Date: Mon, 6 Jan 2014 07:43:02 GMT -------------- BEGIN bread-bakers.v114.n001 -------------- 001 - "Mary O'Dea" Subject: Zojirushi Bread Machine Date: Sat, 4 Jan 2014 19:38:47 -0600 just a question for any who know: can the custom (i.e. 'home made') settings on the 2-lb model be used for making a 1, or 1.5-lb loaf? or does the shape of the pan preclude that possibility? Thanks, and Happy New Year! [[Editor's notes: Zo doesn't have different settings for loaf size. Our BBCC-S15 (from almost 20 years ago) has recipes for 1.5 and 2.0 lb loaves. The instruction books for the current models (BB-PAC20 and BB-CEC20) also have recipes for 2.0 and 1.5 lb basic white breads. We've made 1.0 lb loaves in our Zo with no problems. The shape of the pan isn't a problem - we have a Breadman TR2200C with a similar pan (but only one paddle) and it has settings for 1.0, 1.5 and 2.0 lb loaves. The program differences between the size settings are not very large (these are from the basic white bread program): Kneading: 2.0 lb: 1st knead is 2 min longer and 2nd knead is 2 min shorter than 1.0 and 1.5 lb programs Baking: 1.5 lb: 2 min longer than 1.0 lb program 2.0 lb: 5 min longer than 1.0 lb program Breadman's loaf size differences in baking times are much smaller than the differences between the light/med/dark programs: medium: 10 min longer than light program dark: 20 min longer than light program Zo doesn't provide specific baking times are for their light/med/dark settings, but for the BBCC-15 basic white bread program the baking time is "50 - 55 min", so I take this to mean that dark = light + 5 min. Does anyone have actual experience with the new Zo? Hope this helps, Jeff ]] --------------- MESSAGE bread-bakers.v114.n001.2 --------------- From: Reggie Dwork Subject: Eggnog Quick Bread Date: Sat, 04 Jan 2014 22:00:19 -0800 * Exported from MasterCook * Bread, Eggnog Quick Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1 cup sugar 1 cup eggnog -- dairy (not canned) 1/2 cup margarine or butter -- melted 2 teaspoons rum extract 1 teaspoon vanilla 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 1. Heat oven to 350F. Grease bottom only of 9x5" loaf pan.* Beat eggs in large bowl. Add sugar, eggnog, margarine, rum extract and vanilla; blend well. 2. Add flour, baking powder, salt and nutmeg; stir just until dry ingredients are moistened. Pour into greased pan. 3. Bake at 350F. for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator. *Bread can be baked in three 5 3/4x3 1/2" disposable foil or metal loaf pans. Bake at 350F. for 35 to 40 minutes. Description: "Enjoy this delicious bread made using eggnog - perfect for Christmas treat." Source: "pillsbury.com" S(Internet address): "http://www.pillsbury.com/recipes/eggnog-quick-bread/0b35cda0-530e-4a00-8725-2822a34b86be" Start to Finish Time: "2:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 8g Fat (35.5% calories from fat); 3g Protein; 28g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 205mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n001.3 --------------- From: Reggie Dwork Subject: Pataquetas Bread Date: Sun, 05 Jan 2014 15:04:37 -0800 * Exported from MasterCook * Bread, Pataquetas Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the ferment: 100 milliliters water 1/3 cup all-purpose flour -- (50 g) 2 teaspoons active dry yeast -- or (12.5g fresh yeast) 1/2 teaspoon sugar For the bread dough: 3 cups bread flour -- (450g), or all-purpose flour 200 milliliters tepid water 1 3/4 teaspoons fine sea salt -- (10g) The bread is shaped into chubby crescent moons and is comparable to ciabatta. It's baked in a steamy oven that makes the outsides crusty, a little chewy and the insides soft and airy. 7 small or 4 med Make the Ferment: In a large mixing bowl stir the yeast into the water in your mixing bowl, then add the flour and sugar and mix well. Cover with plastic film. Refrigerate overnight or up to 48 hours. Make the Bread Dough: Take the ferment out of the refrigerator and let sit on the counter 1/2 to 1 hour. Mix in the bread flour and water, turn the dough out onto a work surface and knead the dough 10 minutes. Knead in the salt and continue kneading until smooth and elastic. Alternately you can use your stand mixer fitted with the dough hook or your bread machine. Divide the dough into 150 gram pieces for a medium size roll or 100 grams for a smaller roll and form them into balls. Let the rest with a clean kitchen towel over them for about 20 minutes. Flatten them with the palm of your hand and using a sharp knife make a cut into the center and gently pull the pieces apart to form a fat, roundish crescent moon. Make another shallow cut to the side lengthwise. Dust a kitchen cloth with flour and cover them. Let them rest until they double in size about 1 hour. Preheat oven to 400F. Carefully place a pan on the bottom rack and fill with boiling water. Bake the 100 gram size for about 22 minutes and the larger 150 gram size for 30 minutes. Cool on wire racks Description: "Patequetas are the traditional bread of Valencia dating back to the 17th century. Crescent Moon Bread" Source: "cinnamonspiceandeverythingnice.com" S(Internet address): "http://www.cinnamonspiceandeverythingnice.com/recipe-index/?recipe_id=6057220" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 1g Fat (4.2% calories from fat); 8g Protein; 48g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 473mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n001.4 --------------- From: "Potere William R." Subject: No knead bread Date: Tue, 31 Dec 2013 10:35:25 -0500 I have made two batches of "no knead" iron kettle bread, where you just mix flour, water, yeast and salt and let it rest for 12 to 18 hours, then bake in a dutch oven. Both batches looked and tasted great but had a very moist crumb. Anybody have any suggestions on how to make the crumb look normal? Many Thanks, Bill Potere Potere William R. billpotere@gmail.com --------------- MESSAGE bread-bakers.v114.n001.5 --------------- From: Reggie Dwork Subject: Walnut Streusel Bread Date: Thu, 02 Jan 2014 11:12:16 -0800 * Exported from MasterCook * Bread, Walnut Streusel Recipe By : Serving Size : 18 Preparation Time :0:20 Categories : Bread Bread-Bakers Mailing List Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Streusel: 2/3 cup packed brown sugar 2/3 cup old-fashioned oats 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon dash salt 4 tablespoons butter -- melted 4 tablespoons finely chopped walnuts Bread: butter -- for greasing the pan 2 cups all-purpose flour -- (9 oz) 1/2 teaspoon baking soda 1/2 teaspoon salt 5 tablespoons butter -- softened 2/3 cup granulated sugar 3 eggs 1 teaspoon vanilla extract 1 cup buttermilk Preheat oven to 350F. Butter a standard loaf pan. To make the streusel whisk together the brown sugar, oats, flour, cinnamon and salt in a medium bowl. Stir in the melted butter until well combined. Stir in nuts. Set aside. To make the bread: in a medium bowl whisk together the flour, baking soda, baking powder and salt. In a separate large mixing bowl or the bowl of a stand mixer cream butter and sugar together on medium speed 3 minutes. Add eggs, 1 at time beating well after each one; beat in vanilla. On low speed add the flour in 3 additions alternating with the buttermilk, beat just until combined. Add just a little more than half the batter to the pan, spreading evenly over the bottom. Sprinkle 2/3 the streusel mixture evenly over the top. Cover with the remaining batter. Sprinkle the remaining streusel over top. Bake at 350F for 45-50 minutes or until a wooden pick inserted in center comes out with just a few moist crumbs clinging. Cool pan 10 minutes on a wire rack. Turn out and cool completely, top up on wire rack. Description: "A quick bread recipe laced with ribbons of streusel filling and crowned with a crunchy topping made of walnuts, oats, cinnamon and brown sugar." Source: "cinnamonspiceandeverythingnice.com" S(Internet address): "http://www.cinnamonspiceandeverythingnice.com/recipe-index/?recipe_id=6037601" Start to Finish Time: "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; 8g Fat (34.0% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 182mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n001.6 --------------- From: Reggie Dwork Subject: Bread Machine Rolls Date: Thu, 02 Jan 2014 11:16:44 -0800 * Exported from MasterCook * Bread Machine Rolls Recipe By :MERISSA Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 2 tablespoons melted butter 1 egg 2 tablespoons sugar 1 tablespoon powdered milk 1/2 teaspoon salt 3 1/4 cups flour 2 1/2 teaspoons yeast These rolls are simple, light and fluffy, and perfect for many different uses. The original recipe says it makes 12 but I've made them many times and I prefer to make 9 slightly larger instead. Put ingredients in the order listed into the bread machine. Run on the Dough cycle. After the cycle is finished take out the dough and form it into balls (9 or 12 balls, your preference!) Let them rise in a warm place for 40 min. Bake at 375F for 15-18 min. After you take them out of the oven brush melted butter on the tops and the sides. Source: "littlehouseliving.com" S(Internet address): "http://www.littlehouseliving.com/bread-machine-rolls.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 4g Fat (20.1% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 126mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n001.7 --------------- From: Reggie Dwork Subject: Cranberry Bread #1 Date: Fri, 03 Jan 2014 01:54:12 -0800 * Exported from MasterCook * Bread, Cranberry #1 Recipe By : Serving Size : 8 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter -- melted, plus more for pan 2 cups all-purpose flour -- (spooned and leveled), plus more for pan 1 cup packed light brown sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 large egg -- lightly beaten 3/4 cup whole milk 12 ounces cranberries 1 tablespoon turbinado sugar -- or topping (optional) Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack. A sprinkle of turbinado sugar on top begets crunch. Preheat oven to 350F; butter and flour a 9-by-5" loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries. Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely. Source: "Everyday Food, November 2008" S(Internet address): "http://www.marthastewart.com/314213/cranberry-bread" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 318 Calories; 8g Fat (21.0% calories from fat); 5g Protein; 59g Carbohydrate; 3g Dietary Fiber; 45mg Cholesterol; 469mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates. --------------- END bread-bakers.v114.n001 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved