Date: Fri, 3 May 1996 22:08:13 -0700 -------------- BEGIN bread-bakers.v096.n009 -------------- 001 - Becky Pyle Subject: New to the List Date: Sun, 28 Apr 1996 10:56:32 -0700 Greetings! I am new to the bread bakers list. I have baked my own bread for several years and last year I bought a Panasonic bread machine. I am having so much fun with this incredible machine. I love the "electric bread" recipes. I understand that a new book has come out, so I will have to get that one as well. I would like some contacts for purchasing baking products, so if anyone can give me addresses or tel.# I would appreciate them. Also, I am in search of a good pita bread recipe. Thank You and I am looking forward to hearing from you. Becky --------------- MESSAGE bread-bakers.v096.n009.2 --------------- From: AKACarl@aol.com Subject: Canisters ??? Date: Sun, 28 Apr 1996 02:15:49 -0400 I am looking for a mailorder source of transparent airtight containers that will hold 5 pounds of flour or a little more. The King Arthur catalog has some but they are about $15 bucks apiece and we need to buy several. Right now, our shelf has a bunch of makeshift containers, including some leaky plastic bags and I think it is time to establish some order and improve the appearance. What do you folks use and where did you get them? TIA Carl Shipman --------------- MESSAGE bread-bakers.v096.n009.3 --------------- From: "Mary A. Flesch" Subject: pizza stone and slicing Date: Sun, 28 Apr 1996 09:37:00 -0500 (CDT) Delurking to reply. I ahve been subscribing to this list and collecting yummy recipes as I will be purchasing an ABM in the very near future, now that my remodeled kitchen will have counter space to keep it out all the time... I have a pizza stone purchased from Pampered Chef, and I have sprayed it with PAM with no consequences. I also recently heard at the last Pampered Chef party I attended that they now recommend placing your stone in the lowest rack in your oven while you bake other things to accelerate seasoning it. Also, my daycare provider has an ABM and slices hers with her electric knife, you know, the one you only pull out to carve the Thanksgiving turkey. She swears by it. --------------- MESSAGE bread-bakers.v096.n009.4 --------------- From: britter@mcs.com (B. Ritter) Subject: Yeast sponge Date: Sat, 27 Apr 96 18:15 CDT Joan, "Flour Power" wrote: >In all of my 30-plus years of baking, I find a sponge a reliable method to >really activate the yeast to the fullest. Thus, when the sponge is added to >the other ingredients, the yeast has a head start, so to speak, when mixed >with additional flour. Texture is usually more fine grained and flavor mellow >and not so strong and yeasty. Joan, are you using the sponge method with a bread machine or with the traditional manual method? If with a bread machine, at what point do you add the sponge? Betty Ritter --------------- MESSAGE bread-bakers.v096.n009.5 --------------- From: jchovan@magnus.acs.ohio-state.edu (John D. Chovan, Ph.D) Subject: Shipping Charges Date: Sat, 27 Apr 1996 18:54:34 -0400 [Lora: How's this for a culinary engineer's perspective? :-) jc] The answer to the shipping charge question can be summed up in a physics equation: work = force x distance Shipping heavy things (lots of force required) over long distances means doing lots of work. And we all know that quantities of flour are heavy and work costs money. So shipping heavy things across a distance means high shipping costs. If you call King Arthur, they can help you with ways to get your local grocer to stock their products. Then you don't have to worry about the personal shipping charge while still getting to enjoy their superior products. jc --------------- MESSAGE bread-bakers.v096.n009.6 --------------- From: "L.J. Boggia" Subject: Looking for info on PLUGRA butter Date: Sun, 28 Apr 1996 06:34:49 -0400 Does anyone have any info on a brand(?) of butter called "PLUGRA". I was told this was a brand name and probably imported but cannot find it. Thanks, L.J. Boggia --------------- MESSAGE bread-bakers.v096.n009.7 --------------- From: Robin Carroll-Mann Subject: Bread with no yeast and pizza stones Date: Sun, 28 Apr 1996 17:49:33 -0700 "Kristin Cooper" asked: >I cannot have any yeast :-( Does anyone have any bread recipes without >yeast? I have looked all over and cannot find any. Can you tolerate baking soda or baking powder? I so, I can post some quickbread recipes. Otherwise, you may have to make do with unleavened flat breads like tortillas. >Also, I just received a pizza stone and am having problems with the >dough sticking to it. Any ideas? The directions said do not spray it >with oil. The directions are correct. What you need to do is sprinkle the stone generously with cornmeal just before putting the bread in to bake. Also sprinkle cornmeal on your the oven peel (or whatever you use) before putting the shaped loaf on it for its second rise. The cornmeal (not the really fine stuff) will keep the bread from sticking. -- Harper *** Robin Carroll-Mann harper@tribeca.ios.com OR rcmann@delphi.com "Mostly Harmless" -- Douglas Adams --------------- MESSAGE bread-bakers.v096.n009.8 --------------- From: phyllis.johnpoll@ncsl.org (Phyllis Johnpoll) Subject: Bread slicing knife Date: Sun, 28 Apr 1996 22:36:29 GMT I recently found a knife that produces wonderful, even slices of bread, and it only cost me $3.99 at a discount store! (T.J. Maxx) I can't remember the brand name (it's not on the knife and I've already disposed of the box) but it's a serrated blade with a guide arm attached. There are several settings for the guide arm, ranging from paper thin to a little larger than a standard slice from a store bought loaf. It's not too useful for machine bread, at least not for bread from my machine (DAK) because it's a cylindrical loaf. But today I made bread from the recipe in the latest COOK'S ILLUSTRATED (which I'll post at another time if anyone is interested - it's a sweetish white sandwich bread made in the food processor.) I was able to slice it just right for the toaster, and later I made some thin slices for snacking. I highly recommend this knife, if only I could remember who made it. (It was found alongside a whole lot of the Graham Kerr and Jeff Smith endorsed products, if that helps.) *BB* ptj --------------- MESSAGE bread-bakers.v096.n009.9 --------------- From: "Philip A. Bunker" Subject: Presto Bread Slicing System Date: Sun, 28 Apr 1996 22:37:43 -0400 Does anyone know where this item may be purchased? I can find no source for it. Any help gratefully received. Thanks. Phil Bunker --------------- MESSAGE bread-bakers.v096.n009.10 --------------- From: TMFS32B@prodigy.com (MRS JUDITH A BUCHKOWSKI) Subject: Bread with no yeast Date: Sun, 28 Apr 1996 19:11:58, -0500 -- [ From: Judy Buchkowski * EMC.Ver #2.10P ] -- Look on page 11 of King arthur catalogue at the perforated baking disk. Works great on a stone, do have to spray mine with a Pam like product, but the bread doesn't stick. First time I used the disk I didn't spray and it seemed like half of the loaf stuck to it! the disk runs $17 but is worth every penny! Hope this helps. A great knive for slicing bread is from Williams Sonoma and is called a Montana (made in Italy). Can be used to slice other things besides bread. Has an adjustable sliding device for various sizes and is very well made. Saw a copy at T J Max for a lot less and the quality wasn't as nice. Was at Bed Bath and Beyond with coupon in hand for more bread boxes and saw a wooden guide for slicing bread. I had a plastic one just like it and was able to break off several of the plastic guides, so this wooden one maybe the answer. The wooden one looked quite substantial. Judy Still west of the Big Chicken --------------- MESSAGE bread-bakers.v096.n009.11 --------------- From: phyllis.johnpoll@ncsl.org (Phyllis Johnpoll) Subject: Yeast-free bread recipe Date: Sun, 28 Apr 1996 22:49:57 GMT Someone asked for a good yeast-free bread. I hope you can have sugar for this one. It's got lots of sugar but it is really, really good.I even served it with spaghetti once. I wouldn't advise adding savory herbs and cheese, though! COLONIAL BROWN BREAD Makes 2 loaves (from Pillsbury's BREADS, BREADS, and more BREADS, 1983) (In the original, the recipe called for a specific brand name of flour. I don't think this needs to be specified here.) 2 3/4 C white flour 2 1/2 C whole wheat flour 2 C firmly packed brown sugar 2 tsp baking soda 1 tsp salt 4 C buttermilk (or sour milk) Preheat oven to 350F. Grease two 9X5 loaf pans. In large bowl, combine dry ingredients, mixing until thoroughly combined. (Lumps of brown sugar will case dark spots in bread.) Slowly add buttermilk, stirring until well blended. Pour into prepared pans. Bake at 350F for 50 to 60 minutes or until toothpick inserted into center comes out clean. Remove from pans immediately; cool on wire racks. Serve warm or cool. I must warn you that every time I've made this, one of the loaves has come out with a creative hump in the middle. Some of them have been quite humourous. (The one that my friend thought was a tribute to my husband, however, was a little embarassing at a potluck!) *BB* ptj ************************************************* Wonderful tales had our fathers of old-- Wonderful tales of the herbs and the stars-- The Sun was the Lord of the Marigold, Basil and Rocket belonged to Mars. Pat as a sum in division it goes-- (Every plant had a star bespoke)-- Who but Venus should govern the Rose? Who but Jupiter own the Oak? Simply and gravely the facts are told In the wonderful books of our fathers of old. --Rudyard Kipling, "Our Fathers of Old" --------------- MESSAGE bread-bakers.v096.n009.12 --------------- From: RPatter927@aol.com Subject: Re: Bread slicing Date: Mon, 29 Apr 1996 02:26:49 -0400 I have a Presto bread slicer but instead of buying the electric knife I use my GINZU knife. It is great, even for warm loaves. We love warm bread. There are excellent wooden ones which take up less room and even a plastic folding model of the slicing frame. I prefer the wooden ones, but alas they kept landing on the floor and breaking. (don't ask 8-(.) Pat in Oregon --------------- MESSAGE bread-bakers.v096.n009.13 --------------- From: RPatter927@aol.com Subject: Re: Squaw bread Date: Mon, 29 Apr 1996 02:26:49 -0400 I don't know if this is the recipe you are looking for, but it is very good. It is a fried bread. The recipe comes from "The Art of American Indian Cooking" by Yeffe Kimball and Jean Anderson. Squaw Bread (makes 3 flat, round loaves, about 10" in diameter, 1/2" thick) 5 cups flour 2 Tbs baking powder 1 tsp salt 1 tbs melted butter 2 cups milk Cooking oil for frying Sift 4 cups flour with baking powder and salt. Combine milk and melted fat. Place flour mix in a large bowl and add the liquid ingredients, a little at a time, beating them in at first with an egg beater. When the 4 cups have been worked to a soft dough, lightly flour a board with part of the remaining flour. Knead dough lightly, working in the flour. Divide the dough into 3 parts and shape each into a round about 1/8" thick of a diameter to fit the sikllet you plant to fry in. Pour oil into heavy skillet about 1/4" deep. Heat oil and brown breads quickly, one at a time until golden on both sides. (This is obviously a modernized version ) Pat in Oregon --------------- MESSAGE bread-bakers.v096.n009.14 --------------- From: Vincent Geier Subject: Recipe for hamburger buns Date: Mon, 29 Apr 96 07:27:40 EDT This question may have been answered before but does anyone have a recipe for hamburger buns? I would like to make the dough in the bread machine and then bake them in the oven. I tried using a regular white bread recipe but they got too dense and heavy. --------------- MESSAGE bread-bakers.v096.n009.15 --------------- From: Kathryn Davis Subject: Source of Flours Date: Mon, 29 Apr 96 14:39:00 -0500 My family has ordered flours, grains, nuts, oil, spices, dried fruit, etc. from Brownville Mills since we lived in the area in 1955. They are a family owned business that process and distribute "Natural" foods. Nemaha Stoneground Natural grain products have not been bleached, sterilized of chemically treated. They use only high protein, high quality grain, mostly organically grown. They are located in Brownville, Nebraska, near the Missouri River in southeast Nebraska. Their products are shipped soon after milling to assure freshness. Their prices are competitive. Address, hours and phone are listed below. Brownville Mills Phone 402/825-4131 or 800/ 305-7990 P. O. Box 145 Open Daily 9:00 to 5:00 Closed Sunday Brownville, Ne. 68321 --------------- MESSAGE bread-bakers.v096.n009.16 --------------- From: sspencer@netcom.com (Scott T. Spencer) Subject: New Zo S-15A 'thumps', Recall?? Date: Mon, 29 Apr 1996 18:48:47 -0700 We've gotten a new Zo, model S-15A, within about the last month via the people at Delta Rehab. Our experiences to date in bread-making (maybe 8-10 loaves) have been largely favorable -- including recipes from the Zo book and others from Bread Machine Magic. (This isn't our first machine, as we successfully wore out a DAK "R2D2" on BMM over 4-5 years.) Anyway, while the Zo bread turns out well, the machine does tend to "thump" fairly continually while kneading. Does anybody know whether this is a characteristic of the model or should it be regarded as an abnormality? Related fact: some friends of ours, now living in Colorado, tell us via phone that they also had a noisy Zo (acquired via King David, I think, around Christmas '95), and they've learned from their vendor that their has been a recall of some (all?) of this model. Theirs has gone back to KD; and, they are waiting for assembly problems to be resolved before getting a replacement. (We believe their Zo is/was the same model as ours -- the S-15A.) We've not tried contacting the USA Zo people -- but my wife and I are curious. Has anybody heard about a recall? Unrelated fact: I was mildly surprised to find that this relatively expensive machine (as far as breadmakers go) was built in China!! Thanks in advance -- Scott Scott Spencer Menlo Park, CA sspencer@netcom.com --------------- MESSAGE bread-bakers.v096.n009.17 --------------- From: word Up Subject: Italian Bread Help (fwd) Date: Tue, 30 Apr 1996 20:41:46 -0400 (EDT) I get requests from time to time from travellers to my humble Web Bread site http://haven.ios.com/~wordup/bread.html which is primarily for sharing original and traditional recipes. Perhaps some readers on this great list can provide some answers! ---------- Forwarded message ---------- Date: Tue, 30 Apr 1996 14:22:43 -0300 From: Nick DiBiase To: wordup@haven.ios.com Subject: Italian Bread Help I've been in search of the following; a recipe for Italian bread like the kind you get at an Italian baker. I've read it and seen it all. All recipes end up with a bread that is typically heavier than what you get at an Italian place. I'm looking for a technique that yields a light crust with a very light body (typical of good Italian bread). I believe the problem is in the ingrediants. As it is I buy commercial flour because the stuff at stores can't cut it. Thanks Nick --------------- MESSAGE bread-bakers.v096.n009.18 --------------- From: Cherie Ambrosino Subject: various stuff Date: 29 Apr 96 10:37:57 Hi all - I have a meat slicer [and a problem leaving the William Sonoma outlet without emptying my wallet!] I've tried it to slice bread - it works, but isn't worth the trouble for me - I wouldn't buy the machine just for that [I think they normally list for $40-50]. I simply use a really good serrated knife - its super long [definitely a medieval torture instrument] the blade is over a foot - I also have stopped using the ridged cutting board I was told I must have when I first started baking - I just cut wherever I am - here's my trick [after botching many millions of bread slices!] to make the slices normal looking without tearing - I keep my hand on top of the loaf and hold both sides straight with my fingers - then I cut through the top crust with a sawing motion and then, rather than continuing straight down through the bread - I angle the knife and make sure I'm cutting more the the side crusts with each stroke than the soft middle - keeping a little ahead of the middle all the time - the middle is so much easier to cut more in one stroke without tearing - so this way my slices come out pretty and not too thick of thin - Try a good knife before investing in a bread slicer! Better for kitchen space too! I've recently found out that I have a yeast "sensitivity" [I'm not sure I'm going to give up yeast baking just to avoid an occassional sinus headaches] so I too would be interested in a few non-yeast rising tips - I don't care about recipes as much as a substitute method to experiment with using my regular recipes - although recipes would probably be just as good! By the way - anyone with a yeast allergy out there who's found that giving up yeast really made a difference? Thanks in advance - Cherie PS re: king arthur charges - I think its so high because the stuff weighs so much - I don't like it either but until recently none of my local stores [long island NY] carried their flours - or only the plain white which I don't use - but I stopped in at our new Fresh Fields [a high end eco type supermarket] and they had several varieties - more than I've seen at a supermarket here - so if you have such a store - or a whole foods or bread and circus store which are a similar type of chain - try checking it out - it may be pricier than your grocery store but the flour is probably still less than adding on the shipping price! --------------- MESSAGE bread-bakers.v096.n009.19 --------------- From: "K.van Dam" Subject: Re: Gluten in UK? Date: Thu, 2 May 96 10:29:08 BST > > From: david.quinton@almac.co.uk (DAVID QUINTON) > Subject: Gluten in UK? > Date: Sun, 07 Apr 96 11:46:00 +0100 > > > I'v been searching Health Food stores here in England for Gluten. Has > anyone found any available in the UK? > David, You can get gluten with vitamin C in Jerry's in Fulham Road, London. It is called bread improver or something. A bag (200g I think) is about 7 pounds, but lasts quite a while. It really makes a difference to the bread. Hope this helps, Karin -- Karin van Dam vandamk@prl.research.philips.com Philips Research Laboratories Redhill, UK --------------- MESSAGE bread-bakers.v096.n009.20 --------------- From: Don Jorgensen Subject: Bread with no yeast - Chapati Date: Thu, 2 May 1996 19:23:18 -0700 (PDT) Kristin, I found several recipes - things like salt rising bread and various quick breads. I can send these untested recipes along to you if you like, or post them to the bread-bakers list. But here's a recipe for _chapati_, an East Indian flat bread. I've made this several times and like it very much. ...Nadia Chapati: 2-1/2 c whole wheat flour 2 T butter 1 t salt 1 c lukewarm water Put 2 cups flour into a large mixing bowl. Cut butter into small pieces. Make a hollow in the center of the flour and add butter. Rub butter into flour with your fingertips until mixture looks like large bread crumbs. Mix salt into water. Add enough water, a little at a time, to flour mixture to make a firm (but not stiff) dough. Knead dough in bowl for about 5 or 10 minutes. Cover bowl with a damp cloth and let stand at room temperature for at least 1 hour. Divide dough into 1-1/2 inch pieces, and roll each piece into a smooth ball. Sprinkle remaining 1/2 cup flour onto a flat surface. With a rolling pin, roll out each ball until it resembles a thin pan- cake. [Try not to incorporate too much extra flour into the chapati - it makes them tough.] Heat a heavy skillet or griddle over medium-high heat. Place one chapati in the center. When small brown spots appear and the edges begin to curl up (in about 1 minute), turn the chapati over with a spatula. Cook chapati for about 2 minutes or until small brown spots appear. Wrap the cooked chapati in a towel to keep them warm. Makes 12 to 15 chapati. Note: Butter may be omitted, or the amount of butter may be reduced. --------------- END bread-bakers.v096.n009 --------------- -------------- BEGIN bread-bakers.v096.n010 -------------- 001 - Bimini44@aol.com - history of bread (humor) 002 - Reggie Dwork Subject: Simple Oatmeal Bread recipe Date: Fri, 03 May 1996 22:22:29 -0700 Phyllis - I am always interested in bread recipes...please post the one from COOK'S ILLUSTRATED you refered to. I accept any and all bread recipes. Here is one from Lora Brody's Bread Machine Baking Perfect Every Time... * Exported from MasterCook * Simple Oatmeal Bread Recipe By : Bread Machine Baking Perfect Every Time Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Water -- Plus 3 Tbsp Water 1 Tbsp Butter Or Margarine -- Or Veg Oil, *Note 1 Tbsp Molasses 1 Tbsp Brown Sugar 1 Tsp Salt 3/4 C Quick-Cooking Oats 2 1/2 C White Flour -- Unbleached 2 Tsp Yeast By Laura Brody and Millie Apter, ISBN 0-688-14565-5, William Morrow and Co. publishers. *NOTE: I omitted the fat completely. I used the recipe for the Large Zojirushi and it included the Large Pillsbury and West Bend machines in this recipe. Place all the ingredients in the machine, program for Basic White Bread, Whole Wheat, Basic Wheat, Whole Wheat/Multigrain, White/WholeGrain, or Wheat, and press Start or On. This was very good. Excellent crumb. Entered into MasterCook and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n010.3 --------------- From: Reggie Dwork Subject: English Muffin Bread recipe Date: Fri, 03 May 1996 22:32:45 -0700 Here is another bread recipe that Jeff and I really enjoy... * Exported from MasterCook * English Muffin Bread - Kalagher Recipe By : bread machine mailing list Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Active Dry Yeast 3 C Bread Flour 3 Tbsp Nonfat Dry Milk Powder 1/4 Tsp Baking Powder 1 Tsp Salt 2 Tsp Sugar 1 1/4 C Hot Water In one of the previous digests, someone mentioned an ad for "The Bread Machine Cookbook" from Simmer Pot Press in NC. I sent for the book and got it in a week or so. I have tried a half dozen recipies so far and can report that it is excellent. Unlike the DAK recipies, these seem to always come out excellent and just as described. I have the Wellbuilt glass domed R2D2 machine (the same as the DAK. Here is my favorite so far. This bread is great toasted with a little marmalade on it. Makes a great no-fat breakfast. If you like this, buy the book because there appear to be many more like it. The bread will have a flat or slightly concave top and a wonderful texture. If you are around during the final rising, sprinkle a little yellow cornmeal on the top for a nice touch. dick Kalagher >From: Dick Kalagher This is REALLY good!! Entered into MasterCookand tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - NOTES : Cal 105.7 Fat 0.5g Carbs 21.1g Dietary Fiber 0.8g Protein 3.8g Sodium 154mg CFF 4.2% --------------- END bread-bakers.v096.n010 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved