Home Bread-Bakers v006.n047.12

Re: bread-bakers-digest V6 #44

Thu, 09 Nov 1995 22:50:57 -0800
Kellie Doherty asked about how to slice her breads from the bread machine. Of
course because I write bread machine books, I have to slice lots of it and
some breads from some machines are quite soft.

Often I used to have to let the bread rest overnight until I  could get a
decent slice but I found that an electric knife does the very best job and I
can cut the breads when they are softer

Carolyn Preston asked about how to convert recipes to bread machines. We have
included several pages on that in our book The Bread Machine Magic Book of
Helpful Hints. It's on page 120  and 121 of the new edition. Carolyn, if you
don't own the book, a lot of libraries do, or write me. 

Ellen Stier asked about breads that come out on the timer but  that when she
uses eggs and/or milk, not on the timer they are small and dense. I would
like to help , but need more information...what are the exact recipes she is
using. It could be that when the breads are on the timer, the ingredients are
warming naturally by sitting there. Try and warm the milk more and see if
that helps..and let's see the recipe you are using. I can send you some
recipes Ellen if you want me to. Email me at LoisCon@AOL.com

To those who asked about the Panasonic bread machines in Europe. They are
sold in the UK and Germany. Other machines from the US would need a step-down
transformer. This is as technical as I can get about it...

Mike Danseglio asked for a focaccia recipe. Here is one..

1 1/2 POUND

1 cup water (for Welbilt/DAK add 2 tablespoons more water
3 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons olive oil
2 teaspoons dried oregano
1 1/2 teaspoons Red Star Brand active dry yeast.  (Use 2 teaspoons for
Welbilt DAK)


3 tablespoons olive oil
1 clove garlic, minced
1/2 cup (2 ounces) freshly grated imported Parmesan cheese
1/4 cup chopped fresh parsley 


3/4 cup water (for Welbilt machine add 1 tablespoon more water)
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon olive oil
1 teaspoon dried oregano
1 1/2 teaspoons Red Star Brand active dry yeast


2 tablespoons olive oil
1 clove garlic, minced
1/3 cup (1 1/2 ounces) freshly grated Parmesan cheese
3 tablespoons chopped fresh parsley

Place ingredients in bread pan.  Select dough setting and press Start.  When
dough has risen long enough, machine will beep.  Turn off bread machine
remove bread pan, and turn out dough onto a floured countertop or cutting

Oil a 10 by 15 by 1 inch jelly-roll pan.  With your hands, gently stretch and
press dough to fit evenly into pan.


Oil a 12 or 14 inch pizza pan.  With your hands, gently stretch and press
 dough to fit evenly into pan.

Cover and let rise in warm oven 30 to 40 minutes until doubled.(Hint:
To warm oven slightly, turn oven on Warm setting for 2 minutes, then turn
 it off, and place covered dough in oven to rise.  Remove pan from oven
to preheat.)
Preheat oven to 400 degrees F.  
With 2 fingers, poke holes all over the dough.  In a medium bowl, combine
 the oil and garlic.  Drizzle over top of dough.  Sprinkle with cheese and
 parsley.  Bake 25 to 30 minutes until brown.  Remove from oven.  Cool on
  wire rack or cut into squares and serve warm .  Wrapped in plastic, it
 will keep fresh at room temperature for 2 to 3 days.
>From Bread Machine Magic.  Linda Rehberg and Lois Conway, St.  Martin's


2-3 cloves garlic minced finely in a mini chopper.
Finely chopped leaves from 2 to 3 rosemary sprigs
3-4 tablespoons olive oil
coarse salt

Mix garlic and olive oil together and drizzle over foccacia before baking.Top
with minced rosemary and coarse salt.

>From Bread Machine Magic by Linda Rehberg and Lois Conway, St.  Martin's

For other questions on bread machines, please contact me at LoisCon@AOL.com