Date: Sat, 25 May 1996 20:34:21 -0700 -------------- BEGIN bread-bakers.v096.n014 -------------- 001 - philby@netvision.net.il ( - Beigles 002 - "Philip A. Bunker" Subject: Fiber Bread Request Date: Sat, 18 May 1996 07:15:18 -0400 You may wish to find "Bread Machine Baking for Better Health" by Keane & Chace, Prima Publishing, PO Box 1260BK, Rocklin, CA 95677; telephone (916)786-0426. I got mine at Borders but include this information in case you need it to order a single copy. There are two chapters directly related to fiber and every recipe has complete nutritional analysis. (Price: $12.95) Phil Bunker --------------- MESSAGE bread-bakers.v096.n014.3 --------------- From: "marie a. kelson" Subject: "Impossible Dream?" Date: Sat, 18 May 1996 14:59:39 -0400 (EDT) This may be an impossible request, but I am on a no salt added/low fat diet due to health reasons. I LOVE bread of any kind. Is there a recipe available that will meet my needs. I would appreciate any help in this area. Thanks Marie A. Kelson --------------- MESSAGE bread-bakers.v096.n014.4 --------------- From: LIR119@delphi.com Subject: Basque sheepherders Bread Date: Mon, 20 May 1996 18:54:39 -0500 (EST) No One requested this but this is a fabulous bread. this is the famous recipe first posted in Sunset Magazine in the 1970's. I love this one. You really should have a 10 inch deep cast iron or similar deep dutch oven or kettle ( 5 qt ) with cover for this to be authentic. Ive never considered this for the abm cause the cover is part of the recipe. BASQUE SHEEPHERDER'S BREAD 3 cups very hot tap water 1/2 cup butter 1/2 cup sugar 2 1/2 tsp salt 2 pkt yeast 9 1/2 cups flour ( about ) salad oil In bowl, combine hot water, butter, sugar and salt. stir until butter melts and let cool to warm. Stir in yeast and cover and let yeast get bubbly, about 15 minutes. Add 5 cups flour and beat with heavy duty mixer or wooden spoon to form a thick batter. With spoon, stir in enough remaining flour ( 3 1/2 cup ) to form a stiff dough.. turn out to floured board and knead smooth and elastic about 10 minutes. Turn dough over in a greased bowl and cover and let rise double in a warm place. ( 1 1/2 hrs ) . Punch down and form into a smooth ball. Cut a circle of foil to cover bottom of dutch oven. grease insides of dutch oven and underside of lid with salad oil. Place dough in pot and cover with lid. Let dough rise in a warm place until dough pushed up lid about 1/2 inch.( about 1 hour but watch closely ). Bake covered with lid, in 375 oven for 12 minutes. Remove lid and bake 30 to 35 minutes or until loaf is golden brown and sounds hollow. Remove from oven and turn out onto rack ( you may need a helper ) makes 1 very large delicious soft white bread. If you can wait till its warm, use a long bread knife to cut this delicious bread. Enjoy! Joan Joan,"Flour Power" `[1;32;43mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n014.5 --------------- From: ad707@freenet.carleton.ca (Allan Topp) Subject: The fork in the road Date: Thu, 23 May 1996 00:57:47 -0400 This long time lurker has been persuaded to come out of the closet. A West Bend bread machine was part of the Christmas gift giving in 1994. And what a great gift it has been. Even the way that West Bend handled their recall last summer was done so very well. However, a problem (that I'm assuming you all have had or are going to have but I don't recall being mentioned here) that I do have is the increasing tendency of the loaf to stick in the pan. The last episode was the loaf ripping in two. Still delicious despite its unattractiveness. The manual gives no advice as to remedial action which prompted a call to their 800 number. Their advice? Replace the pan. Which happens to come with a new paddle! West Bend seem to think this just a regular, justifiable part of machine bread making. Before I cough up the $50 that they are looking for (reality check here - about 30% of the cost of a new machine!) I thought I would check with you good people. Is it justified? Is there another way? Thanks for your anticipated help. -- War is not about who is right. Rather it is about who is left. --------------- MESSAGE bread-bakers.v096.n014.6 --------------- From: "Bill Hatcher" Subject: Re: Italian bread Date: Sat, 18 May 1996 20:06:32 -0500 > To: bhatch@worldnet.att.net > From: sue@interport.net (Curly Sue) > Subject: Italian bread > Date: Sat, 18 May 96 14:36:35 +0000 > Hi Bill, > I saw your recipe on the breadmaker's digest and wondered if 3-1/3 c > water for 3-1/2 c flour is a mistake. > > > > >ITALIAN BREAD > > > >3 1/3 cups water > >2 tbs oil (olive or other) > >3 1/2 cups flour > >2 tsp salt > >2 tsp yeast > >(keep salt and yeast separate; they can interact if together before mixing.) > Yep. Sorry. It is 1 1/3 cups water. Sorry again.. Bill Hatcher bhatch@worldnet.att.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n014.7 --------------- From: Kenton Campbell Subject: Baked Oatmeal Date: Sat, 18 May 1996 12:55:39 -0500 Not exactly bread, but it is very good, thought I'd share it. Baked Oatmeal 3 C. oatmeal 1/2 to 1 C. brown sugar 2 tsp. baking powder 1/2 tsp. cinnamon 1/2 tsp. salt 1/2 C. applesauce 1 tsp. vanilla 2 eggs substitute equivalent 1 C. skim milk 1/2 to 1 C. raisins or blueberries Preheat oven to 350 degrees. Mix the dry ingredients in one bowl. Mix the wet ingredients in another bowl. Stir the wet and dry ingredients together and add the raisins or blueberries. Spread in a 9x9 pan, lightly sprayed with nonstick spray. Bake 20-30 minutes. Serve as-is, or top with some sort of milk. Notes: This turns out almost like a cake. One cup of sugar made it way too sweet for me; I'll use 1/2 cup next time. I did use egg substitute and had good results. _ _ (_) | | _____| | _____ ____ ____ _____ ____ | _ _)| ___ || _ \ / ___)(____ || \ | | \ \ | ____|| | | |( (___ / ___ || | | | |_| \_)|_____)|_| |_| \____)\_____||_|_|_| http://www.pobox.com/~kencam --------------- MESSAGE bread-bakers.v096.n014.8 --------------- From: "Bill Hatcher" Subject: Re: Machine vs. Hand Kneading Date: Sat, 18 May 1996 09:17:11 -0500 -----------------begin original message----------------- From: banker@ipof.fla.net (Ronald L. Ploude) Subject: Machine vs. Hand Kneading Date: Mon, 13 May 1996 11:50:09 -0400 I have enjoyed reading the Bread Bakers Digest postings for about 3 months now. My preference as a purist had always been to make my breads by hand. However, playing taxi cab driver for kids and demands of my job have left me little time for bread baking. After reading about all the wonderfull results with machine breads, I decided to get one. The Regal Machine was rated best in consumer reports so I called the factory and had one shipped. My bread machine arived Friday and is living up to my expectations in every way except one. I have made three loaves of bread, one quick bread, two yeast breads, and one pizza dough. The complaint that I have is that the yeast breads come out much denser. Hand kneading produces loaves with larger holes in the finished bread and they rise higher. I can not rate taste until I have had the opportunity to make the same recipe by hand and machine. Being new to machine bread making, I am curious if anyone else has experienced the differences noted so far. -------------end original msg-------------- Ronald - I also use a Regal and have for some time. I get very acceptable (to me) results pretty consistently. I generally do not get the very large vacuoles using the Regal that I sometimes get with handmade, but that has not been a problem with my family. I usually make at least a half dozen loaves per week, mostly my standard white (actually Italian) recipe that I just posted to the list. Am including it below for you to try. ITALIAN BREAD 1 1/3 cups water 2 tbs oil (olive or other) 3 1/2 cups flour 2 tsp salt 2 tsp yeast (keep salt and yeast separate; they can interact if together before mixing.) Follow directions for your ABM. I usually make this on timed-bake to have fresh bread for breakfast. This is a consistently good recipe. It is also good with whole wheat flour (to taste) substituted for part of the bread flour. Some other good recipes are the ones included in the book that comes with the regal. I did find that with most commercial recipes I reduce the amount of yeast by about 1/2 tsp., otherwise, the dough rises right up to the lid. One absolute imperative: keep the yeast and salt separate, especially if you are doing a timed bake; otherwise, the salt can kill off your yeast (this is not original with me; comes from the "Bread Machine Magic" books. I do speak from experience though - was having intermittent failures until I started doing this. HTH and best of luck with the new maching. Bill Hatcher bhatch@worldnet.att.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n014.9 --------------- From: mjones@digital.net (Michael Jones) Subject: RE: Dak Date: Sat, 18 May 96 13:48:55 GMT >Is DAK still in business ?? They did experience some bussiness problems, but they are back now as: DAK Gourmet Products 1711 Irvine Ave. Newport Beach, CA 92660 1-800-600-3500 1-949-646-3000 or FAX: 1-800-363-3599 1-949-646-1700 http://www.dakgourmet.com ---- Michael Jones (mjones@digital.net) --------------- MESSAGE bread-bakers.v096.n014.10 --------------- From: Don Jorgensen Subject: Dutch Crunch Bread Date: Sat, 25 May 1996 09:04:03 -0700 (PDT) I found the following recipe in the Fanny Farmer cookbook. It should be easy to adapt for use with the bread machine. Just divide it in half, and mix up the topping about 35 minutes before the end of the dough cycle. I think you'll want to bake Dutch Crunch bread in the oven in a loaf pan, because you want your loaf to have a good big surface for the Dutch Crunch topping. I tried this recipe out and thought it was quite good. ...Nadia Dutch Crunch Topping (for 2 loaves) 2-1/2 t . . . sugar 2 scant T . . active dry yeast 1/4 t . . . . salt 6 T . . . . . rice flour (Do not use oriental or sweet rice flour.) 1 t . . . . . vegetable oil 1/3 c . . . . warm water, approximately 110 degrees F When your dough is in the bowl for its first rise, make the topping. In a 4-cup bowl, stir together the sugar, yeast, salt, and rice flour. Add the vegetable oil and warm water, and stir to blend well. Some rice flours will thicken more than others, so add liquid until the mixture resembles a thick paste. Cover and let rise in a warm place until very bubbly and at least double in size; this will take about 30 minutes. When the dough is shaped, stir down and spread half of the mixture evenly over the top of each loaf. (If you have to delay the shaping of the loaves, stir down the topping and set aside.) Let rise again as directed in the basic bread recipe, then bake. --------------- END bread-bakers.v096.n014 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved