Date: Sat, 5 Oct 1996 01:20:04 -0700 -------------- BEGIN bread-bakers.v096.n045 -------------- 001 - Michele/Christopher Subject: Norwegian Christmas breads, etc. Date: Sat, 28 Sep 1996 07:47:48 -0500 Hello all. And thank you for the anadama recipes everyone sent when I was suffering a craving--I've almost fully recovered. Now I'm seeking Norwegian holiday recipes--breads in particular, but ANY great traditional treats would be appreciated. I have a very good cardamom cookie recipe, and am hoping to find a (bread machine or otherwise) cardamom bread. I don't have any fancy or obscure scandinavian cooking utensils at hand, so please send "entry level" Norwegian recipes! TIA, Michele whimsey@inwave.com --------------- MESSAGE bread-bakers.v096.n045.2 --------------- From: Jenny and Mark Wesner Subject: Bread in a crock pot? Date: Sat, 28 Sep 96 10:03 EST Does anyone know if you can make bread in a crock pot? It seems like I heard that this was possible once, but I can't remember where I read it. Thanks! Jenny --------------- MESSAGE bread-bakers.v096.n045.3 --------------- From: Jenny and Mark Wesner Subject: Getting paddle out, light Great Harvest Bread Date: Sat, 28 Sep 96 10:05 EST Boris, I've had trouble getting the paddle out of my Oster ABM as well. I've found that a few drops of vegetable oil will usually do the trick. Try that, and use rubber gloves on your hands when trying to get the paddle out. You might also try a bit of oil on the paddle stem before replacing the paddle also. This seemed to solve the problem for me and made it easier next time to get the thing off. Connie, I have a friend who can duplicate Great Harvest Bread. I've asked her how she does it, and apparently the secret is in grinding the wheat berries freshly. Any flour you buy will have the vitamin e removed and is "enriched" with other things. This is because the flour will go rancid on the shelves if the vitamin e is left in it. When you grind the berries yourself, you end up with all the nutrients that are normally removed in "store-bought" flours. This aids in the rising of the bread. My friend also uses SAF instant yeast, and a tofu-based dough conditioner/enhancer. The dough enhancer is not a preservative, it's just a mixture of a few ingredients to help the yeast as the dough is rising. The most incredible thing to me is that my friend can make a loaf of bread in about 90 minutes, start to finish. She has a Vitamix that will grind the berries. I'm sure the lightness of the loaf also has to do with the type of berries used; I've heard that certain kinds of winter wheat are better than others. Hope this helps. Jenny --------------- MESSAGE bread-bakers.v096.n045.4 --------------- From: Ken & Mary Ann Vaughan Subject: Sourdough Date: Sat, 28 Sep 1996 08:13:28 -0800 I have used sourdough for many years, but have to confess that the last few years I have been using "Krustez Sourdough Bread Mix" sold in 10 pound bags by the local Price-Costco. The bag includes the yeast (redstar) packages for 1 1/2 pound bread loaves in the bread machine. Flavor is good, and is more consistent than my other products. I admit it has none of the drama associated with the care and feeding of sourdough starters. It also avoids some of the marital debates over the starter containers in the refrig. I use it to make waffles and pancakes (yeast risen) with good effect Yeast Raised Sourdough Cakes 2 cups Krustez Sourdough Bread Mix 1 bottle full bodied beer, warm (12 ounces, Alaska Brewery Amber Beer recommended) 1/2 cup warm water 3 tablespoons driy mik powder 1/2 teaspoon salt 3 tablespoons sugar 1/4 cup canola oil * 2 eggs (preferably at room temperature to avoid cooling the mixture) 1 package dry yeast (1 tablespoon bulk yeast) Get up a little early and start this so the yeast has a chance to get to bubbling. Getting all the lumps out a the start is not critical -- the yeast will win over the lumps. Cook on hot griddle and enjoy the smell. These are tender and great with real maple syrup. * I usually omit the oil and use cooking spray on the griddle to lower the "F" rating. Notes: Works great with unbleached white flour, wholewheat pastry flour, mixtures of flour, etc. Use of beer in flapjack back in the "old days" provide yeast for the pancakes. With the current microfiltered beer, yeast has to be added. Beer can be replaced with milk -- most of the alcohol does cook off, but Fick's Law rules and all will not leave in the time that a pancake cooks. (yes I did a masters thesis on gas exchange in liquid) Those with alcohol sensitivity should use milk or water. Increase the oil, or use cooking spray on the irons to make waffles. --------------- MESSAGE bread-bakers.v096.n045.5 --------------- From: Reggie Dwork Subject: recipe correction Date: Sat, 28 Sep 1996 09:37:07 -0700 I am not quite sure how I entered the 325 cc water and not have it come up as an error but the correct amt of water for this recipe is 11 oz. Sorry. Reggie * Exported from MasterCook * Jam Bread Machine Made Recipe By : Serving Size : 14 Preparation Time :3:40 Categories : Fruit Grains Low Fat Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tsp 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 11 Oz Water Put all ingredients into pan in order. I select thin crust and start machine. Formatted into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - NOTES : NOTE: I use applesauce to lower the fat count. The original recipe called for 2 2/3 TBSP oil. 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.n045.6 --------------- From: CHEFLZ@aol.com Subject: help with converting an oven quick bread recipe to a 1.5 lb. loaf ABM Recipe Date: Sat, 28 Sep 1996 15:02:36 -0400 Is there a way to convert an oven quick bread recipe to a 1.5 ABM Quick Bread Recipe, if so HOW?, LARRY ZIEGLER(CHEFLZ.@AOL.COM) --------------- MESSAGE bread-bakers.v096.n045.7 --------------- From: LIR119@delphi.com Subject: stuffing bread Date: Sat, 28 Sep 1996 17:04:36 -0500 (EST) Reggie, here are some stuffing bread recipes I had in my data base. Not the exact recipes but Im certain rice could be included and perhaps the bread bakers group would like to see them. Hope this helps some! If your friend is experienced in breadmaking he/she could use a basic white bread recipe and add the seasonings and extras in the dough. I have heard of stuffing bread in general and Im sure someone must have a similar recipe. I know of stuffing bread per see, which is a basic white loaf seasoned with onions and poultry seasoning. I vaguely remember a white bread recipe in an old Pepperidge Farm cookbook by Margaret Rudkin , I believe the bread was made with the intention to be cubed and dried out for the turkey stuffing. That might be of interest to those who want to make everything by scratch, even the bread for the stuffing :) MM: Chicken & Stuffing Bread ---------- Recipe via Meal-Master (tm) v8.03 Title: Chicken & Stuffing Bread Categories: Breadmaker, Breads Yield: 1 servings -gwhp32a 1 pk Yeast 1/4 ts Ginger 1/4 ts Sugar 2 1/4 c Better for Bread flour 1/2 c Wheat flour 2 tb Gluten 1 1/4 c Chicken Flavor M/w Stuffing Mix (or 1/2 16 1/4 oz. package Stove Top instant Stuffing mix) 1 tb Onion;dried/minced 1 ts Salt 1/2 ts Poultry seasoning 1/3 c Celery;1/4" pieces/fresh 1/4 c Mushrooms;can/slices/drain 1 Egg Add all ingredients into the pan in the order listed. MB Select white bread and push "Start." DAK'S GAZZETTE...#2 MM: Turkey Stuffing Bread ---------- Recipe via Meal-Master (tm) v8.03 Title: Turkey Stuffing Bread Categories: Breadmaker, Holidays Yield: 1 loaf ------------------------SMALL LOAF------------------------ 2/3 c Water 1 sm Egg 2 tb Butter/margarine 1/4 c Diced onion 1 1/2 ts Brown/white sugar 1/3 ts Salt 1/4 ts Black pepper - coarse 2/3 ts Dry sage 2/3 ts Celery seeds 1/2 ts Poultry seasoning 1/2 c Cornmeal 1 2/3 c Bread flour 1 ts Yeast Flour equivalent: 2 + cups ------------------------MEDIUM LOAF------------------------ 1 c Water 1 lg Egg 3 tb Butter/margarine 1/3 c Diced onion 2 1/4 ts Brown/white sugar 1/2 ts Salt 1/3 ts Black pepper - coarse 1 ts Dry sage 1 ts Celery seeds 3/4 ts Poultry seasoning 2/3 c Cornmeal 2 1/2 c Bread flour 1 1/2 ts Yeast Flour equivalent: 3 + cups ------------------------LARGE LOAF------------------------ 1 1/3 c Water 2 sm Eggs 4 tb Butter/margarine 1/2 c Diced onion 1 tb Brown/white sugar 2/3 ts Salt 1/2 ts Black pepper - coarse 1 1/3 ts Dry sage 1 1/3 ts Celery seeds 1 ts Poultry seasoning 1 c Cornmeal 3 1/3 c Bread flour 2 ts Yeast Flour equivalent: 4 1/3 cups SOURCE: The Bread Machine Cookbook III by Donna Rathmell German, copyright 1992, ISBN #1-55867-058-3. Load machine according to manufacturers directions. It is delicious to stuff a turkey with as well as using it as a side dish. Cycle: White, sweet; NO timer (egg). Setting: Medium. MM: CHICKEN AND STUFFING BREAD ---------- Recipe via Meal-Master (tm) v8.03 Title: CHICKEN AND STUFFING BREAD Categories: Breadmaker Yield: 16 servings ----------------MODIFIED BY SYLVIA STEIGER---------------- 1/2 tb Yeast 2 1/4 c Bread flour 1/2 c Whole wheat flour 2 tb Gluten 1/2 tb Sugar 1 tb Onions, dried minced 1/2 tb Salt 1 tb Poultry seasoning 1 tb Oil 1 ea Eggs 1 c Chicken stock ------------------------ADD AT BEEP------------------------ 1 c Chicken, cooked; diced 1/2 c Mushrooms, sliced Warm broth. Bring all ingredients to room temperature and pour (except chicken and mushrooms) into bakery, in order. Set "baking control" to medium. Select "white bread" and push Start. Add chicken and mushrooms at beep, 88 minutes into the cycle. Tested in DAK 1-1/2-lb R2D2. Sylvia's comments: GREAT bread for times when you need an extremely portable meal. As I modified it, it really tastes like chicken and stuffing! I took this on a trip to have something meal-like to feed the kids right in the car, and they loved it. Save this recipe to use up your Thanksgiving/Christmas leftovers! Joan,"Flour Power" ' `[1;32;43mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n045.8 --------------- From: Dungarven@aol.com Subject: Recipe - Cranberry Nut Bread Date: Sat, 28 Sep 1996 20:09:07 -0400 My favorite berry will soon be in the stores again, so I thought I'd share one of my favorite quick breads for it. Enjoy! * Exported from MasterCook * Cranberry Nut Bread Recipe By : King Arthur's Flour Co. Cookbook Serving Size : 8 Preparation Time :1:15 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups King Arthur All-Purpose Flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup sugar juice of 1 orange 2 tablespoons vegetable oil boiling water to make 1 cup 1 egg -- beaten 1 cup walnuts or pecans -- chopped grated rind of 1 orange 1 cup cranberries -- chopped, raw Preheat oven to 325. Combine the flour, salt, baking powder, baking soda and sugar. Squeeze the orange juice into a one-cup measure. Add the oil and then fill the rest of the cup with boiling water. Add this mixture to the beaten egg. Stir the liquids into the dry ingredients. Fold in the nuts, orange rind and cranberries. Pour into a greased 9x5 loaf pan. Bake for 60 to 75 minutes. Allow the bread to cool completely before slicing. The flavor is best after maturing for 24 hours. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n045.9 --------------- From: "~REality REaching.." Subject: Quick Garlic Bread Date: Mon, 30 Sep 1996 07:18:53 -0400 (EDT) Enjoy - ~RE Quick Garlic Bread > > From Scratch Save > Serves 1 > >Ingredients: > > * 1.00 tb Dry yeast > * 1.00 ts Salt > * 0.75 c Warm water > * 4.00 lg Garlic cloves, pressed > * 2.50 c White flour > >---------------------------------------------------------------------------- >In a bowl, mix yeast with water. >Add salt & garlic. >Beat in as much flour as you need until the dough forms a cohesive >ball. >Spoon the dough into a loaf pan. >Let rise till the dough reaches the top of the pan. >Preheat oven to 350F & bake for 1 hour. >Anne Lerner, "Breads You Wouldn't Believe" > > [*] YumYum.com - free recipes and more > ~REality <%><%><%><%><%><%><%><%> Ausetkmt@cris.com Listmanager - ThinkTank & Afrospirit-L http://www.cris.com/~Ausetkmt --------------- MESSAGE bread-bakers.v096.n045.10 --------------- From: "~REality REaching.." Subject: Texas Corn Bread Date: Mon, 30 Sep 1996 07:19:06 -0400 (EDT) Perfect accompaniment to Stew or Chili.. ~RE >http://www.yumyum.com/cgi-local/frm2html.p?fsfile=../archive/bre/rec11016.fs > > > Texas Corn Bread > > From Scratch Save > Serves 8 > >Ingredients: > > * 1.50 c Plain cornmeal > * 3.00 ts Baking powder > * 1.00 8-oz.carton sour cream > * 0.67 c Corn oil > * 1.00 c Cream style corn > * 0.25 c Green pepper chopped > * 0.50 c Onion, chopped > * 2.00 Eggs beaten > * 1.00 c Cheddar cheese, grated > >---------------------------------------------------------------------------- >Pour corn oil in large iron skillet and place in 350-degree oven to >heat. >Meanwhile combine all remaining ingredients except cheddar cheese. >When skillet and oil are hot, pour oil into batter and stir quickly to >blend. >Immediately pour half of batter back into hot skillet. >Sprinkle cheese evenly over batter. >Carefully pour remaining batter over cheese and bake at 350 degrees >for about 45 minutes. > > [*] YumYum.com - free recipes and more > ~REality <%><%><%><%><%><%><%><%> Ausetkmt@cris.com Listmanager - ThinkTank & Afrospirit-L http://www.cris.com/~Ausetkmt --------------- MESSAGE bread-bakers.v096.n045.11 --------------- From: "~REality REaching.." Subject: Quick Cheddar Bread Date: Mon, 30 Sep 1996 07:18:58 -0400 (EDT) Enjoy - ~RE >http://www.yumyum.com/cgi-local/frm2html.p?fsfile=../archive/bre/rec10915.fs > > Quick Cheddar Bread > > From Scratch Save > Serves 4 > >Ingredients: > > * 3.75 c Unbleached Flour > * 5.00 ts Baking Powder > * 0.50 ts Salt > * 0.33 c Butter > * 2.50 c Cheddar; Sharp > * 1.50 c Milk > * 2.00 Eggs; Lg, Slightly Beaten > >---------------------------------------------------------------------------- >Combine the dry ingredients, then cut the butter into the flour until >the mixture resembles coarse crumbs, then add the cheddar cheese. >Combine the milk and eggs then add the mixture to the cheddar mixture. >Stir until just moistened, then spoon into a greased 9 X 5-inch loaf >pan. >Bake at 375 degrees F. >hour. >Remove from the pan immediately and let cool on a wire rack. > > [*] YumYum.com - free recipes and more > ~REality <%><%><%><%><%><%><%><%> Ausetkmt@cris.com Listmanager - ThinkTank & Afrospirit-L http://www.cris.com/~Ausetkmt --------------- MESSAGE bread-bakers.v096.n045.12 --------------- From: "~REality REaching.." Subject: Toasted French Bread With Pistachio Butter Date: Mon, 30 Sep 1996 07:19:02 -0400 (EDT) Pre Baked Bread,,, with a delicious spread, the perfect accompaniment to a light fruity wine and salad.. ~RE > >http://www.yumyum.com/cgi-local/frm2html.p?fsfile=../archive/bre/rec11019.fs > Toasted French Bread With Pistachio Butter > > From Scratch Save > Serves 8 > >Ingredients: > > * 0.50 c Butter, softened > * 4.00 tb Finely chopped shelled > * 0.00 Natural pistachios, > * 0.00 Divided > * 1.00 tb Lemon or lime juice > * 0.50 ts Oregano, crushed, and > * 0.50 ts Pepper > * 0.00 Dash garlic powder > * 1.00 Loaf French bread > >---------------------------------------------------------------------------- >Combine butter, 2 tbsp. >pistachios,lemon juice and seasonings. >Halve bread lengthwise;spread both cut surfaces with butter mixture. >Sprinkle with remaining pistachios. >Broil 5" from heat until bread is hot and top is lightly browned. >Slice and serve. >Makes 6 to 8 servings. > > [*] YumYum.com - free recipes and more > ~REality <%><%><%><%><%><%><%><%> Ausetkmt@cris.com Listmanager - ThinkTank & Afrospirit-L http://www.cris.com/~Ausetkmt --------------- MESSAGE bread-bakers.v096.n045.13 --------------- From: LIR119@delphi.com Subject: recipes: stuffing bread, rice bread Date: Mon, 30 Sep 1996 08:05:47 -0500 (EST) Reggie, I decided to look through my cookbook usa cd rom ( features over 1 million recipes ) and here are 2 recipes I thought the group as well as your friend may enjoy. Actually, I reviewed a ton of rice bread recipes. Any kind of rice as well as wild rice may be added to white or wheat bread doughs. Im sure youll get a lot more recipes for your friend! I'd also suggest a herb bread in which rice etc. could be added. I have not tried these recipes, they are for your browsing pleasure! title: STUFFING BREAD categories: breads yield: 1 loaf 1 pkg. dry yeast 1/4 c. warm water 1 c. creamed cottage cheese, heated 2 tbsp. sugar 1 tbsp. minced onion 1 tbsp. butter 2 tsp. sage 1 tbsp. celery flakes 1 tsp. salt 2 tsp. parsley flakes 2 1/4 c. flour (or less) 1 egg 1/4 tsp. baking soda Dissolve yeast in warm water. Let set about 10 minutes. Combine heated cottage cheese, butter, egg and seasonings. Stir in flour, mixing well. Knead about 5 minutes on floured board. Place in greased bowl and let rise until double, about 1 hour Punch down and shape into loaf of bread or cloverleaf rolls and place in greased pan. Bake at 350 degrees. Bake bread for 40 to 45 minutes; bake rolls for 15 to 20 minutes. Makes 1 loaf or 1 1/2 to 2 dozen rolls. Excellent with chicken salad. title: BROWN-RICE BREAD categories: breads yield: 1 loaf 1 pkg. yeast 1/4 c. honey 5 c. whole wheat flour 1/4 c. vegetable oil 1 1/2 tsp. salt 1 1/2 c. cooked brown rice at room temp. 1 carrot shredded* 3/4 c. unbleached white flour for kneading Cornmeal Pour 2 3/4 cups lukewarm water into large mixing bowl and stir in yeast. Set aside 5 minutes to dissolve, then with wooden spoon stir in honey and 3 cups wheat flour. Beat vigorously 1 minute. Cover with plastic wrap in warm spot 30 minutes or until double. Stir in oil and salt. Add brown rice; beat in last 2 cups wheat flour, 1/2 cup at a time (a stiff dough). Turn out on floured board and knead about 7 minutes adding flour as needed to prevent sticking. Form into ball and place in oiled bowl, turning to coat with oil. Cover with plastic wrap, let double. Sprinkle baking sheet with cornmeal. Punch down dough and knead briefly on floured surface. Divide in half and shape into balls (flatten during baking). Place them diagonally on opposite corners of baking sheet, cover loosely with plastic, let rise. Slash across top. Bake about 45 minutes in 375 degree oven. Cool on wire rack. *I add a shredded carrot at the same time I add the rice.Also could add grated onion etc in place of carrot. Hope you enjoy the recipes! Joan,"Flour Power" ' `[1;32;45mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n045.14 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: Recipe needed Date: Mon, 30 Sep 1996 08:27:38 -0500 Hello everyone! I am looking for a recipe for muffaletta bread. I'm having a very difficult time finding one even though I down in Louisiana where they are a staple. Muffaletta bread is light and airy and slightly sweet. If you have arecipe or know where I might could find one, I would appreciate a response. Also, does anyone have a recipe for "Squaw bread"? Thanks g CARPE DIEM \\|// (0 0) -----------------------------------------------o00--(_)--00o-- --------------- MESSAGE bread-bakers.v096.n045.15 --------------- From: BRETT_GLASS@infoworld.com Subject: Seeking recipe for Injera Date: Mon, 30 Sep 96 11:37:57 PST Am looking for recipes for Injera -- an Ethiopian bread/pancake that's heavily fermented and very high in gluten (they use it instead of silverware!). If you have one, please post! --Brett Glass, Computer Columnist/Third-Generation Baker --------------- MESSAGE bread-bakers.v096.n045.16 --------------- From: SKTHOM@ccmail.monsanto.com Subject: Ed Wood Books Date: Mon, 30 Sep 1996 13:49:00 -0500 For those of you interested in sourdough, Ed Wood's updated version of "Sourdoughs from Antiquity" is now available. I saw it this weekend in the lastest King Arthur Flour catalogue. Don't remember the cost, but I can send information if anyone needs it. E-mail me privately at skthom@ccmail.monsanto.com and I'll send you the particulars. Sheri T. --------------- MESSAGE bread-bakers.v096.n045.17 --------------- From: sxm20@psu.edu (Susie Milner) Subject: Fall Breads! Date: Mon, 30 Sep 1996 22:34:44 -0400 As the season starts to change here in Pennsylvania, I have begun digging out my "fall recipes"--mostly soups, stews, and breads. I'm mailing a roll recipe below, that I got out of Bon Appetit last winter. It was great for Thanksgiving! I just made it again last weekend for a monthly potluck, and the rolls were a big hit. What kind of bread says "fall" to you? By the way, the recipe is for a mixer or hand-kneading. I have only tried it with my kitchenaid, not with ABM. I would love to hear from someone who finds a way to adapt it for ABM (might have to reduce amounts as it takes over 4 cups of flour). Maple-Nutmeg Pumpkin Rolls Source: Bon Appetit, Dec. 1995, p. 38 makes 18 rolls 1/4 C warm water 2-1/2 tsp dry yeast (or one packet) 4-1/4 C (approx) all-purpose flour 2 Tbs plus 1/4 C sugar 1/2 C milk 2 Tbs butter 3/4 C canned solid pack pumpkin 1/4 C pure maple syrup 2 lg. eggs 1 tsp salt 3/4 tsp ground nutmeg To make sponge: dissolve yeast in water in large heavy-duty mixer bowl. Add 1/4 C flour and 1 Tbs sugar and mix in. Cover with plastic and let rise in warm place 45 mins, until very foamy. When sponge is ready: bring milk and butter just to a simmer in pan on stove--remove from heat and stir to melt butter. Cool 10 mins. Whisk in pumpkin, syrup, eggs, salt, nutmeg, and remaining 1/4 C plus 1 Tbs sugar. Whisk pumpkin mixture into sponge. Using mixer with dough hook, mix in enough remaining flour, 1 C at a time, to form dough. Mix until smooth and elastic, adding more flour if sticky, about 5 mins. Cover bowl with plastic and a clean kitchen towel; let dough rise in warm draft-free area until doubled in volume, about 1 hour 30 mins. Grease 2 heavy baking sheets. Punch down dough. Transfer to floured surface and Knead until smooth. Divide dough into 18 equal pieces. Shape each piece into your favorite roll shape (mine is bowknot!) and arrange on prepared sheets. Cover and let rise until doubled, about 45 mins. Preheat oven to 425 deg F. Bake rolls until golden brown, about 15 mins. Transfer to racks and cool slightly. Notes: Be careful when baking--because of the syrup and sugar they will burn easily if left too long in the oven. These are a really pretty golden-orange color inside! Susie Milner --------------- MESSAGE bread-bakers.v096.n045.18 --------------- From: Cherie Ambrosino Subject: a good book and some sample recipies Date: 1 Oct 96 11:03:01 Hi - its been a while since I've either written or baked [although I eagerly cut and paste all the recipies you're so kind to supply!] - we've recently completed a move into a "fixer-upper" - we're still fixin' but at least I can get to my kitchen now - and I've finally purchased a heavy duty kitchen aid mixer [angels singing, fireworks!!] Before all you bread machine bakers click delete - I used to use only a machine, then after a few years tried hand baking [the dog had dragged my r2d2 off the counter, so it still worked, but it was a little bent, and needed to be fiddled with constantly] and never went back to the machine - however, I'm frantically busy and quite lazy so I've been waiting to have the space and save some money to buy this mixer - hurray! Anyway - in unpacking I found a misfiled bread book I haven't seen in a while and once again was marveling at how great it was!!! So I thought I'd tell you about it and give you a few samples - its all for hand baking, but if you have a machine, simply divide the recipe until the flour is the right amount for your machine and add any extra water, conditioner etc that you normally do when using a recipe not specifically for your machine - if you have a mixer or food processor do you're kneading - well, you probably already know how to convert things About the book: The Bread Winners Cookbook, by Mel London [I think I've seen some other of his cookbooks in the stores, but never this one - its a $1 garage sale purchase - treasure!] Its 200 recipes by 45 bakers[so it says on the cover] Many of the recipies are with whole grain flours, there's a whole section for each of these - how to bake bread, troubleshooting, sourdough breads, triticale breads [I think it was fairly new when he wrote this] and salt rising breads - and it has great stories - he basically travelled the country and met bakers everywhere and prints their recipies and their tales - they're terrific - I've made a few [pre-move] and they turned out great - but all of them were tested by Rodale Kitchens for the book [if you're not aware Rodale are the folks who write prevention magazine and lots of great and trustworthy books on ie health, organic gardening, home stuff and who knows what else!!] The official publisher sems to be Fireside books[Simon and Schuster] 1979, and the ISBN is 0-671-47051-5. Find it if you can! And now the recipies!! TOMATO QUICK BREAD one loaf 2 1/2 cups whole wheat flour 1 Tb baking powder pinch paking soda 1 tsp salt[optional] 1 tsp garlic powder 1 tsp crushed oregano 1 tsp basil 1/2 c shredded mozzarella 1/4 c grated parmesan 1 1/2 c peeled chopped fresh tomatoes 1/3 to 1/2 c milk 2 eggs 1Tb honey 1/4 c oil Mix dry ingredients in a bowl, drain tomatoes, pouring liquid ina measuring cup, add enough milk to make 2/3 c liquid. Blend liqiud with eggs, oil and honey, then stir into dry until moist, add tomatoes and pur batter into well greased 4x8 inch loaf pan - place in preheated 350 oven for 60-0 minutes [cover with a foil tent if it starts to brown earlier - but keep baking until bottom taps hollow. Cool ten minutes IN THE PAN and cool throughly on rack before slicing - keeps well in frig or freezer. WHOLE WHEAT ENGLISH MUFFIN 1 dozen 1 package yeast 1/4 tsp honey 1 1/4 c warm water 3-4 c whole wheat flour 1 small red potato, boiled and mashed cornmeal Dissolve yeast and honey in 1/4 c water and proof till bubbly. Add rest of ingredients, mix well and knead until dough is smooth and elastic. Divide into a dozen pieces and make each a circle about 2-3 inces across. Place on baking sheet dusted with cornmeal, cover lightly and let rise in warm stop 1 or 1 1/2 hours - bake 6-8 minutes at 375 ALL PROTEIN BREAD 3 large loaves 1 package yeast 4 c lukewarm water 1 1/2 c nonfat dry milk 1/4 c honey 1/4 c molasses 9-9 1/2 c whole wheat flour 3/4 c sunflower seeds 1/2 c sesame seekds 2 eggs 3/4 tsp salt [optional] 1/2 c olive oil Dissolve yeast in 1/4 c water. In separte bowl mix dry milk with 1 3/4 c water [beat to dissolve if needed], addhoney and molasses and then the rest of the water [2c]. Mix in 5 c flour slowly, cover with damp cloth and let rise 45 minutes for sponge. Mix in seeds and let stand 10 minutes so seeds can soak up some liquid. Mix in eggs, salt and oil, knead in the rest of the flour to make a dough that barely sticks to your fingers. Place in well greased pans, cover and rise about1 hour. Bake in 325 oven 45 minutes or till done. DOUBLE TRITICALE BREAD 2 med loaves 1 c triticale grain 2 pk dry yeast 1/2 c warm water 1/2 tsp honey 3 c unbleached white flour 3 c triticale flour 1/2 tsp salt [optional] 1/2 c chopped, toasted sunflower seeds 1 Tb honey 1 1/2 c water Cook triticale grain [like oats] 15 to 20 minutes and chop finely in blender or processor when cool. Proof yeast meanwhile in 1/2 c warm water and 1/2 tsp honey. Put everything in a bowl and mix to make a crmbly dough. KInead 8 to ten minutes [the more triticale flour you add, the more dense it will feel]. Place in greased bown and turn once to coat top - cover and place inwarm spot to rise till double [1 hr]. Turn out and knead a couple of minutes - divide into two loaves - place these in well greased 8x4 inch pans and let rise again about 45 minutes. Bake 375 for 45 to 50 minutes or until done WHEW! I'll send some more next week - and report on the mixer's success - now - who's got tips for me on either the mixer or grinding flour [so far I'm using a large electric coffee grinder] which I'll get back to when my King Arthur shipment arrives [I'm so excited about the mixer I went out and bought regular flour at the store - who can wait for mail order!!] Enjoy - Cherie --------------- MESSAGE bread-bakers.v096.n045.19 --------------- From: Paradise Manifest Subject: Cheese Onion Bread Date: Tue, 1 Oct 1996 18:08:59 -0400 (EDT) On Mon, 30 Sep 1996, L-Soft list server at CMUVM (1.8b) wrote: > Subject: Dom Deluise's Cheese & Onion Bread > > I made this this weekend in my ABM and loved it.. > I changed the parsley for chives, added Sesame Seeds and Cheese and Loved it.. > It's Delicious.. > ~RE > > > > http://www.yumyum.com/cgi-local/frm2html.p?fsfile=../archive/bre/rec10683.fs > > Dom Deluise's Cheese & Onion Bread > > From Scratch Save > Serves 8 > > Ingredients: > > * 1.50 c Onion, chopped > * 1.00 Egg > * 2.00 tb Butter > * 0.50 c Sour cream > * 0.00 Pepper, to taste > * 2.00 c Flour > * 1.00 tb Baking powder > * 0.25 c Butter > * 1.00 c Cheddar, shredded > * 0.67 c Milk > * 3.00 tb Fresh parsley, minced > > ---------------------------------------------------------------------------- > Saute onion in 2Tb butter until tender. > In a bowl, combine onions with egg, sour cream and pepper. > Mix well; set aside. > Add flour and baking powder to another bowl. > Cut in 1/4 cup butter until crumbly and fine. > Stir in half the cheese. > Add milk to make soft dough. > Pat into a buttered 9" square pan. > Spread sour cream mixture on top. > Sprinkle with remaining cheese & parsley. > Bake in oven at 425 for 25 minutes. > Cut into square and serve warm. > > [*] YumYum.com - free recipes and more > > ~RE Ausetkmt Ausetkmt@Cris.Com Listowner - ThinkTank / Afrospirit-L "<><%><> Grasp Reality...Firmly<><%><>" --------------- END bread-bakers.v096.n045 --------------- -------------- BEGIN bread-bakers.v096.n046 -------------- 001 - Paradise Manifest Subject: Pecan Banana Bread Date: Tue, 1 Oct 1996 18:10:23 -0400 (EDT) > Subject: Pecan Banana Bread > > http://www.yumyum.com/cgi-local/frm2html.p?fsfile=../archive/bre/rec10877.fs > > Found this wonderful tasty treat the other day when searching for something > else and thought you all might like it since the fall is the time to bake.. > specially breads.. > > ~RE > > > Pecan Banana Bread > > From Scratch Save > Serves 1 > > Ingredients: > > * 1.75 c Whole wheat pastry flour > * 0.50 c Maple syrup > * 1.00 ts Baking powder > * 0.25 ts Baking soda > * 0.50 c Butter > * 2.00 Ripe bananas, mashed > * 0.50 c Pecans, coarsely chopped > * 1.00 ts Grated lemon peel > * 2.00 Eggs, slightly beaten > > ---------------------------------------------------------------------------- > In a large bowl, mix first 5 ingredients with fork; then use knives to > cut in butter until mixture looks crumbly. > With fork, stir bananas, pecans, lemon peel, and eggs into flour > mixture, until flour is just moistened. > Spoon batter into lightly oiled 9" x 5" loaf pan. > Bake at 350 degrees for 40-50 minutes or until toothpick comes out > clean. > Cool at least 10 minutes before slicing. > > [*] YumYum.com - free recipes and more > ~REality > <%><%><%><%><%><%><%><%> > Ausetkmt@cris.com > Listmanager - ThinkTank & Afrospirit-L > http://www.cris.com/~Ausetkmt > > ~RE Ausetkmt Ausetkmt@Cris.Com Listowner - ThinkTank / Afrospirit-L "<><%><> Grasp Reality...Firmly<><%><>" --------------- MESSAGE bread-bakers.v096.n046.2 --------------- From: David Schellenberg Subject: Customizing Recipes Date: Wed, 02 Oct 96 15:11:11 -0600 The recipe that follows was in last weeks Digest. It looks like something I would love to eat, so I tried it. I made two changes from the beginning: I substituted pistachios for walnuts, and, since I couldn't get unsalted pistachios, I reduced the added salt to 1 1/2 tsp. First of all, my machine (a 2 lb Black & Decker) almost stalled because the dough was so stiff with the listed amount of liquid. I added more until the amount of liquid totaled 1 1/2 cup. Even so, the loaf came out with a gnarly top. My instruction book says this is a sign of insufficient liquid. How does one account for the different amounts of liquid required? Second, the bread did not rise as much as my most successful breads do, and the texture is fairly doughy. Suppose next time I make this, I use 1 1/2 cups plus 1 TBSP liquid; would getting the dough stiffness right also help the amount of rise and texture? Incidently, I hadn't previously thought of adding the cinnimon with the raisins and nuts, and I found that doing it later leaves nice swirling patterns in the finished bread - kind of attractive. > CINNAMON RAISIN ( NUT ) BREAD > 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 ). --------------- MESSAGE bread-bakers.v096.n046.3 --------------- From: Greg Needham Subject: request: a best source for flours? Date: Thu, 03 Oct 96 10:36:46 EDT Would anyone be so kind as to recommend the best source possible for bread flours of various types? I am a novice baker and would greatly appreciate the help! Thanks! --------------- END bread-bakers.v096.n046 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved