Date: Mon, 20 May 2002 02:28:41 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n021 -------------- 001 - "Julie Maccarin" - Healthy Cookies 006 - "Don Bischoff" Subject: Hitachi instruction manual? Date: Sat, 18 May 2002 13:38:09 -0400 Hi, I bought a Hitachi Breadmaker, HB B201 at a garage sale, and it appears to be next to new. BUT there was no instruction manual. I have never used one of these machines, and have no idea how to do it. I am wondering if anyone has one of these who might be willing to xerox the instructions? I would gladly pay for copying and mailing costs. Thanks for any help!!! Julie --------------- MESSAGE bread-bakers.v102.n021.2 --------------- From: Carolyn Subject: Sourdough whole wheat bread Date: Sun, 12 May 2002 06:34:19 -0400 How much whole wheat flour can be used in sourdough that requires 7 cups of white flour for three loaves of bread?? Anyone have experience with whole grains &/or nuts in sourdough? Thanks Carolyn Schaffner in Buffalo, NY --------------- MESSAGE bread-bakers.v102.n021.3 --------------- From: Brianjwoody@aol.com Subject: Re: Salaio Bread Date: Sun, 12 May 2002 06:49:36 EDT Ann, I looked up Salaio bread in my World Encyclopaedia Of Bread - they have maybe 6 breads but not this one. Can you describe it? I may be able to track it down elsewhere. Brian --------------- MESSAGE bread-bakers.v102.n021.4 --------------- From: "Helen & Peter Frati" Subject: Sourdough and Vienna Bread Date: Sun, 12 May 2002 09:22:30 -0400 I had the same problem with the Gold Rush sourdough starter. Is it the Lalvain du Jour starter from KA that works well? I have been using SAF Gold Instant Yeast with excellent results. Made the Dutch Crunch bread from Peter Reinhart's BBA book, and had a few questions. Great bread, but the topping did not seem sweet; and the recipe made a lot of topping. Is 2 teaspoons sugar correct, and can this be saved for future use? He mentions spray oil - is that Pam spray? I have a Viking convection oven, have not used it yet; thinking it would defeat the misting process. Thanks for a very interesting web-site. Enclosing a recipe for Amaretto Bread Helen Frati Amaretto Roulade 1 teaspoon sugar 1/4 cup warm water (105 F - 115 F) 1 package active dry yeast 2 1/2 - 2 3/4 cups all-purpose flour 1/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon grated lemon rind 1/4 teaspoon grated orange rind 4 Tablespoons unsalted butter-room temperature 2 egg yolks 1/4 cup warm water (105 F - 115 F) 1/4 cup Amaretto liqueur Almond filling: 3/4 cup finely chopped almonds 1/4 cup unsalted butter 1/4 cup sugar 1/4 teaspoon grated lemon rind 1/4 teaspoon grated orange rind 1 egg yolk 1 Tablespoon Amaretto 1/4 cup golden raisins Glaze: 1 egg lightly beaten with 1 Tablespoon milk 350 F oven 40 to 45 minutes In a 1 cup measure stir sugar into warm water. Sprinkle in yeast, Stir to dissolve and set aside until foamy. With metal blade in place: add 2 1/2 cups flour, sugar, salt, grated lemon & orange rind, and 4 Tablespoons butter. blend until the mixture resembles corn meal. Add the egg yolks and blend. Add yeast mixture nad blend. Combine water and Amaretto, slowly pur the water-Amaretto mixture through the feed tube. Process 60 seconds. Add aditional flour if needed. Until a ball is formed. Dough should be very soft and elastic. Place dough in a warm, oiled bowl, and turn to coat. Let rise until double in bulk. (about 1 hour). While dough is rising, prepare the filling. In processor bowl, chop the almonds until fine. Place ground almonds in a bowl. Reinsert the metal blade and cream the butter and sugar. Add lemon and orange rine, egg yolk and Amaretto. process until blended. Add the mixture to ground almonds. Add raisins and mix well. Cover and set aside. Punch dough down and place on a lightly floured surface. Knead for several minutes, cover and let rest 10 minutes. Roll the dough into a rectangle about 9 inches by 13 inches. Spread almond filling over the surface of the dough leaving a 1 inch border on all sides. Starting with the long side roll up like a jelly roll. Pinch the seam. Leave the ends of the roll open. Place the roulade seam side down on a greased baking sheet. Brush the loaf with the egg-milk mixture. Let rise in a warm (80 F), draft-free spot for 30 minutes. Brush again with egg-milk mixture. Place roulade in the middle of a preheated 350 F oven and bake 40 to 45 minutes. It may be necessary to cover the loaf with a piece of foil the last 20 minutes of the baking period. When done the roulade should be a golden brown. (Because of the rich filling, the dough may crack slightly.) Cool on a rack, befor slicing. Food Processor Way To Beautiful Breads by Barbara Brown --------------- MESSAGE bread-bakers.v102.n021.5 --------------- From: Doc Subject: Healthy Cookies Date: Sun, 12 May 2002 14:37:16 -0400 I'm looking for a recipe for a "relatively healthy" cookie sold at Trader Joe's under the name of "Cafe Twist Maple French Toast". It's made of high gluten wheat flour, cane sugar, cinnamon, salt and natural maple flavor with no eggs. There's just 1.5g of Total fat, 0 Cholesterol, 25mg. sodium and 7g Carbohydrate . It's very reminiscent of Old fashioned "Kichel" but without the eggs and fat. Doc --------------- MESSAGE bread-bakers.v102.n021.6 --------------- From: "Don Bischoff" Subject: Re: Kitchen Aid Mixers Date: Sun, 12 May 2002 13:54:31 -0500 Hi Audrey, I saw your post inquiring about the Kitchen Aid mixer and I want you to know that you don't have to worry about the motor burning out. No ma'am, the gears will strip out first. I have one and they've wiped out twice at $100 dollars a pop to get it fixed. The second time I pitched it in the junk heap and bought a Bosch Concept7. I couldn't be happier. It's a dough kneading fool. As far as I'm concerned, the KA is just a toy if you're a serious baker. According to reputation, the Magic Mill DLX is good. Bosch Concept7 or Universal are both good. The Kenwood KM800 is good. I haven't heard anything about the Whisper Mill 2000. Buy a Kitchen Aid and your small appliance repair guy will love you. Don --------------- MESSAGE bread-bakers.v102.n021.7 --------------- From: "Jazzbel" Subject: Re: Salaio bread Date: Sun, 12 May 2002 20:58:35 -0400 Here's what I found: for your portuguese bread query: http://www.capecodaccess.com/cookbook/bread/portuguese_bread.html Sometimes the portuguse substitute 1 cup rye flour or 1/2 cup barley flakes for the same quantity of flour. If I were making this bread, I would not use shortening, but olive oil, "azeite portugues", of course. Later, Jazzbel Mamie's Portuguese Bread* Pao Portugues de Maria Mary Alice Cook 8 cups unbleached flour 1 scant tablespoon salt 2 packets dry yeast 1 tablespoon sugar 3/4 cup warm water for dissolving yeast 1 level tablespoon vegetable shortening Warm water to mix the dough as needed Sift the salt and flour together. Put yeast, sugar and 3/4 cup warm water in a small bowl and stir to dissolve the yeast. Set aside. Add shortening to the flour and mix well. Add the yeast mixture to the flour. Add warm water sparingly and slowly, kneading the dough thoroughly until it becomes elastic. Cover the dough and let it rise in a greased bowl for 1 1/2 hours. The dough should double in size. Form three oval loaves, set them in greased pans and let them rise again. Bake the loaves in a 400 F oven for 50 minutes or until golden brown. Portuguese bread should be eaten when it is fresh as it has a tendency to dry out. Makes 3 loaves. *Reprinted from "Traditional Portuguese Recipes from Provincetown," by Mary Alice Cook. Published by Shank Painter Publishing, Provincetown. --------------- MESSAGE bread-bakers.v102.n021.8 --------------- From: "Schmitt, Barbara E." Subject: KitchenAid mixers -- Go eBay! Date: Mon, 13 May 2002 11:30:59 -0400 A couple of people have asked about buying a KitchenAid mixer for making bread. I have an old 4.5 quart KitchenAid, from back when they were still made by Hobart, and it is wonderful. The newer ones, however, are not good for bread, especially multiple loaves or whole grain breads. One solution is to buy an old, used KitchenAid through eBay or another source. These mixers last forever, so buying one that is used is not really a problem. Sellers on eBay know the difference, so if you search for "Hobart" you will pull up only the old KitchenAids, not the new ones. I recently bought a 5 quart Hobart KitchenAid with bowl and (only one) beater for about $135, so the price (even with shipping) is certainly competitive too. And no, I am not an eBay seller -- just a (too frequent!) purchaser! Barbara --------------- MESSAGE bread-bakers.v102.n021.9 --------------- From: rls-1850@juno.com Subject: Portuguese Corn Bread Date: Tue, 14 May 2002 13:00:20 -0500 This is for Ann, who asked for a recipe for salaio, a coarse white Portuguese bread. A Portuguese name is not given for the following bread recipe, though there's a very similar recipe in _Breads of the World_ by Mariana Honig (Berkley edition, 1979), and in that book it's called Broa. But maybe this is close to what you're after. It's from _The Cook's Encyclopedia of Bread_ by Christine Ingram and Jennie Shapter (Barnes and Noble edition, 2000). Portuguese Corn Bread "While the Spanish make a corn bread with barley flour, the Portuguese use white flour and cornmeal. This tempting version has a hard crust with a moist, mouthwatering crumb. It slices beautifully and tastes wonderful served simply with butter or olive oil, or with cheese." 3/4 ounce fresh yeast 1 cup lukewarm water 2 cups yellow cornmeal 4 cups white bread flour 2/3 cup lukewarm milk 2 tablespoons olive oil 1 1/2 teaspoons salt polenta, for dusting Makes 1 Large Loaf 1 Dust a baking sheet with a little cornmeal. Put the yeast in a large bowl and gradually mix in the lukewarm water until smooth. Stir in half the cornmeal and 1/2 cup of the flour and mix to a batter, with a wooden spoon. 2 Cover the bowl with lightly oiled plastic wrap and let the batter sit undisturbed in a warm place for about 30 minutes or until bubbles start to appear on the surface. Remove the plastic wrap. 3 Stir the milk into the batter, then stir in the olive oil. Gradually mix in the remaining cornmeal, flour and salt to form a pliable dough. 4 Turn out the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. 5 Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and let rise, in a warm place, for 1 1/2 - 2 hours or until doubled in bulk. 6 Turn out the dough onto a lightly floured surface and punch down. Shape into a round ball, flatten slightly and place on the prepared baking sheet. Dust with polenta, cover with a large upturned bowl and let rise, in a warm place, for about 1 hour or until doubled in size. Meanwhile, preheat the oven to 450 F. 7 Bake for 10 minutes, spraying the inside of the oven with water 2 - 3 times. Reduce the oven temperature to 375 F and bake for another 20 - 25 minutes or until golden and hollow sounding when tapped on the bottom. Transfer to a wire rack to cool. VARIATION Replace 50 percent of the yellow cornmeal with polenta for a rougher textured, slight crunchier loaf. **** Ms. Honig's version in _Breads of the World_ uses white cornmeal instead of yellow and calls for grinding the cornmeal very fine in a blender and then pouring boiling water over it. She also uses no milk and proofs her (dry) yeast with a little sugar and 1/2 cup lukewarm water. Her recipe's proportions are a little different from those of the recipe given above, but the bread appears to be basically the same one. --------------- MESSAGE bread-bakers.v102.n021.10 --------------- From: "rachaellohr" Subject: Kitchen Aid mixers Date: Thu, 16 May 2002 20:06:55 -0500 "vicki & john" wrote: > I'm thinking of just buying one of those Kitchen Aid mixers. If > anybody's used those with great success in bread making, I'd love > to hear about it. and Lobo wrote: > I have one and love it. I mix everything mixable in it, including > meat loaf. For 1 loaf of bread, it works just fine. More than that > starts crawling up beater shaft. I have to defend the Kitchen Aid. Got mine last November and my husband can't believe I haven't worn it out yet! I enjoy mixing everything too, but have a different experience from Lobo on the "number of loaves" issue (maybe when you say the "beater shaft" you're using the paddle - switch to the dough hook to knead any bread). I can go up to 6 cups flour plus miscellaneous liquid and stuff (which is easily 2 loaves in any size pan!) and sure - it crawls up some, but spray the collar of your dough hook with Pam (or any spray oil) and it won't jump up over the collar. I wouldn't give it up for the world (especially for the bagels my son seems to consume by the gross - that dough is stiff enough that trying to do it by hand would be more of a workout than I'm looking for - I have the 525 watt professional and it works slick!). Try making home-made mayonaise in a Kitchen Aid (think garlic aoili) - ambrosia if there ever was any! PS - I don't work for them - just adore my mixer ... Enjoy! Rachael Lohr --------------- MESSAGE bread-bakers.v102.n021.11 --------------- From: cmw0829@cs.com Subject: How to Make Lighter Weight Whole Wheat Bread? Date: Fri, 17 May 2002 08:46:28 -0400 I am at last making wonderful whole wheat bread in my Bosch Concept 7 (what a machine!) and the loaves are absolutely beautiful and tasty. I use a meat slicer to get even thin slices that hold up, otherwise they'd be really thick slabs. I'm on a weight-loss program (WW), so I weigh my bread slices to fit them in, but they are quite heavy. Is there anything I can do to make the bread fluffier and lighter? I don't want to go back to store bought, but the homemade is double the amount. TIA Cathy --------------- END bread-bakers.v102.n021 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved