Date: Sat, 11 Dec 2004 05:52:54 GMT -------------- BEGIN bread-bakers.v104.n054 -------------- 001 - FREDERICKA COHEN Subject: kitchenaid repair Date: Sun, 5 Dec 2004 03:47:50 -0800 (PST) Mike was fortunate to have a KitchenAid repaired 15 years ago! Margaret has a 2004/5 situation. That motor is no longer being made and is not available for use today. Therefore, the parts and thingamabobs needed aren't available either. Two years ago, on about its 25th birthday, my 5 quart decided it would move slowly but not move rapidly. (Sort of like its owner!)On the information and advice of the Hobart repair center in town, I replaced it with the modern version of same model. That gave me duplicate bowls,beaters,etc. You might want to check KitchenAid's website. They do not charge for shipping. I balanced the 20% coupon from Linen'n'Things/Bed,Bath and Beyond with the advantages of no sales tax, an on-line sale, and delivery of that 30 lb sucker to my kitchen counter. I bought on-line! Fredericka --------------- MESSAGE bread-bakers.v104.n054.2 --------------- From: Mayanand Subject: Wheat Pizza base Date: Sun, 05 Dec 2004 16:29:39 +0400 It had to happen! My toddler has discovered the joys of pizza and I hate to see him devouring the pizzas from popular fast food outlets. I guess I had better start to make some at home. Can anyone advice on how to make a wheat based pizza dough using the bread machine? Recipes for home made pizzas welcome. (I am a vegetarian.) Thanks, Maya --------------- MESSAGE bread-bakers.v104.n054.3 --------------- From: "Margaret G. Cope" Subject: Re: kitchenaid repair Date: Sun, 5 Dec 2004 08:15:20 -0500 I did send it to a repair place in southern NH..and await their response. I understand that refurbished machines are available in a kitchen store in Tilton NH. What do you know about wattage? I am looking at my daughter-in-law's machine which is 250. I don't know what mine was. Is 250 watts today different than 30 years ago? --------------- MESSAGE bread-bakers.v104.n054.4 --------------- From: Diane Purkiss Subject: Re: whole wheat challah Date: Sun, 5 Dec 2004 13:20:20 +0000 Maggie Glezer's new book has several beauties. I've made seven recipes from this book and they are all lollapadooda brilliant. It's also a great read. My favourite was the Guatemalan challah. She uses clear flour mostly. Diane Purkiss --------------- MESSAGE bread-bakers.v104.n054.5 --------------- From: FREDERICKA COHEN Subject: Re: kitchenaid repair Date: Sun, 5 Dec 2004 05:36:18 -0800 (PST) You might want to check out the KitchenAid website and amazon.com for refurbished models. Also check out amazon's Friday only specials. Mine is ...and was.. 325 wattage and the 5 quart lever model. Wattage is a measurement that remains constant. It refers to the maximum amount of "electrical energy" available to that "thing" For instance, a 40 watt bulb give you x amount of light because that's the "energy" is has while a 75 watt will give you more. Just as a 75 watt bulb won't be effective (if not dangerous!) in a 40 watt socket, don't expect a 250 watt machine to do what the top-of-the-line 650 watt machine will do. Now you know more about wattage then you ever wanted to know. There is an 800 number on the KitchenAid website and some very pleasant and knowledgeable helpers on the other end. Aslso check with them. I guess this is all because I like to check these out before I buy. I'm not obsessive. When it is something where I have no expertise, I want all the info I can get!) Enjoy whatever you decide to buy. Fredericka --------------- MESSAGE bread-bakers.v104.n054.6 --------------- From: "Arlene \(Baker_ia\) Klatt" Subject: Re: Shaped Tube Pan Date: Sun, 5 Dec 2004 08:43:04 -0600 >I have several shaped tube pans (in shape of a star, a flower, etc) and >the pan is aluminum color and has a cap for each end. What kind of bread >is made in the pans? I don't have a recipe that I use specificaly for these pans just use some that I have made things like Rye bread or other yeast dough breads just put in about 8 oz of yeast dough and then let it rise. I use pan spray on the inside of the pan before putting in the bread. You can also do quick breads in them to just set them up and when I do this I put a piece of foil on one end so that the batter does not run out even with the lid on the one end it can and this helps in clean up spray with pan spray a just don't over fill the pans. or you end up with quick bread all over the oven. Arlene in Iowa --------------- MESSAGE bread-bakers.v104.n054.7 --------------- From: "Jazzbel" Subject: Re: Shaped Tube pans Date: Sun, 5 Dec 2004 10:24:19 -0500 These pans are used to make breads which will be sliced into canapes. I think a a french bread formula will do. You might want to search the net for canape forms or moulds. Maid of Scandinavia used to sell them. Later, Jazzbel --------------- MESSAGE bread-bakers.v104.n054.8 --------------- From: "Ken & Valerie Topp" Subject: Bosch Mixers Date: Sun, 5 Dec 2004 10:07:47 -0600 Marcel Wrote: >Any experiences with "Bosch Concept 7" or "Universal" mixer? Hi Marcel, I am new to the list, but wanted to respond to your question in hopes that maybe I would get some answers! I currently own a Bosch Concept 7. I really liked it, especially the small footprint. However, we had a small accident with it where some sugar/vanilla got into the gear mechanism that you set the bowl on. I sent it in for repairs twice, but it has not been the same since. It grinds loudly under a heavy load: 12 pounds of wheat bread dough (it worked like a charm for the previous 1 year, and just started making the noises after the accident). Bosch will either give me a new Concept 7 base unit or send me a brand new Universal (They have a 3 year warranty which obviously is good even with accidents). I talked to my rep, and she said that even though both units have a 700 watt motor, the universal has a stronger motor because of the way it is designed. I went to my friends house and used her new universal, and it appeared to have kneaded a "smoother" dough (is that possible?). I also noticed that the universal has 3 speeds, and the Concept 7 has 4 speeds, but the 1 speed on the universal is much stronger than the 2 or maybe even 3 on the Concept 7. You have to use the splash guard on the Universal or everything will go flying when you turn it on, whereas I hardly used the lid for the Concept 7. My dh said to go with the universal, so I guess that is what I will be getting next week unless someone can convince me otherwise. Also, my rep said that the Universal has been in the states for 50 years and the Concept 7 has only been here for 5 years. She said the Universal is tried and true, and she has owned hers for 20 years. Does anyone else have any comparison notes between the Concept 7 and the Universal? By the way, I am a stay at home mom with 7, soon to be 8 children ages 11 to 1, so you can see why I need to make my bread! I am looking forward to gleaning information from this list and becoming an expert bread maker like the rest of you! Sincerely, Valerie --------------- MESSAGE bread-bakers.v104.n054.9 --------------- From: "adam tenner" Subject: Whole wheat challah Date: Sun, 5 Dec 2004 11:34:20 -0500 Hi Fredericka, Ihave often struggled with how much whole wheat a challah can take. During more religious period, I was making challah every week. When a friend of mine was diagnosed with a brain tumor, I unconsciously began adding more whole wheat and less sugar to the challah. At the time, I got together with friends every week for Shabbat dinner. Finally, someone was brave enough to take me to the side and tell me that my challahs were not tasting "up to my usual standard". Naturally, I aim to please the crowds and went back to my earlier proportions. I usually do about 1/4 whole wheat flour. I like the texture it gives. I also use unbleached white four. Recently, I've also experimented with adding in some soy flour in place of some of the white. While the eggs give the bread protein, I felt I was upping the nutrition of the bread without changing texture. On a side note, I've also started using nut oils, like walnut oil, in my challah. I find that it really makes for a very silky texture. -Adam Tenner --------------- MESSAGE bread-bakers.v104.n054.10 --------------- From: Richard Nesmith Subject: Bosch Universal Date: Sun, 5 Dec 2004 11:02:10 -0700 Marcel wanted to know about the Bosch Universal or Concept 7 mixers. I have a Universal and highly recommend it. I bought it a year and a half ago after my KitchenAid started getting really loud, smelling smoky, and in general driving me nuts. Yes, I had read the manual, Mike, but my KitchenAid couldn't handle regular bread dough any more. Forget artisan or bagel dough. So I researched different mixers and settled on the Bosch. I got mine from Pleasant Hill Grain www.pleasanthillgrain.com) and just love it. A friend of mine also sells them at www.bosch-colorado.com My mixer has both low and high speed drives. The mixer bowl goes on the big one, and I got the optional blender for the little one. I use the mixer almost every day and have never looked back. The design is different from stand mixers in that the dough hook fits in a cylinder in the center of the bowl itself, resulting in a much lower center of gravity. No longer do I have to contend with the lemming death march off the counter when I am mixing dough, and slack dough doesn't climb the dough hook like on stand mixers. The capacity is also much greater. I can easily mix six loaves of dough at a time, whereas two loaves strained the capacity of my KitchenAid. Now I'm just limited by my oven size. Some of the recent posts have been on grinding grain at home, and I was a die-hard white flour girl myself until I tried bread baked with freshly ground wheat. The taste really is so much better than what you can produce using off-the-shelf whole wheat flour. I have a Nutrimill grain mill, also made by Bosch, and I am enjoying that too. It's one of the quieter grain mill, only sounding as loud as a vacuum cleaner rather than some of the other brands that will drive you from the house when they're on. I use mine for corn, wheat, and rye, and I'm thinking of trying buckwheat too. The bulk bins at natural food or health food stores are good sources for trying out different grains. You can also grind wheat in the blender attachment for the Bosch Universal. There's a great recipe for blender pancakes where you just whirl the wheat into flour as you're mixing the ingredients. If you're doing very much grinding I would recommend just spending the cash and getting a dedicated machine for it. I use mine more than my slow cooker, rice cooker, waffle maker, and even toaster. If you just want to try the flour first, check at your local health food store. Many have grinders on site and can grind some up for you, or at least can put you in touch with a good source. There are also still grain mills scattered around, maybe you'll be lucky and there will be one by you. Happy baking. I love this list. It's so nice to chat with other people who get excited about baking. Erin Nesmith --------------- MESSAGE bread-bakers.v104.n054.11 --------------- From: RisaG Subject: Shaped Tube Pans Date: Sun, 5 Dec 2004 13:43:50 -0800 (PST) These tubes make bread for canapes. I found a recipe the other day on the net that was called Canape Bread. But Pampered Chef also uses Pillsbury French Bread dough in it too and it works well for those who don't make their own dough. If I can find the recipe I found the other day, I'll post it for you. I gave a copy of it to a friend of mine the other day because she bought one of those tubes from Pampered Chef. I think they include a recipe with each product. I have several and they always come with an instruction sheet that has a recipe. Anyway, if I find the recipe, I'll post it. Good luck using them. The breads come out very small and shaped, you just slice and then use for bruschetta or for dips. RisaG --------------- MESSAGE bread-bakers.v104.n054.12 --------------- From: "Leigh" Subject: Re: shaped tube pans Date: Sun, 5 Dec 2004 13:55:36 -0800 Any type of yeast bread you like will work. I generally split a two pound loaf into three pieces and then let them rise in the tubes half an hour to forty five minute before baking. I don't think most quick breads would be able to hold their shape while unmolding, although (not having tried it) I could well be wrong. Leigh --------------- MESSAGE bread-bakers.v104.n054.13 --------------- From: "Sandy" Subject: re: Bosch Date: Mon, 6 Dec 2004 13:58:02 -0500 Marcel, I have a Bosch Universal mixer. I love it for bread dough and multi batches of cookies. I have only tried it one time with a single cookie recipe. It comes with whips and a dough hook "thing". It isn't really a hook like a Kitchen Aid would have. It was hard to get the dough to mix with the dough "hook", it just kind of scooted it around the bowl. I should have tried the whips, it would have probably worked great. I have a Kitchen Aid and made small batches of cookie dough in that until I saw a Bosch Compact on clearance for $50. I mix cakes and small batches of cookie dough in that now. I wouldn't trade my Universal for anything, it is awesome for large batches and for any size batch of bread dough. It mixes perfectly with no straining. It is also easy to clean. Sandy --------------- MESSAGE bread-bakers.v104.n054.14 --------------- From: "Jane Koca" Subject: soy milk in bread baking Date: Mon, 06 Dec 2004 19:33:07 -0500 Has anyone used soy milk in baking bread? Grandchild is coming from San Diego for Christmas; he can not have butter, eggs, or milk. I ordered some dry soy milk from King Arthur and would like to try that---do you think it will work? Thanks! You're the greatest! Mommy K --------------- MESSAGE bread-bakers.v104.n054.15 --------------- From: Larry Klevans Subject: Panettone-Italian Christmas Bread Date: Tue, 07 Dec 2004 11:52:34 -0500 Panettone This is a bread machine recipe for traditional Italian fruit bread. It comes from the DAK gourmet Gazette. It works very well in the Breadman Ultimate Machine. 1 cup very warm water 5 Tablespoons of Sugar 5 Tablespoons of butter or margarine, melted 3 Tablespoons non-fat dry milk 1/2 teaspoon salt 1/2 teaspoon vanilla 1/2 teaspoon almond extract 1 egg 3 cups of bread flour 1 package or 2 1/2 teaspoons regular yeast 2 Tablespoons pine nuts 3 tablespoons dried or candied fruit 1/2 cup raisins soaked in rum or water and well drained Iuse the 2.0 pound nut and fruit bread setting with a light crust . Also I load the pine nuts into the dispensing tray and push the "Extra" button to have the nut dispenser open. When the dispenser opens, about 8 minutes before the end of the kneading cycle, I add the candied fruit. Three minutes later I add the raisins. The bread comes out of the machine very soft and needs to cool on a rack for about 30 minutes. --------------- MESSAGE bread-bakers.v104.n054.16 --------------- From: Coolchicki@aol.com Subject: Re: Paddle Sticking Date: Fri, 10 Dec 2004 06:35:06 EST Hello! I've been lurking, since most of you are WAYYY more expert than I. However, here's my solution to the bread machine paddle issue: I calculate (there's a chart in the book that came with the machine) how long it takes for all the kneading, and as soon as that's all done, I open the lid and pull out the paddle, gently reshape the dough and close the lid for the rising and baking part. Voila! I used to use a size K crochet hook to twist the paddle out but setting a timer to let me know when the kneading (and air squeeze) parts are done is MUCH better. Hope this helps! --Barbie G. --------------- MESSAGE bread-bakers.v104.n054.17 --------------- From: FREDERICKA COHEN Subject: weighing flour Date: Fri, 10 Dec 2004 04:01:23 -0800 (PST) Once more I come to the source(s) of wisdom! I am considering investing in a scale to weigh my bread ingredients. However, I am bewildered about establishing weights. For example, I have a recipe that calls for 5 cups of bread flour. The weight of brand X is 4.5 oz. per cup. The weight of brand Y is 4.75. The weight of all-purpose is all over the place! How do I establish my weights? Do I weigh one brand and remain with it forever? I know weighing is supposed to produce a superior product. Add to that the cost of $3 - $4 a loaf of "boughten" edible bread. You can see that I am ready to invest in that scale. (Or at least put it on the "Mama wants..." list!) Feel free to contact me off-line if you wish. Thanks again, Fredericka --------------- MESSAGE bread-bakers.v104.n054.18 --------------- From: FREDERICKA COHEN Subject: whole wheat thanks Date: Fri, 10 Dec 2004 04:07:14 -0800 (PST) Many thanks for the recipes and tips I received in my search for a whole wheat challah. The bottom shelf of my freezer has regular whole wheat and white whole wheat bread flour as well as whole wheat pastry flour! (Yes, I remember to warm it.) I am still looking for a "conversion " of "Millie's Whole Wheat Challah" from a bread machine recipe to a stand mixer format. Again mt thanks, Fredericka --------------- MESSAGE bread-bakers.v104.n054.19 --------------- From: "Joan & Larry Ross" Subject: looking for tried and true Belgium waffle recipe Date: Mon, 6 Dec 2004 06:18:11 -0500 I bought one of those professional Belgium waffle irons; the kind you see in hotels that you turn 180 degrees and it beeps when done, about 3 minutes per waffle. I love the machine and used recipes in the booklet that came with the machine. I still am seeking a better recipe (yeast or non yeast) for a waffle with a crispy outside and moist fluffly interior. If anyone has such a recipe I would love to have it! I also tried some box mixes that uses seltzer for the liquid but I would rather have a scratch recipe. I hosted a Belgium waffle breakfast recently and one of the guests suggeted mixing the two batters (yeast based and quick box mixed) and it was voted that this combination produced the best waffle!.!!!! The yeast based recipe was started the evening before (yeast, milk, eggs, melted butter) and completed the next morning with the drys and the box mix (used baking soda, etc) plus the seltzer and was mixed just before use. Thanks for any recipes!! Joan --------------- END bread-bakers.v104.n054 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved