Date: Sat, 13 Jan 2001 10:10:46 -0800 (PST) -------------- BEGIN bread-bakers.v101.n002 -------------- 001 - Yvonne58@aol.com - Semolina for bread 002 - Nifcon@aol.com - Bromated flour 003 - "Bakers & Begley" Subject: pretzel rolls Date: Sun, 7 Jan 2001 12:27:05 -0400 Dear BBD I am looking for a recipie for pretzel rolls. They have a hard, shiny, golden crust and soft interior. I've had them in Hamilton, Ontario but have never seen a recipie posted on the BB digest. Thanks for any help you can give me here. Lorraine --------------- MESSAGE bread-bakers.v101.n002.4 --------------- From: kathy hubbard Subject: re: looking for a particular recipe Date: Sat, 6 Jan 2001 09:18:04 -0500 I, too, have been trying to come up with a roll similar to this as it is my daughter's favorite! Nothing I have tried however has come close. As far as baking...I have used my pizza stone, put water in the bottom of the oven and added tablespoon of rye flour to my roll recipe....all of which are supposed to give a "crusty" crust but I still haven't recreated these rolls. I hope someone has a recipe. They are delicious! --------------- MESSAGE bread-bakers.v101.n002.5 --------------- From: Lorna & Chuck Friedlein Subject: walnut/citron bread Date: Sat, 06 Jan 2001 16:53:43 -0800 In answer to PYE164@webtv.com(Maggie Tucker). Citron is classified as candied fruit everywhere in the world. If you do not like the texture of candied fruit, you may want to process the fruit in a blender or food processor with a small amount of the flour called for in the recipe. --------------- MESSAGE bread-bakers.v101.n002.6 --------------- From: Larry Subject: Sure Fire ABM Bread Recipe Date: Sat, 06 Jan 2001 16:20:08 -0500 For Virginia of Scottish Crofters This is my wife's favorite white bread, and it always comes out great The recipe is for a 1-1/2 pound loaf. The recipe comes from Donna German's The Bread Machine Cookbook, volume 5. Water 1 cup Margarine or butter 2-1/2 TBS. Sugar 2-1/2 TBS. Salt 1 tsp. Bread flour 3 cups Yeast regular 1-1/2 tsp. --------------- MESSAGE bread-bakers.v101.n002.7 --------------- From: "Jenny Hensley" Subject: RE: Bread Tubes Date: Sat, 6 Jan 2001 10:30:47 -0500 I've not made yeast breads in my Pamp Chef tubes, but I've made alot of quick breads..It takes alot longer to cook, but makes a great presentation..Kids love the ice cream sandwiches made in them too!! Jenny --------------- MESSAGE bread-bakers.v101.n002.8 --------------- From: PDWadler@aol.com Subject: Any tricks for keeping bread fresh? Date: Sat, 6 Jan 2001 13:53:16 EST I have been a peruser of this list for quite some time and have really benefited from suggestions I've read here. I have a feeling I've read advice on how to keep homemade bread fresh (i.e., not moldy and not stale) longer, but I can't put my finger on it. Any ideas? I find that the bread I make without fat (substituting applesauce) gets moldy quickly. I remember reading something abut putting something in the breadkeeper along with the bread and would appreciate hearing from folks with better memories than my own. PD Wadler Chicago, IL --------------- MESSAGE bread-bakers.v101.n002.9 --------------- From: Nifcon@aol.com Subject: for Lauren Maslin Date: Sat, 6 Jan 2001 06:45:02 EST Lauren Carol Field's book 'The Italian Baker' , in the chapter on Rolls and Breadsticks describes 'Pasta Dura' from Emilia Romagna as a roll with a hard, matte crust and a 'dense , stark white, slightly cottony interior' - close enough for government work - according to Ms Field it's very difficult to make by hand because of the low water content of the dough. If you haven't got the Field book (if you can afford it it should be in every breadbaker's kitchen) try and buy it - if not the name 'Pasta Dura' should give you a head start - if all else fails i'll try and precis the Field recipe for you Live long and prosper John Wright Yorkshire, England --------------- MESSAGE bread-bakers.v101.n002.10 --------------- From: caron.rose@itfactory.com Subject: RE: Looking for a particular recipe Date: Sat, 6 Jan 2001 09:35:29 -0500 Lauren Maslin wrote: I've been trying to find a recipe for rolls like the ones they serve at Bertucci's restaurant. ....... Lauren, I know the rolls you are talking about. They are delicious. I used to work at a Domino's Pizza commisary, where they actually made the dough and prepared the meats and veggies to distribute to the pizza shops. Whenever they had leftover pizza dough, they would sell it to the employees for a dollar a bag. I would bring it home and freeze it. I started making pizza with it, and then one day I decided to try rolls. They were the best rolls! Crusty on the outside, dense on the inside. I found out that if you don't let them rise quite as long, they are much better. They aren't quite as good as Bertucci's but they are a good substitute. Try a good hearty pizza dough for your rolls to see if it gives you what you want. Caron Rose --------------- MESSAGE bread-bakers.v101.n002.11 --------------- From: claire e Kranz Banasiak Subject: Rolls Date: Sat, 6 Jan 2001 11:32:24 -0500 Someone was asking about rolls. I don't know if these are close but every time I make these people rave. They are the best I have eaten. I got the recipe from Gourmet years ago. 2 T yeast 4 T warm water 1/4 cup sugar, plus a pinch for proofing 2 cups milk 1/3 cup unsalted butter (5 1/3 T) 2 tsp salt 5 to 6 cups flour Combine yeast, water and pinch of sugar. Let proof 10 minutes Warm 2 cups milk and butter (I do it in the microwave 1-2 min) so butter melts Mix yeast mixture, milk, sugar, salt and enough flour to make dough ( about 5 cups). Knead for 10 minutes, adding flour to make soft but not sticky dough. Put in lightly oiled bowl, cover and let rise 1 hour or until doubled. Punch down and form into rolls about 2" diameter. Put into 2- 8" buttered cake pans. Cover and let rise, 15-45 minutes. Lightly brush with milk before baking. Bake at 400 degrees 15-20 minutes or lightly browned Makes about 18 rolls. --------------- MESSAGE bread-bakers.v101.n002.12 --------------- From: Andie Paysinger Subject: Commercial ranges and ovens Date: Sat, 06 Jan 2001 07:49:23 -0800 You do need a high output hood over a commercial range. I certainly would not recommend placing a microwave over it because they should not be subjected to the high temps. My range specifically stated that NOTHING other than a high temp hood (Stainless steel) should be within 36 inches of the cooktop. I had a copper hood which had to be removed and replaced by the SS because the brazing between the copper panels would not take the heat. The wall behind the stove had to be lined with firewall material and I also had the flooring replaced with quarry tile under and in front of the stove. Get a themometer and attach it to your microwave and check the temperature when you are using the stove. Oh yes, my hood had a grease filter in it which had to be changed about every 6 months to prevent fires. You would be astonished at how much grease that thing would contain. I know the Wolf range people are very careful about instructing buyers about the preparation for installing one of their ranges in a residential kitchen. I am surprized that your Viking vendor did not give you this information. -- 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.v101.n002.13 --------------- From: "Regina Rectanus" Subject: New Bread Machine Owner Date: Sat, 6 Jan 2001 23:42:57 -0500 This is for Virginia Scottish Crofters requesting a no-fail bread recipe for her new bread machine. The recipe on the back of King Arthur flour for Bread Machines is a great one. The secret for success in my opinion is the flour. (Unsollicited testimonial). If you can locate the KA flour for BREAD MACHINES, you'll have your own copy. If you can't, here is the recipe: TOAST & SANDWICH BREAD 2-1/4 teaspoon active dry yeast (l packet) if you don't buy your yeast in bulk. 2-1/2 tablespoons sugar 2 tablespoons lukewarm water 1 cup lukewarm milk 2 teaspoons salt 3-1/4 cups King Arthur Special Flour for Machines 3 tablespoons butter melted Bread Machine Instructions: (1-1/2 lb. or larger machine): Place all of the ingredients into the pan of your bread machine, program the machine for Basic White Bread (or equivalent and press start. My own notes: I place the lukewarm water and l cup of lukewarm milk in the pan first, then I add the sugar and the melted butter. Next, in goes the Special Flour for Bread Machines, the salt and last, make a little depression in the flour and put in the yeast. Using the above ingredients and the KA Flour, everything seems to be in proper proportion - I do not need to check the dough consistency because it seems to be just right every time but you should do this the first time you are using this recipe. While it is in the second knead, after about ten minutes or so, use the pause button if you have one and pinch the dough to make sure it isn't too gooey. It should be nice and smooth without sticking to your fingers. Also, if you have a health food store, buy your yeast in bulk (1/4 lb.) and store it in a glass jar in your freezer. It is much more economical than the 3 packet type found on the grocer's shelf and it does a great job. Good luck and get ready to enjoy great toast and jam!! My machine is a Breadman Ultimate and I love it!! The bread recipe that Reggie posted for her new Breadman Ultimate in bread-bakers.v100.n070.1 Easy French Bread is another winner each time. Nice crisp crust and delicate interior!! --------------- MESSAGE bread-bakers.v101.n002.14 --------------- From: Kathleen Subject: Raisin Pumpernickel Rolls Date: Sun, 07 Jan 2001 16:20:42 -0600 On Christmas morning I decided to make the following rolls for dinner. What a mistake! They look like something we would like - dark and heavy. I started them in plenty of time. The dough was the heaviest that I have every worked with. I added only 1 cup of white and one cup of wheat flour before I realized that there was too much flour already. I added a tad more water. They barely raised. I did bake them eventually. The rolls were good, but looked and tasted too heavy. I think that there is a problem with the liquid/flour proportions in the recipe. What do you think? I'd like to try them again. There are many bread recipes in this book that I would like to try, but I need to have a sense that they are real, useable recipes. Oh, about the Postum. I used dry coffee granules. Does the author mean Postum that is made or dry postum? Kathleen * Exported from MasterCook * Raisin Pumpernickel Rolls Recipe By : Still Life with Menu (1994), Mollie Katzen, page 32 Serving Size : 16 Preparation Time :0:00 Categories : Breads Buns And Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup semisweet chocolate chips 3 tablespoons butter 1 cup lukewarm water 2 packages active dry yeast 1/2 cup molasses 1 1/2 tablespoons Postum 1 1/2 teaspoons salt 1 cup raisins 2 cups rye flour 2 1/2 cups unbleached white flour 2 cups whole wheat flour -- as needed, up to 3 oil for the bowl and the dough cornmeal for the baking sheet Preparation time: 4 to 5 hours, most of which is rising time. Yield: 16 rolls. Don't be startled by the presence of chocolate chips in this recipe. They serve to darken, moisten, and slightly sweeten the rolls but their presence will be extremely subtle. If you don't have Postum, you can use instant coffee. You can even use strong black coffee, and just slightly adjust the amount of flour to accommodate the change. Remember that, apart from sensitivity to heat, dough is quite flexible. Also, don't be discouraged by what seems like a major preparation time commitment. During most of those 4 to 5 hours the dough is rising, and you are free to do other things. There is only a modest amount of actual labor required. The result is really worthwhile, and the rolls keep for up to two weeks if kept in a sealed plastic bag in the refrigerator. They are delicious sliced and toasted. NOTE: The rolls can be assembled up to three days in advance of baking. Store them in an airtight plastic bag in the refrigerator. 1. Melt the chocolate chips and butter together over very low heat, then remove from heat and cool to room temperature. 2. Place wrist-temperature water in a large bowl. Sprinkle in the yeast and let it stand 5 minutes. It will be foamy. 3. Stir in molasses with a wooden spoon. Add Postum, salt, and raisins. 4. Making sure it is no warmer than room temperature, drizzle in the chocolate mixture, mixing constantly 5. Add rye flour and 1 cup each of the white and whole wheat. Stir as vigorously as possible with a wooden spoon. 6. Gradually knead in all the white flour plus enough additional whole wheat flour to make a smooth, nonsticky dough. Turn the dough out onto a floured surface and knead about 10 minutes. The dough will be dense. Let it rest while you clean the mixing bowl. 7. Lightly oil the bowl and the top surface of the dough. Put the dough in the bowl, cover with a clean towel, and let rise in a warm place for at least 3 hours. It will rise by about half of its original volume. 8. Punch down the dough and knead it on a floured surface another 5 minutes or so. Cut the dough in half, then cut each half into 8 equal parts. Knead each little piece for a minute or two, and form into a ball (it should be the approximate size of a slightly overweight golf ball). 9. Dust a baking sheet (or two, depending on the size) with cornmeal, and arrange the balls of dough at least 3 inches apart. Let the dough rise again for 45 minutes to 1 hour. (You may also let it rise in the refrigerator. Wrap the baking sheet loosely but airtight in a plastic bag and refrigerate. The rolls can remain stored this way up to three days before baking. They can go into a preheated oven directly from the refrigerator. 10. Preheat oven to 375F. Bake for 30 minutes, or until the rolls sound hollow when thumped. Remove from the sheet and cool at least 10 minutes before serving. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n002.15 --------------- From: Julie Donnelly Subject: Cleaning Baking Stones Date: Mon, 08 Jan 2001 07:58:21 -0500 After the holiday baking I decided to clean my oven and as long as I was doing that I thought I would try the suggestion I read here to put my baking stone in for the cleaning process. My stone is well used and was a very dark brown. I could not believe my eyes - the stone came out pale beige just like it was new again. Thanks to whomever posted that tidbit. --------------- MESSAGE bread-bakers.v101.n002.16 --------------- From: "Annamaria Basile" Subject: yeasted baked donuts? Date: Mon, 08 Jan 2001 14:05:08 -0500 Hi, Does anyone have a recipe for baked donuts that uses yeast? Barring that how about a recipe for baked donuts. I have a baked donut tin but no recipe. Thnaks, Annamaria _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com --------------- MESSAGE bread-bakers.v101.n002.17 --------------- From: "Matthew & Karla Cole" Subject: Taos Pumpkin Bread for the bread machine Date: Mon, 8 Jan 2001 22:01:48 -0600 Here's an adaptation of Beth Hensperger's Taos Pumpkin Bread that I've used with great success: 3 c. flour 1/4 c. cornmeal 1 1/2 tsp. salt 1/4 c. brown sugar, packed not too solidly 1 egg mixed with 3/4 c. water 1/2 c. pumpkin puree 1 1/2 tsp. yeast Put all ingredients in machine and run dough cycle. When finished, turn on floured surface and gently deflate. Shape into a rectangular loaf and place on greased baking sheet sprinkled with cornmeal. Cover loosely with plastic wrap and let rise 30 minutes or until doubled in size. Preheat oven to 450 degrees. Sprinkle loaf with flour, slash several times with serrated knife and place in oven. Immediately reduce oven temperature to 375 degrees and bake 25-30 minutes. Karla Cole St. Paul, MN --------------- MESSAGE bread-bakers.v101.n002.18 --------------- From: Frank.Yuhasz@pentairpump.com Subject: bromated flour Date: Tue, 9 Jan 2001 18:21:31 -0500 For Audrey Konie, who asked about bromated vs. non-bromated flour: Flour that is bromated contains the chemical additive potassium bromate. It allows the flour company to use a lesser quality wheat and then attempt to make up for it by adding the chemical to improve oven spring. (Oven spring is the final "explosion" of yeast growth before it dies due to thermal heat death, in the heat of the oven.) Potassium bromate is banned in many countries outside the United States, and its inclusion in food must be stated on labels in California since potassium bromate is a known carcinogen. Potassium bromate is also used as a gasoline additive. (You don't really want to eat it, do you??) Flour such as King Arthur and Sapphire have never been bromated, and although you didn't ask about it, a few words about bleached flour are also in order. Bleaching is done to allow the mill to use more of the wheat berry and not end up with grey flour. The bleach used is benzoyl peroxide, just the same as in acne products. (You don't really want to eat that either, do you??) Bleaching also weakens the gluten potential, not exactly what you want for yeast breads. Unbleached, unbromated flour such as King Arthur or Sapphire are creamy in color, not the bright "dead white" of bleached flour. It doesn't take a rocket scientist to figure out that "better living through chemistry" does not apply to flour. Unbleached, unbromated flour is best! Happy Baking! Carolyn --------------- MESSAGE bread-bakers.v101.n002.19 --------------- From: Kathleen Subject: Cherry Christmas Ring Date: Sat, 13 Jan 2001 10:22:10 -0600 I'm a recipe follower, usually. But I wanted to make a Swedish Tea Ring over the holidays that had cherries, or some Christmasy look, and couldn't find a recipe. So, I combined a few recipes and made the following. It was very good. I let it rise overnight, baked it in the morning and took it to work. Despite the cold winter weather, and the 26 mile drive to work, it was still warm. No one waited until break time, but gobbled it up right away. Kathleen * Exported from MasterCook * Cherry Christmas Ring Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Breads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SWEET ROLL DOUGH*** 1 package regular or quick acting active dry yeast 1/2 cup warm water -- (105-115 degrees) 1/2 cup lukewarm milk (scalded then cooled) 1/3 cup sugar 1/3 cup butter -- softened 1 teaspoon salt 1/4 cup Egg Beaters® 99% egg substitute 3 1/2 cups unbleached all purpose flour -- up to 4 cups ***FILLING*** 1 1/2 cups chopped walnuts 1/2 cup chopped maraschino cherries -- plus extra cherries for the top -- halved 2 tablespoons sugar 2 tablespoons butter -- softened cooking spray ***ICING*** confectioner's sugar milk vanilla extract Dissolve yeast in warm water in 2 1/2-quart bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased 2 1/2-quart bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.) Punch down dough. Mix chopped walnuts, chopped cherries and sugar. Roll dough into oblong, 15 x 9". Spread with 2 tablespoons softened butter and walnut mixture. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together to make a ring. Even up roll by stretching slightly. Place roll, sealed edge down, on a baking sheet that has been lightly covered with cooking spray. Pinch edges together. With scissors, make cuts 2/3 of the way through the ring at 1" intervals. Turn each section on its side (face up). Let rise until double, about 30 to 40 minutes. (Or let rise in refrigerator for 8 to 24 hours, or until doubled in size.) Preheat oven to 375 degrees. Bake 25 to 30 minutes. When ring has cooled somewhat, mix confectioner's sugar and milk to spreading consistency. Add vanilla. Spread over ring and decorate with extra cherry halves. This recipe is a conglomeration of recipes from various Betty Crocker Cookbooks and a Fleischmann's Yeast booklet. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n002.20 --------------- From: "Joni Repasch" Subject: Ultimate Sourdough Baguettes Date: Mon, 8 Jan 2001 20:13:42 -0800 This is a great recipe but be warned: It's extremely slack. I almost had to pour it into the baguette pans. Since I use non-stick perforated pans I lined the pans with parchment paper to keep dough from seeping. At 450 degrees the baguettes bake quickly so check at 18 minutes for doneness. joni Ultimate Sourdough Baguettes "risp and light, with a crackly brown crust, these baguettes earn their name from whatever you sprinkle them with prior to baking (see below)." King Arthur Flour 1-1/4 cups lukewarm water 2 cups white sourdough starter, refreshed 5-6 cups King Arthur Unbleached A-P Flour 2 tsp salt 2 tsp sugar 4 tsp instant yeast 2 Tbsp granular lecithin (optional) (available from King Arthur Flour) 4 tsp vital wheat gluten 1 egg yolk lightly beaten with 1 Tbsp water, for glaze Italian seasoning Sesame seeds Artisan Bread Topping (available from King Arthur Flours anything else you think might be good* In a large bowl, combine the water, starter, and 3 cups of the flour, mixing till smooth. Stir in the salt, sugar, yeast granular lecithin (if using) and gluten, then an additional 2 cups of flour. Stir till the dough pulls away from the sides of the bowl, adding only enough additional flour as necessary; a slack (sticky) dough makes a light loaf. Knead the dough for 5 minutes, by hand on a lightly greased work surface or in an electric mixer. Let it rest for several minutes, then knead for an additional 5 minutes. Turn the dough into an oiled bowl, cover the bowl, and let the dough rise until doubled in bulk, 1 to 1-1/2 hours. Gently deflate the dough, and divide it into six pieces (for thin baguettes) or three pieces (for thicker Italian loaves). Shape each piece into an 18-inch long loaf, and place the loaves, at least 4 inches apart, on greased parchment-lined baking sheets, or in lightly greased baguette pans. Cover the loaves with lightly greased plastic wrap, and let them rise for 1 hour, or until they're nice and puffy. Preheat your oven to 450 degrees F. Gently brush the loaves with the egg yolk glaze, and sprinkle them generously with Italian seasoning and sesame seeds, or Parmesan cheese, garlic slices, or anything else you think would turn a baguette into an Ultimate Baguette. Spray the loaves with olive oil spray, and bake them for about 20 minutes, or until they're a light golden brown. Remove the loaves from the oven, and turn your oven to "broil." Return the loaves to the top rack of the oven and CAREFULLY broil them till they're a deep golden brown. Remove the loaves from the oven, and cool them on a wire rack. Copyright 2000 The King Arthur Flour Company, Inc. Norwich, VT 05055 --------------- MESSAGE bread-bakers.v101.n002.21 --------------- From: "Joni Repasch" Subject: Waffles for 4 Date: Mon, 8 Jan 2001 20:13:45 -0800 Here's a great waffle recipe using a white sourdough starter. It's from King Arthur Flour but I have made a few changes. See items in []. Also at the end of the recipe are my comments. Hope you guys enjoy this as much as our family does. SOURDOUGH WAFFLES FOR FOUR Our weekend favorite is sourdough waffles. These beat baking powder waffles by a mile; if we can't make these, we don't eat waffles. When you have a starter to take care of, and you don't have time to make bread, waffles are the answer. You can make these a weekly ritual with very little effort, thus feeding the masses (and the sourdough starter at the same time). This also makes great pancake batter. Here's what we do: King Arthur Flour THE SPONGE 1 cup KA Unbleached A-P Flour 1 cup KA 100 percent White Whole Wheat Flour 2 Tbsp sugar 2 cups buttermilk, slightly warmed (this is where a microwave can help) 1 cup sourdough starter THE BATTER All of the sponge (above) 2 eggs [separated] 1/4 cup [Canola] vegetable oil (or melted butter) 1/2 to 1 tsp salt (to taste) 1 tsp baking soda [2 tsp baking powder] optional Making the Sponge: This first step is best done the night before you want to serve the waffles. First, remove your starter from the refrigerator, stir it together with a spoon or whisk and pour out a cup. In a large mixing bowl, combine the flours and sugar. Pour in the [warmed] buttermilk and the sourdough starter. Stir this mixture until just combined. Cover loosely and let this sit on your counter until the next morning. Feeding the Starter: Add to the remaining starter a cup of water and a cup of flour. Stir, cover loosely and let it sit out on your counter until the next morning to let it work and grow. Then refrigerate it until you want to use it again. Creating the Batter: Next morning, complete the batter while you preheat your waffle iron. In a small mixing bowl, beat together the egg [yokes], oil or butter, salt and baking soda. [In a separate bowl beat the egg whites until almost stiff.] Let the children (of any age) blend [the egg yoke mixture and then the beaten egg whites] into the sponge you made the night before. (Watch what happens; it's neat.) Grease your iron (a pastry brush makes this easy) and pour on to 1/2 cup of batter. Close the iron. A waffle usually cooks in 2 to 4 minutes. If you try to raise the lid and it's reluctant to come, the waffle is probably not done. Waffles are best eaten right from the iron if you like them crisp, traditionally with butter and maple syrup. YIELD: 8 Waffles. Note: For a crowd, you can double this recipe. Copyright 2000 The King Arthur Flour Company, Inc. Norwich, VT 05055 Sourdough Waffles For Four JONI'S NOTES Results: Excellent; the new standard. Method: Follow recipe exactly except: beat egg yolks separately and add to oil, soda and salt. Beat egg whites until almost stiff. Mix egg yolk mixture into batter then fold beaten egg whites into all. Comments: Easy recipe. Like idea of preparing most of the recipe the night before. Dry Bulk: For Sponge - Makes 4 batches The Sponge 4 cup King Arthur Unbleached A-P Flour 4 cup King Arthur 100 percent White Whole Wheat Flour 8 Tbsp sugar Weigh and measure dry ingredients: Divide in 4 parts, place in 4 containers, label, place in fridge or freezer. --------------- END bread-bakers.v101.n002 --------------- -------------- BEGIN bread-bakers.v101.n003 -------------- 001 - "Melinda Pua-Mai-'I-Mai Y - RE: New Bread-Machine Owner 002 - D91505@aol.com - instruction booklet needed 003 - Reggie Dwork Subject: RE: New Bread-Machine Owner Date: Sat, 6 Jan 2001 21:02:11 -1000 > From: "Virginia" > Subject: New Bread-Machine Owner > Date: Thu, 28 Dec 2000 10:16:22 -0500 > > I have what sounds from here like a wonderful idea: Would some of you who > are, by now, experts in the bread machine post one of your good, no-fail > recipes for those of us who are suddenly this week owners of > same? Thanks! > Happy New Year! I'm not an expert, but I'm glad to share my "old faithfuls." Here are the recipes I keep posted on my refrigerator door. The first ones are from the book that came with my Oster bread machine and some are from (or adapted from) the Donna Rathmell German books. Of the two from my old faithful list that I adapted -- the granola date bread and the poi bread -- I deleted the latter because I'm sure most of you don't have access to fresh poi. If you do and you're interested, please let me know so I can send you this recipe as it's a favorite with the folks at work. Unless otherwise noted, the recipes are for 2-lb. loaves. French Countryside Bread 11-12 oz. Water 1-1/2 tsp. Salt 1/1/2 Tbsp. Olive oil 4 cups Bread flour 1 Tbsp. Sugar 2 tsp. Active dry yeast French setting ­ timer okay Traci's Oatmeal Bread 10-11 oz. Water 3 cups Bread flour 1 3/4 tsp. Salt 3/4 cup Whole wheat flour 3 Tbsp. Honey 2 Tbsp. Oat bran 2 Tbsp. Butter 2 Tbsp. Dry milk 3/4 cup quick cook oats 2 tsp. Active dry yeast Basic setting ­ timer okay Honey Grain Bread 1.5 pound 2 pound Water 8-10 oz. 11-12 oz. Salt 1 tsp. 1 1/2 tsp. Butter 2 Tbsp. 2 1/2 Tbsp. :Honey 1 1/2 Tbsp. 2 Tbsp. Bread flour 2 1/4 cups 2 1/2 cups Whole wheat flour 1 cup 1 1/4 cup Quick cook oats 1/2 cup 2/3 cup Active dry yeast 2 tsp. 2 1/4 tsp. Whole wheat setting ­ timer okay Scott's Favorite Potato Bread 10-11 oz. Water 1 1/4 tsp. Salt 2 Tbsp. Butter 4 cups Bread flour 1/4 cup instant potato flakes 2 Tbsp. Dry milk 2½ Tbsp. Sugar 2 tsp. Active dry yeast Basic setting ­ timer okay Garlic-Dill Bread 1 pound 2 pound Water 2/3 cup 1 1/3 cup Chopped garlic 1/4 cup 1/2 cup Butter 1 Tbsp. 2 Tbsp. Dill weed or seed 1/2 tsp. 1 tsp. Salt 1/2 tsp. 1 tsp. Bread flour 1 1/8 cups 2 1/4 cups Whole wheat flour 1 1/8 cups 2 1/4 cups Active dry yeast 2 tsp. 21/4 tsp. Whole wheat setting, light crust ­ timer okay Carlin's Dilly Bread 1.5 pound 2 pound Water 3 Tbsp. 1/4 cup Cottage cheese 1 cup 1 1/4 cup Eggs 2 2 Salt 1 tsp. 1 1/2 tsp. Dill seed 2 Tbsp. 2 1/2 Tbsp. Instant onion 2 Tbsp. 2 1/2 Tbsp. Sugar 2 1/2 Tbsp. 3 Tbsp. Baking soda 1/3 tsp. 1 tsp. Bread flour 3 cups 3 1/2 cups Whole wheat flour 3/4 cup 1 cup Active dry yeast 1 1/2 tsp. 2 1/2 tsp. Adjust with water or flour only after a full 10 minutes of kneading. Pay attention ­ the cottage cheese may fool you with how moist it is! Basic setting, light crust ­ no timer 7 or 9 Grain Bread 1 1/2 cups Water/Milk 2 Tbsp. Fruit juice concentrate 1/4 cup Honey/Maple syrup 1/2-1 tsp. Salt 2-4 Tbsp. Vital gluten 1 cup 7/9 grain cereal 2 cups Whole wheat flour 1 cup Bread flour 2 tsp. Active dry yeast Whole wheat setting ­ timer with water Bran Bread 1 1/2 cups Water/Milk 3 Tbsp. Fruit juice concentrate 4 Tbsp. Honey/Maple syrup 1/2 tsp. Salt 1 tsp. Baking soda 2/3 cup Wheat/Oat bran 2-4 Tbsp. Vital gluten 3 cups Whole wheat flour 1 cup Bread flour 2 tsp. Active dry yeast Whole wheat setting ­ timer with water Maple Honey Wheat Bread 1 1/2 cups Milk/Water 2 Tbsp. Fruit juice concentrate 1/4 cup Honey 1/4 cup Maple Syrup 1/2 tsp. Salt 2-4 Tbsp. Vital gluten 4 cups Whole wheat flour 2 tsp. Active dry yeast Whole wheat setting, light crust ­ timer with water Maple Wheat Flakes Bread 1 1/2 cups Water/Milk 1 1/3 Tbsp. Vegetable oil 1/4 cup Maple syrup 2/3 tsp. Salt 1 tsp. Baking soda 2-4 Tbsp. Vital gluten 1 cup Wheat flakes/Rolled oats 3 cups Whole wheat flour 1 cups Bread flour 2 tsp. Active dry yeast Whole wheat setting ­ timer with water Multi-Grain Bread 1 1/3 cups Water/Milk 1 1/3 Tbsp. Fruit juice concentrate 2 Tbsp. Honey 1/2-1 tsp. Salt 2-4 Tbsp. Vital gluten 2/3 cup Rye flour 2/3 cup Oats 1 2/3 cups Whole wheat flour 1 cup Bread flour 2 tsp. Active dry yeast Whole wheat setting ­ timer with water Granola Date Bread 1.5 pound 2 pound Water 1 cup 1 1/3 cup Butter 1 1/2 Tbsp. 2 Tbsp. Sugar 2 Tbsp. 3 Tbsp. Salt 3/4 tsp. 1 tsp. Cinnamon 1 tsp. 1 1/2 tsp. Bread flour 1 1/2 cups 2 cups Whole wheat flour 1 1/4 cup 1 1/2 cup Granola 3/4 cup 1 cup Nonfat dry milk 1 1/2 Tbsp. 2 Tbsp. Chopped dates* 3/4 cup 1 cup Active dry yeast 1 1/2 tsp. 2 1/2 tsp. *Add dates during second mix or at the beep. Try different kinds of granola for a heavenly variety of flavors. Bulk granola and dates can usually be found at your local food coop/health food store. Basic or sweet setting, light or medium crust ­ timer okay Melinda ______________________________________________________ Melinda Pua-Mai-'I-Mai Young melinda@hawaii.rr.com --------------- MESSAGE bread-bakers.v101.n003.2 --------------- From: D91505@aol.com Subject: instruction booklet needed Date: Sat, 13 Jan 2001 16:32:02 EST I have a Seiko Home Bakery bread machine. I've lost the instruction booklet. Do you have a web site or an address for them where I can replace my booklet. It is model # HB 12W. Thank you, Donna Wiser --------------- MESSAGE bread-bakers.v101.n003.3 --------------- From: Reggie Dwork Subject: New York Style Bagels Date: Sat, 13 Jan 2001 14:18:07 -0800 Excellent article in Fine Cooking, Feb/March 2001 by Peter Reinhart. It is a master class on New York Style Bagels. If you have access to this magazine check out the article and recipes. Reggie --------------- MESSAGE bread-bakers.v101.n003.4 --------------- From: Reggie Dwork Subject: Bread Classes Date: Sat, 13 Jan 2001 14:30:24 -0800 I have been speaking with Betsy Oppenneer recently and she has a very nice web site for you to check out ... http://www.breadworksinc.com/ She has a schedule of classes she will be teaching ... I thought you might be interested in attending if you are in the area. Maybe someday she can head to CA to teach some classes!! February 12 Appetizer Breads - Great for Entertaining (6:30 pm), Western Reserve School of Cooking, Hudson, OH, 330-650-1665 March 29 How to Conquer Bread Baking (6:30 pm), Love to Cook, Logan, UT - don't have the phone number yet April 2 Easter Breads (6:30 pm), Les Gourmettes Cooking School, Phoenix, AZ, 602-240-6767 April 3 Easter Breads (9:30 am), Les Gourmettes Cooking School, Phoenix, AZ, 602-240-6767 April 4 How to Conquer Bread Baking, Cooking School of the Rockies, Boulder, CO, 303-494-7988 April 5 Fun With Creative Shapes, Cooking School of the Rockies, Boulder, CO, 303-494-7988 May 2, 2001 Perfect Bread: How to Conquer Bread Baking, 6:30 p.m. at Enfield Lutheran Church, Enfield, NH, 603-448-5430 Class Descriptions: PERFECT BREAD: HOW TO CONQUER BREAD BAKING Betsy Oppenneer teaches everything you need to know about conquering your bread baking fears plus much more! Learn proper kneading techniques without getting stuck up to your elbows in dough. Also learn how to convert recipes to the food processor and heavy-duty mixer. Betsy offers down-to-earth explanations about ingredients, their purpose, and substitutions or alternate choices. She shares many helpful hints, storage techniques, which pans to use, and shows how to use many utensils and gadgets from the necessities to luxuries. The tasty recipes covered in class include Tomato Basil Baguettes, Whole Wheat Raisin Nut Bread and Herb Bread. Demonstration Class Duration: Between 2 1/2 and 3 hours Participation Class Duration: Between 3 and 3 1/2 hours ******* PERFECT BREAD: FUN WITH CREATIVE SHAPES Once you've conquered your bread baking fears, Betsy will teach you the art of shaping dough. She'll guide you through her easy bread baking techniques before showing over 20 different shapes for savory loaves, rolls, buns, braids, double braids and sweet breads. Great to know for dinner parties, special occasions, and just for fun! Recipes used for making these shapes include County Fair Egg Bread, Cheddar Sesame Rolls, Onion Sage Rolls, and Whole Wheat Cinnamon Rolls. Demonstration Class Duration: Between 2 1/2 and 3 hours Participation Class Duration: Between 3 and 3 1/2 hours --------------- MESSAGE bread-bakers.v101.n003.5 --------------- From: Reggie Dwork Subject: Bob's Red Mill Classes Date: Sat, 13 Jan 2001 14:39:20 -0800 The current class lineup includes the following instructors: Madge Rosenberg, Owner and President of Bakery Soutine, a top-rated New York bakery. She has authored a number of cookbooks, including the series: Best Bread Machine Cookbooks Ever. Her two classes, "Varietal Breads By Hand and Machine," are scheduled on May 13. Marda Stoliar, Director and Chief Instructor for the International School of Baking located in Bend, Ore., has been teaching French cooking, pastries and bread baking since 1965. She owns "Breads of France" bakery in Bend. Stoliar's class, "World Class Bread Baking Techniques," is on Sept. 30. Bob's Red Mill Natural Foods is the nation's largest producer of stone ground whole grain foods. Learn more about the company and its products by logging on to www.bobsredmill.com. For class registration, call (503) 654-3215 or (800) 553-2258. Bob's Red Mill Natural Foods is located at 5209 SE International Way. They can be reached by phone at 503/654-3215, or on the Internet at www.bobsredmill.com. --------------- END bread-bakers.v101.n003 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved