Date: Sat, 21 Sep 1996 21:13:53 -0700 -------------- BEGIN bread-bakers.v096.n042 -------------- 001 - "Bill Hatcher" Subject: Re: Post Hurricane Yeast Question Date: Mon, 16 Sep 1996 10:14:34 -0400 > From: Arthur Gregg > Subject: Post Hurricane Yeast Question > Date: Thu, 12 Sep 1996 14:24:26 -0400 (EDT) > > I have been following and enjoying this list for a while now, and really > have found many useful tips and great recipes. I know yeast questions > seem to get asked every other week, but I would just like an opinion about > whether my yeast suffered damage for the long run. We just got our power back > on after 6 LONG days w/o. I had SAF both in the freezer (the large portion) > and some in the fridge which I use on a regular basis. It was VERY hot and > humid here while our power was off, and the basic info being broadcast that > things in your freezer would stay cold for 72 hrs. if you didn't open the door > was NOT true. We decided to check after 48 hrs. and everything was a stinky, > raunchy, thawed mess! That's another story! The yeast in the fridge I just > left in the airtight jar, and the freezer yeast I just left in its original > bag which was also in a freezer Ziplock bag. It sat that way for the > duration. Do you think that it will have suffered very much? Love some > input, and thanks in advance. > > Sally in NC Sally - Sorry to hear of your hurricane problems; we missed the brunt of it here in VA. There is a pretty good chance the yeast is still good, but you probably should use it as soon as you can; not because it will make you sick or anything - it just may not last as long. To see if it is good, just put a tsp of if in some warm water and see if it foams up in a few minutes. If it does, it is good; if not, trash it. Good luck. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n042.2 --------------- From: Pamela Bachorz Subject: Breadman Plus Date: Mon, 16 Sep 1996 16:21:15 -0400 (EDT) Our nearly year-old Breadman Plus is a mess. Everytime we use it, some of the liquid in the recipe oozes into the baking area below. We do our best to get it cleaned out, but it never really comes clean... Of course, if we try to do a timed start bread, a lot of the liquid is gone by the time the machine comes on. I think we need a new pan, but haven't had any luck e-mailing or voicemailing the folks at the company. Has anyone had a similar experience with a Breadman Plus? Was it, indeed, a new pan that you needed? And where'd you find it? We'd take it back to the store but it's a long haul. Thanks in advance to any and all... -Pam --------------- MESSAGE bread-bakers.v096.n042.3 --------------- From: Myra Borisute Subject: Tzicharkas Date: Tue, 17 Sep 1996 23:32:05 +0700 A friend of mine, currently living in Thailand, would like to have a recipe for a kind of rusk or zweibach called "tzicharkas". His family came originally from Riga in Latvia and this type of rusk was made by the mothers and sent to the boys at the front during the war. All of the older generation of women who baked this stuff have passed away and it appears that none of their daughters ever learned to bake it. My friend is not so young himself now, and would like very much to bake this up and taste it once again. If anybody has such a recipe, I would be grateful to receive it and pass it on to him. Thank you very much. Myra Borisute Bangkok Thailand --------------- MESSAGE bread-bakers.v096.n042.4 --------------- From: "Dan H. Erwin" Subject: Focaccia Date: Tue, 17 Sep 1996 11:16:15 -0500 (CDT) This style of Focaccia was disigned to have more flavor than the recipes I have seen. Perhaps this style is around, though. The basic idea is the use of Kaiser dough as the base to give the bread a crisp crust and maist body. The ingredients for seasoning can obviously be altered for individual desires. The size of each loaf is also quite variable. My loaf is about 5-6". I cut it horizontally like a sandwich bun. I use a K-TEC machine, using 5C of water to make a batch. That makes approximately 23 - seven oz. loaves. The bread freezes quite well. The Kaiser dough recipe comes from Betsy Openeer's book-THE BREAD BOOK. German-style Kaiser rolls: 1 1/2 T Instant yeast or 2 T active dry yeast 2 1/2 C water 2 T vegetable shortening 6-7 C unbleached bread flour 3 egg whites (room temperature) seasoning that I use: Ingredients are not in specific measurements. They are added to taste. Dried rosemary basil granulated garlic garlic salt 1-medium sized medium chopped yellow or white onion. corn meal olive oil Instructions: Meringue the egg whites. Add water. Add shortening,salt, sugar and 3 C flour. Add instant yeast. Mix well. Mix in enough flour to form a mass then knead dough, either by hand or with KA until medium stiff. Go through the regular process to proof the dough till doubled. The following procedure is my personal style; you just need a flat surface to deal with it. Place dough in half-sheet pan and spred out evenly. Brush with olive oil sprinkle chopped onions evenly, sprinkle rosemar, basil, garlic and garlic salt. Fold dough in thirds. With a dough scraper, chop the entire mass into medium size pieces 1/2"-1 1/2" being sure to spread the seasonings evenly as possible. Using a scale, use handfuls of the dough to weigh a 7 oz. pile, then transfer to a half sheet pan. One half sheet pan will hold 6 piles of dough. With each pile of dough, generally shape like a bun. With each pile brush lightly with olive oil, vey lightly sprinkle corn meal (almost as though it was to be used as a garnish) and garlic salt. Let rise, then bake at 425 for approximately 25 minutes. The end product should be crispy and appealing to the nose and the eye. The procedure sounds complicated, but in reality, its not. You are just taking that dough, adding the seasonings, chopping it up, then making cow pies. The Focaccias that I have seen previously seem to have one solid piece of bread with some seasoning on top. In my style, the seasonings are much more integrated. You can eat it like a tear away bread. The key for the crisp crust is the egg whites that have been meringued. This is my first posting. I'm really happy to have found the Digest. Dan --------------- MESSAGE bread-bakers.v096.n042.5 --------------- From: Boris Shor Subject: Kneading attachment Date: Tue, 17 Sep 1996 15:02:08 -0700 Hello people, I had been enjoying my Welbilt machine (4100T, the 2lb model) quite a bit until this little snag. I usually remove and wash the kneading attachment after every loaf of bread, as per the instructions. However, the last time I made bread, I went away for the weekend, and forgot the remove the kneading attachment (kneadle??). Now, I can't seem to remove it, no matter what I've tried: soaking for days, pulling as hard as I can (this is quite painful, since there is nothing to hold onto and the kneadle is quite close to the bottom of the baking pan), even using a shoelace to give me more pulling power. Nothing works. Does anybody have any ideas about what I should do to start baking bread again? Thanks! Boris --------------- MESSAGE bread-bakers.v096.n042.6 --------------- From: John Wingate Subject: Sourdough starter Date: Tue, 17 Sep 1996 20:24:33 +0000 A recent posting had a recipe for Sourdough Bread for ABM's, which we'd like to try. This recipe has "Sourdough starter" but we're not sure what this is. How do you make it? We have a 1lb Panasonic breadmaker. John & Verity from England --------------- MESSAGE bread-bakers.v096.n042.7 --------------- From: FORD_KAREN/TUC_06@bbrown.com Subject: ABM Shopping Date: Tue, 17 Sep 96 19:08:00 -0700 bk wrote: "Hello to all! I am new to this list & wonder if the recipes posted for bread machines can be made without the machines using the same proportion of ingredients. Are the amounts of ingredients different? Also can anyone recommend a good bread making machine that does not cost too much? TIA, bk" I am still too new to bread baking in general and ABMs in particular to answer your first question, however I would suspect you have to make some slight adjustments to the recipes. I will however add my two cents in answer to your second question. For some time I watched all the different bread machines cropping up and the prices begin to come down with all of the competition. I am not able nor willing to spend 200 bucks for a kitchen toy that only has one function (unlike a KitchenAid that seems to do all sorts of neat stuff), and was real hesitant to spend a lot anyway for something that I might not like and rarely use, so I watched the ads. Memorial Day, a catalog store here in Tucson called Best, had a 4 hour sale and was selling the Welbilt ABM3600 $79.00--cheapest I had ever seen! With the exception of one hockey puck (that based on comments from my bread-making colleagues on the list here, was because my yeast came into contact with the salt---not humidity as I thought), I have been very pleased. It makes both 1 and 1 1/2 lbs loaves, hasn't given me any trouble with the paddle sticking except the first time I used it, has an add fruit and nuts chime, and has whole wheat and french bread cycles along with "normal". Also, the company is still in business, so I would assume if I had problems, I could get some type of support. Anyway, since then the cheapest I have seen them offered for is $89.00, which I think is still a good deal. The only thing it doesn't have that I wish it had is a cool down cycle---which I understand keeps your bread from getting too soft if you aren't around to take it out of the machine straight away. Hope this feedback helps. Regards, Karen in Tucson --------------- MESSAGE bread-bakers.v096.n042.8 --------------- From: Linda Place Subject: Ed Wood's Sourdough Starters Date: Wed, 18 Sep 1996 12:30:17 +0000 I checked out a copy of Ed Wood's "Sourdoughs from Antiquity" from the library and I'm fascinated with his collection of starters. The back of the book includes an order form for both the book and the starters. Does anyone know if he is still selling the book or the starters? Or do you know of any other source of interesting starters? Thanks! --------------- MESSAGE bread-bakers.v096.n042.9 --------------- From: Scott Subject: Sprouted Wheat Bread Date: Wed, 18 Sep 1996 13:07:16 -0700 Sprouted Sourdough Bread is our favorite bread. It's baked by the Alvarado St. Bakery of Rohnert Park, CA. and distributed thoughout the San Francisco bay area. Labelled ingredients are: sprouted wheat berries water wheat gluten honey yeast salt lecithin The Bread-Bakers archives mention bread made from sprouted wheat once but contain no recipes. Does anyone have experience baking with sprouted wheat berries? How do you prepare the wheat? Recipes? This list and its archives are certainly a valuable Internet resource. A reading of the archives left me with two conclusions: Baking bread is art, not science. Owning a bread baking machine today is like owning a horseless carriage at the turn of the century - great while it works, but limited long term reliability. :~)) Scott --------------- MESSAGE bread-bakers.v096.n042.10 --------------- From: "Bill Hatcher" Subject: RECIPE TRIED: ABM Cinnamon Rolls Date: Thu, 19 Sep 1996 14:22:54 -0400 The following recipe was recently posted on EAT-L by Kris Milliron. I have adapted it slightly and put into Master Cook format. I just made the rolls this morning, and they are not only easy to make, but are quite delicious. Try it; you will like it! Thanks, Kris. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA * Exported from MasterCook * CINNAMON ROLLS Recipe By : Kris Milliron Serving Size : 12 Preparation Time :1:00 Categories : Bread Machine Breads Desserts To/From Eat-L To/From Breadlist To/From Mc-Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- * * * Dough * * * 3/4 cup milk 1 egg 1/2 tsp salt 4 tbsp butter or margarine -- cut up 3 cups bread flour 3 tbsp sugar 2 tsp yeast * * * FILLING * * * 1/3 cup butter or margarine -- melted 1/2 cup sugar 2 tsp cinnamon 1/2 tsp nutmeg 1/2 cup nuts -- chopped * * * Icing * * * 1 c powdered sugar 1 tbsp milk -- more as needed 1/2 tsp vanilla Add dough ingredients to bread machine pan in order given; use dough setting on machine. When machine chimes, remove dough, placing on floured surface. Knead dough 1 minute, then let rest for 15 minutes. Roll dough out into a rectangle, 15 x 10 inches. Spread melted butter over dough to within 1 inch of edges. Sprinkle sugar, cinnamon, nutmeg, and nuts evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12" long roll. Cut roll into 1" pieces. Place rolls into greased 13 x 9 inch baking pan. Cover and let rise in warm place 30-45 minutes until doubled in size. Bake in preheated 375 degree oven for 20-25 minutes or until golden. Cool in pan for 10-15 minutes, then drizzle with icing. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n042.11 --------------- From: Reggie Dwork Subject: Cranberry Pumpkin Bread Date: Thu, 19 Sep 1996 13:49:24 -0700 Made this yesterday and it is *really* good (at least Jeff and I think so). * Exported from MasterCook * Cranberry Pumpkin Bread Recipe By : Reggie Dwork Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Eat-Lf Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: 2 1/4 Tsp Active Dry Yeast 3 C Bread Flour 2 Tbsp Honey 1/4 C Cranberries -- Dried, Rehydrated 1/2 C Pumpkin Puree -- Plain Not The One -- W/ The Spices 1 Tsp Pumpkin Pie Spice 1 Tsp Salt 2 Tsp Wonderslim -- Or Can Use -- 1 T Oil I put everything into the baking pan of my bread machine, selected light crust and started it up. This has a wonderful smell and tastes great. Entered into MasterCook, created and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 106.5 Fat 0.5g Carbs 22g Fiber 1.1g Pro 3.4g Sod 135mg CFF 4.2% --------------- MESSAGE bread-bakers.v096.n042.12 --------------- From: YDTQ79A@prodigy.com (MRS CONNIE L FOX-BRUNO) Subject: Great Harvest Honey Whole Wheat Date: Fri, 20 Sep 1996 13:40:44, -0500 -- [ From: Connie L. Fox-Bruno * EMC.Ver #2.5.1 ] -- Maybe someone has already asked about this, but yesterday I bought a loaf of bread at Great Harvest Bread Company. It was a honey whole wheat loaf, and it was great! The only ingredients are: Freshly ground 100% whole wheat, water, honey, yeast, and salt. No fats and no enriched all-purpose flour, no gluten, etc., were used to achieve this delicous, nicely textured, LIGHT loaf! My question is, does anyone have any secrets to achieving similar results at home? I would love to be able to make a light loaf like that, but all my 100% whole wheat loaves turn out like whole wheat bricks, even though I've tried extra kneading, double rising, and specialty flours (like King Arthur's Stone Ground Whole Wheat). They are definetly not a treat to eat! If you know how to do this, please help this frustrated whole wheat bread baker wannabe! Thanks. Connie --------------- MESSAGE bread-bakers.v096.n042.13 --------------- From: LIR119@delphi.com Subject: thank you and recipes Date: Sat, 21 Sep 1996 07:58:27 -0500 (EST) Reggie, my mail went screwy so I dont know if you received this. If you have all or some of the following just post what you need. thanks Joan Several thank yous: to Mary for posting the Russian Black Bread recipe: hope its the one it looks darm similar I think and I heard Myra is trying it! to Bonnie for her great looking sauerkraut recipe. I will try this one. I love these recipes To Reggie, for posting all those delicious looking challah recipes Two recipes: Sue K. sent me her anadama recipe to convert to the abm. I did and she enjoyed it saying it was one of the best ones she tasted so far. Here is her recipe/ my conversion with minor changes. The bread is a med loaf, semi coarse grain, moist texture, good crisp crust with great flavor. It was wonderful warm and made great toast the next day.She and I still have ideas to even improve it more, but it a great one as a base recipe. ANADAMA BREAD ( Sue Klein ) 3/4 cup water 1/4 cup molasses 3 tbs oil 2 1/2 cup flour 1/4 cup cornmeal 1 tbs brown sugar 1 tsp salt 2 tsp active dry yeast Warm liquids to 80 to 100 degrees. Place ingredients into breadmaker per machines instructions. Use the sweet mode cycle. Yield 1 med loaf. CHOCOLATE ZUCCHINI RECIPE want to make xerox machines popular, I did when I brought this to work! I didnt realize people did not have chocolate versions of this quickbread! 2 squares ( 2 oz. ) chocolate melted/cooled 1 cup oil 3 eggs 1 3/4 to 2 cups sugar 1 tsp vanilla 2 cups fine shredded zucchini drained 3 cups flour 1 tsp b.p. 1 tsp. b.s. 1 Tbs cinnamon 1 cup chopped walnuts OR 1/2 cup chopped nuts 1/2 cup chcolate chips Beat eggs thick. Beat in sugar, oil, vanilla. Stir in melted chcolate. Stir in drained zucchini. Combine dry ingredients. Stir drys into wet ingredients and blend well until smooth. Pour into greased and floured 9 x 5 loaf pans. Bake 350 for 50 to 60 mins. or tested done. cool in pan 15 minmutes. Remove and cool completely. Wrap and mellow 24 hours before serving. Bread freezes well. Makes 2 loavess. Enjoy Joan,"Flour Power" ' `[1;33;40mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n042.14 --------------- From: Reggie Dwork Subject: Lavash (Crispy Flat Bread) Date: Sat, 21 Sep 1996 10:42:55 -0700 I made these yesterday and they have an excellent flavor!! Reggie * Exported from MasterCook * Lavash (Crispy Flat Bread) Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Breads Bread-Bakers Mailing List Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp Active Dry Yeast 1/2 Tsp Sugar 6 Oz Whole-Wheat Flour 6 Oz All-Purpose Flour 1/2 Tsp Salt Optional Toppings: Poppy Seeds -- Topping, Optional Sesame Seeds -- Topping, Optional 1 Egg White -- Mixed With 1 Tbsp Water -- Topping, Optional Mix the yeast and sugar with some warm water. Whisk well, cover and leave 10-15 minutes until foamy. Meanwhile, mix the flours and salt in a bowl. When the yeast mixture is ready, pour it into the bowl and add enough water to mix to a pliable dough. Knead for 10 minutes or 100 strokes. Put in a clean bowl and spray surface with water. Cover and leave to rise for at least 1 hour. Preheat the oven to 375 deg F (190 C). Punch the dough down and divide into 10 pieces . Roll each piece out on an unfloured board as thinly as possible. Place on ungreased baking sheets, fitting as many as possible on each sheet without them touching. Bake 20 minutes, or until crispy and golden. OPTIONAL: Can also add sesame seeds, poppy seeds etc using an egg wash to make them stick. Excellent!! Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 121.6 Fat 0.5g Carbs 25.7g Fiber 2.2g Pro 4.2g Sod 108mg CFF 3.7% --------------- MESSAGE bread-bakers.v096.n042.15 --------------- From: Reggie Dwork Subject: Surprise "No Oil" Rolls Date: Sat, 21 Sep 1996 20:39:08 -0700 Here is another one I made yesterday and they turned out really tasty. Reggie * Exported from MasterCook * Surprise "No Oil" Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 T Active Dry Yeast 1/2 Cup warm water 1 Cup nonfat cottage cheese -- small curd 1 T sugar 1/4 Tsp. baking soda 1/2 Tsp. salt 1 egg white 2 1/2 Cups whole-wheat flour 1/4 C All-Purpose Flour 1 Tsp Tarragon Sprinkle yeast over warm water. Set aside. Warm cottage cheese. Add cottage cheese, sugar baking soda, salt, egg white and 1/2 cup flour to yeast mixture. Beat for 2 minutes. Gradually add remaining flour to form a soft dough. Knead for 10 minutes on a floured surface. Cover; let raise until double, about 1 1/2 hours. Punch down. Divide into 12 equal parts and roll into balls. Place in 9" round non-stick baking pan. Cover, let raise until double, about 30 minutes. Bake at 350 deg F for 20 minutes. Serve hot. Yield: 12 rolls Note: Roll out, cut into four inch rounds, and use as hamburger buns, also. >From: d.morrissey@genie.com I added the tarragon and they were absolutely excellent. - Reggie - - - - - - - - - - - - - - - - - - NOTES : Cal 179.4 Fat 0.6g Carbs 38.1g Fiber 3.6g Pro 7.8g Sod 126mg CFF 2.9% --------------- MESSAGE bread-bakers.v096.n042.16 --------------- From: BunnyMama@aol.com Subject: APOLOGY Date: Mon, 16 Sep 1996 14:31:08 -0400 I just received the digest headed v.096.n.040. It's dated September 16, but the posts are dated a couple of weeks ago. Just wanted to apologize for the Zucchini Pancake recipe. No, you can't make them in an ABM. Ole fat-fingers here just sent the recipe to the wrong list. (Even though they're on the wrong list, I think you'll like them!) Thanks for all your help on the pulverized raisin question. You're right -- I do have an "old" (a relative term these days) Panasonic without a fruit/nut beep. No lights, bells or whistles on this model, but it does make good bread. Love this list!! Sharon --------------- END bread-bakers.v096.n042 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved