Date: Tue, 5 Jul 1994 Bread Digest Tue, 5 Jul 1994 Volume 5 : Issue 25 Today's Topics: Fleischman's Breadmaking Cookbook injured machine Source for Spelt flour Strawberry/Banana Bread ---------------------------------------------------------------------- Date: Mon, 27 Jun 1994 14:23:00 -0400 From: "karla (k.m.) dods" Subject: Fleischman's Breadmaking Cookbook Message-ID: <"26841 Mon Jun 27 14:24:19 1994"@bnr.ca> I have not had any success with recipes in the Fleischman Breadmaking cookbook. The bread turns out with hard crusts, dry and heavy for whole-grain bread, egg bread and whole wheat bread. I was wondering if there is a difference between Fleischman's breadmaking yeast and instant yeast? Secondly, are there any differences between American measurements and Canadian measurements? I anticipate your assistance, Karla ------------------------------ Date: Fri, 24 Jun 1994 12:09:41 -0400 (EDT) From: susans Subject: injured machine Message-ID: <940624120941.1a8@tiger.hsc.edu> I seem to remember that this came up before, but I have a broken DAK and don't know what to do with it. It comes on all right, says that it is kneading, but it isn't. It heats up and cools down, beeps all right, but, without the kneading, is obviously not much use. I understand that DAK has gone out of business. Would anyone suggest that I try opening it up myself? What would I look for? Any suggestions would be gratefully received. Thanks, Susan SusanS@tiger.hsc.edu ------------------------------ Date: Fri, 1 Jul 94 09:09:52 EDT From: dsr@philabs.Philips.COM (Deborah Rech) Subject: Source for Spelt flour Message-ID: <9407011309.AA01052@bubba.Philabs.Philips.Com> I have been buying spelt at my local health food store. Does anyone know of a mailorder source where I can buy in bulk? For anyone who hasn't tried spelt in a bread machine, it works as well as regular bread flour and adds a pleasant flavor too. Thanks, Debby Rech ------------------------------ Date: Fri, 1 Jul 94 11:26 EST From: Melanie Lawson Subject: Strawberry/Banana Bread Message-ID: <94940701162649/0005658835PK2EM@mcimail.com> Came across this recipe posted on AmericaOnline. I haven't tried it yet but it sounds like a good dessert bread from a bread machine. Has anyone read any of the new cookbooks with dessert recipes for bread machines? Seems to be a new trend. Strawberry-Banana Bread This is for a medium size loaf. 1/3 cup milk 1/3 cup mashed strawberries 1/3 cup mashed bananas 1 1/4 Tbs margarine 1 1/4 tsp. sugar 1 1/4 tsp. salt 2 Cups Bread Flour 1 1/2 tsp yeast. * For best results start w/ yeast and place all dry ingredients in first. Because of the strawberries the bread will look like whole wheat when finished. ------------------------------ End of Bread Digest V5 #25 ****************************** Bread Digest Wed, 20 Jul 1994 Volume 5 : Issue 27 Today's Topics: BREAD Digest V5 #25 bread recipe Cornmeal Bread New Breadmaker, comments, many questions! ---------------------------------------------------------------------- Date: Wed, 13 Jul 1994 07:39:14 -0400 From: Michael Hirsch Subject: Re: BREAD Digest V5 #25 Message-ID: <199407131139.HAA01355@kojak.mathcs.emory.edu> >>>>> cis57301_20@dhvx20.csudh.edu writes: Stewart> I'm using a Panasonic auto bread maker and prefer dark breads Stewart> over white, but the whole wheat is too crumbly. Any Stewart> suggestions or recipies for a not so dark wheat bread would Stewart> be wecomed. Thanx, Stewart. First, try again with either a whole wheat bread flour or buy some gluten and replace a small portion of the WW flour with the gluten. That will really help the bread stick together. Second, I found that I had to stick pretty closely to the recommended amount of salt to get the texture right (I tend to cut salt drastically). Third, experiment a bit with the amount of water. I found that an extra 16th of a cup or so of water made a big difference in texture. Good luck, -- Michael Hirsch Work: (404) 727-7940 Emory University, Atlanta, GA 30322-2390 FAX: (404) 727-5611 Internet: hirsch@mathcs.emory.edu BITNET: hirsch@emory.bitnet UUCP: {rutgers,gatech}!emory!hirsch Public key for encrypted mail available upon request. ------------------------------ Date: Tue, 12 Jul 1994 20:42:15 -0700 (PDT) From: Josh Haygood Subject: bread recipe Message-ID: Thank you for putting me on your bread mailing list. Due to MANY dietary restrictions I cok all my own food and love to bake. All the food I make is either VERY low fat or fat-free and I have developed several of these bread recipes myself. I am always developing new things and I will send you recipes as I invent them! :) Here is an easy to make simple favorite: HAYGOOD's BASIC POTATO BREAD Ingredients: 3 medium potatoes, or 1C mashed 1 package(1 Tbs.) active dry yeast 2 1/2 C water, 100-115 degrees about 8C all purpose white flour 1 1/2 Tbs. salt 1/2 Tbs. seeds (Caraway, sesame, etc.) Scrub potatoes; boil until very tender. Drain, and mash well leaving all skins. Allow to cool. Dissolve yeast in 1/2 C water, mix well with 3 Tbs. of the flour in a LARGE bowl. Let stand 30 minutes. Add remaining 2C water, salt, and most of the seeds. Add remaining flour and potatoes and mix well. * Note: it is best to add the potatoes first and mix them with the water. Then, while stirring, mix in the flour slowly as to avoid any unmixed areas) Knead on a floured board 12-15 min.* Do not add more than a sprinkle of flour to board while kneading. Shape into ball, and place in a well oiled bowl. Turn bowl over onto kneading board (or plate), and let rise in warm, draft place for about 1-2 hours; or until doubled in bulk. Remove dough and punch down, kneading a few minutes more. Slice in half, and make into two round loaves.Pour on all remaining seeds over tops of loaves, making sure to press down gently into dough. Place on well oiled baking sheet. Let rise rise 30-35 min. Bake in pre-heated 400 degree oven for about one hour. Bake no longer than 1:20. Allow to cool, enjoy with hummus or Plochman's whole grain mustard!! haygood@netcom.com ------------------------------ Date: Tue, 19 Jul 94 13:04 EST From: RUNKLEDL Subject: Cornmeal Bread Message-ID: <42940719180424/0006193755NA1EM@mcimail.com> FORWARDED FROM: Runkle,Dennis,DL FROM: Breeden,Roberta,RR DATE: 07/19/94 13:35 ------------------------------------------------------------------- In the last Bread Digest, someone wanted a recipe for a bread which used cornmeal. >From the Bread Machine Cookbook II Large Loaf creamed corn 1 1/2 cup vegetable oil 2 tbs. vanilla extract 1 tsp salt 2/3 tsp brown sugar 2 tbs. nutmeg 2/3 tsp cornmeal 1 cup bread flour 3 cups yeast 2 tsp. Roberta ------------------------------ Date: Wed, 13 Jul 94 17:40:06 PDT From: Robert Rounthwaite Subject: Re: New Breadmaker, comments, many questions! Message-ID: <9407140044.AA27975@netmail2.microsoft.com> Elizabeth Schwartz writes ) We just got an Oster breadmaker as a housewarming gift! It's great! I've ) never made bread before and I have a lot of questions! I can't answer all of your questions, but those that I can be of help with I answer below. Sorry if these have been answered already - I am on the digest. ) here are my questions: ) ) 1)How to convert recipes with white flour to mixed whole wheat and white? ) We like as close to 100% whole wheat as possible. You can make bread in a breadmaker with *just* whole wheat flour (as the only flour - you still need all those other ingredients ) You can generally substitute whole wheat for half the white flour in an all white flour bread without much trouble. For 100% whole wheat bread a couple of other modifications will be needed. Whole wheat flour doesn't have as much gluten per cup as white flour. (Gluten is the protein (i think) in the wheat. In any case, it makes the dough stickier and allows the bread to rise) To overcome this you can add egg whites or some gluten. I find gluten works a lot better. You can find gluten or gluten flour (the same thing) at most grocery stores. You don't use much (less than two tablespoons per loaf for most recipes) so price isn't that important, but it can pay to shop around. My local Safeway had it for $6.96 for a pound and a half bag, while my local health food store had it in bulk for $0.99 a pound. Besides gluten, the other thing that really helps keep those whole wheat loaves from being heavy is an extra kneading. Some bread machines have a special setting for whole grain breads that does this, mine doesn't, so I wait for it to be done with the first kneading (10 min.) and reset the machine. I'll post my favorite fat-free whole wheat bread recipe on Friday when I can bring it in to work. ) 3) Can we use substitutes for egg? For fruit juice concentrate? ) Does anyone have a general table of substitutes for bread makers? for egg - egg beaters, other egg substitute. fruit juice concentrate is usually included as a substitute for sugar, so I guess you could increase the liquid slightly and use sugar. I use the frozen concentrate from the store for those recipes or diluted honey. My favorite substitute is apple sauce for the oil or butter. I find that I can substitute one slightly rounded tablespoon of apple sauce for each tablespoon of oil the recipe calls for with little trouble. I seem to get a few more loaves where the moisture wasn't just right (see my answer to 4, below) but usually it is just as good. ) 4) If I add or subtract dry sugar, do I have to change anything else? the amount of liquid may need to be changed slightly. The amount of liquid in your dough is the hardest thing to get right when modifying recipes. Too much and the bread will fall, too little and the top will be flat or uneven and the bread may not rise enough. Be careful if you want to remove all the sugar - I'm not sure exactly how much, but you need some additional sugar for the yeast to feed on, just as you need salt to regulate the growth. (of course, the sugar can come from concentrated fruit juice or honey, or ...) ) 5) The first loaves I made have a slight aftertaste that I can't ) quite identify, possibly yeast or flour. I noticed it less ) after the bread was cooled. Any idea what this is and how to ) diminish it? The store-bought bread doesn't have it. I can only think of a couple of things this could be. One very noticeable aftertaste is from the yeast and is one of the best things about fresh bread (IMHO) This tastes like bread smells and can't (?) be what you're talking about :-), although it does diminish after a while if the bread is allowed to cool uncovered. Also, old whole grain flours can have an unpleasant aftertaste as the natural oil can start to go bad. The solution is to throw away the flour and keep your whole grain flours in the fridge if you have this problem. I'm not sure if any of these are your problem, but I hope this helps. ) 6) What's the difference between bread and cake? I'd like to make ) a lowfat poppyseed bread that's more cake-y. Must I add egg? ) (I'm going to try putting poppyseeds into hazel@netcom's lemonade ) bread) Cake rises only once while it is baking due to the action of baking soda / powder under the influence of heat. Bread rises due to the yeast growing (like you don't know that, sorry if I sound like I'm lecturing). I'm not sure how you'd make bread more cake-like. Most bread machines have a quick-bread setting that will allow you to make cake-like breads (cornbread, banana bread, etc.) and cakes. Robert ------------------------------ End of Bread Digest V5 #27 ****************************** Bread Digest Mon, 25 Jul 1994 Volume 5 : Issue 28 Today's Topics: Whey Powder ---------------------------------------------------------------------- Date: Wed, 20 Jul 1994 23:21:41 -0600 (MDT) From: Reid Subject: Whey Powder Message-ID: <01HEY3M3CLLED58BX7@cc.usu.edu> Dear everyone: Here is some interesting information regarding sugar, etc. that I think you all might be interested in. This is different stuff, and I enjoy using this variation. LACTOSE SUGAR Lactose sugar or whey powder is a bi-product of milk, which makes your baking & cooking more nutritional. Why powder is composed of approximately 75% lactose; and approximately 14% protein, & also contains 115 other vitamins and minerals. Whey Powder is also much more economical than glucose sugar, and Whey Powder has been used as a sugar replacer in the large bakeries for a quarter of a century. HINTS When the recipe calls for both brown & white sugar, use the same amount of brown, but substitute the white sugar with the same amount of whey powder. When the recipe calls for just white sugar, sue 2 parts whey powder to 1 part sugar. Example: 1 cup sugar; changes to 2/3 cup whey powder, 1/3 cup sugar. When dealing in fourths use 1/2 whey powder & 1/4 sugar. Baked goods have a tendency to brown quicker on the bottom, when baking with whey powder, so set your racks higher than usual in your oven. Put them on the upper half of the oven. Use only in recipes which can have other milk products in it. Whey powder cannot be substituted for sugar in things like divinity. They whey powder will caramelize in the syrup. Whey powder does not work well as a powdered sugar replacement or as a coffee creamer. Do not set your oven higher than 375. 350 is the usual cooking degrees to use for cookies and brownies or cakes. Rolls may be cooked at 375, but they will brown faster then without using whey powder. Remember that whey powder is a milk product, when you are deciding to use it on, or in something. Whey powder can be used half and half with sugar on cereals and improve its nutrition. It also works well in a half and half mixture with skim milk, as a beverage. These helpful hints were written and compiled by Dairy Distributors, Inc., dba Gossner's Cheese Company, 10th North and 10th West, Logan, UT 84321. I shall be sending to everyone some recipes that call for whey powder. The ones I have tried are wonderful. They are simple, easy to substitute recipes. I think you will enjoy! Reid J. Furniss SLJC6@CC.USU.EDU ------------------------------ End of Bread Digest V5 #28 ****************************** Bread Digest Mon, 1 Aug 1994 Volume 5 : Issue 29 Today's Topics: Baking Cakes in Bread Machine. bread/stir fry info request BREAD Digest V5 #27 New Breadmaker, comments, many questions! whey powder bread ---------------------------------------------------------------------- Date: Thu, 28 Jul 1994 15:35:30 -0500 From: c-porterfield@tamu.edu Subject: Baking Cakes in Bread Machine. Message-ID: I was in a store that sells bread machines and the sales clerk was telling me that someone had bought a second machine just to do cakes in. Evidently there are some cake mixes that say use in bread machine also. Has anyone done this? Sounds like a great idea. Clyde Porterfield ------------------------------ Date: Mon, 01 Aug 1994 07:55:43 -0600 (MDT) From: Reid Subject: bread/stir fry info request Message-ID: <01HFDYOPXA0SD59UFE@cc.usu.edu> Hi everyone: Does anyone have a recipe, or information, on how to make bread dough, freeze it properly, so all you have to do is take it out of the freezer, let it (raise/rise (whooops grammer police, he he), and bake it. It would seem to me that he yeast would die if frozen. I don't understand how the stores do this. Also, maybe off subject for some lists that this is being sent to (sorry), but does anyone have a good stir fry sauce? I would like to stir-fry my veggies, add a *bit* of chicken/whatever as meat for some flavor, and them how do you "glue " it together with what kink of sauce? How do you make that yummy sauce(s) that you get when you go "up town" to eat? Thankx everyone for the info in advance. Reid J. Furniss sljc6@cc.usu.edu Thank you firefighters for trying to save Utah! ------------------------------ Date: Fri, 29 Jul 94 08:15:00 EDT From: schapin@mitre.org (Susan Chapin) Subject: Re: BREAD Digest V5 #27 Message-ID: <9407291215.AA16401@smiley.mitre.org.sit> > > ) 6) What's the difference between bread and cake? I'd like to make > ) a lowfat poppyseed bread that's more cake-y. Must I add egg? > To make a bread more cake-y, try using a substantial amount of barley flour with perhaps some brown rice flour, and omit the wheat. Barley flour makes a yeast bread with a very soft, cake-like texture. Of course you will want to add gluten. I am allergic to wheat, though not to gluten. I have found that when using low-gluten flours if I add 1/2 cup vital wheat gluten to 2 1/2 cups low-gluten flour I get a fine-textured loaf. It does not rise much, but the texture is wonderful! As a sample, here is my recipe for Raisin-Barley bread (for a Breadman 1 1/2 pound loaf): Dry group: 1/2 cup vital wheat gluten 1/2 cup quinoa flour 1 cup barley flour 1 cup brown rice flour 1 1/2 TB powdered whey Wet group 1 cup + 2 TB water 1 1/2 TB canola oil 2 TB honey 1 1/4 tsp salt Yeast 1 1/4 tsp Raisins 1 small box raisins (2-1/2 oz?) 2 TB Glenfiddich (yes, single malt scotch, not brandy) Mix raisins with scotch. Place wet group in pan, dry group on top, yeast on top of that. Medium wheat cycle (20 minutes knead, 25 minutes first rise, 50 minutes second rise, bake 55 minutes). Add the raisins and scotch after 12 minutes of kneading. You may need to help the kneading with a rubber spatula -- depends on your machine and the precise moisture of your ingredients. Don't expect much rise; this bread is fine-textured. - susan (schapin@mitre.org) (my employer does not support or even know about the opinions expressed above) ------------------------------ Date: Tue, 26 Jul 94 17:57:36 PDT From: Robert Rounthwaite Subject: Re: New Breadmaker, comments, many questions! Message-ID: <9407270100.AA04127@netmail2.microsoft.com> I originally sent this on July 13, but although it was in the archived digests when I checked, I never received the digest with it in it. At least 2 others did not receive that digest, so I am repostiting my reply. -r Elizabeth Schwartz writes ) We just got an Oster breadmaker as a housewarming gift! It's great! I've ) never made bread before and I have a lot of questions! I can't answer all of your questions, but those that I can be of help with I answer below. Sorry if these have been answered already - I am on the digest. ) here are my questions: ) ) 1)How to convert recipes with white flour to mixed whole wheat and white? ) We like as close to 100% whole wheat as possible. You can make bread in a breadmaker with *just* whole wheat flour (as the only flour - you still need all those other ingredients ) You can generally substitute whole wheat for half the white flour in an all white flour bread without much trouble. For 100% whole wheat bread a couple of other modifications will be needed. Whole wheat flour doesn't have as much gluten per cup as white flour. (Gluten is the protein (i think) in the wheat. In any case, it makes the dough stickier and allows the bread to rise) To overcome this you can add egg whites or some gluten. I find gluten works a lot better. You can find gluten or gluten flour (the same thing) at most grocery stores. You don't use much (less than two tablespoons per loaf for most recipes) so price isn't that important, but it can pay to shop around. My local Safeway had it for $6.96 for a pound and a half bag, while my local health food store had it in bulk for $0.99 a pound. Besides gluten, the other thing that really helps keep those whole wheat loaves from being heavy is an extra kneading. Some bread machines have a special setting for whole grain breads that does this, mine doesn't, so I wait for it to be done with the first kneading (10 min.) and reset the machine. I'll post my favorite fat-free whole wheat bread recipe later when I can bring it in to work. ) 3) Can we use substitutes for egg? For fruit juice concentrate? ) Does anyone have a general table of substitutes for bread makers? for egg - egg beaters, other egg substitute, egg whites (some egg substitutes are just egg whites and food color) fruit juice concentrate is usually included as a substitute for sugar, so I guess you could increase the liquid slightly and use sugar. I use the frozen concentrate from the store for those recipes or diluted honey. My favorite substitute is apple sauce for the oil or butter. I find that I can substitute one slightly rounded tablespoon of apple sauce for each tablespoon of oil the recipe calls for with little trouble. I seem to get a few more loaves where the moisture wasn't just right (see my answer to 4, below) but usually it is just as good. ) 4) If I add or subtract dry sugar, do I have to change anything else? the amount of liquid may need to be changed slightly. The amount of liquid in your dough is the hardest thing to get right when modifying recipes. Too much and the bread will fall, too little and the top will be flat or uneven and the bread may not rise enough. Be careful if you want to remove all the sugar - I'm not sure exactly how much, but you need some additional sugar for the yeast to feed on, just as you need salt to regulate the growth. (of course, the sugar can come from concentrated fruit juice or honey, or ...) ) 5) The first loaves I made have a slight aftertaste that I can't ) quite identify, possibly yeast or flour. I noticed it less ) after the bread was cooled. Any idea what this is and how to ) diminish it? The store-bought bread doesn't have it. I can only think of a couple of things this could be. One very noticeable aftertaste is from the yeast and is one of the best things about fresh bread (IMHO) This tastes like bread smells and can't (?) be what you're talking about :-), although it does diminish after a while if the bread is allowed to cool uncovered. Also, old whole grain flours can have an unpleasant aftertaste as the natural oil can start to go bad. The solution is to throw away the flour and keep your whole grain flours in the fridge if you have this problem. I'm not sure if any of these are your problem, but I hope this helps. ) 6) What's the difference between bread and cake? I'd like to make ) a lowfat poppyseed bread that's more cake-y. Must I add egg? ) (I'm going to try putting poppyseeds into hazel@netcom's lemonade ) bread) Cake rises only once while it is baking due to the action of baking soda / powder under the influence of heat. Bread rises due to the yeast growing (like you don't know that, sorry if I sound like I'm lecturing). I'm not sure how you'd make bread more cake-like. Most bread machines have a quick-bread setting that will allow you to make cake-like breads (cornbread, banana bread, etc.) and cakes. Robert ------------------------------ Date: Thu, 28 Jul 1994 18:07:38 -0600 (MDT) From: Reid Subject: whey powder bread Message-ID: <01HF8YXJ34YQD6QGZ9@cc.usu.edu> Hi everyone: Here is a nice bread recipe that calls for whey powder. I really like it (however, be ready to bake, because it makes (8?) loaves). Enjoy. Reid J. Furniss sljc6@cc.usu.edu * Exported from MasterCook II * Quick method whey bread recipe (Makes 8 loaves) Recipe By : Gossner Cheese Company, Logan, UT Serving Size : 1 Preparation Time :2:00 Categories : Whey Powder Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 Cups Flour 3 Tablespoons Dried Whey 2 tsp Salt (rounded) 1 Tablespoon sugar (rounded) 1 Cup Salad Oil 2 Packages Yeast, or 2 Tablespoons (rounded) 8 Cups Hot Tap Water Put yeast, sugar and 1 cup water in a pint bowl. Let raise till bubbly. Sift dry ingredients. Add water, then the yeast and knead well with one hand. Dough shoudl be sticky. Don't add more water. If too firm add more water. Clean hands with edge of spoon. Pull dough away from sides of bowl, pour some oil in, then turn dough and work in more oil until all sides have been covered with oil. Knead bread which is no longer sticky until all the oil is worked in. Let raise 15 minutes. Grease pans. Put dough on greased plastic sheet. Divide into four (4) parts. Take one part away and put the remaining three parts back into the bowl. Divide the one part in half. Pound cut flat, fold over toward you, then fold in sides pounding out bubbles as you go. Fold ends into make smooth loaves. Place in pans. Repeat quickly for all parts. Cover. Turn oven to 400. When bread is just rounded over tins (about 20 minutes) place in heated oven, tins 1/2 inch apart. Bake 15 minutes then reduce heat to 350 for 40 minutes more. Cool. Place in plastic bags forcing out all air. Freeze, when tawing, leave bag tightly closed. Turn every little while until all moisture is reabsorbed into the bread. - - - - - - - - - - - - - - - - - - ------------------------------ End of Bread Digest V5 #29 ****************************** Bread Digest Mon, 8 Aug 1994 Volume 5 : Issue 30 Today's Topics: Recommendations for a break cookbook? ---------------------------------------------------------------------- Date: Mon, 1 Aug 1994 14:46:50 -0500 From: Sun Park Subject: Recommendations for a break cookbook? Message-ID: <199408011840.OAA27769@dip.eecs.umich.edu> Hi, I'm looking for a breadmachine cookbook for Zojiroshi(sp?). Thanks. --Sun boxenju@eecs.umich.edu ------------------------------ End of Bread Digest V5 #30 ****************************** Bread Digest Mon, 15 Aug 1994 Volume 5 : Issue 31 Today's Topics: BREAD Digest V5 #30 Bread machine cookbooks Cheddar-Olive Bread ---------------------------------------------------------------------- Date: Tue, 9 Aug 94 08:30:34 EDT From: aa122@detroit.freenet.org (John F Davis) Subject: Re: BREAD Digest V5 #30 Message-ID: <9408091230.AA14084@detroit.freenet.org> You ask for a good bread machine cookbook. I've got, and have heard good things about "BREAD MACHINE MAGIC" which can be found at any good cooking store and many book stores. It works for most every good ABM on the market. One note you have to adjust most recipies for most every machine. Suggestion there is to make a few loaves of plain white following the directions with the machine. No matter what the instructions say about NEVER opening the machine once you press do so about a minute or two into the knead cycle. Take a look at the appearence of the dough Now when you are trying something new do the same thing. If too wet you might want to reduce the water a bit. If to dry, increase it a few drops. (You can add water durning the knead cycle if you must however remember DROPS not tablespoons full Rarley do you need to adjust by more than a teaspoon for any given machine. Now remember the amount of adjustment, and "pre adjust" other recipes first (Note, I only "Pre adjust" if I use LESS water on the second try as I can alaways add a few drops. Or of course if it's the second or more run of a recipe then I'll adjust according to expierence) Remember whole grain breads don't tend to rise as well as plain white -- John F Davis In Delightfull Detroit, Mi. aa122@detroit.freenet.org Remember to drive carefully and BUCKLE UP! Some people would like to tell the Police where to go. I get PAID TO! ------------------------------ Date: Mon, 8 Aug 94 14:20:16 EDT From: fritz@ben.dev.upenn.edu (Katherine Fritz) Subject: Bread machine cookbooks Message-ID: <9408081820.AA21406@ben.dev.upenn.edu> These aren't specifically for the Zoji, but the best breadmachine cookbooks out there, IMO, are the Donna German Rathmell books from Nitty Gritty Publications (there are five of them, "The Breadmachine Cookbook I," etc.) and the Conway-Rehrberg (sp) cookbooks "Bread Machine Magic" and its followup (exact name escapes me at the moment). ------------------------------ Date: Fri, 12 Aug 1994 22:24:57 -0800 From: kahobel@ctsnet.cts.com (Kathy Hobel) Subject: Cheddar-Olive Bread Message-ID: Here is a recipe for Cheddar Olive Bread that i got from a 5lb bag of Gold Medal "Bread" flour Gold Medal Cheddar-Olive Bread Regular Large Water 3/4 cup 1 cup + 2T Bread flour 2 cups 3 cups Shredded Sharp Cheddar Cheese 3/4 cup 1 1/4 Cups Sugar 1 T 1 1/2 T Salt 1/2 t 3/4 t Quick-acting active dry yeast 3/4 t 1 1/4 t Small pimiento-stuffed olives, drained 1/2 c 3/4 c Measure all ingredients except olives into bread machine pan in the order that the bread machine manufacturer suggests. Add olives at the time of the raisin/nut beep or 5 to 10 minutes before last kneading cycle ends. Select regular or rapid bake cycle. Do not use the delayed bake cycle. Remove baked bread from pan and cool on wire rack. Haven't tried it yet, maybe this weekend. Kathy Kathy Hobel * kahobel@cts.com * San Diego CA * **The Life You Wanted is Out of Stock*It's Been Back-Ordered** ------------------------------ End of Bread Digest V5 #31 ****************************** Bread Digest Mon, 22 Aug 1994 Volume 5 : Issue 32 Today's Topics: BREAD Digest V5 #31 Bread falling & Yeast Margarine changes confound bakers Source for hard-to-find flours ---------------------------------------------------------------------- Date: Tue, 16 Aug 1994 08:12:20 -0400 (edt) From: Abe_Rice Subject: Re: BREAD Digest V5 #31 Message-ID: Hi I am in the NYC area - would anyone know of any good places go purchase a bread machine? ------------------------------ Date: Thu, 18 Aug 1994 10:44:09 -0500 (CDT) From: rlatham@mcdmail1.fwrdc.rtsg.mot.com (Russ Latham) Subject: Bread falling & Yeast Message-ID: <9408181544.AA23235@fwmae02.fwrdc.rtsg.mot.com> When making bread, if it 'falls' when baking in the bread machine, can you simply just reduce the amount of yeast the next time, or is it more involved than that with the salt,sugar, and liquid amounts adjusted also? Will adding gluten powder cause it to fall if too much is put in? Russ (rlatham@ftw.mot.com) -- ----------------------------------------------------------------------- russ latham rlatham@ftw.mot.com or latham@rtsg.mot.com ----------------------------------------------------------------------- ------------------------------ Date: Tue, 16 Aug 1994 13:44:58 -0400 (EDT) From: Mary Beth Lohse Subject: Margarine changes confound bakers Message-ID: <199408161745.NAA12422@racketball.cis.ohio-state.edu> The August 3 Food Section of the Columbus Dispatch had the following article that may be of interest to bread bakers. Here are some relevant excerpts. This has never been a problem for me since I always use canola or olive oil in my bread, even when the recipe calls for butter or margarine. But those of you who use margarine should make sure that it *is* margarine and not a spread. -- Mary Beth --------------------------------------------------------------- 'Unanounced' changes in margarine may explain sudden baking flops -- Pittsburgh Post-Gazette Cecelia Kazakewicz had made pound cake from the same recipe for more than 20 years. This time, after 1 1/2 hours of baking, raw spots still pockmarked a cake that was "all shrunk up from the sides, like a souffle that fell", she said. Kazakewicz of Washington, Pa., found out the hard way that her stick margarine had turned into spread. "It seems kind of deceptive" to use the same package front with just one word changed," she said. By law, margarine has 80 percent fat. Anything less must be labeled a "spread" which won't work exactly like regular margarine. The decision by the makers of Parkay and other margarines to go with less fat also has perplexed professional recipe developers, including those at Betty Crocker and Pillsbury. "Margarine has changed, and as far as I'm concerned, they didn't tell anybody it changed", said Andi Bidwell, food editor of "Pillsbury Classic Cookbook"... Marcia Copeland, director of General Mills Betty Crocker Kitchens, called the switch to spreads "a completely silent evolution--or revolution". ... Today, cooks are hard-pressed to find a full-fat margarine among all the tubs, soft spreads, squeeze bottles and stick spreads. Some spreads have a modest reduction in oils, perhaps from 80 percent to 68 percent. Others are more dramatic, 40 percent or 48 percent, for example. The lower the fat percentage, the more change in cooking and baking properties. ... It isn't just cookies and cakes that are left in the lurch. Home economist Pat Waldoch answers consumer questions for Universal Foods' Red Star Yeast. "Margarine has so many different percentages that people are really having problems with their bread machine", she said. Bread makers already have problems with humidity, she added, so "we've been recommending butter or oil." ... --------------------------------------------------------------- ------------------------------ Date: Thu, 18 Aug 94 21:02:23 EDT From: "Beneway, Douglas E" Subject: Source for hard-to-find flours Message-ID: <18AUG94.22723176.0010.MUSIC@MARISTB> I've noticed a number of requests on the list for sources of hard-to-find flours and grains. I'm fortunate in that not more than 20 minutes from where I live, near the foot of the beautiful Shawangunk Mountains, is a water-powered gristmill and country store. The good news for Bread Digest'ers is that they ship their goods U.P.S.! The gristmill sells flours, grains, baking products, dried fruits, dried beans, nuts, seeds, spices, and much other stuff. Most of the the popular flours are ground right on the premises; specialty flours come mainly from other mills (NOW Foods, Arrowhead Mills, etc.) The catalog mentions which are which. Here's a partial list of grains and flours they carry: Amaranth - flour, grain Potato - flour Barley - flour, pearled (grain) Pumpernickel flour (coarse) Bran - Oat, Rice, Wheat Quinoa - flour, grain Bread flour - White, Whole Wheat Rice (White, Brown) - flour Buckwheat - flour, groats Rye - flour, flakes, grain Bulgur (parboiled cracked wheat) Semolina flour Corn - flour, meal Soy - flour Millet - flour, grain Spelt - flour Oat - flour, steel-cut, rolled Wheat - cracked, middlings, (regular, thick), groats flakes, grain (hard, soft) They also carry yeast in bulk (Red Star) and gluten. I can't begin to describe how much better the whole-wheat and whole-rye flours are than supermarket brands. Ask for their catalog. (Remember, you will have to add U.P.S. shipping charges to your order. Ask them for a rate chart also -- there isn't one in the catalog!) Here's their address and phone number: Tuthilltown Gristmill & Country Store Gristmill Lane Gardiner, NY 12525-9501 914-255-5695 - Douglas Beneway or P.S. I have no connection to the mill, except as a satisfied customer! You might want to mention, however, that you heard about them on Bread Digest. :) ------------------------------ End of Bread Digest V5 #32 ****************************** Bread Digest Mon, 29 Aug 1994 Volume 5 : Issue 33 Today's Topics: ALL Help! Zojiroshi Breadmaker. How to make good Sourdough? ---------------------------------------------------------------------- Date: Wed, 24 Aug 94 19:06:00 -0500 From: tim.bandy@pcohio.com (Tim Bandy) Subject: ALL Message-ID: <24.54310.5.0CB32CF9@pcohio.com> -=> Quoting Bread@cykick.infores.com to Tim Bandy <=- Br> Send digest submissions to. . . . . . . Bread@cykick.infores.com Hello fellow breadsters, I notice that Meijers stores now carry a range of bread machines and Damark recently began carrying two or three different brands at competitive prices. Also, SAM's Warehouse Club centers are carrying a square model by Welbilt. BTW, can anyone here give me the name and subscription address for a internet food dehydrator newsgroup? Tim Bandy ___ Blue Wave/QWK v2.12 ------------------------------ Date: Wed, 24 Aug 1994 14:40:48 -0400 From: Sun Park Subject: Help! Zojiroshi Breadmaker. Message-ID: <199408241840.OAA23337@krusty.eecs.umich.edu> Hi, If you own a Zojiroshi breadmaker or had a chance to taste one from it, please help me out. I'm having my zojiroshi for about three months now, but have no luck to bake the bread up to my expectation. It almost always turned out too crusty, too coarse... I have friends who own the National/Panasonic ones, and tasted the breads from theirs several times. They always have soft texture and tasteful brown crusty (not as hard as mine) outside. My question is: (1) Is it typical for Zojiroshi to have that hard crusty outside? (It's similar to the hard roll or french bread. Please don't tell me I need more butter. I tried several different measures for sugar, salt, yeast, butter and water.) (2) My breadmaker is not the one with the jam option, so I believe I have the basic one without not much functions. Is there anyone who has this model experiencing similar problems? I once changed my breadmaker to the current one because I thought it was malfunctioning (suspecting overcooking), but turns out that the new one also bakes the bread coarse, and hard. If you have the top model from Zojiroshi, please let me know how your breadmaker works. In my area, I couldn't find the top model with jam option, so I'd like to know how it bakes the bread. (3) Did you taste/feel the difference between the breads from National and those from Zojiroshi? Any comments/experience/opinions would be highly appreciated. Thanks a lot. --Sun boxenju@eecs.umich.edu ------------------------------ Date: Tue, 23 Aug 94 09:41:00 EDT From: Dona Miller Subject: How to make good Sourdough? Message-ID: <2E59FC00@babel.comshare.com> How can I get a good sourdough flavor? I have tried to make my own starter, using recipes calling for yeast, flour, water and time to age. The result was very disappointing. There was a noticeable flavor, but not that yummy sourdough flavor. Does anyone have a recommendation for a great starter? Also does anyone have a suggestion for getting a good crusty loaf that's soft inside? Does this require a clay oven? I have a clay pizza tile. Is that good enough? I have a bread machine, but I just don't like the shape or the texture of the bread it produces. Baked in my oven the dough makes a better loaf? Dona Miller donam@comshare.com ------------------------------ End of Bread Digest V5 #33 ****************************** Bread Digest Wed, 7 Sep 1994 Volume 5 : Issue 34 Today's Topics: [Q] Storing Bread Machines???? multi-grain bread Zoji Bread ---------------------------------------------------------------------- Date: Tue, 30 Aug 1994 07:37:45 -0500 (CDT) From: jaws@brazos.cray.com (Jim Wheeler) Subject: [Q] Storing Bread Message-ID: <9408301237.AA04413@brazos.cray.com> Hi, Has anyone tried storing bread in the ZipLok plastic bags that are designed to keep vegetable fresh? These bags are supposed to have little holes in them to allow air to circulate, and the thought occurred to me that they might be good for bread; in that the crust wont go soft as it does in regular zippered plastic bags. -- jaws@cray.com J.A. Wheeler (713)-297-7834 FAX-(713)-968-1620 ------------------------------ Date: Mon, 29 Aug 1994 17:15:58 -0700 (PDT) From: Josh Haygood Subject: Machines???? Message-ID: I have been a bread baker for a long time and have never used machine; other than my oven, of course. I wonder if those of you weaned off of real baking with the bread machines would appreciate some real bread recipes which are made the traditional way-two hands, ingredients, oven. Simple. I would alo like to hear from any of you with a similar affinity for actual home-baked bread. Please send recipes. haygood@netcom.com ------------------------------ Date: Tue, 30 Aug 1994 10:41:02 -0700 (MST) From: TAMARA@CCIT.ARIZONA.EDU Subject: multi-grain bread Message-ID: <01HGIMUX5FBS8WW00Q@CCIT.ARIZONA.EDU> Hi...I have been looking around for a good multi-grain bread recipe for the breadmaker...I have the Zojirushi with jam option (very good, too). Something with sunflower seeds in it. Has anyone out there found one that works in the machine? Also, I am a bit confused on the gluten thing...there is gluten flour and vital gluten...right? The vital is what you want to add in small quantities to assist in the rising...what do you use gluten flour for? And...just a side note... I made anadama bread the other day with blue corn meal (very popular here in the Southwest) and it was one of the best breads I have made yet...wonderful texture and flavor, if you like molasses...this recipe used 5 TB of molasses. ------------------------------ Date: Mon, 29 Aug 1994 18:27:16 -0700 (PDT) From: fmc@netcom.com (FMC) Subject: Zoji Bread Message-ID: <199408300127.SAA29479@netcom15.netcom.com> > Date: Wed, 24 Aug 1994 14:40:48 -0400 > From: Sun Park > Subject: Help! Zojiroshi Breadmaker. > Message-ID: <199408241840.OAA23337@krusty.eecs.umich.edu> > > Hi, > If you own a Zojiroshi breadmaker or had a chance to > taste one from it, please help me out. > I'm having my zojiroshi for about three months now, but > have no luck to bake the bread up to my expectation. > It almost always turned out too crusty, too coarse... > > I have friends who own the National/Panasonic ones, > and tasted the breads from theirs several times. They always > have soft texture and tasteful brown crusty (not as hard as mine) > outside. > > My question is: > (1) Is it typical for Zojiroshi to have that hard crusty outside? > (It's similar to the hard roll or french bread. Please don't > tell me I need more butter. I tried several different measures > for sugar, salt, yeast, butter and water.) > > (2) My breadmaker is not the one with the jam option, so I believe > I have the basic one without not much functions. Is there anyone > who has this model experiencing similar problems? I once changed > my breadmaker to the current one because I thought it was > malfunctioning (suspecting overcooking), but turns out that the new > one also bakes the bread coarse, and hard. > > If you have the top model from Zojiroshi, please let me know > how your breadmaker works. In my area, I couldn't find the top > model with jam option, so I'd like to know how it bakes the bread. > > (3) Did you taste/feel the difference between the breads from National > and those from Zojiroshi? > > Any comments/experience/opinions would be highly appreciated. > Thanks a lot. > --Sun > boxenju@eecs.umich.edu I also own a Zoji. I really enjoy it, but have found that the crust is a little too hard. I think mine is one of the simpler models (no jam setting),but I enjoy the durability of the machine. I have also found that when I make white breads (sourdough, oatmeal, etc.) the crust is tougher than with fancier breads (cheese and onion). Flora :) ------------------------------ End of Bread Digest V5 #34 ****************************** Bread Digest Mon, 12 Sep 1994 Volume 5 : Issue 35 Today's Topics: "Real" Bread Bernerbrot? BREAD Digest V5 #34 (2 msgs) BREAD Digest V5 #34 - Haygood Comments Bread in Japan ---------------------------------------------------------------------- Date: Wed, 7 Sep 1994 13:08:19 -0600 (MDT) From: "Steven A. Hocevar" Subject: "Real" Bread Message-ID: <940907130819.4c96@FhHosp.Ab.Ca> From: Josh Haygood > I have been a bread baker for a long time and have never used >machine; other than my oven, of course. I wonder if those of you weaned >off of real baking with the bread machines would appreciate some real ^^^^ >bread recipes which are made the traditional way-two hands, ingredients, >oven. Simple. I would also like to hear from any of you with a similar >affinity for actual home-baked bread. Please send recipes. Golly, Jeeze, Josh. I never knew my machine made "fake" bread...... :-) One good thing about bread machines is it got me interested in making "real" bread with my "real" hands using a "real" oven. So the opposite happened to me: I used the machine first and started making "real" bread afterwards. I can only manage to do that on weekends, though. Its just too bad I don't have a "real" lot of time each and every night to make "real" bread. That steaming loaf of "fake" bread waiting for me each and every morning to make my lunch from will have to do. Damn.... :-) -Steve (pondering...if my morning bread is fake, I wonder what you'd call "Wonder Bread"?) ------------------------------ Date: 8 Sep 1994 09:41:26 -0500 From: "Jack Herrington" Subject: Bernerbrot? Message-ID: <9409081321.AA03234@flash.med.miami.edu> My boss has asked me if I can find a recipe for 'Bernerbrot'. It's a Swiss bread that he ate while in Switzerland. Anyone know anything about it? Thanks in advance. -Jack jack@umbio.med.miami.edu ------------------------------ Date: Wed, 7 Sep 1994 12:45:23 -0700 (PDT) From: Marie Spears Subject: Re: BREAD Digest V5 #34 Message-ID: Josh - I also have been a bread baker for years but I have an incredibly busy schedule and I am not able to spend evenings and weekends making bread. The bread machine enables me to have homemade bread. I put everything in the machine when I leave the house at 5am and I set the time so that when I return at 7pm there is fresh bread waiting. It definitely isn't as good as the "old-fashioned way" but it's infinitely better than store-bought. Regards, Marie ------------------------------------------------------------- Instruction enlarges the natural powers of the mind. ------------------------------------------------------------- Marie Spears Assistant to the Director University of Washington Libraries spears@u.washington.edu ------------------------------ Date: 08 Sep 94 10:20:17 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: BREAD Digest V5 #34 Message-ID: <034_9409091001@salata.com> BR> Hi, BR> Has anyone tried storing bread in the ZipLok plastic bags that are BR> designed to keep vegetable fresh? These bags are supposed to have BR> little holes in them to allow air to circulate, and the thought BR> occurred to me that they might be good for bread; in that the crust BR> wont go soft as it does in regular zippered plastic bags. BR> -- BR> jaws@cray.com J.A. Wheeler (713)-297-7834 FAX-(713)-968-1620 Yes. They work as you suspect. However, the bread does not keep as long as with the conventional ziplock bags. The vegetable bags only provide mechanical protection, the air can still circulate through them, it just does so at a much reduced rate. BR> ------------------------------ BR> Hi...I have been looking around for a good multi-grain bread recipe BR> for the breadmaker...I have the Zojirushi with jam option (very good, BR> too). Something with sunflower seeds in it. Has anyone out there BR> found one that works in the machine? Also, I am a bit confused on the BR> gluten thing...there is gluten flour and vital gluten...right? The BR> vital is what you want to add in small quantitiesto assist in the BR> rising...what do you use gluten flour for? And...just a side note...I BR> made anadama bread the other day with blue corn meal (very popular here BR> in the Southwest) and it was one of the best breads I have made yet... BR> wonderful texture and flavor, if you like molasses...this recipe used BR> 5 TB of molasses. All flour has gluten. Gluten is what retains the Carbon Dioxide produced by the yeast (or lacto bacilli) to make the bread rise and causes the open texture of the bread. Bread flour has more gluten than all purpose flour. You must add gluten (1 Tbls per Cup) if you use all purpose instead of bread flour. This is especially important if you are making a multi-grain loaf or a loaf using rye flour, oatmeal or the like. Interestingly, I made an Anadama myself two days ago. I used yellow cornmeal instead of blue. Isn't the smell of a molasses rich bread baking a wonderful aroma? Joel ... Reality-ometer: [\........] Hmmph! Thought so... ------------------------------ Date: Thu, 08 Sep 94 08:21:15 CST From: SKTHOM@ccmail.monsanto.com Subject: Re: BREAD Digest V5 #34 - Haygood Comments Message-ID: <9408087790.AA779037675@ccmail.monsanto.com> I thoroughly resent the following comments by Josh Haygood in the last Bread Digest. I have been a "real" bread baker (as Haygood would call it) and am now a machine bread baker by choice and out of necessity. Mainly because I like the taste and variety of homemade bread and enjoy making it for my family. With full-time job, family, and school there is no time for "real" bread baking. To me, machine bread baking is real. It's healthy, tasty, inexpensiv and fun! I suggest if Josh wants to make friends on this newsletter he should more carefully word his postings. By they way Josh, NO I wouldn't want any of your recipes nor would I share any of mine with you! Clean up your act before you post again please. > I have been a bread baker for a long time and have never used >machine; other than my oven, of course. I wonder if those of you weaned >off of real baking with the bread machines would appreciate some real >bread recipes which are made the traditional way-two hands, ingredients, >oven. Simple. I would alo like to hear from any of you with a similar >affinity for actual home-baked bread. Please send recipes. >haygood@netcom.com ------------------------------ Date: Wed, 07 Sep 94 18:41:48 EDT From: Lirene@aol.com Subject: Bread in Japan Message-ID: <9409071841.tn487510@aol.com> Hello breadmakers-- I live in Japan, where all those fancy breadmakers are manufactured. And I don't know a single Japanese family who uses one! I don't think most Japanese people are even aware of their existence. Japanese people just don't eat a lot of bread. Some restaurants will offer you a choice of rice or bread with some kinds of "western" meals, and I am often asked if I eat bread or rice, as though one could only eat one, and it's necessary to choose. Japanese store-bought bread raises the term 'balloon' bread to new heights. It is inevitably white, the slices often as thick at 'Texas toast', too wide to fit in an American toaster. People toast it at home in a small toaster oven, and it is part of many people's breakfasts, along with butter and jam, a boiled egg, and a cup of strong, delicious coffee or milk tea. It's unusual to make sandwiches at home (people usually prefer onigiri, cold steamed rice shaped into thick, palm-sized triangles, wrapped in thin sheets of 'nori', a kind of seaweed), but they are on the menu at the hundreds of small snack and coffee shops sprinkled all over Japanese cities. Very few Japanese families bake anything at home because they have no ovens. At the most they may have a combination microwave-convection oven which will accomodate a single loaf pan; a muffic tin or regular cookie sheet is too big for any I have seen. Baking of any kind is a sort of specialized hobby for housewives who will attend classes to learn how to make cakes or cookies. All the ingredients are incredibly expensive; the baking industry enjoys high protective tariffs on everything from flour to walnuts. There are lots and lots of bakeries in Japan, featuring all kinds of jam buns and curry buns and apple tortes and croissants and French bread and acres of plain white blocky sandwich bread loaves which they slice to order when you buy it. Recently bagels have started appearing, but forget looking for flavorful whole wheat/whole grain bread. I can get whole wheat flour here and occasionally make bread from scratch, to the amazement of my Japanese friends. I would love to find a whole wheat bread recipe that makes somewhat moist, dark bread using other ingredients: carrot or pumpkin, perhaps? Josh Haygood, where are you? Flour in Japan is generally of two types: for bread or for cakes and cookies. To make decent pie crust you have to mix the two. Perhaps the bread making machines are calibrated to the characteristics of the Japanese bread flour used in developing recipes for them. I'll be looking forward to some recipes and tips for making bread from scratch, now that our long, hot, dry summer is almost over. ~~~ lirene@aol.com ------------------------------ End of Bread Digest V5 #35 ****************************** Bread Digest Tue, 20 Sep 1994 Volume 5 : Issue 36 Today's Topics: "Real" Bread BREAD Digest V5 #35 carrot bread Looking for beginner's recipes New Baker! New Bread Ingredients Squaw bread ---------------------------------------------------------------------- Date: Tue, 13 Sep 1994 10:25:20 -0400 (EDT) From: Andrew Evans Subject: "Real" Bread Message-ID: OK, Josh, that was enough to get me to delurk ;) I too have baked my share of "real" bread, long before investing in a machine. Unlike you, however, I *have* used (and still use, almost daily) a bread machine. Let me assure you that the whole-grain, organic whole wheat, Anadama, and cinnamon-raisin breads that this wonderful invention churns out are every bit as real as the stuff I used to (and still do, when time permits) always make by hand. I have one advantage now over you - I CAN MAKE BREAD IN MY SLEEP! Unless you pull an allnighter, there is just no other way to have bread fresh from the oven *for breakfast*, *on a work day* (Josh, if you are a professional baker (are you?) then you are an exception to this rule, and more power to you. I program computers for a living, so this is a big deal to me ;) ) Please *do* post recipes - variation is the spice of life. And besides, I need more of them to *adapt for my machine* ! > > From: Josh Haygood > > > I have been a bread baker for a long time and have never used > >machine; other than my oven, of course. I wonder if those of you weaned > >off of real baking with the bread machines would appreciate some real > ^^^^ > >bread recipes which are made the traditional way-two hands, ingredients, > >oven. Simple. I would also like to hear from any of you with a similar > >affinity for actual home-baked bread. Please send recipes. > ------------------------------ Date: Tue, 13 Sep 94 9:33:24 EDT From: fritz@ben.dev.upenn.edu (Katherine Fritz) Subject: Re: BREAD Digest V5 #35 Message-ID: <9409131333.AA17820@ben.dev.upenn.edu> I'm perversely pleased to see others as annoyed as I was at Josh Haygood's comments about "real" bread and breadbaking... ;-p It seems that not everyone who subscribes to this list realizes that it was originally created *specifically* for people who use bread machines. As it has grown and prospered and even changed moderators (Hi, Jim!!), we've seen an influx of "handmade" recipes from folks who make their bread sans machine. All well and good, and I'm happy to share this list with anyone who's interested in breadbaking of *any* type... HOWEVER...snide comments about bread machines are NO WAY NOHOW appreciated. If the only way I could get fresh bread was to make it with my own two hands, I'd never have any -- I don't have the time! -- *especially* now that I have a three month old infant. I realize that making bread by hand is not hard, but it IS time-consuming, and time I don't got!! And don't suggest making it on weekends -- weekends are now reserved for catching up on everything that had to slide during the week -- necessities like laundry, grocery shopping, bill paying, playing with my little boy... Thank goodness for my Welbilt ABM-100! In short, feel free to share anything about bread, tips, recipes, anecdotes, by machine or not, whatever -- but remember that this list was created for bread machine bakers and be careful who you insult!! You can have the soapbox back now... BTW, I appreciated the anecdotes about breadbaking in Japan. I read once that the Japanese invented the bread machine, thinking erroneously that it would go over big with the Japanese, and never dreaming that there would be such a big market for them in the U.S... --------------------- Katie Fritz Internet: fritz@ben.dev.upenn.edu CompuServe: 71257,3153 ------------------------------ Date: Tue, 13 Sep 94 21:08:00 -0820 From: helen@mbbs.com (Helen Fleischer) Subject: carrot bread Message-ID: <291.5.754.0C3422BA@mbbs.com> Br> I can get whole wheat flour here and occasionally make bread from Br> scratch, to Br> the amazement of my Japanese friends. I would love to find a whole wheat Br> bread recipe that makes somewhat moist, dark bread using other Br> ingredients: carrot or pumpkin, perhaps? Josh Haygood, where are you? I'm not Josh, but I'll tell you what I do... I have a 1 1/2 pound Welbilt and I make a moist dark bread using carrot pulp saved from my juicer (can you tell I like gadgets?). To a standard raisin bread recipe I add 1 cup of pulp and reduce the water in the recipe by 1/2 cup. I like a tsp of cinnamon in this, too. Since the moisture content of juicer pulp can vary, my failsafe for the water is to start the machine with everything added but the raisins, but with only about half the water I expect to use. Then after a few minutes of mixing I drizzle water in SLOWLY till the dough forms a smooth, slightly sticky ball. Too sticky and the bread tends to fall. Too dry and the bread is a bit too dense and dry. Have fun! Another favorite substitution is to use malted barley powder/flour instead of the sugar called for in the recipe. I find that at a Korean market in Rockville, MD. Perhaps they have that in Japan, too? Helen Fleischer helen@mbbs.com ... Single tasking? Just say no! * Q-Blue 1.0 * ------------------------------ Date: Tue, 13 Sep 94 09:12:19 EST From: "Brian Eubanks" Subject: Looking for beginner's recipes Message-ID: <9408137794.AA779472878@cc.ims.disa.mil> Does anyone have some good beginner's recipes for whole grain breads? (standard oven recipes, please, since I don't have a bread machine) ------------------------------ Date: Thu, 15 Sep 94 18:06:32 GMT From: BERENS P MSGT 65CG/SCUB Subject: New Baker! Message-ID: <9409151806.AA13798@lajes-email.af.mil> Hi folks! I'm a new subscriber to the Digest coming to you from Lajes Field, Azores, Portugal. My interest in breadmaking was piqued while I was in the Philippines. My housegirl there would make three or four loaves of bread a week, and I'd sit down and eat one as soon as it cooled enough! The aroma, the texture, the taste! How could someone not want fresh baked bread in their life??? There's a special type of bread here in the Azores which is nicknamed "popsic". I know the actual Portuguese word is longer and this is just slang, and I promise to fill you in as I investigate. I'm not sure if a recipe is possible because it is almost exclusively made in commercial bakeries (as far as I know.) Now, I know your interest just waned. Trust me, this is better than just another loaf of average bread. There is a chewy texture that is fairly unique. (The only international bread I'd tout this way is Germany's Brotchen rolls...) Sorry to be so long winded. I'll keep it shorter and to the point in the future. Paul J. Berens berensp@lajes-email.af.mil ------------------------------ Date: Mon, 19 Sep 94 13:36:00 edt From: "Eisenreich, Pete" Subject: New Bread Ingredients Message-ID: <2E7DCC05@spacenet> My new King Arthur Flour catalog (800/827-6836) has several new products that may be of interest (they are to me!). - Dried Powdered Whole Egg (Replace egg when using delay timer) I've been looking for these for a while and had only been able to egg whites or Egg Replacer (Completely artificial for egg allergies). - European grain and flour blends I've ordered (but not received yet) several varieties of German grain blends from Uldo Backmittel. KA says you add these to a mixture of white and rye flour. I expect (hope) to get something like a German Bauernbrot. The 3 varieties they offer are Jogging Brot, Multikorn and Knitz Backmischung. I'll post when I get and try these. Also available are English Grain mixes and Irish and French flours. If anybody knows about these or has tried them I'd like to hear about it. If you have another source of European grain mixes or flours, essp. German, I'd like to hear about that too. On a recent trip to Germany I asked about the recipe for some traditional Baurenbrot (Farmer's bread) I was eating. One of the ingredients was "Fertig Sauer" (ready-sour). I volunteered that I had a sour-dough culture and was told by a grandmotherly woman "Oh no we haven't done that since _my_ grandmother's time". Does anybody know of a source of "instant-sour" (other than vinegar) or something like that. Pete.Eisenreich@jhuapl.edu (I have no connection to KA Flour, but like their catalog and products tho they are sometimes kinda expensive.) ------------------------------ Date: Monday, 19 September 1994 15:10:01 From: dkasson@parcplace.com (Doreen Kasson) Subject: Squaw bread Message-ID: <9409192210.AA05891@ledzepp.PPS> Does anybody have any good recipes for squaw bread? I've got a 1lb. Zojirushi machine. Thanks, -- Doreen ------------------------------ End of Bread Digest V5 #36 ****************************** Bread Digest Mon, 26 Sep 1994 Volume 5 : Issue 37 Today's Topics: Applesauce-Rye Bread BREAD Digest V5 #36 Introduction, and Squaw Bread Recipe request Red Lobster cheese bread ---------------------------------------------------------------------- Date: Fri, 23 Sep 1994 16:12:30 -0500 (CDT) From: Kent Estes Subject: Applesauce-Rye Bread Message-ID: Does anyone have a good recipe for Applesauce-Rye Bread? This is a heavy bread with a sweet aftertaste and is excellent with soups! I lost my recipe!! Thanks. Kent Estes Westark Community College Department of Microbiology (and eating breads) Fort SMith, Arkansas Fax Number (501) 788-7612 ------------------------------ Date: Thu, 22 Sep 1994 08:14:53 MST From: "Mary Krone" Subject: Re: BREAD Digest V5 #36 Message-ID: Hello, Does anyone out there know how to get a new mixing paddle for a Turbo II DAK breadmaker? It seems from all the message I have read about DAK they are out of business. Is that true? Your help would be greatly appreciated. ------------------------------ Date: Thu, 22 Sep 1994 18:33:52 EDT From: "Zoe: Coombs" Subject: Introduction, and Squaw Bread Message-ID: <00984DD0.F5A9C520.80@bigvax.alfred.edu> Hi--I'll try this again. I was in the middle of typing a message when I got some interference on the phone line or whatever and lost my carrier (I'm at home using my modem instead of being at work on my office terminal). I just heard about this list today. Great idea! I was sent a sample digest but didn't notice the date on it. Is the Squaw Bread recipe still needed? I can e-mail it if anyone is interested. I have had a bread machine for several years. DAK which unfortunately died in May. I wanted to order another (was I ever suffering from withdrawal pangs!) from DAK but (after waiting for several months) there are none available because the factory moved and DAK couldn't guarantee the quality. So I ordered a 1-1/2 lb Mister Bread (by Seiko) from Damark which just arrived last Friday. Quite obviously my DAK had been a 2-lb machine (I just hadn't paid attention before--oh, well) so I'm going to have to do some recipe adjusting I see. Naturally, I had to put the new machine to work immediately! :-) I have several cats so I always have to put my freshly-baked bread into my microwave oven to cool :-) .. Zoe coombs@bigvax.alfred.edu ------------------------------ Date: Tue, 20 Sep 1994 16:23:39 -0500 (CDT) From: Kent Estes Subject: Recipe request Message-ID: I am looking for a recipe for applesauce-rye bread to use in a Sanyo (1 lb) breadmaker. I have seen this in a breadmaker cookbook but I have lost my copy. I would appreciate replys. ------------------------------ Date: Tue, 20 Sep 1994 14:55:29 -0600 (MDT) From: MATLOCK@BIOTEK.ARC.AB.CA Subject: Red Lobster cheese bread Message-ID: <01HHC7X50DJM0000N3@BIOTEK.ARC.AB.CA> Once upon a time, I came across a recipe for the little cheese buns that are served at Red Lobster restaraunts. Perhaps it was this list? If anyone has it, I would appreciate a copy. Thanks, Marilyn ------------------------------ End of Bread Digest V5 #37 ****************************** Bread Digest Tue, 11 Oct 1994 Volume 5 : Issue 39 Today's Topics: Bread machines in UK/Yeast varieties DAK Is there a FAQ? (I'm thinking of buying a bread machine!) M Bread Machine Bread Won't Rise! Possibly-dead Welbilt? soft pretzel question ---------------------------------------------------------------------- Date: Thu, 6 Oct 94 09:38:03 BST From: Andrew Wyss Subject: Bread machines in UK/Yeast varieties Message-ID: <9410060838.AA02930@ mftsun1.demon.co.uk> Does anybody know of any suppliers of bread machines in the UK? A friend visited family in Canada, and came back raving about their bread machine. He says he would have brought one back if he'd known how difficult they were to get here. Personally, I'm a 'get your hands dirty' baker, but I'm friendly really - honest :-) Another question: most recipes in this list specify "yeast", without specifying a particular sort of yeast. I know of three kinds of yeast available in the UK for baking use:- dried (requires activation in sugar and liquid before use) "easyblend" dried (no activation required) fresh "compressed" What sort of yeast do the recipes require? I'd be interested to know what types of yeast are available elsewhere. I use fresh yeast in my bread, as I've found nothing to match the rise and flavour it produces. Andrew Wyss ------------------------------ Date: Tue, 4 Oct 94 10:26:29 PDT From: marvinm@catman.tti.com (Marvin Moskowitz) Subject: DAK Message-ID: <9410041726.AA01599@catman.tti.com> News of DAK's demise is somewhat premature, although Drew Kaplan has admitted to cash flow problems and offered some good deals to customers local to his wherehouse. Customer Service number is 800 888 7808 *Marvin S. Moskowitz __o * *Transaction Tech, Inc. -\<, Paths: marvinm@tti.com * *3100 Ocean Park Blvd. ......O/ O marvinm%tti.com@NDSUVM1.Bitnet * *Santa Monica, CA 90405 (310) 450 9111 x3197 * ------------------------------ Date: Thu, 6 Oct 94 17:38:24 EDT From: joe@consolve.com (Joe Shapiro) Subject: Is there a FAQ? (I'm thinking of buying a bread machine!) Message-ID: <9410062138.AA26019@ghana.consolve> Hi, Folks I've been a bread baker for quite a while but recently I've found that I haven't had enough time to make bread by hand very frequently. So I'm thinking of joining the ranks of bread-machine owners! However, I'd like to get a machine that I can fiddle with as opposed to one where everything is pre-determined. I looked into this a bit about a year ago and decided that the Zojirushi was the most programmable bread-maker, though it was still stone-age in this respect. So has anything better come out since then? Is the Zoji worth the extra $ (~350 vs. ~150 for some)? Is there a FAQ where I can find this out without bothering all you nice people? ;-) Thanks for any info you can give me! ------------------------------------------------------------------------------ Insert net.disclaimer here. Joe Shapiro joe@ConSolve.COM (617) 674-2199 ------------------------------ Date: Fri, 7 Oct 1994 09:21:24 -0400 (EDT) From: "Micheal R. Tramont" Subject: M Bread Machine Bread Won't Rise! Message-ID: I'm having problems with my Trillium BreadMan bread machine: the bread won't rise! I didn't have this problem before, but it's been a few months since I made bread regularly. I've purchased fresh flour and yeast but this hasn't helped. Any suggestions/advice? Signed, Flatbread in Michigan ------------------------------ Date: Thu, 6 Oct 94 16:52 EDT From: popcorn@cyberspace.org (Valerie Mates) Subject: Possibly-dead Welbilt? Message-ID: Help! My R2-D2 style Welbilt has performed flawlessly for years, until this morning. I put some cold ingredients into the machine and wanted to give them some time to warm up. I'd never used the timer cycle before but I figured that if I said I wanted my bread ready in 5 hours it would give the ingredients a bit of time to get closer to room temperature. Then I changed my mind because I wanted to watch the consistency of the mixture as the machine started kneading. I pressed lots of buttons to try to convince it that I didn't want to make bread on the timer after all. (Where's the control-C key on this thing anyway?!) Next, I pressed Start. The machine clicked and the kneading light came on, but nothing else happened. I pressed Stop. I experimented some more with lots of buttons. No go. I unplugged it, replugged it, set the time, and pressed Start. All it does is turn on its Kneading light and make a click sound but nothing else happens. I think the timer question is probably a red herring and there's something wrong with some internal mechanism. I tried tightening the bowl in case that was the problem but it didn't help. Has anybody else seen this problem? Was there a solution, or did you have to buy a new breadmaker? Is there any good way to get a gloopy un-kneaded mess out of the bowl of an R2D2 model without having it spill all over the innards? I'm planning to turn the whole machine upside down, but this sounds like a Bad Idea. I think I remember seeing a posting on this list, once upon a time, that listed troubleshooting tips from DAK customer service. Has anybody saved that posting? If so, could you e-mail it to me? I would much appreciate it! -Valerie Mates popcorn@cyberspace.org ------------------------------ Date: Mon, 10 Oct 1994 18:27:23 -0500 From: ellen@brakes.elekta.com (Ellen C.) Subject: soft pretzel question Message-ID: <9410102234.AA19231@brakes.elekta.com> When making soft pretzels, should you let the dough rise once, twice, or not at all ? I downloaded a recipe for garlic herb pretzels from the Fatfree mailing list archives and the instructions do not refer to any degree of rising. (The recipe does include active yeast.) So, should I let it rise ?? If you'd like for me to post the recipe, I will be happy to do so. BTW, I have only received one digest from this list and that was several weeks ago. Is the list still around ? Any help on getting my subscription straighened out will be appreciated! [Note From Jim C.: You are on the list; I don't know what's up.] -- Ellen C. ellen@brakes.elekta.com ------------------------------ End of Bread Digest V5 #39 ****************************** Bread Digest Tue, 4 Oct 1994 Volume 5 : Issue 38 Today's Topics: BREAD Digest V5 #37 Bread Machine Recipes high-altitude bread Machine features SUBSCRIBE REQUEST zucchini ---------------------------------------------------------------------- Date: 27 Sep 94 10:22:22 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: BREAD Digest V5 #37 Message-ID: BR> From: "Mary Krone" BR> Hello, BR> Does anyone out there know how to get a new mixing paddle for a BR> Turbo II DAK breadmaker? It seems from all the message I have read BR> about DAK they are out of business. Is that true? Your help would BR> be greatly appreciated. Last I heard they were still operating and had (according to the newspaper) been doing fairly well getting themselves reorganized and out of Chapter 11. Their BBS is still working at 818-715-7153/4. Why not give them a holler to see what's going on? Joel ... Backup not found: (A)bort (R)etry (P)anic ------------------------------ Date: Tue, 27 Sep 1994 11:40:04 PDT From: hs.Roch811sd@xerox.com Subject: Bread Machine Recipes Message-ID: <"27-Sep-94 14:40:04 EDT".*.Heather_Strenzwilk.Roch811sd@Xerox.com> I have not seen much traffic on this list lately and since I have gotten a lot of hints from this list I thought I would share. They are all in Mastercook format. Most of these 25 recipes are from The Bread Machine Cookbook II by Donna German. Since both of my bread machines are on the small side I have only included the ingredient lists for small and medium sized loaves. Enjoy! Heather - - - - - - - - - * Exported from MasterCook II * Apple Oatmeal Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 2/3 cup applesauce, unsweetened 1 tablespoon vegetable oil 1 tablespoon honey 1/3 teaspoon salt 1/4 teaspoon cinnamon 1 cup oats 1 cup bread flour 1 teaspoon yeast 1/4 cup dried apples -- diced --medium-- 1 cup applesauce, unsweetened 1 1/2 tablespoons vegetable oil 1 1/2 tablespoons honey 1/2 teaspoon salt 1/3 teaspoon cinnamon 1 1/2 cups oats 1 1/2 cups bread flour 1 1/2 teaspoons yeast 1/3 cup dried apples -- diced At the beep add the diced dried apples. - - - - - - - - - - - - - - - - - - NOTES : This is so good it could be eaten for dessert. Try it toasted for breakfast for a great morning treat. * Exported from MasterCook II * Apple Oatmeal Raisin Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup apple juice 1 tablespoon butter or margarine 1/2 teaspoon salt 1/4 teaspoon cinnamon 1 tablespoon brown sugar 2 tablespoons oat bran 1 cup oats 1 cup bread flour 1 teaspoon yeast at beep add: 1/3 cup raisins 1/3 cup apple -- diced 1/4 cup chopped nuts -- optional - - - - - - - - - - - - - - - - - - NOTES : A wonderful breakfast bread- I like it toasted. And good for sandwiches too. * Exported from MasterCook II * Basil Parmesan Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Italian/ Other Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 3/4 cup water 1 tablespoon olive oil 1/4 cup Swiss cheese -- grated 1/4 cup parmesan cheese -- grated 1/4 teaspoon salt 2 teaspoons sugar 2 teaspoons basil 1 cup whole-wheat flour 1 cup bread flour 1 teaspoon yeast --medium-- 1 1/8 cups water 1 1/2 tablespoons olive oil 1/3 cup Swiss cheese -- grated 1/3 cup parmesan cheese -- grated 1/3 teaspoon salt 1 tablespoon sugar 1 tablespoon basil 1 1/2 cups whole-wheat flour 1 1/2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : This is out of the world. A must with an Italian meal. While the pre-grated Parmesan cheese may be used in this recipe, freshly grated Parmesan cheese is much better. * Exported from MasterCook II * Calzone (bread machine made) Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Italian/ Other Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small (4)-- 2/3 cup water 1 tablespoon olive oil 1/3 teaspoon salt 1/4 teaspoon oregano 2 cups bread flour 1 teaspoon yeast --medium (6)-- 1 cup water 1 1/2 tablespoons olive oil 1/2 teaspoon salt 1/3 teaspoon oregano 3 cups bread flour 1 1/2 teaspoons yeast Calzone- Remove dough from the machine and roll it into circles of approx. 8 inches in diameter. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on a lightly greased baking or pizza pan. Let rise approx. 30 minutes. Brush lightly with olive oil and bake in a preheated 500F oven for approximately 20 to 30 minutes or until puffed and golden. Filling- place 1.5 to 2 T each of ricotta and grated mozzarella cheese in each calzone. Or use a stromboli filling. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Classic Whole Wheat Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 2/3 cup water 1 tablespoon margarine 1/3 teaspoon salt 2/3 teaspoon brown sugar 1 cup whole-wheat flour 1 cup bread flour 1 teaspoon yeast --medium-- 1 cup water 1 1/2 teaspoons margarine 1/2 teaspoon salt 1 teaspoon brown sugar 1 1/2 cups whole-wheat flour 1 1/2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : A really good, basic whole wheat * Exported from MasterCook II * Cola Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup cola -- +1 T 1 tablespoon butter or margarine 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 2/3 cup cola -- +1 1/2 T 1 1/2 tablespoons butter or margarine 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : Use any type of soda, diet or regular; any flavor such as cherry, orange, regular cola or gingerale, etc. * Exported from MasterCook II * English New Year's Rum Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/3 cup water -- +1 T 2 teaspoons light rum 1/2 tablespoon butter or margarine 1/4 cup sugar 1/2 teaspoon salt 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 1/2 cup water 1 tablespoon light rum 2 tablespoons butter or margarine 1/3 cup sugar 2/3 teaspoon salt 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : This traditional bread is served at New Year's with a coin hidden inside to bestow luck on the finder. Do not attempt to do that in your machine, though. If you wish, you may use a single raisin. Welbilt ABM 100, DAK and Mister Loaf- use sweet bread cycle. * Exported from MasterCook II * Focaccia (bread machine made) Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Italian/ Other Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 large-- 1/2 cup water 1 1/2 tablespoons olive oil 1/4 cup vegetable oil 1/4 teaspoon salt 2/3 teaspoon basil -- or rosemary 1 1/2 teaspoons sugar 2 1/4 cups bread flour 1 teaspoon yeast --Topping-- 1/8 teaspoon garlic powder 2 tablespoons olive oil 2 teaspoons basil -- or rosemary 1 teaspoon sea salt -- optional --2 small-- 2/3 cup water 2 tablespoons olive oil 1/3 cup vegetable oil 1/3 teaspoon salt 1 teaspoon basil -- or rosemary 2 teaspoons sugar 3 cups bread flour 1 1/2 teaspoons yeast --Topping-- 1/8 teaspoon garlic powder 3 tablespoons olive oil 1 tablespoon basil -- or rosemary 1 1/2 teaspoons sea salt -- optional Remove dough from machine and, using your fingers, press the dough onto a lightly greased pizza pan or baking sheet. Cover and let rise for about 30 minutes. Spread topping over dough and bake in a preheated 375F oven for about 30 minutes. - - - - - - - - - - - - - - - - - - NOTES : Say foh-CAH-chee-ah. This cousin to pizza, cut into small wedges or squares, is the perfect accompaniment to soups or salads. Or serve as an appetizer or with a buffet. Delicious served hot or cold, as a snack or with a meal. * Exported from MasterCook II * French Pear Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup pear puree 1 tablespoon vegetable oil 1 tablespoon honey 1 egg -- * see note 1/3 teaspoon salt 1/8 teaspoon black pepper -- coarsely ground 1 1/2 cups bread flour 1 teaspoon at beep add: 1/4 cup dried pears -- diced - - - - - - - - - - - - - - - - - - NOTES : 1 egg = 1/4 cup egg sub. This is well worth the time involved to make the pear puree. Fresh pears should be boiled in water until soft; canned pears should be rinsed. Puree in blender or food processor. Pepper may be omitted for a different taste, and dried pears, found in some grocery stores or health food stores, may be added for another variation. * Exported from MasterCook II * Greek Kouloura Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 3/4 cup milk 3/4 tablespoon vegatable oil 1/4 egg -- * see note 1/3 teaspoon salt 3/4 tablespoon sugar 1 3/4 cups bread flour 1 teaspoon yeast --medium-- 1 cup milk 1 tablespoon vegetable oil 1/3 egg 1/2 teaspoon salt 1 tablespoon sugar 2 1/3 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : * 14/ egg= 1 T egg sub or 1/3 egg= 1.5 T egg sub. Traditionally, this loaf is twisted and has a topping of sesame seeds. A great breakfast or brunch bread. If desired, open the machine briefly during the second rising and sprinkle sesame seeds on the top of the dough. Be careful not to spill any into the machine itself. * Exported from MasterCook II * Greek St. Basil's Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/3 cup milk -- +1 T 2 tablespoons butter or margarine 1 egg 1/4 cup sugar 1/4 teaspoon salt 1/4 teaspoon lemon peel -- grated 1/8 teaspoon cinnamon 1/4 teaspoon nutmeg dash ground cloves 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 1/2 cup milk 2 1/2 tablespoons butter or margarine 1 1/4 egg 1/3 cup sugar 1/3 teaspoon salt 1/3 teaspoon lemon peel -- grated 1/8 teaspoon cinnamon 1/3 teaspoon nutmeg dash ground cloves 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : This traditional Greek bread is usually served with one coin hidden inside which bestows luck upon the finder. I do not recommend including it in the bread as it might damage the machine. (You could add a single raisin added at the beep, if desired.) St. Basil's bread is a delicious, sweet bread which disappears quickly. * Exported from MasterCook II * Guiness Oatmeal Bread Recipe By : FF list adapted from Bread Machine Baking by Brody & Apter Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bread flour -- unbleached 1/2 cup whole-wheat flour 1 cup oatmeal, instant 1/2 cup cornmeal 1 1/2 teaspoons salt 4 tablespoons buttermilk, dried 1/2 cup Flat Guiness stout -- room temperature 3 tablespoons maple syrup 2 egg whites 1/2 cup water -- + 1 T 2 1/2 teaspoons yeast Process as directed by machine manufacturer. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Honey Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup water 1 1/2 teaspoons vegetable oil 2 tablespoons honey 1/2 teaspoon salt 1/2 cup oatmeal 1 cup bread flour 1 teaspoon yeast --medium-- 2/3 cup water 2 teaspoons vegetable oil 3 tablespoons honey 3/4 teaspoon salt 3/4 cup oatmeal 1 1/4 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : This bread is great whether eaten alone or in sandwiches. * Exported from MasterCook II * Italian Easter Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Italian/ Other Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup milk 1 1/2 tablespoons olive oil 4 tablespoons butter or margarine 1 egg -- * see note 1/4 teaspoon salt 1/2 teaspoon sugar 1/2 cup parmesan cheese -- grated 1/8 teaspoon black pepper 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 3/4 cup milk 2 1/4 tablespoons olive oil 6 tablespoons butter or margarine 1 1/2 egg 1/3 teaspoon salt 3/4 teaspoon sugar 3/4 cup parmesan cheese -- grated 1/8 teaspoon black pepper 2 1/4 cups bread flour 1 1/2 teaspoons yeast Welbilt ABM 100, DAK and Mister Loaf- use sweet bread cycle. - - - - - - - - - - - - - - - - - - NOTES : * 1 egg = 1/4 cup egg sub./ 1.5 eggs = 6 T. egg sub. This rich, cheesy bread is not as sweet as many of the other Easter breads. * Exported from MasterCook II * Italian Spring Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Italian/ Other Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup water 1 tablespoon vegetable oil 1 teaspoon honey 1/3 teaspoon salt 2 tablespoons anise 1 1/2 cups bread flour 1 teaspoon yeast at beep add: 1/3 cup golden raisins --medium-- 3/4 cup water 1 1/2 tablespoons vegetable oil 1 1/2 teaspoons honey 1/2 teaspoon salt 3 tablespoons anise 2 1/4 cups bread flour 1 1/2 teaspoons yeast at beep add: 1/2 cup golden raisins - - - - - - - - - - - - - - - - - - NOTES : Anise imparts an exotic taste to this bread. * Exported from MasterCook II * Light Whole Wheat Bread Recipe By : ff archives Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 1 cup whole-wheat flour 2 cups white flour -- unbleached 1 1/2 tablespoons nonfat dry milk powder -- optional 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 2 teaspoons active dry yeast - - - - - - - - - - - - - - - - - - NOTES : Use whole wheat mode. Timer ok. Raises well. * Exported from MasterCook II * Minted Herb Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 2/3 cup water 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon sugar 2 tablespoons parmesan cheese -- grated 1 teaspoon basil 1 teaspoon parsley 1 teaspoon mint 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 1 cup water 3 tablespoons olive oil 2/3 teaspoon salt 2/3 teaspoon sugar 3 tablespoons parmesan cheese -- grated 1 1/2 teaspoons basil 1 1/2 teaspoons parsley 1 1/2 teaspoons mint 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : This is an absolutely superb bread. Try it! You can vary this bread by subbing up to half of the bread flour with whole wheat flour. Don't forget to triple the amount of herbs if you use fresh. * Exported from MasterCook II * Onion Rye Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup water 1/3 cup onion -- chopped 2 teaspoons vegetable oil 2 teaspoons honey 1/2 teaspoon salt 3/4 cup rye flour 1 1/4 cups bread flour 1 teaspoon yeast --medium-- 3/4 cup water 1/2 cup onion -- chopped 1 tablespoon vegetable oil 1 tablespoon honey 3/4 teaspoon salt 1 cup rye flour 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : This variation on onion bread is terrific- you'll make it more than once. * Exported from MasterCook II * Portuguese Broa (Corn Bread) Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 2/3 cup water 1 1/3 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon sugar 2/3 cup white cornmeal 1 1/3 cups bread flour 1 teaspoon yeast --medium-- 1 cup water 2 tablespoons olive oil 3/4 teaspoon salt 3/4 teaspoon sugar 1 cup white cornmeal 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : This Portuguese cornmeal bread is outstanding. The white cornmeal makes this a very distinctive, delicious loaf. Most recipes for Broa stipulate using white cornmeal; yellow or blue may also be used as a variation. * Exported from MasterCook II * Portuguese Easter Bread Recipe By : Donn German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup milk 1 egg -- * see note 1 tablespoon butter or margarine 1/4 cup sugar 1/2 teaspoon salt 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 2/3 cup milk 1 1/2 egg -- * see note 1 1/4 tablespoons butter or margarine 1/3 cup sugar 2/3 teaspoon salt 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : Welbilt ABM 100, DAK and Mister Loaf- use sweet bread cycle. * 1 egg= 1/4 cup egg sub. or 1.5 eggs = 6 T egg sub. * Exported from MasterCook II * Rice Bread Recipe By : Donna German The Bread Machine CookBook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup rice -- cooked 1/2 cup water 2 teaspoons butter or margarine 1/4 teaspoon salt 1/4 teaspoon sugar 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 2/3 cup rice -- cooked 2/3 cup water 1 teaspoon butter or margarine 1/3 teaspoon salt 1/3 teaspoon sugar 2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : * Any type of rice may be used for different flavors of bread, such as brown, wild, basmati, white, etc. Rice doubles in volume when cooked. For example, cook 1/4 cup rice grains in 1/2 cup water yields 1/2 cup cooked rice- or just use leftover rice. * Exported from MasterCook II * Rosemary-Basil Bread Recipe By : Bread list Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups bread flour 2 tablespoons sugar 1 tablespoon dry milk 1 teaspoon salt 2 tablespoons dried rosemary -- or 3 T 1 tablespoon basil 1 tablespoon olive oil 7 1/2 ounces water 1 teaspoon yeast Seems best baked on light. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Rye Beer Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 3/4 cup beer 1 1/2 tablespoons vegetable oil 1/4 teaspoon sugar 1/4 teaspoon salt 1 cup rye flour 1 cup bread flour 1 teaspoon yeast --medium-- 1 1/8 cups beer 2 1/4 tablespoons vegetable oil 1/3 teaspoon sugar 1/3 teaspoon salt 1 1/2 cups rye flour 1 1/2 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : A subtly different flavored loaf with a great texture. Slices well for sandwiches. * Exported from MasterCook II * Stromboli (bread machine made) Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Italian/ Other Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --medium (1)-- 3/4 cup water 1 tablespoon butter or margarine 1/2 teaspoon salt 1 teaspoon black pepper -- coarsely ground 3/4 teaspoon sugar 2 cups bread flour 1 1/2 teaspoons yeast --large (2) 1 1/2 cups water 2 tablespoons butter or margarine 1 teaspoon salt 2 teaspoons black pepper -- coarsely ground 1 1/2 teaspoons sugar 3 cups bread flour 2 1/2 teaspoons yeast Stromboli- Remove dough from machine and roll into a rectangle. Spread filling ingredients over the middle third of the rectangle so it runs the lenght of the wide end. Fold one side over top of the filling and then the other side on top of that; pinch ends closed. Place, seam side down, on a lightly buttered baking sheet, cover and let rise for about 30 minutes. Lightly olive oil top, and bake in preheated over 350F oven for 20-30 minutes or until done. - - - - - - - - - - - - - - - - - - NOTES : Thanks to Lt. Morro, USN, for sharing a family recipe on which this is based. Soon to become one of your favorites too! * Exported from MasterCook II * Wine and Cheese Bread Recipe By : Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup wine, white 1/3 cup sharp cheddar cheese -- shredded 1 tablespoon butter or margarine 1/3 teaspoon salt 1/2 teaspoon sugar 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 3/4 cup wine, white 1/2 cup sharp cheddar cheese -- shredded 1 1/2 tablespoons butter or margarine 1/2 teaspoon salt 3/4 teaspoon sugar 2 1/4 cups bread flour 1 1/2 teaspoons yeast - - - - - - - - - - - - - - - - - - NOTES : Terrific with cheese as appetizers. I much prefer white wine although red may be used also. ------------------------------ Date: Mon, 26 Sep 1994 09:51:47 -0600 From: lhartten@al.noaa.gov (Leslie Hartten) Subject: high-altitude bread Message-ID: <9409261551.AA03804@papeeha.al.noaa.gov> Hello, I've got a DAK machine that I used once or twice a month for about a year in Massachusetts. Now I'm settled in Colorado (at about 5300 feet above sea level) and I'm getting back into bread-baking. I'm having good luck following the suggestion of _Electric Bread_ and reducing yeast by 1/4 teaspoon and water by about 1/8 of a cup. However, all types of bread are coming out with a rather thick and dark crust, even when I turn the dark/light setting way down. Any high-altitude bread machine users out there with any suggestions? Cheers, Leslie -- Leslie M. Hartten CIRES, Univ. of Colorado email: lhartten@al.noaa.gov Campus Box 216 ^^^^^^^^^^^ new address!! Boulder CO 80309-0216 phone: (303)497-7052 fax: 497-5373 ------------------------------ Date: Tue, 27 Sep 1994 12:29:43 +0000 (MYT) From: Eugene Shing Chan Subject: Machine features Message-ID: Hello from a newcomer! Bread machines are still a very expensive novelty out here in Southeast Asia, the world's biggest rice exporting region (or is the U.S. now?) Most people buy ready made items from fairly good local bakeries, so there is not much choice in the range of machines available. Years ago, I picked up a cheap Panasonic in Japan. It must be one of the original basic models which does nothing else except make good bread! It continues to amaze friends and neighbors, who even request loaves for special occasions. I've even thrown in Chinese sauerkraut. As my machine gets older, I'm keeping an eye out for a replacement. I suspect that the Japanese are concentrating their salvos at the U.S. market and some time soon the overflow might come this way. However I know nothing about the newer models and snazzy features I see mentioned here on the BREAD list. Can some of you recommend or condemn, any particular options to look for in my next machine? --- Eugene Chan, Petaling Jaya, Malaysia ------------------------------ Date: Thu, 29 Sep 94 09:37:18 PDT From: Marsha Bolles Subject: SUBSCRIBE REQUEST Message-ID: I have a bread machine and would like any info/recipes posted. Thank you. TTFN, Marsha Bolles :-) marshab@manta.nosc.mil ------------------------------ Date: Mon, 26 Sep 1994 09:54:14 -0600 From: lhartten@al.noaa.gov (Leslie Hartten) Subject: zucchini Message-ID: <9409261554.AA04274@papeeha.al.noaa.gov> Help! I've got manymanymany cups of shredded zucchini in my refrigerator and only one recipe (zucchini wheat bread from _The Bread Machine Cookbook_). It's OK, but nothing special. I've just looked through all my archived bread-digests (back to March), and the word "zucchini" doesn't appear even once! Anyone got any recipes that they like? Leslie -- Leslie M. Hartten CIRES, Univ. of Colorado email: lhartten@al.noaa.gov Campus Box 216 ^^^^^^^^^^^ new address!! Boulder CO 80309-0216 phone: (303)497-7052 fax: 497-5373 ------------------------------ End of Bread Digest V5 #38 ****************************** Bread Digest Mon, 17 Oct 1994 Volume 5 : Issue 40 Today's Topics: (2 msgs) BREAD Digest V5 #38 BREAD Digest V5 #39 (2 msgs) Bread machines in UK/Yeast varieties bread won't rise... converting bread machine recipes high altitude Inexpensive bread machine cookbook Notes for new people... Only need the dough. Possibly-dead Welbilt salt Soft Pretzel Recipe ---------------------------------------------------------------------- Date: Fri, 14 Oct 1994 08:21:59 -0400 (EDT) From: Faith LeFebvre Subject: Message-ID: I'm a new baker, now that I have my bread maker, and I've seen a lot of interesting recipes that I have and will try. I am interested in using the bread machine to make the bread dough and then bake the bread myself in a nice pan (and therefore have a pan, not bread machine, shape). The bread machine cookbooks I have seen all mention that I can do that if I knead the bread after the dough cycle and before I bake the bread on recipes that could be made all the way in the bread machine. My problem is that the reason I use a bread machine is that bread making is one of those skills I have never been able to master. I haven't been able to figure out how long to knead (how the bread should 'feel', etc.) and I don't want to ruin a perfectly good loaf by trying to bake it myself. Is that kneading after the dough cycle really necessary? There aren't two kneading cycles on my machine, so why would it be necessary to do it twice if the machine doesn't? Faith LeFebvre dsttfl@gsusgi2.gsu.edu faithle@aol.co Cook and doorservant to Mam'selle and Bullet ------------------------------ Date: Sat, 15 Oct 1994 16:19:40 -0700 (PDT) From: Josh Haygood Subject: Message-ID: Being the holiday season, does anyone out there know any good recipes for pumpkin dishes? I would love all the squash dishes you know of, inlcuding baked goods, soups, and pies. Thanks haygood@netcom.com ------------------------------ Date: 15 Oct 94 20:19:12 -0800 From: Karl.Lembke@salata.com (Karl Lembke) Subject: BREAD Digest V5 #38 Message-ID: -=> Quoting BREAD@cykick.infores.com to All <=- BR> Does anyone out there know how to get a new mixing paddle for a BR> Turbo II DAK breadmaker? It seems from all the message I have read BR> about DAK they are out of business. Is that true? Your help would BR> be greatly appreciated. BR> Last I heard they were still operating and had (according to the BR> newspaper) been doing fairly well getting themselves reorganized and BR> out of Chapter 11. Their BBS is still working at 818-715-7153/4. Why BR> not give them a holler to see what's going on? In fact, as I recall, the new paddles are $7.50, from the company. [Pause while I rummage through papers...] Nope! I was wrong. They're $7.00. Plus tax (I'm in California) plus $2.00 postage and handling. At least that was the price for a new paddle for my DAK Turbo Baker IV. By the way, it's called a "dough blade" in the invoice I received. Specifically "DOUGH BLADE 1.5" item # 8568, for my machine. Void where inhibited. Your milage may vary. Address inquiries to P.O. Box 7120, Canoga Park, CA 91309-7120 or to the Technical Information number, USA 1-800-888-9818 Monday to Friday, 8:00 AM to 5:00 PM Pacific Standard Time. If you're out of the country, I may be able to find a non-800 number. Hope this helps! ... Any morning you can walk away from is a good one. ------------------------------ Date: Wed, 12 Oct 94 15:33:04 CDT From: toma@romulus.cray.com (Thomas Arneberg {x66642 CF/DEV}) Subject: Re: BREAD Digest V5 #39 Message-ID: <9410122033.AA25579@romulus.cray.com> > Bread Digest Tue, 11 Oct 1994 Volume 5 : Issue 39 > >[...] > I looked into this a bit about a year ago and decided that the > Zojirushi was the most programmable bread-maker, though it was still > stone-age in this respect. So has anything better come out since then? > Is the Zoji worth the extra $ (~350 vs. ~150 for some)? Is there a > FAQ where I can find this out without bothering all you nice people? ;-) > ------------------------------------------------------------------------- > Insert net.disclaimer here. Joe Shapiro joe@ConSolve.COM (617) 674-2199 I got the Zoji in Feb. 1993 for under $300; I'm sure it's gone down since then. One of the things that attracted me to it was its programmability, but I'll have to admit that in my 335 loaves, I haven't done anything other than the basic settings yet! (French bread, raisin bread, regular, dough.) > ------------------------------ > Date: Mon, 10 Oct 1994 18:27:23 -0500 > From: ellen@brakes.elekta.com (Ellen C.) > Subject: soft pretzel question > > When making soft pretzels, should you let the dough rise once, twice, or > not at all ? I've made great pretzels from Donna German's breadbook. The instructions there are to take the dough out, form the pretzels, then let them rise for an hour before dipping in the baking soda solution and then baking them. But I'm not sure what she considers "dough" -- is that right after kneading, or after the first rise cycle? I think I've done it both ways with success, but I've always let them rise AFTER forming the shapes. - Tom A. --------------------------------------------+---------------------------- ;-) I'd rather be ____ Thomas R. Arneberg | Internet: toma@cray.com :-) singing in a |____| MPP IC Design Group | Proud member of M.A.D.D. :-) Barbershop _| _| Cray Research, Inc. | (Mathematicians Against :-) Quartet! (_) (_) Chippewa Falls, Wisc.| Drunk Deriving) --------------------------------------------+---------------------------- ------------------------------ Date: 12 Oct 94 09:46:16 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: BREAD Digest V5 #39 Message-ID: BR> I'm having problems with my Trillium BreadMan bread machine: the BR> bread won't rise! BR> I didn't have this problem before, but it's been a few months since I BR> made bread regularly. BR> I've purchased fresh flour and yeast but this hasn't helped. BR> Any suggestions/advice? Have you proofed the yeast? Even though you just bought it, the yeast may not be "alive". Try dissolving some in warm (NOT HOT!!!!!!) water and adding a some flour and sugar. Ot should foam and bubble up within 10 minutes. If it doesn't, buy some new yeast. Is the liquid you are using for bread making neither too hot nor too cold? Too hot kills the yeast, too cold lets it remain dormant. Are you using bread flour? If not, are you adding enough gluten to make up for the lack of gluten in a low gluten flour? If in doubt about things, try making a bread by hand, using the same ingredients and proportions, and see if it's the recipe or the machine. Joel ... SENILE.COM found . . . Out Of Memory . . . ------------------------------ Date: Wed, 12 Oct 94 16:09:38 BST From: sdpage@andersen.co.uk (Stephen Page) Subject: Re: Bread machines in UK/Yeast varieties Message-ID: <9410121509.AA12028@andersen.co.uk> In mail.bread you write: >Does anybody know of any suppliers of bread machines in the UK? You can get bread machines in London from Peter Jones (Chelsea version of John Lewis, who probably have them in their other stores), Harrods, Selfridges, and most other major department stores with a decent kitchen department. Some of the strange manufacturers who trade in the US aren't available here, but can get Panasonic. >What sort of yeast do the recipes require? My manual told me to use "easyblend" yeast, I think. However, my bread tastes rathy springy and cakelike. No idea why, and after trying everything people suggested on this list and in books, I gave up and parked my machine in a cupboard :-(. One day I shall get around to calling Panasonic and seeing if there's a food version of technical support. Stephen Page Andersen Consulting sdpage@andersen.co.uk ------------------------------ Date: Wed, 12 Oct 1994 09:04:05 -0400 From: "Michael E. Grabenstein" Subject: Re: bread won't rise... Message-ID: <9410121304.AA05553@sun.gsfc.nasa.gov> Have you warmed all the ingredients? Is the bread maker in a draft? The ingredients are being kneaded together, right? Keep and eye on it and see if the warming element inside heats up, may be it died. If it is under warranty, call them fast. Later, Mike, Michael.Grabenstein@gsfc.nasa.gov UNIX Administrator GSFC Libraries Project Current Contents & WAIS Mail List Admin, CCnWAIS-ad@sun.gsfc.nasa.gov #include "I don't know why people are so worried about seat belts, seems I almost always come close to running someone over when putting it on." --Me ------------------------------ Date: Fri, 14 Oct 1994 16:02:55 +1300 From: michelle.campbell@stonebow.otago.ac.nz (Michelle Campbell) Subject: converting bread machine recipes Message-ID: <199410140302.AA19432@arwen.otago.ac.nz> Hi, Some of the bread machine recipes that have been posted recently look absolutely delicious. However, I don't have a bread machine. Do I have to do any conversions etc to turn them into 'handmade bread' recipes, or can I just use them as is? Yours curiously, Miche, who actually LIKES kneading! Michelle Campbell Internet: michelle.campbell@stonebow.otago.ac.nz Diplomacy is but the continuation of war by other means. - Chou En-Lai, Chinese statesman ------------------------------ Date: Fri, 14 Oct 94 08:42 MST From: mormaker@rmii.com Subject: high altitude Message-ID: I've got a DAK machine that I used once or twice a month for about a year in Massachusetts. Now I'm settled in Colorado (at about 5300 feet above sea level) and I'm getting back into bread-baking. I'm having good luck following the suggestion of _Electric Bread_ and reducing yeast by 1/4 teaspoon and water by about 1/8 of a cup. However, all types of bread are coming out with a rather thick and dark crust, even when I turn the dark/light setting way down. Any high-altitude bread machine users out there with any suggestions? Cheers, Leslie ----------------------------------- ------------------------------ Hi, Leslie. I've never heard of the need to reduce water for high altitude baking. I live in Colorado Springs (6000 ft.) and I normally have to ADD a tablespoon or two of water to the average recipe. How much sugar or sweetner do you put in your bread? Sometimes too much sugar will make a dark crust. Good luck, Michelle M. ------------------------------ Date: Mon, 17 Oct 94 00:54:28 EDT From: "Beneway, Douglas E" Subject: Inexpensive bread machine cookbook Message-ID: <17OCT94.00980480.0313.MUSIC@MARISTB.MARIST.EDU> I just saw the "Fleischmann's Yeast Bread Machine Favorites" cookbook being advertised again. It's a 76-page 9" x 9" softcover cookbook that can be ordered through the mail. There are 61 recipes (a number of which have variations) and 21 beautiful (no kidding!) full-color, full-page photos, many of which didn't even include a jar of Fleischmann's Bread Machine Yeast! :) Sections include: Classic Breads, A Change of Pace and Taste, Healthy and Hearty, A Touch of Sweetness, Holiday Breads, and Just for Kids. There's also a fairly extensive troubleshooting guide and tips interspersed throughout. They say the recipes were tested on and work over a large variety of bread machines. I did need to vary the fluid and salt levels a bit to suit my machine (a Regal K6773), but otherwise, the recipes were fine. (I usually had to reduce the fluid levels slightly and increase the salt to 1-1/2 tsp.) Here's the address: Bread Machine Favorites Recipe Book P.O. Box 5953, Dept. G Stacy, MN 55078-5953 Each book is $2.95 (which includes postage and handling). Good while supplies last, they say. - Doug Beneway or ------------------------------ Date: Wed, 12 Oct 1994 08:27:46 -0400 From: "Michael E. Grabenstein" Subject: Notes for new people... Message-ID: <9410121227.AA05535@sun.gsfc.nasa.gov> My bread maker died. It was partially my fault (I feel), but it is under warranty and Regal said (in a phone conversation) that it is covered. What happened was my paddle would sometimes stick and be very hard to get to turn again. Then sometimes once it was turning it was very hard to turn. Like somehow bread was getting down in the gears and baking then making them sticky. Well my stupidity came in the form that I did not immediately phone Regal and tell them that the paddle was stiff to turn. This was covered under my warranty and all I would have had to do was send back the bread pan and they would repair/replace it. Unfortunately I could usually get it to turn and just kept using it. Well now there is a gear in the bottom of the bread maker itself that is stripped and I have sent back the entire bread maker and bread pan. Since hearing that some of the engines have burned up in others bread makers I got to thinking that if the engines were a direct drive to the bread pan paddle (ie. no gears, belts, etc.) then if the paddle was stiff to turn or was not turning then the engine would burn up. So to summarize check your bread pan paddle and make sure it turns freely. If it is stiff or does not turn, you need a new one, or need to report it to the manufacturer (for warranty purposes). Luckily my problem came about while the machine was still under warranty. At the 11th month, but still under the limit. :-) Other than this my Regal bread maker has been a fine machine and produces an out standing texture in the bread it bakes. And I do a lot of bread baking (at least just for two people, I do). Dealing with Regal's warranty department has been a breeze, very polite and kind. Sincerely, Mike, Michael.Grabenstein@gsfc.nasa.gov UNIX Administrator GSFC Libraries Project Current Contents & WAIS Mail List Admin, CCnWAIS-ad@sun.gsfc.nasa.gov #include ------------------------------ Date: Thu, 13 Oct 94 15:37 CDT From: jdev@andante.mn.org (John N. Alegre) Subject: Only need the dough. Message-ID: Hey Now, Bakers I have had my Bread Machine for a little over a month now. I bought a Toastmaster Bread Box, model #1155, because it has multiple cycles (standard, whole wheat, whole, wheat rapid, sweet, etc.) and because I got it on sale for $99. What I am finding is that most of the time I just use it as a dough maker. I prefer bread baked in bread pans, not to mention the fact that my staple breads are Italian and French Baguettes. What I would love is to be able to combine parts of different cycles such as the heating cycle on the whole wheat with the basic dough cycle. Is there a programmable bread maker that gives you full control over the times of kneading, rest periods etc? Is there such a machine that just does dough (no bake cycle)? Thank you in advance. --- John N. Alegre Andante Systems ############################################################# # NeXTMail preferred. | # jdev@andante.mn.org | # alegrej@andante.mn.org | If you plant ice, # jalegre@lenti.med.umn.edu | you're gonna harvest wind! # jalegre@ware.com | Hunter/Garcia ############################################################# ------------------------------ Date: Wed, 12 Oct 94 01:31:41 -0400 From: edler@research.nj.nec.com (Jan Edler) Subject: Re: Possibly-dead Welbilt Message-ID: <9410120531.AA02863@obsolete> When it goes click but doesn't knead, I believe the motor is "dead". In my case, we took it apart and found a couple of fuses. One easy to replace (not blown in my case) and one difficult (inside the motor itself, a temperature-fuse). We replaced the fuse (a non-trivial operation, but possible if you don't mind taking the motor apart) and the machine continued to work for some additional time (weeks or months, I forget) before dying a more serious death (grinding away the teeth on an important gear). Good luck, Jan Edler edler@nyu.edu ------------------------------ Date: Thu, 13 Oct 1994 14:21:12 +1300 From: michelle.campbell@stonebow.otago.ac.nz (Michelle Campbell) Subject: salt Message-ID: <199410130121.AA05825@arwen.otago.ac.nz> I've been baking bread (by hand) since the beginning of the year. I think I've got things pretty much right (thank you, bread gods!), but I'm curious about one thing... why do all the bread recipes I have include salt? My SO, who takes turns with the bread making, left the salt out once (by accident or design, I can't remember which) and the result was wonderful - it rose more quickly and produced a very tasty loaf. Is it an historical thing, designed to be a preservative (not a chance in our house - I made 2 loaves last night and have 1-1/4 left!), or is it there for flavour? One thing I do know is that it inhibits the yeast action, but then again why subject our yeastie friends to any more stress than necessary? Anybody out there know? Confused, Miche Michelle Campbell Internet: michelle.campbell@stonebow.otago.ac.nz Diplomacy is but the continuation of war by other means. - Chou En-Lai, Chinese statesman ------------------------------ Date: Wed, 12 Oct 1994 11:43:22 -0500 From: ellen@brakes.elekta.com (Ellen C.) Subject: Soft Pretzel Recipe Message-ID: <9410121551.AA28916@brakes.elekta.com> Several of you have asked for this recipe, so here it is. Have any of you made soft pretzels ? Do you let them rise or not ? Unfortunately, this recipe doesn't specify. Thanks, and I hope you enjoy it. Here's one from the fatfree mailing list archives. I have not yet tried it, so I make no gaurantees. But it sure sounds great! * Exported from MasterCook Mac * GARLIC HERB PRETZELS Recipe By : FF Mailing List (Jane Waddell) Serving Size : 1 Preparation Time :0:00 Categories : Breads & Muffins Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages yeast 1 1/2 cups warm water 1 teaspoon salt 1 teaspoon sugar 2 cloves garlic 1 tablespoon basil 1 tablespoon parsley 4 cups flour -- up to 5 cups Dissolve yeast in water. Add salt & sugar. Blend in 2 c. flour. Crush garlic and add with herbs. Add 2 c. more flour, and more if dough is too sticky. Roll into snakes & shape. Sprinkle with Kosher salt if desired. Bake at 425 for 10 - 15 minutes or until browned. - - - - - - - - - - - - - - - - - - -- Ellen C. ellen@brakes.elekta.com ------------------------------ End of Bread Digest V5 #40 ****************************** Bread Digest Mon, 24 Oct 1994 Volume 5 : Issue 41 Today's Topics: (1 msg) 02:BREAD Digest V5 #40 BREAD Digest V5 BREAD Digest V5 #40 (3 msgs) BREAD Machines in the UK need machine recommendations Vegetable Bread Requests ---------------------------------------------------------------------- Date: Wed, 19 Oct 1994 12:08:41 -0500 (CDT) From: Kent Estes Subject: Message-ID: I need a good recipe for Chicago Rye Bread (1lb if you have it converted) and a recipe for Applesauce Rye as well. Thanks for your help. Has anyone had any experience with the Toastmaster bread machines (2lb)? ------------------------------ Date: 18 Oct 94 07:15:49 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: 02:BREAD Digest V5 #40 Message-ID: <338_9410191001@salata.com> BR> I have had my Bread Machine for a little over a month now. BR> I bought a Toastmaster Bread Box, model #1155, because it has BR> multiple cycles (standard, whole wheat, whole, wheat rapid, sweet, BR> etc.) and because I got it on sale for $99. What I am finding is BR> that most of the time I just use it as a dough maker. I prefer bread BR> baked in bread pans, not to mention the fact that my staple breads BR> are Italian and French Baguettes. BR> What I would love is to be able to combine parts of different cycles BR> such as the heating cycle on the whole wheat with the basic dough BR> cycle. BR> Is there a programmable bread maker that gives you full control over BR> the times of kneading, rest periods etc? Is there such a machine that BR> just does dough (no bake cycle)? Most of the top machines like the Zojirushi, Trillium, DAK and Panasonic have dough making cycles (no bake) and are very programmable. Of course, they also cost a lot more (the Zoji is about $300). Joel ... Can you repeat the part after "Listen carefully..."? ------------------------------ Date: Tue, 18 Oct 94 09:53 EST From: Ed Berlin Subject: BREAD Digest V5 Regarding last week's en masse reproduction of recipes from a published book: you should reconsider the ethics of this practice. As an author, I strenuously object. And aside from the ethics, your practice was probably illegal. Edward Berlin [Note from Jim - yeah; I usually let a couple go. Last week I was in a hurry, and didn't notice the number. Come on, guys, be nice; if you have a recipe you like, it's ok to post it, but don't post the whole book. Recommend people buy the book. ] ------------------------------ Date: Tue, 18 Oct 94 11:57:33 PDT From: karen@brahms.amd.com (Karen Black) Subject: Re: BREAD Digest V5 #40 Message-ID: <9410181857.AA25762@angelo.amd.com> Salt is used in bread recipes to slow yeast growth, and to "toughen" the gluten web that captures the gas. Too much salt, and you get a brick; too little, and you get a balloon (which often collapses into a brick). As I recall, you can decrease the salt content to ~ 1/2 tsp before getting into trouble. Good luck! Karen Black ------------------------------ Date: 18 Oct 94 07:12:22 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: BREAD Digest V5 #40 Message-ID: <337_9410191001@salata.com> BR> Some of the bread machine recipes that have been posted recently look BR> absolutely delicious. However, I don't have a bread machine. Do I BR> have to do any conversions etc to turn them into 'handmade bread' BR> recipes, or can I just use them as is? I can see no resson why you shouldn't use them as they are. Many of these recipes were originally for hand made bread and were adapted to bread machines. They should work either way. Joel ... On second thought, maybe I should have read the instructions first... ------------------------------ Date: 18 Oct 94 07:10:04 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: BREAD Digest V5 #40 Message-ID: <336_9410191001@salata.com> BR> I'm a new baker, now that I have my bread maker, and I've seen a lot BR> of interesting recipes that I have and will try. I am interested in BR> using the bread machine to make the bread dough and then bake the BR> bread myself in a nice pan (and therefore have a pan, not bread BR> machine, shape). The bread machine cookbooks I have seen all mention BR> that I can do that if I knead the bread after the dough cycle and BR> before I bake the bread on recipes that could be made all the way in BR> the bread machine. My problem is that the reason I use a bread BR> machine is that bread making is one of those skills I have never been BR> able to master. I haven't been able to figure out how long to knead BR> (how the bread should 'feel', etc.) and I don't want to ruin a BR> perfectly good loaf by trying to bake it myself. Is that kneading BR> after the dough cycle really necessary? There aren't two kneading BR> cycles on my machine, so why would it be necessary to do it twice if BR> the machine doesn't? No you don't have to knead the bread a second time, but it is a good idea. The second kneading will improve the texture of the bread substantially. If in doubt, try it once each way and see which you prefer. Joel ... Line noise provided by General Telephone! ------------------------------ Date: Tue, 18 Oct 1994 07:35:06 +0100 From: Doug Weller Subject: Re: BREAD Machines in the UK Message-ID: <19941018.073506.44@ramtops.demon.co.uk> Zoji is also available. Go to the GOOD FOOD SHOW at the NEC next month. I use Easyblend yeast with my Panasonic, never have any problems with texture. Doug -- Doug Weller | looking after uk.education.teachers, dweller@ramtops.demon.co.uk | the newsgroup for the use of the voice 021-708-1254 | Internet in schools Langley Primary School Schoolnet Point, Solihull UK 2:2501/405.16 ------------------------------ Date: Mon, 17 Oct 94 15:37:20 EDT From: byates@Newbridge.COM (Barbara Yates) Subject: need machine recommendations Message-ID: <9410171937.AA28277@Newbridge.COM> Hi, My husband wants to buy me a bread machine for Christmas. I hope you can point me to one or more of: * archived .net product reviews of bread machines * magazine article product reviews * your own recommendations I do want a "full- featured" machine that can do 100% whole wheat, fancy breads with nut/fruit additions, and timed-start. What are other great-to-have features? We just saw a Sunbean maker advertised for $190 (Cdn) that said it could make 1 lb. and 1.5 lb. loaves. What about loaf size -- do you find you always make the largest your machine can do? There are just two of us I'll be baking for. Thanks a million. Barbara Yates ------------------------------ Date: Tue, 18 Oct 94 9:22:26 EDT From: kla@karen.webo.dg.com (Karen Plaskon) Subject: Vegetable Bread Requests Message-ID: <9410181322.AA13877@karen.webo.dg.com> Hi. I have a 1 year old who enjoyes feeding himself. He does well with sandwiches, but only when he really likes them! I'm looking for some recipes for vegetable breads that slice really nicely (thin) to make him sandwiches on. Things like squash, zucchini, carrot. A little sweet (some sugar, or honey) would make them more appetizing to him as well. Also, if you have ideas on what to put in them, I'd appreciate it! (Often lately we've been having apple or banana bread with peanut butter or cream cheese and jelly) Thanx! -- ----------------------------------------------------------------------- Karen L. Plaskon (karen_plaskon@dg.com) Data General Corp., Enterprise Solutions Engineering ----------------------------------------------------------------------- ------------------------------ End of Bread Digest V5 #41 ****************************** Bread Digest Mon, 31 Oct 1994 Volume 5 : Issue 42 Today's Topics: Breadbaking BREAD Digest V5 #41 need machine recommendations (2 msgs) Questions about Bread Recipes and copyright videos re bread Whole Grain Bread Machines ---------------------------------------------------------------------- Date: Sat, 29 Oct 1994 20:53:48 -0400 From: GGDA@aol.com Subject: Breadbaking Message-ID: <9410292053475508842@aol.com> Has anyone been experimenting with the residue from beer brewing as a leavening in breadbaking? The yeast used in Italy is "lievato di birra", or beer yeast. If you have, whether you were successful or not, I would like to hear from you. GGDA/MRF ------------------------------ Date: 25 Oct 94 07:22:50 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: BREAD Digest V5 #41 Message-ID: <807_9410261001@salata.com> BR> Hi, BR> My husband wants to buy me a bread machine for Christmas. I hope you BR> can point me to one or more of: BR> * archived .net product reviews of bread machines BR> * magazine article product reviews BR> * your own recommendations BR> I do want a "full- featured" machine that can do 100% whole wheat, BR> fancy breads with nut/fruit additions, and timed-start. What are other BR> great-to-have features? BR> We just saw a Sunbean maker advertised for $190 (Cdn) that said it BR> could make 1 lb. and 1.5 lb. loaves. What about loaf size -- do you BR> find you always make the largest your machine can do? There are just BR> two of us I'll be baking for. Selection criteria is reasonably straight forward. First decide what kinds of breads you want to make with your machine - that will determine the features it must have. Then set your budget (remember, the more you want your machine to do, the more it will cost). You want a machine capable of handling whole grain doughs - that means you are _only_ interested in top grade machines with powerful motors and flexible programming. That also puts you into the large size loaf machines because they are the only ones with large motors. I would focus only on the well established brands: Zojirushi, Trillium/Breadman, Panasonic/National and DAK/Welbilt. All their top models meet your criteria. The DAK/Welbilt is the only one with direct drive (the motor turns the paddle without a belt drive). The Panasonic/National and Zojirushi have jam/preserve making cycles. The Trillium/Breadman was very highly rated by Consumer Reports. Lastly, just because your machine is capable of making 1.5-2 Lb loaves does not mean you must make full sized loaves every time. You can reduce the quantities by half and still have your breads come out fine. Remember, half a loaf is better than none. Joel ... Our children learn by our example. Oh my god... ------------------------------ Date: Mon, 24 Oct 1994 12:54:50 -0600 From: Lisa Stroyan Subject: Re: need machine recommendations Message-ID: <9410241854.AA11946@vger.sde.hp.com> > I do want a "full- featured" machine that can do 100% whole wheat, > fancy breads with nut/fruit additions, and timed-start. What are other > great-to-have features? > We just saw a Sunbean maker advertised for $190 (Cdn) that said it > could make 1 lb. and 1.5 lb. loaves. What about loaf size -- do you > find you always make the largest your machine can do? There are just > two of us I'll be baking for. Barbara (and others), I never use the 1lb size except if I want to make pizza dough and don't want to have leftovers. Of course, most machines have it. If you want a *lot* of features, go for the machine (Zojurushi? perhaps) that has the programmable cycles. However, if you are more interested in price, you might get a "less-known" brand with just the basics. I don't think 100% whole wheat is a product of the machine, but of the other stuff you add to the bread such as gluten, etc to make up for the lack of bread flour. As for adding fruits/nuts, I have found that my machine, which doesn't have a "beep" to add things add, works just fine. For most things (raisins/nuts) I add them at the very beginning without a problem. The only thing I add later is chocolate chips (since they melt and you get chocolate bread if you put them in at the beginning) and I just wrote down when the first mixing cycle ends once, and I put them in 2 minutes before that, and it works fine (but I do have to watch it instead of it beeping). So, I don't consider that a critical feature. The last feature you mention, OTOH, is indispensible - there is nothing better than setting the bread machine up for later baking, such as right before you wake up! Anyway, just thought I would let you know that I have been happy with my no-name brand and that it works great for me (and it was much cheaper). For anyone starting with a new, no-name brand machine I would also highly recommend "Bread Machine Magic"; of all the books, it handles my machine best. They said they tried recipes on lots and lots of machines and didn't include any that only worked well on some machines. If you get a common brand machine, it doesn't make as much difference what book(s) you get. Lisa Stroyan ------------------------------ Date: Tue, 25 Oct 1994 11:36:26 -0400 (EDT) From: Andrew Evans Subject: Re: need machine recommendations Message-ID: Barbara - When I bought mine, I used the Consumer Reports data. It is available in the back-issues of their magazine (at your local public library), or if you have CompuServe, it is browsable online in their Reference section. I used the CompuServe data when I bought mine. Consumer Reports did an in-depth evaluation of models and features - I highly recommend you get it before you buy. On loaf size - we're used to buying big loaves because we only go to the store once in a while. With a bread machine, you can make bread as often as you like, so smaller loaves are not a problem. I bought a 1 lb. machine, and I find that for my wife and I it is just right (we use the bread before it goes stale). If you are feeding more than two, you will probably need a 1.5 or 2 lb. machine. Also, a larger machine is nice if you frequently have guests (which we don't). But don't feel you *have* to buy a larger machine. Basically, I decided on the Toastmaster 1152U, because it had all the features I wanted (including all the ones you listed), it was ranked fairly highly by Consumer Reports, and it was on sale when I went to buy my machine (which made me choose it over the Panasonic, my other choice). Good luck, and make bread! > > My husband wants to buy me a bread machine for Christmas. I hope you > can point me to one or more of: > > * archived .net product reviews of bread machines > * magazine article product reviews > * your own recommendations > > I do want a "full- featured" machine that can do 100% whole wheat, > fancy breads with nut/fruit additions, and timed-start. What are other > great-to-have features? > > We just saw a Sunbean maker advertised for $190 (Cdn) that said it > could make 1 lb. and 1.5 lb. loaves. What about loaf size -- do you > find you always make the largest your machine can do? There are just > two of us I'll be baking for. > > Thanks a million. > Barbara Yates +--------------------------------------------------------------------+ | Andrew Evans | Compu$erve: 70711,745 | | Compass Point Software, Inc. | Internet: aevans@cais.com | +--------------------------------------------------------------------+ ------------------------------ Date: Mon, 31 Oct 1994 06:46:33 -0800 From: "William L. Bereczky" Subject: Questions about Bread Message-ID: <199410311446.GAA09467@kaiwan009.kaiwan.com> I'm seeking answers to the following questions about your mailing list. (1) How many people are subscribed to the list? [There are 859 entries by on the list; some of these are redistribution addresses.] (2) Is the list moderated? If so, by whom? [ I (Jim Carey) loosely moderate the list -- take out the subscription requests, random off-topic messages etc.] Thanks very much, William Bereczky ------------------------------ Date: Tue, 25 Oct 1994 11:24:05 -0400 (EDT) From: Andrew Evans Subject: Recipes and copyright Message-ID: There was a big thread about this on another recipe list I subscribe to (fatfree) and the list admin there said that recipes are *not* copyrightable under US law. It is, however, a professional courtesy among cookbook authors, etc. to give credit where it is due and to use restraint. It is not, however, illegal in any way to post recipes from a book or other published source to the Internet. That was the conclusion from the fatfree list. Illegal or not, it is still rude to post a whole cookbook... (see courtesy note, above ;) ) +--------------------------------------------------------------------+ | Andrew Evans | Compu$erve: 70711,745 | | Compass Point Software, Inc. | Internet: aevans@cais.com | +--------------------------------------------------------------------+ ------------------------------ Date: Mon, 24 Oct 94 15:57 PDT From: cha@cts.com (David Carson) Subject: videos re bread Message-ID: Most people don't know the following videos about Bread Making are available or even exist, but a catalog describing these and many other instructional, educational and how-to videos is yours free for the asking. This is a small sample of the titles available: Perfect Bread: How to conquer Bread Making; Perfect Bread: Fun With Creative Shapes; Video Cooking Library: Basic Bread Maker. To obtain a free catalog, email a request to cha@cts.com and include: subject line: "catalog request" body: name, mailing address, email address, name of this list so the right info may be forwarded to you. I hope you find this info useful cha@cts.com ------------------------------ Date: 25 Oct 94 07:15:15 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Whole Grain Bread Machines Message-ID: <806_9410261001@salata.com> BR> Regarding last week's en masse reproduction of recipes from a BR> published book: you should reconsider the ethics of this practice. As BR> an author, I strenuously object. And aside from the ethics, your BR> practice was probably illegal. BR> BR> Edward Berlin Actually, it probably was not illegal although it was improper. You cannot copyright a recipe. You might be able to patent it, but you cannot copyright it. You can copyright the text surround the recipe - comments on where and when to use it, complimentary dishes, etc. You can also copyright a collection of recipes (a cookbook). But what you are copyrighting is the selection of recipes and their presentation, not the recipes themselves. All that aside, it is the impropriety of the act which should have you upset if anything. On the other hand, it is the sharing of recipes, ideas and advice which makes this an important and viable communication venue. My advice is simple: keep submitting recipes, even recipes from cookbooks - just do so in moderation. Joel ... No, Don't Pick Up The Pho #@!*&^{{%$##@!] NO CARRIER ------------------------------ End of Bread Digest V5 #42 ****************************** Bread Digest Mon, 7 Nov 1994 Volume 5 : Issue 43 Today's Topics: Recipe submissions ---------------------------------------------------------------------- Date: Tue, 1 Nov 94 13:13 PST From: mary_white@sunshine.net (Mary White) Subject: Recipe submissions Message-ID: >On the other hand, it is the sharing of recipes, ideas and advice which makes >this an important and viable communication venue. > >My advice is simple: keep submitting recipes, even recipes from cookbooks - >just do so in moderation. > >Joel I must agree. Not only were there too many recipes but I, like many of us here I'm sure, already HAVE that book! {{ Mary }} {{ Mary White }} ------------------------------ End of Bread Digest V5 #43 ****************************** Bread Digest Tue, 15 Nov 1994 Volume 5 : Issue 44 Today's Topics: machines... Welbilt Dough Maker ---------------------------------------------------------------------- Date: Tue, 8 Nov 1994 13:58:08 +0100 From: Alan Willian Craig Subject: machines... Message-ID: <199411081258.AA15790@nazgul.sima.sintef.no> Many, if not all, of the people on this list (or who post to this list) seem to be be working with bread machines. I'm interested in finding out something about these from a hand baker's perspective. As with many of you, I just don't have the time anymore, but I have spent years learning to bake well and, unreasonable as this may seem, I don't think I would be happy with a machine that didn't at least come near what I do (I'm not that terrific, just well-practiced). I don't particularly want recommendations on individual machines at this stage, more a guide as to whether I should be considering one or not. One pertinent point is that I almost exclusively use whole grain flours, and would like to know if a machine can do this. I'd be very pleased to have your experiences, either be email or through the digest, but in order not to clutter the digest if you email me I'll prepare a summary and post it to the digest myself. Thanks for your help Alan p.s. I have checked what I can in the back issues and can't find anything that discusses this particular point. ------------------------------ Date: Mon, 14 Nov 1994 18:04:17 -0800 From: cetfers@cco.caltech.edu (Caltech Environmental Task Force) Subject: Welbilt Dough Maker Message-ID: <199411150204.SAA12709@piccolo.cco.caltech.edu> Hi folks, Recently, I got tired of the old sqare shape of the bread my breadmachine bakes. Furthermore, I was not too fond of the fact that my breadmachine doesn't allow for adjustments in the rise/knead cycles for those special types of grain and sourdough cultures. But I don't have the time to make bread by hand either. So I found out about this great compromise: the Welbilt Dough machine. I was just randomly leafing through a catalog, and I came across it, and it cost only $75. I jumped on it and I am pretty happy. What I like the most about the machine is that you can program it to make the rise/knead cycles to be whatever you want them to be, so you can create your very own cycle for those finnicky sourdough recipes. Furthermore, it has built in cycles for a bunch of other stuff, including pasta, and flaky pie dough. Now here's the best part: it has a timer setting up to 12 hours ahead. So the dough will be ready whenever you want it to be. Then, all you have to do, is shape the bread, let it rise, and bake it in the oven. And the resulting bread looks a hell of a lot better then that square stuff out of the bread machine. Mind you I still have my breadmachine and I like to use it as well. Nothing beats that sqaure shape for sandwiches anyways. I am posting this not to make a sales pitch, (I am not associated with Welbilt or whatever) but I thought some people might be interested. Also, I was wondering if anyone else out there has got one, and can share recipes. I haven't found any book on this kind of breadmaking. The big issue is to set the kneading/rise cycle. One of the reasons the bread machines don't do so well with other types of grain is because for grains other than wheat, you need different cycles. For example, for pure rye, one has to reduce the kneading, and lengthen the rise cycles. For pure triticale bread, ony one kneading cycle will work. Pure barley bread will also work, and in the oven, with a free standing shape, one definitely gets a better rise than in the bread machine. I assume normal bread machine recipes work just as well, but I am looking for those special kinds of breads that need special attention. As I gain more experience, I'll post as well. My first successful recipe follows: 1 1/3 cup rice milk (warm) 1 1/3 cup corn oil 1 TBS fructose 1 tsp salt 4 cups whole grain hard wheat flour (I like to use home ground golden '86 hard white winter wheat; it gives a great light textured whole wheat loaf, but I've tried good old hard red wheat also with great results) 1 1/2 tsp active dry yeast Program: 15 minutes first knead 1:10 first rise 20 minutes second knead 30 minutes second rise At the end of the cycle, the machine punches down the dough, and then, you take it out, and shape it, put it on a pan, (or in a square pan if you just can't give up the square shape), whatever you like, and let it rise for about an hour, or until it doubles in size. Then, make your decorative insisions, (That will make it look like those beautiful loaves from the local baker) and bake it at 400 deg. for 30-35 minutes, or until the crust is a golden brown. The greatest part is, never again do you have to deal with a collapsed loaf!! Why? Simply because if your loaf collapses, then reshape it, and let it rise again. No matter what, you'll get decent bread out. The programmable dough makers definitely are the next generation of bread machines. They'll take off simply because they'll satisfy bread purists, and heck, they're much cheaper than the full blown bread machines. But in the meantime, as far as recipes are concerned, it's still the pioneering age for these things. California Institute of Technology CETF - Caltech Environmental Task Force Send E-mail to cetfers@cco.caltech.edu "An earth is a terrible thing to waste" ------------------------------ End of Bread Digest V5 #44 ****************************** Bread Digest Mon, 21 Nov 1994 Volume 5 : Issue 45 Today's Topics: BREAD Digest V5 #44 (2 msgs) Portuguese Bread Swedish Coffee Bread ---------------------------------------------------------------------- Date: 16 Nov 94 07:01:43 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: BREAD Digest V5 #44 Message-ID: BR> Many, if not all, of the people on this list (or who post BR> to this list) seem to be be working with bread machines. BR> I'm interested in finding out something about these from BR> a hand baker's perspective. BR> As with many of you, I just don't have the time anymore, BR> but I have spent years learning to bake well and, BR> unreasonable as this may seem, I don't think I would BR> be happy with a machine that didn't at least come near BR> what I do (I'm not that terrific, just well-practiced). BR> I don't particularly want recommendations on individual BR> machines at this stage, more a guide as to whether I BR> should be considering one or not. One pertinent BR> point is that I almost exclusively use whole grain BR> flours, and would like to know if a machine can do BR> this. BR> I'd be very pleased to have your experiences, either BR> be email or through the digest, but in order not to BR> clutter the digest if you email me I'll prepare BR> a summary and post it to the digest myself. BR> Thanks for your help BR> Alan BR> p.s. I have checked what I can in the back issues and can't BR> find anything that discusses this particular point. You have struck at one one of the key areas in selecting a machine, its ability to deal with the kinds of dough (make the kinds of breads) the people who are most likely to buy such a machine would want it for - heavy, whole grain doughs. Most of the top of the line models of the better machines on the market have the powerful motors and the long rise cycles these doughs need. That isn't always true of the lesser models in those lines and seems rarely to be true of the lower priced lines now appearing everywhere. I now have two machines (one was a gift after I already had the other). I had a machine earlier on (I gave it to my daughter when I bought a newer model). Two of the machines I've had were DAK (also sold as Welbilt). The first (a Model II) could not handle these doughs. The second (a model V) works them quite easily. My other machine is a Zojirushi (a BBCCS). It handles these heavy doughs quite easily. I don't know if the smaller model (BBCCM) will do so, but suspect it will. I do know that the top of the line machines from Trillium, Panasonic/National and the new (U.S. made) Toastmaster will also handle these doughs. I have a number of 100% whole wheat, oatmeal, Pumpernickel and rye recipes which work just fine in both my machines. These are tasty (really tasty) breads with great texture. I can make these breads open and lofty textured or close and dense, as I wish, simply by changing the amounts of yeast, gluten and sweetener. About the only thing I cannot dependably do with a bread machine is get a crisp, chewy crust, they tend to be soft or chewy-soft. The problem is, a bread machine gives you no ability to get steam into the oven. Other than that, I have been adapting "hand-made bread" recipes to the machine with a great deal of success. I think you'll enjoy what you can do with these machines along with the freedom to make good bread and still have enough time to hold a job. Joel ... I DID read the manual! That's why I'm confused!! ------------------------------ Date: Fri, 18 Nov 94 18:46:00 -0600 From: laura.brito@llpb.com (Laura Brito) Subject: BREAD Digest V5 #44 Message-ID: <1f8.13777.499@llpb.com> I was wondering how many people have used dough enhancer and what info you can tell me about them, how different is bread with or without, taste, texture...etc... Thanks for any info __ __ / \./ \/\_ Laura Brito - Sysop of Laura's Lair Premium Board __{^\_ _}_ ) }/^\ Internet - laura.brito@llpb.com Fax-417-683-6187 / /\_/^\._}_/ // / Voice-417-683-6196 FIDO-1:284/63 BBS-417-683-5534 ( (__{(@)}\__}.//_/______________________________________________ \__/{/(_)\_} )\\ \\-------------------------------------------- ( (__)_)_/ )\ \>Co-Administrator-ThrobNet Adult Network-Where Adults \__/ \__/\/\/ 10 Lines-13 Gigs-5 Women Sysops! Cum to Play! \__,--' * Play with my Joystick, sure anytime...I love it! --- ~ RoseReader 2.52a P004051 Entered at [LAURA'S LAIR] ------------------------------ Date: Tue, 15 Nov 1994 11:41:00 -0500 From: "jonathan (j.n.) file" Subject: Portuguese Bread Message-ID: <"23575 Tue Nov 15 13:26:05 1994"@bnr.ca> Does anyone have a receipe for Portuguese White Bread? I have always liked the flavour and dense texture of the bread one can buy at a Portuguese bakery. Thanks, Jonathan ------------------------------ Date: Thu, 17 Nov 1994 22:55:47 EST From: Mary Lou Jordan Subject: Swedish Coffee Bread Message-ID: I have a recipe for Swedish Coffee Bread which my Aunt got from her mother-in-law, which has been passed down through the generations. I hope you find it a recipe that you would like to make: SWEDISH COFFEE BREAD 1-1 1/2 tsp. crushed cardimon seed 1/2 gal. milk (heat until 2 Tlbsp. Crisco 2 Tlbsp. melted just warm) margarine 2 pkg. dry yeast dissolved 1 Tlbsp. salt in 1 cup water 1 cup sugar Approximately 8 lbs. flour Put all ingredients in large bowl, gradually adding flour, mixing until ready to knead. Knead 10 minutes and shape into a ball. Put into a greased bowl, let rise until doubled. Punch down and let rise again. Then divide into 3 balls, roll out into long strands and braid. Put onto greased pans, brush with beaten egg, sprinkle with sugar. Let rise again. Bake at 325 degree oven approximately 1/2 hour. Check for doneness. Be careful, because even though the top may be dark the inside may not be done. If the bottom is brown, then the bread should be done. Mary Lou Jordan at NMTC ------------------------------ End of Bread Digest V5 #45 ****************************** Bread Digest Tue, 29 Nov 1994 Volume 5 : Issue 46 Today's Topics: Attention Bread Bakers Burger and Weenie Buns Dough Makers Mirrored sites in OZ? ---------------------------------------------------------------------- Date: Sat, 26 Nov 1994 18:48:38 -0800 From: ggda@ix.netcom.com (g. g. de angelis, ph.d.) Subject: Re: Attention Bread Bakers Message-ID: <199411270248.SAA01263@ix.ix.netcom.com> ellow Bread Bakers; A new American edition of Elizabeth David's English Bread and Yeast Cookery has been published by Biscuit Books, Inc., and may be obtained via the Jessica's Biscuit Cookbook Catalog. There are painstakingly thorough descriptions of ingredients, equipment, and methods from both a historical and present day perspective. As the Jessica's Biscuit Cookbook Catalog states, " . . . this is an inspired collection of over 200 recipes, complete with American equivalents for breads of all colors & flours (even French breads,) plus buns, pancakes, muffins, crumpets & more. I acquired a copy of the original Amercian edition some years ago after reading about it in the Chez Panisse Menu Cookbook and locating a bookseller skilled at specialized book searches. I encourage anyone with an interest in bread making and baking to purchase this new American edition from the Jessica's Biscuit Cookbook Catalog. The address for Jessica's Biscuit, The Cookbook People, is Box 301, Newtonville, MA 02160, and the phone number is 1-800-878-4264. The current catalog includes an introductory price of $17.50, 30% below the list price of $25.00. GGDA ------------------------------ Date: Wed, 23 Nov 1994 08:19:05 PST From: "Rob Ryerson" Subject: Burger and Weenie Buns Message-ID: Here's a great recipe I've used twice. The source is included, but note, I entered it into my P/C Micro Cookbook, and exported it for posting to some lists. That program provides the nutritional break down at the end. Enjoy... ---------------------> Recipe attached here <------------------------ Whole Wheat Burger & Weenie Buns Serves 8 Prep 2:00 Cook :15 Stand :15 Total 2:30 >From the Speciality Bread Section of Bread Machine Magic by Linda Rehberg & Lois Conway 1 cup water 1 each powdered egg substitute 2 cups all-purpose flour 1 cup whole wheat flour 3/4 teaspoon salt 1/4 cup frozen apple juice concentrate 1/4 cup sugar, (or fructose) 3 teaspoons yeast Place all ingredients in bread machine. Select dough cycle, and allow to complete. After machine dough cycle, remove from machine, and place on floured counter or dough board. Gently roll and shape into 12 inch rope. With a sharp knife, divide into 8 pieces for burger buns, or 12 pieces for weenie buns. Shape according to purpose, and place on sprayed baking sheet. Cover and allow to rise for 15 minutes until nearly doubled. Preheat oven to 400 deg. F. Bake for 12 to 15 minutes until golden brown. Remove from oven, and cool on racks. Slice to use. May be frozen for 3 to 4 weeks. Nutrition (per serving): 191 calories Saturated fat 0 g Total Fat 1 g (3% of calories) Protein 5 g (11% of calories) Carbohydrates 41 g (86% of calories) Cholesterol 1 mg Sodium 223 mg Fiber 0 g Iron 1 mg Vitamin A 2 IU Vitamin C 0 mg Alcohol 0 g Source: Bread Machine Magic Page(s): 155 Date Published: 1992 ISBN 0-312-06914-6 (paperback original) ------------------------------ Date: Mon, 21 Nov 94 14:02:34 EST From: "Dr. John D. Chovan" Subject: Dough Makers Message-ID: I have been making bread for a few years by hand and recently purchased a bread machine. I use it to make lots of different kinds of bread and also dough for shaping into foccacia, pizza, and hand-shaped loaves. I would like to purchase a machine that makes dough without the baking capabilities, but I don't want to spend alot of money on it -- otherwise I would purchase another bread machine! I cannot seem to find a reasonably-priced unit and would like some help. I read that Welbilt made one of these machines, so I called the company. They told me that their machines were sold by Sears, JCPenney, and Wal-Mart. Neither one of these stores that are in my area carry them, nor are they in their catalogs. Does anyone have any experience with dough makers that they can share with me? What sources are available for purchasing them? Thanks for your help! John D. Chovan, Ph.D. chovan+@osu.edu ------------------------------ Date: Mon, 28 Nov 1994 13:32:41 +1100 (EST) From: Joell Abbott Subject: Mirrored sites in OZ? Message-ID: Anyone know of a site in Oz where I can get the back issues of bread digest? Ta, joell@mpx.com.au ------------------------------ End of Bread Digest V5 #46 ****************************** Bread Digest Mon, 5 Dec 1994 Volume 5 : Issue 47 Today's Topics: BREAD Digest V5 #46 (2 msgs) Bread Machine Input wanted Dough Machine Item Number Rye bread recipie for bread machines Welbilt Dough Machine Follow-Up ---------------------------------------------------------------------- Date: Fri, 02 Dec 94 11:10:01 EST From: Rosalie.Nelsen@walwood2.wmich.edu Subject: Message-ID: <9411027863.AA786395401@mailgw.walwood2.wmich.edu> I purchased a Welbilt ModelABM-150R a couple of years ago and have never been happy with it -- the loaves don't rise like they should and the crusts are quite thick, no matter what setting. Plus, the little mixing paddle is difficult to get out. I am now thinking of replacing it and would like some imput regarding other bread machines. ------------------------------ Date: Wed, 30 Nov 94 19:37:00 -0820 From: helen@mbbs.com (Helen Fleischer) Subject: BREAD Digest V5 #46 Message-ID: <291.19.754.0C34321E@mbbs.com> "Dr. John D. Chovan" asked: > Does anyone have any experience with dough makers that they can share > with me? What sources are available for purchasing them? I have not had any experience with the machines, but I have seen the Welbuilt Dough Maker for sale in the Damark catalog (the same place I got my bread machine several years ago). The current (Nov. 25, 1994) catalog lists the dough maker for $89.99 and offers free shipping on it. Preferred buyer's club members take an additional 10% off the price. I really know nothing about this machine, and have no relationship to the catalog, other than being a customer. I've been happy with their service, but your mileage may vary. They do inundate you with catalog mailings, especially at this time of year, and if you join their club you get them even more often. Their number is 1-800-827-6767. The address is: 7101 Winnetka Ave. N. P.O. Box 9437 Minneapolis, MN 55440-9437 -- Helen Fleischer * Q-Blue 1.0 * ------------------------------ Date: Sat, 3 Dec 1994 23:46:33 -0800 From: tachyon@cats.ucsc.edu (Tane' Tachyon) Subject: Re: BREAD Digest V5 #46 Message-ID: <199412040746.XAA18783@si.UCSC.EDU> >From: "Dr. John D. Chovan" > >I have been making bread for a few years by hand and recently purchased a >bread machine. I use it to make lots of different kinds of bread and also >dough for shaping into foccacia, pizza, and hand-shaped loaves. I would like >to purchase a machine that makes dough without the baking capabilities, but >I don't want to spend alot of money on it -- otherwise I would purchase >another bread machine! I cannot seem to find a reasonably-priced unit and >would like some help. > >I read that Welbilt made one of these machines, so I called the company. >They told me that their machines were sold by Sears, JCPenney, and Wal-Mart. >Neither one of these stores that are in my area carry them, nor are they in >their catalogs. The current Damark (1-800-729-9000) catalog has a Welbilt "Multi-Logic Dough Maker" for $89.99 with no shipping/handling charges. - Tachyon ------------------------------ Date: Mon, 5 Dec 1994 20:36:21 -0500 From: RHope@aol.com Subject: Bread Machine Input wanted Message-ID: <941205203620_6568042@aol.com> Hello. Thanks for reading this. It must be obvious that I'm new to this digest. I joined for many reasons. The first was to ask knowledgeable people about bread machines. I know everyone has heard this question a lot. ..................I missed bread machines 101.................... I know that you pay more for timers and crust color settings. To me what is important is the motor and any gears. I had an Oster with plastic gears and it continually broke down, Good motor but the gears could not take the torque. Windows are good because I'm curious, got to see. Cool down is good, don, want soggy bread. Timers are good because I want warm bread when I get up. Stong motors are good becaus of heavier doughs. Here's the deal: Do I want to spend the big bucks and by that Panasonic,suggested at $375, because it has the cast Iron, has yeast dipenser or is there a $200 equivalent, Or should I by that $375 Panasonic? What I've heard from really satisfied people is they think Panasonic is it. Now I have come to the oracle Bread-Digest. I figure you people have the experience and the knowledge to help me. Thank you for your attention and all of your replies. Richard ------------------------------ Date: Wed, 30 Nov 94 15:45:32 EST From: "Dr. John D. Chovan" Subject: Dough Machine Item Number Message-ID: By the way, the QVC item number for the Welbilt Dough Machine in K2483. Sorry I left that out in my earlier post. John D. Chovan, Ph.D. chovan+@osu.edu ------------------------------ Date: Mon, 5 Dec 94 13:36:07 CST From: "Michael J. Plewa" Subject: Re: Rye bread recipie for bread machines Message-ID: <48970.plewa@ux1.cso.uiuc.edu> One of the problems with bread machines is that the density of whole grain or rye breads can approach that of neutron star material. So after experimenting with a number of variable I have a never-fail lighter, aromatic rye bread recipe that is great for slicing and sandwich making. I use a Hitachi HB-B201+ bread machine. Caraway Seed Rye Bread 1 1/4 cups of water (I heat the water for 1 min in a microwave and pour it into the bread machine pan). 1 1/2 tablespoons of butter or vegetable shortening. 2 1/2 cups of bread flour 3/4 cups of rye flour 3 tablespoons of sugar 1 teaspoon of salt 1 tablespoon of dry milk 1 tablespoon of caraway seed 2 tablespoon of wheat gluten 2 1/2 teaspoons of dry yeast After the dough has kneaded for about 5 min I make sure that its composition is a solid twirling ball. If the dough looks overly sticky or is smearing around in the bread pan I add bread flour in 1 tablespoon amounts until the dough firms up. This will prevent the collapse of the center of the loaf during the second rise. The bread machine is set to the "bread" menu and the bread color setting is set to medium. Michael Plewa, Urbana, IL ------------------------------ Date: Wed, 30 Nov 94 15:35:47 EST From: "Dr. John D. Chovan" Subject: Welbilt Dough Machine Follow-Up Message-ID: Thank you to Lynda Mackey, Karen Black, John Alegre, and Louise Marks for their replies to my quest for the Welbilt Dough Machine. Here's what I found out: The Welbilt Dough Machine is available from the DAMARK catalog and from QVC. DAMARK is charging $89.00 plus shipping. QVC said they are sold out but are trying to get more in stock. QVC is charging $165.00 plus $8.72 shipping. I don't know if these are the same machines, but I would hope they are different since the prices are so different. I did find another dough machine for $495.00, but my mind blanked out the name when I heard the price! I'd just as soon buy another Zo than spend that amount of money on a dough maker (albeit a biggun!). DAMARK can be reached at 1-800-729-9000. QVC at 1-800-345-1515. I seem to be under the impression that DAMARK sells slightly used equipment, that had been returned under warranty and then repaired. Does anyone know anything about this company and the quality of the products they sell? This might be the reason for the difference in prices between DAMARK and QVC. Any ideas? John D. Chovan, Ph.D. chovan+@osu.edu ------------------------------ End of Bread Digest V5 #47 ****************************** Bread Digest Mon, 12 Dec 1994 Volume 5 : Issue 48 Today's Topics: BREAD Digest V5 #46 (Welbilt machines) BREAD Digest V5 #47 (4 msgs) DAK customer service tips? making a bread machine into a dough machine My $.02 to the many advice requests REQUEST: comparison between big Zo and Panasonic? Semolina Bread Request ---------------------------------------------------------------------- Date: Tue, 6 Dec 94 10:19:31 EST From: "Bill Rubin" Subject: Re: BREAD Digest V5 #46 (Welbilt machines) With the prices of bread machines dropping (and especially with so many sales this time of the year) I think that you can do a lot better than to buy a Welbilt machine, given that there have been stories here and elsewhere about how they tend to break down. I have a Toastmaster (the old 1 1/4 lb loaf version) and have been very happy with it (I'd be happier with the new 1 1/2 or 2 lb versions since they're more standard sizes). I saw a Toastmaster on sale at Bradlee's a couple of weeks ago for $99.99, other places have had it on sale for $140 or less. There's also the new Oster machine which looks nice and I think I have heard decent things about it. Service Merchandise carries a number of these machines and has frequent sales. I'd recommend checking them out. Bill ------------------------------ Date: Tue, 6 Dec 1994 08:16:33 -0600 (MDT) From: Lori Tollman Subject: Re: BREAD Digest V5 #47 Message-ID: I receive the Damark catalog on a regular basis. Some items are "Factory New", these items are new, first quality products. These items are shown without designation. Some items are shown "Factory Serviced". This generally refers to a product which has been returned to the manufacturer, inspected and serviced by the manufacturer or an authorized service center, tested, repackaged and sold to Damark. Most factory serviced merchandise is warranted by either the original manufacturer or by the servicing contracter. Hope this helps. ------------------------------ Date: Tue, 6 Dec 94 16:35:00 -0820 From: helen@mbbs.com (Helen Fleischer) Subject: BREAD Digest V5 #47 Message-ID: <291.2.754.0C343377@mbbs.com> "Dr. John D. Chovan" asked: Br> I seem to be under the impression that DAMARK sells slightly used Br> equipment, Br> that had been returned under warranty and then repaired. Does anyone Br> know Br> anything about this company and the quality of the products they sell? Br> This Br> might be the reason for the difference in prices between DAMARK and QVC. Br> Any ideas? Yes. Damark does sell reconditioned stuff, but that is always clearly marked as such. Most of the stuff in the catalog these days is new merchandise, not rebuilt returns. Actually, I got lucky with my old Welbuilt bread machine. It was a reconditioned return and therefore an earlier model. The newer 'improved' models seem to be a lot less reliable than my old one. I have never bought anything from QVC, but my impression from occasional pauses in channel surfing is that their prices tend to be on a par with department stores and generally quite a bit higher than our local discount stores. Damark tends to be in the same price range or slightly lower than the local discount stores. ... Spent so much on the loom, I've got nothing weft! * Q-Blue 1.0 * ------------------------------ Date: 06 Dec 94 11:33:21 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: BREAD Digest V5 #47 Message-ID: <36c_9412070901@salata.com> BR> Date: Mon, 5 Dec 1994 20:36:21 -0500 BR> From: RHope@aol.com BR> Subject: Bread Machine Input wanted BR> Message-ID: <941205203620_6568042@aol.com> BR> Here's the deal: Do I want to spend the big bucks and by that BR> Panasonic,suggested at $375, because it has the cast Iron, has yeast BR> dipenser or is there a $200 equivalent, Or should I by that $375 BR> Panasonic? BR> What I've heard from really satisfied people is they think Panasonic BR> is it. Now I have come to the oracle Bread-Digest. Here's the bottom line. There are a few good machines and a lot of not quite as good machines. The good ones are the ones which can make 100% whole grain breads and are very flexible in programming, They tend to be the top of the line models from Panasonic, Hitachi, Zojirushi, Trillium, DAK/Welbilt and the new (American made) Toastmaster. The DAK/Welbilt and Toastmaster are in the $200 range, the others are $300 or better. I'd suggest you look at all of them and pick the one with the features and programming flexibility you feel you need. Joel ... NOTE: The Tagline starts here -> ------------------------------ Date: Sun, 11 Dec 1994 00:11:59 -0500 From: GGDA@aol.com Subject: Re: BREAD Digest V5 #47 Message-ID: <941211001159_3000515@aol.com> Doesn't anyone out there bake WITHOUT a bread machine? Where are the artisan bakers who still believe that no bread machine can ever match a hand process. I am not suggesting that all kneading be done by hand, but I am definitly not interested in baking bread in a box. Anyone else of the same school? ggda ------------------------------ Date: Tue, 6 Dec 1994 09:30:06 -0500 From: Valerie Mates Subject: DAK customer service tips? Message-ID: <199412061430.JAA05287@grex.cyberspace.org> I'm still looking for the "DAK customer service tips" list of bread machine tips that was posted to this list a long time ago. If you have it, could you e-mail it to me at popcorn@cyberspace.org? Thanks!! -Valerie Mates ------------------------------ Date: Wed, 7 Dec 1994 09:08:57 -0500 (EST) From: Elizabeth Schwartz Subject: making a bread machine into a dough machine Message-ID: <199412071408.AA21086@terminus.cs.umb.edu> How about plugging the bread machine into a timer that shuts off after the rise cycle is done, but before the bread starts to bake? Does a dough machine do anything special? Our bread machine, an Oster, has a dough cycle. (we love this machine, had it since July, make 2-3 loaves of WW bread a week. The non-stick pan is getting a bit scratched but otherwise everything is fine) ------------------------------ Date: Tue, 6 Dec 1994 09:46:47 -0800 (PST) From: obrien@netcom.com (No parking EXCEPT FOR BOB) Subject: My $.02 to the many advice requests Message-ID: <199412061746.JAA12127@netcom19.netcom.com> I'm certainly no authority, but my DAK "R2D2" (by Welbuilt) is still holding up after all these (6+) years. No replacements yet. Admittedly, I use it a bit less often, on average, than once a week. I see a lot of different ideas, but putting the yeast in under the flour and then all liquids on top seems to work well even with the timer set 8 hours forward, so I won't be worried about a yeast dispenser. I _will_ probably hold out for a sourdough cycle, though, that can be set to rise for up to 24 hours _without_ a "punchdown" run of the motor before baking. Anyone seen a model like that yet? But I'm in no hurry. My mother has the DAK "Turbo Baker IV" and is equally pleased as far as I know. Bob O`Bob -- ------------------------------ Date: Tue, 6 Dec 1994 09:43:34 -0800 From: karant@gallium.csusb.edu (Dr. Yasha Karant) Subject: REQUEST: comparison between big Zo and Panasonic? Message-ID: <9412061743.AA27995@gallium.csusb.edu> I have heard good things about both these units. We currently have the big Zojirushi (with the custom programmable cycle), but it does not have a yeast dispenser nor any "cast iron", items which the Panasonic does have. Do these make a difference? Are the loaves better from the Pan than the Zo? We primarily bake whole grain breads, not bread mixes, not "bread flour". Comments and experiences would be appreciated. We have also seen the new America Harvest dual loaf unit, which looks too "plastic-y" for my taste. Nonetheless, any experiences with this unit, which purportedly bakes two loaves in half the time (2 hours compared with 4 hours in the Zo)? Yasha Karant karant@gallium.csusb.edu ------------------------------ Date: Mon, 12 Dec 1994 8:18:41 -0600 (CST) From: JENNIFER GRIFFIN/CARL HAYWOOD Subject: Semolina Bread Request Message-ID: <941212081841.18ad@dsm1.dsmnet.com> I am looking for a bread machine recipe that uses semolina flour, preferably in large amounts (2-3 cups, versus 1/4 cup). My husband and I both love semolina bread, but are unable to find it here in Iowa. I have seen a few recipes that use a little semolina, but not very much. Also, I was thinking I could substitute semolina for whole wheat in a recipe, does anyone know how feasible this might be? Thanks in advance, Jen Griffin losteye@dsmnet.com ------------------------------ End of Bread Digest V5 #48 ****************************** Bread Digest Mon, 19 Dec 1994 Volume 5 : Issue 49 Today's Topics: Baking without a machine. bread bigots BREAD Digest V5 #48 bread machine cookbook? DAK customer service tips? FAQ Semolina Bread request Welbilt machines, hand-baking, etc. Wet Bricks ---------------------------------------------------------------------- Date: Tue, 13 Dec 1994 13:39:46 +1100 (EST) From: Joell Abbott Subject: Baking without a machine. Message-ID: On Mon, 12 Dec 1994 BREAD@cykick.infores.com wrote: > > Date: Sun, 11 Dec 1994 00:11:59 -0500 > From: GGDA@aol.com > Subject: Re: BREAD Digest V5 #47 > Message-ID: <941211001159_3000515@aol.com> > > Doesn't anyone out there bake WITHOUT a bread machine? Where are the > artisan bakers who still believe that no bread machine can ever match a hand > process. I am not suggesting that all kneading be done by hand, but I am > definitly not interested in baking bread in a box. > > Anyone else of the same school? > I don't have one and probably won't be buying one. I do my kneading by hand. I have been using sour dough starter lately for most of my bread. Whole Meal and Herb primarily. I like the fresh baked taste and it really isn't all that hard. I have started letting the dough rise before I download a mail packet. Then I read mail while the dough does it's thing. The sour dough newsgroup is fairly active, so some others are still doing it the old fashioned way :-) Mind you, I wouldn't say no to a loaf baked in a machine, will be experimenting with a friend's, but I don't have money for kitchen gadgets right now, too many 'puter toys are needed for bread to take priority. Cheers, joell@mpx.com.au ------------------------------ Date: Wed, 14 Dec 1994 16:10:38 -0800 (PST) From: obrien@netcom.com (No parking EXCEPT FOR BOB) Subject: bread bigots Message-ID: <199412150010.QAA08837@netcom8.netcom.com> > From: GGDA@aol.com > > Doesn't anyone out there bake WITHOUT a bread machine? Where are the > artisan bakers who still believe that no bread machine can ever match a hand > process. I am not suggesting that all kneading be done by hand, but I am > definitly not interested in baking bread in a box. > > Anyone else of the same school? This digest was started _by_ and _for_ machine users. There is plenty of room for non-machine-users, but I, for one, refuse to put up with anti-machine BIGOTRY. I have good friends who get toether to bake every other Sunday. For them, a machine would be a _cruel_ gift, because the socializing is important. *I* can respect *your* choices. Unless you can do the same, please shut up and/or unsubscribe. If you will choose, instead, to share the benefits of your experiences and knowledge of hand baking, without snide comments about the machines that you apparently have no personal experience with, then I, for one, will probably read your contributions with great interest. Bob O`Bob -- ------------------------------ Date: 13 Dec 94 16:34:07 -0800 From: Joel.Ehrlich@salata.com (Joel Ehrlich) Subject: Re: BREAD Digest V5 #48 Message-ID: <7a0_9412140905@salata.com> BR> Date: Mon, 12 Dec 1994 8:18:41 -0600 (CST) BR> From: JENNIFER GRIFFIN/CARL HAYWOOD BR> Subject: Semolina Bread Request BR> Message-ID: <941212081841.18ad@dsm1.dsmnet.com> BR> I am looking for a bread machine recipe that uses semolina BR> flour, preferably in large amounts (2-3 cups, versus 1/4 cup). My BR> husband and I both love semolina bread, but are unable to find it here BR> in Iowa. I have seen a few recipes that use a little semolina, but not BR> very much. Also, I was thinking I could substitute semolina for whole BR> wheat in a recipe, does anyone know how feasible this might be? BR> Thanks in advance, Sure. Here's one: Semolina Sesame Bread (ABM) No. 3222 Yields 1 Loaf 2 tsp Active Dry Yeast 1/3 Cup Toasted Sesame Seed 3 Cups Semolina 3 Tbls Olive Oil 3 Tbls Wheat Germ 1 1/4 Cups Water 1 1/2 Tbls Sugar 1 1/2 tsp Salt Add the ingredients to the pan in the order listed. Select "White Bread". Press "Start". ... It's as easy as 3.14159265358979323846264338327950 ------------------------------ Date: Tue, 13 Dec 1994 10:53:36 +0100 From: surban@skidmore.EDU Subject: bread machine cookbook? Message-ID: <9412131549.AA11734@scott.skidmore.edu> I just bought my mother an Oster breadmaker for Christmas. I would dearly love to include a book with it, but cannot find one geared to automatic breadmakers. I assume that there's probably a book included with the machine, but I would have loved another volume. Does anyone out there know of a book I can purchase? ------------------------------ Date: Thu, 15 Dec 94 11:47:27 PST From: gkwan@Pacesetter.COM Subject: Re: DAK customer service tips? Message-ID: <9412151947.AA19223@Pacesetter.COM> >I'm still looking for the "DAK customer service tips" list of bread machine >tips that was posted to this list a long time ago. I originally posted it a while back and since it's not that long I decided to repost it. Hope others find it useful. BTW, DAK is officially out of business. They're holding a clearance sale, but I think it's only for local customers. I'll probably visit them at least once to see what's available... greg gkwan@pacesetter.com gkwan@ece.uci.edu -------- Here's the hint book I got with my DAK breadmaker 2 years ago. In the latest _Gourmet Gazette_ Kaplan says he's preparing a new list of hints he'll distribute with the next set of recipes. [my comments are in these square brackets--my breadmaker is now 4 years old and I doubt there's going to be more _Gourmet Gazettes_] -------- 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, slicky 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: be sure that the substitute can be heated/cooked; not all can.] 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. The machine remains in the test mode after the self test--pressing "CLEAR" brought up the "8:8" display and pressing it again seemed to start the test all over. I cycled power to it and then reset the clock. As far as I know, this self-test is only for the original DAK Auto- Bakery; I don't know if it works with the Turbo version or with WelBilt machines.] 12. -------- ------------------------------ Date: Thu, 15 Dec 94 10:34:29 PST From: icdgat@rb.unisys.com Subject: FAQ Message-ID: <9412151840.AA16527@mail.unigate1.unisys.com> Is there a FAQ on the different breadmakers on the market... ie: bells and whistles.. best in class... which one burns the bread the best... that type info...... Thanks A breadmaker newbie.... Gerald Taylor ------------------------------ Date: Sun, 18 Dec 94 22:42:17 EST From: "Beneway, Douglas E" Subject: Re: Semolina Bread request Message-ID: <18DEC94.24521237.0350.MUSIC@MARISTB.MARIST.EDU> On Mon, 12 Dec 1994 8:18:41 -0600 (CST), Jen Griffin asked: > I am looking for a bread machine recipe that uses semolina flour, > preferably in large amounts (2-3 cups, versus 1/4 cup). Semolina bread *is* nice. I don't know if this recipe has enough for your tastes, but it works for me. You can always experiment with a higher proportion. (I make this in a Regal K6773): SELMER'S SEMOLINA BREAD - 1 1/2 lb Wet ingredients: 1 cup + 3 tbl Beer (non-alcohol) 2 tbl Oil (canola) 2 tbl Honey (supermarket) Dry ingredients: 2 cup White Flour (bread) 1 1/2 cup Semolina 1 1/2 tsp Salt 2 tsp Yeast Variation: 1 cup + 2 tbl Beer (non-alcohol) 1 1/4 cup Semolina 1/4 cup Millet (whole) Notes: 1. Beer is almost always the main fluid in my standard breads -- it gives them a bit heartier flavor and seems to help the rise. I don't know how beer with alcohol might affect rising. You can always substitute water. 2. The Mid-Hudson River Valley where i live can get very humid in the summer and very dry in the winter. Because of this, the main fluid measurement might vary by as much as + or - 2 tablespoons (!) from the average amount in a recipe, depending on how much moisture the flour has absorbed from the air. 3. Canola oil is high in mono-unsaturated fats (which help bring cholesterol to the liver to be broken down) and very low in saturated fats (which deposit cholesterol in the arteries). Butter is very high in saturated fats, and many margarines are high in trans-fatty acids, which may have detrimental effects similar to saturated fats. 4. Off-the-shelf (supermarket) honeys are usually processed. Unprocessed (raw) honeys might contain biologically active ingredients which could play around with the rising. 5. If you try the Millet variation (highly recommended!), be sure to use hulled Millet (the kind designed for humans, not bird-food millet). It gives a nice, soft crunchiness to the loaf. Rinse it in a strainer and let it drain before adding. I read somewhere that you can lightly toast the millet seed ahead of time, but i haven't attempted it. If anyone tries either recipe, I'd enjoy hearing how it turns out. Suggestions are welcome also. Enjoy! - Douglas Beneway ------------------------------ Date: Mon, 12 Dec 1994 11:25:30 -0500 (EST) From: fritz@ben.dev.upenn.edu (Katherine Fritz) Subject: Welbilt machines, hand-baking, etc. Message-ID: <9412121625.AA28117@ben.dev.upenn.edu> > Date: Mon, 5 Dec 1994 20:58:41 -0800 > From: sgumpel@leland.stanford.edu (Susan Gumpel) > Subject: archives? > Message-ID: <199412060459.UAA19467@popserver.Stanford.EDU> > > I am new to this group. In my subscription message, I noticed talk of an > archive site. Where is it? Can I ftp from it? As Jim, our esteemed moderator, noted, there is currently no ftp site for bread digest archives. They are available by email from a listserver (instructions at the beginning of each digest). > Date: Tue, 6 Dec 94 10:19:31 EST > From: "Bill Rubin" > Subject: Re: BREAD Digest V5 #46 (Welbilt machines) > > With the prices of bread machines dropping (and especially with so many > sales this time of the year) I think that you can do a lot better than to > buy a Welbilt machine, given that there have been stories here and > elsewhere about how they tend to break down. I have a Toastmaster (the As the owner of a Welbilt ABM-100 for going on 4 years now, I feel the need to defend my machine! :-) I know there have been reports of problems, but I've never had a lick of trouble, mechanically. I have occasionally had problems with loaves that didn't bake all the way through -- this has generally been solved, either by adding gluten during the mixing stage, changing the cycle from White to Sweet, or by putting foil over the top of the glass dome. Anyhow, I've been happy with the Welbilt, and *would* buy another. > Date: Sun, 11 Dec 1994 00:11:59 -0500 > From: GGDA@aol.com > Subject: Re: BREAD Digest V5 #47 > Message-ID: <941211001159_3000515@aol.com> > > Doesn't anyone out there bake WITHOUT a bread machine? Where are the > artisan bakers who still believe that no bread machine can ever match a hand > process. I am not suggesting that all kneading be done by hand, but I am > definitly not interested in baking bread in a box. This comes up periodically, generally from new subscribers. This list was founded 5 years ago specifically as a list for users of bread machines, and this has never changed. You will, therefore, find that the vast majority of messages on this list deal with the use and care, etc., of bread machines. We *do* have subscribers who make their bread by hand, and they are welcome on this list. Disparaging comments about bread machines are definitely *not* welcome, however. If you want to talk about hand-baking, go for it. > Date: Tue, 6 Dec 1994 09:30:06 -0500 > From: Valerie Mates > Subject: DAK customer service tips? > Message-ID: <199412061430.JAA05287@grex.cyberspace.org> > > I'm still looking for the "DAK customer service tips" list of bread machine > tips that was posted to this list a long time ago. If you have it, could > you e-mail it to me at popcorn@cyberspace.org? Thanks!! I don't have a list of DAK customer service tips, but I do have a list of bread machine tips from Pillsbury that I posted to the list quite awhile ago. If that interests you, let me know. > Date: Tue, 6 Dec 1994 09:46:47 -0800 (PST) > From: obrien@netcom.com (No parking EXCEPT FOR BOB) > Subject: My $.02 to the many advice requests > Message-ID: <199412061746.JAA12127@netcom19.netcom.com> > [snip] > I see a lot of different ideas, but putting the yeast in under the > flour and then all liquids on top seems to work well even with the > timer set 8 hours forward, so I won't be worried about a yeast > dispenser. Whether the yeast goes on top or bottom depends on the manufacturer's instructions. DAK/Welbilt machines get the yeast on bottom, followed by flour, other dry ingredients, then liquids on top -- but some machines reverse the order. The old "your mileage may vary" routine. :-) > Date: Tue, 6 Dec 1994 09:43:34 -0800 > From: karant@gallium.csusb.edu (Dr. Yasha Karant) > Subject: REQUEST: comparison between big Zo and Panasonic? > Message-ID: <9412061743.AA27995@gallium.csusb.edu> > > I have heard good things about both these units. We currently have > the big Zojirushi (with the custom programmable cycle), but it does > not have a yeast dispenser nor any "cast iron", items which the > Panasonic does have. Do these make a difference? Are the loaves I think the Panasonic is the only one with a separate yeast dispenser, but I could be wrong! :-) The idea behind the yeast dispenser is to prevent premature activation of the yeast, particularly when using a timed cycle. I have a Welbilt (no yeast dispenser), however, and I've never had this problem. From what I've heard and read, the Panasonic and the big Zoji are quite popular, and people who have them have been very satisfied. -- Katie Fritz -- Internet: fritz@ben.dev.upenn.edu CompuServe: 71257,3153--S2 Ferrets Section Co-Leader, Animal Forum--GO PETSTWO "From what I hear Earth is a podunk little place but they make great pastrami" -- Graetwist, "Roadways #1," available from Cult Press DDICB/TGIX ------------------------------ Date: Mon, 12 Dec 94 13:27 From: ROBINH.DSD-1@mhs.microtekintl.com (ROBIN HILP) Subject: Wet Bricks Message-ID: The quality of loaf my machine produces has been steadily declining, over the past 2-3 months, from light & fluffy to dense. I've been able to correct such problems before by putting in a little less yeast or warming up the liquid. (These aren't timed loaves--I start 'em immediately the ingredients are in.) Nothing works now. Is it the weather (cold & wet this time of year)? Does yeast go bad no matter what after 6 months? The package instructions said "store in a cool dark place" so I put it in an airtight container in the fridge then moved it to a cupboard when the weather turned cold. ------------------------------ Date: Mon, 12 Dec 1994 08:16:43 -0700 From: Dave Jerzycki Message-ID: <9412121516.AA12207@hpgrla.gr.hp.com> > Date: Sun, 11 Dec 1994 00:11:59 -0500 > From: GGDA@aol.com > Subject: Re: BREAD Digest V5 #47 > Message-ID: <941211001159_3000515@aol.com> > Doesn't anyone out there bake WITHOUT a bread machine? Where are the > artisan bakers who still believe that no bread machine can ever match a hand > process. I am not suggesting that all kneading be done by hand, but I am > definitly not interested in baking bread in a box. > Anyone else of the same school? > ggda ******************* >> What's the saying, don't knock it till you've tried it... >> I use both methods..the machine and "the old fashioned way". The machine >> is great when I want a loaf of fresh bread waiting for me when I get up, >> or coming home from the office. >> When I have the time, or want some type of specialty bread, I do it the >> old tried and true method. Anybody get the December issue of Cooking Light? >> Some real good bread recipes, especially the Hawaiian bubble bread. Can't >> make that in a bread machine. >> Both methods have their merits. I love my Hitachi. Had it now for about >> 3 years. Makes fantastic breads, rolls and jams. >> daveje@hpgrla ------------------------------ End of Bread Digest V5 #49 ****************************** Bread Digest Wed, 28 Dec 1994 Volume 5 : Issue 50 Today's Topics: Bananna Bread BREAD Digest V5 #49 (2 msgs) Bread Machine Cookbook & Recipe & comment... Help More helpful hints Special fruit/nut cycle: why? Wet Bricks ---------------------------------------------------------------------- Date: Tue, 20 Dec 94 15:07:21 LCL From: "Tracy L. Carter" Subject: Bananna Bread I own a Breadman Plus bread machine. I have been looking for a good bananna bread recipe. Does anyone have one to share? I apologize if this is in the archives somewhere. If it is, just point me in the right direction and I'll go hunting for it. Thanks. ****************************************************************************** Tracy L. Carter, Computer Programmer Technician PA100597@UTKVM1.UTK.EDU Univ. of Tennessee College of Social Work **DISCLAIMER: Any opinions stated are not the opinions of my employer! "A conclusion is simply the place where you got tired of thinking!" ------------------------------ Date: Tue, 20 Dec 1994 09:28:12 -0800 From: jdaniel@Synopsys.COM (Jill Daniel) Subject: Re: BREAD Digest V5 #49 Message-ID: <199412201727.JAA24360@clotho.synopsys.com> >I just bought my mother an Oster breadmaker for Christmas. I would dearly >love to include a book with it, but cannot find one geared to automatic >breadmakers. I assume that there's probably a book included with the >machine, but I would have loved another volume. Does anyone out there know >of a book I can purchase? There are several good books available. "Breads From Your Bread Machine" by Lori Brody and Better Homes & Gardens' "More Bread Machine Bounty." I use and can highly recommend both. On the other hand, I would stay away from the books by "The Breadman" (can't think of his name right off). I have never been successful with any of his recipes. Jill ------------------------------ Date: Fri, 23 Dec 1994 00:42:14 -0500 From: GGDA@aol.com Subject: Re: BREAD Digest V5 #49 Message-ID: <941223004017_5301004@aol.com> Thanx for the reply. We bake bread for a number of reasons. One: to eat good bread - impossible to find edible bread where we live. Two: trying to duplicate the aretisan breads of Europe - including crust, texture, feel and taste. Many of these breads take very hot ovens and various changes in temperature as the baking process continues. Additionally, steam is added to enhance the crust. While an intense process for about 30- 40 minutes, contrary to opinion, the yeast, flour and water do most of the work. Long rising times allow plenty of time for our other responsibilites. After reading and corresponding with a number of machine bread bakers, I am sure that machine made breads cans be very good. Our neighbor bakes with one, and her bread is very edible. We have a different mission, and our purpose is not to bake simply to bake bread. In fact, my wife is beginning the translaton of an italian book on the technology of bread baking. (similar books are not available in the USA to our knowledge). Not every one may want do take as much time as we do, nor be as critical as we are (even of ourselves!),but, for better or worse, we tend to strive toward the old ways. Some on this fourm have taken that to mean we look down on people who use bread machines. That's simply not true. Our original comment and question was posed so that we might be able to exchange ideas with others who may not use machines, and who may have the same interests that we do. We are not making judgementso of those who do not. We would have no right to do so. Have a great holiday season ggda ------------------------------ Date: Tue, 20 Dec 1994 08:31:02 -0500 From: "Michael E. Grabenstein" Subject: Re: Bread Machine Cookbook & Recipe & comment... Message-ID: <9412201331.AA05384@sun.gsfc.nasa.gov> Try the Bread Book III by Donna German. She has volumes 1-5 (or maybe 6 by now). I have found number 3 the most useful (I have 1, 3, 5). More Bread machine Bounty from Betty Crocker press is very good as well. Electric Bread is a good book, although expensive. Here is one with out a book: My favorite White (1.5 lb) 1 1/4 C Water or milk, with the white of an egg (egg is optional) 2 Tbs Butter, or margarine 3 1/4 C Flour 1 tsp Salt (I ussually make this scant) 2 Tbs Dry milk (if you did not use real Milk) 3 Tbs Honey (or a scant 1/4 C) 2 tsp Dry active yeast (1 tsp Instant Dry Active yeast) You can use Standard white setting, or Sweet (at least on my Regal). The first measurement, if you are going to use the egg white, put it in the measuring cup first then measure your 1 1/4 C water or milk. One thing I have noticed is that the addition of the egg white makes the bread very soft and it does not dry out very quickly. Starts out very moist and stays that way. Which leads me to ponder if the egg white is a good way to keep all the bread machine bread from drying out quickly. Any comments? Any one have other ingredients that seem to keep the bread moister for a longer period of time? Later, Mike, Michael.Grabenstein@gsfc.nasa.gov UNIX Administrator GSFC Libraries Project Current Contents & WAIS Mail List Admin, CCnWAIS-ad@sun.gsfc.nasa.gov #include "I don't know why people are so worried about seat belts, seems I almost always come close to running someone over when putting it on." --Me ------------------------------ Date: Tue, 27 Dec 94 14:34:21 From: sturner@brobeck.com Subject: Help Message-ID: <9411277885.AA788567661@bphint.brobeck.com> Please post all bread machines that you would recommend for purchase. I am interested in buying one and would like to know the best buy. ------------------------------ Date: Tue, 20 Dec 94 08:14:56 EST From: schapin@mitre.org (Susan Chapin) Subject: More helpful hints Message-ID: <9412201314.AA27868@smiley.mitre.org.sit> <<<<<<<<< 2. The Mid-Hudson River Valley where i live can get very humid in the summer and very dry in the winter. Because of this, the main fluid measurement might vary by as much as + or - 2 tablespoons (!) from the average amount in a recipe, depending on how much moisture the flour has absorbed from the air. >>>>>>>>>> I add gluten (1/2 cup since I am allergic to wheat flour and use other flours instead), which needs to be evenly mixed into the flours. And I use a lot of different whole grain flours, which I buy in two-pound bags and keep in the refrigerator. I measure my dry ingredients, still cold, into a plastic mixing bowl and stir well, then heat in the microwave for 30 seconds at half power, until slightly above room temperature. (I don't use the timed cycle for these breads -- they often need help for the first few minutes of kneading.) Keeping the flour in the refrigerator not only keeps it fresh (whole grain flours will go rancid) but also compensates for the humid summer/dry winter differences. (I live in Washington, D.C. and the Mid-Hudson River Valley has nothing on us when it comes to summer humidity!) (Does anyone have a email address for the authors of _The Bread Machine Book of Helpful Hints_? They mention an interest in a future book on wheat-free breads, and I would like to share my best wheat-free recipes and tips with them.) - susan (schapin@mitre.org) (I represent only myself; none of the opinions expressed above are endorsed by my employer.) ------------------------------ Date: Tue, 20 Dec 94 08:15:02 EST From: schapin@mitre.org (Susan Chapin) Subject: Special fruit/nut cycle: why? Message-ID: <9412201315.AA27895@smiley.mitre.org.sit> I have a Trillium Breadman and it has a "fruit and nut" cycle. This cycle has an additional first rise of 65 minutes. The scanty instructions say to use it for "breads such as banana and apple walnut." I have been successful with a heavily banana/walnut bread (1 1/3 cup banana and 3/4 cup walnuts) using the standard cycle. From a baker's standpoint, what would this initial rise accomplish? I am interested in answers such as "it lets the banana soak into the flour" or "you want a fine crumb for a fruit bread, so you want an extra rise" or "fruit inhibits yeast, so you need the extra rise time." (For those who are asking about machines, I like the Breadman a LOT. I usually make heavy, whole grain, wheat-free breads (with 1/2 cup gluten) and it works just fine. I only wish it had a PAUSE button during the knead cycle so I could manually fold nuts or raisins or corrective water/flour into the dough without restarting from the beginning -- manufacturers are you listening? Readers do you know of any machine that has such a feature?) - susan (schapin@mitre.org) (I represent only myself; none of the opinions expressed above are endorsed by my employer.) ------------------------------ Date: Mon, 19 Dec 94 13:23:11 PST From: hyler@ast.saic.com (Buffy Hyler) Subject: Re: Wet Bricks Message-ID: <9412192123.AA13610@astech_ne2> > Date: Mon, 12 Dec 94 13:27 > From: ROBINH.DSD-1@mhs.microtekintl.com (ROBIN HILP) > Subject: Wet Bricks > Message-ID: > > The quality of loaf my machine produces has been steadily declining, over > the past 2-3 months, from light & fluffy to dense. I've been able to > correct such problems before by putting in a little less yeast or warming > up the liquid. (These aren't timed loaves--I start 'em immediately the > ingredients are in.) Nothing works now. Is it the weather (cold & wet > this time of year)? Does yeast go bad no matter what after 6 months? > The package instructions said "store in a cool dark place" so I put it in > an airtight container in the fridge then moved it to a cupboard when the > weather turned cold. I've had this problem as well with my R2-D2 style model. It started about a year or so after I had been using it. Sometimes it helped to line the glass dome with foil, but often it didn't help at all. Another reason that caused problems was keeping the yeast in the fridge. It needs to come back to room temperature before putting it in the machine. Others I emailed with on this subject have had success by putting the machine in a warmer room, if such is available. Don't wrap the machine itself because it does need to vent air. However, I have rapidly come to the conclusion that in my case the part that heats up the machine to help rise the dough just isn't doing its job as well, so for the last year (it's been about 4 now) I have just used the machine for the mixing/kneading part and taken it out and let it rise in a well controlled environment: my electric oven where I turn it on to it's lowest setting until the light goes out and then turn the oven off and put the bread in to rise covered by a towel. This way I guarentee perfect rising. In my case I like homemade bread for the results, but do not like the time consuming activity of mixing and kneading. The baking was a plus but often I liked to form the dough myself so even my crippled bread maker is still a much loved appliance. (I suspect if it gives up the ghost I will replace it with a Kitchen-Aid or other such non-baking mixer/kneader.) Hope some of my hints help in your situation! --------------------------------------------------------------------- Buffy Hyler (hyler@ast.saic.com) SAIC, Campus Point San Diego, California --------------------------------------------------------------------- ------------------------------ End of Bread Digest V5 #50 ******************************