Date: Sun, 01 Dec 1991 bread Digest Sun, 01 Dec 1991 Volume 3 : Issue 1 Today's Topics: "Chefmate" breadmaker? William Martin RECIPE: French Bread Patt Bromberger ---------------------------------------------------------------------- From: William Martin Subject: "Chefmate" breadmaker? The latest ad from Target here in St. Louis contains a breadmaker for $109.99 which is claimed to be regularly $149.99 and which is described as the "Chefmate Automatic Home Bakery". Fine print indicates a model # of "HB10/HB12W" but no specs are given. This is a rectangular model, with a removable rectangular pan. On the right side of the front is a control panel consisting of four LEDs above an LED timer display, which in turn is above 5 LEDs which are above 5 round buttons. The whole top of the unit hinges upward for access to the inside. This appears similar to others I've seen in the past, but the "Chefmate" brand is a new one on me. Does anyone recognize this as being a private-branded version of another well-known one? The picture and control layout appears to be identical to the one I referred to in a recent posting that was being sold by Damark mail-order for $149.99 plus $13 shipping. That one was unbranded in the catalog description and photo, but does refer to the model no. being "HB-10". Regards, Will ------------------------------ From: Patt Bromberger Subject: RECIPE: French Bread My husband and my daughter: "Can you bake bread today, please!" This is one of their favorites and I found it in an OLD, OLD book: Adapted from "A World of Breads" This is about as authentic a French bread as you can make in a home oven. To make real French bread, you need unbleached, hard-wheat flour (available in health food stores), and an oven with the heat coming from top, bottom and both sides. If you place a pan of boiling water on the oven floor, and sprinkle the cookie sheets with cornmeal after buttering them, you can approximate the commercial product. N.B.: To me, this is the ** secret ** the 1/2 inch of boiling water which I place in a glass pyrex (12 inch pie plate) and put in the bottom of the oven SEEMS to do the trick when it comes to a crusty outside (but not too thick) on French Bread; be sure to bake your bread on the lowest oven rack. 1 cake yeast (or 1 Tablespoon) 1 Tablespoon sugar 1-1/2 cupslukewarm water 2 teaspoons salt 4 cups sifted flour 1 egg white slightly beaten with 1 Tablespoon of water (egg glaze) Dissolve the yeast in the water. Sift the dry ingredients, stir them into the yeast mixture, and work the dough with your hands until it will absorb no more flour. Knead the dough on a slightly floured board until it is no longer sticky. Place the dough in a buttered bowl, cover, and let rise until doubled. Then punch it down and turn it out onto a floured board. Divide into 2 parts. Shape each piece into a long, narrow loaf. Place the loaves on a greased cookie sheet that has been sprinkled with cornmeal, cover, and let rise again (until doubled in size). Brush tops with egg-white glaze (1 egg white slightly beaten with 1 Tablespoon of water) and bake in a 400 degree over for 35 to 40 minutes. Brush again with glaze about 5 minutes before loaves are done. Makes 2 small loaves or 1 large one. [Optional: for those with HOT ovens: bake bread at 400 degrees for first 15 minutes then reduce temperature to 350 degrees for next 20-25 minutes.] DAK & WELBILT Breadmaker owners/users: Put 2 cups of flour in breadmaker, add 1 Tablespoon of fast rising yeast, add another 2 cups of flour, the sugar, salt and increase the warm water to 1-3/4 Cups and add to the breadmaker and select French Bread - Manual. Push Start. Let dough be kneaded by breadmaker and leave it in the breadmaker for the first rising (1 hour) - just when the breadmaker begins to knead the bread again, take it out and punch it down onto a lightly floured board. Follow recipe above from "divide into 2 parts" etc. (Yes, I know the breadmaker says only 3.5 cups of flour but if you increase the warm water to 1-3/4 cups it can handle the kneading and it does a great job!) ONION FRENCH BREAD. Add 1 package onion-soup mix to the dry ingredients and blend thoroughly. If you like an onion flavor in bread, you may occasionally add a package of onion soup mix to any plain bread dough with delightful results. - -- Patricia Ann Bromberger, System Manager --- Tramway Unix Systems Burnaby, B.C., Canada patt@tram.com Anywhere!{ccnysci,limbic,icus}!tram!patt ------------------------------ End of bread Digest [Volume 3 Issue 1] ************************************** Subject: bread Digest V3 #2 bread Digest Tuesday, 3 Dec 1991 Volume 3 : Issue 2 Today's Topics: A good reason *not* to get a bread machine... Dylan Yolles Re: Lefse Factory in Washington Mary Shafer Greyston Bakery Dennis R. Partington Help adapting Usenet Cookbook bread recipes Patt Bromberger ------------------------------------------------------------ From: zimm@leland.stanford.edu (Dylan Yolles) Subject: A good reason *not* to get a bread machine... This may have been discussed before--if so, please disregard... There's a new bread cookbook (the name escapes) which claims to tell us how to make fresh *yeast* bread in less than 90 minutes (that's including two risings and baking). The "secret" is to use a food processor to mix and knead the dough, and then to put the processor bowl into the microwave where it takes just 15 minutes for the dough to rise, given the appropriate microwave temperature, phase of the moon, etc. Two questions: i) Has anyone tried this system yet? How does it compare to traditional bread? Are there some kinds of bread which work better than others? ii) Could anyone give a summary of the system for those of us too cheap to buy the book? May be a good reason not to use a bread maker, if it works. DYlan ------------------------------ Forwarded From: Patt Bromberger From: shafer@skipper.dfrf.nasa.gov (Mary Shafer) Subject: Re: Lefse Factory in Washington The original posting included a description of the authentic lefse turning stick and I thought I'd mention that Maid of Scandanavis sells these sticks, a special rolling pin, both of which come with recipes. They also sell ebleskiver pans, krumkake irons, kransekage ring pans, and fattigmand cutters, for you scandanavian bakers. Actually, they sell virtually everything that you need for baking. 1-800-328-6722 My mom's been ordering from them since the 50s and I've been a customer since the late 60s. - -- Mary Shafer DoD #0362 NASA Ames Dryden Flight Research Facility, Edwards, CA shafer@skipper.dfrf.nasa.gov shafer@pioneer.arc.nasa.gov Of course I don't speak for NASA "Turn to kill, not to engage." CDR Willie Driscoll "Hey, Willie, how long can you tread water?" CDR Randy Cunningham ------------------------------ Subject: Greyston Bakery From: dparting@ecst.csuchico.edu (Dennis R. Partington) A friend of mine here recently picked up a copy of a cookbook from, I believe, the Greyston Bakery (I don't have a copy in front of me, so spelling is chancy) It is a fabulous book, especially the whole-wheat bread recipe! Unfortunately, she got it at a used book store, and we've been unable to locate another copy of it, as I would like to get one as well. My question for netland: does anyone know where I can get a copy? I tried a new bookstore locally, and they don't have it listed in their microfiche. Any suggestions of mail order cookbook houses? Any help would be appreciated. Thanks in advance, -Dennis ------------------------------ From: Patt Bromberger Subject: Help adapting Usenet Cookbook bread recipes I have received an answer to my request for a Polish Babka (sweet bread) recipe and would appreciate anyone's help and/or suggestions with respect to adapting this recipe to the Welbilt breadmaker :-) This recipe was received from: - ------------------------------------------------------------------------------- Toki Noguchi |Take a pinch of this and a shake of that HP Santa Rosa, MWTD |And a splash of something good. Archaeologists date anything! |'Cause a cook just knows by the twitch of tokin@hpmwmat.HP.COM |her nose, the way a good cook should.FraggleRock - ------------------------------------------------------------------------------- WIELKANOC-2(B) USENET Cookbook WIELKANOC-2(B) BABKA WIELKANOCNA WIELKANOC-2 - Easter Baba INGREDIENTS (Makes 1 baba) 1 cup milk 31/2 cups all-purpose flour 2 tsp active dry yeast (two packages) 1/4 cup lukewarm water 2/3 cup sugar 2 tsp salt 15 egg yolks 1 tsp vanilla extract 1/4 tsp almond extract 1/2 cup melted butter 3/4 cup mixed candied lemon and orange peels, chopped 1/2 cup chopped almonds 1/3 cup raisins blanched almond halves bread crumbs (1) Scald milk and pour into a large bowl. Slowly add 3/4 cup flour to the hot milk and beat thoroughly. Cool. (2) Dissolve yeast in lukewarm water 5 minutes, then add one spoonful of the sugar and let stand 5 minutes. Add to cooled milk mixture and beat well. (3) Cover and let rise until double in bulk. (4) Add salt to egg yolks. Beat until thick and lemon- coloured (about 5 minutes). Add remaining sugar and extracts and continue beating. Combine egg mixture with milk mixture, beating thoroughly. Add remaining flour and mix well. (5) Knead 10 minutes in bowl. Add butter and continue kneading 10 more minutes, or until dough leaves fingers. Add candied peel, almonds, and raisins. Knead to mix well. (6) Let rise until double in bulk. Punch down and let rise again. Preheat oven to 350 deg. F. (7) Generously grease a 12-inch fluted tub pan. Press almond halves around sides and bottom of pan. Coat with bread crumbs. (8) Punch down dough and put into prepared pan. Dough should fill a third of the pan. Let rise 1 hour, or until dough fills pan. (9) Bake at 350 deg. F about 50 minutes, or until hollow sounding when tapped on top. RATING Difficulty: moderate. Time: About 3 hours. Precision: Measure the ingredients. CONTRIBUTOR Original recipe passed down through the generations and translated from Polish into English by WIELKANOC-2 USENET Cookbook WIELKANOC-2 Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {decvax,att,utzoo}!watmath!echrzanowski ------------------------------ End of bread Digest [Volume 3 Issue 2] ************************************** Subject: bread Digest V3 #3 bread Digest Sunday, 15 Dec 1991 Volume 3 : Issue 3 Today's Topics: A bread cookbook Sherry Bailey Re: Amish friendship bread starter! John D. Holder RECIPE: Bread - wheat free, yeast free Eileen Kupstas Re: problem with DAK breadmaker Vicki Newton VEGAN: Bread machine Sunflower Bread Matthew Asplund OVO: Bread machine Cinnamon/Raisin Bread Matthew Asplund A holiday suggestion. Angela Lyson ------------------------------------------------------------ From: bailey@btc.kodak.com (Sherry Bailey) Subject: A bread cookbook Greyston Bakery Cookbook by Helen Glassman and Susan Postal 160 p. 1988 ISBN 0-87773-414-3 paperback, $9.95 Shambhala Press (from Books in Print 1991-92) ------------------------------ From: jholder@hydra.unm.edu (John D. Holder) Subject: Re: Amish friendship bread starter! [ From rec.food.cooking ] >I would like to get the recepie to make the starter for the Amishbread. I have >seen the recepie for making the bread once you have the starter. But I would >like to make the starter . If anybody knows how to make the starter, I would >appreciate it very much if you share the info. Thanks in advance. > >Molly > >molly@rolf.stat.uga.edu Molly, I have made friendship bread several times with a gift starter, and I have a pretty good guess as to how to make one. This is slightly different than most sourdough-type starters. I would either dissolve one package of dry active yeast in a half cup of warm water or milk. If you use water, add one cup milk, one cup flour, and one cup of granulated sugar. If you use milk, add one half cup milk, one cup flour, and one cup of granulated sugar. Set in a warmish place, like near the stove, and stir once daily for 5-10 days. This makes about 3 cups of starter. Most recipies for friendship bread that I've seen call for one cup of starter to start out with, so as tradition dictates I would keep a cup of starter for myself and give the other two cups to two friends with the recipie. Good Luck! John Holder jholder@hydra.unm.edu - -- - ---------------------------------------------- | John Holder \ | jholder@hydra.unm.edu OR jdh@topaz.lanl.gov \ - ------------------------------------------------ ------------------------------ From: kupstas@io.cs.unc.edu (Eileen Kupstas) Subject: RECIPE: Bread - wheat free, yeast free [ From rec.food.cooking ] Everyday Bread (From the Food Allergy Cookbook) 1/2 cup cooking oil (125 ml) 2/3 cup sugar (150 ml) 3 eggs 1 cup shredded raw carrots (250 ml) 2 tsp. baking powder (10 ml) 1 tsp baking soda (5 ml) 1/2 tsp. salt (2 ml) 1 tsp. cinnamon (5 ml) 1 1/4 cups corn starch (315 ml) 1/4 cup potato flour (60 ml) 1/3 cup milk or juice (75 ml) 1/2 tsp lemon extract (optional ) (2 ml) Mix oil, sugar, eggs. Stir together dry ingredients. Add dry ingredients and milk/juice alternately to oil-sugar-egg mixture. Add lemon extract. Fold in carrots. (Work quickly as batter rises quickly.) Pour batter into greased 5-1/2"x9-1/2"x4" (14cm x 24 cm x 10 cm) loaf pan. Bake at 350 F (180 C) for 55-60 minutes, or until cake tester comes out clean. Cool 15 minutes, then remove from pan. Place on rack and cool completely. Variation: Substitute 3/4 cup finely crushed, drained unsweetened pineapple for carrots and reduce sugar to 1/2 cup. Eileen ------------------------------ From: newton@convex.com (Vicki Newton) Subject: Re: problem with DAK breadmaker [ From rec.food.cooking ] well a big thanks to everyone for their sympathy over the illness of my breadmaker. for those who inquired, no, i didn't purchase the breadmaker with a credit card so the 3 month warranty that DAK offered is all i have. sniff sniff. since that is expired, i am pretty much on my own. DAK gave me info about their repair service but that requires my shipping the breadmaker to california at my expense and providing a $12 "processing fee" in addition to whatever repair charge they assess. sounds like it might get pricey. i have noticed an amazing similarity between the DAK breadmakers and the welbilt ones. perhaps welbilt makes the DAK ones or else the 2 companies share a manufacturer? anyway, i'd like to explore the possibility of finding a repair place closer to me than DAKs. does anyone have a service number for welbilt or know how i might go about finding a place that would even look at this breadmaker? gracias, vicki p.s. yes, i am suffering severe homemade bread withdrawals. ------------------------------ From: Matthew Asplund Subject: VEGAN: Bread machine Sunflower Bread [ From rec.food.recipes ] My wife and I have been playing with our breadmaker (the R2-D2 one), and have developed two recipes which we are quite fond of. I decided that they were best shared (especially if I can get good feedback on them), so here goes. [the second recipe is being posted separately -aem] Sunflower Bread 2 tsp yeast 3 Tbsp sunflower seeds 3 Tbsp cracked wheat 2 Tbsp wheat germ 1 3/4 C. whole wheat flour 1 1/2 C. white flour 1/2 tsp salt 2 Tbsp honey 4 Tbsp butter/margerine/corn oil/. . . 1/2 C. raisins (add at the beginning, not at the beeps) 1 C. + 5 Tbsp warm water. That's it. Dump it all in and turn it on. The raisins are for moisture and flavour, so the should get all chopped up (sometimes it helps to dice them a bit before you put them in). Best of all , this is healthy, and perfect for setting on timer. ------------------------------ From: Matthew Asplund Subject: OVO: Bread machine Cinnamon/Raisin Bread [ From rec.food.recipes ] Applesauce/Cinnamon/Raisin/Oatmeal/Whole wheat bread 2 tsp. yeast 2 C. white flour 1 C. whole wheat flour 1 C. oatmeal (whirred in the blender for 30 s.) 1/2 C. applesauce 2 tsp cinnamon 3 Tbsp brown sugar 1 egg 2 Tbsp butter/margerine/oil 1/2 tsp salt 1 C. water 1/2 to 1 C. raisins (added at the beeps to keep them whole) This stuff makes the most fantastic toast. It's also not bad untoasted. We have made it successfully making the bread as listed, but adding only 1 Tbsp of white sugar and no cinnamon at the beginning, and then adding a cinnamon/brown sugar mixture 30 s. or a minute before the end of the last kneading cycle. The sugar/cinnamon ends up marbled through the bread, and it is wonderful (hard to get right though) Good luck. Matt Asplund asplundm@vanlab.byu.edu ------------------------------ From: lyson@mprgate.mpr.ca (Angela Lyson) Subject: A holiday suggestion. I have a suggestion for the holiday season. Last weekend I made a loaf with cranberries by taking a recipe for raisin bread, substituting cranberries for the raisins (using 0.75 c chopped cranberrries in a recipe that calls for 2 cups of bread flour - we like lots of fruit), & omitting the cinnamon. The cranberries are still red when the bread is baked, and the bread looks wonderfully festive. ------------------------------ End of bread Digest [Volume 3 Issue 3] ************************************** bread Digest Wednesday, 8 Jan 1992 Volume 3 : Issue 4 Today's Topics: Amish Friendship Bread Cindy Smith Honey Bread Butch Katigbak ---------------------------------------------------------------------- From: "Spawn of a Jewish Carpenter (Cindy Smith)" Subject: Amish Friendship Bread My sister-in-law gave me a recipe for Amish Friendship Bread along with a jar-full of the starter mix. Here is the recipe: ***Do not use metal spoon ***Do not refrigerate dough!! day 1 -- Get starter and do nothing day 2 -- Stir once each day with wooden spoon day 3 -- Stir once each day with wooden spoon day 4 -- Stir once each day with wooden spoon day 5 -- Add 1 cup flour, 1 cup sugar, 1 cup milk and stir day 6 -- Stir once each day with wooden spoon day 7 -- Stir once each day with wooden spoon day 8 -- Stir once each day with wooden spoon day 9 -- Stir once each day with wooden spoon day 10 - Add 1 cup flour, 1 cup sugar, 1 cup milk and stir. pour into containers of 1 cup each and give to 3 friends with copy of recipe (or 2 friends and keep 1 start for yourself) To the remainder add: 2/3 cup oil 1 1/4 tsp baking powder 3 eggs 1/2 tsp baking soda 2 cups flour 1/2 tsp salt 1 cup sugar 2 tsp vanilla 2 tsp cinnamon Pour into 2 well greased and sugared loaf pans. Bake 40 to 50 min. at 350 degrees. Cool 10 minutes before removing from pan. The bread may be frozen for a later date. (note the starter) Okay, this is my question: what's the starter recipe? Is it a secret? or is it just 1 cup flour, 1 cup sugar, and 1 cup milk? It sure smells good! thanks! Cindy Smith ------------------------------ From: butch@wet.UUCP (Butch Katigbak) Subject: OVO-LACTO: Honey Bread Newsgroups: rec.food.recipes Title: Honey Bread Categories: Breads Filipino Servings: 2 1 ea Packages yeast 1/4 t Sugar 1 T Warm Water 1/8 c Warm water. 3/8 c Butter 3/8 c Water 3/8 c Milk 3/8 c Sugar 1 1/2 ea Eggs, slightly beaten 1 T Honey or more for taste 3/4 t Salt 3 1/3 c Sifted all purpose flour Dissolve yeast, sugar and warm water. set aside. scald milk and water with the butter & 3/4ths cup sugar. When tepid, mix with yeast solution. Set Aside. Mix the eggs, the honey, the salt to the yeast mixture and add to the flour. Knead for 10 minutes. Place in ungreased bowl and let rise for 2 hours. Punch down, turn. and let rise for another hour. Divide into 2 parts, place in greased loaf pans, let rise for a third time for 1 1/2 hours. Just before cooking, brush the top with an egg wash for browning. Bake 350 F for 25 minutes. ------------------------------ End of bread Digest [Volume 3 Issue 4] ************************************** bread Digest Thursday, 16 Jan 1992 Volume 3 : Issue 5 Today's Topics: AMISH FRIENDSHIP BREAD Buffy Hyler Two questions Donna Mitchell Sourdough news David Adams 2 questions Ken ---------------------------------------------------------------------- From: hyler@jaana.ast.saic.com (Buffy Hyler) Subject: Re: bread Digest V3 #4 On Jan 8, 8:56am, bread@onion.rain.com wrote: > From: "Spawn of a Jewish Carpenter (Cindy Smith)" > Subject: Amish Friendship Bread > > Okay, this is my question: what's the starter recipe? Is it a secret? > or is it just 1 cup flour, 1 cup sugar, and 1 cup milk? It sure smells good! > thanks! Here is something I pulled out of rec.food.cooking a while back. I don't know the original author: AMISH FRIENDSHIP BREAD (Original Starter Recipe) 1 package active dry yeast 2-1/2 C. warm water 2 C. sifted flour 1 tablespoon sugar Dissolve yeast in 1/2 C of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar. Beat until smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The starter requires 10 days for fermentation as follows: DAY S 1, 2, 3 and 4: Stir batter DAY 5: Add 1 C. each milk, flour, sugar and stir DAYS 6, 7, and 8: Stir batter each day DAY 10: Add 1 C each flour, sugar, milk; stir. The batter is ready to use. This makes 3 cups batter to use in the recipes. If you want to you may pout 1 C. batter each into 3 containers and give 1 or 2 away. Save 1 C. to begin process all over again OR you can use all 3 cups batter for the recipes at 1 time and when you want to bake these again just start the starter again. OR use the other cup of batter to make the bread or cake. - -- - ---------------------------------------------------------------------- Buffy Hyler (hyler@ast.saic.com) SAIC, Campus Point San Diego, California ------------------------------ From: Donna Mitchell Subject: Two questions Fellow breadmakers: I have a couple of questions: - I tried making the Lemon Bread recipe in DAK's book. But, because I have lots of lemons on my trees, I wanted to use lemon juice instead of lemon extract. "Joy of Cooking" says 2T juice equals 1 tsp extract. So, I adjusted the recipe accordingly. The bread was almost OK. I feel it didn't raise as much as it should have and was a bit doughy. Did the lemon juice bother the yeast? Should I have waited and put it in when it beeps for last minute throw-in's? ANy other ideas? - Does anyone have a recipe for "Dutch Crunch" bread?!!! I grew up on it and loved it, but now I can't find a recipe In payment for you help, here's a suggestion: I make the Cinnamon Raisin Bread recipe (from DAK's book), but substitute dried apricots for the raisins (Throw them in at the end) It makes a wonderful tart bread!!! Thanks, Donna - -- ______________________________________________________________________________ | Donna Mitchell A little experience can help | Donnam@palomar.SanDiego.NCR.Com a person overcome quite a | UUCP: ...!ucsd \ bit of education. | NCR: ...!ncrcae - !ncr-sd!palomar!donnam -Skunk River Sage | ARPA: ...!nosc / __________________________________|___________________________________________ ------------------------------ From: dadams@cherry.cray.com (David Adams) Subject: Sourdough news The sourdough mail group has been goin at it for a couple of weeks now. There are at present 98 people on the list. The sourdough mail group is a forum for exchanging information about sourdough cooking, where to obtain cultures, bragging about cultures, how to swap cultures by mail, swapping sourdough recipes etc. If any of you are interested in sourdough or have something to contribute contact dadams@cray.com (.) The sourdough mail comes in three distinct formats. There is an active discussion group where I send out mail as I recieve it. For those who would like to avoid interuptions in their schedule, there is a daily digest. There is also a weekly digest. If you would like to sign up please indicate which format you prefer. david adams dadams@cray.com ------------------------------ From: kenr@storage.tandem.com Subject: 2 questions: oats, and bread falling in the middle Hi all! I have two questions about bread making. I have a copy of the "Bread Machine Cookbook" and in the introduction it refers to three types of oats: rolled oats, oat bran, oat flour. In some of the recipes (for example Oatmeal Bread on p. 55) the ingredient list just says oats 1 1/3 cups. Does this mean any of the three will do? I`m kind of a naive cook, so I don't know if *everyone* knows this means one of the three types or not. For the second question, I just tried to make a loaf of Honey Cornmeal Bread. It ended up shaped like |\ /| | \ / | | \___/ | | | | | |_________| My question is what happened? It looks like it must have rose enough, but then fell in the center. Do I need to add some gluten flour when I make this? Or cut back on some ingredient? Thanks, Ken ------------------------------ End of bread Digest [Volume 3 Issue 5] ************************************** bread Digest Saturday, 1 Feb 1992 Volume 3 : Issue 6 Today's Topics: New Hitachi owner Patricia Rathbone Re: deflated bread Jane Marcus Re: bread Digest V3 #5 Maurice Weitman Recipe: Taco Bread Donna Mitchell ---------------------------------------------------------------------- From: Patricia Rathbone Subject: New Hitachi owner I got a Hitachi bread maker just after Christmas and I need some advice about recipes and adjustments. Most recipes posted state either DAK/Welbilt or National/Panasonic. Other than the way the yeast is added, are these recipes interchangeable? Which should I use for the Hitachi or what adjustments do I need to make? I haven't made any high altitude (5,000') adjustments to the recipes provided and the bread cooks okay. It is slightly crumb producing and the air spaces are larger than store bought, though. Is this typical? I can offer a warning based on my first few disasters in experimenting. Don't use rice syrup for the sugar. The result is a gooey loaf gauranteed to collapse when you slice into it. I used it as a direct replacement for honey. I guess it isn't sweet enough for the yeast? I have one last request ... for VEGAN bread recipes. I have the Vegetarian Times issue with the bread machine recipes (knowing I could make vegan bread was what prompted me to get a machine). I would appreciate any other recipes you could send or post or any sources of recipes. Thanks for your help ... Patricia Rathbone (patric@triton.unm.edu) ------------------------------ From: Jane Marcus Subject: Re: deflated bread > - I tried making the Lemon Bread recipe in DAK's book. But, because > I have lots of lemons on my trees, I wanted to use lemon juice > instead of lemon extract. "Joy of Cooking" says 2T juice > equals 1 tsp extract. So, I adjusted the recipe accordingly. > The bread was almost OK. I feel it didn't raise as much as it > should have and was a bit doughy. Did the lemon juice bother > the yeast? Should I have waited and put it in when it beeps > for last minute throw-in's? ANy other ideas? My approach when the bread turns out too doughy is to add 2 T. of wheat gluten. Wheat gluten is a rising agent and is available mail order from DAK. > I just tried to make a loaf of Honey Cornmeal Bread. > It ended up shaped like > |\ /| > | \ / | > | \___/ | > | | > | | > |_________| > Usually when this happens to me (at high altitude, so your mileage may vary), it means that there's a bit too much liquid. Try decreasing by a tablespoon or two. Jane Marcus janem@hpfclg.fc.hp.com ------------------------------ From: Maurice Weitman Subject: Re: bread Digest V3 #5 In bread Digest V3 #5, kenr@storage.tandem.com writes: > > I have a copy of the "Bread Machine Cookbook" and in the introduction > it refers to three types of oats: rolled oats, oat bran, oat flour. > > In some of the recipes (for example Oatmeal Bread on p. 55) the > ingredient list just says oats 1 1/3 cups. Does this mean any of > the three will do? For oatmeal breads, etc., oats == rolled oats > > For the second question, I just tried to make a loaf of Honey Cornmeal Bread. > It ended up shaped like > |\ /| > | \ / | > | \___/ | > | | > | | > |_________| > > My question is what happened? It looks like it must have rose enough, but then > fell in the center. Do I need to add some gluten flour when I make this? Or > cut back on some ingredient? > Ken, you've discovered the '90s way to make BatMan Bread. Kids (or their parents) everywhere will be beating a path to your mailer to get the recipe. Actually, it looks to me as though the yeast might have peaked too soon. This happens when the liquid is too hot, the rising temperature is too high, or there's too much sugar (honey) present. Maurice Maurice Weitman mo@well.sf.ca.us ..!{hplabs,pacbell,apple,ucbvax}!well!mo | <- this is not a pipe 1634 Walnut Berkeley, CA 94709 (415)549-0280 Quote: "Facts are stupid things." Ronald Wilson Reagan, New Orleans, 1988 Disclaimer: Any errors in spelling, tact or fact are transmission errors. ------------------------------ From: Donna Mitchell Subject: Recipe: Taco Bread Hello! I haven't heard anything from this bread group in a long time. Everyone must be busy with their machines. Anyway, I discovered this recipe sort of by accident this past weekend. It goes really good with a hot bowl of chili! The basis is the Italian Bread recipe in the Bread Machine Cookbook. If you've made that bread, you'll notice that I wasn't being overly original in my variation. (BTW, this is for the DAK machine.) Taco Bread 2 1/2 tsp yeast 3 C flour 1 tsp sugar 1 1/4 tsp salt 1 pkg Lawry's Taco Seasoning 1 1/3 C water Enjoy! Donna ------------------------------ End of bread Digest [Volume 3 Issue 6] ************************************** bread Digest Sunday, 9 Feb 1992 Volume 3 : Issue 7 Today's Topics: My DAK and french bread Sandra Capri FREE! To first requestor! Renee Roberts Bread Celia Modell Bread Digest Submission Jill Engel ---------------------------------------------------------------------- From: Sandra Capri Subject: my DAK and french bread I received a DAK r2d2 for Christmas a year ago (Dec 1990), and had much fun with it for a couple of months, especially making the french bread recipe in Drew's first cookbook (the one that was sent to the whole world). It was really good, solid french bread with a good crust (if you took it out at the start of the cooling cycle). Sadly, about May, I was unable to get the french bread to come out the same. The first couple of times that I had made the bread in January, I was very careful, measuring, following all rules, etc. After that, I just threw everything in the machine, and never bothered being careful. But all changed in May, and I don't know why. The bread rose too much, and became too light and airy for my tastes. I hadn't changed anything, I was still on the same group of yeast packages that I had bought in April. I tried cutting the amount of yeast in half, and it didn't seem to make a difference (this really surprised me). Our water didn't change, the location didn't change, nothing changed, except that it was May. I thought maybe it was warmer in the room as it cooked (I let it sit all day while I'm at work, and it starts up in time to be done when I get home), but I tried doing this on an unseasonably cool day (similar to temp of days when it did work), and saw no difference at all. Any ideas? Is the maker on the fritz? Am I? I haven't been home enough the last several months to cook or make bread, but in the coming months, I want to get busy on my breadmaker again, but I don't know what to do! I don't want to give up on french bread. Help anyone? Sandra Capri phone: (208) 323-2413 internet: sandra_capri@hpdmd48.boi.hp.com or: scapri@hpbsl249.boi.hp.com USmail: Hewlett-Packard Sandra Capri M/S 131 11311 Chinden Blvd Boise, ID 83714 ------------------------------ From: Renee@cup.portal.com Subject: FREE! To first requestor! I bought a Welbilt 1 lb machine (ABM350, I think) a while back. I had thought it was the 1.5 lb model, and when it wasn't (The packaging doesn't state), I took it back. I forgot to include the mixing blade, and as a result I have an extra mixing blade in need of a home. I now have the 1.5 lb machine, and the blades are different sizes, so it is worthless to me. All I am asking is for the postage to send it to you if you want it. Remember, I only have one, so when it is gone, that's it! Renee Roberts Renee@cup.portal.com ------------------------------ From: celia@ssc-bee.boeing.com Subject: bread A couple of bread related things have come up this week so I thought I'd send them rather than just "lurking" as I usually do :-) . I just got a new bread cookbook called "Electric Bread". The chapters are: Electric Bread & Your Machine Ingredients Gourmet Breads Specialty Doughs Unique Spreads Troubleshooting Accessories Acknowledgements Index I haven't tried any of the recipes from it yet but some do sound good. The edition I have was done for Williams-Sonoma. Information on how to order should be available through them or from the company who publishes the book: Innovative Cooking Enterprises PO Box 240888 Anchorage, Alaska 99524-0888 Also, when shopping in Best last weekend, I found some mixes for the bread machine. Baking in the bread machine is already pretty fast but I bought a set of the mixes out of curiosity. I've made the white bread mix and it was very good. The mixes come in white bread, rye bread, wheat bread, and variety (a mix of the other 3). If you are interested, they say they do mail order with delivery limited to the 48 contiguous states. Their address is: Grandma Dunn & Co. PO Box 30608 Seattle, WA 98103 In an earlier issue, someone asked about the DAK Turbo machine. I have one and the only difference I can see between it and the other DAK machine is that it cooks faster. This works fine for lighter breads but I find the heavier breads need the extra rising time. Using quick rising yeast seems to help a bit but if the bread is very heavy, I still get a pooly baked center. celia modell >>>ALL OPINIONS EXPRESSED ARE MINE ALONE<<< +---------------------------------------------------------------------------+ INTERNET: c.modell@ssc-bee.boeing.com COMPMAIL: c.modell UUCP: uw-beaver!bcsaic!ssc-bee!celia COMPUSERVE: 72376,252 ------------------------------ From: meridiem@lamar.ColoState.EDU (Jill Engel) Subject: Bread Digest Submission Just a quick helpful hint and interesting discovery I found for my Breadmaker. When making French Bread, I added 4 Tablespoons of butter, instead of the paltry 1 teaspoons called for. I also added a little less water (less about a Tablespoon) so it wouldn't overrise. The bread came out fantastic! The inside was much softer/moister and creamy tasting. The crust was also much improved, not so dry. A major improvement that I plan to try on my other bread recipes. Just for fun, here's how the ingredients came out. I have DAK so this is for a pretty big loaf. Other machines may have to cut this down by about a 1/3 for all ingredients. 1 package yeast 2 cups bread flour 1 teaspoon salt 1 teaspoon sugar 4 Tablespoons butter (I cut it up into about 8 pieces to mix better) 1 cup warm water (this was 1 cup and 1 T, don't need so much) (use French bread selection) Hope y'all enjoy it! jill ------------------------------ End of bread Digest [Volume 3 Issue 7] ************************************** bread Digest Saturday, 29 Feb 1992 Volume 3 : Issue 8 Today's Topics: Flour Storage tip Terry Diemer Answering Sandra Capri Catherine Pitts French bread with wine instead of water Adam C. Engst Welbilt Bread Maker Ted Taylor Some recipes Karen Plaskon Are bread makers cost effective? Pete Olpe Wanted: Pizza Dough recipe Pete Olpe The Ultimate Sandwich Bun! Diane Barlow Close ---------------------------------------------------------------------- From: terryr@fogno.corp.sgi.com (Terry Diemer, Datacom) Subject: Flour Storage tip I bought some Tupperware 27 1/2 cup storage units, rectangular in shape, for my bread flours. Probably the next smallest one would do. this way, when i go to level a cup, i have huge amounts of space and not a chance of dumping flour on the counter. What a relief! - -t - -- ///Ms. Terry Reynolds-Diemer, datacom|terryr@corp.sgi.com\\\ People are living longer than ever before, a phenomenon undoubtedly made necessary by the 30-year mortgage. -Doug Larson, United Feature Syndicate ------------------------------ From: cwp@cwppc.wsnc.org (Catherine Pitts) Subject: Answering Sandra Capri I had much the same problem except in reverse. I got my machine about May of '91, and found that my bread rose too high, didn't want to cook well in the middle unless I set the browning button closer to dark brown, etc. I reduced my yeast to little over 1 t. and that gave me the perfect loaf. This was on white bread setting, making white bread. Then in the fall one day---actually near Christmas, we have a warm fall here in the foothills of N.C. -- the loaf I made in the morning rose beautifully, the next two loaves were sad loafs. I stopped for several weeks, then got up my nerve again. This time I used the 2 t yeast, and used warm water. Back to the old ways again. The loaf rose beautifully--maybe too high. Now I am using 1.25 t yeast but using very warm water, even tho I may be using the timer. AND, I learned that I get a much better loaf on the sweet bread setting. It takes about 30 minutes longer to make a loaf, but I could move the "brown" button to a lighter setting. I had always despaired that my bread seemed to dry out too quickly. I have since realized that by having to brown it as much as was necessary to have it baked all the way thru I was actually drying out the bread. When I started using the sweetbread setting I found I could use a lighter setting, and by putting foil over the top of the machine the top of the loaf would brown nicely. Since I use a lighter setting the bread is wonderful, staying fresh for 5 or 6 days. I am anticipating have to reduce the yeast more as the weather gets warmer. Hope this helps. - -- Catherine W. Pitts cwp@cwppc.wsnc.org Tis a great life if you relax enough to enjoy it. ------------------------------ From: ace@tidbits.halcyon.com (Adam C. Engst) Subject: French bread with wine instead of water Has anyone tried substituting white wine for water in the French bread recipe? I'm definitely going to try it, but was interested in others' experiences too. 1) Will the alcohol mess with the yeast, preventing it from rising properly? The solution to this would be to heat the wine to drive off the alcohol (out out damn alcohol!) :-) 2) What sort of wine would be good, do you think? A dry white, a sweet white, etc? I think the reds might color the bread strangely. cheers ... -Adam - ----------------------------------------------------------------------- Adam C. Engst | We sharpen the cutting edge. Editor of TidBITS, the weekly | "The best way to predict the future electronic industry newsletter | is to invent it." -Alan Kay ----------------------------------------------- ace@tidbits.halcyon.com -or- ace@tidbits.uucp info@tidbits.halcyon.com (for more information about TidBITS) ------------------------------ From: Ted.Taylor@p4214.f104.n109.z1.FidoNet.Org (Ted Taylor) Subject: Welbilt Bread Maker JD> From: jgd@dixie.com (John De Armond) JD> Organization: Dixie Communications Public Access. The Mouth of the JD> South. JD> JD> We just got a Welbilt Bread Maker. We're looking for some good recipies. JD> Anyone got some goodies? Try one of these BBSes, and see if you can't find a file to download called "BREDMACH.ZIP." That's in IBM-PC "ZIP" format -- it can be un-compacted on a clone or on a Mac (the latter, using unZIP or another utility). The file itself is plain ASCII, and with minimal effort can be formatted and printed on any machine. I've heard reports that it's a great collection. GA Athens Options Unlimited BBS 404-543-5468 1:370/70 GA Macon Dixieland BBS 912-471-1243 1:3611/1 GA Tucker PC-Link BBS 404-938-2213 1:133/523 GA Warner Robins Crystal BBS 912-328-7257 1:3611/16 GA Warner Robins TallyBoard 912-328-6183 1:3611/10 * Origin: Not yet disapPointed. (1:109/104.4214) ------------------------------ From: kla@karen.webo.dg.com (Karen Plaskon) Subject: Some recipes Hi all. I haven't sent in any recipes for awhile, and have been frantically making bread in my machine, so I figured it was time to send in a few. These are straight out of "The Bread Machine Cookbook" (which I really like!). Here are some of my current favorites! (I use MEDIUM size for my Welbilt machine and they usually come out just the right size) English Muffin Bread (I've made this for many overnight guests for breakfast it's wonderful. Just start the timer and in the morning, bread pops out!) Small Med Large water 2/3c-1T 1c-1 1/2T 1 1/4c sugar 1 tsp 1 1/4 tsp 2 tsp salt 1/2 tsp 2/3 tsp 1 tsp baking soda dash 1/8 tsp 1/4 tsp bread flour 1 1/2 c 2 c 3 c nonfat dry milk 1 1/2 T 2 T 3 T yeast 1 tsp 1 1/2 tsp 2 tsp ============================================================================== Jam Bread (also great for breakfast. We used Raspberry Jam. The bread looked kind of purple, but it tasted great!) Small Med Large water 2/3 c 1 c 1 1/3 c vegetable oil 1 1/3 T 2 T 2 2/3 T jam 1/3 c 1/2 c 2/3 c sugar 2 tsp 1 T 1 1/3 T salt 2/3 tsp 1 tsp 1 1/3 tsp whole wheat flour 2/3 c 1 c 1 1/3 c bread flour 1 1/3 c 2 c 2 2/3 c yeast 1 tsp 1 1/2 tsp 2 1/2 tsp ============================================================================ Banana Oatmeal (another great breakfast one) Small Med Large water 1/3 c 1/2 c 2/3 c mashed banana 1/2 c 1 c 1 1/2 c veg oil 1 1/4 T 2 T 2 1/2 T sugar 2 tsp 1 T 1 1/3 T salt 2/3 tsp 1 tsp 1 1/3 tsp oats 2/3 c 1 c 1 1/3 c bread flour 1 1/3 c 2 c 2 2/3 c yeast 1 tsp 1 1/2 tsp 2 1/2 tsp Enjoy!! ------------------------------ From: Olpe@thjalfi.etdesg.trw.com Subject: Are bread makers cost effective? Somebody asked me if it was cheaper to make your own bread. My back-of-the-envelope calculation says that a medium loaf on my Hitachi (2Cups Flour) runs 50-75 cents. Not including the electricity, or cost of the machine. This is probably more expensive than store-bought bread. Does anyone have the "real" numbers?? To me it really doen't matter; the smell of fresh bread in the morning is worth double market prices!! -Pete Olpe- /S=olpe#m#_pete/O=MSMAIL/PRMD=TRW.SP/ADMD=TELEMAIL/C=US/@thjalfi.etdesg.TRW.COM (or olpe@mamacass.etdesg.trw.com) ------------------------------ From: Olpe@thjalfi.etdesg.trw.com Subject: Wanted: Pizza Dough recipe My Hitachi recipe book contains a recipe for Pizza Dough. As I read the ingredients I noticed that they are exactly the same as for plain (white) bread! What's the catch? I will try it, but my guess is that pizza dough should be different than regular bread. Does anyone have a recipe for a good (preferrably "New York style") pizza dough? And also, can the dough be refrigerated or frozen? -Pete Olpe- /S=olpe#m#_pete/O=MSMAIL/PRMD=TRW.SP/ADMD=TELEMAIL/C=US/@thjalfi.etdesg.TRW.COM (or olpe@mamacass.etdesg.trw.com) ------------------------------ From: close@lunch.wpd.sgi.com (Diane Barlow Close) Subject: The Ultimate Sandwich Bun! Until now I never had any bread recipes that I felt were outstanding enough to post to the bread list. Today that all changed! I have just made the most incredible sandwich bun/hamburger bun/frankfurter rolls recipe! I've been searching and searching for a good sandwich bun recipe for quite a while now. Everything I made up until now has been unacceptable. Many recipes tasted too sweet, too chewy, or too dry to make truly versatile buns. I've finally found a bun recipe that gives me light, flakey buns with just a light bread taste so as not to disguise the flavours of the sandwich or hamburger. Here it is (Hitatchi breadmaker large "loaf"): 3 cups flour 1 cup warm milk 3 Tbsp unsalted butter 1 tsp salt 1 1/2 Tbsp packed light brown sugar 2 Tbsp warm water 1 egg 1 1/2 tsp yeast Throw everything in the breadmaker and set to "dough". When dough cycle is finished, turn the dough out onto a very lightly floured kneading surface and knead just enough to expel air. Form into a ball, cover with a towel, and let rest 10 minutes. To make hamburger or sandwich buns, halve the dough and refrigerate one piece, wrapped in plastic, to prevent it from rising too much as you shape the first half. Roll out the remaining half of the dough 1/2 inch thick and cut into rounds. For large buns use a canning-jar screw band (3 1/2 inches across); for medium buns use a large sized biscuit cutter (2 3/4 inches across). Place the rounds of dough on a lightly greased baking sheet about 1 inch apart. Cover with a towel and let rise until doubled while you roll and shape the second half of the dough into more buns. To shape into frankfurter rolls, roll the whole dough into a sheet 1/2 inch thick by 15 inches long by 8 inches wide. With a sharp knife or a pastry wheel, trim the edges and divide the dough crosswise into 3 sections each about 5 inches long. Cut each section into 6 streps aobut 5 inches long and 1 1/4 inches wide. Flatten each dough strip until it is 2 inches wide and fold it firmly in half lenghtwise, with the seam at the side. Round the tips of the rolls with your fingers and lay them 1/2 inch apart in rows on a greased baking sheet. Leave an inch around the edges of the pan and an inch between rows. While the buns are rising, preheat the oven to 400 degrees. Melt some butter and brush the tops of the buns. Bake them for 18 to 20 minutes for hamburger or sandwich buns (rounds) or 12 to 15 minutes for hotdog buns (longs). The buns are done when the tops and bottoms are a good golden brown. If you like extra soft, tasty buns then brush them again with butter and cool, covered with towels, on racks. Makes about 10 large buns or 15 medium-sized ones. That's it! Happy burger flipping! Now does anyone have a good recipe for "Kaiser" rolls? - -- Diane Barlow Close close@lunch.wpd.sgi.com I'm at lunch today. :-) ------------------------------ End of bread Digest [Volume 3 Issue 8] ************************************** Bread Digest Mon May 25 18:35:51 PDT 1992 Volume 3 : Issue 9 Today's Topics: Pizza Dough Warren.Clark@East.Sun.COM (Warren C Squaw Bread recipe? caa@unify.com (Chris Anderson) zojirushi info wanted edler@jan.ultra.nyu.edu (Jan Edler) Hiatachi Bread Maker <34LI6RE@CMUVM.CSV.CMICH.EDU> Receipes and info from a new member "Allen J. Michielsen" Subject: Hiatachi Bread Maker Well, after reading all the posts about the wonders of bread makers, I finally broke down and bought one yesterday :)! We steered away from the DAK and Welbilt from all the negative comments we've "heard" hear on the net. I found the Hiatachi HB-B101 model on sale yesterday at Target (a Dayton/ Hudson subsidiary) for $177 on sale. I made a loaf of white last night on Bread Fast. Then I used the delayed timer and made another loaf which was done when I woke up this morning. The second one rose much more and was a larger loaf. The machine says 1 1/2 lb. loafs...I'd say this was 2 lbs. Beautiful, and both were delicious. When I go home for lunch a loaf of whole wheat will be waiting. :) We compared prices of the Panisonic...The 1 1/2 lb. maker was ranging from $399 regular to $319 on clearance for a scratched model. Their 1 lb. smaller machine was $249 on sale. Those prices held the same at both Hudsons and Montgomery Wards. Most other stores carried the Welbilt. If there is a list out there on the net of recipies for bread machines, I'd love to have them. A nice book came with my machine with quite a few, and I'd be willing to share them. Holly Whitehead Central Michigan University Mt. Pleasant, MI 48859 -------------------------------------------- From: "Allen J. Michielsen" Subject: Receipes and info from a new member...attached...for distribution I'm a new joiner to this list, and I've just caught up on reading all the archives. I also am in the midst of finishing the major part of the learning curve from my New Years presents, Welbilt ABM-300 & Welbilt ABM-600. Using one of each of these on a regular basis, I can compare and contrast them for anybody interested in buying them. I found a local resturant supply house in the local regional market center, and have started buying everything -except- white flour, in bulk from them. The cost savings were tremendous, yeast dropped from about $30/lb to $2/lb. I've estimated my costs for a loaf, including electricity, NOT including machine depreciation. I've estimated my costs to be about $.50/loaf (2 cup flour size) on average, quite a bit different than the $.25 somebody else figured...humm. I also picked up dried/powdered whole eggs, I've estimated the cost to be the same as average prices for real eggs. The results with them suggest to me that they are a good substitute, and will probably use them for timer loafs. Among the references receipts and receipt books, I didn't see any reference to the following. The Bread Machine Cookbook By D.R. German ISBN 1-55867-025-4 $8.95 This is a paperback, found locally, in most of the chain type mall shops. (You know what I mean). I've included a couple of the receips from it for everyone to try out... The book is pretty thick for a paperback, and has lots of different types of breads and stuff... I don't think any of these have been posted here, yet, either... Portuguese Sweet Bread (medium size) 1 1/2 Teaspoon Dry Yeast 2 Cups Bread Flour 1/2 Teaspoon Salt 3 Tablespoons Sugar 1 1/3 Tablespoons Butter 1 1/3 Eggs 2/3 Cups Milk Alt: Sugar can be increased to 1/3 Cup Portuguese White Bread (small size) 1 Teaspoon Dry Yeast 1 7/8 Cups Bread Flour 1 Teaspoon Salt 2 Tablespoons Sugar 2 Tablespoons Butter 2/3 Cups Water Pesant Bread (medium size) 1 1/2 Teaspoon Dry Yeast 2 Cups Bread Flour 1 Teaspoon Salt 1 1/4 Tablespoons Sugar 1 Cup Water Crusty Cuban Bread (medium size) 1 1/2 Tespoon Dry Yeast 2 Cups Bread Flour 2 Teaspoons Salt 1 Tespoons Sugar 1 Cup Water Austrian Malt Bread (medium size) 1 1/2 Teaspoon Dry Yeast 2 Cups Bread Flour 1 Teaspoon Salt 1 Tablespoons Sugar 2 Teaspoons MALTED milk powder 1 1/4 Tablespoons Butter 2/3 Cups Water Buttermilk Bread (medium size) 1 1/2 Teaspoon Dry Yeast 2 Cups Bread Flour 2/3 Teaspoon Salt 2/3 Teaspoons Sugar 2 1/2 Tablespoons buttermilk powder 1 1/4 Tablespoons Butter 2/3 Cups Milk ALT: Substitute fresh buttermilk I've shown the medium size, but small/medium/& large size receipes are all usually included in the book. Chapters on sour dough, and other kinds of good stuff are also included. While it focuses on bread machine receipes, I've tried some of them without the machine, and they seem to be more bullet proof for beginers, a high recommendation.... She claims to have tried and debugged _all_ of the printed receipes, and all of the common type machines. Some info on machines is also included, so even non owners may find this a usefull source. On that subject, I went to the library to find the consumer reports magazine, and annual buyers guide that was supposed to rip the machines apart. The CD-ROM, Users Guide to Periodic Literature, showed the 1990 BG & 12/89 issue but I couldn't find anything in either place. Did anybody keep, them, and can they provide a better description where to locate these at our local library ? I'm interested beyond belief to see just what can be actually said bad... I also found it interesting to hear on National Public Radio, evening drivetime a rip apart of bread machines. The gist of it was, that bread from bread machines isn't as good as that found right from the oven of several dozen bakeries within easy reach of most Paris France residents, so don't waste your time or money on them, move to France.... The Bakery lobbey must be bigger than I ever imagined....*-) al * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * amichiel@sunrise.acs.syr.edu or amichiel@mailbox.syr.edu * * * * amichiel@sunrise via Bitnet allenmn@ids.jvnc.net * * * * And you though a .sig without a pretty little comment wasn't possible * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * -------------------------------------------- From: amo@mvuxd.att.com Subject: Porcupine bread (reg & machine) PORCUPINE BREAD Red Star yeast recipe A hearty bread with a unique blend of wholesome ingredients. The recipe can be made using either a conventional oven or an automatic bread machine (1 1/2 pound loaf). 1 package RED STAR Active Dry yeast or 3 to 3 1/2 cups bread flour QUICK-RISE yeast 1/2 cup rolled oats 1 tsp salt 2 Tbsps sugar 1 cup buttermilk 1/2 cup water 2 Tbsps oil 1/2 cup raisins 1/4 cup sunflower seeds 2 Tbsps sesame seeds In a large mixer bowl, combine 1 1/2 cups bread flour, rolled oats, yeast, sugar and salt; mix well. Heat buttermilk, water and oil until very warm (120-130 degrees F). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in raisins, sunflower seeds, sesame seeds, and enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes (dough may be slightly sticky). Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour (30 minutes for QUICK-RISE yeast). Punch down dough. Form into loaf shape and place in a greased 9x5-inch bread pan. Cover; let rise in warm place until double, about 1 hour (30 minutes for QUICK RISE yeast). Brush top of loaf with egg wash (1 egg blended with 1 Tbsp water). Sprinkle additional sunflower and sesame seeds on loaf. Bake at 375 degrees F for 40 minutes until golden brown. Remove from pan; cool. When using an automatic bread machine, place ingredients into pan in the order suggested by the machine's manual. The recommended temperature for the liquid ingredients is 80 degrees F. When the machine begins "BAKE" lift the lid. Brush top of loaf with egg wash; sprinkle with additional sunflower and sesame seeds. -------------------------------------------- From: choclte@cats.UCSC.EDU (Liz Neely) Subject: question Hi, I would like to make blueberry bread using frozen (or thawed) blueberries. I tried using a raisin bread recipe; I reduced the water (since blueberries have more liquid then raisins) and added the blueberries when I was supposed to add the raisins. this didn't work. I ended up with plain bread at one end of the loaf and mushy, blueberry-ish bread at the other end, and a bunch of blueberry goo at the bottom of the pan. The blueberrys didn't mix into the dough. I think this is because they are so wet they just kind of move around the outside of the dough during kneading rather than get mixed in like raisins do. Frozen blueberrys might mix in better, but I was worried if they had to thaw during the rise and bake cycles, they might mess things up. Does anybody know anything about this? So far all the recipes I have seen have been for dried fruit breads, but I'd like to use fresh/frozen fruit. Liz -------------------------------------------- [[ End of digest Volume 3 : Issue 9 ]] ****************************************** Bread Digest Sun May 31 18:12:29 PDT 1992 Volume 3 : Issue 10 Today's Topics: Pizza Dough problems... "Allen J. Michielsen" Subject: Pizza Dough problems... Warren, and others,... I have a problem with my homemade pizza dough. I've been using somebody else's receipe, it seems to be ok, but I'm looking forward to trying some new ones... I've been letting it knead on manual for awhile, maybe too long from your directions, sometimes to the 'add' signal. Then spreading it out over the cookie sheet, covering and letting it raise, about 1/2 hour or so. After that, I make the pizza on top of the dough and bake it. The crust seems to always come out undercooked and somewhat soggy. I've been considering pre-baking the crust for 15 minutes or so, to try to get the crust to crispen and cook more before the cheese is all burned up. I also have been using a lot of whole wheat flour, abaout 50/50 mix with cheap all purpose flour instead of bread flour. The gluton doesn't seem to develope as much, and it spreads much better. I do have a continuing problem with the amount of flour to water, in order for the dough not to be so sticky. However, I have been kneading a whole lot more than you, and think that may well be my source, of problem. Around here, pizza hut, had a special golden crust for awhile, about a year ago. I haven't been able to duplicate the taste or effect. I'm working to it, by mixing whole wheat, corn meal, and honey. The receipe you added, looks like a good base point for trials. Has anybody broken the secret of pizza hut, golden crust pizza ??? al -------------------------------------------- From: myra@probe.att.com Subject: Bread machine cookbooks In the May 25 Bread Digest (Volume 3: Issue 9), Allen Michielsen mentioned The Bread Machine Cookbook By D.R. German. I just want to point out that this book has a sequel (an equal sequel actually, since it's just as good) called The Bread Machine Cookbook 2, By D.R. German. There's a glut of bread machine cookbooks in response to the previous dearth of them, but I prefer the books mentioned above to any others, some of which I own. The German books have the best, most imaginative (IMO) recipes, and give ingredients for 3 size loaves, which is *very* convenient. Myra Bronstein -------------------------------------------- From: myra@probe.att.com Subject: Yeast question for Digest Does anyone have an opinion on whether or not one brand of dry yeast is better than another? Some recipes call specifically for Red Star dry yeast; I dunno if the author has stock in the Red Star company, or if it's really superior to other brands. Thanks. Myra Bronstein -------------------------------------------- From: kla@karen.webo.dg.com (Karen Plaskon) Subject: Re: Bread Digest Volume 3 : Issue 9 Here is a recipe for blueberry bread that I got out of the Bread Machine Cookbook. (I haven't tried it yet, so please respond as to how it turns out!) I have a small Welbilt machine and generally can make the medium size versions. small med lg ----- --- -- water 2 1/2T 1/4C 5T cottage cheese1/3C 1/2C 2/3C marg/butter 1T 1 1/2T 2T blueberries 1/2C 3/4C 1C sugar 1 1/3T 2T 2 2/3T salt 1 tsp 1 1/2 tsp 2 tsp blue (yellow) cornmeal 2/3C 1C 1 1/3C bread flour 1 1/3C 2C 2 2/3C yeast 1 tsp 1 1/2 tsp 2 1/2 tsp Enjoy! -------------------------------------------- [[ End of digest Volume 3 : Issue 10 ]] *************************** Bread Digest Sun Jun 14 09:25:08 PDT 1992 Volume 3 : Issue 11 Today's Topics: Pizza Dough Problems... "Nat Rodman (919)541-7107" Subject: Pizza Dough Problems... In response to Al's problem with crust not getting crispy, years ago I worked in a pizza place and we cooked pizzas on screens. When the bottom looked like it was not getting done, we would take it off the screen and put the pizza right on the stone surface in the oven. My solution at home is to start the pizza on a cookie sheet or a pizza screen and when the crust has stiffened enough, take the pizza off. Then the the crust will cook faster and get crispy. The largest difficulty I've had is that sometimes the crust sticks to the pan and, obviously, if there is a break anywhere in the crust, the sauce can ooze out into the oven. The key I've found is to use cornmeal or flour in the bottom of the cookie sheet to keep it dry. Also, try to minimize the time the dough sits on the cookie sheet before it goes into the oven. The quicker it goes into the oven, the less time it has begin sticking to the surface it is cooked on. Pizza is one of my favorite things to make. Try adding a little feta cheese next time ! Good luck ! -------------------------------------------- From: ace@tidbits.halcyon.com (Adam C. Engst) Subject: pizza dough > From: "Allen J. Michielsen" > Subject: Pizza Dough problems... > > The crust seems to always come out undercooked and somewhat soggy. I've > been considering pre-baking the crust for 15 minutes or so, to try to get > the crust to crispen and cook more before the cheese is all burned up. Your problem has nothing to do with your dough (or at least I don't think so). You need a pizza stone, available at any good cooking store for about $20 and well worth every penny. The difference in the pizza is amazing - we once did two identical pizzas, one on the stone, one on a round cookie tray, and the cookie tray pizza was terrible in comparison. Also, here's a good basic pizza dough recipe from a Julia Child cookbook that coincidentally is perfect in the DAK breadmaker... 1 package yeast 3 c white flour 3/4 c milk 2 T olive oil 1/2 c water 1.5 t salt I sometimes throw in a little cornmeal for a nice effect too. I highly recommend the combination we made last night - a pizza with a thin layer of ricotta cheese, a good amount of mozzerella, a decent sprinkling of smoked salmon (it was really a tiny amount, just a few ounces) and some fresh thyme. Throw it on the pizza stone which has been heating in the oven at 425 (about 10-15 minutes of pre-heating) and then cook for abou;t 10 minutes or until the top has started to brown. cheers ... -Adam -------------------------------------------- From: meh@cygnus.ta52.lanl.gov (Mary E. Hall) Subject: Re: Pizza Dough problems... Allen J. Michielsen writes: > [...] > The crust seems to always come out undercooked and somewhat soggy. I've > been considering pre-baking the crust for 15 minutes or so, to try to get > the crust to crispen and cook more before the cheese is all burned up. I'm not sure if this is the solution, but it worked for me. I used to have this problem with pizza dough. I was making the dough in my bread machine, topping it, and then cooking the pizza at about 350 F until the top looked done enough. The dough was always soggy and uncooked in the center even though I was using a pizza pan with little holes all in it. I decided to try cooking the pizza at a higher temperature for a shorter period of time. I finally settled on about 450 F. I never had the soggy crust problem again. This may need adjustment for people who live in more normal altitudes (I'm at 7300 ft!) but it's probably worth a try. Mary Hall -------------------------------------------- From: myra@probe.att.com Subject: BREAD RECIPE Here's a very good recipe from a book I haven't seen mentioned, "Bread Machine Magic," by Linda Rehberg & Lois Conway. It's one of the few fruit breads that actually tastes like the fruit. (At least for a couple of days. Like most bread recipes it's best the first day or two.) Enjoy. Myra Bronstein POPPY-SEED PEACH BREAD (1-Pound loaf): 3 TB buttermilk (for Welbilt machine add 1 more TB buttermilk) 1&1/2 cups bread flour 2/3 cup whole wheat flour 1 tsp salt 1 TB butter or margarine 2 TB sugar 2 TB brown sugar 1 cup pitted/peeled, and chopped peaches (fresh, frozen or canned, well drained) 2 tsp poppy seeds 1&1/2 tsp active dry yeast (TB=tablespoon tsp=teaspoon) The peaches are juicy enough to provide all the liquid. Consequently, the moisture content of the loaf is a tad unpredictable so it's best to baby sit it thru the mixing cycle. -------------------------------------------- [[ End of digest Volume 3 : Issue 11 ]] ***************************** Bread Digest Volume 3 : Issue 12 Sun Jun 21 09:54:28 PDT 1992 Today's Topics: pizza crust tips myra@probe.att.com sweet bread setting ace@tidbits.com (Adam C. Engst) Bread Machine Magic book amo@mvuxd.att.com ------------------------------------------------------------ From: myra@probe.att.com Subject: pizza crust tips Hi. I agree with Adam completely; a pizza stone will improve your overall quality of life immeasurably. A few tips to help you over that awkward stone adjustment period: -Someone (sorry I don't have the name) posted earlier that the bread machine shouldn't be allowed to knead for the full time or the dough would be too elastic. Four minutes is optimum. This is one of the best pieces of advice I've ever plagarized. It makes a huge difference; it's so much easier to work with. (BTW, thanks to "someone.") -Preheat the oven about 30-60 minutes at about 500 degrees. Make sure the stone is in the oven when you turn it on. >>DON'T<< take the stone out of the oven when the pizza is done, even if the owner's manual says to do it. The stone can't take the temperature differential shock and self-destructs. Learned this the hard way. Luckily Williams Senoma is a well-managed store and replaced it for free. -Use a pizza paddle to slide the pizza in and out of the oven, onto/off of the stone. Coat the paddle with >>cornmeal<<, NOT flour. The cornmeal makes it slide off easily; flour doen't work nearly as well. Obviously, you need to construct the pizza on the paddle after shaping the dough into crust. -Get the biggest stone you can find (that fits in your oven of course). Some stones are only big enough for individual pizzas. -I just leave my stone in the oven all the time and brush loose junk off it immediately prior to using it. -A lot of sources say to lightly dust the top of the pizza dough with high quality olive oil before adding toppings. I do this and it's great. Hope this helps. It's really worth the trouble. Great results. Myra ------------------------------- From: ace@tidbits.com (Adam C. Engst) Subject: sweet bread setting Has anyone ever used the sweet bread setting on the DAK bread maker? There are no recipes in the included book that use it, and as far as I can see, it's never mentioned at all, even in the directions. Can anyone tell me what it's used for and possibly provide a sample recipe? Thanks! cheers ... -Adam ------------------------------- From: amo@mvuxd.att.com Subject: Bread Machine Magic book I recently bought a new bread machine book from the Jessica's Biscuit Catalog and although I haven't tried any of the recipes, they look so good, I thought I would list them for other bread machine users. All recipes appear in 2 sizes, for a 1-pound loaf and a 1.5 pound loaf. Details for ordering the book are: Bread Machine Magic by Linda Rehberg and Lois Conway. 191 pages, softcover, #B-448P from Jessica's Biscuit at $10.95 + $3.95 postage. Their ordering number is 1-800-878-4264. Arlene Osborne ================================================ ------------------------------- [[ End of digest Volume 3 : Issue 12 ]] ******************************** Bread Digest Volume 3 : Issue 13 Sun Jul 5 14:42:09 PDT 1992 Today's Topics: Sweet Bread amo@mvuxd.att.com Re: Bread Digest Volume 3 : Issu Gary Fritz (tmp) Subject: Re: Bread Digest Volume 3 : Issue 12 Adam Engst asks: > Has anyone ever used the sweet bread setting on the DAK bread maker? > There are no recipes in the included book that use it, and as far > as I can see, it's never mentioned at all, even in the directions. > Can anyone tell me what it's used for and possibly provide a sample > recipe? Thanks! I've used it for the Lemon Bread recipe in the DAK cookbook. I had given up on the recipe (our favorite) after our Welbilt started making it consistently doughy/gooey in the middle. After seeing a suggestion here, I started adding a bit of gluten to the recipe, which helped. Then I tried baking it on the Sweet Bread setting, and that was even better. My theory: sweet breads brown more/faster than non-sweetened breads. I think the Sweet Bread setting might bake at a lower temperature? Anyway, now I use it for any sweetened bread, even if the recipe doesn't call for it. Not a bad idea anyway, since my "darkness" control has never worked right -- I always have it set as far as it will go in the "light" direction. Gary ------------------------------- From: nkn@Solbourne.COM (Neil Nelson) Subject: Rye Bread I have tried many different rye bread recipes in my bread machine, and almost all of them have been complete failures. Yesterday I made "Beer-Rye Bread" from the _Bread_Machine_Cookbook_II_. As with many of my other rye failures, the bread did not appear to rise at all (I didn't watch it bake, so I don't really know if it rose and then fell, or never rose at all). If this had happened just once or twice, I would just think that I did something wrong (the bread often looks like I forgot to add the yeast), but this number of consistent failures make me wonder if it's something else. I'm wondering if anybody out there has had similar problem with their rye breads. Perhaps I'm using the wrong kind of rye flour? Perhaps because of the altitude (1 mile high), I need to add extra yeast, or perhaps some gluten? If you have any tips for success, I'd love to hear from you! Neil K. Nelson UUCP: {uunet,boulder}!stan!nkn Solbourne Computer, Inc. Domain: nkn@solbourne.COM 1900 Pike Road Phone: (303) 678-4302 Longmont, CO 80501 Fax: (303) 678-4716 Just say 'NO!' to rugs This message sponsored by the American Hardwood Floor Association. ------------------------------- From: ace@tidbits.com (Adam C. Engst) Subject: sweet bread setting Yes. I have been using the sweet bread setting for the past year. I get far better results with that setting than the white bread setting. I do not experiment much with bread, being perfectly content with just good white bread. Let's see if I can remember the differences. The sweet bread setting takes a little longer to bake, kneads a longer period, and a little longer period to rise. Total is about 4.5 hours. I found that the bread is far better, for with the white bread setting my bread had to bake at a higher setting , or rather at a "browner" setting in order for it to get done all the way through. Therefore it dried out faster, and did not keep as long for it was too dry. With the sweet bread setting I had to adjust the light/darker setting to the lighter side. On a day that is clammy with humidity I have to use a little more yeast, and on a nice warm dry day a little less. My recipe is: c = cups, t = teaspoon, T = tablespoon 3 level c bread flour 1.25 to 1.5 t yeast, depending on the weather 1/4 c dried milk 2 heaping T sugar 1 heaping t salt 2 T margarine 1 c plus 3 T water I find that the bread baked on the sweet bread setting keeps 5 to 7 days. I will be happy to answer any questions, but I only have access to the net about once every two weeks. The Digest is sent directly to me via E mail. Good luck. Oh- I didn't post this to the net, but you can if you desire. - -- Catherine W. Pitts cwp@cwppc.wsnc.org Tis a great life if you relax enough to enjoy it. (Please excuse my brevity - I'm trying to avoid hurting my wrists.) ----------------------------------------------------------------------- Adam C. Engst | We sharpen the cutting edge. Editor of TidBITS, the weekly | "The best way to predict the future electronic industry newsletter | is to invent it." -Alan Kay ----------------------------------------------- ace@tidbits.com -or- info@tidbits.com (for more information about TidBITS) ------------------------------- From: NICKW@waikato.ac.nz Subject: NZ baker joins list... I'm the new kid on the block, having only just subscribed to this mailing list, so I thought I would post a note to say who I am and why I'm here. I'm ex-American (Texan, in fact), been in New Zealand 18 years now (since the day Nixon resigned!). Spent most of that time as a beekeeper/beekeeping tutor at a polytechnic, but also about 5 years as a commercial baker. It was what Kiwis call a 'home bakery', about 10 employees. We did loaf bread, all sorts of specialty breads, cakes, pastry (sweet and short), rolls, buns, small cakes etc. Sometimes I miss it; it was probably the end of an era - we did a lot of handworking of dough. Most of the specialty breads were simply chunks cut off the plain dough, then stuff added and the dough shaped in a recongisable way. So I did a *lot* of handkneading and shaping. Had three ovens, all electric (pretty much the norm in NZ - gas only just catching on). They were about 2M x 4M, and all the trays and straps of bread tins were placed using a peel - long stick with flattened, sharpened area on end (you see them still with small ovens, but it was a real knack to slide it under an apple slice tray at 4M away without wrecking it!). I still miss the place, but not often at 2 in the morning when I used to start! One of the guys I worked with started his baking with wood fired ovens and all hand kneading - massive troughs and you should have seen the guy's muscles even when he was in his 60s! My own interests in bread started back in early '70s in Austin, first interests in natural foods. Worked a bit in a health food bakery in Austin in late 70s on trip back to US. My own baking almost exclusively wholegrain and always with honey (I'm a beekeeper at heart, remember!). Not so active in the last few years, and my tastes are simpler (and the kids are downright picky, too, so variety takes a backseat!). I still like messing around with things that most people say shouldn't be done in whole grains - popovers, brioche, etc. I look forward to learning a few more things - always room for that, and who knows, seeing as how most of the postings seem to be about breakmaking machines, I might even one day break down and get one! We did just get a dishwasher, didn't we, something I said I'd never have! Nick Wallingford Bay of Plenty Polytechnic, Tauranga New Zealand Voice 64 7 544 0920 ext 6848 Home 64 7 578 1422 Fax 64 7 544 2386 AX25 ZL1BSN @ ZL1UX.NZL.OC TCP/IP 44.147.112.16 Internet NICKW@WAIKATO.AC.NZ ------------------------------- From: Pat.Churchill@bbs.actrix.gen.nz Subject: Banana bread Well, we have had our breadmaking machine for 10 weeks now and in that time I haven't bought a single loaf of bread. We've had the occasional dud loaf but I think the problem there was one bag of *high grade* flour that was more of a cake flour than a bread flour. We have had sourdough bread (sure you can make it in a breadmaker!), all sorts of mixed grain breads, lots of spiced raisin bread, bread with cornmeal, pesto bread, herb bread. All scrumptious. Last night I made the following banana bread and it's delish, too. Banana Bread 1 1/2 tsp dry yeast 2 cups bread flour 1 cup wholemeal flour 1 tablespoon sugar 1 tablespoon butter 1/8 teaspoon ascorbic acid 1 tsp salt 2 teaspoons mixed spice 1 egg 1 banana (sliced in) around 3/4 cup water I wasn't sure how much water I would need so I added half a cup at the start then poured in some more once the mixing was underway - enough to make the usual consistency. The loaf rose really well and tastes a treat. Here is another loaf that works really well for me: Light Rye and Sunflower Seed Bread 1 1/2 tsp dried yeast 3/4 cup rye flour 1 3/4 cups bread flour 1/4 cup gluten 1 tsp salt 1 tab malt 1 cup water 1 tsp sugar 1 tab oil Chuck in. Press play. Add 3 tabs toasted sunflower seeds at the beep. Barley loaf 1 1/2 tsp dry yeast 1/2 cup barley flour 2 cups bread flour 1/4 cup gluten 1 1/4 tsp salt 1 teaspoon honey 1 cup water 1 tsp sugar 2 tabs margarine Corn Bread 1 1/2 tsp yeast 1 3/4 cup fine cornmeal 1/8 cup gluten pinch ascorbic acid 1 tab skimmed milk powder 1 tab sugar 1 tsp salt 1 tab butter 200ml water Makes nice crisp toast. Pesto Bread 400g flour 1 1/2 tsp yeast 2 1/2 tsp sugar 1/2 tsp salt 2 tabs pesto (I use commercially made stuff) 1 tab olive oil 250ml water pinch ascorbic acid 1 tablespoon parmesan cheese, finely grated At the beep I add 1/4 cup sundried tomatoes chopped into chunks. Great loaf to have with soup. Have a great day! Pat ------------------------------- From: Vicky.McKee%SUADMIN.BITNET@suvm.acs.syr.EDU Subject: bread recipies I have the recipes given to bread makers. I'm not real good at making breads but would like to try some of these. Are there changes to the recipes I would have to make since I'll be making these without a bread-making machine. My address is VMckee@SUADMIN Looking forward to hearing from you Vicky McKee ------------------------------- [[ End of digest Volume 3 : Issue 13 ]] ******************************* Bread Digest Volume 3 : Issue 14 Wed Aug 5 17:52:15 PDT 1992 Today's Topics: dak recipes BOYAR001@dukemc.mc.duke.edu ------------------------------- ============================================================================== Recipes from DAK Loafing It ============================================================================== Mom's Basic White Bread 1 pkg yeast 3 cups flour 1 Tbl sugar 1 tsp salt 2 Tbl nonfat dry milk powder 1 Tbl butter (room temperature) 1 1/4 cups warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 9 ============================================================================== Applesauce Bread 1 pkg yeast 2 1/4 cups bread flour 3/4 cups wheat flour 1/2 tsp salt 4 Tbl sugar 1/2 tsp cinnamon pinch nutmeg 2/3 cup warm applesauce 1 Tbl butter (room temperature) 1/2 cup apple juice (warm) 1/2 cup grated fresh apple (room temperature) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 10 ============================================================================== Drew's Famous Onion Dill Bread 1 pkg yeast 3 1/3 cups flour 1/4 tsp baking soda 1 1/2 tsp salt 1 unbeaten egg (room temperature) Mix together, warm then add: 1/4 cup warm water 3/4 cup cottage cheese (room temperature) 3/4 cup sour cream (room temperature) 3 Tbl sugar 3 Tbl minced dried onion 2 Tbl whole dill seed 1 1/2 Tbl butter (room temperature) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Optional: lightly brush the top with a little melted butter at baking time. Setting: white bread source: DAK Loafing It, P 11 ============================================================================== Rye Bread with Beer and Orange 1 pkg yeast 1 cup medium rye flour 2 1/2 cups all purpose flour 2 Tbl wheat germ 1 tsp salt 1 cup beer, flat (room temperature) 2 Tbl molasses 2 tsp grated orange rind 2 Tbl butter (room temperature) 1/4 cup warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 12 ============================================================================== Amaretto Butter 1 stick sweet butter (room temperature) 1 Tbl honey 2 Tbl sweet liqueur of your choice (Amaretto) 1/4 tsp almond extract source: DAK Loafing It, P 12 ============================================================================== Blueberry Bread 1 pkg yeast 3 cups bread flour 1/2 tsp salt 2 Tbl sugar 1 Tbl butter or margarine (room temperature) 1 can (16 1/2 oz) blueberries, well drained. reserve liquid 1/4 cup retained juice (room temperature) 1/4 cup warm water (approx) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add dry ingredients in order given. Put well drained berries into a 2 cup measuring cup, add 1/4 cup juice and enough water to equal 1 1/3 cups. Setting: white bread source: DAK Loafing It, P 13 ============================================================================== Orange Bread 1 pkg yeast 3 cups bread flour 1/4 cup sugar 1 tsp salt 1 Tbl butter (room temperature) 1 egg 2 Tbl grated orange rind 1 cup orange juice (room temperature) 1/4 cup warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 14 ============================================================================== Peanut Butter Bread 1 pkg yeast 3 cups bread flour 1/4 cup brown sugar, packed 1/2 cup chunky peanut butter (room temperature) 1 1/4 cup very warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 15 ============================================================================== Peanut Butter & Jelly Bread 1 pkg yeast 3 cups bread flour 2 Tbl grape or strawberry jelly 2 Tbl white sugar 1/2 cup chunky peanut butter (room temperature) 1 1/4 cup very warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread; lightness control halfway between light and middle source: DAK Loafing It, P 15 ============================================================================== French Bread 1 pkg yeast 3 cups bread flour 2 Tbl sugar 1 tsp salt 2 Tbl sweet butter (room temperature) 1 cup (less 1 Tbl) hot water 2 stiffly beaten egg whites (room temperature) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Whip the whites untill stiff and set aside. Add ingredients in order given. Add the egg whites after all other ingredients are moist. Setting: french bread source: DAK Loafing It, P 16 ============================================================================== French Bread 2 1 pkg yeast 2 cups bread flour 1 tsp salt 1 tsp sugar 1 tsp butter or margarine (room temperature) 1 cup (Plus 1 Tbl) warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: french bread source: DAK Loafing It, P 16 ============================================================================== Buttermilk Cheese Bread 1 pkg yeast 3 cups bread flour 1 tsp baking powder 1 tsp salt 1 Tbl sugar 1 cup buttermilk (room temperature) 1/4 cup warm water 1 cup grated cheese (extra sharp cheddar) (or 1/2 cup cheddar, 1/2 blue) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 17 ============================================================================== Potato Loaf Bread 1 pkg yeast 3 cups bread flour 1 Tbl sugar 1 1/2 tsp salt 2 1/2 tsp sweet butter (room temperature) 2 Tbl instant mashed potato flakes 1 1/2 cups warm milk (may need as little as 1 cup of this) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add first 5 ingredients in order given. Sprinkle the potato flakes over the hot milk and stir. Let it cool slightly. Add milk Setting: white bread source: DAK Loafing It, P 18 ============================================================================== Bloody Mary Bread 1 pkg yeast 3 cups bread flour 1 tsp salt 1 Tbl sugar 1 Tbl soft butter (room temperature) 6 oz can spicy V-8 juice 1 Tbl vodka 1 Tbl water 1 egg (room temperature) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 19 ============================================================================== Oat Bran Wonder 1 pkg yeast 1 cup rolled oats (quick cook) 1 1/2 cups better for bread flour 2 1/4 cups oat bran 1 3/4 cups whole wheat flour 4 Tbl gluten 2 Tbl wheat germ 1 tsp salt (optional) 2 Tbl safflower (or any vegetable) oil 3 Tbl honey 2 egg whites (room temperature) 2 cups (plus 2 Tbl) very warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Retain 1 cup of the water until after the machine has started mixing the dough for 1 minute. Then add the remaining 1 cup very slowely. Setting: white bread Reduce liquid if bread rises too much, increase liquid if too dry. source: DAK Loafing It, P 21 ============================================================================== Oat Bran & Fresh Apple 1 pkg yeast 1 cup rolled oats (quick cook) 1 1/2 cups better for bread flour 2 1/4 cups oat bran 1 3/4 cups whole wheat flour 4 Tbl gluten 2 Tbl wheat germ 1 tsp salt (optional) 1 tsp cinnamon 2 Tbl safflower (or any vegetable) oil 2 Tbl honey 2 egg whites (room temperature) 2 cups freshly grated apples (peeled) 1 1/2 cups very warm apple juice Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Retain 1 cup of the apple juice until after the machine has started mixing the dough for 1 minute. Then add the remaining 1 cup very slowely. Setting: white bread Reduce liquid if bread rises too much, increase liquid if too dry. source: DAK Loafing It, P 22 ============================================================================== Oat Bran Prune Bread 1 pkg yeast 1 cup rolled oats (quick cook) 1 1/2 cups better for bread flour 2 1/4 cups oat bran 1 3/4 cups whole wheat flour 4 Tbl gluten 2 Tbl wheat germ 1 tsp salt (optional) 2 Tbl safflower (or any vegetable) oil 2 Tbl honey 2 egg whites (room temperature) 1 cup pitted prunes snipped into halves 1/8 tsp nutmeg (optional) 2 cups (plus 2 Tbl) very warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Retain 1 cup of the water until after the machine has started mixing the dough for 1 minute. Then add the remaining 1 cup very slowely. Setting: white bread Reduce liquid if bread rises too much, increase liquid if too dry. source: DAK Loafing It, P 23 ============================================================================== Oat Bran Raisin Bread 1 pkg yeast 1 cup rolled oats (quick cook) 1 1/2 cups better for bread flour 2 1/4 cups oat bran 1 3/4 cups whole wheat flour 4 Tbl gluten 2 Tbl wheat germ 1 tsp salt (optional) 2 Tbl safflower (or any vegetable) oil 2 Tbl honey 2 egg whites (room temperature) 1 cup raisins 1 tsp cinnamon (optional) 2 cups (plus 2 Tbl) very warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Retain 1 cup of the water until after the machine has started mixing the dough for 1 minute. Then add the remaining 1 cup very slowely. Setting: white bread Reduce liquid if bread rises too much, increase liquid if too dry. source: DAK Loafing It, P 24 ============================================================================== Oat Bran Banana Bread 1 pkg yeast 1 cup rolled oats (quick cook) 1 1/2 cups better for bread flour 2 1/4 cups oat bran 1 3/4 cups whole wheat flour 4 Tbl gluten 2 Tbl wheat germ 1 tsp salt (optional) 2 Tbl safflower (or any vegetable) oil 2 Tbl honey 2 egg whites (room temperature) 2 ripe medium bananas, sliced 2 cups (plus 2 Tbl) very warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Retain 1 cup of the water until after the machine has started mixing the dough for 1 minute. Then add the remaining 1 cup very slowely. Setting: white bread Reduce liquid if bread rises too much, increase liquid if too dry. source: DAK Loafing It, P 25 ============================================================================== Oat Bran Carrot Bread 1 pkg yeast 1 cup rolled oats (quick cook) 1 1/2 cups better for bread flour 2 1/4 cups oat bran 1 3/4 cups whole wheat flour 4 Tbl gluten 2 Tbl wheat germ 1 tsp salt (optional) 2 Tbl safflower (or any vegetable) oil 3 Tbl honey 2 egg whites (room temperature) 1 1/2 cups freshly grated carrots (3-4 whole carrots) 2 cups (plus 2 Tbl) very warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Retain 1 cup of the water until after the machine has started mixing the dough for 1 minute. Then add the remaining 1 cup very slowely. Setting: white bread Reduce liquid if bread rises too much, increase liquid if too dry. source: DAK Loafing It, P 26 ============================================================================== Henzi's Seed Bread 1 pkg yeast 1 Tbl sugar 1 1/2 cups bread flour 1 1/2 cups wheat flour 2/3 cup rye flour 1/2 cup cornmeal 1/2 cup unprocessed bran 1 tsp salt 1/3 cup golden rasins 1/3 cup chopped pecans or walnuts 1/3 cup sunflower seeds 1/3 cup poppy seeds 2 Tbl caraway seeds 1 cup warm water 1/3 cup warm milk 1 Tbl oil 4 Tbl honey 1 egg (room temperature) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 27 ============================================================================== Cinnamon Raisin Bread 1 pkg yeast 3 cups bread flour 2 Tbl sugar 1 tsp salt 2 tsp cinnamon 1 Tbl butter (room temperature) 1 1/4 cup warm milk 2/3 cup rasins Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Optionally add raisins at the triple beep point near the end of the second mixing (they will remain whole that way). Setting: white bread source: DAK Loafing It, P 28 ============================================================================== Mint and Yogurt Bread 1 pkg yeast 3 cups bread flour 1 cup plain yogurt 3 Tbl chopped fresh mint 1 fresh yellow lemon rind, grated 2 tsp honey 1 tsp butter (room temperature) 1/4 cup (plus 1 Tbl) warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 29 ============================================================================== Honey Buttermilk Bread 1 pkg yeast 3 cups bread flour 1 1/2 tsp salt 3/4 cup buttermilk 3 tsp honey (recommend orange honey) 1 Tbl sweet butter (room temperature) 1/2 cup warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 30 ============================================================================== Maple Oatmeal Bread 1 pkg yeast 1 cup quick cooking (Quaker) oats 3 cups bread flour 1 tsp salt 1/3 cup maple syrup 1 Tbl cooking oil 1 1/4 cup (plus 1 Tbl) very warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 30 ============================================================================== Raisin Bran Bread 1 pkg yeast 2 cups bread flour 1 1/2 cups raisin-bran cereal, right from the box 1/2 tsp salt 1/4 tsp baking soda 4 Tbl brown sugar 2 Tbl butter (room temperature) 1 (plus 1 Tbl) warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 31 ============================================================================== Chocolate Chip Bread 1 pkg yeast 3 cups bread flour 2 Tbl brown sugar 2 Tbl white sugar 1 tsp salt 1 tsp cinnamon 4 Tbl soft butter (room temperature) 1 egg 1 cup warm milk 1/4 cup warm water 1 cup chocolate chips Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Add the chocolate chips when the machine 'beeps' 5 minutes from the end of the second mixing. Setting: white bread source: DAK Loafing It, P 33 ============================================================================== Lemon Bread 1 pkg yeast 3 cups bread flour 1/4 cup sugar 1/2 tsp salt 1/4 cup butter (room temperature) 3/4 cup milk, scalded 1 egg plus 1 yolk 1/4 tsp lemon extract 2 tsp dried or freshly grated lemon peel Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 34 ============================================================================== Pumpkin Bread 1 pkg yeast 3 cups bread flour 1/2 cup wheat flour 1 1/2 Tbl butter (room temperature) 1 tsp salt 1 tsp ground pumpkin pie spice 1 egg 1 1/3 cups warm water 1/4 cup orange juice 1/2 cup canned pumpkin Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 35 ============================================================================== Russian Black Bread 1 pkg yeast 1 Tbl white sugar 1 1/2 cups bread flour 1 1/2 cups medium rye flour 1/4 cup whole wheat flour 1/2 cup unprocessed bran flakes 1 Tbl caraway seeds 1 tsp salt 1 tsp instant coffee powder 1/4 tsp fennel seeds Heat over low heat until chocolate and butter melt, stirring frequently: 1 cup (plus 2 Tbl) water 2 Tbl molasses 2 Tbl cider vinegar 2 Tbl butter (room temperature) 1/2 oz unsweetened chocolate Cool to 105-115 degrees before adding Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 36 ============================================================================== Hawaiian Coconut Bread 1 pkg yeast 3 cups bread flour 2 tsp salt 1 Tbl sugar 1/4 cup nonfat dry milk powder 1 egg 1/4 cup butter (room temperature) 3/4 cup shredded coconut 3/4 cup macadamia nuts (whole is fine, or use almonds) 1/2 cup crushed pineapple, well drained -- reserve juice 1/2 cup pineapple juice (from above) 1/4 cup warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 37 ============================================================================== Spaghetti Bread 1 pkg yeast 3 cups bread flour 1 Tbl sugar 1 tsp garlic salt 1/3 cup grated parmesan cheese 1 tsp dried Italian seasoning 1 Tbl olive oil 1 1/2 cups warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 38 ============================================================================== Oatmeal Bread 1 pkg yeast 1 cup rolled oats, whirred in the blender till fine 3 cups bread flour 1 Tbl sugar 1 tsp salt 1 Tbl soft butter (room temperature) 1 1/4 cups warm water (may need as much as 1 3/4 cups) 1/2 cup chopped pecans (optional) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 39 ============================================================================== Favorite Cinnamon Rolls Dough: 1 pkg yeast 1/4 cup melted butter 1/2 cup warm water 2/3 cup warm milk 2 1/2 cups bread flour 1 cup whole wheat flour 2 eggs (room temperature) 3 Tbl sugar Filling: 1/2 cup melted butter 1/2 cup granulated sugar 1 cup chopped nuts 1/2 cup rasins (soaked in water to plump, drained) 1 Tbl cinnamon 1/2 cup brown sugar Icing: 2 cups powdered sugar 2 Tbl corn syrup Juice on one orange or lemon Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread MANUAL Use the machine to knead the dough, and let it rise. When the cycle is over, it beeps and shuts off. Roll dough out on floured board to a large thin rectangle, 22 by 14 inches. Brush dough with melted butter. Combine filling ingredients. Sprinkle dough with this mixture. Roll jellyroll fashion, starting with long edge. Seal edges, slice into 10-20 rolls. Place cut side down on baking sheet, or even better, put in a greased sugared glass baking disk. Cover and let rise in a warm place till doubled, about 45 minutes. Bake at 350 degrees, 20-25 minutes. Brush with melted butter Drizzle with icing. source: DAK Loafing It, P 40 ============================================================================== Granola Bread 1 pkg yeast 3/4 cup whole wheat flour 2 cups bread flour 1 cup granola, ground finely in blender 3/4 tsp salt 1 3/4 tsp sugar 3/4 cup warm milk 1/2 cup buttermilk (room temperature) 2 Tbl sweet butter 2 Tbl honey 1 egg (room temperature) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 41 ============================================================================== Diet Rite Bread 1 pkg yeast 3 cups bread flour 1 1/4 cup diet rite or any soda (room temperature) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 42 ============================================================================== Cheddar Cheese Bread 1 pkg yeast 3 cups bread flour 1/4 cup nonfat dry milk 1 Tbl soft butter 1 tsp salt 2 Tbl sugar 1 1/4 cup warm water 1 1/2 cup (6 oz) grated sharp cheddar cheese. Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 42 ============================================================================== Eileen's Corn-Chilies-Cheese Bread 1 pkg yeast 3 cups bread flour 3/4 cup yellow cornmeal 1/2 cup drained whole kernel canned corn 1 Tbl chopped canned chilies 1/2 cup shredded cheddar cheese. 1 egg 1 Tbl butter (or margarine) 1 tsp salt 2 tsp sugar 1 1/4 cup warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 43 ============================================================================== Third Bread 1 pkg yeast 3/4 cup rye flour 3 cups bread flour 3/4 cup yellow cornmeal 1 1/2 tsp salt 1/2 cup honey 1 1/2 cup very warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 44 ============================================================================== Whole Wheat Bread 1 pkg yeast 2 1/2 cup whole wheat flour 1 cup bread flour 1 Tbl sugar 1 tsp salt 2 Tbl butter (room temperature) 3 Tbl nonfat dry milk 1 1/2 cup warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 44 ============================================================================== Golden Egg Bread 1 pkg yeast 3 cups bread flour 4 Tbl sugar 2 eggs 6 Tbl vegetable (corn) oil 1 1/2 tsp salt 3/4 cup warm water Optional: 1/2 cup chopped dried fruit 1/3 cup chopped almonds 1/2 tsp almond extract Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 45 ============================================================================== Prune Bread 1 pkg yeast 3 cups bread flour 3 Tbl brown sugar 1 tsp salt 1 Tbl butter (room temperature) 1 cup pitted prunes, cut into quarters 1 1/4 cup warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 46 ============================================================================== Apricot Bread 1 pkg yeast 3 cups bread flour 3 Tbl brown sugar 1 tsp salt 1 Tbl butter (room temperature) 1 cup dried apricots, cut into quarters 1 1/4 cup orange juice Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 46 ============================================================================== Colonial Bread 1 pkg yeast 3 1/2 cups bread flour 1/3 cup yellow corn meal 1 1/2 cups boiling water 1/3 cup molasses 1 tsp salt 1 Tbl butter or margarine (room temperature) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Place cornmeal into bowl. Carefully pour boiling water into cormeal, stirring to make sure it is smooth. Let stand and cool for about 30 minutes. Stir in molasses, salt and butter. Place yeast in pan, then bread flour, then the cornmeal mixture. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 47 ============================================================================== California Dip Bread 1 pkg yeast 3 1/2 cups flour 1/4 tsp baking soda 1 egg 3/4 cup cottage cheese 3/4 cup sour cream 3 Tbl sugar 1 1/2 Tbl butter (room temperature) 1/4 cup water 1 envelop Lipton's Onion soup mix (or less to taste) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add first 4 ingredients in order given. Slightly warn the rest of the ingredients, then add to the pan. Setting: white bread source: DAK Loafing It, P 48 ============================================================================== Wheat Wheat Wheat Bread 1 pkg yeast 1/8 tsp ginger 2 1/2 cups bread flour 1 1/4 cups whole wheat flour 1/2 cup wheat germ 1 tsp salt 3 Tbl honey 12 oz (1 can) evaporated milk 2 Tbl salad oil 1/2 cup cracked wheat 1/2 cup boiling water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Cover the 1/2 cracked wheat with the boiling water in a small bowl. Stir and let cool. Put the rest of ingredients in the order listed. Setting: white bread source: DAK Loafing It, P 49 ============================================================================== Pecan & Red Onion Bread 1 pkg yeast 3 cups bread flour 1 1/2 tsp sugar 1 1/2 tsp salt 1 cup (plus 1 Tbl) warm milk 1/4 cup butter 1/2 cup chopped fresh red onion 3/4 cup chopped pecans or walnuts Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 50 ============================================================================== Pumpernickel Bread 1 1/2 pkg yeast 2 cups rye flour 1/2 cup unprocessed whole-bran cereal 1 3/4 cups bread flour 2 Tbl caraway seed 1 1/2 tsp salt 1 Tbl unsweetened cocoa 3 Tbl molasses 1 Tbl safflower oil 1 1/4 cups warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 51 ============================================================================== Cornell Bread 1 pkg yeast 3 cups bread flour 3 Tbl soy flour 3 Tbl nonfat dry milk powder 3 Tbl wheat germ 1 tsp salt 2 Tbl honey 2 Tbl butter 1 egg 1 cup (plus 2 Tbl) warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 52 ============================================================================== Golden Raisin Bread 1 pkg yeast 2 cups bread flour 1 cup whole wheat flour 1/4 cup wheat germ 1/4 cup brown sugar 1 tsp salt 2 Tbl butter 3/4 cup golden raisins 1/4 tsp ground ginger 1/2 tsp cinnamon 1 1/2 cups warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 53 ============================================================================== Grain Bread 1 pkg yeast 1 Tbl sugar 2 cups whole wheat flour 3/4 cup rye flour 3/4 cup wheat germ 3/4 cup unprocessed bran 1/2 cup nonfat dry milk powder 1/2 cup sunflower seeds 1 tsp salt 1 egg 1 3/4 cups boiling water 1/2 cup cracked wheat (bulgur) 1/2 cup 7-grain mixture (or millet) 1 Tbl molasses (or honey) 1 1/2 Tbl safflower oil Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Combine boiling water with cracked wheat, 7-grain mixture, molasses and oil. Cool to room temperature. Add first 10 ingredients in order to the pan, then pour in cooled grain mixture. Setting: white bread source: DAK Loafing It, P 54 ============================================================================== Salted Peanut Bread 1 pkg yeast 1 cup whole wheat flour 2 cups bread flour 1/3 cup nonfat dry milk powder 3 Tbl sugar 1/2 tsp salt 2 Tbl butter 1 egg 3/4 cup salted peanuts (dry roasted) 1 cup very warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 55 ============================================================================== Real Chocolate Bread 1 pkg yeast 3 cups bread flour 1/2 cup sugar 1/4 cup unsweetened cocoa 1 egg (unbeaten) 1/4 cup butter or margarine 1/2 tsp vanilla 1 cup warm milk Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 56 ============================================================================== Rye Bread 1 pkg yeast 2 cups rye flour 2 cups bread flour 2 Tbl nonfat dry milk powder 1 Tbl sugar 1 tsp salt 1 Tbl honey 1 Tbl butter 1 tsp ground allspice (optional) 1 Tbl caraway seeds (optional) 1 1/2 cups warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 57 ============================================================================== Banana Wheat Bread 1 pkg yeast 1 1/2 cups bread flour 1 1/2 cups wheat flour 1/2 tsp salt 2 medium ripe bananas, slice right into the pan 1/4 cup honey 1/4 cup warm water 1 egg 1/4 cup oil 1/2 tsp vanilla 1 tsp poppy seeds (optional) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 58 ============================================================================== Old-Fashioned Graham Flour Bread 1 pkg yeast 2 cups bread flour 2 cups graham flour 1/4 cup nonfat dry milk powder 1 tsp salt 1 Tbl honey 1 Tbl butter 1 1/4 cup warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 59 ============================================================================== Squaw Bread 1 pkg yeast 1 Tbl brown sugar 2 cups bread flour 1 cup whole wheat flour 1 cup rye flour 1/4 cup nonfat dry milk powder 1 1/2 tsp salt Liquify in blender then add on top of above 1 1/4 cup warm water 2 3/4 Tbl oil 2 Tbl honey 2 Tbl raisins 2 Tbl brown sugar Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 59 ============================================================================== Wheat and Honey Bread 1 pkg yeast 3/4 cup whole wheat flour 2 1/2 cups bread flour 1 tsp salt 2 Tbl honey 2 Tbl butter 1 egg 1 cup (plus 1 Tbl) warm water (optional) raisins Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 60 ============================================================================== Sunflower Bread 1 pkg yeast 1/2 cup unprocessed bran flakes 3 cups bread flour 1/4 cup sunflower seeds 1 tsp salt 1 Tbl sugar 3 Tbl molasses 2 Tbl butter 1 1/4 cup milk (optional) raisins Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 60 ============================================================================== Sweet Raisin Nut Bread 1 pkg yeast 3 Tbl sugar 3 cups bread flour 3/4 cup milk 1/4 cup water 2 eggs 4 Tbl melted butter, cooled 1/4 cup honey 1 1/2 tsp salt 1/3 cup raisins 1/3 cup golden raisins 3/4 cup nuts Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 61 ============================================================================== Pepper Spice Bread 1 pkg yeast 3 cups bread flour 1/2 tsp salt 1/4 cup sugar 1/4 cup nonfat dry milk powder 1/4 cup soft butter 1 egg 2 Tbl honey 2 Tbl corn syrup 1/4 cup nuts (pecans) 1/2 tsp freshly ground black pepper 1 tsp whole anise seed 1/4 tsp cinnamon 1/4 tsp allspice 3/4 cup very warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 62 ============================================================================== Beer Cheese Bread 1 pkg yeast 3 cups bread flour 1 Tbl sugar 1 1/2 tsp salt 1 Tbl butter 10 oz flat beer 4 oz processed American Cheese (2 slices) 4 oz Jack (or any other kind), cut in 1/4" cubes Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Warm beer and American cheese over low heat. Cheese doesn't need to melt completely. Stir. Add ingredients in order given. Setting: white bread source: DAK Loafing It, P 62 ============================================================================== ------------------------------- [[ End of digest Volume 3 : Issue 14 ]] ******************************** Bread Digest Volume 3 : Issue 15 Sat Sep 5 10:26:03 PDT 1992 Today's Topics: Intro/Misc. gkwan@balboa.eng.uci.edu DAK Turbo Baker II Clay Jackson Subject: DAK Turbo Baker II Hello - I'm new to this list, just sent my add request tonite. My wife got me one of the DAK breakmakers for my birthday. So far (two loaves later, it only came last nite), it's great! Any hints, kinks, etc would be appreciated. Thanks! - -- Clay Jackson - N7QNM clayj@cjsysv.wa.com | uunet!nwnexus!cjsysv!clayj ------------------------------- [[ End of digest Volume 3 : Issue 15 ]] ******************************* Bread Digest Volume 3 : Issue 16 Sun Sep 20 22:31:18 PDT 1992 Today's Topics: chocolate chip challah popcorn@grex.ann-arbor.mi.us (Valer Purchasing a Bread Machine kla@karen.webo.dg.com (Karen Plasko DAK Hint Book (vol. 1) gkwan@balboa.eng.uci.edu address change & a question anuxm!mel@angate.att.com ------------------------------------------------------------ From: popcorn@grex.ann-arbor.mi.us (Valerie Mates) Subject: chocolate chip challah [I sent this in once before, but i think it may have gotten eaten during the big breadmaker list disk crash of 1992. ;) If you've already seen this posting, please disregard this re-post.] In an attempt to make something that tasted at least vaguely like Pain au Chocolate (for the non-speakers of French out there, that's French for "Bread with Chocolate", not "Painful Chocolate"; it's very yummy stuff), i made the recipe for challah in the Donna German breadmaker book (volume 1) and, at the add-raisins-now beep i added a 12 ounce bag of chocolate chips. It came out tasting vaguely like Pain au Chocolate, and absolutely delicious! It was even better on the second day, once the chips had had a chance to re-solidify. This is an experiment definitely worth trying! ------------------------------- From: kla@karen.webo.dg.com (Karen Plaskon) Subject: Purchasing a Bread Machine Hi all. I already have a bread machine myself (small Welbilt) and am now trying to buy one as a gift. My machine is great, however, it's only cooking cycle is the 2 1/2 hour one. I've heard that they have combination machines that can work either 2 or 4 hours. I think I'd like to find one like that. Any suggestions? Also, an idea of a good price for one of these suckers would help, that way I can comparison shop a little. Thanx! -- Karen ------------------------------------------------------------------------ Karen L. Plaskon | karen_plaskon@dg.com Data General Corp. | Network Systems Development Division | Open Network Systems Development | ------------------------------------------------------------------------ ------------------------------- From: gkwan@balboa.eng.uci.edu Subject: DAK Hint Book (vol. 1) Here's the text from a hint book I received with my DAK bread maker (~two years ago). Some of the tips are general and may help owners of different machines. [my comments are in these square brackets-glk] -------- HELPFUL HINTS FOR DAK'S AUTOBAKERY FROM CUSTOMER SERVICE -------- TABLE OF CONTENTS Why this booklet..................................... 1 How much gluten should I add?........................ 2 What's the best water temperature?................... 3 What's the best flour to use?........................ 4 Bread crust is too brown............................. 5 Altitude adjustment.................................. 6 The loaves rise too high............................. 7 The middle or top of the loaf is uncooked or underdone.............................. 8 Helpful cooking hints................................ 9 How to clean the autobakery..........................10 Self test............................................11/12 -------- WHY THIS BOOKLET Dear Fellow Breadmaker, Welcome to the wonderful world of bread baking using your DAK AutoBakery!! Over the past year we've been collecting tips and suggestions from fellow bread-making DAKonians (and coming up with a few of our own from the DAK kitchen) and we'd like to pass a few of them on to you. "Helpful Hints for DAK's AutoBakery from Customer Service" is a compilation of those ideas. "Helps" include how to perform the self test; what to do if the crust of your bread is too brown; cleaning methods; what flour is best to use; and what to do if you live at a high altitude. Again, DAK Breadmaker, thanks for your assistance and we look forward to the opportunity to serve you in the future. Happy baking!! Your friends at DAK 1. -------- HOW MUCH GLUTEN SHOULD I ADD? What is Gluten? Wheat gluten is the natural protein derived from wheat. It is basically wheat flour with the starch removed. It will promote higher rising, improved shape, enhanced flavor, increased protein, and extended freshness. Gluten may be ordered from DAK (#5320) for $1.89 ($0.50 P&H) [this is a 10 oz. box], or you may find it at a local health food store. In most recipes, adding one tablespoon of gluten will assist in the loaf rising, but isn't mandatory. (SUGGESTION: If bread flour is unavailable, and all purpose flour is used, we recommend adding one tablespoon of gluten to all recipes except the oat bran recipes.) 2. -------- WHAT'S THE BEST WATER TEMPERATURE TO USE? The ideal temperature for the water/liquid for use in the recipe is 105 to 125 degrees F. As a guideline, the water should be hot to the touch. What kind of liquid can I use? Very soft water will make a soft, sticky dough that does not rise well. If your water is very hard, you'll find that a tablespoon of cider vinegar or lemon juice added to the water will make a better bread. Many liquids can be used in baking bread: water, milk, fruit juice, soy milk, potato water, egg and others. 3. -------- WHAT'S THE BEST FLOUR TO USE? Of the brands on the market, we have found the following work quite well: Pillsbury(TM) Bread Flour Gold Medal(TM) - Better For Bread (Yellow Package) King Arthur(TM) (East Coast) 4. -------- WHAT IF THE BREAD CRUST IS TOO BROWN We have found these options help keep the crust from be- coming too brown: 1) Reduce the amount of sugar by one to two tablespoons. 2) Use honey in place of sugar, cutting the quantity in half. 3) Use the sweet bread setting instead of the recommended setting. 4) Use a sugar substitute and use the same recipe require- ments as for sugar. (This may seem strange to those who use sugar supplements in other ways. There will be no aftertaste when the sugar supplement is cooked. There- fore, a one to one ratio is used when using a sugar substitute.) [Note: make sure that the substitute can be heated/cooked] 5. -------- ALTITUDE ADJUSTMENT Those DAKonians who live in a high altitude area (3500 to 6500 feet) may find it necessary to make some altitude adjustments in procedure. According to the high altitude directions on the Gold Medal Better For Bread Flour(TM) package, "Rising time may be slightly shorter". General Mills recommends that you start with the minimum amount of flour the recipe calls for. Different brands of "high altitude flour" may be purchased to compensate for the difference in altitude. 6. -------- WHAT IF THE LOAVES RISE TOO HIGH? There are two ways to avoid this: 1) Follow the recipe, measuring correctly. 2) As the loaf rises, make a small hole in the loaf with a toothpick just before it goes into the baking cycle. (NOTE: Do not use a knife.) **To Make Cleanup easier: Coat the inside of the dome with Pam(TM) or other cooking spray. 7. ------- WHAT IF THE MIDDLE OR TOP OF THE LOAF IS UNCOOKED OR UNDERDONE? If this occurs, the following steps will assure that the loaf is completely cooked. Between the last stage of fermentation and the baking cycle use a baking brush to brush the top of the loaf with one of the following: 1) A beaten egg with one to two tablespoons of water, mixed into a fine glaze. 2) Egg white, cream of tartar, and approximately one to two tablespoons of water mixed into a fine glaze. 3) Melted butter. After brushing the top of the loaf and closing the lid, create an aluminum foil "shield" to cover the outside of the dome. 8. -------- HELPFUL COOKING HINTS When choosing to substitute ingredients, results may vary. A few attempts may be necessary to obtain a successful loaf. If you try a recipe substitute and find it successful, we'd appreciate hearing about it. Please write to: DAK Industries Customer Service Department - Auto Bakery 8200 Remmet Canoga Park, CA 91304 Some recipes call for egg whites. We have found that gently folding the egg whites into the recipe works much better than simply adding them into the ingredients. 9. -------- HOW TO CLEAN THE AUTOBAKERY When cleaning the Autobakery, we have found the following to be the most effective: 1) A mild soap and water solution 2) A cleanser such as "409" 3) A white vinegar and water solution. (A 3 to 1 ratio of water to vinegar works best.) Use a damp sponge or cloth, and NEVER "flood" the Breadmaker with any of the above solutions. As you know, you can remove the red flexible seal at the bottom of the well. A gentle tug is all it takes. When the seal is out, use a toothpick to remove leftover ingredients from around the motor shaft and seal area. This area should be clean to allow the seal to be replaced. 10. -------- SELF TEST If you experience problems that suggest your Breadmaker could be faulty, the unit has a self test which will help you de- termine what to do. When performing the self test, the most accurate results are found when the unit has been cold for at least two hours. First, please remove the inner pot. This is done to save the inner pot and will not affect the outcome of the test. Now, please follow these steps: 1) Unplug the breadmaker. 2) Press the "CLOCK" button* and "CLEAR" button on the display area and place the plug into the electrical out- let while continuing to press the buttons. A display of "8:8" ("12:12" on some models) should show on the LED. If not, go through steps 1 and 2 again until this display is shown. 3) Press the "CLEAR" button again. You should now see a sequence of numbers begin to be displayed on the LED. These numbers merely mean that the machine is going through its test cycle... the numbers themselves aren't important to observe. 11. -------- *NOTE: On some models there is no "CLOCK" button. Instead, press "TIME OF DAY" Button. 4) The test will take about 20 minutes. At the end of the test, you should see a display of "E123" (on some models) or "11:11" (on some models). Such display values indicate that the machine is functioning properly. If you receive a message on the LED screen reading "E55", please try the following procedure. Look into the upper left hand side of the baking unit. You will see four screws and a metal heating sensor located between the top two screws. Please take a 2 inch by 6 inch strip of aluminum foil and drape it over this sensor, allowing the lid to hold it in place. Then repeat steps one through four. If any values other that the ones listed in step four (4) appear on the display, this means the machine failed one of the test cycles and needs repair. Please contact DAK's Technical Department for assistance (Toll Free 1-800-888-9818). [I tried this self test on my machine and got "8:8" as the initial value and "11:11" as the final value. Be aware that the machine will heat up for a while and then turn on the fan. The test took about 10 minutes for my machine. Also, it remains in the test mode after the self test--pressing "CLEAR" brought up the "8:8" display and pressing it again seemed to restart the test. I cycled power to it and then reset the clock. As far as I know, this self-test is only for the original DAK Autobakery; I don't know if it works with the DAK Turbo version or with Welbilt.] 12. -------- ------------------------------- From: anuxm!mel@angate.att.com Subject: address change & a question Now, here's my question for the digest. I recently bought a 2 lb. package of Red Star active yeast at the local warehouse for $2.59. The problem is that upon closer examination, the package says it is "compressed yeast" and that 2 lbs of this stuff = 1 lb regular yeast. To further complicate matters, it has a little conversion chart that says 1 oz. compressed = 1 1/2 T regular= 1/2 oz. regular. The yeast came in a vacuum packed bag. Anybody have any experience with this? Thanks, Melanie Maher att!angate!mel ------------------------------- [[ End of digest Volume 3 : Issue 16 ]] ********************************** Bread Digest Volume 3 : Issue 17 Sun Sep 27 12:51:53 PDT 1992 Today's Topics: Re: Bread Digest Volume 3 : Issue 1 Roberta Jean Long Subject: Re: Bread Digest Volume 3 : Issue 16 Excerpts from internet.bread: 20-Sep-92 Bread Digest Volume 3 : I.. bread@onion.rain.com (12665) >> From: anuxm!mel@angate.att.com >> Subject: address change & a question > Now, here's my question for the digest.I recently bought a 2 lb. package > of Red Star active yeast > at the local warehouse for $2.59. The problem is that upon > closer examination, the package says it is "compressed > yeast" and that 2 lbs of this stuff = 1 lb regular yeast. To > further complicate matters, it has a little conversion chart > that says 1 oz. compressed = 1 1/2 T regular= 1/2 oz. > regular. The yeast came in a vacuum packed bag. Anybody have > any experience with this? > Thanks, > Melanie Maher > att!angate!mel yes, I bought one of those too(it was getting silly to buy several packages of yeast all teh time. I didn't read the package however, and have just been using it (for 8 months now) as if it were regular yeast & have not had a problem, if anything it rises a bit more for me. bert rl27@andrew.cmu.edu ------------------------------- From: jmroy@attmail.com Subject: DAK MESS This is the story of a very disgrunteled DAK customer ( actually 2 of us, as my son originally purchased two machines- one for each of us) We both live at sea level, he on the East coast and I on the West). Both machines turned out to be completely defective soon after purchase. Mine was purchased about Dec. 6,1990 and his approximately Jan 10, 1991 at which time we returned my already defective machine. We were told to choose another in exchange for mine from among a huge lot of supposedly only cosmetically damaged machines, which, they promised, had been checked out and were all in perfect order! Upon returning to my home in Santa Barbara, we immediately tried both machines. He, of course, wanted to avoid taking his machine all the way back to the East Coast in case it was defective ( which it was); and to assure himself that I would also be free from the costs and hassels of my previous dissappointing results with that first bread machine. Well, we returned his machine and he requested that a "new" or repaired machine be sent directly to him on the East Coast. Following these events he received yet another machine around 2/15/91. I meanwhile struggled valiently and somewhat guiltily ( "just go ahead and experiment folks ")with my so-called "perfect" machine; spending untold hours and monies ( as the cost of high quality bread flours and other choice ingredients, as has been ponted out elsewhere in this bread network) plus the electricity which is quite expensive in this area, do not make these efforts cheap. It should be noted also, that my motivation to master the intricacies of this particular monster were especially high as I had become involved with the care of an elderly friend who had several life threatening conditions the most serious of which were diabetes and asthma. These problems required me to be in virtually constant attendance to her needs and to devise appetizing, healthy and nutritious ways to change her very poor diet. The bread machine ( whenever it worked) became one of my favorite methods of introducing nutritious as well as tasty innovations to encourage her to keep to her diet. And, because of my hectic schedules in caring for my friend: ranging form selecting and taking her to various health care providers and attending all medical proceedurs with her as she had virtually lost her memory and all ability to negotiate even the simplest recommendations by her doctors I was especially excited by the prospect of having a machine that would turn itself on and cook bread fresh each morning, while I engaged in blissful and well deserved sleep!. Well, as an experienced " conventional" bread maker it soon became quite clear to me that this so-called marvel of technology still had a long way to go!! I realized that I would once again have to go back to the more time consuming but foolproof methods of handmaking my breads as well as go through the not pleasant or easy task of returning the thing ONE MORE blinkety-blank TIME! .....and at MY expense, if you don't mind!..and also pay the cost of "their" returning it to me: you have to send them a check -in advance for this! So while they are playing(investing) your(my) money, $14.00 in this case, they certainly have no incentive to be quick about their so-called repairs. This decision became firm in the late summer of 1991. But, before I could pack up the machine, haul it out to UPS ( oh, and remember folks, this required me first to try to get through to DAK for a return number which was virtually impossible to do with their lines never available - as has also been documented by Kaplan himself- in a news letter in which he boasted of his NEW and expanded phone system after these events occured.) As I say, before I could manage to do all this return stuff, presumably within the warranty period, which is to say, the period extending from the time I received the "new" retread, so to speak, I suddenly became very ill with a somewhat mysterious lung infection which was rampant here last fall/winter. I was hit particularly hard with this disease which caused me to experience a hacking cough for about six months and to be virtually bedridden the whole time. I finally got through to DAK in April of "92 and of course was told I was out of any warranty. In retrospect I was foolish enough to send the machine back. .Weakeness from the disease prompted this also. I wanted desperately to find some way to help make my life a little easier as I was still trying to take care of my friend. They received the machine on 4-30-92 including a letter to the effect that if the thing was not going to be repairable I wanted my $14.00 dollars back and they could keep the fool thing. The next thing I got was a letter dated 5/1/92 saying " Your product purchased from DAK industries has been recently received at Warranty Central. It will be processed per your instructions. If we are unable to do so, you will hear from us. Please allow four weeks for processing and shipping time." The next thing I got was a call telling me I would have to pay another $ 66.25 FOR WHICH i SENT MY CHECK # 3066. This is more than some people have paid to purchase these machines in the first place. I think I should at least have been given the opportunity to get it repaired at that price or at least told they can be purchased under $50.00 in so-called working condition. OK! .Well I did say, " oh, go ahead if you are SURE it will work correctly." ( By the way, it should also be known that in addition to overcooking and/or undercooking for various seemingly mysterious reasons the cooling mechanism (among other things) had FINALLY ceased to work ALTOGETHER, in the middle of the night!! As a result, the dough had overrun the bread pan and caught fire on the coils around the pan, filled my house with smoke ( the detector awakened me in terror). And besides causing me untold hours of cleaning to the walls and ceiling of my kitchen the smoke retriggered the asthma and hacking cough I had had all winter! New medical treatment was necessary. According to the invoice the repair date was 5-5-92 and I guess I received it back around 5/21/92 which is their Estimate mailed date,- just short of a month since they had my money for the return UPS cost. According to the invoice'c Diagnostic problem analysis the following repairs were made:Replaced, oven (part # 368A0(orD)10112(or1), oven ring(Part #353A010203), handle band (part # 253Ao10056), hood ( no part no is given) and main motor ((9H)(M) or(19)-01AO10009)) Work order 28539. I went away for a short vacation in May/June in order to fully recuperate. Upon my return I again tried to make my ususal recepies in the machine. Using all the same recepies/quantities as I formerlly did and that my son also uses in his machine, it soon became evident that the machine was still defective and causing the dough to overflow before the heat turned on to arrest the work of the yeast. By now of course my son is also on his third machine for which he has had to pay all the freight coming and going. This time I wrote a bitter and angry letter to Kaplan himself, to the effect that the money I spent besides the original purchase, on ruined food stuffs, my time ( which is just as precious to me as his is to him), UPS and repairs (not even mentioning the additional medical and cleaning costs) I incurred due to this faulty equipment would have been more than enough to purchase a really good new machine at a responsible retail store here where they really do stand behind their merchandise. All I got by way of response is an unannounced visit from UPS to pick up the machine (free) on an order from Warranty Central. As I had no idea thay were coming I had them return for it the next day which was July,7,1992. To this day I have had absolutely no information on what, if anything, is happening to this machine. I have paid and paid and even though I sent another request for either the machine in good running order or all of the money I paid for it and the various other expenses almost one month ago I still have absolutely no response from DAK or Warranty Central. So my final conclusions are the following: 1) at the first sign of malfunction please be aware that these DAK machines are really a possible serious hazard to your health and/or home ( I would NEVER set one to work while I am either away from home, too busy to monitor it carefully or asleep) and certainly to your pocketbook. 2) DAK's (Kaplan's) silver tongued rhetoric seems to be, just that! Empty rhetoric may sell and undersell other honest business people but it may also be very dangerous to your life and pocketbook. As many of you have already noted even the so-called "tested" recepies in his cookbook are obviously,- NOT! 3) the name WELLBUILT is obviously a minomer! 4) Warranty Central is not a reliable outfit either. What are they doing with my machine after I paid the repairs and reported the contiuing defects well within the 90 day warranty period they said they are responsible for? And they had promised in writing that if they could NOT repair the machine they would let me know BEFORE making the additional charges! 5) I would like to hear from any other so-called DAKONIANS out there who may have had similar problems and any suggestions as to how I might recover at least some of my losses in this mess. 6) And finally it will be a frosty day in "you know where" before I ever let myself be sweet talked again into patronizing any so-called cut rate mail order outfit. Especially one which like DAK professes not to be a "liquidator" when that is obviously all he does. jmroy ------------------------------- [[ End of digest Volume 3 : Issue 17 ]] ****************************** Bread Digest Volume 3 : Issue 18 Tue Sep 29 07:44:00 PDT 1992 Today's Topics: A "Quick Tip" phil Warehouse Yeast amyk@netcom.com (Amy Kurtzman) warehouse yeast anuxm!mel@angate.att.com ------------------------------------------------------------ From: phil Subject: A "Quick Tip" From: phil@hpmsfpb.sj.hp.com (Phil Bearce) Subject: A "Quick Tip" I sent this in a while ago and I never saw it in the bread digest. So here it is again... My wife wanted me to put this out "on the net". She's found a great way to save time by preparing the dry indredients for bread ahead of time and using a Pringles Potato Chip cardboard tube to keep them in. She writes on the side what kind of bread it will make and lists the wet ingredients to be added. That way anyone can just pop one these bread cans in the Hitachi and add the wet stuff and get on with life. Hope this helps... We really like the convienence. ______________________|_______________________________________________________ ___ | Phil Bearce at Hewlett Packard San Jose - Components (/__) /_ . /) | internet: phil@hpmsfpb.sj.hp.com / / )_(__(_ -- | "Behind our eyes, calendars of our lives, circled with | compromise, sweet bird of time and change you must be | laughing..." ______________________|_______________Joni Mitchell___________________________ ------------------------------- From: amyk@netcom.com (Amy Kurtzman) Subject: Warehouse Yeast > Subject: Re: Bread Digest Volume 3 : Issue 16 > > > Excerpts from internet.bread: 20-Sep-92 Bread Digest Volume 3 : I.. > bread@onion.rain.com (12665) > > > > >> From: anuxm!mel@angate.att.com > >> Subject: address change & a question > > > Now, here's my question for the digest.I recently bought a 2 lb. package > > of Red Star active yeast > > at the local warehouse for $2.59. The problem is that upon > > closer examination, the package says it is "compressed > > yeast" and that 2 lbs of this stuff = 1 lb regular yeast. To > > further complicate matters, it has a little conversion chart > > that says 1 oz. compressed = 1 1/2 T regular= 1/2 oz. > > regular. The yeast came in a vacuum packed bag. Anybody have > > any experience with this? > > > Thanks, > > Melanie Maher > > att!angate!mel > > > yes, I bought one of those too(it was getting silly to buy several packages of > yeast all teh time. I didn't read the package however, and have just been > using it (for 8 months now) as if it were regular yeast & have not had a > problem, if anything it rises a bit more for me. > > bert > rl27@andrew.cmu.edu It sounds like Melanie bought the same kind of yeast I got, a seemingly rock-hard package of Red Star yeast that fluffs up when you open it. The following comments are based on that assumption. What you bought is a package of "Active Dry Yeast." The yeast looks like pale brown granules. It looks like the stuff you buy in the strip of 3 packets. It is the same stuff you have been using. There is another type of yeast called "Compressed Yeast," which is also referred to as "Fresh Compressed Yeast." Compressed yeast is sold refrigerated in the supermarket in little square cakes. It is dark brown and moist. The little conversion table on the side of the package is comparing these two different forms of yeast. You only need to use it if your recipes actually call for fresh or compressed yeast. Now I have noticed that the warehouse yeast does seem to be industrial strength. I often use less yeast than I did with the packets. Although I suspect I may have always used a full packet just to avoid saving a partial packet so I wouldn't feel bad about wasting it when I never got around to using the other half. I have a Welbilt machine (r2d2) and I use 1.25 teaspoons for a plain french bread, and 1.5 for breads with more ingredients. Amy Kurtzman amy@netcom.com ------------------------------- From: anuxm!mel@angate.att.com Subject: warehouse yeast Thanks to all who responded to my question on the usage of a 2 pound package of Red Star yeast I picked up at the local warehouse. As the net suggested, it really is just the same kind of yeast one would purchase in the 3 packet strips, but with somewhat more cryptic directions for usage. I guess I just couldn't believe I could buy 2 lbs of the stuff for ~$2.59 at the warehouse when 3, 1/4 oz. packages were going for 99 cents at the supermarket. An interesting sidenote about Red Star yeast: in the Bread Machine Magic cookbook I have (which I can't recommend highly enough!) the authors note that their tests have shown that Red Star yeast caused their breads to raise significantly higher than the other brands (Fleishmann's, etc.) and actually have included the additional amount (usually 1 or 2 Tablespoons) required in their recipes if using other brands. And, while I'm on the subject, they also require 2-3 Tablespoons more liquid if using Welbuilt/Dak machines. I have found this to be excellent advice, and have yet to make a "bad" (gooey, didn't rise, hard, dry, whatever) bread from this book---and I've made at least 15-20 different kinds, from wholegrain to egg bread to sweet rolls. Quite frankly, I haven't used either of my Bread Machine cookbooks since I got "Magic" 3-4 months ago. (Oh, BTW, I have a 2 year old Welbuilt R2D2 that gets a workout at least twice a week). Mel ------------------------------- [[ End of digest Volume 3 : Issue 18 ]] ******************************** Bread Digest Volume 3 : Issue 20 Mon Oct 19 19:36:32 PDT 1992 Today's Topics: yeasty flavour of bread bfreeman@moose.cs.indiana.edu (Elis Re: A "Quick Tip" kla@karen.webo.dg.com (Karen Plasko ------------------------------------------------------------ From: bfreeman@moose.cs.indiana.edu (Elisabeth Freeman) Subject: yeasty flavour of bread I really like the bread that I make with my Welbilt, but my husband says it tastes to "yeasty" for him. I agree with him that it does have a yeasty flavour that store-bought bread doesn't. Am I using too much yeast, the wrong kind or not enough of something else? Any suggestions? Thanks, Beth Freeman ------------------------------- From: kla@karen.webo.dg.com (Karen Plaskon) Subject: Re: A "Quick Tip" > My wife wanted me to put this out "on the net". She's found a great way to > save time by preparing the dry indredients for bread ahead of time and using > a Pringles Potato Chip cardboard tube to keep them in. She writes on the side > what kind of bread it will make and lists the wet ingredients to be added. > That way anyone can just pop one these bread cans in the Hitachi and add the > wet stuff and get on with life. Hope this helps... We really like the > convienence. Hi Phil. I started doing this from your suggestion, and it's a great idea! Now I can throw all of the ingredients together when I feel like it (usually on the weekends) and make the bread when I need it (usually during the week!) One question. Do you store the yeast with the dry ingredients or add it when you make the bread? My machine suggests that the yeast be added first, along the side of the machine. Thanx for the tip! -- Karen ------------------------------------------------------------------------ Karen L. Plaskon | karen_plaskon@dg.com Data General Corp. | Network Systems Development Division | Open Network Systems Development | ------------------------------------------------------------------------ ------------------------------- [[ End of digest Volume 3 : Issue 20 ]] ****************************** Bread Digest Volume 3 : Issue 21 Wed Oct 28 07:54:05 PST 1992 Today's Topics: Re: Bread Digest Volume 3 : Issue longo!longo@attdrs.att.com Re: Bread Digest Volume 3 : Issue 2 Frank Ritter DAK/Welbilt defective models? Peter J. Scott Subject: Re: Bread Digest Volume 3 : Issue 20 So here's a quick tip for making breadmachine bread with a finer crumb (texture): I dissolve the yeast in the water before adding it. I've been having problems with falling loaves recently, but I believe that this is unrelated to dissolving the yeast. If this is a bad tip, I wouldn't mind learning that, but it makes sense to me. You can't, of course, keep it in pringles cans, but it adds only about 10s to add the yeast separately to the water and stir. Frank Ritter@cs.cmu.edu best mail drop ritter@psy.cmu.edu my real affiliation fr07@andrew.cmu.edu where the above two point to (412) 268-2969 (412) 681-5739 (incoming fax) ------------------------------- From: Peter J. Scott Subject: DAK/Welbilt defective models? Heard that some DAK or Welbilt breadmakers (I just bought a reconditioned DAK "Auto Bakery") have a problem with getting stuck on 'bake', and was recommended to this list for more information. If someone has the range of model numbers for which this is true, please e-mail me so I can check my machine. Thanks. P.S. First loaf turned out heavenly! Peter J. Scott, Member of Technical Staff | pjs@euclid.jpl.nasa.gov Jet Propulsion Laboratory, NASA/Caltech | SPAN: GROUCH::PJS ------------------------------- From: Subject: bread Wednesday, October 28, 1992 10:42am After reading some of the Bread Archives, I canceled my order for a Welbilt Bread Maker. Now I see that a local store has a Sanyo on sale for $ 140. Should I get this or hold out for a Panasonic or Hitachi? Basically, does anyone know if the Sanyo makes good bread and won't break as much as the Welbilt? -brian bhostetl@silver.ucs.indiana.edu | bhostetl@indiana.edu | '...the Flight Director says get back in...' bhostetl@iubacs.bitnet | ------------------------------- [[ End of digest Volume 3 : Issue 21 ]] ********************************** Bread Digest Volume 3 : Issue 22 Sun Nov 8 20:06:58 PST 1992 Today's Topics: Welbuilt machines anita@astro.as.utexas.edu (Anita Co Two things we should ask for ponds!cwp@cwppc.wsnc.org (Catherine help with US measures Stephen Gourlay Subject: help with US measures Hi, I am based in London, England, and I have just discovered the BREAD list. I hope someone can help me with the following problem. I have several US bread making books, all of which instruct you to use one (or more) 'packets of yeast'. How much yeast is there is a packet? I take these instructions to mean that there is a standard sized packet that you use - but in England we by dried yeast (ordinary rather than quick acting yeast) in a variety of packages, and measure it out by weight, or in spoons. I will be very grateful if someone can answer my question - giving me a weight measure, or a spoon-fuls measure, or even a cup measure (I do have an American measuring cup). Thanks in anticipation Stephen Gourlay in%"bs_s467@neptune.kingston.ac.uk" ------------------------------- [[ End of digest Volume 3 : Issue 22 ]] ***********************************