Date: Fri, 26 Mar 1999 20:09:35 -0800 (PST) -------------- BEGIN bread-bakers.v099.n018 -------------- 001 - "Joan St. Marie" Subject: Baking Stone Date: Mon, 22 Mar 1999 05:05:42 -0500 I recently went to a kitchen store and almost fell over at the price of their baking stones....so.....being a frugal soul I went to our local tile store and purchased an 'unglazed' 'stone' tile....remember, the key words here are 'unglazed' and 'stone'.. Came home and baked a perfectly wonderful loaf of bread on my $2.50 baking stone....just an idea that some of you might like to try. Tile is 12"x12" and two would not fit side by side in my oven, just something to keep in mind if you did use this idea and wanted the extra size for breadsticks etc. I'm sure they would cut 3" or so off of one tile. Joan(64+) --------------- MESSAGE bread-bakers.v099.n018.2 --------------- From: Ann Schemmer Subject: Clay bread pans Date: Mon, 22 Mar 1999 03:42:34 -0600 From: "Mary Hunt" Subject: clay bread pans? Date: Tue, 16 Mar 1999 07:28:08 -0500 I got two clay bread pans at a rummage sale. Thought they would be a good idea. Okay, how do you bake with them? So far I have had raging failures! Mary ............................................ maryhunt@stny.Lrun.com A room without books is like a body without a soul. Cicero ............................................ Hi Mary, I have one of those pans too.....you have to soak it in warm water for about 45 min to an hour.....the steam generated from this helps cook what ever you put in it.....I usually cook a chicken or meat loaf....haven't tried bread yet....good luck. Ann s. oh, mine is glazed on the inside, but not the outside....are yours? --------------- MESSAGE bread-bakers.v099.n018.3 --------------- From: "Caron Rose" Subject: Timer on Zo Date: Mon, 22 Mar 1999 08:00:50 -0500 Yvonne said: My 2 year old Zo is still a real work horse for me and makes excellant bread, but it no longer shows how much time is left in the cycle. Has anyone else had this problem? As I said, it still makes wonderful bread, but it's nice to know how much time is left in the process. Any thoughts would be appreciated. I have a Zoji that I bought in January of 1995. It's still working almost as good as new. The only problem I have is that the clock loses about 20 minutes per week. I keep mine plugged in all the time (though they didn't recomment it), so that may have had something to do with it. But all in all, I still think it's one of the best machines out there. I think the model is BBCQ15. It's upright - but my favorite thing about it in the whole world is that it does NOT have a keep warm cycle. It has the cool-down cycle. And since the machine is still working, I'll just keep it till it dies. As I said, though, the only problem I have is that the clock loses time. Caron --------------- MESSAGE bread-bakers.v099.n018.4 --------------- From: Kathleen Subject: Recent recipes from the newspaper Date: Thu, 25 Mar 1999 06:03:24 -0600 Here are three yeast bread recipes that were in our newspaper two weeks ago. Kathleen * Exported from MasterCook * Barley Wheat Bread Recipe By : Beatrice Ojakangas, Star Tribune 3/18/99 Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- at room temperature 1 1/2 tablespoons honey 1 teaspoon salt 1/2 cup barley flour 1/2 cup whole wheat flour 2 cups bread flour 1 1/2 teaspoons gluten 1 1/2 teaspoons rapid-rising or active dry yeast 1 egg -- beaten (only if bread is baked in oven) Sunflower seeds or sesame seeds, or -- optional poppy seeds Makes 1 lb. loaf. Note: Barley flour and gluten are available at food co-ops. This pretty loaf is glazed and topped with seeds. The texture is smooth and moist, with a mild whole-grain flavor. To mix the dough in the bread machine: Pour the water into the pan. In the order listed, add the honey, salt, barley flour, whole wheat flour and gluten. Make an indentation in the dry ingredients and add the yeast. If only mixing the dough: Select Dough and press Start. (Then read on to "For either method.") If mixing AND baking dough in bread machine: Select Basic Cycle on bread machine, set the crust on Medium setting, and press Start. For either method: During the mixing cycle, if the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. To shape and bake in the oven: Lightly grease a baking sheet. Turn the dough out onto a lightly floured board or lightly oiled surface. Punch the dough down, and shape it into a round loaf. Place the loaf, with the smooth side up, into the pan. Cover and let rise in a warm place until almost doubled, 45 minutes. Brush with the beaten egg, and sprinkle with sunflower seeds. Preheat the oven to 375 degrees. Bake 30 to 35 minutes, until the loaf is golden and a wooden skewer inserted into the loaf comes out clean and dry. Remove from the pan and cool on a wire rack. Nutrition information per serving: Calories 140, Carbohydrates 28 g, Protein 5 g, Fat 1 g, including sat. fat 0 g, Cholesterol 13 mg, Sodium 200 mg, Calcium 8 mg, Dietary fiber 1.5 g, Diabetic exchanges per serving: 2 bread/ starch exch. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Rosemary And Raisin Buns Recipe By : Beatrice Ojakangas, Star Tribune 3/18/99 Serving Size : 1 Preparation Time :0:00 Categories : Breads Buns And Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs plus 2 egg yolks, plus water to equal 1 cup 3 tablespoons olive oil 3 tablespoons sugar 1 teaspoon salt 2 teaspoons chopped fresh rosemary 1/2 cup whole wheat flour 2 1/4 cups bread flour 1 1/2 teaspoons rapid-rising or active dry yeast 2/3 cup golden raisins Olive oil Rosemary leaves Makes 8 buns. These are called pan de ramerino and are served on Maundy Thursday before Easter. Typical of Easter breads, these are rich with eggs. But they are also atypical in that they are rich with olive oil rather than butter. The oil gives the buns a beautiful texture to the crust. For this recipe, the buns must be shaped by hand and baked in the oven. To mix the dough in the bread machine: Place egg and egg yolk into the measuring cup and add water to equal 1 cup. Pour mixture into the bread machine pan. In the order listed, add the olive oil, sugar, salt, 2 teaspoons fresh rosemary, whole wheat flour and bread flour. Make an indentation in the dry ingredients and add the yeast. Select Dough setting on bread machine, and press Start. If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. Add the raisins when the machine signals it's time to add ingredients or when the cycle ends. The machine will stop when the dough is ready to shape and bake. To shape and bake in the oven: Lightly grease a baking sheet or cover it with parchment paper. Turn the dough out onto a lightly floured board or lightly oiled surface. Punch the dough down, and divide it into 8 pieces. Shape each part into a ball, and place into the pan. Let rise in a warm place until almost doubled, 45 to 60 minutes. Preheat the oven to 375 degrees. Flatten each ball with your hand, and brush the tops with olive oil. Sprinkle with rosemary. Using a sharp knife or razor, slash each bun deeply in a tick-tack-toe design. Bake 15 to 20 minutes, until the buns are golden. Remove from the pan and cool on a wire rack. Nutrition information per serving: Calories 258, Carbohydrates 50 g, Protein 7.5 g, Fat 8 g, including sat. fat 1.5 g, Cholesterol 53 mg, Sodium 310 mg, Calcium 23 mg, Dietary fiber 2.5 g Diabetic exchanges per serving: 3 1/4 bread/ starch exch., and 1 1/2 fat exch. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Wheat Brioche Recipe By : Beatrice Ojakangas, Star Tribune 3/18/99 Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs plus water to equal 1 c. -- room temperature 1 1/2 teaspoons salt 4 teaspoons sugar 3/4 cup whole wheat flour 2 1/2 cups bread flour 1 teaspoon rapid-rising or active dry yeast 1/2 cup butter -- softened Makes 1 lb. loaf. The classic shape of this bread is a top hat with a fluted base. It's a showy one to include in a basket of breads. The brioche is definitely worth shaping by hand. To mix the dough in the bread machine: Warm the eggs under hot tap water and crack into a measuring cup. Add the water (at room temperature) to the eggs; pour the mixture into the bread machine pan. Add the salt, sugar, whole wheat and bread flours. Make a small indentation in the dry ingredients, and add the yeast. If only mixing the dough: Select the Dough cycle and press Start. (Then read on to "For either method.") If mixing AND baking dough in bread machine: Select the Basic cycle and press Start. For either method: Add the butter about 20 minutes into the cycle. If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. To shape and bake in the oven: Lightly grease a fluted brioche pan, a 9-inch round cake pan or a 5-by 9-inch loaf pan. Turn the dough out onto a lightly floured board or lightly oiled surface. For the traditional brioche shape, punch the dough down and pinch off 1/4 of the dough. Shape the remaining dough into a round loaf. Place the loaf, smooth side up, in the brioche or cake pan. Make an indentation in the center of the loaf. Form the pinched-off portion into a teardrop shape, and place, pointed side down, into the hole in the loaf. Or press all of the dough into the loaf pan. Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours. Preheat the oven to 350 degrees. Brush or spray the loaf with water. Bake 45 to 50 minutes, until a wood skewer inserted through the loaf comes out clean. Remove from the pan and cool on a wire rack. Nutrition information per serving: Calories 220, Carbohydrates 29 g, Protein 6 g, Fat 9 g, including sat. fat 5 g, Cholesterol 74 mg, Sodium 360 mg, Calcium 16 mg, Dietary fiber 2 g, Diabetic exchanges per serving: 2 bread/ starch exch., and 2 fat exch. - - - - - - - - - - - - - - - - - - schuller@ix.netcom.com --------------- MESSAGE bread-bakers.v099.n018.5 --------------- From: Loiscon1@aol.com Subject: breadman booklet Date: Wed, 24 Mar 1999 12:29:50 EST In a message dated 3/21/99 6:24:38 AM, bread-bakers-errors@lists.best.com writes: <> Sally, their service number is: 1-800-233-9054. Good luck. Lois Conway, www.breadmachinemagic.com --------------- MESSAGE bread-bakers.v099.n018.6 --------------- From: ehgf@primenet.com (Ellen) Subject: F.Y.I: Bread Book Date: Fri, 26 Mar 1999 11:54:42 -0700 (MST) Hi Guys, As the owner of 25+ bread books, I was bowled over by one I saw in Barnes and Noble. It is called, "Ultimate Bread". What sets it apart is it's fantastic photos. Not only are they artistically beautiful, but they show everything a bread baker should know about the appearance of ingredients, dough/starters at each stage of development, even the appearance of different glazes before and after baking. As they say, "a picture is worth a thousand words". I can't say enough about the beauty of this book and how helpful I think it would be for all breadmakers, but especially for newbies. It also contains some glorious looking recipes, although I can't vouch for how good they are. Alas, I did not buy "Ultimate Bread" since Jessica's Biscuit sells it for $5.00 less so I will just have to wait for it to come in the mail. Note: I have no ulterior motive in recommending this book. I enjoy this list thoroughly and thought that I would share my enthusiasm for a book that is both beautiful and instructive. Ellen aka Gormay "Whenever you see food beautifully arranged on a plate, you know someone's fingers have been all over it.".....Julia Child --------------- MESSAGE bread-bakers.v099.n018.7 --------------- From: Loiscon1@aol.com Subject: Red Star Yeast Date: Tue, 23 Mar 1999 12:14:13 EST Red Star Yeast finally has a web page:.www.redstaryeast.com Lois Conway co-author of Bread Machine Magic Cookbooks --------------- MESSAGE bread-bakers.v099.n018.8 --------------- From: dap@cyberstreet.com (Darlene McKnight) Subject: Clay bread bakers Date: Mon, 22 Mar 1999 07:45:31 -0500 Clay bread pans are great. First, are they Glazed-fired on the inside? if not don't use them. If they have been glazed-fired (that's a ceramic fired glaze) you soak them in warm water, in a large kettle completely submerged for about 15 minutes before you bake in them. Dry out the inside and grease the inside with butter or shorting lightly, before you put your dough in them. You shouldn't have a problem after that. They form a nice crust and make a great loaf. --------------- MESSAGE bread-bakers.v099.n018.9 --------------- From: Alan Woods Subject: RE: clay bread pans Date: Mon, 22 Mar 1999 11:34:17 -0500 Mary Hunt wrote: >I got two clay bread pans at a rummage sale. Thought they would be a >good idea. Okay, how do you bake with them? So far I have had raging >failures! Mary: I've been using two clay pans for over a decade. Each holds about a 1 pound loaf. I was putting them in a cold oven, then adding about 10 minutes to baking times, but have been preheating the oven lately. No problems; the clay pans tend to give a good crust. (Although it's been a long time since I used anything else, so really can't compare, except with pans baked on tiles, which have even more crust.) What's happening with your experiments? What are the raging failures? What size are the pans? cheers-- Alan Woods --------------- MESSAGE bread-bakers.v099.n018.10 --------------- From: Kathleen Subject: Tomato Wheat Baguettes With Garlic And Rosemary Date: Fri, 26 Mar 1999 20:08:09 -0600 Here's another recipe from a recent newspaper article on bread baking. Kathleen * Exported from MasterCook * Tomato Wheat Baguettes With Garlic And Rosemary Recipe By : Beatrice Ojakangas, Star Tribune 3/18/99 Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomato juice -- room temperature 1/4 teaspoon salt 1 1/2 teaspoons extra-virgin olive oil 1 1/2 teaspoons dried rosemary 1 1/2 teaspoons minced garlic 3/4 cup whole wheat flour 2 1/4 cups bread flour 1/3 cup chopped sun-dried tomatoes 1 1/2 teaspoons rapid-rising or active dry yeast Makes 2 baguettes. If you bake this bread on the French Bread cycle in your bread machine, you won't have baguettes, but you will have lots of crunchy crust. Loaves baked on a baking sheet instead of on tiles will not have a classic crunchy crust, but they'll still be delicious. To mix the dough in the bread machine: Pour the tomato juice into the pan. In the order listed, add the salt, olive oil, dried rosemary, garlic, tomatoes, whole wheat and bread flours. Make an indentation in the dry ingredients and add the yeast. If ONLY mixing the dough: Select the Dough setting on bread machine, and press Start. (Then read on to "For either method.") If mixing AND baking dough in bread machine: Select the Basic or French Bread cycle, set the crust on Medium or Dark, and press Start. For either method: If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. The machine will stop when the dough is ready to shape and bake. To shape for oven baking: Turn the dough out onto a lightly floured board; punch it down. Divide the dough into 2 parts, and shape each into a long baguette. To bake on baking tiles: Leave the loaves, with the smooth side up, on the floured board, and let rise in a warm place until almost doubled, 45 minutes. Place baking tiles or a pizza tile on the top rack in the oven, and place a heavy, shallow pan on the bottom rack. Preheat the oven to 450 degrees. Using a sharp knife or a razor, slash the loaves; place the loaves onto the preheated tiles. Immediately pour 1 cup water into the pan on the bottom rack. Bake 15 to 20 minutes, until the loaf is golden. Remove from the oven and cool on a wire rack. To bake in a pan: Lightly grease a baking pan. Place the loaves, with the smooth side up, into the pan. Cover and let rise in a warm place until almost doubled, 45 minutes. Preheat the oven to 375 degrees. Using a sharp knife or a razor, slash the top of the loaves, and brush them with water. Bake 25 to 30 minutes, until the loaves are golden. Remove from the oven and cool on a wire rack. Nutrition information per serving: Calories 80, Carbohydrates 16 g, Protein 3 g, Fat 1 g, including sat. fat 0 g, Cholesterol 0 mg Sodium 92 mg, Calcium 8 mg, Dietary fiber 1 g, Diabetic exchanges per 1/20 serving: 1 bread/ starch exch. Published Thursday, March 18, 1999 - - - - - - - - - - - - - - - - - - schuller@ix.netcom.com --------------- END bread-bakers.v099.n018 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved