Date: Sat, 6 Nov 1999 10:07:20 -0800 (PST) -------------- BEGIN bread-bakers.v099.n057 -------------- 001 - "Margaret Cope" Subject: Margaret's Many Grain Bread Date: Wed, 03 Nov 1999 19:47:58 -0500 * Exported from MasterCook * Margaret's Many Grain Bread Recipe By : "Margaret Cope" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Water -- (110F) 1 C Of Nonfat Soy Milk - Optional 1 Tbsp Instant Yeast 1/2 C Dry Milk 1/4 C Melted Butter -- Or Canola Oil 1/4 C Molasses 1 Tbsp Salt 1/4 C Sunflower Seeds 2 Tbsp Poppy Seeds 2 Tbsp Cracked Flax Seed 1/2 C 8 Grain Cereal (Or 7), **Not** Flour 1/4 Tbsp Sesame Seeds 3 C Whole Wheat Flour King Arthur Or Hodgson Mill 2 Tbsp Vital Wheat Gluten 1/4 C Wheat Germ 3 C King Arthur Flour For Electric Machines -- (To 4 C) In mixer bowl combine all DRY ingredients except two cups of white flour. Add all WET ingredients which can be mixed in a separate bowl. Mix in with wet ... beat with dough hook. Slowly mix in the white flour until it is stiff enough and pulls away from the beater. Put in a clean oiled bowl, cover with plastic wrap. Let rise until double. Punch down and let raise again. Turn out on work surface .. knead .. let rest. Divide into 4. Put into two 4 x 8 bread pans. ( I do that so we have 4 smaller loaves for freezing.) Let rise until almost double. Bake at 375F for 35 - 40 minutes. Remove from pans I put it into the oven again for 5 minutes directly on baking tiles and let cool on rack. If you want a soft crust rub on butter and cover with towel. This is our standard breakfast toast bread. I also make regularly the carraway rye from "Cooks Illustrated" ... very very good. Our third standard bread is the pain levain from Bread Alone though I have trouble with the chef and levain and coming out with the right amount ... but the bread turns out well. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 5626 0 0 0 0 0 0 0 32799 0 0 0 0 0 0 0 2339 --------------- MESSAGE bread-bakers.v099.n057.2 --------------- From: DASHLEYN@aol.com Subject: A Good First Bread Machine Date: Sat, 30 Oct 1999 23:02:41 EDT I have a question. I have always made my bread by hand. Recently, I have began to think about getting a bread machine. What would be a good first bread machine? A second, related question I also have is: Is it worth it to use a bread machine? Thank you, Debbie Nance --------------- MESSAGE bread-bakers.v099.n057.3 --------------- From: "Charles & Sandy Bledsoe" Subject: buttermilk substitute Date: Sat, 30 Oct 1999 16:21:29 -0400 I enjoy reading your contributions; I'm new at bread baking, so my contributions at this point are nil! Do have a need though: when a recipe calls for buttermilk, what may I substitute: I don't use dairy products; use soy milk. I will appreciate feedback. Happy trails. Sandy from Texas --------------- MESSAGE bread-bakers.v099.n057.4 --------------- From: "heller, dulcey" Subject: Progressive Baker web site Date: Sat, 30 Oct 1999 16:39:30 -0500 Hello! I usually just happily lurk, but I want to pass on this website to those who may be interested. The address is: http://www.progressivebaker.com/ Cargill has provided this site to help professional bakers. Yes, you can purchase large quantities of ingredients, but what may be most useful is the "Toolbox" section. Here are formulas for bakers quantities (i.e. 14 loaves of English muffin bread) by weight and by percentages. Also, there are baking tips and an "ask an expert" section. Thanks for all the wonderful posts and recipes! Dulcey --------------- MESSAGE bread-bakers.v099.n057.5 --------------- From: Valerie Mates Subject: King Arthur Classes Date: Sat, 30 Oct 1999 23:49:48 -0400 A few years ago I attended a King Arthur baking class that was given free in the city where I live. The class was well designed and run. I learned a lot. The King Arthur people gave out a ton of door prizes -- I went home with a 5 pound bag of whole wheat flour and a dough scraper. So, I highly recommend these classes. -Valerie Mates >Joan Fortmiller writes: >I am wondering if anyone on the list has attended classes such as these, >and could comment on how helpful they were. I notice that they have been >offered in a variety of places on the east coast of the U.S., and am >thinking of attending the local ones this week. > >Joan > ------------------------------------------------------------------- Valerie Mates * Web Developer * http://www.valeriemates.com valerie@cyberspace.org * (734) 995-6716 ------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v099.n057.6 --------------- From: "Dave Wester" Subject: Bread Tunnels??? Date: Sat, 30 Oct 1999 17:01:39 -0500 I have been baking bread for over 30 years first mixing and kneading by hand, then with a Sunbeam mixer with dough hooks and now with a Kitchen Aid mixer. I seem to have a recurring problem that baffles me and anyone else I have asked for a solution. The problem is big holes through the loaf. The last time I made my standard mashed potato whole wheat bread, one loaf had a big hole through half the loaf while the other loaf had only one very small hole! (This was mixed as one batch them divided in half to make the two loaves.) I used to think that I used too much oil in the bowl when I let the dough rise and the excess oil prevented the dough from sticking to itself. I am now very careful to use only a tiny amount to keep the dough from sticking to the bowl but still can get tunnels. I have also tried using a rolling pin to flatten the dough and press out any gas bubbles before rolling up the dough to form the loaf. Still have problems. I let my dough rise twice in the bowl before forming loaves because I like the finer texture of the bread that results. I don't know if that could create the problem. Any ideas? Appreciate it! --------------- MESSAGE bread-bakers.v099.n057.7 --------------- From: "Pat Stewart" Subject: Potato Rolls Date: Sat, 30 Oct 1999 20:49:28 -0400 In response to Sheila Logan's request for potato rolls/bread, my family has loved these potato rolls. Perhaps you will, too. This recipe comes from the Fleischmann's Bake-it-easy Yeast Book. Potato Rolls (makes 2 dozen rolls) 1 c warm milk (105-115F) 2 T sugar 2 t salt 1/4 c butter or margarine 1 c warm water (105-115F) 1 pkg. Active Dry Yeast 2 eggs, at room temperature, beaten 1 c instant potato flakes or granules 4 1/2 to 5 1/2 c all-purpose flour Combine warm milk, sugar, salt and butter/margarine. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk mixture, eggs instant potatoes and 3 c flour. Beat until smooth. Stir in enough additional flour to make a slightly stiff dough. Turn dough out onto lightly floured board; knead until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down; turn out onto lightly floured board. Divide dough in half. Divide each half into 12 equal pieces; form into smooth balls. Place in 2 greased 9-inch round cake pans. Cover, let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Bake at 400F about 20 minutes, or until done. Remove from pans and cool on wire racks. --------------- MESSAGE bread-bakers.v099.n057.8 --------------- From: BillyFish@aol.com Subject: Re: Digest bread-bakers.v099.n055 Date: Sat, 30 Oct 1999 23:49:33 EDT >From: dap@cyberstreet.com (Darlene McKnight) >Subject: Collapsed Bread > >Hi Verna, I've found when the bread falls in the bread machine that there >is to much moisture in your mixture for the machine. If you watch the ball >go round on the final knead cycle, it should barely be tacky to the sides >of the pan inside. If it doesn't hold a firm ball then you need to add >more >flour, tablespoon at a time. > I tried a different technique than usual and had a collapsed loaf. I will try again with a little less water. I have been getting Krusteaze bread mixes, usually in a 6-pack assortment. Usually, if I follow directions, I get good results. This time, I wanted to use sourdough starter in my Zoji machine. I also added yeast to get a good rise in order to avoid unpredictable behavior of the sourdough yeast. In addition, I wanted to get the sourdough flavor. To this end, I put about 1-1/2 to 2 Tbs of starter into the pan. I added the recommended amount of water. I then added about half a cup of sourdough bread mix and stirred it up. The hope was to get some sourdough flavor before the main operation began. I added the remaining portion of the bread mix of water and bread mix. To complicate things further, I used the French bread cycle, and set the time to give me bread in the morning. The result was excellent tasting bread, but greatly collapsed. I am somewhat surprised that being that slight amount of deviation produced the collapse. Any helpful comment would be appreciated. Bill --------------- MESSAGE bread-bakers.v099.n057.9 --------------- From: hensley@columbus.rr.com Subject: Potato Rec Date: 31 Oct 99 02:15:42 Eastern Standard Time One uses sourdough..I wasn't sure if you'd use a BM either!! Hope this helps. Jenny * Exported from MasterCook * Potato Bread 1 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Recipes - Potato Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 2/3 cup milk 1 whole egg 2 tablespoons butter 3 cups bread flour 1/2 cup potato flakes -- instant 1 tablespoon sugar 3/4 teaspoon salt 2 teaspoons bread machine yeast Place all ingredients in your machines fully assembled pan in the order recommended by your machines manufacturer. Place the pan in your machine. Select the Basic/White cycle and press start. - - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 3g Total Fat; (18% calories from fat); 5g Protein; 28g Carbohydrate; 23mg Cholesterol; 167mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sourdough Bread (kathi's) Recipe By :Kathi Frymier Serving Size : 20 Preparation Time :0:00 Categories : Bread Recipes-Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Sugar 3 Tsp Instant Potatoes 2 1/2 C Water -- Warmed 1 Tsp Salt 1/2 C Corn Oil 6 C Bread Flour IN THE AM, remove starter from refrigerator and add 1/2 c sugar, 3 tbsp instant potatoes, and 1 c warm water to the starter. Stir to mix. Leave out of refrigerator all day, covering loosely .IN THE PM, place one cup starter in large bowl. Return rest to refrigerator to use later. To the starter, add 1/2 c sugar, 1/2 c corn oil, 1 tsp salt, 1 1/2 c warm water, and gradually add 6 c bread flour and mix into stiff batter. Spray dough with PAM or OIL. Cover with plastic wrap or top of tupperware bowl. Leave out of refrig overnight to rise. NEXT MORNING: Punch down. Separate into 3 or 4 parts, depending on size of bread pans. Knead each piece lightly. Put dough into greased pans. Lightly cover and let rise about 6-9 hours. Bake on bottom rack for 30-35 minutes at 350F. - - - - - - - - - - - - - - - - - - - Per serving: 235 Calories (kcal); 6g Total Fat; (23% calories from fat); 5g Protein; 40g Carbohydrate; 0mg Cholesterol; 108mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v099.n057.10 --------------- From: Reggie Dwork Subject: 2 bread machine recipes Date: Sat, 30 Oct 1999 23:12:48 -0700 Both of these were sent to me by a shy friend ... this friend is on list but lurks. This person wanted to share these recipes but sent them to me to send to all of you. So, here they are. Bacon Cheese Bread Baba Au Rhum * Exported from MasterCook * Bacon Cheese Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup Water 2 Cups Bread flour 1/2 Cup Sharp Cheddar Cheese -- Grated 1 Teaspoon Salt 1 Tablespoon Sugar 1 Tablespoon Butter 1 Teaspoon Dry yeast 2 Tablespoons Bacon bits -- real Makes a 1 lb loaf Add ingredients according to the directions on your Bread maker. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baba Au Rhum Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts Ethnic Bread Machine Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup Milk 1 1/2 Teaspoons Active Dry Yeast 1 3/4 Cups Bread Flour -- plus 2 Tablespoons Bread Flour 6 Tablespoons Sugar 8 Tablespoons Unsalted Butter -- (1 Stick) 3 Eggs Syrup: 1 Cup Sugar 1 Cup Water 1/4 Cup Dark Rum 2/3 Cup Unsweetened Whipped Cream FINALLY found the answer to your question about "Babka" recipe for ABM! In "The Best Bread Machine Cookbook Ever" by Madge Rosenberg there is the recipe you are looking for! "Save this giant baba for a special celebration that calls for an impressive dessert that is syrupy and rich." 1. Scald the milk in a small sauce pan and let cool to room temperature. 2. Add the milk and all remaining ingred. for the baba in the order SUGGESTED by YOUR bread machine manual and process on the basic bread cycle according to the manufacturer's directions. 3. Make a syrup by boiling the sugar & water together in a small saucepan until the mixture is clear. Add the rum and simmer for 1 minute. 4. When the bread cycle ends, remove the warm baba to a deep dish or shallow bowl. Brush the baba with the syrup several times as it cools. Allow the baba to soak up the syrup that collects in the bottom of the dish. Refrigerate until chilled. 5. When cool, slice the baba into wedges and brush them with any remaining syrup if they are not totally moist. Serve with unsweetened whipped cream on the side. I copied the recipe just AS IS from the book. I have not made it. The "2/3 C whipped cream 1 cup" was written just that way. It probably means it is 2/3 C. before whipping and 1 cup after whipping. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 5506 --------------- MESSAGE bread-bakers.v099.n057.11 --------------- From: vwb1@webtv.net (Vernon Baker) Subject: Blueberry Bread Date: Sun, 31 Oct 1999 09:58:59 -0600 (CST) I added dried blueberries (Melissa brand) at the appropriate time for my machine. To make a long story short, most of the blueberries did not get incorporated into the dough. The finished product had most of the blueberries concentrated on the bottom of the loaf. What did I do wrong, or not do right, to end up with the dried fruit at the bollom of the pan and not mixed through out the dough? Thanks, Vern Baker --------------- MESSAGE bread-bakers.v099.n057.12 --------------- From: "Karen Plaskon" Subject: Thanx for the great recipes! Date: Sun, 31 Oct 1999 22:38:40 EST Hi all! I've been on this list for what seems to me to be a long time. I haven't posted in quite a long time, but I've been trying lots of great recipes lately! The Oatmeal Banana Nut bread that was just posted recently looks great and I can't wait to try it! Thanx for all of the great recipes and info! I love this list!!! Karen Plaskon karen_plaskon@hotmail.com ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v099.n057.13 --------------- From: ptj Subject: Is my face red! (Sour onion rye correction) Date: Sun, 31 Oct 1999 13:15:53 -0800 (PST) Yes, indeedy, I was typing way too fast the other day. Yes, there ARE onions in the sour onion rye. Here is the corrected recipe. ABM Sour Onion Rye (2 lb loaf) 1 1/3 C water 2 Tb vegetable oil 2 Tb honey 1 1/2 Tb cider vinegar 1/2 C diced onion 2 Tb buttermilk powder 2 1/3 C bread flour 1 C rye flour 1/3 C potato flakes 1 tsp salt 2 tsp yeast 1 tsp caraway seeds, optional ===== Visit Hearthstone Community Church on the Web at http://www.cats-cradle.com/hearthstone/index.html The gods move in mysterious ways. Sometimes it falls to us mortals to read them the road map... __________________________________________________ Do You Yahoo!? Bid and sell for free at http://auctions.yahoo.com --------------- MESSAGE bread-bakers.v099.n057.14 --------------- From: MythagoWd@aol.com Subject: Flour request Date: Mon, 1 Nov 1999 00:30:33 EST Thanks to everyone who helped explain to me that Strong White Flour called for in Irish, Welsh, Scottish and English recipes is closest to our bread flour. I really appreciate all the help! Myth --------------- MESSAGE bread-bakers.v099.n057.15 --------------- From: Haacknjack@aol.com Subject: (no subject) Date: Mon, 1 Nov 1999 21:55:06 EST In reply to Susan Thomas' informal survey on favorite bread books ... first and longest, The Tassajara Bread Book by Edward Espe Brown (still have the -- very well worn -- original paperback, and of course find it much superior to the recently-released 25th anniversary update). Lots of good bread science, some very traditional stuff (salt-rising bread, unyeasted (wild yeast) options) and some fun "dress-up" desserts and such. There's an eggless, dairyless layer cake with whipped date "frosting" which served as a GREAT birthday cake for a very allergic child for a number of years. Bernard Clayton is a fine new book. An older one that's very interesting is Our Daily Bread (Stella Standard). Mine's copyright 1970, don't know if it's still around (the paperback banner touts "The complete $9.95 hardcover cookbook NOW ONLY $2.00!). A recipie a day, lots of ethnic specialties. Finally, one offered over the past couple of years by King Arthur, Secrets of a Jewish Baker. George Greenstein dishes out some fabulous sourdough recipies, Challah to die for, and quite a number of great breads I never thought of as Jewish. Lots of education in the front "Breadmaking A to Z" section. Have fun!! --------------- MESSAGE bread-bakers.v099.n057.16 --------------- From: rls-1850@juno.com Subject: Potato Bread Date: Mon, 1 Nov 1999 22:00:20 -0600 Sheila, I haven't baked this in a while but remember it as being quite good. It's from _The Secrets of Jesuit Breadmaking_ by Rick Curry, S.J. Potato Bread 1 medium baking potato, peeled and coarsely chopped 3 tablespoons butter 2 tablespoons sugar 1 teaspoon salt 1 cup skim or whole milk 1 package active dry yeast 6 cups unbleached all-purpose flour Boil the potato for 15 to 20 minutes, until it's very tender. Drain the potato but reserve the potato water and let it cool. Combine the potato, butter, sugar, and salt. Mix thoroughly. Gradually add 3 tablespoons of the milk and beat until the mixture is very smoothly pureed. Blend in the remaining milk. Combine the yeast and 3/4 cup of the potato water in a large bowl, stirring until yeast is dissolved. Set aside for 5 minutes. Stir in the potato mixture. Beat vigorously for 10 minutes, gradually adding 3 cups of the flour. Continue to beat and add flour until dough begins to pull away from the sides of the bowl. Turn out on a lightly floured surface. Knead the dough for 5 to 8 minutes, until it's smooth and elastic, adding flour as necessary to prevent the dough from sticking. Lightly oil a large bowl. Place dough in bowl, turning the ball over to coat completely. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk -- about 1 hour. Grease two 9 x 5-inch loaf pans. Punch down the dough. Divide in half, shape into loaves, and put in the pans. Cover with a tea towel and let rise again until doubled in bulk -- 40 to 45 minutes. Preheat the oven to 375F. Dust loaves slightly with flour before you bake (this gives them a more rustic look). Bake for about 40 minutes, until they are well browned. Transfer to a wire rack to cool. ___________________________________________________________________ Get the Internet just the way you want it. Free software, free e-mail, and free Internet access for a month! Try Juno Web: http://dl.www.juno.com/dynoget/tagj. --------------- MESSAGE bread-bakers.v099.n057.17 --------------- From: Kejah@aol.com Subject: Potato bread Date: Mon, 1 Nov 1999 08:30:10 EST Sheila needed to have a good potato bread recipe right away, so I sent this directly to her so she'd have it in time. Here it is for any of you who also might be interested. This is the potato bread I like best. It's from Bernard Clayton's "New Complete Book of Breads." Potato Bread 2 small- to medium-sized potatoes 2 cups water (WARNING: I have a note written to myself on a post-it note on this page, saying that even 1 1/2 cup water was too much.) 5 cups bread or all purpose flour (approximately) 2 pkgs. dry yeast 1 tablespoon salt 2 tablespoons sugar 1/4 cup (1/2 stick) butter Boil the peeled potatoes in the water. Add nothing to the potatoes during cooking. Pour off the liquid and reserve. (The recipe says to add more water if necessary to get 1 3/4 cups potato water. I haven't made this in a while, but I think that what I used to do was just use whatever water was left after cooking the potatoes and that was probably plenty.) Rice or mash the potatoes and set aside. Measure 3 cups flour into a mixing or mixer bowl, and add the yeast, salt, and sugar. Blend. Into a saucepan pour the potato water, the butter, and potatoes. Place over medium heat until the liquid is hot (120 degrees) to the touch, and the butter has softened or melted. Add to the flour mixture. Add flour, 1/4 cup at a time, to form a rough mass, and beat with a wooden spoon for 100 strokes or use a dough hook for 3 minutes in the mixer until the dough is smooth. Knead for 10 minutes. Place dough in a greased bowl and cover with plastic wrap, and allow to rise for 1 1/2 hr. or until doubled in volume. Punch down dough and divide into two equal pieces. Shape into loaves and allow to rise again for about 40 minutes. Preheat the oven to 400F before baking. Bake in the hot oven for 15 minutes, then reduce temperature to 350 and continue baking 25 minutes or until loaves are golden brown and sound hollow when the bottom crust is tapped. I used to cut this recipe in half and make it in the food processor, which made the liquid amount much easier to deal with--I just added whatever was necessary to give the dough the right consistency. I'm sure that's why I haven't had any trouble with the recipe even though I think the flour/liquid ratio is off. You might want to make it in the food processor, too, if you have one, especially if yours is big enough to accomodate the entire recipe. It really is delicious bread. Kris --------------- MESSAGE bread-bakers.v099.n057.18 --------------- From: Karen Colosimo Subject: Thanks for Struan Recipe Date: Mon, 1 Nov 1999 12:35:19 -0600 (CST) Thanks to all of you who so kindly posted the Struan recipe, as well as name of the book, "Brother Juniper's Bread Book." I can hardly wait to try this recipe. Best wishes, Karen Colosimo in Illinois --------------- MESSAGE bread-bakers.v099.n057.19 --------------- From: Sheila Logan Subject: Re: Digest bread-bakers.v099.n056 Date: Mon, 1 Nov 1999 11:52:47 -0600 (CST) THANKS JENNY FOR THE POTATO BREAD HOWEVER, I DO NOT HAVE A BREAD MACHINE. DOES ANYONE HAVE A TRADITIONAL SMACK YOUR LIPS PLAN FOR POTATO BREAD??? PLEASE IDENTIFY IF THIS SAME PLAN WORKS FOR ROLLS. HAVE A BLESSED BAKIN' DAY SHEILA --------------- MESSAGE bread-bakers.v099.n057.20 --------------- From: Paul and Ruth Provance Subject: KitchenAid Mixers Date: Wed, 03 Nov 1999 21:41:15 -0500 I don't know how I was un-subbed, maybe I did it myself before vacation, but I seem to have missed a thread here. I have a 250 watt KitchenAid mixer, and I don't believe it has ever overheated or stopped on me, and I think I have abused it plenty in all the years I have had it. I believe I got it in 1980. I do know this -- my mixer was made by Hobart, the manufacturer of commercial mixers and dishwashers, but the KitchenAid of today is made by Whirlpool. There could be some difference in quality and attitude. The reset button sounds like a good idea, but I don't have one. Have never needed one. Of course, some of you may know that I am biased toward my mixer. Keep baking bread. Ruth --------------- MESSAGE bread-bakers.v099.n057.21 --------------- From: Kejah@aol.com Subject: Pumpkin Gingerbread Date: Wed, 3 Nov 1999 09:11:30 EST This is very good. I wish I could give proper credit for this recipe, but I can't remember where I found it. Pumpkin Gingerbread 2/3 cup butter or margarine 2/3 cup brown sugar, packed 2 eggs 1 cup canned pumpkin 1/2 cup light molasses 1/2 cup milk 2 1/2 cups flour 1 tablespoon fresh grated ginger or 1 tsp. dried ground ginger 1 1/2 tsp. cinnamon 1 tsp. baking powder 1 tsp. baking soda scant 1/4 tsp. orange oil (optional) Cream butter and brown sugar in the mixer. Add eggs and pumpkin and mix a couple minutes. Add remaining ingredients and beat until smooth. Spread mixture in a 9 X 13 pan sprayed with nonstick spray and bake at 350F for 35-40 minutes. "Bake something; you'll feel better." (Peter Fresulone) --------------- MESSAGE bread-bakers.v099.n057.22 --------------- From: HHStruve@aol.com Subject: Onion Filling and Topping Date: Tue, 2 Nov 1999 09:33:21 EST Greetings, I was asked to post the following recipe from "Secrets of a Jewish Baker" by George Greenstein. Onion Filling and Topping Use this recipe in onion white bread, pumpernickel, rye, onion rolls, sticks, Foccacia, pizza, and wherever your imagination leads you, says the author. Mix together: 1/2 cup yellow onions, chopped 1 green onion, white part only, chopped 1-2 t. poppy seeds 1-2 t. vegetable oil, try olive oil Salt to taste, optional That's it. I have never made it, but everything I have tried from this book has turned out great. I make a "Sour Rye Bread" from the book that has for a variation "Onion Rye" using the above filling. It says to knead into the dough immediately after mixing. The tops of the shaped loaves should be rolled in additional onion topping before the final rise. Hannah Struve hhstruve@aol.com --------------- MESSAGE bread-bakers.v099.n057.23 --------------- From: Reggie Dwork Subject: 2 recipes to try Date: Fri, 05 Nov 1999 13:39:15 -0800 Russian Health Bread Nutty Grain Bread Here are 2 that can be made by hand or bread machine. * Exported from MasterCook * Russian Health Bread Recipe By : "Leslie Lapides" Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Ethnic Grains Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Yeast 1 C Wheat Flour 1 C Bread Flour 5/8 C Rye Flour 1/2 C Wheat Gluten 1/4 C Oat Bran -- Or Wheat Bran 1/8 C Oats -- Not Instant 1 Tsp Salt 1 Tbsp Dried Onions 2 Tbsp Cocoa Powder 1/4 C Molasses 2 2/3 Tbsp Lecithin -- Or Your Favorite Fat 1 1/3 C Water -- Or Coffee Or Flat Beer 1 1/3 Tbsp Apple Cider Vinegar At The Beep Add: 2 Tbsp Dried Onions 2 Tsp Caraway Seed 1/4 Tsp Fennel Seed Very oniony. It's a good bread to fiddle with because it's very easygoing. Bake in the bread machine or in your oven at 350F for 30 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nutty Grain Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Grains Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cups water 2 Tablespoons butter 1 1/3 Cups bread flour 1 1/3 Cups wheat flour 1 Cup 7 Grain Cereal Mixed With Oats, Bran Etc 3 Tablespoons brown sugar 1 1/4 Teaspoons salt 2 1/4 Teaspoons yeast 3 Tablespoons Walnuts -- Or Sunflower Seeds 2 Teaspoons Dough Enhancer Place ingredients in bread pan, white bread, medium crust. OR Process on dough cycle then place in bread pan, spinkle with oats or chopped nuts, let rise for 1 hour. Bake at 350F for 30 mins. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n057 --------------- -------------- BEGIN bread-bakers.v099.n058 -------------- 001 - Reggie Dwork Subject: Cream Cheese Bread Date: Sat, 06 Nov 1999 09:42:56 -0800 Sending this one in with permission. * Exported from MasterCook * Cream Cheese Bread Recipe By : Ruby Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: 1/2 C Milk 8 Oz Cream Cheese 3 Tbsp Margarine -- Or Butter 1 Egg 3 Tbsp Sugar 1 1/2 Tsp Salt 3 1/2 C Bread Flour 2 Tsp Yeast Select "Basic" cycle - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n058.2 --------------- From: Reggie Dwork Subject: Wheat Montana Date: Sat, 06 Nov 1999 10:37:34 -0800 While Jeff and I were on our trip a month or so ago we were heading to West Yellowstone and we went past a highway sign that mentioned a flour mill/store. So of course we had to stop and check it out!! Pulled off the highway at the correct turn off and into the parking lot of Wheat Montana in Three Forks, MT (boy is it windy there). Jeff went into the store to see what it was all about ... he came back loaded down with goodies!! He told me about it and I had to go in for myself and see this place. It has a little store with all kinds of breads, flours, flour mills, baked goods and an eating area. This place was neat!! Here is the first paragraph of their "about us" on their web site ... > Wheat Montana Farms & Bakery is a family owned farm, processing and bakery > enterprise, located in the headwaters area of Southwestern Montana. The farm, > specialty grains and bakery operations distribute to customers nationwide. If you are heading thru this area of Montana it is a very nice mill/store to visit. If you can't make it there then check out their web site. They do have on line ordering too. Reggie & Jeff --------------- END bread-bakers.v099.n058 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved