Date: Sat, 13 May 2000 13:42:59 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n041 -------------- 001 - Reggie Dwork Subject: Summer Loaf Date: Mon, 08 May 2000 17:22:59 -0700 We have our hotel reservations for Summer Loaf! We were there two years ago and had a great time. We highly recommend it to anyone who can make it to Portland, OR on Aug 5th. Reggie & Jeff --------------- MESSAGE bread-bakers.v100.n041.2 --------------- From: Jim Higgins Subject: sourdough receipes for bread machines Date: Tue, 9 May 2000 07:37:17 -0700 (PDT) Hi Does anyone have recipes for sourdough bread that would work well with a bread machine? Thanks. Jim ===== Jim For every complex problem there is a simple answer, and it's wrong. H. L. Mencken __________________________________________________ Do You Yahoo!? Send instant messages & get email alerts with Yahoo! Messenger. http://im.yahoo.com/ --------------- MESSAGE bread-bakers.v100.n041.3 --------------- From: Darren and Carolyn Montello Subject: Need a pizza crust recipe :) Date: Sat, 6 May 2000 07:32:51 -0700 I am looking for some good pizza crust recipes for either the bread machine or by hand. Thanks :) Carolyn (Montello1@juno.com) ________________________________________________________________ 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. --------------- MESSAGE bread-bakers.v100.n041.4 --------------- From: Sandy Greathouse Subject: Calabrese Bread for ABM Date: Sat, 06 May 2000 21:11:01 -0400 Hi Fellow Breadbakers....can someone help me find this recipe? I believe this Italian type bread is yeast free. We can get it at the local Italian Bakeries and at the large supermarkets with in-store bakeries. It is quite dense and chewy and often topped with various yummies like black olives or parmesan. Would anyone have a recipe for Calabrese Bread using a Bread Machine? Thanks, Sandy Greathouse --------------- MESSAGE bread-bakers.v100.n041.5 --------------- From: Rosemary Finch Subject: Buying Kitchen Aid Mixers Date: Sat, 06 May 2000 09:08:40 -0400 I've seen some posts on good prices for KA mixers. I thought I should post where I found mine - http://www.dmart2000.com/kitstanmix.html. I got the KSM-50 professional model from them for Christmas for $315 - as you can see the price is now a little lower. Their shipping was also very reasonable - $15 or so for the mixer. That's a lot better than what other catalogs charge! I was very satisfied with their service. They've also got the 6-qt. professional 525 watt model for $399, and they're currently running a Mother's Day special. Rosemary Finch --------------- MESSAGE bread-bakers.v100.n041.6 --------------- From: Audrey Konie <2ofts@bigsky.net> Subject: Rye bread recipe(s) Date: Fri, 12 May 2000 23:07:10 -0600 I have tried so many rye bread recipes that I've lost count. I wonder if anyone has a recipe for a "Baltic" type of rye bread or a Jewish rye loaf. Living in Missoula, MT there is no source for "store-bought" rye that even comes close to what I was able to purchase when I lived in Chicago. The bread is usually slightly on the coarse side, quite heavy and has a dark brown, shiny but pliable crust and the bread has a lovely smell when sliced into. It is an ideal to serve with hearty winter soups or stews. If you can help me out, please post it. Thanks, Audrey Konie --------------- MESSAGE bread-bakers.v100.n041.7 --------------- From: "Diane M. Beeckler" Subject: Focaccia Date: Sat, 6 May 2000 13:42:19 -0500 Greetings from a long time lurker: Does anyone out there have some good focaccia recipes? I have Lora Brody's book and it has many, but I'm looking especially for one with walnuts. If you've never tried this type of bread, give it a whirl. Especially the Potato Caraway Focaccia in Brody's book. On another subject. I have a Regal K6743 bread machine. It's probably five years old or so. I had to replace the bread pan. They are no longer repairing the seals as they once did. But it's still worth the price - $27.50 for a new pan and dough paddle. I love my Regal, and am not ready to go hunting for a replacement. Let's hear from you focaccia lovers out there. Diane --------------- MESSAGE bread-bakers.v100.n041.8 --------------- From: "Margaret Cope" Subject: Caraway Rye Bread Date: Sun, 07 May 2000 07:56:10 -0400 Caraway Rye Bread Adapted from Cooks Illustrated Sponge 2/3 c rye flakes toasted at 350F for 15 min 2 3/4 c water 2 tbs honey 1 1/2 tsp dry active yeast 3 c unbleached bread flour 1 tbs caraway seed Bread 1 1/2 c bread flour 1 1/2 c Clear Flour (KA) 1 1/2 c medium rye flour (Pillsbury ) 2 tbs vegetable oil 1 tbs salt 1 tbs caraway seed Make sponge..cover and let sit overnight. Stir other ingredients into sponge. I use KA mixer. Let rise twice at room temp. Form into traditional rye loaves. PLACE ON CORNMEAL COVERED PARCHMENT...cover with towel. Or place in 2 bread pan loaves (greased of course). After double, glaze with egg white/milk or cornstarch glaze from Secrets of a Jewish Baker. Make slashes. Bake at 425F for 15 min ..Lower heat to 400F and bake another 15 - 30 min depending on size of loves.. While bringing 1 cup water to a boil, dissolve 2 Tbsp cornstarch in 1/4 cup cold water; whisk into boiling water until mixture thickens. Brush on loaf before slashing & placing in the oven, and again as soon as you take the bread out of the oven. This glaze makes a wonderful crackling sound as the bread cools, a fine reason to sit down and enjoy your blessings after a hard day at the breadboard! Flour measurements are approximate. I sometimes add some KA pumpernickel flour. You bread makers know how the dough should look and feel. Please excuse format but it is my recipe file format only with a bigger font. --------------- MESSAGE bread-bakers.v100.n041.9 --------------- From: Kathleen Subject: Hot Cross Buns Date: Mon, 08 May 2000 05:36:21 -0500 This list probably doesn't really need another recipe for Hot Cross buns, but I made this one a few weeks ago which I had adjusted for fat. I checked through all the ones in the archives, and, if I remember correctly they had much more fat than this one. I cut the butter in half and used skim milk and egg beaters. They were yummy and will be my recipe of choice in the future. Kathleen * Exported from MasterCook * Hot Cross Buns Recipe By : www.startribune, com --4/9/00, adapted Serving Size : 15 Preparation Time :0:00 Categories : Breads Buns And Rolls Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BUNS*** 4 1/2 cups flour -- divided, up to 5 2 packages active dry yeast -- ( 1/4-oz.) 1/3 cup granulated sugar 3/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 1/4 cups skim milk 2 tablespoons butter plus additional for brushing on tops 1/2 cup egg beaters(r) 99% egg substitute -- lightly beaten 1 cup raisins 1/4 cup chopped candied fruit -- optional ***TOPPING*** 1 cup sifted powdered sugar 2 tablespoons skim milk -- up to 3 tablespoons 1 1/2 teaspoons butter -- softened 1/4 teaspoon vanilla Makes 15 buns. Buns: Combine 1 1/2 cups flour, yeast, granulated sugar, salt, cinnamon, allspice and nutmeg in a large mixing bowl. Place milk and 1/4 cup butter in saucepan and warm to 130F (use an instant-read or candy thermometer to gauge temperature). Add milk mixture to the flour mixture. Beat 2 minutes in electric mixer at medium speed. Add eggs and another 1/2 cup flour. Beat 2 minutes at high speed. Gradually stir in enough remaining flour along with raisins and candied fruit to form soft dough. Knead on lightly floured board until smooth, about 5 minutes. Place in greased bowl. Cover and let rise in warm place until doubled, about 1 hour. Punch down and divide into 15 equal parts. Shape each portion into ball. Place equal distance apart on a greased 15 1/2-by 10 1/2-inch jellyroll pan. Let rise until doubled, about 1 hour. Preheat oven to 350F. Melt some butter and brush on buns. Bake 25 minutes until golden brown. Cool on rack. Topping: Combine powdered sugar with milk, butter and vanilla. Drizzle in cross pattern over each bun. Original recipe used whole milk, regular eggs, and 1/4 cup butter. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 2431 0 0 0 0 0 --------------- END bread-bakers.v100.n041 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved