Date: Fri, 7 Jun 1996 21:49:35 -0700 -------------- BEGIN bread-bakers.v096.n016 -------------- 001 - aa5458@freenet.lorain.obe - bagels,ciabatta 002 - Pam Drake Subject: Separating SAlt and Yeast Date: Tue, 4 Jun 1996 16:17:18 -0700 (PDT) How does one keep yeast and salt separate? I have been experiencing problems with loaves which either rise too high or do not rise at all. I have been considering modifying the amount of water as per manufacturer's suggestion; and have read the discussion of lessening yeast quantity. I have also been attempting to keep flour and other dry ingredients away from water by stacking dry ingredients on one side of the pan. Now, where would the yeast go? I am a blind person; and perhaps I am having trouble visualizing the "layout" of the ingredients; so if anyone would like to post privately to me, please fee lfree to do so. In this regard, I hope you will forgive if this question appears to be a negation of what should be obvious. To me, it is not. Thanks so much. Pam Drake --------------- MESSAGE bread-bakers.v096.n016.3 --------------- From: PMCiesla@aol.com Subject: bread pan Date: Tue, 4 Jun 1996 18:58:34 -0400 My instruction book for my West Bend says when the bread starts to stick to spray lightly with a vegetable cooking spray. Makes sense, doesn't it?? I NEVER use soap in mine, just warm water and a soft cloth. Hope this helps Pat in Colorado --------------- MESSAGE bread-bakers.v096.n016.4 --------------- From: pericles@serix.com Subject: Bread machine info request Date: Thu, 6 Jun 1996 09:32:29 -0500 I'm new to the list and am contemplating the purchase of a bread machine. I'm not really sure what features I should be considering. Any advice? Donna --------------- MESSAGE bread-bakers.v096.n016.5 --------------- From: Jenka Guevara Subject: Bye for a while Date: Wed, 05 Jun 1996 22:12:31 -0400 Hi to all! I will unsubscribe for a while, I can not keep up with all my personal work, plus helping my father with paper work, plus getting ready to go for a year to Alabama (work on PhD), plus finishing the school year (exams etc) and the group. I have continued faithfully eating low fat and have not gained weight. The first days of all this I lost some, but now I am stuck with the last pounds, but they will come off too. I love reading from you all and writing to you, but for now I will have to unsubscribe. I tried to keep up, but the mail just accumulates. Thanks for all the great messages, I will return. This is a promise, I hope not a threat! Take care, and till soon Jenka ********************************* Jenka Guevara American School Foundation Mexico City jguevara@spin.com.mx --------------- MESSAGE bread-bakers.v096.n016.6 --------------- From: word Up Subject: Advice on breadmaking (fwd) Date: Thu, 6 Jun 1996 22:37:04 -0400 (EDT) I am passing on this question from Mr. Porath to list for advice... I think he should have let it rise again... Rick V. Twenty-some Recipes on the Web Bread Page! http://haven.ios.com/~wordup/bread.html ---------- Forwarded message ---------- Date: Thu, 06 Jun 96 14:51:42 -0700 From: Franklin Porath To: wordup@haven.ios.com Subject: Advice on breadmaking To Whom, etc: While recuperating at home from some knee surgery, I became peckish and decided to try making bread. I had such an odd (to me) experience that I am looking for advice or comments. I gathered the ingredients for a dark rye bread and threw them into the Kitchenaid bowl, which I had warmed. The result was a lump of gooey brown stuff, which I allowed to rise in a greased bowl for several hours. When it had double I punched it down, divided it, and formed it into two round loaves: so far so good. I then placed the loaves on a sheet, covered them with a towel, and put them into our Farberware convestion oven, set at about 110 degrees, to rise again. And rise they did: in an hour and a half they had risen into two magnificent looking loaves. (Here comes the technical problem!) I opened the oven door and whisked the towel off of the loaves. Before my eyes they seemed to deflate, over two or three seconds, like slow motion balloons, to about half their previous heights. I shut the oven door, cranked up the temperature and baked them. They were delicious... but flat. What happened? Did I open the door too fast creating a fatal draft? Should I have had a different cover over them, such as foil or plastic? I, as well as my baked goods, are crestfallen. Advice? Comments? Yours truly, Franklin Porath --------------- MESSAGE bread-bakers.v096.n016.7 --------------- From: Reggie Dwork Subject: Re: Separating SAlt and Yeast Date: Fri, 07 Jun 1996 22:17:29 -0700 Hi Pam, What I do is put the yeast on the bottom, add the flour(s) and other ingredients and then put the salt in on top. This has always worked out ok for me. Reggie --------------- MESSAGE bread-bakers.v096.n016.8 --------------- From: Reggie Dwork Subject: Irish Brown Bread Date: Fri, 07 Jun 1996 22:26:37 -0700 I made a wonderful smelling loaf today...it fell and I haven't tasted it yet...I used the white cycle not whole grain. Will try it again tomorrow with less water or just use the recipe as is and use the whole grain cycle. * Exported from MasterCook * Irish Brown Bread Recipe By : The Bread Machine Cookbook III, Donna Rathmell German Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Small Loaf: 1 1/2 Tsp Active Dry Yeast 3/4 C Wheat Flour 1 C Bread Flour 1/3 C Oats 2 Tbsp Buttermilk Powder -- (I Used 2 Tsp) 2 Tbsp Brown Sugar 1/3 Tsp Salt 2 Tbsp Gluten Flour, 100% -- (I Omitted) 3/4 C Water Add to bread baking pan and push start. Cycle: Whole grain, white; timer Setting: Medium - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v096.n016 --------------- -------------- BEGIN bread-bakers.v096.n017 -------------- 001 - Don Jorgensen Subject: Saltless Tuscan Bread Date: Sun, 26 May 1996 21:41:03 -0700 (PDT) Marie, If you try this bread, please let us know how it turns out. I have _The Italian Baker_ checked out of the library, but I haven't tried out any of the recipes yet. There is a mostly whole wheat version of this bread in the same cookbook, and I hope to try that recipe later this week. ...Nadia >From _The Italian Baker_ by Carol Field _Pane Toscano o Pane Sciocco_, Saltless Tuscan Bread Some cookbook authors insist a bread made without salt could only be flat and insipid, but the Tuscans have been making this saltless bread for many centuries. . . The big flat rounds scored in tac-tac-toe patterns or the smaller crusty ovals of bread are sometimes rough and somewhat coarse, sometimes more compact inside, but they are always mellow and bland. One explanation of the saltless bread is that the Tuscans, well known for being tightfisted, couldn't bear to pay the government salt tax and chose instead to make bread without it. Perhaps, but gastronomes point out that the Tuscan bread is perfectly suited to their cuisine, which is full of strong flavors. . . Makes 1 large _ruota_ or wheel, or 2 oval loaves. STARTER 1/4 teaspoon active dry yeast 2/3 cup warm water About 1-1/3 cups unbleached all-purpose flour Stir the yeast into the water in a small bowl; let stand until creamy, about 10 minutes. Add the flour and stir with about 100 strokes of a wooden spoon, or stir with the paddle of an electric mixer for about 1 minute. Cover with plastic wrap and let rise until tripled, 6 hours to overnight. DOUGH 1-1/4 teaspoon active dry yeast 1/3 cup warm water 1 cup water, room temperature 3-3/4 cups unbleached all-purpose flour Pinch salt (optional) Cornmeal BY HAND: Stir the yeast into the warm water in a large bowl; let stand until creamy, about 10 minutes. Add the starter and 1 cup water and mix well, squeezing the starter between your fingers to break it up. Beat in the flour, 1 cup at a time, and continue beating until the dough is thoroughly mixed, about 4 to 5 minutes. Stir in the salt, if desired, in the last minutes. Turn out onto a well-floured surface and knead, using a dough scraper to begin with, until elastic, resilient, and some- what velvety, 8 to 10 minutes. BY MIXER: Stir the yeast into the warm water in a small bowl; let stand until creamy, 10 minutes. Add the dissolved yeast and 1 cup water to the starter in a large mixer bowl and mix with the paddle. Beat in the flour and continue beating until thoroughly mixed, 1 to 2 minutes. Add the salt, if desired, and beat 1 more minute. Change to the dough hook and knead until the dough is elastic, resilient, and somewhat velvety, about 4 minutes. Finish kneading by hand on a floured surface. BY PROCESSOR: If the capacity of your food processor is 7 cups or less, process this dough in 2 batches. Refrigerate the starter until cold. Stir the yeast into the warm water; let stand until creamy, about 10 minutes. Process the dissolved yeast, cold starter, and 1 cup cold water with the steel blade to the consistency of lumpy pancake batter. Pour the mixture into another container and change to the dough blade without cleaning the bowl. Add the flour and salt, if desired, to the bowl and process with 2 or 3 pulses to sift. With the machine running, pour the starter mixture through the feed tube as quickly as the flour can absorb it and process until the dough gathers into a ball. Process 20 seconds longer to knead. Don't worry if the dough never truly forms a ball, but it should hold its shape and not ooze. Finish kneading by hand on a lightly floured surface until elastic, resilient, and somewhat velvety. First Rise. Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. Shaping and Second Rise. Turn the dough out onto a floured surface and lightly dust the top with flour. The dough will be very moist and soft, but don't punch it down. Flatten it with your hands and shape into a large flat round loaf, or cut it in half and shape each half into an oval. Place on a well-floured baking sheet or peel and gently turn the loaf over to collect some of the flour onto its surface. Turn it again, smooth side up, cover with a towel, and let rise until doubled, 45 minutes to 1-1/4 hours. Baking: Thirty minutes before baking, heat the oven with a baking stone in it to 450 degrees F. If you have shaped the dough into a single large wheel, score a tic-tac-toe pattern on top with a razor or sharp bread knife. Just before baking, sprinkle the stone with cornmeal and slide the loaf into it. Bake 15 minutes. Reduce the heat to 400 degrees F., and bake 20 minutes for the smaller ovals and 25 to 30 minutes for the large _ruota._ Cool on a rack. --------------- MESSAGE bread-bakers.v096.n017.2 --------------- From: Marta Martin Subject: What's wrong with my ABM? Date: Sun, 26 May 1996 20:54:11 -0400 I have read various messages from list members who were having some difficulty with their ABM's...but of course, since mine was working fine.....I paged right through them! Now I wish I hadn't!!!! I now have two bread machines...the second a Wellbilt that was given to me by a friend who never even took it out of the box. It is a fine machine and I am well pleased, but still concerned that my older machine is acting up. It is a Betty Crocker Bake It Easy and makes one pound loaves. The loaves I have been turning out in the last few weeks have been either much smaller than usual or downright bricks. My flour is fresh, my yeast kept in an airtight container in the fridge and I know never to let the yeast come into contact with the salt.....but for the life of me I cannot figure out what is wrong. The machine is only 7 months old and though I use it regularly if not daily, I DO try to take care of it. Any ideas on what could be wrong?????? Thanks, Marta ========================================================================= Marta Martin-(marta@citynet.net) Marta-THE WEB SITE-located at http://www.citynet.net/marta THEY SAY SUCH NICE THINGS ABOUT PEOPLE AT THEIR FUNERALS IT MAKES ME SAD TO REALIZE I AM GOING TO MISS MINE BY A FEW DAYS. Garrison Keillor HE WILL SWALLOW UP DEATH IN VICTORY; AND THE LORD GOD WILL WIPE AWAY TEARS FROM OFF ALL FACES. Isaiah 25:8 SHAKE YOUR HIPS AND HOPE FOR THE BEST. Camille, age 9 ========================================================================= --------------- MESSAGE bread-bakers.v096.n017.3 --------------- From: "Ed Bauman" Subject: west bend bread maker Date: Sun, 26 May 96 21:03:11 UT I have not had the problem you mentioned with the West Bend(with respect to the bread sticking to the pan), but I did with the DAK I used to have. I tried the following with some degree of sucess: 1. Try seasoning the pan as if it were cast iron. and/or: 2. Spray Pam in before starting each loaf. Good luck Ed --------------- MESSAGE bread-bakers.v096.n017.4 --------------- From: Darluz@aol.com Subject: Re: Digest bread-bakers.v096.n014 Date: Sun, 26 May 1996 16:25:47 -0400 The best bagels ever... better than a new york bagel on a sunday morning...and damn better than the bagels made locally here in el paso, texas...can be made in 1 1/2 hours, start to finish. This recipie has been tried by friends who have never worked with yeast before with great success. 1 1/2 cups warm water 1 T yeast Let yeast proof in water for 5 minutes, then mix in: 2 T honey 1 T salt around 4 cups flour of choice ( i like whole wheat and white blend, and oat flour too...be creative) Knead for 10 minutes until dough is happy Rise, coverd in oiled bowl for 15 minutes Pat dough into rectangular slab 1 " thick and cut into strips. Join ends of strips together to form bagels. Let rise, covered, on oiled tray for 20 minutes Preheat oven to 375 degrees and put a pot of water on to boil After the 20 minute rise is done, drop bagels, one at a time, into boiling water. Take them out once they rise to the top of the water (Should be anywhere between 30 sec and 1 minute) While still wet, sprinkle on toppings of choice (onion, garlic, sesame seeds, poppy seeds, and sea salt all at once is my favorite) Bake on tray with cornmeal to prevent sticking. They will be done in around 25 minutes (varies) - when tops are golden brown. Allow them to cool a bit before slicing. EnJOY! Sarah EL Paso, TX Darluz@aol.com --------------- MESSAGE bread-bakers.v096.n017.5 --------------- From: rKimble@OREGON.UOREGON.EDU (Reeva Kimble) Subject: Babka (coffee cake) Date: Sun, 26 May 1996 13:23:13 -0700 (PDT) Does anyone have a recipe for Babka? According to Mollie Katzen in her book Still Life With Menu, Babka is an East European-style coffee cake, usually made with yeasted dough and a semisweet filling. It can be considered a cakey bread or a bready cake. She has a recipe for a Chocolate Babka which she says has a filling like a working person=B9s version of the classic petit pan au chocolat. I am trying to adapted her recipe to make a bread machine dough Babka with a cinnamon-nut-sugar filling. You could save me the trial and error if you have a proper recipe. Thanks, Reeva Kimble Eugene, Oregon --------------- MESSAGE bread-bakers.v096.n017.6 --------------- From: cavebat@spectra.net (George and Joyce Allen) Subject: No Salt, no Fat bread Date: Sun, 26 May 1996 14:57:09 -0400 Marie asks about a no salt added, low fat breat. I have made some bread for friends as gifts, friends who have been on a no salt, low fat diet. I took my favorite yeast bread receipe and merely omitted the salt and shortening. It was pretty good. It did not have as much flavor as the regular receipe, and the texture was a bit different; but, it was still pretty good. My suggestion is to try omitting the salt and fat in your bread and see if you like it. I might add that upon occasion, I have omitted salt and fat by accident. I have served the bread to family and have received no complaints. They just thought it was a different receipe. George > >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 >*Info* to > > *_______________________________________________________________ * cavebat@spectra.net *colon cancer resource http://www.medinfo.org/colon_cancer *George Allen, Binghamton, New York - the garden spot of New York State *_______________________________________________________________ --------------- MESSAGE bread-bakers.v096.n017.7 --------------- From: CHEFLZ@aol.com Subject: Re: Digest bread-bakers.v096.n014 Date: Sun, 26 May 1996 13:37:50 -0400 In a message dated 96-05-26 04:43:12 EDT, you write: >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. > >-- TO: Allen Topp, RE: A FORK IN THE ROAD(bread sticking in bread pan): Try spraying your bread pan with a spray nonstick spray like PAM(paddle too!). --------------- MESSAGE bread-bakers.v096.n017.8 --------------- From: Bonnie Pollack Subject: Bread that sticks to the pans Date: Sun, 26 May 1996 09:00:51 -0400 (EDT) Not remembering the person who posted the message about the $50 cost to replace the pan I will simply address this to the list. I have had free of charge from Toastmaster 2 extra pans and paddles because of a sticking problem. In one case the paddle had to be removed at the expense of destroying the pan and in the other case the pan was just plain not living up to its teflon standards. I believe that a company such as Westbend would want to keep customers happy and just send out the replacement free of charge. Knowing the fine service I got from Toastmaster you can bet when an upgrade to the machine comes up in August I will be in front of the line to get the latest. Even as a novice baker I bake two loaves a day and have not bought storebought bread since January when I bought my machine. Had it not been for the help of Toastmaster I would have no doubt reverted to the grocery store for my bread supply. My advice after this long message----- push a little harder and get what you paid for and were promised. BO- --------------- MESSAGE bread-bakers.v096.n017.9 --------------- From: Reggie Dwork Subject: vacation blues Date: Sat, 08 Jun 1996 00:54:59 -0700 We recently returned from vacation and we forgot to put in the earlier digest that I made up tonite the posts that we had saved from 2 weeks ago. So, better late then never...here they are. Sorry about that... Reggie & Jeff --------------- END bread-bakers.v096.n017 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved