Date: Sun, 31 Mar 2013 07:03:50 GMT -------------- BEGIN bread-bakers.v113.n012 -------------- 001 - Barda - Re: Which KitchenAid to buy? 002 - Mike Gerard - Re: mixer 005 - Reggie Dwork Subject: Re: Which KitchenAid to buy? Date: Mon, 25 Mar 2013 13:12:41 +0000 (UTC) Diane Purkiss - I burned through three KitchenAids, before I finally switched to a Bosch. Although a bit noisy, the Bosch easily manages the sourdough batches with which the KitchenAid struggled. And, the Bosch Universal Blender is a hurricane in a jar! ...A year or two after purchasing the Bosch, I started seeing very positive reviews about the Electrolux DLX. Its innovative scrapper/roller and purported quiet operation appeals to me. Its price goes against my inner tightwad - ergo, the Bosch is probably the last mixer I'll ever buy. Besides, I don't think I'll ever convince my wife that I need another mixer! Joe --------------- MESSAGE bread-bakers.v113.n012.2 --------------- From: Mike Gerard Subject: New Kitchenaid Date: Mon, 25 Mar 2013 22:59:27 -0400 I've had a kitchenaid mixer for over 10 years and replaced the worm gear a few times, The gear is less than $10 and directions for replacing it are on the internet. I am handicapped so my wife does the mechanical work. --------------- MESSAGE bread-bakers.v113.n012.3 --------------- From: Trevor Jenkins Subject: What am I doing wrong? Tighter crumb at base of loaf Date: Tue, 26 Mar 2013 07:52:35 +0000 I'll start with thanks to those who responded to my previous question (milk substitute). Some useful information from you all. I'm finding that many of my loaves have a dense portion at the bottom. There are fewer air holes here. On some loaves it is only a few millimetres thick on others it is much much wider. It isn't raw dough but it doesn't look as aesthetically pleasing as I know it can. What am I doing wrong? I'm guessing it's me as the problem appears with all my breads no matter what recipe I follow. It also doesn't matter what advice I follow (Whitley, Hobbes, Hollywood 2012 or Hollywood 2013) advice concerning water temperature; warm, tepid, cold the problem appears every time. In all cases the flour and yeast are identical. I use an artisan milled organic flour and an organic dried yeast. The doughs rise nicely doubling or tripling in volume for both first and second prove. But when I slice the loaves there is the thin band at the bottom. Regards, Trevor. <>< Re: deemed! --------------- MESSAGE bread-bakers.v113.n012.4 --------------- From: Subject: Re: mixer Date: Wed, 27 Mar 2013 13:46:50 -0400 My advice about the mixer replacement would be to get a bosch universal mixer. Much more powerful and works SO much better. I have 2 Bosch mixers, a small one and the universal. I bought the small one because it is comparable to a Kitchen Aid but has a stronger motor and was on clearance for $50. Bought them for my niece and my sister too! The universal is all you really need, it has beaters for cookie and cake batter as well as a dough hook. I have made 4 loaves of bread, using over 8 cups of flour and the motor never strains. It is SO much better than my old Kitchen Aid, and I had one of the old ones that are better made than the new ones. Sandy --------------- MESSAGE bread-bakers.v113.n012.5 --------------- From: Reggie Dwork Subject: Chocolate Chip - Banana Bread Date: Tue, 26 Mar 2013 16:45:19 -0700 * Exported from MasterCook * Bread, Chocolate Chip - Banana Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Chocolate/Cocoa Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- softened 3/4 cup sugar 2 eggs 3/4 cup sour cream 1 cup mashed bananas -- fully ripe, (about 3) 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup semisweet chocolate chips 1. Heat oven to 350F. 2. Beat butter and sugar in large bowl with mixer until blended. Add eggs and sour cream; mix well. Add bananas and combine dry ingredients; mix just until moistened. Stir in chocolate morsels (chips). 3. Pour into greased and floured 8 x 4" loaf pan. 4. Bake 1 hr or until toothpick inserted in center comes out clean. Cool 5 min: remove from pan to wire rack. Cool completely before slicing. Refrigerate leftovers. 5. Size-Wise: Sweets can fit into a balanced diet but remember to keep tabs on portions. How To Bake in 9 x 5" Loaf Pan: Prepare as directed, using a greased and floured 9 x 5" loaf pan, and increasing the flour to 2 1/4C, and the sugar and sour cream to 1C each. Source: "Kraft, Food & Family, Spring 2013" Start to Finish Time: "1:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 8g Fat (38.3% calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 197mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n012.6 --------------- From: Reggie Dwork Subject: Homemade Bagels Date: Sat, 30 Mar 2013 20:59:43 -0700 * Exported from MasterCook * (Breads) Bagels, Homemade Recipe By : Serving Size : 12 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 1 1/4 cups warm milk -- (110 to 115F) 1/4 cup butter or margarine -- melted 2 tablespoons sugar 1 teaspoon salt 1 egg yolk 3 3/4 cups all-purpose flour 1. In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-in. hole. Place on a floured surface. Cover and let rest for 10 minutes; flatten. In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon and place 2" apart on greased baking sheets. Bake at 400F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Recipe Yield 12 servings Source: "allrecipes.com" Start to Finish Time: "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 6g Fat (24.3% calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 231mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n012.7 --------------- From: Reggie Dwork Subject: Cardamen Pecan Scones Date: Sat, 30 Mar 2013 21:02:07 -0700 * Exported from MasterCook * (Breads), Cardamen Pecan Scones Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Barbecue/Grill/Smoker Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1/3 cup sugar 2 1/2 teaspoons baking Powder 3/4 teaspoon salt 12 tablespoons butter -- (6 oz), frozen (or cold, cut in 12 pieces) 1 cup buttermilk -- plus 2 tablespoons buttermilk -- (Can use powdered buttermilk and water) 1 teaspoon freshly grated lemon zest -- minced 4 whole green cardamon pods -- seeds removed and crushed , (about 1/4 tsp) 2/3 cup chopped pecans 1 egg white -- mixed with 1 teaspoon water 1/4 cup sugar You will need two 10" Dutch ovens. If using an oven, preheat it to 425F with the Dutch oven lids inside. If using charcoal, preheat the lids with lit charcoal for 3 - 5 min and bake with 12 - 14 briquettes on lid, 8 briquettes below in a ring pattern. Bake Time: 12 - 15 min While charcoal is heating, go about preparing the dough. Combine flour, 1/3 c sugar, baking powder, baking soda and salt in a mixing bowl. Use the large holes of a box grater to grate in the frozen butter. If using cold butter, cut it in 12 or more pieces and mix in. Stir until mixture resembles lumpy coarse crumbs. Add the buttermilk, lemon zest, cardamon and pecans; mix gently with a fork. The dough should be just barely moist and won't come completely together until the next step. Turn the dough onto a lightly floured board (or waxed paper), gather and knead very briefly just until to comes together. Take care not to work too much extra flour into it. Divide the dough in half. Form each half into a 12" thick circle. Place it into a lightly greased 10" Dutch oven. Cut into six triangles. Brush tops with the egg white mixture and sprinkle generouslywith the sugar. This will create shine and make tops brown nicely. Bake for 12 - 15 min or until golden. Transfer to a wire rack to cool slightly and serve warm. Source: "Trail Blazer, Aug 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 308 Calories; 16g Fat (47.4% calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 381mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. NOTES : This method with frozen butter is an excellent way to achieve flakey scones; if you don't have time, simply use cold butter that has been sliced into 12 pieces. --------------- MESSAGE bread-bakers.v113.n012.8 --------------- From: Reggie Dwork Subject: Two Biscuits Date: Sat, 30 Mar 2013 21:04:27 -0700 * Exported from MasterCook * Biscuits, Two Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unbleached self-rising Flour -- 2 oz 1 teaspoon sugar -- to 3 tsp 1 tablespoon chilled butter -- vegetable shortening or lard, to 2 T 2 tablespoons milk -- or buttermilk, (1 oz) melted butter -- for brushing the tops Preheat oven to 450F. In a sm bowl, whisk together the flour and sugar. Cut in the butter or other fat until the mixture looks crumbly. Add the liquid and mix just until the dough comes together. Pat the dough out and cut into 2 biscuits, or just pat into a rectangle and cut in half. Brush the tops with melted butter and bake for 14 to 18 min. Remove from the oven and serve warm. Yield: 2 biscuits 219 Cal, 3g protein, 26g Carb, 12g Fat, 1g Fiber, 8gm Sat Fat, 0g Trans Fat, 32mg Chol, 394mg Sod, 2g Sugar Weight Watchers Points Plus: 6 Source: "King Arthur Flour Co" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 7g Fat (33.2% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 463mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : Self rising flour has salt in it so that is why there is no salt in the recipe. If you want a shortcake biscuit add a little more sugar (up to a Tbsp) or go toward the upper end of the range for butter or fat - if you want a flakier, less cloudlike biscuit. Self-rising flour is traditionally made from a lower-protein wheat, which makes it perfect for cakes and biscuits. But if all you have is all-purpose flour in the house, you can make a version of self-rising that will work by whisking together 1 C (4 1/4 oz) of all-purpose flour with 1 1/2 tsp baking powder and 1/4 ts salt. --------------- END bread-bakers.v113.n012 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved