Date: Sun, 12 Jan 1997 19:21:50 -0800 (PST) -------------- BEGIN bread-bakers.v097.n002 -------------- 001 - Reggie Dwork - Bread machine to buy?? --------------- MESSAGE bread-bakers.v097.n002.1 --------------- From: Reggie Dwork Subject: Recipes for Q4 1996 available Date: Sun, 12 Jan 1997 18:53:05 -0800 The recipes posted during Q4 1996 to bread-bakers are available on the archive site. Location is: https://bread-bakers.com/recipe_down.html The new files are: b4q96idx.txt - recipe titles b4q96mxp.zip - recipes in MasterCook 3 export (text) format b4q96mcf.zip - recipes in MasterCook 3 cookbook file format Jeff & Reggie --------------- MESSAGE bread-bakers.v097.n002.2 --------------- From: "Natan Gitter" Subject: Reddi Sponge Date: Tue, 7 Jan 1997 11:49:49 -3:00 Dear List members, First of all let me tell you that I enjoy this list very much. I used to live in the United States and a friend of mine, who owned a bakery, used to give me something called Reddi-Sponge ( Instant Dough developer- 97%milk sway), for me to make my own bagels at home. I recently moved to Argentina and I am unable to get Reddi-Sponge and I was wondering if someone on this list knows how to replace this product for onother one ( more available here in South America). I would appreciate if you would send your answers to me directly at gitter@satlink.com (so as not to bother other list-members). Thank you very much, Natan Gitter gitter@satlink.com --------------- MESSAGE bread-bakers.v097.n002.3 --------------- From: "Katherine L. Rodman" Subject: My sticky bread pan "sniff" Date: Sun, 05 Jan 1997 16:39:49 -0500 Help!!! I did something really stupid and I think I threw out the information/warranty on my bread machine. It is a West Bend America's Favorite. I love the machine but I need a new bread pan. Would anyone have the address or phone # of West Bend? I would be highly appreciative if you did. Thanks, Kat --------------- MESSAGE bread-bakers.v097.n002.4 --------------- From: hirsc003@mc.duke.edu Subject: pretzels Date: Mon, 06 Jan 1997 09:20 -0500 (EST) Does anyone have a good recipe for making pretzel dough in the bread machine? I used the recipe from "Bread Machine Magic," but it's not quite the taste I want. Also, why are pretzels boiled before baking? What does that process accomplish? --------------- MESSAGE bread-bakers.v097.n002.5 --------------- From: jmartin@london2.skn.net (Jerri Dawn Martin) Subject: Re: Thick Pizza Crust Problem Date: Sat, 4 Jan 1997 11:01:51 -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. <<<<<< Joan,"Flour Power" wrote: >>>>> 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. <<<<< A trick from my limited experience, and less patience than Joan (I never have the foresight to start dough the night before!)...just let the dough sit a while after stretching the first time, and then it will stretch out further. If it is still not thin enough, wait again...just 15-30 minutes will allow the dough to relax enough for my purposes. I make my pizza crust using the dough cycle of a Breadman machine, with about 30-40% whole wheat and 60-70% unbleached white flour, for a 1.5 lb loaf, which will stretch to nearly the full size of my pizza stone. Hope this helps. Jerri (first time poster, long time reader/lurker) --------------- MESSAGE bread-bakers.v097.n002.6 --------------- From: Erica Rodgers Subject: Quest + Request Date: Sun, 5 Jan 97 13:01:11 EST Hi there! I have a question = I just got a bread machine (Black & Decker) for X-Mas. I know that it is recommended that you WEIGH the flour as opposed to just measuring it. Is there a chart for cups to oz/gram for all the various flours? Would someone direct me to this information? THanks. Also, I have a request. I have seen plenty (and I mean PLENTY) of recipes for mark1 mod0 (ie: standard) bagels. What I would like are recipes for FLAVORED ones (eg: pumpernickle, banana, blueberry, chocolate chip, etc). I see these all the time in the bagel resturaunts, but would like to make my own. At least a suggested ratio for the addition of items to standard bagesl would be appreciated. Thanks & Happy Baking! Erica *-----*-----*-----*-----*-----*-----*-----*-----*-----*-----* That is not dead which can eternal lie Yet with strange aeons even death may die -- H. P. Lovecraft --------------- MESSAGE bread-bakers.v097.n002.7 --------------- From: Bonnie Pollack Subject: which machine to buy Date: Sat, 4 Jan 1997 09:31:15 -0500 (EST) I have procrastinated in buying a second machine. I was about to put a Zo on layaway when the new Breadman Ultima came on the market. I want a machine that has versatility and dependability and is well backed by the manufacturer. I also hate pans that stick after multiple uses. I am addicted to making bread and make 2 or so loaves a day. Any advice would be appreciated. I am leaning toward the Zo as a gut feeling but do not have any hard evidence. Help please. Bonnie --------------- MESSAGE bread-bakers.v097.n002.8 --------------- From: gladys m hayward Subject: low salt/no salt recipes Date: Sat, 04 Jan 1997 08:51:09 -0500 dear bread baking friends i want to thank all of you who wrote to me with all the super advice concerning flour weevils.... wow did i ever set off an avalanche! (smile) but each and every one had some really solid and practical advice. now... onto my next adventure in bread baking... some of us are getting to that "certain age" (ahem) when our doctors are telling us LAY OFF THE SALT in a very loud voice! when i look at many conventional recipes i find that the salt content per slice is pretty high.. (average 287-425 mg ) what i am looking for are recipes that lower this to maybe 50 mg per slice... and don't kill the taste and texture of the bread... i need say... basic white bread... whole wheat bread... rye bread... or better... if anyone has come across a cook book that specializes in this type of recipe... i have a regal bread machine... which i have had the greatest luck with... and the best results from recipes from the "electric bread" cook book... it bakes a 1 lb loaf. if anyone can give me some advice... sure would appreciate your help... happy bread baking gladys --------------- MESSAGE bread-bakers.v097.n002.9 --------------- From: bc151@cleveland.Freenet.Edu (Ken Fisler) Subject: Subject: Re: Yeast: instant vs rapid rise Date: Fri, 10 Jan 1997 17:48:56 -0500 (EST) On Wed, 18 Dec 1996 13:11:45 -0500 "Ellen C." said: > Jean at Ritterhaus wrote: > > > 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. > > There seems to be some confusion regarding "instant" vs. "rapid rise" > yeast. Based on a lot of reading, and many conflicting counts, here is my > understanding: > > [...] > > Can anyone give us the absolute truth on instant yeast? Here's some info directly quoted from Red Star documentation:
BAKER'S COMPRESSED YEAST This yeast is sold to the commercial and retail bakers throughout the United States. It comes in one pound and five pound cakes and crumble fifty pound bags. In order to achive the solid formulation, the "yeast cream" is pumped into presses where the excess water is removed. Once pressed, the resulting "cake" yeast is transferred to mixers, to assure uniformity, and then to extruders where the proper lengths and weights are cut. After the cakes are wrapped or bagged, they are stored in refrigerated rooms to await shipment. Compressed Yeast is also called "wet yeast" or "fresh yeast." It is traditionally sold to consumers in two sizes: 2 ounce and 8 ounce blocks. The yeast is characterized by a high moisture content (about 70%). It is perishable and should be stored under refrigeration at all times. The shelf life is about 8 weeks from packaging. ACTIVE DRY YEAST This yeast is processed one step further than Compressed Yeast. It is extruded into noodle form, loaded onto a conveyor belt and passed through a series of drying chambers where warm air is blown through the yeast. The yeast emerges with a moisture content of about 8% as compared to 70% moisture in Compressed Yeast. Due to the low moisture content, the yeast is in a semi-dormant state. Therefore, it can stand long periods of exposure with little effect on its ultimate baking activity. The packages are nitrogen flushed to extend the shelf life which is about one year from packaging. This yeast is sold in a 3-pack strip and a 4-ounce jar. QUICK RISE (tm) YEAST This is a high activity yeast strain created by protoplast fusion, the scientific technique of combining two separate yeast strains into a superior single strain. The manufacturing process is the same as for Active Dry Yeast, except that ascorbic acid is added as a dough conditioner or enhancer. It is also available in nitrogen flushed 3-strip packages and 4-ounce jars. NUTRITIONAL YEAST The nutritional "yeast cream" is heated by means of a heat exchanger and held at pasteurization temperatures for a period long enough to kill the yeast. During this holding period, the necessary vitamins are added to meet the requirements of the specific type of nutritional yeast produced. The yeast is then drum dried beore it is ground and shipped to consumers. SEE NUTRITIONAL YEAST PROCESS CHART [not included]. Nutritional yeast is marketed for its protein and vitamin content with no leavening power. The drying process assures that all the cells are killed in order for the full nutiritional benefits to be available. This yeasOne stick of butter is 113 grams (metric system weight). By American volume measurement, this same stick of butter is also 8 tablespoons which, in turn, is equivalent to one-half cup. Hope this helps. Ken ------------------------------------------------------------- Ken Fisler bc151@Cleveland.Freenet.Edu ------------------------------------------------------------- --------------- MESSAGE bread-bakers.v097.n002.10 --------------- From: Valerie Mates Subject: Re: pizza dough Date: Mon, 6 Jan 1997 22:27:32 -0500 I've only made pizza dough myself a few times, but I've read in cookbooks that you shouldn't let it rise as much as regular bread dough, because too much rising makes it impossible to roll out a thin, well-behaved crust. One of my breadmaker cookbooks says to let the dough rise only once in the breadmaker instead of the two rises that the dough cycle normally goes through. -Valerie ------------------------------------------------------------------------------- Valerie Mates * Web Developer * valerie@cyberspace.org * (313) 677-6789 ------------------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v097.n002.11 --------------- From: Reggie Dwork Subject: Sicilian Bread Date: Fri, 10 Jan 1997 16:18:25 -0800 This was very good. * Exported from MasterCook * Sicilian Bread Recipe By : The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Italian Low Fat Bread-Bakers Mailing List Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/2 Tsp Active Dry Yeast -- (2 1/4 Tsp) 1 3/4 C Bread Flour -- (2 2/3 C) 1/2 C Whole-Wheat Flour -- (3/4 C) 1/8 Tsp Black Pepper -- (1/4 Tsp) 2 Tbsp Capers -- (3 T) 1 Tbsp Red Wine Vinegar -- (1 1/2 T) 1/2 Tsp Salt -- (3/4 Tsp) 2 Tbsp Raisins -- Or Currants (3 T) 2 Tbsp Chopped Sun-Dried Tomatoes -- *Note, (3 T) 3/4 C Water -- (1 C + 2 T) *NOTE: Not oil packed tomatoes. Pour boiling water over the sun-dried tomatoes halves. Soak 10 minutes, drain, and cool to room temp. With a scissors, snip into 1/4" pieces. Do not use tomatoes that are reconstituted and packed in oil for this recipe. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. This is wonderful! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 145.4 Fat 0.7g Carb 29.9g Fib 2.1g Pro 5.1g Sod 173mg CFF 4.3% --------------- MESSAGE bread-bakers.v097.n002.12 --------------- From: bgl@leass.PCC.COM (Barbara Leass) Subject: Pumpernickel Bread Recipe from the Fleischmann's Yeast Web site (fwd) Date: Tue, 7 Jan 97 23:50:30 CST > > Hello > > wanted to share the following recipe with you from > the Fleischmann's Yeast World Wide Web site. For more recipes and many > helpful baking tips, visit us at http://www.breadworld.com > > also had the following to say: Hi everyone! I was playing on the web and found this site.. Thought this looked like it might be a nice recipe..I have not tried it ..... Enjoy! Barbara ---------------------------------------------------------------- Pumpernickel Bread Makes 1 loaf. Do not make loaves longer than recommended by manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. INGREDIENTS 1-POUND LOAF 1 1/2-POUND LOAF Water (70 to 80 degrees F) 3/4 cup 1 cup Dark molasses 1 tablespoon 2 tablespoons Vegetable oil 1 tablespoon 1 tablespoon Distilled white vinegar 1 tablespoon 4 teaspoons Packed brown sugar 4 teaspoons 2 tablespoons Unsweetened cocoa 1 1/2 teaspoons 2 1/4 teaspoons Instant coffee granules 1 1/2 teaspoons 2 1/4 teaspoons SPICE ISLANDS Minced Onions 1 teaspoon 1 1/2 teaspoons SPICE ISLANDS Whole Caraway Seed 1 teaspoon 1 1/2 teaspoons Salt 3/4 teaspoon 1 teaspoon Bread flour 1 1/2 cups 2 cups Medium rye flour 1 cup 1 1/2 cups FLEISCHMANN'S Bread Machine Yeast 1 1/2 teaspoons 2 teaspoons Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on basic/white bread cycle; use medium/normal crust color setting. Remove bread from pan; cool on wire rack. Nutrition information per serving (1 slice): calories 159; total fat 2 g; saturated fat 0 g; cholesterol 0 mg; sodium 203 mg; total carbohydrate 31 g; dietary fiber 3 g; protein 4 g. --------------------------------------------------------------------------- MEASURING INGREDIENTS: To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. CHECKING DOUGH CONSISTENCY: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time. --------------- MESSAGE bread-bakers.v097.n002.13 --------------- From: Reggie Dwork Subject: Semolina Bread With Dried Cherries Date: Sun, 12 Jan 1997 11:29:46 -0800 This was very good. I used dried cranberries instead of the cherries. Reggie * Exported from MasterCook * Semolina Bread With Dried Cherries Recipe By : The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/4 Tsp Active Dry Yeast -- (2 Tsp) 1 1/4 C Bread Flour -- (1 3/4C + 2T) 1 C Semolina Flour -- (1 1/2 C) 2 Tbsp Nonfat Dry Milk -- (3 T) 1/2 Tsp Salt -- (3/4 Tsp) 1 Tbsp Apple Butter -- (1 1/2 T),*Note 3/4 C Water -- Plus 2 Tbsp Water -- (1 1/4 C) 1/2 C Dried Cherries -- **Note, (3/4 C) by Madge Rosenberg Semolina flour gives this bread a rustic texture and golden color. Dried cherries make it both tart and sweet. *NOTE: Use no sugar added apple butter **NOTE: I used dried cranberries. Add all ingredients except the dried cherries in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Add the cherries at the beeper or at the end of the first kneading in machines with out a beeper to signal addition of fruit and nuts. According to book: Cal 91; Fat 0.3g; Chole 0.1mg; CFF 3% This was very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : According to MasterCook: Cal 169.6 Fat 0.7g Carb 34.1g Fib 1.6g Pro 6.2g Sod 145mg CFF 3.6% --------------- MESSAGE bread-bakers.v097.n002.14 --------------- From: dsj Subject: Bread machine to buy?? Date: Sat, 11 Jan 1997 11:47:58 -0800 (PST) Hello everyone... I hope it is okay to ask questions like this. Since I haven't even received one digest yet, I don't know how this list operates. Please let me know if I'm not doing this correctly... I am brand new to the list, after having found out about it by asking a question on my sewing lists about bread machines. I am contemplating the purchase of a bread machine and know next to nothing about them. Hence, my questions... 1. What brand and model do you have? 2. Do you like and use it regularly? 3. Is it easy to clean? 4. Is it too noisy? 5. Any other help? I received about 70 responses from my questions in two sewing lists, so I know there are lots of people out there with these fascinating machines. I want to purchase the right one for our family (3-- including a 15-year-old still-growing 6+ foot 200+ pound son who could probably eat a whole loaf of fresh bread himself) that will be reliable and sturdy and produce wonderful breads. I do not currently make my own bread. We seem to like sourdough best...is this possible in a bread machine, and does keeping the starter going take lots of fussing? Sorry this is so long, but I have to start someplace. Thanks for any help you can give me. You can email me privately, as well as to the list in case there are others interested in my questions, so I don't have to wait a week for the next digest. Thanks for your help Sharon in Gresham, OR --------------- END bread-bakers.v097.n002 --------------- -------------- BEGIN bread-bakers.v097.n003 -------------- 001 - "Sharon L. Nardo" - 003 - "Ron Cochran" Subject: storing bread Date: Wed, 08 Jan 1997 08:07:10 -0500 Maybe everyone else in the world knows this, but I've discovered that bread stores extremely well in those vegetable bags which have the tiny holes in them. --------------- MESSAGE bread-bakers.v097.n003.2 --------------- From: "Rose" Subject: Date: Sun, 12 Jan 1997 15:39:49 +0800 If you want to make thin base pizza, you should use plain flour (cake flour) instead of bread flour, put in a little bit of beer say 1-2 oz instead of water, then you will have very crispy biscuit like crust. For thick base (bread base), put the dough inside the refrigerator to rise, therefore you will need longer rising time, I leave mine in the refrigerator for overnight, then, you can roll out you pizza base to nice round shape and desire thickness easily. If you are in a hurry, you can put the dough in the freezer for 30 mins before rolling out, and leave to rise to double in a warm place. Rose good luck, good health, God bless you! rmsy@gworld.net 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.v097.n003.3 --------------- From: "Ron Cochran" Subject: Zoji Baking Times Date: Sun, 12 Jan 1997 17:43:03 -0600 I have just learned by using the "homemade" cycle on my Zoji machine that you can reduce the bake time on the normal white-wheat cycle from its 50-55min. programmed time (not sure, the table gives a range) to 40min., with no bad effects on the bread. It still gets done! I had been told that the 85min. bake time of the cake cycle was much longer than it needed to be, but I did not know that the same was true for the white-wheat cycle. I plan to make a homemade cycle for white-wheat with the shorter bake time in hopes of making bread that is not as dry. 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.v097.n003.4 --------------- From: Lobo119@worldnet.att.net Subject: More sour - Quarry Tile Bread Date: Mon, 06 Jan 1997 16:20:33 -0700 The following recipe should satisfy those who want a sourdough bread that tastes sour. I got the recipe off the net somewhere and regret I can't give credit; it may even have been from this list. It was a yeast recipe originally and I converted it for sourdough. I think this one tastes more sour because it has a lot of expanded starter in it ... more than is usually seen in recipes for the same amount of bread. -------------------------------------- QUARRY TILE BREAD - Makes 1 round loaf or 2 loaf pan loaves Bake on cornmeal dusted, unglazed tile or a pizza stone on the bottom rack of oven to make it nice and crusty. Or put it in bread pans; it'll work either way. 2 cups expanded sourdough 1 t. salt 1 t. sugar 1/5 c. water (eyeball it ;) (it's odd because of my conversion formula) 1 T. olive oil 1 1/3 to 2 c. flour (enough to make a soft dough ... should feel like a baby's bottom) Mix everything together. Knead bread. Let rise until it's doubled. Punch out bubbles and form loaf; let rise until it's doubled. Preheat oven and quarry tiles for 20 minutes at 425 degrees. Bake 30 minutes, painting with salt water every 10 minutes (I didn't do this painting business and still got a chewy crust - Lobo). For baking on the tiles, I lined a small Corning dish (1.5 quart) with a dish towel and let the bread rise in it. I took it out by lifting it out by the towel, transferred it to one hand and quickly put it on the stone right side up. --------------- MESSAGE bread-bakers.v097.n003.5 --------------- From: nmrg@juno.com (Rocky L Hurley [KR4PZ]) Subject: Request: Honey- Wheat Bread Recipe Date: Sun, 12 Jan 1997 19:59:27 EST Hi Everyone! Does anyone have a recipe for Honey-Wheat Bread?? Had some at OutBack's tonight. Wife and I loved it.. Thanks! Rocky Hurley KR4PZ Mid-State ARES Net Manager nmrg@juno.com --------------- END bread-bakers.v097.n003 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved