Date: Sat, 7 Dec 2002 15:08:52 -0700 (MST) -------------- BEGIN bread-bakers.v102.n056 -------------- 001 - "sunniflowers" - Bread Machine 012 - Bagule@aol.com - Peter Reinhart's Seed Culture 013 - Reggie Dwork Subject: Hitachi HB B101 Date: Wed, 4 Dec 2002 14:46:21 -0800 I have a Hitachi HB B101 bread maker, that my mother has given me, her manual has been misplaced, does anyone have a copy of the instruction manual that can be email to me? I have tried contacting Hitachi and their distributors, they no longer carry the instruction manual for this model. If anyone can help I would greatly appreciate it. THANK YOU --------------- MESSAGE bread-bakers.v102.n056.2 --------------- From: "herblady" Subject: clarification - herblady's hints Date: Sun, 1 Dec 2002 04:35:51 -0800 The info I gave was to tell someone how to read Red Star's package. I keep yeast much longer by storing it in the freezer and only taking out a little at a time and transferring it to a small brown jar (old yeast jar) that is kept in the refrigerator. gram, who is thankful for bread machine as oven went out on Thanksgiving. Hubby hasn't determined what's the cause yet (he's a repair genius) and will contact friend in the business after this weekend. We deep fried turkey, had planned to anyway. All was not lost. --------------- MESSAGE bread-bakers.v102.n056.3 --------------- From: "Faye Killian" Subject: Re: making butter Date: Sun, 1 Dec 2002 09:25:50 -0800 > I have a used Toastmaster Bread & Buttermaker without the recipe book. > Although I can find a lot of bread recipes but no buttermaking recipes. > Does somebody have a recipe to share on how to make butter? I don't have one of these machines but I do make my own butter and have come up with my own recipe. I developed this recipe because my husband doesn't like sweet cream butter and that's all you can buy now. All you would need is a handheld mixer for this. I take one quart of heavy whipping cream, mix in 1 cup sour cream and 1 cup buttermilk. Mix really well. Let this set out at room temperature for 12-14 hours. That is to make the whipping cream sour(that is the purpose of the sour cream&buttermilk in it). Then use your mixer to beat until it makes butter. (first put on medium speed but when you start to see flakes of butter turn to low speed) This doesn't take very long. When the butter all comes together then add cold water in the bowl with butter and wash until the water becomes clear. This process gets all the buttermilk out of the butter. When you are finished washing it and have gotten all the water out you can add salt to taste. You can put in small dishes or mold in whatever you like. I use a plastic butter dish and put it in the top part of dish (then when cold it will fit perfectly into the bottom of the butter dish). This makes anywhere from a pound to one and half pounds of butter. This is really good stuff. Hope you give it a try and enjoy. Now you know my secret to making good butter. GOOD LUCK WITH IT. Faye, Louisiana --------------- MESSAGE bread-bakers.v102.n056.4 --------------- From: "Susannah Ayres-Thomas" Subject: yeast activity test Date: Sun, 1 Dec 2002 11:45:52 -0600 There's a test to see if your yeast is active enough to use, very simple to do: Place (open) packet of yeast in a measuring cup and add 1/2 teaspoon of sugar and 1/2 cup of warm water in the cup and stir all together. Leave in a warm, draft-free environment for 10 minutes. If, at the end of the 10 minutes, your mixture has foamed up to the one-cup level on the cup, and it has a nice, domed top, the yeast is active enough to use. Then incorporate it into your recipe, being sure to subtract that 1/2 cup of water from the recipe. If you don't get that nice reaction, you should discard the mixture and start over with fresher yeast. Susannah --------------- MESSAGE bread-bakers.v102.n056.5 --------------- From: "Gloria J. Martin" Subject: Dakota Bread Date: Sun, 1 Dec 2002 16:53:43 -0600 This recipe is taken from an old PLEASURES OF COOKING magazine that was published by Cuisinarts. Since I have always used the Cuisinart to make it, my experience is with the processor. I'm sure you can adapt it to a heavy duty mixer. If using a processor other than the Cuisinart, do be sure it's instruction book says you can use it to make bread. DAKOTA BREAD 1 package dry yeast (1 Tablespoon) 1/2 cup honey 1/3 cup warm water (110-115 degrees F.) 2 3/4 cup whole wheat flour 1/2 cup cracked wheat 2 teaspoons salt 1/4 cup vegetable oil 1 cup cold water 1 cup raw sunflower seeds 2/3 cup raw pumpkin seeds 2 Tablespoons sesame seeds 2 Tablespoons poppy seeds 1 egg white Combine yeast, honey and warm water in a 2 cup liquid measure. Processor method: Insert dough blade into workbowl. Process the flours, cracked wheat and salt until blended. Pour in the oil while machine runs, then the yeast mixture, then the cold water, all in a slow steady stream, as fast as the flour mixture absorbs it. Continue to run machine until the dough cleans the sides of the workbowl, then process an additional 45 seconds to fully knead the dough. {If the dough rides around the center of the bowl, the mixture is too dry. To correct, pour in 1 Tablespoon of water while machine is running and let it incorporate. If the mixture is sticking to the sides of the workbowl, it is too wet, so add 1 Tablespoon of flour through the small feed tube while machine runs. Continue running for an additional 45 seconds.} Transfer the dough to a 1-gallon plastic zip-type bag and seal shut. Set aside in a warm place until the dough has doubled in bulk, about 1 1/2 hours. Combine all the seeds except 2 Tablespoons of the pumpkin seeds. Open plastic bag and add the seeds. Knead the seeds into the dough while in the bag. Turn out onto lightly oiled surface. The dough may be shaped into 1 or 2 loaves, as desired. Place loave(s) on a lightly oiled baking sheet, cover with plastic wrap and let rise until doubled, about 1 hour. Preheat oven to 375 degrees F. Chop the remaining 2 Tablespoons pumpkin seeds. Stir egg white with 1 teaspoon water. Slash loaf surface. Brush with egg glaze and sprinkle with the pumpkin seeds. Bake in center of the preheated oven until lightly browned, about 35 minutes. The recipe was developed by Kristen Gilbertson for the Cafe Latte in Minnesota. She was from S. Dakota, hence the name. --------------- MESSAGE bread-bakers.v102.n056.6 --------------- From: Brown_D@pcfnotes1.wustl.edu Subject: Re: Grain Mills--my 2cents on the Kitchen Mill Date: Sun, 1 Dec 2002 19:15:22 -0600 Peach_Rx wrote: > Next major purchase is a grain mill. The bosch has a stone > attachment, and a steel attachment. Has anyone tried these, > or is it better to go with another stand alone brand? I have a Kitchen Mill, an electric grain mill that has served me very well (now made by K-TEC) (see http://www.aaoobfoods.com/graingrinders.htm#Kitchen%20Mill for an example). I have had the same one for almost 20 years and it has required servicing only once in that time. It makes fine to very fine flours--on "coarse" it is still fine compared to a coarse stone-ground flour. It will grind any grain, or mix of grains, and I love to add whole spices to the grain so they get freshly millled and mixed into the flour for flavored breads, cakes, cookies, etc. It is noisy as all get-out--I think of it as my "baby jet plane" because it sounds like a jet turbine--and only run it between about 9am and 9pm to avoid problems with the neighbors (I live in an apartment). But a pair of earplugs (for me and a spare pair for any helpers/visitors) and I'm happy as a clam milling 500gm wheat in about 3-4 minutes to something so fine that even whole-wheat-a-phobes don't know I'm using it for cakes/cookies/pastries.... It is easy to clean (I just brush out the collection chamber and the milling blades). I briefly owned a smaller electric mill that was not quite as noisy, and was much smaller, but it made such coarse flour that I would not use it for much of anything. I can't remember the brand name but it was not a Bosch. Diane Brown brown_d@kids.wustl.edu --------------- MESSAGE bread-bakers.v102.n056.7 --------------- From: Michael.May@bmo.com Subject: Challa question Date: Mon, 2 Dec 2002 07:49:05 -0500 I have an esthetic problem with the Challah I make. My usual method is to prepare the dough in my bread machine, remove and split into three, then braid the loaf. After waiting 45 minutes for the dough double, I wash with egg then bake in the oven at 350. Although the bread tastes perfectly delicious, I get "stretched" areas where the braids meet, which fail to brown as nicely as the rest of the loaf. Any thoughts? --------------- MESSAGE bread-bakers.v102.n056.8 --------------- From: "Mike Avery" Subject: Re: Sourdough Pizza Date: Tue, 03 Dec 2002 10:58:26 -0700 On 1 Dec 2002 at 1:00, Masshlx@aol.com wrote: > Does anybody here have a recipe for sourdough pizza dough? > I've searched all over and haven't been able to find one. The rec.food.sourdough FAQ has several recipes, and it can be found at http://www.nyx.net/~dgreenw/sourdoughfaqs.html I found a recipe a number of years ago that works well for me. It makes a thin, crisp crust. I start with fully active starter, starter that is frothing. 1 cup deflated active starter 1 tsp salt 1 tbsp oil (I use olive) 3/4 to 1 cup flour If you have tiles in your oven, start by preheating the oven to 450 or 550F. I mix the starter, salt, and oil, and then start adding the flour. When I have trouble stirring the mixture, I turn it out and knead it. You want a soft, pliable dough. If you knead in too much flour, the dough won't roll out well. Once the dough is well kneaded, cover it and let it sit for 1/2 hour or so. If you haven't started preheating the oven yet, now is a good time to do so. Once the dough has sat for the 1/2 hour, roll it out to the size you want. I usually go for about a 14 inch diameter pizza. Brush with a bit more oil, top as desired, and bake for 10 to 20 minutes depending on the toppings, the temperature, and how done you like your pizza. A recent favorite was about 1/4 pound of shrimp (pre- cooked, cleaned and shelled), and the same amount of cooked asparagus spears. That was covered with 8 - 12 ounces of shredded mozerella. When we have extra sourdough starter, we tend to make it into pizza shells, partially pre-bake them, and freeze them. We pull 'em out of the freezer, top them and bake them. Better than digorno. Better than delivery. Better than bobolli. Hope this helps, Mike MAvery@mail.otherwhen.com --------------- MESSAGE bread-bakers.v102.n056.9 --------------- From: "Scullery Maid" Subject: Dakota Bread for Barb Ross Date: Tue, 03 Dec 2002 15:36:25 -0600 Here's a recipe based on the Dakota Bread from Cafe Latte in St. Paul, Minn. It's from the cookbook Heartland Cooking - Breads by Frances Towner Giedt. For years I'd been wanting to make a bread like the wonderful bread we had at a bakery in Rapid City, South Dakota. Well, this is it! It's great for morning toast. The recipe is for a bread machine, but I don't have one, so I use a food processor (knead it without the seeds, then knead in the seeds by hand, one rise in a bowl, then another rise in a heavy 8x4 inch pan, and bake at 375 F about 35 minutes to an internal temp of 205 F or so). You may have to add a little extra flour. Hope you like it! -Mary 1 lb. loaf: 3/4 cup plus 1 Tbl. spring water (75 to 80 F) 1 1/2 cups white bread flour 1/2 cup whole-wheat flour 1/4 cup cracked wheat (I used #3 bulgur which I soaked in boiling water for 5 minutes, then drained) 1 tsp. salt 2 Tbl. honey 2 tsp. gluten 1 Tbl. canola oil 1 tsp. rapid-rise yeast or 2 tsp. active dry yeast 1/4 cup raw pumpkin seeds 1/2 cup raw sunflower seeds 2 tsp. sesame seeds 2 tsp. poppy seeds Put all ingredients except the seeds in the bread pan and assemble the bread machine according to mfr's instructions. Select whole grain cycle, dough, or manual cycle and light crust setting, if available. Finely chop 8 of the pumpkin seeds; set aside. Add all the remaining seeds after the beep or toward the end of the first knead, following your bread machine's instructions for raisin bread. For added crunch, sprinkle the chopped pumpkin seeds on top of the loaf after the final rise. (I prefer topping with a lot of whole pumpkin seeds after brushing the loaf with King Arthur's Bread Shine.) Bake and cool as directed. For 1 1/2 lb. loaf: 1 1/4 cups plus 1 Tbl. water 2 cups white bread flour 3/4 cup whole-wheat flour 1/2 cup cracked wheat 1 1/2 tsp. salt 3 Tbl. honey 1 Tbl. gluten 1 1/2 Tbl. canola oil 2 tsp. rapid-rise yeast or 1 Tbl. active dry 1/3 cup raw pumpkin seeds 2/3 cup raw sunflower seeds 1 Tbl. sesame seeds 1 Tbl. poppy seeds --------------- MESSAGE bread-bakers.v102.n056.10 --------------- From: Reggie Dwork Subject: raffle for the Date: Thu, 05 Dec 2002 16:24:49 -0800 HearthKit Oven Kit is coming up!! The drawing will be on Dec 14. If you want to participate the best way now is using a PayPal account. It is much safer then hoping that your check will get to me before Dec 14 with all the holiday mail that is being sent now. If you use PayPal PLEASE don't use a credit card as I don't accept them ... sorry. Hope to have you enter so you can be one of the winners of the two HearthKit Oven Inserts being raffled. Good Luck, Reggie --------------- MESSAGE bread-bakers.v102.n056.11 --------------- From: "Szafran" Subject: Bread Machine Date: Fri, 6 Dec 2002 10:40:28 -0700 My son is looking to buy a bread machine. I am a hands-on bread baker, so I am turning to my fellows bakers for some advice. He's a single guy so doesn't need to make large loaves. He does want a machine that will allow him to make some "hearty" type breads. Doesn't need extras, like jam or jelly capabilities. Price wise? Not sure, but I sure wants to spend as little as he can, but is willing to pay a bit more for quality. Thanx in advance. Nancie --------------- MESSAGE bread-bakers.v102.n056.12 --------------- From: Bagule@aol.com Subject: Peter Reinhart's Seed Culture Date: Fri, 6 Dec 2002 16:54:28 EST In The Bread Baker's Apprentice the instructions for Day 1 of the sourdough seed starter tell us to mix 4.25 ounces of dark rye flour with 6 ounces of water to make a very stiff dough. Isn't this an awful lot of water? Barbara --------------- MESSAGE bread-bakers.v102.n056.13 --------------- From: Reggie Dwork Subject: Holiday Breads Date: Sat, 07 Dec 2002 11:01:42 -0800 Do any of you have a special (or many special) bread/s that you like to make during the holidays?? How about sharing them with the rest of us. Here is one you might want to try. * Exported from MasterCook * Cranberry Nut Bread Recipe By : from Geri's Kitchen Serving Size : 24 Preparation Time :1:20 Categories : Bread-Bakers Mailing List Breads-Quick Breads/Muffins/Rolls Daily-Bread Mailing List Eat-Lf Mailing List Fruits Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Flour -- Note 1 1 C Sugar 1 1/2 Tsp Baking Powder 1/2 Tsp Baking Soda 1 Tsp Salt 3/4 C Orange Juice -- Note 2 1 Tbsp Orange Zest 1 Egg -- Beaten 1/4 C Butter Or Margarine -- Melted 1 C Chopped Fresh Cranberries -- Best To Cut In Half 1/2 C Chopped Pecans -- Or Other Nuts You Like Preparation Time: 20 minutes Cooking Time: 1 hour Serves: 1 large loaf or 2 regular loaves Note 1: Or you can make with 1 cup whole wheat if you like Note 2: use kind with pulp or fresh squeeze Preheat the oven to 350F (180C). Grease and flour or using baking spray the loaf pan(s). In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a small bowl, combine the orange juice, zest, egg, and butter. Mix the wet ingredients into the dry ingredients. Add in the chopped cranberries and nuts; mix well. Pour into the prepared loaf pan(s) or muffin tins. Bake at 350F (180C) for 1 hour or until inserted cake tester comes out clean. Enjoy warm. Note: if you would like to make muffins, you should bake this recipe at 400F (205C) for 20 minutes. Makes 24 muffins. - - - - - - - - - - - - - - - - - - NOTES : Cal 103 Total Fat 3g Sat Fat 1.3g Carb 17.9g Fiber 0.3g Pro 1.5g Sod 160mg CFF 25.9% --------------- END bread-bakers.v102.n056 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved