Date: Sun, 29 Dec 1996 12:11:44 -0800 (PST) -------------- BEGIN bread-bakers.v096.n070 -------------- 001 - Terry and Kathleen Schull - Herb Lentil Bread 002 - gerrymc@ix.netcom.com - GOING TO THE DOGS - Recipe 003 - LIR119@delphi.com - English soda bread 004 - bzwax@tiac.net (rich) - re: Whole Wheat Flour 005 - bzwax@tiac.net (rich) - re: The BEST!!! 006 - Marc Joseph - Homemade Dog Biscuit Recipe 011 - qoe@sna.com - Zoji cake cycle worth using? 012 - jmstraub@selway.umt.edu - Dutch Crunch 013 - Bonnie Pollack Subject: Herb Lentil Bread Date: Wed, 25 Dec 1996 05:01:51 -0600 This is a very healthy bread and fun way to use up some of those left over lentils sitting in your cupboard. Kathleen schuller@ix.netcom.com * Exported from MasterCook * Herb Lentil Bread Recipe By : Low-cal Cooking by Jeanne Jones, Star Tribune, 10/30/96 Serving Size : 15 Preparation Time :0:00 Categories : Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup lentils 1 1/3 cups water 1/2 teaspoon dried rosemary -- crushed 1 teaspoon dried thyme -- crushed 3/4 cup skim milk 2 tablespoons sugar 1 teaspoon salt 2 tablespoons extra-virgin olive oil 1 envelope active dry yeast 3/4 cup warm water (110-115 degrees) 2 cups whole wheat flour 2 1/4 cups unbleached all-purpose flour Combine the lentils, water, rosemary and thyme in a saucepan and bring to a boil. Reduce heat to low and cook, covered, for 30 minutes, or until lentils are tender but not mushy. Drain and set aside. Pour the milk in a saucepan and bring just to the boiling point. Stir in the sugar, salt, olive oil and drained lentils. Set aside to cool slightly. Dissolve the yeast in the warm water and allow to stand for 3 minutes. Add it to the milk mixture, mix well and transfer to a large bowl. Add the wheat flour and mix well. Stir in the all-purpose flour, mixing until the dough can be formed into a ball. Put the dough ball on a floured surface and knead until smooth and elastic, about 5 minutes. Spray the bowl with a nonstick cooking spray and place the dough in the bowl. Cover with plastic wrap and a damp towel and set in a warm place to rise until doubled in size, about 1 hour. Punch the dough down and form into a loaf shape. Place in a standard size loaf pan, which has been sprayed with a nonstick cooking spray. Cover and allow to again double in size, about 30 minutes. Preheat the oven to 400 degrees. Place the bread in the preheated oven and bake for 5 minutes. Reduce heat to 350 degrees and continue to bake, for 35 more minutes, or until the top is a golden brown and sounds hollow when tapped. Allow the bread to come to room temperature before slicing. Makes 24 slices. Each slice contains approximately: 97calories, no cholesterol, 1 gr. fat, 95 mg. sodium 3 gm. protein, 18 gm. carbohydrate. The combination of lentils and wheat flour in this dense, hearty and egg-free bread provides the legume and grain necessary for a complete vegetarian protein. For this reason, it provides all the nutrients necessary for a healthful snack all by itself. For a lighter-textured bread you can use all unbleached, all-purpose flour, and for a prettier bread you can combine the all-white flour with pink lentils. However, for fall menus I like the coarse, heavy texture of this bread just the way the recipe is written. I like it toasted and spread with honey or an all-fruit jam for breakfast and for making sandwiches of all types. My favorite is a vegetarian sandwich made with thinly sliced grilled vegetables and melted cheese. It also makes great croutons for soups and salads. If you have any cooked left-over lentils in the refrigerator you can substitute one cup of cooked as lentils for the one-third cup of dried lentils called for and eliminate cooking them. However, if you do that, add the rosemary and thyme to the milk in step two. Store this bread, tightly wrapped, in the refrigerator. Jeanne Jones - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n070.2 --------------- From: gerrymc@ix.netcom.com Subject: GOING TO THE DOGS - Recipe Date: Mon, 23 Dec 1996 16:16:59 -0500 Hi all, Gee - someone asks for a dog biscuit recipe and the next day I get one. Enjoy, Gerry This is a recipe for the beloved critters who love us unconditionally. Dog Biscuits Recipe By : Ann Hill Wiebe Serving Size : 1 Preparation Time :30:00 Categories : Miscellaneous, Food* Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 2 cups whole wheat flour 1 cup rye flour 1 cup cornmeal 2 cups cracked wheat (bulgur) 1/2 cup non-fat dry milk -- powder 4 teaspoons salt 2 cups chicken stock 1/4 oz active dry yeast -- one package 1 egg 1 Tablespoon milk Preheat oven to 300 degrees F. Combine in a big bowl, the flours, corn- meal, milk powder and salt. In a separate bowl, dissolve yeast in 1/4 cup lukewarm water; let sit for a few minutes,until it bubbles. Add the chicken stock to the yeast mixture. Mixwell. Add the liquid to the dry ingredients. Knead about 3 minutes. The dough should be stiff. Flour a board with cornmeal and roll out the dough to a thickness of 1/4 inch. Cut out biscuits with cookie cutters in appropriate shapes, and place on ungreased cookie sheet. Mix the egg and milk and use to brush tops of biscuits ( for shine), then bake the biscuits for 45 minutes. Turn off the heat and leave biscuits in the oven overnight. This will make the biscuits be bonehard. - - - - - - - - - - - - - - - - - - NOTES : Though these are intended for dogs, people find them better tasting than many health foods. These make a dandy birthday or Christmas present for your favorite friend's dog. Homemade meatless dog biscuits. --------------- MESSAGE bread-bakers.v096.n070.3 --------------- From: LIR119@delphi.com Subject: English soda bread Date: Thu, 26 Dec 1996 08:32:19 -0500 (EST) I just saw this recipe on t.v. the other day and was intrigued by it.I made the bread and it is good when fresh from the oven with butter and jam. Toast it the following day. It's bare bones, no fat since I used skim milk. Although a quick bread, it had the texture and quality of almost a yeast bread. However the method of covering the loaf indeed did produce one of the crustiest loaves I made. I am contemplating experimenting using this idea with yeast based recipes. Here it is for all those curious bread bakers who want to try something new! BTW, the demonstrated bread used regular milk and baking powder so that's what I tried the first time for my loaf. This is not a sweet bread and there is no sugar in the recipe if you were wondering. And it tastes nothing like Irish soda bread! --MM title: ENGLISH SODA BREAD categories: breads, ethnic yield: 1 1 1/2 tsp baking soda "OR" 1 1/2 tsp baking powder if not using sour or buttermilk 1 1/2 cups milk ( if sour use the soda ) 1/2 tsp salt or to taste 3 cups flour( wasnt specified but I used bread flour although all purpose is generally used in quick breads ) Preheat oven to 425 F ! Mix all the ingredients together by hand with a fork as you would for biscuits, i.e. gently and quickly until a dough ball forms, leaving the sides of the bowl. Place dough on a greased baking sheet. Use a piece of plastic wrap to cover the dough so you can easily shape it into a round loaf with your hands.( it's a sticky dough that's why ) Remove plastic, use a sharpe knife and cut, slash an "X" accross the top of the dough. Dust top of loaf with flour.( for looks only ) Now use a large metal bowl and completely cover the loaf with it! Bake in the preheated 425F oven for 30 minutes. Remove bowl ,( careful, steam will escape,) and return bread to the oven and bake another 30 minutes at 425 or until golden. You should have a crusty loaf with a lovely moist interior. Note: my bread finished baking in 15 minutes after the bowl was removed not 30 and was a good golden brown. This truely tastes best when served warm. Enjoy! ----- Joan,"Flour Power" v `[1;36;45mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n070.4 --------------- From: bzwax@tiac.net (rich) Subject: re: Whole Wheat Flour Date: Sat, 21 Dec 1996 09:42:59 -0500 "Ron Cochran" wrote: >>Can anyone help me with this? What does it mean to start tasting "old" and how long does it take for this to happen? That is, how long can I keep it in just a cool, dark air-tight container without freezing it? It is going to be pretty hard to freeze 25lb. of flour.>> Ron: One of the reasons that white flour came so into vogue is that it has such a long shelf life. As you may know, it has the bran and germ removed from the wheat. The bran and germ contain about 1/2 of the oils of the wheat berry. (1 c white flour contains 1 gm fat; ww contains 2 gm). It is these oils that go rancid over time or with exposure to heat. This is the exact reason you need to store y our Whole Wheat flour well. Freezing retards the spoilage. It will smell "off" if that happens, and taste bitter. This may be the bitter taste many people complain about when they venture into whole wheat baking, particularly if they use a sack of flour they have had on hand a long time. If you can't get it all into your freezer, how about putting in as much as seems reasonable? And, how about your basement? is it cooler there? Here in New England for about 4-5 months of the year, we have what I call the "walk-OUT freezer." In a pinch, a dry, unheated shed or garage could be a storage place (though the mice like the area, too, so don't use the paper bag for storage...you'll need tougher stuff than that to keep them out!). You might find a friend(s) to split the bag with. That way, it gets used up faster and storage isn't a problem. Best-Debbie Concord, MA http: //www.concordma.com --------------- MESSAGE bread-bakers.v096.n070.5 --------------- From: bzwax@tiac.net (rich) Subject: re: The BEST!!! Date: Sat, 21 Dec 1996 09:31:44 -0500 bredlady@softdisk.com (G Nuttall) wrote: >>Per serving: 1858 Calories; 73g Fat (35% calories from fat); 28g Protein; 281g Carbohydrate; 295mg Cholesterol; 1415mg Sodium>> I suspect that something is WAAAYYY off in these counts! Is this perhaps the count per loaf? Or for the entire recipe (3 loaves)? Or is this so good that you consider a single serving to be an entire loaf? ;-) best-debbie --------------- MESSAGE bread-bakers.v096.n070.6 --------------- From: Marc Joseph Subject: Thick Pizza Crust Problem Date: Sun, 22 Dec 1996 12:55:48 -0500 We have a problem when making pizza dough of being able to roll out the dough thin enough to suit our tastes. I was wondering if anyone knows of any tricks of the trade, such a simple dough additive, to get the dough to relax enough to roll it out thinner. Thanks, Marc --------------- MESSAGE bread-bakers.v096.n070.7 --------------- From: LoisO43779@aol.com Subject: cornmeal Date: Sun, 22 Dec 1996 10:38:43 -0500 Hi Ellen, when I first started grinding my own cornmeal, I belonged to a food coop and was able to purchase a 50 lb. bag of dried corn. That worked great, becauseof course, that's what corn meal is made from. However, after a few years the food coop broke up and I was told by an "organic" friend that regular popcorn would make great cornmeal and it certainly does. I have been using popcorn for many years and always have a consistent supply of corn. Hope this works for you. Lois in WA. --------------- MESSAGE bread-bakers.v096.n070.8 --------------- From: "Joan Mathew" Subject: Yeast: instant vs rapid rise Date: Sat, 21 Dec 1996 07:45:44 -0500 > From: "Ellen C." > > "Instant" yeast is NOT the same as the "rapid rise" or "quick-rise" > yeasts. These faster acting yeasts can not, in fact, withstand a > third or extra-long rise. However, the "instant" yeast can. Whoa....quick-rise and instant yeasts in the past, and right now I'm using my Red Star Instant Active Dry Yeast (as read directly off the packet) from Sam's Club. In cases where the rapid-rise stuff is used, I have frequently given the breads a third rising and they came out just fine. I don't know much about the various strains of yeasts, etc., but I know that a third rise seems to work OK with most of the yeasts I use in my kitchen! > The "instant" doesn't refer to the rising action, but rather to the > fact that the yeast can be added as a dry ingredient and will > dissolve when mixed with the other bread ingredients. That's right, and the rapid-rise yeasts I'm familiar with -- granular forms -- can also be added as a dry ingredient. In fact, the companies who manufacture the rapid-rising products have told me it's best to add them this way and NOT to proof them. Incidentally, yeast labelled as "bread machine yeast" is pretty much the same product as the rapid-rise, a tip given to me by the companies who manufacture the stuff. Hope I didn't confuse things further, but just wanted to point out my experiences, Joan cmathew@airmail.net http://www.geocities.com/Heartland/8098/ --------------- MESSAGE bread-bakers.v096.n070.9 --------------- From: sue@interport.net (Curly Sue) Subject: Welsh Bread Date: Sat, 21 Dec 1996 22:25:43 -0500 (EST) (for those of you who are Welsh, this is not Bara Brith.) This is just about my favorite bread. Mimi Hiller transformed the recipe for conventional methods (i.e., using a Kitchen Aid) but it's too long to include here. The non-ABM users can find it at my site (http://www.users.interport.net/~sue/food/welsh_br.html) or at Mimi's Cyber-Kitchen. WELSH BREAD (From The Best Bread Machine Cookbook Ever: Ethnic Breads, M. Rosenberg, HarperCollins Books, 1994) *********************************** Ingredient small loaf large loaf TM* distilled white vinegar 1 tsp 1.5 tsp 1 tsp milk 2/3 c 1 c 2/3 c brown sugar 2 T 3 T 3 T whole egg 1 1 1 egg white 0 1 0 unsalted butter 4 T 6 T 6 T salt 1/2 tsp 3/4 tsp 3/4 tsp molasses 2 T 3 T 3 T bread flour 2 c 3 c 3 c baking soda pinch 1/8 tsp 1/8 tsp caraway seeds 1 tsp 1.5 tsp 1.5 tsp active dry yeast 1.5 tsp 2-1/4 tsp 2-1/4 tsp raisins 3/4 c 1 c 1 c 1. Stir the vinegar into the milk. Let stand about 30 min, until the mixture thickens. 2. Add ingredients (except raisins) but including the vinegar and milk, in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. 3. At the beeper (or at the end of the first kneading in the Panasonic, Sanyo, and National, or after 40 min from "start" for Toastmaster) add the raisins. === Notes === *TM indicates amounts I used for my Toastmaster, which typically takes less liquids than other machines. YMMV. This bread rises more slowly than other breads in the machine so I use the "sweet bread cycle." Sue(tm) Lead me not into temptation... I can find it myself! --------------- MESSAGE bread-bakers.v096.n070.10 --------------- From: Tina Durham Subject: Homemade Dog Biscuit Recipe Date: Sat, 21 Dec 1996 11:45:15 -0700 (MST) For Danny Dunn : 3 1/2 cps unbleached flour 2 cps ww flour 1 cp rye flour 2 cps bulgur (cracked wheat) 1 cp cornmeal 1/2 cp instant dry milk 4 tsp salt 1 env dry active yeast 1/4 cp warm water 3 cps chicken broth 1 egg slightly beaten w/ 1 tsp milk Mix first 7 ingreds (up to yeast) in lg bowl w/wooden spoon. Dissolve yeast in warm water. Add to dry ingreds. Add chicken broth and stir until dough forms. Roll out to 1/4" thickness. Cut out bone shapes and place on greased cookie sheets. Brush w/ egg mixture (glaze). Bake for 45 min at 300¡. Turn off oven; leave biscuits overnight to harden. Yield: 30 lg bones Est. savings: 40% over storebought. TO MAKE A DOG BONE COOKIE CUTTER: Bend a tuna can into a bone shape, using two pair of pliers and starting at opposite, symmetrical points. These make great Xmas gifts for dog owners. Source: Amy Dacyczyn, THE TIGHTWAD GAZETTE (NY: Villard Books, 1993), p. 244. Tina Quinn Durham / tqd@asu.edu "you can trust me, tqdurham@imap1.asu.edu there is no planet stranger than the one i'm from." --Lucille Clifton --------------- MESSAGE bread-bakers.v096.n070.11 --------------- From: qoe@sna.com Subject: Zoji cake cycle worth using? Date: Sat, 21 Dec 1996 14:48:15 -0800 (PST) >I would also like to know if the cake cycle is >worth using. I like to bake and wonder if I will be happy with the Zoji >results. Does anyone have a TNT recipe for a Zoji cake? >I appreciate any imput. Thanks. >Polly My experience has been that it is not worth it. I have tried it twice. Cakes aren't time consuming to make and who wants a tiny square cake or corn bread. I use mine for bread and dough and thoroughly love it. I haven't experienced your "store bought bread" problem. The best recipe I have and use a lot is in the Zoji cook book that comes with the machine. It is the buttermilk wheat bread. My Zoji is 5 years old I imagine it is still in their book. Let me know if it isn't. __________________________ |\/\/\/\/\/| Lynne Miles \0 0 0 0 / qoe@sna.com |~~~~~~| Orangevale, CA --------------- MESSAGE bread-bakers.v096.n070.12 --------------- From: jmstraub@selway.umt.edu Subject: Dutch Crunch Date: Sat, 21 Dec 1996 19:59:05 -0700 (MST) My SO raves about a bread a corner store here in Montana makes. Its called Dutch Crunch bread. Does anyone have a recipe for this bread? TIA Jen and Joe --------------- MESSAGE bread-bakers.v096.n070.13 --------------- From: Bonnie Pollack Subject: Mastercook Date: Mon, 23 Dec 1996 07:37:01 -0500 (EST) What is mastercook and how do I get it? If it is a program is it sold by software stores? Bonnie P --------------- MESSAGE bread-bakers.v096.n070.14 --------------- From: wmathews@falcon.liunet.edu (Walter Mathews) Subject: BreadMan Plus/Salton Date: Sat, 21 Dec 1996 22:29:26 -0400 I've had problems from the beginning with my BreadMan Plus: Overbaked in the beginning...stuck loaves...therefore had to scrub with a plastic-net pad (Dobie) to clean...called Salton...they curtly suggested that I turn the machine off early to avoid burnt bread...hmmm...finally frustrated with stuck loaves...called Salton...they said "season pan with canola oil in the oven"...learned I had to do that every 2-3 loaves...they offered to sell me a new one at high cost...read on this listserv bad report on Salton service and good report on another company that replaced pans...called Salton ready to yell...didn't have to...they immediately said they would send me a new pan...it works great...loaves slide out with ease...pan stays clean...only needs wiping with dishcloth...I'm a happy baker again...thanks, Salton, for being a responsible manufacturer. Walt Walter M. Mathews University Dean of Academic Affairs Long Island University 516-299-2822 516.299.2072 --------------- MESSAGE bread-bakers.v096.n070.15 --------------- From: LoisO43779@aol.com Subject: Julia's French bread/Cuisinart Date: Sun, 22 Dec 1996 10:39:16 -0500 Dear Joan, the "method" is pretty well described in the French Bread recipe. I read Julia's "Way to Cook" book and she uses her Cuisinart for most of her bread recipes. Also, a professional baker named is George Greenstein has written a wonderful book called "Secrets of a Jewish Baker, Authentic Jewish Rye and Other Breads". In this book each recipe is described using three ways of mixing, by hand, by food processor and by dough-mixing machine w/flat beater. His mixing method is different than Julia's, but it works fine. This book has loads of info for bread bakers. It can be purchased from King Arthur too. Maybe your library has it. If you need more info please feel free. Lois in WA. --------------- MESSAGE bread-bakers.v096.n070.16 --------------- From: "Ron Cochran" Subject: Zoji Bread Problem Date: Fri, 27 Dec 1996 19:55:09 -0600 I have noticed that when I use the Zoji standard white bread recipe (from their bread book, baked on the white/whole grain cycle) and substitute about 1/3 whole-wheat flour, it always sags at the top of the loaf. That is, by the end of the there is a large crater in the top of the loaf. When I start to cut the loaf, I find a large hole under the crater, which causes about the first three slices of bread to have a large hole in the middle and to be fairly worthless. Has anyone else seen this with a Zoji machine or have an idea what is causing it? I have tried backing off from the normal 2 tsp. of yeast to 1 3/4 tsp., and just got a shorter loaf with a crater in the top of the loaf. The problem also occurred once with normal bread flour, but it is rare - probably less than 10% of the loaves. Take care! Ron ****************************************************** Ron Cochran cochran@vbe.com 1002 Pembrook Dr. Neenah, WI 54956 voice-414-729-0742 "If you don't learn anything from your mistakes, then there's no sense in making them!" --------------- MESSAGE bread-bakers.v096.n070.17 --------------- From: "Ron Cochran" Subject: Re: Digest bread-bakers.v096.n067 Date: Sat, 21 Dec 1996 07:36:13 -0600 -From: ComMom1@aol.com -Subject: Zojirushi Bread Machine -Date: Sat, 14 Dec 1996 11:52:05 -0500 -To all the experienced Zoji owners; - I just got the BBCC-S15A Home bakery bread machine. I would -appreciate any hints or suggestions you may have. I have used the Hitachi HB -B201 for several years and love it. I wanted to give it to my daughter and -step up to a "better Machine". I wonder if I made a mistake. The first loaf -from the Zoji looked perfect and had a uniform texture, but was more like -store bought bread than the bread we love from my Hitachi. I'm going to keep -experimenting with the Zoji. I would also like to know if the cake cycle is -worth using. I like to bake and wonder if I will be happy with the Zoji -results. Does anyone have a TNT recipe for a Zoji cake? -I appreciate any imput. Thanks. -Polly I have been using that Zoji model for the past several months and I like it a lot. Had a Mr. Coffee bread machine for two years (actually two of them) prior to this. The Zoji is much heavier duty and quieter during operation. I have found that it is a good idea to spray a cooking oil spray into the pan before you put the bread ingredients in. The bread comes out much easier. I know that it is all Teflon lined, but I still recommend a quick spray into the pan. Also, I like the Zoji cake cycle. Everyone tells me that I am crazy and that "quick breads" are so easy, you don't need a bread machine. Well I guess that I am lazy - but I like to throw everything into the pan and hit "start." For example, I have made banana and apple quick breads ( the ones in the Zoji recipe book) and liked them both. They do make a pretty small loaf. I tried to double the loaf so that it would fill the pan. It bakes OK, but the mixing bar can't mix that much batter well, so you get lumps of flour. I think it is best to stick to the smaller recipes. I have also had a lot of questions about the fact that the quick bread cycle uses an 85 min. bake time, while the Home Made cycle is limited to a 60 min. bake time. I have been told that the 85 min. is far too long and it may be done in 30-60 min. But I did use the programmed 85 min. bake time for my banana and apple quick breads, and they seemed OK. So I guess I don't like any of the answers that I have gotten so far. If you find out, I would like to know. Take care! Ron Cochran ****************************************************** Ron Cochran cochran@vbe.com 1002 Pembrook Dr. Neenah, WI 54956 voice-414-729-0742 "If you don't learn anything from your mistakes, then there's no sense in making them!" --------------- MESSAGE bread-bakers.v096.n070.18 --------------- From: Debbie Hrabinski Subject: Excellent Bread Site/My new machine Date: Fri, 27 Dec 1996 15:05:11 -0500 http://godzilla.eecs.berkeley.edu/recipes/baked-goods/breads/ Hi all, this is an excellent bread site. Forgive me for being naive if it's maintained by one of u bread makers. But for those that don't know abt it. It's chockful of tons of both abm recipes and recipes not for the abm too. Here's another one that I haven't checked out yet: Betty Crocker Breadmaker WWW site: http://www.stannet.com/stannet/bread/bcrocker.html I wanted to tell some of the people on the list that inquired abt the Zojirushi bread maker that I purchased thru Price/Costco. So far I really like it a lot. I've made a bunch of different recipes in it, and everyone came out just wonderful. I was the one who had the Welbilt #6000, that I returned. But it was funny, cuz right before I returned the Welbilt, I decided to make the same *exact* recipe in both bread makers at the same time (just to make sure I wasn't going crazy). So I did, and the one in the Zoji came out light and fluffy and tasty. And the one I made in the Welbilt, altho it did rise that time, came out w/ such an "off" flavor. It smelled like it was stale, even tho I had just made the bread. I'm happy I decided to return it and buy that Zoji. Debbie piggie@worldnet.att.net --------------- MESSAGE bread-bakers.v096.n070.19 --------------- From: sally gregg Subject: Zojirushi Bread Machine (fwd) Date: Fri, 27 Dec 1996 16:35:06 -0500 (EST) Polly wrote: To all the experienced Zoji owners; I just got the BBCC-S15A Home bakery bread machine. I would appreciate any hints or suggestions you may have. I have used the Hitachi HB B201 for several years and love it. I wanted to give it to my daughter and step up to a "better Machine". I wonder if I made a mistake. The first loaf from the Zoji looked perfect and had a uniform texture, but was more like store bought bread than the bread we love from my Hitachi. I'm going to keep experimenting with the Zoji. I would also like to know if the cake cycle is worth using. I like to bake and wonder if I will be happy with the Zoji results. Does anyone have a TNT recipe for a Zoji cake? I appreciate any imput. Thanks. Polly: I, too, just bought the BBCC-S15A and have had the same sinking feeling that I have done the wrong thing. I owned a Pana model for 9 months, used it a lot, and really loved the machine in all respects except for the fact that there was no crust-selector control and many of the loaves came out very badly burned. I tried all kinds of remedies, none of which worked, and got zilch help from Pana, so I finally took my machine back to the store where I bought it and they gave me a refund. With great expectations, I then got the Zoji - and lo and behold: I now have perfect crusts but the quality of the bread doesn't begin to be comparable. I have tried many of my previous favorite recipes, and nothing is turning out to be anywhere near as good. I am truly devastated, and I now don't even want to make bread much anymore. If the solution is having to take every old recipe and spend 3 or 4 go-rounds having to alter it to try and come up with a satisfactory loaf then I am not very happy to put up with so much aggravation. Will be anxious to see the responses you get to your question. A disappointed Zoji owner, Sally --------------- MESSAGE bread-bakers.v096.n070.20 --------------- From: Sara Ayers Subject: rosemary bread Date: Fri, 27 Dec 1996 11:04:28 -0500 (EST) Tangy Rosemary Peasant Bread I made this for my mother as a Christmas gift. This makes a 2 pound loaf: Combine: 3/4 Cup warm water 1 Tablespoon sugar 2 Teaspoons yeast When the yeast has proofed, add: 1 Cup sourdough starter 1 Cup yogurt (you can substitute sourdough starter for this) 1/2 Teaspoon salt 2 Teaspoons ground rosemary « Cup whole wheat flour Add enough white flour (about 4 cups) to make a barely sticky dough. Knead until elastic. Let rise in a warm place until doubled in bulk. Punch down and shape the loaf and let rise again. I bake this in a clay cloche because it makes a wonderful crust. To do this, shape the loaf in the cloche bottom and let rise the 2nd time. Preheat the cover for 20 minutes in a 350 degree oven. Put the cover on the bottom and bake covered for 30 minutes, then uncovered for 15 minutes more. If you don't have a cloche, just bake at 350 for 40-45 minutes, until the loaf is golden brown and sounds hollow when tapped. -- Sara Ayers --------------- END bread-bakers.v096.n070 --------------- -------------- BEGIN bread-bakers.v096.n071 -------------- 001 - rkyler Subject: gluten free bread? Date: Sat, 28 Dec 1996 00:21:21 -0600 (CST) Hi! I'm new to the list, so if this has been discussed before, just let me know. I haven't had a chance to get on the other machine to check the ftp site, and may not for a few days. I'm looking for gluten-free recipes for a breadmaker . . . I have developed a gluten intolerence and need a good alternative. Any ideas will be most appreciated! My thinking is that potato flour would be good, taste wise. I just don't know how the bread might turn out. Thank you! Kim --------------- MESSAGE bread-bakers.v096.n071.2 --------------- From: evedex@globalserve.net (Eve Dexter) Subject: Honey Date: Sun, 29 Dec 1996 09:46:04 -0500 A while ago I contacted a gentleman at a 'Honey Board' via the www. I too wondered about the crystalization of honey. He replied that it is a normal occurance and gently heating (you don't want to make candy) by either a low cycle in the microwave or in a pot of hot water was the best way to re-liquify the solid mass. His suggestion, however, was to make sure that there are no crystals left in the re-liquified honey or it will re-solidify quickly. I had known the trick for liquifying but didn't ever worry about getting all the crystals...'just enough for now' seemed as good a trick as any. Since getting his post, I have made sure that all the crystals are gone, and sure enough, the honey stays liquid much, much longer. Good Luck and Happy Baking to all. Eve Dexter evedex@globalserve.net c/o Old Bell Farm Ontario, Canada --------------- MESSAGE bread-bakers.v096.n071.3 --------------- From: "Peg Doolin, Sean Center" Subject: Dog Biscuits Date: Sat, 28 Dec 1996 21:33:25 -0500 Danny, You asked about dog biscuit recipes. If I've done it correctly, there will be three recipes attached to this message. If not, let me know. I get the digest form so I only read through the messages once a week. Peg Essex, Vermont ---------- Recipe via Meal-Master (tm) v8.04 Title: Bread Machine Dog Biscuits Categories: Breadmaker, Pet's Yield: 1 Batch 3/4 c Beef, chicken or vegetable : -broth * 1/2 c 1 ea Egg 1 ea 3 tb Oil 2 tb 1 c All-purpose flour 3/4 c 1 c Whole-wheat flour 3/4 c 1/3 c Bulgur** 2 tb 1/3 c Wheat germ 2 tb 1/3 c Bran 2 tb 1/4 c Nonfat dry milk 3 tb 1/4 ts Garlic powder 1/4 ts 1 1/2 ts Yeast 1 1/2 ts : *Or use hot water and 2 or 3 : -bouillon cubes. : **If you don't have bulgur, : -try substituting something : -like a 7-grain cereal : Ingredients in first column : -is for 1 1/2 lb. Those : -quantities listed after : -ingredients are for l lb. SOURCE: Posted on *P Food and Wine Board under Breads by Machine by Linda Rehbergg - CNJX21A on 12/21/93......Formatted into MM by Ursula R. Taylor. Place ingredints in bread pan according to manufactureres directions and press "Dough" cycle. When machine beeps, remove dough to lightly floured countertop and with a rolling pin, roll dough out to 1/4" thickness. Using a dog bone cookie cutter (or any small seasonal cookie cutters), cut out dog biscuits and place on a lightly greased cookie sheet or one sprinkled with cornmeal. Reroll scraps and repeat till all dough is used up. Place in a warm location and let rise 30 minutes. Bake at 325 for 30 minutes until brown and no longer soft. Place on a rack to cool. Store in an airtight container. ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Breadmaker Dog Biscuits Categories: Pet's, Breadmaker Yield: 1 Recipe ~--------------------INFORMATION ONLY--------------------- SOURCE: Linda Rehberg on *P - ID #GNJX21A. Note on Foods BB - Breads by Machine - dated 12/20/93 to Ursula R. Taylor. You should be able to convert dog biscuit recipes to your bread machine. If you have a 1 1/2 lb. machine, use about 1 cup liquid (eggs count as a scant 1/4 cup liquid) and a total of 3 cups of dry ingredients (flour and grains). If the mixture is too stiff for your machine to mix easily, add 1 to 2 tbsp. more liquid. Hope this helps. This note was formated by Ursula R. Taylor...Note from Ursula - using this method - use only dough cycle, then remove and roll or pat dough out and bake in the oven.... ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: Dog Cookies - Breadmaker Categories: Pet's, Breadmaker Yield: 30 Cookies : -GGMB18A 1 c Beef, chicken or vegetable : --stock 1 c Bread OR all-purpose flour 1 c Whole wheat or rye flour : --OR other dark flour 1 c Bulgar wheat 1/4 c Non-fat dry milk powder 1/2 ts Salt 1 1/2 ts Yeast Use dough cycle. Roll dough to 1/4" thickness. Cut with cookie cutters or knife. Place on baking sheets sprinkled with cornmeal. Cover with clean kitchen towels and let rise in warm place about 45 minutes. Bake at 325-degrees for 45 minutes. When all are baked, turn off oven and return all cookies to cooling oven overnight to harden. Store in airtight container. [Using a 3.5" bone shaped cutter, I get about 30-35 cookies from this recipe. Sam the Wonder Dog adores them.] ----- --------------- MESSAGE bread-bakers.v096.n071.4 --------------- From: "Richard T. Garcia" Subject: Jalapeno Cheese Flat Bread Date: Sat, 28 Dec 1996 09:03:04 -0800 Does anyone have any recipes for this type of bread???? Thanx in advance, Richard T. Garcia --------------- MESSAGE bread-bakers.v096.n071.5 --------------- From: Sara Ayers Subject: dog biscuits Date: Fri, 27 Dec 1996 11:01:17 -0500 (EST) Danny Dunn was looking for a recipe for dog biscuits. This is an adaptation of the recipe that came with my dog bone cookie cutter. 2 1/2 Cups whole wheat flour 1/2 Cup powered milk 2 large cloves garlic, pressed 1 Tablespoon wheat germ 1 Tablespoon nutritional yeast (optional - get this at a health food store) 6 Tablespoons bacon grease or peanut butter 1 egg 1 Cup water Preheat oven to 350. Combine the ingredients. Roll out to « inch thick and cut out with cookie cutters. Bake at 20-25 minutes. Allow the cookies to cool before serving. Allowing them to sit out overnight will make them harder, which is good for cleaning doggie teeth. -- Sara Ayers --------------- MESSAGE bread-bakers.v096.n071.6 --------------- From: Debbie Hrabinski Subject: kneading cycles/wonderslim? Date: Fri, 27 Dec 1996 15:07:04 -0500 Hi, Had a couple questions for the abm owners. I noticed that my Welbilt had 2 kneading cycles, but my new Zoji has only one? Why? Does it matter? also, I recently came across a recipe that needed "wonderslim". This doesn't sound too appetizing, what is it???? Thx, Debbie piggie@worldnet.att.net --------------- END bread-bakers.v096.n071 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved