Date: Friday, 29 March 1996 bread-bakers-digest Friday, 29 March 1996 Volume 06 : Number 086 Today's Subjects: IMPORTANT NEW LIST SOFTWARE Help! - Yeast Question Good Crust V6 #85 - Swedish Limpa V6 #85 Hot Cross Buns about that yeast re: onion pizza spongue dough Re: Help! - Yeast Question Crusty bread: you don't need a new oven re: Adding mix-ins to bread recipe Hot Cross Buns ---------------------------------------------------------------------- From: Reggie Dwork Date: Fri, 29 Mar 1996 22:16:03 -0800 Subject: IMPORTANT NEW LIST SOFTWARE Majorjunko is going away...YEEESSSSS!!! At noon PST Sunday, March 31st the lists will be run by Bestserv...brand new software. The list address will remain the same: You will NO LONGER be able to mail to blob.best.net or the addresses with "-digest" in them. The address will no longer work. The subscribe/unsubscribe procedure is *very* different. The new system makes it very difficult to spam the list with posts or phony subscriptions. You must be subscribed to the list in order to post to it. If you use multiple email addresses there is an alias command that will allow you to post from any of your addresses while receiving list mail at only one. Everyone who is currently subscribed to the list will be transfered to the new system. We will send the info file with the subscribe/unsubscribe instructions after the switchover. PLEASE SAVE that file when you get it. Thanks for helping to make this transition as painless as possible. Reggie & Jeff - -- Reggie & Jeff Dwork Owners, bread-bakers, eat-lf, otbf (OverTheBackFence) Mailing Lists For info write or ------------------------------ From: cmathew@iadfw.net (Craig & Joan Mathew) Date: Sat, 23 Mar 96 04:48:10 -0600 (CST) Subject: Help! - Yeast Question >From: "Sherry Barwick" >Date: Wed, 20 Mar 1996 14:39:33 EST >Subject: Help! - Yeast Question > >I'm a new bread machine owner and all this talk of yeast has me >confused and I think I'm goofed on my latest purchase. I headed off >to Sam's after hearing after the good deals on yeast there. I >purchased two 16 oz. packages of Red Star Instant Active Dry Yeast >for $3.46. I thought I got a great deal until I got into the car and >began to read the label which says "for food service". Have I bought >yeast that I can't use in my bread machine? It has this lengthy >conversion table on the side which makes no sense to me but I think >the fact that it's "instant" active dry yeast is important. Sherry, I'm going to take a wild guess on the issue of the label "for food service"...remember, this is ONLY A GUESS! I suspect that the label indicates you've bought yeast intended for baking purposes rather than for other purposes, such as brewing alcoholic beverages. That type of yeast is known as brewer's yeast. I think you're OK on this issue. Since I'm not acquainted with the package you're talking about, I have no idea about the conversion table on the side....what kind of measurements is it going into??? If you give us a brief example perhaps we can help to answer this further....or maybe somebody already knows what you're looking at. Just taking a wild guess on this one... Joan ------------------------------ From: cmathew@iadfw.net (Craig & Joan Mathew) Date: Sat, 23 Mar 96 04:44:53 -0600 (CST) Subject: Good Crust >From: Tom Thalmann >Date: Fri, 22 Mar 1996 00:09:24 -0800 >Subject: Good Crust > >A new bakery has just opened nearby. I am jealous of the great crust their >bread has; they have a hard cursted french bread that is excellent. How do >I get a crust like that? I've been baking bread on and off for twenty years >(no bread machine). The key, I'm sure is in the oven. > >What type of oven is best? A good commercial oven would be great but within >most folks budget. Tom, Of course it's wonderful to be able to have a terrific oven; however, I made great French bread and nice, crusty bread in horrible old apartment ovens for several years without difficulty. I'm not very scientific about it, but what I use works... :) When I turn on the oven to preheat, I make sure that there's a rack underneath where the loaf will set, and on that bottom rack is a METAL pan (do not use glass like I once did...idiot me). My pan is about 9"x13", and it is deep...about 2" deep. Stick that on the bottom rack and let the oven preheat as normal. Then, when you're ready to do the actual baking, pour about 2-3 cups of water into that hot pan, which will result in an enormous cloud of steam suddenly rushing up and...STAY OUT OF THE WAY!...possibly fogging your glasses if you wear them... :) Quickly...pop the loaf of bread onto the rack right above that pan and close the door! It is the steam in the oven which creates that nice, crusty effect. About halfway through the baking, add another 1-2 cups of water if the other water has evaporated; otherwise don't do anything. When you take the loaf out of the oven you should have a wonderful crust on it. You also get a magnificent crust, by the way, if you use a stoneware baker called a cloche. There are also clay bakers, but the one I'm referring to is made of stoneware, and does not have to be soaked or anything prior to baking. Essentially, it consists of the pan portion and a bell-like cover/lid. When you are preheating the oven you can preheat the lid, but it's not necessary. The effect here is that the lid holds in the steam which is being created from the moisture in the loaf. That steam is held on and around the loaf being baked and creates a lovely, hearty crust. I've also tried baking bread in clay bakers, but in my opinion the quality of the bread produced wasn't nearly the same. With a clay baker (I use a brand called Schlemertopf, but I've also seen others such as Romertopf, etc.), you must pre-soak the baker in water for 15-20 minutes minimum. Although water soaks into the baker and this creates steam inside the area where the bread is, somehow it never seems quite the same to me.... I hope all this yammering on my part made some sense....these techniques have worked for me and I think that you'll be pleased with the results if you start by trying the pan of water method first...no fancy equipment required! Hope this helps, Joan ------------------------------ From: bj29@mirage.skypoint.com (bjjan) Date: Sat, 23 Mar 96 07:03 CST Subject: V6 #85 - Swedish Limpa Here is a recipe I got from my old Swedish Aunt. She used to make it by hand/memory and I asked her to write the recipe down for me. I really was a wonderful by hand recipe too, but here it is for my bread machine: AUNT MILLY SWEDENBORG's SWEDISH RYE (works well in 1-1/2# Regal breadmaker) 1 C. Water 1 T. Butter 2 T. Molasses 2 T. Orange Rind, grated 2 T. Brown Sugar 2 T. Powdered Milk 1 tsp. Salt 1 T. Gluten 1 C. Pumpernickel Rye Flour 2 C. Bread Flour 1-1/2 tsp. Yeast Use:sweet cycle if possible SCANDINAVIAN RYE (similar to a Swedish "Limpa" from:DG2 medium size 1 C Water or Milk 2-1/4 T. Veg. Oil 2-1/4 T. Molasses 3/4 tsp. Salt 1/8 tsp. Baking Soda 1 tsp. Fennel seeds 1 tsp. Caraway seeds 1 tsp. grated Orange Peel 1-1/2 C. Rye Flour 1-1/2 C. Bread Flour 2 tsp. Yeast This is the very first bread I ever tasted made in a bread machine and was the reason I bought my first one. Now I have 6! It doesn't say "Limpa", but it's mighty good! SWEDISH RYE BREAD - from DG1 - medium size recipe 1 C less 2 T. Water 1/4 C. Honey 1 T. Butter 1-1/2 tsp. Salt 2 tsp. Caraway Seeds 1/2 tsp. Orange Peel - grated 1 C. Rye Flour 1-1/2 C. Bread Flour 1-1/2 tsp. Yeast use basic cycle Hope these are what you're looking for. Another suggestion is if you happen to have an old recipe for making Swedish Limpa by hand, I'm sure Linda Rehberg co-author of Bread Machine Magic will be happy to convert it to a bread machine recipe for you. She and her partner Lois Conway are both so nice, I'm sure if you have any abm problems, either would be happy to help. ------------------------------ From: bj29@mirage.skypoint.com (bjjan) Date: Sat, 23 Mar 96 07:34 CST Subject: V6 #85 Hot Cross Buns >From: sherae@zeta.org.au (Sheri McRae) >Do you have a bread machine recipe for hot cross buns? Here's a recipe from Debbie Woodard printed in DG5 HOT CROSS BUNS 1 C. Milk 2 Eggs 1 tsp. Vanilla Extract 2 T. Butter 3/4 C. Raisins 1/2 - 1 tsp. Cinnamon 1/2 C. Sugar 1 tsp. Salt 4 C. Bread flour or all-purpose flour 1-1/2 tsp. Rapid or Quick Yeast GLAZE: 1 Egg yolk, beaten with 1 T Water DOUGH CYCLE. When dough cycle is completed, remove dough. Break into pieces of dough about the size of an egg. Roll each piece into a ball and place on a greased baking sheet. Cover with a towel and place in a warm, draft-free location for about 1/2 hour. Brush tops with glaze. Bake in a preheated 375F oven for about 25 minutes or until golden brown. Allow to cool and then drizzle frosting over tops in the form of a cross. Frosting: 1/4 to 1/2 C. Confectioner's sugar 1/4 to 1/2 tsp. Vanilla or lemon extract 1-2 T. Milk Mix ingredients togethe, using enough milk to achieve good consistency. Hope this is what you were looking for... Bev in Mn Hot cross buns are traditionally served during the week preceding Easter, especially on Good Friday. ------------------------------ From: Ann Gunnett Date: Sat, 23 Mar 1996 08:45:52 -0500 (EST) Subject: about that yeast In response to the question about yeast, I've been buying it at Sams (and Pace before they were bought by Sams) for years. I use roughly a Tablespoon to replace 1 pkg of dry yeast...I also keep it in the refrigerator after putting it into smaller containers. I've used it up to a year later....however, a caveat. Because I keep it so long, and just on general principles, I proof the yeast before baking by dissolving in small amount of water with a little of the sugar/honey, etc from the recipe. Food service just means large volume for restaurants, etc. You should be able to use your regular recipes. Ann *********************************************************************** Ann Gunnett, MSN, MS, RN Assistant Professor of Nursing University of Maryland at Baltimore (410)706-3676 email: gunnett@nurse-1.ab.umd.edu or agunnett@umabnet.ab.umd.edu http://www.nursing.ab.umd.edu/agunnett *********************************************************************** ------------------------------ From: bzwax@tiac.net (rich stevenson) Date: Sat, 23 Mar 1996 10:05:25 -0500 Subject: re: onion pizza Jenka wrote: >I did not know what it meant that they [onions] would caramelize, (help >accepted >here). Hi, Jenka: You know when you saute (or roast) onions a long time and they eventually turn a nice brown and are very soft and instead of being sharp tasting they have become sweet? THAT's caramelized! I think of it as when the starches turn to sugar, and this is so for any vegetable you are cooking. Best-Debbie Bier Concord, MA ------------------------------ From: jguevara@spin.com.mx (Jenka Guevara) Date: Sat, 23 Mar 1996 10:40:01 -0600 (CST) Subject: spongue dough Could someone please explain what the spongue dough method is. TIA Jenka ********************************* Jenka Guevara American School Foundation Mexico City jguevara@spin.com.mx ------------------------------ From: Billy Hatcher <0002040826@mcimail.com> Date: Sat, 23 Mar 96 10:46 EST Subject: Re: Help! - Yeast Question Sherry - The Red Star yeast you describe is the only thing I use, both for ABM and "by- hand" methods. Use it in any recipe calling for yeast. One thing I have found is that I usually have to cut back about 1/4 tsp. of yeast in most recipes or the bread over flows the pan in the ABM. Red Star is excellent yeast, and here in SE VA I pay less for ~2 pounds~ of it than I do for 4 oz. of Fleischmans. I paid $2.77 at Sam's for my current 2 pounds, but I noticed a few days ago that it is around $3.25 now. Still an excellent buy. Good luck. Bill Hatcher 204-0826@mcimail.com Southampton County, Virginia, USA > From: "Sherry Barwick" > Date: Wed, 20 Mar 1996 14:39:33 EST > Subject: Help! - Yeast Question > > I'm a new bread machine owner and all this talk of yeast has me confused and I > think I'm goofed on my latest purchase. I headed off to Sam's after hearing > after the good deals on yeast there. I purchased two 16 oz. packages of Red > Star Instant Active Dry Yeast for $3.46. I thought I got a great deal until I > got into the car and began to read the label which says "for food service". > Have I bought yeast that I can't use in my bread machine? It has this lengthy > conversion table on the side which makes no sense to me but I think the fact > that it's "instant" active dry yeast is important. > > Any and all help would be greatly appreciated. Please e-mail me directly > since I'll be waiting on information before I try this and ruin my bread! > > - ---------------------------------- > Sherry Barwick ------------------------------ From: "flash gordon, md" Date: Sat, 23 Mar 1996 09:17:15 -0800 Subject: Crusty bread: you don't need a new oven >From: Tom Thalmann >Date: Fri, 22 Mar 1996 00:09:24 -0800 >Subject: Good Crust > >A new bakery has just opened nearby. I am jealous of the great crust their >bread has; they have a hard cursted french bread that is excellent. How do >I get a crust like that? I've been baking bread on and off for twenty years >(no bread machine). The key, I'm sure is in the oven. > >What type of oven is best? A good commercial oven would be great but within >most folks budget. > before buying a new oven, try this: go to your local cookware store and buy a "romertopf" clay cooking pot. it comes in different sizes: i use the one big enough for a 4 pound chicken. prepare your dough as usual, either by hand, mixer, or bread machine manual cycle. let it rise til doubled. then punch down and make a loaf (remembering to pinch the bottom shut) and put it on a sheet of baking parchment, leaving enough extra on each side to let you lift it later. allow to rise again until doubled. while the loaf's rising, soak the clay pot in water for about fifteen minutes, and preheat the oven. i usually heat mine to 375F. *gently* place the now-risen loaf in the clay pot and bake for about a half hour. be sure to make a few slices in the top. after half an hour, remove the top of the clay pot. bake another ten or twenty minutes. to check for done-ness, put on a pair of heat proof gloves (*HINT*: BUY GREAT CHEAP LEATHER HEATPROOF GLOVES AT YOUR LOCAL ==>WELDING SUPPLY SHOP<===) and flop the loaf onto your gloved hand. then tap the bottom with your finger to see if it sounds as hollow in the middle as it does near the edge. if it does, it's done. i usually let it cool for ten or twenty minutes on a rack before eating. BTW, i've seen clay pots specially designed for baking french loaves. i've never tried 'em, but they look like they'd work. OTOH, the romertopf also lets you cook a lot of other things well, too. good luck! %%%%%%%%%%%%%%%%%%%%%%%%%%%%% flash@well.com [] flash@toad.com [] flash@sirius.com [] flash@river.org flash gordon, m.d., f.a.c.e.p. [] http://www.well.com/user/flash ------------------------------ From: amy@best.com (Amy Kurtzman) Date: Sat, 23 Mar 1996 09:17:30 -0900 Subject: re: Adding mix-ins to bread recipe Linda Kosidlo wrote >This weekend I tried a whole wheat bread recipe in my >bread machine that called for adding raisins and >walnuts during the "mix-in" phase (about 15 minutes >after the first mixing/kneading phase). I did >this as instructed, but the result was poor. The >raisins all sunk to the bottom of the loaf, completly >covering the bottom of the bread. How are these things >supposed to be added to the machine so they don't all >sink to the bottom? I add my raisins during the last 5 minutes of the final kneading cycle. (i.e., just before it starts the first rise). My machine beeps at that point to let you know when it's time to add the mix-in ingredients. If I add raisins any earlier, they get turned into raisin bits. Were your raisins dry? I dust them with a bit of flour to absorb any excess moisture, since I usually plump them in warm water or orange juice before adding them. The flour gives the raisins a surface that the dough can grab onto as it is kneaded and allows the raisins to be folded into the interior of the loaf. I found that when the raisins are wet, they won't mix in well--most of them just slide around the sides of the pan as it keads and end up stuck around the bottom and sides of the crust with very few in the middle. And they don't taste very good that way, almost burned. ------------------------------ From: Cate Williams Date: Sat, 23 Mar 1996 12:42:17 -0500 Subject: Hot Cross Buns I just typed this recipe in for those who were looking for it - it appeared in the coupon section of our paper last Sunday. I haven't tried it yet, but it looks good! * Exported from MasterCook * Hot Cross Buns Recipe By : Fleischmann's Yeast Serving Size : 9 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 2/3 cup milk 1 large egg 3 tablespoons butter or margarine -- cut up 3/4 teaspoon salt 2 1/3 cups bread flour 2 tablespoons sugar 1/2 teaspoon lemon peel -- finely grated 1/8 teaspoon ground nutmeg 1 1/2 teaspoons yeast 1/3 cup dried currants or raisins 3 tablespoons dried or candied pineapple -- finely chopped 1 large egg white Directions for Bread Machine: Add milk, egg, butter, salt, bread flour, sugar, lemon peel, nutmeg and yeast to bread machine pan in the order suggested by the manufacturer. Select dough cycle. When cycle is complete, remove dough from machine to a lightly floured surface; knead in fruits and enough flour to make dough easy to handle. Cover; let rest 10 minutes. Divide dough into 9 pieces; form each into ball. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled, 30 to 45 minutes. With sharp knife, cut shallow cross in top of each bun. Lightly beat egg white and 1 tablespoon water; brush tops. Bake at 375 degrees for 15 to 18 minutes or until done. Remove to wire rack; cool. Drizzle with icing. ICING: Mix 1/2 cup sifted powdered suagr, 1/4 teaspoon vanilla extract and 1 to 3 tablespoons milk until smooth. - - - - - - - - - - - - - - - - - - ------------------------------ End of bread-bakers-digest V6 #86 ********************************* bread-bakers-digest Friday, 29 March 1996 Volume 06 : Number 087 Today's Subjects: re: Help! - Yeast Question Whole Wheat Berries ques. re: malt syrup [none] chocolate bread Re: bread-bakers-digest V6 #85 re: Digest #85 Recipe for Hot Cross Buns Re: bread-bakers-digest V6 #84 Anadama Bread Bread machine yeast Thanks! Re: bread-bakers-digest V6 #81 ---------------------------------------------------------------------- From: amy@best.com (Amy Kurtzman) Date: Sat, 23 Mar 1996 10:10:22 -0900 Subject: re: Help! - Yeast Question >I'm a new bread machine owner and all this talk of yeast has me >confused and I think I'm goofed on my latest purchase. I headed off >to Sam's after hearing after the good deals on yeast there. I >purchased two 16 oz. packages of Red Star Instant Active Dry Yeast >for $3.46. I thought I got a great deal until I got into the car and >began to read the label which says "for food service". Have I bought >yeast that I can't use in my bread machine? It has this lengthy >conversion table on the side which makes no sense to me but I think >the fact that it's "instant" active dry yeast is important. The yeast you bought is just like the stuff that you buy in the supermarket in the little strips of 3 packets. I think it says food service because of the large size package. Don't worry about that conversion table. I don't have the packaging any more, but I recall it was to convert between fresh and active dry yeast and thought it looked useful for food service bakers who were modifying their recipes. I buy this yeast also and use it in my bread machine. It keeps for a long time and is way cheaper than the strips even if you end up having to toss some. You do need to transfer it to airtight containers after you open a package of it. I store the bulk of it in the freezer and then have a small container of it in the fridge for day to day use. That way you only have to open the main container for the occasional refill of your small container. Occasionally I test the yeast to make sure it is still good by mixing a tablespoon of yeast with 1/2 cup of warm water and a teaspoon of sugar in a measuring cup and letting it sit about 10 minutes and then checking for a bubbly foamy mixture that is doubled in volume. Just make sure that the packages you buy at the warehouse clubs are brick hard. If they are loose and you can shake the package and hear the yeast move around, the package has lost the vacuum seal and won't be as fresh as possible. ------------------------------ From: Penchard@aol.com Date: Sat, 23 Mar 1996 15:04:17 -0500 Subject: Whole Wheat Berries I have two questions for all you bread bakers. First, has anyone used their Kitchenaid Mixer with the grinding attachment to mill whole wheat into flour? Or would I be better off buying a seperate grinder? And second, where can you purchase the whole wheat (berries?) to grind? I really enjoy this list - good work Reggie! Penchard ------------------------------ From: Dave Austin Date: Sat, 23 Mar 1996 15:15:20 -0500 (EST) Subject: ques. re: malt syrup I have a question re: what malt syrup is and where it can be purchased. I found a bagel recipe that requires this and I am unsure about where I should look for this and also about how much it might cost. Do you also know how it is purchased--that is the quantity?? Thanks for any help on this question. Gaye-ellen ------------------------------ From: mpayne@MORGAN.UCS.MUN.CA (Michelle Payne) Date: Sun, 24 Mar 1996 11:16:23 -0330 Subject: [none] I just started subscribing so I don't know quite how to do this. I have a great recipe for french bread, but it says to bake it in a baguette pan. I know what baguettes are and would like to be able to make them, it's my favourite bread. I have no idea where I can get a baguette pan, here in Newfoundland, Canada. If someone could tell me I'd appreciate it. I saw a question about rye flour in digest V6 #84 from owenr@TEN-NASH.TEN.K12.TN.US. I shop for flour at a health food store and they have light, medium, dark and pumpernickel rye-flour. Light rye flour is finely ground and has the bran and endosperm removed and therefore all the vitamins, minerals and oils are missing. Medium has the bran removed. Dark and pumpernickel are milled from the whole grain with the bran and endosperm intact. The last two flours give rye bread the hearty taste like bread in Europe. I bought my dark rye flour at a specialty food shop, but if you live in a small town it will probably be hard to find. You should be able to find it if you live in a large town or city. Michelle Memorial University ------------------------------ From: jguevara@spin.com.mx (Jenka Guevara) Date: Sun, 24 Mar 1996 18:12:11 -0600 (CST) Subject: chocolate bread Because my daughter was coming I decided to make a wacky cake, recipe below for those that do not have it. As I was doing other things I forgot to put the ... sugar, of all things in a cake! Well, and the result was ... good! It is like a chocolaty bread. I put some honey on mine, and everyone else tried it with different things, so my mistake came up as a hit. Jenka Wacky Cake 1 1/2 C. cake flour, I put half whole wheat 1 C. sugar 3 T. cocoa (unsweetened like Hershey's) 1 t. baking soda 1/2 t. salt 6 T. applesauce, I still had pumpkinsauce and that is what I used 1 T. white vinegar 1 t. vanilla 1 C. cold water Sift dry ingredients into a large bowl. Add liquids, covering with water. Mix thoroughly, and pour into 8 inch square pan sprayed with Pam. Bake at 350 degrees for 25 to 30 minutes. Frost with your favorite white frosting.** NOTE: If you aren't fussy, you can make this as a "snack cake", mixing, baking and serving from the same pan. No need to spray with Pam. ********************************* Jenka Guevara American School Foundation Mexico City jguevara@spin.com.mx ------------------------------ From: Blanche007@aol.com Date: Sun, 24 Mar 1996 15:52:41 -0500 Subject: Re: bread-bakers-digest V6 #85 For Sherry re Red Star - relax, you bought the right stuff! Open the bag, divide the yeast into 2 containers that seal tightly - I use glass Skippy Peanut Butter jars. Store one jsr in the freezer and oone in the refrigerator - use the refrigerated one - the frozen will keep for several years (but, you'll be making so much bread, you'll fly through it). Use a clean, dry measuring spoon. Rise and shine! ------------------------------ From: Veronica Callinan Date: Sun, 24 Mar 1996 18:44:44 -0500 Subject: re: Digest #85 I tried Judi Hammett for her whole wheat sponge recipe. I tried it and the loaves turned out great. These 100% whole wheat loaves rose perfectly. I usually have trouble getting 100% whole wheat to rise, but using the sponge method seems to have solved the problem. ------------------------------ From: Bluemoon Date: Mon, 25 Mar 1996 09:47:05 -0800 Subject: Recipe for Hot Cross Buns I made these just yesterday and they turned out great. I adapted the original recipe to use less fat and sugar. * Exported from MasterCook II * Hot Cross Buns Recipe By : Adapted from "The Ultimate Bread Machine Cookbook" Serving Size : 16 Preparation Time :0:00 Categories : Breadmaker Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 3/4 cup lowfat buttermilk 3 tablespoons sugar 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon cinnamon 2 each egg whites 1/4 cup Egg Beaters -- (Original recipe called for 2 eggs) 1 tablespoon Lighter Bake, a substitute for butter (orig: 2 T butter) 1 3/4 cups bread flour 1 1/2 cups whole-wheat flour 2 teaspoons yeast 1/3 cup raisins 1 each egg white -- beaten with 1 teas -- water for wash Put all ingredients in bread pan except eggwhite wash according to manf. directions. Add raisins at the end of first kneading. Watch for moisture of dough ball, I had to add almost 1/4 cup more flour. I think it depends on which eggs etc. you use. Set bread machine to dough setting. Remove dough and let rest 5 minutes. On lightly floured surface cut the dough into four equal pieces and then cut each one of those pieces into 4 more equal pieces. Shape each piece into a smooth ball. Place buns on large cookie sheet sprayed with Pam with at least an inch between buns. Cover with a dish cloth and let rise until almost doubled about 45-50 minutes. Prepare frosting if desired out of 1 cup confectioner's sugar, 1/2 teas. vanilla extract, and 3 T. milk. Preheat oven to 375 degrees and right beofre baking brush each bun with the eggwhite wash and cut a small x on the top with a sharp knife. Bake 18-20 minutes until golden brown. Remove from oven and cool on wire racks. When cool, pipe a frosting cross on top of each bun. Makes 16 buns. - - - - - - - - - - - - - - - - - - ------------------------------ From: Joandrm999@aol.com Date: Mon, 25 Mar 1996 16:56:16 -0500 Subject: Re: bread-bakers-digest V6 #84 Is the large package of yeast at Sam's the wet compressed stuff? Or is it just a block of the dry? That is all I could find. Freeze THAT? Thanks! Joan ------------------------------ From: Melissa Moore Date: Mon, 25 Mar 1996 14:12:01 +0000 Subject: Anadama Bread Does anyone have an abm recipe for Anadama bread? In case you know it by another name, it is a cornmeal and molasses bread. It makes wonderful toast. I have a recipe that I've had for years and years and, before children, I made it quite frequently. Now that I am rarely home, I would like to find an abm equivalent. I did try once to modify my original recipe. Yikes, what a mess. It rose and stuck to the little window on the top of the machine. It overflowed and baked solid so that the metal pan handle was baked into the loaf and the whole thing was baked into the machine. It has really punished me from trying to modify recipes! ============================================================= Melissa Moore, Networking and Telecommunications Services, Univ. of Kansas, Lawrence, KS 66045 913-864-0453 Email: m-moore@ukans.edu ------------------------------ From: LZTHOMAS@aol.com Date: Mon, 25 Mar 1996 22:09:18 -0500 Subject: Bread machine yeast In my limited experiments with yeast and my Zo I have found that regular Fleischmans works better than the one labeled "for bread machines". I've never tried Red Star, so I don't know if this would be a better alternative. Patrick O'Brien ------------------------------ From: "Sherry Barwick" Date: Mon, 25 Mar 1996 19:00:26 EST Subject: Thanks! I posted a message last week when I was in a "panic" about my yeast from Sams. Thanks to all of you who responded! The information was quite helpful - I'm calm now after all that reassurance. My next purchase will be the "Bread Machine Magic Book of Helpful Hints" that several of you recommended. Sounds like that will be great for a novice like me. Again, thanks! Sherry Barwick barwick@dd.csc.peachnet.edu ------------------------------ From: LZTHOMAS@aol.com Date: Mon, 25 Mar 1996 22:09:28 -0500 Subject: Re: bread-bakers-digest V6 #81 To Susan Chapin about her Zo questions. I never unplug my Zo. Probably will regret it someday, but the clock is a convenient addition to the kitchen. I also never use the measuring cup and the spoon. They sit in the holder on top unaware of the activity below it. It gets warm, but not close to meltdown warm. After I use and clean the pan and parts I put the blade and the pin back in the pan and put it back in the Zo. I fear brainlock if I do otherwise. ------------------------------ End of bread-bakers-digest V6 #87 ********************************* bread-bakers-digest Saturday, 30 March 1996 Volume 06 : Number 088 Today's Subjects: Bread Faire [none] Rec.Food.* CFV Recipe for hard rolls wanted IMPORTANT NEW LIST SOFTWARE new member introduction Recipe from Epicurious-- LIMPA MUFFINS Swedish Limpa small correction on the Hot Cross Buns recipe... a question about Indian sweet bread and a recipe for Hot Cross Buns... ---------------------------------------------------------------------- From: Juliet Nalven Date: Wed, 27 Mar 1996 10:01:31 -0800 (PST) Subject: Bread Faire In 1988 I was involved in co-ordinating a Bread Faire as a response to the American Dietetic Association national theme around bread, nutritional aspects. It took place in San Diego County. We had at least 5 sites, donated flour and oats. Many dietitians, diet techs, home economists, the local Extension service, students in the field (recieved credit for involvement) and spouses participated. Local public 'rooms' and even a few halls were donated. It was a huge task and exhausting for the 'little red hens'. But we did manage to get from 25-70 people at each site. A giant bread bake in. Actually we didn't bake the loaves on site, everyone got to take their dough home in a plastic bag. I seem to remember we gave out plastic gloves and bags to do the initial mixing with or in. Lots of laughing and floured noses, all ages, families and seniors. Oh yes, I forgot to mention that we had a panel of speakers introducing the subject and various presentations 'educating' the public to the healthy side of bread. Thats all folks, Juliet Nalven Eugene, Oregon tlk@efn.org ------------------------------ From: mpayne@morgan.ucs.mun.ca (Michelle Payne) Date: Wed, 27 Mar 1996 20:28:01 -0330 Subject: [none] Hi, I just started subscribing and I noticed that a lot of the recipes are for bread machines. I tried converting because I don't have a machine but the bread was way too dry. Does anyone know how to convert recipes for bread machines to just plain old regular bread making? If so I would appreciate some help. My email address is mpayne@morgan.ucs.mun.ca. I have a really great multigrain bread recipe that's really easy to make. It's made using a sponge. Easy Multigrain Bread 1 pkg. active dry yeast (I use bulk and use two scant tablespoons) 1 1/4 cups warm water (105 to 115 degrees Fahrenheit) 2 cups all purpose flour 2 tablespoons honey 2 tablespoons margarine, softened (don't use diet margarine there's too much water in it) 1 teaspoon salt 1 cup whole wheat flour 1/2 cup uncooked mixed grain hot cereal (dry) (I use cornmeal and oatmeal, 1/4 cup of each and sometimes replace some of the all purpose flour with more cereal. Dissolve yeast in warm water in large bowl. Add all purpose flour, honey, margarine and salt. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally (or beat 300 vigourous strokes by hand). Stir in whole wheat flour and cereal until well blended. Scrape batter from side of bowl. Cover and let rise in warm place 40-45 minutes or unitl almost double. Spray loaf pan, 9x5x3 or 8 1/2 x 4 1/2 x 2 1/2 inches, with nonstick cooking spray. Stir down batter by beating about 25 strokes. Spread batter in pan. Smooth and pat batter, using floured hand. Cover and let rise in warm place about 30 minutes or until double. (Batter is ready if indentation remains when touched with floured finger). Heat oven to 375 degrees fahrenheit. Bake 35 to 40 minutes or until loaf sounds hollow when tapped. Remove loaf from pan; cool on wire rack. This recipe came from: Betty Crocker's Low-Fat, Low-Cholesterol Cookbook, published by Prentice Hall Press, New York in 1991. The recipe is on page 149. Michelle Payne Michelle Memorial University ------------------------------ From: Joel.Ehrlich@salata.com (Joel Ehrlich) Date: 27 Mar 96 15:23:33 -0800 Subject: Rec.Food.* CFV The Call For Votes for the three new Rec.Food newsgroups has just appeared in news.groups, news.announce.newgroups, rec.food.cooking and several other newsgroups. If you are at all interested in whether or not these newsgroup should be formed, obtain a copy of the CFV, fill it out and mail it to the address which appears on the CFV. Joel ------------------------------ From: bal@iquest.net (PJ) Date: Thu, 28 Mar 96 15:16 EST Subject: Recipe for hard rolls wanted I've just recently purchased a bread maker and am now looking for a good dough recipe for making the type of hard rolls that are popular in the northeast. I've recently moved to the midwest and this type of roll just doesn't exist!! Any recipes for making either plain or onion rolls would be greatly appreciated! Thanks a bunch, PJ bal@iquest.net ------------------------------ From: Reggie Dwork Date: Fri, 29 Mar 1996 00:54:12 -0800 Subject: IMPORTANT NEW LIST SOFTWARE Majorjunko is going away...YEEESSSSS!!! At noon PST Sunday, March 31st the lists will be run by Bestserv...brand new software. The list address will remain the same: You will NO LONGER be able to mail to blob.best.net or the addresses with "-digest" in them. The address will no longer work. The subscribe/unsubscribe procedure is *very* different. The new system makes it very difficult to spam the list with posts or phony subscriptions. You must be subscribed to the list in order to post to it. If you use multiple email addresses there is an alias command that will allow you to post from any of your addresses while receiving list mail at only one. Everyone who is currently subscribed to the list will be transfered to the new system. We will send the info file with the subscribe/unsubscribe instructions after the switchover. PLEASE SAVE that file when you get it. Thanks for helping to make this transition as painless as possible. Reggie & Jeff - -- Reggie & Jeff Dwork Owners, bread-bakers, eat-lf, otbf (OverTheBackFence) Mailing Lists For info write or ------------------------------ From: cavebat@spectra.net (George and Joyce Allen) Date: Fri, 29 Mar 1996 18:38:39 -0500 Subject: new member introduction As a new member to the list, I thought I should introduce myself. I have been baking bread frequently now for about 3 years. I do all of the kneeding by hand; but, hope someday to find a used commercial mixer to allow me to kneed dough for my usual 6 loave batches. Currently I am trying to get a good, sour dough starter going; but, just havn't had good success. Doesn't seem to get as sour as I want. If anyone has a favorite starter that they would like to share, I'd love to hear about it. I do have a magnificent receipe for "monks" bread should anyone be interested. For a living, I write specialized computer software. Bread baking is one of my big hobbies. The other is cave exploring. George *_______________________________________________________________ * cavebat@spectra.net co-owner cancer-l .....cancer support list server *colon cancer resource http://www.spectra.net/~cavebat/colon_cancer.html *George Allen's home 607 723 0203 (after 7pm EST), fax 607 722 5503 *_______________________________________________________________ ------------------------------ From: jfreeman@trumpet.aix.calpoly.edu Date: Fri, 29 Mar 1996 21:44:16 -0800 Subject: Recipe from Epicurious-- LIMPA MUFFINS This sounds great and should be able to be converted to a bread recipe without much trouble. Jo Anne This recipe has been sent to you from the web site Epicurious. The URL of the site is http://www.epicurious.com LIMPA MUFFINS Limpa - a moist rye bread from Sweden - is often flavored with aniseed (or fennel), caraway seeds, and orange zest. These same ingredients also come together to produce the following fragrant muffins. Can be prepared in 45 minutes or less. 1 1/2 cups all-purpose flour 1 cup rye flour* 1 tablespoon baking powder 1 teaspoon salt 1 1/4 teaspoons aniseed 1 1/4 teaspoons caraway seeds 1 cup milk 1 large egg 1 teaspoon freshly grated orange zest 1/2 stick (1/4 cup) unsalted butter, melted 2 1/2 tablespoons unsulfured molasses *available at natural foods stores and specialty foods shops Preheat oven to 425 deg. F. and butter twelve 1/3-cup muffin tins. In a bowl whisk together flours, baking powder, salt, aniseed, and caraway seeds. In a small bowl whisk together milk, egg zest, butter, and molasses. Add milk mixture to flour mixture, stirring until just combined (do not overmix). Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until a tester comes out clean. Makes 12 muffins. Gourmet November 1994 ------------------------------ From: mvinqvist@mta.ca (Mindy) Date: Tue, 26 Mar 1996 09:16:12 -0400 Subject: Swedish Limpa Hi all, Forgive me if I am wrong, but I thought I remembered somebody asking for a swedish limpa recipe, so here goes. Oh, I should say first that I am writing the instructions for hand baking, but this recipe is also easily adapted to the bread machine - you'll see, just read it, it's simple... Swedish Limpa 3/4 c water 1/3 c brown sugar 2 tbsp veg oil 2 tsp salt 2 tsp grated orange rind Combine these ingredients and heat to lukewarm Meanwhile, dissolve 1 tsp sugar in 1/2 c lukewarm water sprinkle in 1 pkg active dry yeast Let stand 10 min, keeping at a temp of about 80 degrees, then stir briskly with a fork. Add softened yeast to the lukewarm liquid mixture. Stir in 1 c white flour 1 1/4 c light rye flour Beat well, then add another 1 to 1 1/2 c white flour Work in the last of the flour with your hands. Turn onto a floured board and knead for 5 minutes. Form dough into a ball and place ina greased bowl, grease the top slightly. Cover and let rise until 1 1/2 times the original size (about 1 1/4 hour at 80 degrees). Punch down and form into a smooth ball. Cover it and let it rest 10 min. Shape into a cylinder which is about 14 inches long, tapering the ends slightly. Place on a greased baking sheet and slash 4 or 5 times across the top. Grease slightly. Cover and let rise until almost doubled in bulk (about 45 min at 80 degrees). Bake in pre-heated 375 degree oven for 30-35 min. Eat and enjoy. Mindy Vinqvist mvinqvist@mta.ca ------------------------------ From: dijcks@natlab.research.philips.com Date: Tue, 26 Mar 1996 16:49:34 GMT Subject: small correction on the Hot Cross Buns recipe... The recipe for Hot Cross Buns was copied (without permission) from "The Bread Book" by Linda Collister and Anthony Blake. I belive i forgot to mention the authors in my previous mailmessage. Stephanie ------------------------------ From: dijcks@natlab.research.philips.com Date: Tue, 26 Mar 1996 16:39:12 GMT Subject: a question about Indian sweet bread and a recipe for Hot Cross Buns... Okay, i have one question and one recipe before i turn the lurk-mode back on.... :-) QUESTION I a lot of Indian restaurants, a typical sweet bread is served. In fact it looks and tastes a lot like naan, but has a sweet (honey or sugar) filling. This is definitely put in before baking, as no cuts or openings can be found in the bread as it is served. Anybody have a recipe for me? By the way....tried the yoghurt/maple-syrup recipe posted in the previous digest. Wonderful! I have no bread machine, but baked by hand it was just as delicious. RECIPE Someone asked for a recipe for Hot Cross Buns. This recipe comes from "The Bread Book", by .... Although i haven't tried this particular recipe yet, i've tried a number of other recipes from this book and they're all very good. [quote] These buns are very moist and light, packed with fruit and spice. They are delicious freshly baked on Good Friday, then split, toasted and buttered for the rest of the Easter weekend. If you do not eat the buns within 3 days, they will freeze up to one month. You can replace a proportion of the white flour with stoneground wholemeal flour. Ingredients - 24 buns 900 gram (2 lb) unbleached white bread flour 1 teaspoon salt 2 heaped teaspoons ground mixed spice, or to taste 110 gram (4 oz) sugar 230 gram (8 oz) mixed dried fruit, such as sultanas, raisins, currants and chopped mixed peel 30 gram (1 oz) fresh yeast 85 gram (3 oz) milk powder 430 ml (15 fl. oz) water, lukewarm 110 gram (4 oz) butter or margarine, softened 2 eggs, size 3, beaten extra flour for dusting Topping: 4 tablespoons plain flour 1 tablespoon sugar 1 egg, size 3, beaten with 1 tablespoon milk for glazing 1 or 2 baking trays, greased Preheat the oven to its lowest setting. Mix the flour, salt, mixed spice, sugar and mixed dried fruit together in a large mixing bowl and make a well in the centre. Put the bowl in the oven to warm the ingredients while you prepare the yeast. Crumble the yeast in a small bowl. Cream it into a smooth liquid with the milk powder and water. Add the butter or margarine and stir until melted. Pour the yeast liquid into the well in the warmed flour mixture. Add the eggs and mix the ingredients together in the well. Gradually work in the flour to make a very soft but not sticky dough. If the dough appears too dry, work in a little extra water, 1 tablespoon at a time. If it is too sticky, work in a little extra flour, 1 tablespoon at a time. Turn out the dough on to a lightly floured work surface abd knead for 10 minutes until smooth and elastic. Return the dough to the bowl, cover with a damp teatowel and leave to rise at warm room temperature until doubled in size, 30 minutes - 1 hour. Knock back the risen dough. Trun out on to a lightly floured work surface and knead gently for 5 minutes until very smooth and elastic. Divide the mixture in 24 equal portions, then shape into neat rolls. Arrange fairly close, but not touching, on the baking tray. Cover with a damp teatowel and leave to rise at warm room temperature until the buns are almost doubled in size and have joined up, 30 - 45 minutes. Meanwhile, preheat the oven to 250C (500F, Gas 10). While the buns are rising, make the topping. Mix the flour and sugar with 4 tablespoons water to make a thick, smooth paste. Spoon into a piping bag fitted with a small, plain tube. With the back of a knife, mark a cross on the top of each bun, then brush with the egg glaze. Pipe a cross of flour paste in the indentations on each bun. Put the tray into the oven, then immediately lower the oven temperature to 200C (400F, Gas 6) and bake for 15 - 20 minutes until the buns are golden brown and sound hollow when tapped underneath. Transfer to a wire rack to cool. When the buns are completely cool, pull them apart. To use dried yeast granules: reconstitute 2 sachets (14 gram / 0.5 oz) with 140 ml (5 fl. oz) of the lukewarm water and 2 teaspoons of the sugar. Add the milk powder and remaining water. Proceed with the recipe. To use easy-blend dried yeast: mix 2 sachets (14 gram / 0.5 oz) with the flour mixture before it is warmed. Proceed with the recipe, adding all the water at once. [end quote] Enjoy! Groetjes from The Netherlands, Stephanie ------------------------------ End of bread-bakers-digest V6 #88 *********************************