Date: Mon, 8 Oct 2001 01:01:34 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n047 -------------- 001 - Beverly - Batter Up Bread 008 - PAPA89@aol.com - DAK Auto Bakery Breadmaker --------------- MESSAGE bread-bakers.v101.n047.1 --------------- From: Beverly Subject: Dough buckets Date: Sun, 30 Sep 2001 10:12:52 -0500 Hello, I'm kinda new. Live in Texas with husband and 6yr old daughter. I am interested in getting a dough bucket. You know the kind that does the kneading. We are watching our funds and can't afford an expensive mixer now. Where could I find one and does anyone have experience with this? Thanks, Beverly --------------- MESSAGE bread-bakers.v101.n047.2 --------------- From: Mike Subject: Bosch Mixers Date: Sun, 30 Sep 2001 18:12:46 -0700 (PDT) Hello fellow bakers and baker-ettes. I've been reading all the posts this week about how great the Bosch mixers are. Can anyone supply me with the models you are raving about. I see a Universal and a Concept 7 advertised. The latter is the larger one and from what I've been reading the more powerful of the two. Are there any other models that any one out there is using? My interest is peaked! I have Magic Mill DLX and a Kenwood. I always wanted a Hobart but at that price !! Of course if I ever needed a machine with a very large capacity for business purposes then the choice is quite clear. But for the baking I do, these machines are just fine. Hope to hear from a few of the Bosch owners/users out there, I certainly value all your opinions. Peace on Earth.....Mike --------------- MESSAGE bread-bakers.v101.n047.3 --------------- From: FMTZ@aol.com Subject: Browning of Crust Date: Mon, 1 Oct 2001 15:05:09 EDT Dear All: A little help PLEASE! With one exception, all the different breads i bake come out very well. I have done all of Amy's Breads, Carol Field's Breads and loads of my own. The exception is: I cannot get my crusts to get as beautifully dark brown as those pictured in books or, for that matter, available from artisan bakeries (my baquettes are the sole exception to the exception). The inside of my bread is always just right, moisture is good, I steam the oven, etc. etc. But the crust color and a little of the crust texture continue to escape me. What do you think i should try? Thank you in advance for the help. I really appreciate it! Frank --------------- MESSAGE bread-bakers.v101.n047.4 --------------- From: "Julie Moretti" Subject: Making & Freezing Pretzels Date: Mon, 1 Oct 2001 15:52:27 -0400 Recently I became interested in making pretzels with spelt flour. My first attempt was fairly successful, but I noticed that home made pretzels do not "keep" well. Has anyone frozen the pretzel dough for future use, after it has been shaped into pretzels but before it is baked, with good results? Also another recipe recommends using non-diastatic malt powder instead of sugar in preparing the dough. Does anyone know where this can be purchased in small quantities for home baking? Your help would be appreciated. Thanks. JPM --------------- MESSAGE bread-bakers.v101.n047.5 --------------- From: "Ellen C." Subject: PARMESAN POTATO BREAD Date: Mon, 1 Oct 2001 21:41:21 -0400 Here's another bread from Cooking Live on Food TV. Ellen * Exported from MasterCook Mac * PARMESAN POTATO BREAD Recipe By : Betsy Oppenneer Serving Size : 1 Preparation Time :0:00 Categories : Breads Cheese & Meat Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons active dry yeast -- or - or 2 (1/4-ounce) packages 2 cups warm water - (about 110 F) 2 teaspoons salt 1 tablespoon finely minced garlic 1 tablespoon finely chopped fresh rosemary - or 1 teaspoon dried rosemary 1/4 cup olive oil 2 cups coarsely shredded raw potato 1 cup finely shredded or grated Parmesan cheese 6 cups unbleached flour -- (6 to 7) Additional olive oil In a large bowl, stir yeast into water to soften. Add salt, garlic, rosemary, olive oil, potato, cheese, and 3 cups flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour. Turn dough out onto a lightly oiled work surface and divide in half. Shape each half into a ball and place onto a well-greased baking sheet. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 375 F. Place a shallow pan on the bottom shelf of the oven. Just before baking, brush each loaf liberally with extra olive oil and cut a cross about 1/4-inch deep into the top. Place the bread in the oven and put 5 ice cubes into the pan on the bottom shelf. Close the door quickly to prevent steam from escaping. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 F. Immediately remove bread from baking sheet and cool on a rack. Yield: 2 loaves - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 548 Calories; 55g Fat (87% calories from fat); 9g Protein; 9g Carbohydrate; 0mg Cholesterol; 4290mg Sodium Food Exchanges: 1/2 Starch/Bread; 1 Lean Meat; 11 Fat --------------- MESSAGE bread-bakers.v101.n047.6 --------------- From: "Ellen C." Subject: WHOLE WHEAT CINNAMON RUM ROLLS Date: Mon, 1 Oct 2001 21:43:53 -0400 * Exported from MasterCook Mac * WHOLE WHEAT CINNAMON RUM ROLLS Recipe By : Betsy Oppenneer Serving Size : 1 Preparation Time :0:00 Categories : Breads Fruit & Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons active dry yeast - or 2 (1/4-ounce) packages 1/2 cup warm water - (about 110 F) 1 1/2 cups warm milk - (about 110 F) 1/2 cup vegetable shortening 1/2 cup honey 3 large eggs 1 tablespoon lemon juice 2 teaspoons salt 3 tablespoons soy flour -- (optional) 5 1/2 cups whole wheat flour -- (5 1/2 to 6 1/2) 1/4 cup melted butter 1 cup firmly packed brown sugar 3 tablespoons cinnamon 1/2 cup raisins -- (optional) 1/2 cup chopped nuts -- (optional) 2 cups powdered sugar 1 tablespoon rum extract 5 tablespoons heavy cream -- (5 to 7) In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, eggs, lemon juice, salt, soy flour, and 2 cups whole wheat flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour. Turn dough onto a lightly oiled work surface and divide in half. Roll each half with a rolling pin into a 12 by 18-inch rectangle. Brush dough with melted butter, leaving a 1/2-inch border along one long side of the rectangle free of butter. Combine brown sugar, cinnamon, raisins, and nuts. Sprinkle evenly over each portion of dough. Roll up into 2 (18-inch) cylinders and pinch the loose edge to the cylinder. Cut into 30 rolls (15 from each cylinder) and place cut-side up into 2 parchment-lined 9 by 13-inch pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 375 F (350 if using glass pans). Bake for 20 minutes or until the internal temperature of the rolls reaches 190 F. Leave the rolls in the pan to cool since they benefit from the steam - it makes them softer. Allow the rolls to cool for 15 minutes. Combine powdered sugar, rum extract, and milk. Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of the rolls. Yield: 30 rolls - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 7185 Calories; 248g Fat (30% calories from fat); 141g Protein; 1180g Carbohydrate; 871mg Cholesterol; 5111mg Sodium Food Exchanges: 33 1/2 Starch/Bread; 6 Lean Meat; 4 Fruit; 46 1/2 Fat; 40 1/2 Other Carbohydrates --------------- MESSAGE bread-bakers.v101.n047.7 --------------- From: "Neris" Subject: Batter Up Bread Date: Wed, 3 Oct 2001 10:33:48 -0700 Batter Up Bread Makes 1 loaf 3 1/2 cups all-purpose flour 1/4 cup sugar 2 envelopes RapidRise Yeast 1/4 teaspoon salt 1 teaspoon grated orange peel 1/2 cup water 1/2 cup butter or margarine 6 large eggs Vanilla Syrup (recipe follows) Apricot Glaze (recipe follows) In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, and orange peel. Heat water and butter until very warm warm (120 F to 130 F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a soft batter. Turn into greased 12-cup fluted tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375 F for 25 to 30 minutes or until done. Before removing from pan, immediately prick surface with fork. Pour Vanilla Syrup over cake. Let stand 10 minutes to allow syrup to be absorbed. Remove from pan; cool on wire rack. Brush with Apricot Glaze. Vanilla Syrup: In a saucepan, combine 3/4 cup water and 3/4 cup sugar. Bring to a boil, stirring constantly. Reduce heat; simmer until sugar is completely dissolved, about 5 minutes. Remove from heat; stir in 1 teaspoon vanilla extract. Apricot Glaze: In a saucepan, melt 3/4 cup sieved apricot jam over medium-low heat. Remove from heat; stir in 2 tablespoons Grand Marnier or other orange flavored liqueur. Nutrition Information Per Serving: Serving size : 1/12 of recipe Calories : 360 Total fat : 11 g Saturated fat : 6 g Cholesterol : 125 mg Sodium : 170 mg Carbohydrates : 58 g Dietary fiber : 1 g Protein : 8 g --------------- MESSAGE bread-bakers.v101.n047.8 --------------- From: PAPA89@aol.com Subject: DAK Auto Bakery Breadmaker Date: Tue, 2 Oct 2001 00:14:53 EDT I happened across your e-mail address in looking for info on a DAK breadmaker. My dad picked one up for me at Salvation Army and of course there's no book, and having never used one before I haven't a clue as to how to use it. D'you have any tips for me? The basic thing I would like to know is how to set it up for the morning. Also, have you any idea where I could find a manual for it? D'jever look at DAK's website? It's a nightmare trying to figure out how to get any answers! Thanks! --------------- END bread-bakers.v101.n047 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved