Date: Sun, 5 Jun 2005 01:04:31 GMT -------------- BEGIN bread-bakers.v105.n023 -------------- 001 - Tarheel_Boy@webtv.net ( - Green Bags For Freshness 002 - Tarheel_Boy@webtv.net ( - My congratulations... 003 - Wcsjohn@aol.com - Green Bags 004 - Marcel Blanchaer - Re: Lambert's throwed rolls 007 - Marcksmar@aol.com - sour milk bread --------------- MESSAGE bread-bakers.v105.n023.1 --------------- From: Tarheel_Boy@webtv.net (Skallywagg ...) Subject: Green Bags For Freshness Date: Sun, 22 May 2005 08:25:42 -0400 Here is a web site for those green bags that JJ in Texas mentioned. They look pretty good to me. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v105.n023.2 --------------- From: Tarheel_Boy@webtv.net (Skallywagg ...) Subject: My congratulations... Date: Sun, 22 May 2005 08:33:58 -0400 I send my congratulations to Indiana Bob on his title of "Maker of Fine Bread Crumbs," That's much better than the title I had when I first began to bake bread. Mine was "Door Stop Manufacturer." ;- Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v105.n023.3 --------------- From: Wcsjohn@aol.com Subject: Green Bags Date: Sun, 22 May 2005 08:56:36 EDT I have been using these bags for at least 10 years (from Lakeland Ltd - and I agree 100%. They are WONDERFUL. They keep garlic marvellously and there is no problem keeping it in the fridge, there is no odour that can get through the green bags. We are a family of 2 so a normal sized lettuce was 80% wasted until we started using them. They pay for themselves in very short time by reducing, actually, almost eliminating, wastage. If you have fruit that is starting to become too ripe, too quickly the green bags will stop the ripening process in its tracks. I've not tried them for bread, I will let you know how it works. Love John --------------- MESSAGE bread-bakers.v105.n023.4 --------------- From: Marcel Blanchaer Subject: Another convenient and simple proofing box... Date: Sun, 22 May 2005 09:06:03 -0500 We put the loaves to be proofed on 2 cooling racks resting on a Salton "Hot Tray" set to heat 1 - 2 and cover with a cardboard box. Adequate rising occurs in 30 - 60 minutes. --------------- MESSAGE bread-bakers.v105.n023.5 --------------- From: Roxanne Rieske Subject: RE: Perfectly easy dinner rolls Date: Sun, 22 May 2005 08:26:54 -0600 These sound eerily like my grandma's refrigerator buns. This dough was always in her refrigerator. It is really easy to make..NO kneading at all! And they are soft, light, and sweet...perfect for a country style dinner. Thanks for posting the recipe! Roxanne Rieske (Rokzane) rokzane@comcast.net --------------- MESSAGE bread-bakers.v105.n023.6 --------------- From: Amy Subject: Re: Lambert's throwed rolls Date: Mon, 23 May 2005 23:04:32 -0700 In bread-bakers v105n022, Betty G asked about a recipe for Lambert's throwed rolls. I haven't been to Lamberts, but the rolls sounded good, so I went searching on the net and found this recipe posted on several different sites. The authenticity of the recipe is unclear. Some claim it originated from the restaurant and was published in a newspaper, others say it is a copycat recipe. I haven't tried this recipe. If you look at the posting of this recipe on Recipezaar , there are a number of recipe reviews and pictures of the rolls. Most of the reviewers who tried the recipe liked the rolls. LAMBERT'S CAFE THROWED ROLLS Source: Lambert's Cafe, Sikeston, Missouri 1 tsp. sugar 1 pkg. dry active yeast 1/4 C. tepid water (105 - 110F) 1 C. warm milk 1/4 C. melted butter 1/4 C. sugar 1 egg beaten (at room temperature) 1 tsp. salt 4 C. all-purpose flour, divided Combine the 1 teaspoon of sugar and yeast in tepid water. Let stand 5 - 10 minutes until yeast begins to foam. Thoroughly mix milk, butter, sugar, egg and salt in large bowl. Stir in the yeast mixture and 3 1/2 cups of the flour, adding a bit more if necessary to make a soft pliable dough. Turn dough out on floured board and let rest while you clean and butter bowl. Knead dough gently, 4 - 5 minutes, adding flour if necessary, until dough is smooth and silky. Return to bowl, cover with plastic wrap and let rise in warm place until doubled in size. Butter a 12 cup muffin tin. Punch down dough. Pinch off pieces about 1 1/2 inches in diameter (enough to fill 1/2 of muffin cup), and roll into smooth spheres. Place two such pieces in each prepared muffin cup. (It should be a tight fit). Cover dough loosely with plastic wrap for 45 minutes. Preheat oven to 350F. Bake rolls 20 - 25 minutes or until light brown. Serve as soon as they are cool enough to throw. Makes 12 rolls. --------------- MESSAGE bread-bakers.v105.n023.7 --------------- From: Marcksmar@aol.com Subject: sour milk bread Date: Fri, 27 May 2005 18:58:27 EDT Does anyone have a recipe for bread using sour milk? Can it be substituted in place of buttermilk? --------------- END bread-bakers.v105.n023 --------------- -------------- BEGIN bread-bakers.v105.n024 -------------- 001 - SueLynn Sandifer Subject: Fruit Juice Concentrate ??? Date: Thu, 02 Jun 2005 20:36:58 -0500 What is this and where might I find it??? Thanks everyone. Visit me at SueLynn's Webpage http://www.bayou.com/~suelynn --------------- MESSAGE bread-bakers.v105.n024.2 --------------- From: "Richard Walker" Subject: RE: sour milk bread Date: Sat, 4 Jun 2005 22:31:55 -0500 Buttermilk and sour milk can be used interchangeably when you are making quick breads. Chemically, vinegar would probably work - but your taste buds not favor it as much as some good buttermilk. The sour interacts with the baking soda to release carbon dioxide which is what causes the rising. Since it happens relatively quickly, you want to keep the time short between mixing the baking soda with the sour milk and getting it to the oven to bake. If you have a recipe for yeast bread that uses buttermilk for flavor, sour milk would work for that too, but there the carbon dioxide comes from fermenting due the yeast acting on the sugar (found both in flour and sugar). Richard L Walker Pensacola FL U.S.A. 32504-7726 --------------- MESSAGE bread-bakers.v105.n024.3 --------------- From: AJ Lysonski Subject: Zo bread machine Date: Wed, 1 Jun 2005 19:16:18 -0700 (PDT) I am looking for advice, actually recommendations. I am thinking about buying (perhaps) the new Zojirushi Bread Machine (BBCC-X20). Does anyone have any experience with this machine? I'm looking for a really good and satisfying home breadmaking machine. How do other bread machines compare to the Zojirushi? I would hate to spend $200 if there was something better than the Zo or as good but costs less. Thanks much. Ann --------------- END bread-bakers.v105.n024 --------------- Copyright (c) 1996-2005 Regina Dwork and Jeffrey Dwork All Rights Reserved