Date: Sat, 2 Jan 1999 00:15:33 -0800 (PST) -------------- BEGIN bread-bakers.v099.n001 -------------- 001 - Vernon Webster Subject: Looking for recipes Date: Wed, 30 Dec 98 00:54:15 +0000 >From: Reggie and Jeff Dwork >Subject: Looking for recipes >snip >We are bored with our regular breakfast foods (cereal, eggs, etc). How about >some recipes for breads/rolls/etc to make the center of breakfast? > >Soups are wonderful on cold winter days. What breads would you make to go >with them? > How about using your standard bread recipe but adding 2-3 mashed bananas. You will need to hold back about half the water and then add more if needed; if too wet extra flour can be added. I used olive oil as my fat, some ground cinnamon to spice and a couple of teaspoons of honey to sweeten slightly. Before baking, coat the top with milk and sprinkle over poppy seeds (I used white ones). I found this bread is good for breakfast with honey, with soups (such as squash soup) and toasted with cashew nut (or peanut) butter. Hope everyone had a good Christmas and wish you all the best for the coming year; especially Reggie and Jeff Dwork. Vernon. --------------- MESSAGE bread-bakers.v099.n001.2 --------------- From: "Russell J. Fletcher" Subject: Sun-Dried Tomato and Rosemary Bread 1.5 lb.(Bread Machine) Date: Wed, 30 Dec 1998 20:23:47 -0800 Here is one I tried recently. It would go well with lunch meat sandwiches. Russ * Exported from MasterCook II * Sun-Dried Tomato and Rosemary Bread 1.5 lb.(Bread Machine) Recipe By : Bead Machine Gourmet, p 66. Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine 30 % Cff Or Less Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 Tablespoons olive oil 2 teaspoons honey 3 sun-dried tomatoes -- drained and minced 1 1/2 cups whole-grain wheat flour 1 1/2 cups bread flour 2 teaspoons basil -- (or 2 T. fresh) 1 1/2 teaspoons rosemary -- (or 2 T. fresh) 1 1/2 teaspoons sea salt 1/2 teaspoon garlic powder -- (2 cloves in recipe) 4 teaspoons active dry yeast Sun-dried tomatoes: If using ready to use tomatoes, soak in boiling water for 10 minutes, drain, and let cool before mincing. If using oil packed tomatoes, drain and mince. Remove bread pan; attach kneading blade. Place all ingredients in bread pan in order listed for your machine's manufacturer. Insert bread pan, close lid and plug in. Select bread type: Whole Wheat Bread, large loaf cycle (# 5 Oster machine). Press start. "This rose-colored bread has a very prominent flavor and is ideal served with robust dishes." - - - - - - - - - - - - - - - - - - --- Russell Fletcher GIMPLIMP@TELEPORT.COM http://www.teleport.com/nonprofit/calvary/ Calvary Community Church Home Page --------------- MESSAGE bread-bakers.v099.n001.3 --------------- From: Dori Van Watermeulen Subject: idea for New Years Bread Date: Wed, 30 Dec 1998 14:57:07 -0700 There is a yellow almond cake recipe that calls for 1 whole almond to be inserted. Served on New Years Eve or New Years Day, the person who receives that almond will be the first to enjoy *good luck* for the coming year. So, I'm making this Almond Oatmeal Bread, and have inserted an almond after the last kneading cycle. I'll spend tonight baking loaves for each of our neighboring houses as a "Happy New Year" gift from my new "Home-baked Heaven" business Almond Oatmeal Bread - Bread Machine 1 lb loaf 2/3 c. milk 1 1/4 TBSP applesauce 1 TBSP Almond Paste 1 tsp Almond Extract 1 tsp sugar 1 tsp salt 2/3 c. Oats 1 1/3 c. Bread Flour 1 tsp yeast Inspiring your culinary creativity ... ~ Dori ~ --------------- MESSAGE bread-bakers.v099.n001.4 --------------- From: "Ellen C." Subject: Non-refined Sweeteners in Yeast Bread? Date: Wed, 30 Dec 1998 12:02:20 -0500 What non-refined sweeteners work in yeast doughs? We are eliminating all refined sugars from our diet, so that basically leaves brown rice syrup and barley malt. Will these have the same interaction with yeast as sugar does? Has anyone tried baking bread with the herbal sweetener Stevia? It's a very concentrated sweetener, so it is used in tiny amounts. My guess is that the yeast can't feed on it. So, if I increase the rising time, will the yeast still do it's job (ie, by feeding on the flour)? The bottom line is that I'm trying to figure out how to make bread without sugar, honey, molasses, or maple syrup. Thanks for your help! -- Ellen C. ellen@brakes.elekta.com --------------- MESSAGE bread-bakers.v099.n001.5 --------------- From: Mitch Smith Subject: Poolish Date: Mon, 28 Dec 1998 19:01:08 -0600 One of my favorite techniques in bread baking is to start with a "poolish." This is a French term for a starter made of only flour, water and yeast, kneaded well with the paddle blade on a KA or similar mixing method. Approximate measurements are: 2 cups of flour (can be white or whole; unbleached) 1 1/4 cup liquid (generally water but can be milk, etc.) 2 teaspoons regular yeast Mix well and knead - should be roughly the thickness of a pancake batter. Cover and let stand for at least 2 or 3 hours at 70 to 75 degrees F. Can easily go overnight if water is the base liquid, though I wouldn't do it that long with milk. After this, when ready to make the dough, add the salt and mix in. Then add any other ingredients (other than flour) and incorporate. Only now add the balance of the flour and finish making the dough as you normally would. Let rise one more time to double. Then knead and form the dough, let rise and bake as you normally would. This is not a sourdough. However, I find the liquidity of the poolish batter results in much better yeast activity and vastly improved flavor compared to making a stiff dough to start with. --------------- MESSAGE bread-bakers.v099.n001.6 --------------- From: JPellegrino Subject: Yam Muffin Recipe Date: Mon, 28 Dec 1998 12:48:32 -0600 These muffins sound good for a breakfast treat. I came across the recipe at culinary.net on their New Years Page for sweet potato recipes. The complete url is at the end of the recipe. JoAnn Yammy Muffins Kids love these sweet muffins and they are full of nutrition. Yam muffins can be a delicious treat year-round. 1-3/4 cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp ground cinnamon 3/4 cup light brown sugar 1/4 cup sugar 1/2 cup skim milk 1 (15-oz) can yams, drained and mashed 1 tbsp grated orange rind 1/3 cup orange juice 1 large egg 1 large egg white 1/3 cup canola oil 1 tsp vanilla extract Preheat the oven to 400 degrees. In large bowl, combine together the flour, baking soda, baking powder, cinnamon, brown sugar and sugar, mixing well. In another bowl, combine together the milk, mashed yams, orange rind, orange juice, egg, egg white, oil and vanilla. Add the liquid ingredients to the dry ingredients, stirring just until moistened. Spoon the batter into muffin pans lined with a paper cup or coated with nonstick cooking spray. Bake for 20 to 25 minutes or until the muffins are done. Makes 18 to 20 muffins. * Holly Clegg Recipe from http://www.culinary.net/cgi-bin/security.cgi?consumerrecipekidspointers#yammy --------------- MESSAGE bread-bakers.v099.n001.7 --------------- From: Dori Van Watermeulen Subject: Chat: Cookbook Club Date: Mon, 28 Dec 1998 15:51:25 -0700 Does anyone or has anyone belonged to The Good Cook Book of the Month Club"? It's a continually different collection of cookbooks at (supposedly) discount. I just received their Winter Catalog and have never seen this nor heard of it before. I can't find any websites about them. They feature bread and bread machine cookbooks as well as a wide variety of other cookbooks. The company is from Camp Hill, PA. Any good/bad experiences with this? Sincerely ... ~ Dori ~ --------------- MESSAGE bread-bakers.v099.n001.8 --------------- From: "Gregory Ross" Subject: Re: Looking for recipes Date: Mon, 28 Dec 1998 13:37:44 -0800 We just had some Cheese & Pepper bread with split pea soup for lunch today. For the bread I added about 1 teaspoon fresh ground black pepper and about the same amount of sweet basil to a 2 loaf sourdough french bread recipe. (Actually 1 teaspoon is a very rough estimation. Actually I just ground the pepper directly over the dough after I had turned it out on the table, and ground away until the dough was fairly well covered!) When I shaped the loaves, I kneaded in about 1/2 cup grated cheddar cheese. (Again, I just cut off a chunk of cheese, and grated it onto the dough.) This recipe was adapted from Mel London's "Bread Winners" cookbook. -----Original Message----- From: bread-bakers-errors@lists.best.com To: bread-bakers@lists.best.com Date: Monday, December 28, 1998 12:52 AM Subject: Digest bread-bakers.v098.n084 >--------------- MESSAGE bread-bakers.v098.n084.6 --------------- > >From: Reggie and Jeff Dwork >Subject: Looking for recipes >Date: Sun, 27 Dec 1998 23:46:48 -0800 (PST) > >Here are some ideas to get you thinking about recipes: > >What are your favorite breads for the winter holidays? > >We are bored with our regular breakfast foods (cereal, eggs, etc). How about >some recipes for breads/rolls/etc to make the center of breakfast? > >Soups are wonderful on cold winter days. What breads would you make to go >with them? > >Reggie >-- ___________________________________________ Simplify your holiday shopping... Visit our partners for great holiday gifts. http://www.netzero.net/etoys http://www.netzero.net/amazon --------------- MESSAGE bread-bakers.v099.n001.9 --------------- From: RRTMTL@aol.com Subject: My cinnamon rolls Date: Mon, 28 Dec 1998 19:33:36 EST Hello, all - Here is my recipe for cinnamon rolls - they're definitely an occasional indulgence! My recipe is not too exact - I go alot on looks..... Add to your bread machine - in this order (I have a Zo) The Rolls that Mom liked 1 cube butter 2 eggs 1/2 cup sugar small pinch salt 1 cup milk 4 cups white flour 3 teaspoons yeast Start machine on "dough" cycle. Watch the dough and add flour as necessary (during the first knead cycle only). I let the dough rest for an hour or so after it's finished. (the first rise). Then divide the dough in half. Roll it out, spread with a total of another cube of butter and a sugar cinnamon mixture (I use about three teaspoons cinnamon and 3/4 cups sugar). Roll up the dough and butter mixture - slice into rolls, and place in a pan where they will have plenty of room to rise. If there's any butter left, drizzle it over the top. Do the same with any remaining sugar and cinnamon..... Put them in a warm place to rise again. I give them another 90 minutes or so, unless they're growing out of control.... Bake at 375 for apporximately 25 minutes. Take them out and immediately turn them out onto a sheet of foil. This way the butter - goo mixture stays on the bottom of the rolls. These taste really good while still hot. My Mom used to put more butter on the top - but she was a true fan of butter! Terri --------------- MESSAGE bread-bakers.v099.n001.10 --------------- From: "Sue Sherwood" Subject: Eggnog Bread ABM Date: Mon, 28 Dec 1998 20:05:02 -0500 Here's one I downloaded from another list, modified a bit, and we really liked it. 2 T. sugar 1 1/2 tsp. acitve dry yeast 2 1/2 cups bread flour 2 T butter 1 t. salt 1/2 teaspoon nutmeg 3/4 cup eggnog, at room temp Place ingredients in the bread machine according to your manufacturers' directions. Use sweet bread cycle, if you have it, and a light crust setting. (I used eggnog mix {like powdered milk} and milk for the eggnog. Light, sweet, would be very good in French toast.) --------------- MESSAGE bread-bakers.v099.n001.11 --------------- From: "Phaneuf, Kelly Jayne" Subject: re: bread machine recommendations Date: Tue, 29 Dec 1998 08:29:17 -0800 I've never posted before so I hope that I am doing this correctly .... I am also curious about bread machines ... is there one where you can adjust or program the times on each rise/knead or bake cycle? Why can't they make a machine with level sensors that will punch down or bake after dough has risen to a certain level (double or whatever) I find that as long as you measure carefully and remember to add all ingredients, most flops occur due to the fact that the cycles are too rigid time-wise and the dough is either too slow or too fast. Using level sensors (even optionally) would basically make the rise/bake times self adjust for temperature and/or ingredient variations. Am I asking for too much? I can tell you about the two machines I have, and the quirks I notice with each. My first machine is a Sanyo "Bread Factory" It is a basic 1 pound machine (I think you can make 1.5 pound loaves of denser breads). I've had it for 4 years or so. It works quite reliably, but I find the 1 pound size limit to be frustrating both for not being able to use some recipes, and for the fact that it doesn't take long to get rid of a loaf. Rarely flops, but no crust darkness control. My new machine is a Regal Super Rapid Bake 1.5 - 2 pound machine. It is supposed to be able to make a loaf of bread in less than an hour. I have yet to get an acceptable loaf on that cycle. I've tried more than a dozen times, changed ingredients, adjusted recipes, etc. to no avail. Although 1 or 2 of the loaves have been edible, they are just to grainy and dense (white bread) for my liking. With the regular cycles, I am able to get satisfactory bread about 50% of the time. I will probably return this machine and try another. Perhaps it is a good machine but I am incompatible with it. The other thing is that it doesn't have true crust control that you can set exclusive of the cycle. There are a few light/dark cycles for some sizes but not for all. Has anyone else had a problem with this machine? My Mom has tinkered with a basic bread recipe and if you want a lighter than air recipe for white bread here it is: Stephie's Best Loaf 1 cup warm water (divided) 1 level tsp. sugar 1 tsp. yeast 1 egg 2 Tbsp. sugar 1/4 tsp. salt 2 Tbsp. oil 1 tsp. vinegar 3 cups flour margarine to lightly grease the bread pan Divide water in half. In a cup, dissolve the 1 tsp. of sugar in half the water. Then add the yeast and set aside to proof. In a 4 cup bowl, put the other half cup of water and add the egg, the 2 tbsp. of sugar, salt, oil and vinegar. With a whisk, beat it up. To this add 1 cup of flour and whisk it 15-25 strokes till glutinous and glossy. Once the yeast is floating, stir it up and add this to the 4 cup bowl. Whisk it another 20 strokes. Add another cup of flour and whisk 20 strokes. Pour into lightly greased bread machine pan and top with another cup of flour. Start your regular cycle. After 2 or 3 minutes and check the knead. Adjust the flour if it is a bit wet and does not form a clean ball while kneading. This makes a LARGE two pound loaf or if you just use the dough cycle, it can be risen twice and oven baked to make 2 regular loaves of bread. The loaf will feel like air in your hands. Good luck getting any of it for yourself! season's greetings Kelly > From: Jjnjjacobs@aol.com > Subject: Re: Digest bread-bakers.v098.n083 > Date: Mon, 21 Dec 1998 11:56:21 EST > > Several weeks ago, someone requested "bread-bakers" recommendations for > brands > of bread machines which they have found to be reliable. I haven't seen > any > one respond. Now that so many machines are on sale for the Holidays, I, > too, > would like to purchase one...mostly for mixing / kneading, I think. > Please > send your suggestions asap. > > Thanks, > Jeanette > > > > > --------------- MESSAGE bread-bakers.v099.n001.12 --------------- From: "Mega-bytes" Subject: Something for Breakfast Date: Mon, 28 Dec 1998 09:52:19 -0500 >We are bored with our regular breakfast foods (cereal, eggs, etc). How about >some recipes for breads/rolls/etc to make the center of breakfast? How about this coffeecake? Martha * Exported from MasterCook * Raisin N' Nut Pull-Apart Coffee Cake Recipe By : Land O Lakes Treasury of Country Recipes Serving Size : 1 Preparation Time :0:00 Categories : Breads/Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/4 cup butter or margarine 1/4 ounce active dry yeast -- (1 package) 3 1/2 cups all purpose flour -- up to 4 1/4 cup sugar 1 egg 1/2 teaspoon salt 1 cup sugar 1/2 cup chopped pecans 1 1/2 teaspoons cinnamon 1/2 cup butter or margarine -- melted 1/2 cup golden raisins In 1 quart saucepan scald milk; stir in 1/4 cup butter until melted. Cool to warm (105 to 115øF). In large mixer bowl dissolve yeast in warm water. Add cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in greased bowl, turn greased side up. Cover; let rise in warm place until double in size (about 1 1/2 hour). Dough is ready if indentation remains when touched. Punch down dough; divide in half. With floured hands shape each half into 24 balls. In small bowl stir together 1 cup sugar, pecans and cinnamon. Dip balls first into melted butter, then in sugar mixture. Place 24 balls in bottom of greased 10" tube pan or Bundt pan. (If removable bottom tube pan, line with aluminum foil.) Sprinkle with raisins. Top with remaining 24 balls. Cover; let rise until double in size (about 45 minutes). Heat oven to 350ø. Bake for 35 to 40 minutes or until coffee cake sounds hollow when tapped. (Cover with aluminum foil if coffee cake browns too quickly.) Immediately invert pan on heat-proof serving plate. Let pan stand 1 minute to allow sugar mixture to drizzle over cake. Remove pan; serve warm. *Can also be made with two loaves of thawed frozen bread dough Typed and Busted by Carriej999@AOL.com 3/21/98 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n001.13 --------------- From: Ritterhaus@aol.com Subject: Bread machine Date: Mon, 28 Dec 1998 14:38:59 EST For Jeanette - and any others who may be looking for a new breadmachine: Hi! My DAK R2D2 bit the dust about 6 weeks ago - after 6 years and more than 600 loaves. So I had to go shopping. Figured all the Consumers Reports and stuff were no longer valid as so many new machines on the market and I had not seen a discussion on BBD for a while. So I figured I was on my own....... First stop was Wal-Mart where we finally chose a 2# Sunbeam Deluxe bread and dough maker, Model 5841, for $68.94. We live at 6,200 feet and altitude has always been a problem in making bread. The first loaf was a disaster, trying to use the old DAK recipe. But the second loaf was right from the Sunbeam book but using a smaller amount of yeast than called for. It was totally AWESOME! Every loaf since has been a winner and we are so pleased. I never had a "perfect" loaf from the DAK even when we were on the desert, although those loaves were better than the ones at altitude. We would heartily recommend the Sunbeam! A NOTE: The same day we bought the Sunbeam we also looked at Foleys and brought home a Breadman which they said sells for $99.99 but was on sale for $79.99. After REALLY looking over both machines and reading their manuals, my mechanically trained husband deemed the Sunbeam the better of the two. And certainly their 75 page manual-cookbook was MUCH nicer, had loads more recipes and Sunbeam seemed to have put more thought into their booklet, and sprinkled their 800 number throughout the pages. Breadman had a website, which I went to, and found that they classified that particular machine "for the person who makes bread once or twice a month." This certainly gave me pause and I really wondered how long this machine would last. Also, they said the list price was $79.99 - so Foley's had overpriced the machine to begin with! Needless to say, we returned the Breadman. I believe it was model 444. Breadman has a "jillion" models which they put into three classifications - the top one being for professionals. But my feeling is that many of the models differ only by their numbers and they make them for different stores so they can charge whatever they want and cannot be compared to the same model at another store. This in itself turns me off! Here's hoping you are totally satisfied with whatever brand you decide upon, as we are with the Sunbeam! Jean --------------- END bread-bakers.v099.n001 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved