Date: Sat, 20 Jul 1996 23:03:23 -0700 -------------- BEGIN bread-bakers.v096.n025 -------------- 001 - "L G Moyer" - summer humidity 004 - sue@interport.net (Curly - 005 - kimball@oz.net (Ron & She - bread not rising in summer 006 - LIR119@delphi.com - Re: humidity factor 007 - LIR119@delphi.com - recipe: banana abm 008 - ac002@lafn.org (Michael B - How long does Semolina flour last? 009 - "Meryl K. Evans" Subject: Need Recipe for Potato Bread Date: Sat, 13 Jul 1996 05:46:08 -0800 Need Bread Machine recipe for potato bread and/or rolls (for dough cycle). All of my attempts have ended in failure (2inch loaves). The humidity in Fairbanks, Alaska is normally very low (10% or so). Have added more water to my recipes and that seems to help (at least sometimes). Also have some questions - Where can you find potato flour? Can you substitute dried potato flakes for flour in recipes? This is my first post, so thanks for your help. Love reading the digest. Have been reading all of the talk about bulk yeast (very interesting). --------------- MESSAGE bread-bakers.v096.n025.2 --------------- From: "Susie Milner" Subject: Re: Digest bread-bakers.v096.n024 Date: Sat, 13 Jul 96 10:00 EDT Regarding Grace's comments about humidity and the ABM-- I live in Central PA, and it is very humid here (I would say just as humid as it is in south Georgia, where I came from). We're right in a valley and summer is hazy, hot, and humid. But the funny thing is, my bread rises like crazy in this weather. Sometimes I do cut back a little on the fluids in the recipe, because the dough seems to pick up a lot of humidity from the air, but all summer I get loaves that rise up and stick to the inside of the lid of the machine (and I'm talking about a 2 lb. Panasonic here). Last fall, when the weather got cool, I had a hard time because my bread quit rising so much. I had to fiddle with the liquid content as well as the temperature of the ingredients to get it to reach the top of the pan. I don't have AC or fans in the kitchen so it gets pretty warm in there. I have found that dough rises better than it does in winter when it's cold. Grace, maybe your dough is rising too much, too fast? And then falling before it can bake. Maybe if you decrease the liquid a little bit, or use cold ingredients instead of warm/room temp, or maybe bake on a faster cycle, the dough will bake before it has a chance to fall. Good luck! Susie Milner Speak softly, drive a Sherman tank; Penn State University Laugh hard, it's a long way to the bank. SXM20@psuvm.psu.edu --TMBG --------------- MESSAGE bread-bakers.v096.n025.3 --------------- From: snk Subject: summer humidity Date: Sat, 13 Jul 1996 10:34:28 -0400 It doesn't sound to me that the humidity is a problem. As a professional baker, we proof bread in as much as 90% humidity. I'm wondering if you have a heat problem with your machine. If the yeast gets overly hot during the rising process, it will die and not rise. Is there a fan or heat mechanism that is malfunctioning? The only other thing I can think of is that your bread is getting underkneaded. Without proper kneading, the bread does not have the strength to stand. Good luck - Susan --------------- MESSAGE bread-bakers.v096.n025.4 --------------- From: sue@interport.net (Curly Sue) Subject: Date: Sat, 13 Jul 1996 11:44:07 -0400 (EDT) >--------------- MESSAGE bread-bakers.v096.n024.3 --------------- > >From: CHALON@VENUS.TWU.EDU (Grace Chalon) >Subject: Summer humidity >Every Summer, I have to give up using my bread machine (Welbilt) because the >loaves do not rise at all. The dough looks fine, but I get a two- or >three-inch high loaf. My neighbor (Toastmaster) said hers works well--not >great since the top falls--because her air conditioner runs overtime all the >time. On Sunday, I tried turning up the AC and sending the ceiling fans >whizzing... but the results were the same. > >The yeast is fresh... the ball of dough looks good... just no rising in Summer. I have never had a problem of dough not rising at all in the summer (I have a Toastmaster Breadbox) but a friend of mine nearby (who also has a Toastmaster) complains about this. On the other hand, I did have the experience your neighbor has with bread over-proofing, but if I cut back on the liquid by a tablespoon or so to account for the extra moisture in the air the problem was solved. Alternatively she can watch the dough and see if it gets stickier as the kneading progresses, and add a bit of flour later. Sue Girls just want to have fun! _______________________________ As you climb up the ladder of success, Don't let the boys look up your dress. *********************************************** --------------- MESSAGE bread-bakers.v096.n025.5 --------------- From: kimball@oz.net (Ron & Sheila Kimball) Subject: bread not rising in summer Date: Sat, 13 Jul 1996 08:43:27 -0700 (PDT) this doesn't make sense to me, since every book I have says to rise bread in a warm place. have you tried letting it rise overnight in the fridge? YOu may have to make dough in the machine, rise in fridge and bake. I'd do tons at a time once you get a method that works so you don't have to heat up the house so much with the oven. Sheila, formerly of TX, now in Seattle --------------- MESSAGE bread-bakers.v096.n025.6 --------------- From: LIR119@delphi.com Subject: Re: humidity factor Date: Sat, 13 Jul 1996 15:39:20 -0500 (EST) To chalon@Venus: Gee , stuck here in the house during the tail end of Hurricane Bertha gives me an opportunity to answer a lot of questions:) I had several Dak machines, a deluxe Well Built , and now a Toastmaster and never had problems with heat and humidity in the summer in my hot kitchen.My kitchen is the hottest room in the summer and I had to open sky lights and put on the ceiling fan ( no a.c. ) But my bread in winter and summer are always consistent. Here are my thoughts: Most breadmakers have an internal controlled temperature environment but: Somehow if your kitchen was sweltering , Id expect perhaps the bread to first overrise and then collapse. what happens during the cycles as you peer through the glass dome? this could give you the most direct clue! Maybe you have had to add more water and or flour to the recipe.?.Btw, are you using reg or rapid baking cycles? 1.since you said the dough quality was fine ( btw, flour can absorb up to 25 times its weight in moisture and so the amount of liquid added can readily change in a recipe) However since you said the dough was fine thats probably not the factor. Im assuming your dough quality: should be a pliable ball slightly tacky and no dough stuck on your finger when touched. 2. Temp of the water is most important . If too hot ( yeast over feeds, over stretches and collapses ) If to cold ( it grows poorly ). so I suggest to take a thermometer temp reading of the water you put in the machine. temp should be 80 to 100 degrees for the water for bread machine. 3. You did say the yeast was fresh, but have you considered trying another additional tsp to see if that makes any differece.You might try one of the instant active yeasts which are more powerful in rising and I believe have ascobic acid ( vit c ) added. SAF is one bread. Red star supposedly is higher rising than Fleischmans. Maybe a switch is order. 4. additives like gluten flour, vitamin c help breads rise higher. Try adding them in a recipe.And " always use bread flour " for the recipes. Im assuming you are. 5. anyway the puzzlement is why if you have had consistent breads in the fall and winter, now in heat and humity you have poor small loaves ( egads, 3 inch high loaves !!! ) I wonder since you have the ac on the room is too cold!!! as well as the ingredients? Ingredients should always be room temp ( 70+ degrees or so ). I hope I helped some. I never had problems with the Dak Welbuit or Toastmaster. My breads only collapse if the water temp was to hot or the recipe contained to much water or sugar ( overfeeds yeast ) or the dough was to wet and moist initially. We all have flukes sometimes, but something is not right in your kitchen. Your going to have to be a detective and watch your bread through the stages in the dome and go from there; Good Luck! Im sure other people will give you lots of suggestions too! dont give up as wellbuilt is a good quality machine. 3. You said the ac was on. could it be that if your ingredients got to cold ( flour etc ) if they are stored in your kitchen Joan,"Flour Power" `[1;30;43mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n025.7 --------------- From: LIR119@delphi.com Subject: recipe: banana abm Date: Sun, 14 Jul 1996 07:11:53 -0500 (EST) For Jo and Pete who wanted a banana bread. My family likes this one. Light fluffy, high riser in my toastmaster bread machine.It more of a white bread with suble banana flavor. Its a large bread, should rise to top of pan, so dont try this in a small capacity machine or it could overflow. Banana White Bread for Abm 3/4 cup water, 80 to 90 degrees 3/4 cup finely fork mashed banana 2 tbs oil 1 tbs lemon juice 3 cups ( plus ) bread flour 1 tsp salt 3 tbs sugar 2 tsp instant yeast 1/4 cup coarse chopped walnuts Follow manufacturer instructions for ingredient placement. Use regular white bread cycle. Initially dough may be too wet so add more flour gradually to achieve a soft pliable dough ball. add nuts during the last kneading cycle. Note: you could add a bit of cinnamon or a tsp of banana extract. I havent tried brown sugar to replace white sugar, could be possibility. Make sure bananas are ripe for best flavor. Let bread cool completely for best slicing. Good luck and enjoy! Joan,"Flour Power" `[1;30;46mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n025.8 --------------- From: ac002@lafn.org (Michael Block) Subject: How long does Semolina flour last? Date: Sun, 14 Jul 1996 23:14:32 -0700 I've got some Semolina Flour that I got from a Deli about a year ago. Do you think it's still good? How long does flour last if kept on the kitchen shelf in a sealed container? I got the semolina to make pasta w/ and now want to use it in a Zoji bread maker. Thonk you all for your help :) MiChAeL -- Doc Block -> Where you goin'? ac002@lafn.org => Crazy, wanna come? --------------- MESSAGE bread-bakers.v096.n025.9 --------------- From: "Meryl K. Evans" Subject: Bread Machine Failure Date: Tue, 16 Jul 1996 12:12:11 -0500 I've made bread over 8 times successfully in my Zoji machine. Then, I moved to a new home and hadn't made bread for awhile. During this time, I received my new Zoji pan (it lets you bake bread without holes). I finally had a chance to try it out last weekend when I made English Muffin Bread. I put the dough into the pan during second rising. The results were terrible! The bread looked yellow and dark rather than light and white. It didn't taste anything like the bread I made successfully a few months ago. What could have gone wrong? My yeast is definitely not old (and kept in the fridge). Meryl meryl@onramp.net Native Texan --------------- MESSAGE bread-bakers.v096.n025.10 --------------- From: "Ronald L. Ploude" Subject: Low Carb Bread Date: Mon, 15 Jul 1996 20:51:17 -0400 Does anyone have a recipe for a low or no carbohydrate bread? My wife and teenage daughter are on the Atkins Diet. That diet restricts the amount of carbohydrates you can eat to no more than 20 grams per day. One slice of my oatmeal raisin bread puts them way over the top of their daily alotment and provides no room for other foods they need to eat. As a result, I've stopped baking and am missing out on the fun of bread making. I miss baking so much that this past weekend I made a two pound loaf of rye bread based on a recipe in the King Arthurs Catalog and took it into the office. It got devoured within a few minutes. Although I appreciate the praise my co-workers gave me, it wasn't as fullfilling as the joy I feel from providing for my loved ones. --------------- MESSAGE bread-bakers.v096.n025.11 --------------- From: tommy@dnrc.bell-labs.com Subject: How can I make nan? Date: Wed, 17 Jul 1996 12:53:34 -0400 Are there recipes for nan (pronounced non), the heavy Indian bread that sometimes looks like Pita? I make American style bread in our Breadman but my kids now love nan too. Nan is pretty heavy and oily, but that's ok with me. Tom --------------- MESSAGE bread-bakers.v096.n025.12 --------------- From: bzwax@tiac.net (rich) Subject: pizza crust Date: Wed, 17 Jul 1996 17:47:09 -0400 hello: I have tried several pizza crust recipes and have always been dissatisfied....until this one. It it to my taste (might not be to yours). A slight adaptation from Sandra L. Woodruff's SMART BREAD MACHINE RECIPES. Makes enough dough for 2-14" pizzas with a thin-ish crust. I find that instead of cornmeal under the pizza, I like to lightly spray the pan with olive oil spray. I know this isn't traditional, but it gives a crispier crust that stick less than when I use cornmeal. This is a double recipe and it fits fine in my Zo. I freeze half the dough....see below about how I prep it for freezing and make a package that is easy to store and very fast to use. Since I roll it out before freezing, I don't have to mess up my counter a second time before I bake it. 1.5 cups water 1 tsp salt 2 tsp sugar 2 Tbs gluten 2 cups whole wheat bread flour 2 cups white bread flour 2.5 tsp yeast (optional: 1 Tbs poppy or sesame seeds; 1 tsp dill or celery seeds; or some of all these types of seeds) Combine in order your bread machine likes and process on dough setting. When done, divide dough in half. Roll and use one half. For the half to be frozen: roll out to the size you would like to use. Cover with a sheet (or two in not wide enough) of plastic wrap. Starting at one end, loosely roll up the dough with the wrap on top (this allows there to be wrap between each layer of dough). When done, wrap in a plastic bag or antoher layer of wrap. Freeze flat. To use: remove from freezer and when the dough is just about defrosted, unfurl it out on a lightly oiled pan, keep it covered with the plastic wrap that was frozen with it and allow to defrost and rise slightly before adding toppings. best-debbie bier concord, ma --------------- MESSAGE bread-bakers.v096.n025.13 --------------- From: Eidasit@aol.com Subject: requests Date: Thu, 18 Jul 1996 17:47:28 -0400 I'm new to the list, so apologies if you've been through these requests already! i make my bread by hand. I'm looking for a good Indian Naan bread recipe. I have two, but neither seem to give me the right texture and taste - as you get at an Indian restaurant (kind of translucent appearing). I know one of the problems is that I don't have a tandoori oven, but think a griddle or very hot oven would do the job?! Also, I would love a soft pretzel recipe something like Pretzel time make (that's a chain near us, I don't know if they're nationwide or just local) - you get a choice of toppings. My favorite is the cinnamon! Thanks, Sadie --------------- MESSAGE bread-bakers.v096.n025.14 --------------- From: CHEFLZ@aol.com Subject: I NEARLY HAD A DISASTER!!! Date: Sat, 20 Jul 1996 13:02:37 -0400 THE BREAD IN MY ABM ROSE TOO HIGH, SO I FOLLOWED THE ADVICE IN THE REHIBERG(?) CONWAY BOOK,& USED A TOOTHPICK TO PUNCH HOLES IN THE DOUGH BEFORE IT BAKED-IT DEFLATED,& LOOKS OK-WHEW! MORE INFO TO COME --------------- MESSAGE bread-bakers.v096.n025.15 --------------- From: CHEFLZ@aol.com Subject: A FOLLOW UP ON MY OVER-RISING BREAD Date: Sat, 20 Jul 1996 14:13:22 -0400 THE BREAD TURNED OUT FINE,& TASTES VERY GOOD. NEXT TIME,LESS YEAST! Larry Ziegler --------------- MESSAGE bread-bakers.v096.n025.16 --------------- From: philmguy@wwa.com Subject: To Proof or Not To Proof Date: Sat, 20 Jul 1996 17:46:20 -0700 I just started using the Red Star Instant Active Dry Yeast that is sold in bulk at Sam's Club. The directions say to NOT dissolve this yeast in liquid, but to only add it to the other dry ingredients. I've always proofed my yeast with warm water and a little sugar and would prefer to continue this. I like the smell and find it reassuring to see the yeast get right to work. I'd appreciate the opinion of others who use this type of yeast. Also, thanks to all who replied to my previous question on storing bulk yeast. Thanks -- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Phil Of all the things I've ever lost Chicago I miss my mind the most. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ --------------- MESSAGE bread-bakers.v096.n025.17 --------------- From: Irwin@prodigy.com (MR IRWIN H FRANZEL) Subject: Storing Yeast and Low Loaves Date: Sun, 14 Jul 1996 14:08:31, -0500 It recently came to my attention that a change in my Internet ID caused a number of notes that I had posted to the BBD had not gotten published. The automatic program that processes such material had rejected the notes because my new ID was not listed as a subscriber. Thanks to Reggie and Jeff, the situation is straightened out and we can talk, again. First, let me tell you that we have reduced the price of the top of the line Zoji S-15A again. Call or e-mail for our e-mail catalog! These comments are a little dated but may still contain information of interest. Q1. How do I separate Yeast from salt? A1. What we found about Yeast and oil was that the Yeast became encapsulated in the oil and wouldn't mix with water. As a result, it lost its ability to produce CO2, which is the gas that makes the dough rise. When adding ingredients to your bread pan, use the flour to separate the Yeast from any fats in the recipe. If you add water first, add the oil and other ingredients to the water. Then add the flour with the yeast on top. Others and I have said that it is important to keep Yeast away from salt in preparing recipes. We did some testing, two years ago, that reinforced this opinion. A few minutes ago (15), I decided to test this question with SAF yeast. Here is the experiment and I invite you to duplicate it: 1. Fill two water glasses half full of warm water (85 - 100 degrees F.) 2. Add 1 tsp. sugar to each glass and stir. 3. Add 1 tsp. salt to one glass and stir. 4. Add 1 tsp SAF yeast, to each glass, sprinkle it on the water surface. 5. Wait 15 minutes. To our amazement, we found no difference in the performance of the yeast! Each glass had a good, typical, proofed, foaming yeast head on it. Is it the SAF yeast or would this be true of yeast in general? I don't know yet but I will let you know as soon as we can get some other yeast and try it. We do know (and I consider it a definitive test) that SAF yeast is unaffected by the presence of salt! I invite you to try this experiment yourself and to post your comments. Q. Pam asks, "Is it necessary to be quiet while the Zoji is making bread? My husband says "Yes!" my mother says "No!" A. It is an interesting question and one that I haven't thought about for years. When I was a boy, my mother took her baking seriously. Absolute silence was required in the house. No doors slamming, no loud music on the radio (the box without pictures) and no loud footsteps! "Don't make any noise, the cake or bread will fall!!" Sometimes they did fall. We ate them anyhow. During the depression, who could be fussy. The money was spent we had to eat it. Before Zojis came on the scene, this board was filled with talk of bricks. Why did they collapse from the wonderful breads they might have been? There are many reasons. But, no matter how many reasons you might be able to name, there is only one basic reason why a bread collapses: the dough simply doesn't have the structural strength to contain the gas bubbles the yeast produces. We know how to improve it: we can add gluten; we can be sure that there isn't too much water in the dough; we can be sure that there isn't too much yeast; that the dough isn't allowed to rise too long. Each and all of these can cause the dough to be weak enough to collapse. Can noise do it? Sure it can! Would you like to prove it? blow a soap bubble and see what happens to the bubble when you clap your hands close by. The sound energy will cause the bubble to shimmer and shake very suddenly. If the soap film is too thin, the noise will cause it to collapse. The same is true of the bubbles in freshly risen dough. Will a bread in the oven collapse or fall if the door is slammed? Very likely. Not only will the noise be able to start a bubble bursting chain reaction but the mechanical force of the door slamming or footsteps producing vibrations that transfer to the dough all increase the likelihood of the bread or cake falling. So we have to score one for your husband! On a final note, is noise likely to collapse a bread in your Zoji? My answer is, not very likely. The Zoji has three or four walls between the noise and the bread. Ovens usually have three. The advantage the Zoji has (and I must confess I don't know how significant this advantage may be) is that the bread pan is spring mounted and the springs will absorb some of the sound energy without transferring it to the loaf. So let's score one for your Mom, too. Irwin/Delta Rehab/Using Zojis Internet ID: irwin@prodigy.com Tel. # 800-641-9093 --------------- MESSAGE bread-bakers.v096.n025.18 --------------- From: Irwin@prodigy.com (MR IRWIN H FRANZEL) Subject: Low loaves and storing yeast Date: Mon, 15 Jul 1996 12:09:21, -0500 Grace Chalon asks why her loaves are not rising. There are two times in the course of the year when people contact us with what Linda Rehberg has called, "The short loaf syndrome." It usually occurs around the start of summer and the start of winter. It happens because the moisture content of the air changes considerably and as a result, the moisture content of your flour changes too! This results in weaker dough and the breads tend to collapse when baking starts. We do have specific recommendations for dealing with this. When the loaves start coming out shorter than usual, withhold 1/4 cup of water. During the knead cycle, add 1 tsp water at a time, until the dough ball develops a smooth, satiny surface. Keep track of the amount of water you add and if the results are satisfactory, adjust the recipe accordingly. Remember that 1/4 cup is equivalent to 12 tsps. It is a good idea to proof your yeast, every once in a while. It is a simple process and described in the following note. If you are not using bread flour, the addition of 1-1/2 tsp gluten per cup of white flour or 1 Tbs gluten per cup of whole grain flour will help. One final suggestion. We have used a dough conditioner with great success. This is a commercial product used by bakeries and pizzerias, called CT-1. It is made principally from grapefruit, which is a source for citric acid. The function of the dough conditioner is to control the environment for the yeast to allow it to function longer than it would normally. We carry CT-1 in our catalog and would be happy to send a copy of our E-mail catalog to you free, if you write and ask for it. To Bob Stedfeld who wants to know why the freezer yeast should come to room temperature before opening. Here are our notes on care and storage of SAF yeast but I'm sure they apply to other active dry yeasts as well. The care and storage of SAF yeast Yeast is a delicate, single celled organism that makes it easy to produce raised bread. Yeasts work well when they are in a temperature range of 85 to 115 degrees F, depending upon the variety. Rapid rise yeasts prefer the higher temperatures. There is a simple procedure called "Proofing" which is a way to test whether yeast is good.* Yeasts digest sugar and produce alcohol and carbon dioxide gas (CO2). These are both natural products of the fermentation process. The alcohol contributes to the taste of bread and the carbon dioxide produces bubbles in the dough that make it expand and rise. All recipes are designed to balance the ingredients so that the desired character of the loaf is produced. In the unopened package, SAF Yeast has a shelf life of two years at room temperature. We have yeast that works perfectly after four years when cared for as described below. Yeast is damaged by water and moistue. The following procedures are designed to keep yeast dry. 1. Select two air tight jars, one about four ounces and the other, one quart. 2. Be sure the jars are absolutely dry! 3. In a dry location, open the package of yeast and fill the small jar for storage in the refrigerator for frequent use. 4. Pour the remainder of the yeast into the large jar for storage in the freezer. 5. To use yeast from the refrigerator jar: open the jar, pour out the required amount of yeast, cover the jar and return it to the refrigerator as quickly as possible. Avoid dipping measuring spoons into the yeast; they may carry moisture. 6. To refill the refrigerator jar: remove the freezer jar and allow it to come to room temperature before opening. Notice that moisture will condense on the outside of the container. (If the jar were opened when it was frozen, moisture would condense into the yeast.) Dry the jar thoroughly. Open it when at room temperature and pour some yeast into the refrigerator jar. Tightly close both containers and return them to their storage locations. How to Use SAF Instant French Yeast SAF Instant Yeast is a quality, high performance yeast, developed by the world's largest and oldest yeast manufacturer, S. I. Lesaffre, in France. To bake bread in Automatic Bread Machines on the regular cycle or in ovens: Use 1/2 teaspoon SAF Instant Yeast per cup of flour. To bake bread in Automatic Bread Machines on the quick cycle: Use 3/4 teaspoon SAF Instant Yeast per cup of flour. Adjust amount used to your taste. * To proof yeast: Stir 1 tsp sugar into 1/4 cup warm water (110 to 115 degrees F.). Sprinkle 1 tsp yeast on the surface stir. In five minutes, mixture should foam. In 10 minutes there should be a fairly thick layer of foam. Please E-Mail any questions or comments Irwin/Delta Rehab/Using Zojis Internet ID: irwin@prodigy.com Tel. # 800-641-9093 --------------- END bread-bakers.v096.n025 --------------- -------------- BEGIN bread-bakers.v096.n026 -------------- 001 - Robin Carroll-Mann - Valtrompia Bread? 008 - Cheryl Melnick Subject: Re: How to store yeast Date: Sat, 22 Jun 1996 11:54:40 -0700 Lynn Schneiderman asked: >Hi all, >I'm hoping some of you can help me. How can one store yeast so that it >doesn't go "bad"? I purchased a jar and stored it in the 'fridge' in the >door. Whenever I used it, I made sure that I put the lid back on tightly. >However, I got down to 1/3 of a jar and the yeast has gone bad. [snip] I called the Red Star 800 number to ask that very question. The nice lady suggested putting half of the yeast in a plastic container and keeping it in the freezer until I had used up the other half, which should be stored in the fridge. If I had actually taken her advice, I probably wouldn't have to throw out the 1/2 cup of yeast that's left from the two-pound package I bought last year. Live and learn! -- Harper *** Robin Carroll-Mann harper@tribeca.ios.com OR rcmann@delphi.com "Mostly Harmless" -- Douglas Adams --------------- MESSAGE bread-bakers.v096.n026.2 --------------- From: Reggie Dwork Subject: Lost Posts - Found!! Date: Sat, 20 Jul 1996 23:12:07 -0700 Well everyone. I bet you were wondering where all your letters were?? We did too. But never fear - we found them and here they are. Sorry that they are late but as they say...better late then never. Reggie & Jeff --------------- MESSAGE bread-bakers.v096.n026.3 --------------- From: Judi Burley Subject: Foccocia Date: Sat, 22 Jun 1996 10:12:16 -0700 Last night I needed some bread with dinner and since I had a loaf just finishing first rise in the bread machine (and I only had 45 minutes - not enough time for it to finish) - here is what I did. I had used my regular everyday bread recipe: 1&1/8 cup warm water 3 cups bread flour (1/2 ww and half white) 1&1/2 teasp salt 1&1/2 tbsp dry milk powder 1&1/2 tbsp. sugar 1&3/4 teasp fast raising yeast 2 tbsp margarine. This makes a 1&1/2 pound loaf. I took it out at the end of the first rise- kneaded it a bit - then pushed it out on a pizza pan to roughly 12 inches. Threw some olive oil and pesto that I was using together - roughly 1/2 & 1/2 - about 4 tbsp. - patted this mix all over the round- let rise 20 minutes and threw into a 425 degree oven for 20 minutes. Very well received and then I started another loaf of bread for breakfast. (How would we manage without these machines???) Judi --------------- MESSAGE bread-bakers.v096.n026.4 --------------- From: Harris@data-max.com (Michael Harris) Subject: need recipe for winter wheat Date: Sat, 22 Jun 1996 10:43:06 -0700 I am looking for a recipe very close to the flavor of Oroweat Master's Best - Winter Wheat Bread. This brand is found in the western part of the US, (I don't know if you can find it in the midwest, east coast etc. etc....) It is a very grainy bread with nuts, and seeds. Some of it's ingredents are: sunflower seeds, walnuts, millet, oats, ground corn, brown rice, etc.... and sweetness from brown sugar. Very yummy, but runs about $2.85 a loaf in my area and I eat to for breakfast and lunch, (and dinner is a possiblity!) A recipe for a dark, sweet, wheat bread would even help. I have a one pound bread machine, so a recipe adapted for the machine or by hand is greatly appreciated. TIA Carrie --------------- MESSAGE bread-bakers.v096.n026.5 --------------- From: "Deanna E. Weymuth" Subject: english toasting bread Date: Sat, 22 Jun 1996 13:42:02 -0500 (CDT) We enjoy the texture of Peppridge Farm's White Toasting bread, but do not like the price. Does anyone have a recipe for a bread similar to it? Thank you Deanna Deanna E. Weymuth Kansas City, Mo. dew@sound.net Looking for a Position as a teacher of Learning Disabled students. --------------- MESSAGE bread-bakers.v096.n026.6 --------------- From: cathrine@netvision.net.il (Cathrine Gerson) Subject: fresh yeast conversion Date: Sat, 22 Jun 1996 22:07:41 +0300 Hi, I wonder if anyone know of some kind of conversion rule from dry yeast to fresh? Thanks in advance, Cathrine Cathrine --------------- MESSAGE bread-bakers.v096.n026.7 --------------- From: MilesManor Subject: Valtrompia Bread? Date: Sat, 22 Jun 1996 15:20:28 -0700 (PDT) I have some bread tubes that call for a recipe called Valtrompia bread (canape bread). What is this? I didn't know if this is a special kind of bread. Any info and help would be greatly appreciated. |\/\/\/\/\/| Lynne Miles \0 0 0 0 / qoe@sna.com |~~~~~~| Orangvale, CA --------------- MESSAGE bread-bakers.v096.n026.8 --------------- From: Cheryl Melnick Subject: re: non-milk/non-soy substitute for non-fat milk Date: Sat, 22 Jun 1996 18:48:23 -0700 Hi Marvin- As a novice breadmaker with limited experience, I will offer you what I have tried in our home, using our bread machine. My husband and I try to limit our dairy intake, and due to this, I have tried to substitute soy milk(s) for the regular milk called for in recipes. Because I haven't tried many substitutions/made many varieties of bread yet, I cannot tell you a good substitution method that works consistently. However, I have found that one or more of the following works well: * Substitute soy milk for regular milk Recipe results vary with type of flour used, etc. If using whole-wheat flour, I found the loaf a bit on the dry side. I would add an extra tablespoon of soy milk at a time to a recipe until you discovered the correct texture you desired. * Substitute regular soy milk + vanilla soy milk for regular milk My favorite method. We really like the vanilla soy milk, and found it adds a nice underlying flavor to some plain breads. With herb or fruit breads, some flavors contrast, so think carefully before using. Because we have a definate fondness for this flavor, I tend to add the ratio of 1/3 cup of soy milk to 2/3 cup vanilla soy milk when substituting. * Substitute soy milk + plum butter* *The plum butter is a substitute for the eggs in a recipe. There are a variety of flavors when using the above method. While easily added to the recipe, some loafs did not turn out correctly, even when substituting one tablespoon-one and half tablespoons of plum butter for one egg, which is the prescribed method on the plum butter jar. I found a variety of problems using this substitution, including, but not limited to: dryness of outside edges of the loaf, wetness inside the loaf when the baking cycle was completed, and a weird color of purple to each loaf of bread, due to the substitution of plum butter. Hope this helps Cheryl who just joined this list >From: Marvin Moskowitz >Subject: non-milk/non-soy substitute for non-fat milk >Date: Thu, 20 Jun 1996 17:45:51 -0700 >Many of my breadmachine recipes for whole grain breads that I am >interested >in making call for instant non-fat milk. I am lactose intolerant and my >toddler is allergic to milk and soy (she drinks RICE DREAM). My books >say >the milk powder is needed for a fine crumb, but do not suggest >alternatives. >HELP!!!! --------------- MESSAGE bread-bakers.v096.n026.9 --------------- From: sherae@zeta.org.au (Sheri McRae) Subject: Re: Panasonic ABM Date: Sun, 23 Jun 1996 16:56:45 +1000 However, my problem >is that I was only able to find one model (the Panasonic SD.. {something}) >which had a *very* small baking cubicle - about quarter loaf. This >surprised me gr8tly. The sales-lady at Stutterfords said it came highly >recommended; at R1400 (about $350) I think she's supposed to say that. >Is the small cubicle going to be a problem for most of the breads on >BREAD-BAKERS? Is the Panasonic bread machine really good? > >TIA >Kovi My Panasonic sounds as though it might be the same size as the one you're looking at. When I bought mine in Australia it was also the only one I could find. But I've been ever so happy with it and found it to be a wonderful machine. There are only two of us at home, so the small size loaf is ideal. We don't have bread going stale. The small size isn't a problem for the breads on BREAD-BAKERS. If the recipe calls for 3 cups flour I reduce ingredients (where practical) by 1/3. I would still use 1 whole egg and round the measurements up or down depending on taste or common sense. One of the best things about the Panasonics is the excellent quality. Cheers, Sheri Sheri McRae sherae@zeta.org.au Replacing battery: Replace the old battery with a new one. - directions for a mosquito repeller --------------- MESSAGE bread-bakers.v096.n026.10 --------------- From: rmsy@gworld.net (Rose) Subject: Re: Making Rice Flour? Date: Mon, 24 Jun 1996 02:00:57 +0800 >I've got a question. If I place uncooked rice into my meat mincer... >mince it into powder...will that powder be the same as rice flour? >or is rice flour made from cooked rice? Any ideas? There is rice flour from Thailand available in the Chinese grocery store. This is the way to make rice flour, but I have never tried it myself, it is too complicated. Soak rice in water for 2-3 hours, keep a little bit of water, and drain away the excess, put the rice and water in a blender, blend for a while,(or stone grind it), pour the grinded rice inside a cloth bag, put the bag in a seive or on something with holes so that the water can be drained away, put something heavy on top of the bag to help draining out the water for a few hours. What is left inside the bag is rice flour, if you are not using it immediately, you will need to dry it before keeping. Rose --------------- MESSAGE bread-bakers.v096.n026.11 --------------- From: rmsy@gworld.net (Rose) Subject: RE:How to store yeast Date: Mon, 24 Jun 1996 02:04:04 +0800 >I'm hoping some of you can help me. How can one store yeast so that it >doesn't go "bad"? I purchased a jar and stored it in the 'fridge' in the >door. Whenever I used it, I made sure that I put the lid back on tightly. >However, I got down to 1/3 of a jar and the yeast has gone bad. (I proofed >the yeast and hardly any froth at all.) Of course I threw the jar away. It >wasn't anywhere near the expiration date. Granted it has been humid here >lately but I have kept it in the fridge. How can one prevent this from >happening? Should I not put it in the door? Should I find a container that >is like a tupperware container? It's not the expense that bothers me but >the disappointment when my loaves in the machine fail to rise to >expectations. If anyone could give some advice, I would sure appreciate >it. Many Thanks. I lived in Hong Kong where the weather is hot and humidity is always high, I purchase active dry yeast in bulk and I keep it in the freezer, often use it for long time ( sometimes more than 6 months after opening. There wasn't any problem at all. This is what I do: After I open the pack of yeast, I will keep say 4/5 of it in a plastic air tight container ( tupperware, but you don't really need tupperware, it just happened that I have a lot of tupperware, therefore I used one for the yeast), I will keep it inside the freezer. For the other 1/5, I will put it in a smaller plastic container, it doesn't matter whether you put it inside the freezer or not, you may just keep it in the fridge, for you will use it up in a short time, however, I do keep mine in the freezer also ( to play safe!). When I use yeast, I will take it out from the small container, and leave the big one intact, when I finished with the small container, I will transfer another 1/5 from the big container to the small one and so on. It sounds complicated in writing, but in actual practice, it is very simple and doesn't take any extra effort at all. Before baking bread, I will measure the yeast taken out from the freezer, put in a bit of lukewarm water and let it stand on the counter for awhile to wake it up before adding it to flour. Hope that it can help! Rose --------------- MESSAGE bread-bakers.v096.n026.12 --------------- From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) Subject: non-milk/non-soy substitute for non-fat milk Date: Sun, 23 Jun 1996 20:16:17 -0500 For Marvin Moskowitz, who wrote: >Many of my breadmachine recipes for whole grain breads that I am interested >in making call for instant non-fat milk. I am lactose intolerant and my >toddler is allergic to milk and soy (she drinks RICE DREAM). My books say >the milk powder is needed for a fine crumb, but do not suggest alternatives. >HELP!!!! I think you could just omit the milk powder and still get good bread--I make many breads that don't contain any form of milk. Or, you could try substituting instant potato flakes for the dry milk. Adding potato flakes to a bread recipe always seems to make it lighter. Hope this helps. Bonnie Briscoe =================================================================== Bonnie Briscoe - bbriscoe@infolink.morris.mn.us Freelance writing, editing, desktop publishing * - * - * - * - * - * - * - * - * - * - * - * - * - * - * - * Language is all that separates us from the lower animals-- and from the bureaucrats. =================================================================== --------------- MESSAGE bread-bakers.v096.n026.13 --------------- From: Cherie Ambrosino Subject: Grinding flour at home Date: 24 Jun 96 11:44:13 Hi everyone - Michael asked about grinding rice in his meat grinder for rice flour - I don't know if I'm thinking of the same machine but my manual meat grinder wouldn't grind very fine - I've just started experimenting with grinding for myself - I didn't want to invest in a meat grinder but a remark on this list and my mother's luck at a clearance sale brought me a large coffee bean grinder [not the little 1/2 cup size I got seven of at our wedding] it takes about a pint of beans - or wheat et al - I haven't tried rice yet - but I think that might be a better bet for you [the small one will work - just takes a long time to get four cups for a recipe] If the meat grinder works let us know!! Anyone else have any experiences to share on grinding? I'm hoping [and dropping casual hints] that I'll get a kitchenaid 5qt mixer for a housewarming gift when we move into our new house - I'm thinking of getting the grinder attachment for it - any thoughts! Have a great day - Cherie --------------- MESSAGE bread-bakers.v096.n026.14 --------------- From: Ritterhaus@aol.com Subject: Schlotsky's bread Date: Mon, 24 Jun 1996 16:58:28 -0400 Hi everyone! I was away for a while last winter and missed several "issues" of BBD. At the time I left there was a thread re: Schlotsky's bread. If the recipe appeared, I would appreciate someone sending it to me. There were raves about the real thing and I would like to try it. If you don't want to clutter up the BBD with stuff that has already been on, send direct. TIA! Jean --------------- MESSAGE bread-bakers.v096.n026.15 --------------- From: PMCiesla@aol.com Subject: ??? Date: Tue, 25 Jun 1996 14:18:19 -0400 I make my dough in my Wet Bend Bread Machine, take it out and put it on a peel sprinkled with corn meal. But when I move my raised dough to my stone in the oven, it collaspes. Can any one tell me why??? Thanks. Pat in Colorado --------------- END bread-bakers.v096.n026 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved