Date: Sat, 11 Dec 1999 00:13:48 -0800 (PST) -------------- BEGIN bread-bakers.v099.n066 -------------- 001 - Jack Elliott Subject: Bread Flour Date: Sun, 05 Dec 1999 12:58:50 -0500 In seeking a larger than 5 lb. bag of bread flour I find the local Sam's Club offers a 25 lb. bag. It is labeled as Bread Flour, however it is also bleached and enriched. The protein content seems to me to be low, sorry I do not recall the precise number. Is this a suitable flour for home baking? I will appreciate hearing from anyone who cares to comment. Thanks in advance. --------------- MESSAGE bread-bakers.v099.n066.2 --------------- From: DebHSN@aol.com Subject: Jeanne's "heavy" whole grain loaves Date: Tue, 7 Dec 1999 15:55:14 EST When I bake breads with lots of grains and/or nuts, I add wheat gluten (purchased at a local health food store). It allows a loaf with a nice texture (as apposed to the bricks I used to get when I used all whole grain flours), but lets you keep the whole grain thing going. Directions on the package tell you how much to use. It really works­makes a great bread! --------------- MESSAGE bread-bakers.v099.n066.3 --------------- From: cammons@juno.com Subject: New to baking bread Date: Thu, 9 Dec 1999 16:11:36 -0500 I am new to baking whole wheat bread and would like to know a good recipe for whole wheat bread, rolls and would also like to try sourdough bread as well. What recipes would the readers of this list suggest? Thanks, A R Cammons ___________________________________________________________________ Why pay more to get Web access? Try Juno for FREE -- then it's just $9.95/month if you act NOW! Get your free software today: http://dl.www.juno.com/dynoget/tagj. --------------- MESSAGE bread-bakers.v099.n066.4 --------------- From: mary hettich Subject: rye bread Date: 5 Dec 99 14:04:06 EST i have a problem for the ever friendly baker folks. i have tried upwards of 50 rye bread recipes, and have yet to find bread like you get in a NY kosher deli. i have tried most of the books; current and past: bernard clayton, julia child, etc. any help would be greatly appreciated; i'm tired of eating bad rye bread. as it is, when any one from ny comes visiting, they bring rye bread! thanks again. joyce ____________________________________________________________________ Get your own FREE, personal Netscape WebMail account today at http://webmail.netscape.com. --------------- MESSAGE bread-bakers.v099.n066.5 --------------- From: BillyFish@aol.com Subject: Sourdough using Krusteaz mixes Date: Sun, 5 Dec 1999 14:49:31 EST If I haven't done so before, here is what I do to get sourdough breads using Krusteaz bread mixes. For some time now, I have been using Kruseaz bread mixes. I have been getting the in variety packs of six different kinds. They come with packets of yeast. Lately, I have made sourdough breads using the mixes but not using the yeast that comes in the packs. I use about a tablespoon of starter and then mostly follow the instructions except for not adding the commercial yeast. I adjust slightly by either adding a bit of flour or using a little less water to compensate for the flour/water ratio. I use the dough cycle. After the second knead, I place the dough into a bread pan. I let it sit until the bread has been leavened. These days, with the cooler weather, It takes about 24 hours to complete the rise. The result however is an excellent bread. If there are any questions, I will try to answer them. Bill --------------- MESSAGE bread-bakers.v099.n066.6 --------------- From: "heather sarsfield" Subject: Bulk Flour Date: Mon, 06 Dec 1999 16:44:08 -0500 Hi, I am rather new to this list (it seems you all hear that one a lot!!). I am not a "great" bread baker, but I would like to be, and that is why I joined this list! i have a question that I am hoping someone can help me with. I have a large family (6 children) and thus I do bake a LOT. I would love to be able to buy good flour for a fairly cheap price in 25-50 lb bags. I have looked into restaurant distributors, but it seems with most of those you have to buy in very large quantities. The most I would get at one time would be 100 lbs. I am looking for just general all purpose white flour that is not bleached (like King Arthur). I would also want it to be good for breads, for I am baking my own exclusively instead of buying from the store. I hope this wasn't too long. Thanks in advance for any help you all can give! :-) Heather Sarsfield Free, fast e-mail accessible anytime, anywhere http://www.imaginemail.com --------------- MESSAGE bread-bakers.v099.n066.7 --------------- From: SloSherri@aol.com Subject: Kitchen Aide vs. Cuisinart vs. Hand kneading Date: Mon, 6 Dec 1999 19:19:13 EST Frank writes: >what I should do to be more consistently successful with the KA. I hope >they offer their responses, because I'm interested to hear them. Right now >I use my KA for cakes and cookie mixes and making meringues. Frank, I have had a Kitchen Aide mixer for nearly 20 years (gads! how can that be?! that would mean I'm getting ... old!), and I agree with you about the poor quality of the KA's kneading process. I quickly gave up on it after some repeated failures, and have just kneaded my bread the old fashioned way for years. I never thought the Cuisinart would be up to the task, and anyway, I LIKE kneading bread. So, I agree with you in your analysis of the KA (I thought you might need some support here!) It is fine for cookies, cakes, meringues, mashed potatoes, and any general (and long - to give it credit) tasks. But kneading bread? If you don't mind beating the dough back into the bowl repeatedly, I guess it's adequate! Sherri --------------- MESSAGE bread-bakers.v099.n066.8 --------------- From: fred smith Subject: lightening whole grain breads Date: Sun, 5 Dec 1999 13:30:34 -0500 > Does anyone have any suggestions to "lighten" up whole grain breads? Mine > are so dense, they are hard to cut. I don't like to use dairy products or > very much white flour as I'm looking for a healthy loaf of bread. One thing you might want to experiment with is King Arthur's "White Whole Wheat" flour. I've been using it more and more and find I really love it. If used alone with no white flour it gives a light-colored loaf (not as light as white, but nowhere near as dark as "normal" whole wheat) with a much lighter flavor than ordinary whole wheat flour, yet a wonderful whole wheat flavor. -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- "For him who is able to keep you from falling and to present you before his glorious presence without fault and with great joy--to the only God our Savior be glory, majesty, power and authority, through Jesus Christ our Lord, before all ages, now and forevermore! Amen." ----------------------------- Jude 1:24,25 (niv) ----------------------------- --------------- MESSAGE bread-bakers.v099.n066.9 --------------- From: Cindy Lewellen Subject: KA mixer and proofing baskets Date: Tue, 7 Dec 1999 09:47:25 -0500 Hi, I have a KA mixer which I use for bread all the time. I have found that if I oil the disk at the top of the bread hook, I have less problems with the dough climbing up. I still have trouble every once in a while, but most of the time that does the trick. Someone had asked about baskets to hold bread while it's rising. I found that Pier 1 Imports sells baskets with a cotton lining. I use the long french bread style baskets for my bread all the time. It holds a 2 pound loaf which I bake on unglazed ceramic tiles, my version of a cheap pizza stone. My tiles also make a bigger baking surface than most pizza stones I've seen. I can bake two 2-pound loaves at the same time. Another source for proofing baskets is the San Francisco Baking Institute at http://www.sfbi.com/supplies.html. I haven't ordered any from them, but they are "real" proofing baskets. I also make round breads in some baskets that I line with a woven dish towel and that works very well. I sprinkle the lining or towel with flour before I put the dough in and shake them out afterwards and let they dry. I never wash them, but let all those good yeasts permeate the cloth. I am really enjoying this list. It's wonderful to hear ideas from other passionate bakers. Funny, but not everyone I talk to is as excited about yeast as I am. :) Cindy --------------- MESSAGE bread-bakers.v099.n066.10 --------------- From: "Jazzbel" Subject: Panetonne vs. Pandoro Date: Mon, 6 Dec 1999 19:31:34 -0500 > From: "J. Mathew" > Subject: panettone / pandoro > > > Someone on the list recently asked about recipes for panettone, and I'm > very interested in that, as well. I'd also like to ask the list members > what the difference is between panettone and pandoro? I read somewhere > recently that it's very similar except for the amount of fruit, but that > didn't really clarify the issue for me. I'd love to see recipes for both > of them here on the list and try them out for myself. > > Thanks in advance, > Joan > Pandoro, bread of Verona, is indeed, a cousin to Panetonne. Except it takes no raisins or currants and the proportion of candied citron is up to you. Vanilla and Grand marnier or Lemon extract take care of the taste of the egg yolks. Real Panetonne, in my opinion, should be made with a sponge (little sugar, yeast, beaten egg), then a first mixing of the dough(half of the flour, half of the eggs, half of the butter)--which is left to rise, then a final dough (rest of the flour, the sugar, rest of the eggs, the fruit, vanilla and grand marnier, rest of the butter) You don't have to use bread flour -- italian flour is soft and the lecithin in all those eggs. Madeleine Kamman's recipe should be a good one--the butter is just right. I would keep the aniseed back--aniseed and fennel seeds are used in the egg breads of Lake Como (Matalaug). I cut the butter in small pieces and let it soften just a little bit and mix it in with the KA mixer. Learned the trick from Shirley Corriher's book. The pandoro mold is star-shape and I think "Maid of Scandinavia" has it for sale. A taller, narrower, budt pan is a good substitute. Later, Jazzbel >>>>> "A gourmet who thinks of calories is like a tart who looks at her watch". --James Beard. --------------- MESSAGE bread-bakers.v099.n066.11 --------------- From: Terry Vlossak Subject: Panettone and Pandoro Date: Sun, 5 Dec 1999 12:23:45 -0800 (PST) I was in one of those discount stores that sells all kinds of top-brand goods for a lot less yesterday, and what did I see? A tableful of Italian Panettone and Pandoro breads. I'm going by the pictures on the boxes now, because the ingredients were all in Italian, but the difference between these loaves of panettone and pandoro seems to be that panettone is made with candied fruit, and pandoro is not. They both are roundish loaves, baked in high, seemingly fluted molds. The loaves look to be rich in eggs/yolks, butter, milk, sugar, etc. One of the boxes even had a picture of panettone "alla cioccola", with small, chocolate chips. I can just see an Italian housewife making a big batch of rich, buttery bread dough, dividing it in half, kneading candied fruit into one half for the folks in the family who love that sugary taste, and forming the other half into golden loaves for the folks who like their bread unimpeded with sweet obstacles. Frankly, I love them both. My mother, who is Italian, made these breads at Christmastime. I remember one year when she forgot to put the candied fruit into it. We were eating pandoro, and didn't know it! They have a good shelf life, and make outstanding toast! I have baked them in loaf pans, and as round, free-form loaves with equal success. I have never gone to all the work of the recipe in Madelein Kamman's book, but I can vouch for Craig Claiborne's recipe in "The New York Times Cookbook." I will go out on a limb and say that, after you've baked it, you won't wait for Christmas to make panettone again. In any case, Happy Holidays and Successful Baking! Terry __________________________________________________ Do You Yahoo!? Thousands of Stores. Millions of Products. All in one place. Yahoo! Shopping: http://shopping.yahoo.com --------------- MESSAGE bread-bakers.v099.n066.12 --------------- From: Reggie Dwork Subject: Potica (Croatian Nut Roll) Date: Sun, 05 Dec 1999 23:23:14 -0800 * Exported from MasterCook * Potica (Croatian Nut Roll) Recipe By : "hcopeland" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Hand Made Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg Dry Yeast 2 C Water -- Lukewarm 3/4 C Sugar 33 Tsp Salt 4 Egg Yolks 1/2 C Butter 8 C All-Purpose Flour -- Sifted Filling: 2 Lb Shelled Ground Nuts -- To 3 Lbs 2 C Sugar -- To 3 C 1 Can Pet Milk -- Or 1 Pint Half-And-Half 2 Tsp Vanilla 1/2 C Butter Or Margarine 4 Egg Whites -- Beaten, Optional This is the recipe from my Grandmother for nut roll. Stir yeast into water. Mix butter, milk, sugar, and salt. Add egg yolks, yeast mixture and 2 cup flour. Mix thoroughly. Add remaining flour and turn dough out on a floured surface. Knead until smooth, elastic and does not stick to surface. Place in greased bowl and let rise 1 hour. After it has risen, divide into 4 equal parts. Do not knead. Roll each piece to about 1/8 inch thick. Spread with cooled filling. Roll jelly-roll style and place seam down in a greased pan. Let rise for 1 hour. Bake 40 - 45 minutes at 350F. Filling: Mix milk, salt, margarine and sugar. Heat slightly until margarine melts and sugar is dissolved. Add nuts then to stretch mixture you can fold in beaten egg whites. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n066.13 --------------- From: "Bill Hatcher" Subject: RE:Zojirushi Swap Date: Sun, 5 Dec 1999 07:24:53 -0500 Ben - I don't have a Zo to swap with your, but thought I would offer a couple of observations. Can you make less than a full size loaf? You could use a smaller loaf so there would not be as much left over, or at least I can with my Regal which has a vertical pan. If the horizontal pan you have doesn't work well doing this, you might try making French toast with the left over bread. I have included a recipe for ABM Italian bread below that I make 2 or 3 times per week. Should we not eat it all before it starts going a bit stale, I just stir up some egg, brown sugar, dash of salt and either Amaretto liqueur or almond extract and make French toast. This Italian bread when slightly stale makes just about the best French toast I have ever eaten. Good luck on finding a swapper. - - - Bill Hatcher bhatcher60@earthlink.net Southampton County, Virginia, USA > > From: Benjamin Strong > Subject: Zojirushi Swap > Date: Sat, 20 Nov 1999 14:23:17 -0600 > > I have a Zoji BBCC-V20 in like-new condition. I believe it is their > latest model. The two pound horizontal loaf is too big for the two of > us. I would like to swap it for a BBCC-S15, the discontinued 1.5 pound > vertical loaf model - preferably with the "Finish Pan" that was formerly > available from a nice guy in Florida, who distributed Zoji before he > died. Please respond to ben@strongb.com or Fax: 850-477-3133. > * Exported from MasterCook * Italian Bread Recipe By : Serving Size : 6 Preparation Time :4:10 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 2 teaspoons salt 2 tablespoons oil 3 1/2 cups bread flour 2 teaspoons yeast Add to bread pan in order given. Bake on regular cycle or timed bake - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n066.14 --------------- From: Lobo Subject: taste of German bread Date: Sun, 05 Dec 1999 10:15:08 -0700 > - Your readers rave about the taste of some breads in Germany. Do you know, what is the secret ingredient? Whole and coarsely ground grains, I'd say ... they did have some bread I didn't like (a plain rye, I think), but the 4+ grain bread had things in it like hazelnuts, rye, barley, cracked wheat, sunflower seeds, sesame seed, poppy seed, etc. There was something to sink your teeth into, unlike our commercial bread which, to me, is no better than biting into a facial tissue. I'll be posting another recipe I received from a German woman as soon as I bake it. Since I tried 3-4 "many grain" recipes recently, and then had a party at which only 1.5 loaves were eaten (after making 6-8 loaves), I haven't had need to bake for a while! And ... it wasn't because they didn't like it ... it was that I asked for "RSVP, regrets only" and half the people I invited didn't call or come. The lovely guests who did come devoured the many grain bread and left the white sandwich rolls alone ... so I have 3-4 dozen rolls in the freezer too :) After re-reading that, I'm posting the recipe here and now, untried. Otherwise, it could be weeks! BTW ... I found a great site for making the conversions easily from grams to ounces and celsius to fahrenheit... http://ntl.nectec.or.th/services/converter/ Fuenfkornbrot 150 g (5.3 oz) Sauerteig (sour dough) 150 g (5.3 oz)Roggenschrotmehl (rye, fresh ground) 1/2 l = 500 ml (1 pint) lauwarmes Wasser (maybe 600 ml (20 oz) lukewarm water) 400 g (14 oz) Weizenschrotmehl (fresh ground wheat) 100 g (3.5 oz)Gerstenschrotmehl (fresh ground barley) 100 g (3.5 oz)Hafervollkornmehl (oatmeal, fresh ground) 50 g (1.8 oz) Leinsamen (flaxseeds) 40 g (1.4 oz) Hefe (yeast) 5 TL Sonnenblumenoel (5 tablespoon sunflower oil) 2 TL Salz (20 g = 2 teaspoon salt) 1/2 TL (1/2 t.) coriander (coriander, shredded) Flour for kneading and oil for cookie sheet - stir sourdough, rye and water together, put a bit of flour on top; let it stand covered overnight at room temperature - soak flaxseeds in water over night in the fridge. - mix wheat, barley, oatmeal and flaxseeds (a bit warmed up). Put yeast in warm water. After a while mix yeast (til double) and sour dough into above. - mix in coriander and salt - knead dough 10 - 15 min. very strongly til dough is smooth and shiny. - put dough in a bowl for 2 - 3 hours til it is double. Cover it with a cloth. -knead again and form a loaf. Cover it with a bit of flour and cover it with a moist cloth and let it stand for 20 min. on a warm place. -preheat oven at 250C. (480F.) -place a bowl with boiling water on the oven ground. -bake it strongly for 10 min. on the first level of the oven -turn back the temperature to 200C (392F.) and bake it for another 45-60 min. --------------- MESSAGE bread-bakers.v099.n066.15 --------------- From: Andie Paysinger Subject: German-type breads Date: Sun, 05 Dec 1999 07:51:11 -0800 My mother owned a bakery in a little town in Wisconsin and most of the people in the area were of German extraction so we made German-type breads, water rolls (hard rolls). (After having been born and raised in the South with my grandparents, I went to live with my mother and stepfather in the early 50s. It was quite a different life). The bread contained (my first regular job in the bakery was loading the big bread mixer) Flour, Water, Sugar, Salt, Lard, Milk Powder, Yeast (fresh in 1-pound blocks -not the dry stuff). After it was thoroughly mixed, and kneaded once, it was allowed to rest for a short time, then the kneading was finished and the dough turned out into a dough trough which was like an open tank on wheels with a heavy removable top. The dough was allowed to rise once, punched down and also cut with a long knife, lengthwise and crosswise. It was allowed to rise again, then was removed from the trough (by hand in sections - one person grabbing an armful and the other person cutting the piece away from the main mass with that long sharp knife and helping lift it onto the bench (6 feet wide by 18 feet long). Once all the dough was on the bench, we cut and scaled it by hand into 1 1/2 pounds pieces which were tossed to one end of the bench and floured. as soon as all the dough was scaled, the first ones had risen enough to be put through the roller machine which rolled the dough flat then rolled it into a cylinder. At the other end we put the loaves into baking pans (4 joined together in a rack with 1 inch separating the pans) and as they were filled placed the racks onto a rolling rack which was then rolled into a "proof box" which simply contained a gas burner and a pot of water to produce steam. After the final rise, the racks were rolled to the ovens and the pans were slid onto the oven trays-(This was a Peterson 16-tray oven with 2 - 6 foot doors - the oven trays revolved around a central burner like a Ferris wheel. Now, here is the difference. These breads were baked at a much higher temperature, usually 500-550 degrees for a shorter time than one could achieve in a home oven. The higher temperature arrests the rise in the oven more quickly and makes a thicker, more rustic crust. The temperature was reduced for baking the sweet rolls and Danish, hamburger buns (all of which were shaped and rolled by hand and this is a "trick" I still use). This was all done at night. while I was still in high school, I worked from 6 p.m. to midnight. After I was out of school I worked from 9 p.m. to 7 a.m. with a 2 hour break from 1 to 3 when I took a nap or just read and rested. I would give anything if I could duplicate the flavors and textures of those breads. Lord knows I have tried. Particularly the water rolls which were essentially a wonderfully flavored crust. Perhaps it was the flour, the yeast, or some intangible which I have not yet discovered that gave that wonderful flavor. Or it may have just been that my taste buds had more range back in those days. Later on my mother sent me to baking school to learn pastry work, cake decorating, etc. I still know how to make "pulled sugar" and "spun sugar" decorations which is an art one never forgets (particularly the scorched hands). -- 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.n066.16 --------------- From: Kathleen Subject: Dinner rolls Date: Sun, 05 Dec 1999 06:54:39 -0600 These were in last week's newspaper. I plan to try both very soon. Kathleen * Exported from MasterCook * Caraway Onion Rolls Recipe By : Healthful Cooking, Mary Carroll, Star Tribune, 12/2/99 Serving Size : 18 Preparation Time :0:00 Categories : Breads Buns And Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups buttermilk or skim milk heated to 98F 1/3 cup honey 1 tablespoon baking yeast 4 1/2 cups whole-wheat flour -- About OR all-purpose flour -- divided 3/4 cup raw oats 3 tablespoons oil 1/4 cup minced onions 2 tablespoons minced garlic 2 tablespoons caraway seed Serves 18. These simple rolls are popular at family dinners in December. Toasting the caraway seeds makes them sweet. These rolls are fairly large sized. In large bowl, combine milk, honey and yeast. Let stand 10 minutes, or until foamy. Stir in 2 cups flour and mix well. Cover bowl with clean dishtowel and let rise 30 minutes. Stir in oats, oil, onion, garlic, and enough remaining flour to make kneadable dough. Knead dough on lightly floured surface until smooth, elastic and not too sticky, using more flour as needed. Place dough in clean bowl and cover with dishtowel. Let rise in warm place 1 hour. Toast caraway seeds in 8-inch nonstick skillet over low heat until fragrant, about 10 minutes. Let cool. Line two large baking sheets with parchment paper. Turn dough onto lightly floured surface and divide into 18 pieces. Shape each ball into smooth round, then lightly press top of each roll in caraway seeds. Place rolls on baking sheets. Cover with dishtowel. Let rise in warm place 10 minutes. Preheat oven to 375F Bake rolls until lightly browned, about 15-20 minutes. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 4938 0 0 5626 0 0 974 0 0 0 0 * Exported from MasterCook * Molasses Bran Rolls Recipe By : Healthful Cooking, Mary Carroll, Star Tribune, 12/2/99 Serving Size : 12 Preparation Time :0:00 Categories : Breads Buns And Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water (between 98-110F) 1 tablespoon baking yeast 1 tablespoon honey 1 tablespoon light molasses 2 cups unbleached white flour -- divided, up to 3 1/2 cup oat bran 1 tablespoon olive oil Serves 12. These smaller rolls are chewy and satisfying. Adjust the amount of flour to the moistness of your dough. In large bowl, combine water, yeast, honey and molasses; let stand 15 minutes, or until foamy. Stir in 1 cup flour; beat batter 25 strokes, then cover bowl with dishtowel. Let rise in warm place 45 minutes. Stir down; add oat bran, oil and enough remaining flour to make kneadable dough. Lightly flour counter or board and knead 10 minutes, using more flour as needed. Place in clean, dry bowl and let rise again 1 hour. Punch down and form into 12 small balls. Preheat oven to 350F. Lightly oil large baking sheet. Place dough balls onto baking sheet and score three times on top of each with a knife. Bake 25 minutes, or until browned and done. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 5626 0 0 5534 0 0 --------------- MESSAGE bread-bakers.v099.n066.17 --------------- From: Reggie Dwork Subject: Date: Fri, 10 Dec 1999 22:18:52 -0800 The Baking Sheet King Arthur Flour's bi-monthly newsletter of baking recipes, tips and techniques, answers to readers' questions, and special columns. This 28-page, advertising-free publication features six seasonal issues yearly; we travel the world (figuratively, and sometimes literally!) in search of the most interesting breads, tastiest cookies, wonderful pies, delightful cakes, and remarkable baked goods of all kinds. Special Offer: Now thru Dec 17, order two gift subscriptions at the regular low price of $20 per year per subscription*, and get another subscription -FREE! Or extend your own subscription, and purchase one gift subscription... and earn another renewal or new subscription -FREE! *Price applies to US subscriptions only; please inquire about foreign subscriptions. Please call their toll-free number, 1-800-827-6836 to take advantage of this money-saving (baking enhancing) offer. Here is a sample recipe from this wonderful publication: * Exported from MasterCook * Curry And Peanut Bread Recipe By : The Baking Sheet, King Arthur Flour Company Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- - 1 1/2 Lb Loaf: 1 1/4 C Water -- (10 Oz) 3 Tbsp Creamy Peanut Butter 2 Tbsp Canola Oil 2 1/4 Tsp Curry Powder 1 1/2 Tbsp Grated Orange Peel -- Or 3/4 Tsp Orange Oil 3 Tbsp Toasted Coconut 1 1/2 Tbsp Sugar 1 1/2 Tsp Salt 1 1/2 C 100% White Whole Wheat Flour 1 Tsp Instant Yeast This gorgeous saffron-colored loaf is great served with fresh veggies and humus at parties. It also makes a delicious sandwich. To lower your fat intake, hold the mayo and try yogurt instead. Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for basic bread, light setting, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooht, slightly sticky ball of dough. Allow the machine to complete its cycle. Remove the bread when it's done, and let it cool completely before slicing. Yield: 1 loaf - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 26182 5626 --------------- END bread-bakers.v099.n066 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved