Date: Sun, 22 Aug 1999 16:00:28 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n041 -------------- 001 - "Kate" Subject: ISO Taco Bell's Flatbread Date: Sat, 7 Aug 1999 21:59:12 -0500 I really like the flavor of Taco Bell's flatbread on their Gorditas. Does anyone have a recipe for this? Thanks, Kate --------------- MESSAGE bread-bakers.v099.n041.2 --------------- From: "Robert Hunter" Subject: Soft Pretzels Date: Sat, 7 Aug 1999 14:07:21 -0500 I am looking for a slightly sweet soft pretzel recipe for the bread machine. There is a Pretzel Twist store in our local mall and they have the best soft pretzels that are slightly sweet to the taste. The recipe I have calls for boiling the pretzels befpre baking them. This seems to make them tough in texture. I also am looking for sourdough pretzel or any sourdough recipies. hawkfb32@fgi.net --------------- MESSAGE bread-bakers.v099.n041.3 --------------- From: DataSmith@microdsi.net (DataSmith) Subject: Re: Convetion oven baking Date: Sat, 07 Aug 1999 14:57:42 -0400 Drora, I used a convection oven to bake 20 loaves of French for a school fundraiser once (albeit a commercial size used in a school cafeteria). The bread had a really nice uniform brown color and a perfect crumb. I would imagine you could achieve similar results with your Thermador. >> I have just bought, and received a new oven, an electric convection/regular Thermador. Any peculiarities re bread baking in that oven? In general - is the convection method any good for bread baking? Thanks - Drora (determined to use my new oven this weekend despite the fact that it's so hot here in New York that I can bake my bread on the porch) << Cheers, Frank Cavalier >From Giuliano Bugialli's Cooking in Florence class Visit Welcome to Tasteville: http://www.grandpagray.com --------------- MESSAGE bread-bakers.v099.n041.4 --------------- From: "tess@shore.intercom.net" Subject: Swiss Cheese Loaf. Date: Sat, 7 Aug 1999 18:42:42 -0400 (EDT) A great bread! * Exported from MasterCook * Swiss Cheese Loaf Recipe By : adapted by evie Serving Size : 1 Preparation Time :0:00 Categories : Breads Tnt Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Envelope Dry Yeast ( Or 2 1/4 T.) 1/4 Cup Warm Water 2 1/3 Cups Flour, Divided 2 Tablespoons Sugar, Optional 1 Teaspoon Salt 1/4 Teaspoon Baking Soda 1 8Oz. Plain Nonfat Yogurt 1 Large Egg 1 Cup Reduced Fat Swiss Cheese Sesame Seeds Egg Wash -- See Bread Mach. Note Combine yeast and warm water in a one cup liquid glass measure. Let stand 5 minutes. Combine yeast mixture, 1 cup flour and next 5 ingredients in a large mixing bowl. Beat at low speed with electric mixer for 30 seconds. Beat on high for 2 minutes, scraping bowl. Stir in remaining flour and cheese, mixing well. Spray pan with cooking spray. Brush top with egg wash and sprinkle top of loaf evenly with sesame seeds. Cover and let rise. May not double in bulk. Bake 350F for 25 minutes FOR BREAD MACHINE: Place water, yogurt, egg, flour (bread)**, salt, baking soda and yeast in that order. Set on dough setting. When machine beeps, add cheese. Remove dough and shape into 8 rolls, placing crosswise in loaf pan. Let rise. Brush with beaten egg lightened with approximately 1 tablespoon water. Bake as directed. - - - - - - - - - - - - - - - - - - NOTES : Needed approximately 1/2 cup more flour when using bread machine. Try adding 1 teaspoon of caraway seeds. --------------- MESSAGE bread-bakers.v099.n041.5 --------------- From: Reggie Dwork Subject: biscuits Date: Sun, 22 Aug 1999 12:36:40 -0700 Pumpkin Biscuits, Mini Orange Biscuits #2 * Exported from MasterCook * Pumpkin Biscuits, Mini Recipe By : Vegetarian Gourmet, Issue 11, pg 9 Serving Size : 18 Preparation Time :0:00 Categories : Biscuits Breads Fatfree Yeast Free Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Whole-Wheat Flour -- pastry 1 Tsp Ground Cinnamon 1/2 Tsp Ground Ginger 1/4 Tsp Ground Nutmeg 1/2 Tsp Salt 2 Tsp Baking Powder 1/2 C Pumpkin Puree 1/4 C Lowfat Tofu -- firm silken 2 Tbsp Honey -- or maple syrup 4 Tbsp Soy Sauce, Low Sodium -- or lowfat milk Preheat oven to 425 deg F. Mix first 6 ingredients together & set aside. Blend pumpkin, tofu & honey in a food processor or blender until smooth & add to dry ingredients. Stir in milk, 1 T at a time until dough forms a ball. Roll dough out to 3/4" thickness. Cut with a biscuit cutter or knife. Place on baking sheets and bake until golden, about 10 min. Serve immediately. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Biscuits #2 Recipe By : Taste of Home Magazine, Dec/Jan '94, p. 28 Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup orange juice 3/4 Cup sugar -- divided 1/4 Cup butter or margarine 2 Teaspoons grated orange peel 2 Cups all-purpose flour 1 Tablespoon baking powder 1/2 Teaspoon salt 1/4 Cup shortening 3/4 Cup milk melted butter or margarine 1/2 Teaspoon ground cinnamon In a saucepan, combine orange juice, 1/2 cup sugar, butter and orange peel. Cook and stir over Medium heat for 2 minutes. Divided among 12 muffin cups. Set aside. In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in milk until mixture forms a ball. On a lightly floured surface, knead the dough for 1 minute. Poll int a 9" square, aobut 1/2" thick. Brush with melted butter. Combine the cinnamon and remaining sugar; sprinkle over butter. Roll up. Cut in 12 slices, about 3/4" thick. Place slices, cut-side down, over orange mixture in muffin cups. Bake at 450F for 12-16 minutes. Coll for 2-3 minutes; remove from pan. Submitted by Winifred Brown, Wilmette, Illinois MC formatting by bobbi744@sojourn.com - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n041.6 --------------- From: Reggie Dwork Subject: Lora Brody's Baking Club Date: Sun, 22 Aug 1999 12:50:16 -0700 Lora (one of our list members and bread cookbook author) has just told me about an update to her web site. She has started Lora Brody's Baking Club. When you join you get 3 of her bread baking products, a great bi-annual newsletter with new recipes, baking tips and lots of wonderful information. Check out her web site www.lorabrody.com for more info on how to join. Reggie --------------- MESSAGE bread-bakers.v099.n041.7 --------------- From: Reggie Dwork Subject: bread machine recipes Date: Sun, 22 Aug 1999 12:43:35 -0700 Molasses Oatmeal Bread #4 Orange Bread -Bm Party Mix Wheat Bread * Exported from MasterCook * Molasses Oatmeal Bread #4 Recipe By : Taste of Home Recipe/Roberta Banghart Serving Size : 14 Preparation Time :0:00 Categories : Breads Bread Machine Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- - 1 LARGE LOAF: 1 1/4 Oz. Pkg. active dry yeast 1 Cup Instant Oats, Dry 3 Cups bread flour 1 Teaspoon salt 1/2 Cup molasses 1 Tablespoon oil 1 1/4 Cups Warm Water -- Plus 1 Tbsp Warm Water Place ingredients in bread machin in order suggested by manufacturer. Select White Bread cycle. Bake as directed on lightest crust setting. MC formatting by bobbi744@sojourn.com - - - - - - - - - - - - - - - - - - NOTES : Very brown loaf. A very moist, dense loaf with a sweet molassey taste. * Exported from MasterCook * Orange Bread -Bm Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 C Bread flour 1 Tsp Sugar 1 Tbsp Dry milk 1 Tsp Salt 1 Tbsp Butter 1 Tbsp Orange zest -- chopped 3/8 C Orange Juice -- (3 1/2 Fl Oz) 1/2 C Water 1 Tsp Dry yeast Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. - - - - - - - - - - - - - - - - - - I am not sure how this one will turn out ... if any of you try it please let me know how it turned out. * Exported from MasterCook * Party Mix Wheat Bread Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Tb Yeast 3 C Whole wheat flour 1 1/2 Ts Seasoned salt 2 Tb Powdered milk 2 Tb Oil 3 Tb Molasses 2 Tb Worcestershire sauce 1 1/8 C Water -- hot tap Pile everything into the machine in the order listed. Select the bread cycle. Remove at the end of the cooling cycle. The flavors of the seasonings are most pronounced when the bread is allowed to cool completely. Variations: HIGH-SPEED PARTY MIX WHEAT BREAD (Hitachi and Regal machines) Use 2 t active dry yeast and select the "BREAD RAPID" setting. PARTY MIX WHITE BREAD Substitute sugar for the molasses and bread flour for the whole wheat flour. If you object to the strange tint that the Worcestershire sauce will give the dough, use Lea & Perrin's White Wine Worcestershire sauce. Hitachi and Regal owners who want to use the "BREAD RAPID" cycle can use 2 t of active dry yeast. Sylvia's comments: With WW flour, this barely rose and then cratered. With all bread flour, it mushroomed. I hoped this would taste like Chex Party Mix; it just tasted like bread. Looked like WW because of the Worcestershire but still tasted white. Posted on GEnie's Food & Wine RT Dec 23, 1992 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes Submitted By KRISTIN SATTERLEE POUR ALL - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n041.8 --------------- From: Reggie Dwork Subject: sorry Date: Sun, 22 Aug 1999 13:02:24 -0700 Due to some unfortunate computer problems the Aug 7 digest duplicated posts and the Aug 14 digest didn't go out. So here it is along with new messages. Thanks for your patience, Reggie & Jeff --------------- MESSAGE bread-bakers.v099.n041.9 --------------- From: Reggie Dwork Subject: French Baking Class Date: Sun, 22 Aug 1999 12:58:22 -0700 I thought this class would be interesting to many of you. I hope some of you can attend. Jeff and I are going to try to be there too!! A week in the French Countryside with P.J. Hamel and Lora Brody... Lora Brody, author of over 15 cookbooks and featured chef from Cooking with Julia and P.J. Hamel, senior editor of the King Arthur Flour Company will teach you the crown jewels of French Baking. From the picturesque French Countryside of Lacombe, France, Lora and P.J. will demonstrate the finer points of the Classic Baguette, Pain Champagne in the manner of Poilaine, Pain aux Noix, Brioche au Fromage, Petits Pains aux Chocolat, Croissants Feuilletes and Gateaux Pithiviers. >From October 1- October 8, 2000 Lora and guests will enjoy the French countryside while staying at the beautiful La Combe, a specially designed living classroom for French Cooking. Visit Ancient caves and see the world-famous local cave paintings, buy produce in open air markets, travel through wine country and learn to cook from the experts. The price of this trip, including lodging, is $2,950 (US). To request more information see http://www.lorabrody.com/France.html Or, call (617) 964-0016 or e-mail Lora at blanche007@aol.com --------------- MESSAGE bread-bakers.v099.n041.10 --------------- From: Reggie Dwork Subject: Summer Loaf Date: Sun, 22 Aug 1999 13:28:05 -0700 How about an update on how wonderful Summer Loaf was this year?!?!?! Jeff and I were out of the country and missed it but we sure would love to hear about it. Last year we had a great time attending. Reggie --------------- END bread-bakers.v099.n041 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved