Date: Sat, 30 Jan 1999 10:57:53 -0800 (PST) -------------- BEGIN bread-bakers.v099.n008 -------------- 001 - Reggie Dwork Subject: book offer Date: Fri, 29 Jan 1999 22:21:55 -0800 Peter Reinhart has asked me to pass on his offer to send list members a signed copy of his new book., 'Crust and Crumb:...' Just send him $30, which covers everything, including postage and handling, to PO Box 12325, Santa Rosa, CA 95406... Reggie --------------- MESSAGE bread-bakers.v099.n008.2 --------------- From: Memrie@aol.com Subject: Substituting milk for water Date: Sat, 23 Jan 1999 12:54:49 EST Nancy wrote: If you have a bread-machine bread recipe that calls for water, and you want to use milk or potato water or something instead of water, do you alter the recipe any? You can just use the same amount of milk or potato water in the original recipe. Memrie memrie@aol.com --------------- MESSAGE bread-bakers.v099.n008.3 --------------- From: NLR1968@aol.com Subject: Recipes for kids Date: Sat, 23 Jan 1999 13:51:44 EST Hi All!! I need a little help. I am looking for a bread recipe that my kids will really like. I have four kids and I make them lunch for school and my teenagers hate my bread. They like the prepackaged mix I buy from Costco. I know there has to be one I can make that they will like. Thanks a lot Nan --------------- MESSAGE bread-bakers.v099.n008.4 --------------- From: "Cliff Nelson" Subject: Date: Sat, 23 Jan 1999 06:10:32 -0800 My husband has gotten interested in Soy flour and is wanting good recipes to make bread with it. I have tried a few but with failed results. I have used the soy untoasted and toasted...not sure which is best. Also, we have an Oster Bread Machine. Any help would be appreciated. Carolyn Nelson nelsons@evfree.cnchost.com --------------- MESSAGE bread-bakers.v099.n008.5 --------------- From: NLR1968@aol.com Subject: Conversion to Master Cook Date: Sat, 23 Jan 1999 13:49:26 EST Hi all!! There is a real easy way to put any and all recipes in non Master Cook format into your program without having to reenter them. I is the @ method. I got it from http://www.blarg.net/~msrooby/ Here is how you do it. You highlight the recipe you want to keep. You paste it into your notepad. You save it as a .txt file. Then follow this: 1st line: Type 5 "@" signs. 2nd line: Recipe title. 3rd line: Blank. * 4th line: This is the notes section. You must have something here, even if all you have is `NOTES'. 5th line: Blank. * 6th line: Start your ingredient list. Be sure to use same format as MC uses, as in "2 cups whole wheat flour", etc. Each ingredient goes on its own line. Next line: Blank. * Next line: Start your directions. Hope this helps you, I go through hundreds a day in nothing flat. If you still need help let me know. I have tried that "Buster" program to no avail. Have fun cooking Nan < Subject: Re: Convert bread-bakers to MCook Date: Sat, 23 Jan 1999 08:09:59 -0500 Hi Judy, My reply to you assumes you are using a PC rather than a Mac... If you have the email software Eudora Pro, you can import the .mbx file for bread-bakers into MasterCook and your recipes will show up in the import list - no retyping! A second way to get the recipes into MasterCook would be to use the mouse to drag over the ones you want (copying them to the Windows clipboard), then paste them into Notepad/WordPad; then use MC Buster by Glen Hosey to convert the text into MasterCook format. Glen's site is: http://www.erols.com/hosey/ Glen also has a link to Gail Shermeyer's page which will provide you with detailed information and suggestions for using MC Buster. MC Buster may take a bit of work to get the recipes the way you want, but it's terrific for converting "copy and pastes" from various Internet pages. A handy addition to your recipe collecting arsenal would be ClipMate, which allows multiple copies and retrievals to the Windows clipboard. ClipMate can be obtained at: http://www.thornsoft.com The current version is 5.08. Good luck! >> From: Judy Nylen Subject: Returned mail: Host unknown (Name server: list.best.com: host Date: Tue, 19 Jan 1999 11:06:59 -0500 I, for one, would also like to know how to convert recipes from the list to Master Cook. Seems like if we're in a digital media, we should be able to do this but I've almost always had to re-enter recipes into Master Cook. However, when they came from Master Cook originally, they must be able to return with ease. << Cheers, Frank Cavalier From Giuliano Bugialli's Cooking in Florence class Visit Welcome to Tasteville: http://www.expage.com/page/tasteville --------------- MESSAGE bread-bakers.v099.n008.7 --------------- From: "Mega-bytes" Subject: Bread Machine Recipes #5 Date: Sat, 23 Jan 1999 09:09:00 -0500 Easy Potato Bread English Muffin Bread Faux Sourdough Bread Garden Herb Bread Gingerbread Greek Isle Bread 1 Greek Isle Bread 2 Health Grain Bread * Exported from MasterCook Buster * Easy Potato Bread Recipe By : Serving Size : 1 Preparation Time : Categories : Breads/Abm: Potato Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup instant potato flakes 3/4 cup milk 3/8 cup water 3 cups bread flour 1 1/2 teaspoons salt 1 1/2 tablespoons applesauce -- (butter) 1 1/2 tablespoons sugar 2 teaspoons yeast Instructions: Crust LIGHT. 1 1/2 pound loaf Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * English Muffin Bread Recipe By : Serving Size : 1 Preparation Time : Categories : Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 teaspoons sugar 1 teaspoon salt 1/4 teaspoon baking soda 3 cups bread flour 3 tablespoons nonfat dry milk 2 teaspoons yeast Instructions: Don't be alarmed at the small size of the loaf; the top is supposed to sink. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Faux Sourdough Bread Recipe By : Serving Size : 1 Preparation Time : Categories : Breads/Abm: Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons warm water 1 teaspoon lemon juice 1 teaspoon salt 1 cup sour cream 1 tablespoon dark molasses 2 1/2 cups bread flour 1 package active dry yeast Instructions: All ingredients but the water should be at room temperature before starting. Add ingredients to the pan in the order listed. Select "WHITE BREAD". Press "Start". Yields: 1 Loaf Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garden Herb Bread Recipe By : Serving Size : 8 Preparation Time : Categories : Breads/Abm: Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **REGULAR LOAF** 3/4 cup water 2 cups white bread flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon butter 1 teaspoon chives 1 teaspoon marjoram 1 teaspoon thyme 1/2 teaspoon basil 1 teaspoon fast-rise yeast *or* 2 tsp active-dry -- yeast **LARGE LOAF:** 1 1/4 cups water 3 cups white bread flour 2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 2 tablespoons butter 1/2 tablespoon chives 1/2 tablespoon marjoram 1/2 tablespoon thyme 1 teaspoon basil 2 teaspoons fast-rise yeast *or* 3 tsp active-dry -- yeast Instructions: The fragrance of turkey stuffing will fill your home while this flavourful bread is baking, thanks to all those aromatic dried herbs. This loaf is excellent for any cold meat sandwich you can dream up, including turkey and cranberry. It also makes tasty croutons. Follow the directions for your bread machine. Serving Size: 8 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Gingerbread Recipe By : Serving Size : 6 Preparation Time : Categories : Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups milk 3 tablespoons butter -- (unsalted) 6 tablespoons brown sugar 2 1/4 teaspoons active dry yeast 2 2/3 cups bread flour 3/4 cup rye flour 1 1/2 teaspoons salt 2 teaspoons ginger -- (ground) 3/4 teaspoon cinnamon -- (ground) 1/4 teaspoon nutmeg -- (grated) 1/4 teaspoon cloves -- (ground) Instructions: Note: 6 servings for Large (1.5 lb) loaf, change to 4 servings for medium or 3 servings for small loaves. Scald the milk. Stir in butter and brown sugar. Let cool to room temperature. Add the milk mixture and remaining ingredients in the order suggested by your bread machine manual and use the BASIC bread cycle. Serving Size: 6 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Isle Bread 1 Recipe By : Serving Size : 1 Preparation Time : Categories : Breads/Abm: Greek Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 2 cups bread flour 3 tablespoons plain yogurt 2 teaspoons nonfat dried milk 1 tablespoon sugar 1 teaspoon salt 2 teaspoons applesauce 1 pinch garlic powder 4 teaspoons chopped black olives 1/2 teaspoon sweet basil 1/2 teaspoon dill weed 2 1/2 tablespoons feta cheese 2 1/2 tablespoons pureed cucumber 1 teaspoon yeast Instructions: *** cucumber should be peeled, sliced, seeded, and then pureed. If the feta cheese is packed in water, drain well. Finely chop black olives. 1 Pound Loaf Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Isle Bread 2 Recipe By : Serving Size : 8 Preparation Time : Categories : Breads/Abm: Greek Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **REGULAR LOAF:** 1/2 cup water 2 cups white bread flour 3 tablespoons yogurt -- (plain) 2 teaspoons dry milk 1 tablespoon sugar 1 teaspoon salt 2 teaspoons butter 1 pinches garlic powder 4 teaspoons black olives -- chopped 1/2 teaspoon sweet basil 1/2 teaspoon dill weed 2 1/2 tablespoons feta cheese 2 1/2 tablespoons cucumber -- pureed 1/2 teaspoon fast-rise yeast -- (or 1 tsp active-dry -- yeast) **LARGE LOAF:** 3/4 cup water 3 cups white bread flour 1/4 cup yogurt -- (plain) 1 tablespoon dry milk 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 1 tablespoon butter 1/4 teaspoon garlic powder 2 tablespoons black olives -- chopped 3/4 teaspoon sweet basil 3/4 teaspoon dill weed 1/4 cup feta cheese 1/4 cup cucumber -- pureed 3/4 teaspoon fast-rise yeast or -- (1 1/2 tsp -- active-dry yeast ) Instructions: Unique is the word for this loaf. Don't let the combination of ingredients scare you off, the texture created by the feta cheese combined with the smallest hint of cucumber makes this a wonderful bread. This is definitely a bread to accompany a hot meal. It's recommended with char-grilled marinated lamb chops or your favorite lamb kabobs. Hints: Cucumber should be peeled, seeded, and then pureed. If the feta cheese is packed in water, drain well. Finely chop the black olives. This recipe can be made with the REGULAR and RAPID-BAKE cycles. Serving Size: 8 MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Health Grain Bread Recipe By : Serving Size : 1 Preparation Time : Categories : Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 1 1/2 cups bread flour 1/4 cup whole-wheat flour 2 teaspoons nonfat dried milk 1 teaspoon salt 2 teaspoons honey 1 tablespoon applesauce 1/4 cup grated or chopped carrots 1/4 cup raisins 1/4 cup sunflower seeds 1/4 cup bran flakes 1 tablespoon wheat germ 2 teaspoons yeast Instructions: This recipe can be used in the regular, rapid or delayed time bake cycles. For 1-Lb. Loaf Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n008.8 --------------- From: Demetrius Karos Subject: water substitutes Date: Sun, 24 Jan 1999 09:05:38 -0600 I vote for 2 beers. One for the bread recipe and one to drink while my kitchen is mixing the ingredients. Preferably a good ale. Demetrius --------------- MESSAGE bread-bakers.v099.n008.9 --------------- From: "Ross, Tracy J (Tracy)" Subject: Mixers Date: Mon, 25 Jan 1999 07:19:35 -0800 I am wondering what brands/models of electric mixers anyone can recommend. I have had 2 KitchenAids and have had nothing but trouble with both. On the positive side, I am rediscovering the joys of kneading by hand. Tracy --------------- MESSAGE bread-bakers.v099.n008.10 --------------- From: "Sue & Sam Hurwitz" Subject: Portugese Bread Date: Sat, 23 Jan 1999 18:22:57 -0500 I am looking for a recipe for the delicious Portugese Bread served in a local Spanish restaurant. They say it is made in Newark NJ. It is not sweet, but more like an Italian bread with a great crust and nice and chewy. The recipe would be greatly appreciated. Tx Sam --------------- MESSAGE bread-bakers.v099.n008.11 --------------- From: Alan Woods Subject: oven types Date: Mon, 25 Jan 1999 11:03:08 -0500 As is Margaret Maurer, we're also remodeling, and also firmly devoted to gas for the cooktop. Oven? We'll have a built in, and are finding that gas built in ovens are pretty hard to find. A number of friends (including a professional baker) would agree with Ken Eisler that electric/convection is the way to go. Do people agree? Any specific brands to recommend? We're going with a Thermador gas cook top. Thanks for any advice-- Alan Woods --------------- MESSAGE bread-bakers.v099.n008.12 --------------- From: Joyce L Owen Subject: Adapting standard recipes to ABM Date: Sat, 23 Jan 1999 15:53:03 -0800 Jennifer asked about converting standard bread recipes to ABM. This is what has worked for me in the two bread machines I have used: For a 1 1/2 lb. loaf I use 1 1/4 cups total liquid. If I use eggs, I put the eggs in the measuring cup before adding the liquid. I use 1 1/2 tsp salt, 3 1/2 cups flour (which may include whole wheat, rye, cornmeal, oatmeal, dry breadcrumbs, etc.), 2 tsp yeast, and however much sugar, butter, olive oil, nuts, etc. is appropriate for the recipe. ----- >I am also looking for pointers on converting standard bread recipes to >ABM. Any help and ideas are much appreciated. > >Thank you, >Jennifer ------------- Joyce Owen Eugene OR "Don't accept your dog's admiration as conclusive evidence that you are wonderful." -- Ann Landers --------------- MESSAGE bread-bakers.v099.n008.13 --------------- From: "Chris Moewes" Subject: Cups to Lbs Date: Sun, 24 Jan 1999 13:34:26 -0600 Hi all, I really hope this isn't a perennial question but I couldn't find any help anywhere else. Most of the recipes I run across give ingredients in terms of cups and I recently took a baking class where I was told that it is better to measure ingredients in pounds (weight vs. volume) especially flour. So my question is, how much of a difference does this make, and is there a rule of thumb for converting cups of flour to pounds of flour? Is there a golden rule that says the perfectly sifted and properly settled cup of flour should equal a specific weight. Thanks. ============================================================ Christopher R. Moewes-Bystrom cmoewes@pobox.com www.pobox.com/~cmoewes Alex, I'll take Things Only I Know for $1000. ============================================================ --------------- MESSAGE bread-bakers.v099.n008.14 --------------- From: "Mega-bytes" Subject: Bread Machine Recipes #5 Date: Sun, 24 Jan 1999 07:54:03 -0500 Lemon Bread Lemon Poppy Seed Bread Lipton Onion Bread Loggers Bread Luau Bread Mustard Wheat Rye Oatmeal Raisin Bread Onion Bread * Exported from MasterCook Buster * Lemon Bread Recipe By : Serving Size : 1 Preparation Time : Categories : Breads/Abm: Lemon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 3 cups bread flour 1/4 cup sugar 1/2 teaspoon salt 1/4 cup butter; room temperature 3/4 cup milk; scalded 1 egg + 1 yolk; room temp. 1/4 teaspoon lemon extract 2 teaspoons dried or freshly grated lemon peel Instructions: Place all ingredients into breadmaker pan in the order above, select WHITE BREAD and push start. For 1-1/2 Lb. Loaf Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lemon Poppy Seed Bread Recipe By : Serving Size : 12 Preparation Time : Categories : Breads/Abm: Lemon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 3 cups bread flour 1 1/2 tablespoons dry milk 1 teaspoon salt 1 1/2 tablespoons butter 3/4 cup lemon yogurt 2 tablespoons honey 1/2 cup almonds -- toasted and sliced 1 tablespoon lemon peel 3 tablespoons poppy seeds 2 teaspoons lemon extract 2 teaspoons yeast Instructions: You can also use sour cream instead of the yogurt for a bit of a different taste. Load as directed for your bread machine. Serving Size: 12 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lipton Onion Bread Recipe By : Serving Size : 1 Preparation Time : Categories : Breads/Abm: Onion Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces water 1 package lipton onion soup mix 2 cups bread flour 2 teaspoons yeast Instructions: Do on white bread cycle, set for LIGHT crust. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n008.15 --------------- From: "Mega-bytes" Subject: : looking for a Portuguese sweet bread recipe Date: Sun, 24 Jan 1999 08:19:10 -0500 >I am also looking for pointers on converting standard bread recipes to >ABM. Any help and ideas are much appreciated. >Thank you, >Jennifer Jennifer, I don't have the sweet bread recipe you're looking for, but hope these will assist you in converting your recipes for use with an ABM. Martha * Exported from MasterCook * Converting Bread Recipes To Breadmaker Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads/Abm: Information Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -GNJX21A Basically, if your recipe calls for 6 - 7 cups of flour, divide the recipe in half for a 1 lb loaf. Your ingredients will be approximately: 7/8 - 1 cup liquid 2 - 2 2/3 cups flour 1/4 - 1 tsp salt 2 tsp - 3 T fat 2 tsp - 3 T sweetener 1 1/2 - 2 tsp yeast You may have to experiment a few times to get it just right. Watching the dough as it mixes helps to produce good results. It should form a smooth, pliable, slightly tacky ball of dough about half way through the kneading cycles. If it appears too wet or too dry, add more liquid or flour a tablespoon at a time, as needed. Linda in San Diego . . . . . 09/13 10:36 pm Posted on PRODIGY, September, 1994; formatted by Elaine Radis; PRODIGY ID, BGMB90B; GEnie, E.RADIS * Exported from MasterCook * Converting Recipe To Fit Breadmakers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads/Abm: Information Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----INFORMATION ONLY--------------------- SOURCE: The Bread Book by Betsy Oppenneer and posted on CompuServe by Nicole Novak SF/Staff, 71750,3061#654535 and posted in the Salt-Rising Bread Area. MM format by Ursula R. Taylor. Any recipe calling for approximately 6 cups of flour (which can include cracked wheat, old fashioned rolled oats, etc.) can be converted for us in bread machines. 6 cups in the magic number because it can be easily divided by 3 or 2. Every cup of flour represents 1/2 lb. of bread. The math is easy, although the formula does NOT apply to yeast. And the amount of yeast makes a significant difference in the outcome of the bread. Take my word for it ~~ my calculations for the yeast conversions work. FOR A 1 LB LOAF; Divide all the ingredients in your 6 cup recipe by 3 except for the yeast. Put the ingredients into the machine in the order specified in the manual. Use 1 tsp. of yeast for white flours breads. For breads containing whole wheat flour, increase the yeast to 1 1/2 tsp. If you find that the finished bread is dense, next time increase the yeast by 1/2 tsp. FOR A 1.5 LB. LOAF; Divide all ingredients in half, except for the yeast. Put the ingredients into the machine in the order specified in the manual. Use 2 tsp. yeast for white flour breads. For breads containing whole wheat flour, increase the yeast to 2 1/2 tsp. If the baked bread is dense, next time increase the yeast by 1/2 tsp. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n008.16 --------------- From: "Robert Hunter" Subject: Sourdough Bread Date: Wed, 27 Jan 1999 21:15:32 -0600 I just got started in this fascinating world of sourdough. Please help. I am looking for good recipes. I usually bake white type breads. thank you --------------- MESSAGE bread-bakers.v099.n008.17 --------------- From: "Mega-bytes" Subject: non-instant dry milk Date: Tue, 26 Jan 1999 17:22:35 -0500 Gee Rita, I always thought all the powdered milk was instant, but I looked at mine and it just says nonfat dry milk???? Does yours say instant? Martha --------------- MESSAGE bread-bakers.v099.n008.18 --------------- From: Didoc@aol.com Subject: How to make ABM recipes by hand? Date: Wed, 27 Jan 1999 12:54:58 EST I have seen info on converting regular, made-by-hand recipes to ABM, but not the reverse. I have quite a few great sounding ABM recipes that I'd like to make without using a machine. Any foolproof solutions on the success and methods? Thanks --------------- MESSAGE bread-bakers.v099.n008.19 --------------- From: Timothy Houde Subject: Thank you Date: Wed, 27 Jan 1999 08:15:05 -0500 I just wanted to thank everyone for sending me the information that I requested about the sweet bread recipe and converting standard bread recipes to work in the ABM. I am enjoying reading the tips and recipes that are posted. Maybe one day I will have succeeded at a recipe and post it. So far the family favorite is Cinnamon raisin bread. Thanks again Jennifer --------------- END bread-bakers.v099.n008 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved