Date: Sat, 26 Feb 2005 07:32:55 GMT -------------- BEGIN bread-bakers.v105.n009 -------------- 001 - Joe Tilman Subject: Re: About baking in the ABM Date: Sat, 19 Feb 2005 01:03:38 -0800 (PST) >It seems to me those of you suggesting to use dough cycle only are missing >the point. Those of us using our ABMs want to take full advantage of our >machines, not just use them fosr mixing and rising. That defeats the >purpose of spending our money on the machine whenother means of mixing are >cheaper. Oh my, I am surprised you didn't get flamed for this :-) Seriously, though, I make and bake in my machine a majority of the time -- but I rarely set-and-forget-it. At the very least, I almost never bake with the mixer paddles in. For all their problems, the original R2D2 bread machines encouraged observation and interaction, something today's ABMs seem to discourage. The biggest problem I have in letting the machine do it all, is you have to rely on the designers/engineers to have had the same assumptions you do about the final loaf of bread. Or try several machines, and the many settings on each machine. Or get a programmable machine. Or, don't go fully automatic... And I haven't even gotten into the holes the mixing paddles leave behind :- Joe --------------- MESSAGE bread-bakers.v105.n009.2 --------------- From: Jessica Weissman Subject: Maggie Glezer Barley Bread Date: Sat, 19 Feb 2005 05:50:36 -0500 I've been wanting to make the barley bread recipe from Maggie Glezer's A Blessing of Breads for a while now, but have had no success getting hold of the barley grits. I'm reluctant to mail-order from Arrowhead Mills, and none of the other sources including other mail order places seem to have them in stock. Anyway, I tried making it with rolled oats instead of the barley grits, and had very nice results. I had to add more flour than the original recipe possibly because the oats absorb water differently than the barley. The dough was on the sticky side and the bread did not have the most even crumb I've ever produced. Nevertheless, it worked. Using my standard bread quality test ("Is there any left by 2pm if I leave a loaf in the company lunchroom?") it was a hit. The recipe is in the archives of this list - not the recipe archives yet for some reason. Really worth trying even if you can't get the barley grits. - Jessica Weissman --------------- MESSAGE bread-bakers.v105.n009.3 --------------- From: Deborah605@aol.com Subject: Re: Herblady and ABMs Date: Sat, 19 Feb 2005 11:30:07 EST There are times when I just put in the ingredients and let my Breadman ABM do all the work, except scraping down the sides once or twice. However, most weeks I want the ability to take this wonderful ball of dough and do something special with it. The ABM does the work, contains the mess and leaves me with wonderful raw material to be creative with. The beauty of these machines is their versatility. I have to admit to a fondness for taking the dough out and being able to 'play' with it, the well worked dough is a joy. --------------- MESSAGE bread-bakers.v105.n009.4 --------------- From: RisaG Subject: About baking in the ABM Date: Sat, 19 Feb 2005 09:01:04 -0800 (PST) I do use my other cycles and do bake in the ABM quite often but I find specific doughs do better if you just make the dough. I love baking in my old Fire King loaf pan. Makes the most beautiful breads. I find that the consistency of the crumb is different when baked in the ABM itself. With specific breads that is ok. With ethnic loaves or whole grain loaves I like to bake them in the oven. Just my opinion... RisaG --------------- MESSAGE bread-bakers.v105.n009.5 --------------- From: mrolle@juno.com Subject: 6-week Bran Muffins Date: Sat, 12 Feb 2005 18:41:37 -0500 To All I have been a lurker for years and, at the moment, I am much more of a reader than a baker. Years ago I found this recipe in a cookbook by Mary Meade. It was in one of the two books of hers that I at one time owned. It will definitely keep for six weeks. I have served these with chicken salad, cherry tomatoes, and carrot sticks more than once, and always with great success. Enjoy May Chappaqua, NY 6 Week Bran Muffins 4 dozen muffins (depending on size) Ingredients: 1 quart buttermilk 12 ounces raisin bran cereal - one box 5 eggs 1 cup vegetable oil 1 1/2 cups sugar 5 cups flour 1 tablespoon baking soda 1/2 teaspoon cinnamon 1 teaspoon vanilla 1 cup coarsely chopped nuts 2 cups raisins Procedure: In a large bowl mix the buttermilk and cereal. Set aside. In another large bowl, beat the eggs. Add the vegetable oil and sugar. Mix. Add to the bran mixture in the first bowl. Now add in flour, baking soda, cinnamon, vanilla, chopped nuts and raisins. Mix well. Store in covered airtight container in refrigerator. Keeps up to 6 weeks. Bake as many as needed in paper muffin cups 350 F for 20 minutes. Serve warm with farm butter and homemade jam! Guests enjoy these muffins - they're always moist and fresh. I've never kept this mixture for 6 weeks - they're always gone quickly! My comments: First of all the recipe is large so you can adjust the ingredients as needed. However this stuff freezes very well. Plus it is quite convenient to have around as you can make muffins whenever you feel like it. I have kept the mix for more than three weeks for sure. They say 6 weeks. I may have had it for that long myself. Second I think it is skimpy on the cinnamon and vanilla. You may want to adjust those ingredients. Personally I think I put in 1 teaspoon of cinnamon and 1 tablespoon of vanilla since it is such a large recipe. The buttermilk definitely helps the moisture. The healthy dose of eggs also adds fat and moisture. The oil is generous, again making for a moist muffin. Not much flour here. Too much flour can dry out your muffin. Plus more flour means more gluten and too much gluten can make bread tough. The good dose of raisins helps because it adds moisture. --------------- MESSAGE bread-bakers.v105.n009.6 --------------- From: "Bluebird B." Subject: Special flour type Date: Thu, 24 Feb 2005 06:09:02 -0800 (PST) I would like to buy the italian flour type 00, would you know where I can find that in the USA? Thanks for your help, Sincerely, Bluebird. --------------- END bread-bakers.v105.n009 --------------- Copyright (c) 1996-2005 Regina Dwork and Jeffrey Dwork All Rights Reserved