Date: Fri, 22 Feb 1991 bread Digest Fri, 22 Feb 1991 Volume 2 : Issue 1 Today's Topics: Finish Coffee Bread (Dick Kalagher) Receipes (Ardy Kong) ------------------------------------------------------------ From: Dick Kalagher Subject: Finish Coffee Bread Use a raisin bread or a sweet bread recipie, but add about 3/4 tsp of cardamom instead of cinnamon. It's good with or without the raisins. also try adding dried candied fruit (sold for fruitcakes) instead of raisins. The key is the cardamom. It's expensive (about $7.00 for a little spice bottle) but it will last years. ------------------------------ From: ardyk@tc.fluke.COM (Ardy Kong) Subject: Receipes For the person who requested I post Wheat, pecan, and raisin bread receipe: 3/4 cup water 1-3/4 cup bread flour 1/4 cup whole wheat flour 1 teaspoon salt 2 tablespoon sugar 1 tablespoon butter 1 tablespoon dry milk (or equivalent liquid milk and adjust water) 1 teaspoon yeast 1/4 cup raisins 1.8 oz crushed pecans This is for a 'medium' (1 lb) loaf for the Hitachi. The raisins and pecans are added after the first kneading, about 25 minutes into the cycle. Ardy ------------------------------ End of bread Digest [Volume 2 Issue 1] ************************************** bread Digest Thursday, 28 Feb 1991 Volume 2 : Issue 2 Today's Topics: Sunken loaves (Angela Lyson) Recipe list (Richard Bisbey) Swedish Rye and 7-Grain breads (Richard Bisbey) ------------------------------------------------------------ From: uunet!van-bc!mdivax1!lyson (Angela Lyson) Subject: Sunken loaves A question for people who made bread and the tops of their loaves sank: Did you reduce the salt? We too have made loaves with sunken tops, and have a working theory that the loaf tops sank when we cut back on the salt by a lot. Lately, we have cut back on the salt only by a tiny amount, and the problem has gone away. - ----- Angela Lyson Mobile Data International ...!uunet!van-bc!mdivax1!lyson 11411 Number Five Road Richmond, B.C. Canada V7A 4Z3 Unix is getting old & tired. --Ken Thompson ------------------------------ From: Richard Bisbey Subject: Recipe list I got lost trying to keep track of all the recipes I've come across, so I decided to create an index to the titles. Hopefully this list will be of use to others. Richard [---begin included file---] Recipe Source Corn Dog Bread Page B - DAK Loafing It Better than Butter Page 2 - DAK Loafing It Mom's Basic White Page 8 - DAK Loafing It Banana Wheat Page 9 - DAK Loafing It Applesauce Page 10 - DAK Loafing It Onion Dill Page 11 - DAK Loafing It Rye with Beer and Orange Page 12 - DAK Loafing It Blueberry Page 13 - DAK Loafing It Orange Page 14 - DAK Loafing It Peanut Butter Page 15 - DAK Loafing It French Page 16 - DAK Loafing It French 2 Page 16 - DAK Loafing It Buttermilk Cheese Page 17 - DAK Loafing It Potato Loaf Page 18 - DAK Loafing It Bloody Mary Page 19 - DAK Loafing It Oat Bran Wonder Page 21 - DAK Loafing It Oat Bran & Fresh Apple Page 22 - DAK Loafing It Oat Bran Prune Page 23 - DAK Loafing It Oat Bran Raisin Page 24 - DAK Loafing It Oat Bran Banana Page 25 - DAK Loafing It Oat Bran Carrot Page 26 - DAK Loafing It Henzi's Seed Page 27 - DAK Loafing It Cinnamon Raisin Page 28 - DAK Loafing It Mint and Yogurt Page 29 - DAK Loafing It Honey Buttermilk Page 30 - DAK Loafing It Maple Oatmeal Page 30 - DAK Loafing It Raisin Bran Page 31 - DAK Loafing It Chocolate Chip Page 33 - DAK Loafing It Lemon Page 34 - DAK Loafing It Pumpkin Page 35 - DAK Loafing It Russian Black Page 36 - DAK Loafing It Hawaiian Coconut Page 37 - DAK Loafing It Spaghetti Page 38 - DAK Loafing It Oatmeal Page 39 - DAK Loafing It Favorite Cinnamon Rolls Page 40 - DAK Loafing It Granola Page 41 - DAK Loafing It Diet Rite page 42 - DAK Loafing It Cheddar Cheese Page 42 - DAK Loafing It Eileen's Corn Chilies-Cheese Page 43 - DAK Loafing It Third Page 44 - DAK Loafing It Whole Wheat Page 44 - DAK Loafing It Golden Egg Page 45 - DAK Loafing It Prune Page 46 - DAK Loafing It Colonial Page 47 - DAK Loafing It California Dip Page 48 - DAK Loafing It Wheat Wheat Wheat Page 49 - DAK Loafing It Pecan & Red Onion Page 50 - DAK Loafing It Pumpernickel Page 51 - DAK Loafing It Cornell Page 52 - DAK Loafing It Golden Raisin Page 53 - DAK Loafing It Grain Page 54 - DAK Loafing It Salted Peanut Page 55 - DAK Loafing It Real Chocolate Page 56 - DAK Loafing It Rye Page 57 - DAK Loafing It Squaw Page 58 - DAK Loafing It Old Fashioned Graham Flour Page 59 - DAK Loafing It Wheat and Honey Page 60 - DAK Loafing It Sweet Raisin Nut Page 61 - DAK Loafing It Pepper Spice Page 62 - DAK Loafing It Sunflower Page 63 - DAK Loafing It Beer Cheese Page 64 - DAK Loafing It Fruit Cocktail Page C - DAK Loafing It Green Spinach Page D - DAK Loafing It Toffee Nut Wheat Page 1 - DAK Gourmet Gazette Vol. 1, No. 1 Panettone Page 2 - DAK Gourmet Gazette Vol. 1, No. 1 Cranberry-Orange Page 2 - DAK Gourmet Gazette Vol. 1, No. 1 Anise Kuchen Page 2 - DAK Gourmet Gazette Vol. 1, No. 1 Tropical Fruit Cocktail Page 3 - DAK Gourmet Gazette Vol. 1, No. 1 Chillah Page 4 - DAK Gourmet Gazette Vol. 1, No. 1 Olive Cheese Page 4 - DAK Gourmet Gazette Vol. 1, No. 1 Muenster Mustard Page 5 - DAK Gourmet Gazette Vol. 1, No. 1 Banana Date Page 5 - DAK Gourmet Gazette Vol. 1, No. 1 Taco Page 5 - DAK Gourmet Gazette Vol. 1, No. 1 Orange Chocolate Chip Page 6 - DAK Gourmet Gazette Vol. 1, No. 1 Mint Julep Page 6 - DAK Gourmet Gazette Vol. 1, No. 1 Borscht (Russian Rose) Page 7 - DAK Gourmet Gazette Vol. 1, No. 1 Rum Raisin Page 7 - DAK Gourmet Gazette Vol. 1, No. 1 Ham 'N Cheese 'N Rye Page 7 - DAK Gourmet Gazette Vol. 1, No. 1 Brown Breakfast Page 8 - DAK Gourmet Gazette Vol. 1, No. 1 Strawberry Shortcake Page 8 - DAK Gourmet Gazette Vol. 1, No. 1 Brioche Page 8 - DAK Gourmet Gazette Vol. 1, No. 1 Peaches 'N Cream Page 9 - DAK Gourmet Gazette Vol. 1, No. 1 Veggie Confetti Page 9 - DAK Gourmet Gazette Vol. 1, No. 1 Rueben Page 11 - DAK Gourmet Gazette Vol. 1, No. 1 Corn Dog Page 11 - DAK Gourmet Gazette Vol. 1, No. 1 Pizza Page 15 - DAK Gourmet Gazette Vol. 1, No. 1 Holiday Green Page 15 - DAK Gourmet Gazette Vol. 1, No. 1 Sunny Cucumber Page 15 - DAK Gourmet Gazette Vol. 1, No. 1 Lemon Date Page 16 - DAK Gourmet Gazette Vol. 1, No. 1 Bacon Light Cornbread Page 16 - DAK Gourmet Gazette Vol. 1, No. 1 Triple-Apple Raisin Page 16 - DAK Gourmet Gazette Vol. 1, No. 1 Modified Onion-Dill Bread Digest Vol. 1, Issue 1 Basic Pizza Dough Bread Digest Vol. 1, Issue 3 Australian Bread Digest Vol. 1, Issue 5 Teff Bread Digest Vol. 1, Issue 5 Buckwheat Millet Bread Digest Vol. 1, Issue 10 Strass Rye Bread Digest Vol. 1, Issue 10 Light Rye Bread Digest Vol. 1, Issue 10 Masa Bread Digest Vol. 1, Issue 12 Oatmeal Bourbon Bread Digest Vol. 1, Issue 12 Rosemary Garlic Bread Digest Vol. 1, Issue 12 Thai Rice Black Bread Digest Vol. 1, Issue 12 Light Pumpernickel Bread Digest Vol. 1, Issue 12 Modified French Bread Digest Vol. 1, Issue 17 Light Wheat Bread Digest Vol. 1, Issue 19 White Bread Digest Vol. 1, Issue 19 Raisin Bread Digest Vol. 1, Issue 19 Wheat Bread Digest Vol. 1, Issue 19 Rye Bread Digest Vol. 1, Issue 19 French Bread Digest Vol. 1, Issue 19 Sweet Bread Digest Vol. 1, Issue 19 Panettone Bread Digest Vol. 1, Issue 19 Croissants Bread Digest Vol. 1, Issue 19 Table Rolls Bread Digest Vol. 1, Issue 19 Sourdough French Bread Digest Vol. 1, Issue 21 Sourdough Chili Bread Digest Vol. 1, Issue 21 Sourdough Pancakes Bread Digest Vol. 1, Issue 21 Golden Sesame Loaves Bread Digest Vol. 1, Issue 21 Oven-baked dinner rolls Bread Digest Vol. 1, Issue 24 Honey Whole Wheat Bread Digest Vol. 1, Issue 25 Pete's "Great with Chili" Corn Bread Digest Vol. 1, Issue 25 Wheat, pecan, and raisin Bread Digest Vol. 2, Issue 1 - ------- ------------------------------ From: Richard Bisbey Subject: Swedish Rye and 7-Grain breads The following two bread recipes came from the old USENET Cookbook: [ ed. note: This had backspaces and underlines in it, for printing. I've removed them, as some mailers will not work with this. -Jeff] BREAD-RYE(B) USENET Cookbook BREAD-RYE(B) SWEDISH RYE BREAD BREAD-RYE - A sweet, dark whole-grain rye bread This recipe comes from my great-grandmother, who emigrated from Sweden and brought this recipe with her. It makes a sweet, dark bread, and (like most whole-grain breads) it tends to be a bit heavy. INGREDIENTS (Makes 3 loaves) 2 cups milk 1 cup water 1/2 cup brown sugar 1/2 oz dry yeast (two packages) 6 cups rye flour (approximate) 3 cups white flour (approximate) 1/2 cup granulated sugar 1/2 cup vegetable oil 1/4 cup dark molasses 2 tsp anise seeds, crushed 1 tsp salt PROCEDURE (1) Scald the milk and combine it with the water and brown sugar in a very large bowl. (You need some- thing that holds at least 4 or 5 quarts.) When the mixture is lukewarm, dissolve the yeast in it, then stir in 2 cups rye flour and 1 cup white flour to make a paste. (2) Let the mixture rise in a warm place until it is light and foamy. This usually takes about 30 minutes to an hour. Check it frequently-it can really make a mess if it rises enough to overflow the bowl. (I'm sure they could make a great hor- ror movie about a gigantic blob of bread dough that keeps getting bigger and bigger as it con- sumes everything in its path....) (3) Stir in the granulated sugar, oil, molasses, anise seed and salt, and enough flour to make a stiff dough, using 2 parts rye to 1 part white. Knead the dough for about 5 minutes, or until it is smooth and elastic, adding more flour to keep it from sticking to your hands. (4) Clean and grease the bowl. Put the dough in the bowl, turning it to grease all sides. Cover the bowl loosely with a clean towel and let the dough rise until it's doubled in bulk. Punch it down and let rise until double again. Printed 2/27/91 21 May 86 1 BREAD-RYE USENET Cookbook BREAD-RYE (5) Divide the dough into three loaves and put in greased pans. (I usually make round loaves and bake them on cookie sheets.) Cover with the towel and let rise until double again. (6) Bake for about 45 minutes at 350 deg. F. Because of the high sugar content, this bread can burn rather easily; watch it closely so it doesn't get too dark. NOTES Rye flour can be a little hard to find these days. You may have to visit a store that specializes in natural foods. Avoid the kind that is very coarsely ground with big chunks of bran in it, though; this doesn't seem to have any gluten at all in it, and since the proportion of rye flour is so high in this recipe, the texture of the bread will come out all wrong. You need something that looks more like ordinary flour. RATING Difficulty: moderate. Time: 30 minutes preparation, several hours rising, 1 hour baking and cooling. Precision: measure the ingredients. CONTRIBUTOR Sandra Loosemore Evans & Sutherland Computer Corporation, Salt Lake City {decwrl, utah-gr!uplherc}!esunix!loosemor Printed 2/27/91 21 May 86 2 BREAD(B) USENET Cookbook BREAD(B) SETTIN' 'ROUND BREAD BREAD - A 7-grain bread for toasting or eating plain This bread was first made from whatever was settin' 'round the kitchen when I started baking. It has a wonderful tex- ture and flavor. INGREDIENTS (2 large loaves) 1/4 cup water at 105 deg. F 1/3 cup turbinado sugar (most any sugar will do, though) 2 pkts active dry yeast 1/4 cup butter 1/4 cup shortening 11/2 cup water 1/2 cup milk 1 large egg 1 cup non-fat dry milk 11/2 tsp salt 1 1/2 Tbsp honey 1/8 tsp ground cinnamon 1/2 cup rolled oats 1/2 cup corn meal 1/4 cup bran 1/4 cup cracked wheat 1/4 cup buckwheat 1/2 cup soy flour 1 cup rye flour 21/2 cups whole wheat flour 3 cups white flour butter PROCEDURE (1) Melt the shortening and the butter. Let them cool a bit, so as not to kill the yeast when they are added to the dough. If you want to scald the milk, do so, and also let it cool (it is common practice to scald milk before baking with it, though I never do.) (2) Dissolve the yeast and sugar in the 1/4 cup of lukewarm water. (3) Mix the cinnamon, oats, corn meal, bran, cracked wheat, buckwheat, soy flour, and rye flour. Add the rest of the water, the milk, butter, shorten- ing, egg, and honey, and mix well. Stir in the dissolved yeast mixture. Mix in the salt, and the whole wheat flour. (4) Stir in the white flour, about 1/2 cup Printed 2/27/91 23 May 86 1 BREAD USENET Cookbook BREAD at a time, until the mixture is stiff enough to knead. You'll probably have about half of it left. (5) Remove the dough from the mixing bowl, onto a floured surface. Knead the dough, adding more white flour as necessary to keep the dough work- able. Knead the dough until it is smooth and elastic, about ten minutes. It's okay if you end up using less than or more than the three cups of white flour; just use whatever it takes. (6) Put the dough back into a bowl that's been very lightly greased. Let it rise, covered, in a still, warm place (around 85 deg. F is best, though room temperature will work) for 45 minutes, or until it has doubled in bulk. (7) Punch the dough down, divide in half, shape into loaves, and place each half into a loaf pan which has been very lightly greased. Let rise again, for another 45 minutes, in a still, warm place, until the loaves have about doubled in bulk. (8) Preheat the oven to 350 deg. F as the bread fin- ishes rising. Bake the bread for 35-40 minutes, until it sounds hollow when tapped. Remove from the loaf pans, and rub the top of the loaves with some butter to give them a nice, soft, chewy crust. RATING Difficulty: moderate. Time: about 3 hours (half of it ris- ing time). Precision: approximate measurement OK. CONTRIBUTOR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum Printed 2/27/91 23 May 86 2 - ------- ------------------------------ End of bread Digest [Volume 2 Issue 2] ************************************** bread Digest Friday, 8 Mar 1991 Volume 2 : Issue 3 Today's Topics: Sunken loaves (Jim Blue) Helpful Hints.... (Rick Turley) Re: bread Digest V2 #1 (Andrea Malone) ------------------------------------------------------------ From: blue@azure.cam.nist.gov (Jim Blue) Subject: Sunken loaves My experimenting with the DAK indicates that sunken loaves are often caused by slightly too much liquid (or too little flour). Then the bread rises too easily and gets higher than it can support. I haven't tried reducing the salt, as was suggested in V2#2 by Angela Lyson. Jim Blue Computing and Applied Mathematics Laboratory National Institute of Standards and Technology Gaithersburg, MD 20899 ------------------------------ From: Rick Turley Subject: Helpful Hints.... Well, I finally got the first installment of 15 recipes from the Welbilt/ Red Star Recipe Club. I don't know how long it will take me to type in all of the recipes, but I thought I'd get started. I've only tried a couple of these and will comment on my results. I'd love to hear if others try any of these and how they fare. The cards come with a set of helpful hints: o A thermometer is a necessary tool to determine the temperature of liquids before pouring into the bread machine pot. The accuracy achieved assures consistent good results. An easy method to attain 75-80 degrees for each of the liquid ingredients is to combine and place them in a microwave oven. Use the "Automatic Defrost" setting. o Bread flour is the essential ingredient. All-purpose flour will not withstand the actions of a bread machine. Bread flour has potassium bromate added which strengthens the protein in the flour. The added cohesiveness is necessary during the baking process. It allows for better gas retention thus producing a higher volume of the finished bread. o When measuring the flour, use a scoop to move the flour from the bag into the measuring cup. Level off with a flat knife. o Moisture levels of flours can vary depending on the temperature and relative humidity; flours can gain or lose moisture to the air. In humid weather, the total amount of liquid may need to be decreased. Then, if the dough appears too dry after the first five minutes of kneading, additional liquid may gradually be added ... one tablespoon at a time. o White and brown sugar, honey and molasses may be interchanged equally. Since honey and molasses are liquids, decrease the water by the same amount as the honey or molasses added. The sweeteners have been selected for each of these recipes to bring out the best flavor. Artificial sweeteners may NOT be used as the yeast cannot react with them. o Butter, margarine, vegetable shortening and oil may be interchanged equally; oil may change the texture of the bread if used in place of solid fat. The appropriate fat has been selected for each of these recipes to bring out the best texture and flavor. If substituting solid fat with oil, decrease the amount of water by the same amount of oil used. o Milk and water may be interchanged equally. The liquids have been selected for each of these recipes to develop the best crumb structure. o Crust is too thick: For the ABM-100, move the baking control knob closer to "L" (light.) For the ABM-300/350, select a lighter setting. o THE TOP IS CONCAVE: Be sure the temperature of the liquids is correct. If the correct amount of salt and sugar was used, a small increase of these two ingredients may be a remedy, or you may try reducing the water called for by 1/4 cup. o THE BREAD IS TOO MOIST: Allow the bread to cool before slicing. For the ABM-100, increase the baking temperature by rotating the baking control knob towards "D" (dark.) For the ABM-300/350, lengthen the baking time by selecting a darker setting. Recipes to follow later! Rick ------------------------------ From: abm%tdat@Sun.COM (Andrea Malone) Subject: Re: bread Digest V2 #1 Does anyone have a good recipe for a light oatmeal bread? I have a DAK Autobakery. - -- Andrea Malone abm%tdat.uucp@suntzu.west.sun.com ------------------------------ End of bread Digest [Volume 2 Issue 3] ************************************** bread Digest Thursday, 14 Mar 1991 Volume 2 : Issue 4 Today's Topics: Re: Oatmeal bread recipe (Richard Kershenbaum) Sunken loaves (Angela Lyson) Re: Helpful Hints... (Bill) ------------------------------------------------------------ From: Richard Kershenbaum Subject: Re: bread Digest V2 #3 > Does anyone have a good recipe for a light oatmeal bread? I have a DAK > Autobakery. I'm not sure if this qualifies as "light", but here goes... >From "Beard on Bread", by James Beard. I've scaled it for my machine, the small Welbilt: Maryetta's Oatmeal Bread 1 cup boiling water 3/4 cup rolled oats 1 1/2 cups all-purpose flour, preferably unbleached (I added a couple of Tbsp. of gluten flour, as I usually do, for texture.) 1 1/2 tsp. yeast 1 1/2 tsp. salt 1 Tbsp. salad oil 1 Tbsp. molasses Pour the boiling water over the oatmeal in a bowl and leave to cool. Dump the other ingredients in the machine, and add the oatmeal while it's still warm. --- Richard +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ | Richard M. Kershenbaum Bitnet: richard@ukanvax | | Manager, Technical Services Internet: richard@kuhub.cc.ukans.edu | | The University of Kansas Fax: (913)864-0485 | | Computer Center Phone: (913)864-0445 | | Lawrence, Kansas 66045 | +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ------------------------------ From: van-bc!mdivax1!lyson (Angela Lyson) Subject: Sunken loaves Jim Blue seems to think that I suggested reducing salt to avoid sunken loaves. Please! I didn't suggest reducing the salt! Don't reduce the salt! - ----- Angela Lyson Mobile Data International ...!uunet!van-bc!mdivax1!lyson 11411 Number Five Road Richmond, B.C. Canada V7A 4Z3 Unix is getting old & tired. --Ken Thompson ------------------------------ From: wws@cblph.att.com Subject: Re: Helpful Hints... > Well, I finally got the first installment of 15 recipes from the Welbilt/ > Red Star Recipe Club. I don't know how long it will take me to type in all > of the recipes, but I thought I'd get started. I've only tried a couple of > these and will comment on my results. I'd love to hear if others try any of > these and how they fare. > > The cards come with a set of helpful hints: > > o A thermometer is a necessary tool to determine the temperature of > liquids before pouring into the bread machine pot. The accuracy > achieved assures consistent good results. An easy method to > attain 75-80 degrees for each of the liquid ingredients is to > combine and place them in a microwave oven. Use the "Automatic > Defrost" setting. > I guess this means that baking bread overnight is a lot more risky than starting the cycle immediately. Also, if you refrigerate your flour (I do), the flour should probably be allowed to warm to room temp before adding the water. Thanks for posting this - it was nice to read something official that says bread flour MUST be used to ensure good results. I want my Panasonic back! :-( Bill att!cblph!wws ------------------------------ End of bread Digest [Volume 2 Issue 4] ************************************** bread Digest Tuesday, 19 Mar 1991 Volume 2 : Issue 5 Today's Topics: Gooey holes, cont'd (Bruce Binder) Russian Black Bread? (Geoff Ghose) Ginger (Jan Cranny) Oatmeal bread request (Amy Kurtzman) ------------------------------------------------------------ From: bruceb@lccsd.sd.locus.com (Bruce M. Binder) Subject: Gooey holes, cont'd Hello breadsters: I posted a few weeks ago about gooey holes in the center of loaves made with my Welbilt dome top Autobakery. Since then, the problem has gotten worse; the gooey holes are getting bigger and are appearing in more different types of bread. A coworker has the DAK machine that is the same and she is getting gooey holes in the same recipes that used to work fine. I know other breadsters on this mailing list have had the same problem. Someone suggested lining the lid with aluminum foil. I tried it and it didn't help. I think this is a problem with the machine and I am trying to get it serviced under warrantee. The machine came with a list of authorized service centers for Welbilt Autobakeries. None of the San Diego places on the list currently service the machines. When I called Welbilt, the representative told me there are no authorized service centers in San Diego (or Los Angeles for that matter). I will contact Welbilt again and find the nearest service center and ship it there and I'll let you all know when I know more. I just thought update you all. ___ __ __ ___ ( ,)( \/ )( ,) Bruce M. Binder (619) 587-0511 ) ,\ ) ( ) ,\ Locus Computing Corporation bruceb@locus.com (___/(_/\/\_)(___/ San Diego, California ...!ucsd!lccsd!bruceb ------------------------------ From: geoff@pinoko.berkeley.edu (Geoff Ghose) Subject: Russian Black Bread? How about a recipe for Russian Black Bread? I see that it's in the DAK Loafing It catalog, but has anyone transcribed electronically? Or, for that matter, has anyone typed in the recipes in the DAK catalog for us non-DAK (in my case Welbilt) users? Thanks. Geoff Ghose UC Berkeley ------------------------------ From: uunet!mailrus!uflorida!rm1!jan (Jan Cranny) Subject: ginger I read in a food section of some paper that adding 1/8 teaspoon of ginger to the bread mix helped it raise. Anyone know anything about that ??? I tried it last night on a modified version of DAK's blueberry bread (tastes good with cream cheese for breakfast). 3 cups flour (I used 1- bread, 2 whole wheat 1/2 tablespoon gluten ) yeast 1 teaspoon salt 2 tablespoon sugar 1 tablespoon butter 1 16oz can cherrys drained ( I prefer cherries to blueberries ) 1/4 cup juice - reserved from above 1/4 cup approx of water 1/8 teaspoon ginger It rose almost to the dome ( welbilt breadmaker ) - which is higher than I normally get for a bread with 2/3 whole wheat. However this could be due to high suger content of cherries. Jan ------------------------------ From: amy@cup.portal.com (Amy Kurtzman) Subject: oatmeal bread request Andrea Malone (abm%tdat.uucp@suntzu.west.sun.com) writes: > Does anyone have a good recipe for a light oatmeal bread? I have a DAK > Autobakery. I enjoyed the Maple Oatmeal Bread recipe from the DAK booklet called "Loafing It". It came out light (both in color and weight) and had a nice texture. You can't tell there are oats in it by looking at it. Here it is in case you don't have that booklet: Maple Oatmeal Bread 1 package yeast 1 cup quick cooking (Quaker) Oats 3 cups bread flour 1 teaspoon salt 1/3 cup maple syrup 1 tablespoon cooking oil 1-1/4 cups plus 1 tablespoon very warm water Amy Kurtzman amy@cup.portal.com ------------------------------ End of bread Digest [Volume 2 Issue 5] ************************************** bread Digest Thursday, 4 Apr 1991 Volume 2 : Issue 6 Today's Topics: Sorry for the posting delay. jeff@onion.rain.com (Jeff Beadles) It arrived! Welbilt Recipe Club Recipes.. Rick Turley Gluten source? ------------------------------------------------------------ From: jeff@onion.rain.com (Jeff Beadles) Subject: Sorry for the posting delay. Sorry for the posting delay. 'Tis been a busy time in the Beadles house. Also, FYI, there are 142 users now on the bread makers mailing list This is the number of direct users, and doesn't count the users from sites that expand the list locally. Wow! -Jeff - -- Jeff Beadles jeff@onion.rain.com Maintainer of the breadmaker's mailing list. ------------------------------ From: dee@lamont.ldgo.columbia.edu Subject: it arrived! My Dak Autobakery, back ordered since December, finally arrived! (Ironically last Saturday when I was committed to making 24 loaves of Irish Soda Bread by hand!) First attempt (Mom's basic white) was terrific. Amazing! I'm looking forward to now being able to contribute to this group. ------------------------------ From: Rick Turley Subject: Welbilt Recipe Club Recipes..... The long awaited recipes from Welbilt/Red Star Yeast..... I am including ONLY the bread machine version of the recipes except when a conventional oven is required. If you need the conventional oven directions, or if there seem to be any typos in the recipes, write me at: rickt@hpfclp.sde.hp.com I ALWAYS use only 1 tsp yeast (or a little less) for my bread in the smaller Welbilt machine. This seems to keep the bread from over-rising and subsequently falling. This is probably a consequence of living at 5000 feet above sea level. I've only tried a few of these recipes and have commented on those. I'm anxious to hear from any of you that try the rest of them. EGG BREAD - --------- An attractive egg-rich bread, excellent for sandwiches and toast. This bread may be made completely in the bread machine or shaped into a twisted loaf and baked in a conventional oven. (This is one of our "standard" sandwich breads - dried out it also makes great teething biscuits!) INGREDIENTS ABM-100 ABM-300/350 Yeast 1 package 1 1/2 tsp bread flour 3 cups 2 cups sugar 2 T 4 tsp salt 2 tsp 1 1/2 tsp cool butter (cut in pieces) 2 T 4 tsp milk (80 degrees) 3/4 cup 1/2 cup water (80 degrees) 1/4 cup 1/4 cup SETTING White Bread MEDIUM 10 o'clock HONEY OF A WHOLE WHEAT BREAD - ---------------------------- The sweet, nutty flavor of honey and whole wheat makes this tasty loaf special. (This is our second "standard" sandwich bread.) INGREDIENTS ABM-100 ABM-300/350 Yeast 1 pkg 1 1/2 tsp bread flour 2 cups 1 1/3 cups whole wheat flour 1 cup 2/3 cups salt 2 tsp 1 1/2 tsp cool butter (cut in pieces) 1 T 2 tsp honey (80 degrees) 1/4 cup 2 T milk (80 degrees) 1 cup 1/3 cup water (80 degrees) 1/3 cup 1/3 cup egg (room temp) 1 (1/4 cup) 1 (1/4 cup) SETTING White Bread Medium or Light 10 o'clock (I use Light) MOLASSES OATMEAL - ---------------- Molasses adds a delicious flavor to this moist, old-fashioned bread. INGREDIENTS ABM-100 ABM-300/350 Yeast 1 pkg 1 1/2 tsp bread flour 3 cups 2 cups oatmeal 2/3 cups 1/2 cups salt 2 tsp 1 1/2 tsp oil (80 degrees) 1/4 cups 3 T water (80 degrees) 1 1/3 cups 1 cup SETTING White Bread LIGHT 10 o'clock CORNMEAL HERB BREAD - ------------------- Cornmeal and herbs make this bread special INGREDIENTS ABM-100 ABM-300/350 yeast 1 pkg 1 1/2 tsp bread flour 3 cups 2 cups cornmeal 1/3 cups 1/4 cups sugar 2 1/2 T 4 tsp sage 1 1/4 tsp 3/4 tsp salt 1 1/2 tsp 1 1/4 tsp celery seed 1 tsp 3/4 tsp ginger 1/8 tsp pinch marjoram 1/8 tsp pinch evaporated milk (80 deg) 1 cup 2/3 cups water (80 deg) 1/3 cups 1/3 cups oil (80 deg) 1 T 2 tsp SETTING White Bread LIGHT 10 o'clock OAT BRAN BREAD - -------------- A tasty bread and so good for you, too! INGREDIENTS ABM-100 ABM-300/350 yeast 1 pkg 1 1/2 tsp bread flour 3 cups 2 cups oat bran flakes (crushed) 1/2 cup 1/3 cup wheat germ 2 T 2 T salt 1 1/2 tsp 1 1/2 tsp water (80 deg) 1 cup 2/3 cup oil (80 deg) 1 T 2 tsp molasses (80 deg) 2 T 4 tsp egg (room temp) 1 (1/4 cup) 1 (1/4 cup) SETTING White Bread LIGHT 10 o'clock SWISS CHEESE BREAD - ------------------ A favorite bread made delicious with Swiss Cheese. (I just tried this yesterday. It works great and tastes great too!) INGREDIENTS ABM-100 ABM-300/350 yeast 1 pkg 1 1/2 tsp bread flour 3 1/4 cups 2 cups sugar 2 T 4 tsp salt 1 T 1 1/2 tsp water (80 deg) 2/3 cup 1/3 cup milk (80 deg) 2/3 cup 1/2 cup egg (room temp) 1 1 oil, oleo, or butter (room T) 1 T 2 tsp SETTING Sweet Bread LIGHT 9 o'clock Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add the Swiss Cheese: 1 cup for the ABM-100, 2/3 cup for the ABM 300/350. WHOLE WHEAT BANANA BAGEL - ------------------------ The pleasant blend of whole wheat and bananas will fascinate the bagel-fancier and provide a base for many toppings. INGREDIENTS ABM-100/300/350 yeast 1 pkg bread flour 1 cup whole wheat flour 2 1/2 cups salt 1 1/2 tsp water (80 degrees) 3/4 cup oil (80 degrees) 2 T honey (80 degrees) 1 T mashed banana (room temp) 1/2 cup (about 1 banana) egg (room temp) 1 (1/4 cup) SETTING White Bread / MANUAL After the machine has completed the second rising, it will beep. Remove the dough and divide into 4 parts. Divide each fourth into 3 pieces. Shape each piece into a smooth ball. Punch a hole in the center with a finger and gently pull dough to make a one or two-inch hole. In a 3-quart saucepan, combine 2 quarts water and 2 tablespoons sugar; heat to boiling. Place a few bagels at a time in boiling water. Simmer 3 minutes, turning once. Remove with slotted spoon. Place on greased cookie sheet. Brush tops with 1 egg white slightly beaten; sprinkle with poppy or sesame seeds. Bake 375 degrees for 20 minutes. SOFT PRETZEL - ------------ Enjoy a soft crusty pretzel warm from the oven with mustard or butter. INGREDIENTS ABM-100/300/350 yeast 1 pkg bread flour 3 cups sugar 1 T salt 1/2 tsp water (80 degrees) 1 cup oil (80 degrees) 2 T SETTING White Bread / MANUAL After the machine has completed the second rising, it will beep. Remove the dough onto a lightly floured surface. Divide into 4 parts. Divide each fourth into 3 pieces. Roll each piece into an 18-inch rope. Shape rope into a circle, overlapping about 4 inches from each end and leaving ends free. Take one end in each hand and twist to the point where dough overlaps. Carefully lift ends across to opposite edge of circle. Tuck ends under edge to make a pretzel shape; moisten and press ends to seal. (Clear, huh? :-) Place on greased cookie sheets. Let rise, uncovered, until puffy, about 20 minutes. In a 3-quart stainless steel or enameled saucepan, combine 2 quarts of water and 1/3 cup baking soda; bring to a boil. Lower 1 or 2 pretzels into saucepan, simmer for 10 seconds on each side. Lift from water with slotted spoon. Return to greased cookie sheet. Let dry briefly. Brush with 1 egg white slightly beaten. Sprinkle with coarse salt or sesame seeds. Bake at 425 degrees for 12 minutes. CHEESY BURGER BUNS - ------------------ Delicious with grilled hamburgers or cold meats. INGREDIENTS ABM-100/300/350 yeast 1 pkg bread flour 3 1/2 cups grated Parmesan cheese 1/3 cups sugar 2 T salt 1 tsp milk (80 deg) 1/2 cup water (80 deg) 1/2 cup shortening (80 deg) 2 T egg (room temp) 1 (1/4 cup) SETTING White Bread / MANUAL After the machine has completed the second rising, it will beep. Remove the dough and divide into 2 parts. Divide each half into 4 pieces. Shape each piece into a smooth ball, place on greased cookie sheet, flatten to a 4" diameter. Cover; let rise in warm place about 15 minutes. Combine 1 slightly beaten egg and one tablespoon water; brush on buns; sprinkle with Parmesan cheese. Bake at 400 degrees, 10 to 12 minutes. ORANGE RAISIN BREAD - ------------------- Serve this delicious orange-flavored golden raisin bread for a holiday breakfast or brunch. Good toasted - simply omit the glaze. INGREDIENTS ABM-100 ABM-300/350 yeast 1 pkg 1 1/2 tsp bread flour 3 1/2 cups 2 1/3 cups salt 1 1/2 tsp 1 1/4 tsp grated orange rind 1 1/2 tsp 1 tsp mace or nutmeg pinch pinch water (80 deg) 3/4 cup 1/2 cup milk (80 deg) 1/2 cup 1/3 cup butter (room temp) 2 T 4 tsp egg (room temp) 1 (1/4 cup) 1 (1/4 cup) SETTING Sweet Bread MEDIUM 10 o'clock Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add raisins and pecans: 1/3 cups of each for the ABM-100; 1/4 cup of each for the ABM-300/350. Glaze: Combine 1/4 cup powdered sugar, 2 tsp orange juice and 1/2 tsp grated orange rind. CHOCOLATE SWIRL COFFEE CAKE - --------------------------- For chocolate lovers! A rich chocolate nut filling swirls through a tender sweet dough, topped with a chocolate glaze. INGREDIENTS ABM-100 ABM-300/350 yeast 1 pkg 1 1/2 tsp bread flour 3 cups 2 cups sugar 3 T 2 T salt 2 tsp 1 1/4 tsp egg (room temp) 1 1 butter (room temp) 1/4 cup 3 T Half and Half (80 deg) 1/3 cup 1/3 cup water (80 deg) 2/3 cup 1/3 cup SETTING Sweet Bread LIGHT 11 o'clock Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add: semi-sweet chocolate pieces 1/2 cup 1/3 cup cinnamon 3/4 tsp 1/2 tsp chopped nuts 1/4 cup 3 T To prepare glaze: In a small saucepan, melt 1/4 cup semi-sweet chocolate pieces and 1 tablespoon butter or margarine. Remove from heat, stir in 1/3 cup powdered sugar and 3 to 4 teaspoons of water. Drizzle warm glaze over cooled bread. GRANDMA'S CINNAMON ROLLS - ------------------------ Cinnamon rolls like grandma used to make! Hot coffee and maple flavor give the glaze an extra-special flavor. (These are GREAT! Be prepared to eat a half a dozen of them the first time you make 'em!) INGREDIENTS ABM-100/300/350 yeast 1 pkg bread flour 3 cups sugar 1/4 cup salt 3/4 tsp milk (80 deg) 1/2 cup water (80 deg) 1/2 cup shortening (80 deg) 2 T egg (room temp) 1 SETTING White Bread / MANUAL After the machine has completed the second rising, it will beep. Remove the dough onto a lightly floured surface, roll or pat to a 12x9-inch rectangle. Brush with 1/4 cup melted butter. Combine 6 tablespoons sugar, 1/4 cup chopped nuts and 3/4 teaspoons cinnamon; sprinkle over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in a greased 13x9-inch pan. Cover; let rise in warm place until almost double in volume - about 30 minutes - (this took MUCH longer for me.) Bake at 375 degrees, 20 to 25 minutes. Glaze: Combine 1 cup powdered sugar, 1 1/2 tablespoons melted butter, 1/4 teaspoon maple flavor and 2 tablespoons hot coffee. Blend until smooth. Drizzle over hot baked rolls. BABA AU RHUM - ------------ This French yeast bread, adapted from the Austrian Guglehuph, was originally name Ali Baba, after a hero in the book, "The Thousand and One Nights." A coffee bread made extra moist with Rum Syrup spooned over. Could also be served for dessert. INGREDIENTS ABM-100 ABM-300/350 yeast 1 pkg 1 1/2 tsp bread flour 3 cups 2 cups sugar 3 T 2 T salt 1 1/2 tsp 1 tsp milk (80 deg) 1/3 cup 1/4 cup water (80 deg) 1/2 cup 1/3 cup oil (80 deg) 1/3 cup 1/4 cup egg (room temp) 2 1 almond extract 1/2 tsp 1/2 tsp vanilla extract 1/2 tsp 1/2 tsp SETTING Sweet Bread MEDIUM 12 o'clock Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add: raisins 2/3 cup 1/2 cup slivered almonds 1/3 cup 1/4 cup Rum Syrup: 1 cup sugar 1/2 cup water 1/2 cup rum Prepare Syrup: In small saucepan, bring sugar and water to a boil, stirring occasionally. Remove from heat; add rum. Spoon over warm bread. (For more penetration, puncture bread with fork.) Serve warm or cold. FINNISH EASTER BREAD - -------------------- A wonderful "old world" bread - rich enough to serve as dessert. Spoon Cream Cheese Topping over slices of warm or cold bread. INGREDIENTS ABM-100 ABM-300/350 yeast 1 pkg 1 1/2 tsp bread flour 3 cups 2 cups sugar 2 T 4 tsp salt 1 tsp 1 tsp water (80 deg) 1 cup 2/3 cup oil (80 deg) 1/4 cup 1/4 cup egg yolk (room temp) 2 1 SETTING Sweet Bread MEDIUM 12 o'clock Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add: raisins 1/2 cup 1/3 cup almonds 1/2 cup 1/3 cup grated orange rind 1 tsp 1 tsp grated lemon rind 1 tsp 1 tsp stiffly beaten egg whites 2 1 Cream Cheese Topping: 1 pkg (8 oz.) cream cheese, softened 1/8 tsp salt 2 T milk 2 cups powdered sugar 1/2 tsp vanilla Prepare Cream Cheese Topping: In small mixer bowl, blend cream cheese, milk, vanilla and salt; beat until smooth. Gradually add powdered sugar; beat until fluffy. GRECIAN SWEET BREAD - ------------------- This tender bread is almost as rich as a cake and keeps well. It may be made completely in the bread machine or braided and baked in a conventional oven. INGREDIENTS ABM-100 ABM-300/350 yeast 1 pkg 1 1/2 tsp bread flour 3 cups 2 cups sugar 3 T 2 T salt 1 1/2 tsp 1 tsp milk (80 deg) 1/2 cup 1/3 cup oil (80 deg) 1/4 cup 3 T egg (room temp) 2 1 anise extract 1 tsp 3/4 tsp SETTING Sweet Bread MEDIUM 2 o'clock Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add the chopped almonds: 1/4 cup for the ABM-100, 3 tablespoons for the ABM-300/350. ------------------------------ From: dee@lamont.ldgo.columbia.edu Subject: gluten source My DAK finally arrived and so far the results have been wonderful! Moving along through new recipes, I have been unable to locate a source for gluten, as required for the oatbran breads (in addition to using bread flour). I have seen at least two other requests for sources of gluten, but failed to see any responses. (I've tried food stores, food specialty stores, health food stores & bakeries). Please, where does one purchase gluten? Many thanks! ------------------------------ End of bread Digest [Volume 2 Issue 6] ************************************** bread Digest Wednesday, 10 Apr 1991 Volume 2 : Issue 7 Today's Topics: Where to get gluten (Al Sherman) ---------------------------------------------------------------------- From: Al Sherman Subject: Where to get gluten There have been a number of inquiries for a source of gluten. It is available from DAK. Order #5320, 10 oz Gluten, $1.89 plus 50 cents for postage and handling. 1-800-DAK-0800 or DAK Industries, PO Box 7120, Canoga Park, CA 91304-9955. Thanks for all the good stuff on breadmaking! Al ------------------------------ End of bread Digest [Volume 2 Issue 7] ************************************** bread Digest Friday, 12 Apr 1991 Volume 2 : Issue 8 Today's Topics: Re: gluten source (John DeCarlo) Where to get gluton (Wendy Campbell) molasses oatmeal recipe (Jane Marcus) ---------------------------------------------------------------------- From: m14051@mwvm.mitre.org (John DeCarlo) Subject: Re: gluten source >From: dee@lamont.ldgo.columbia.edu > My DAK finally arrived and so far the results have been > wonderful! Moving along through new recipes, I have > been unable to locate a source for gluten, as required > for the oatbran breads (in addition to using bread flour). I have only found it in health-food stores. The boxes are usually labeled "Wheat Gluten", since the gluten comes from wheat. Perhaps the health-food stores you looked in didn't recognize it as "gluten". Look in the area that contains such things as "Wheat Berries" and other grain stuff. Internet: jdecarlo@mitre.org (or John.DeCarlo@f131.n109.z1.fidonet.org) Fidonet: 1:109/131 ------------------------------ From: C5CX9J%IRISHMVS.CC.ND.EDU@UICVM.uic.edu (Wendy Campbell) Subject: Where to get gluton Gluten is also available at Apple Valley Market Berrien Springs, Michigan 49103 Phone 616-471-6873 ........................................................................ Wendy Campbell * * * * c5cx9j@irishmvs.cc.nd.edu |/ |/ |/ |/ * * * Take time to smell the |/ |/ |/ flowers. * * * * |/ |/ |/ |/ ........................................................................ ------------------------------ From: Jane Marcus Subject: molasses oatmeal recipe >MOLASSES OATMEAL >- ---------------- >Molasses adds a delicious flavor to this moist, old-fashioned bread. > >INGREDIENTS ABM-100 ABM-300/350 >Yeast 1 pkg 1 1/2 tsp >bread flour 3 cups 2 cups >oatmeal 2/3 cups 1/2 cups >salt 2 tsp 1 1/2 tsp >oil (80 degrees) 1/4 cups 3 T >water (80 degrees) 1 1/3 cups 1 cup >SETTING White Bread LIGHT > 10 o'clock Here's a recipe I got from the archive, except there isn't any molasses listed in the ingredients. Would the submitter please check the recipe and repost so I can try it? Thanks, Jane Marcus ------------------------------ End of bread Digest [Volume 2 Issue 8] ************************************** bread Digest Friday, 19 Apr 1991 Volume 2 : Issue 9 Today's Topics: brewer's yeast (Alan Silverstein) Re: bread Digest V2 #8 (Richard Kershenbaum) Re: Molasses recipe correction (Rick Turley) Re: recipe typo? (Rick Turley) ---------------------------------------------------------------------- From: Alan Silverstein Subject: brewer's yeast I discovered more or less by accident (OK, I like to experiment :-) that adding brewer's yeast to whole wheat bread produces a surprisingly orange, rather spongy, and slightly sour-tasting bread (reminiscent of sourdough). It doesn't take much yeast, either, like 1/4 to 1/2 cup. Brewer's yeast is potent stuff. It's available in health food stores (if no where else), in fairly large quantities, as a vitamin supplement. It's also strangely pleasing sprinkled on popcorn. :-) Alan Silverstein PS: Thanks for all the advice and recipes saved in the archives, from someone new to bread making and the mailing list. ------------------------------ From: Richard Kershenbaum Subject: Re: bread Digest V2 #8 Awhile back, someone asked for a black bread recipe. Here's one that came from a friend who's a professional chef and a talented baker. It's been scaled for the small Welbilt: Russian Black Bread 1 1/2 t. yeast 1 1/2 cup rye flour 1/2 cup white flour 3 t. gluten (I use a little more...) 1/4 t. sugar 1/2 t. salt 1 1/2 t. caraway seeds 1/2 t. onion powder 1/8 t. fennel seed 3/4 T. cocoa powder 1/4 t. cornstarch 1 T. vinegar 1 T. molasses 1 T. oil or margarine 3/4 cup warm water with 1/2 t. instant coffee added I sometimes add 1/2 cup or so of chopped onions, to make onion rye bread... --- Richard +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ | Richard M. Kershenbaum Bitnet: richard@ukanvax | | Manager, Technical Services Internet: richard@kuhub.cc.ukans.edu | | The University of Kansas Fax: (913)864-0485 | | Computer Center Phone: (913)864-0445 | | Lawrence, Kansas 66045 | +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ------------------------------ From: Rick Turley Subject: Forwarded: bread Digest V2 #8 Ooops!!! Thank you to the folks who noticed that Molasses Oatmeal Bread ought to have molasses in it!! Please see the addition below. Rick - -------- Forwarded Message >From: Jane Marcus Subject: molasses oatmeal recipe >MOLASSES OATMEAL >- ---------------- >Molasses adds a delicious flavor to this moist, old-fashioned bread. > >INGREDIENTS ABM-100 ABM-300/350 >Yeast 1 pkg 1 1/2 tsp >bread flour 3 cups 2 cups >oatmeal 2/3 cups 1/2 cups >salt 2 tsp 1 1/2 tsp >oil (80 degrees) 1/4 cups 3 T molasses (80 degrees) 1/4 cups 3T >water (80 degrees) 1 1/3 cups 1 cup >SETTING White Bread LIGHT > 10 o'clock Here's a recipe I got from the archive, except there isn't any molasses listed in the ingredients. Would the submitter please check the recipe and repost so I can try it? Thanks, Jane Marcus - -------- End of Forwarded Message ------------------------------ From: Rick Turley Subject: Re: recipe typo? > From degood@avo.hp.com Mon Apr 15 05:25 MDT 1991 > I just noticed that the egg bread recipe contains no eggs ... > John Ooops again!! Here's the corrected recipe...... EGG BREAD - --------- An attractive egg-rich bread, excellent for sandwiches and toast. This bread may be made completely in the bread machine or shaped into a twisted loaf and baked in a conventional oven. (This is one of our "standard" sandwich breads - dried out it also makes great teething biscuits! I found that the DAK Egg Bread Recipe works MUCH better!) INGREDIENTS ABM-100 ABM-300/350 Yeast 1 package 1 1/2 tsp bread flour 3 cups 2 cups sugar 2 T 4 tsp salt 2 tsp 1 1/2 tsp cool butter (cut in pieces) 2 T 4 tsp egg (room temperature) 2 (1/2 cup) 1 (1/4 cup) milk (80 degrees) 3/4 cup 1/2 cup water (80 degrees) 1/4 cup 1/4 cup SETTING White Bread MEDIUM 10 o'clock ------------------------------ End of bread Digest [Volume 2 Issue 9] ************************************** bread Digest Thursday, 25 Apr 1991 Volume 2 : Issue 10 Today's Topics: A quick note from Jeff (Jeff Beadles) Joining list (Really 240V breadmakers) (Dave Rindos) Bread Making Machine Wanted--New or Used (Dylan Yolles) Bread machine cookbook! (A. M. Osborne) ---------------------------------------------------------------------- From: jeff@onion.rain.com (Jeff Beadles) Subject: A quick note from Jeff In case anyone is interested, there are 186 people directly on the breadmaker's mailing list. This doesn't count the number of people where I send things to "bread-expand@somewhere" and it expands to other users. Whew! Other than that, the list is doing fine, although the volume is low. (This isn't all that bad. :-) Have fun, and happy bread making, -Jeff - -- Jeff Beadles jeff@onion.rain.com Maintainer of the breadmaker's mailing list. ------------------------------ From: D_RINDOS@FENNEL.CC.UWA.OZ.AU Subject: joining list??? Dear Jeff: Just came across the listing for your m-list. When we were last in the US we saw one of these machines in action and were VERY impressed! They seem not to be available (at least easily) here on the west coast of Australia. LIkewise we were totally unable to purchase one when we were in Hong Kong on the way home. Given you position perhaps you would know of a source for a 240V version of the machine?? Dave Rindos PS: DO add me to the list -- perhpas somebody else on the list might be able to help me! ------------------------------ From: zimm@leland.stanford.edu (Dylan Yolles) Subject: Bread Making Machine Wanted--New or Used Greetings bread-o-philes... Your writings have convinced me that I need a bread making machine, and I'm leaning towards the Panasonic, mainly because of the "gooey center" problem with the Welbilt. My questions are: 1) Does anyone want to sell their bread machine (preferably but not necessarily Panasonic)? 2) What are the best prices these days for a new machine? I know about DAK and Damark: $125 or so for the Welbilt. That seems good, but the best (only) price I've seen on the Panasonic is $229 at 47th St. Photo, which is getting up there. Thanks-- Dylan zimm@leland.stanford.edu (probably best to respond to me rather than to the list; I'll summarize if necessary) ------------------------------ From: anuxh!amo@angate.att.com From: a.m.osborne@angate.att.com Subject: Bread machine cookbook! I just got a catalog in the mail last night that features a lot of interesting cookbooks. One the back page is The Bread Machine Cookbook. Here's the description verbatim: THE BREAD MACHINE COOKBOOK You already know that bread machines are becoming common kitchen appliances. In fact, between 500,000 and 1 million happy breadbakers now use them. There's only been one problem. Where to find recipes written specifically for bread machines? At last, Donna Rathnell German has solved the problem in a wonderful new book. The Bread Machine Cookbook is the only cookbook for bread machines. In this authoritative collection, you'll discover 130 recipes for white and whole grain breads; cheese, fruit, and vegetable breads; spice and herb breads; rolls, croissants, bread sticks -- almost every kind of bread you can think of. - ----------------------------------------------------------------- Grape Nut Bread, Grita Bread, Kashi Bread, New York Rye Bread, Oatmeal Bread, Honey Nut Oatmeal Bread, Cream of Wheat Bread, Shredded Wheat Bread, Portuguese Sweet Bread, Cottage Cheese Bread, Herb Bread, Garlic Parmesan Bread, Anadama Bread, Sourdough French Bread, Christmas Bread, Oregano Bread, Dill Bread and 113 others. - ----------------------------------------------------------------- What's more, you'll also find the proper ingredients for each machine size, as well as instructions and information for every available bread machine. Plus, these recipes have been tested on DAK, Welbilt, National/Panasonic, Zojirushi, Hitachi, and Regal machines. This book's a winner, especially at the low price of just $8.95. Order copies for yourself and your friends right now! (176 pages, softbound, add $3.00 shipping and handling). - ----------------------------------------------------------------- AMO note: The address of the catalog from which to order is: Simmer Pot Press Route 3 Box 973A Boone, NC 28607 (Price for their catalog is $2.00 by the way) Phone (704) 262-3289 Disclaimer: I have no affiliation with this place nor the cookbook. I'm just a bread machine owner and cookbook collector! ------------------------------ End of bread Digest [Volume 2 Issue 10] *************************************** bread Digest Tuesday, 7 May 1991 Volume 2 : Issue 11 Today's Topics: 240V models Alan Silverstein Re: Bread Making Machine Wanted Muffy Barkocy Squaw bread recipe request ---------------------------------------------------------------------- From: Alan Silverstein Subject: 240V models > Given you position perhaps you would know of a source for a 240V version > of the machine?? I don't, but if they haven't invaded Australia (and other 240V locations) yet, it sounds to me like an opportunity for an enterprising OEM to make a lot of money. > 2) What are the best prices these days for a new machine? Regal (== Hitachi OEM) recently available at Best in Colorado for $190 on sale, regularly $200. Reputed to be $180 at Pace warehouse but only at Christmas time. ------------------------------ From: muffy@mica.berkeley.edu (Muffy Barkocy) Subject: Re: Bread Making Machine Wanted--New or Used > From: zimm@leland.stanford.edu (Dylan Yolles) > Subject: > Greetings bread-o-philes... > Your writings have convinced me that I need a bread making machine, > and I'm leaning towards the Panasonic, mainly because of the "gooey > center" problem with the Welbilt. My questions are: A friend of mine has the Panasonic machine, and she complains frequently about the gooey center problem. She does experiment with different ingredients and flours, but even when she sticks pretty close to the recipes, she has problems. On the other hand, I have the Welbilt, which I would disrecommend because the round loaves are so hard to deal with, but I have only had one loaf come out with a small undercooked spot. (Of course, I usually stick pretty close to the recipes.) Muffy ------------------------------ From: pbhyf!pacbell!enpujol@ns.PacBell.COM Subject: Squaw bread recipe request Could someone please post the recipe for squaw bread. I had it recently at a restaurant and loved it. Thanks, I appreciate it. E. Pujol ------------------------------ End of bread Digest [Volume 2 Issue 11] *************************************** bread Digest Sunday, 19 May 1991 Volume 2 : Issue 12 Today's Topics: Pizza Dough (Wendy Campbell) gooey center (Jane Marcus) Gooey hole (Bruce M. Binder) Gooey hole problem, continued (Bruce M. Binder) ---------------------------------------------------------------------- From: C5CX9J%IRISHMVS.CC.ND.EDU@UICVM.uic.edu Subject: Pizza Dough Just recieved the following: I pull my pizza dough recipe from the _More_with_Less_Cookbook_. The origthe original is... Ccombine: 1 c. warm water 1 pkg. yeast Wwhen dissolved, add: 1 T. sugar 1.5 t. salt 2 T. vegetable oil 1.25 c. flour Bbeat until smooth. Add: 2 c. additional flour, or enough to make stiff dough I cut thI cut that recipe down by 1/3 (1/2 the yeast), since my machine is for 2 c.for 2 c. flour. Actually I use a little more than 2 c. That makes a thin ccrust for a 14" pan. Naturally, the best thing about the bread machine machine is that it takes out all the steps. Just pour it in and let Anyway, it go. I love that. I usually use 40/60 or 50/50 wheat/white flour. Jeff Stehman I also passed also passed along info to Jeff so that I am sure he will soon be joining our group. Thanks to Jeff, can't wait to try his recipe. Wendy ........................................................................ Wendy Campbell * * * * c5cx9j@ic5cx9j@irishmvs.cc.nd.edu |/ |/ |/ |/ * * * Take time to smell the |/ |/ |/ flowers. * * * * |/ |/ |/ |/ ........................................................................ ------------------------------ From: Jane Marcus Subject: gooey center I have a DAK machine and I've never had the notorious gooey center problem. But last week I decided to try one of the corn bread recipes from the digest. This turned out good tasting but was a very dense and moist bread and the center did not get all the way done. So I'm wondering if bread machines simply don't do a good job with this type of bread. When I think about it, when I used to make banana breads and such in my conventional oven, I often had the problem of not knowing when it would be done and had to bake for an hour or so, checking several times at the end with a toothpick for doneness. So, does this theory hold up with most/all models of bread machines out there? I haven't had any problems with gooey center in the loaves I've made since, and I tend not to make breads of the very dense variety. Jane Marcus janem@hpfcls.fc.hp.com ------------------------------ From: bruceb@lccsd.sd.locus.com (Bruce M. Binder) Subject: Gooey hole Breadsters: As many of you may have read, I was having problems with my Welbilt Autobakery (the dome top or R2D2 unit.) Loaves of bread I made in the machine were coming out with a gooey, uncooked hole in the center. Here is a copy of the letter I sent with my machine when I sent it to Welbilt. -- April 16, 1991 Welbilt Appliance, Inc. Parts and Service Department 25 Rose Place Garden City, New York 11040 I purchased my Welbilt Autobakery on July 17, 1990 at Price Club, a local warehouse membership store. I used it for a few months with no problems. A few months ago, I began to notice that some of the loaves that the Autobakery made were uncooked and gooey in the center. In the last few months, I have been very careful to follow the recipes and I am using recipes that worked beautifully when I first got the machine. The machine no longer bakes the bread all the way through. The uncooked spot in the loaves I have made recently is larger than in previous loaves. The problem seems to be getting worse. I would appreciate it if you could fix this problem as I enjoyed using the machine when it was working properly. I would like to add that I am very disappointed that you do not have an authorized service center in San Diego. The list that came with my Autobakery shows three in San Diego, but none of them will repair my machine. I hope you are doing something to correct this situation. Sincerely, Bruce M. Binder -- I received the machine back via UPS on May 3. It was packed with an invoice which says "refurbished no charge." It looks brand new but I am pretty sure it is the same machine; it has the same rubber foot missing as the one I sent. Enclosed also was a new warranty form, valid for six months, with all the same provisions as the original warranty. The difference is the warranty is from Lesony Sound Inc., not from Welbilt. There is also a different shipping address for service: Lesony Sound Inc., 129-02 Northern Blvd., Flushing, NY, 11368. I have made two loaves of bread in the machine since I got it back. I made the Cinnamon Raisin recipe from the DAK recipe book. I never had a problem with this recipe before and it came out fine. I also made the Banana Wheat recipe. This is the recipe that used to work fine in my machine but lately always has a gooey center. The bread came out as gooey as ever. If anything, it may have even been worse. The gooey part was about three inches across, although the hole was only about a half inch across. I will be calling Welbilt soon. I will keep you all informed as I know more. ___ __ __ ___ ( ,)( \/ )( ,) Bruce M. Binder (619) 587-0511 ) ,\ ) ( ) ,\ Locus Computing Corporation bruceb@locus.com (___/(_/\/\_)(___/ San Diego, California ...!ucsd!lccsd!bruceb ------------------------------ From: bruceb@lccsd.sd.locus.com (Bruce M. Binder) Subject: Gooey hole problem, continued Breadsters: Earlier this week, I sent out on this mailing list a description of my gooey hole problem and what happened with Welbilt, including the following: > I received the machine back via UPS on May 3. It was packed with > an invoice which says "refurbished no charge." It looks brand new > but I am pretty sure it is the same machine; it has the same rubber > foot missing as the one I sent. Enclosed also was a new warranty > form, valid for six months, with all the same provisions as the > original warranty. The difference is the warranty is from Lesony > Sound Inc., not from Welbilt. There is also a different shipping > address for service: Lesony Sound Inc., 129-02 Northern Blvd., I was writing this from memory; I didn't have the invoice in front of me. When I went back and checked the slip, I noticed that it really says "exchange no charge". I just thought it said refurbished because I was sure they had sent me back my machine. Also, the new warranty from Lesony says "This product has been totally remanufactured by Lesony Sound, Inc..." All this, and the fact that the machine is still broken led me to think it is the same machine I sent them. I still think it is. I spoke to Welbilt today and they said they didn't do the repair and they have no record of it. They told me they send repairs to a service center and suggested I call them at (201) 866-1594. I did. The name and number were not the same as Lesony Sound. The representative I spoke with said they just took over the service contract and they could not have handled my machine. When I described the problem, he said it sounded like a heating problem. He took my name and address and is sending me a "UPS caller" to attatch to the packed up machine. UPS will pick up the package at no charge to me. I'll let you all know what happens. In the meantime, what happened to the other people on this mailing list with the same problem? Has anyone gotten their machine fixed? ___ __ __ ___ ( ,)( \/ )( ,) Bruce M. Binder (619) 587-0511 ) ,\ ) ( ) ,\ Locus Computing Corporation bruceb@locus.com (___/(_/\/\_)(___/ San Diego, California ...!ucsd!lccsd!bruceb ------------------------------ End of bread Digest [Volume 2 Issue 12] *************************************** bread Digest Saturday, 1 Jun 1991 Volume 2 : Issue 13 Today's Topics: Gooey centers, etc. (Richard Foulk) English Muffin Bread (Dick Kalagher) Query (Will Martin) ---------------------------------------------------------------------- From: richard@pegasus.com (Richard Foulk) Subject: Gooey centers, etc. We got a DAK machine for xmas. It worked great for a few weeks, after we got the hang of it. We had to figure out the proper adjustments to keep the bread from burning and things like that. We found that we usually had to adjust the baking control knob to the `lighter' side a bit. After 15 loaves or more our machine started to lose its mind and we had to send it back for replacement. The new machine we received was adjusted differently and required darker settings for the same recipes. It is my guess that the gooey center problem reported by some is an indication that they need to adjust their recipes or settings. Perhaps their machine has changed -- that doesn't necessarily mean it's broken. Denser breads are more critical than lighter breads, the line between a gooey center and a burnt crust is fairly fine. The DAK and Welbilt machines don't seem to handle denser or sweeter breads very well. I suspect this is why the DAK recipe book doesn't contain any recipes using the sweet-bread setting. (Kaplan says it's because they're not healthy, but I don't buy that.) We've had gooey centers (under-done loaves) a few times, before we got the hang of a recipe, mostly with dense loaves like banana bread. We were able to fix things by adjusting the baking control knob, the amount of moisture and by adding gluten. By watching carefully the first few times near the end of baking, we were able to adjust on-the-fly to salvage those too. If it looks like the bake cycle is running too long you can slowly adjust the baking control knob until the machine switches into cooling mode. (The machine seems to check the position of the knob only once at the beginning of each minute.) You then end up with an approximation of the proper setting for next time. We have also put the machine's pan into the oven once or twice, at the end of the bake cycle, to fix a loaf that hadn't cooked long enough -- that worked quite well. It would be nice if there was a way to calibrate the machine for temperature and timing. (I wonder if there's a repair manual available.) Some knowledge of the proper settings would be helpful. I've been meaning to hang a small oven thermometer in the machine to check that variable, but haven't yet found one small enough. Has anyone else tried that? Btw: our first machine lost its mind in the middle of bake-mode and taught us that the "delayed baking while you're not home" feature was too chancy. Our machine's processor "crashed" after turning on the heating element. I was in the next room and smelled the bread burning, at about half-way through the bake cycle. I came into the kitchen to see the machine lit up bright orange and the plastic frame around the window starting to melt and sag. I seems that there is no separate temperature limit switch provided, just the microprocessor control. If this is the case, this is a very bad design. We like our machine a lot, but we don't trust it to operate unattended. We used the first machine a couple times after the melt-down, before we sent it back for replacement (we found it hard to part with) and found that the temperature control had shifted. It ran a fair amount hotter. We were still able to get it to bake a good loaf of bread, with some adjustment of the baking control knob. One point I'd like to make is that there's nothing really magical or difficult about how the bread-maker works. If you get gooey centers or have some other such problem you can probably fix it with a change in your technique or recipe, or both. For the machine, other than going through all the various steps in the proper order and timing (which is easily checked), about the only things you have left are temperature and temperature stability. Considering the simplicity of the temperature control circuits that I'm familiar with, I doubt that stability is the problem (unless your machine tends to "lose its mind" like our first one did). If your machine will produce a good medium-weight loaf then it seems doubtful that there's anything wrong with it that's not generic to the design. Our weather and humidity here don't vary much, so I don't have a good feel for how those variables might affect things, though the various cookbooks seem to offer some guidance. Time to go bake some bread ... Richard Foulk richard@pegasus.com ------------------------------ From: Dick Kalagher Subject: English Muffin Bread In one of the previous digests, someone mentioned an ad for "The Bread Machine Cookbook" from Simmer Pot Press in NC. I sent for the book and got it in a week or so. I have tried a half dozen recipies so far and can report that it is excellent. Unlike the DAK recipies, these seem to always come out excellent and just as described. I have the Wellbuilt glass domed R2D2 machine (the same as the DAK. Here is my favorite so far. This bread is great toasted with a little marmalade on it. Makes a great no-fat breakfast. If you like this, buy the book because there appear to be many more like it. English Muffin Bread 2 tsp yeast 3 cups bread flour 3 Tbs non-fat dry milk powder 1/4 tsp baking soda 1 tsp salt 2 tsp sugar 1-1/4 cups of hot water The bread will have a flat or slightly concave top and a wonderful texture. If you are around during the final rising, sprinkle a little yellow cornmeal on the top for a nice touch. dick Kalagher ------------------------------ From: Will Martin Subject: Query What I'd like to post to the list, if it hasn't already been discussed to death, is a question about comparing the various models of bread machines on the market. If you do have archives of such discussion you can send me, then don't put this on the list, as I can read the archives and then maybe post specific queries based on those, if all my questions were not already answered. If the subject hasn't been over-discussed, though, here's my query: When bread machines first came out, they cost several hundred dollars and were only available from specialty mail-order gourmet dealers or fancy kitchen-equipment shops. Now, some of those high-priced models still seem to be available, but I saw $100 versions advertised in K-Mart Christmas circulars last year. The question then is: are the cheaper new models as good as the expensive ones? If not, how are they inferior? What do you get from the high-priced ones that the low-priced ones do not provide? Or are these price drops simply a matter of economies of scale as more bread machines are being produced, and the cheaper models are just as good as the more expensive? Regards, Will wmartin@stl-06sima.army.mil OR wmartin@st-louis-emh2.army.mil ------------------------------ End of bread Digest [Volume 2 Issue 13] *************************************** bread Digest Saturday, 8 Jun 1991 Volume 2 : Issue 14 Today's Topics: Kahlua Bread? (Randall Schrickel) Dak machine (Catherine Pitts) ---------------------------------------------------------------------- From: randy@aplcomm.jhuapl.edu (RANDALL SCHRICKEL (NCE) x7661) Subject: Kahlua Bread? Does anyone have a recipe for bread(s) using Kahlua? Thanx... randy ------------------------------ From: m2xenix!uunet!mailrus!gatech!cwppc!cwp (Catherine Pitts) Subject: Dak machine I have been reading about the bread machines for the past several months on two nets (I guess that is what one calls them), and have read all of the info that Drew writes from Dak. I finally broke down and bought a machine and received it a week ago. I had purchased a machine several years ago from Dak, but returned it. The machine has been upgraded since that earlier purchase. I have been a bread baker for a number of years, and fully recognized the need to have the proper flour-to-water (or mile) ratio, and had determined the necessity of refining my recipe to the nth degree. I spent the first day making three loaves, the second day I made two loaves, the third day only one, but by that time I had pretty much gotten the bugs out of my recipe. (I am so green at this I don't know how to correct an earlier spelling error, so in the parenthesis above it should have been "(or milk)".) Back to the recipe. In my youth we always "proved the yeast" by drawing several tablespoons full of luke warm water, add a dash of sugar and then add the yeast. Come back 10 or 15 min. later and the yeast has started to grow. Seems to me that is still a good thing to do, for the yeast is already activated by the time one starts the machine. In earlier years we were taught to scald the milk--this had something to do with enzymes-- and is probably not necessary now. However, it seems like a good idea, for after it has cooled down but is still warm it will warm the flour and cause the already activated yeast to start working easier. Again, in the old days, the measuring cups were made differently. When the cup was full to the brim THEN you had 8 ozs. Now, one buys cups with headroom above the 8 oz mark, necessitating one to sight across it to find out the true 8 oz. measure. This can make or break the bread. With all of this in mind, I do the following, and bread made like this, the last four loaves, have each turned out perfect. 3 cups bread flour (filled full in old fachioned measuring cup and with the straight side of a knife scrape across the cup to remove excess flour) 1 cup milk, scalded with 2 Tablespoons sugar and 1 teaspoon salt dissolved in the milk. When I remove the milk from the stove I add 1 Tablespoon cold margarine to help cool the milk to 100 degrees. 2 level teaspoons yeast, or one package, dissolved and working in 3 ozs. plus 1 tablespoon warm water Plug in and open machine. Put about half of the flour in the bottom of the machine. Pour yeast mixture on top of this flour. Pour in the rest of the flour on top of the yeast (I separate them in case the milk has not cooled sufficiently, the flour would then act as a buffer).Then I pour in the milk mixture, close machine and push the start button. I set the light-to-dark setting on the light side. Boy!! I sure as hell destroy the "5 min. to put the ingredients in and walk away" theory, but it certainly makes a nice, tasty light loaf of 1 and 1/2 pound bread. Oh--one always forgets something--add a pinch of sugar to the warm water with the yeast to feed and excite the yeast. - -- Catherine W. Pitts cwp@cwppc.UUCP (...!rbdc!cwppc!cwp) Tis a great life if you relax enough to enjoy it. ------------------------------ End of bread Digest [Volume 2 Issue 14] *************************************** bread Digest Wednesday, 31 Jul 1991 Volume 2 : Issue 15 Today's Topics: Bread list delays. (Jeff Beadles) Gooey hole problem continued... (Bruce M. Binder) Gooey holes, cont'd (Bruce M. Binder) low fat recipes (Jane Marcus) HI! (Dorothy) Chicago Style Pizza (Bruce Hill) Request: Bagel Recipes (Roberta Jean Long) ------------------------------------------------------------ From: jeff@onion.rain.com (Jeff Beadles) Subject: Bread list delays. Sorry for the list delays. Between a vacation, and connecting onion.rain.com to the internet, I've been swamped. I should be able to get the lists out much more timely now. Also, as a side note, there are now over 250 people on the list. -Jeff ------------------------------ From: bruceb@lccsd.sd.locus.com (Bruce M. Binder) Subject: Gooey hole problem continued... Breadsters: I have been having problems with gooey holes in the center of loaves of bread made with my Welbilt Autobakery (dome top unit). Synopsis: Machine worked fine when I originally got it. Later, same recipes had small gooey uncooked hole in center. Gooey hole got bigger. No authorized service centers in San Diego anymore. Sent machine to Welbilt. They sent back same or different unit, refurbished. Worked worse than ever. Welbilt said they sent it to their service company. Service company changed. I sent the unit to the new service company, they paid shipping. Latest: I got a brand new unit via UPS a few days ago. There was no letter of explanation and no charge. I assume it is a brand new unit because the invoice says "new unit" on it and the machine is in a brand new box. I have not tried it out yet; I plan to tonight. I will post the results to this mailing list. ___ __ __ ___ ( ,)( \/ )( ,) Bruce M. Binder (619) 587-0511 ) ,\ ) ( ) ,\ Locus Computing Corporation bruceb@locus.com (___/(_/\/\_)(___/ San Diego, California ...!ucsd!lccsd!bruceb ------------------------------ From: bruceb@lccsd.sd.locus.com (Bruce M. Binder) Subject: Gooey holes, cont'd Breadsters: My latest results in the gooey hole saga: negative. The latest loaf of bread I made has a gooey hole in the center. I got a brand new machine from the folks at Welbilt's authorized service company. It is model ABM-100-3 (note the "-3"). The baking pan has no removable dough hook in the side. The sides of the pan have slight indentations instead. With my original machine, the bread came out fine for the first several loaves. This machine didn't even work the first time. I am about ready to concede that the machine just can't make some of the recipes in the DAK recipe book. I thought DAK tested them all thoroughly but maybe there really is some hidden difference between the DAK machine and the Welbilt. If anyone else has had this problem and knows more about this than I, please post your findings or email them to me. I don't know what else to try. ___ __ __ ___ ( ,)( \/ )( ,) Bruce M. Binder (619) 587-0511 ) ,\ ) ( ) ,\ Locus Computing Corporation bruceb@locus.com (___/(_/\/\_)(___/ San Diego, California ...!ucsd!lccsd!bruceb ------------------------------ From: Jane Marcus Subject: low fat recipes While I don't identify myself as a health food nut, I am interested in decreasing the amount of fat in the things I eat. Since I eat a lot of bread, I've been experimenting with recipes that have low fat content (no fat is best, but otherwise less than 1 Tablespoon). I'm building a collection of these and would be interested in any others that you might know of. I've haven't got time now to submit all of the recipes I use, maybe if anybody is interested, I'll submit more later. They're ones I sort of made up from looking at other recipes and from what I remember about how my mother used to make bread (she did it the hard way though :-). I don't notice the "missing" fat. I also have gotten into the habit of using fruit concentrate instead of sugar or honey. I think fruit concentrate is pretty good stuff; I get it at my local food co-op, and it is made from pineapple and pear concentrates. It has roughly the same consistency as honey and it is lower in calories (and I would guess is better for you, although I have no scientific data on this). The fruit concentrate is slightly less sweet than honey I think, so if you want to substitute honey for fruit concentrate in the recipes, you may get a slightly sweeter bread. Austrian bread - -------------- (not necessarily authentic, but inspired by the memories of great bread that I used to eat every day when I lived in Austria.) 2 1/2 t yeast 1 1/3 cup bread flour 2/3 cup rye flour 1/3 cup wheat germ 2 T gluten 1 t salt 1/4 t ground allspice 1/4 t rosemary 1/2 T oil 3 T fruit concentrate (may be able to substitute honey) 1 cup water (plus 1 T if at high altitude) use white bread setting, light Banana oat bran bread - --------------------- 2 1/2 t yeast 1 1/2 cup bread flour 1 cup whole wheat flour 3/4 cup oat bran 2 T gluten 1/2 t poppy seed (optional) 1/2 t nutmeg (optional) 1 t salt 1 1/2 T molasses 2 T fruit concentrate (may be able to substitute honey) 1 cup ripe bananas (about 2 medium bananas) 1/2 cup water (plus 1 T if at high altitude) use white bread setting, light Jane Marcus janem@hpfcls.fc.hp.com ------------------------------ From: ken@csufres.CSUFresno.EDU (Dorothy) Subject: HI! Hi, Everyone, I just found this neat list and thought I would like to get acquainted. We were in Portland the month of June to visit our Mom and son, Steve. Steve got a bread machine from us for Christmas (Welbilt) and has been using the machine almost everyday since then. Ken and Steve are both diabetics so we thought it would be a good thing to be able to make different kinds of breads without having all the sugar found in commercial products. Ken liked the bread Steve made so much that he decided he would like to have one for his birthday - so I bought him a Regal/Hitachi (at least the Regal looks like a twin to the Hitachi and are made by the same company). Well, he took to it like a duck takes to water. While we were in Portland, Ken made 20 loaves to leave in Mom's freezer. He made all kinds - Hidden Valley, plain white, sourdough, German black, Pumpernickel, orange, lemon, cinnamon, walnut, dill, you name it - he made it. We have been back in Fresno since June 10th and he is still going strong (grin). As our son, MIke, says: A Man and His Bread Machine. Anyway, I would like to share some of the more successful recipes with the group. I think my first contribution will be my favorite - Hidden Valley bread. More Later, Dorothy *----------------*------------------* : __ __ "==========> : : ` '---` ' " Bread > : : ` * * ' " is > : * ` (^) ' " Nice! > : : \ u / "==========> : : / \-----((>=<))------"\ : : \ '____ / \ ____`"/ : : : ( + ) : " : * / /-\ \ : : --\^ / \ ^/--, : : `___' `___/Dot : *----------------*------------------* ken@csufres.csufresno.edu ------------------------------ From: dannet!bruce@uunet.UU.NET (Bruce Hill) Subject: Chicago Style Pizza Several years ago the Frugal Gourmet had a show about the foods of Chicago. He gave out the recipe for the pizza dough used by the original "Numero Uno" pizzeria. We have made these pizzas many times and they are the best! The most difficult part of pizza construction is making the dough. Now that we have a bread maker (DAK) I decided to see if the dough could be made in the bread maker. Verdict: It works great! Here's the recipe: ____________________ / \ / Chicago Style Pizza \____________________________________________________ / \ | | | Makes two 10-inch deep-dish pizzas. | | | | Activate 1 package yeast in 1 cup of tepid (105-115F) water. | | | | Into the breadmaker put: | | | | 2 3/4 cups flour | | 1/4 cup corn meal | | 1/4 cup salad oil (peanut or canola works good) | | 2 Tbs olive oil | | | | Add the water/yeast mixture. | | | | Start the bread maker in Manual/White Bread mode. | | | | When the bread maker completes the fermentation and turns off, | | punch down the dough and let it rise a second time. | | Total time is approximately 4 hours. | | | | Divide the dough into two equal parts. Spread the dough in two 10-inch | | cake pans and up the sides. Cover the dough with slices of mozzarella | | cheese. DO NOT USE GRATED CHEESE! The cheese slices will melt into the | | dough when the pizza is baked and will provide a barrier from the | | toppings so that the crust will not get soggy. Drain two 28 oz. cans | | of Italian Style whole peeled pear tomatoes (we used Progresso) into | | a strainer or colander. Remove the ends of the tomaotes with a knife. | | Squish with fingers or chop the tomatoes with a knife into smaller | | pieces and drain off all of the juices. Be careful - they squirt. | | Be sure to press out all of the juices or else your pizza will get soggy. | | Place the tomatoes on top of the mozzarella. Add salt, chopped garlic, | | basil and oregano. Top your pizzas with any of the following: | | salami, green pepper, onions, sausage, pepperoni, olives, mushrooms, | | etc.... Dust the top the pizza with fresh grated parmesean or | | romano cheese. | | | | Bake for 35-40 minutes at 375F. | | | |____________________________________________________________________________| Enjoy! Bruce T. Hill Danford Corp. voice: (213) 514-9334 Project Manager 350 W. 5th St. FAX: (213) 831-0454 uunet!dannet!bruce San Pedro, CA 90731 USA ------------------------------ From: Roberta Jean Long Subject: Request: Bagel Recipes Hi Does anyone have a recipe where you can make the dough in the bread maker? bert rl27@andrew.cmu.edu ------------------------------ End of bread Digest [Volume 2 Issue 15] *************************************** bread Digest Tuesday, 13 Aug 1991 Volume 2 : Issue 16 Today's Topics: Recipies (Al Sherman) ---------------------------------------------------------------------- From: Al Sherman Subject: Recipies We have been enthusiastic readers of the bread Digest and have found it to be a source of lots of useful information. My wife has prepared the following submission to help repay those who have provided good tips on breadmaking in past issues. Al Sherman als@wal.hp.com =================================================================== To Roberta Jean Long and Bread Digest Readers in general Re: Bread machine recipes for bagels and other breadmaking information Hi, Bert, In response to your request for bagel recipes that can be made in your bread machine, the following is taken from an absolutely wonderful cookbook by Donna Rathmell German, called The Bread Machine Cookbook, a Nitty Gritty cookbook published by Bristol Publishing Enterprises, P.O. Box 1737, San Leandro, CA 94577 (800) 346-4889 or (415) 895-4461. This book is priced at $8.95 and provides 130 foolproof and tested recipes in small, medium, and large sizes to adapt to the capacity of various machines; it also supplies some very worthwhile comparisons among the different machines, hints on better bread making, nutritional information of various grains and bread ingredients, as well as a list of sources for ordering the more esoteric grains and supplies. I strongly recommend it. BAGEL RECIPE: OOOOOOOOOOO Small (8) Medium (12) Large (16) water 2/3 cup 1 cup 1-1/3 cup honey 1 Tbs. 1-1/2 Tbs. 2 Tb salt 1 teasp. 1-1/2 teasp. 2 teasp. whole wheat flour 2/3 cup 1 cup 1-1/3 cup bread flour 1-1/3 cup 2 cups 2-2/3 cups yeast 1 teasp. 1-1/2 teasp. 2-1/2 teasp. Let the machine knead the dough once, and then let the dough rise 20 minutes only in the machine. Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine. Divide the dough into the appropriate number of pieces. Roll each piece into a rope and make it into a circle, pressing the ends together. You may find it necessary to wet one end slightly to help seal the ends together. Place shaped dough on a well greased baking sheet, cover and let rise only 15 to 20 minutes. Meanwhile, bring about 2 inches of water to a slight boil in a non-aluminum pan. Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds, dried onion bits, etc., and place on the greased baking sheet. Bake in a pre-heated 550 degree oven for 8 minutes. I haven't made this recipe yet; let me know how it turns out! My favorite recipe is derived from this cookbook, with a few small changes. It is an Orange Cinnamon Bread that is sensational. _______ ( ) ORANGE CINNAMON RAISIN BREAD |_______| Small Medium Large orange juice 1/2 cup 2/3 cup 1 (1-1/8)* cup margarine/butter 1 Tb 1-1/4 Tb 2 Tb cinnamon 1 teasp. 1-1/4 teasp. 2 teasp. grated orange peel 1/2 teasp. 2/3 teasp. 1 teasp. salt 1/3 teasp. 1/2 teasp. 3/4 teasp. sugar 1 teasp. 1-1/4 teasp. 2 teasp. bread flour 1-1/2 cups 2 cups 3 cups yeast 1 teasp. 1-1/2 teasp. 2-1/2 teasp.** raisins 1/4 cup 1/2 cup 1/2 cup I microwave the OJ and margarine for 1 minute, to warm it. * We have the Hitachi machine that makes a loaf of a little less than 1-1/2 pounds. It handles 3 cups of flour very well, but seems to have a harder time forming a dough ball with greater amounts of flour. One thing that I noticed with the recipes in this cookbook is that frequently the "Large" recipe calls for a total of more than 3 cups of flour/oatmeal/wheat germ. The Hitachi has difficulty in dealing with this. (If I am around when I start the bread, I can help it get started; however, most often I bake bread on the timer, so that it is ready for breakfast.) The "Medium" recipe, however, often produces a short loaf that lasts for about 10 minutes around here. What I have found is that a larger loaf is produced by using the proportions of liquid to flour that the Hitachi cookbook suggests: use 1-1/8 cup of liquid to 3 cups of flour for a loaf that rises to the top of the baking pan. ** I have also found that there is absolutely no difference in volume of the bread or how well it rises if I use 1-1/2 teaspoons of yeast rather than 2-1/2 teaspoons. The most critical element to producing a good loaf seems to relate to the temperature of the ingredients. If you keep your yeast in the refrig, allow it to warm up for about 1/2 hour before making the bread. (Could that be the cause of the Welbilt/DAK gooey centers?) I should comment that we had begun our breadbaking with the DAK (R2D2 model of Welbilt with no side post) machine. After we had 2 different machines lock up several times due to electric power glitches [this model of the DAK has no memory backup], (and after experiencing some gooey center problems as well), we took a refund on DAK #2, even though the technical service department (when I finally managed to get through to that forever-busy or non-answering line) swore that the lock up problem had been fixed. I really was fed up with DAK by that point; let's just say that they had a real credibility problem, in that I couldn't believe anything they told me, whether it pertained to the causes for failures or to the availability of replacement machines (try being put on back-order for 2 months after having been promised that the machines were in stock). This is not a class operation that we are talking about here. In any case, the DAK failures turned out to be a blessing in disguise, as we absolutely LOVE the Hitachi that we bought through the Compuserve Shopper's Advantage buyers' service. It is well- engineered, produces rectangular loaves, and does what it is supposed to do VERY well. Hitachi doesn't supply too many recipes (although if you write to them when you return your warranty card and request more recipes, they'll send some, including a 100% whole wheat bread that was suggested by one of their users. [Write to Hitachi Home Electronics (America), Inc.; National Headquarters; 3890 Steve Reynolds Boulevard; Norcross, Georgia 30093]. Anyway, together with The Bread Machine Cookbook, the Hitachi is a winner. Judith Sherman ------------------------------ End of bread Digest [Volume 2 Issue 16] *************************************** bread Digest Tuesday, 10 Sep 1991 Volume 2 : Issue 17 Today's Topics: gooey centers, sigh Request: Salt Rising Bread John DeGood Finding "odd" flours Karen Plaskon ---------------------------------------------------------------------- From: dee@lamont.ldgo.columbia.edu Subject: gooey centers, sigh Yep! I finally joined the gooey-center-group. Does anyone else's experience lead them to believe it is the fault of the recipe and not the machine? My faithful DAK has only failed me when the recipe calls for oil, rather than margerine. The latest flop was with the whole wheat banana bread (from DAK's book)...the out- side was burned and the inside was completely raw. (The outer inch was cooked). I then put it in my oven at 350 degrees ... 45 minutes later (!!!) it was still raw in the middle! ^^^^^ I then, stubbornly, put a thin slice in the toaster! Even that did nothing to change the consistency of the gooey, rubbery center. I would very much like to know if the folks who have com- plained previously about gooey centers have had their problems using oil recipes? And did their machines behave normally when using a margerine recipe? ------------------------------ From: John DeGood Subject: Request: Salt Rising Bread Approximately 30 years ago in Kansas City, Missouri, my family used to purchase "Salt Rising Bread". I think it might have been baked by the Manor Bread Co. It was a dense-textured, thin-sliced loaf with a salty taste and a wonderful aroma when toasted. I have been unable to locate a recipe in cookbooks, and relatives in Kansas City tell me they remember the bread but have not seen it for many years. Can anyone help me locate a recipe for Salt Rising Bread? Thanks! John DeGood Hewlett-Packard Avondale (Pennsylvania) Division degood@avo.hp.com -or- ...!hplabs!hpavla!degood 215 268-5523 P.S. Bruce Hill's "Chicago Style Pizza" (V2 #15) is truly "Numero Uno"! ------------------------------ From: kla@karen.webo.dg.com (Karen Plaskon) Subject: Finding "odd" flours Any suggestions on where one can find such flours as rye? Oat? Etc? I surely haven't been able to find them in any local stores. I've had problems just finding bread flour. I've been substituting unbleached flour when I'm low on bread flour and that seems pretty successful, does anyone know if I'm setting myself up for failure with that? By the way, I really love this mailing list (and my machine!) so please post more recipes! Karen ------------------------------ End of bread Digest [Volume 2 Issue 17] *************************************** bread Digest Thursday, 12 Sep 1991 Volume 2 : Issue 18 Today's Topics: Odd flours (Wendy Campbell) Salt Rising Bread (Wendy Campbell) Re: gooey centers (Bruce M. Binder) Odd flours (Karen Plaskon) ---------------------------------------------------------------------- From: C5CX9J%IRISHMVS.CC.ND.EDU@UICVM.uic.edu Subject: Odd flours Karen, Cannot tell where you are located from you email address but here is what I suggest: -Locate some health-food stores; they may have them. -If there is a community of Seventh Day Adventists (sp) near you find out where they shop; they usually have a wide range available. -Try the following (which is where I get mine) and see if they will either ship to you or recommend a place close to you where you might be able to obtain them. Apple Valley Market Berrian Springs, Michigan 49103 (616) 471-6873 This should be enough address since the town is relatively small and the store conneted with a college there. Some of the flours I have gotten are: bread flour, wheat, rye, and oat. They also carry things like clear gluten, nut powders, raw wheat germ and many other things that turn up more often in bread recipes than in grocery stores. If you try them and they cannot help you, e-mail me and perhaps we can work out a plan for me to pick things up and ship them to you. Please let me know if they do ship as I have had this type question come up before. Good luck and remember: old bread bakers never die; they just get gooey in the middle.j Wendy ........................................................................ Wendy Campbell * * * * * c5cx9j@irishmvs.cc.nd.edu |/ |/ |/ |/ |/ * * * * |/ |/ |/ |/ Take time to smell the flowers * * * * * |/ |/ |/ |/ |/ ........................................................................ ------------------------------ From: C5CX9J%IRISHMVS.CC.ND.EDU@UICVM.uic.edu Subject: Salt Rising Bread John, The problem is, you are looking in the wrong cook books; they're obviously too new. The following two recipes come from Marion Harland's Complete Cook Book, published in 1903. NOTE: I have not tried these two recipes and do not know how they would (or if they would) work in the bread machines. Since my schedule is really busy these days you will no doubt try them before I do and I would appreciate knowing how they come out. Thanks. These are being typed just as they appear in the cook book. If you have difficulties or questions, feel free to email. First time experiences with recipes written in the old-fashioned way can be, shall we say, interesting. Here are a few hints and/or translations to get you started in case you need help. -Most of us, these days, do not have wooden bowls large enough for such an operation. Not to worry, use ceramic, glass, or even plastic. Using metal is *not* recommended. -Blood-warm is that temperature at which you give a baby a bottle; you know, when you drop it on your wrist it is neither hot nor cold. -You will note that no temperatures are given. Using the setting for your favorite bread recipes is, most likely the best (at least to start with). Remember that in 1903 many women were still cooking on wood cook stoves. -"...pitcher, deep and of narrow mouth..." does not really have to be a pitcher but the deep and narrow is to facilitate the fermenting so do use a vessel that is deep and narrow. Again, no metal. These are the most obvious possible questions I could see--email if any more. 'SALT RISING' BREAD (No. 1) (An old Virginia recipe) Dissolve a half-teaspoonful of salt in two cups of scalding water, and beat in gradually enough flour to make a very soft dough. Beat for ten minutes, cover and set in a very warm place for eight hours. Now stir a teaspoonful of salt into a pint of lukewarm milk and add enough flour to make a stiff batter before working it into the risen dough. Mix thouroughly, cover, and set again in a warm place to rise until very light. Turn into a wooden bowl and knead in enough flour to make the batter of the consistency of ordinary bread dough. Make into loaves and set those these to rise, and, when light, bake. 'SALT RISING' BREAD (No. 2) (Contributed) Put a quart of warm water,--not scalding hot, but at blood- heat,--into a pitcher, deep and of narrow mouth. Beat into it one teaspoonful of sugar, one-half teaspoonful of salt, a lump of soda not larger than a pea and (not necessarily, but preferably) a tablespoonful of corn-meal, with enough flour to make a rather thick, but not really stiff, batter. Set your pitcher, well covered, into a stone jar or other deep vessel, and surround it with blood- warm water, setting it where such temperature will be quite evenly maintained. Never allow it to reach scalding heat. In two and a half hours, or, at the very most, three and a half, you will have foaming yeast. Now take a pan of flour, make a hhole in the center, pour in the foaming yeast with as much water, gradually mixed with the yeast and flour, as will make the number of loaves desired. Do not make the dough very stiff. It should quake visibly when the pan is shaken. Cover well with dry flour and clean cloths, set in a warm place (temperature 80 degrees or 100 degrees Fahrenheit, or thereabouts), and, as soon as light, knead into loaves, which will soon rise enough for baking. Do not delay baking after the last rising, or your bread may have a slightly sour taste. Bake thoroughly, and no better or more wholesome fermented bread could be asked for. Enjoy and remember: old bread bakers never die; they just become very well "bread". Wendy ........................................................................ Wendy Campbell * * * * * c5cx9j@irishmvs.cc.nd.edu |/ |/ |/ |/ |/ * * * * |/ |/ |/ |/ Take time to smell the flowers * * * * * |/ |/ |/ |/ |/ ........................................................................ ------------------------------ From: bruceb@lccsd.sd.locus.com (Bruce M. Binder) Subject: Re: gooey centers >From: dee@lamont.ldgo.columbia.edu >Subject: gooey centers, sigh > > Yep! I finally joined the gooey-center-group. > > The latest flop was with > the whole wheat banana bread (from DAK's book)...the out- > side was burned and the inside was completely raw. (The > outer inch was cooked). I then put it in my oven at 350 > degrees ... 45 minutes later (!!!) it was still raw in > the middle! ^^^^^ > > I would very much like to know if the folks who have com- > plained previously about gooey centers have had their > problems using oil recipes? And did their machines behave > normally when using a margerine recipe? Every time I try the whole wheat banana recipe now, it flops in exactly that way. I originally suspected the machine was the problem because the first two times I made it, it came out perfectly. The other recipes that I have seen problems with are the Russian Black Bread and the Egg Bread. I haven't made the egg bread myself but a woman I work with has. She says it worked fine for her the first few times before she started getting a gooey center. I will check the recipes and try with different oils and let you know what happens. My machine is actually the Welbilt so I have not been able to avail myself of DAK's reknown service policies. I have recounted my experience with Welbilt in this forum and haven't been satisfied. If you get any help from DAK, I'd be interested in hearing about it. ___ __ __ ___ ( ,)( \/ )( ,) Bruce M. Binder (619) 587-0511 ) ,\ ) ( ) ,\ Locus Computing Corporation bruceb@locus.com (___/(_/\/\_)(___/ San Diego, California ...!ucsd!lccsd!bruceb ------------------------------ From: kla@karen.webo.dg.com (Karen Plaskon) Subject: Odd flours Thanx alot! I'll have to check out some health food stores around here (Massachusetts) first seeing as I've gotten that suggestion several times, then I'll try giving the Apple Valley Market a call. Sounds like a wonderful place! ------------------------------ End of bread Digest [Volume 2 Issue 18] *************************************** bread Digest Monday, 16 Sep 1991 Volume 2 : Issue 19 Today's Topics: Odd flours (Warren Clark) odd flours gaining on gooey centers ---------------------------------------------------------------------- From: Warren.Clark@East.Sun.COM (Warren Clark - Online Publishing Technologies) Subject: Odd flours In Massachusetts, try "Bread and Circus" stores for exotic flours. I think that is where my wife found them. There is a store in Wellesley and if you call them, I am sure they would provide you with locations of other branches. Also, buy your yeast there. They sell it in bulk. It is much cheaper and MUCH better than the Fleishmans stuff you buy in the packets. With the Bread and Circus yeast, we generally cut the yeast to half what the recipe calls for - otherwise the bread tends to rise too much. Warren Clark ------------------------------ From: dee@lamont.ldgo.columbia.edu Subject: odd flours unusual flours (and lots of organic goodies) can be purchased from Walnut Acres Penns Creek, PA 17862 1-800-433-3998 FAX: 1-717837-1146 Their flours include: wheat flours: whole wheat bread, 12-grain, whole-wheat pastry, cornell bread flour, unbleached bread flour, unbleached pastry flour, corn meal, gluten flour, high-lysine corn meal, deaf smith whole wheat flour. wheat-free flours: maskal teff flour, oat flour, rice flour, barley flour, buckwheat flour, soy flour, rye flour. ------------------------------ From: dee@lamont.ldgo.columbia.edu Subject: gaining on gooey centers e-mail from Jane has revealed the source of the problem! (She deserves full credit, but I hesitate to post full names without permission!) If we can get the dough to rise enough, it will bake properly. Jane's solution is to add 2Tbl gluten to the dough. It works! Many Thanks Jane! Could it be possible that when we all first got our bread machines, we baked so often that our kitchens were filled with yeast spores ... now we bake less often, our windows are wide open, and so heavier breads don't have the benefit of additional air-borne yeasts? Along a related line, a friend used rapid-rise yeast by mistake and had incredible results! A giant mushroom. She now uses it intentionally 'for effect'. Has anyone else used rapid-rise? Possibly in a heavy dough? ------------------------------ End of bread Digest [Volume 2 Issue 19] *************************************** bread Digest Sunday, 29 Sep 1991 Volume 2 : Issue 21 Today's Topics: RapidRise Yeast (Karen Plaskon) Help-Bread/Rolls (Roberta Jean Long) Welbilt ABM350-1 folks? (Dave Iannucci) finally (Catherine Pitts) ---------------------------------------------------------------------- From: kla@karen.webo.dg.com (Karen Plaskon) Subject: RapidRise Yeast I have been using RapidRise yeast in my breadmaker for awhile. I have a 2 1/2 hour cycle breadmaker. After I heard some discussions about how 2 1/2 hour cycle machines didn't allow enough rising time, I figured I would give myself all the help I could and use the faster rising stuff. It seems to have helped a bit. The other day, I bought some bulk yeast from a local store, and that seems to work even better than even the RapidRise yeast packets. ------------------------------ From: Roberta Jean Long Subject: Help-Bread/Rolls HI, every time I make bread in my bread maker, it always has the same texture, when I just make the dough then take it out it still doesn't bake up well. So I am looking for good recipes for: 1. French & Italian bread- I am looking for a recipe like waht you can get in a bakery/restaurant, that is crusty on the outside soft inside either something that yu make inthe maker, or just make the dough in it is good 2. A good recipe for kaiser rolls, or any rolls for that matter, they alway seem to come out the same, as the ball of dough, they rise,t but are not at all intesting. 3. Rye bread I have tried the recipe in the DAK book 3 time, and one other recipe, but it never rises, it just makes a ball of dough. Thanks Bert ------------------------------ From: dji@nas.nasa.gov (the dirty vicar) Subject: Welbilt ABM350-1 folks? Sorry to be parochial about it :^), but I can tell just from looking that some of the recipes I've gotten off here, good as they may sound, just aren't going to work in my machine. Certainly it's no secret that there are different types and sizes, and I am not a clever enough person at cooking-related things to make the adjustments (nor do I have the patience to go through 3 bad batches before hitting paydirt :^). That said, I would like to hear from others who have the same kind of machine that I do, with recipes that they have used successfully. I have a Welbilt ABM350-1, which is a white rectangular-ish unit with a grey plastic (opaque) top. So far I've been content to make the recipes that came with it (the raisin bread is godlike, and the crusts always perfect), but now I'm getting itchy to expand my repertoire. Thanks very much... Dave Iannucci dji@nas.nasa.gov | "Initiative comes to NASA Ames Research Center ...ames!nas.nasa.gov!dji | those who wait." Numerical Aerodynamic Simulation / Systems Development | - Little Alex ------------------------------ From: mailrus!gatech!mcnc.org!cwppc!cwp (Catherine Pitts) Subject: finally I finally received a digest. I hope the path is now straightened out. It has been several months, I think, since I received anything To John DeGood who requested info about salt rising bread let me tell them that there is information and a recipe for same in The Fannie Farmer Baking Book, a 600 page book, by Marion Cunningham, and published by Alfred A Knoph. Oh dear, I ran off the page, and being a novice at this I had better repeat it. The publisher is Alfred A Knoph. They have about two pages about salt-rising bread. Hope this helps. - -- Catherine W. Pitts cwp@cwppc.UUCP (...!rbdc!cwppc!cwp) Tis a great life if you relax enough to enjoy it. ------------------------------ End of bread Digest [Volume 2 Issue 21] *************************************** bread Digest Monday, 7 Oct 1991 Volume 2 : Issue 22 Today's Topics: Bread cookbook (Catherine Pitts) Yeasts and doughs (Terry Reynolds) Hitachi at COMB for $148 (William Martin) Welbilt Breadmaker Recipe Scaling (Karen Plaskon) ---------------------------------------------------------------------- From: mailrus!gatech!mcnc.org!cwppc!cwp (Catherine Pitts) Subject: Bread cookbook Wheeeeee. I received another posting from you. It seems that it is time to tell the ones that missed seeing this several months ago about the bread machine cookbook. One can order it from Simmer Pot Press Rt 3, Box 973A Boone, NC 28607 . Phone 704/262-3289 I do not remember how much they charged for shipping and handling, but my memory tells me that I sent $11.50. The book gives all recipes and computes the difference for the smaller machines as well as the larger machines. 176 pages, 130 recipes and have been tested on all of the popular machines. It is well worth the money. The above mentioned $11.50 was the total cost (book plus handling charges. - -- Catherine W. Pitts cwp@cwppc.UUCP (...!rbdc!cwppc!cwp) Tis a great life if you relax enough to enjoy it. ------------------------------ From: terryr@fogno.corp.sgi.com (Terry Reynolds) Subject: yeasts and doughs I always! use the rapid rise yeast, and buy specific bread flour products. I found the regular yeast too unpredictable. Tidbit of the day: Please refrain from running down your fellow employees. - ------------------------------------------------------------ Ms. Terry Reynolds-Diemer, datacom | What if there were no such thing as terryr@corp.sgi.com | a hypothetical question? ------------------------------ From: William Martin Subject: Hitachi at COMB for $148 There have been several postings to the list regarding the Hitachi Model HBB-101 (or similar model numbers); I wanted to let y'all know that this model is listed on page 4 of a new COMB catalog I just got in the mail. There doesn't seem to be a catalog number; the stock number for this item is C0706-7180 and the price is $139.99 plus $8 ship & handling. The fine print says "factory-reconditioned to perform like new" (actually, if it's reconditioned, I hope and expect it to perform _better_ than new... :-). Since the experiences with this Hitachi that have been posted have been favorable, this might be a good deal. I have never ordered from COMB myself, and the firm has a poor reputation, so that's the only drawback. COMB's phone is 800-328-0609 or 612-654-4800. This catalog also has a offer for first-time customers of a watch for $4.99 with no shipping extra, if you are buying something else -- a stainless-steel case Wilson "sports chronograph" LCD model, for which you have to specify stock # C3649-7180. (You can buy more than one, if you want.) Regards, Will ------------------------------ From: kla@karen.webo.dg.com (Karen Plaskon) Subject: Welbilt Breadmaker Recipe Scaling Hi. In response to your question about getting recipes scaled to your machine, I can give you some help. I have the same machine that you do, i.e., Welbilt ABM350-1. I have the "free" DAK recipe book that they send you to try to get you to buy their machine, and I've been experimenting with bread recipes from there. Basically, I've found that if I use the proportions from one of the Welbilt basic recipes and scale the rest of the ingredients to match that, it works pretty well. I use: 1 1/2 tsp yeast 2 C bread flour (or non bread flour + gluten) 1 C liquid 1 T sugar 1 tsp salt I generally scale the other ingredients to match the change I've made to the flour proportions. Another trick I've found useful, is to check the loaf towards the end of the last rising period to make sure that it's not overflowing (I've had a few problems with the dough overflowing onto the heating element. What a mess!). If it looks like it's getting too high, you can poke it down with a fork or toothpick, then make a smaller batch next time. Here are some of my favorite scaled down recipes from that book. By the way, I really love this little book that DAK has so kindly sent me. I am not planning to buy their bread machine (since I already have one!) but would be really interested in seeing some more of the recipes they say they start sending once you buy their machine. Please post some! Beer Cheese Bread (great during football season) ================= 1 1/2 tsp yeast 2 C Bread Flour 1 T sugar 1 tsp salt 1 T butter 8 oz flat beer (warm in micro or on stove) 3-4 oz American cheese 3-4 oz cubed Jack cheese (use enough cheese to make 7 oz-I use 7 oz of Jack, but that's pretty heavy) Maple Oatmeal (great for breakfast-sweet) ============= 1 1/2 tsp yeast 3/4 C Quick cooking Quaker Oats 2 C bread flour 1 tsp salt 1/3 C maple syrup 1 T oil 1 C very warm water Spaghetti Bread (great with Italian meals) =============== 1 1/2 tsp yeast 2 C bread flour 1 T sugar 1 tsp garlic salt 1/3 C grated Parmesan 1 tsp dry Italian seasoning 1 T olive oil 1 C warm water Good Luck! Karen ------------------------------ End of bread Digest [Volume 2 Issue 22] *************************************** bread Digest Sunday, 20 Oct 1991 Volume 2 : Issue 23 Today's Topics: Getting the DAK model fixed (John DeCarlo) DAK updates Article about Breadmakers (Elisabeth Freeman) recipe (Elisabeth Freeman) ---------------------------------------------------------------------- From: m14051@mwvm.mitre.org (John DeCarlo) Subject: Getting the DAK model fixed Hello, my DAK has developed noises that sound like gears grinding. So, I have packed it up, but can't find any address to bring/send it to to be fixed in my documentation. I vaguely remember an extra page with that info. I also heard that later machine manuals have an address in them (mine doesn't). I would appreciate it if anyone can point me to a way to get my machine fixed. Thank you. Internet: jdecarlo@mitre.org (or John.DeCarlo@f131.n109.z1.fidonet.org) Fidonet: 1:109/131 ------------------------------ From: dee@lamont.ldgo.columbia.edu Subject: DAK updates kla@karen.webo.dg.com writes recently that she would be interested in seeing the additional recipes promised by DAK to folks who have purchased their bread machines. I would like to see them, too! I've had my DAK for 8 months, and they haven't sent me any more recipes yet! ------------------------------ From: bfreeman@iuvax.cs.indiana.edu (Elisabeth Freeman) Subject: article about Breadmakers There is an article about breadmakers in the November issue of VegetarianTimes. It has tips on buying machines, and recipes for DAK style and Panasonic style machines. Beth ------------------------------ From: bfreeman@iuvax.cs.indiana.edu (Elisabeth Freeman) Subject: recipe I have a Welbilt machine with a round container and a glass lid. I made up this recipe this weekend and it turned out great. 2 tsp yeast (I used the bulk yeast) 2 3/4 cups flour (1/2 unbleached white, 1/2 whole wheat) 3 tablespoons quick cooking oatmeal 1 tsp salt 2 tablespoons sesame tahini 8 oz Rice Dream, almond flavour 1/4 cup warm water 4 tablespoons sugar (The layering is for this kind of bread machine of course...) Place yeast in the bottom of the baking container. Mix flours oatmeal and salt and pour over yeast. Add the tahini and the sugar. Heat the Rice Dream in the microwave or on the stove until warm. Add the water and pour into the baking container on top of the other ingredients. I set my machine for white bread and light crust. Elisabeth ------------------------------ End of bread Digest [Volume 2 Issue 23] *************************************** bread Digest Saturday, 9 Nov 1991 Volume 2 : Issue 24 Today's Topics: DAK breadmakers turbo vs. std (Debbie Fox) Damark selling two models (William Martin) Bread Machine Recipes (Patt Bromberger) questions re: bread digests/publications (Patt Bromberger) stiffly beaten egg whites & rising bread (Patt Bromberger) ---------------------------------------------------------------------- From: debbie@sun1.InterLan.COM (Debbie Fox) Subject: DAK breadmakers turbo vs. std I am finally going to get my breakmaker. I've looked at several models and I was wondering if anyone had any comments on the DAK turbo vs the DAK standard model? - -- Thanks. Debbie F. ------------------------------ From: William Martin Subject: Damark selling two models Noticed two bread machines in two different recent catalogs from: Damark 7101 Winnetka Ave. N. PO Box 29900 Minneapolis, MN 55429-0900 800-729-9000 (orders) 800-733-9070 or 800-788-7001 (Customer Service) 800-729-4744 (Product Info) Apologies to the international readership, but the only non-800 numbers in two different catalogs are the FAX #s 612-531-0281 or 612-531-0380. (Damark is one of those mail-order "closeout" dealers like COMB, which always tack on an excessive shipping charge in fine print to hike the price blared out in big print. They also offer a "free gift" with orders; your choice of some PC software, a calorie-counter calculator-like device, a pen&pencil set, some fancy sunglasses, or a golf video.) The one is the Welbilt round glass-dome-top model ABM-100 with 1 1/2 lb. loaf capacity; stock # B-378-131334, price $124.99 with shipping charge of $13.50. Weight 18.5 lb. The other has no brand name stated or visible in the picture; it is a square-loaf model, rectangular in shape with a white finish and a hinged opaque lid. (The words "Bread Bakery" can just be made out on the upper left front panel.) No loaf-size capacity stated. Stock # B-377-117762, price $149.99 plus $13.00 shipping. Weight 17 lb. Regards, Will ------------------------------ From: Patt Bromberger Subject: Bread Machine Recipes >From: fsajh@acad3.alaska.edu (HAGENSICK ALICIA J) >Newsgroups: rec.food.cooking >Subject: Bread Machine Recipes I have read before on this net that several people were looking for a book of recipes for Bread Makers. A test kitchen in Anchorage, Alaska has written and test recipes for multiple types of bread machines. The name of the book is Electric Bread and after trying several of the breads myself, I recommend it highly. If the book is not availble in your area, there is an 800 number to order the book. The number is 1-800-541-2733; the price is $29.95 per copy. Enjoy! Alicai ------------------------------ From: Patt Bromberger Subject: questions re: bread digests/publications Hi everyone, I discovered this list in misc.consumers; no one mentioned it to me even after posting a request for recipes and info on bread makers but I'm glad to have found the place where you are all congregating :-) I have emailed requests for the bread archivesand have noticed that there is a Bread Digest as well as a DAK Gourmet Gazette and a Welbilt Recipe Club and I would very much appreciate information re: subscription costs, if any and addresses where to send requets for subscriptions via snail mail. My husband bought a Welbilt Bread Machine - same as the DAK machine without the DAK logo and no, it's not the TURBO model :-) I do use it all the time for making batches of pizza dough which I throw into the freezer; now that we've moved from NYC to B.C. we have to make our own pizza! Thanks for any advice you can offer. best, patt Patricia Ann Bromberger, System Manager --- Tramway Unix Systems Burnaby, B.C., Canada patt@tram.com Anywhere!{ccnysci,limbic,icus}!tram!patt "Every child smiles in the same language." == Anonymous ------------------------------ From: Patt Bromberger Subject: stiffly beaten egg whites & rising bread In bread Digest Thursday, 4 Apr 1991 Volume 2 : Issue 6 re: Welbilt Recipe Club Recipes.. Rick Turley posted a recipe for: FINNISH EASTER BREAD - - -------------------- A wonderful "old world" bread - rich enough to serve as dessert. Spoon Cream Cheese Topping over slices of warm or cold bread. INGREDIENTS ABM-100 ABM-300/350 yeast 1 pkg 1 1/2 tsp bread flour 3 cups 2 cups sugar 2 T 4 tsp salt 1 tsp 1 tsp water (80 deg) 1 cup 2/3 cup oil (80 deg) 1/4 cup 1/4 cup egg yolk (room temp) 2 1 SETTING Sweet Bread MEDIUM 12 o'clock Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add: raisins 1/2 cup 1/3 cup almonds 1/2 cup 1/3 cup grated orange rind 1 tsp 1 tsp grated lemon rind 1 tsp 1 tsp stiffly beaten egg whites 2 1 ^^^^^^^^^^^^^^^^^^^^^^^^^ [see question below, please] Cream Cheese Topping: 1 pkg (8 oz.) cream cheese, softened 1/8 tsp salt 2 T milk 2 cups powdered sugar 1/2 tsp vanilla Prepare Cream Cheese Topping: In small mixer bowl, blend cream cheese, milk, vanilla and salt; beat until smooth. Gradually add powdered sugar; beat until fluffy. QUESTION: I have tried another recipe for French Bread - I believe I got that recipe from the DAK catalog - it required the addition of 2 stiffly beaten egg whites - the resulting loaf rose too high and we had to cut the top off the bread - I was so disappointed. Has anyone come across a solution for breads that rise too high in the bread maker? Thank you! best, patt "Corn can't get no justice in a court full of chickens." -- African Proverb ------------------------------ End of bread Digest [Volume 2 Issue 24] *************************************** bread Digest Saturday, 23 Nov 1991 Volume 2 : Issue 25 Today's Topics: Request: Babka (Polish Sweet Bread) Patt Bromberger DAK turbo vs std Emily A. Greene GSFC Breadmaker Reliability J-D Wellman ---------------------------------------------------------------------- From: Patt Bromberger Subject: Request: Babka (Polish Sweet Bread) I grew up going to school in the "Greenpoint" section of Brooklyn where the Babci's (affectionate term form Grandma, in Polish) always had BABKA bread available for their favorite children :-) Store bought bread of this type just doesn't do it. I'd appreciate a recipe anyone has whittled down to suit the 1.5 pound size bread machine(s) for either Plain Babka or Raisin Babka Bread It "almost" tastes like the Italian Pannetone bread but without the candies in it :-) Thank you! best, patt ------------------------------ From: XREAG@ELDYN.GSFC.NASA.GOV (Emily A. Greene GSFC (301)286-1085) Subject: DAK turbo vs std >From: debbie@sun1.InterLan.COM (Debbie Fox) >Subject: DAK breadmakers turbo vs. std > >I am finally going to get my breakmaker. I've looked at several models and I >was wondering if anyone had any comments on the DAK turbo vs the DAK >standard model? >- -- >Thanks. >Debbie F. Last month we purchased the DAK standard model because 1) I don't believe you can make bread in 2 1/2 hours because it will be grainy, and 2) $20 is $20. However, DAK sent us the Turbo model anyway, for the lower price. Its normal setting is for a 4 hour loaf, and there is a button for "Turbo mode". The difference in time between the two settings is mostly a MUCH shorter first rising, and it does produce a grainier bread. So we just use it on the normal setting. Emily ------------------------------ From: psychlo@zip.eecs.umich.edu Subject: Breadmaker Reliability A recent query to the rec.food.cooking group about bread maker comparisons resulting in one kind soul giving me a pointer to your bread maker mailing list, and suggested that I ask you about the topic. I suppose I am doing that now. Do you have any data regarding the reliability of the various breadmakers? I have seen them for quite some time now (two years?) and wonder how they hold up to (medium, heavy, near-constant) use. Can you suggest some articles for me to read, or maybe even recommend a unit (since I am seriously considering a purchase of one, or a request to to jolly old Saint Nick). I thank you most humbly, J-D Wellman (psychlo@eecs.umich.edu) ------------------------------ End of bread Digest [Volume 2 Issue 25] ***************************************