Date: Sat, 7 Dec 1996 23:48:46 -0800 (PST) -------------- BEGIN bread-bakers.v096.n062 -------------- 001 - Diane Inkel Subject: Re: Digest bread-bakers.v096.n060 Date: Sun, 01 Dec 1996 13:23:58 -0500 (EST) I also do not use a bread machine. Was going to but thought better of the spending the initial amt. As was said, I can use the money in other places better I'm sure. So I use my Oster home center mixer and all turns out just as good as it always had. I've had this machine for about 12 or so years and it works as good as it did then. I guess if it ain't broke don't fix it? So if you have some good recipes us non conformists could use please share them. Thanks ever so Diane in WV --------------- MESSAGE bread-bakers.v096.n062.2 --------------- From: Marina Subject: Re: Bread machine, and breads Date: Sat, 7 Dec 1996 01:05:34 +0000 I am having a time finding a good tasting basic white bread. I tried the french in the zoe book, yuck!! tasted like a communion wafer, I have nothing against that in church, but not for dinner. Do you have a recipe for a french, or italian, or just a nice white bread with flavor? I'd really appreciate it if you do, and you'd send it. Here are two for you don't know if you have it or not, hope you can use them. Thanks Marina MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Boston Brown Bread, from Wayside Inn, Boston, Mass Categories: Breads, Lois' Servings: 1 1 c Cornmeal 1 c Whole wheat or graham flour 1 c Rye flour 1 t Salt 1 t Baking soda 1 T Water 1/2 c Molasses 2 T Vinegar or lemon juice Milk, see directions for amt 1 c Raisins 2 T Flour, all purpose 1. Combine cornmeal, whole wheat or graham, and rye flours and salt. 2. Stir baking soda into water in a medium size bowl; add molasses. 3. Put vinegar in a 2 cup measure, add milk to make 2 cups. Combine with molasses mixture. Stir liquids into dry ingredients until well mixed. 4. Combine raisins and flour in a small bowl; add to batter. 5. Pour batter into two well greased 1 quart molds or clean coffee cans. Cover tightly with a double thickness of aluminum foil. 6. Place molds on a rack in a kettle. Add boiling water to come half way up around sides of molds. Cover kettle. Steam 3 hours, adding more boiling water as necessary, to keep proper level. 7. Unmold loaves. Bake in oven at 325 degrees for 10 minutes to dry them. cool loaves. 8. To serve: Purists say to slice bread with a string, never with a knife. MMMMM Title: CARROT PINEAPPLE BREAD Categories: Abm, Misc Yield: 1 Loaf 1/3 c Pineapple juice 3/4 c Pineapple, crushed 1/2 c Carrots, grated 1 1/2 tb Butter 3/4 ts Vanilla 1/2 ts Salt 1 1/2 tb Brown sugar 3/4 c Oatmeal 3/4 c Whole wheat flour 1 1/2 c Bread Flour 1 1/2 ts Yeast Place all ingredients in machine in order your machine suggest and push Start! ----- ********************************* 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.n062.3 --------------- From: "Jennifer Blake" Subject: Re: Digest bread-bakers.v096.n060 Date: Sun, 1 Dec 1996 09:49:54 +0000 On 30 Nov 96 at 18:21, bread-bakers-errors@lists.bes wrote: > Any other non-machine bread bakers here? > Yup, I don't use a machine, just a kitchen aid mixer, which I love. As I have poor counter space it releives me of having to figure out where to knead. :) Take care, Jen --------------------------------------------- Jennifer Blake jblake@rich.admin.umass.edu http://www-unix.oit.umass.edu/~jblake --------------- MESSAGE bread-bakers.v096.n062.4 --------------- From: "Floyd (Eddie) Whetzel, Jr." Subject: Re: HOW TO "PRINT SCREEN" Date: Sun, 01 Dec 1996 00:53:11 -0500 On Sun, 24 Nov 1996 11:26:12 -0500 (EST), bc151@cleveland.Freenet.Edu (Ken Fisler) wrote >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. Also keep in mind that in the Windows 3.x, 95, and NT environments you can press together to copy a screen print to the clipboard and then paste the clipboard into your editor. You can save it and print it, but you cannot edit it. This has saved me several times when the normal drag/copy/paste doesn't work. Enjoy ! Floyd "Eddie" Whetzel, Jr. <> mailto:floyd@whetzel.com The Whetzel Group <> http://www.whetzel.com Integrated Management Services <> Microsoft Certified Professional Netsurfer Digest --> http://www.whetzel.com/www/netsurfer.html --------------- MESSAGE bread-bakers.v096.n062.5 --------------- From: "Floyd (Eddie) Whetzel, Jr." Subject: Re: Old-fashioned, "Manual" bread-making Date: Sun, 01 Dec 1996 00:53:11 -0500 On Sun, 24 Nov 1996 11:26:16 -0500 (EST), bc151@cleveland.Freenet.Edu (Ken Fisler) wrote: >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. Last Christmas, my family purchased a Black and Decker bread machine for me. It has been absolutely wonderful! The loaves are crusty on the outside and just as tender and flavorful on the inside . The surprising thing is that the machine only cost about $100. It has several settings for breads and bread fillings, and dark and light crust settings. It also has a timer so that I can bake bread overnight and wake up to the most wonderful smelling house in the morning ! I've used it two or three times every week since getting it--I just set it and forget it, and go around doing other things until it's finished. Highly recommended. Floyd "Eddie" Whetzel, Jr. <> mailto:floyd@whetzel.com The Whetzel Group <> http://www.whetzel.com Integrated Management Services <> Microsoft Certified Professional Netsurfer Digest --> http://www.whetzel.com/www/netsurfer.html --------------- MESSAGE bread-bakers.v096.n062.6 --------------- From: Bev Janson Subject: your tomato/basil request! Date: Sun, 01 Dec 1996 08:09:16 -0600 >I would like to have a recipe for Tomato Basil Bread for my >bread machine. Thanks. Marilyn Gardner PESTO-TOMATO BREAD 1#--+-- 1-1/2# size loaves 1/4 C. 1/3 C. Coarsely chopped, softened* sun-dried TOMATOES (not oil packed) 3/4 C. 1C+2T WATER 1/4 C. 1/3 C. PESTO 2C. 3C. Bread FLOUR 1T 2T. SUGAR 1 t. 1-1/2 tsp. SALT 3/4 t. 1-1/4 tsp. Bread Machine YEAST Select Basic/white cycle. Use medium or LIght crust color Do not use delay cycles.*Soak tomoatoes in 1C very hot water about 10 minutes or until softened; drain. Bev in Mn (Claycooker) SUN-DRIED TOMATO HERB BREAD The Bread Machine Cookbook by Melissa Clark 1# Size and (1-1/2# size) 1 C. (1-1/3 C) WATER 2 T. (3T.) OLIVE OIL 1/4 C. (1/3 C.) fresh BASIL LEAVES 2 T. (3T) fresh PARSLEY LEAVES 1 (1-1/2) cloves GARLIC, mashed 2 tsp. (2-1/2 tsp.) SUGAR 1 tsp. (1-1/2 tsp.) SALT 3/4 tsp. (1 tsp) PEPPER 1 C. (1-1/2 C.) Whole Wheat FLOUR 2 C. (2-1/2 C.) Bread FLOUR 1-1/2 tsp. (2-1/2 tsp.) YEAST 1/2 C. (2/3 C) oil-packed sun- dried TOMATOES, chopped Add sun-dried tomatoes 5 min before the final kneading is finished...Bev in Mn (Claycooker) BASIC DEEP DISH DOUGH 1 1/2 ts Active dry yeast 3 c Bread flour 1/2 ts Salt 1 ts Sugar 1/4 c Olive oil 1 c -lukewarM water. ----------TOPPINGS--- 1 c Mozzarella/cheddar cheese-(grated), 2 cl Garlic; (crushed), 1 c -slightly cooked fresh Broccoli florets, lg Sliced tomato, Shredded fresh basil; and Feta cheese; TO TASTE NOTE: I just bought Donna German's book THE BEST PIZZA IS MADE AT HOME and discovered her "secret" for Sicilian pizza dough. Evidently the difference in deep dish pizzas like the Sicilians is that they contain some sugar and a higher proportion of oil. Donna's recipe for the dough is simple.I made this for supper and did the dough in my bread machine on the "dough" cycle. It was made in my largest old iron skillet which I'd sprayed with olive oil Pam. After I took it from the ABM, I made the dough into a circle by trying to imitate those expert pizza chefs who fling the dough around. Mine didn't get flung too high but it worked! I spread it in the skillet and brought up the extra dough to form a lip around the edge, then put the pan to rise for 30 minutes while preheating the oven to 475F. Bake the crust for 5 minutes by itself--but before you do that, prick it well with a fork all over. Before you add toppings, drizzle olive oil on the crust and spread it around with a brush. Toppings are up to you--but I used (in this order) 1 cup mozzarella/cheddar cheese(grated), 2 cloves garlic (crushed), 1 cup slightly cooked fresh broccoli florets, a large sliced tomato, shredded fresh basil and feta cheese to top. It was VERY good! This makes a thick crust but it's so good there was none left to give to the birds! I hope Maria who first requested a Sicilian dough finds this--because I'd like to be able to share more of the goodies from this book with her! There are thin pizza doughs as well--and all kinds of toppings. The comments above were those of my friend Linda Calwell on Proidgy. Bev in Mn (Claycooker) --------------- MESSAGE bread-bakers.v096.n062.7 --------------- From: Cristi White Subject: Bread without the Machine Date: Mon, 02 Dec 1996 07:45:07 +0000 Dear Ken and Elaine, I make bread by hand probably on an almost daily basis. I rarely buy bread. I have a bread machine also but prefer to make bread by hand. I do cheat a little and use my Kitchen Aid for kneading! I have tried almost every recipe that calls for a bread machine manually and have had wonderful results. If you really love to make bread by hand, I would suggest getting a book called "Bread Bakers" and there is also a "Bread Bakers 2." Each is filled with the most wonderful recipes! One of these days, I will try to post my favorite! Glad to know there are other bread by hander's out there! Cristi White Plainfield, IL How to be an Effective Domestic Engineer http://www.nethosting.com/~cristi/index.html --------------- MESSAGE bread-bakers.v096.n062.8 --------------- From: "Bill Hatcher" Subject: Re: Tasty breads Date: Sun, 1 Dec 1996 09:20:48 -0500 > 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. Hello Marina - The following is a recipe that I have adapted a good bit, but it might do what you want. I use it to make bread for turkey stuffing, but have adjusted the amount of seasonings many times. If you are going to use it just to eat rather than for stuffine, you might want to reduce the seasonings to 1 tsp each or less. Just experiment with it and eventually you will find the amount you like. Of course, you are going to have to eat your mistakes! ::)) This bread also makes excellent croutons, so if you have a batch that is too strongly flavored for the table, cube and dry it. * Exported from MasterCook * Bread for Stuffing Recipe By : (Adapted) The Bread Machine Cookbook III by Donna German Serving Size : 8 Preparation Time :4:30 Categories : Bread Machine To/From Breadlist Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Water 1 lg Egg 3 tbs Butter/margarine/oil 1/2 c Diced onion 3 tsp Brown/white sugar 1 tsp Salt 1/3 tsp Black pepper - coarse 1 1/2 tsp Dry sage -- (10 1/4 oz.) 1 1/2 tsp Celery seeds 1 1/2 tsp Poultry seasoning 3 1/2 c bread flour* 1 1/2 tsp Yeast *Can substitute 2 1/2 c bread flour and 2/3 c Cornmeal. Load machine in order given. Use regular bread cycle. - - - - - - - - - - - - - - - - - - Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n062.9 --------------- From: Bart Volentine Subject: How-To-Copy recipes Date: Sun, 1 Dec 1996 09:23:35 +0100 Seems a alot of people don't know how to use the Windows Clipboard (I'm assuming most are using Windows!) I don't want to spam the group, so email me if you're having copy problems. bart_volentine@bigfoot.com --------------- MESSAGE bread-bakers.v096.n062.10 --------------- From: Bev Janson Subject: parmesan breads Date: Sun, 01 Dec 1996 08:23:17 -0600 Marina asked for a sun-dried tomato bread with basil. I posted a simalar request from Marilyn Gardner so I will just add a few Parmesan Cheese recipes. If these aren't what you are looking for, I have tons. Just ask for exactly the "flavors" you wish to use. > I would love to find a good flavorful sun-dried tomato bread with >basil, and or cheese (parm) etc. Marina PARMESAN-PEPPER BREAD 1 c Plus 2 Tbs water 1 tb Olive oil 3 1/4 c Bread flour 1/2 c Parmesan cheese; grated 1 tb Sugar 1 ts Salt 3/4 ts Freshly ground black pepper or green peppercorns 2 1/2 ts Active dry yeast Basic Cycle Bev in Mn (Claycooker) CHEDDAR PARMESAN 7 oz Warm water 2 1/2 tb Butter; soft 3 1/2 ts Sugar 1/2 ts Salt 1 ts Dry mustard 2 1/2 tb Parmesan cheese 1 1/2 ts Paprika 1 1/4 c Low fat grated cheddar cheese 2 1/2 tb Minced onions 2 1/2 c Bread flour 2 ts Yeast Basic Cycle Bev in Mn (Claycooker) PARMESAN BREAD - 1-1/2# >From 1993 Southern Living Annual Recipes 1 c Water 1 Egg; large 1/4 c Butter; cut in small pieces 3 c Bread flour 1/3 c Parmesan cheese; grated 2 tb Sugar 2 ts Onion flakes; dried 1 ts Salt 1/2 ts Garlic salt 1 Package yeast Basic Cycle Bev in Mn (Claycooker) --------------- MESSAGE bread-bakers.v096.n062.11 --------------- From: Bill Subject: REQUEST: Quickbread Recipes Date: Sun, 01 Dec 1996 03:09:45 -0500 I just got a new bread machine, the Magic Chef Breadmaker. This machine being different from my last. My old one was a DOS machine (no Windows), my new one has a window :) One of it's unique features is that it has a bake only cycle in addition to a dough only cycle. This makes it possible to make quick breads (non-yeasted breads). Besides that, there are recipes for rice, preserves and apple butter, all done in the bake only cycle! So I am asking list members to please post any quick bread recipes they may have handy. Especially wanted are a good Banana Nut Bread, Dark Applesauce Bread and an authentic Irish Soda Bread. Anything else interesting would also be appreciated! Thanks in advance and happy baking! Bill C. gfx4tv@acy.digex.net --------------- MESSAGE bread-bakers.v096.n062.12 --------------- From: "Bill Hatcher" Subject: Re: Old-fashioned, "Manual" bread-making Date: Sun, 1 Dec 1996 09:20:47 -0500 > 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 - I bake both ways. I would not be without my bread machine, but still very much enjoy baking without it. This subject frequently receives attention on the list, and we have members who ~only~ use machines, those who ~only~ bake without them, and those like me who go both ways. As they say, different strokes for different folks. For me, I have found that having fresh bread waiting for me when I get up in the morning, having used the machine on timed bake, would be hard to give up. One of our favorite machine recipes is for an Italian Bread which I have posted to the list before, and I make that several times per week. OTOH, there is a French Sourdough recipe for conventional baking that I developed myself that is really good, and I make it quite often too, but I don't want to get up at 2 AM so we can have it warm for breakfast! ::)) For those wanting a machine, now is a good time to buy. They may not be top of the line, but there are numerous perfectly acceptable machines available now in the US$70 - $100 price range. The following is the sourdough french bread recipe; any variety of sourdough starter can be used. * Exported from MasterCook * Bill's Sourdough French Bread Recipe By : Bill Hatcher Serving Size : 12 Preparation Time :4:30 Categories : Breads Sourdough To/From Breadlist To/From Eat-L Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 c all-purpose flour -- more if needed 4 1/2 tsp yeast 1 tbsp sugar 1 tbsp salt 1 c water -- very warm (120F) 2 c sourdough starter -- room temperature 1 tbsp oil yellow cornmeal 1 egg white Feed your starter at least 12 hours before making bread. Combine 2 1/2 cups of the flour, yeast, sugar and salt in a large bowl. Add water, oil and starter and beat 3 minutes with an electric mixer. Work in additional flour by hand until dough can be handled. Amount will vary, depending on consistency of starter used. Decant dough to a lightly floured board and knead until smooth, satiny and elastic, about 10 mintues,working in additional flour in small amounts as needed to keep dough from sticking to board or hands. Place in a large, oiled bowl, turning once to coat dough ball; cooking spray works well for this. Cover with plastic wrap and allow to rise in a warm place until doubled, about 45 minutes to 1 hour. Punch dough down and divide into either 2 or 4 pieces, depending on size of loaves desired. Cover and let rest 10 minutes. Roll each piece out into a rectangle and roll up from long side, pinching seam closed and tapering ends. Place loaves, seam side down, either in baguette pans or on a baking sheet which has been oiled and sprinkled with cornmeal. Gash top 1/4 inch deep either along the length or diagonally every 2 or 3 inches. Beat egg white with 1 tbsp water until frothy and brush loaves with it. Cover and let rise in warm place until doubled, about 45 minutes to 1 hour. Bake at 375F 20 mintues, then brush again with egg white and bake an additional 20 minutes; check before time is up so you don't over bake. Remove from pans and cool on wire racks. - - - - - - - - - - - - - - - - - - Enjoy. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v096.n062.13 --------------- From: "Joan Mathew" Subject: Re: Digest bread-bakers.v096.n060 Date: Sun, 1 Dec 1996 05:40:03 -0500 > 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 Yes, I'm "another one". I have been making bread for about 6 years now, and I've always either done it by hand or used my KitchenAid. That's an aid or tool, but I don't consider it to be a bread machine like the ones that mix, knead, time bake, all together. I'm very big on the touchy-feely part of bread-making, so I don't think a bread machine will ever be part of my kitchen tools. Cooking/baking is something that I enjoy immensely, and in my kitchen any new tools have to be quite versatile and serve many purposes. A couple of tools that I wouldn't be without are my KitchenAid Proline and my Cuisinart 14-cup. I also have a Vita-Mix, and these three are the most-used countertop tools I have. Joan cmathew@airmail.net http://www.geocities.com/Heartland/8098/ --------------- MESSAGE bread-bakers.v096.n062.14 --------------- From: nmrg@juno.com (Rocky L Hurley [KR4PZ]) Subject: Ken writes:Any other non-machine bread bakers here? Date: Sun, 01 Dec 1996 06:55:12 EST Yes, I use my KitchenAid to make homemade breads. I have Sally's starter working in the corner of my waterbed. The only warm place I can find 8) I also use my waterbed to double my dough. I guess I like to do it myself for my own sense of accomplishment. Maybe I need to be a member of C.E.A. (Centre for the Easily Amused). See ya! Rocky Hurley KR4PZ Mid-State ARES Net Manager --------------- MESSAGE bread-bakers.v096.n062.15 --------------- From: Maggie Mortensen Subject: Re: Old-fashioned, "Manual" bread-making Date: Sun, 01 Dec 1996 09:18:09 -0600 Ken Fisler wrote: > Elaine asked if there's people here on this list who don't use > bread machines. Yes, there is at least one such person. > 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? Yes, indeed! Although I'm a brand-new subscriber to this list, I must admit after reading a few digest issues, I'm a bit disappointed by the heavy emphasis on machine breakmaking. I've been baking bread by hand for 26 years now (I'm 46 years old), and fan though I am of eating the stuff, the breakmaking process is fully two-thirds of the pleasure for me. Working the dough with my hands, watching the progression from sticky mess to silky, bubble-surfaced, sweet-smelling yeasty living thing gives me a pleasure like no other aspect of cooking. Many times I undertake making bread far more for the therapeutic value of the exercise than for the tasty results of the process. Recently my 73-year-old mother, also a lifelong breadmaker, developed a skin condition that was aggravated by the yeast when she kneaded bread dough. I gave her a bread machine as a present two years ago, and after a year of toying with the device, she decided that she'd rather don surgical latex gloves and return to the manual process! I certainly don't deny the convenience and ease of bread machines, nor scoff at anyone who uses them, but I *do* think that anyone who uses them exclusively is denying themselves one of the greatest pleasures to be had in the entire cooking repertoire. So -- now that I've delurked in such a mouthy fashion, perhaps I should smooth any feathers that I've ruffled by sharing one of the very best bread recipes I've come across in years. The texture, the crumb and the taste of this loaf is simply divine: it's from the "Greens" cookbook by Edward Espe Brown...and I'll bet it's adaptable to machines! Cottage Cheese Dill Bread (two loaves) 3-1/2 tsps active dry yeast 1-3/4 C warm water 2 Tbsp honey or sugar 6-1/2 - 7-1/2 C unbleached white flour 4 Tbsp corn oil 1/2 medium yellow onion, finely diced 2 eggs, beaten 1/2 C cottage cheese 1/4 C dry dill weed 1 Tbsp salt 1 egg plus 1 Tbsp milk, for wash Dissolve yeast in warm water in large bowl; stir in honey and 2-1/2 cups of the flour. Beat to smooth batter, set aside in warm place til doubled in bulk--about 45 minutes. While dough is rising, heat 1 Tbsp of oil and saute onion in it until it softens; set aside to cool. When dough has risen, stir in the onion, eggs, cottage cheese, dill weed, salt, and the remaining 3 Tbsp of oil. Mix well. Fold in 3 C flour gradually; when dough is too thick to fold in any more flour, turn onto a floured surface and knead until smooth and satiny -- 5 to 8 minutes. Put dough into an oiled bowl, turn to coat with oil, and rise in warm place until doubled, about 40 minutes. Punch down, let rise again -- about 30 minutes. Shape into two loaves, place in oiiled pans, and let rise to tops of pans -- 20 to 25 minutes. Preheat oven to 350-degrees. Brush loaf tops with egg wash, bake for 50 to 60 minutes, until browned. (Note: very delicate crumb in these loaves; tempting as they smell fresh from the oven, it's best to cool them some before cutting.) Hope y'all enjoy it! --Maggie Maggie Mortensen<><>Exarch Services<><>New Orleans USA ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The Louisiana Music Pages on SATCHMO.com: http://www.satchmo.com/nolavl/nomusic.html --------------- MESSAGE bread-bakers.v096.n062.16 --------------- From: Bonnie Fulmer Subject: Jerry McBride's Caraway Rye Bread Date: Sun, 01 Dec 1996 16:34:39 EST Dear Bread Experts, Since I've loved this list for so long and have gotten tons of tips and recipes from all you wonderful people, I thought it's about time I give something back! Here's a recipe my Zoji-owning friend developed, and it's one of my favorites. It works well in my DAK, and he said I could share it with you: JERRY MCBRIDE'S CARAWAY RYE BREAD 1 1/4 cups water 2 tablespoons butter 2 tablespoons brown sugar 2 tablespoons dark molasses 2 tablespoons caraway seed 2 teaspoons salt 1 3/4 cups all purpose flour 1 cup rye flour 1/2 cup pumpernickle** 2 tablespoons gluten 4 teaspoons yeast Add ingredients as per your machine's manufacturer instructions. Jerry bakes on White Bread setting; I use Whole Wheat Setting. **Note: We purchase pumpernickle at a wonderful local mill, and it's quite coarse, resulting in "bumpy" bread. If you prefer a finer-textured bread, you may want to grind the pumpernickle in a coffee mill before adding it. I know the Tuthilltown Gristmill & Country Store does a mail-order business because I have an old catalog in front of me, but I don't know if they charge for catalogs or not. They are located on Gristmill Lane, Gardiner, NY, 12525-9501, and their phone number is (914) 255-5695. In addition to selling flours milled on the premises, they sell spices, grains, beans, seeds, cereals, and all kinds of stuff. I have no connection with the business, other than a love of taking a leisurely ride through the country to poke around their store for an hour! They're great people. If you're in the New Paltz, New York area, they're worth a visit! Enjoy, and thanks for all your sharing! ||~~~~~~~~~~~~~~\/~~~~~~~~~~~~~~|| || Bonnie | Fulmer || || Spackenkill | High School || || 112 Spack- | enkill Road || || Poughkeepsie, | NY 12603 || || voice: (914) | 463-7810 || || fax: (914) | 463-7817 || || gbf1@maristb.marist.edu || ||______________/\______________|| --------------- MESSAGE bread-bakers.v096.n062.17 --------------- From: Bill Subject: Re: breadman paddle-help Date: Sun, 01 Dec 1996 02:58:04 -0500 My new bread machine (Magic Chef) list in it's booklet the exact time to the punch down. This makes it easy to remove the paddle. With my old bread machine, I just added up the various cycle times from the manual to I reached the punch down. No more paddle blues! --------------- MESSAGE bread-bakers.v096.n062.18 --------------- From: Diane Inkel Subject: Re: Digest bread-bakers.v096.n060 Date: Sun, 01 Dec 1996 13:25:32 -0500 (EST) If there is a local food co-op in your area it would be a good place to look for 50 lb. bags. Diane in WV Diane26@JUNO.com --------------- END bread-bakers.v096.n062 --------------- -------------- BEGIN bread-bakers.v096.n063 -------------- 001 - Bev Janson Subject: more flavorful breads for Marina Date: Sun, 01 Dec 1996 21:50:45 -0600 Here are a few more Marina asked for. I found a JALAPENO CHEESE bread recipe in my favorite bread machine book: JALAPENO CHEESE BREAD on page 158 source: THE BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS by: Lois Conway and Linda Rehberg 1-1/2# and 1# loaf 3/4 C. SOUR CREAM (1/2 C.) 1/8 to 1/4 C. WATER (1/8 to 1/4 C. ) 1 EGG (1 egg) 1-1/2 tsp. SALT (1 tsp.) 2 T. SUGAR (1-1/2 T.) 3 C. BREAD FLOUR (2 C.) 1 C. (4 oz) Grated Sharp CHEDDAR CHEESE (3/4 C.) or (3 oz) 3 T. FRESH JALAPENO PEPPERS (2 T) seeded and chopped* .....(*about 4 peppers) (about 3 peppers) .....(or canned and diced Jalapeno peppers) 2 tsp. Red Star YEAST (1 to 1-1/2 tsp) (1) Place all ingred. in bread pan, (2) Select Medium Crust setting, press start (3) Allow to cool 1 hour before slicing. Optional Bake cycles: Sweet Bread, Raisin/Nut, Whole Wheat BROCCOLI-CHEESE BREAD page 81 Bread Machine Magic by Lois Conway & Linda Rehberg 1-1/2# loaf and (1# loaf size) 1 10 oz pkg FROZEN BROCCOLI w/cheese sauce (same) 3/8 C. MILK (none) 1 EGG (1 egg) 3 C. BREAD FLOUR (2 C.) 1 tsp. SALT (1 tsp.) 1-1/2 T. BUTTER (1T) 1/4 C. Minced ONION (3 T) 1-1/2 tsp. Red Star YEAST (1-1/2 tsp.) Cook the broccoli as directed on the package. Place cooked broccoli in food processor. Chop briefly to cup up the large pieces. Allow mixture to cool to room temperature. Place all ingred including broccoli in bread pan Press Start Crust: Regular Menu Selection: Bake JEWISH RYE BREAD from:The Best Bread Machine Cookbook Ever-Ethnic by Madge Rosenberg Small Loaf (1#) large Loaf (1-1/2#) .....SPONGE..... 1/2 tsp. YEAST 3/4 tsp. 3/4 C. RYE FLOUR 1 C. + 2 T 1/2 C. SOURDOUGH STARTER* 3/4 C. 3/4 C. WATER 1 C. + 2 T. .....BREAD..... 3/4 tsp. YEAST 1-1/4 tsp. 1-1/2 C. BREAD FLOUR 2-1/4 C. 1 tsp. SALT 1-1/2 tsp. 2 tsp. SUGAR 1 T. 2 tsp. CARAWAY SEEDS 1 T. 1 T. Vegetable OIL 1-1/2 T. .....DIRECTIONS..... 1-After at lest 4 and up to 8 hours before you plan to put this bread into the bread machine, mix together the ingredients for the sponge. Cover and let stand at room temperature. 2-After at least 4 hours, when the sponge has developed air bubbles, add all of the bread ingredients and the sponge in the order suggested by your bread machine manual. Process on the bread cycle according to the manufacturer's directions. *---After measuring out what is needed for this recipe, be sure to replenish your sourdough starter with equal amounts of flour and water. Bev in Mn (Claycooker) --------------- MESSAGE bread-bakers.v096.n063.2 --------------- From: Terry and Kathleen Schuller Subject: Russian Black Bread #3 Date: Sun, 01 Dec 1996 23:36:41 -0600 I'm new to the list, but have read the last three months worth of digests and have the wonderful archives. I made the following bread this weekend in an attempt to duplicate the excellent black bread with raisins which is served at the Pewter Mug Restaurant on Hwy 41 just north of Naples, FL. This bread isn=92t as dark= as theirs though. How would I make the bread black rather than brown? It is very good recipe and a little different from the ones in the archives. =20 Kathleen schuller@ix.netcom.com =20 * Exported from MasterCook * Russian Black Bread #3 Recipe By : Fleischmann's Yeast web site: www.breadworld.com. 11/96 Serving Size : 32 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups warm water (105=B0 to 115=B0F) 2 packages FLEISCHMANN'S Active Dry Yeast 1/4 cup butter or margarine -- softened 1/4 cup white vinegar 1/4 cup dark molasses 1 each unsweetened baking chocolate squares -- melted 2 teaspoons salt 2 teaspoons instant coffee granules 1 tablespoon fennel seed 4 1/4 cups all-purpose flour 5 cups rye flour 3/4 cup raisins Makes 2 round loaves. Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, butter, and next 6 ingredients. Slowly stir in 3 cups all-purpose flour; blend well. Stir in rye flour and enough remaining all-purpose flour to make soft dough. Remove dough to lightly floured surface. Cover; let rest 15 minutes. Knead dough until smooth and elastic, about 10 to 15 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hours. Punch dough down. Remove dough to lightly floured surface. Knead in raisins. Divide dough in half. Shape each half into 5-inch ball. Place each ball in greased 8-inch round cake pan or on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350=B0F for 45 minutes or until done. Remove from pans; let cool on wire racks. Nutrition information per serving (1/32 of recipe): calories 154; total fat 2 g; saturated fat 1 g; cholesterol 4 mg; sodium 165 mg; total carbohydrate 30 g; dietary fiber 3 g; protein 4 g.=20 Origianla recipe called for dates. - - - - - - - - - - - - - - - - - -=20 Nutr. Assoc. : 5472 2019 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v096.n063.3 --------------- From: Maggie Mortensen Subject: Re: Softening honey and other uses for a microwave Date: Sun, 01 Dec 1996 12:20:54 -0600 Susan Chapin wrote: > 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. Another useful microwave tip, especially with all those brown-sugar-intensive Christmas baked goods coming up: if brown sugar has hardened and lumped, before you use it put the whole package in the microwave on high for about 15 seconds. If not quite softened, try another spin at 10 seconds. (Do it in short bursts til it's the right consistency -- it'll liquefy if left in too long.) --Maggie Maggie Mortensen<><>Exarch Services<><>New Orleans USA ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The Louisiana Music Pages on SATCHMO.com: http://www.satchmo.com/nolavl/nomusic.html --------------- MESSAGE bread-bakers.v096.n063.4 --------------- From: Lobo119@worldnet.att.net Subject: flavored breads Date: Sun, 1 Dec 1996 22:10:29 +0000 Marina asked for any recipes for FLAVORED breads. Here are 2 super ones. They were originally bread machine recipes. I added an extra 1/4 c. flour as they were pretty sticky. I used malted milk powder in the first recipe because I didn't have dry milk. I read somewhere that it was a good flour enhancer (whatever that means : ), so I threw it into the second one too. Both were so good I didn't even butter them -- although the apricot bread makes wonderful buttered toast. I never seem to make a recipe as written : ) I think there was an instruction re: bread machines...something about setting for light crust. I assume that will be meaningful to those of you who have them. ------------------------------------------- ABSOLUTELY APRICOT BREAD Bill Camarota The Electric Bread Cookbook 3/4 cup water 2 1/4 cups bread flour 1 tablespoon dry milk (I used malted milk powder) 1 teaspoon salt 1 tablespoon butter 3 tablespoons apricot jam 1/2 cup dried apricots 2 teaspoons yeast Mix. Let rise to double. Shape into loaf and let rise to double. Bake at 350 for 30 minutes. SAFFRON BREAD Bill Camarota The Electric Bread Cookbook 3/4 cup water (use part of the water with the saffron ... see instructions) 2 1/4 cups bread flour 1 teaspoon sugar 1 teaspoon salt 1 egg 1 1/2 tablespoons olive oil 1/4 - 1/2 teaspoon ground saffron (allow to sit in boiling water 10 minutes) -- or -- 1/8 - 1/4 teaspoon saffron threads (allow to sit in boiling water 10 minutes) - (grind them down w/mortar and pestle according to original recipe....I didn't) 1 t. malted milk powder (opt) 2 teaspoons yeast Mix. Let rise to double. Shape into loaf and let rise to double. Bake at 350 for 30 minutes. --------------- MESSAGE bread-bakers.v096.n063.5 --------------- From: Debbie Hrabinski Subject: Welbilt 6000 Date: Sun, 01 Dec 1996 15:14:03 -0500 >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 Hi, I responded to Marcy privately, but I'll respond to the list too. I've had 2 of these machines. First one I returned cuz I thought it was a lemon. I have the 2nd one, which I'll be returning very shortly, because I've decided it wasn't the machine that was the lemon, but the model in general! It stinks. I've had all kinds of problems from the bread collapsing, to the bread not rising. I've had help from several people and have decided that it's the bread machine, not the human that's defunct! I'm currently waiting for the Zoji machine that Edward Ipp saw in the Price/Costco catalog for 109.99. Can't wait to get it. Have heard so many good things about Zoji's! If any one wants any more info on this machine, let me know. Debbie piggie@worldnet.att.net --------------- MESSAGE bread-bakers.v096.n063.6 --------------- From: Bonnie Fulmer Subject: Fennel Bread w/raisins? Date: Sun, 01 Dec 1996 16:05:22 EST Dear Bread Experts, On a recent trip to New York City, my sister visited Amy's Breads on Ninth Avenue, and bought a loaf of a wonderful Fennel Bread. It is crusty, and has obviously been baked on cornmeal, but we are not sure that there is actually cornmeal in the bread. The dough is yellow, and is full of golden raisins. My sister actually bought the _Amy's Breads_ cookbook in the store, hoping for the recipe, but it is not included. Wegman's stores in upstate New York sell a similar loaf of Fennel bread with golden raisins, but it is not the same. Does anyone who knows this bread have a hand or machine recipe for it? (Although I'm a machine person, I have a feeling true duplication would require hand-making and oven-baking. Drat!) I can locate Fennel Bread recipes, but none of them seems to be like this bread. Thanks for any help! And in thanks, my next posting will be a wonderful pumpernickle recipe to share! ||~~~~~~~~~~~~~~\/~~~~~~~~~~~~~~|| || Bonnie | Fulmer || || Spackenkill | High School || || 112 Spack- | enkill Road || || Poughkeepsie, | NY 12603 || || voice: (914) | 463-7810 || || fax: (914) | 463-7817 || || gbf1@maristb.marist.edu || ||______________/\______________|| --------------- MESSAGE bread-bakers.v096.n063.7 --------------- From: Ron Parker Subject: Sourdough English muffins/buns Date: Mon, 2 Dec 1996 08:21:00 -0600 Sourdough English Muffins which also can be made as burger buns, and which don't even have to be sourdough - what more could you ask? Yield: 8-10 muffins/buns >from: Ron Parker, inspired by a recipe from Catherine Devine, Ithaca, NY In the evening, in an approximately 10-inch mixing bowl put: 1 C milk (room temp if posible) 1/2 C 1:1 flour:water sourdough starter 2 C flour (preferably bread flour to make a chewy muffin) OR (not both!) if you don't have or like sourdough breads, 1 C cold milk 1/4 C hot water from tap 1 Tbs dry yeast 2 C flour (preferably bread flour to make a chewy muffin) Mix with a fork, cover with plastic wrap and let sit overnight in a warm place. Next morning sprinkle over the bubbly mass: 1 Tbs. sugar 1 tsp. salt Then slowly mix in up to a cup of flour. Start with a third to a half cup, and mix in the bowl until the dough is free from the bowl and has lost much of its stickiness. Then knead in more flour on a floured surface, kneading for about 10-15 minutes to get a smooth, silky, elastic dough. Knead in only enough flour to control stickiness, which will vary with seasonal dry/wet cycles. Divide dough into 8-10 equal portions, roll between your hands to make balls. 8 portions will make nice large-sized burger buns. 9-10 portions will make standard English muffin sizes or smaller buns. Place muffins/buns on a cookie sheet well covered with corn meal, allowing some space between them so they don't touch after rising. Cover with a floured towel, then a sheet of plastic, and let rise until they are about doubled in thickness. This will take several hours, depending on how warm the room is. for English muffins: When risen, use a pancake turner to carefully lift muffins from the cookie sheet and place cornmeal side down onto a moderate heat frying pan or griddle (seasoned cast iron is great here). Turn the muffins frequently to prevent burning. They should be cooked only until light brown, because they will be toasted later. for hamburger buns: When risen, place cookie sheet with risen buns into a 400 degree oven on top of a baking stone slab. The slab is not absolutely necessary, and if you don't have one use the upper oven rack with a piece of foil partly shielding the underside of the cookie sheet from the direct heat of the lower burner on the lower rack. Bake for 12-15 minutes until golden brown. If you like a lighter bun, make 10 portions, and let them rise a bit longer. Ron Parker 1996 --------------- MESSAGE bread-bakers.v096.n063.8 --------------- From: Ron Parker Subject: SF sourdough Date: Mon, 2 Dec 1996 08:12:54 -0600 Leonard stein wrote: > Thirteen years ago I visited San Francisco and bought a loaf of fresh >sourdough bread. It was one of the most delicious breads I have ever eaten. >Since then I have tried to make it using starter from yeast, and a >commercial (dried) starter from a company in Frisco. Unfortunately I have >never been able to come close to the original product. Can anyone help me? Indeed I can. I have recently learned how to make a bread that is the peer of the very best SF sourdoughs, and far better than the big bakery versions. You will need a good starter. The dried SF starters are OK as a beginning. The starter I am currently using has evolved from a mixing together of a commercial SF starter and a handmedown Amish starter. You will find that no matter what you start with, your starter will become unique after a few months of use as it picks up new microorganisms from your kitchen and old ones die off or hybridize, exchange dna and all that good stuff. This bread takes in the range of 36-48 hours to make, but most of that time it is doing things by itself. The actual baker input is perhaps 20-25 minutes. I make this entirely by hand. PAIN AU LEVAIN - aka San Francisco Sour Dough bread yield: one two-pound loaf or two one-pound loaves Recipe from Ron Parker, rbparker@henning.cfa.org first you need to make a 'levain' which is the basic sourdough mixture. To make a levain you need a 'chef' which is a piece of leftover dough from the previous batch of levain. The first time you will need a bit of sourdough starter from someone else. 1) start the levain: chef (1/4 C) or any sort of sourdough starter, including dried commercial ones. 1/4 C warm unchlorinated water (botled water or water drwan hot from the tap and let sit overnight will do) 1/2 C bread flour (hard winter wheat type - NOT all purpose) Soften the chef in the water in a mixing bowl, cutting into tiny lumps with a pair of table knives. Cut with a knife in each hand with sort of a scissor motion. Add flour and mix with a fork to form a stiff dough. This is step one of levain making. Leave levain in bowl, cover with some plastic wrap and let work in a warm place for 5-6 hours or until doubled. 2) finish the levain: levain start from above 1/2 C warm unchlorinated water 1 1/2 C bread flour Add water to the levain start, and use the two table knives to cut the levain starter into little pieces. Add 1/2 C of the flour and stir until fairly smooth. Add the remaining flour, knead the dough on a floured surface (or in the bowl) for several minutes until the lumps are gone, return to the bowl, cover with the plastic wrap and let rise 3-5 hours or until doubled. NOTE: Step 2 rising can be done overnight in the refrigerator if desired. Punch down the risen levain, and remove 1/4 cup as your chef for next time. Wrap the chef in plastic wrap and let ferment at room temperature for an hour or two (until it shows a few bubbles) before putting in refrigerator. I always have two chefs in the refrig to start a new batch of bread, using the older one first. They keep for many weeks. 3) making the dough: levain from above 3/4 C warm unchlorinated water 2 t pickling salt or kosher salt 2 C bread flour Chop the levain into pieces with the pair of dinner knives and mix with the water, stirring to start it dissolving. Add salt and 1 1/2 C of the flour, and mix. Knead the bread on a floured surface, working in the rest of the flour. The dough should be smooth and satiny when you are finished. Don't skimp on the kneading at this stage. I usually knead for at least 15 minutes. The actual amount of flour needed depnds on the humidity, and may be less in dry indoor winter humidity. Return to bowl, cover with towel and let rise for 8-10 hours. NOTE: This step 3 rising can be done in the refrigerator overnight if you wish instead of doing that in step 2.. 4) final rising of loaves: Gently cut into two pieces to make two 1 pound loaves or leave in one piece for a crowd-sized loaf. Form into round loaves (loaf) by patting inward from the lower sides with both hands. Place loaves (loaf) gently on a bread peel generously coated with cornmeal. Dust tops lightly with flour from a sifter, cover with a dry, floured towel, then plastic. Let rise until loaves are doubled. Slash top surface with a razor blade - a wallpaperer's knife with the break off ends works great too. Let loaves rest about 5-10 minutes after slashing. Slide off peel onto a baking stone in a 450 degree oven for about 25 minutes or until loaves sound hollow when thumped on the bottom and are golden brown. The crust will be crisper if you have a pan of hot water on the lowest rack in the oven to generate steam. You can also use a spray bottle to squirt water into the hot oven. San Francisco sourdough is generally less crispy than traditional French pain au levain, so I generaly don't bother with the water. Let cool on wire rack when done. I usually do step 2 rising in the refrig all night. Alternately you can do step 3 rising in the refrig. If you do, it will take a bit longer for the loaves to rise, because they are cold to start with. You will have to try a few loaves to get your timing down right for your kitchen. Even the 'imperfect' loaves will taste good, so eat them as you try the next round of baking. Also, the length of the rising steps affects the sourness of the final product, and you can adjust to find what is just right for you and the sourdough culture that you are using. I suppose the loaves could rise on a cookie sheet rather than a bakers peel, but I've never tried that. I think the baking stone is important, but who knows? As for times, you'll have to experiment a bit. Of course amounts of flour are iffy too, depending on the humidity where the flour is stored. If you don't eat the bread right away, store it in a freezer. With no preservatives it doesn't keep freshness too well otherwise. I often underbake the bread to a brown-and-serve stage, freeze, then finish baking a short time before serving. I think you will be amazed how good this bread is once you try it a few times and get a feel for the steps. I have received glowing compliments from many French and French-Canadians who at first refused to believe that I did not buy the bread flown in from Paris. This bread makes the products from Colombo, Parisian and the like seem like amateurish attempts. Make this stuff for guests and you will be a breadmaking legend in your own time Ron Parker, 1996 --------------- MESSAGE bread-bakers.v096.n063.9 --------------- From: Lobo119@worldnet.att.net Subject: manual bread baker Date: Sun, 1 Dec 1996 22:10:25 +0000 Ken Fisler wrote: 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. Any other non-machine bread bakers here? Yes ... I like to get my hands into the dough. Also, I like to bake more than one kind of bread at a time, so I've given specific directions every Christmas that I do not want a bread machine. I did buy a KitchenAid mixer this year (after many years of marriage with only a hand-mixer, this was a real jump) which I now use for the mixing and kneading. It only handles 2 loaves at a time (for the sandwich bread, I always make 4 at a time), and even that crawls up and over the beater sometimes, but I cope. I've tried several bread machine recipes I've found on this list and elsewhere and baked them manually. I got a terrific saffron bread and an apricot bread that are already family standards. I had to add a little more flour as they were sticky. Other than that, they came out great. I do sourdough. I've had starter going for about 20 years. I've carried it with me through several moves to different states and even overseas. I recently dried it with success which will make that easier the next time I move. Lobo --------------- MESSAGE bread-bakers.v096.n063.10 --------------- From: Bart Volentine Subject: Turkish bread Date: Sun, 1 Dec 1996 18:20:05 +0100 My wife is Turkish and crying desperately for a loaf of bread that is similar to what she had back home. Does anyone know of a recipe for this? It's the most basic bread I've ever seen. Just a coarse loaf that looks like someone mixed water and flour and baked! It has an oblong shape and doesn't rise more than about 2 inches. I've got a 1 lb. Welbuilt so please send a recipe scaled for that since I'm not a pro. --------------- MESSAGE bread-bakers.v096.n063.11 --------------- From: Susan Chapin Subject: Teff-based Ethiopian bread Date: Mon, 2 Dec 1996 09:16:37 -0500 > 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. Yes, teff is another grain, not a wheat. It is very dark, and has really tiny kernels. If you have ever tasted injera (that's the Ethiopian "edible dinner plate" you gave the recipe for) made with teff instead of wheat you will never want the wheat kind again. In my favorite Ethiopian restaurant, Zed's in Georgetown, DC, they use wheat injera for the platter and teff injera for the portions you use to pick up the food, so one can taste them both in the same meal. You can buy teff grain sometimes in health food stores, but for teff flour you need to go to an Ethiopian market (at least that is true in the Virginia suburbs of DC). - susan --------------- MESSAGE bread-bakers.v096.n063.12 --------------- From: marciaf@juno.com (Marcia A Fasy) Subject: Bread Machine Recipes & MC recipe scaling Date: Mon, 02 Dec 1996 23:55:55 EST I would like to know if anyone has successfully scaled bread machine recipes using Master Cook? I tried scaling the Electric Bread recipe for Easy French from 1# to 1.5#. I scaled by entering the 1# loaf as 4 servings and scaling to 6 servings for the 1.5# loaf. I then compared to the recipe for the 1.5# loaf in the book and it was not the same. Any suggestions would be appreciated. Marcia Fasy This is my favorite raisin bread. It came from a great bread machine newsletter which is no longer available. * Exported from MasterCook * Vanilla Yogurt Raisin Bread :(1 & 1.5#) Recipe By : Ada Lai "The Magic Bread Letter" Serving Size : 1 Preparation Time :0:00 Categories : Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup raisins -- 2/3 C 2 tablespoons vanilla -- 3 T 1 1/3 tablespoons water -- 2 T 2/3 cup Yoplait FF extra creamy vanilla yogurt** -- 1 C 2 tablespoons butter -- 3 T 2 cups bread flour -- 3 C 1/2 teaspoon salt -- 1 t. 1 1/3 tablespoons sugar -- 2T 1 1/2 teaspoons active dry yeast -- 2 t. Soak the raisins in the vanilla for at least one hour*. Drain well, reserving the vanilla. Combine the reserved vanilla with water to make up the indicated water measurement. Combine yogurt and water/vanilla mixture and heat to 85 degrees (in microwave) Add yogurt mixure to bread pan followed by other ingredients except raisins. Select light crust and start machine. Add raisins at beep. - - - - - - - - - - - - - - - - - - NOTES : *If you don't have an hour to soak raisins, microwave 1 minute and allow to cool. "Coo" l raisins in freezer until time to add to bread machine. ** Other vanilla yogurt will work but none as well as Yoplait. 15.4% calories from fat --------------- MESSAGE bread-bakers.v096.n063.13 --------------- From: Karen Colosimo Subject: Re: Digest bread-bakers.v096.n060 Date: Mon, 2 Dec 1996 09:57:28 -0600 (CST) Hello, I have followed this bread-bakers lists with interest and clipped many receipes. In the past, I made my own bread, but now am ready to purchase a bread machine. I have read about the Zoji' and wondered if there was any place else to buy them other than King Arthur Flour? Also, since I don't know if I will like the bread machine, I may want to purchase something not quite as expensive for a time until I know whether I like it. The latest Good Housekeeping magazine had an article rating different bread machines such as West Bend, Regal, Hitachi, Sanyo, Oster and Panasonic which was their choice, Model SD-YD200/205. With all the Christmas ads for machines, I'm really confused. Will someone care to recommend which might be the best but less expensive machine? Thank you in advance. Karen Colosimo kcolosim@admin.aurora.edu --------------- MESSAGE bread-bakers.v096.n063.14 --------------- From: Jay Ekers Subject: Dinosaur bread - manual recipe Date: Tue, 3 Dec 1996 02:40:16 +1100 Elaine and Ken, there is at least one more mamnual bread maker on the list. The machines are still very expensive here - luckily I enjoy kneading bread by hand Many years ago the childrens magazine, My Big Backyard, published a recipe for Dinosaur Bread. It was a great hands-on morning at the cooperative nursery school my son then attended, and I still make it occasionally (son is now in high school). The recipe makes 16 small dinosaurs in the hands of children, or 8 medium sized dinner rolls (I make the mock plaits described in the Laurel's Kitchen Bread Book.) 1 package of dried yeast (a scant tablespoon) frothed with 1.5 cups of warm water 1 tablespoon sugar (For the nursey school, I put a thin disposable latex glove over the frothing jug - the gasses produced really did blow it up! The kids were blase but I was impressed.) After it is well frothed add about 4 cups of all purpose or bread flour and knead well. (The recipe called for 1 teaspoon of salt to be added with the flour but I omit it). Form rolls, or dinosaurs. Brush the tops with milk and beaten egg, or dust with flour. Let rise a while - depending on how long the dough was played with!. Bake at 425F for about 20 mins if start with a cold oven, or about 15 mins if oven preheated. Thin bits of the animals are hard by the time a thick body is cooked but, at least to the child-cook and long suffering parents, they are edible - just watch your teeth on any hard bits! Jay --------------- MESSAGE bread-bakers.v096.n063.15 --------------- From: Ritterhaus@aol.com Subject: Yeast Date: Mon, 2 Dec 1996 15:22:11 -0500 Ho Ho Ho Breadbakers! When I was in my Safeway (Colorado Springs) last week I spotted 1 pound package of Fleishman's yeast for $2.45! And a 2 pound package was $4.39! Not as good a price as Costco or Sams, and NOT Red Star, but at these prices it would be worth a try. If your Safeway doesn't yet have this item, ask your store manager to order it for you. I usually buy Red Star at Costco in California and haul it back to Colorado. Keeps forever (well, maybe!) in the freezer. To Janis: re: gnarly crust. I've discovered my bread is only gnarly when it has too little water. Try adding a bit more liquid and see what happens. For MarcyMichelleMorgan: Isn't the Red Star yeast carried by Sam's the instant kind? That's what we have in the Sam's here. And that would explain the fact that it cannot be risen as much as regular yeast. I've requested they carry the regular kind to no avail. That's why I buy it in CA. We also have a restaurant supply house here, Sysco, that sells to the public, and they usually have regular Red Star, at almost twice the price of Costco, but still lots better than the packets or jars in the grocery. Thanks, all, for the wonderful recipes lately! I have a 4-1/2 year old R2D2 and it's still working great! I also bought same machine from a lady who SAID it wouldn't heat, for $5 at a rummage, and have all those spare parts and a handy husband! So hope I (and husband) can keep it chugging for a LOOOONG time! Happy Holidays! from Jean at Ritterhaus --------------- MESSAGE bread-bakers.v096.n063.16 --------------- From: PMCiesla@aol.com Subject: question Date: Tue, 3 Dec 1996 11:05:29 -0500 I have made the specialty breads for Northwest Baking Specialties sold at Sam's Club. They come out absolutely wonderful. Good rise, good taste, etc. But when I make the same bread from recipes in a book, I get a very dense, heavy, medium rise bread. What do I need to add to create the light, breads from the boxes? Is there some kind of enhancer? I have tried adding extra gluten, but I see no change in texture. TIA Pat in Colorado --------------- END bread-bakers.v096.n063 --------------- -------------- BEGIN bread-bakers.v096.n064 -------------- 001 - LIR119@delphi.com - injera info/ breads by hand/ re honey 002 - "Mike-Maureen-Josh " Subject: convection oven bread Date: Mon, 2 Dec 1996 14:28:51 -0000 Hi, I use my bread maker most of the time, but we just purchased a new oven with a convection oven in it. I've heard that bread come out fantastically. Any truth to that rumor? Maureen in Tucson --------------- MESSAGE bread-bakers.v096.n064.3 --------------- From: gladys m hayward Subject: flour worm problem Date: Sun, 01 Dec 1996 14:14:21 -0500 hello fellow bread bakers... this is my first post to this digest... if i make faux pas please let me know. i apologise for the awful subject... but i really hope some of you have an answer to what this is... how it gets started ... and hopefully how to prevent it from getting not only into my flour.. but infesting other grain products like macaroni and rice. i have a flour problem.. that rears its ugly head every so often. i will buy brand new sack of flour... i keep all my flour, including my specialty flours, in tupper ware air tight sealed cannisters.. and i am careful to put the cannisters thru the diswasher each time i refill them... now... flour will look just fine; then... few days later... i open it... and i find these darned ugly looking little brownish whitish worms ... they sorta a little bigger than a rice kernel... ughh.... does anyone else have this problem..??? how do i rid myself of these awful looking animals... i really don't want that extra protein in my bread!!!! a friend of mine... taught me how to use a news reader.. and how to find the bread digest... i have gotten back into bread making with my regal bread maker.. again... i really enjoy the comments... opinions.. and recipes... happy bread baking! gladys --------------- MESSAGE bread-bakers.v096.n064.4 --------------- From: Marta Anders Subject: Bread Cornucopia Date: Mon, 02 Dec 1996 08:01:33 +0000 Hi, I'm new to this list and I'm really enjoying it. I used to bake bread by hand, but got out of the habit, so two years ago my husband got me my first bread machine. We love it! On the last digest, someone posted the idea about the bread cornucopia. Perfect timing! I made it to take to Thanksgiving dinner at our cousin's, and filled it with french bread twists and bread sticks made from a cheese-onion bread recipe. I have the cornucopia back in my freezer and hope to use it once or twice for the holidays. BTW, I was able to remove the form after baking. When we used store-bought bread, we bought a seven grain bread that was very rich, heavy and nutty, but did not have too much of a whole wheat taste. Does anyone have a recipe for something like that? Please explain what the rules are on re-printing recipes from cookbooks and other sources. -- Marta Skip, Marta and Lizzie (5.5 yo) Alexandria, VA, USA Mailto:hiswitness@earthlink.net --------------- MESSAGE bread-bakers.v096.n064.5 --------------- From: Sam Hurwitz Subject: Date: Thu, 05 Dec 1996 08:53:05 -0500 >I did not know if you got this previously or not. > >> >>I am one of your many non bread machine subscribers. There should be skill in this art of breadmaking, not just a mechanized schedule! >> >>Whole wheat and all other baking supplies may be bought in quantity from Lenz Baking Supply Company in Reading, PA. They sell absolutely everything in quantity. I bought caraway seeds - 16 pounds. My other choice was a 50 pound bag! However, being a bread baker, they will last about 5-6 years. They are even open on Saturday mornings. >> >>Using the great challah ("Shelley's Challah) recipe posted on the board, I did not have any applesauce to use instead of oil. Apple Butter used instead gave the bread a wonderful delicate flavor. So I guess that many things can be substituted for oil in bread recipes. >> >>Keep up the good work - especially the hands on recipes! >> >>Sam Hurwitz >> > Sam and Sue --------------- MESSAGE bread-bakers.v096.n064.6 --------------- From: Krugman Household Subject: Holiday Baking Date: Tue, 3 Dec 96 19:41 EST Happy Holidays everyone! I can hear those Breadmakers humming!!! Could you share you favorite holiday bread recipes with us Please? I see lots of ads for pretty breads.... do they really look like that when you bake them? What are some of your tricks to make them "pretty" for gift giving? I am making a list of gift baskets containing some breads & spreads and want to make sure that I havve a great selection so that I don't have to repeat. (They all go to my church so they will compare notes!) Also, can I make any of these breads and freeze them? Will they turn out just as good? Love this list.... Karen (giving the Zoji a workout!) **************************************************************************** Krugman Ansley Genealogy Forum - A collection of Genealogy Links Check out the surnames for Virginia/Ohio/Kentucky/Tennessee/Georgia (many other states also) http://www.wwnet.com:80/~krugman1/ http://www.wwnet.com:80/~krugman1/fgc/ http://www.wwnet.com/~krugman1/fgc/query.html **************************************************************************** --------------- MESSAGE bread-bakers.v096.n064.7 --------------- From: Grimer Subject: Bread machines capacity Date: Thu, 05 Dec 1996 02:40:41 +0000 Hello, I am new to bread machines, and in London, England, I have only found a Hinari machine for 1.5 lb loafs. Since we are a growing family of seven at the moment, I was wondering if there are any other machines for bigger loafs. Thanks Isa --------------- MESSAGE bread-bakers.v096.n064.8 --------------- From: marciaf@juno.com (Marcia A Fasy) Subject: The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Date: Tue, 03 Dec 1996 23:49:11 EST This book recommends that fat be replaced by potatoes, bananas, prunes and figs. Some of the recipes call for minced prunes while others call for minced figs. There is a wonderful sounding recipe for Cranberry Buns which call for the figs. My question is: does anyone know if I could replace the figs with prunes? It seems reasonable that it would work. I would like to make this for Christmas morning. Here is the recipe in question: @@@@@ Cranberry Buns Yeild: 12 buns Dough 1 1/2 teaspoon dry yeast 1 1/4 cups bread flour 1 cup whole wheat flour 1/2 teaspoon salt 1/4 cup minced dried figs * 3/4 cup water (plus 2T) Topping 1 cup apple juice concentrate, thawed 1 1/2 cups fresh cranberries 1 cup raisins vegetable cooking spray Add all ingredients for dough in order suggested by your bread machine and process on the dough cycle. Meanwhile, prepare topping. Bring apple juice to boil, and boil 5 minutes or until reduced by half. Add cranberries and raisins and remove from heat. Coat 12 muffin cups with vegetable spray. Divide the topping amoung the cups and let cool. Preheat the oven to 350F. Remove dough from the machine and divide in 12 pieces. Roll each into a ball and place on top of the cranberry mixture. Cover and let rise about 20 min. or til doubled. Bake 20 min., invert muffin tin onto a larg tray and cool at least 10 minutes. *If figs are hard, pour boiling water oven them to soften and then drain well. Per serving: 182 calories, 1 gm fat, 41 mg. cholesterol, 5% calories from fat. Marcia Fasy --------------- MESSAGE bread-bakers.v096.n064.9 --------------- From: LIR119@delphi.com Subject: more injera info Date: Thu, 05 Dec 1996 19:41:05 -0500 (EST) ____MESSAGE HEADER INFORMATION DO NOT WRITE ABOVE THIS LINE______ Roaming the Net I picked up this info: To order tef by mail call 208 454-3330 Madkal Forages Inc. I believe this tef flour is grown in Idaho, USA. I have no idea if this place still exists. The real tef, produces a greyish color of the cooked finished product. and its gluten free! Docs re tef and injera: Injera (Ethiopian Sourdough Flatbread) Makes 5 Large Injeras (Crepes) 2 cups TEFF flour 2 cups self-rising flour, rice or barley flour 1/2 teaspoon baking powder 5 cups luke warm water 1. In a large bowl mix 2 1/2 cups water with 2 cups TEFF flour. 2. In a blender mix self-rising or other flour, 1/2 teaspoon baking powder and 2 1/2 cups water, then pour mixture into a second bowl. 3. Cover both bowls and leave them for 2-3 days until fermentation and water has risen to the top of each mixture. 4. Carefully pour off the water that now covers the mixtures. 5. Combine the two mixtures in one bowl, cover and let the mixture stand for 2 hours until it rises. 6. Pour the batter evenly to form a thin layer over the surface of a large heated skillet. The skillet temperature should be 425F. 7. Cook mixture until a spongy, crepe-like bread is formed. Remove from heat and allow to cool. 8. Place food on injera and arrange folded injera around edges of serving dish.Injera around edge of dish are used to pick up morsels of food. Yet'ef Injera This is the recipe for injera made from t'ef flour off Exotic Ethiopian Cooking 1 1/2 lbs t'ef flour 6 cups water 2 pkt yeast. Sift t'ef into deep mixinb bowl. Add water gradually and working with your fingers to avoi lumps. Work into a dough.In another pot dissovle yeast in some warm water. d to the flour. Mix. Leave the dough uncover until fermentation starts (the ter will rise to the top), 2 or 3 days. Discard the waterSeparately boil cups of water. Add 1 cup of the dough to the boilding water. Put on the sto (make sure it's warm), and stir continuosly. When it becomes thick, remove and cool down. Return to the original pot. Add more water, cover and let st d until it risesNow you are ready to finally cook the thing Preheat a n to about 420 degrees (use a non-stick pan or a pancake pan). Pour about 4 cups of the mixture into the pan, starting at the edge and going in circles towards the center. Cover and cook for 2-4 minu s. The rim of the injera will rise when it's done. Remove immediately Gluten-free Grains and Flours for baking and bread. This information is an extract from Gluten-free Cookery. The Complete Guide for Gluten-free or Wheat-free Diets Teff, Eragrostis abyssinica ( Eragrostis tef ) This is a small seeded relative of the millets. It is a staple crop of Ethiopia where it is made into a baked pancake called 'injera'. Teff contains 14% protein and 2% fat. It is a good source of calcium, iron and thiamine, better than other cereal grains. It produces a brown flour with excellent baking qualities. Good luck to all with you injera! Joan,"Flour Power" v `[1;34;44mRainbow V 1.18.3 for Delphi - Registered --------------- END bread-bakers.v096.n064 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved