Date: Fri, 19 Nov 1999 23:34:59 -0800 (PST) -------------- BEGIN bread-bakers.v099.n060 -------------- 001 - "Glenn Manning" Subject: Light Bread Machine Breads - Diabetic Date: Sat, 13 Nov 1999 15:11:12 -0600 I have a need for light bread machine breads suitable for a diabetic diet. Any suggestions - either recipes or reference into the archives. Thanks! Glenn Manning --------------- MESSAGE bread-bakers.v099.n060.2 --------------- From: "sandi billig" Subject: panettone Date: Sat, 13 Nov 1999 14:40:27 -0700 Hi! I am rather new to the list. I am really enjoying reading all the input from everyone. Does anyone have a recipe for panettone that does not use a bread machine. Three years ago we had an exchange student from Italy. At Christmas, his parents sent us panettone and we loved it. I'd like to make some for this year, but finding a recipe has proven to be difficult. Thanks in advance. Sandi Billig --------------- MESSAGE bread-bakers.v099.n060.3 --------------- From: G Denyer Subject: Bread machines, Date: Sat, 13 Nov 1999 15:56:16 -0500 I have been making yeast doughs, for over 45 years, breads, buns, Danish, what ever, and for the first 25 years it was all done by hand, then I purchased a food processor, I used that to do some of the work, like the initial mixing, then about 6 months ago my daughter gave me her bread machine, well my Husband said, they are for people that don't know how to make bread. Myself, I said to Karen I will try it, if I don't like it you can have it back, I now have two machines, Karen gave me a second one, but I only use dough cycle, then finish by hand,and bake in covection oven. I do have a pal that wouldn't dream of using a machine, he likes to do the whole procedure by hand. I think a lot of beginners think there is nothing to it. but there is an art to it, over or under prove, over or under rise, try to be clever and leave some thing out, all these things give you a problem, and not the best of breads. Glory. Niagara, Ontario, Canada. --------------- MESSAGE bread-bakers.v099.n060.4 --------------- From: Frank.Yuhasz@pentairpump.com Subject: King Arthur Baking Classes Date: Sat, 13 Nov 1999 20:15:04 -0500 Yesterday's classes in Toledo were informative, entertaining, and very much worth the almost 100-mile drive each way. The instructor, Joe Carron, was enthusiastic, helpful, and quite talented. His straightforward yet light speaking style was thoroughly enjoyed by those present. For the morning sweet dough class, Joe made a sweet dough and shaped it into a mock braid, a filled twist, and a 6-strand true braid. For the evening rustic / sourdough class, he prepared a batch of sourdough using a French starter, and shaped it into a baguette, an epi (sheaf of wheat), a fougasse, and a boule decorated with wedges of four kinds of seeds. Many door prizes were given to the audience. We came home with a box of SAF yeast, two King Arthur plastic dough scrapers (great on Formica countertops!), a bag of whole wheat flour, and a copy of the 200th anniversay King Arthur Cook Book! Both my husband and I won at each class! I would highly recommend the classes to anyone interested in yeast breads! Happy Baking! Carolyn Dandalides --------------- MESSAGE bread-bakers.v099.n060.5 --------------- From: rls-1850@juno.com Subject: Rosemary Bread Date: Sat, 13 Nov 1999 20:06:14 -0600 Tamera, I've not made this recipe, but it looks simple and tasty. Hope it works well for you. It's from the October 1997 issue of Bon Appetit. Rosemary Bread 1 1/2 cups warm water (105 to 115F) 2 envelopes dry yeast 1 tablespoon sugar 5 cups (about) bread flour 3 tablespoons olive oil 2 tablespoons chopped fresh rosemary 2 1/2 teaspoons salt Mix water, yeast, and sugar in large bowl. Mix in 1 cup flour. Cover and let stand 1 hour at room temperature. Mix oil, rosemary, and salt into yeast mixture. Mix in enough remaining flour to form soft dough. Turn dough out onto lightly floured surface. Knead until smooth and elastic, adding more flour if dough is sticky, about 8 minutes. Oil large bowl. Add dough and turn to coat. Cover and let rise in warm draft-free area until doubled, about 1 hour. Lightly flour 2 baking sheets. Punch dough down. Knead until smooth. Divide in half. Form each half into smooth ball. Transfer to baking sheets. Flatten each ball slightly on sheet. Cover each with dry towel. Let rise in warm draft-free area until almost doubled in volume, about 1 hour. Preheat oven to 400F. Using knife, cut X in top of each loaf. Bake until brown and loaves sound hollow when tapped on bottom, about 40 minutes. Cool on racks. ___________________________________________________________________ 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.n060.6 --------------- From: Lobo Subject: Vierkornbrot Date: Sat, 13 Nov 1999 12:17:20 -0700 I received this recipe from a German woman and made it recently. It's excellent. I've left her original instructions and added my adjustments in parens. I meant to measure as I weighed and add cup measurements too, but forgot to do some of them. You can't assume that 1 oz. of one ingredient will equal 1 oz. of another in volume, due to density. For example, 1.8 oz. of sesame seed was 5 T., but 1.8 oz. of flax seed was 3.5 T. There's a site for conversions of grams, celsius, liters, etc. at http://ntl.nectec.or.th/services/converter/. When I questioned the high temps advised (I've found 350F to be the ideal temp for my bread) my friend said: "Don't worry! The first ten min. are necessary for the crust I think. 200C is quite normal. If you have an oven which "Umluft" circulating air you bake it 30 - 40C lower. You need also the higher temperature for the color and crust and because the dough is heavy (starch gets brown and there is no sugar in it). Pale bread doesn't look and taste good. Nobody would buy a pale, soft and doughy bread here. If you think your bread will get to dark cover it with alufoil the last 10 or 15 min. Every oven works different. But remember you need a thicker crust." You can guess what she thinks of America's commercial white bread ;) Vierkornbrot 350 g (12.3 oz or 2.5 cups) Weizenschrotmehl (wheat fresh grinded) (I used white bread flour) 150 g (5.3 oz) Roggenschrotmehl (rye fresh grinded) (I used rye flour) 1 1/2 t. salt 30 g (1 oz.) frische Hefe (fresh yeast)(I used 1 T. dry yeast) 1/4 l (8 oz) lauwarmes Wasser (lukewarm water) 1 t. Honig (honey) First make yeast dough with all the ingredients. Then put in the following (keep 2 tablespoons back for later)(I wouldn't advise reserving the 2 T. See below.): 50 g (1.8 oz. or 5 T.) Sesam (sesame seed) 50 g (1.8 oz. or 3.5 T.) Leinsamen (flaxseeds) 50 g (1.8 oz. or 4 T.) grobes Weizenschrot (coarse ground wheat) (I used cracked wheat soaked in 1/4 c. boiling water) Mehl (flour for kneading) Oel (oil for cooie sheet) Wasser (water for bread top) Let dough stand warm (room temperature) 40-50 min. until the dough is doubled. Form bread, put it on a oily cookie sheet (I used one bread pan), brush water on top, put Sesam, Leinsamen and Weizenschrot on top. (I would mix this 2 T. of seeds in the next time, because a lot fell off my loaf.) Cover the bread and let it stand warm again for another 15 min. (I let it rise until double.) Meanwhile preheat oven at 200C. (392 F.) Put a little bowl with water in the oven ground. Bake bread on the first level of the oven about 50 - 60 min. (I baked it at 350F for 50 min.) --------------- MESSAGE bread-bakers.v099.n060.7 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Value of Bread Machines Date: Sat, 13 Nov 1999 19:53:19 -0500 In response to Debbie Nance's question about the value of a bread machine, I offer my experience with them. I've been baking bread by hand ( and incorporating ingredients with my 11-year-old 5-quart Kitchen Aid mixer, which I love, and have never ever strained or overheated, then finish the final kneading by hand) and have not bought commercial bread since 1990. I very much enjoy the "zen" of baking bread and the creative process of turning very banal ingredients into something fragrant and alive, smooth to the touch of your hands. Yes, it is almost magical, the making of bread. I purchased my first bread machine from Williams-Sonoma in 1994, and was the last person in all of my family to get a bread machine. Ironically, of all those I know, I use my machine more than anyone. To date, 680 loaves of delicious bread have emerged from this machine. I have not kept count of how many batches of dough it has mixed and proofed for rolls, pizza, pretzels, and foccacia. I also bought a second machine, also from Williams-Sonoma, in 1998, and have baked 50 loaves to date and made countless batches of dough with it. Both machines are in use concurrently on many occasions, whether to make loaves or to prepare dough. I am extremely pleased with the quality of my machines and the bread and dough they make. (Williams-Sonoma is a wonderful company. They have knowledgable sales people, quality products and they stand behind their merchandise. I have learned over the years that you get what you pay for!) I was hesitant to buy a machine at first, for after having made bread by hand for so long, it was difficult to consider delegating that control to a machine, but in reality, you are still the baker and the machine only does what you tell it to do. It is wise topeek at the dough in the early stages of kneading to make sure that the dough looks like it is supposed to. The machine can't think for you; you must adjust flour or liquid to achieve the right consistency, just as you would by hand when the moisture content of your flour varies by season. (Please don't just add the ingredients, close the lid, and walk away!) Delicious, healthful bread can be made with very little time and effort on the part of the baker. The 5 or 10 minutes of careful measuring, and a peek or two at the kneading dough is not much to do, to ensure a successful loaf of "electric" bread. Many people have written in about problems with dried fruit disappearing into the dough as well as not being incorporated into the dough. I suspect these concerns stem from the exuberance (or lack thereof) of the particular machine's kneading style. I have never had either of these problems, and my dried fruit goes in at the very beginning. A bread machine is a great boon in the summertime, when the garden is exploding, and the last thing you want to do is heat up the oven. A simple summer meal is pizza made with dough made in the machine, and cooked on the grill outdoors. In the winter, use the machine to prepare the dough, and then shape the dough as desired and bake in a conventional oven. Creative shaping is one of the more rewarding and fun aspects of breadmaking, and the loaves will look like you took a great deal of time and care in their preparation. You still get to play with the dough! Beautiful challah and other ethnic holiday breads can be made with a batch of machine-made dough, and the baker will get all the kudos and compliments. Excellent bread can be made with a bread machine. As with anything, much depends on the quality of the ingredients. Unbleached flour, without added bromate or other chemicals,produces the best results. The folks at King Arthur flour feel that the best straight yeast dough is that which is made in a bread machine. The greatest potential for gluten development is reached by the winding action of the paddle. Whether you choose to let the machine mix the dough and bake the loaf, or use it to make dough, a good bread machine is a valuable assistant in the cook's room! Happy Baking! Carolyn Dandalides --------------- MESSAGE bread-bakers.v099.n060.8 --------------- From: Lobo Subject: Bread in Germany Date: Sat, 13 Nov 1999 19:23:14 -0700 >From: Marseas@aol.com >I recently returned from a trip to Germany....German bread baking books and they >mention "Dinkel" flower. Does anybody know what that is? I only know that dunkel beer was dark beer, so maybe dark flour? I asked for German bread recipes recently on this list and am posting a few I got from a German woman as I try them. Keep watching. --------------- MESSAGE bread-bakers.v099.n060.9 --------------- From: Reggie Dwork Subject: Diabetic, Low-Fat Lemon Cranberry Anise Bread Date: Sat, 13 Nov 1999 21:01:27 -0800 * Exported from MasterCook * Diabetic, Low-Fat Lemon Cranberry Anise Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick Cooking Spray 2 C Unbleached All-Purpose Flour 1 C Whole Wheat Flour 2 Tsp Anise Seed -- Or Fennel Seeds -- Crushed 1 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Salt 1 Med Banana -- Ripe 1 1/2 C Buttermilk 1 Egg 1 Egg White 1/2 C Firmly Packed Light Brown Sugar 2 Tbsp Canola Oil 2 Tbsp Lemon Juice 1 Tbsp Shredded Lemon Peel 1 Tsp Vanilla Extract 1/3 C Dried Cranberries Preheat oven to 350F. Spray an 8-1/2 x 4 in. loaf pan with non-stick cooking spray; set aside. In a large bowl, stir together the flours, anise seeds, baking powder, baking soda and salt until well combined. In a food processor or blender, place the banana, buttermilk, eggs, brown sugar, oil, lemon juice, peel and vanilla; process until smooth. Pour mixture into the dry ingredients; stir just until moistened. Stir in the cranberries. Spoon into the prepared pan. Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove from the pan; cool completely on a wire rack. Makes 16 slices. Per serving: 143 calories; 3 g fat; 14 mg cholesterol; 25 g carbohydrate; 4 g protein; 155 mg sodium; 0 g fiber. Per serving: 140 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g Protein; 27g Carbohydrate; 12mg Cholesterol; 171mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 14 0 0 0 0 0 0 0 0 0 0 0 0 0 800 0 2928 --------------- MESSAGE bread-bakers.v099.n060.10 --------------- From: Andie Paysinger Subject: Bread Machines Date: Sat, 13 Nov 1999 18:32:31 -0800 I have 5 bread machines, including a double machine which mixes/bakes 2 loaves at a time. 2 are Zojirushi, one is a West Bend, one is an Oster, the double one is an American Harvest, - I guess I have 6 machines, I forgot I also have a Welbilt Convection bread machine which someone gave me for Christmas last year (Coals to Newcastle) and which I have never even removed from the box. Zojirushi is my favorite of all time since I paid an astromical amount for the first one when it first came on the market several years ago. I use them to develop new recipes - combinations of herbs, spices, fruits, nuts, grains, whatever. Because the way they process the mixture is exactly the same every time, I can estimate what changes I have to make in amounts of liquid to use, etc. etc. I also have a DLX mixer, a KitchenAid K5-A+ Heavy Duty 325 watt. I have an ancient Meridian grain mill with both steel burrs and stones - Hand cranked - makes great corn meal. I also have a VitaMix machine, which is like a giant blender, but will grind grain of any kind to any texture from cracked to flour. It is also great for making fruit purees to use in place of eggs and shortening in bread. Once I have developed a recipe that is what I want, I can then become more creative with it and experiment with shapes, sizes, different baking techniques, etc. Bread machines are ideal for people like me who like to bake but for one reason or another cannot do all the "hands-on" kneading and etc. which are indeed satisfying, but if one has arthritic hands, elbows, shoulders, one simply cannot do. My problem is that by profession I am an engraver - my hands are my work - if I injure one of my hands (as I have in the past) burns, sprains, cuts, my livelihood suffers. Bread fresh from the oven, or from the bread machine, is wonderful, satisfying and comforting. To some the journey is more important than the destination, to others the journey is simply the way to reach the destination. Both philosophies are worthy. So are both methods of bread-making. -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v099.n060.11 --------------- From: "Sherrie St. Cyr" Subject: dough enhancer recipe? Date: Sun, 14 Nov 1999 08:51:01 -0600 Can someone supply a recipe for dough enhancer - I used to have one but have lost it. Seems to me it had ascorbic acid crystals, dry milk, etc. Thanks for any help. Sherrie --------------- MESSAGE bread-bakers.v099.n060.12 --------------- From: DASHLEYN@aol.com Subject: To Bread Machine or Not Date: Sun, 14 Nov 1999 08:45:46 EST Thank you to all who provided personal opinion on the value or lack of value of a bread machine. The general consensus of those I received comments from, either on the list or as personal e-mail, was that the bread machine speeds up the process and allows more bread to be created but at the cost of losing the wonderful bread-making contact and richness and surprise of hand-kneading. Several people suggested a heavy-duty mixer instead or suggested some combination of bread machine with hand-kneading. I will continue to think about it for now. Again, thank you for your honest thoughts. Debbie Nance --------------- MESSAGE bread-bakers.v099.n060.13 --------------- From: "Gunks" Subject: Bread Machines Date: Sun, 14 Nov 1999 05:48:43 PST Debbie asked about bread machines. I would like to say that I have never made a loaf of bread from scratch. I have gone through 3 bread machines in the past 10?? years. I love them and would not be without one. I would venture to say that I use it to make dough more then I do to do the whole process. But its so easy to through some flour, water and yeast in the machine walk away come back 1/5 hours later and the pizza dough is already for the toppings. I make Cinnamon rolls, Braided bread, etc all using the abm to make the dough. I read once that a Japanese company designed the ABM to help farmers wifes who got up early in the AM to make fresh bread every day. What they found was that the farmers wifes enjoyed getting up early and making the bread, they didn't buy any of the bread machines. Its the city people who purchased the ABM's. I think my experience on this newsletter shows the same thing. The people who enjoy making bread from scratch are not going to buy a bread machine. The people who just want fresh bread and do not want to spend an hour kneading the dough are going to buy a bread machine. Depends on what you want to do,, make bread, or enjoy eating it. Pancake bread. I was running short of flour the other day but I though I had three cups and started a loaf of bread. Well I found I only had slighly more then 2 cups. So I added a cup of pancake mix (mostly flour right?) I got a real interesting loaf of bread, it smelled and tasted like fresh pancakes. So if you like pancakes try it sometime, just substitute 1 cup of pancake mix for one of the three cups of flour called for in a white bread recipe. ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v099.n060.14 --------------- From: hensley@columbus.rr.com Subject: Rosemary Herb Bread Date: 14 Nov 99 12:39:15 Eastern Standard Time This is a great one for French Bread. As far as the comment on KA Baking classes, I wish they had more here..I've considered driving to Indiana in the evening when they've had classes there, but with two small kids, I have school etc to think about. I loved their class in Col OH. I attended the Sourdough, and loved it. I always keep my eyes out for them to come back. Jenny * Exported from MasterCook * Rosemary Herb French Bread Recipe By :Cooking Light 10/98 pg 144 Serving Size : 10 Preparation Time :2:15 Categories : Bread Recipes - Herb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 C Bread Flour 2 1/4 Tsp Dry Yeast -- (1 Pkg) 2 Tsp Sugar 1 Tsp Rosemary -- Dried Or Fresh 1/2 Tsp Basil -- Dried 1/2 Tsp Thyme -- Dried 1/2 Tsp Oregano -- Dried 1/2 Tsp Salt 1 C Water 1 Tsp Olive Oil 3 Tbsp Parmesan cheese -- Shredded 1 Tsp Rosemary -- Dried Or Fresh 1/4 Tsp Garlic Powder In bread machine: Add flour thru water in your bread machine according to the manufacturer's instructions. Select dough cycle and run machine. Remove dough from machine, but do not bake. Preheat to 350F, and turn dough out onto a lightly floured surface; rub with oil. Shape into a 12 inch long loaf. Place loaf on a baking sheet. combine cheese, 1 tsp rosemary, and garlic powder; sprinkle over top of loaf. Bake at 350F for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on wire rack. - - - - - - - - - - - - - - - - - - - Per serving: 130 Calories (kcal); 2g Total Fat; (10% calories from fat); 5g Protein; 24g Carbohydrate; 1mg Cholesterol; 136mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v099.n060.15 --------------- From: ptj Subject: Bread machines/barley Date: Sun, 14 Nov 1999 00:51:40 -0800 (PST) >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. I'm not going to disagree with you, but I am going to point out that for a lot of people (like me) the concept of intimate contact with the dough is a dream long gone. I simply lack the hand strength to knead dough. I also find that the average Kitchenaid style mixer is too heavy and bulky for me. My cute little bread machine is perfect, plus it allows me to have fresh bread for company without getting up hours earlier than necessary. (Yes, sometimes it's nice to make that extra effort for company but most times I'd rather get the extra sleep and be bright and charming when they arrive.) Speaking of barley (I'm too tired tonight to do a graceful segue) I recently made a loaf of Carolina Rice Bread, from the "Ultimate Bread Machine" cookbook and while the texture is nice (although the crust sure got crisp in a hurry) it has very little flavor. Has anyone experimented with using cooked barley in breads, and if so, how did it turn out? I have used barley in place of rice for pilafs and it has a wonderful flavor, but doesn't cook up as soft and fluffy as rice. If barley won't work, are there other grains I could use instead that would give it the same nice texture but not wipe out the flavor? (I can't even discern sugar or salt. I can barely taste flour. It's THAT bland.) bright blessings gypsy ===== 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.n060.16 --------------- From: "Dave Wester" Subject: Thanks for info Date: Sun, 14 Nov 1999 16:36:02 -0600 A big thanks to all who sent tips on how to get rid of my bread tunnels. I will incorporate these ideas when I get to baking again. --------------- MESSAGE bread-bakers.v099.n060.17 --------------- From: "krisb" Subject: 7 grain cereal in ABM recipes Date: Sun, 14 Nov 1999 10:26:57 -0600 I've used Red River Cereal and other cereal additives (including MaltOMeal, Cream of Wheat, etc) in ABM recipes and haven't had problems. Two things to be careful of: usually your ABM has a maximum amount of non-flour items that it can handle without needing to adjust the liquid amounts, yeast, and/or overburden it's poor motor. 1 full cup seems like a lot. The cereal worked without precooking it, but I used the whole wheat flour cycle, so it did have some additional time to absorb liquid. I just added it to an existing whole wheat recipe and did need to adjust the moisture, using the same method as Reggie (lift the lid and see what the dough looks like; it should have the "right" appearance). --------------- MESSAGE bread-bakers.v099.n060.18 --------------- From: "krisb" Subject: Date: Sun, 14 Nov 1999 10:03:51 -0600 (CST) * Exported from MasterCook * Almond Raisin Pannetone Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Recipes Breads, Yeast Breakfast Dough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Warm Milk 1/4 Cup Egg 2 1/8 Cups All-purpose Flour 4 Tablespoons Sugar 1/2 Teaspoon Salt 5 Tablespoons Butter 1/2 Teaspoon Orange Peel 1 Teaspoon Lemon Peel 4 Tablespoons Raisins 3 Tablespoons Slivered Almonds 1 1/2 Teaspoons Bread Machine Yeast Use Sweet Dough Cycle. Cuisine: "Italian" - - - - - - - - - - - - - - - - - - - Per serving: 211 Calories (kcal); 8g Total Fat; (35% calories from fat); 5g Protein; 29g Carbohydrate; 43mg Cholesterol; 180mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v099.n060.19 --------------- From: "Christine Dalrymple" Subject: Mixer Research Date: Sun, 14 Nov 1999 17:12:00 -0600 Thanks to all who helped in my quest for a heavy-duty mixer! I researched KitchenAid 350, K-Tec Kitchen Champ 2000, Bosch 7 qt, Magic Mill DLX, and Kenwood KM800. So far I have it narrowed down to the Kenwood or the DLX (waiting on one more bit of info). If anyone is interested in a copy of the info I gathered, send me an e-mail; will be happy to send you a copy. --------------- MESSAGE bread-bakers.v099.n060.20 --------------- From: Larry and Judy Klevans Subject: Panettone Date: Sun, 14 Nov 1999 21:04:41 -0500 This ABM recipe come from the DAK Club Newsletter. It makes a large loaf. 1 cup very warm water 1/2 tsp. almond extract 1/2 tsp. vanilla 1 egg 5 Tbs. butter or margarine, softened 3 Tbs. non-fat dry milk 5 Tbs. sugar 1/2 tsp. salt 3 cups bread flour 2-1/2 tsp. yeast Set the machine on light crust and have it alarm to add ingredients At the alarm add: 1/2 cup rasins, soaked in rum or water and wel drained 3 Tbs. dried or candied fruit 2 Tbs. of pine nuts (or pecans) The batter is rather soft but will thicken and yield a wonderful bread. Larry Klevans --------------- MESSAGE bread-bakers.v099.n060.21 --------------- From: Lobo Subject: use of 7 grain cereal Date: Mon, 15 Nov 1999 00:00:04 -0700 "Bochner, Arnold" asked: >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 I just made this recipe...I threw the cereal in "raw" and this bread was fantastic!!! I baked it in the oven though, not an ABM. --------------- MESSAGE bread-bakers.v099.n060.22 --------------- From: Corinaesq@aol.com Subject: Re: Digest bread-bakers.v099.n059 Date: Sun, 14 Nov 1999 22:47:09 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??? >> Unfortunately, it does have a lot to do with the type of ovens and the method the Germans use. It is unfortunate because the methods are very difficult to reproduce properly. The true German rye bread is baked in a brick lined oven (or stone) with much steam, which accounts for the chewy crust. As for the breads with whole rye kernels (Vollkorn brot), I believe they are baked in an enclosed container (which accounts for it being perfectly square). Also, the German pretzels (which are a specialty) are different from any available in the States, due to the fact that it is a food-grade lye which is used in the water bath before baking. There truly is nothing on earth like a good German "lauge weckle"! --------------- END bread-bakers.v099.n060 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved