Date: Sat, 29 Jun 2002 01:23:49 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n027 -------------- 001 - "Chris Dalrymple" Subject: Potato Bread Date: Sat, 22 Jun 2002 21:01:07 -0500 I tried the recipe using dried potato flakes that someone posted last week or the week before. It was a big hit with my daughter and her friends. I did have a problem, though. I have the same trouble every time I've made potato bread. Everything is chugging along in the mixer, the dough is almost perfectly kneaded, and then the dough breaks down into a gloppy mess. I end up tossing in LOTS more flour and knead it just until it's incorporated for fear that it will break down again. Is this normal for potato bread? Is there a technique I need to know about when using potatoes in bread dough? Thanks, Chris --------------- MESSAGE bread-bakers.v102.n027.2 --------------- From: Junkmailings@aol.com Subject: RE: "Magic Mill just 'thugs' the dough around and around" -NOT!! Date: Sun, 23 Jun 2002 10:20:18 EDT My wife and I recently purchased a Magic Mill DLX (after consulting persons on this list as well as many other lists, and doing extensive research and comparison with the KitchenAid, Kenwood, and Bosch). I must say that Marcy Goldman's description that the Magic Mill "just 'thugs' the dough around and around - it does not properly knead or manipulate it AT ALL" is completely and totally inaccurate. (For the record, my wife and I are not dealers nor do we have any other affiliation with Magic Mill or any other mixer company.) What is most impressive about the Magic Mill (at least regarding yeast doughs) is its ability to simulate hand kneading by means of its roller attachment (and dough scraper). There is no other machine that has anything even close to the roller attachment of the Magic Mill. It's so good, I have yet to even touch the dough hook that came with the machine. Furthermore, the roller attachment makes it possible to do all of the necessary mixing/blending/kneading in ONE bowl, using only ONE attachment (definitely a bonus when it comes to cleanup - and, makes moving from mixing/blending to kneading just a matter of changing speed!!). My wife is a big fan of 100% Whole Wheat Bread and I've made several batches for her using over 12 cups of flour in each batch. The Magic Mill does a fantastic job kneading this heavy dough on half speed or less where other mixers couldn't even handle such a job at top speed. I've made all different types of breads (rye, egg, white, whole wheat, etc.) and the Magic Mill does an exceptional job kneading every dough I've tried. As an aside, the double beater attachment is also excellent for cakes and cookies. Besides the solid metal construction of the machine (it's built like a tank), what really stands out is just how well all of the pieces fit together - the dough scraper (used in conjunction with the roller attachment) fits the bowl perfectly. The roller attachment reaches to the very bottom of the stainless steel bowl. The double beater attachment (which works with a separate plastic bowl) also touches the very corners of the bowl - not missing anything. In short, the Magic Mill is just what we were looking for - a high quality mixer that would excel at kneading yeast breads as well as mixing batter for cakes and cookies. It is a pleasure to use, easy to clean, and the built in timer makes it possible to walk away from the machine to do other things knowing that it will automatically shut off without over mixing/kneading. In the words of my sister-in-law, her KitchenAid is a "toy" compared to our Magic Mill. Robert Sussman --------------- MESSAGE bread-bakers.v102.n027.3 --------------- From: Junkmailings@aol.com Subject: Great Deal on a Magic Mill DLX 2000 Date: Wed, 26 Jun 2002 00:42:56 EDT In case no one else has posted it yet --- Check out Cooking.com - they have a fantastic deal on the Magic Mill. It's only $369.99 and with special coupon code C93894, you get an additional 15% off for a grand total of $314.49 - no tax (unless you're in CA I think), no shipping. That's a great price. All the best Robert --------------- MESSAGE bread-bakers.v102.n027.4 --------------- From: "Lois Omdahl" Subject: Re: Pfeffernusse Date: Sun, 23 Jun 2002 12:24:44 -0700 >From: Sandy Greathouse >Subject: Re: German Christmas Cookies >Date: Sat, 15 Jun 2002 07:48:19 -0400 Sandy, as I was reading about the Christmas cookies, I was remembering a cookie my mom used to make that were like little 'rocks', full of pepper, delicious pfeffernusse. There was your message about pfeffernusse. Would you share your recipe? I loved those cookies, but my mom couldn't find the recipe when I asked for it and I've never found one just like it. Thanks, Lois Omdahl Shelton, WA --------------- MESSAGE bread-bakers.v102.n027.5 --------------- From: Alan Jackson Subject: Pretzels Date: Sun, 23 Jun 2002 18:32:51 -0500 I made soft pretzels for the first time this weekend, and they were very tasty, but they stuck to the pan. Suggestions on how to unstick them would be welcome. I greased the pan up pretty good - what else should I do? Alan K. Jackson alan@ajackson.org www.ajackson.org Houston, Texas --------------- MESSAGE bread-bakers.v102.n027.6 --------------- From: "Dorothy Tapping" Subject: Help! Date: Sun, 23 Jun 2002 20:38:28 -0500 I need some help finding a kneading bar for my Funai B-4400. I miss using both of my machines. I don't know where it went, I could have possibly gave it in a gift at Christmas. I have been taring apart my kitchen looking for it. Well not that my kitchen is clean, I still can't find the kneading bar. :-) I have looked for a website to no avail. I don't have a 1-800 # for it. The manual and baking book say it was printed in Hong Kong and China. Any suggestions!!! Dorothy - From TN --------------- MESSAGE bread-bakers.v102.n027.7 --------------- From: "Louise Hyson" Subject: New bread baking school in NYC Date: Tue, 25 Jun 2002 15:00:02 -0400 I just went through the Dining section of the May 29th NY Times which I brought back when we returned from our trip north and found the following small article which I thought was very interesting and it might be of interest to the bread bakers. "The increasing demand from restaurants and shops for stylish. artisanal breads and pastries has lead to the establishment of the Artisan Baking Center, a school at 36-46 37th Street in Long Island City, Queens. The center, which teaches experienced bakers and those seeking jobs to work on the artisanal level, just completed a two year pilot program and is fully operating. Tuition is free. The center is suported by baking companies and union groups, including the Consortium for Worker Education. there is a job placement program and English-language training. In the fall the center will offer baking classes to the public in its spacious professional kitchen." --------------- MESSAGE bread-bakers.v102.n027.8 --------------- From: "vikkie rupenus" Subject: schlemertopf Date: Tue, 25 Jun 2002 15:41:36 +0000 hello there, i was wondering if you could help me. my boyfriend's dad had a clay baking utensil that he used for countless dishes called a Schlemertopf. he bought it from a car boot sale a while ago, and hadn't stopped using it, until today. disaster struck and he dropped it when he had oily hands, and it smashed into a good few pieces. i put SCHLEMERTOPF into a search engine, and the only site it came up with was yours as there was a letter replied to by you in 1996, suggesting a lady use a clay baking pot, as she used a brand named sclemertopf! it was replied to by someone called Joan, and i was wondering if you knew of anywhere i could get hold of another, as he is inconsolable, and we all need some peace!! any help you could give me would be much appreciated, and i hope to hear from you soon, yours hopefully, vikkie rupenus xxx [[ Instant answer from the editors: My search got two hits, one from bread-bakers archives and one more. -- Jeff ]] Clay Bakers * "Schlemertopf" clay bakers for natural healthy cooking. Charlton Housewares & Kitchen Shop 485 Talbot Street St. Thomas, ON N5P 1C3 Canada Phone: (519)637-0599 Email: info@charltonhousewares.ca Free Shipping in Ontario on any item over $50 (except Electrics). Contact us for International Rates. We will be happy to supply current pricing on anything we carry. We are an all Canadian owned company dealing with products from around the world, from Canadian suppliers, keeping Canadians at work. --------------- MESSAGE bread-bakers.v102.n027.9 --------------- From: AppyHD@aol.com Subject: hoagie rolls Date: Wed, 26 Jun 2002 21:26:51 EDT Please forward a recipe for the above. Thank You. Hank --------------- MESSAGE bread-bakers.v102.n027.10 --------------- From: Gerry Subject: Novac bread maker info Date: Fri, 28 Jun 2002 12:08:54 -0400 Since posting to this list almost a year ago I have received several messages asking me for the Novac bread maker contact info. Below is the info for anyone who might need it. I had a good experience with Fion and he sent me the kneading blades that I was missing. I have asked to be removed from this list already so please do not respond to me. Thanks, Gerry Fion Wong Assistant Marketing Officer VENES TECHNOLOGY LTD. Address: 6/F., Shell Industrial Bilding, 12 Lee Chung Street, Chai Wan, Hong Kong Tel: (852) 2558 4186 Fax: (852) 2897 9684 Email: amer.mk@venes.com euro.mk@venes.com Website: VENES TECHNOLOGY LTD. (We have 24 hours voice mail service) --------------- MESSAGE bread-bakers.v102.n027.11 --------------- From: "Susannah Ayres-Thomas" Subject: A couple of cracker recipes Date: Sun, 23 Jun 2002 09:51:21 -0500 This weekend, my daughter gave a party, and I made up some crackers for it, which everyone loved and requested recipes for. I thought y'all might enjoy them too--crackers are among the easiest of breads to make, and these are particularly delicious ones. The first is a Czech recipe for a cracker which calls for an unusual ingredient--sauerkraut. They're really good with hot mustard and summer sausage, or just eaten by themselves: Zelniky (Recipe from "Prairie Home Breads" by Judith M Fertig) 3 c all-purpose flour 1 tsp white pepper (I used freshly ground black pepper, I like the flavor better) 3/4 shortening (I used unsalted butter) 2 c drained sauerkraut. Preheat oven to 425 F. Grease two cookie sheets and set aside. Combine flour and pepper in food processor. Add butter and pulse until mixture resembles coarse crumbs. Add sauerkraut and pulse until the dough starts to form a ball. Transfer dough to a floured surface. Pinch off tablespoon-sized balls of dough, roll them in flour, and place about 2 inches apart on the baking sheets. Flatten with the bottom of a drinking glass, to about 1/4" thickness. Bake for 10 minutes, then drop oven temp to 350F, and bake for 10-15 minutes more, until the crackers are golden brown and crisp. Let cool, and then store in an airtight container, for up to two weeks. Makes about 50 crackers. The second recipe is a bit more "sophisticated", but also very easy, and just delicious. They don't need anything added to them: Cheddar-Pecan Crisps Recipe from Gourmet Magazine Butter two cookie sheets and set aside. 1 stick (1/2 c) unsalted butter 8 ounces cheddar cheese, coarsely grated (about 2 c) 1 large egg 1/2 tsp salt (I didn't add any salt--with the cheese, it really doesn't need it) 1/2 tsp cayenne pepper 2/3 c all-purpose flour 2/3 c pecans, finely chopped Beat together the butter and the cheese in a bowl with an electric mixer, then beat in the remaining ingredients, with the mixer if it's a strong one, or by hand if it is not. Roll rounded teaspoons of dough into balls and place 2" apart. Flatten each ball with the bottom of a drinking glass. Bake in batches in middle of oven until golden brown, 15 to 18 minutes. Cool on wire rack, then store in airtight container for up to one week. Makes about 50 crackers. --------------- MESSAGE bread-bakers.v102.n027.12 --------------- From: "Marcy Goldman" Subject: Re: diastatic malt Date: Sun, 23 Jun 2002 11:44:49 -0400 hi all, As far as I know, in HOME baking, it makes no difference which malt you use. In industry, it is more important, as a yeast food and even helps the flour performance. At home, malt is primarily used for flavor (you taste its subtle notes in Montreal bagels), as a crust colour helper (it helps leans breads get a golden brown or dark brown crust) and nourishes the yeast a tad. Handling at home is small batch - needs are different. NON diastatic is fine at home. I use it in pancake batter regularly. For bread people ..I am also reviewed Hearth Kitchens brick oven apparatus - We have them at our site (linked) but I will be testing out their product and will let you all know (it turns your home oven into an artisinal bread oven - great for pizzas etc.) best wishes marcy goldman editor, head baker www.betterbaking.com --------------- END bread-bakers.v102.n027 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved