Date: Fri, 27 Sep 1996 22:28:25 -0700 -------------- BEGIN bread-bakers.v096.n043 -------------- 001 - Reggie Dwork Subject: more archive info Date: Fri, 27 Sep 1996 21:44:27 -0700 When I sent in the note about the archives I assumed that everyone knew the address. But, I decided after I mailed the letter (of course) that I should give the address again. So here they both are: For the digest archive: For the recipe archive: Reggie & Jeff --------------- MESSAGE bread-bakers.v096.n043.2 --------------- From: Reggie Dwork Subject: Bread-bakers Archive Date: Fri, 27 Sep 1996 21:37:20 -0700 Jeff and I are proud to announce that the Bread-bakers archive is now up and accessible for everyone. It is all the recipes from the past 6 years of bread-bakers-digest formatted into MasterCook. We want to thank Ellen C for her efforts in helping to do this. We really appreciate it. We hope you enjoy these and happy bread baking!! This is the index file for the directory in the archive. Bread-bakers Archive Index Recipe archive -------------- This directory contains the recipes that have been posted to bread-bakers-digest. The recipe files are in "zip" format. They must be un-zipped before use. Suitable programs for un-zipping are pkunzip (DOS), WinZip (Windows), Stuffit (Mac), and unzip (unix). The recipes are available as plain text in MasterCook Export format. This format can be read by MasterCook and many other recipe programs. The recipes are also available in native MasterCook 3 format. You must have MasterCook version 3 (or later) to use these files. There is an index file containing recipe titles for each recipe file. These index files are not zipped. All the recipes since the beginning of the bread-bakers-digest mailing list up to volume 96 number 42 (Sept 21, 1996) are contained in one file. Index file: b3q96idx.txt - recipe titles Text format: b3q96mxp.zip - recipes MasterCook 3 format: b3q96mcf.zip - recipes After this time, recipes will be added quarterly. File names will start with "b" followed by a one digit quarter number, "q", two digit year and "idx", "mxp" or "mcf". We hope you enjoy your journey thru the archives and happy bread baking. Reggie & Jeff --------------- MESSAGE bread-bakers.v096.n043.3 --------------- From: Reggie Dwork Subject: Correction - Cranberry Pumpkin Bread Date: Sun, 22 Sep 1996 14:44:31 -0700 DUH!! Here is the corrected version of the Cranberry Pumpkin Bread that includes the water!! Sorry about that. Reggie * 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 -- 1T Oil 3/4 C Water 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.n043.4 --------------- From: "Bill Hatcher" Subject: Re: Sourdough starter Date: Sun, 22 Sep 1996 09:42:48 -0400 > From: bread-bakers-errors@lists.best.com > Subject: Digest bread-bakers.v096.n042 > To: bread-bakers@lists.best.com > 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 John & Verity - Here is an excerpt from a message on making starter that I have sent to several people: = = = = = Sourdough Starter In a non-reactive container (I use a quart-size plastic peanut butter or mayonaisse jar with a plastic lid) mix together 1 1/2 cups water, 1 1/2 cups flour and 2 tsp yeast. Let set at room temperature for about 5 days, stirring gently each day. It will have a nice (to me) yeasty, beery aroma. After 5 days, if you aren't going to use it, screw the cap on and refrigerate. When ready to use, about 12 hours before you use it, add 1 cup each of water and flour. It will foam up quite nicely and after the 12 hours or so, take out the amount you need for the recipe and close the lid on the rest and refrigerate. The next time you are ready to make a sourdough recipe, just take it out, add the appropriate amount of water and flour at a 1:1 ration and let set 12 hours at room temp. If I go more than 2 or 3 weeks without using the starter (rare indeed), I take it out and feed it anyway and then feed the excess to my 2 coon hounds. [The coon hounds are ~not~ necessary to the recipe ::)) ]. I have on occasion been in a hurry to make a sourdough something or other, and then I would use very warm water (100F) when I fed the starter; it was usually ready in 4 to 6 hours then. [You can tell; it will be nice and foamy; sometimes after a full 12 hours, the foam will have subsided a bit, but it is still ready to use - I stir the foam down anyway] There are many variations in sourdough starters; I have one from the WWW Sourdough Site that is similar to the above, but also uses a couple of tbs each of sugar and vinegar. I keep it going too. = = = = = This makes a very good starter and I use it frequently; as a matter of fact my jar is sitting on the counter right now ready to use. I fed it last night around 9PM and am about to make Sunday morning hotcakes with it. I have some other sourdough recipes; if you would like them, email me privately. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA TANSTAAFL --------------- MESSAGE bread-bakers.v096.n043.5 --------------- From: suesam@usa.pipeline.com (sam hurwitz) Subject: Onion Pletzel Date: Sun, 22 Sep 1996 16:53:05 GMT I had sent this to you as an attachment a few weeks ago, and was not certain that it got through. If this is a duplicate, please just ignore. It is a very easy, delicious bread, called an Onion Pletzel (aka Onion Board). 1 cup warm water 1 pkg dry yeast 2 tsp sugar 1 1/2 tsp salt 2 1/2 - 3 cups flour 1/4 cup amrgarine, melted 1 cup chopped onion (or more) 2 tsp paprika Pour warm water into warm mixing bowl and sprinkle yeast. Add sugar, salt and 2 cups flour and mix. Add additional flour to make stiff dough. Knead 5-7 minutes. Place in oiled bowl, cover and let rise until doubled - about one hour. Punch down, divide in half, copver and let rest five minutes. Place into 2 greased 9" round pands. Brush tops with melted margarine. Spinkle with onion, press onion into dough with fingers. Let rise uncovered in warm place about 45 minutes. Sprinkle with paprika. Bake in preheated oven 450 about 20 minutes. Sam Hurwitz suesam@pipeline.com [Admin Note: attachments sent to this list don't work...this is why Sam's earlier post didn't make it to the list. - Reggie] --------------- MESSAGE bread-bakers.v096.n043.6 --------------- From: CHEFLZ@aol.com Subject: BEAR MUSH(my version from g.kerr) Date: Mon, 23 Sep 1996 08:32:55 -0400 ALTHOUGH THIS IS PRIMARILY A BREAD BB,I'VE ALSO GOTTEN SOME VERY TASTY CEREAL RECIPES FROM IT. HERE'S MY VERSION OF A GRAHAM KERR CREATION-:BEAR MUSH"(it's very good!): BEAR MUSH(for6) Soak in1/2C. warm water, overnite (covered in the refrigerator),3c. raw, quick-cooking oats,& then mix in(the next day)2 TABSP. raisins,4TABSPNS. honey,,1 TABSP.lemon juice,,2 tabsp. SUNFLOWER SEEDS,2 TABSPNS. sl. almonds,2 grated apples(skinned,or non-skinnedf),2 tabspns. PLAIN,NON-FAT YOGURT,stir well. If you want it sweeter,you may add 1-2TABSPNS.b.sugar. You can warm it if you wish,plus you may want to drain out any excess liquid the next day. LARRY ZIEGLER(chefla@aol.com) --------------- MESSAGE bread-bakers.v096.n043.7 --------------- From: J&L Hutchison <74444.3462@CompuServe.COM> Subject: sprout bread Date: 23 Sep 96 18:55:16 EDT Scott asked if anyone had experience with wheat sprout bread. It is absolutely one of our favorites and well worth the small amount of trouble of sprouting the wheat berries. Here is the recipe from Donna Germans original The Bread Machine Cookbook. This is for a medium loaf. SPROUT BREAD Donna German water 3/4 cup margarine/butter 2 Tbl sugar 1 Tbl salt 1 1/2 tsp sprouted wheat berries 1/2 cup bread flour 2 1/2 cups (I use one cup whole wheat plus 1 1/2 cups bread flour) nonfat dry milk 3 Tbl yeast 11/2 tsp load in machine in order given by manufacturer Heres how to make sprouts. About 2-3 days (depending on temperature) before you want to bake your bread soak 1/2 cup wheat berries in cold water overnight. Use a jar covered with cheesecloth or sprouting jar. In the morning drain. Rinse and drain at least 2 times a day or more until "tails" appear. Tails can be between 1/8-1/4 inch long. Wheat berry sprouts should be no longer than the berry itself. Hope you enjoy this bread Scott, and I hope others will try it too. Jenny --------------- MESSAGE bread-bakers.v096.n043.8 --------------- From: ~REality (by way of "~REality REaching.." ) Subject: Portugese Bread Date: Mon, 23 Sep 1996 21:35:13 -0400 (EDT) I located this on my hunt for another recipe, but felt it was a keeper, so I'm not too selfish , Here Guys, You can have it too.. IT Was Found at this location.. http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries /Portugese_Bread.txt PORTUGUESE SWEET BREAD (PAO DOCE) Makes 2 loaves Up and down the northeastern seaboard of the United States are fans of this melt-in-your-mouth Portuguese bread. 2 pkg active dry yeast 1/4 C warm water (105 to 115F) 1 C lukewarm milk (scalded, then cooled) 3/4 C sugar 1 t salt 3 eggs 1/2 C margarine or butter, softened 5 1/2 to 6 C flour 1 egg Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, salt, 3 eggs, margarine and 3 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl. Turn greased side up. Cover and let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched.) Punch down dough and divide into halves. Shape each half into round, slightly flat loaf. Place each loaf in greased round 9x1 1/2-inch layer cake pan. Cover and let rise until double, about 1 hour. Heat oven to 350F. Beat 1 egg slightly and brush over loaves. Sprinkle with 1 teaspoon sugar. Bake until loaves are golden brown, 35 to 45 minutes. SNAIL LOAVES (CARACOIS): After dividing dough into halves, roll each half into a rope about 25x1 1/2-inches. Coil each to form a snail shape in greased round 9-inch layer cake pan. Proceed as directed. ~RE ~REality <%><%><%><%><%><%><%><%> Ausetkmt@cris.com Listmanager - ThinkTank & Afrospirit-L http://www.cris.com/~Ausetkmt --------------- MESSAGE bread-bakers.v096.n043.9 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Digest bread-bakers.v096.n042 Date: Mon, 23 Sep 1996 19:51:03, -0500 To Sally in NC To test your yeast to see if it's still active, dissolve 1 tsp sugar in 1/2 cup warm water (110 - 115 degrees) in a glass measuring cup. Sprinkle 1 scant tablespoon yeast slowly over the surface. Stir; allow the mixture to sit for 10 min. Within the first 5 min, the yeast should begin rising to the surface. At the end of 10 min, if the yeast has doubled and reached the 1 cup mark and has a rounded crown of foam, it is very active. Yeast that is inactive or losing its potency will either not react at all or will not reach the 1 cup mark within 10 minutes. In either case, discard the yeast and buy new. --------------- MESSAGE bread-bakers.v096.n043.10 --------------- From: "David Shotlander" Subject: Re: Gojirushi bread machines Date: Wed, 25 Sep 96 15:42:47 EST Hi, everyone! Forgive me if the answer to this question was recently offered; I've been off the list for over a year, so I don't know much about what's been going on. When last I was subscribed, mention was made that the Goji bread machines were among the best for making heavy-duty European-style breads with much grain and substance. Is this still the popular opinion? If so, does anyone know of some place in either Ottawa or Montreal that sells them? I've been looking around just about everywhere, including the U.S., and have not seen even one. Have there been any "Consumer Reports" (or the like) comparisons of recent bread machines and their abilities? Any foodback (: would be appreciated. Thanks! David Shotlander Platypus Translations bx548@freenet.carleton.ca --------------- MESSAGE bread-bakers.v096.n043.11 --------------- From: Herbert Foster Subject: Re: Digest bread-bakers.v096.n042 Date: Tue, 24 Sep 1996 08:46:10 -0400 (EDT) Subject: Sourdough starter source As far as I know, Ed Wood still sells sourdough starters. The address is Sourdoughs International, Inc. P.O. Box 993 Cascade, Idaho 83611 As of a year ago, they were $10.50 each. Of interest is the book _World Wide Sourdoughs From Your Bread Machine_, for $11.95 There are 9 or more different starters. For the ABM crowd the Russian and Red Sea starters are good and fast. I use the France starter in my machine. It is milder and still rises fast enough for an overnight cycle. For a fast bread I use (Gasp!) yeast. You can, of course, make your own starter, but it's a chancy afair. I am still using one of mine. Another was quickly discarded because it smelled like... Well, this is polite society. Herb Foster --------------- MESSAGE bread-bakers.v096.n043.12 --------------- From: ~REality (by way of "~REality REaching.." ) Subject: Mango Bread Recipe Date: Mon, 23 Sep 1996 21:47:52 -0400 (EDT) http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries/Mango_Bread.txt Mango Bread Ingredients: 2 cups flour, sifted 2 tsp cinnamon 2 tsp baking soda 1/2 tsp salt 1 1/4 cup sugar 2 eggs 3/4 cup oil 2 1/2 cups chopped mango (about 3 large) 1 tsp lemon juice 1/2 cup raisins Combine first 5 ingredients. In a small bowl, beat eggs with oil and add to the flour mixture. Stir in mangos, lemon juice and raisins. Turn into 2 greased 8x4-inch loaf pans and bake at 350F (325F for glass pans) for one hour or until a wooden pick inserted in the center comes out clean. ~REality <%><%><%><%><%><%><%><%> Ausetkmt@cris.com Listmanager - ThinkTank & Afrospirit-L http://www.cris.com/~Ausetkmt --------------- MESSAGE bread-bakers.v096.n043.13 --------------- From: LIR119@delphi.com Subject: recipe: Swedish coffee bread Date: Wed, 25 Sep 1996 15:57:38 -0500 (EST) With chilly weather approaching, I enjoy baking several loaves of yeast coffee breads. The aroma wafting from my oven is heavenly as is this Swedish based coffee bread recipe. Its a good foundation for sweet bread, rolls or braids. Dont omit the cardamom, it makes a difference. Preparing this dough overnight as instructed is important for texture.I always do the braids; since they look as loavely as they taste. SWEDISH COFFEE BREAD categories: breads, ethnic yield: 4 loaves 1/2 pound margarine ( 2 sticks ) 1/2 tsp salt 1 1/4 cups milk 1 cup sugar 6 cups plus additional flour 2 pkg active dry yeast 1/4 cup warm water 4 egg yolks 2 whole eggs 1 tsp ground cardamom Addtional melted margarine Frosting: 1 cup powder sugar 1 tbs water 1 tbs cream 1 tsp almond extract additional cream if needed to thin for icing consistency Dissolve the yeast in the warm water until foamy. Heat milk, margarine, sugar and salt to melt margarine. Cool mixture to warm. Then add the yeast mixture, yolks and eggs.Mix well. Transfer to large bowl. Gradually beat in 6 cups of flour by hand with cardamom to form a dough. If needed, add enough additional flour to make a smooth and elastic dough, kneading to such consistency. Place dough in a large oiled bowl, turn to coat and cover bowl.PLACE IN REFRIGERATOR OVERNIGHT. This overnight chilling is necessary to produce the lovely texture of this bread.The yeast grows slowly and has plenty of sugar for food; so dont worry about the yeast! The next morning divide the dough as desired, shaping for loaves, rolls or braids.The recipe should make 4 loaves or braids.The size depends on how you portion out the dough. For loaves place dough into bread pans. For braids, braid as you would for 3 strand egg or challah bread placing on baking sheets. Brush top of dough lightly with some melted margarine. Lighly cover and let rise puffy/ double in a warm place. Bake in a preheated 350 oven 20 to 30 minutes or done & golden. When done, carefully remove bread from pans, or braids to cooling rack. When warm ( not hot ) glaze by combining the icing ingredients and drizzle over bread or braids. Freezes well. Joan,"Flour Power" ' `[1;35;42mRainbow V 1.18.3 for Delphi - Registered --------------- END bread-bakers.v096.n043 --------------- -------------- BEGIN bread-bakers.v096.n044 -------------- 001 - BunnyMama@aol.com - Strawberry Bread??? 002 - Reggie Dwork Subject: recipe request - Stuffing Bread Date: Thu, 26 Sep 1996 08:34:21 -0700 I have had a request from a friend about a Stuffing Bread. Here is the description... >I made a bread last fall called Stuffing Bread. It had sage in it and >also cooked California brown rice. The idea behind the recipe was to >make a preflavored bread which you then dried and used for stuffing. > >It's a yeast bread, had two rises, and no salt Does anyone have any recipes for this bread or variant?? Thanks, Reggie --------------- MESSAGE bread-bakers.v096.n044.3 --------------- From: Norie Muto Subject: Christmas bread Date: Wed, 25 Sep 1996 18:06:10 -0500 Hello, it is my first posting to this list. I have enjoyed baking a bread for Christmas in recent years, however, I have just one recipe 'Panettone'. Now I am looking for a new recipe for this Christmas. Could you please show me your favorite one if you have some recipes of Christmas bread? Still I am a inexperienced bread-baker, I love to know 'simple, but delicious' one. Thank you. Every sucess in your bread-baking! Norie -- ллл ллл ллллл Norie Muto ллллл лл iei117@limbo.cso.uiuc.edu лл ллл ллл --------------- MESSAGE bread-bakers.v096.n044.4 --------------- From: Reggie Dwork Subject: Jam Bread Machine Made Date: Thu, 26 Sep 1996 07:37:20 -0700 Hi Sharon, Here is a bread I have made and it is quite good. You can use any flavor jam in it. Reggie * Exported from MasterCook * Jam Bread Machine Made Recipe By : Serving Size : 14 Preparation Time :3:40 Categories : Bread Machine Fruit Grains Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tsp Active Dry Yeast 2 2/3 C Bread Flour 1 1/3 C Flour, Whole-Grain Wheat 1 1/3 Tsp Salt 1 1/3 Tsp Sugar 2/3 C Jam 2 2/3 Tbsp Applesauce -- * see note 325 C Water NOTE: I use applesauce to lower the fat count. The original recipe called for 2 2/3 TBSP oil. Put all ingredients into pan in order. I select thin crust and start machine. - - - - - - - - - - - - - - - - - - NOTES : Cal. 175.8 Fat 0.6 g Carbs 38.8 g Protein 5.1 g Sodium 240 mg Dietary Fiber 2.4 g CFF 2.8% --------------- MESSAGE bread-bakers.v096.n044.5 --------------- From: LIR119@delphi.com Subject: recipe: toastmaster cinnamon raisin bread Date: Fri, 27 Sep 1996 14:41:19 -0500 (EST) ____MESSAGE HEADER INFORMATION DO NOT WRITE ABOVE THIS LINE______ My girls think this is the best raisins bread they have ever had come out of a bread machine. We do the 2 lb loaf which incidentially doesnt last long. Ill give the ratio for the 1 /2 lb and 2 lb loaf. The bread in the toastmaster is light, fine grained and very moist .Slices best when given time to cool... but not in my family:) It should come out well in other abms which handle large recipes. Dont bother to add a dough conditioner since the lemon juice conditions the dough. I experimented and did add extra powdered dough conditioner and the bread came out too soft and didnt cut well.The Toastmaster breadmaker uses 1 tsp lemon juice in all their bread recipes.You may want to try this with any of your abm recipes. Their bread booklet suggests lemon juice or vinegar ( both acidic ) which helps in the structure of the loaf of bread. And their comment about cinnamon: dont add more than instructed since cinnamon ( as well as garlic ) inhibits the growth of yeast. Thought Id pass it on to those who didnt know CINNAMON RAISIN ( NUT ) BREAD 1 1/2 LB RECIPE: 1 cup water 1 1/2 tbs oil 1 tsp lemon juice 1 1/2 tsp salt 2 1/2 tbs lt brown sugar 1 1/2 tbs powdered dry milk 3 cups bread flour 2 1/4 tsp active dry yeast 2 tsp cinnamon 1/2 cup raisins 1/2 cup walnuts 2 lb recipe ( a hugh loaf) 1 cup plus 6 tbs water 2 tbs oil 1 tsp lemon juice 2 tsp salt 3 tbs lt brown sugar 2 tbs dry milk 4 1/2 cups bread flour 1 tbs active dry yeast ( I use SAF yeast use and only use 2 1/2 tsp ) 1 tbs cinnamon 2/3 cup raisins 2/3 cup walnuts For toatmaster place ingredients in order listed ( otherwise follow your manufactures instructions ) except raisins, nuts and cinnamon ! Select sweet bread program. light crust ( I use medium and its fine ). Add cinnamon, nuts and raisns at the beep ( which would be approx.the last 10 minutes of the last kneading cycle ). Note: we dont always add the nuts and just increase the raisins. EnjoY! --------------- END bread-bakers.v096.n044 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved