Date: Sun, 22 May 2011 04:15:45 GMT -------------- BEGIN bread-bakers.v111.n021 -------------- 001 - Roel Wyman Subject: Re: Digest bread-bakers.v111.n020 Date: Sat, 14 May 2011 10:43:55 -0400 I agree with Mike that the Electrolux (Magic Mill Assistent) is great. I bought Judy Mayberry's used one a year or so ago and use it every week for my challah, as well as many other things. My wife likes to stick to her trusty Kitchenaid for cakes and cookies, but that's okay with me. I like the stretch and fold technique and will try it for next week's challah. Mike, do you have any modification suggestions for a rich dough with eggs and oil (but no milk), or do you handle it the same way? Roel --------------- MESSAGE bread-bakers.v111.n021.2 --------------- From: "Sonia Martinez" Subject: Fruit Breads Date: Sat, 14 May 2011 05:32:28 -1000 Aloha all! I am interested in fruit bread recipes, either yeasted or quick. Nothing as dense as the traditional fruitcake, but along those lines. Also, years ago, when I had my kitchen shop in the Miami, FL area, a client used to bring us a whole Jamaican fruitcake every Christmas. I lost the recipe she had shared with us when we had a fire a bit over 10 years ago. I would love to try my hand at this recipe for the holidays this year....Anyone has a recipe they could share? Thanks! Sonia --------------- MESSAGE bread-bakers.v111.n021.3 --------------- From: Mike Avery Subject: Re: Digest bread-bakers.v111.n020 Date: Sat, 14 May 2011 13:33:28 -0500 Rose Beranbaum asked: >Has anyone tried out the Fontana Gusto wood-fired outdoor oven from >williams sonoma? You might check out the Brick Oven group at Yahoo Groups. It's a moderate traffic level group you can access from a web interface or as a mailing list. A friendly group, and helpful too. Williams-Sonoma is wonderful, and they stand behind their products, but they tend to be pricey. With a brick oven, what could go wrong? If it works when installed, it should be fine for years. -Mike *Bake With Mike * Mike Avery A Randomly Selected Bread Saying Of The Day: "The universe of bread is made up of a nostalgia for one's childhood the hard work of farmers, miller and bakers and the distinctive pleasure given by something 'authentic' and flavourful." --Jerome Assire --------------- MESSAGE bread-bakers.v111.n021.4 --------------- From: Andrea Paysinger Subject: Mixers Date: Sat, 14 May 2011 13:47:21 -0700 I've had the Electrolux/AEG/Magic Mill DLX/ etc., since the mid '90s. I posted about it on this list about 9 years ago and I haven't changed my opinion. At that time I still had a larger Hobart (20 qt) but have since got rid of it because I no longer do any commercial work as I am now 72 and "retired" other than doing some volunteer classes. I still use the Electrolux two or three times a week and I have never had a problem with it. I did have to get a new plastic beater bowl a few years ago because a helper put it in my old (Hobart commercial) dishwasher and it deformed from excessive heat. I realize that there is a definite learning curve with using the Electrolux because it simply does not work like a planetary mixer. My routine is to put all the liquids in first, add half the dry ingredients and allow the resulting "slack" dough to work well - to develop the gluten - and then gradually add the remainder of the dry ingredients. I think the stiffest dough I make is the Struan bread (Peter Reinhart's Crust & Crumb) and even with this the motor does not strain. I burnt out the motors on two Kitchenaids trying to work this dough, which was the reason I got the Electrolux. I also wanted the greater capacity without having to roll out the 20qt Hobart. In my opinion it is well worth the extra cost - I have certainly got my money's worth out of it. Andie Paysinger Visit my blog: http://www.asenjigalblogs.com/ --------------- END bread-bakers.v111.n021 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved