Date: Sun, 23 Oct 2005 04:32:57 GMT -------------- BEGIN bread-bakers.v105.n044 -------------- 001 - "Dick Carlton" Subject: Bread maker problems Date: Sun, 16 Oct 2005 07:48:16 -0700 Recently my wife inherited an Oster Breadmaker which was practically new. Unfortunately the instruction book was missing. I called the Oster (Sunbeam) Customer Service number that I found on the net and they promptly sent a replacement book, at no charge. It was then that we noticed that the paddle was stuck on the shaft and no amount of pulling with the hands would release it. The instructions advised against using any metal tools in the bowl so again I contacted the Customer Service Department. They advised me to pour white vinegar into the bowl, just enough to cover the paddle, and let it soak there until it would release. Every so often I would manually try to remove the paddle to no avail until I left the vinegar in overnight and that did the trick. The Oster Customer Service people were wonderful with their help. --------------- MESSAGE bread-bakers.v105.n044.2 --------------- From: Ann McCann Subject: Rolls to bake ahead Date: Mon, 17 Oct 2005 11:23:07 -0400 Rosemary: I've been partially baking and freezing dinner rolls for years. Time is so short on holidays! I mostly use an old recipe from Anna Thomas, Vegetarian Epicure part 2. I like these because the fat/egg content seems to help with keeping in the freezer, although just about any roll can be baked until set/just beginning to turn, then frozen. I take these straight out of the freezer and bake between 350-400 F for 3-5 minutes, until golden, then brush with butter. I'm even using this recipe in my hospice work for soft mini-sandwich buns! 1 Tbs. dry yeast 1/4 cup warm water 1 1/4 cups warm milk 1 egg, lightly beaten 4 cups flour 2 Tbs. sugar (Anna said 4 Tbs., but that's really sweet) 1/4 cup butter, melted 1 tsp. salt Dissolve yeast in warm water and combine in large bowl with warm milk, egg, and a scant 2 cups flour. Beat with an electric mixer until the mixture is perfectly smooth. Add sugar, melted butter, salt, beat again until smooth and glossy. Stir in another cup of flour then turn out to knead with remaining flour, 1/2 cup at a time. (you want to keep a slack, soft dough for softer rolls) Make a ball, brush with butter and let rise until doubled. Punch down, roll out, and form into rolls (I make simple knots with about 1.5 oz. of dough) Let rise for 25 min, or until doubled, brush with more melted butter (often I omit this step), and bake at 425 F for 10 min, just until they start to get golden, or if you are doing the brown and serve, just until set, but not really brown. Makes about 3 dozen rolls. Good luck! Ann --------------- MESSAGE bread-bakers.v105.n044.3 --------------- From: WLHelms@aol.com Subject: Seasoning Dutch Ovens Date: Tue, 18 Oct 2005 14:05:59 EDT The secret to using a Dutch Oven and getting great results, without rust stains, etc., is all in the seasoning of the oven prior to first use. I must agree with Allen Cohn about not using Crisco as a seasoning agent. However, I must disagree with using cooking oil because some oils become somewhat tacky. My suggestion is to use plain old lard, available in most markets under the name Manteca. The secret is not to puddle the melting liquid. I prefer to melt the lard in a pot and use a brush to apply it to the Dutch Oven and it's lid (inside and out) using paper towel to wipe away any excess that may puddle. Seasoning an oven doesn't happen in one firing. My recommendation is to apply the lard and fire the oven at least three (3) times. This will create the thick, hard, black patina that is sought after which keeps food from sticking and not allowing it to come in contact with the cast-iron oven. I recommend using a gas grill that will support the Dutch Oven. Turn the oven and it's lid upside down and bake them at the highest heat setting for 1 hour. Allow the Dutch Oven to cool completely and repeat the process two or more times. I believe you will be pleasantly surprised at the results. Remove cooked foods from your Dutch Oven as soon as possible and clean immediately; do not allow food to remain in the oven overnight. With proper care you oven will last for generations. Happy Baking, Wayne Ogden, Utah --------------- END bread-bakers.v105.n044 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved