Date: Sun, 4 Sep 2011 08:20:13 GMT -------------- BEGIN bread-bakers.v111.n035 -------------- 001 - dianamp@comcast.net - Re: bread machines 002 - Suzanne Lander Subject: Bread machines Date: Sun, 28 Aug 2011 06:58:35 -0500 I will often use my bread machine when I only need one loaf. Sometimes I will even hand mix the dough for sourdough bread (which my machine cannot do since it takes days), let the machine run through the mix cycle and then add the ready to bake dough to let the machine do the baking. I may be wrong, but it seems to me the machine uses way less energy to make one loaf than my big oven does. I'll admit I'm not crazy about the big square loaf the machine gives me, but it still tastes good and slices up fine for sandwiches. Suzanne --------------- MESSAGE bread-bakers.v111.n035.3 --------------- From: May Rolle Subject: bread machines Date: Sun, 28 Aug 2011 11:50:00 -0400 Philip Everything said about bread machines is true However, for those of us who can no longer knead they are still a great thing to have Happy Baking May --------------- MESSAGE bread-bakers.v111.n035.4 --------------- From: Reggie Dwork Subject: Pumpernickel Bread Date: Sat, 03 Sep 2011 14:53:04 -0700 * Exported from MasterCook * Bread, Pumpernickel Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Bread Machine Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups warm water 1 1/2 tablespoons vegetable oil 13 cups molasses 3 tablespoons cocoa 1 tablespoon caraway seed -- optional 1 1/2 teaspoons salt 1 1/2 cups bread flour 1 cup rye flour 1 cup whole wheat flour 1 1/2 tablespoons vital wheat gluten -- (optional) 2 1/2 teaspoons bread machine yeast Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press Start. Per Serving Calories: 181 | Total Fat: 2.6g | Cholesterol: 0mg Source: "allrecipes.com" Start to Finish Time: "0:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1100 Calories; 3g Fat (2.4% calories from fat); 6g Protein; 272g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 403mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 16 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n035.5 --------------- From: Reggie Dwork Subject: Italian Bread Date: Sat, 03 Sep 2011 14:53:59 -0700 * Exported from MasterCook * Bread, Italian Recipe By : Serving Size : 16 Preparation Time :0:20 Categories : Bread Machine Bread-Bakers Mailing List Breads Italian Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour -- unbleached 1 tablespoon light brown sugar -- (110F/45C) 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 2 1/4 teaspoons active dry yeast -- or (1 pkg) Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom. Yield 2 - 1 pound loaves Per Serving Calories: 105 | Total Fat: 0.9g | Cholesterol: 11mg Description: ""Wonderful Italian bread made in a bread machine then baked in the oven." Source: "allrecipes.com" Start to Finish Time: "3:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 1g Fat (5.7% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 201mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n035.6 --------------- From: Elysa Braunstein Subject: oven temps Date: Sat, 3 Sep 2011 16:30:19 -0700 (PDT) Hi, I got a Frigidaire Gallery oven in January (just before I was laid off from work...). It has conventional and convection options. It seems to be running cool. My questions: What is everyone's favorite oven thermometer (so I can kinda calibrate the oven)? And How do you like to use the convection - same temperature for less time, or lower temperature for same time? I couldn't tell from the oven manuals which was better (although I suspect the same temp for less time would be better for bread). Thanks! Elysa --------------- MESSAGE bread-bakers.v111.n035.7 --------------- From: Reggie Dwork Subject: Easy Whole Grain Flatbread Date: Tue, 23 Aug 2011 11:46:26 -0700 * Exported from MasterCook * (Bread), Easy Whole Grain Flatbread Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour -- (see note) 1 teaspoon salt 4 tablespoons olive oil -- (see the headnote) 1/2 large onion -- thinly sliced optional 1 tablespoon fresh rosemary leaves -- optional Note: Instead of whole wheat flour, you can use cornmeal, or chickpea flour, which is also called besan; sold in Middle Eastern, Indian, and health food stores. Makes: 4 to 6 appetizer servings Time: About 45 minutes, largely unattended (longer for resting, if time allows) Put the flour into a bowl; add salt; then slowly add 1 1/2 cups water, whisking to eliminate lumps. Cover with a towel, and let sit while oven heats, or as long as 12 hours. The batter should be about the consistency of thin pancake batter. When ready to bake, heat the oven to 450F. Put the oil in a 12" rimmed pizza pan or skillet (along with the onion and rosemary if you're using them) and put in the heated oven. Wait a couple of minutes for the oil to get hot, but not smoking; the oil is ready when you just start to smell it. Carefully remove the pan (give the onions a stir); then pour in the batter, and return the skillet to the oven. Bake 30 to 40 minutes, or until the flatbread is well browned, firm, and crisp around the edges. (It will release easily from the pan when it's done.) Let it rest for a couple minutes before cutting it into wedges or squares. Easy Whole Grain Pizza. When the bread is done, top as you would pizza, using a relatively light hand. Smear a thin layer of tomato sauce on first if you like, then add a sprinkling or crumble of cheese and thinly sliced vegetables, cooked meat, olives, onions - whatever. Turn on the broiler and put the pan under the heat until the ingredients are hot and bubbly. Let rest as above, then cut and serve. Easy Socca or Farinata. Crisp on the bottom, custardy on top; chickpea flour is authentic, but whole wheat flour produces lovely results. You'll need a deep 12" pan or skillet. Increase the water to 3 cups and add up to another 2 tablespoons of oil if you like. Bake as above, but longer - closer to an hour. To get a crisper top, set under the broiler for a couple of minutes after the bottom is nicely browned. Let cool a bit in the pan, then slide a narrow spatula under the bottom to remove it. Cut into wedges and serve. Serves 4 - 6 as an appetizer Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 9g Fat (53.7% calories from fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 357mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 2 Fat. --------------- END bread-bakers.v111.n035 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved