZ--database program for sewists & quilters stash, threads, etc:
http://www.teleport.com/~dsj/thingz.htm
<><><><><><><><><><><><><><><><><><><><><><><><><><>



--------------- MESSAGE bread-bakers.v098.n076.8 ---------------

From: DASHLEYN@aol.com
Subject: Thanksgiving Sweet Bread
Date: Wed, 18 Nov 1998 23:54:42 EST

For Thanksgiving (and Christmas) I have a favorite bread recipe that my family
begs me to make every year.  It is a rich sweet bread with sour cream and
cream cheese.  I will try to post the recipe before Christmas.

Debbie :-)


--------------- MESSAGE bread-bakers.v098.n076.9 ---------------

From: Coughlin <ccoughli@suffolk.lib.ny.us>
Subject: Omission
Date: Tue, 17 Nov 1998 10:20:27 -0500 (EST)

Hi,
   I sent you my recipe for a Potato Bread last week, and I was informed
that I forgot to tell you the amount of eggs to use.  Sorry for the
omission, and I wish to correct my error at this time.
   The 1-lb loaf uses one egg, and the 1-1/2 lb loaf uses two eggs.
Cathy



--------------- MESSAGE bread-bakers.v098.n076.10 ---------------

From: ehgf@primenet.com (Ellen)
Subject: Thanksgiving Rolls
Date: Mon, 16 Nov 1998 14:58:05 -0700 (MST)

Hi Gang,
        I'm working until 3 PM on Thanksgiving Day, but I am still having
Thanksgiving dinner for the family at my house that evening!!! I would like
to serve some fresh baked rolls and am playing with the idea of brown and
serve ones (that I would prepare in advance) since I will not be home to
make the rolls, let them rise etc. If anyone has any suggestions as to what
I could prepare so that I can have "home-made" rolls that night, please let
me know. A recipe for rolls that could rise for about 24 hours and then be
baked could work or something that could be started in a bread machine
(ingredients placed in it about 12 hours earlier)is also a possible
solution. Any ideas, bread bakers?

                                                                Ellen


"Whenever you see food beautifully arranged on a plate, you know someone's
fingers have been all over it.".....Julia Child




--------------- MESSAGE bread-bakers.v098.n076.11 ---------------

From: "Bobbi Terkowitz" <bterk@vion.com>
Subject: Thanksgiving breads
Date: Tue, 17 Nov 1998 10:55:01 -0500

My family loves to have pumpkin bread and cranberry bread for Thanksgiving,
in addition to some nice dinner rolls.  (I also love these breads for
breakfast etc. after the feast.)  Last week's postings had a pumpkin bread
very similar to mine, so I'm only posting the cranberry bread recipe I use.
It is from James Beard's Beard on Bread (minus nuts, if it ever had any--we
have a nut allergy in the family). It is nice and moist and keeps/freezes
well.

CRANBERRY ORANGE BREAD

3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup granulated sugar
1/4 cup melted butter
3/4 cup milk
1/2 cup orange juice
1 1/4 cups raw cranberries, roughly chopped
3 tsp grated orange rind

Sift the flour with the soda, baking powder, and salt.  Beat the eggs and
sugar until well blended.  Stir in the melted butter, milk, and orange
juice.  Stir in the flour mixture just until moistened, and then fold in the
cranberries.  Do not overwork or beat the dough.  Butter a loaf tin about 10
inches long and 4 to 5 inches wide and spread the dough in the tin.  Bake in
a preheated 350 oven for about 55 to 60 minutes, or until a cake tester
comes out clean.  (The top will often crack; this is typical of soda and
baking powder breads.)  Let stand in the tin for a few minutes before
turning out on a rack to cool.  When thoroughly cooled, wrap in plastic or
foil and let stand overnight or at least a day before cutting.

Enjoy!
Bobbi



--------------- MESSAGE bread-bakers.v098.n076.12 ---------------

From: Sue & Sam Hurwitz <suesam@pipeline.com>
Subject: 
Date: Tue, 17 Nov 1998 08:31:02 -0500

                     *  Exported from  MasterCook  *

                            Sam's Potato Bread
A great potato bread recipe - no fat, no eggs, no sugar - and delicious.


Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bread                            Bread, Potato
                Breads Already Baked

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          flour
   1      pkg           dry yeast
   2      tsp           salt
     1/2  cup           mashed potatoes
   2      tbsp          caraway seeds
   1 1/2  cups          water
   1      medium        chopped onion


Mix yeast with some warm water and proof (let it sit) for about 30 minutes.
 After yeast has frothed, dump it in mixing bowl with remainder of water,
mashed potatoes, salt, caraway seeds and 4 cups flour.  Mix and knead
adding flour as necessary.  Knead for ten minutes.  Let sit covered in
floured pot till doubled in size.  This takes a few hours.  

Beat down.  At this point you can add chopped onions, dill, poppy seeds, or
whatever you wish to have in the bread.  Onions are great.   Knead for 7
minutes.  Place in pot that has been pam'ed and floured and cover.  Let
double in size which usually takes less time than the first rise.  Moisten
(spray) top with a little water and place in 375 oven for 50 minutes.  Take
out of stove and take bread out of pot at this point.  If you let it sit,
it can get stuck in pot.  

I use a bread pan for 35 minutes, then remove bread from pan and finish on
baking tile.

                   - - - - - - - - - - - - - - - - - - 






--------------- MESSAGE bread-bakers.v098.n076.13 ---------------

From: Reggie Dwork <reggie@jeff-and-reggie.com>
Subject: assorted banana breads
Date: Wed, 18 Nov 1998 09:18:21 -0800

BANANA SPLIT BREAD
Banana Wheat Bread
BANANA-WALNUT BREAD

                    *  Exported from  MasterCook II  *

                            BANANA SPLIT BREAD

Recipe By     :
Serving Size  : 15   Preparation Time :0:00
Categories    : Breadmaker                       Chocolate

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
   1      package       Yeast
   3      cups          Better for Bread flour
   2      tablespoons   Gluten
   2      tablespoons   Sugar
   1      teaspoon      Salt
     1/8  teaspoon      Baking soda
     1/3  cup           Instant nonfat dry milk
     1/3  cup           Walnuts -- broken
   1                    Egg
   2      tablespoons   Vegetable oil
   1      teaspoon      Vanilla
   4      ounces        Banana -- 1 med/sliced into the -- inner pan
  10                    Strawberries -- froz/thawed their liquid
     1/3  cup           Crushed pineapple -- drained juice.
     1/3  cup           Pineapple juice -- from pineapple/heated
     1/2  cup           Chocolate chips
   4      cups          Maraschino cherries -- drained

Place all ingredients (EXCEPT CHOCOLATE CHIPS AND CHERRIES) into the
inner
pan in the order listed, select white bread and push "Start." Add the
chips and cherries when the Auto Bakery "beeps," 88 minutes into the
cycle. (33 min. with DAK Turbo II) Delightful whether eaten fresh,
chilled
or toasted, this soda fountain special is even more spectacular when
spread with cream cheese blended with minced maraschinos and their
liquid.


                   - - - - - - - - - - - - - - - - - -



                    *  Exported from  MasterCook II  *

                            Banana Wheat Bread

Recipe By     :
Serving Size  : 15   Preparation Time :0:00
Categories    : Breadmaker

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
     1/4  cup           Honey
     1/4  cup           Water
   1                    Egg
     1/4  cup           Oil
     1/2  teaspoon      Vanilla
   2                    Ripe bananas -- sliced
     1/2  teaspoon      Salt
   1      teaspoon      Poppy seeds (optional)
   1 1/2  cups          Bread flour
   1 1/2  cups          Wheat flour
   1      tablespoon    Yeast
     1/2  cup           Chopped walnuts

I add the walnuts at the beginning with other ingred. It seems to mix
better. You can also add 1/2 tsp of cinnamon if you like. We like it
better without.


                   - - - - - - - - - - - - - - - - - -



                    *  Exported from  MasterCook II  *

                           BANANA-WALNUT BREAD

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Breadmaker                       Fruits

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
     2/3  cup           Milk
     1/2  cup           Ripe banana -- mashed
   1                    Egg
   2      tablespoons   Margarine -- or butter
   3      cups          Bread flour
   3      tablespoons   Sugar
     3/4  teaspoon      Salt
     1/4  teaspoon      Ground cinammon -- (optional)
   1      teaspoon      Active dry yeast
     3/4  cup           Walnuts -- or pecans
                        chopped

I have a receipe for Banana-Walnut Bread which I found in my Better
Homes
& Gardens Bread Machine Bounty. Add ingredients to machine according to
manufactrers directions, adding the banana with the milk. (Use light
setting, if available.)


                   - - - - - - - - - - - - - - - - - -




--------------- MESSAGE bread-bakers.v098.n076.14 ---------------

From: Sue & Sam Hurwitz <suesam@pipeline.com>
Subject: 
Date: Tue, 17 Nov 1998 09:30:11 -0500

wheat Berry Recipes for nancy from Ontario.  Had a lovely visit there this
supast summer.  


Exported from  MasterCook  *

                           Sprouted Wheat Bread

Recipe By     : King Arthur Flour Company
Serving Size  : 1    Preparation Time :0:00
Categories    : Bread                            Bread, Fancy
                Bread, White

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tbsp          yeast
   2      cups          water
   1      cup           dry milk powder
     1/3  cup           honey
   6      cups          ap flour
     1/2  stick         butter -- softened
   1      tbsp          salt
   3      cups          whole wheat flour
   3 1/2  cups          sprouted grain berries

	Sprouted Wheat Bread

(You  will need to sprout 1 cup grain berries before starting this load.
This 1 cup will yield about 3-4 cups berries)

Dissolve yeast in water, add dry milk and honey.  Add 1 cup AP flour and
let sit for 15 minutes.  Mix in butter, salt and whole wheat flour.  Add
sprouted berries and stir well.  Add AP flour, 1 cup at a time, until dough
turns into shaggy mass.

Knead adding more flour only as necessary until dough is smooth and not
sticky.  Place in bowl.  Let rise 1 ½ - 2 hours until doubled.  Punch down
and turn onto floured counter.  Divide into two, forming each piece into
loaf shape and place in pan.  Cover and let sit until risen 1 inch over pan
top.  This will take 30-45 minutes.  Preheat oven 375 and bake 40-50
minutes or until well browned.  Internal bread thermometer will read 190.
Cool out of pan on rack.

                   - - - - - - - - - - - - - - - - - - 


                     *  Exported from  MasterCook  *

                    Mrs. Elizabeth Ovenstaad's  Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bread                            Bread, White
                Breads Already Baked

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          boiling water -- (3)  (4 cups)
     1/2  cup           wheat berries -- (3/4)  (1 cup)
     1/2  cup           water -- (3/4)  (1 cup)
     1/2  tbsp          sugar -- (3/4)  (1 tbsp)
     1/3  cup           rye flour -- (1/2)  (2/3 cup)
     1/3  cup           whole wheat flour -- (1/2)  (2/3 cup)
   7      cups          white flour -- (11)  (14 cup )
   1      tbsp          salt -- (1 1/2)  (2 tbsp)
   1      cup           warm milk -- (1.5)  (2 cup)
   1      cup           warm water -- (1.5)  (2 cup)
   2      pkg           yeast -- (3)  (4 pkg)

     2 (4) cups boiling water poured over:
     ½ (3/4) cup whole-wheat kernels, or wheat berries, (available in health
         food stores)
Allow to stand for two hours to soften the berries.  Proof the yeast as
follows: 
      1/2 (3/4) cup warm water,				3/4 cup
     1 TBSP sugar,					               1 ½ TBSP
     2 (3) packages (TBSP) active dry yeast.			3 pkg yeast
While the yeast is proofing, combine in a bowl:
     1/3 (1/2)cup rye flour,					½ cup
     1/3 (1/2) cup whole-meal, whole-wheat flour,		                 ½ cup
     3 (4 1/2)cups white flour,					4 ½ cups
     the drained wheat berries, and
     1 (1 1/2) TBSP salt.   					1 ½ TBSP
Add:
     the proofed yeast mixture from above,  1 (1 1/2) cup of warm milk, and
1 (1 1/2) cup of warm water.
(Note that you may use the water that was used to soak the wheat berries.)
Knead well for about 10 minutes, adding additional: white flour about 1/2
cup at a time.  You may need to add 3 more (4 1/2) cups, give or take a bit.

Form into a ball, place in greased bowl covered. Rise until doubled in
bulk, about 1 hour.
Punch down and knead 10 minutes, then cut in two, form loaves, and allow to
rise again.
You may elect to allow the bread to rise a second time in the bowl.  If so,
James  feels that the bread may need some help in the second rising, in the
form of a bit of heat. 
As to baking, this bread requires about 1 hour in a 400 F.  oven.
This bread should have a good crunchy crust.
I have made this loaf without the wheat berries, as the crust and bread is
delightful without the berries, and some members of the family refer to soft
berries as "erasers" and hard berries as "rocks" - refusing to eat bread
with either.  However, with a bit of practice, you will be able to use the
wheat berries at the right point so they will be neither "rocks" or
"erasers".

                   - - - - - - - - - - - - - - - - - - 

                     *  Exported from  MasterCook  *

                  Sprouted Wheat Berry Whole Wheat Bread

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bread                            Bread, Fancy
                Bread, Miscellaneous             Bread, White
                Bread, Whole Wheat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
*****  NONE  *****

	(You  will need to sprout 1 cup grain berries before starting this load.
This 1 cup will yield about 3-4 cups berries)

2 tbsp yeast
2 cups warm water
1 cup dry milk powder
1/3 cup honey
5-6 cups AP flour
½ stick butter - softened
1 tbsp salt
3 cups whole wheat flour
3-4 cups sprouted grain berries.

Dissolve yeast in water, add dry milk and honey.  Add 1 cup AP flour and
let sit for 15 minutes.  Mix in butter, salt and whole wheat flour.  Add
sprouted berries and stir well.  Add AP flour, 1 cup at a time, until dough
turns into shaggy mass.

Knead adding more flour only as necessary until dough is smooth and not
sticky.  Place in bowl.  Let rise 1 ½ - 2 hours until doubled.  Punch down
and turn onto floured counter.  Divide into two, forming each piece into
loaf shape and place in pan.  Cover and let sit until risen 1 inch over pan
top.  This will take 30-45 minutes.  Preheat oven 375 and bake 40-50
minutes or until well browned.  Internal bread thermometer will read 190.
Cool out of pan on rack.

                   - - - - - - - - - - - - - - - - - - 




--------------- MESSAGE bread-bakers.v098.n076.15 ---------------

From: bobs@icdc.com (Bob Schoenleber)
Subject: Bread Slicing?
Date: Sat, 21 Nov 1998 18:32:34 GMT

Looking for info on what you all use to get a uniform cut of bread
machine bread.  QVC has an interesting product called "Slices Perfect
Adjustable Cutting Board with Knife".  (L24260) ($17.93 + Shipping).
Anyone use it?

thanks....bob


--------------- MESSAGE bread-bakers.v098.n076.16 ---------------

From: "Jim Patelli" <jimp@palmnet.net>
Subject: Holiday Bread
Date: Thu, 19 Nov 1998 15:59:51 -0500

> Here a Holiday Bread that you may like.
>
> RED PEPPER BREAD
>
> Recipe for 1 1/2 lb., 1 lb. loaf is in Brackets.
>
> 4 oz (3 oz) water, 2 oz (1 oz) tomato juice, 1 1/2 (1) tbs. canola oil, 2
(1
> 1/2) tbs. molasses, 2 1/2 (1 2/3) cups bread flour, 1/2 (1/3) cup whole
wheat
> flour, 1 1/2 (1) tsp. salt, 1/2 (1/3) cup finely chopped red bell pepper,
> (lightly floured to prevent sticking together), 1 1/2 (1) tsp. dried
> tarragon, 1 1/2 (1 1/2) tsp.
> yeast.
>
>
Select
> Light
> Settings.
>                                        Good enough to serve your gourmet
> friends as an appeatizer. Leftover if any makes croutons for a special
soup
> or salad.
>
> Enjoy,
>
> Jim Patelli <jimp@writeme.com>



--------------- MESSAGE bread-bakers.v098.n076.17 ---------------

From: "Jim Patelli" <jimp@palmnet.net>
Subject: Happy Holidays!!
Date: Thu, 19 Nov 1998 16:53:21 -0500

 Love your list.  Here's what I make instead of fruitcake during the
> Holidays.  There may be others, like me who don't care for fruitcake.

 MIXED FRUIT BREAD
 Recipe for 1 1/2 lb. Loaf:, --- recipe for 1 lb. loaf is in brackets Place
all ingredients are placed in bread pan at the start including the fruit and
nuts

 3/4-(1/2) cup buttermilk, 1-(1) egg, 1 1/2-(1) tbs canola oil, 2-(1) tbs.
honey,   3/4-(1/2) tsp. salt, 1/2-(1/3) tsp. cinnamon, 1/2-(1/4) tsp. baking
soda,                  1/2-(1/3) cup bran flakes, 2 1/2-(1 3/4) cups bread
flour, 2/3-(1/2) cup mixed fruit,  1/2-(1/4) cup chopped walnuts, 2-(2) tsp.
yeast.

 Select Light Setting.
( All ingredients should be at room temperature and milk at 75-85`F.)

 For all those of us, who don't care for the traditional holiday fruitcake.
 This is a great alternative.

 For the mixed fruit, I use a mixture of raisins, dried apricots, and a
small
 amount of orange and lemon rind, (finely chopped), and mixed with a little
 flour to prevent the fruit from sticking together.

Happy Holidays



--------------- MESSAGE bread-bakers.v098.n076.18 ---------------

From: "Jim Patelli" <jimp@palmnet.net>
Subject: New York Style Italian bread
Date: Thu, 19 Nov 1998 16:25:43 -0500

Some Italian Bread recipe are quite complicated. Here's one easier to make
and is just like the kind found in New York City (almost).

Recipe for 1-1/2 LB loaf:
1 cup water (filtered), 1 tbs.. canola oil, 3 cups bread flour, 1 tbs..
sugar, 1 tsp.. salt, 2 tsp.. yeast, cornmeal.

Place all ingredients, except cornmeal in bread pan. Select Dough setting
and press Start. All ingredients must be at room temperature.

When dough has risen enough the machine will beep and stop. Leave thr dough
in the bread pan for 10-15 minutes.

Remove dough, and place unto a floured board. Shape into a large round loaf,
dusting the top with a little flour, and rub it in. Place the loaf on a
cookie sheet, or a pizza pan that is dusted with cornmeal. With a very sharp
knife make a large X, cover and place in a warm oven for 45 minutes until
doubled. (To warm oven slightly turn it on to Warm Setting for several
minutes, then Turn it Off, and place the covered loaf in to rise). Remember
to remove the dough to Preheat oven.

Place a pan of water in the bottom rack, this will produce steam, which is
necessary to create the authentic crisp crust.

Preheat oven to 450`F., and bake for 20 minutes. Cool on wire rack.

This bread is best when eaten within a few hours, after baked.

To preserve crisp crust--Do not store in plastic bag.

The Secret of this bread is the water, so if you are not in New York City,
do the next best thing and use filtered water.

Enjoy.  Jim Patelli




--------------- MESSAGE bread-bakers.v098.n076.19 ---------------

From: "Angie Klidzejs" <klidz002@tc.umn.edu>
Subject: Looking for a German bread recipe
Date: Fri, 20 Nov 1998 20:45:15


[[Editor's Note: Please copy the list with any recipes that you send
privately to Angie... other's might enjoy them too!! Reggie]]

Hello Folks:

Last year in Chicago, I tasted some really delicious bread at a German
restaurant called the Golden Ox. It was a German black bread (pumpernickel)
with raisins, although it wasn't a dessert bread. The texture was softer
than I would have expected.

I've scoured a number of cookbooks but haven't found any recipes that sound
even remotely related. Does anyone know what this bread is called, and can
someone please furnish me with a recipe for it?

Please reply to me directly at:

     klidz002@tc.umn.edu


Thank you!

Angie Klidzejs



--------------- MESSAGE bread-bakers.v098.n076.20 ---------------

From: EKEV19@aol.com
Subject: Greek Easter Bread request
Date: Wed, 18 Nov 1998 09:41:55 EST


[[Editor's Note: Please copy the list with any recipes that you send
privately in response to this requst ... other's might enjoy them too!!
Reggie]]

Although it is not the season, I am looking for a recipe for Greek Easter
bread for the bread machine.  You can E mail me at EKEV19@aol.com.  



--------------- END bread-bakers.v098.n076 ---------------



-------------- BEGIN bread-bakers.v098.n077 --------------

    001 - tolyn@reno.quik.com       - Peanut Flour
    002 - Reggie Dwork <reggie@regg - Sorry

--------------- MESSAGE bread-bakers.v098.n077.1 ---------------

From: tolyn@reno.quik.com
Subject: Peanut Flour
Date: Sat, 21 Nov 1998 16:47:08 -0800

[[Editor's Note: If anyone has a source for this please post it to the list. 
Thanks, Reggie]]

Would you know of a source for Peanut flour, preferably  "defatted"?
 
I would appreciate your help.  Thank you.
 
Lyn
<mailto:tolyn@reno.quik.com>tolyn@reno.quik.com 



--------------- MESSAGE bread-bakers.v098.n077.2 ---------------

From: Reggie Dwork <reggie@jeff-and-reggie.com>
Subject: Sorry
Date: Mon, 23 Nov 1998 00:30:50 -0800

Jeff and I had to go out of town for the weekend because a family member
died.  This is why the bread list is so late this time.

Sorry,
Reggie & Jeff


--------------- END bread-bakers.v098.n077 ---------------



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