Date: Sat, 3 Mar 2001 02:13:06 -0800 (PST) -------------- BEGIN bread-bakers.v101.n011 -------------- 001 - sdrzaic@creighton.edu - salt free bread 002 - Jessica Weissman Subject: panini grill Date: Mon, 26 Feb 2001 09:16:16 -0500 (EST) I saw one this weekend at Sur la Table. Looked very nice, and was not made in China, which is an advantage for those of us who prefer not to buy things made in China. On that note, has anyone found a new wafflemaker not made in China? Many thanks, Jessica Weissman --------------- MESSAGE bread-bakers.v101.n011.3 --------------- From: Mike Subject: Maple Syrup Date: Sun, 25 Feb 2001 17:41:01 -0800 (PST) Hello to all you bakers out there. The one ingredient I love is rarely seen in recipes......I'm on the hunt for ANY recipe that contains Maple Syrup in it....I just love the taste. Makes no difference what it is, I'll try it. There are plenty containing honey but I haven't seen any with Maple Syrup. Anxiously awaiting any and all replies....Thanks, Mike --------------- MESSAGE bread-bakers.v101.n011.4 --------------- From: "Joni Repasch" Subject: Looking for a recipe Date: Mon, 26 Feb 2001 21:15:26 -0800 In the late 60's early 70's my family lived in Oahu, Hawaii. We used to get these wonderful Portuguese buns at the small shopping center in Eva Beach called (please forgive the spelling) hot malisades. They were yeasted buns that were deep fried then rolled in sugar. Should anyone have this recipe, I'd appreciate your sharing it with me. joni --------------- MESSAGE bread-bakers.v101.n011.5 --------------- From: thelutzs@accnorwalk.com (James Lutz) Subject: Kuchen recipe Date: Sun, 25 Feb 2001 08:32:38 -0500 I lived in a small town where the local bakery's reputation was built on this sour cream kuchen bread. My request is if anyone has a really good kuchen recipe for the bread machine dough cycle? Thank you in advance. I would love to surprise my husband, although all he has to compare the flavor to is the bakery kuchen. You know what that means? lols Georgeann --------------- MESSAGE bread-bakers.v101.n011.6 --------------- From: "Keith & Kathy Moon" Subject: Applebutter Bread for ABM Date: Fri, 2 Mar 2001 14:14:10 -0600 Sometime ago, I saw a recipe for Applebutter Bread on one of the news letter that I receive. Thought I had it copied some where, but I can not fine it. Does one of you kind souls on this list have this recipe? If so, would you email it to me, or repost it so it is once again available for mine, and others use. Thank you in advance. Keith Moon Kandk@hiline.net --------------- MESSAGE bread-bakers.v101.n011.7 --------------- From: "SunnyG" Subject: Breadman Bagel Maker Date: Tue, 27 Feb 2001 20:08:27 -0700 Call me lazy, or just a gadget freak ... Has anyone used a Breadman Bagel Maker? Does it simplify things, or not really ... and does it make good bagels? I really am short on time ... don't have time to "make" bagels or even go buy them! Sunny <>< in Sun Valley with singers and slingers, sneakers, swimmers, one silly somersaulting 'zoi and her surreptitious stalker (but no Paso, yet) --------------- MESSAGE bread-bakers.v101.n011.8 --------------- From: Susan Thomas Subject: re: leftover biscuits (Terry) Date: Mon, 26 Feb 2001 08:35:57 -0800 Re: bb.v101.n010.e Terry: I wouldn't throw away leftover biscuits either! I've always split them, buttered them and toasted them in a cast iron skillet (butter side down). The bottom gets golden brown and they get heated through and are delicious! I usually put a lid on for a few minutes when I'm in a hurry and they heat through faster. Yum! Susan -- Susan & Jimj Thomas susanth@pacinfo.com --------------- MESSAGE bread-bakers.v101.n011.9 --------------- From: Joyce R Subject: Panini Grill Date: Sun, 25 Feb 2001 11:09:32 -0500 Jennis, I did not notice that grill, however Williams Sonoma has one in their catalogue for $599.00! On the PBS show "Breaking Bread with Father Dominic", Father Dom had a neat alternative to the expensive grill. He used a grill pan, the kind with ridges, placed the sandwich which was made from sliced foccacia on the pan and held it down with a bacon press to insure the grill marks. I could not tell the difference! Interesting alternative, I think ! Joyce R. --------------- MESSAGE bread-bakers.v101.n011.10 --------------- From: "Dawn J." Subject: Pullman Pan Auction on eBay!!!! Date: Fri, 2 Mar 2001 10:58:25 -0600 Hi All!!! There is an auction on eBay that some of you may be interested in. The Seller evidently has quite a few of these because I bought one from him several weeks ago. The pans are 3 Pullman Pans tied together with one lid. The are VERY HEAVY!!!! I got a mine for $17.75 plus S&H. I LOVE my pans and think they are the greatest thing since sliced bread. I whole heartedly recommend that y'all check out this auction!! This particular auction ends on March 5th, but he keeps putting one up after another. http://cgi.ebay.com/aw-cgi/eBayISAPI.dll?ViewItem&item=565297369 -Dawn --------------- MESSAGE bread-bakers.v101.n011.11 --------------- From: Patricia Johansson Subject: Uses for leftover biscuits; Misto oil sprayer Date: Tue, 27 Feb 2001 21:23:06 -0500 (1) Lightly buttered leftover biscuits, toasted under the broiler, are delicious with honey or jam. (2) Biscuits make the best kind of bread pudding (just ask anyone who grew up in the South during the Depression). And who was singing the blues about his Misto? A few months ago Cooks Illustrated reviewed these sprayers, and used language pretty similar to yours (and mine too) about the Misto. I'm not sure anything can be done to improve them. The "spring" is made of plastic. I received a "Quick Mist" for Christmas, and have loved it. Don't know what it's spring is made of, because I've never had reason to check --------------- MESSAGE bread-bakers.v101.n011.12 --------------- From: Betty Bennett Subject: Re: Cuban Bread Date: Tue, 27 Feb 2001 10:13:50 -0500 Reggie Dwork wrote:.....This is the first loaf of Cuban bread that I have made. It was way too salty for us to enjoy although it looked really nice. Is Cuban bread always this salty?? Does someone have a good Cuban bread recipe that they would like to share with Jeff and me that is less salty?? Hi Reggie, Regarding the saltiness, did you brush the loaf with unsalted or salted butter? I made a raisin bread one time that called for brushing with unsalted butter and since I didn't have any I used regular butter. The bread ended up way too salty. This is probably one of those things that most people just know but I never realized before that it would make that big a difference. Happy baking, Betty Bennett --------------- MESSAGE bread-bakers.v101.n011.13 --------------- From: Valerie Mates Subject: new machine with no magic Date: Sun, 25 Feb 2001 21:21:08 -0500 My friend has a brand new bread machine. She says that it makes okay bread, but that the fresh-baked bread from the machine doesn't have the same magic that fresh-baked handmade bread from the oven has. I like bread machine bread just fine, but I've heard a few other people say this about bread machine bread too. I'm wondering if anybody else has experienced this, and, if so, if you've found a way to add the missing "magic" to your freshly machine-baked bread. Thanks for any advice! -Valerie ------------------------------------------------- Valerie Mates, Web Developer http://www.valeriemates.com valerie@cyberspace.org (734) 995-6716, fax (501) 423-8432 ------------------------------------------------- --------------- MESSAGE bread-bakers.v101.n011.14 --------------- From: rls-1850@juno.com Subject: Fw: Fw: Cooking - History Resource Date: Wed, 28 Feb 2001 11:22:51 -0600 Got this in e-mail and thought some of you on the list might be interested. Hope it works; I've not visited the site yet. - Ron --------- Forwarded message ---------- Hey! Many of you know I'm a history buff. I recently discovered a wonderful resource if you're interested in history, cooking, or eating! Patricia B. Mitchell Foodways Publications at http://www.foodhistory.com/ has an amazing collection of "historical" cookbooks with facts, anecdotes,...mixed in. I have a copy of her book, Southern Born and Bread, and it's wonderful. It contains dozens of recipes for quickbreads (I usually mix them up for breakfast as muffins)using wholesome ingredients like wheat flour, oat bran, honey, and fresh fruit. Good stuff and good for you. She also offers pioneer cookbooks, pilgrim cookbooks, recipes from the civil war era, you name it. Check it out! --------------- MESSAGE bread-bakers.v101.n011.15 --------------- From: "Alexandra Mahoney" Subject: kneading surface Date: Sun, 25 Feb 2001 22:35:22 -0800 Hello Fellow Bread-Heads- I'm making bread by hand these days and am having real trouble kneading "without adding any extra flour," as Maggie Glezer recommends and as artisan-style doughs generally require. Using a bench knife is a nice idea, but I still end up with sticky hands, no real fold-over in the dough, and no kneading rhythm. I am wondering what types of kneading surfaces people have to help in this regard. Two products I have seen interest me, and I wonder if anyone out there uses them. 1) The non-stick mats recently advertised in the King Arthur catalog heretofore sold as pan-liners. Do these work as kneading surfaces? 2) A cloth-covered board that folds in half to store, offered in the Cutlery Direct catalog. The same idea as putting those little cloth sweaters on your rolling pin, a technique which works for me. Lastly, I thought I might just order TWO non-stick bench knives from King Arthur and see if I could make up my own technique. . . . Thanks, Alexandra --------------- MESSAGE bread-bakers.v101.n011.16 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Tried and True Crumpet Recipe Date: Sun, 25 Feb 2001 19:12:13 -0500 (EST) CRUMPETS Combine in a mixing bowl: 1 cup water 2/3 cup scalded milk 2 teaspoons sugar 1 teaspoon salt Dissolve 1 package active dry yeast in 2 tablespoons of warm water for 5 minutes. Combine the two mixtures. Beat 2 cups of all-purpose flour into the above mixture. Cover the bowl with a cloth and let the dough rise in a warm place for about 1-1/2 hours, or until it collapses back into the bowl. Beat in 3 tablespoons of softened butter. Beat or knead in 2 more cups of all-purpose flour. Grease the inside of 8 muffin/crumpet rings and place them on a lightly greased cookie sheet. Fill the rings half full of the batter and let stand, covered, until the dough has doubled in bulk. It should now fill the ring. Place the cookie sheet in a 425F preheated oven and bake until the crumpets are golden brown. Cool slightly on a rack and then remove the rings. Makes 8 crumpets. If you have only 4 rings, chill or freeze half the dough before it rises and bake in two batches. The Tarheel Baker --------------- MESSAGE bread-bakers.v101.n011.17 --------------- From: "Ken and Mary Ann Vaughan" Subject: Breadman Bread Machine and Beth Hensperger's Book Date: Sun, 25 Feb 2001 11:21:09 -0900 The family gave me a Breadman Ultra bread machine to replace a somewhat noisy one of another brand -- I was doing OK with it, but had not explored most of the features -- Then I go an opportunity to get Beth Hensperger's book "The Bread Lover Bread Machine Cookbook". This is the book that should be packaged with the Breadman machine. Besides a good selection of breads sized to fit up to the 2 pound size, there are recipes and ideas for quick breads to use the quick bread cycle, pasta doughs for that cycle, and just plain doughs. She offeres jams for the jam cycle, but I have not gone there yet. If you have one of the big machines with lots of cycles, this is a good book to start with -- it will not replace others but the banana bread is worth letting bananas get fully ripe -- 3 tries and all successes (except I add either cinnamon or sweet baking spice blend to match family tastes) Ken -- from Southeast Alaska where the snow is falling, but the days gaining 5 minutes of sun each day now. --------------- MESSAGE bread-bakers.v101.n011.18 --------------- From: Nifcon@aol.com Subject: Sourdough Challah Date: Mon, 26 Feb 2001 14:30:57 EST I agree with Mark Judman about sourdough Challa. I bake a wide variety of breads using commercial yeast and sourdough and I've tried producing eggy fat-enriched sweet breads (brioche, Italian milk bread, English (Blackpool) milk roll) with a sourdough culture and the characteristics that make sourdough so good in lean, flour and water doughs (Acid taste, elastic crumb. large holed structure and hard crispy crust ) clash (in my opinion almost uneatably) with the richness and sweetness of typical European celebration and festival breads which, when made with commercial yeast, should have a light, fine textured almost silky crumb and a soft crust. Because of the lightness of structure and taste required of enriched doughs I also find high proportions of wholemeal flour make an unnacceptably heavy bread. I've never managed to make an acceptable wholemeal brioche for example (perhaps just a limitation in my skills). I'm not trying to be prescriptive here, my taste is no more inherently "right" or "wrong" or "better" or "worse" than anybody else's but the word Challah, to me, produces a vision of a light, golden braid (Mark - I always braid my Challah) with a texture that melts in the mouth - not a description that can be applied to sourdough breads. John Wright Yorkshire, England --------------- MESSAGE bread-bakers.v101.n011.19 --------------- From: Frank.Yuhasz@pentairpump.com Subject: about Panini Grill Date: Tue, 27 Feb 2001 21:51:37 -0500 Jennis, I recently purchased the Panini grill from King Arthur, and so far have used it to grill whole Portobello mushroom caps. Just bought some flour tortillas to use to make quesadillas filled with a cheese mixture with Mediterranean flavor: cream cheese mixed with Parmesan, sun-dried tomatoes, onion, and seasonings. Will give you an update later on how they fare. (They do beautifully on my outdoor CharBroil electric grill, so I figured they'd do nicely on the Panini grill whenever it is cold or rainy outside.) The grill is fairly substantial, though not as heavy as the commercial Panini grill they have at one of the restaurants at the university here in Ashland. The grids are nonstick, and reverse from a grill to a griddle(flat surface for pancakes, etc.). It heats up quite rapidly. The grids open in two positions for contact grilling and for broiling/reheating, and fully flat open to make a double surface for slower grilling/cooking. Have not yet tried it for other vegetables or to grill split focaccia or other filled sandwiches, but that will be the next project. If you want a REAL Panini grill, and I didn't see it until after I got the one from KA, check out the commmercial American-made Panini grill from Williams-Sonoma. The grids are cast iron, and it looks just like the one at the university restaurant. It is expensive, but as with anything of quality and lasting value, you get what you pay for! Happy Grilling! Carolyn --------------- MESSAGE bread-bakers.v101.n011.20 --------------- From: "Joni Repasch" Subject: Quintessential Cinnamon Buns Date: Mon, 26 Feb 2001 21:15:15 -0800 I found this recipe in the King Arthur Flour Baker's Catalogue for March 2001. These Buns are truly worth the extra ingredients you must get from King Arthur Flour to prepare them. And they are big, really big. I am including the page number to the catalogue for special items. QUINTESSENTIAL CINNAMON BUNS DOUGH 3- 1/2 cups Mellow Pastry Blend (pg 12) [a mixture of all-purpose flour and pastry flour] 2 teaspoons instant yeast 3 tablespoons sugar 1 Tbsp granular lecithin (optional) (pg 8) 2 tablespoons Baker's Special Dry milk or nonfat dry milk (pg 8) 1-1/4 teaspoons salt 1 large egg + water to make 1 cup 1 teaspoon Princess Cake and Cookie Flavor or Sweet Dough Flavor or vanilla extract 2 tablespoons butter, soft FILLING 3/4 cup Baker's Cinnamon Filling (pg 12 - or make your own) 1/4 cup water 1/2 cup cinnamon chips or Cinnamon Flav-R-Bites(tm) (optional) (or nuts, raisins, or chocolate chips!) ICING 3 tablespoons heavy cream or 2 tablespoons water 1 cup glazing sugar or confectioners' sugar BUNS: Mix and knead together all of the dough ingredients -- by hand, mixer or bread machine -- to form a soft, smooth dough. Place it in a greased bowl, cover, and allow it to rise in a warm place for 1 to 1-1/2 hours; it should almost double in size. FILLING: Mix the Baker's Cinnamon Filling with the water. Set it aside. ASSEMBLY: Turn the dough out onto a lightly greased work surface and roll it into a rectangle measuring about 8 x 24 inches. Spread a thin layer of cinnamon filling over the dough, leaving about 1 inch uncovered on the short side nearest you. Sprinkle with the additional chips, etc. of your choice. Starting with the short edge covered with filling, roll the dough into a log. Use a serrated knife to gently "saw" the log into six equal pieces. Place each bun into a lightly greased cup of a cinnamon bun pan, or onto a baking sheet (leaving about 2 inches between them), pressing down slightly. Cover the buns, and let them rise in a warm place for 45 minutes to 1-1/4 hours, until they're quite puffy. (I used parchment paper an placed it on a half-sheet pan BAKING: Bake the buns in a preheated 350 F oven for 20 to 25 minutes, or until they're golden brown. Remove them from the oven and let them cool in the pan for 10 minutes, then turn them out of the pan and allow them to cool to just slightly warm before frosting. ICING: Mix the heavy cream and confectioners' sugar or glazing sugar to make a creamy glaze; use water for a thinner glaze. Drizzle the icing over the buns. King Arthur Flour Co. February, 2001. KAF's web site is: www.BakersCatalogue.com --------------- MESSAGE bread-bakers.v101.n011.21 --------------- From: ehgf@primenet.com Subject: Favorite Cranberry Recipes Date: Tue, 27 Feb 2001 13:31:42 +0800 For my good friend, Reggie and all my Bread Baker List friends here are my favorite cranberry bread and muffin recipes. Enjoy! Ellen aka Gormay CRANBERRY PUMPKIN BREAD Makes 2 loaves* This recipe comes from Libbys (solid pack pumpkin). The sharp, sour cranberries are the perfect foil for the sweetened, pumpkin bread. The deep red of the cranberries contrasts beautifully with the bright, orange pumpkin. It's a snap to make, good looking,, tastes yummy and freezes well...a real winner. 2 slightly beaten eggs 2 cup sugar 1/2 cup oil 1 cup canned pumpkin (not pie filling) 2 1/4 cups flour 1 tbs pumpkin pie spice** 1 tsp baking powder 1/2 tsp salt 1 cup chopped cranberries (frozen OK) Combine eggs, sugar, oil, and pumpkin; mix well. Combine flour, pie spice, soda and salt in large bowl; make well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8x4 inch loaf pans. Bake in 350 degree oven for 1 hour or until a toothpick inserted in center comes out clean. *Since I prefer a larger loaf, I double the recipe, but then pour mixture into 3 - 9x5 inch pans. These may need to bake a tad longer **I substitute 1 tsp cinnamon and 1/2 tsp each ground ginger and nutmeg for the pie spice GRAND MARNIER CRANBERRY MUFFINS Makes 24 This recipe comes from one of Diane Mott Davidson's mystery novels. Unfortunately, I can't remember which one, but they are all good reads and the recipes are often inspired. These muffins may remind you of cranberry orange relish, but they are oh so sophisticated. As rich as they taste, they are actually low in cholesterol. They are a Thanksgiving morning tradition at my house. 1 1/4 cups orange juice 1/4 cup Grand Marnier liqueur 3/4 cup canola oil 2 cups chopped cranberries (frozen OK) 2 1/2 cups all purpose flour 1 cup whole wheat flour 1 1/2 cups sugar 2 tbs baking powder 1/2 tsp salt 1 1/2 tbs chopped orange zest* 4 egg whites (or 2 whole eggs) Preheat the oven to 400 degrees. Combine the orange juice, the Grand Marnier, and the oil; set aside while you prepare the batter. In a large bowl, combine the all purpose flour, whole wheat flour, sugar, baking powder, salt and orange zest. In another bowl, beat the egg whites until frothy. Combine the juice mixture with the beaten egg whites. Add the egg mixture and the cranberries to the flour mixture, stirring just until moist. Using a 1/4 cup measure, divide the batter among 24 muffin cups that have been fitted with paper liners. Bake for 25 minutes or until golden brown and puffed. *I prefer to mince the candied orange peel that they sell around the holidays and substitute several teaspoons of that for the orange zest --------------- END bread-bakers.v101.n011 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved