Date: Sat, 27 Jul 1996 23:48:38 -0700 -------------- BEGIN bread-bakers.v096.n027 -------------- 001 - cmathew@iadfw.net (Joan M - Grinding flour at home 002 - Patty Perkins - RE: To Proof or Not To Proof 007 - rKimble@OREGON.UOREGON.ED - Cinnamon Nut Babka 008 - judi@abs.net (Judi Hammet - Re: To Proof or Not To Proof 009 - trussel@exis.net - Naan recipe source 010 - FORD_KAREN/TUC_06@bbrown. - Humidity and Looking for Winter Wheat Recipe 011 - "Robert K. Smith" 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 don't know a lot about the KitchenAid grinder attachment, but that might be an ideal appliance to use if you get the mixer. Another option for grinding (and many other things) would be to obtain a Vita-Mix. You can contact the company for more information about this machine by calling 800/VITA-MIX. I've had one for about 6 years and I love it! It grinds my grain; makes ice cream; soups; batters for cakes, muffins, etc.; kneads bread (though I don't care for how it does this); crushes ice; hashes up potatoes for hash browns; grinds meat; slices up cabbage for cole slaw; makes juice from whole fruits which contain more of the healthy pulp; and so on. It does lots of things, and I've always been very happy with its power. The only drawback is that it is very LOUD when it's running, but I can live with that. Hope this helps, Joan cmathew@iadfw.net http://www.geocities.com/RainForest/1514 USDA gardening zone 7b, just north of Dallas, TX --------------- MESSAGE bread-bakers.v096.n027.2 --------------- From: Patty Perkins Subject: Valtrompia Bread Date: Sun, 21 Jul 1996 08:26:35 -0700 Lynne: Saw your message in Bread-Bakers Digest, and my guess is that you have the Valtrompia Bread tubes that Pampered Chef make maybe? (About a 1-foot long decorative, aluminum tube with a cap on each end?) If so, I have one of them as well, and so does my sister. Although mine came with a recipe, basically you can use any bread recipe in them. You can also use pre-made frozen bread dough or refrigerated dough, some cake mixes, or just about anything (denser breads and cakes work best). After baking, you just slice the bread into small slices and use it for 'cocktail' bread to put spreads on or whatever. We had a surprise 40th birthday party for a friend last weekend for about 50 people, and I ended up in charge of the cocktail breads -- made about 5 different kinds and it worked great. I just made the dough in my bread machine, let the second rise finish on the kitchen counter, and baked them in the tubes (of course, I spend ALL day Saturday baking . . .). Something else that I've found that works pretty slick is if you buy the cinnamon-rolls that come in a tube at the grocery (i.e. Pillsbury or house brand). One tube is perfect for the bread tube, and you have nice little 'cinnamon swirl' canapy bread when you're done with next-to-no effort involved! If you don't have the instructions for your tube, let me know and I can send you along the instructions that came with mine. Hope that helps! Patty Omaha, NE --------------- MESSAGE bread-bakers.v096.n027.3 --------------- From: Kathi Sandler Subject: Valtrompia Bread Date: Sun, 21 Jul 1996 09:11:57 -0500 I too have some Valtromopia bread tubes I bought from a Pampered Chef party. They are GREAT for kids. My son's school has one child per day bring a SNACK--"Snack Day". It's a big deal for the kids. I made regular white bread. Divided it into the two tubes I have. It takes some management because the dough will overflow the tubes if you are not careful. I have a 1½ lb. machine and it was a bit too much. Next time I will make a 1 lb. batch. I made a wheat bread recipe too. Made honey sandwiches with it for SNACK DAY. It was a great hit. Haven't used them since. Maybe I'll get them out again! Thanks for reminding me I have them! While I'm here, I just wanted to say how much I look forward to these digests every week. Since joining, I have given away my old R2D2 Welbilt and have purchased a Zo. I love it. Sooooo quiet! I have also bought the Presto bread slice guide. Now I can cut perfect pieces of bread! Also because of this list, my bread making costs have DECREASED drastically due to the info on the SAMS bulk yeast! Wow! What a difference in price!!! From $7+ for 4 oz to $3.50 for 2 pounds!! Thanks all for the great advice!! Keep it coming! Kathi Sandler in Houston--HOT AND HUMID!!! --------------- MESSAGE bread-bakers.v096.n027.4 --------------- From: sue@interport.net (Curly Sue) Subject: Date: Sun, 21 Jul 1996 10:27:13 -0400 (EDT) >From: Irwin@prodigy.com (MR IRWIN H FRANZEL) >Subject: Storing Yeast and Low Loaves >Date: Sun, 14 Jul 1996 14:08:31, -0500 >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! >Q. Pam asks, "Is it necessary to be quiet while the Zoji is making bread? >My husband says "Yes!" my mother says "No!" >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, I agree that noise and so forth are unlikely to cause yeast dough in the bread machine to fall. Certainly thousands of people who use many different brands of bread machines in active households can attest to the fact that this is not unique to the Zoji. As you mentioned in your next note, over-proofing (too much liquid or yeast) are more likely to be the cause of bread falling. The only difference might be is if one is making a quick bread or cake, where the structure of the batter is not as sturdy as yeast bread and noise vibrations or sudden change in temperature could make the cake fall. In that case the walls of the Zoji might prove to be an advantage compared to a conventional oven. One thing that should also be mentioned is that it is OK to open the lid of the machine anytime during the process, even baking. Not that I recommend that anyone opens it every 5 minutes but opening the lid will not be the cause of a disaster. My Toastmaster has a window, but sometimes I open the window and give the dough a friendly Dough Boy poke and it hasn't fallen yet. With regard to the use of ascorbic acid and other dough conditioners- many people don't realize that several commercial brands of bread flour already contain ascorbic acid! Pillsbury and Gold Medal bread flours have it, but I don't think King Arthur and Hechter's do. 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.n027.5 --------------- From: Pam Cresswell Subject: non-milk/non-soy substitute for non-fat milk Date: Sun, 21 Jul 1996 11:16:41 -0500 (CDT) There is a wonderful product you can order through the mail that is just what you need for a powdered milk alternative. It is called DariFree, and is made from potatoes! It comes as a powder that can be used instead of powdered milk or mixed with water for a liquid. It tastes much better than soy or rice milks too. It has been fortified with all the nutrients that milk has too. (No, I do not work for them :-) ) I use this for my son who is allergic to milk and casien intolerant. It is available from A&A Amazing Foods, Inc., 1-800-497-4834 Pam --------------- MESSAGE bread-bakers.v096.n027.6 --------------- From: MilesManor Subject: RE: To Proof or Not To Proof Date: Sun, 21 Jul 1996 11:19:02 -0700 (PDT) >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. Hi Phil and All, I wonder about this too. Ever since I started to use my bread machine I haven't proofed the Red Star yeast. I must say that over the last 5 years the number of failed loaves I can attribute to a yeast problem I could count on one hand. Yet when I get that failed loaf at the wrong time (morning time-no bread for breakfast, no bread for lunches) I kick myself for not proofing. I think if using a bread machine it could be proofed if you were going to turn it on right away (may also want to adjust liquid to account for proofing liquid). If the bread machine were going to be put on the timer proofing would not work. When I make the bread by hand I always proof the yeast. I don't want any elbow grease to go to waste.:-) I have another question on this subject I'd like to hear your responses on I was wondering if yeast can become slow? I had a loaf of bread in the bread machine and I needed that loaf for a dinner party. I peeked in the window near the end of the second rise and there was a small ball in the bottom of the pan. I thought, "No not now!" I took the loaf out and it was slightly puffy, so I warmed the oven slightly threw it in a loaf pan to rise a little longer. After I did that I proofed the yeast to see if I was wasting my time and the yeast was vital. In the warm oven it was ready to bake in 45 minutes. I wondered why did it take so long to rise this time and I haven't used that bottle of yeast since in fear of another incident. Any thoughts anyone? Should I just chuck the yeast or was it a one time deal? What made it so slow? __________________________ |\/\/\/\/\/| Lynne Miles \0 0 0 0 / qoe@sna.com |~~~~~~| Orangvale, CA --------------- MESSAGE bread-bakers.v096.n027.7 --------------- From: rKimble@OREGON.UOREGON.EDU (Reeva Kimble) Subject: Cinnamon Nut Babka Date: Sun, 21 Jul 1996 13:11:21 -0700 (PDT) Second try...... Several weeks ago, I sent in this recipe to the list, along with thanks to all of you who sent me recipes for and suggestions about making Babka. I used everything I learned and came up with the following recipe. It tastes wonderful and works every time Cinnamon Nut Babka 1 1/4 C milk 1 egg 4 T butter, plus extra for greasing the pan 6 T sugar 1 t salt 4 C unbleached white flour (NOT bread flour) 2 1/2 t yeast 1/2 C chopped walnuts 1/2 C sugar 1 1/2 T cinnamon Put first seven items in bread machine, set on dough. Generously grease the bottom, middle and sides of a standard-sized tube or bundt pan. (A ten inch round pan with high sides will work.) Sprinkle some of the cinnamon/sugar/nut mixture on bottom and sides. When the dough is kneaded and has risen (2 hrs.) remove and roll into a large oval, about 9-10 inces wide and 16-17 inhes long. Sprinkle with the rest of the cinnamon/sugar/nut mixture, leaving a 1/2inch rim around the outer edge. Roll the dough up tightly along the long edge, pinching the edges to seal them. Carefully lift and ease into the pan, making as even a circle as possible. Pat it firmly into place and seal the two ends togeather with a little water and a good pinch. Let rise for 45 minutes or more at room temperature. Preheat oven to 375F. Bake for 45 minutes, or until it gives off a hollow sound when thumped. It should be medium brown on top. Remove the babka from the pan and invert on a plate, so the cinnamon/sugar/nut coating is on top. Allow to cool for at least 30 minutes before slicing. Yield 1 large coffee cake ring. This is an Eastern European-style, not too sweet, coffee cake. It can be considered a cakey bread or a bready cake. It keeps well. You can freeze chunks or individually wrapped slices. Once the dough is in the tube pan, it can be refrigerated until baking ime. Store for a day or two, wrapped airtight in a large plastic bag. it can go directly into a hot oven from the refrigerator. --------------- MESSAGE bread-bakers.v096.n027.8 --------------- From: judi@abs.net (Judi Hammett) Subject: Re: To Proof or Not To Proof Date: Sun, 21 Jul 1996 22:53:33 -0400 I've been using the Red Star Instant Active Yeast from Sam's, and I haven't had any problem with proofing it like any other yeast. I'm not sure why it says not to dissolve it in liquid, since it seems to work just fine. ------------------------------------------------------------------------- judi@abs.net ------------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v096.n027.9 --------------- From: trussel@exis.net Subject: Naan recipe source Date: Sun, 21 Jul 1996 20:43:19 +0000 George Greenstein's "Secrets of a Jewish Baker" has a recipe for naan that has been adapted to not having a clay tandoori oven. Looks pretty straight-forward, although I haven't tried it myself. My past successful experience with his recipes leads me to believe that it will be spectacularly good! Tom --------------- MESSAGE bread-bakers.v096.n027.10 --------------- From: FORD_KAREN/TUC_06@bbrown.com Subject: Humidity and Looking for Winter Wheat Recipe Date: Mon, 22 Jul 96 09:58:00 -0700 Hi All, I am fairly new to machine bread baking having just purchased my first machine (a Welbilt) on Memorial Day. I had been having great success (7 perfect loaves from pumpernickel to sourdough) until last weekend. I made a second loaf of a cranberry granola bread that I had successfully made the previous weekend. This time, instead of a beautiful well-risen loaf I got a hockey puck! The only difference from the first time I baked the bread was that not only was it hot, but the humidity had increased (this is traditionally the monsoon season here in Arizona). I plan to buy a temperature/humidity gage for the kitchen, but was wondering, is there a humidity level where I should just forget about baking or what? Judging from some of the responses, there seem to be mixed opinions as to whether humidity has anything to do with proper rising---anyway, I took a break this weekend from baking and will continue to read your suggestions. Also, the only other thing I can think of was that I added the cranberries and the nuts about 5 minutes before the signal, because the week before they hadn't mixed into the dough very well and were mostly stuck on the outside of the loaf. By the way, I too would LOVE to have a recipe for the Oroweat Master's Best Winter Wheat Bread. It is by far the best testing commercial bread I have ever eaten and if I could duplicate that by hand or machine, I would be an extremely "happy camper"!! Karen Hockey Pucks AreUs --------------- MESSAGE bread-bakers.v096.n027.11 --------------- From: "Robert K. Smith" Subject: Baking Stone Cleaning Date: Mon, 22 Jul 1996 15:42:06 -0400 (EDT) While baking a Friendship Cake in the oven this weekend, the cake decided to become a bit too chummy with the oven -- all over the pizza stone underneath. Now I understand that baking stones are not meant to be washed (at least according to the sparse instructions that came with the stone from Brookstone). Would I be courting disaster to leave the stone in the oven during a self-cleaning cycle (after all, the stones are a fired ceramic, aren't they?)? Or should I simply scrape what I can with a wire brush and realize that the next few loaves will be a bit pungent? Many thanks for your thoughts on this. (Yes I know I forgot to use a baking sheet under the tube pan. In this instance, it would only have guided the batter onto one side of the stone. Mea culpa!) rksmith@clark.net Robert K. Smith --------------- MESSAGE bread-bakers.v096.n027.12 --------------- From: Lawrence Klevans (SFIL-CMI 5-1436) Subject: White Bread Receipe Date: Tue, 23 Jul 96 11:09:35 EDT A very light and airy white bread is "rice bread" The recipe is from Vol II of The Bread Machine Cookbook. It is an excellant way to use left-over rice. The bread rises very nicely, and is not as dense as Pepperidge Farm white. Size Medium cooked rice 2/3 cup water 2/3 cup margarine/bitter 1 Tbs salt 1/3 tsp sugar 1/3 tsp bread flower 2 cups yeast 1-1/2 tsp. Larry Klevans klev4290@dpnet.net --------------- MESSAGE bread-bakers.v096.n027.13 --------------- From: Irwin@prodigy.com (MR IRWIN H FRANZEL) Subject: To Meryl, Ron and Larry Date: Tue, 23 Jul 1996 20:02:23, -0500 Meryl K. Evans reported a failure in her Zoji! English muffin dough was transferred to a Finnish Pan and came out dark and heavy. I think I can tell you why that happened Meryl. Both the Finnish Pan and the regular bread pan of the ZO ABM have contact areas on the bottom of the pans which the thermal sensors contact. To control the heat properly, the pan has to be put in the machine correctly. If the Finnish Pan is not put into the baking chamber with the two vertical lines to the front, the sensor will not contact the base of the pan and the temperature will be too high. As a result, you will get dark, over baked bread, not at all like what you got when the same recipe was baked in the bread pan. Try using the Finnish Pan again but make sure that the two vertical lines are facing toward the front of the machine and that the pan is seated fully. I am sure you will find that the English muffin loaf and all your other recipes will bake perfectly and not have any holes from the kneading hardware. We have sold hundreds of the Finnish Pans to customers many of whom have reordered them as a low cost gift for friends and family members. Ronald Ploude would like a recipe for low carbohydrate bread. This story and recipe is about as low a carbohydrate bread as can be made! When I was in Pennsylvania in April, my son Bruce made a great bread that had a light colored crunchy crust. He put the ingredients into his Zoji S-15 and set it to the dough cycle. He removed the dough at the end of the cycle, shaped it, slashed the top and sprinkled a little flour over it. Then he set it to rise until it had doubled in volume and baked it in a 450 degree oven (with a pan of water on the bottom shelf) for 25 minutes. The bread was light in color, had a good taste and an amazingly crunchy crust. To add to the wonder of it, the bread has low salt, no sugar and no fat (other than that which is part of the flour). Contrary to our popular conception that yeast needs sugar to feed on, it is capable of converting some of the carbohydrate in the flour to its needs. Bruce was kind enough to give me his recipe and I have worked on it to be able to get the same results in the Zoji without having to turn on an oven during the summer. I will give you the recipe both ways so you can take your choice. He calls the loaf Peasant Bread. I call it Bruce's Bread, in his honor. Here it is: BRUCE'S BREAD Flour 3 cups salt 1/4 tsp sugar NONE oil NONE SAF Yeast 2 tsp water 9 ozs gluten* 1 Tbs CT-1 * 1 tsp (dough conditioner) The last two ingredients are necessary to get a light, high rising loaf if baking is completed in the Zoji. The addition of these two ingredients will allow baking the bread on the quick cycle! Reduce the yeast to 1-1/2 tsp if you want to use the regular or delayed cycle. The dough is quite soft. If you chose to bake it in the oven, you may want to add a little flour to make it easier to handle. Oven baking is 450 degrees for 25 minutes. A pan of water on the bottom shelf will insure a crispy crust. Larry Ziegler described a loaf of bread that rose too high and overflowed the bread pan. His comments indicated that he may have had too much yeast. Strangely, the amount of yeast is not a big factor in how high breads rise! Shortly after we started using Zojis for our Rehab Program, one of our clients made a loaf of bread that almost ate Cleveland! The recipe was for a Challah, which is a traditional Jewish egg bread. The recipe came from Donna German's Bread Machine Cookbook and was listed in a chapter called "Dough Cycle". Challah is a very high rising, light, airy bread. A one pound loaf is almost too large to bake in the Zoji bread pan. The dough should be shaped and baked in an oven. The person who made this near legendary loaf did us all a great service. We learned that the bread pan cannot be rated in terms of weight! I consider unfortunate that so many manufacturers of bread machines claim to have a two pound or some other number of pounds machine. The bread machines have baking pans of fixed volume. The recipes determine how heavy a loaf can fit into a given volume. For example, the Zoji S-15A is rated as being 1-1/2+ p ounds in some books. We regularly make a 2-1/4 pound, 100% whole wheat loaf in it. Is it a problem, not at all. Whole grain breads don't rise as much as breads made from lighter, refined flour. The loaf comes to the top of the bread pan (or Finnish Pan) and is very light for a whole wheat bread. Before using a new recipe, it is a good idea to make a smaller loaf (2 cups of flour) before making a 3 cup recipe. Overflowing dough can be a real problem to clean up. It is much easier to avoid the job. Irwin/Delta Rehab/Using Zojis Irwin/Delta Rehab/Using Zojis --------------- MESSAGE bread-bakers.v096.n027.14 --------------- From: Irwin@prodigy.com (MR IRWIN H FRANZEL) Subject: Why use a Zoji? Date: Tue, 23 Jul 1996 20:02:14, -0500 Every once in a while a note appears on the BBD or other bread bakers' forums that asks, "How does a Rehab Program use bread machines?" I usually try to explain how we use Zojis in our bread baking programs to help people feel better about themselves. Many of our clients are not able to make bread by hand. No amount of explanation on my part could explain the situation as well as this poignant note just received from one of our clients, who got her Zoji from us. It was written on an order for a one pound package of CT-1 Dough Conditioner. "What a great product! My son Harry sent me my 1st one!" "I am 72, have Emphysema & Arrhythmia & am housebound. I'm on Oxygen all the time. I bake every day, have had a ball with the machine, my Son sent me!!" "All my friends love my bread, the more they eat, the more I get to use my machine." "How lucky I am!" Irwin/Delta Rehab/Using Zojis Internet ID: irwin@prodigy.com --------------- MESSAGE bread-bakers.v096.n027.15 --------------- From: jbluedun@sover.net (Jeffrey Hamelman) Subject: tools are made, born are hands Date: Tue, 23 Jul 1996 19:33:29 -0400 I am a new subscriber to this most interesting site. Also, I am a baker by profession. This September 1 will be my 20th anniversary as a commercial baker. For thirteen years I have owned my own bakery, in Vermont. I am writing with one specific topic in mind: bread machines. I have never used one, so maybe should keep quiet before offering any opinions. However, I do have some things to say, so perhaps bread machine die-hards may wish to tune out. Although I love the feel of a hand-kneaded loaf, I know indisputably that for the initial mixing process, there is nothing that surpasses a machine. Of course, in a commercial bakery, the initial mix is not even concievable by hand. My bakery is relatively small, 400 loaves is a good day, and while each loaf does get worked by hand, all the doughs begin in a mixer. As far as making good breads at home goes, I guess bread machines seem a little like condoms to me, that is, they remove us from the direct experience. Why rely on some sealed and remote machine to do it all? Clearly, to make the best breads, at home or by the hundreds in a bakery, you must feel, feel, feel the dough during all its stages. Only then can you come to an understanding of the subtle changes that bread dough undergoes, not only in the course of the initial mixing, but equally so in the course of the seasonal changes that dough is subject to. Remember that first and last-the dough is alive! What works in the summer during high heat and humidity must be thoroughly modified for the winter bread. My suggestion? Instead of a bread machine that removes you from direct contact (therefore understanding) with your bread, far better to buy a Kitchen Aid style machine. You can mix beautiful doughs, and have a much more complete involvement with the dough, and how it evolves from minute one to minute eight. I would like to consider this the beginning of a dialogue. If you have an opinion on this, why not post it? By the way, it was William Blake who said it: "Tools are made, but born are hands." --------------- MESSAGE bread-bakers.v096.n027.16 --------------- From: bob.stedfeld@pcohio.com (Bob Stedfeld) Subject: More About Freezing Yeast Date: Wed, 24 Jul 1996 16:04:00 -0500 I hate to argue with an expert, but it seems to me that the procedure that Irwin H. Franzel advocates for storing yeast in the freezer (quoted below from bread-bakers.v096.n025.18) is overly fussy. The thought behind his recommendations is absolutely right -- yeast should be kept dry. But in 20 years of hand and machine baking I haven't had a bit of trouble storing 12 oz to 1 lb of dry bulk co-op yeast in the freezer for periods of 6 to 9 months and using it directly out of the freezer container. The container must be airtight, it shouldn't be kept open any longer than absolutely necessary, and the measuring spoons must be dry. Usually, I start the yeast in warm (110 F) water with a bit of sugar to proof it, although even this isn't always necessary. Bob Stedfeld bob.stedfeld@pcohio.com Books for Cooks: Tips for the Lazy Cook, by Liza Roundalot Using a Hot Wok, by Crispin Burnham >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. _ _ ------------------------------------------------------------- |_|_| PC-OHIO PCBoard Online * pcohio.com * V34+ 33.6: 216-381-3320 |_|_| The Best BBS in America * Cleveland, OH * Go Tribe ------------------------------------------------------------- --------------- MESSAGE bread-bakers.v096.n027.17 --------------- From: Loiscon1@aol.com Subject: bread digest response Date: Thu, 25 Jul 1996 17:22:43 -0400 Marvin Moskowitz, who is lactose intolerant, asked about what to use in bread machines. Marvin you can use powdered soy and rice dream. Sheri McRae and someone else she had answered,wrote about small Panasonic bread machines. They sound like 1 pound bread machines. If your machine uses 2 cups of flour it is a 1 pound machine. You can look for 1 pound bread machine recipes. Please email me for more information on 1 pound recipes. LG Moyer asked about potato breads and rolls. You cannot substitute potato flakes for flour in recipes. You probably can find potato flour at King Arthur 1-800-827-6088 Have seen it at health food stores too. Michael Block has semolina flour on the shelf that is a year old. My advice is to get some new flour. By the way a great reference for questions like this is the book, Keeping Food Fresh by Janet Bailey. Name change notice. For recipes and general bread machine questions I have a new name at AOL. It is Loiscon1@aol.com For those of you on AOL we have a regularly scheduled bread chat every Tuesday at 10PM Eastern in the Cooking Chat Room of the Cooking Club. This chat includes bread machine and regular bread recipes. Lois Conway, co-author with Linda Rehberg, Bread Machine Magic and The Bread Machine Magic Book of Helpful Hints, St. Martin's Press. --------------- MESSAGE bread-bakers.v096.n027.18 --------------- From: Reggie Dwork Subject: Re: tools are made, born are hands Date: Sat, 27 Jul 1996 23:32:15 -0700 Hi Jeffrey, Jeff and I met you in Boston at a meeting that you were at. I wanted to tell you why I primarily use a bread machine. I am disabled and in a wheelchair. I do not have the physical strength any longer to do a whole loaf by hand as I used to. I have a food processor but have not made any using it as yet. I have used the bread machine on the dough cycle so it is kneaded and goes thru the rises for me. Then I can take it out and form it into what I want and bake it on a stone in the oven. I know of may other people also who are in similar situations and can no longer make it by hand. Another great feature of a bread machine (imho) is that I can set it up at night and have a fresh loaf waiting for Jeff and I in the morning. It is a wonderful thing to wake up to the smell of fresh baked bread...really can start the day off right!! This is just my reason for why I primarily use a bread machine...I am sure that there are others out there who have other reasons also. I used to love to knead the dough and do all the process by hand when I was able to do so. I feel I am really lucky that I can still have fresh bread whenever I want it with the use of a machine. Take care, Reggie --------------- END bread-bakers.v096.n027 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved