Date: Fri, 3 Jan 1997 18:31:13 -0800 (PST) -------------- BEGIN bread-bakers.v097.n001 -------------- 001 - LAllin@aol.com - Re. kneading cycles/wonderslim? 002 - Diane Christy said: >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 Wonderslim is a fat & egg substitute, used to make baked goods moist. It can also be used in salad dressings. A 1/4 cup has only 35 calories and replaces a 1/2 cup of fat (butter, oil, margarine, etc.) which would have several hundred calories. It is made from dried plums (prunes), water and lecithin. I have used it on a few occasions; it works just fine in making the baked goods moist, but changes the texture somewhat. If you are concerned with eliminating fat, you might also want to try substituting applesauce for fat, in a one-for-one ratio; it works fine, though you might want to reduce any sugar a recipe calls for because of the natural sweetness of the applesauce. Hope this helps. --------------- MESSAGE bread-bakers.v097.n001.2 --------------- From: Diane Christy Subject: new Date: Mon, 30 Dec 1996 12:09:14 -0600 I just wanted to say "hi." I'm new to the list. I got a West Bend breadmaker for Christmas from my husband. I've made 2 loaves with it and am planning on making crescent rolls for New Year's Eve. I just wanted to say "hello." Diane Christy Jefferson, LA dchristy10@earthlink.net http://www.geocities.com/Heartland/Plains/1832/ --------------- MESSAGE bread-bakers.v097.n001.3 --------------- From: ltsilver@borg.com (LT Silverman) Subject: Salton Problem Date: Sun, 29 Dec 1996 20:30:07 -0500 Walter Mathews writes about getting a new bread pan. I guess after all the problems I had and all the other problems listed on this list--our frustration that was finally getting heard by someone since they weren't listening--Salton is finally getting its act together. Congratulatons. LOIS .-~~\ :::::: / \ _ |::::| ~x .-~_)_ l~~~~! ~>x".-~ ~-. \RC/ _ ( / \ || || T o o Y || ==:l l < ! (3 \\ \ .__/ / /|| \\ ,r"-,___.-'r.//|| }^ \.( ) _.'//.||LT Silverman & Family (including Susan) / }~Xi--~ // || ltsilver@borg.com Y Y I\ \ " || Living in a Winter Wonderland??? | | |o\ \ || | l_l Y T || l "o l_j |! \ || .--^. o .^|| " ~ `' --------------- MESSAGE bread-bakers.v097.n001.4 --------------- From: gerrymc@ix.netcom.com Subject: re: Zojirushi Bread Machine Date: Mon, 30 Dec 1996 14:04:12 -0500 >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 > > Hi all, I have a recipe book - Bread Machine Baking: Perfect Every Time by Lora Brody. For each recipe, there are 6 separate recipes three of which are Hitachi, Panasonic and Zojirushi. Until I adjusted the liquidity ratio of my DAK/Wellbilt recipes to the liquidity of my Zojirushi machine, the old recipes didn't perform well at all. The liquidity adjustment / hand recipe conversion can be found in the Norman Garrett :Quick & Delicious Bread Machine recipes book. I posted the conversion to the list earlier this year, and am trying to find a copy of the post so I can resubmit it. Peace, Gerry --------------- MESSAGE bread-bakers.v097.n001.5 --------------- From: BillyFish@aol.com Subject: Re: Thick Pizza Crust Problem Date: Mon, 30 Dec 1996 07:55:51 -0500 Marc Joseph wrote: >>>>> 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. <<<<<< I use a pizza stone and a rolling pin. With the aid of a lot of corn meal and a spray of PAM from time to time and a lot of rolling, I can get the dough very thin. Just keep rolling. it. Of course, if you are skilled enough use centrifugal force like they use to before pizza factories. Because the pizza stone has a raised edge, I have trouble rolling the edges. But I don't mind thick edges and crisp centers. William Buchman --------------- MESSAGE bread-bakers.v097.n001.6 --------------- From: nmrg@juno.com (Rocky L Hurley [KR4PZ]) Subject: RECIPE: Dilly Rolls Date: Mon, 30 Dec 1996 11:37:48 EST Hi All! My family and I tried these last night also. Hmmmmmmmmmmmmmmmmmm! Source: Taste Of Home, October/November 1996 issue Submitted by:Mary Bickel, Terre Haute. Indiana Yield: 2 dozen 2 cup (16 ounce) small curd cottage cheese) 2 tbsp butter or margarine 2 packages (1/4 ounce each) active dry yeast) 1/2 cup warm water (110 to 115 degrees F) 2 eggs 1/4 cup sugar 2 tbsp dried minced onion 1 to 2 tbsp Dill Weed 1 tbsp salt 1/2 tsp baking soda 4 1/2 to 5 cup all purpose flour In a large sauce pan over medium heat, cook cottage cheese and butter until butter is melted. Cool to 110 to 115 degrees F. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda, and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Form into 24 balls; place in a greased 13-in. x 9-in. x 2-in baking pan that has been sprayed with non stick cooking spray. Cover and let rise until doubled, about 45 minutes. --------------- MESSAGE bread-bakers.v097.n001.7 --------------- From: LIR119@delphi.com Subject: pizza dough stretch question/ dough conditioners Date: Fri, 03 Jan 1997 17:27:41 -0500 (EST) Years ago as a younger lady I was lucky to work in a pizza restaurant during summer vacation. I was a pizza jack of all trades so to speak. Tony a Sicilian chef showed me how to make pizza dough in the large hobart mixer. The dough itself was easy: bread flour, water, compressed yeast ( he preferred it ) a bit of sugar and salt , and a "minor" amt of olive oil. I was truly amazed at the power of yeast as he only used one commercial yeast cake for a 50 lb bag of flour! The trick I found out to ensure the dough properly relaxed ( no dough enhancers were used): A overnight chilling in the pizza cooler ( retardation of the dough ).A slow rise of dough occured and then he would occassionally walk into the cooler to Punch down the dough ). This process relaxed the gluten, mellowed it so to speak. Also any excess sugar and co2 were released which caused a better dough texture and less burning at high brick oven temperatures. His dough stretched out beautifully. I never forgot that lesson and always chill my pizza dough overnight. You'll find the dough easier to stretch or roll since everything is relaxed. Now speaking of dough conditioners for any yeast dough: even pizza, you could try 1 tsp lemon juice to 3 cups flour, or a bit of liquid or powdered lecitin ( found at health food stores ) or a tsp+ of crushed vitamin c table to 3 cups flour but I don't think you really need an enhancer for the pizza if you try the chilling method first. General baking: Following is a homemeade formula you can use. There are many commercial dough conditioners on the market which work wonderful. Many people do try making their own first before buying the commercial stuff. This is a recipe for enhancer which I found on the Net.I personally havent tried it as I find lemon juice relaxes the dough for me. MM: DOUGH ENHANCER ---------- Recipe via Meal-Master (tm) v8.03 Title: DOUGH ENHANCER Categories: Breadmaker, Substitutes Yield: 32 servings 1 c Lecithin granules 1 tb Vitamin C powder 1 tb Ginger, ground Mix all ingredients and store in tightly closed glass jar. Add to breadmaker in amount equal to yeast with other dry ingredients. Start machine. Apparently, the ginger gooses the yeast and makes it act more swiftly, the ascorbic acid strengthens the gluten, and the lecithin aids the oil in causing the strands of gluten to slip against each other more easily and thus rise better. ----- Joan,"Flour Power" v `[1;33;41mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v097.n001.8 --------------- From: Bart Volentine Subject: Huh?! Biscuits? Date: Sun, 29 Dec 1996 23:40:57 +0100 Okay, does anyone have recipe for teething biscuits? Everybody seems to know how to make dog, Southern, rock, flat, etc...biscuits. --------------- MESSAGE bread-bakers.v097.n001.9 --------------- From: gerrymc@ix.netcom.com Subject: hand to machine conversion Date: Fri, 03 Jan 1997 14:38:39 -0500 Hi all, Once again here is the hand to machine recipe conversion. Embedded within the conversion is the bread machine / recipe liquidity ratio check. Those of you with excellent recipes for an old machine may want to run your recipes through this to get a quick fix for your new machine. This is presented in a text format since attachments don't work well on the digest, but I also have a WordPerfect version with the charts done up nicely. If you want a copy of that send a PRIVATE email to me. Peace, Gerry Recipe Conversion This technique is for yeast breads only Four steps: 1. Cut the recipe down so it will make one loaf. 2. Determine the parameters of your bread machine. 3. Determine the liquidity ratio of the recipe. 4. Determine the overall bulk of the recipe. 1. Reducing recipe size. Most recipes tell how many loaves they make. Some will tell the size of the loaf. Cut the recipe down so it will make one loaf. A rough judgement can be made by looking at the flour required. A 1 pound loaf requires about 2 cups of flour. Therefore if your recipe calls for 6 cups of flour, you can figure it will make 3 - 1 pound loaves or 2 - 1 1/2 pound loaves. 2. Determine machine parameters. Since each machine varies in its capacity and motor power, you must determine the acceptable ranges for your machine in two categories: liquidity ratio and bulk. To find your machine's range, look at the basic white bread recipe that came with the machine. Determine the number of cups of flour called for. Follow that column until you find the row that shows the number of ounces of liquid (water or milk) called for in the recipe. In that box you will find the ratio range for your machine. Highlight or write down the ratio range. Bulk is determined by the number of cups of flour called for in the basic white bread recipe for your machine. If the recipe calls for 2 to 2 1/2 cups of flour, you have a 1 pound machine. If the recipe calls for 3 to 4 cups of flour you have a 1 1/2 pound (or greater) machine. Bread Machine Liquidity Ratios Ounces Liquid Cups of Flour 1/8C = 1oz 2 2 1/2 3 3 1/2 5 2.9-3.5 3.6-4.4 4.3-5.3 5.0-6.2 6 2.4-3.0 3.0-3.6 3.6-4.4 4.2-5.2 7 2.1-2.5 2.6-3.2 3.1-3.7 3.6-4.4 8 1.8-2.2 2.3-2.8 2.7-3.3 3.2-3.9 9 1.6-2.0 2.0-2.4 2.4-3.0 2.8-3.4 10 1.4-1.8 1.8-2.2 2.2-2.6 2.5-3.1 11 1.4-1.7 1.6-2.0 2.0-2.4 2.3-2.8 The ratio for my Zo is 2.89. Ratio is computed by dividing dry ingredients by liquid. Higher ratios indicate stiffer dough. Lower ratios indicate more liquid dough. 3. Determining Liquidity Ratio. Using the following chart you now need to determine the liquidity ratio of your recipe. Fill in the ingredients and their amounts in the appropriate columns. Write the amounts as decimal fractions so you can use a calculator later to add them up. For example if the recipe calls for 2 1/2 cups of flour - put 2.5 in the dry cup column. You'll have to determine whether an ingredient is dry or wet. Generally - use the form the ingredient is in when you add it. Exeptions to this are things that are goin to melt when heat is applied such as butter, margarine, fresh cheese or shortening. Some ingredients shouldn't be computed. Don't include the following in the calculation: yeast, raisins / nuts / seeds added at the mix cycle. You should count raisins / nuts / or seeds added initially as dry ingredients. After you have entered all the ingredients, total each column and place the sum in the subtotal box. Then multiply the subtotal by the multiplier specified and place the result in the total box. Add the totals together for wet and dry grand totals. Then divide the dry grand total by the wet grand total to compute the ratio for this recipe. For best results the ratio should fall within the range specified for your machine from step 2. If the ratio only misses by a few points it will probably be satifactory. If the ratio is below the range your dough might be too wet. Try a slight reduction in liquid ingredients or an increase in dry ingredients and recalculate. If the ratio is above the range, it is too dry. Add liquid or reduce the dry ingredients. You may still need to experiment a little but this calculation will get you beyond the trial and error stage. Dough Liquidity Calculation Worksheet DRY WET Ingredient tsp tbs cup tsp tbs cup oz Subtotal Multiplier 3 48 3 48 6 Total Grand Total Liquidity ratio 4. Determining Bulk. You don't want to overflow the machine so make sure that the recipe doesn't call for more than 2 1/2 cups of flour for a one pound machine, or more than 3 1/2 cups for a 1 1/2 pound machine. If you need to fine tune the recipe make equal adjustments to both the wet and dry ingredients in order to maintain the liquidity ratio. --------------- MESSAGE bread-bakers.v097.n001.10 --------------- From: LZTHOMAS@aol.com Subject: re: Zoji cake cycle worth using? Date: Wed, 1 Jan 1997 12:01:56 -0500 I have used the cake cycle for the Banana Pecan Bread recipe from the Zo cookbook with nothing but good results. Evidence usually disappears after a day. --------------- MESSAGE bread-bakers.v097.n001.11 --------------- From: Julia West Subject: Re: Dog biscuit recipe Date: Fri, 03 Jan 1997 00:55:36 -0600 I posted this awhile back, but I didn't see it in the last two digests, so I'm posting it again. My apologies if it appears twice. * Exported from MasterCook * Nice Spice Dog Biscuits Recipe By : Gourmet Dog Biscuits: A Cookbook of Tasty Treats . . . Serving Size : 48 Preparation Time :6:30 Categories : Dog Treats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unbleached all-purpose flour 1 1/2 cups whole-wheat flour 1/2 cup cornmeal 2 tablespoons nonfat dry milk powder 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 1/2 teaspoons ground allspice 1 egg -- slightly beaten 1 cup water (use 1 to 1-1/4 cups water) Stir together flours, cornmeal, dry milk powder, cinnamon, nutmeg and allspice in a large bowl. Add egg, then begin adding water gradually, stirring with a wooden spoon. Add just enough water to produce a very stiff dough. If you add too much water and dough is no longer stiff, add a little more flour. Knead the dough with your hands to create a smooth texture. Preheat oven to 350°F. Roll out dough 1/4 inch thick. (It helps if the top and bottom of the dough are lightly floured.) Use a cookie cutter to cut out biscuits. Place biscuits about 1/2 inch apart on lightly greased cookie sheets. Bake for about 45 minutes to 1 hour. The biscuits should be lightly browned and should not be moist inside. Turn off oven and leave biscuits inside without opening oven door for 5 hours, or overnight, to let them harden. Store in an airtight container. Yield: About 4 dozen (3-by-1-inch) biscuits. This recipe appeared in the St. Louis Post-Dispatch on Dec. 14, 1996. The recipe is from "Gourmet Dog Biscuits: A Cookbook of Tasty Treats for Your Favorite Fido" by Carole Horstmeyer. According to the article, the book is available at Borders Books and Music in Sunset Hills, MO, at Dora-Bunny's Boutique in St. Charles, MO, and at Cornucopia, and Whiskers and Wags in Kirkwood, MO. To order from the author, send $9.90 ($7.95 plus $1.95 postage and handling) to: Gourmet Dog Biscuits Book, c/o Crafts and Cre-"ate"-tions, P.O. Box 25434, St. Louis, MO 63125. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 14 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v097.n001.12 --------------- From: "Bobbi Terkowitz" Subject: Bread baking classes Date: Fri, 3 Jan 1997 09:02:03 -0500 I hope I'm doing this correctly; I've never posted to a list before--but I can't resist. Danny Dunn asked about any bread baking classes, as he and his wife would like to do that for a vacation. Well, for my birthday this past fall, my husband sent me to a bread baking weekend at the New England Culinary Institute (NECI) at the Inn at Essex (just outside Burlington, Vermont). It was co-sponsored by King Arthur Flour, and it was FABULOUS. I have been baking all my bread for 25 years (I started VERY young, of course), and I still took 15 pages of notes during my classes! The weekend is a mix of hands-on classes and demonstrations, and the classes are taught by folks from King Arthur, by cookbook authors like Lora Brody and Patty Rademacher, and by professional chefs like Jeffrey Hamelman, who was the captain of the US team at the breadbaking Olympics (when the US won first place in baguettes). It was the most wonderful weekend, meeting lots of other breadbakers, baking breads and pastries, and learning about a subject I love. The attendees ranged from caterers who wanted to improve their baking skills to first-timers. The only hard part was deciding which hands-on classes to take (and getting into those); the class size is limited to 15 and there are 10 concurrent sessions. You do receive all the recipes, but the wonderful thing is learning how and why to do all sorts of things. I can now do 1-, 2-, 3-, 4-, and 5-strand braids; make croissants (and, of greater interest to my family, pain au chocolat) from scratch; and I am absolutely fearless when it comes to any new recipe, because I understand much better how all the ingredients are going to behave. I'll never make it onto Jeffrey Hamelman's team for the Olympics, but I sure can keep myself and my family happy! Anyway, NECI runs the breadbaking weekend each fall--and there is also a chocolate weekend in November, and an Italian one, I think, in the spring. Don't have the phone number here, but NECI is headquartered in Montpelier, Vermont; they run the restaurants at the Inn at Essex in Essex Junction, Vermont; and King Arthur would also be able to give you the scoop since they are so involved. I know you'll love it. Regards, Bobbi --------------- MESSAGE bread-bakers.v097.n001.13 --------------- From: Lobo119@worldnet.att.net Subject: update to recipe sent previously Date: Thu, 02 Jan 1997 10:40:34 -0700 I posted this recipe some time back with the directions a bit less clear than they should have been. A poor soul emailed me the other night that he'd tried the yeast version and had a big gooey mess. The only thing we could pin it down to was that he'd added an additional 1/2 cup water to dissolve the yeast, rather than taking that 1/2 cup from the 4 1/2 cups total. So I apologize, have re-written and am re-submitting the recipe in the hopes that no one else will have to put the resulting product in body bags. -------------------------------------------------------- I used the following recipe to win 4-H grand championships several years in a row (Cottonwood County, Minnesota). One of my "tricks" is to knead only as long as is necessary to keep the bread from sticking to your hands .... makes it lighter. The second recipe is the same one adapted for sourdough. 4-H CHAMPION BREAD Makes 4 loaves 2 pkg. yeast 3/4 c. dry milk 1/4 c. + 2 T. sugar about 12 c. flour 4 1/2 c. lukewarm water 2 T. salt 4 1/2 T. margarine Dissolve yeast in 1/2 cup of the water. Mix remaining 4 cups water, dry milk, salt, sugar and margarine. Add yeast. Add 5 c. flour and beat. Let stand 15 min. Beat. Add flour to make soft dough. Add last flour. Knead until smooth and elastic. Grease ball and place in bowl. Cover. Let rise to double. Knead down and divide in 4. Let stand 15-30 min. and make into loaves. Let rise until 3/4 inch over top of 1 lb. tin. Bake at 350F for 40 minutes. 4-H CHAMPION BREAD - SOURDOUGH VERSION Makes four loaves 3 cups expanded sourdough starter 3 1/3 cups lukewarm water (sometimes I use beer or buttermilk, at room temp) 1/4 cup + 2 tablespoons sugar 2 tablespoons salt 4 1/2 tablespoons margarine, melted about 9-10 cups flour Mix sourdough, water, sugar, salt, and margarine. Add 5 cups flour and beat until smooth. Let stand 15 minutes. Add flour to make a soft dough. Knead, adding flour, until dough is no longer sticky. Place dough in large bowl. Cover with a dish towel. Let rise until double in volume.* Knead down and divide into fourths. Let stand 15-30 minutes. Shape into loaves and place into greased and floured one-pound loaf pans. Let rise until 3/4 inch over top of pan. Bake at 350F for 40 min. *On a cold day, you can speed the raising process. Set the oven to 200 degrees for 2 minutes. Turn oven off immediately and place bread, covered with aluminum foil - in metal or glass bowl only - in oven to raise. --------------- MESSAGE bread-bakers.v097.n001.14 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: Good eye Date: Wed, 1 Jan 1997 17:44:27 -0600 (CST) 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 Debbie the recipe makes 3 round coffecakes ( about 10-12 inches in diameter). So these figures are for one entire coffeecake which serves approximately 15 easy. sorry for the confusion g --------------- END bread-bakers.v097.n001 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved