Date: Sat, 1 Jan 2000 22:34:47 -0800 (PST) -------------- BEGIN bread-bakers.v100.n001 -------------- 001 - Reggie Dwork Subject: Important Admin Message! Please Read! Date: Sat, 01 Jan 2000 11:00:04 -0800 We are spending many extra hours each week fixing the posts so they appear clean in the digest. Your help in this would be appreciated. Email messages that include html code cause problems for the list. Here is an explanation of the problem and instructions for how to avoid it. Many of the newer email programs (Eudora, Microsoft Outlook/Outlook Express, Netscape) encourage users to send email containing multiple fonts, embedded pictures, etc. This is called such things as "rich text", "styled text", "html mail". The actual message sent will contain at least two parts. The first is a plain text version of the message, the second is the same text with embedded html tags. If there are pictures or address cards attached, there will be more parts. As individual messages, html mail causes few problems. The recipient's email program will display the message as sent if it is capable (and enabled), if not, it will display the plain text version and hide the html version. Some older email programs, though, will not understand the encoding and will show both the plain text and the html-encoded version of the message. When an html email is incorporated into a list digest, it is not handled correctly. The raw html codes appear as plain text, adding garbage to the digest. Attached pictures are seen as in encoded form - long strings of letters and numbers. Those of you receiving bread-bakers might have seen this ... sometimes we don't catch them and they appear in the digest. It is not difficult to configure your email program to send messages to bread-bakers as plain text. We VERY STRONGLY request all of you to make these changes so that all messages sent to the list are plain text messages. Microsoft Outlook ================= If you use Microsoft Outlook or Outlook Express to send email, you have two choices. You can create an entry in the Address Book for bread-bakers. On the Name tab of the Properties for the bread-bakers entry, there is a checkbox at the bottom left labeled "Send E-Mail using plain text only.". This box should be checked. If you already have an Address Book entry for bread-bakers, select the bread-bakers entry in the Address Book and then select File/Properties and then click the Name tab. If you create a new entry for bread-bakers, the Name tab will be presented to you to fill out. The other way to send plain text from Outlook is to first begin the message. Then select the Format menu and click the "Plain Text" item. Netscape ======== If you use Netscape email, the options are similar. In the Address Book, the Name tab of an address card has a checkbox labeled "Prefers to receive rich text (HTML) mail". This box should NOT be checked. You are presented with this tab when you create a new card. If the card already exists, select it in the Address Book and then select Edit/Card properties. Alternatively, begin a new message to bread-bakers then click the "Message Sending Options" tab in the "Addressing Area" (select View/Show Addressing Area if you can't see this) and then select "Plain Text" from the Format option box. Eudora ====== If you use Eudora, select the Tools/Options menu item, then select "Styled Text". Under the "When sending mail with styled text (HTML):" heading, check the "Ask me each time" box. Uncheck the "Send the signature with styles" box. If you never want to send html mail, check the "Send plain text only" box. Alternatively, write the message to bread-bakers and before sending (or queuing) it, select all the text in the message (using CTRL-A or the Edit/Select All menu item) and then click the "Clear Formatting" button on the formatting bar. If you can't see the formatting bar, check the "Show formatting bar" box in Tools/Options/Styled Text page. We thank you for your cooperation. Reggie & Jeff --------------- MESSAGE bread-bakers.v100.n001.2 --------------- From: Sue Hermosillo Subject: Re: Digest bread-bakers.v099.n068 Date: Sat, 25 Dec 1999 15:52:42 -0800 As I was reading my last issue I was shocked to see my name come across the heading. I believe I was copying a few recipes to my word processing files and inadvertently re-sent them back to the Digest. To those who originally sent in those recipes, please forgive me for sending plagiarized copies back. Sue H. --------------- MESSAGE bread-bakers.v100.n001.3 --------------- From: Bonnie Pollack Subject: Sams flour/ less than an hour on new bread makers????? Date: Sun, 26 Dec 1999 13:20:14 -0500 (EST) I have had no problem with the 25 lbs of flour. I bought a container from King Arthurs and I make sure it is tightly sealed after use. Got a question.....anyone had any experience with the new quick baking feature on the new bread bakers out there. Our local Ward's store had a sale on all brands (boy has the price come down...less than $40) Bonnie Happy Holidays --------------- MESSAGE bread-bakers.v100.n001.4 --------------- From: TheGuamTarheels@webtv.net Subject: Portuguese Sweet Bread Date: Sat, 25 Dec 1999 16:52:13 -0500 (EST) 3/4 cup sugar 1 tsp salt 2 pkg yeast 6 eggs 3/4 cup margarine 2/3 cup milk 5-1/2 to 5-3/4 cups flour Combine sugar, salt, yeast and 1 cup flour Heat margarine and milk to 120F Gradually beat liquid into dry mixture Beat in 6 eggs and 1-1/2 cups flour Stir in about 2-1/2 cups flour to make soft dough Knead 10 minutes, using about 1/2 to 3/4 cup flour Let rise 1 hour Punch down; divide dough into 3 parts Shape rounds and put in greased pie pans Let rise 1 hour Cut 3 slashes in top Brush with milk Bake 350F for 35 minutes Makes 3 loaves --------------- MESSAGE bread-bakers.v100.n001.5 --------------- From: "Chris Dalrymple" Subject: Fw: rye bread Date: Sun, 26 Dec 1999 09:21:42 -0600 Joyce--King Arthur's Bakers Catalogue has a product that supposedly will give you that real NY rye flavor. Haven't tried it, so can't vouch for it, though. >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 --------------- MESSAGE bread-bakers.v100.n001.6 --------------- From: "Gonzo" Subject: misc Date: Fri, 26 Nov 1999 09:01:31 -0600 Glen: I have an "The ultimate bread machine and I love it. I always use a rubber spatula to help get it going but once everything is in a ball it does a great job all by itself. I would definitely buy another one. Brenda: This is my favorite bread. Its the one I make for company. Onion Lover's Twist This is my favorite ABM bread recipe. I have modified it a bit from the original (Which was not for an ABM) which was a 1970 Pillsbury Bake off winning recipe. This is what I make every time I have company. It tastes absolutely fantastic and its even better toasted the next day. (If there is any left) BREAD 4 cups bread flour (original recipe called for AP flour) 1/4 cup sugar 1/2 teaspoons salt 1 pkg. (1.5 tea) active dry yeast 1/2 water 1/2 cup milk 1/4 cup margarine or butter 1 egg FILLING 1/4 cup margarine or butter 1 cup finely chopped onions 1 tablespoon Parmesan cheese 1 tablespoon sesame or poppy seed 1 teaspoon garlic salt 1 teaspoon paprika I put the milk, water, and butter in the microwave and warm it up a bit, Then add the egg to the bowl and mix well, (make sure its not to hot or it will kill the yeast, just luke warm) Add all the bread ingredients to the ABM. Set for dough and press start. Keep an eye on it as this is 4 cups of flour. I have to help the mixture get started in my Hitachi. Stir it a bit with a small rubber spatula. You should watch it during the beginning of the dough cycle and make sure you have the right amount of flour as the size of the egg varies and it makes a big difference. The dough should be soft but not sticky. Just add a bit of water or flour to get the texture right. It should form a nice ball in the middle of the pan. Lightly Grease a large cookie sheet: Melt the 1/4 cup margarine in small saucepan, or microwave; stir in remaining filling ingredients. Set aside. When dough is ready. Punch down dough to remove all air bubbles. Roll dough into 18x12-inch rectangle. Cut dough lengthwise into three 18x4 strips. Starting with the long side roll up into a 18 inch long tube. Place all three tubes on the cookie sheet oblong from corner to corner. Braid and pinch the ends together. Now take the filling and using a teaspoon put the filling under (between?)the braids. You should have just enough filling to put into every crack on the loaf. Spray with a non stick spray and cover with a piece of Plastic wrap. Let rise for about 45 minutes, remove plastic and then put into a preheated oven at 350 F. Bake 25 to 35 minutes or until golden brown and the loaf sounds hollow when lightly tapped. I have found that I prefer this bread a wee bit on the light side rather then a deep golden brown. To me it tastes better (more moist) if not well done. The bread will rise more in the oven and makes one very big beautiful loaf. Its really not hard to do and it looks fantastic. Makes great toast, garlic bread, etc. --------------- MESSAGE bread-bakers.v100.n001.7 --------------- From: Sarah Laidlaw Subject: Recipe request Date: Sun, 26 Dec 1999 14:36:12 -0700 I am looking for a salt rising bread recipe, preferably using a bread machine. Can anyone help? TIA Sarah Sarah Harding Laidlaw, MS,RD,MPA Peak Nutrition Consultants PO Box 23089 Glade Park, CO 81523 peaknut@wic.net --------------- MESSAGE bread-bakers.v100.n001.8 --------------- From: "Jenny Hensley" Subject: Chat: Mixers Date: Mon, 27 Dec 1999 14:02:41 -0500 I have loved reading about all the comments on mixers .. I don't have one, so I do everything by hand and/or food processor and bread machine. I don't have enough room on my counter or even under my counter at this point, but I know when I am ready to buy one, I have seen a lot of advice. I hope everyone had a great holiday!! Jenny --------------- MESSAGE bread-bakers.v100.n001.9 --------------- From: "Michael Cendo" Subject: bread machines Date: Sun, 26 Dec 1999 21:22:59 -0500 Hi. I'm interested in bread baking and want to buy a bread machine. I'm a whole wheat, high fiber type of person, and will be baking for 2 people most of the time. I need a machine that can handle the heavy whole grain cycles, and that can make a 1 or 11/2 or 2 lb loaf. Can anyone advise me if the Breadman TR444 is adequate for whole grains? Thanks! Marie. --------------- MESSAGE bread-bakers.v100.n001.10 --------------- From: "Linda Rehberg" Subject: Fresh yeast vs. active dry Date: Mon, 27 Dec 1999 09:23:43 PST >I just started subscribing to this list and had a question: can I use >fresh yeast instead of active dry yeast in my bread machine ? Antoine Bruneau Antoine, the manufacturers don't recommend it but we tested several breads using the fresh yeast and found no significant difference ... they were just slightly smaller. The only problem with the fresh yeast is that it's quite a bit more expensive than the active dry bought in bulk and you do have to watch the expiration date as it's usually only good for about a week. Linda Rehberg co-author of the "Bread Machine Magic" series of books ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v100.n001.11 --------------- From: "Jens P. Maudal" Subject: Date: Mon, 27 Dec 1999 13:54:56 +0100 Hope you all enjoyed your xmas. I have just read about an old technique in bread baking called "Skolding", and wondered if any of you have tried this. What the book explained was to take 10-30% of your grain and pour boiling hot water on it and leave it standing over night. The advantages should be a moist bread with lots of taste, as the skolding helps to bring out taste and aroma from the grain. The bread will also keep better and crumble less when you cut it. If you skold more than 30% of the grain used the bred will turn out heavy and compact. I thought this sounded interesting and would like to try it out. Regards -- Jens P.Maudal e-mail: jens.maudal@c2i.net Drammen Norway Greetings from "BottomsUp Brewery" +++++++++++++++++++++++++++++++++++++++++++++++++++++++++ My humble page: http://home.c2i.net/bottomsup/index.htm Norbrygg: http://www.stud.ifi.uio.no/~ketilf/norbrygg.cgi +++++++++++++++++++++++++++++++++++++++++++++++++++++++++ --------------- MESSAGE bread-bakers.v100.n001.12 --------------- From: "Linda Rehberg" Subject: Upright BM loaf VS. new horizontal Date: Mon, 27 Dec 1999 09:05:35 PST >My Hitachi bread machine is about six to seven years old now. It still >works but I feel that it doesn't have too much good life left. >To those who have the new horizontal loaf machines, how do they compare to >the vertical ones? When I peer into those machines in the stores it seems >that it would still be an unusually high and still almost square loaf. Glenn, I, too, had a favorite Hitachi machine and wasn't sure I'd like the horizontal machines as well. I was concerned that they'd be more likely to produce duds. At least with the vertical machines, if the bread doesn't rise as high as it should, you can still salvage the loaf but with the horizontal loaves, that's not the case. You end up with a kind of "party loaf" that's good for canapes and not much else. However, since I've made the switch, I'm delighted with the 2 lb horizontal machines. My favorites at the moment are the Breadman Ultimate and the Zojirushi V-20. Both consistently produce beautifully shaped loaves. Worrying about what to do with any duds has ceased to be a problem. Linda Rehberg co-author of the "Bread Machine Magic" series of cookbooks ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v100.n001.13 --------------- From: "Schmitt, Barbara E." Subject: dough cycle; horizontal bread machines Date: Mon, 27 Dec 1999 08:21:39 -0500 Brenda asked what to do with the bread dough after she uses the dough cycle on her bread machine. I find that the dough cycle gives me dough that has been completed through the first rising. Thus, I take out the dough, punch it down, let it rest a few minutes, shape it, let it rise again, and bake it. I have had good luck using "regular" recipes and the dough cycle on my bread machine; it makes a great dough, and the shaping and final rise are the easy parts! Glenn asked about horizontal bread machines. I have a 2 lb. Zojirushi horizontal machine that I got from the King Arthur catalog, and part of the reason I bought this machine is that I wanted my loaves of bread to look like loaves of bread. I love the machine, and find that the bread does, indeed, look like a "normal" loaf of bread, unless I give it lots of yeast and long rises (this machine is programmable, which is a great feature once you overcome your fear of anything that seems remotely like trying to program the VCR); in that case, it looks like a very high, but nonetheless "normal" loaf of bread. I would recommend this machine to anyone looking for a bread machine. Thanks to those who recommended More Bread Machine Magic; I got a copy for Christmas and am already having fun with it! Barbara --------------- MESSAGE bread-bakers.v100.n001.14 --------------- From: Epwerth15@aol.com Subject: Jewish Rye Bread Date: Tue, 28 Dec 1999 13:40:01 EST Re: the Jewish Rye Bread, The Secrets of a Jewish Baker by Greenstein is a really good book, but his Rye bread is not what I call a good New York Jewish Rye! Haven't tried the Better Than Store Bought, but I certainly will. I've been getting the taste, but not quite the texture, of that Rye bread by using the Sourdough Starter from HP Books Bread, and substituting 1 1/2 c. rye flour for the all-purpose when I make my bread and adding 1 1/2 tbl. caraway seeds. Evelyn Werthmann --------------- MESSAGE bread-bakers.v100.n001.15 --------------- From: "Alan Jackson" Subject: Re: low carb bread recipe Date: Tue, 28 Dec 1999 11:01:43 -0600 On Mon, 20 Dec 1999 06:27:38 -0600 Judy Henry wrote: > > I am looking for a low carb bread recipe. Does such a thing exist? Please > email me directly. > > [Editor's Note: Please send answers to the list also] Well, at my house we recently went on the Sugar Buster's diet, which is sometimes called low-carb, although it is actually more subtle than that, it is a low blood sugar diet, so you have to eliminate sugar, rice, potatoes, and refined white flour. For bread, a nice heavy whole wheat is just fine. -- ----------------------------------------------------------------------- | Alan K. Jackson | To see a World in a Grain of Sand | | ajackson@icct.net | And a Heaven in a Wild Flower, | | www.ajackson.org | Hold Infinity in the palm of your hand | | Houston, Texas | And Eternity in an hour. - Blake | ----------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v100.n001.16 --------------- From: susanth@pacinfo.com ( Susan Thomas) Subject: Re: Carolyn Dandalides & K.Hawaiian Brd. Date: Tue, 28 Dec 1999 14:46:11 -0800 Carolyn, I did the same search many years ago and came up with a Portuguese Sweet Bread out of Bernard Clayton's "Complete Book of Breads." Here's the recipe: Dissolve 2 pkg. dry yeast in 1/4 C warm water. In mixing bowl, combine 1 C sugar, 4 C unbleached (or all purpose) flour and 1 tsp. salt. Pour in yeast mixture, 1 C milk (room temp.). and 3 (room temp.) eggs. Stir with wooden spoon until all is combined. Beat in 1 stick softened butter, then more flour, 1/4 C at a time, until dough can be made into a soft ball. Knead 10 minutes, working in more flour as needed. (Will take about 5-6 C total) (opt: can knead in dried fruit) Return to bowl and let rise until double. Punch down, divide in half and let rest for 10 min. Make into 2 flattened rounds (in greased 9" pie pans). Let rise 30-40 min. Brush tops with beaten egg and bake in preheated, 350F oven. Bake about an hour or until golden brown. Remove from pans and cool on wire rack. Let me know what you think! Good luck, Susan --------------- MESSAGE bread-bakers.v100.n001.17 --------------- From: Rhea Subject: proofing baskets Date: Wed, 29 Dec 1999 10:12:47 -0500 ron, no secret to using a proofing basket. just make sure you flour it well before putting your dough in it, and me very gentle when turning it onto your baking stone. another option is to line the basket with linen, also dusted with flour. rhea --------------- MESSAGE bread-bakers.v100.n001.18 --------------- From: "Jazzbel" Subject: Various Baking Temperatures Date: Tue, 28 Dec 1999 20:50:07 -0500 I found these in "THe Baker's Manual" by Joseph Amendola. Will probably be very useful to those who use the dough cycle in their bread machine. Pan Breads: 400F-425F Pan Rolls: 400F Hearth Bread and Rolls: 400F-425F Danish Pastry: 375F-400F Various Sweet Doughs: 375F-400F Coffee Cake: 375F-400F Sheet Layer Cakes: 375F Angel & Sponge Cakes: 350F-375F Heavy Fruit Cake: 325F-350F Fruit and Soft Pies: 375F, 400F, 425F Various Cookies: 350F-375F Puffs and Eclairs: 375F-400F Various Muffins: 400F-425F Puff Pastes: 350F-375F Baked Puddings: 350F-375F Later, Jazzbel >>>>> "A gourmet who thinks of calories is like a tart who looks at her watch". --James Beard. --------------- MESSAGE bread-bakers.v100.n001.19 --------------- From: "Gonzo" Subject: Jewish Breads Date: Mon, 29 Nov 1999 16:19:39 -0600 There has been a discussion for the past few weeks about Rye bread. So I though I would post my two favorite (what I call Jewish) bread recipes for the ABM. Whenever I visited NY I always went to this one restaurant and ate there Pumpernickel rolls. I loved them, only place I have ever seen them. I spent years trying to duplicate them. This is pretty close. You can leave it in the machine and make a loaf of bread out of it. But I like the rolls much better. The rye bread is from the King Arthur catalog. I made a few substitutions and used some things I had on hand which were slightly different from what the original recipe called for. But it makes a fantastic sandwich bread, great for ham or Ruben Sandwiches. Sandwich Rye Bread The KA in the ingredients stands for King Arthur. You can purchase these two ingredients from them. 2 1/2 tsp. Yeast 3 cups Bread Flour 1 cup KA Rye Blend Flour 2 Tbls KA Rye bread Improver 1 Tbls Gluten 2 Tbls Molasses 1 1/4 cups water 2 Tbs Dried minced Onion 1 Tbls whole caraway seeds 2 teas Salt 2 Tbls Olive Oil Place all the ingredients in the pan of your bread machine in the order listed by the manufacture. Program for basic bread and press start. Check the dough after a few minutes and make sure it is firm and slightly sticky. If not add flour or water to fix the problem. Quick Sour Pumpernickel This is one of my favorite recipes. You can either make rolls or just leave the dough in the ABM to make a loaf of bread. It must be started the night before. This gives you the real sourdough flavor with all the trouble of keeping a pumpernickel sourdough starter. Starter: 1 1/3 cups Milk 2 cups Rye Flour 2 Tbs Gluten 2 tsp yeast Add the above ingredients to the ABM and let knead for about 10 minutes. Reset the machine (turn it off) and leave the pan in the machine overnight or 6-8 hours. 2 Tbs Vegetable oil 1/4 cup Molasses 1/4 cup Sugar 2 Tbls Unsweetened Coco 1/2 tsp Salt 2 tsp Caraway or Fennel seed 1 cup Whole wheat flour 2 Tablespoons KA Pumpernickel plus base 2 Tbs Gluten (Optional) 1 1/3 cup Bread Flour 3/4 cup Raisins (optional) Add remaining ingredients and start machine as usual. If making the loaf in the Machine use the specialty bread setting and add the raisins at the beep. (If you add them to early they get ground up) If you are going to make rolls use the dough setting. The raisins are very good in the rolls. Using the dough setting on my Hitachi I added them at the 1:18 mark, on the Breadman at the 1:05 mark. When the dough is ready, roll out into a flat square. Form into balls the size of a large Lemon. Press down and cover. Let rise until doubled (1 hour) then cook 20 minutes at 350F. Makes about 15 rolls. --------------- MESSAGE bread-bakers.v100.n001.20 --------------- From: Valerie Mates Subject: Jogga bread? Date: Fri, 31 Dec 1999 14:57:01 -0500 My friend says that most bread doesn't excite him, but that he once had a really good bread called "Jogga bread" that was baked in a supermarket in Texas near where he used to live. I'd like to try making Jogga bread, preferably in my breadmaker. Has anybody heard of this stuff? I think my friend is spelling it wrong, because when I search the web for "jogga bread" I only get two hits. He also says that it is "definitely a complicated bread" -- whatever he means by that! Thanks in advance for any clues. -Valerie ------------------------------------------------------------------- Valerie Mates * Web Developer * http://www.valeriemates.com valerie@cyberspace.org * (734) 995-6716 ------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v100.n001.21 --------------- From: "Russell J. Fletcher" Subject: Cracked Wheat Bread - Black & Decker 2 lb. (Bread Machine) Date: Thu, 30 Dec 1999 15:30:35 -0800 Someone sent me a private note with some questions so I have added them to the instructions. Russ * Exported from MasterCook II * Cracked Wheat Bread - Black & Decker 2 lb. (Bread Machine) Recipe By : Black & Decker Serving Size : 1 Preparation Time :0:00 Categories : 2 Lb. Size 30 % Cff Or Less Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 2 Tablespoons honey 2 Tablespoons shortening 3/4 cup cracked wheat cereal -- soaked, see below 1 cup flour, whole-grain wheat 2 1/4 cups flour, bread 2 Tablespoons powdered milk 1 1/2 teaspoons salt 1 1/4 teaspoons active dry yeast (Not in the recipe, but important to do: Pour boiling water over cracked wheat and let it soak for 1/2 an hour so the kernels are not so hard in the bread. I discard the hot water before adding the wheat to the bread and use fresh water in the bread so the temperature has no chance to affect the yeast. The small amount of water added by the soaking has never affected the bread in any detrimental way.) I substitute margarine for the shortening. Measure ingredients listed in order called for by your bread machine. Select Whole Grain Setting (Oster machine #5). Press start. >From: Tammie to [ABM-recipes] . Formatted by Russell Fletcher gimplimp@effectnet.com - - - - - - - - - - - - - - - - - - --- Russell Fletcher GIMPLIMP@EFFECTNET.COM from Battle Ground, Washington Webmaster World Harvest Church http://www.world-harvest.org/ --------------- MESSAGE bread-bakers.v100.n001.22 --------------- From: "Ruben or Tamera Yoakum" Subject: Italian Christmas Cake (Bread) Date: Sat, 1 Jan 2000 10:34:37 -0600 During the holidays I tasted a cake which had more of a bread texture. I believe it is called Pandoro. It had a rich butter flavor. It was simply delicious! I hope I got the name of it correct. Does anyone have a recipe for this bread? Tamera --------------- MESSAGE bread-bakers.v100.n001.23 --------------- From: CHAMBERS Subject: cost to bake a loaf Date: Thu, 30 Dec 1999 11:18:52 -0600 (CST) Anyone ever figured out what it costs to bake a loaf of bread? I'd want to include a complete list of costs: flour, yeast, (well, maybe not water!), electricity at least. I've been challenged by a friend who thinks it's more expensive to bake at home than buy good bread at a local bakery shop. I'm thinking here of the costs of baking plain white loaves in a regular oven, not using a bread machine. I think my friend was including the costs of amortizing a bread machine over X loaves ... (dear me). I don't suppose there are many who bake bread to save money but it would be interesting to see whether this "know-it-all" actually knows it all. Don Chambers --------------- MESSAGE bread-bakers.v100.n001.24 --------------- From: "Rhonda Prince" Subject: Date: Sat, 1 Jan 2000 15:35:54 -0500 I would like to thank MARC from Portland (MWR12345) for his answer to my question about diastatic malt. I had trouble finding wheat berries so I finally just bought some diastatic malt from King Arthur. I started a starter with it yesterday and have great hopes for it's success. I haven't had much success with starters in the past. Does anyone have suggestions? I would still like to try the sprouting wheat berries method because it sound so interesting. Thanks again! Rhonda from Chattanooga ( I tried to reply to your email but it didn't work so I'm sending this to the bread-bakers list.) --------------- MESSAGE bread-bakers.v100.n001.25 --------------- From: ptj Subject: New Years Parmesan Cheese Bread Date: Sat, 1 Jan 2000 11:56:32 -0800 (PST) I was torn between two desires when it came to what I would be doing at the stroke of midnight New Years Eve. I wanted to be baking and I also wanted to be chatting with a friend online. (There were practical reasons for this, not just a desire to catch up on gossip...yeah, yeah, that's an excuse....) Since there is a flight of stairs between the kitchen and the computer, I decided to do both by letting my bread machine help. I then decided to declare the bread in the machine (my first bread of the millenium) an omen of the coming century. I made up the recipe on the spot and I'm glad to say it rose just perfectly, turned just the right shade of beige, and while some might find the strong herb and cheese flavoring annoying in a sandwich bread, as the basis for toasted provelone cheese it is superb! Blessings and happy new year to all! gypsy NEW YEARS PARMESAN CHEESE BREAD (2 lb loaf) 1 1/2 C water 1/4 C vegetable oil 1 tsp salt 1 Tb sugar 1 Tb mixed Italian herbs (dried) 1 Tb granulated garlic 3/4 C shredded parmesan cheese (preferably fresh, not from a shaker) 4 C unbleached white bread flour 2 scant tsp active dry yeast Use regular white setting. ===== Visit Hearthstone Community Church on the Web at http://www.cats-cradle.com/hearthstone/index.html "For dust thou art, and unto dust thou shalt return"--betwixt and between, a drink comes in handy. (Yiddish proverb) __________________________________________________ Do You Yahoo!? Talk to your friends online with Yahoo! Messenger. http://messenger.yahoo.com --------------- END bread-bakers.v100.n001 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved