Date: Sun, 9 Sep 2001 23:00:32 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n043 -------------- 001 - Mike Subject: The old Zo vs the new Date: Sun, 2 Sep 2001 08:58:05 -0700 (PDT) I have an old Zo that bakes a tall vertical loaf and now I have a V20. Although the dual mixing/kneading paddles do a fine job, I think the unit has a few quirks. The kneading cycle times for one and my biggest complaint is the shape of the loaf upon completion. It's always high on one end and low on the other no matter how you position the paddles. The dough HAS to be taken out of the machine and formed into an even loaf otherwise you wind up with a ski-jump. Yes all these little things can be made right manually but what's the point in having a machine if you have to adjust every little thing to make the end result perfect? And programming? What a joke. Never used it, never will. I don't care how good an ABM claims to be, you can't dump all your ingredience into the pan, program it and forget about it and expect to find a perfectly baked loaf of bread when you open the lid. It has to be watched at least through the rise. Then it should be taken out when finished baking and NOT cooled in the machine. I guess my point is Abe's aren't all as great as they are cracked up to be. Especially the "A" part. They are hardly what I consider Automatic. But I am determined to make it work. There are three Abe's in my house two Zo's and a Breadman Ultimate.They all have their good features. I still haven't decided which one I like the best. The Breadman Ultimate was the best deal. Picked it for $79.95. Any way I'll just keep plugin away. I do agree that the "Electronic Bread" baking books are great. Lot's of info and recipes that work. But that still doesn't change my opinion about the "A" in ABM. Happy baking to all, Mike __________________________________________________ Do You Yahoo!? Get email alerts & NEW webcam video instant messaging with Yahoo! Messenger http://im.yahoo.com --------------- MESSAGE bread-bakers.v101.n043.2 --------------- From: LDavis47@aol.com Subject: crusts and fermentation Date: Mon, 3 Sep 2001 20:41:42 EDT I have been experimenting recently and came across 2 interesting techniques. 1. My bread machine does not bake at a temp higher than 355 F (Breadman). But many of the breads I make have no sugar in them so that they barely get brown, more like tan. I tried refreshing the bread by liberally spraying water all over it (actually I put it under the faucet for a second on all sides, just long enough to wet it all over) then put it into a 400 F preheated oven for 15 to 20 min watching for burning and turning it when necessary. You have to put the bread on a piece of foil until the water evaporates or it will stick to the grates. The result is a crackly, thick crunchy great crust. 2. I mentioned that I don't put sugar in the breads. Instead I have been fermenting 1 cup of whole wheat flour, 1 cup of non chlorinated water, 1 tsp yeast, and one mashed of either cooked leftover potato, sweat potato, or just on overripe banana. I cover tightly and let ferment for 6-8 hrs or overnight or until I have time to put the bread together. Add 1.5 tsp. salt, 1 tsp. yeast, 12 oz (3 c)bread flour, 1 TBS olive oil, sometimes 2 TBS dry milk and turn on the machine. You have to watch for wetness since the banana, potato etc. can vary in size and wetness. These are delicious breads, with great crusts, esp. if you try experiment #1, have no sugar. The technique is like making a poolish but fermenting a carbohydrate source with it. Lloyd D. --------------- MESSAGE bread-bakers.v101.n043.3 --------------- From: "Chris Dalrymple" Subject: Sweet Rolls Date: Mon, 3 Sep 2001 14:15:08 -0500 I've tried my hand at a couple of sweet roll recipes, and while they tasted great, I had the same problem with both recipes. If I bake them long enough for the rolls on the interior of the pan to get done, then the rolls on the perimeter of the pan are too brown. One recipe called for a 9x13 pan baked at 400 F, the other recipe called for two 9" cake pans baked at 375 F. I use a thermometer, so I know the temperature of my oven is correct. I rearrange the pans midway through baking. Anybody have any suggestions? Should I reduce the oven temperature? Cover them with foil? TIA for any suggestions! Chris --------------- MESSAGE bread-bakers.v101.n043.4 --------------- From: Dave Crissman Subject: Jalapeno Cheese Bread Date: Sun, 2 Sep 2001 19:15:43 -0700 (PDT) I made some Jalapeno Cheese bread using the recipe below. It was good, but I would like it to be at least twice as hot, and with 2-3 times more cheese. Would someone tell me what modifications to make? Here is the recipe: Hot Jalapeno Bread With Longhorn Cheese Makes 1 1/2 lb loaf 1 c water 3 c bread flour 1 c shredded Longhorn cheddar cheese 3 tbl nonfat dry milk 3 canned jalapeno chilies, seeded & diced 1 tbl sugar 1 tsp salt 2 1/2 tsp bread machine yeast Put in pan according to manufacturers instructions. Set crust on medium & program for basic cycle From: "The Bread Machine Cookbook" Beth Hensperger Thanks, Dave C --------------- MESSAGE bread-bakers.v101.n043.5 --------------- From: Mike Subject: KAF Date: Sun, 2 Sep 2001 09:29:41 -0700 (PDT) I live in South Florida and Albertson's supermarkets carry KAF All Purpose, Self Rising, White Whole Wheat and Special Bread flours. I mail order their Cake flour and there Mild Pastry flours, but shipping all that weight is a killer. No stores carry these types yet. I'd like to see the Cake flour on the store shelves. (YA HEAR THAT KAF?) Now here's one for the books.........During a few months in 1992 I attended a culinary class at a Vo Tech School. I purchased a 2 lb bag of Fleischman's Yeast from the class chef at cost. That's what we used to do all the baking with in class. Being I like trying new things I have purchased the instant yeasts, the active yeasts and everything inbetween. That bag of Fleischman's is still sitting in my freezer in a zip-lock bag. I took it out and used it in a pizza crust dough I made last weekend. I proofed it and it foamed and bubbled up like a volcano! How's that for nine year old yeast? PS>> The pizza came out great! Happy Baking to All Mike __________________________________________________ Do You Yahoo!? Get email alerts & NEW webcam video instant messaging with Yahoo! Messenger http://im.yahoo.com --------------- MESSAGE bread-bakers.v101.n043.6 --------------- From: "Sonia Martinez" Subject: Digest v101.n042 Date: Sun, 2 Sep 2001 06:53:10 -1000 To Jack Elliott - Wheat Free Bread I have an Australian e-pen pal who is also allergic to gluten and a bunch of other suff...onions, garlic, etc. and she has deviced ways to get around it. Please e-mail me at akakainn@gte.net and I will put you in touch with her. Sonia --------------- MESSAGE bread-bakers.v101.n043.7 --------------- From: "Carolyn Ranker" Subject: Question About Kitchenaid Mixer Date: Sun, 2 Sep 2001 10:21:25 -0400 Hello, Have been a lurker for a few weeks and now have a question. I love making breads and usually use my bread machine to do the kneading. However, there are times I love to knead the dough myself. I need a new big mixer and I hear from a friend/chef that Kitchenaid is the best for everything, including bread kneading. However, looking at some past comments in the archives, I wonder if the Kitchenaid is the best bet. What are some of the best stand mixers you use for kneading? If you do use a Kitchenaid, what model is best? How many watts should it have? Thanks for such a wonderful list. Carolyn in WV --------------- MESSAGE bread-bakers.v101.n043.8 --------------- From: "Baker_ia" Subject: Gluten Free Recipes Date: Sun, 2 Sep 2001 12:47:35 -0500 The web site listed below has some gluten free recipes Hope it helps Just a side note I found a neat web site with recipes for people that have trouble with wheat made items Best gluten-free recipes and advice on coeliac/celiac disease http://members.ozemail.com.au/~coeliac/ "Delicious gluten-free recipes, gluten-free baking hints and advice on coeliac/celiac disease." Arlene in Iowa --------------- MESSAGE bread-bakers.v101.n043.9 --------------- From: "Czerniak, James, SSG, 217EIS, ISE" Subject: Owners manuals Date: Tue, 28 Aug 2001 16:46:41 -0500 Hello, I bought a used Kenmore breadmaker model 48487 or KTR2205SPR for my wife. It did not have a owners manual and Sears has it on back order. Does anyone know of any other company that specializes in manuals for bread makers or any other way that I can get the manual? Thanks, James J. Czerniak, JR. 217th EIS/ISE DSN 892-8717 Com 217-757-1717 james.czerniak@ilspri.ang.af.mil One for none, All for none! --------------- MESSAGE bread-bakers.v101.n043.10 --------------- From: cjohnson@brandywine.net (Charlotte Johnson) Subject: Wheat Free Bread Date: Sun, 2 Sep 2001 17:54:02 -0400 RE: Wheat Free Bread [Note from the editor: Charlotte sent us some gluten free recipes from a site that no longer exists. We'll get them decoded and either on the web site or in the next digest.] Here are some links I have had that are still good... http://www.globalgourmet.com/food/egg/egg0496/gluten.html http://www.glutenfree.com/recipes.html http://www.kitchenlink.com/cgi/public_frames?page=wheatfree http://www.ichef.com/ichef-recipes/Breads/39171.html Glad to be able to contribute & hope this helps!!! Charlotte --------------- END bread-bakers.v101.n043 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved