Date: Sat, 23 Dec 2000 14:45:57 -0800 (PST) -------------- BEGIN bread-bakers.v100.n079 -------------- 001 - "Dan Reid" Subject: Slicing guide Date: Sat, 16 Dec 2000 07:19:39 -0800 For Thanksgiving, I baked several loaves of bread to be served at our local food bank. I bought the bread slicing guide from King Arthur thinking that was about the only way to get the job done in a timely and neat fashion. It worked very well; the slices came out even and neat, even from the most freshly baked loaf. Joni was right to point out the lack of a crumb tray, however; my kitchen could have qualified as a bird feeder when I finished! Paula Reid --------------- MESSAGE bread-bakers.v100.n079.2 --------------- From: Gene Haldas Subject: Chicago Hard Rolls Date: Tue, 19 Dec 2000 23:56:30 -0800 I once had a recipe for Chicago Hard Rolls, now I can't find it. Can anyone point me in the right direction to get it or post a recipe here? --------------- MESSAGE bread-bakers.v100.n079.3 --------------- From: "Russell J. Fletcher" Subject: request: bread machine recipes without wheat or gluten Date: Mon, 18 Dec 2000 13:49:28 -0800 Does anyone have any bread recipes for the bread machine without wheat or gluten? Someone new at church shouldn't have it and I would like to make some bread she can eat. thanks. Russ --- Russell Fletcher Battle Ground WA USA GIMPLIMP@EFFECTNET.COM Intercessory Prayer leader, Webmaster North County Christian Fellowship http://www.world-harvest.org/ --------------- MESSAGE bread-bakers.v100.n079.4 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Maggie Glezer... Date: Mon, 18 Dec 2000 13:07:28 -0500 (EST) Greetings, fellow bakers. I am now the proud owner of Maggie Glezer's new book, "Artisan Baking Across America." And what a book it is. In addition to the very easy-to-follow recipe instructions, and the wonderful photos, the stories about bakers are very inspiring. I've already made Thom Leonard's Country French Bread and am now in the process of making Dutch Regale's Korn Bread. There is a lot of baking pleasure here for me, as well as good eating for my family and friends. No, this is not a paid commercial. It is an enthusiastic testimonial from a guy who loves to bake. Good show, Maggie! Tarheel Bob --------------- MESSAGE bread-bakers.v100.n079.5 --------------- From: "heller, dulcey" Subject: Pleased as punch! Date: Mon, 18 Dec 2000 19:01:08 -0600 I'm usually a lurker, getting tons and tons of information from this list. Thank you, everyone! I am delighted with myself, and wanted to tell people who would appreciate this - a local clearance place was getting rid of their stock, and I found a single bread machine in their pile of stuff. It's a Breadman Plus, and was missing the paddle, and had no instructions, AND looked like it had been drop-kicked across the room - but figured it was worth a shot. Got it home, determined it worked, and called the maker. They are sending me the paddle and an instruction booklet. Total cost: $8.99. One dollar for the machine, and $7.99 for the paddle - and the instructions and recipe booklet free. WHEE! Dulcey --------------- MESSAGE bread-bakers.v100.n079.6 --------------- From: SloSherri@aol.com Subject: Bread slicing guide Date: Sat, 16 Dec 2000 12:17:56 EST <> Joni, I received a gift certificate to King Arthur from my staff for Boss' Day. I don't usually buy gadget type things, but as I was using up the gift certificate, I decided to get the slicing guide in the catalogue. I've used it once, and I just hate it. Not only is there no crumb catcher, but the guide doesn't slide horizontally. The bread just plops down inside the (very) wide guide, which doesn't adjust. Therefore if your bread is 2" less wide than the guide (as mine was out of an average 4 x 9 inch baking pan), you have to stick your fingers through the buide to hold the loaf in place. Otherwise the loaf just slides all over the place. I heartily do NOT recommend the bread slicing guide. After using it once, it hits the garage sale pile, and that is an expensive discard!! Sherri --------------- MESSAGE bread-bakers.v100.n079.7 --------------- From: "L. Hyson" Subject: Cranberry Bread w/o orange for LtMagic777 Date: Sun, 17 Dec 2000 12:14:15 -0500 Recipe #2 Pumpkin Cranberry Loaves 2 c. unsifted all purpose flour 1-1/3 packed light brown sugar 2 tsp baking powder 1/2 tsp baking soda 3/4 tsp salt 1/2 cup heavy cream 3 Tbls Bourbon 3 large eggs 1 Tbls vanilla extract 1 cup canned solid-pack pumpkin puree 1 cup cranberries, chopped 1/2 cup raisins, chopped 1/4 cup shelled unsalted pumpkin seeds 1 Tbls ground cinnamon Preheat oven to 350F. Grease two 8-1/2 x 4-1/2 x 2-5/8 inch loaf pans. Line bottoms with waxed paper. Grease paper and dust with flour. In large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. With electric mixer at low speed, beat until well blended. Add cream, eggs, bourbon, vanilla and pumpkin. With mixer at low speed, beat just until dry ingredients are evenly moistened. With mixer at medium speed, beat just until batter is smooth, about 15 seconds. Stir in cranberries, raisins and pumpkin seeds. Divide batter between pans. If desired, sprinkle top of batter in each pan with additional 1 Tbls unsalted pumpkin seeds. Bake 35-40 minutes or until cake tester comes out clean. Let cool in pan on wire rack 10 minutes. Run knife around edges of loaves; turn out onto racks. Turn upright and let cool completely. --------------- MESSAGE bread-bakers.v100.n079.8 --------------- From: "Virginia" Subject: Cranberry Bread Date: Sat, 16 Dec 2000 08:51:07 -0500 Marsha requested a Cranberry Bread without orange. Here's my standby, from James Beard's Beard on Bread. I make both the orange and non-orange versions. Happy Holidays, everyone! Quick Cranberry Bread 3 cups all-purpose flour 1 tsp baking soda 1 tsp double-acting baking powder 1 tsp salt 2 eggs 1 cup granulated sugar 1/4 cup melted butter 1 1/4 cups milk mixed with 1 tsp rosewater 1 1/4 cups raw cranberries, roughly chopped 3/4 cup walnuts or pecans Preheat oven to 350F. Mix the dry ingredients together. Mix by hand or with a beater the eggs and sugar until well blended. Stir in the melted butter and the milk/rosewater. Stir in the flour mixture just until moistened, and then fold in the cranberries and nuts. Do not overwork or beat the dough. Butter a loaf tin about 10 inches long and 4-5 inches wide. Bake 55-60 mins, or until the top springs back when touched lightly or a cake tester comes out clean. Let stand in the tin for a few minutes before turning out onto a rack to cool. When thoroughly cooled wrap in plastic or foil and let sit half a day before cutting. Cranberry Orange Bread: Use 1/2 cup orange juice and 3/4 cup milk as the liquid, and add with the cranberries 3 T grated orange rind. Virginia Scottish Crofters Imports from Scotland and Our Own Handmade Teddy Bears http://www.scottishcrofters.com --------------- MESSAGE bread-bakers.v100.n079.9 --------------- From: Reggie Dwork Subject: info and recipe for Russ Date: Sat, 23 Dec 2000 13:48:53 -0800 Russ, Here is some info for you first ... then a couple recipes. Tips For Making Gluten Free Breads Baking Gluten Free Bread Yogurt Chive Bread Banana Rice Bread * Exported from MasterCook * Tips For Making Gluten Free Breads Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads/Muffins/Rolls Information, Tips, Misc. Wheat-Free Breads Yeast Free Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- TIPS: 1. Buy a machine that makes the one-and-one-half pound square-type loaf. This will enable you to make medium and small size loaves that are easy to slice for sandwiches and toast. We do not recommend making large size gluten-free loaves. 2. Gluten-free doughs are sticky and difficult to mix. Help your machine by checking on the dough often during the first five to ten minutes. Scrape down the sides of the pan with a soft rubber spatula. 3. Gluten-free dough does not look like ordinary wheat dough. Gluten-free doughs require more liquid and, in some recipes, resemble a batter more than a dough. By observing the dough mixing during the first five to ten minutes, you will get a feel for what gluten-free dough should look like and be able to adjust the liquid and dry ingredients accordingly. 4. The dough will mix more readily if you always add the liquid ingredients first. Do this even if your machine recommends that dry ingredients should go in first. 5. Gluten-free breads require extra yeast to rise. Some recipes will double or triple the amount of yeast called for in a similar recipe made with wheat flour. 6. If your machine has a yeast dispenser, do not use it. The bread will rise higher if you sprinkle the yeast on top of the dry ingredients just before you start the machine. 7. A combination of three or four flours will taste better than a mixture of just one or two flours. The bread will rise higher as well. 8. Never buy your flours from an open bin. They may be contaminated with small amounts of gluten-containing products. Use only products that are sealed in a package. 9. Wheat-free ingredients are not the same as gluten-free products. 10. Potato starch flour is not the same as potato flour. Potato flour is heavier and does not work well in gluten-free breads. From Bread Machine Baking for Better Health - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baking Gluten Free Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads: Quick & Muffins Information, Tips, Misc. Wheat-Free Breads Yeast Free Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- INFORMATION: Since only flours containing no gliadin and prolamin can be used to make bread for people with celiac disease or dermatitis herpetiformis, a substitute for gluten must be used to make the dough rise. An excellent substitute for gluten is xanthan gum, a natural product made from Xanthomonas campestris. This micro-organism is grown in the lab for its cell coat, which is dried and ground to form xanthan gum. Xanthan gum is added as a powder to the dry bread ingredients. One teaspoon is needed for every cup of gluten-free flour. You can buy this product at your local health-food store. From Bread Machine Baking for Better Health - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Chive Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Vegetable & Herb Breads Wheat-Free Breads Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Medium Loaf: -- (Small Loaf): 2 1/3 C Milk -- (1 3/4 C) 2/3 C Plain Yogurt -- (1/2 C) 2 C Brown rice flour -- (1 1/2 C) 2/3 C Tapioca flour -- (1/2 C) 2/3 C Potato starch flour -- (1/2 C) 2/3 C Garbanzo bean flour -- (1/2 C) 1/3 C Dried Chives -- (1/4 C) 2 Tbsp Date sugar -- (1 1/2 Tbsp) 4 1/2 Tsp Xanthan gum -- (3 Tsp) 1 Tbsp Salt -- (3/4 Tsp) 4 1/2 Tsp Yeast -- (3 Tsp) This is a nice sandwich bread that goes well with cheese and cold cuts. It is gluten-free and wheat-free. From Bread Machine Baking for Better Health - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 356 1440 0 0 0 * Exported from MasterCook * Banana Rice Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Fruit And Spice Breads Wheat-Free Breads Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Medium Loaf: -- (Small Loaf): 1 1/2 C Soymilk, cereal-free -- (7/8 C) 1 C Bananas, ripe, mashed -- (2/3 C) 2 Eggs -- (1) 2 C Brown rice -- (1 1/3 C) 1/2 C Garbanzo bean flour -- (1/3 C) 1/2 C Rice Flour -- (1/3 C) 1/4 C Date sugar -- (2 C) 4 1/2 Tsp Xanthan gum -- (3 Tsp) 2 Tbsp Flaxseeds -- (1 1/2 Tbsp) 1 Tsp Salt -- (3/4 Tsp) 3 1/2 Tsp Yeast -- (3 Tsp) This is a slightly sweet, protein-rich bread. Serve it warm and toasted to children for an afterschool snack, or treat yourself to a slice or two with a cup of herbal tea. It is gluten-free, wheat-free, and high-fiber. From Bread Machine Baking for Better Health - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v100.n079.10 --------------- From: Reggie Dwork Subject: Happy Holidays Date: Sat, 23 Dec 2000 13:21:13 -0800 Jeff and I would like to wish each of you a very Happy Holiday season. If you are traveling, please have a safe journey. Here are a couple of recipes for you ... Lora Brody's Christmas Stollen Orange Cranberry Bread If you break anything be sure it is bread!! Reggie & Jeff * Exported from MasterCook * Lora Brody's Christmas Stollen Recipe By : Desserts from Your Bread Machine:Perfect Every Time, Lora Br Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Holiday & Gift Breads International Breads Low Fat Bread Machine Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Tsp yeast 2 1/2 Cups all-purpose flour 1 Teaspoon salt 3 Tablespoons sugar 3 Tablespoons almond paste finely grated rind of two oranges 1/2 Stick butter -- (2 ounces), melted 1 Large egg 4 Tablespoons nonfat dry milk 3/4 Cup water 1/2 Cup pecans -- (3 ounces) To Complete: 1/2 Stick Sweet Butter -- Melted 1/2 C Confectioner's Sugar -- For Dusting Place all the ingredients except the pecans in the machine. Program for dough, adding the pecans at the very end of the final knead cycle. To complete: 1/2 stick (2 ounces) sweet butter, melted 1/2 cup confectioners sugar, for dusting At the end of the final rise, punch down the dough and transfer it to a lightly floured work surface. Cover with plastic wrap and allow to rise for 1 hour or until doubled in bulk. With a lightly floured rolling pin, roll the dough into a 14" long oval. Brush the surface of the dough with some of the melted butter and fold it in half, lengthwise. Press lightly on the fold of the dough, pressing toward the open edges. Do not press the outer edges together. Transfer the shaped dough to a greased and floured baking sheet, cover with plastic wrap and allow to rise for 30-40 minutes or until double in bulk. Preheat the oven to 375F with the rack in the center position. Bake the stollen for 30-35 minutes or until lightly brown. Remove from the oven and immediately brush with the remaining melted butter and then dust generously with the confectioners sugar. You can make the dough in a (large) bread machine, in the food processor or in the mixer (and of course by hand...) This is a wonderful tasting bread. I used the dough cycle on my new Breadman and it turned out wonderful!! Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Cranberry Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Fruit And Spice Breads Holiday & Gift Breads Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Dried cranberries Zest from 1 orange 2 C White bread flour 2 C Whole wheat flour 1 Pkt Active Dry Yeast -- (2 1/4 Tsp) 1 Tbsp Sugar -- Or Honey 1 Tsp Salt 2 Tsp cinnamon -- (To 3 Tsp) Juice from the orange plus Water to make 1 1/2 cups Add all the ingredients to your bread machine as the manufacturer indicates. I used sweet bread setting and it turned out wonderful!! Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 2928 0 0 0 0 0 0 0 0 0 0 --------------- END bread-bakers.v100.n079 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved