Date: Sun, 13 May 2001 03:01:18 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n025 -------------- 001 - "Betsy Oppenneer" Subject: New paddle Date: Mon, 30 Apr 2001 16:04:25 -0400 Bread baking buddies...I'm in on the marketing of a fantastic new product for bakers. When the company approached me and said they had a "new, exciting paddle," I must admit that I was skeptical. After all, what can one do to make a paddle exciting? Luckily, in the food world eating our words (or thoughts as the case may be) can be tasty. This is a truly nifty product. The paddle works on the same premises as the professional loaders for commercial ovens and takes bread and pizza directly from the work, or rising surface, to the baking stone with no mess nor does it collapse the dough. You just slip the paddle under the dough, pull back on the handle and the dough glides onto the paddle. Slide the handle forward and deposit the dough directly onto your hot baking stone. The paddle probably won't be in stores for another nine months to a year, but I'm selling it from my website if you want to view it. There's a drawing, but there will be a real picture within a few days. I'll be taking credit cards on the site in about a week. Another great "toy" is the 36-inch whisk - yep, 3 feet! Definitely not useful in the standard home kitchen, but looks magnificent on the wall. Hope you'll visit my site soon. Betsy Betsy Oppenneer Certified Culinary Professional The Breadworks, Inc. 333 Choate Road Enfield, NH 03748 Voice 603-632-9171 Fax 603-632-5725 www.Breadworksinc.com --------------- MESSAGE bread-bakers.v101.n025.2 --------------- From: luke andrews Subject: trying to find instruction sheet Date: Fri, 4 May 2001 16:44:40 -0700 I purchased a Regal Kitchen Pro Collection Breadmaker (2lb). It came without instructions or guide. Can anyone email, fax or mail me a copy of the instruction guide that came with your machine? For some reason it is very difficult to obtain a simple instruction guide from the mfg. But if it is a booklet, could you let me know and I will press further with Regal to send me one. They initially list this with a cookbook which I didn't wish to buy. Thanks for any information. luke andrews --------------- MESSAGE bread-bakers.v101.n025.3 --------------- From: Patricia Tryon Subject: Whassup with the bread in Denver? Date: Thu, 19 Apr 2001 15:43:48 -0700 (PDT) Since we have moved to Denver from Portland, OR, to me all the bread seems to have too soft a crumb to it. No chewiness and, frankly, even the taste seems to be bland. This is true across the board - restaurants, bakery loaves of various kinds, even the damn BAGELS! Does anyone have ANY idea whether this is related to altitude? Or the type of wheat here, or what?? Thanks, Patricia --------------- MESSAGE bread-bakers.v101.n025.4 --------------- From: "Ken Maglia" Subject: Kruseaz Mixes Question Date: Tue, 24 Apr 2001 14:08:10 -0500 [[ Editor's note: No need to reply to Ken, we already did. For everyone's information, Krusteaz is made by Continental Mills, PO Box 88176, Seattle, WA 98138-2176 http://www.continentalmills.com/ ]] Dear Bread-Bakers.com, I am searching for an address and phone number for Kruseaz Bread Mixes. My Yahoo search gave my your website which I found very interesting and informative. I need to spend more time on your site and learn the fine art of bread baking! Could you help me out by providing me with an address and a phone number for Kruseaz Mixes? I'd really appreciate it. Thanks, Ken Maglia Minooka, IL --------------- MESSAGE bread-bakers.v101.n025.5 --------------- From: "Gardner, Meryl" Subject: Challah in breadmachine Date: Tue, 8 May 2001 10:02:29 -0700 (PDT) I have recently gotten a breadmaker and love it! I have not, however, been able to find a fatfree challah recipe that will work for a breadmaker -- especially with a time delay. Do anyone know of a way to do this, or is it impossible to make challah with a delay because of the egg? Any help on any of this would be much appreciated. Best wishes -- Meryl --------------- MESSAGE bread-bakers.v101.n025.6 --------------- From: Elizabeth Woods Subject: Looking for a manual Date: Sat, 21 Apr 2001 11:22:54 -0700 We were given a MK Mister Loaf 210 from a family member; We received no instructions / manual and are trying to contact the manufacturer - but, cannot determine who that is, or how to contact them - Any suggestions?? We've searched all over the web - and you are our only hope. Thanks. --------------- MESSAGE bread-bakers.v101.n025.7 --------------- From: "Werner Gansz" Subject: Refreshing Bread Date: Tue, 8 May 2001 12:38:10 -0400 For Terry Vlossak, - re; refreshing bread, I freeze bread tightly wrapped in aluminum foil and placed in a plastic bag with other wrapped loaves. To refresh frozen bread, remove from plastic but leave loaf wrapped in foil, thaw in 350 F oven or toaster oven for 20 minutes (baguettes), 25 or more if thicker. The crust is usually fine but if it is a little soft, unwrap the foil, turn off the oven and leave the loaf in the oven for 2 minutes more. To refresh unfrozen bread, 5 minutes in a 350 F oven (turned off) will usually do it but the crust might get brittle and "crumbly". Werner --------------- MESSAGE bread-bakers.v101.n025.8 --------------- From: "Jeanette or Norbert Jacobs" Subject: marble countertops Date: Mon, 7 May 2001 09:20:04 -0500 > Jessica wrote: I am a bread baker, and don't make pastry or other sweet stuff. We're redoing the kitchen, and others are urging me to put in a section of marble countertop "for baking". Is marble good for kneading as well as for rolling pastry? When we built our home about 5 years ago, we put in Corian tops that included a one-piece Corian double-sink. They are great, but they don't compare to the wonderful granite top we put on the island!!! Mine is a single, flat piece of dark brown granite that has glitters of gold and pink grain running through it. It has a smooth top that is as slick as glass; the beveled edge extends about 1 1/2 inches over the top edge of the cabinet. The granite stays very cold even on hot days (which is excellent for kneading bread, slicing dumpling dough, or cutting out cookies, biscuits, etc.) and it will never crack, scratch, or stain as marble will. It can take extremely hot pans placed on it...even cast iron skillets...right off the stove or out of the oven... and it won't hurt it one bit. We often serve buffet style, straight off the granite island top. Believe me, I wish I could have afforded to put it on all of the counter tops. Our piece which is about 30" wide by 6 1/2 ft. long; I think we paid about $800 to have it cut, polished, and beveled. I picked the section I wanted out of a portion of one huge slab that stood 6 feet tall at a factory that specialized in granite, and we brought it home ourselves in our pickup truck. It took six men to carry it into the kitchen to set it on the island. Try to save the money for this little extra expense, Jessica! I've often told my husband that it was one of the smartest, prettiest things we did for our home, and that I would give up my dishwasher before I would give up the granite! Jeanette in South Texas --------------- MESSAGE bread-bakers.v101.n025.9 --------------- From: "Linda Grande" Subject: bread boxes Date: Mon, 07 May 2001 12:53:11 -0500 In reference to the post by Easyquilt who wrote: "I have a wooden bread box that I have turned into a file because the bread molds after 2 days. It doesn't matter what time of year or even whether it is wrapped or unwrapped bread. I gave up trying to keep the bread in it. I have heard that metal ones work better, but I have never looked into it. Anyone have one?" My sense of this is that it usually has more to do with where one lives rather than the material that the box is made from. My experience from living in central Florida many years ago is that pretty much anything'd mold after two days. Didn't really matter what it was. You didn't say where it is that you live. Personally I freeze all my bread that we won't be using within a day or two. Where I live, it doesn't mold, but it would be stale; and it freshens (thaws) in just a few minutes. --------------- MESSAGE bread-bakers.v101.n025.10 --------------- From: Ginny Palubin Subject: Flax Date: Mon, 07 May 2001 19:50:29 -0400 Anna, I purchase my flax seeds on line. A really great site is: http://healthy-eating.com/. You can purchase many items here including cook books! Ginny -- I am pro Mac! --------------- MESSAGE bread-bakers.v101.n025.11 --------------- From: Andie Paysinger Subject: Cleaning coffee grinder Date: Mon, 07 May 2001 18:44:25 -0700 Here is a simple and effective way to clean a coffee/spice/seed grinder between batches of different items. It may sound like it is too easy, but it really works. I use my grinder to make citrus peel "zest" and this removes the citrus oil, will remove coffee oils so you will not have crossover flavors. In your grinder place 2 or 3 tablespoons of plain old baking soda (bicarbonate of soda) add 2 or 3 saltine crackers broken in pieces. (depending on the size of the grinder) I have the large and use 4 saltines. replace the lid and whiz the stuff around for 15 seconds or so, shaking the grinder so all parts get exposed to the material. Dump the stuff out and wipe with a dry paper towel. To test, drop in a couple of pieces of stale bread, whiz for a couple of seconds and taste. If you have an old grinder with a build up of "gunk", substitute 2 tablespoons of white rice for the crackers. whiz the rice and baking soda around for 15 seconds, check, and if it is still gunky, run it for another 10 to 15 seconds. This will really clean the grinder but if you do this too often the rice will dull the blades. -- 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/ --------------- END bread-bakers.v101.n025 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved