Date: Sat, 24 Dec 2011 07:32:05 GMT -------------- BEGIN bread-bakers.v111.n050 -------------- 001 - Reggie Dwork - Help needed 006 - Tammy Douglas Subject: Happy New Year Date: Fri, 23 Dec 2011 00:12:07 -0800 Since we already wished all of you a Merry Christmas we would now like to wish everyone a Happy New Year, or any holiday you might choose to celebrate. Reggie and Jeff --------------- MESSAGE bread-bakers.v111.n050.2 --------------- From: Reggie Dwork Subject: Mini Cranberry Panettones Date: Fri, 23 Dec 2011 00:15:13 -0800 * Exported from MasterCook * (Bread), Mini Cranberry Panettones 1 Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Christmas Fruits Italian Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages dry yeast -- (about 4 1/2 teaspoons) 1 1/4 cups warm water -- (100F - 110F) 5 3/4 cups all-purpose flour -- divided 3/4 cup sugar 7 tablespoons butter 1 tablespoon finely chopped fresh orange rind 1/2 teaspoon salt 2 large eggs 2 1/2 cups sweetened dried cranberries 1/4 cup finely chopped crystallized ginger cooking spray 2 tablespoons sliced almonds Dissolve yeast in water in a large bowl; let stand 5 minutes. Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Add to yeast mixture, stirring with a whisk to combine. Cover; let rise in a warm place (85F), free from drafts, 1 hour. Combine sugar, butter, rind, and salt in a large bowl; beat with a heavy-duty stand mixer at medium speed until light and fluffy (about 3 minutes). Add eggs, beating until combined; beat in yeast mixture. Lightly spoon 4 cups flour into dry measuring cups; level with a knife. Add 4 cups flour to egg mixture, beating at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 3 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Knead in cranberries and ginger until well incorporated. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough. Coat 6 (1-cup) muffin cups with cooking spray. Cut 6 (5 x 12") strips of parchment paper; place paper in muffin cups to extend 3" from the top of the muffin cups. Divide dough evenly among the muffin cups. Lightly spray each muffin with cooking spray; sprinkle evenly with nuts. Let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. While muffins rise, preheat the oven to 375F. After muffins have doubled in size, bake at 375F for 25 minutes or until muffins are lightly browned. Source: "Cooking Light, Dec. 2004" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 4g Fat (18.1% calories from fat); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 87mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : This classic Italian holiday sweet bread is a cross between a coffee cake and dessert that is now served year-round the world over. Lining the muffin cups with strips of parchment makes it easy to remove the panettones after baking. You can also prepare this recipe in traditional muffin tins for a yield of 18; trim the parchment paper for the muffin cups to 2 1/2 x 6", and shorten the baking time to 20 minutes. Calories: 219 (18% from fat) Fat: 4.5g (sat 2.3g,mono 1.2g,poly 0.5g) Protein: 4g Carbohydrate: 42.6g Fiber: 1.7g Cholesterol: 26mg Iron: 1.7mg Sodium: 81mg Calcium: 14mg --------------- MESSAGE bread-bakers.v111.n050.3 --------------- From: Reggie Dwork Subject: Pandoro Date: Fri, 23 Dec 2011 00:17:26 -0800 * Exported from MasterCook * (Bread), Pandoro Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Christmas Ethnic Holidays Italian Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Large 1 1/2-Pound Loaf: 1/2 cup water -- plus 2 tablespoons water -- (5 oz) 1/4 cup unsalted butter -- (1/2 stick, 2 ounces) 2 teaspoons vanilla extract 1/8 teaspoon lemon oil -- or 1 teaspoon grated lemon rind 2 large eggs 1 1/2 teaspoons salt 1/3 cup granulated sugar -- (2 1/4 ounces) 3 1/2 cups King Arthur Unbleached All-Purpose Flour -- (15 ounces) 4 teaspoons instant yeast 1/4 cup golden raisins -- (see note) 1 tablespoon all-purpose flour -- (see note) Note: Coarsely chop raisins with 1 Tbsp all-purpose flour. This is most easily accomplished in a blender or small food processor. Place all of the ingredients, including the raisins, into the pan of your bread machine. Program the machine for Basic White Bread, Light Crust, and press Start. Check the dough with about 10 minutes remaining in the final kneading cycle, and adjust the consistency by adding flour or water as needed; it should be smooth and supple. Allow the machine to complete its cycle, and place the finished bread on a rack to cool. After cooling, this bread can be wrapped in clear cellophane and tied with a bright ribbon for gift-giving. And one more thing -- before leaving a loaf of bread for the postal delivery person, make sure the mailbox is out of Fido's reach... Nutrition information per serving (1/2" slice, 53g): 144 cal, 3.8g fat, 3g protein, 19g complex carbohydrates, 4g sugar, 1g dietary fiber, 43mg cholesterol, 210mg sodium, 74mg potassium, 38RE vitamin A, 1mg iron, 47mg calcium, 46mg phosphorus. Source: "kingarthurflour.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 3g Fat (21.1% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 169mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : Pandoro is a classic Italian Christmas bread. This bread, which will fill your kitchen with the scent of lemon as it bakes, is high-rising and sports a wonderful domed top. Its shape makes it perfectly suited to the tall pans that are a feature of most bread machines. --------------- MESSAGE bread-bakers.v111.n050.4 --------------- From: Reggie Dwork Subject: (Breads), Christmas Morning Scones Date: Fri, 23 Dec 2011 00:20:36 -0800 * Exported from MasterCook * Christmas Morning Scones Recipe By :Carolyn Eichin Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Fruits Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cardamom 6 tablespoons butter 1/4 teaspoon candied red cherries 1/4 cup candied green cherries 1/4 cup candied golden raisins 1 egg -- lightly beaten 1/2 cup buttermilk Glaze: 1/2 cup powdered sugar 4 teaspoons fresh orange juice 1. Preheat oven to 400F. In large bowl combine flour, sugar, baking powder, salt and cardamom. Using pastry blender, cut in butter until coarse crumbs form. Add cherries, raisins, egg and buttermilk; mix well. 2. Turn dough onto lightly floured surface and knead gently, folding and pressing dough 10 - 12 strokes until smooth. 3. Pat or lightly roll dough into 7" circle, 3/4" thick; cut into 8 wedges. 4. Place wedges 1" apart on ungreased baking sheet. Bake 20 min or until golden brown. Bake 20 min or until golden brown. Remove from baking sheet; cool slightly. 5. For the glaze: In small bowl mix powdered sugar and orange juice; drizzle on scones. Serve warm. Serves 8 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 10g Fat (31.7% calories from fat); 5g Protein; 42g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 434mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : Cardamom adds great flavor to this scone recipe. --------------- MESSAGE bread-bakers.v111.n050.5 --------------- From: Subject: Help needed Date: Mon, 19 Dec 2011 14:32:07 +0000 After 15 years and two bread pans, my breadmachine has died. Any recommendations for a replacement machine? THANKS Lois in Central NY State --------------- MESSAGE bread-bakers.v111.n050.6 --------------- From: Tammy Douglas Subject: Electrolux Magic Mill DLX Date: Mon, 19 Dec 2011 04:28:10 -0600 Does anyone have experience with the Electrolux Magic Mill DLX ? From all I am reading it seems to be best for everything from breads to whipping egg whites? I'm not crazy about its looks but it sounds like that's the one I'll be purchasing. Unless someone here can give me different insight. TsaLaGi Acres --------------- MESSAGE bread-bakers.v111.n050.7 --------------- From: Mike Avery Subject: Re: broken KitchenAid Date: Mon, 19 Dec 2011 07:59:53 -0600 >I have used my 6 qt. Professional Kitchenaid for about a year mixing >and kneading bread dough. Mixing a bagel dough recently it broke >(loud whining noise and dough hook stuttered and stopped). There are a lot of things going on here. Using the KitchenAid Pro600 as an example - it is rated at 14 cups of "Flour Power". They portray this as "enough to make 8 loaves of bread". This gets into a lot of trouble real fast. What's a cup? In a UseNet news group people with scales were asked to weigh a cup of flour. The range of weights was from under 100 to over 200 grams. The less than 100 gram per cup people sifted their flour twice. The over 200 gram per cup people scooped the flour from a sack very aggressively and didn't scrape of the excess. If you look at a flour sack, the flour companies think a cup of flour is 120 to 130 grams, depending on the company. The flour companies assume you will sift your flour once, spoon it into a cup so as to not compress it, and then scrape off the excess. So, is that 14 cups 1,400 grams, 1,680 grams or 2,800 grams? I've asked KitchenAid for clarification on this in the past and have heard nothing. Let's assume they mean 1,680 grams. If the bread you are making is at 70% hydration (a little wet for a sandwich bread), you'll have about 2,860 grams of bread dough. Is this enough for 8 loaves of bread? Well, yes, if each of the loaves weighs around 360 grams. Or around 4/5 of pound, which is a rather skimpy loaf. If you mix a whole grain bread, the flour power is cut in half. And regardless of flour, you shouldn't knead for more than 5 or 10 minutes, at no more than speed 2. And you should make no more than 2 batches in a row. After the second batch, the mixer needs a 45 minute cool down. Check your manuals, there is some variation between models. ALL have load, speed and batch limits. KitchenAid maintains that mixer can handle any dough made with 14 cups of white flour. However, if you look at the manual that comes with a real professional mixer, say a Hobart 300 series machine, you see that the load capacity varies depending on the kind of dough. It's been years since I've looked at the Hobart manual, but if memory serves you can make around 25 pounds of white sandwich bread, but only 10 or 12 pounds of bagel or pizza dough. The wetness of the dough makes a BIG difference. A Hobart mixer will last a bakery 20 to 30 years. Unless they make bagels or pizza. And then it has an 18 month life expectancy. Hobart makes special mixers for the bagel and pizza trade. They cost more, but they are cheaper than a new mixer every year and a half. I really think that KitchenAid should lay out realistic load limits in their manuals based on the kind of dough being made. The discrepancy between the expectations that KitchenAid creates with their advertizing and what the KitchenAid is rated to do cause most of the mixer failures I've heard about. I've had my K45SS since I bought it around 1978. It has a nylon gear. It hasn't been stripped yet. I also haven't made bread in it for about 10 years. There are some reports that the quality of the KitchenAid mixers went down when Hobart sold KitchenAid to Whirlpool. I wouldn't know about that, but the newer mixers sound tinny compared to my older mixer. For most of my dough work, I develop the dough by hand. I've made over 200 loaves a night by hand. Look at the stretch and fold techniques at http://www.sourdoughhome.com/stretchandfold.html There is a link on that page to how I made bread for my bakery using that technique. When I am making bagels, or need to make bread more quickly, I use my Electrolux mixer. Last weekend I made 4 dozen bagels in it. It was more dough than the bowl could hold, but the motor handled it with no distress. Now, I limit the mixer to 3 dozen at a time. After the 4 dozen batch, I made two more batches of 2 dozen each. It never slowed down or over heated. All that said, I love my KitchenAid. For making cakes. For doing all manner of kitchen chores - grinding flour, making pasta, making cookies, stuffing sausages, grinding meat to make sausage, extracting tomato puree from tomatoes. Just not making bread dough. -Mike *Bake With Mike * Mike Avery A Randomly Selected Food Thought For The Day: Eating while seated makes one of large size; Eating while standing makes one strong. - Hindustani Proverb --------------- MESSAGE bread-bakers.v111.n050.8 --------------- From: "Sandy Krause" Subject: Re: broken Kitchen Aid Date: Mon, 19 Dec 2011 09:14:12 -0500 I am fortunate to have an older Kitchen Aid, but it is still JUNK compared to my Bosch mixer. I have the mini, because it was on clearance for $50 when I bought it. Bought one for my niece and my sister too, everyone LOVES it. It is an orbital just like the Kitchen Aid, but the quality is much better. I also bought a Bosch Universal for serious bread baking and nothing makes it strain. I can easily make four loaves of the heaviest bread dough, it recommends a capacity of bread dough up to 15 cups. It isn't an orbital, it has a hook on one side and a scraper on the other, best description I can come up with. It is loud, but I have NEVER heard the motor strain, not once. I bought it for under $300 and I would never be without it. It works for everything, including whipping 1 egg, so the range is also amazing. Both my Bosches came with blenders. The Mini came with a dough hook, a cake beater, and a whipper. The universal came with the dough mixer and wire whips. I also bought cookie dough beaters, you can get them in wire or that indestructible plastic, I can't think of the name. I like the plastic cookie/cake mixers because they are so easy to clean. They both come with lids too. I think if you continue to put money into your Kitchen Aid you will always have problems with it, they just aren't make for heavy dough. Good luck, Sandy --------------- MESSAGE bread-bakers.v111.n050.9 --------------- From: carolyn taylor Subject: Food processor Help! Date: Mon, 19 Dec 2011 07:40:52 -0800 Help! I just killed my DLC-X Cusinart. I would really like to get it repaired if possible. I seem to remember getting one repaired some years back by a place near San Francisco but I can't find the info about the place. Does anyone know what that place or any place else I could get it repaired by mail could be? Carolyn --------------- END bread-bakers.v111.n050 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved