Date: Sat, 30 Nov 1996 18:21:32 -0800 (PST) -------------- BEGIN bread-bakers.v096.n060 -------------- 001 - Marilyn Gardner Subject: Req: Tomato Basil Bread Date: Sun, 24 Nov 1996 16:24:34 -0700 (MST) I would like to have a recipe for Tomato Basil Bread for my bread machine. Thanks. marilyn --------------- MESSAGE bread-bakers.v096.n060.2 --------------- From: bc151@cleveland.Freenet.Edu (Ken Fisler) Subject: Re: HOW TO "PRINT SCREEN" Date: Sun, 24 Nov 1996 11:26:12 -0500 (EST) In most windowed environments (e.g. Win 3.x, Windows 95, the X Window System used in Unices) you can use your mouse to "select" text from one application and "paste" it into another. Most of the time selection is performed by holding down the left mouse button and dragging over the text you wish to select. After selecting it, then paste it into any application you can already use to print, such as your favorite editor. Once the selection is pasted into your editor, save it, edit it if you fell like doing so, and print it like you would any other document. Best of luck, Ken ------------------------------------------------------------- Ken Fisler bc151@Cleveland.Freenet.Edu ------------------------------------------------------------- --------------- MESSAGE bread-bakers.v096.n060.3 --------------- From: bc151@cleveland.Freenet.Edu (Ken Fisler) Subject: Re: Old-fashioned, "Manual" bread-making Date: Sun, 24 Nov 1996 11:26:16 -0500 (EST) Elaine asked if there's people here on this list who don't use bread machines. Yes, there is at least one such person. Though I've been making bread only for a few years, I've never used a bread machine. However, after hearing some friends talk about them, I have to admit that I am considering getting one. At the moment, there's too many other things I would sooner do with the money they cost. If someone were to give me one, I would try it out. But baking bread the old-fashioned way isn't at all a burden for me, so I'll probably keep doing it this way for a long while yet. Any other non-machine bread bakers here? Ken ------------------------------------------------------------- Ken Fisler bc151@Cleveland.Freenet.Edu ------------------------------------------------------------- --------------- MESSAGE bread-bakers.v096.n060.4 --------------- From: "Ron Cochran" Subject: Whole Wheat Flour Source Date: Sun, 24 Nov 1996 08:51:23 -0600 Like many of you, I'd guess, I have found the bread flour that is sold at SAM's Warehouse stores to be great flour at a great price. I buy my yeast there too. But I would like to find a reasonable source for large amounts of whole wheat flour. I know that I can get it at the grocery store in small bags, but at the rate that I bake bread (at least 3 loaves a week), that would get pretty expensive. Anyone know a good source for large bags of whole wheat flour? Thanks! Ron ****************************************************** Ron Cochran cochran@vbe.com 1002 Pembrook Dr. Neenah, WI 54956 voice-414-729-0742 When all else fails, sit calmly and breath conciously. --------------- MESSAGE bread-bakers.v096.n060.5 --------------- From: Marina Subject: Tasty breads Date: Sun, 24 Nov 1996 17:57:35 +0000 I am wondering if any recipes for FLAVORED breads are available. I recently purchased a Zoji, LOVE it, it is all and more what it is built up to be. My problem is I have tried several loaves of bread ...cheddar onion, parm basil, etc. The flavor of the seasonings seem to be lost in the loaf I use the white bread base and add the flavors. I would love to find a good flavorful sun-dried tomato bread with basil, and or cheese (parm) etc. And any other good ones that anyone on the list would like to share. Thankyou, this is my first post hope it is o.k. marina phx. az. ******************************** What lies behind us and * what lies before us * are tiny matters compared to * what lies within us. * Marina phx.Az. USA * ****************************************** General Notice.... * Do not publish or sell my name,or e mail * address to any company, or list server * with out my written consent. * ****************************************** --------------- MESSAGE bread-bakers.v096.n060.6 --------------- From: jr Subject: Re: breadman paddle-help Date: Sun, 24 Nov 1996 11:56:47 -0600 >I love my Breadman Plus TR600. Bakes everything from sourdough to >> >I does have a major problem that I can't seem to correct. THE PADDLE! >Bakes into every loaf & leaves a major hole at the bottom that is >quite humorous to some & hideous to others. You call the Salton # & >they tell you to dig it out with a plastic utensil & I tell them that >I don't like half a 2# loaf missing the middle. Salton is very unfriendly. > >Anyone have a cure???? HELP! Loaves I give away as gifts look half >eaten................. > >Brenda Perhaps not a cure..but a way around the problem. There is a short 'punch-down' cycle between the first and second rise. Immediately following the punch down, remove dough from pan (with slightly damp or greased hands), then take that darn paddle out! This is a good time to gently shape and smooth the dough to avoid a gnarly top crust. Return the dough to pan and allow machine to complete second rise & baking cycle. The shaft leaves a small indentation in the bottom crust, but the loaf slides out of the pan easlily..without leaving a 'cavern' through the middle. It's a pain to hang around the kitchen..or even set a timer, just waiting for the punch down cycle..but it might be worth it for those gift loaves. - Or you could just use the dough cycle, and bake it in a loaf pan. I'm sure you've tried all the other tricks, like greasing the shaft & paddle. I've only had this problem a couple of times with my Hitachi..usually with the more dense loaves like whole wheat/oat. My main concern was avoiding the gnarly crust, so I began smoothing the dough after the punch-down, and figured since the paddle would no longer be needed..just remove it. Hope this helps..sounds like Salton won't. Janis --------------- END bread-bakers.v096.n060 --------------- -------------- BEGIN bread-bakers.v096.n061 -------------- 001 - Catherine Fenner Subject: Timer Repair-Welbilt 100 Date: Mon, 25 Nov 1996 10:25:26 -0700 The timer's been out on my machine almost since I purchased it two years ago, so I've adjusted to never using it. Does anyone know how much it will cost to repair it and/or have any opinions on whether it's worth the cost and effort? Thanks, Catherine cfenner@ix.netcom.com --------------- MESSAGE bread-bakers.v096.n061.2 --------------- From: Lobo119@worldnet.att.net Subject: hoe-takk recipe? Date: Mon, 25 Nov 1996 00:02:16 +0000 In Korea, a sweet bread is sold in the street markets. It looks like a raised doughnut without a hole and is filled with a brown sugar syrup. Its name is hoe-takk (I've never seen it properly spelled in English, but that's how it sounds). The raw hoe-takk is kept in a cloth-lined container. They are cooked on demand on a hot grill. You get a little paper napkin to hold the hoe-takk. The hot brown sugar syrup sometimes runs down your hand, so you lick it off not only to clean your hand, but also because you don't want to lose one delicious bit! Does anyone have a recipe? Thanks....Lobo --------------- MESSAGE bread-bakers.v096.n061.3 --------------- From: Susan Chapin Subject: Softening honey and other uses for a microwave Date: Mon, 25 Nov 1996 09:58:48 -0500 Someone asks about re-liquifying honey. Remove the metal lid and put the jar in the microwave, wave on low for a short while. Monitor your progress since you don't want to cook the outside layer of honey. You will soon have enough liquid honey for making your bread. Or of course you could simply dig out the amount you need and use it in its crystallized form. The microwave is very useful also for getting all your ingredients to room temperature before you put them in the bread machine. 30 seconds on half power warms 3 cups refrigerated flour; 30 seconds on high warms 1 cup chilly water. This matters to me, since I keep my flour (my many 2-lb bags of non-wheat flours) in the refrigerator or sometimes the freezer and don't use the time-ahead function of the ABM. Just don't put yeast in the microwave -- you will kill it (the yeast, that is). - susan --------------- MESSAGE bread-bakers.v096.n061.4 --------------- From: Marcy Michelle Morgan Subject: Welbilt ABM-6000 Date: Sat, 30 Nov 1996 02:04:00 -0600 (CST) I have an old "bare bones" Welbilt that makes a 1# loaf. It is presently loaned out to a friend. In the meantime, another friend gave me her Welbilt R2D2 type machine that makes 1 1/2# of bread and has a timer. She bought a machine that mixes and kneads 4 loaves of bread at a time, so she bakes once a week now. BTW, there is a huge amount of time difference between the two machines. The R2D2 makes bread in a little over 4 hours, whereas the old Welbilt makes it in a little over 2 hours. I have concerns about the R2D2 wearing the yeast out (Sam's Red Star bargain yeast). Red Star said that that particular strain of yeast can not hold up to 3 risings. Any one having any problems with that? That wasn't the reason I'm writing this, though. Sam's carries the Welbilt 6000 around Christmas. This year it costs $89.99. Why would I even be thinking about another machine, you ask? We have a large family, we homeschool, and the 6000 machine makes 2-2# loaves at a time. It can make two 1, 1 1/2, or 2# loaves. Does anyone have one of these machines? What do you think of it? The back of the machine says 650 watts, but the R2D2 says 750 watts - does this mean that this motor is just more efficient -- or is it not as strong of a motor? Any input would be appreciated, and I only have a short time to make up my mind. Sam's usually sells out of them pretty quick around here. I will be calling Welbilt's 1-800 number to get more information about number of rises, length of rises, and if it has a FAST cycle (maybe just 1 rise). TIA Marcy mmmorgan@tenet.edu --------------- MESSAGE bread-bakers.v096.n061.5 --------------- From: "Ron Cochran" Subject: Re: Sweet Breads Date: Tue, 26 Nov 1996 21:45:35 -0600 From: FORD_KAREN/TUC_06@burr-brown.com Subject: Miscellaneous Date: Mon, 4 Nov 96 17:44:00 -0700 Hi Folks, On Nov. 4, 1996 Ford_Karen/Tuc wrote: In response to the "other" Karen, who wanted to know how to contact King Arthur Flour for a catalog, I called their 800 number after I didn't received anything after two months going through their Website. The number is 1-800-827-6836. After calling, I received the catalog in about 2-3weeks. >Might King Arthur Flour be a good source for bulk whole wheat flour? I have been looking for one. I normally buy bread flour at SAM's Warehouse Club, but I have not found a good source for whole wheat. By the way, the bread turned out all right, except the outside was almost burnt. Reggie, you are familiar with Lora Brody's Bread Book, "Bread Machine Baking, Perfect Everytime"---it was the Ginger Pear Bread recipe, only I used peaches. Anyway, my ABM is automatically set at medium and I have never had to adjust the setting for anything else I've baked, although this is the "sweetest" bread I have ever baked. Does anyone one else find that they have to adjust settings to light if they are baking breads with a higher sugar content? It makes sense, although none of my recipe books suggest it. > Yes, I normally get darker crust with my Zoji machine, when I make sweet breads. I usually have to set the crust selector to "light" for such breads. Take care! Ron ****************************************************** Ron Cochran cochran@vbe.com 1002 Pembrook Dr. Neenah, WI 54956 voice-414-729-0742 When all else fails, sit calmly and breath conciously. --------------- MESSAGE bread-bakers.v096.n061.6 --------------- From: jowen@OREGON.UOREGON.EDU (Joyce L Owen) Subject: Ethiopian bread Date: Mon, 25 Nov 1996 20:46:17 -0800 (PST) A few weeks ago a kind person posted a recipe for Ethiopian bread. It was for a huge amount, a restaurant recipe. I have made it twice now, adapting it for a few servings. It's great stuff - sort of an edible dinner plate, and wonderful for serving foods that have sauces, juices, or gravies. It seems like what we had in an Ethiopian restaurant a few years ago. My son, who is visiting right now, claims that his local Ethiopian restaurant uses rice flour or tef (?), rather than wheat flour. Does anyone out there know what tef is? Does anyone have experiece using all rice flour for this sort of bread? It's so good with the regular flour, I hate to mess with it. For each serving use: 1 cup flour (or tef, or rice flour?) 1/2 tsp salt 1/2 tsp sugar Add enough water to make it the consistency of pancake batter. You can add a tiny pinch of yeast, although this may not be necessary, since there are probably enough microorganisms around to do the job. Cover the bowl and let it sit for two or three days. I leave it in the oven with the light on. It should get bubbly and sour. Heat a large (12 inch) fry pan over medium heat. Grease, or spray with non-stick stuff. Pour in some batter to cover the pan. It should cook in a few minutes. The top should be spongy with holes in it, but not wet. Don't turn over. If the top does not cook, the batter may be too thick. Add a little water. Put one on each plate and heap other food on top. Yum. - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen jowen@oregon.uoregon.edu Eugene OR Visit the Website of the Fanconi Anemia Research Fund, Inc. http://www.rio.com/~fafund --------------- MESSAGE bread-bakers.v096.n061.7 --------------- From: Reggie Dwork Subject: Garlic And Dried - Tomato Bread Date: Sat, 30 Nov 1996 06:54:37 -0800 This is WONDERFUL!! Reggie * Exported from MasterCook * Garlic And Dried - Tomato Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Water 2 Tsp Olive Oil 1/4 C Finely Chopped Onion 1/3 C Snipped Dried Tomatoes -- Not Oil-Packed 2 Lg Cloves Garlic -- Minced, About 2 tsp 1 Tsp Dried Rosemary -- Crushed 3 C Bread Flour 2 Tsp Sugar 1 Tsp Salt 2 1/4 Tsp Active Dry Yeast -- Or 1 Pkg Yeast Use a bread machine that will make a 1 1/2 lb loaf. Add ingredients in the order suggested by the manufacturer and start the machine. Or, prepare bread following a conventional yeast rise method and bake as baguettes. To bake the dough as baguettes, set the cycle to dough or manual. When machine signals, remove dough to lightly floured surface. (Dough will be slightly sticky.) Punch down. Divide into 2 - 4 equal portions. Let rest 10 minutes. Shape into two 15 inch or four 8 inch loaves. Place on a greased baking sheet. Cover and let rise until nearly double (30 - 45 minutes). Slash tops with a sharp knife. Bake in a 375 deg F oven about 30 minutes or until bread sounds hollow, brushing twice with cold water during baking. Makes one 1 1/2 lb loaf or two or four baguettes. (20 servings) I made this as a loaf in the bread machine and it has a wonderful aroma while baking and tastes fabulous. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : As baguettes: As a loaf: Cal 84.8 Cal 105.9 Fat 0.9g Fat 1.1g Carbs 16.3g Carb 20.4g Fiber 0.8g Fib 1g Pro 2.8g Pro 3.5g Sod 127mg Sod 158mg CFF 9.1% CFF 9.1% Nutr. Assoc. : 0 0 0 1447 0 0 0 0 0 0 --------------- END bread-bakers.v096.n061 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved