Date: Sat, 9 Sep 2000 10:57:00 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n060 -------------- 001 - TheGuamTarheels@webtv.net - Oreganato Bread... 002 - rhea Subject: baskets Date: Sat, 02 Sep 2000 13:27:21 -0400 Couple of months ago I found linen lined baskets at Pier One. All shapes and sizes for only $3.00. Bought a couple but haven't tried them out yet. rhea --------------- MESSAGE bread-bakers.v100.n060.3 --------------- From: SloSherri@aol.com Subject: Laura Brody's products Date: Sat, 2 Sep 2000 16:30:23 EDT And also discovered they aren't carrying Lora Brody's products, either. This is so frustrating. Joni, I recently saw them at Albertson's, of all places. I was VERY excited, needless to say. Albertson's. Who'da thunk it? Sherri --------------- MESSAGE bread-bakers.v100.n060.4 --------------- From: Epwerth15@aol.com Subject: Trader Joe's & KA Flour Date: Sat, 2 Sep 2000 17:20:29 EDT I used to get all my KA Flour at Trader Joe's in either Los Angeles or Reno, NV (I live about half way between), but the Los Angeles store told me they will only carry the all purpose.....no more whole wheat, bread flour, etc! And the last time I was there, they were out of the unbleached! ARGHHHHHH!!! Evie Werthmann --------------- MESSAGE bread-bakers.v100.n060.5 --------------- From: "cjfredrick@mediaone" Subject: molding bread Date: Sat, 2 Sep 2000 14:19:04 -0500 This is for Cindy and Joni who have had problems with bread molding. I have found that using one tablespoon of vinegar per two loaves of bread seems to retard mold growth, probably due to acidification. Also, I have kept the bread in the fridge. I just take it out, cut off however many slices and warm them briefly in the microwave to soften them. The vinegar should work well, though, if you'd rather keep the bread out. CindyF. cjfredrick@mediaone.net --------------- MESSAGE bread-bakers.v100.n060.6 --------------- From: Blanche007@aol.com Subject: locating Lora Brody products in Whole Foods Date: Sat, 2 Sep 2000 17:19:18 EDT In a message dated 9/2/00 3:23:18 PM, bread-bakers-errors@lists.best.com writes: >Recently I was disappointed to find Whole Foods no is no longer carrying >non-fat, non-instant dried milk. And also discovered they aren't carrying >Lora Brody's products, either. This is so frustrating. Hi - we're in lots of Whole Foods, but not all of them. If you let me know which one you use, I can contact them and try to get my products in. Otherwise they are available by through my websitewww.lorabrody.com and through the King Arthur flour Baker's Catalogue. I am always happy to send free samples to anyone who emails me their name and address - lora brody --------------- MESSAGE bread-bakers.v100.n060.7 --------------- From: TheGuamTarheels@webtv.net Subject: King Arthur Flour for Bread Machines... Date: Sat, 2 Sep 2000 15:09:55 -0400 (EDT) Nancy Silver wrote: "Please note that King Arthur for Machines flour is not just for Bread Machines (which I do not own). It's appropriate for any mechanical way of kneading dough such as the standing mixer or food processor (which I now use almost exclusively). You do not knead, whoops, NEED to own a bread machine to use this wonderful flour. However it is not suitable for hand kneading, as I understand it." A few years ago, I visited the King Arthur retail store while on a visit to New England and I bought several bags of what was then called King Arthur Bread Flour. Shortly thereafter, their catalog came out with King Arthur Flour for Bread Machines and their was no more Bread Flour. But, both flours are the same. I, too, read the warning that the Bread Machine Flour was not for hand kneading. Baloney! I've used the Bread Machine Flour for a long time now because, in my house, I am the bread machine! Sure, it has a higher protein, but unless you don't have normal hand strength, you can do it. And it makes damn good bread, too. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v100.n060.8 --------------- From: Tower Family Subject: Tupperware Bread Keeper Date: Sat, 02 Sep 2000 19:28:07 -0400 Joni Repasch was inquiring about the Tupperware bread keeper. I recently bought on and it really works. I had a loaf of bread in there for 2 weeks and it still was fresh. My husband was amazed it was still fresh and still taste great. It does have a vacuum seal to keep it air tight. Once again no MOLD. Debbie Tower --------------- MESSAGE bread-bakers.v100.n060.9 --------------- From: ImHam@aol.com Subject: Cleaning baking stones Date: Sat, 2 Sep 2000 16:41:12 EDT I saw a few posts about cleaning baking stones in the oven on the cleaning cycle. Please be very careful doing this. Grease/oil/fat that has been absorbed in the stone can ignite if you do this and you can start an oven fire. A baking soda paste, a little elbow grease and a brush or sponge really work the best! Helen San Francisco Bay Area --------------- MESSAGE bread-bakers.v100.n060.10 --------------- From: SloSherri@aol.com Subject: Bread flour Date: Sat, 2 Sep 2000 16:25:28 EDT "You do not knead, whoops, NEED to own a bread machine to use this wonderful flour. However it is not suitable for hand kneading, as I understand it." I agree, Nancy, and I should have been more clear. I knead by hand, so that is why I don't buy KA bread flour for machines. I do have a Kitchen Aid mixer, but I prefer hand kneading (love that tactile sensation, LOL), so I just use regular flour. Sherri --------------- MESSAGE bread-bakers.v100.n060.11 --------------- From: Andie Paysinger Subject: proofing containers Date: Sat, 02 Sep 2000 12:49:42 -0700 This takes me back, way back!! I grew up on a farm in the 1940s and we made just about everything ourselves. Instead of waxed paper for wrapping things to retain moisture, we "made" waxed muslin. Unbleached muslin was boiled and stretched on curtain stretchers to dry. Then my cousins and I were handed a chunk of beeswax and told to rub it into the muslin which was then cut into squares and lightly ironed to melt the beeswax into the cloth. On bread-baking days the dough was first proofed in a big dough trough and then separated into portions which were rolled loosely into one of these "oiled" cloths which was then dropped into one of a row of baskets which hung on the brick wall near the stoves (and fireplace - this was a very, very old house). Naturally the ones nearest the heat rose faster and were rolled out onto an oven board (peel) and slid into the oven, usually 2 at a time. Sometimes cook would take a small chunk of dough and just stick it to the wall of the oven near the top where it would puff up and bake a lot faster than the loaves on the floor of the oven. (These were treats for those of us who were always underfoot in the kitchen) When the loaves came out of the oven they were cooled on an iron rack and then wrapped in a fresh piece of the waxed muslin and tied with twine. Nowadays it is easier to just use a piece of plastic wrap, but you would be surprised at how well that "old-fashioned" material worked to keep bread fresh. It was also used to wrap cheese, both soft and cured. moisture did not condense inside these wraps as it does with plastic. We also made our own waxed canvas for rain coverings for the farm wagons, however this was made with paraffin and was spread onto the canvas with a trowel. -- 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.n060.12 --------------- From: "Judy Mayberry" Subject: Waffle iron Date: Sat, 2 Sep 2000 12:51:45 -0700 Cuisine magazine had a waffle iron ratings earlier this year, and top rated was Villaware brand. I have both the Belgium and regular irons, and they ARE terrific. They have the thermostat temperature settings, which is a great feature. Be aware that they are very pricey, and I see retail them only at Williams-Sonoma (but they are probably also available at online shopping sites). Remember, ALL waffles look great if you serve them bottom-side up rather than the way they come out of the waffle iron. --------------- MESSAGE bread-bakers.v100.n060.13 --------------- From: EHarbison@aol.com Subject: Tupperware, etc. Date: Sat, 2 Sep 2000 15:41:55 EDT The Tupperware "Baker's Delight" (I think it's called) is fantastic for keeping breads and it costs about $18. I have two of them and they've worked wonders even in this humidity this summer. It's just a square "modular mate" container (#2, I think) with a special latched lid for easy opening. You can also buy a taller square "modular mate" and the opening lid separately. Or frankly you can just use the container without the special lid -- it comes with one that seals it airtight. Here's one source for buying Tupperware: My.Tupperware (I don't sell it, by the way, but I'm a HUGE fan of the modular mates and the rock n' serve products). As for whether Whole Foods sells Lora Brody products, I saw them at the Whole Foods in Rockville, MD yesterday. Beth www.ElizabethHarbison.com --------------- MESSAGE bread-bakers.v100.n060.14 --------------- From: Andie Paysinger Subject: Mold retarder. Date: Sat, 02 Sep 2000 13:03:26 -0700 I have a few old bread boxes, including one which is mounted on the wall. Even though I live in the desert, we do have plenty of molds, especially with the use of the evaporative coolers which work very well in a dry climate, however they are not called "swamp" coolers for nothing, they put a lot of moisture in the air. Molds like this moisture. In each I keep a small individual salt shaker (plastic or glass, do not use metal) in which I place a few drops of plain, regular bleach (not the scented variety). It slowly vaporizes and the minimal amount of vapor, which does not affect the flavor of the bread, will discourage the growth of mold. I usually have to replace the bleach every couple of weeks, more often when it is very hot. Try it with your container and a small piece of bread. Any container which has ever had anything with mold in it should be treated with a bleach solution, rinsed and set in the sun to kill off the spores which can survive in microscopic pits in the surface of plastic and in microscopic cracks in pottery or glass. -- 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.n060.15 --------------- From: Alexgejp@aol.com Subject: request for Oreganato recipe Date: Mon, 4 Sep 2000 11:30:12 EDT To Bob the Tarheel Baker - you mentioned in list no. 100.n059 a bread called Oreganato and I would greatly appreciate your posting the recipe. Thanks in advance. Joy --------------- MESSAGE bread-bakers.v100.n060.16 --------------- From: "Jenny Hensley" Subject: Vacuumware Date: Sat, 2 Sep 2000 22:23:44 -0400 I've yet to use this product..I swear by my Tupperware bread storage unit..I've had it for 2 years..and breads stay very fresh..Usually fresh breads no more than two days, but better than waste!! (Donuts too!!) J --------------- MESSAGE bread-bakers.v100.n060.17 --------------- From: Paul and Ruth Provance Subject: White bread article Date: Mon, 04 Sep 2000 10:59:52 -0400 Here is an article from this week's Food section of the Washington Post. I thought it was interesting and amusing. I have formatted the four recipes into MasterCook, if anybody wants them! http://www.washingtonpost.com/wp-dyn/style/food/A43118-2000Aug29.html Keep baking. Ruth --------------- MESSAGE bread-bakers.v100.n060.18 --------------- From: "Jenny Hensley" Subject: Waffle Irons Date: Sat, 2 Sep 2000 22:18:18 -0400 I have two irons..a Villaware circular belgian..and a Betty Crocker square regular..makes two at a time..that I've had for probably 5 years, and has made it thru two small kids wanting to make every type of waffle imaginable..The BC was probably around 30-40 if that much..I love it..it's quick and very easy to clean..pretty basic, but what more could you put on something so simple..just an on/off light. Good Breakfast!! Jenny --------------- MESSAGE bread-bakers.v100.n060.19 --------------- From: C&D Subject: Paddle problems on Oster Date: Sun, 03 Sep 2000 13:26:11 -0400 Hi everybody - can someone help? The paddle wingnut came apart from the machine pan recently and today it decided not to knead AND it leaked. I've sent an email to Oster (http://www.oster.com/productpantry/gotquestions.asp), but I'm afraid they're either not going to answer and/or give me worse news. Has this happened to any of you? What did you do? Is there a way to properly reattach the wingnut to prevent leaks? Or did you have to replace a part? I'd really hate to find out that something this small might be the death-knell for my machine, which is an important fixture in my kitchen. Any help and advice you can provide is gratefully appreciated. Catherine --------------- MESSAGE bread-bakers.v100.n060.20 --------------- From: "Dick Smith" Subject: Baking Stones Date: Mon, 04 Sep 2000 08:05:46 -0400 Reading the comments about baking stones in this week's digest and remembering something someone wrote recently about using flower pot saucers, I wanted to tell folks my solution to a baking stone. After reading the book "Bread Alone" by Daniel Leader in which he goes on at length about baking in brick ovens or on a stone I went looking for a local source. Leader suggested using terra cotta tiles. I found some Mexican Saltillo tiles at a local Home Depot. I had the measurements of my baking racks and with a salesperson who was intriqued about what I wanted to do, he cut them at no charge. So now I put the tiles on the rack in the oven pre-heat to the proper temp for 45 minutes to an hour before sliding the loaves into the oven. It works like a charm and the best part was it cost me about $4.50! Cheers..... Dick Smith --------------- MESSAGE bread-bakers.v100.n060.21 --------------- From: "Dick Smith" Subject: Round Loaves Date: Mon, 04 Sep 2000 08:05:39 -0400 From: Susan Newman >I am dying to make nice round, fat loaves of bread but don't want to pop >for KA's expensive coiled baskets. Any suggestions on what I can use >rather than just forming the loaf and having it spread out while rising? Susan, I've had good luck using a couple of round baskets by wife has for serving rolls and such at dinner. I have two tea rough textured dish towels that reserve exclusively for baking. They have been floured over many bakings and do not hold the rising loaves so they come out very easily. Look around and see what you have that can fill the bill. I don't use a peel to transfer the loaves (haven't gotten around to getting one!) I just sprinkle corn meal on the back of a baking sheet and use a large spatula to slide the loaves into the oven. Cheers, Dick Smith --------------- MESSAGE bread-bakers.v100.n060.22 --------------- From: ehgf@primenet.com Subject: Summer Loaf revisited Date: Tue, 05 Sep 2000 04:53:47 +0800 Hi All, I attended Summer Loaf for the second year this August and had a great time. It continues to be a lovely event for those "ambitious amateurs" like myself who are fascinated by bread baking. The weather in Portland is perfect at that time of year and everything is in bloom. The bread fair itself is held in the midst of a farmer's market where fruits, vegetables and flowers abound. There are numerous booths dedicated to local bakeries and artisan food products such as Tuscan olive oils and Brittany sea salts. Visitors are treated to numerous free samples of baked treats and products. I came home with a free video from Father Dominick's Breaking Bread TV series, but turned down the free 5lb bag of flour as I didn't want to lug it on the plane. The Speaker's Corner becomes SRO as every seat is taken by men and women, of all ages, avidly listening to the likes of Carol Field, Peter Reinhart, Maggie Glezer and Amy Scherber. These speakers are truly gracious to share their expertize with us and as I understand it, donate their time to this Celebration of Bread. I thank them for it and wish to convey my appreciation. The classes offered are usually very good. I enjoyed Carol Field's class on focaccia which was interspersed with anecdotes of Carol's many trips to Italy to deepen her knowledge of Italian cooking. I thought that nothing could top Peter Reinhart's class last year which was one of the best organized and instructive demonstration style cooking classes I have ever attended. I was wrong, however as Peter teamed up with Maggie Glezer to provide an "Iron Chef" style format which was as entertaining, as it was informative. Side by side, one would start a dough describing ingredients and techniques. While this dough was proofing or baking, the other would start their dough in the same manner. Back and forth these two extraordinary teachers mesmerized we listeners. What fun! Lucky us got to sample the four different breads afterwards. I look forward to next year's Summer Loaf and hope to go again. Ellen aka Gormay PS I believe we were told that Maggie's book will be out in October. The excerpts we were given looked very good. As soon as they are out, one of those babies is mine! --------------- MESSAGE bread-bakers.v100.n060.23 --------------- From: Reggie Dwork Subject: MasterCook in a cereal box Date: Tue, 05 Sep 2000 00:02:02 -0700 almost!! Here is an offer from Chex cereal (MasterCook or choose from 4 other software items) ... Free software when you buy any 3 of these specially marked Chex cereals plus shipping & handling... (Wheat Chex, Corn Chex, Rice Chex, Multi-Bran Chex). Look on the inside of the package to find your Chex code. TO get your free CD-ROM software: by internet: go to www.chumbo.com/chex Enter the Chex Codes from 3 boxes of Chex cereal, plus a $1.99 credit card payment for shipping & handling. (Allow 1 - 2 weeks for delivery.) OR by mail: Cut out the Chex Codes found on the inside of 3 boxes of Chex cereal. Send in the Chex Codes, along with the mail order form printed inside the box, to the address listed. Include a $2.99 payment for shipping & handling. (Allow 6 weeks for delivery.) Reggie --------------- MESSAGE bread-bakers.v100.n060.24 --------------- From: "Joni Repasch" Subject: Waffle Iron Recommendation Date: Tue, 5 Sep 2000 01:02:04 -0700 Barbara, I've been using a Toastmaster waffle iron for the last few years and really like it. This is NOT a Belgian Waffler. I can't promise you it's real fast, I'd say 3 minutes per waffle. When the light goes off the waffle is ready. I usually count to 30 and then remove the waffle because we them crisp. Oh yes, it's a non-stick waffler, but I like to brush on a tad of Crisco for every 2 waffles I bake. Here's what I do. I make up batches of the dry ingredients for the waffles. Place each batch in plastic containers and refrigerate them.....we have two refrigerators, so there's plently of room. The morning you plan to make the waffles all you have to do is mix up the liquid ingredients and stir these into the dry ingredients. Meantime, I heat my waffle iron so it's real hot before I start baking the waffles. Still, to prepare 8 waffles, it's going to take at least 1/2 hour. What you might do is prepare the waffles as usual and place the cooked ones in a rather warm oven so they don't get cold and 'limp' before the last one is done. If you or anyone else is interested I've got a great recipe from KA Flours called "Waffles for 4".....This recipe assumes 2 waffles per person.....I count on 1 waffle per person, so I freeze what's not eaten that morning. It's a sour dough recipe and if you have the sour ready in the AM it's a real snap to prepare.....good too. joni >From: "Schmitt, Barbara E." >Subject: Waffle Iron recommendation >Date: Thu, 31 Aug 2000 > >Has anyone out there bought a waffle iron recently? I am looking for a >recommendation for a standard waffle iron (not a belgian waffler) that is >reliable and FAST. I usually wind up making waffles for 6-8 people at once, >so I need an iron that will cook waffles as quickly as possible. All >feedback greatly appreciated! Thanks! Barbara --------------- MESSAGE bread-bakers.v100.n060.25 --------------- From: Reggie Dwork Subject: spaghetti squash bread Date: Tue, 05 Sep 2000 00:19:58 -0700 Anyone have a recipe using spaghetti squash as an ingredient in a bread?? Please send it to list if you have one. Thanks, Reggie --------------- MESSAGE bread-bakers.v100.n060.26 --------------- From: The Cammons Subject: Hints on Bosch Date: Tue, 5 Sep 2000 22:23:20 -0400 (EDT) Hi, I am new to bread making, I was given a Bosh mixer and would like hints on how to use it. Also, thank you to Jim Shaub on the hint for freezing bread. --------------- MESSAGE bread-bakers.v100.n060.27 --------------- From: "Vikki Haffenden" Subject: Some ideas for wholemeal bread Date: Tue, 5 Sep 2000 21:57:44 +0100 Hello, I have been looking through my post from the bread digest having been very lax in doing so and I came across someone asking for advice on heavy bread. I also asked for advice but meanwhile have found a good solution. In the UK I cannot find Vital Gluten as an additive and add white bread flour to my whole meal loaves to help them rise, 1 cup replacing 1 of whole meal helps. Also I add Vitamin C (Citric Acid) powder at approx. 1/6th tsp to every cup of flour (this is 500mg strength Vit c). Our water is very chalky and hard and this, or a tsp of lemon juice helps soften the water. Then I also add 1tsp of Lecithin per cup of flour...this lightens the loaf amazingly. I do find it can add a taste and I am experimenting with adding the minimum amount that works.. I get non GMO lecithin from a local Health Co-op. I read about this idea in a book I have called The Bread Machine Book - Wholegrains and Natural Sugars by Donna Rathman (?) which has great recipes for wholefood junkies!...Sprouted grains and malted loaves- yummy. I got it from Amazon.co.uk @ a very good price and find the info useful...recommended to those who like to fiddle with wholefoody ingredients, and know why they are doing it and what can be substituted. Thank you to Sue and Sam for the Grill breads, they sound fun to do in the summer. Vikki --------------- MESSAGE bread-bakers.v100.n060.28 --------------- From: TPCSSC@aol.com Subject: waffle iron Date: Wed, 6 Sep 2000 13:08:55 EDT For Barbara Schmitt who is looking for a quick new waffle iron: I am in the same boat as my favorite died last week. In my new Chef's Catalog that arrived yesterday (www.chefscatalog.com) there is one that greatly interests me for the same reasons you cite. It is a Chef's Choice Wafflepro, item no 1700, $69.99. Says it heats up in 3.5 minutes & bakes in 90 seconds, has beeper/light, etc & stores upright to save space. I have used this company before (just bought my new KA 525 watt, 6 qt mixer from them) & my experiences have been good. Sherry in NC --------------- MESSAGE bread-bakers.v100.n060.29 --------------- From: "Vikki Haffenden" Subject: Waffle irons Date: Tue, 5 Sep 2000 22:11:52 +0100 >Barbara Schnitt wrote:- >"Has anyone out there bought a waffle iron recently? I am looking for a >recommendation for a standard waffle iron (not a belgian waffler) that is >reliable and FAST. I usually wind up making waffles for 6-8 people at once, >so I need an iron that will cook waffles as quickly as possible. All >feedback greatly appreciated!" Out of interest what is a Belgian Waffler? I have a stove top one from France that heats on the gas , not a plug in electric one ..is this a Belgian Waffler? Vikki Haffenden - England --------------- MESSAGE bread-bakers.v100.n060.30 --------------- From: TPCSSC@aol.com Subject: Tupperware bread keeper Date: Wed, 6 Sep 2000 13:00:18 EDT In answer to Joni Repasch's question about the Tupperware bread box: I have been using mine for 2 years & love it. It is shaped for a square bread machine loaf but I use it for loaves baked in my 9x5x3 Pampered Chef stoneware loaf pans (which produce great bottom crusts on loaves, by the way). The box may not be totally air-tight but it is close & dishwasher safe (away from the heating element or use the air dry setting). Definitely a better solution in my book to spending apx $80 for a vacuum gadget, but I also use a lot of zipper-lock plastic bags as there is always more than one loaf going. For those who have been looking to proof those round loaves, I both proof & bake in my Pampered Chef stoneware baking bowls. Sherry in NC --------------- END bread-bakers.v100.n060 --------------- -------------- BEGIN bread-bakers.v100.n061 -------------- 001 - Terry Vlossak Subject: Pane Pugliese, etc. Date: Fri, 8 Sep 2000 15:42:32 -0700 (PDT) Thanks very much for the Pane Pugliese recipe! I made it the next day, and the flavor was wonderful: wheaty and yeasty with a lovely crispy crust. Worth spending the time making when you're going to be around the house anyway. I'll try your English friend's suggestion for even more flavor next time. One question tho: although the dough was sticky, it was far from unworkable (not that I'm complaining). I followed the recipe as it was posted--was that recipe correct? If it was, and the consistency was also correct, I have a kneading tip that works for me with sticky doughs. I use a dough/bench knife to help with the kneading, at least at first, and in keeping the surface free of sticky dough bits, and I knead the dough very quickly, keeping hand contact to a minimum as I turn-fold-push. And flour as needed, of course. This method was very successful with Pane Pugliese, and I was able to form oval loaves with little trouble. On the subject of bread baskets, hooray for the inexpensive basket advocates! I bought a sturdy basket in the shape I was interested in having, lined it with a [100%] cotton napkin rubbed first with a lot of flour, popped the formed loaf inside and let 'er rise. It worked great! I dusted the top with a little flour and folded the extra napkin corners over the loaf while it rose. I found that I had to be careful to let the dough rise just enough, and handle the loaf gently when I tipped it out. It's lots of fun to do, and gives you a great sense of accomplishment when you take that beautiful bread out of the oven. Happy baking! Terry __________________________________________________ Do You Yahoo!? Yahoo! Mail - Free email you can access from anywhere! http://mail.yahoo.com/ --------------- MESSAGE bread-bakers.v100.n061.2 --------------- From: Reggie Dwork Subject: 2 bread machine recipes Date: Thu, 07 Sep 2000 21:08:34 -0700 Here are a couple that I hope to make someday. I have quite a collection of recipes in my to try cookbook ... since I can't make all of them in a lifetime here are a couple I decided to share now ... Apple Butter Bread Carrot Pineapple Bread * Exported from MasterCook * Apple Butter Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bakers Mailing List Breads Low Fat Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Tablespoon yeast 1 Cup flour -- whole wheat 2 Cups flour -- bread 1 Teaspoon salt 1 Tablespoon sugar 1/2 Cup apple butter 2 Tablespoons oil 1 Cup water Bring bread ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. Bake the apple butter right into the bread. Try substituting any favorite jam or jelly for the apple butter. Apple's comments: I substituted Peach Butter for the Apple Butter in this recipe and it was delicious. It has a very nice texture and aroma! Tested in DAK R2D2. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Pineapple Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bakers Mailing List Bread Machine Breads Low Fat Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup Crushed Pineapple In Juice -- Canned 3/4 Cup crushed pineapple 1/2 Cup Raw Grated Carrots 1 1/2 Tablespoons applesauce 3/4 Teaspoon vanilla extract 1/2 Teaspoon salt 1 1/2 Tablespoons brown sugar 3/4 Cup oats 3/4 Cup whole wheat flour 1 1/2 Cups bread flour 1 1/2 Teaspoons yeast Put in breadmaker as per usual your machine. I baked it on quick, but regular should work fine. The recipe was adapted from one in Donna German's book II. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 26083 0 0 0 0 0 0 0 0 --------------- END bread-bakers.v100.n061 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved