Date: Sat, 13 Nov 1999 10:50:05 -0800 (PST) -------------- BEGIN bread-bakers.v099.n059 -------------- 001 - gables@capecod.net (Dave - bread tunnels 002 - jim shaub Subject: Tofu white powder Date: Sat, 06 Nov 1999 17:44:50 -0500 Hi, I am new to the list and have learned much already. It is great. I was excited to find the Zojirushi Whole Wheat Bread recipe, I want to try making it but I don't know what tofu white powder is or where to get it. Ed or Carol Kessner can you give added information please?? Thanks, Annette --------------- MESSAGE bread-bakers.v099.n059.3 --------------- From: Marseas@aol.com Subject: Bread in Germany Date: Mon, 8 Nov 1999 17:38:23 EST I recently returned from a trip to Germany. The breads displayed in the bakeries were amazing, especialy the rye breads, some of them containing whole rye cernels. The astounding thing was that they were all very moist and had a beautiful crust. I bought some German bread baking books and they mention "Dinkel" flower. Does anybody know what that is? The breads were all baked in pans. Do they get this fantastic quality due to their ovens or what? Does anybody have an idea what they do to make such good bread??? --------------- MESSAGE bread-bakers.v099.n059.4 --------------- From: "Christine Dalrymple" Subject: A Good First Bread Machine Date: Sun, 7 Nov 1999 10:11:39 -0600 >A second, related question I also have is: Is it worth it to use a bread >machine? >Thank you, >Debbie Nance Debbie, that all depends on what you want, when you want it, and how fast you want it! Had an ABM and hated it. The bread was better than some grocery store bread, but not as good as hand made. The trade off of quality for convenience was not worth it to me. Plus, I really enjoy the whole process of making bread. I'd rather have fabulous hand made bread on a less frequent basis. Maybe you would rather have good bread on a daily basis. Of course, if you buy an ABM you can have both! --------------- MESSAGE bread-bakers.v099.n059.5 --------------- From: Lobo Subject: German Bread Date: Sat, 06 Nov 1999 14:15:05 -0700 I received the following recipe from a German woman in response to my request for German grain breads. I haven't tried it yet. I put weight and liquid conversions in parans and also some notes about how I personally bake bread with success. Her time and temp seem quite high. She's promised to send a recipe for "Fünfkornbrot" with sour dough. I'll post it when I get it. I found a weight converter on the web to obtain the conversions from grams, liters and Celsius. It's at http://ntl.nectec.or.th/services/converter/ Vierkornbrot 350 g (12.3 oz) Weizenschrotmehl (wheat freshly ground) 150 g (5.3 oz.) Roggenschrotmehl (rye freshly ground) 1 1/2 TL Salz (teaspoon salt) 30 g (1 oz.) frische Hefe (fresh yeast) 1/4 l (8 oz.) lauwarmes Wasser (lukewarm water) 1 TL (teaspoon) Honig (honey) First make yeast dough with all the ingrediants. Then add the following, keeping 2 tablespoons back for topping. 50 g (1.8 oz.) Sesam (sesame?) 50 g (1.8 oz.) Leinsamen (flaxseeds) 50 g (1.8 oz.) grobes Weizenschrot (coarsely ground wheat) Mehl (flour for kneading) Oel (oil for cookie sheet) Wasser (water for bread top) Let dough stand at a warm or room temperature about 40-50 min. until the dough is double. Form bread, put it on a oily cookie sheat, brush top with water, put Sesame, Leinsamen and Weizenschrot on top. Cover the bread and let it stand warm again for another 15 min. (I would probably let it stand until doubled again) Meanwhile preheat oven to 200C (392F ... I bake all my bread at 350F, so I probably wouldn't put it this high). Put a little bowl with water in the bottom of the oven. Bake bread on the first level of the oven about 50 - 60 min. (I usually find 40 minutes to be enough for any loaf of bread) --------------- MESSAGE bread-bakers.v099.n059.6 --------------- From: Kathleen Ladesic Subject: Panettone Date: Mon, 8 Nov 1999 09:43:57 -0800 (PST) I'm looking for a bread machine recipe for panettone, can you provide one? ===== Ciao, Kathleen __________________________________________________ Do You Yahoo!? Bid and sell for free at http://auctions.yahoo.com --------------- MESSAGE bread-bakers.v099.n059.7 --------------- From: "Ruben or Tamera Yoakum" Subject: herb bread Date: Sun, 7 Nov 1999 11:09:03 -0600 Hello fellow bread bakers! This is my first time asking for a request. I enjoy reading everyone's comments. I am looking for an herb bread recipe made with the herb rosemary. I also wanted to ask what could be used in place of shortening when a recipe calls for it? Tamera. --------------- MESSAGE bread-bakers.v099.n059.8 --------------- From: Margaret Combs Subject: Bran bread Date: Sun, 07 Nov 1999 19:20:38 -0600 I have just found this wonderful list and am anxious to try some of the recipes found here. In the meantime, I wonder if by a miracle, there is someone out there who has the recipe for bran bread that used to be on the Jolly Joan Bran box, which I got from a health food store. This was about 22 years ago so.... The bread was very light and extremely tasty, one of our family favorites. Nutritious too, of course. I'm hoping! Margaret in the Deep South --------------- MESSAGE bread-bakers.v099.n059.9 --------------- From: "Bochner, Arnold" Subject: Use of 7 grain cereal in bread machine recipes Date: Mon, 8 Nov 1999 11:15:33 -0500 In the following recipe (excerpt) indicates the use of 7 grain cereal. I have used the cereal as cereal, and noted that it takes quite a bit of liquid and a fairly long time to become soft enough to eat. Is it used "raw" in these recipes, or has it already been cooked? If used raw, does it soften sufficiently when baked in an ABM? Nutty Grain Bread 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 etc. --------------- MESSAGE bread-bakers.v099.n059.10 --------------- From: Stephanie E Toth Subject: Re: Digest bread-bakers.v099.n058 Date: Sun, 7 Nov 1999 17:38:39 -0500 (EST) Sandy, I don't use dairy products either, I have found the following to work really well. I usually use apple-cider vinegar because I enjoy the added flavor. 1/2 cup buttermilk = 1/2 cup soy milk plus 1 1/2 tsp vinegar hope this helps! Steph Excerpts from internet.bread: 6-Nov-99 Digest bread-bakers.v099.n057 by bread-bakers-errors@list :> :> 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.n059.11 --------------- From: "Donner,Pamela" Subject: sub for buttermilk Date: Mon, 8 Nov 1999 12:09:26 -0600 To Sandy in Texas, Add 1 teaspoon vinigar or lemon juice to 1 cup of soy milk to sub for 1 cup of buttermilk. The important aspect of buttermilk is the acidity (especially important in quick breads that utilize baking soda). Good Luck, Pam D --------------- MESSAGE bread-bakers.v099.n059.12 --------------- From: "Mark Judman" Subject: Re: A Good First Bread Machine Date: Mon, 8 Nov 1999 13:37:44 -0500 Debbie Nance wrote >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? Debbie, I don't have a bread machine and make bread by hand so I'll only address the second question, even though it might make me flame-bait. Bread machines can be used as bread dough mixers, that is, as a substitute for heavy duty mixers like the KitchenAid. If that's your intention, it's probably more efficient to just get a heavy duty mixer, which can also be used for cakes and cookies. On the other hand, when bread machines are used as they're apparently ntended, they appear to be philosophically and esthetically the opposite of making bread by hand. They deprive you of contact with your dough. I am drawing a distinction here between process and results. If you're someone who gets satisfaction out of the by-hand portion of the bread baking process, the "I did it myself with my own hands," kick, I suspect you're not likely to be happy with a bread machine. Yes, you may get good bread out of the things, but if the overall process is meaningful to you, you may not be happy. Mark Judman --------------- MESSAGE bread-bakers.v099.n059.13 --------------- From: "Mark Judman" Subject: Re: Bread Tunnels Date: Mon, 8 Nov 1999 13:51:39 -0500 Dave Wester wrote >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! .... 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. Dave, My guess would be how you form the loaves. I suspect that when you roll up the dough you're creating the hole then. Some books I have seen recommend the following technique to get a uniform loaf. I do this. Flatten out the dough and fold it into thirds (like a business letter) then bring up and join the two ends together, hitting the joint with the heel of your hand to help seal it. Then (optionally) rotate the resulting log 90 degrees, flatten it out and repeat the process. Stretch the ends to the underside so the way it was rolled won't show. I suspect the oiling of the bowl has nothing to do with it. Mark Judman --------------- MESSAGE bread-bakers.v099.n059.14 --------------- From: "Mary Ruppel" Subject: KitchenAid Mixers Date: Tue, 9 Nov 1999 20:54:04 -0500 I own two Hobart KitchenAid mixers, a K45 (4-1/2 quarts, 250 watts), purchased in 1975, and a K5SS (5 quarts, 300 watts), purchased in 1983. Both mixers have been subject to heavy use and both are used extensively for kneading yeast breads. I prefer the smaller K45 mixer for recipes which use 4-1/2 cups of flour or less. In fact, the larger K5SS mixer does not perform to my satisfaction on very small batches (3 cups of flour or less). These mixers are the only "bread machines" I have ever wanted and neither has ever overheated. I do observe the rules in the instruction booklet: 1) Never use for recipes with more than 8 cups of flour; 2) Don't prepare more than two bread recipes consecutively; 3) Allow mixer to rest 45 minutes after heavy use. My procedure for handling very heavy dough is that once the dough has been thoroughly mixed and clears the bowl, I cover it with plastic wrap and let the dough relax for 15 minutes before attempting to knead it. If the dough is particularly stiff, I knead one-half at a time. Whirlpool now owns the KitchenAid brand, and while I cannot vouch for the quality of their current mixers, I have noticed they are used on the sets of cooking shows on PBS and the Food Network. Also, George Greenstein, author of "Secrets of a Jewish Baker", uses and recommends the KitchenAid, model K5SS. Each yeast bread recipe in the book includes directions (with a 50% increase in quantity of ingredients) specifically for use with the mixer. If you have a small family or limited freezer space, the standard volume recipes work just fine with the mixer. --------------- MESSAGE bread-bakers.v099.n059.15 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Re: King Arthur Baking Classes Date: Tue, 9 Nov 1999 22:37:15 -0500 Hello! This is in response to Joan Fortmiller's query about the King Arthur Baking Classes. I realize that the class in her locale has already happened, but since there are more classes to come, I figured I'd make my comments for the benefit of other readers of this list. A friend and I attended a sweet dough class in Columbus, Ohio in October 1997, and would have gone to the one the subsequent year had we known of the date before it happened! The demonstration was quite informative and entertaining, as well as inspiring. Michael Jubinsky was the demonstrator, and he was a good teacher. His passion for baking made you want to run home and start kneading, and his demeanor was friendly and enthusiastic. Even though I have been baking hand-made as well as "electric" bread for many years, I did pick up some tips: shaping round rolls by cupping your hand over the sphere of dough and moving your hand in a gentle circular motion, "shocking" recalcitrant dough by whacking it on the work surface, and patting your hand into a pile of flour on the work surface to pick up a small amount when kneading- - - so as not to work too much flour into the dough. Now there are two separate classes; one for sweet dough and another for rustic/sourdough, which greatly expands the potential amount of material covered. My husband is going to take the day off this Friday, and we are going to drive from Ashland to Toledo for the classes, and make a fun day of it. Any time spent with people so enthused about the art and science of baking is time well spent! For more information about King Arthur Baking Classes (free and open to the public), their catalogue, or their flour, see their website at www.kingarthurflour.com and see what this Camelot is all about! Happy Baking! Carolyn Dandalides --------------- MESSAGE bread-bakers.v099.n059.16 --------------- From: Kenneth Larsen Subject: English Granary Bread Date: Wed, 10 Nov 1999 21:29:48 -0500 During our visit to England we were served regular Super-market "Granary Bread", or I guess that's what it was. With lemon curd spread on it it was divine, and I'm afraid I made a pig of myself. Our hosts thought I was a little off, I guess, as this wasn't special to them. In any event, they never needed to know the "receipt (as they call a receipe), as the bread was so readily available, so here I am. Thanks in advance. Ken Larsen --------------- MESSAGE bread-bakers.v099.n059.17 --------------- From: Reggie Dwork Subject: bread machine recipes Date: Fri, 12 Nov 1999 18:40:14 -0800 Here are 3 bread machine recipes someone sent to me. I decided to share with all of you also. Basic White Bread Chile Cheese Sourdough Bulgur Wheat Bread * Exported from MasterCook * Basic White Bread Recipe By : Sunset Magazine, March 1998 Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (2 Lb Loaf) 1 Cup milk -- (1 1/3 C) 1 Tablespoon butter or margarine -- (1 Tbsp) 3 Cups bread flour -- (4 C) 1 Tablespoon sugar -- (4 Tsp) 3/4 Teaspoon salt -- (1 Tsp) 1 Package active dry yeast -- (1 Pkg) 1. Add ingredients to bread machine pan according to manufacturer's directions. 2. Select basic cycle. 3. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. >From: Carl - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chile Cheese Sourdough Recipe By : Sunset Magazine, March 1998 Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (2 Lb Loaf) 1 Cup water -- (1 1/3 C) 1 Cup sourdough starter -- (1 1/3 C) 3 Cups bread flour -- (4 C) 1/2 Cup rye flour -- (2/3 C) 1 Tablespoon sugar -- (4 Tsp) 1 Teaspoon salt -- (1 Tsp) 1 Package active dry yeast -- (1 Pkg) 1/3 Cup dry jack or Parmesan cheese -- Shredded (1/2 C) 1/4 Cup fresh jalapeno chiles -- Minced (1/3 C) 1. Add ingredients to bread machine pan according to manufacturer's directions. 2. Select basic cycle. 3. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. >From: Carl - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 1034 20103 * Exported from MasterCook * Bulgur Wheat Bread Recipe By : Sunset Magazine, March 1998 Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (2 Lb Loaf) 1/3 Cup water -- (1/2 C) 1/3 Cup Bulgur -- (1/2 C) 1 Cup milk -- (1 1/3 C) 1 Tablespoon butter or margarine -- (1 Tbsp) 3 Cups bread flour -- (4 C) 1 Tablespoon sugar -- (4 Tsp) 3/4 Teaspoon salt -- (1 Tsp) 1 Package active dry yeast -- (1 Pkg) 1. In a small bowl, combine water and bulgur wheat. Let stand until bulgur is soft enough to bite, about 25 minutes. Do not drain. 2. Add ingredients to bread machine pan according to manufacturer's directions. 3. Select basic cycle. 4. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. >From: Carl - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n059.18 --------------- From: "Linda Rehberg" Subject: Blueberry Bread Date: Thu, 11 Nov 1999 18:33:43 PST To Vern Baker who was wondering why her blueberries ended up at the bottom of the loaf, I've found that if I add dried fruit at the raisin/nut beep, it helps to add just a little more liquid (about 1 T) at the same time. That softens the dough just enough to incorporate the berries. Otherwise they seem to stick to the outside of the loaf or fall to the bottom of the pan. Linda Rehberg Co-Author of the Bread Machine Magic cookbooks www.breadmachinemagic.com ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v099.n059.19 --------------- From: Reggie Dwork Subject: is a BM worth it?? Date: Sat, 13 Nov 1999 08:42:42 -0800 I use a bread machine because I can no longer knead the dough by hand. So it is very much worth it to me. When I am having a good day I also have the option of using my Kitchen Aid mixer to make bread. I also use my food processor to make bread. Each method produces a different textured bread from the same recipe. But each is just as good to me. Maybe I am not as discerning as some people about their breads. I know that I enjoy bread and will use any method available that I can to make it. I do like the convenience of making it in the bread machine because I don't have to come down every few hours to do something to it. I do touch it when I am using a bread machine. I have no problem with lifting the lid and handling the dough. I enjoy the feel of the dough at various stages and do window-paning and touching a couple of times at least for each loaf. Don't be afraid to do this. I also keep the lid up to make sure that the liquid/dry ingredients are the right proportions ... I poke at it and when it reaches the right feeling to my fingertip then I close the lid and don't worry about it anymore. Reggie --------------- END bread-bakers.v099.n059 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved