Date: Sun, 10 Jan 1999 00:36:37 -0800 (PST) -------------- BEGIN bread-bakers.v099.n002 -------------- 001 - Dorothy - Recipe request 006 - sue@interport.net (Sue) - Re: Looking for recipes 007 - "Denise Pindell" " Subject: Book Club Date: Sat, 02 Jan 1999 07:26:22 -0500 I belong to the Good Cook Book Club. I have never had a problem with them. One thing I like is that you don't have to return the card by mail if you don't want that month's selection. They have a toll free number to call instead. I am one book short of fulfilling my commitment, however, and recently got a letter from them saying they would cancel my membership if I don't buy a book soon. I have found that I get all the recipes I can ever use from the web & lists like this. Also, prices at clubs like Costco are so much cheaper on books than clubs - with no shipping charges. 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. --------------- MESSAGE bread-bakers.v099.n002.2 --------------- From: TerribleGoddess@webtv.net (Kathy G.) Subject: Regal Pro K6745S Date: Sat, 2 Jan 1999 07:09:33 -0500 (EST) Kelly- You said you have not been able to get a good loaf yet on the rapid 69 minute cycle. Do you have the same model as me? Mine makes great bread on its turbo cycle. However, for bread to rise sufficiently and have a tender texture on such a shortened cycle, it often needs some extra help. I use a dough conditioner, and even sometimes vital wheat gluten, if I think the dough is a "heavy" type. The convenience of the "instant" bread when you need it is worth addig the "extras", to me. I know Regal has another "turbo" model, too, made before mine, and if that is the one you have, I'm not familiar with it. But, I love my Regal ABM, and I know others who love theirs, too. I hope you can work out this problem. It's great to know you can get a loaf of bread in an hour when you need one! Kathy G. --------------- MESSAGE bread-bakers.v099.n002.3 --------------- From: Dorothy Subject: Sweeteners Date: Sat, 02 Jan 1999 07:29:45 -0500 Dori, you asked about sweeteners. Try "The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever" by Madge Rosenberg. This book uses fresh & dried fruit, sugar-free preserves & fruit juice concentrates. By the way, I bought it through the Good Cook club & I know they still offer it. --------------- MESSAGE bread-bakers.v099.n002.4 --------------- From: "Bob Leonard, Jr." Subject: Re: Digest bread-bakers.v099.n001-poolish vs biga Date: Sat, 02 Jan 1999 08:07:58 -0600 > --------------- 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. > Is this the equivalent of the Italian "Biga"? It seems similar. The biga can be frozen to use later. Is this just to be used immediately? I have only used a biga once (with so-so results) and would like to know more about it if anyone has any info on that process. I would also ask if this could be used without an ABM but I will have found that out before you could reply. I intend to do just that today. --------------- MESSAGE bread-bakers.v099.n002.5 --------------- From: "bpyle" Subject: Recipe request Date: Sat, 2 Jan 1999 09:14:44 -0500 I am trying to find a recipe for a deli-style "German Black Rye Bread" that can be made in a bread machine. I bought a mixture for this from a Mennonite lady in PA. It was wonderful but I don't have any of the mixture left. I won't get back up to PA. until spring to get more from her. In the meantime I am trying to find a recipe for it. Any ideas for a recipe? Thank You, Becky in VA --------------- MESSAGE bread-bakers.v099.n002.6 --------------- From: sue@interport.net (Sue) Subject: Re: Looking for recipes Date: Sat, 2 Jan 1999 10:53:08 -0500 (EST) >From: Reggie and Jeff Dwork >>>Soups are wonderful on cold winter days. What breads would you make to go >>with them? For hearty cold weather soups, oatmeal bread! I like this recipe: SWEET OAT BREAD From: "Bread Machine Magic" by Linda Rehberg & Lois Conway Ingredients: water..............1 c molasses..........3 T salt..............1-1/2 tsp sugar.............1-1/2 T rolled oats..........3/4 c bread flour..........3 c active dry yeast.....1-1/2 tsp When baking is completed, place loaf on wire rack to cool for 30 min before cutting. NOTE: The first time you try this, use 1 c water and watch at the beginning to see if more is needed. If so, add 1 tsp at a time and record how much it takes for the next time. I needed 1 c plus 1 Tbsp. The directions say to use the light setting on the machine, but it was too light for my taste this time. I use the regular bake cycle, regular crust. Sue(tm) Lead me not into temptation... I can find it myself! --------------- MESSAGE bread-bakers.v099.n002.7 --------------- From: "Denise Pindell" Subject: Machines Date: Sat, 2 Jan 1999 10:06:07 -0000 My first time, so I hope I get this right. About machines I have the Regal Super Rapid 69 minute machine. Have had it for about 2 months. I have had good results every time I have used the cycle. It's handy to be able to throw everything in, walk away come back it a little over an hour, and have a great loaf. This is my third machine. First one, I wore out was a West Bend, that was about five years old. Second one is a Breadman, which I bought because they were supposed to be so good at heavier doughs. I wasn't impressed, but used it for two years. Then I got intrigued by this short time thing. The bread coming out of this Regal is picture perfect as far as I'm concerned. It has a color select (I like light.) Texture is good too. I am experimenting with more recipes to see if they will work on the Rapid cycle. The book has more recipes than I've seen with my others. My family is wild about the pizza dough recipe. I use King Arthur flour. They have some great "bases" that I use often too. I get consistent results with their flour, bread machine and all-purpose. I may be doing a lot of baking in the next few days, as we have about a foot of snow and it's still coming down... --------------- MESSAGE bread-bakers.v099.n002.8 --------------- From: sue@interport.net (Sue) Subject: Re: bread machine recommendations Date: Sat, 2 Jan 1999 11:10:59 -0500 (EST) >From: "Phaneuf, Kelly Jayne" >Subject: re: bread machine recommendations >Date: Tue, 29 Dec 1998 08:29:17 -0800 >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. In my experience, measuring has to be supplemented with adjusting the liquid/flour amounts, especially with new recipes. I.e., watch the dough in the first part of the kneading and then add more of flour or liquid, if necessary. I get very few flops, and those that occur usually happen when I'm trying a new recipe and the ingredients are too far out of the "range"- eg. too much cheese, too much cornmeal, etc. 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 suppose not if you're willing to pay! >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'm not surprized. I even have doubts about the 2 hour cycles on some machines. After all, a single rise takes at least 40 min, as does baking. 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. 50% of the time surely is not good! I'd return it, if you're sure that your ingredients and procedures are OK. Have you tried using packaged bread machine bread mixes to see if they, at least, work consistently? Anyway, I've had my Toastmaster for 4 years (tempus fugit!) and it's been great. In fact, since it's still going strong and I think they discontinued the model, I recently ordered a new pan/paddle. I'm saving the new one for low-fat breads which tend to stick more and using the old one for most things, especially breads with whole wheat and nuts/raisin additions which I suspect as the culprits in wearing off the non-stick. Sue(tm) Lead me not into temptation... I can find it myself! --------------- MESSAGE bread-bakers.v099.n002.9 --------------- From: maryhunt Subject: Cream Buns Date: Sat, 2 Jan 99 10:28:53 I used to work with a wonderful lady who was a school cook in Eastern Colorado. Every day she made fresh bread, in some form, for their lunch. She gave me a recipe for cream buns, which she said was her family's favorite. They are now my family's too! I made them one evening for a group of college students' breakfast. Came back after shopping, and they were gone...they couldn't resist the buns. They suggested I make more for breakfast... Leona's Cool Rise Sweet Dough 5-6 cups flour 2 T yeast 1/2 cup sugar 1 1/2 tsp salt 1/2 cup soft butter 1 1/2 cup hot tap water 2 eggs (room temperature) Combine 2 cups flour, yeast, sugar and salt, add butter. Add water all at once and beat at medium speed 2 minutes. Add eggs and 1 cupp more flour and beat at high speed 1 minute. Stir in enough additional flour to make a soft dough, and knead until smooth and elastic. Cover with plastic and a towel. Let rest 20 minutes. Punch down and shape as desired. Place in greased pans and brush surface with oil. Cover loosely with plastic wrap and refrigerate for 2-24 hours. Remove from the refrigerator 45 minutes before baking. Bake at 375 degrees for 15 minutes for rolls or 20-25 minutes for coffee cakes. Leona's Cream Rolls 1/4 recipe Cool Rise Sweet Dough 1 1/2 cup brown sugar 1 1/2 cup cream 1 tsp cinnamon 1 tsp vanilla Grease well 2 (9 inch) square pans. Mix brown sugar, cream, cinnamon and vanilla together and spread 1/2 cup in the bottom of each pan. Pinch off balls of dough the size of a walnut. Place in pans, leaving 1 1/2 inches between each; cover and refrigerate. Preheat oven to 375 degrees. Let rolls rise at room temperature for 45 minutes. Bake 8 minutes. Remove from oven and pour remaining cream mixture over them. Return to the oven for an additional 10 minutes, until rolls are done and cream is bubbly. These may be made with any type of sweet dough or thawed frozen bread. Instead of refrigerating, let rise until light and bake immediately. Enjoy! Mary >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Logic! Good gracious! What rubbish! How can I tell what I think till I see what I say? mailto:maryhunt@stny.Lrun.com <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< --------------- MESSAGE bread-bakers.v099.n002.10 --------------- From: Chris Subject: Sweeteners Date: Sat, 2 Jan 1999 11:24:48 -0600 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. ========== Dear Ellen, Yeast can feed perfectly well on flour, and do not "require" refined sugar. They like Barley Malt very well; you can use the gooey crap or you can buy Barley Malt as Malted Barley flour. It is a dark-cream colored powder because it is an unrefined flour made from the sprouted (malted) barley grain. I use about 1 tsp. per loaf, pitched in right on top of my dry yeast. (However, I also use honey, so you may wish to experiment with more of the powder.) If you are concerned about your yeast becoming sluggish and not lifting the heavier whole-grain loaves because they are working without the "supercharge" of sugar, you may find it effective to begin to experiment with "sponge" cookery. Take about 1/2 c of your water and about 1/2 c of your flour, (plus 1/2 tsp. of your barleymalt, if desired) and stir this into a sponge--a separate "starter" for your bread. Inoculate this sponge with about 1/2 tsp. of your total intended yeast. (Most of my loaves use 1 or 1.5 tsp. TOTAL). Let this sponge work for an hour or 4 in a warm draft-free place, such as your oven with a pilot light, or with the electric bulb turned on. This will give even the most wimpy yeast a nice "head-start" on a heavy-grain loaf. A special note, I have explicitly stated that you should not use ALL your yeast in your sponge. This contradicts the "old-fashioned" methods of sponge-making. I have done so because I have found that the newer yeasts, which have been recently created to respond to the comparatively brief rising times of bread-machines, will sometimes exhaust themselves before they have done their "real" work of raising the actual loaf in the machine. Again, *Sometimes*, but not always. By holding back some of the yeast and adding it to the machine along with all the remaining ingredients--after your sponge has developed--you work your machine-cycle from a "known" starting point. The yeast are working from two different starting points. The new yeast work with their customary explosive vigor, while the slightly older yeast have moved into a "steady-state" population which is reproducing constantly, but perhaps not explosively. Your newer yeast give the required ABM "shove" but the older yeast give you a larger basic yeast population and a more even distribution of the CO2. If you aren't using an ABM, my method is unnecessarily complicated. I recommend sponge cookery over the simple expedient of adding more yeast because the flavor of the two sorts of loaves is very different; less yeast grown over more time gives a nicer texture and a richer flavor to the bread, while more yeast pitched in suddenly tends to give a flatter flavor with a distinctly less pleasant "yeasty" or "musty" taste and smell. I suspect that if you are eliminating refined sugar, the flavor of your loaves is going to become more important to you very soon. Some folks keep a sponge going in the refrigerator all the time, and use that as a "helper" but you may not wish to do this. Yeast mutate rather quickly, and move away from the lovely basic strain we now know as commercial bread yeast. Also, wild yeasts can creep in (contaminate), and then you must basically have the luck of a lottery winner to have a good taste. This is the foundation of sour-dough cookery, and not all wild strains are equally desirable. So, if you start your sponge fresh every time, and give it an hour's "head-start" you can accomplish much of what is desirable in a starter without the difficulties of what is not desirable in a starter. I also strongly recommend you experiment with varieties of yeast. I find SAF yeast (available through King Arthur) is very different from Fleischmann's or RedStar. It gives me a much better rise. This may be because they have already added ascorbic acid. If I can't get SAF I will take RedStar over Fleischmann's every time. I experimented with these and several other yeasts, and found Fleischmann's had a tendency to fail completely more often than I will tolerate. It just plain arrives dead from the grocery store--if you proof it side by side with other yeasts you see it has a very different vigor. Increasing the gluten content of your loaf may improve structure and so, give you a better lift on a heavy loaf as well. Finally, if you still find that your yeast must be stimulated more than barley malt will provide, add some lemon-juice (1/2 to 1 tsp.) to give them ascorbic acid, and add just a pinch of ground ginger. Both of these are well-known as yeast stimulants. I can't address any of your other questions about sweeteners. I recommend you experiment with them and let us all (here on the list) know your results. Regards, Chris Olmstead --------------- MESSAGE bread-bakers.v099.n002.11 --------------- From: Chris Subject: Here is Bread Machine Info. Date: Sat, 2 Jan 1999 14:55:40 -0600 Dear All, I have seen two requests for ABM info. in the Breadbaking list. My own machine is failing, so I have done a little research. Here I present some of what I've found. Some Reviews: http://www.sonic.net/webpub/bread-machine/breadmachine.html http://www.sonic.net/webpub/bread-machine/reviews/comparison.html http://members.iex.net/~dahasher/Bread_Machine.html While interesting, I found that some of these reviews (especially Consumer Reports) were out of date, and dealt with machines that are no longer available. These reviews and the sites on which they reside can serve as a springboard to go to the actual sites of any of the companies in which you may be interested, and see the current product line. Links to actual sites may be found at: http://www.sonic.net/webpub/bread-machine/links.html The Regal site: http://www.regalware.com/breadmakers.html The Breadman site: http://www.breadman.com/ This is home to the fanciest, most expensive machine I could find. The Breadman TR3000 has programable features, and seems like it is trying to blow Zojirushi off the map. However, the loaf is vertical. The TR2200C is horizontal and has many fine features and some programability, but don't take my word, you must do your own comparison to the Zo and other machines. Panasonic, Westbend, and Zojirushi all have websites too--pretty straightforward for a search engine to find. Some letters I found from owners having problems suggested that the Panasonics have "more" mechanical problems. For this reason, I am rejecting Panasonic as my next machine. Williams-Sonoma has a site but no explicit bread machine information. They want to send a catalog rather than display it on line. I understand that W-S machines are either made by Seiko or Zojirushi, but could find no confirmation about which is true. I could not locate a Seiko, or MK Seiko bread machine site. I could not locate a Hitachi bread machine site. I could not locate an Aroma bread machine site. This suggests to me that service for these products might be difficult to get. The Oster machine I have been using has been merely OK, but it wears out quickly with daily use. I've replaced it once and now, only a year later, it is on its "last legs." It no longer bakes a full cycle. The last time I replaced it because the paddle quit turning one day. I could hear the motor, but the mechanism was broken. The Hamilton Beach URL does not respond so I can't verify their site. I think the Oster 4812 machine is fine, but not for use as often as every other day. It has a 2 year warranty but who wants to spend 3-4 months of down-time every year, waiting for paperwork to finish and a new machine to be shipped? Here is a cool site for a Bread machine and Bread recipe web-ring. It has a lot of product links and is a good starting point to find more product (machine) reviews. http://members.tripod.com/~wquinn/bread.html I bake frequently, and lately I've been demanding more of my recipes and my baking techniques. I believe my own next purchase will probably be the Breadman TR3000 Ultimate Pro "Dream Machine." This will cost me $229. plus taxes, shipping, and all the rest. It's programmable and it appears to be a better value than the Zojirushi V-20...I will keep you all advised. I hope this letter and the URL's I've embedded will be of use to those of you who are shopping for machines. Regards, Chris Olmstead --------------- MESSAGE bread-bakers.v099.n002.12 --------------- From: montello1@juno.com (Carolyn J Montello) Subject: Need Good Pizza Dough Recipe Date: Tue, 05 Jan 1999 08:35:49 EST I am in need of a GOOD bread machine pizza dough recipe. I have not had much luck with making dough. I have a Regal bread machine. Thanks, Carolyn (Montello1@juno.com) ___________________________________________________________________ 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/getjuno.html or call Juno at (800) 654-JUNO [654-5866] --------------- MESSAGE bread-bakers.v099.n002.13 --------------- From: "Steven " Subject: Wanted: Flatbread Date: Sat, 09 Jan 1999 17:07:14 -0500 Anyone have a recipe or two or three for making authentic FLATBREAD? Making it in a pan on the stovetop, not in the oven. Thanx Steven -- The Garden Observatory [Information For The Masses] http://home.ici.net/~automan/automan.html --------------- MESSAGE bread-bakers.v099.n002.14 --------------- From: KSBAUM@aol.com Subject: Oster Bread Machine Problems - Help Needed Date: Fri, 8 Jan 1999 12:03:14 EST I received an Oster bread machine for Christmas this year, and have been experimenting with it daily since then - with limited success. Almost every loaf rises and then collapses when baking. I have reduced the amount of yeast and sugar and now the loaves are just flattened on top. I live at about 1500 feet - could this be the trouble? I checked out a couple books from our library and it seems that every machine has its own quirks. Any help would be much appreciated. TIA Karin Baumgardner Issaquah, WA --------------- MESSAGE bread-bakers.v099.n002.15 --------------- From: Margaret Maurer Subject: The 6-burner-range-of-my-dreams Date: Fri, 08 Jan 1999 21:19:50 -0500 Many thanks to everyone who responded so promptly last year when we asked for recommendations on bread machines. Based on your comments we went out and bought a zoe and we've had a wonderful relationship for the last year. Now we're remodeling our kitchen and are actually contemplating spending more money on a 6-burner-range-of-our-dreams than some people spend on an automobile. The problem is that unlike when you purchase a car, they don't let you test out the ranges in the store - I can't see how long it takes to boil a pot of water, or how evenly the oven bakes. Does anyone want to recommend any specific brands? We're looking the quasi-professional range, and are even considering one of those new dual-fuel ranges. BTW - it's gas or nothing on the cooktop. Anybody have a stove that they don't think we should buy? Do you love your stove? Tell us why - please - I just don't want to buy a dog and spend a whole lot of money on it. -- --------------------------------------------------- MARGARET MAURER Catalog Manager Kent State University Libraries and Media Services Editor, _TechKNOW_ V:330.672.3022 mmaurer@lms.kent.edu --------------- MESSAGE bread-bakers.v099.n002.16 --------------- From: "Ellen C." Subject: Unrefined Sweeteners in Yeast Breads Date: Fri, 8 Jan 1999 10:21:04 -0500 I received many replies to my plea for help with using alternate sweeteners in breads. I also received several requests from people to summarize those responses. So, here's a great big THANK YOU to all who took the time and effort to educate me!! (I wanted to thank you separately, but I've been too sick this past week to spend more than a few minutes on email.) We have the most helpful and knowledgeable people on this list! Here's a summary of what I learned: 1) Yeast breads work just fine without the use of any sweetener; however, you do need to allow more rising time so the yeast can grow. Several suggested using the "sponge" method or sticking with sourdough starters. 2) Some reported much success using barley malt , brown rice syrup, or maple syrup in place of refined sugar. As suspected, yeast seems to thrive on these sweeteners just as well as on sugar and honey. 3) The herbal sweetener, Stevia, won't offer any good food source for the yeast, but it is fine to use if you want sweeter bread. It will hold up in cooking. If you use it, then treat the dough as if you added no sweetener. 4) Concentrated fruit juices work well, too. If you are interested in a comparison of various sweeteners, including a substitution chart, check out this site: http://outpostcoop.com/sweetner.htm Thanks again for your help!!! -- Ellen C. ellen@brakes.elekta.com --------------- MESSAGE bread-bakers.v099.n002.17 --------------- From: Karen Wheless Subject: Re: Chat: Cookbook Club Date: Sat, 2 Jan 1999 22:31:58 -0500 >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 are a subdivision of the Book of the Month Club, although they offer different books and don't have a web site. I belonged to them for a while, and found them very reliable, I always got my cookbooks quickly and their customer service was excellent. The initial offering of cookbooks (get x books free, then buy so many more) is a great deal. After the initial shipment, their regular prices are OK, but they have frequent sales, and you can build up points to get free books. They have one of the largest selections of cookbooks I have ever seen, even if the book you want isn't in the latest catalog, you can often call and find that they still have books from previous months and years in stock. The big cost is shipping, their shipping costs are very high, especially if you only order one or two books at a time. If you save up and order at least four or five books at once, you can save money, especially if you buy a lot of cookbooks! I finally quit because my bookshelves were overflowing. Karen Wheless ____________________________________________ Karen Wheless kwheless@rockland.net "If the world were a logical place, men would ride side-saddle" Rita Mae Brown --------------- MESSAGE bread-bakers.v099.n002.18 --------------- From: Jonathan Lord Subject: sugar in bread recipes Date: Tue, 5 Jan 1999 08:49:13 -0500 "Ellen C." wrote: > 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? After getting my first bread machine for Christmas, I did some experimenting with making bread without any refined sugars (which my wife cannot eat). I found a good thing to use is frozen apple juice concentrate. I just scoop out two heaping tablespoonfuls, warm to room temperature and add the concentrate to the liquid part of the recipe. I made a whole wheat recipe with the apple juice concentrate and it came out wonderfully. There seems to enough natural fructose in the juice to feed the yeasty beasties adequately. The loaf gives off a heavenly apple fragrance whilst it is baking. By the way, I have a Regal bread machine and it works wonderfully well. I've already made about a half a dozen loaves with it since Christmas. The only problem is that half the loaf usually "disappears" between the time it comes out of the machine and it fully cools... :) Jon Jonathan Lord / Charlottesville, VA 22908 E-Mail: JML4S@Virginia.edu --------------- END bread-bakers.v099.n002 --------------- -------------- BEGIN bread-bakers.v099.n003 -------------- 001 - JPellegrino Subject: Assorted breads to try - 1 Date: Sun, 27 Dec 1998 14:11:47 -0600 Some for you to try: Cranberry Sweet Bread - Fatfree - By Hand Whole Wheat Porcini And Olive Bread Beaver Tails - Replica Of Rideau Canal * Exported from MasterCook Buster * Cranberry Sweet Bread - Fatfree - By Hand Recipe By : Modified by Ellen Sentovich Serving Size : Preparation Time : Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat milk 1/2 cup plus 2-1/2 tablespoons sugar 1 envelope yeast 1/4 cup warm water -- (105 to 115 degrees) 1/4 cup nonfat egg substitute -- (equivalent to 1 -- egg) 1 teaspoon vanilla 3/4 teaspoon salt 2 1/2 cups flour -- (up to 3) 1 cup cranberries -- coarsely chopped Heat milk and 1/2 cup sugar in saucepan to scalding, then cool to lukewarm. Combine yeast and warm water in mixing bowl, stirring until yeast is dissolved. Add cooled milk mixture to yeast mixture in mixing bowl. Stir in egg substitute, vanilla and salt. Beat in 1 cup flour. Beat in enough remaining flour to make soft dough. Knead about 10 minutes, until smooth and elastic. Put dough into greased bowl. Let rise in warm place until doubled in bulk, about 1 hour. Sprinkle 2 tablespoons sugar over chopped cranberries. Let stand while bread rises. Drain excess liquid off cranberries. Knead cranberries into dough. Shape into round. Spray baking sheet with non-stick cooking spray, or grease lightly. Place dough round on baking sheet. Cover and let rise until doubled, about 45 minutes. Sprinkle with remaining 1/2 tablespoon sugar. Bake at 375 degrees for 25 to 30 minutes, until golden brown. Let cool to warm. Makes 8 servings. Ellen origianlly got this recipe from rec.food.recipes where it had been posted by Wendy but with a brushing of melted butter on the crust. Recipe from http://www.fatfree.com/recipes/breads-yeast/cranberry-sweet-bread - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Whole Wheat Porcini And Olive Bread Recipe By : www.amoeba.com/msbread.html Serving Size : 1 Preparation Time : Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces fresh Boletus edulis -- (mushrooms) 16 small pitted black olives 2 1/2 cups whole wheat flour 1 tablespoon dry milk powder -- (optional) 1 tablespoon molasses 1 teaspoon salt 1 tablespoon gluten -- (optional) 1 teaspoon yeast 1 cup water Original recipe calls for 3-4 oz. mushrooms and 12-16 olives Chop the mushrooms and briefly sear in a frying pan on medium heat, to kill any critters and partially cook. Knead all of the ingredients together, rise for 1 hour, form into a loaf, then rise again for 1 hour or more. Bake in a preheated oven at 350º for 1 hour. If you are using a bread machine, use the dough cycle and wait to put the mushrooms and olives in until after removing the kneaded dough (otherwise the machine will crush them too finely.) Fold the mushrooms and olives into the dough by hand, then form a loaf and let rise for an hour before cooking, as before. Feel free to substitute any mushroom you prefer. Agaricus work very well, among others. For a stronger olive flavor, use green olives instead of black. Note: This bread recipe uses fresh Boletus edulis because their soft texture blends better with the texture of the bread. Dried porcini become a little bit chewy upon reconstitution, so if you wish to substitute them, be sure to chop them up very small. Substitute about 1/4 cup dry porcini, reconstituted for an hour in 1 cup of water. Drain the water into another measuring cup, and top off to return to 1 cup, which you will then use for the bread. Recipe from http://www.amoeba.com/msbread.html - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beaver Tails - Replica Of Rideau Canal Recipe By : Carol and breadrecipe.com Serving Size : 1 Preparation Time : Categories : Breads Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon white sugar 1/2 cup warm water -- (110øF) 1 tablespoon active dry yeast 1/4 cup vegetable oil 2 1/3 cups warm water -- (110øF) 1 teaspoon salt 4 tablespoons white sugar 5 cups flour -- up to 8 cups, (1/2 -- whole wheat and 1/2 -- all-pupose) fresh lemon juice white sugar and ground cinnamon Dissolve 1 tablespoon sugar and yeast in 1/2 cup warm water. Set aside until creamy. In a large bowl, mix together oil, 2 1/3 cups water, salt, and 4 tablespoons sugar. Add yeast, and gradually mix in flour. Place dough in a buttered bowl, and turn to coat. Cover with a damp tea towel, and place in a warm place to rise for 1 1/2 hours. Form dough into balls about the size of eggs, then roll flat to making ovals about 1/4 inch thick. Heat oil to 350 degrees F (175 degrees C) in a deep fryer, pot, or electric frying pan. Fry beaver tails one at a time, until light brown on both sides. Place on paper towels to drain. Sprinkle with white sugar, cinnamon, and lemon juice while still hot. Makes 3 dozen Note: If you ever visited Ottawa, Ontario, Canada in the winter months on the Rideau Canal, which is the longest skating rink in the world, they serve what is called Beaver Tails. This is a pastry with sugar on top. I could not get the authentic recipe since it is their trade secret, but I do have a replica of what they serve. The beaver is the national animal of Canada. Recipe from http://www.breadrecipe.com - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n003.2 --------------- From: JPellegrino Subject: More assorted breads to try - 2 Date: Sun, 27 Dec 1998 14:11:47 -0600 Here are some more wonderful breads for you to try: Grilled Black Olive And Rosemary Focaccia White Cloud Inn Baked Nut Loaf Candy Rainbow Bread - Abm * Exported from MasterCook Buster * Grilled Black Olive And Rosemary Focaccia Recipe By : www.culinarycafe.com Serving Size : 1 Preparation Time : Categories : Breads Foccacia Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 fluid ounces water -- 105-115F -- (40-45C) 2 3/4 cups bread flour -- more as needed 1/4 ounce active dry yeast 1/4 teaspoon granulated sugar -- or honey 1/2 teaspoon kosher salt -- plus more, to taste 24 calamata olives -- pitted and halved 1 teaspoon rosemary -- chopped 1/4 teaspoon black pepper -- fresh cracked, to -- taste 2 ounces extra-virgin olive oil 1. Make a sponge by thoroughly combining the water, 1 3/4 cups of the flour, the yeast, and sugar or honey in a large bowl, or the bowl of a heavy-duty mixer fitted with a dough hook. 2. Cover and let sit in a warm place for 45 minutes to 1 hour. The sponge should be thick, foamy, and bubbly with a strong yeasty aroma. 3. Blend in the remaining 1 cup flour and the salt. 4. Knead the dough until a smooth, elastic dough is formed. 5. Shape the dough into a ball and rub it lightly with olive oil, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 2 hours, or until doubled in size. 6. Punch down the dough and divide it into 2 equal pieces. Shape into rounds and let rest while preparing the pans: Lightly coat two 8-inch round cake pans with olive oil and sprinkle generously with cornmeal. Gently tap out the excess. 7. Place a ball of dough in each pan. With your fingertips, push the dough out, working from the center, until it covers the pan. (If the dough sticks to your fingers, dip them in some olive oil.). Press the olives into the dough. Sprinkle with the rosemary and pepper. 8. Cover the pans with a damp towel and let rise in a warm place until nearly doubled in size, about 45 minutes. 9. Preheat a grill to high heat. Place the pans on the upper shelf, cover the grill and cook the focaccia until done. While still warm, brush generously with extra-virgin olive oil and sprinkle with salt. Cool on wire racks. 10. Cut into wedges and serve warm or at room temperature. Although focaccia is traditionally baked in an oven, this recipe employs the use of a grill, enabling the bread to take on a hint of smoky smell and flavor. Yields: 2 Loaves Preparation time: 3 hours 55 minutes Recipe from http://www.culinarycafe.com/Breads-Biscuits.html - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Cloud Inn Baked Nut Loaf Recipe By : White Cloud Inn,The Poconos Serving Size : 6 Preparation Time : Categories : Breads Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Chopped onion 1/2 cup Diced celery 1 tablespoon Oil 1 cup Chopped nuts -- (walnuts and -- cashews),finely -- chopped 1 cup Cottage cheese 1/2 teaspoon Salt 1 cup Bread crumbs 2 Eggs -- lightly beaten 1/4 teaspoon Poultry seasoning 1 1/4 teaspoons Onion powder 2/3 cup Water Preheat oven to 375. Saute onion and celery in oil. Put all ingredients into a greased 11-3/4" x 7-1/2" baking dish and bake until just firm and slightly brown on top, about 35 to 40 minuets. Serve with you favorite sauce or gravy. The Inn uses a mushroom sauce, but the dish is also good with a tomato sauce or onion gravy. Yield: 5 to 6 servings. From: The Thanksgiving Book "This hearty vegetarian standard takes the place of roast turkey at White Cloud Inn, in the Pocono Mountains of Penn." Shared By: Pat Stockett Recipe from http://www.webvalue.net/recipes/bread7.htm#wcibnl - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Candy Rainbow Bread - Abm Recipe By : www.mega-zine.com Serving Size : Preparation Time : Categories : Breads Sweet Breads ABM Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Yeast 3 cups Better for Bread flour 1/4 cup Instant nonfat dry milk 3 tablespoons Sugar 1 tablespoon Butter Buds 1 teaspoon Salt 2 Eggs OR 1/2 c Egg Beaters 2 tablespoons Butter; or margarine 1 1/2 teaspoons Vanilla 1/2 cup Very warm water; + 1 Tb 1/2 cup Dec a Cake Sequins -- (Multi colored (Durkee French) or 'Color Shots Decors') Add all the ingredients into the pan in the order listed, select sweet bread and push "Start." Add the candy at the "beep," 88 minutes into the cycle.(33 minutes with Dak Turbo II Pretty enough to frame and hang on the wall, this Funtastically delicious bread brightens any special occasion. Recipe from http://www.mega-zine.com/kitchen/bread/recipe089.html - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n003 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved