Date: Fri, 18 Feb 2000 21:55:42 -0800 (PST) -------------- BEGIN bread-bakers.v100.n015 -------------- 001 - "Kristi Spitzer" Subject: oatmeal bread Date: Sun, 13 Feb 2000 21:02:14 -0700 Does anyone out there have a recipe for bread made with cooked (leftover) oatmeal ?? --------------- MESSAGE bread-bakers.v100.n015.2 --------------- From: Beatrice Ojakangas Subject: Re: vegetable gums Date: Sat, 12 Feb 2000 09:56:07 -0600 I have been able to buy xanthum gum and guar gum at my local Whole Foods cooperative. If they don't have it they can order it. Beatrice Ojakangas Author, "Whole Grain Breads by Machine or Hand" --------------- MESSAGE bread-bakers.v100.n015.3 --------------- From: CharandJR@aol.com Subject: GE Advantium Date: Sat, 12 Feb 2000 10:09:52 EST GE has a pretty thorough web site explaining how the Advantium works. I would certainly want to see one in a live demo before spending that kind of money for a souped up microwave (around $1200), but the web site is very well done: http://www.geappliances.com/advantium --------------- MESSAGE bread-bakers.v100.n015.4 --------------- From: Alexgejp@aol.com Subject: Instant yeast Date: Sat, 12 Feb 2000 17:27:53 EST In response to Susan Cole's inquiry re: use of instant yeast - I use SAF-Instant yeast from King Arthur Flour Co. as well as Fleishmann's Active Dry and Rapid Rise Yeast, substituting 2 tsp. instant for one package of the others. I can tell no difference in the bread baked using either. Joy Alexander --------------- MESSAGE bread-bakers.v100.n015.5 --------------- From: Reggie Dwork Subject: cinnamon rolls in archive Date: Sat, 12 Feb 2000 18:53:30 -0800 Hi everyone, There are at least 5 cinnamon roll recipes in the archives. This discussion has helped me decide that I need to make some of these ;) There are also a couple of other cinnamon things like breads and swirled breads .... droooooooool!! If you have difficulties accessing the archives send me a note and I will try to help. Reggie --------------- MESSAGE bread-bakers.v100.n015.6 --------------- From: BillyFish@aol.com Subject: Sticky rye doughs? Date: Sat, 12 Feb 2000 13:05:58 EST It seems that whenever I make a dough using rye flour, I get incredibly sticky dough. I usually get that when trying to prepare a sourdough bread using the dough cycle on my machine. The dough is difficult to remove and difficult to clean. This is even the case when I am using only half a cup of rye with two or more cups of other flour. Is this a common occurrence? Is there a way to avoid it? Bill --------------- MESSAGE bread-bakers.v100.n015.7 --------------- From: Kathy Engel Subject: King Arthur Flour Classes Date: Sun, 13 Feb 2000 19:47:49 -0500 To all of you on the West Coast and beyond who are broken-hearted about KAF not having any classes, may a please join the group??? I live in Western Pennsylvania and they NEVER come to this end of the state!!! They seem to concentrate on Eastern and Central PA. Every month I look at the catalog thinking just maybe, but its the same everytime, so close, yet so far away. sniff sniff sniff Kathy --------------- MESSAGE bread-bakers.v100.n015.8 --------------- From: Mavis and Bruce Nolte Subject: King Cake Date: Sat, 12 Feb 2000 15:55:01 -0800 I haven't made it yet, but found full instructions last year at : www2.cajun.net/~cwizard/kingcake.html I just checked & it's still there. Mavis & Bruce Nolte mbnolte@pinc.com When I am beginning to feel love for my computer, I'd better take a walk!!! --------------- MESSAGE bread-bakers.v100.n015.9 --------------- From: SloSherri@aol.com Subject: Bread protein Date: Sat, 12 Feb 2000 10:47:52 EST In a message dated 02/12/2000 3:47:47 AM Pacific Standard Time, bread-bakers-errors@lists.best.com writes: << Always see bread flour refereed to as higher in protein, usually 12-13 grams. That refers to grams/what? Cup, 100 grams or what? >> Mike, I always hear the 12-13 number you refer to as a percentages, rather than grams (i.e., bread flour is 12-13 percent protein). The higher the percentage of protein, the stronger the potential for gluten development (which is why it is used in breads). Sherri --------------- MESSAGE bread-bakers.v100.n015.10 --------------- From: Kejah@aol.com Subject: Cinnamon roll secret Date: Sat, 12 Feb 2000 12:04:35 EST Perhaps some of you remember a chain of cinnamon roll places called T.J. Cinnamon's in malls back in the 1980's. One day when my daughters were kids, they were watching one of the bakers working in their front window and talking to him. When he put the filling on the dough, one of my daughters commented about some little candy bits in the filling. He told her it was peppermint! Evidently just a touch of crushed peppermint candy, like candy canes, was a "company secret" in their cinnamon rolls. You might like to try it sometime. Their rolls were very good. Kris --------------- MESSAGE bread-bakers.v100.n015.11 --------------- From: "Jennis & Bradley Pickens" Subject: Question about Cinnamon Rolls Date: Sun, 13 Feb 2000 14:28:13 -0600 I was thrilled to see all of the wonderful recipes for cinnamon rolls. I am wondering the best way to have fresh, hot cinnamon rolls for breakfast without getting up at the crack of dawn. Do I bake them, freeze them, reheat them? Do I freeze them before baking, defrost & bake? OR Do I put them in 'fridge after forming them, let them warm up to room temperature the next morning and finish their second rise, as was suggested by Erin Nesmith? Any suggestions would be greatly appreciated! EZSLIM P.S. King Arthur never has classes in Mississippi either :-( --------------- MESSAGE bread-bakers.v100.n015.12 --------------- From: Andie Paysinger Subject: Cinnamon rolls/buns, etc. Date: Sat, 12 Feb 2000 08:15:49 -0800 For a great cinnamon roll, you can order from King Arthur - Baker's Cinnamon Filling. This is a mixture which you really cannot duplicate in the kitchen and it produces a perfect product. You can also make other things with it, like coffeecake Pour 3/4 of the batter in the pan, sprinkle on a thin layer of the filling, pour in the remainder of the batter and sprinkle a bit more on top. Yummy.. -- 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.v100.n015.13 --------------- From: LAlli16086@aol.com Subject: King Arthur Class Date: Sat, 12 Feb 2000 09:12:26 EST I went to both KA classes (sourdough and sweet breads) yesterday in Dallas, and they were wonderful! I came home last night and made a loaf of sourdough bread, (I already had the starter) and it was the best I've ever made. The demonstrator had great tips, and to be able to watch it being made was so helpful. My friend and I both won gifts: both got the bowl scrapers, I won a KA apron, and she won the dough rising cloths. They gave away TONS of prizes, and you get yeast and starter in the sourdough class and yeast in the sweet bread class, and a 32 page pamphlet with recipes, tips, troubleshooting in it. If anyone is in the Dallas area, the KA flours are on sale for $.99 at Krogers. --------------- MESSAGE bread-bakers.v100.n015.14 --------------- From: Valerie Mates Subject: cutting cinnamon rolls Date: Sun, 13 Feb 2000 00:44:35 -0500 >Erin Nesmith writes >I smear the rolled-out dough with butter, then sprinkle with brown sugar >and cinnamon, and then roll up, slice (I use a dough knife/scraper).... > My favorite way to cut cinnamon rolls is with dental floss! You slip a string of dental floss under the rolled-up rolls, make an X across the top, and then garotte it. The only more-fun thing you can do with a cinnamon roll is eat it! -Valerie ------------------------------------------------------------------- Valerie Mates * Web Developer * http://www.valeriemates.com valerie@cyberspace.org * (734) 995-6716 ------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v100.n015.15 --------------- From: Kathy Engel Subject: Instant Yeast Experiences Date: Sun, 13 Feb 2000 19:47:39 -0500 I have been using Red Star Instant Active Dry Yeast for about a year now and I think it is JUST WONDERFUL. I buy it from King Arthur Flour. It is supposedly a little different than instant yeast, according to the catalog, but similar. You add it directly to the dry ingredients. The package says not to rehydrate the yeast before using it. I have used this yeast for pizza dough, bread, bagels, soft pretzels and doughs that start with a sponge and it works great for everything. I keep it in the fridge and then just take out what I need, sometimes I let it come to room temp. if I have time, other times not. I can't remember if I have used it for sourdough bread, but I never have luck with sourdough bread. If I did use if for sourdough and it wasn't that great, it might not have been due to the yeast. Kathy --------------- MESSAGE bread-bakers.v100.n015.16 --------------- From: Andie Paysinger Subject: emergency proofing box. Date: Sun, 13 Feb 2000 12:17:13 -0800 I ran out of room in my proofing box (proofing a bunch of sourdough starters) and had to resort to an emergency procedure for my French bread. I took a large plastic storage (tote) bin (Staples has them cheap) lined it with aluminum foil. set it on a table and suspended an infrared heat lamp about 3 feet above it. (put a thermometer in on top of the bowls holding the dough to check that the temp remained around 90-95F). It worked - Now I have an idea for something to set up on a permanent basis - I will be going out checking yard sales and used furniture places for a metal kitchen cabinet. You know, the ugly things they had back in the 50s and 60s. I think I can turn one into a proofing cabinet that may even be better than the one I have. -- 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.v100.n015.17 --------------- From: "Bonni Brown" Subject: convection ovens Date: Mon, 14 Feb 2000 08:17:01 EST I was following the thread about temperature & timing baking bread in a convection oven and wonder if those of you with experience can help me. I am baking in a commercial GE convection oven (can't turn off the fan) and find that most things I make (breadsticks, biscotti, cookies, etc) do just fine when baked at 275F. Now I'm ready to start baking bread. I recently bought a Magic Mill (thanks to Dan & Christine for all of their help about that!) and will report back on my experience once I've used it for a bit. So far I've only used it once, to make dough for 6 loaves (my 350 watt KA strains at 3 loaves) and it was just fine. When I went to bake the free form loaves in my usual way (on tiles with a pan of hot water beneath) the top of the bread seemed to brown way too quickly. I ultimately baked it at 250F for a while then turned up the temperature at the end to seriously brown it. It was glazed with cornstarch & water and sprinkled with seeds and looked beautiful. But, instead of a crisp exterior (which I always got in a traditional oven), it was soft. Any advice would be greatly appreciated. Bonni ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v100.n015.18 --------------- From: Andie Paysinger Subject: Blodgett Oven Date: Sat, 12 Feb 2000 08:41:23 -0800 I am sorry, but I lost the post from the person who wrote privately asking about the Blodgett oven I have. It is a commercial oven built into a wall (it requires extra heat shielding because of the high temps it produces). It has 2 vertical doors which open together, that is, if you open one the other one opens at the same time. There is no oven door to reach across so you can get right up to it with a heavy pan -It takes the full size commercial sheet pans and has 4 shelves. It has a fan in the back so it is convection. It can be cranked up to 700 degrees though I have never turned it up all the way. They are costly but I got mine thru a friend who was demolishing a test-kitchen at a TV station and bought it as a "salvage" item even though it had only been used for less than a year. The installation cost more than the oven. It is great for bread baking or anything else - and it is actually more energy efficient than my old double gas ovens. And it is much better insulated. -- 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.v100.n015.19 --------------- From: Andie Paysinger Subject: Grilling pizza Date: Sat, 12 Feb 2000 08:25:03 -0800 I have a big "barrel-type" grill/smoker which can be used either for grilling or for smoking (with the fire in an adjacent chamber instead of the main chamber). For grilling, I use natural wood charcoal, not briquets as it makes a hotter fire. In one end I drilled 4 holes just above the edge of the hinged cover on each side and inserted a 2 inch long bolt and cinched it down with a lock-nut. The ends of the bolts protrude far enough inside to hold one of those real shiny full-sized baking tins (cookie sheet). After the coals are ready, I slide the cookie sheet into the top, slide the prepared pizza onto the grill and close the lid. The reflected heat from the sheet pan cooks the top as the bottom is baking from direct heat and it takes about 5 to 7 minutes to bake off a pizza. Top and bottom browned, cheese bubbly, etc. You can do it with the round dome type grills too, you just need a pair of tin snips..........The reflective pan should be about 5 inches above the grill. -- 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.v100.n015.20 --------------- From: Corinaesq@aol.com Subject: Scone recipe Date: Mon, 14 Feb 2000 10:00:27 EST This is for Patrick, who wanted a good scone recipe into which he could add fruit and nuts when he got the hang of it. The good news is, although it doesn't taste like it, this is a low-fat item! Cranberry-Orange Scones 2 c. all-purpose flour 1 Tbs. cornstarch 1/3 c. sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 4 Tbs. UNSALTED butter (NOT margarine) 3/4 c. chopped frozen cranberries 2 tsp. grated orange peel 1/2 c. plain or vanilla nonfat yogurt 1/4 c. orange juice (for more flavor, use orange juice concentrate) 2 tsp. sugar Combine first 6 ingredients in a bowl; cut in butter with two knives or pastry blender until mixture resembles coarse meal. Add cranberries and orange peel; toss well. Add yogurt, stirring just until dry ingredients are moistened (dough will be quite sticky). Turn the dough out onto a lightly floured surface, and with well-floured hands, knead 5 or 6 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough with sharp knife into 12 wedges (DO NOT SEPARATE wedges). Sprinkle the 2 tsp. of sugar over the dough. Bake at 450F for 12 to 15 minutes, or until golden. Per serving: 141 calories, 3.3 g fat; 2.8 g Protein; 25 g Carbohydrate; 8 mg Cholesterol; 166 mg sodium This is one of my mother-in-law's favorite treats. Enjoy! Corina --------------- MESSAGE bread-bakers.v100.n015.21 --------------- From: Andie Paysinger Subject: The Oster Rapid bake machine Date: Sat, 12 Feb 2000 08:33:10 -0800 I have now been experimenting with this machine for a couple of months and am very pleased with it as long as one knows the limitations. It does not produce a dark brown top crust normally, but I brush the top with milk just as the baking cycle starts and it comes out quite nice. The 58 minute cycle doesn't work except for quick breads. However the 80 minute cycle produces a fairly dense fine crumb which is ideal for making melba toast. The first time I have ever been able to get something like this from a bread machine. I used the package mixes 13 or 14 oz and used TWO but only 1 1/2 packets of yeast. This superfine crumb means I can slice this loaf in less than 1/4 inch slices - perfect for melba toast which I usually have to bake in a pullman pan or cylinder pan to restrict the rise and get the very fine crumb. The longer cycles work nearly as well as the other machines I have except for the Zo which produces a superior product. I have used it for all types of breads with all types of additives and for the price (under $60.00 at Price-CostCo) this is a good buy. -- 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.v100.n015.22 --------------- From: Andie Paysinger Subject: sourdough in machine Date: Sun, 13 Feb 2000 12:09:30 -0800 I thought I had sent a post about this earlier in the week, however it did not show up on the digests I got Saturday, so here goes again. I have a "very" active sourdough starter that is at least 40 years old - I have had it for 30 and I got it from my aunt. I make all kinds of things with it, English muffins, pancakes, waffles, breads, brioche, sweet rolls, etc. etc. When I make pancakes it is not the typical sourdough pancakes, i.e. thin and rubbery. These are puffy and flavorful but they are a bit on the tough side (great for pigs in a blanket). Anyway, I decided to try it in my bread machine. I used a packaged bread mix, (without the packet of yeast which was included) 1 cup of my sourdough starter The package called for 1 cup of water - I used 2/3rds of a cup because my sourdough starter is already fairly moist. I used the Oster Rapidbake (Not at the rapidbake setting) I set it on the "regular" setting (3 hours) I let it run through the first knead the machine warms up to 90-95F during this phase. I turned the machine off, restarted it at the same setting and left it alone. It came out beautifully proportioned, fine crumb, very tasty. I brushed the top of the loaf with milk at the beginning of the bake cycle - this makes the top crust brown. By the way, this little machine has the horizontal loaf pan which makes a 2-pound loaf. -- 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.v100.n015.23 --------------- From: Ruth Warren Subject: assorted ramblings Date: Sat, 12 Feb 2000 16:56:08 -0600 Marie Lim said: >Earlier post said: >Free! >Bread-Baking Classes > >As part of our commitment to education, and in order to help preserve the >art of baking, we tour around the country offering FREE bread baking >classes ----------------- Can't see that they can say that they are touring around the country when the around doesn't make it to the West Coast. :-) Does the commitment to education stop in the midWest? We in the midwest haven't had a class and didn't complain when Reggie listed all those classes for the past years. Give us a break LOL. Seriously,I know the frustration you are experiencing. maybe they will go out west later on in the year? I'm looking for someone who wants to drive the 75 miles(and ahead one time zone) to the nearest class with me. I may just go alone and contact my old college roommate and see if I can stay overnite, as I don't do long distance driving at nite and could attend the nite one too. Because I have to drive thru a snow belt (Lake Michigan lake-effect snow) to get there and March is iffy around here. None of my bread machine baking friends are enthusiastic enough to go. Now, Jennifer posted a recipe for "wonder bread" type for machine. In a cleaning frenzy I deleted lots of mail a few weeks ago. Any one know where I can find that recipe? Thanks for the e-mail Jennifer, I'm glad a 1# loaf won't be wasted in my machine. But I need the recipe. Ruth ************************************************************ Visit me on the web at http://www.geocities.com/Heartland/Acres/8785 ************************************************************ --------------- MESSAGE bread-bakers.v100.n015.24 --------------- From: Bill Proctor Subject: Sourdough and etc. Date: Sat, 12 Feb 2000 10:27:42 -0800 Hi As with Erin Nesmith, hello King Arthur Flour, how about holding classes in Washington State (the other Washington, you know). We are part of the "country". When I make cinnamon bread, I roll out the dough and lightly moisten the surface with water before sprinkling on the sugar/cinnamon and putting on the raisins. The added moisture keeps the sugar, cinnamon and raisins from taking moisture out of the dough. I don't know if this is any better than using melted butter but it does reduce the total amount of calories and cholesterol. I appreciate the comments by Carolyn Dandalides on using a Lame. I use one for slashing the tops of my breads. It uses a double edged razor blade. Is there any way to replace the blade? I've been making sourdough pancakes, waffles and breads for a number of years now. There are a couple of things that I do based upon experience rather than technology. If I go on vacation and let the starter lie in the refrigerator for a couple of weeks without being used, I take it out when I get home, pour out half the starter and add a mixture of flour and water in the ratio of 1 cup water to 1 1/2 cups of flour. I let this sit on the kitchen counter for 24 hours and then repeat the process. I do this two or three more times until the starter bubbles and expands shortly after adding new flour. I also check the aroma of the starter. On occasion, I've found that if I do not use the starter for 4 or 5 weeks, it will develop some odd aromas. I can cure this problem but repeating the regeneration process several more times until the aroma is right. A starter should have pleasant sourdough aroma. If it doesn't, your baking will not come out tasting very good. Using this process helps to insure getting good sourdough tasting products. I know this is a bread baking list but if people are interested, I can submit my recipe for sourdough pancakes and waffles. I've modified and changed the recipe over the past 20 years. Bill --------------- MESSAGE bread-bakers.v100.n015.25 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Re:Portuguese Sweet Bread Date: Sat, 12 Feb 2000 22:34:33 -0500 Aloha! I've been tweaking a recipe that was posted for me in the bread bakers digest for the Portuguese Sweet Bread, in order to try to duplicate the taste of King's Hawaiian Bread. I picked up a loaf at the grocery store to look at the ingredient list for clues, and was quickly reminded of why I have this quest to replicate it at home, and returned it to the shelf. Lots of multisyllabic chemicals and additives. I'm not interested in a mix, for similar reasons, as well as freshness and quality. If you're not familiar with this product, you might look up their website at www.kingshawaiian.com though, of course, they probably don't list the ingredients there. Here's the ingredient list from the recipe I received. It came from Bernard Clayton's Complete Book of Breads. (Thanks again to Susan Thomas!) Portuguese Sweet Bread 2 packages active dry yeast - - - used SAF gourmet yeast 1/4 cup warm water - - - used spring water 1 cup granulated sugar - - - used granulated sugar that I keep split vanilla beans in about 6 cups unbleached all-purpose flour - - - used Sapphire unbleached all-purpose flour 1 teaspoon salt - - - used sea salt 1 cup milk - - - used 2% 3 large eggs - - - used fresh local eggs 4 ounces butter I also added 1/4 cup dried potato flakes, as the commercial bread listed potato flour in their ingredient list. I also added 2 teaspoons of pure vanilla extract (Nielsen-Massey Madagascar Bourbon Vanilla). Baked the two round loaves in 9-inch cake pans at 350 for almost an hour. Will tent with foil next time, as it got a wee bit too brown in my convection oven, and will bake for a whisker less time next time. This produced a very tasty loaf that I would make again, but it still seems to have "something" missing. If there are any suggestions that you could make, to make this more authentic and perhaps find the elusive "something" - - - - please advise. Is this pretty authentic as far as Portuguese Sweet Bread recipes go? Could you please check this out for me? (I only got two replies on the digest in response to my query, perhaps due to the timing, around Christmas.) Mahalo, Carolyn Dandalides --------------- MESSAGE bread-bakers.v100.n015.26 --------------- From: Kathy Engel Subject: Sweet Milk Scone Recipe Date: Sun, 13 Feb 2000 19:47:32 -0500 I have a wonderful scone recipe that came from a book titled "From Celtic Hearths" by Deborah Krasner. It was a Christmas gift about 10 years ago and I have used it OVER and OVER again. The author credits the recipe to "Scottish Cookery" by Catherine Brown Glenfiddich. The recipe below is for Sweet Milk Scones which I basically use as a starting point and then add whatever we are in the mood for. Most often we eat Parsley and Onion Scones with potato soup. My husband and our 2-year old daughter love them! I can't tell you how many times he has burned his fingers because when he smells them cooking he just can't wait for them to cool! I can't describe them adequately, they are just wonderful. Sweet Milk Scones 2-3 Cups unbleached flour 1 teaspoon baking soda 2 teaspoons cream of tartar Salt to taste 4 Tablespoons (1/2 stick) butter 3/4 Cup milk Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift together the flour, soda, cream of tartar and salt. Using a pastry blender or your hands, cut in the butter (or pulse in a food processor) until the mixture looks like coarse, grainy crumbs. Pour the milk in a well in the center and mix until a soft elastic dough is formed. Knead the dough lightly on a floured surface until smooth. Roll or press the dough out until it is 3/4 inch thick. (If the dough is too thin the scone won't rise properly.) Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on prepared sheet for about 10 minutes or until they rise and are golden. The book lists the yield as 8 scones, I usually get 10 or 12 using the full 3 cups of flour. To make parsley and onion scones add about 2 Tablespoons dried minced onion and 1 or 2 Tablespoons dried parsley flakes with the dry ingredients. These amounts are VERY approximate, I used to measure but now I just dump in the onion flakes and parsley until it looks "right". There are other variations listed in the with the recipe, if there is an interest I can post the variations listed for things like honey, jam, fruit etc. Kathy P.S. This is my first posting, I just joined a few weeks ago and wanted to share this wonderful recipe. From what I have seen the list is great! Also, I apologize in advance for any typos, my two year old doesn't nap anymore and likes to help with everything, especially the computer and in the kitchen! --------------- MESSAGE bread-bakers.v100.n015.27 --------------- From: Reggie Dwork Subject: bread bowls Date: Sat, 12 Feb 2000 20:19:08 -0800 Someone requested (privately) a recipe for bread bowls from me. I lost the letter so I am sending this in hopes that the person is on list.... sigh!! I have not made this yet .... but they look really good. * Exported from MasterCook * Crusty Homemade Bread Bowls Recipe By : Betty Crocker's Bread Machine Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Eat-Lf Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Water 2 3/4 C Bread Flour 1 Tbsp Sugar 1 Tsp Salt 1 1/2 Tsp Quick Active Dry Yeast -- Or Bread Machine Yeast 1 Egg Yolk 1 Tbsp Water Measure carefully, placing all ingredients except egg yolk and 1 Tbsp water in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles. Remove dough from pan, using lightly floured hands. Cover and let rest 10 min on lightly floured surface. Grease outsides of six 10 oz custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7" circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 - 20 min or until slightly puffy. Heat oven to 375F. Mix egg yolk and 1 Tbsp water; brush gently over bread bowls. Bake 18 - 22 min or until golden brown. Carefully lift bread bowls from custard cups - bread and cups will be hot. Cool bread upright on wine rack. Success Tip: When placing the dough circle over the cup, don't let the dough curl under the edge of the cup. It will bake onto the edge of the cup and be difficult to remove. If some of the dough should bake onto the edge, use the point of a paring knife to carefully separate it from the cup. Try This: These bread bowls are not only fun to use but are also great to eat. Fill the bowl with a crisp green salad and serve as a side dish. Or fill it with a thick, chunky stew or your favorite main-dish salad. 1 Bread Bowl (according to cookbook): Cal 204, Total Fat 2g, Sat Fat 0g, Carb 50g, Fib 2g, Pro 7g, Sod 360mg, CFF 20% - - - - - - - - - - - - - - - - - - NOTES : Cal 247.6 Total Fat 1.9g Sat Fat 0.4g Carb 48g Fib 1.8g Pro 8.4g Sod 360mg CFF 7.2% Nutr. Assoc. : 0 0 0 0 2019 0 0 0 --------------- END bread-bakers.v100.n015 --------------- -------------- BEGIN bread-bakers.v100.n016 -------------- 001 - Reggie Dwork Subject: Jim's Cinnamon Rolls Date: Sat, 12 Feb 2000 19:35:40 -0800 This is a really good sounding cinnamon roll recipe. The Jim is Lois's husband and he seems to have very good taste!! I just got a copy of Lois and Linda's The Bread Machine Magic Book of Helpful Hints, Second Revised Edition. It has 55 recipes in it and includes 2 lb loaves. Many of you know that their books are very good ... not only the recipes but their problem solving is very comprehensive. In this book they have another section that I am very interested in ... it is How To Adjust Recipes to Fit Your Dietary Needs. This section includes how to reduce or eliminate fats in breads, how to reduce or eliminate sugar in bread, cutting the salt in half, and lowering the cholesterol in bread. I have found that I refer most often to these books when my breads have problems. * Exported from MasterCook * Jim's Cinnamon Rolls Recipe By : The Bread Machine Magic Book of Helpful Hints *Revised* Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Medium Loaf: -- (Large Loaf): 3/8 C Milk -- (3/8 C) 3/8 C Water -- (3/8 C) 1 Egg -- (2 ) 1 Tsp Salt -- (2 Tsp) 4 Tbsp Butter Or Margarine -- (6 Tbsp) 1/3 C Sugar -- (1/2 C) 3 C All-Purpose Flour -- (4 C) 1 1/2 Tsp Active Dry Yeast -- (2 Tsp) Glaze Frosting 5 Tbsp Melted Butter Or Margarine -- (6 Tbsp) 1/2 C Brown Sugar -- (2/3 C) Filling: 1 Tbsp Melted Butter Or Margarine -- (2 Tbsp) 2 Tbsp Granulated Sugar -- (2 Tbsp) 1 Tbsp Ground Cinnamon -- (1 Tbsp) 2 Tbsp Brown Sugar -- (2 Tbsp) 1/2 C Raisins -- (2/3 C) -- Optional Authors: Linda Rehberg and Lois Conway, St Martin's Griffin Edition, Nov 1999, ISBN 0-312-24123-2 This is the second revised edition. Small loaf: 1/4 C milk 1/4 C water 1 egg 1 tsp salt 3 Tbsp butter or margarine 1/4 C sugar 2 C all-purpose flour 1 1/2 tsp active dry yeast Glaze: 3 Tbsp melted butter or margarine 1/3 C brown sugar Filling: 1 Tbsp melted butter or margarine 1 Tbsp granulated sugar 1 1/2 tsp ground cinnamon 1 Tbsp brown sugar 1/3 C raisins, optional Place dough ingredients in bread pan, select Dough setting, and press Start. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. For the Small Recipe: Pour the melted butter for the glaze into one 9" round or square cake pan; sprinkle with brown sugar. With a rolling pin, roll dough into an 8x14" rectangle. For the Medium Recipe: Pour the melted butter for the glaze into one 9x13x2" pan or two 8 or 9" round or square cake pans; sprinkle with brown sugar. With a rolling pin, roll dough into a 9x18" rectangle. For the Large Recipe: Pour the melted butter for the glaze into two 9" round or square cake pans; sprinkle with brown sugar. Divide dough in half. With a rolling pin, roll each ball of dough into an 8x14" rectangle. For the filling: Brush the melted butter on the dough. In a small bowl, combine the granulated sugar, cinnamon, brown sugar, and raisins; sprinkle over dough. Starting with long edge, roll up dough; pinch seams to seal. With a knife, lightly mark roll into 1 1/2" sections. Slide a 12" piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place rolls cut side up in prepared pan(s), flattening them slightly.* Cover and let rise in a warm oven 30 - 45 min until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 1 min, then turn it off, and place covered dough in oven to rise. Remove pan(s) from oven to preheat.) Preheat oven to 350F. Bake for 25 - 30 min until golden brown. Remove from oven and immediately invert rolls onto a large platter or serving dish. Serve warm. *The rolls can be covered with foil at this point and refrigerated overnight or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm oven for at least 30 minutes. Small recipe yields 9 rolls Medium recipe yields 12 rolls Large recipe yields 18 rolls Bake Cycle: Dough Nutritional Info per roll (per cookbook): Cal 302, Total Fat 10.6g, Carb 48.1g, Fib 1.4g, Pro 4.4g, Sod 274mg - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 222 0 0 4131 0 0 0 0 0 --------------- MESSAGE bread-bakers.v100.n016.2 --------------- From: BILLPOTE@aol.com Subject: Diastatic malt Date: Tue, 15 Feb 2000 09:27:13 EST Can someone please explain the difference and uses of diastatic and non-diastatic malt? --------------- MESSAGE bread-bakers.v100.n016.3 --------------- From: jheri@bigfoot.com Subject: Need Recipe Please Date: Tue, 15 Feb 2000 08:16:41 -0800 I must have missed an issue. Am looking for the dough recipe that "started crawling on the counter towards a (food source)".... could the person who has that recipe mail it to me at: jheri@bigfoot.com. Thanks. __________________________________________ NetZero - Defenders of the Free World Get your FREE Internet Access and Email at http://www.netzero.net/download/index.html --------------- MESSAGE bread-bakers.v100.n016.4 --------------- From: "Mark Loveless" Subject: Re: Vegetable Gums Date: Mon, 14 Feb 2000 09:51:35 -0600 In response to Florence Moore's request for xanthan and guar gum suppliers (ref bread-bakers.v100.n013.2 ), I checked my my trusty King Arthur catalog (right by my PC ;) ), and, after looking at the "Are You Gluten-Challenged" reference box they so kindly include, went to www.glutenfreemall.com and found both Xanthan and Guar Gum from several vendors. Hope this helps! --------------- MESSAGE bread-bakers.v100.n016.5 --------------- From: Steve Hayden Subject: Sourdough Starter from Ed and Jean Wood Date: Mon, 14 Feb 2000 10:09:39 -0500 I have read about people buying Sourdough Starter from Ed and Jean Wood. How do I contact them? Steve Steve Hayden Wright State University steve.hayden@wright.edu Electronics Shop (937) 775-2554 (voice) 077 Brehm Lab (937) 775-3807 (fax) 3640 Col Glenn Hwy www.eshop.wright.edu Dayton OH 45435 --------------- MESSAGE bread-bakers.v100.n016.6 --------------- From: "Les Fulcher" Subject: Fw: Cinnamon Rolls Date: Fri, 18 Feb 2000 13:56:48 -0500 I have enjoyed all the recipes and the comments re the cinnamon rolls. My mother was a great baker - all her baking was mouthwatering. One comment - advice that I clearly remember from her was that you cut the cinnamon rolls once rolled with - string or butcher cord - never with a knife. You do this to keep the filling i. e. sugar, butter, nuts raisins etc. in the roll and not in the bottom of the pan. Then you put them in the pan to bake. Hope that this will help. Sandy at Sandles & Pets in Sault Ste. Marie, Ontario, Canada. --------------- MESSAGE bread-bakers.v100.n016.7 --------------- From: Steve Hayden Subject: Heavy Yeast Smell Date: Mon, 14 Feb 2000 10:16:27 -0500 Here in Ohio, Bob Evans restaurant serves hot rolls that have a very yeasty smell. They are very very good also. I would like to make bread in my machine that has this wonderful smell. I have tried doubling the amount of yeast, without success. I have tried King Arthur's conditioner, which is dead dry yeast, also without success. Any ideas? Thanks Steve Steve Hayden Wright State University steve.hayden@wright.edu Electronics Shop (937) 775-2554 (voice) 077 Brehm Lab (937) 775-3807 (fax) 3640 Col Glenn Hwy www.eshop.wright.edu Dayton OH 45435 --------------- MESSAGE bread-bakers.v100.n016.8 --------------- From: "Cory, Sarah" Subject: King Cake Date: Tue, 15 Feb 2000 10:41:38 -0500 Response to King Cake query: King Cake is made during Mardi Gras season (January 6 through the day before Ash Wednesday) in Louisiana and other parts of the south that celebrate Mardi Gras. It is basically a coffee cake, made in a ring, and can be plain (usually a mildly sweet egg/butter yeast dough) or filled in any number of ways -- fruit fillings, sweetened cream cheese, almond paste, etc. It is topped with a powdered sugar glaze which is sprinkled with three colors of sugar -- green, yellow and purple, the Mardi Gras colors. The plastic baby is inserted before baking, but it doesn't melt. The person who gets the baby is supposed to supply the next king cake, or have the next party at which the king cake is served. Sarah --------------- MESSAGE bread-bakers.v100.n016.9 --------------- From: DASHLEYN@aol.com Subject: Cinnamon Rolls Date: Mon, 14 Feb 2000 11:53:50 EST Cinnamon Roll Question I have been making cinnamon rolls for several years. My family loves them. The recipe I use calls for 1/2 cup of sugar, 2 tsp. of cinnamon, and 2 tablespoons of melted butter. I usually double this for a softer, gushier inside. Debbie Nance ...I think I have the bread dough recipe-part down O.K.... the recipe I use always rises well, has good texture, and tastes good. But it's the "innards" I can't quite get right. I would like to have the rolls turn out very moist, almost juicy, and big and soft; mine seem to be somewhat dry and small. Even drizzling them with icing doesn't quite do the trick....The mixture I've been trying (sprinkling it over the rolled out, 12" x 18" piece of dough) varies from using about a cup of white sugar mixed with 1-2 Tablespoons of cinnamon, to using a COMBINATION of white sugar, brown sugar, and cinnamon. --------------- MESSAGE bread-bakers.v100.n016.10 --------------- From: TheGuamTarheels@webtv.net Subject: Instant Yeast and San Francisco Sourdough Bread Date: Fri, 18 Feb 2000 09:02:01 -0500 (EST) Someone asked about instant yeast experiences. I have used nothing but instant yeast for several years now. I buy it in bulk from King Arthur and keep it in a glass jar in the freezer. It works beautifully. There is no need to proof it as about 90% of the yeast is alive as opposed to about 50% in the little supermarket packets. I mix it in with the flour (and what other dry ingredients are called for) and then add the mixed liquid ingredients. I do not, however, used the so-called rapid rise yeast. This stuff has enzymes in it that do not allow the dough to rise properly and develop full flavor. Someone else made the comment that Ed Wood's San Francisco sourdough starter does not make good sandwich bread as it is rather dense and heavy. This has not been my experience. I find that it is excellent for sandwiches, toast, and as a dinner bread (when wrapped in foil and heated in a 400F oven for 7 or 8 minutes). The Tarheel Baker --------------- MESSAGE bread-bakers.v100.n016.11 --------------- From: Joni Repasch Subject: Time Savers Date: Tue, 15 Feb 2000 22:39:18 -0500 We all love baking bread, right? But do we really like getting out all those ingredients, measuring cups, spoons, scales, and mixing bowls every time we want a fresh bread, biscuits, rolls or pancakes? I don't think so! And then there is the cleanup afterward; what a bore. I bake bread 2 or 3 times a week and prepare waffles or pancakes at least once a week. Some of my bread recipes are old standbys, and some are new. To save myself time (usually on a Sunday evening) I review the recipes I plan to make for the next 2 weeks or so and make up my dry mixes all at one time, placing each in a zip-lock bag with recipe card inside. With such things as biscuits and pancake mixes, I quadruple the dry ingredients and pour them into a Mason jar with a typed label attached to the jar to note the amount of liquid to be added per recipe. Oh, yes, I NEVER add the yeast to my dry ingredient bread mixes. Although I most often use instant yeast which need not be proofed, I understand yeast doesn't like 'sleeping' with salt, so I add the former with my liquid ingredients when I'm ready to mix, knead, and bake. My husband's favorite bread is the 100% Whole Wheat Bread from KAF (available on their web site). Since I bake this every 10 days or so, I make up 4 batches of the dry ingredients once a month. The night before baking a loaf I mix and, knead the dough and refrigerate. By the following morning it has completed it's fist rise. I can prepare it for it's final rise and bake it 3 or 4 hours later. The slow 2nd rise allows me more flexibility during the AM to get out of the house, should I wish, yet still have fresh bread for the dinner meal. Happy baking, all. Joni Repasch --------------- MESSAGE bread-bakers.v100.n016.12 --------------- From: Nifcon@aol.com Subject: Instant yeast Date: Wed, 16 Feb 2000 08:15:20 EST Re query from Susan Cole about Instant Yeast I have been baking with instant (otherwise known as ready mix or quick mix yeast) on at least a weekly basis for the last 5 years and provided you follow instructions and mix the yeast with the flour BEFORE adding liquid it works perfectly and gives just as good results as standard dried yeast or fresh yeast. The only slight drawback is that with heavy or wet doughs the first rise (and only the first rise) can be a little slower ( + 10%). here's a good recipe using instant yeast. MILK BREAD This recipe makes 1 large plaited loaf, 4 1/2 pound loaves, 2 1 pound loaves or 24 small rolls. The bread is very light and delicate and makes excellent toast when a day or so old. 1 1/2 lb strong plain flour 1 tbsp salt 1 tbsp sugar 1 packet easy mix dried yeast 2 large eggs 3 tbsp vegetable oil Mix together the flour, salt, sugar and dried yeast in a large bowl. Put one whole egg and one white in a measuring jug and reserve a yolk until later. Add the oil to the jug and beat well. Make up to 15 fluid ounces with hand-hot milk (you will need about 10 floz milk but this depends on the size of your eggs) stirring as the milk is added. Pour the liquid into the flour mixture and mix, first with a fork and later with your hands until the dough begins to cohere and leave the sides of the bowl. Turn the dough out onto a lightly floured surface and scrape the bowl clean. Knead the dough until smooth and elastic sprinkling on a LITTLE flour if the dough proves impossibly sticky. Put the dough back into the bowl which you have lightly oiled, cover tightly with foil, clingfilm or a well fitting lid and leave in a warm place until at least doubled in size (1 ½ to 2 ½ hours). Turn out and knead again until elastic. Shape into loaves or rolls, cover with plastic film or a large plastic bag and leave to rise 1 hour. Take the reserved egg yolk, beat with a teaspoon of cold water and brush this mixture over the tops of the risen bread. Do this with a light hand to avoid deflating the loaves. If liked sprinkle the bread with sesame, poppy or caraway seeds or coarse salt. Bake in a preheated oven 220 C for 15 minutes by which time rolls should be cooked. If baking loaves turn the heat down to 190 C and bake for another 20 minutes for 1/2 pound loaves, 25 minutes for 1 pound loaves or 30 minutes for a large plait. All baking times are approximate and the loaves are cooked when they sound hollow if tapped on the underside. The mixing of the dough can equally well be done in a kitchen mixer. John Wright - Yorkshire, England --------------- MESSAGE bread-bakers.v100.n016.13 --------------- From: pumpkinpie475@juno.com Subject: Date: Fri, 18 Feb 2000 23:59:12 -0600 We used to live in Phila., PA and the pretzels they sell there, specifically the ones from Federal Pretzel Co., are the best there are!!! Does any one have a pretzel recipe that could come close? We've tried every recipe we could find, and none can compare. Maybe somebody on this list knows something we don't know........Thanks in advance for your help!!! We love those soft pretzels-----Kathy in IN ________________________________________________________________ YOU'RE PAYING TOO MUCH FOR THE INTERNET! Juno now offers FREE Internet Access! Try it today - there's no risk! For your FREE software, visit: http://dl.www.juno.com/get/tagj. --------------- END bread-bakers.v100.n016 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved