Date: Mon, 1 Mar 2004 01:14:04 -0700 (MST) -------------- BEGIN bread-bakers.v104.n012 -------------- 001 - Reggie Dwork Subject: Whole wheat challa correction Date: Sun, 29 Feb 2004 23:08:33 -0800 In a post in last week's digest (v104.n011.2), the statement "Whole wheat Challa is one of those things that doesn't or shouldn't exist" was attributed to the wrong person. The statement was actually made by Barrie Lax in bread-bakers.v104.n008.9. This has been corrected in the archives. I apologize for letting this get through. Reggie --------------- MESSAGE bread-bakers.v104.n012.2 --------------- From: Carolyn Schaffner Subject: Chelsea Buns? Date: Mon, 23 Feb 2004 06:24:56 -0500 Looking for a recipe for Chelsea Buns -- English bread for Good Friday. Many thanks! Carolyn Schaffner in Buffalo, NY --------------- MESSAGE bread-bakers.v104.n012.3 --------------- From: Margaret Miller Subject: Poppy Seed Lemon Bread Date: Mon, 23 Feb 2004 06:25:08 -0800 (PST) Regina, This is the recipe in my Panasonic book. Poppy Seed Lemon Bread Large loaf 3 1/4 cup bread flour 2 tsp. salt 2 TBSP dry milk 2 TBSP butter 2 TBSP sugar 3 TBSP poppy seeds 2 TBSP dry lemon peel, crushed 1 7/16 cup water 1 1/2 tsp dry yeast --------------- MESSAGE bread-bakers.v104.n012.4 --------------- From: Michael Szuchy Subject: Why no cold water pizza recipe in American Pie? Date: Wed, 25 Feb 2004 23:51:03 -0500 I noticed that the pizza dough recipe in Peter Reinhart's "Bread Baker's Apprentice" uses the cold water method, but couldn't find any recipe in "American Pie" that uses it. Did I miss something, or was that recipe not included in the new book for some reason? Also, I have not had a chance to try any recipes from "American Pie" yet. Could someone who has please report their results (I'm guessing they are good)? Up until now I have only been using "The Art of Pizza Making: Trade Secrets and Recipes". --------------- MESSAGE bread-bakers.v104.n012.5 --------------- From: MEWellborns@aol.com Subject: Re: white bread: Hitachi and more Date: Sat, 28 Feb 2004 10:30:33 EST Audra, I too have the Hitachi HB-B201 and here is the recipe that is right out of the manual: Large Loaf: 1 1/8 Cups lukewarm tap water 3 Cups bread flour 1 1/2 teaspoon salt 3 Tablespoon sugar 1 1/2 Tablespoon dry milk 1 1/2 Tablespoon butter 1 to 1 1/2 teaspoon dry yeast I select bread color light loaf and add extra yeast if I choose rapid cycle. I would be glad to copy and mail you the manual if you would email me personally. Here is my favorite white bread recipe: * Exported from MasterCook * Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 1/3 cup margarine 3 1/2 cups bread flour 1/3 cup sugar 1 tablespoon lowfat powdered milk 1 teaspoon salt 1 1/2 teaspoons active dry yeast In your automatic bread maker add the water and margarine. In a bowl combine the bread flour, powdered milk, salt, and sugar, stir to combine and add to the bread maker. Make a well in the center of the flour mixture and pour the yeast into the well. Follow the directions for your bread maker to bake. - - - - - - - - - - - - - - - - - - Elizabeth --------------- MESSAGE bread-bakers.v104.n012.6 --------------- From: Bev Subject: Panasonic Lemon Poppy bread Date: Mon, 23 Feb 2004 06:43:05 -0600 Dear Reginia, Here's the recipe from the Panasonic Book: 2 cups bread flour 1 Tablespoon sugar 1 Tablespoon dry milk 1 teaspoon salt 7/8 cup water 1 Tablespoon butter 2 tablespoons poppy seeds 1 Tablespoon lemon peel 1 - 1.5 teaspoons dry yeast Note: Use 1 teaspoon dry yeast if you are using the quick rising type, 1.5 teaspoons if you are using the active dry type. (my note: probably 1 teaspoon if you are using the instant yeast Note: I didn't know that poppy seeds went stale rather quickly so if yours have been around for a while, taste them first to see if they have flavor or if the oils in them have gone stale. AND, here's a tested recipe that just might give the above recipe a run for its taste buds! Lemon Bread I am not sure but I think the recipe below was developed by Renzo - a valuable contributor to this list! 1 egg + enough water to equal ½ cup 1/3 c vanilla yogurt (probably plain would work as well) 1 T butter 2 T buttermilk powder 1 tsp lemon extract (got this at the supermarket. I think it's a critical ingredient) 1.5 tsp lemon or lime zest (only cause I didn't have lemon ) 1 tsp lemon juice (ok, ok, I admit it, I used bottled) 1 T Honey 2 T gluten 2 tsp dough enhancer 1 tsp yeast 3/4 tsp salt 3 T pecans (optional) 1 1/4 cup bread flour 1 cup whole wheat flour (can use all white) (I should think poppy seeds would be great in this) These are listed randomly. Add in proper order for your machine. It turned out to be a lovely loaf. It wasn't a sweet bread at all. If you use plain yogurt, you might want to add more honey, but I think it would be good either way. Bev C --------------- MESSAGE bread-bakers.v104.n012.7 --------------- From: "mike fuller" Subject: bread holes and rice Date: Mon, 23 Feb 2004 08:03:58 -0500 What's the best way to get big air holes in bread? Thanks, Mike in Havana P.S. A cool tip I've learned in recent months: cooked rice added to bread dough provides crunchiness when the bread is toasted later. --------------- MESSAGE bread-bakers.v104.n012.8 --------------- From: "Steve Cabito" Subject: Hitachi HB-B201 Basic White Bread Date: Mon, 23 Feb 2004 09:30:47 -0700 Here you are, Audra: Hitachi HB-201 Basic White Bread Large loaf ---------- 1 1/8 C water 3 C bread flour 1 1/2 tsp salt 3 Tbsp sugar 1 1/2 Tbsp butter 1 1/2 Tbsp dry milk 1 tsp dry yeast (to 1 1/2 tsp) Medium loaf ----------- 3/4 C water 2 C bread flour 1 tsp salt 2 Tbsp sugar 1 Tbsp butter 1 Tbsp dry milk 1 tsp dry yeast (to 1 1/2 tsp) Small loaf ---------- 3/4 C water 1 C bread flour 1/2 tsp salt 1 Tbsp sugar 1/2 Tbsp butter 1/2 Tbsp dry milk 1/2 tsp dry yeast These recipes are for the "Bread" setting. For the "Bread Rapid" setting, increase the yeast to 2 tsp for large and medium sizes and to 1 tsp for the small loaf. -Steve --------------- MESSAGE bread-bakers.v104.n012.9 --------------- From: "Kyle" Subject: Whole Wheat Challah Date: Mon, 23 Feb 2004 11:52:07 -0500 I have to agree with Ms. Brody. In Maggie Glezer's forthcoming book on Breads of the Diaspora, there is a very tasty, sourdough whole wheat challah [[Editor's note: Maggie posted this recipe to bread-bakers in Jan: bread-bakers.n104.n007.1]] Kyle www.kylescupboard.com -----Original Message----- From: bread-bakers-sender@lists.bread-bakers.com [mailto:bread-bakers-sender@lists.bread-bakers.com] Sent: Monday, February 23, 2004 2:51 AM To: bread-bakers@lists.bread-bakers.com Subject: Digest bread-bakers.v104.n011 -------------- BEGIN bread-bakers.v104.n011 -------------- 001 - Audra Larsen Subject: Date: Wed, 18 Feb 2004 19:43:59 -0700 Okay. I am probably just feeling a whole lot frustrated, but I chose to take the "easy" way out by emailing you. And boy do I sure hope you can help me. What I am looking for is the recipe for "Basic White Bread" for the Hitachi HB-B201 Bread Maker. If you could lead me in the right direction it would be greatly appreciated. Thank you Audra --------------- MESSAGE bread-bakers.v104.n011.2 --------------- From: Blanche007@aol.com Subject: Re: Whole wheat Challah Date: Mon, 16 Feb 2004 09:03:23 EST I have to take issue with Marcy Goldman's across the board statement (bread-bakers.v104.n009) that "Whole wheat Challa is one of those things that doesn't or shouldn't exist." My mother, Millie Apter (co-author of our book _Bread Machine Baking Perfect Every Time_) who has been making challah for 75 of her 90 years has always added one cup of whole wheat pastry flour to challah and while I guess you'd have to whip up a loaf in order to see for yourselves, everyone who has ever tasted it agrees that it's the best in the world. Here's the bread machine recipe; of course it's easily doubled and made by mixer or by hand just as successfully. Millie made it by hand until she discovered how nicely the bread machine kneads and proofs the dough. 2 1/2 teaspoons active dry yeast - not rapid rise 2 cups KA all purpose flour 1 cup whole wheat pastry flour 1 1/2 teaspoons salt 3 tablespoons Lora Brody's Dough Relaxer, optional (see note) 4 tablespoons vegetable oil 3 tablespoons honey 2 extra large eggs 3/4 cup water - more or less to achieve a soft, supple ball after 5-7 minutes kneading Place all the ingredients in the bread machine, program for manual and check the dough after the first few minutes of the first knead cycle to correct for flour/water as needed to achieve a soft supply ball. When complete remove from the machine being careful not to work the dough too much (no 'punching down') braid according to your tradition, apply an egg wash and allow to rise until not quite double in bulk. I like to start this in a cold oven before it reaches full rise. Bake at 400 F on the center rack, for 15 minutes then lower the temperature to 375 F and bake for an additional 20 to 30 minutes or until a instant read thermometer inserted in the center registers 200 F. Note: of course Millie made fabulous Challah all those years without the Relaxer, but even she agrees it make it easier to roll and form, helps the rise and gives it a unbelievably rich texture and taste. I'll be happy to send anyone (who hasn't already asked) a free sample if you send me a snail mail address. Lora Brody www.lorabrody.com --------------- MESSAGE bread-bakers.v104.n011.3 --------------- From: "Regina Rectanus" Subject: Panasonic Bread Machine Poppy Seed Bread Date: Mon, 16 Feb 2004 09:15:29 -0600 I am looking for a recipe for Poppy Seed/Lemon bread that was served at a recent dinner party. The hostess mentioned she made it in her Panasonic Bread Machine and the receipe was from the book that came with the bread machine. I have combed my files and some on-line sites and have tried some of these recipes, but none has matched the excellence of her Poppy Seed/lemon bread. If anyone has a good 'yeast' based recipe, would you please share it? Thanks Regina --------------- MESSAGE bread-bakers.v104.n011.4 --------------- From: Reggie Dwork Subject: Book Review: Celebration Breads Date: Sun, 22 Feb 2004 20:47:46 -0800 Celebration Breads: Recipes, Tales and Traditions by Betsy Oppenneer copyright 2003 by Betsy Oppenneer ISBN 0-7432-2483-3 Betsy's new book, _Celebration Breads: Recipes, Tales and Traditions_, is a compendium of very interesting and fun breads from around the world. Her research is quiet evident and the results are very enlightening to the bread enthusiast. Betsy starts off with chapters on ingredients and equipment. Both chapters have lots of information but stop short of being boring or overwhelming. The third chapter is entitled "How to Make Bread". It begins with a very well written description of the four basic rules of bread baking followed by sections on making bread by hand, by heavy-duty mixer, by food processor and by bread machine. Chapter four is about tips and techniques. The remaining chapters are divided by regions and here Betsy's research really shines. She covers Africa, the Americas, the British Isles, Eastern Europe, the Eastern Mediterranean, the Middle East, Russia and Asia, Scandinavia and finally Western Europe. In addition to the well known breads such as England's Good Friday Breads (Hot Cross Buns and Chelsea Buns) and Sweden's Christmas Bread (Saint Lucia's Crown) are many recipes for breads most of us have not encountered before. Most recipes include instructions for using each of the machines in addition to the by-hand method. Betsy shows her teaching abilities through her clear communication of the techniques for each of the breads. There are many drawings and tips spread throughout the book. There are appendices with instructions on how to candy fruit and with measurement and temperature conversions. Of all the breads I made from this book, I found myself most often making the German Speckbrot. I made it for Christmas presents and have had many requests for more from the recipients. It is very good. Betsy's _Celebration Breads_ is for everyone - beginner to experienced baker. This is definitely a book to add to your cookbook library; one that you will use over and over again throughout the years. --------------- MESSAGE bread-bakers.v104.n011.5 --------------- From: Reggie Dwork Subject: Book Review: The New Complete Book of Bread Machine Baking Date: Sun, 22 Feb 2004 20:49:21 -0800 The New Complete Book of Bread Machine Baking edited by Lara Pizzorno copyright 1997 by Trillium Health Products ISBN 0-7615-1125-3 I can't remember when I purchased this book but it was some time ago. The other day I noticed it sitting on my bread cookbook shelf and decided to explore it. The first chapter is "Choosing a Bread Machine". I thought this was unique and would help to the first time buyer to understand bread machine features, such as having enough power for wheat or whole grain breads. The next two chapters cover ingredients and problem solving. The last six chapters are recipes: basic wheat and grain breads, vegetable breads, fruit and sweet breads, nut and seed breads, herb breads and hand-formed breads. There are 75 recipes in total. The recipes are one page each with quantities for 1 and 1.5 pound loaves and nutritional analysis. The opposite page contains information about a primary ingredient in the recipe; for example, the light rye bread recipe faces information about rye. There are also numerous recipe tips scattered throughout the book. In addition to basic breads there are interesting recipes like Lentil Bread, Black Pepper Bread and Orange Spice Bread among many others. I baked two of the breads: white bread and 100% wheat bread. Both turned out very nice and had good flavor. The 100% wheat bread recipe uses gluten flour. I tried it both with and without the gluten and found no appreciable difference. We ate the bread within two days so I don't know if the gluten would make a difference in how fast the bread dries out. The white bread had a cake-like texture and was delicious. I chose these two breads because if these basic recipes are good, the others should be also. I think this is a good book, especially for a new bread machine baker. It seems to be out of print, but look around for a used copy. --------------- MESSAGE bread-bakers.v104.n011.6 --------------- From: Reggie Dwork Subject: Anise Bread and Basic White Bread recipes Date: Sun, 22 Feb 2004 21:32:35 -0800 These recipes are from The New Complete Book of Bread Machine Baking edited by Lara Pizzorno copyright 1997 by Trillium Health Products ISBN 0-7615-1125-3 * Exported from MasterCook * Anise Bread Recipe By : The New Complete Book of Bread Machine Baking Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Daily-Bread Mailing List Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 Lb Loaf): 1 1/4 C Water -- (3/4C + 1 Tbsp) 1 1/2 Tbsp Canola Oil -- (1 Tbsp) 2 Tbsp Honey -- (1 Tbsp) 1 Tsp Salt -- (3/4 Tsp) 1 1/2 C Whole Wheat Flour -- 8.1 oz (1 C = 5.2 oz) 1 1/2 C Unbleached Flour -- 7.8 oz (1 C = 5.2 oz) 1 Tbsp Gluten Flour -- (2 Tsps) 1 1/2 Tsp Anise Seed -- (1 Tsp) 1/8 Tsp Mace -- (1/8 Tsp) optional 1/8 Tsp Nutmeg -- (1/8 Tsp) 3/4 Tsp Lemon Zest -- (1/2 Tsp) 2 Tbsp Powdered Whey -- (1 1/2 Tbsp) 2 Tsp Active Dry Yeast -- (1 1/2 Tsp) The New Complete Book of Bread Machine Baking, Lara Pizzorno, Editor Anise adds a spicy, sweet licorice flavor yet isn't overwhelming. This Middle Eastern spice will delight your senses. Large loaf is 12 - 14 servings 1 lb loaf is 8 - 10 servings Note: I omitted the gluten and it turned out fine. I weighed the flours instead of measuring by cups. Put the ingredients in the bread pan in the order listed or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light Setting (or the equivalent setting for your machine). Push Start. Nutrition per serving: Cal 124, Carb 23g, Pro 5g, Fat 2g, Fiber 2g - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bread (Basic) Recipe By : The New Complete Book of Bread Machine Baking Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 Lb Loaf): 1 C Milk -- (2/3 C) 3 C Unbleached Flour -- 15.6 oz (2 C = 10.4 oz) 2 Tbsp Honey -- (1 1/2 Tbsp) 1 1/2 Tsp Salt -- (1 Tsp) 2 Tbsp Butter Or Margarine -- (1 1/2 Tbsp) 2 Tsp Active Dry Yeast -- (1 1/2 Tsp) 1/4 C Powdered Milk -- (2 1/2 Tbsp) The New Complete Book of Bread Machine Baking, Lara Pizzorno, Editor Note: I weighed the flours instead of measuring by cups. This is a simple traditional recipe that we all love. Put the ingredients in the bread pan in the order listed or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic White Cycle (or the equivalent setting for your machine). Push Start. If you are going to use your bread machine's timer function in this recipe, you should substitute water for milk. Then add powdered milk to your dry ingredients. Nutrition per serving: Cal 134, Carb 24g, Pro 4g, Fat 2g, Fiber 1g - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v104.n011.7 --------------- From: Reggie Dwork Subject: Williams-Sonoma bread machines Date: Sun, 22 Feb 2004 21:09:24 -0800 Here is updated information on manuals and parts for Williams-Sonoma bread machines: MK Seiko is no longer the company to contact for Williams Sonoma bread makers. Bell Electronics provides parts and manuals for models WS-1094 / WS-2094 / WSR-0797 / WSR-0587 only For models WSR-0598 and 0401, customers must contact Williams Sonoma directly at: (800) 541-2233 Bell Electronics 16918 Gramercy Place Gardena, CA 90247 (310) 352-4609 --------------- END bread-bakers.v104.n011 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved