Date: Sun, 13 Jun 1999 13:32:02 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n029 -------------- 001 - Bonni Lee Brown Subject: English Toasting Bread Date: Mon, 07 Jun 1999 09:18:05 -0400 I'm looking for a recipe that I can produce with a KitchenAid for a bread described as "English Toasting Bread". It sounds like it might be English Muffin Bread with another name, but I don't know. Also, my daughter-in-law remembers making a wonderful oatmeal bread (that included milk and butter) in her Zo. The recipe was in the instruction booklet that came with the machine, but she can't find it now. I'd appreciate anyone posting that recipe so that I can send it to her. Thanks, Bonni Brown --------------- MESSAGE bread-bakers.v099.n029.2 --------------- From: Lobo Subject: evening primrose seed Date: Sat, 05 Jun 1999 17:34:24 -0600 Samantha Lane wrote: snip >and bought (amongst other things) some evening primrose seed. Has anyone used >this in bread? Any hints or recipes? I just bought a package of evening primrose seeds (Oenothera speciosa), a perennial wildflower, to plant outside. They're a pretty pink and the package says it's a very hardy plant that can withstand almost any heat and drought .. great for dry hillsides and unattended areas. Cost me 99 cents. Can this possibly be the same thing?? The seeds are tiny and orange. I suppose you paid 99 cents a pound!!! --------------- MESSAGE bread-bakers.v099.n029.3 --------------- From: Paul and Ruth Provance Subject: Beginner at baking bread Date: Sat, 05 Jun 1999 14:41:01 -0400 Dear Mark, You will enjoy baking bread! It will become so addictive that you would sooner cut off a limb than buy bread in a plastic bag! Or, maybe, anyway. I have written a recipe that is actually more of an article about bread baking. You can find it at: http://www.upword.com/bread/daily.html It is rather long, but don't be alarmed. There is a link there to another, simpler recipe. The main thing I wish for you to do is to read the article and get some information about baking bread. There are also other bread recipes at the site, many of which are quite simple and good for beginners. Keep baking bread, and let me know how it comes out! Ruth --------------- MESSAGE bread-bakers.v099.n029.4 --------------- From: Mike Reeves Subject: Rosemary Bread Help Date: Sat, 05 Jun 1999 18:23:18 -0700 Hi Group, Last week I was sitting in my barber's chair and the subject turned from cooking to bread baking. He asked if I had ever been to a local Italian restaurant and had any of their Rosemary Bread. He was impressed, so I tried a lunch there later in the week. The waitress brought the menu and then came back with a medium sized loaf of bread, poured some olive oil into a saucer and proceeded to grind a few grinds of black pepper into the olive oil. After telling me the specials of the day, she departed. I grabbed the loaf and tore off an end. The smell was pungent, and the first bite divine. I thought I had died and gone to Italian bread baker's heaven. I devoted more time to the bread than the spinach salad with grilled portobello mushrooms, blue cheese, walnuts and a slightly sweet vinegar and oil dressing. I ate only about half the loaf, requested a bag for the other half and have been determined to duplicate it. Three tries later, I'm still not close. There was definitely rosemary, possibly some basil (those were the only two hints I could get out of the waitress), maybe some black pepper and it came with a soft crust. I think olive oil was the oil of choice for the recipe, but again only a guess. If anybody out there has any super Rosemary or Italian recipes, I would certainly appreciate the recipes. It was not a focaccia or flat bread. It looked as if it had been cooked on a stone and was soft of crust. Help! Mike in Sacramento --------------- MESSAGE bread-bakers.v099.n029.5 --------------- From: Sheila Logan Subject: Re: Crackers!!! Help - PLEASE!!! Date: Wed, 9 Jun 1999 16:12:25 -0500 (CDT) I would like to thank everyone for the wonderful breads that have warmed my home :-) I am looking for crackers. Please send whatever you have. Thanks Sheila --------------- MESSAGE bread-bakers.v099.n029.6 --------------- From: Beth Subject: Summer Loaf 1999? Date: 11 Jun 99 11:50:05 PDT Does anyone have any information on this year's Summer Loaf festival? Anyone know the date and location? Thanks, Beth ----- ____________________________________________________________________ Get your own FREE, personal Netscape WebMail account today at http://webmail.netscape.com. --------------- MESSAGE bread-bakers.v099.n029.7 --------------- From: maryanne bille Subject: RE-MONKS BREAD Date: Tue, 08 Jun 1999 00:10:10 -0400 I feel so stupid , I sent a site to someone who wanted Monk's bread. I just discovered that there's not as many Monk's Bread recipes in there. There's a lot of pages you'll have to go through. But there's some recipes in there. I expected more. I'm sorry , Maryann -- FROM BARBERTON, OHIO MARYANN BILLE --------------- MESSAGE bread-bakers.v099.n029.8 --------------- From: JPellegrino Subject: Gardener's Treat Bread Date: Mon, 07 Jun 1999 22:05:21 -0400 The photo of these loaves made me want to save it in MC. Strips of fresh herbs are pressed into the dough before baking and then brushed with olive oil so they won't burn. This recipe is not for the ABM, it makes 4 baguette type loaves. x-posted Veg_recipe list JoAnn PS> Reggie had asked for grilled bread recipes. A few weeks back I sent about 5 - "On The Grill". If you missed these, let me know. * Exported from MasterCook * Gardener's Treat Bread - Better Homes & Gardens Recipe By :BH&G page 236 - photo page 220 Serving Size : 16 Preparation Time :0:40 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour -- up to 4 1/2 1 package active dry yeast 1 cup milk 3 tablespoons sugar 2 tablespoons butter or margarine 1/2 teaspoon salt 2 eggs -- beaten 1 cup Asiago Cheese -- shredded OR Parmesan cheese 2 tablespoons fresh chives -- snipped 1 egg white -- beaten 1 tablespoon water 1 whole green onion 1 white-part leek -- thinly sliced fresh chives Italian parsley sprigs 1 tablespoon olive oil In a large mixing bowl stir together 2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, margarine or butter, and salt just until warm (120 to 130 degrees) and margarine almost melts. Add milk mixture to dry mixture along with the two eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cheese, snipped chives, and as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place about 1 hour or until dough is double in size. Pinch dough down. Turn dough out onto a lightly floured surface. Divide dough into 4 portions. Cover; let rest 10 minutes. Meanwhile, lightly grease 2 baking sheets. Shape dough by gently pulling each portion of the dough into a 10 x 4 1/2 inch rectangle. Place on prepared baking sheets. In a small bowl, stir together egg white and water. Brush loaves with egg white mixture. To decorate the loaves: Gently press green onion into one loaf. Arrange leek slices on a second loaf. Place several whole chives on a third loaf. Top remaining loaf with parsley sprigs. Gently brush onion, chives, leeks, and parsly with olive oil to prevent them from drying out. Cover and let rise in a warm place until dough is nearly double in size (about 45 minutes). Preheat oven to 375F. Bake for 15 to 18 minutes or until golden. (If necessary, cover loosely with foil the last 5 minutes of baking to prevent overbrowning.) Remove from baking sheets; cool on wire racks. Makes 4 loaves (16 servings) Description: "A handmade bread shimmering with fresh garden herbs." Source: "Better Homes and Gardens April 1999" Yield: "4 baguettes" Start to Finish Time: "3:15" - - - - - - - - - - - - - - - - - - - Per serving: 192 Calories (kcal); 6g Total Fat; (26% calories from fat); 7g Protein; 28g Carbohydrate; 36mg Cholesterol; 188mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : The photo of these loaves shows the fresh herbs pressed onto the top of the breads. A spring or summer treat! Posted to Veg-Recipe and Bread Bakers 6/99 Typos by JoAnn Pellegrino Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v099.n029.9 --------------- From: Reggie Dwork Subject: 3 easy recipes Date: Mon, 07 Jun 1999 23:20:25 -0700 Basic White Crackers Banana Swirl Bread Microwave Whole Wheat Bread OK, the first isn't a bread but it is easy!! * Exported from MasterCook * Basic White Crackers Recipe By : joel.ehrlich@greatesc.com (Joel Ehrlich) Serving Size : 100 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C All-Purpose Flour 1/4 Tsp Salt 2 Tbsp Butter -- Softened 1 C Water Coarse Ground Salt Preheat the oven to 325F. Combine the flour and salt in the food processor. Cut in the butter until the mixture resembles coarse bread crumbs. Slowly mix in water until a ball forms. Divide the dough into several equal portions for rolling. Roll out on a lightly floured surface (or a pastry cloth) until paper-thin. Sprinkle coarse ground salt lightly over. Roll gently over the top of the dough with a rolling pin. Use a very sharp knife to cut the dough into 2" squares. Transfer to ungreased cooking sheets. Prick each square with a fork 2 or 3 times. Bake until lightly browned (20-25 minutes). Cool on a rack. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Swirl Bread Recipe By : MEPMANN@aol.com Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 1/2 C Warm Water 1 C Bananas -- Mashed 1/4 C Sugar 1 Tsp Salt 1 Egg 1/4 C Butter -- Softened 3 1/2 C Flour -- Or More As Nec 1/4 C Sugar 2 Tsp Cinnamon Dissolve yeast in warm water. Stir in bananas, 1/4 cup sugar, salt, egg, butter and 1-3/4 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1-1/2 hours. Grease well 9 x 5 x 3 inch loaf pan. Punch down dough. Roll into rectangle, 16 x 8 inch. Mix 1/4 cup sugar with the cinnamon and sprinkle over the rectangle of dough. Roll dough up tightly, beginning at narrow side. Pinch edge of dough into roll to seal well. Place seam side down in pan. Cover; let rise until double(about 1 hour). Heat oven to 375F. Bake until golden, about 35 minutes. Remove from pan, and brush top with butter. If desired, can be frosted with a confectioners' sugar glaze. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Microwave Whole Wheat Bread Recipe By : "Theis, Lee" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 C Whole-Wheat Bread Flour 1 1/4 C Warm Water -- To 1 1/2 C 1 Tbsp Blackstrap Molasses 1 Tbsp Honey 1/2 C Warm Water 1/4 Tsp Honey 2 Tsp Yeast Mix the last three ingredients in a measuring cup, let sit for a couple minutes, then pour into the flour. Put the honey and molasses into the same cup, add 1 cup water, stir it to dissolve, then pour it into the flour. Mix the dough, adding the remaining 1/4-1/2 cup of water as necessary to get all the flour into the dough. When the dough is ready to start kneading, put 3 cups of water in a large glass jar or bowl, and put in the microwave for 6-8 minutes on HIGH until it begins to boil. (The water, according to my microwave book, acts as a heat absorber and moderator. I never tried making bread without it, so it may or may not be necessary.) While the water is heating, kneed the dough. (I use an extra-large stainless steel mixing bowl to make bread, so I just kneed the dough in the same bowl I used to mix it. Makes clean up a snap.) Kneed for about 8 minutes, or until the water is boiling. **Very** lightly grease two 6-cup microwave bowls with vegetable oil. Cut the dough into two pieces, form these pieces into balls by turning the sides down and under, "twist" the bottom of the balls closed, and put the two balls into the two bowls, twist side down. Put the bowls of dough into your microwave along with the jar of boiled water and microwave on the low power setting (i.e., "1" or "10") for 20-25 minutes to let the dough rise. The dough will approximately double in size. Don't "punch it down" or kneed it a second time--just microwave on HIGH for 10 minutes to "bake" it. (I do this all at one time by programming my microwave to cook at "10" for 18 minutes, then "HIGH" for 10 minutes.) After "baking", remove the bread by simply turning the bowls upside down and shaking out the bread. You'll have two small round loaves when done. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 1646 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v099.n029.10 --------------- From: "Louise Norton" Subject: Need recipe Date: Thu, 10 Jun 1999 00:02:44 -0700 Hello to all, have been lurking but need your help. I am looking for a recipe for a deep fat fried sweet bread..it is cut into rectangles and then the end is turned in to give it a twist..I think it might be Mexican in origin but do not know..after cooking it is dusted with sugar... do any of you know what I am talking about.. Thanks Louise --------------- MESSAGE bread-bakers.v099.n029.11 --------------- From: stimpy Subject: Re: Digest bread-bakers.v099.n026 Date: Sun, 23 May 1999 07:24:44 -0700 >From: Al Lee >Subject: Shaping Pizza Dough >I have what I think is a great recipe for pizza dough, at least it makes >excellent pizza shells. > >Now, I need to know how to get these uniform round, and thin, I think I >need to toss or spin them. But, there is something I'm missing, either my >dough is too tough, or I don't let it "rest" enough. When I try to toss it, >it tends to tear! Any suggestions? My dough is fairly tough, or stiff! Hi Al! I used to have this problem all the time. I've found a technique in Crust and Crumb that works rather well. Press the dough into a basic circle shape, and let it rest for at least ten minutes. Then, grab either side of the dough (while it's on a nicely floured surface, and lift it up, giving it a bit of a flick, as if you were shaking out a teatowel. Turn the dough, and continue to flick the dough until the dough is the size you want. You may still need to let the dough rest while doing this if it springs back a lot, but I end up with far fewer tears this way. Hope this helps! stimps --------------- END bread-bakers.v099.n029 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved