Date: Sun, 10 Jun 2007 06:04:50 GMT -------------- BEGIN bread-bakers.v107.n020 -------------- 001 - WLHelms@aol.com - Re: Fruit flies - YUCK 002 - "Mary Fisher" Subject: Re: portable bread-baking unit Date: Sun, 3 Jun 2007 10:57:04 +0100 Donna asked: >Can anyone recommend a small portable electric unit to bake bread When we stay in our little old caravan (1960, 10' long) on our daughter's farm there's no oven but I won't buy bread so for all my cooking/baking I use a gas fired barbecue which has two independent burners side by side. I put the proved dough in tins on the shelf to cook. This is not the shelf immediately above the burners. Also, I only have one burner lit and the bread goes over the burner which is not lit. When the lid is down it acts as an oven. I've baked bread, cakes and even a lemon meringue pie in this manner. The heat can be regulated very well. And of course the barbecue can be used to roast meat - or do any cooking task. It takes a little getting used to, that's all. Mary --------------- MESSAGE bread-bakers.v107.n020.3 --------------- From: "Doug Essinger-Hileman" Subject: Re: bagels Date: Sun, 03 Jun 2007 07:45:44 -0400 "Vickilynn H" wrote: >Today I made 30 bagels. Cinnamon Raisin and Onion bagels from the >adapted bagel recipe. > >I followed the directions and also added 1/2 teaspoon organic vanilla extract. Was this the first time you added vanilla extract? I assume you liked it? >For the Onion Bagels, I added 1/3 cup chopped onion to the final >dough. Next time I think I'll make it 1/2 cup. I did not put a topping on them. Did you add the onion raw (which is my assumption). Have you ever tried sauteing the onion first, cooling, then adding? Doug curious --------------- MESSAGE bread-bakers.v107.n020.4 --------------- From: carolyn taylor Subject: Re: portable bread-baking unit Date: Sun, 03 Jun 2007 06:41:15 -0700 Donna, I have used Sharp microwave/convection ovens for years for bread baking and roasting. Usually I use just the convection for bread, rolls, cookies, pies, etc. and combination for roasts, chicken, etc.. I haven't however found the broil settings much use, but for baking and roasting they are great. You can get both interior (cavity) and exterior measurements, power requirements, types of controls from some sites on the internet. I find mine so useful I even take it in my small motorhome even with its limited space. Carolyn Taylor --------------- MESSAGE bread-bakers.v107.n020.5 --------------- From: "Vickilynn H" Subject: Donna - Portable Baking Solution Date: Sun, 3 Jun 2007 11:20:04 -0400 Shalom Donna, I have an 18-quart roaster (Nesco) and I can bake 2 standard loaves in it, in the loaf pans. It acts as a portable oven and also as a roaster and also as a slow cooker. I think your 22-quart model sounds perfect for your needs. Make sure it comes with a rack inside to bake the bread on. ~~In Messiah, Vickilynn Micah 6:8 --------------- MESSAGE bread-bakers.v107.n020.6 --------------- From: Ron Lambert Subject: ISO: a recipe for silky smooth bun/rolls Date: Sun, 03 Jun 2007 09:59:13 -0600 Would some one post a recipe for silky smooth buns/rolls. --------------- MESSAGE bread-bakers.v107.n020.7 --------------- From: Dave Glaze Subject: Re: arborite counter Date: Sun, 03 Jun 2007 09:24:46 -0700 Hi Erik, The arborite on my counter is old and it is smooth, but definitely not high gloss. The rolled edges reflect light and the dull top doesn't. I don't know which is the original surface, the dull part or the shiny part. Cheers, Dave --------------- MESSAGE bread-bakers.v107.n020.8 --------------- From: "Steve Gomes" Subject: hello Date: Sun, 3 Jun 2007 12:23:40 -0600 I am Steve Gomes from Denver. I am blind and have been making bread for a long time. I usually get dry yeast by the pound and keep it in a freezer bag in the fridge for a good year or so. Is this bad? The dough rises fine and seems to taste good. I would like to learn how to make a light airy bread like the bagettes they have in the stores. I know that you have to make a starter and a sponge. I want to talk to someone about these things. Thanks very much. my web site www.11954.com/gomes --------------- MESSAGE bread-bakers.v107.n020.9 --------------- From: "adam tenner" Subject: Montreal Bagels Date: Sun, 3 Jun 2007 16:41:31 -0400 I wanted to give a shout-out to Marcy Goldman for her incredible Montreal bagel recipe from "A Treasury of Jewish Holiday Baking". I was going to a brunch today and thought I'd give it a go. They were a huge hit. None of us, including me, had ever had a homemade bagel before. And the taste was really very close to what I've had in Montreal. For some reason, mine seem to come out a little bigger than what I remember. Thanks so much. -Adam --------------- MESSAGE bread-bakers.v107.n020.10 --------------- From: Judi9826@aol.com Subject: Re: oval pot Date: Mon, 4 Jun 2007 16:00:42 EDT Hi Frank I got my enameled cast iron oval pot from QVC and make the bread in it and love it. Judi --------------- MESSAGE bread-bakers.v107.n020.11 --------------- From: Jeff Dwork Subject: website has been updated Date: Sat, 09 Jun 2007 22:56:39 -0700 2007 digests through last week (v107.n019) are up on the bread-bakers website. Jeff --------------- END bread-bakers.v107.n020 --------------- Copyright (c) 1996-2007 Regina Dwork and Jeffrey Dwork All Rights Reserved