Date: Sat, 7 Sep 1996 21:06:04 -0700 -------------- BEGIN bread-bakers.v096.n038 -------------- 001 - zarathu@epix.net - Manual needed for Bread Box 002 - "Bill Hatcher" Subject: Re: Yeast storage (was: thanks again and question) Date: Sun, 1 Sep 1996 20:49:02 -0400 > From: sdd@computek.net > Subject: thanks again and question > Date: Sat, 31 Aug 1996 10:18:53 +0000 > > > I wish to thank you again for all the recipies for challah. I have > tried the one from Mary Peters several times and it comes out real > nice. I still need to practice the braiding though. > > The question is how to store bulk yeast. When I needed yeast I saw > that small jar was $4.00 in grocery and 2 lbs at Sam's was $3.00. > This did not take any higher math (although Intel pentium said buy > the jar ;->) to figure out which id better deal > but how do you store the opened package? Can it be frozen?, just > tightly sealed jar in refig? What is best way? > > Thanks again Stu > > Stuart D. Dwork I just put the unopened half package from Sam's in the freezer. I seal up the opened package in a jar and also put that in the freezer. I keep a small jar in the refrigerator for current use. There is about enough in this jar to last me a month, and then I refill from the freezer. Have never had any problems doing it this way. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n038.3 --------------- From: Joan Mathew Subject: Stu's question re storing bulk yeast Date: Sun, 01 Sep 1996 18:38:22 -0500 >Subject: thanks again and question >Date: Sat, 31 Aug 1996 10:18:53 +0000 >The question is how to store bulk yeast. When I needed yeast I saw >that small jar was $4.00 in grocery and 2 lbs at Sam's was $3.00. >This did not take any higher math (although Intel pentium said buy >the jar ;->) to figure out which id better deal >but how do you store the opened package? Can it be frozen?, just >tightly sealed jar in refig? What is best way? Stu, Once you open the big package of bulk yeast, you can put a small amount for current usage into a small airtight container in the refrigerator. I use an old jar that came with yeast, but you could use anything I suppose, as long as it's airtight. The remainder of the yeast should be stored in an airtight container as well, but I generally pop that into the freezer. The most important factor here is that you keep out any moisture from the yeast! Putting the yeast into cooler temperatures like this will tend to prolong its life. When I empty the refrigerator container, I just refill it from the freezer supply and continue the cycle. 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.n038.4 --------------- From: sdd@computek.net Subject: quick ABM spicy italian bread Date: Sun, 1 Sep 1996 18:21:25 +0000 I am the cousin that Reggie ask for the Challah recipies, my office thanks you as they normally get 1/2 of each loaf of anything I get (this normally last about 2-5 minutes after it gets there) The following is an experiment that my office has gone crazy over Fast Italian Spiced Bread 2/3 C Water 3/4 Tsp salt 2/3 Tsp sugar 2 C bread flour 1 1/2 Tsp yeast 1 package of Good season Itailian Dressing (the dry stuff) 3/4 Tsp olive oil I think bread may be too spicy so you may want to only use 1/2 package of the salad dressing mix. I also let bread machine make dough then bake in oven using standard loaf pan sprayed with Pam Salud and thanks again for all the challah recipies. Stuart D. Dwork sdd@computek.net http://www.computek.net/public/sdd Thought for the day: A penny saved is ridiculous. --------------- MESSAGE bread-bakers.v096.n038.5 --------------- From: Myra Borisute Subject: Russian Black Bread Date: Mon, 02 Sep 1996 19:41:52 +0700 Query: Many years ago I had a wonderful recipe for Russian black bread. It made a dense, dark round loaf and the glaze was cornstarch and water. I think it came from one of the older Better Homes and Gardens Cookbooks (published 1950's-60's). I lost the recipe and the book - after reminding myself time and time to write it down elsewhere (one never does that, somehow, when a cookbook is ready to hand) and every other recipe for this type of bread which I have tried is NOT the same - they come out too cakey and not hard and dense enough. If anyone can locate this recipe for me I shall be very grateful. Thank you. Myra Borisute Bangkok, Thailand myra@ksc11.th.com --------------- MESSAGE bread-bakers.v096.n038.6 --------------- From: Penchard@aol.com Subject: Need Muffin Recipe Date: Mon, 2 Sep 1996 14:01:51 -0400 First let me thank Reggie and Jeff for a well organized, quality list. I always look forward to reading the Digest. Second, thanks very much for the recipe for Mary Peter's Bread Machine Challah. It was the best bread I've ever tasted. I'll make it again soon. And lastly, does anyone have a recipe for muffins made with sourdough starter. I don't seem to use enough of my starter and thought muffins might be a good answer. They can be sweet or savory. Thanks to all, Penchard --------------- MESSAGE bread-bakers.v096.n038.7 --------------- From: mobyrne@microweb.com (Matthew O'Byrne) Subject: Protein content Date: Mon, 2 Sep 1996 14:26:57 -0800 Hello, All, Do any of you know how to calculate the protien percentage of flour from the grams of protien listed on the package? Thanks, Matthew --------------- MESSAGE bread-bakers.v096.n038.8 --------------- From: bhaug@pclink.com (Bruce S. Haug) Subject: "Best" Recipe Prog for Windows (PC) Date: Mon, 2 Sep 1996 22:22:46 -0500 OK Everyone, I'v been here for 9 months now.. what's a "good" recipe program to enter "MY own", or other recipes from the "bread-bakers" LIST into.. (read that keep track of). Program must run under windows 3.1X.. Do NOT need a program with a ton of recipes already "in it".. Just something to keep track of what I have.. ================================================= Bruce S. Haug Carve, Whittle, Saw, or Slice Woodcarver Etc. Its still to short bhaug@pclink.com and I have cut it off TWICE St. Paul Minnesota --------------- MESSAGE bread-bakers.v096.n038.9 --------------- From: leon.gerst@ccs.org (Leon Gerst) Subject: RE: Cost of ABM bread Date: Mon, 2 Sep 1996 04:26:00 GMT Sat, 31 Aug 1996 Danny Dunn wrote: Subject: Cost of ABM bread Hi, don't have an ABM but think some of these numbers might be adjusted in a different way... >Several people have indicated that the cost of the ABM should also be >included in the overall cost to make a loaf of bread. Gene Haldas suggested >a very reasonable way to do this by prorating the ABM cost. For example, if >the ABM cost $200, and you can make about 2000 loafs of bread with it, then >$0.10 should be added to the overall cost of each loaf of bread. Of course, Perhaps you should consider using the average number of loafs you make a month. Then the number of years you want to write off the cost of the ABM. This would give you a cost per loaf for the ABM...? >I suppose that when considering the cost of a loaf of bread purchased at a >grocery store, you should also add the cost of the gasoline used to go pick it up (in my case about $0.60). The $0.60 should be divided by the number of items you picked up on the trip. Just a thought... Leon Gerst Des Plaines IL --------------- MESSAGE bread-bakers.v096.n038.10 --------------- From: BunnyMama@aol.com Subject: NEWCOMER Date: Tue, 3 Sep 1996 11:07:42 -0400 I'm new to the digest, so you've probably already discussed this. But . . . one more time, please. I have a Panasonic ABM. Is there anything I can do to keep it from pulverizing all the interesting additions I put into my bread? Dried cranberries, nuts, seeds, olives all become invisible in the finished product. The bread is good, but severely lacking in texture. The operating manual doesn't address the problem. Any suggestions? Thanks. Sharon O. --------------- MESSAGE bread-bakers.v096.n038.11 --------------- From: Suzanne Klein Subject: Bread too crusty, and Anadama questions Date: Tue, 3 Sep 1996 15:05:41 -0400 (EDT) I finally gave in several months ago and, lured by the prospect of easy clean-ups, bought a bread machine. It generally makes ok bread, but the crusts are too thick and hard. My instruction book suggests that the addition of milk to the dough keeps the crusts more supple. But I don't want to put milk in my breads. Is there any other way? I've been making Anadama by hand for a long time. I tried to convert to ABM without real success. The flavour is just less intense in the ABM. I thought maybe my conversion was the problem and tried one of the recipes that was posted to the list: even less intense flavour (small wonder, the recipe used less cornmeal and molasses per cup of flour than my own recipe does). I'm reluctant to up the molasses even more because of the possible effect of extra sugar on the yeast and the probability of an even darker and denser crust. Any explanation of why ABM flavour is weaker? Any suggestions? Finally, I noticed that the anadama recipes posted to the list had less fat per cup of flour than my regular recipe does. Would increasing the fat create problems? Suzanne Klein --------------- MESSAGE bread-bakers.v096.n038.12 --------------- From: Frank and Christine Laberge Subject: saw a nice recipe ..... Date: Tue, 03 Sep 1996 21:35:38 -0400 Hi, I happen to see this posted by Michelle Dick sometime 1995..so I thought maybe someone may actually like to try this recipe....& you guys who have made the digest so interesting...Thank You once again!! :) Christine. --- Herbed Potato Turnovers Adapted from Madge Rosenberg's _The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever_. 1 t dry yeast 2.25 c bread flour 1 t dried thyme leaves 1 t dried rosemary .5 t salt .25 c nonfat yogurt .75 c water Filling: 2 c diced red potatoes 1 small box frozen peas 1/2 diced onion 1.5 T curry powder salt and pepper to taste 2 garlic cloves, minced The filling was supposed to be just plain potatoes, garlic and thyme and rosemary, but my friend and I decided we were in the mood for something more Indian. More traditional folks might find that the bread clashes with the filling -- but I thought it good anyway. One could leave the thyme and rosemary out of the dough, if you wanted. Anyway, here's how to prepare them: Place all dough ingredients in bread machine and process on dough setting. When done, flour a board and your hands and divide the dough into 8 pieces. Flatten each piece into a 6 inch circle, place several tablespoons of filling in the center and pinch dough closed around it. Place seam side down on nonstick baking pan (I dusted it with flour). Let rise for 15 minutes. Then bake for 30 minutes in preheated 400 degree F oven. Should be golden brown when done. Makes a very fluffy dough (since we used all white flour which was all my friend had on hand -- the original recipe calls for 3/4 cup of the flour to be replaced with 3/4 cup whole wheat flour). ---- Happy Baking..C. --------------- MESSAGE bread-bakers.v096.n038.13 --------------- From: Tom Greaves <0007168628@mcimail.com> Subject: Getting a good yeast rise Date: Wed, 4 Sep 96 14:02 EST Hello everyone. I'm new to this list as of today. I've been using a Westbend ABM for about a year and really enjoy it. My wife, who does not like to cook anything loves the bread but doesn't like anything else I cook (but that's another story). My biggest problem is getting the bread to rise consistently. I've had several nice ladies help me and we have tried everything. I can get it done in a most contorted way: I start the yeast in the warm water and sugar for 30 minutes while I get all ingredients to room temperature. Then I put everything in the ABM and start a "Basic" cycle that has a 30 minute warm/rest at the beginning. I then stop the machine and start it on a "Sweet" cycle. The Sweet cycle has longer rise periods than the Basic cycle. So I've got the yeast roaring before starting, all ingredients warm, and long rise periods. The thing that floors me is that I read so many recipes that say "do not let the yeast near the water until the knead cycle". Can anyone please explain to me why you don't want the yeast going as fast as possible to get the most rise? TIA, Tom Greaves --------------- MESSAGE bread-bakers.v096.n038.14 --------------- From: "Brian D. Ross" Subject: Re: focaccia making method Date: Wed, 04 Sep 1996 13:09:09 -0600 I thought I would add my '2 cents worth' on this thread about focaccia methods. Here is a recipe I have been using that I adapted from one of Donna Rathmell German's cookbooks (Flatbreads from around the world). The origional recipe only called for 3 cups flour. It seems also to be a lot of oil, but it produces a large loaf and quite a savory crust. You will notice it's a ABM recipe. The next time I make this (probably next weekend), I'm going to try the topping from Bill's recipe. FOCACCIA 1 cup lukewarm water 1/4 cup olive oil 2 tsp. minced garlic 2 tbs. chopped fresh basil or rosemary, or 2 tsp. dried 1 tsp. sugar 1/2 tsp. salt 4 cups bread flour 1 1/2 tsp. dry yeast (active or rapid) Add ingredients according to manufacturer's directions for your machine. Process on the Dough cycle (or process on normal cycle and remove after the first rise, about 1 hour). Punch down and shape into a 9- or 10-inch round. Place in a deep dish pizza pan or on a baking sheet, cover and let rise in a warm, draft-free location for 30 to 40 minutes. After dough has risen, brush it all over with olive oil, spread with finely slivered onion and/or garlic and more herbs. Press some of the onion/garlic slivers into the dough to form small identations. Bake in a preheated 400 degree oven for 25 to 30 minutes. <> --------------- MESSAGE bread-bakers.v096.n038.15 --------------- From: "Brian D. Ross" Subject: Re: Rice flour and oat flour Date: Wed, 04 Sep 1996 13:21:29 -0600 I have had some experience with oat flour, and can attest to some of the concerns that Kristin Cooper describes. The best results I have had are with the following recipe. Oat Bread (Large Loaf) water 1 1/3 cup butter 2 1/2 tbs sugar 1/4 cup gluten 1/4 cup salt 1 tsp oat bran 2/3 cup oats 2/3 cup (flaked ones seems to work best) oat flour 2/3 cup bread flour 2 cups nonfat dry milk 1/4 cup yeast 2 1/2 tsp >From : The Bread Machine Cookbook (#1) by Donna Rathmell German It's a dense loaf, kind of grainy in texture, but the oat flavour is wonderfull. <> --------------- MESSAGE bread-bakers.v096.n038.16 --------------- From: Neish208@aol.com Subject: Bread Machines Date: Wed, 4 Sep 1996 21:28:42 -0400 I have been getting your mailing list for quite some time, and I think I would like to get a bread making machine, but I have no idea what is best. There is just two of us and I am not interested in making large loaves, but if the best machines make large loaves, sobeit. Thanks for any help. I hope I'm not being too repititious in making this request which I imagine has been asked many times before. Neil Macneish Neish208@aol.com --------------- MESSAGE bread-bakers.v096.n038.17 --------------- From: BunnyMama@aol.com Subject: CHERRY APPLE BREAD Date: Thu, 5 Sep 1996 10:38:17 -0400 This recipe was the first-place winner in the Fleischmann's Yeast bread machine competition at the Minnesota State Fair held last week. It was created by Renee Janaas-Johnson of Brooklyn Center, MN, who used a West Bend ABM. I haven't tried it yet, but it sounds great. Hope you enjoy it. STATE FAIR'S BEST CHERRY-APPLE BREAD 1 cup lukewarm water (80 degrees) 1/2 tsp almond extract 1/2 tsp vanilla extract 2 1/2 cups bread flour 2 tbs dry milk 1 1/2 tbs sugar 1 1/2 tsp salt 1 tsp cinnamon 1 tsp grated orange rind 2 tbs butter or margarine, cut into 4 pieces 2 tsp active dry yeast OR 1 1/2 tsp Rapid Rise yeast 1/2 to 1/3 cup Montmorency cherries, slightly chopped OR dehydrated cherries 1/3 cup dehydrated apples, slightly chopped --------------- MESSAGE bread-bakers.v096.n038.18 --------------- From: Reggie Dwork Subject: Herb Bread Date: Thu, 05 Sep 1996 10:43:40 -0700 This is really, really good!! * Exported from MasterCook * Herb Bread Recipe By : The Bread Machine Magic Book of Helpful Hints Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 3/4 C Milk -- To 7/8 C, (7/8-1 C) 1 Tsp Salt -- (1 1/2 T) 1 Tbsp Sugar -- (1 1/2 T) 2 Tbsp Butter Or Margarine -- (3 T) 1/3 C Chopped Onion -- (1/2 C) 2 C Bread Flour -- (3 Cups) 1/2 Tsp Dried Dill -- (1/2 T) 1/2 Tsp Dried Basil -- (1/2 T) 1/2 Tsp Dried Rosemary -- (1/2 T) 1 Tsp Active Dry Yeast -- To 1 1/2 T, (2 T), -- Red Star Brand by Linda Rehberg & Lois Conway St. Martin's Press Lois and Linda recommend this bread for croutons etc... It didn't last long enough for Jeff and I to do this with. It was excellent!! NOTE: When making the 1 lb loaf, use the Rapid Bake setting for a better-shaped bread. For 1 lb loaf: Place all ingredients in bread pan, select Rapid Bake setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Crust: Medium Bake Cycle: Rapid Bake For the 1 1/2 lb loaf: Place all ingredients in bread pan, select Light Crust setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Crust: LIght Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - NOTES : Nutrition according to MasterCook: Cal 138.8 Fat 3.4g Carbs 22.7g Fiber 0.9g Protein 4.1g Sodium 246mg CFF 22% --------------- MESSAGE bread-bakers.v096.n038.19 --------------- From: CHEFLZ@aol.com Subject: SOME VALUABLE INFORMATION Date: Fri, 6 Sep 1996 12:25:58 -0400 For those who cut down on their fat by using Eggbeaters, etc., I came across a powdered product called "just whites"(1-800-773-8822), for each egg called for in an ABM Recipe, I just put in my ABM the label's called for egg powder(2 whites=1 whole egg)&water called for(plus the amount of liquids called for in my ABM Recipe),cost is about 2 cans(good size) for $14.00. Weevils are tiny bugs that hatch in flour products(flour, cereals, mixes, etc.,& NOT rices or beans), but their eggs die when the product is frozen for 24 hrs., & can then be stored after thawing. GOOD LUCK, Larry Ziegler(cheflz@aol.com) --------------- MESSAGE bread-bakers.v096.n038.20 --------------- From: Reggie Dwork Subject: Repost: Easy Microwave Bread Date: Fri, 06 Sep 1996 12:17:31 -0700 Marcia wrote and asked for a repost of this recipe as the copy in the bbd last week was pretty garbled. Here it is for everyone. Reggie * Exported from MasterCook * Easy Microwave Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Microwave Bread Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C. bread flour -- *NOTE 1 1/2 Tsp. salt -- (+/- to taste) 1 T. Gluten Flour, 100% 1 C. warm water 2 Tsp. molasses 2 Tsp. honey 1 Tsp. oil 1/4 C. warm water 1 1/2 Tsp. yeast 1/4 Tsp. honey In Glass Measuring Cup Mix Together: 1 1/2 Tsp. yeast 1/4 C. warm water -- **NOTE 1/4 Tsp. honey This recipe makes a slightly dense chewey, bagel-like bread in less than an hour with minimal effort. The added gluten makes the bread moist while retaining a good crumb structure. The honey and molasses give the bread a mildly sweet taste and a nice color. Experiment with different flour combinations. My favorite is 1 cup oat flour mixed with 2 cups white or whole wheat. Whole oats grains, dried fruits or vegetables can be added for flavor. *NOTE (unbleached white, ww, oat, rye or combo 2 or more) **NOTE (90-105° F; feel slightly warm when tested on inside of wrist) Set mixture aside and let it rise for several minutes. Place the flour, salt and wheat gluten in a 4 cup or larger microwave safe bowl. When the yeast mixture has risen sufficiently, add it to the flour. In the same measuring cup measure 1 cup warm water, 2 teaspoons each of honey and molasses, and 1 teaspoon of oil. Stir to dissolve then add to the flour mixture. Mix together the dough, adding additional water as necessary to work all of the flour in to the dough. When dough is ready to knead, place a large jar of water in the microwave and heat on HIGH until it begins to boil (6-8 minutes). While water is boiling, knead the dough (either in the bowl or on the counter). To bake, you can use the same bowl that you mixed the dough in, or use another microwave safe dish. I like to use a lidded ceramic baking dish which I have preheated in the microwave by placing in it a small container of water and heating it at the same time as the jar of water. If using a bowl, lightly oil it. After kneading, place the dough back in the bowl or other baking dish, coating one side with oil then turning so that the oil side is up. Place the dough in the microwave along with the jar of water that you previously heated. Microwave on lowest power setting for 20-25 minutes until doubled in bulk. Microwave on HIGH setting 6-8 minutes. Bread is done when it springs back after pressing the crust. Remove the bread from the microwave and invert the bowl to remove the bread. If you prefer a browned crust, microwave the dough on HIGH 4-5 minutes then finish cooking in a 425° oven until nicely browned (if using a bowl in the microwave, invert the loaf onto an oven safe baking sheet). I imagine this dough could also be used as a pizza dough... especially if you partially bake it in the micro then finish it in the regular oven. Rachel Spence RSpence@PtiAlaska.Net - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v096.n038 --------------- -------------- BEGIN bread-bakers.v096.n039 -------------- 001 - "Andy K. in San Francisco - New Owner ABM Questions... 002 - Reggie Dwork Subject: New Owner ABM Questions... Date: Fri, 6 Sep 1996 12:47:39 -0700 (PDT) Hi Folks: Last week I finally bought a low-end "simple" bread machine, Salton/Maxim Simply Bread Machine (BB2T) with 8 settings. Well it may not be a Zoi 15A but this is good to get along the learning curve. #1 Does anyone have any specific to this machine _hints and help_? So far I'm doing fine...had to use the chop stick trick to get the paddle out a few times (thanks! it works just fine.). #2 I thought if I am to follow the "Worldwide Sourdoughs from ABM" book by Donna German and Ed Woods...I have to let the bread rise in the pan for 8 hours...I could be making and baking another loaf during this long rise. I called Salton about an extra paddle and bread pan. They wanted $7 for the paddle and $28 for the bread pan. Seems a bit much (especially when I bought the machine for $53.00 from Macy's on 50% closeout). Any other sources than Salton for the paddle and bread pan? For $18 dollars more I could have a 2nd machine (Yes, I am very addicted-type personality). Last week I started to make a sourdough loaf, but the dough wouldn't form into a ball, no matter how many tablespoons of flour I added. It would adhire to the top of the pan and then look like a tornado, turning and turning, and not go anywhere. Yes it looked like the tornado in "Wizard of Oz." 3) Is the any reason the dough did this? what could I have done to prevent it OR deal with it (other than throwing the mixture back into the mother? Which I did!). 4) Are there any good suggestions for maintaining several strains of starters at one time? Right now I have Carl's Oregon Trail, one from Baker Bob's, one from Maggie of New Orleans, and I tried to start a wild one. 5) Lastly, does the sourdough have any effect on the non-stick finish of the ABM breadpan? Should I be letting the dough rise for 8 hours as suggested in the little nitty gritty book on worldwide sourdoughs? If you can respond to the group digest and cc: me a copy, I'd appreciate it very much, thank you. thanks all, take care, scooter@california.com andy k. in San Francisco --------------- MESSAGE bread-bakers.v096.n039.2 --------------- From: Reggie Dwork Subject: Challah part 1 Date: Sat, 07 Sep 1996 10:18:03 -0700 These were sent to me by suesam@usa.pipeline.com (sam hurwitz). I am forwarding them to the list...thanks Sam!! * Exported from MasterCook * Basic Challah Recipe By : suesam@usa.pipeline.com (sam hurwitz) Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg Dry Yeast 2 1/2 C Warm Water 1/2 C Honey 1 Tbsp Salt 3/4 C Oil 4 Eggs 9 C Flour Glaze: 1 Egg Yolk -- Beaten 1 Tsp Water Poppy Seeds Dissolve yeast in water in large bowl. Add honey and let stand 2 minutes, until yeast foams. Add salt, oil and eggs and mix well. Gradually add flour, 2 cups at a time, mixing after each addition. As stiffens, begin kneading for 7 minutes. Let rise in greased bowl until doubled in size, approximately 1 hour. Punch down. Divide dough into thirds, shape as desired and place in greased pans or baking sheet. Let rise until doubled. Preheat oven to 375. Brush with glaze. Bake for 45 minutes to 1 hour. Note: Do not let dough rise longer than 1 hour. If unaable to shape loaves after first rising, punch down and let rise again! - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole-Wheat Challah Recipe By : suesam@usa.pipeline.com (sam hurwitz) Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread/Muffins/Rolls Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C Warm Water 3 Tbsp Dry Yeast 1/2 C Oil 1/2 C Honey 4 Eggs 12 C Whole-Wheat Flour -- To 13 C 1 Tbsp Coarse Salt 2 Tbsp Cornmeal Glaze: 1 Egg -- Beaten Poppy Seeds Makes 4-6 loaves or 4 loaves and 12 rolls Pour water into large mixing bowl. Add yeast and stir. Add oil, honey and eggs. Stir in about 5 cups flour. Let mixture rest about 45 minutes to 1 hour until bubbles. Add salt and stir in more of remaining flour. Knead 7-10 minutes. Shape into loaves and rolls. Place in pans and let rise 45 minutes to 1 hour. Preheat oven to 350. Brush loaves with glaze and sprinkle with seeds. Bake 45-50 minutes for loaves, 30 minutes for rolls. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tasty Challah Recipe By : suesam@usa.pipeline.com (sam hurwitz) Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Sugar 1/2 C Warm Water 1 1/2 Oz Yeast -- Fresh 3 Eggs 3/4 C Sugar 1/4 C Oil 1/4 C Wheat Germ 2 C Hot Water 12 C Flour -- Plus 1/2 C Whole-Wheat Flour 1 Tbsp Salt Glaze: 1 Egg -- Beaten Poppy Seeds Makes 4 loaves In large bowl dissolve sugar in 1/2 cup warm water. Crumble yeast into this and let stand until foams. Add eggs and mix. Add sugar, oil and wheat germ and mix. Slowly add hot water, flours and salt, alternating. When you can, knead until smooth. Place in oiled bowl and let rise 30-45 minutes untll doubled. Punch down and let rise again till doubled. Punch down. Divide into 4 parts and shape loaves. Place in greased pans and let rise 15 minutes. Preheat oven to 400. Glaze and sprinkle. Bake 400 5-10 minutes, then lower temp to 350 and bake 35-40 minutes. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n039.3 --------------- From: Reggie Dwork Subject: Challah part 2 Date: Sat, 07 Sep 1996 10:16:17 -0700 * Exported from MasterCook * Dan Leeson Challah Recipe By : suesam@usa.pipeline.com (sam hurwitz) Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 C Flour 2 Pkg Dry Yeast 1/4 C Sugar 1 Tsp Salt 1 C Warm Water 1/2 C Mayonnaise 4 Eggs Grand prize winner for challah in Northern California Combine 2 C flour, sugar, yeast, salt and water. Beat at medium speed using a paddle for 5 minutes (or by hand!). Change paddle to dough hook. Add 2 C flour, mayo and 2 of the eggs. Mix for 5 minutes (or do it by hand!!!!) . Add 3 C flour and knead for 10 minutes. Additional flour may be necessary depending on the humidity. Place dough in greased bowl, and let rise for about 2 hours until doubled. Punch down. Knead for about 5 minutes to thicken the dough so it won't sag. Place dough in bread pan or shape into breaided challah. Let it rise as desired. Coat bread with egg yolk (with a little water added) and sprinkle with poppy or sesame seeds as desired. Bake at 375 deg F for 25 - 30 minutes until desired degree of brown is achieved. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Challah Recipe By : suesam@usa.pipeline.com (sam hurwitz) Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread/Muffins/Rolls Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C Warm Water 2 Tbsp Dry Yeast 4 Eggs 1/2 C Oil 1/2 C Honey 2 C Raisins 14 C Flour -- To 15 C 1 Tbsp Coarse Salt Glaze: 1 Egg -- Beaten Poppy Seeds Makes 6 loaves or 4 loaves and 12 rolls. Pour warm water into large mixing bowl. Stir in yeast and eggs, oil, honey and raisins. Mix well and add about half of the flour. Let rest 45 minutes-1 hour. Add salt and most of remaining flour. Mix and knead. Dough should be soft. Rise again for 1 hour (or not). Divide dough and shape loaves. Place in greased pans and let rise 45 minutes to 1 hour. Preheat oven to 350. Glaze and sprinkle Bake 45 minutes to 1 hour for loaves or 30 minutes for rolls. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Water Challah Recipe By : suesam@usa.pipeline.com (sam hurwitz) Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Env Dry Yeast 2 1/4 C Warm Water 2 Tbsp Sugar 3 Tbsp Oil 1 Egg -- Plus Egg White 1 Tbsp Salt 9 C Flour Glaze: 1 Egg Yolk -- Plus 1 Tbsp Water Poppy Seeds makes 3 loaves In large bowl, sprinkle yeast over warm water. Add sugar and let stand until bubbles. Add oil, egg, egg white, salt and 3 cups flour. Add flour a cup at a time until can be kneaded. Knead 5 minutes until smooth and elastic. Lightly flour dough and place in clean bowl. Cover and let rise in warm place until doubled - 1-2 hours. Knead again 4-5 minutes Divide dough into 3 portions and shape. Place in lightly greased and floured pans. Let rise, covered until doubled - about 1/2 hour. Preheat oven to 350. Glaze and sprinkle. Bake 35-45 minutes. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n039.4 --------------- From: LIR119@delphi.com Subject: recipe request: russian black bread Date: Fri, 06 Sep 1996 21:17:07 -0500 (EST) Dear Bread Bakers, I have a friend who lost her special recipe for russian black bread which came out an old Better Homes and Garden cookbook. It was a round bread with a good bread not cake like texture and had a cornstarch glaze on it. She is specifically looking for this BH&G recipe. I indeed, sent her quite a few recipes I had in my databases but she dearly misses that lost recipe from the cookbook. If anyone can help who has that recipe, please post it here . Thank you. Joan,"Flour Power" `[1;30;42mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n039.5 --------------- From: Reggie Dwork Subject: Nutty Seeded Bread Date: Sat, 07 Sep 1996 20:41:50 -0700 Jeff and I think this is very good. Reggie * Exported from MasterCook * Nutty Seeded Bread Recipe By : Reggie Dwork Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: 1 1/2 Tsp Active Dry Yeast 2 1/2 C Bread Flour 1/2 C Cornmeal 1/2 C Whole-Wheat Flour 1 Tbsp Pumpkin Seeds, Roasted 1 Tbsp Pine Nuts -- Toasted 1 Tbsp Poppy Seeds 1 Tbsp Sunflower Seeds 1 Tbsp Toasted Sesame Seeds 2 Tsp Nonfat Dry Milk Powder 2 Tbsp Oil 1 Tsp Salt 2 Tbsp Sugar 1 C Water Put all in according to your bread machine manufacturer's directions and bake on light crust. I really like the flavor of this bread. Entered into MasterCook, created and tested by Reggie Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 140.2 Fat 3.2g Carbs 23.9g Fiber 1.7g Protein 4.1g Sodium 136mg CFF 20.3% --------------- MESSAGE bread-bakers.v096.n039.6 --------------- From: "~REality" Subject: chile_bread.rcp Date: Sat, 7 Sep 1996 19:59:57 -0700 Chile Bread - a different Taste for a old favorite.. Enjoy, ~RE http://chile.ucdmc.ucdavis.edu:8000/www/recipe/chile_bread.rcp Chile Bread Preparation time: 30-45 min., plus 2-1/2 hours for dough to rise Baking time: About 40 min. Storage time: Up to 1 day at room temperature; up to 1 month in freezer Green or Red Chile Puree (directions follow) 1 pkg. active dry yeast 1/4 c. warm water (about 110 degrees F) 1/2 c. milk 2 tb. butter or margarine 1 tsp. salt 1 tb. sugar 4-1/2 to 5 c. all-purpose flour Prepare chile puree of your choice and set aside. In a large bowl, sprinkle yeast over warm water and let stand for about 5 min. to soften. Meanwhile, in a 2- to 4-cup pan, heat milk and butter to 110 degrees F. Add to yeast along with salt, sugar, chile puree, and 2 c. of the flour, stirring to blend well. Stir in 1-1/2 c. more flour until moistened, then beat vigorously until dough forms long, stretchy strands (about 10 min.). With a dough hook, knead in 1 to 1-1/2 c. more flour (or knead it in by hand on a floured board). Place dough in a greased bowl and turn to grease top. Cover with plastic wrap and let rise in a warm place until doubled (about 1-1/2 hours). Punch dough down and knead briefly on a floured board to release air. Shape into a smooth loaf and place in a greased 5- by 9-inch loaf pan. Cover with plastic wrap and let rise in a warm place until dough has risen 1-1/2 inches above pan rim (about 1 hour). Bake in a 375 degree oven until golden brown (about 40 min.). Turnout onto a rack and let cool completely. Wrap airtight; store at room temperature for up to 1 day, in a freezer for up to 1 month. Makes 1 loaf. Green Chile Puree: In a blender or food processor, whirl 1 can (7 oz.) diced green chiles just until smooth. You should have 3/4 c. For hotter flavor, add 1/8 to 1/4 tsp. ground red pepper. Red Chile Puree: In a 1-1//2- to 2-quart pan, combine 2 oz. (about 6 large) dried red New Mexico or California chiles (stems and seeds removed) with 1-1/2 c. water. Cover and simmer until chiles are very soft (about 15 min.). In a blender or food processor, whirl chiles with 1 to 2 tb. of the cooking liquid until pureed (add more liquid if necessary). You should have about 1/2 c. puree. For hotter flavor, stir in 1 tb. crushed dried hot red chiles. Christina Craig >From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html ~REality <%><%><%><%><%><%><%><%> Ausetkmt@cris.com Listmanager - ThinkTank & Afrospirit-L http://www.cris.com/~Ausetkmt --------------- MESSAGE bread-bakers.v096.n039.7 --------------- From: "~REality" Subject: CHEESE_CRACKERS.RCP Date: Sat, 7 Sep 1996 20:01:07 -0700 Crackers to eat in bed or with a spicy soup.. ~RE http://chile.ucdmc.ucdavis.edu:8000/www/recipe/CHILE_CHEESE_CRACKERS.RCP Chile Cheese Crackers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Misc Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Flour 2 Teaspoons Dry Mustard Powder 1/4 Teaspoon Cayenne 1/2 Teaspoon Paprika 1/2 Teaspoon Thyme 1/2 Teaspoon Chili Powder 1/2 Teaspoon Salt 1/4 Cup Unsalted Butter 2 Cups Aged Cheddar -- grated 1/4 Cup Cold Water Preheat oven to 350. Combine mustard powder and seasonings with the flour and mix well. Cut butter into the flour mixture. Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ball. Take one quarter of the dough at a time and roll out very thin (about 1/8 inch). Cut into crackers, prick the tops with a fork, and bake on a greased cookie sheet for about 10 minutes or until lightly browned. Put into a container and allow to sit overnight uncovered >From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html ~REality <%><%><%><%><%><%><%><%> Ausetkmt@cris.com Listmanager - ThinkTank & Afrospirit-L http://www.cris.com/~Ausetkmt --------------- MESSAGE bread-bakers.v096.n039.8 --------------- From: "~REality" Subject: CHIPOTLE_CORNBREAD.RCP Date: Sat, 7 Sep 1996 20:02:51 -0700 A Delicious Tex Mex Bread with a LowFat bonus.. Enjoy, ~RE http://chile.ucdmc.ucdavis.edu:8000/www/recipe/FAT_FREE_CHIPOTLE_CORNBREAD.RCP Chipotle Cornbread (fat free version) >from "Bobby Flay's Bold American Food" (p. 167) 1 C coarsely ground yellow cornmeal 1 C all-purpose flour 2 T sugar * 1 tsp sugar 1 t salt 1.5 t baking powder 1 large egg, lightly beaten * 2 egg whites 0.5 C buttermilk * 0.5 C 1% buttermilk 0.5 C milk * 0.5 C soy milk but obviously skim can be used 6 T unsalted butter, melted * 6 T apple sauce 4 canned chipotles, pureed Shortening * Pam could also use pam plus flour 1. Preheat oven to 450 degrees F and prehead two 6-inch cast iron skillets in the oven for 20 minutes. * I used 1 8-inch round pie pan 2. In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking powder. Fold in the egg, buttermilk, milk, butter, and pureed chipotles 3. Brush the preheated pans with shortening and immediately pour in the batter, approximately three-fourths of the way up. Bake for 25 minutes, or until the cornbread is brown around the edges and firm. Cut each cornbread into 4 wedges. Note: So, here is the original recipe. The changes I made are marked by *, basically I adapted it so that it would be fat free. It tasted great! I have no idea how it compares to the original recipe as I didn't try it, but if anyone tries both, I would love to hear how they compare. Hope you enjoy this as much as I did! -Jessica >From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html ~REality <%><%><%><%><%><%><%><%> usetkmt@cris.com istmanager - ThinkTank & Afrospirit-L ttp://www.cris.com/~Ausetkmt --------------- END bread-bakers.v096.n039 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved