Date: Fri, 21 Mar 1997 23:24:55 -0800 (PST) -------------- BEGIN bread-bakers.v097.n023 -------------- 001 - Jack Subject: Re: Great Pizza Crust Recipe Date: Sat, 15 Mar 1997 20:12:40 -0800 I just discovered that bread-bakers v096n036 was misfiled in the archives as v096n037. The Boboli-type pizza recipe you mentioned can be found, therefore, by retrieving ***** [[ Thanks for finding this. The misfiled bbd's have been fixed, ]] [[ so the Boboli-type pizza is in v096n036.txt ]] [[ *** Jeff & Reggie *** ]] --------------- MESSAGE bread-bakers.v097.n023.2 --------------- From: "Lilia Prescod" Subject: Bread sticking Date: Sat, 15 Mar 1997 11:56:18 -0500 Hi, this is my first post to this list, so I hope I'm doing this right. I have a question regarding my breadmaker. The first loaf or two came out really nice, but the rest have trouble coming out. It seems to stick a little, and although I usually get it out all in one piece, it is such a hassle to get it out I keep thinking that there must be an easier way. The bread itself tastes great, it's just the sticking that is the trouble. Am I maybe trying to take it out too quickly? I'm always excited to get it out and taste it, would it make a difference if I was more patient and just let it sit for a while? For how long of a while? In the bread machine, or out of it? Other info: It's fairly new, and although I've had it since May, for various reasons, I only began using it at the beginning of February, making about 1 loaf a week since then. I've made one of the Hawaiian breads posted a couple of weeks ago twice and the other times it was only white bread. Any ideas, or is this "typical"? Thanks, Lilia Prescod --------------- MESSAGE bread-bakers.v097.n023.3 --------------- From: music_class@earthlink.net (Katja) Subject: REC: Honey Wheat Berry/bread temperature Date: Sat, 15 Mar 1997 10:08:51 -0800 c town, that website is AMAZING!! (http://users.accesscomm.net/~prejean/index.htm) It confirmed what I'd read somewhere about perfectly done bread having an internal temperature of 200-210, so I take it out (sorry, no bread machine ;)) at 200F and let it cool and finish baking. At that site you gave, the baker said an internal temperature of 212, so ... close .. and I feel better :). I hated thumping and guessing .. now I use an instant read thermometer and never sweat it. Anyone who bakes bread in the oven who didn't know this, I hope this tip serves you as well as it has me. I **love** Oroweat Honey Wheat Berry Bread. I've come close to it and love this bread now .. especially when toasted. I grind my own wheat and this may make a difference regarding my enthusiasm, but I'm not sure. This is just ingredients because technique is the same as with any bread of this type (for non-abm folks, sorry .. don't know how to convert but it shouldn't be hard by comparing and copying similar type of recipe). Honey Wheat Berry Bread 1 T. dry yeast (1 packet) 1 - 1 1/4 c. 110 degree liquid (all or part milk, I prefer for this) pinch sugar or bit of the honey 2 T. oil (I don't always use that much) 1/4 c. honey 2 c. bread flour 1 c. whole wheat flour 1 t. salt 1-2 T. gluten flour (optional) 1/4 c. wheat berries (brought to a boil, soaked off stove for 1 hour, drained) Mix, knead, rise twice and bake the dough in whatever way you're used to, kneading in wheat berries after dough forms a ball, if using a food processor (okay to do in machine at that point .. for the kneading part, not mixing -- want them whole, not chopped up .. like adding raisins later in abm, for example). Bake at 375 F for about 30 minutes (to internal temperature of approximately 210 F). For my taste, this is great toasted. I also like it for sandwiches, though. I haven't tried rolls yet ... we'll see. --------------- MESSAGE bread-bakers.v097.n023.4 --------------- From: Marcy Lawrence Subject: Sourdough baking on homemade cycle (Zoji) Date: Sat, 15 Mar 1997 12:01:22 -0500 I am the proud owner of a brand new Zoji. My trust old Panasonic 1 1/2 pounder has found a new home with my sister. I bought the Zoji specifically for the programmable cycle (I bake mostly whole grain breads). A question for the Zoji owners and sourdough bakers. I have Sourdough International's Russian Starter. I never had much luck producing a pure sourdough bread in the Panasonic and I hope to have better luck with the "homemade cycle" on the Zoji. Has anyone baked sourdough using this cycle? If so, could you please post advice on the cycle times? Thanks! Marcy marcy@j51.com --------------- MESSAGE bread-bakers.v097.n023.5 --------------- From: Kathryn_S_Failor@bpna.com (Kathryn S Failor) Subject: Date: Tue, 18 Mar 1997 10:32:41 -0800 Re: Fire Hazard I inserted the bread pan incorrectly in my bread machine on two separate occaisions and the dough failed to mix and baked as a pile of ingredients. There was not a fire but there was a mess. I have also heard of persons just dumping the mix into the pan and starting. There also were no fires, just a hot pile of flour and other ingredients. Kathy Failor --------------- MESSAGE bread-bakers.v097.n023.6 --------------- From: CHEFLZ@aol.com Subject: MAKE YOUR OWN BREAD MIX!!!!!!!!!!!!!!!!!,INSTEAD OF BUYING(1.5 LB. BREAD Date: Thu, 20 Mar 1997 19:20:11 -0500 (EST) I've found a quick and easy way to avoid buying those expensive mixes for bread machines. I make up the mixes myself and put them in ziploc bags for future use. My recipe, per bag is as follows: First ingredient, (yeast goes first, so it'll remain on the top of the ingedients when the bag is dumped into the bread machine), 1 packet or tblspn of yeast 1 teas. salt 2 tblspns sugar 3-1/4 cups sifted flour When you need to make the bread, simply put 2 tablespoons of oil with 1-1/8 cup water into the machine, then dump your mix on top. Bake according to machine instructions. I usually make up a dozen of these at a time. They cost about 35 cents each as opposed to 2 or 3 dollars each in the store. They're also easy to add herbs and seasoning to if a savory bread is needed. ------------------------------------------------------------------------------ -------- Try it with diff. kinds of flour,reduce amounts for a 1lb. machine. --------------- MESSAGE bread-bakers.v097.n023.7 --------------- From: "Bill Hatcher" Subject: Bill's ABM Italian Sourdough Bread Date: Mon, 17 Mar 1997 12:27:22 -0500 I developed the following recipe from the regular ABM Italian Bread recipe that I posted some time ago. We like it even better than the regular one, which has heretofore been our favorite "everyday" bread machine loaf. Apologies to those who receive multiple copies due to being on more than one list. * Exported from MasterCook * Bill's ABM Italian Sourdough Bread Recipe By : Bill Hatcher Serving Size : 8 Preparation Time :2:30 Categories : Bread Machine Breads Sourdough To/From Breadlist To/From Eat-L To/From Mc-Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sourdough starter 3/4 cup warm water* 2 tablespoons oil 2 teaspoons salt 3 1/4 cups bread flour* 2 1/4 teaspoons yeast Place ingredients in bread machine pan in order given. Use the "Bread Rapid" or whatever the setting is called on your machine for reduced cooking time. *May need to be adjusted, depending on consistency of your sourdough starter. Dough should ball and just pull away from sides of pan during kneading. - - - - - - - - - - - - - - - - - - Enjoy! Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v097.n023.8 --------------- From: "BrownleeS" Subject: Re[2]: Bagels--boiling and baking time/temp help Date: Wed, 19 Mar 97 15:04:39 EST Cindi - Thanks for all the great info. I have one question about your recommendations. Do you think it's good to freeze the just-formed bagels even if you want to bake them right away? I mean, are they BETTER for having been frozen? Or, it is just for convenience, and so you can bake them right before you eat them (which is a wonderful idea and I might follow your instructions to the letter and do just that :)). Also, what you imply is that they don't need the second rise, after they are formed. Right? Thanks again! Shari brownlees@dsmo.com --------------- MESSAGE bread-bakers.v097.n023.9 --------------- From: Bobbi Novicky Subject: Maple/Pecan loaf Date: Mon, 17 Mar 1997 08:10:22 -0500 I've received so many terrific recipes from this list, I thought I'd offer a new one I just discovered. It makes just wonderful toast slathered with apple or pumpkin butter.... 3/4 cup water 1/2 cup pure maple syrup or Karo syrup with 1 tsp. maple flavoring 2 tablespoons unsalted butter or canola oil 2 1/2 cups unbleached all-purpose flour 1 cup uncooked oatmeal (not instant) 1/4 to 1 teaspoon salt to taste 1 1/2 teaspoons active dry yeast 1/2 to 3/4 cup pecan halves Pour everything except pecan halves into bread machine in order suggested by manufacturer and bake on FULL CYCLE. Don't use short cycle. Put pecan halves in at raisin/nut beep. I used the Karo syrup with maple flavoring and the bread is really great. --------------- MESSAGE bread-bakers.v097.n023.10 --------------- From: Lulumommy@aol.com Subject: WW bread & Bread Flour Date: Wed, 19 Mar 1997 23:05:27 -0500 (EST) Hi everybody, My name is Laura and I've been lurking for a few weeks now. I am enjoying the list and am collecting recipes to try. My machine is a Panasonic Bread Bakery and I've been experimenting with it lately. I have a couple of questions for all of you seasoned bread bakers out there! My goal is to make whole grain breads for my family with no eggs, milk, or processed sugar, and I've tried a few whole wheat recipes that came with the machine. However, every loaf I've made so far has turned out with a bitter flavor. Is whole wheat destined to make a bitter bread? Could this package of whole wheat flour simply be more bitter than it should be? Does the quality of the flour really affect it that much? This is just an ordinary package of whole wheat flour from the grocery store. What kind of flour do you all recommend if you think this is my problem? I have tried 3 different recipes and I keep increasing the amount of honey thinking that will offset it, but nothing is working. One time I used half whole wheat and half white flour but that didn't do the trick either. BTW, I use soy milk powder in place of cow milk powder, but that's not the problem either because I did use the cow milk powder for one of those 3 loaves with the same bitterness. As you can see, I have narrowed this down to the flour (I think)! Other than this problem, I love the way the machine works -- it is SO easy! -- plus the breads come out with a wonderful texture and they look beautiful. Okay, now for my second question -- the manual explains that "bread flour" is the type called for in the recipes, plus I see all of your recipes that call for this "bread flour." However, I cannot find anything called bread flour at the grocery store. Do you have to buy it somewhere else? Or is there another name for it and it is right there under my nose? Please forgive my beginner's questions -- but I would really like to make yummy breads! Laura --------------- MESSAGE bread-bakers.v097.n023.11 --------------- From: music_class@earthlink.net (Katja) Subject: John L: book suggestions?/sourdough site Date: Sat, 15 Mar 1997 10:56:35 -0800 John Levin (great name for a baker, no? ;)) said: << While a good source of recipes and technique, the Silverton book is oriented more towards commercial sourdough baking, and her advice on starting new sourdough starter is a bit eccentric. There are several good books on the subject, check the King Arthur Flour catalog.>> Having invested in Nancy Silverton's book and regularly tasted her bread from La Brea Bakery which is *outrageously* good, IMO (but not having baked from the book yet), which specific books would you recommend for home baking, John? I haven't looked lately, but hers is probably among those in the catalog .. so more specific info would be really welcome to distinguish the eccentric from the valuable, in your opinion, anyway. I have a chance to buy a number of bread books I'd like at discount at the moment and .. well, let's just say I have a propensity for over-collecting (no abm books, though .. no machine). To be honest, I'd bake hanging from a trapeze by a nose ring if I could get the texture and flavor of Silverton's bread. I will definitely go for trying her wild yeast someday. If it works, I'll be a blithering, overjoyed idiot for weeks. In fact, watch out if someone solicits you to be a born-again baker .. that will be me, if it works. There's also a lot of info about sourdough at: http://www.countrylife.net/bread/proof.html. thanks for all the great info, Katja --------------- MESSAGE bread-bakers.v097.n023.12 --------------- From: RVLowe@aol.com Subject: Indian nan bread Date: Mon, 17 Mar 1997 17:07:50 -0500 (EST) The current issue of Food and Wine makes reference to "Indian nan" bread. Is any one familiar with it? None of my books are any help. Thanks --------------- MESSAGE bread-bakers.v097.n023.13 --------------- From: Cherie Ambrosino Subject: sponges Date: 18 Mar 97 10:08:54 Hi folks - I tried the Cibiatta recipe last weekend [it was from here wasn't it - if not someone holler and I'll post this terrific recipe - anyway I'll assume it was from here] - - - Everyone went BANANAS!! Without doubt my most successful bread making attempt [I've been baking at least once a week for several YEARS - bottom line - try this recipe!] It was also my first time using a sponge [I followed the recipe to the letter!] and I'm wondering if the great texture was due to using such a critter. I tried making a whole wheat loaf yesterday using a sponge [most of my baking is whole grain - I only tried the cibiatta as a treat for my light and crispy white bread loving guy] and it came out pretty well - it looked like a real loaf which usually doesn't happen with my 100% whole wheat loaves and did have a better texture than normal. I'm wondering if anyone has any advice about sponges [we don't eat sourdough so I mean just regular sponges] or any whole grain-ier recipies using them - and thanks so much to whoever posted the Cibiatta - magnifico!! Patiently waiting for spring to spring! Cherie --------------- MESSAGE bread-bakers.v097.n023.14 --------------- From: Penchard@aol.com Subject: Need: Port Wine & Bleu Cheese Date: Tue, 18 Mar 1997 21:07:48 -0500 (EST) Hi All I have been searching unsuccessfully through the archives for the recipe for Port Wine/Blue Cheese & Walnut bread. I remember seeing it posted maybe a year or so ago. I made it the other day using an Oatmeal bread recipe as a base, adding the cheese and walnuts later. It turned out quiet well, but I'd like to make it from the original recipe. I'd appreciate any help. Penchard --------------- MESSAGE bread-bakers.v097.n023.15 --------------- From: judi@abs.net (Judi Hammett) Subject: Re:Rye Bread recipe needed Date: Sun, 16 Mar 1997 13:19:16 -0500 (EST) >My grandmother asked for a manual recipe for rye bread. Nothing fancy >or exotic. I just have my ones for the machine - which don't always >turn out right and she wants/needs more detailed directions than me just >handing her a list of ingredients from my machine ones. I love this recipe from "Whole Foods for the Whole Family" by La Leche League: HEIDELBERG RYE BREAD 2 1/4 C. whole wheat flour 1/4 C. Carob powder (I've used cocoa powder instead) 2 T. yeast 1 T. caraway seeds 2 C. water 1/2 C. molasses 2 T. butter 1 t. salt 2 1/2 C. rye flour Combine whole wheat flour, carob (or cocoa) powder, yeast, and caraway. Heat water, molasses, butter, and salt in a saucepan until very warm. Beat into flour mixture until smooth. Add enough rye flour to make a slightly stiff dough. Knead about 10 minutes, adding more rye flour if needed. Cover and let rest 20 minutes Divide in half and shape into 2 round loaves about 6" across. Place on greased cookie sheet and slash tops with sharp knife or razor blade. Brush with oil and let rise until doubled, about 1 hour. Bake at 350 degrees for 45 to 50 minutes or until loaves sound hollow when tapped. Judi Baltimore, Maryland USA ------------------------------------------------------------------------- judi@abs.net ------------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v097.n023.16 --------------- From: LIR119@delphi.com Subject: jelly bean bread Date: Sun, 16 Mar 1997 07:28:19 -0500 (EST) Someone was looking for jelly bean bread: I made this in loaf pans before. Hope this helps. If it's a quick bread you are looking for this should be fine. If it is a jelly bean yeast bread, then let us know and I can search for a yeast one :) MM: Jelly Bean Confetti Cake ---------- Recipe via Meal-Master (tm) v8.03 Title: Jelly Bean Confetti Cake Categories: Cakes Yield: 1 servings 2 c All-purpose flour 3/4 c Miniature jelly beans, cut In Half (not licorice) 1 c Sugar 1 c Butter or margarine, Softened 1 pk 8 oz. cream cheese, Softened 1 ts Vanilla 3 Eggs 1 1/2 ts Baking powder 1/4 ts Salt Confectioners' sugar Heat oven to 325 degrees. Generously grease and flour 12 cup fluted tube pan or angel cake pan. Lightly spoon flour into measuring cup. Level off. In small bowl toss jelly beans with 2 tablespoons of the flour. Set a side. In large bowl, beat sugar, butter, cream cheese and vanilla until well blended. Add eggs, one at a time, beating well after each addition. Add remaining flour, baking powder and salt. Blend well. Spoon 1 cup of batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter. Spoon into baking pan. Bake in a 325 degree oven for 50-60 minutes, or until toothpick inserted in center of cake comes out clean. Cool upright in pan 10 minute s. Invert on serving plate. Cool completely. Sprinkle with confectioner s' sugar. ----- Joan,"Flour Power" `[1;34;46mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v097.n023.17 --------------- From: Fift4@aol.com Subject: Unleavened bread Date: Fri, 21 Mar 1997 16:02:12 -0500 (EST) My church is doing an Easter pageant and would like to use an *authentic* recipe for the unleavened bread that would be used at Passover. Being a Baptist, I have no idea what it would be. The lady who has made it in the past for us has moved away, without giving her recipe to anyone. If anyone has a recipe for a bread machine I would greatly appreciate it, although I will be happy with anything I can get. Please e-mail me privately, as I'm running out of time! Thanks in advance. Terri fift4@aol.com --------------- MESSAGE bread-bakers.v097.n023.18 --------------- From: "Gordon" Subject: Hot Cross Buns Date: Fri, 21 Mar 1997 19:54:43 -0600 Its almost Easter. Here is my recipe for Hot Cross Buns via the ABM. One cravat the more fruit you put into this the less they rise. So if you want big fluffy buns easy on the fruit. Lots of fruit gives you a very good but very dense bun. Hot Cross Buns 1 pkg Active dry yeast 3 cups Bread flour 1/4 cup Sugar 3/4 tea Salt 1/2 cup warm milk 1/2 cup warm water 2 heaping Tablespoons of lard or butter 1 Egg yolk (reserve the white) 1 Tbl Cinnamon 1 tea Nutmeg 1 cup Candied fruit. Dump everything except the fruit into the machine. Select Manual or dough setting and press go. Add the fruit about 10 or 15 minutes later or it will disappear. When the dough is ready. Pat out into a 12x9 rectangle and then break off into 12 pieces the size of a small orange. You should have 12 little balls, place into the greased 13x9 pan cover and let rise in a warm place until double in volume (about 45 min) Take the reserved egg white and add 1 tea of water and mix well. Brush the rolls and put into the oven and bake at 375, for 20-25 minutes until light golden brown color. Take whats left of the egg white/water mixture and add ½ tea of Vanilla and some confectioners sugar till its thick. Place in a small plastic bag and make your white crosses on the buns (after they have cooled) Gordon Acapulco --------------- MESSAGE bread-bakers.v097.n023.19 --------------- From: Jrnatter@aol.com Subject: RE: bread digest & starter made from grapes Date: Sun, 16 Mar 1997 19:26:07 -0500 (EST) You wrote on Sun, 9 Mar 1997 to the bread digest Re Subject: Sour dough starter <> I tried her recipe, too, but wasn't successful. Perhaps you can make some suggestions. I started with organically-grown grapes and things looked very promising. But after the starter became really bubbly, it died in short order. On the first attempt, the starter was very *winey* smelling so I wondered if it had fermented, but of the wrong kind. My next several attempts were each made with a different batch of grapes but they too failed. On these, I had removed the grapes as soon as the starter was lively. I also tried feeding them at different stages, but while each one was still lively. I figure I didn't overdo the feeding as I've been successful with other homemade starters. Here in urban So Calif, I have to purchase my grapes, but did so at a health food store where the grapes are labeled organic. So, I wondered if the grower's practices, the region where the grapes were grown, or how the grapes had been treated/handled before they were sold had anything to do with the starter's failure. I was truly disappointed because, as you noted, it looked like it would jump out of the bowl. TIA, Jean in Long Beach, CA Jrnatter@aol.com --------------- MESSAGE bread-bakers.v097.n023.20 --------------- From: Darlene Jones Subject: A couple of questions. Date: Sun, 16 Mar 1997 11:42:01 -0800 I have just started reading this list and am curious about a couple of things. 1. What is the "King Arthur Flour Catalogue"? Is there "King Arthur Flour"? I have never seen it where we live or have lived (northern/southern Idaho and British Columbia). Where can I get one of those catalogues? 2. What does this mean * Exported from MasterCook * ? What is MasterCook? A computer program for chefs/bakers? 3. I use a Bosch mixer and bake my bread in the oven, can these bread machine recipes be used for the Bosch instead of the bread machine? I had a Bread Man Plus machine for a couple of months in the latter part of '96, but returned it because the product was soooo inferior to my oven-baked bread. Thanks for any help here. Darlene *-*-*-*-*-* djones@moscow.com Darlene Jones University of Idaho Moscow, ID 83843 http://www.uidaho.edu/~jone9538 "Listen carefully to first criticisms made of your work. Note just what it is about your work that the critics don't like and cultivate it. That's the only part of your work that's individual and worth keeping." * Jean Cocteau * --------------- END bread-bakers.v097.n023 --------------- -------------- BEGIN bread-bakers.v097.n024 -------------- 001 - rich - hi-gluten flour vs. gluten? 002 - Robert L Odom Subject: hi-gluten flour vs. gluten? Date: Fri, 21 Mar 1997 09:30:23 -0500 Hi: I went to the store the other day to buy vital gluten. I accidently brought home something called "hi gluten flour." The label has no instructions for use or other comments on it. Is this the same thing as vital gluten? If not, what is it for and how is it used? best-debbie Concord, MA www.concordma.com --------------- MESSAGE bread-bakers.v097.n024.2 --------------- From: Robert L Odom Subject: Turn your bread machine into a sourdough backery Date: Mon, 17 Mar 1997 17:01:38 -0600 Anyone with a bread machine who ,like me, does not like the trouble and time of "scratch baking" can enjoy sour dough baking. Assuming of course that you have a SD starter. If you do not have a starter I suggest the much criticized one using grapes. I have been using SD for many years and this one is the best flavored you will find anywhere. Now to the process. It takes 12 hours. What we are going to do is use one cup of flour, one cup and one teaspoon of water from the bread machine receipt to make a sponge. 1. Bring your started to room temp.. 2 In a glass or stainless container mix one cup of warm water, one cup of bread flour and one tablespoon of your starter. 3. Using a fork, whip this mixture briskly to mix and add air to the spong. 4. Cover the bowl and proof the spong for 12 to 18 hours in a warm place. I have discovered that the hot water closet stays at 82 degrees and makes a great proofing room. 5. Now get out your bread machine and follow you receipt. Remember that you have already used one cup of flower and on cup plus one teaspoon of water. Just in case anyone is interested in the GOOD tasting sourdough, here is the receipt. 2 cups bread flower. 2 1/2 cups tepid (78 F) tap water 1/2 pound washed, stemmed red grapes. (Red grapes have a stronger flavor) Mix flower and water together in 2 quart glass or plastic container. Place the grapes in a double layer on a peace of washed cheesecloth and tie opposite corners together to form a bag. Lightly crush the grapes with a rolling pin or whatever. Swish the bag of crushed grapes through the sour dough slurry to soak it, then submerge it. Cover tightly with cover or plastic wrap and rubber band. Leave at room temp. for 6 days, stirring with a plastic or wooden spoon once each day. On day 7 lift out the bag of grapes and squeeze their juices back into the starter, then through the bag away. Stir up the starter thoroughly and transfer it into a clean non-metal container. Add 1 cup of bread floor and cup warm water to the starter. Place in the refrigerator. Repeat the one cup bread flour and one cup water for the next two days. Let set for 3 days and it is ready for use. Starter may be divided into smaller containers, but I suggest leaving it together. When used, replace with equal amounts of flower and water. If you do this the starter will keep under refrigeration almost indefinitely. If it goes over 6 mounts without being renewed throw out half of it and do the 3 day feeding again. If this sounds like too much I will be glad to share my starter with you. This starter needs feeding. Starting three days before you use it add 1 cup flour and one cup water each day. Leave it out at room temp. After using what you need, refrigerate. Bob rlodom@brazosnet.com --------------- MESSAGE bread-bakers.v097.n024.3 --------------- From: "Linda S. Fallert" Subject: Dill Bread Date: Sun, 16 Mar 1997 09:33:03 -0800 This is my first post to the list. The following recipe for Dill Bread is from the cookbook for the West Bend Homestyle Bread Machine but works well in all types of machines. I am not a fan of dill but this bread is yummy and the dill is not overpowering. Recipe: Dill Bread (West Bend) Yield: 1 1/2 pound loaf Water, 90-100 degrees F 9 ounces (1cup plus 2 tablespoons) Bread Flour 3 cups Sugar 2 tablespoons Salt 1 1/2 teaspoons Dill Weed 1 tablespoon Dry Milk 1 1/2 tablespoons Butter or Margarine 2 tablespoons Active Dry Yeast 2 teaspoons Add lukewarm water to bread pan Add dry ingredients, except yeast to pan. Tap pan to settle ingredients, then level ingredients, pushing some of the mixture into the corners. Place butter into corners of pan. Make a well in center of dry ingredients; add yeast and lock pan into bread maker. Program for basic and desired crust color and start bread maker. When done, turn off and remove bread from pan and cool on rack before slicing. Linda from Pine Valley CA --------------- MESSAGE bread-bakers.v097.n024.4 --------------- From: TShea66106@aol.com Subject: Re:Bagels--boiling and baking time/temp help Date: Wed, 19 Mar 1997 14:33:32 -0500 (EST) I've finally been able to produce bagels that are like the ones at the bagel bakery: chewy on the outside, soft on the inside. After much trial and error, here's some hints I've found for making a better bagel: 1. Most directions suggest rolling out a rope of dough then forming the bagels by pinching together the ends. I've found they hold their shape much better by rolling the dough out and cutting with a doughnut cutter. You can re-roll the "holes" or boil and bake the holes along with the bagels (my 2-yr-old thinks the holes are great). 2. This is probably the BEST HINT I've picked up: After you've shaped the bagels, place on a waxed paper-lined cookie sheet and freeze. When frozen, store in zip-lock bags until ready to boil and bake. Even though they'll look small and puny, they will puff up and rise when you bake them - I promise! To boil and bake: Bring a large kettle of water to boiling; add 1 tsp. salt (I use kosher) and 2 Tbsp. malt syrup or powder (you can find at health-food stores or through King Arthur). Slip several frozen bagels into the pot - the water should be at a healthy simmer. Cook 2 minutes on one side; then turn over with slotted spoon and cook for 2 minutes longer. Drain boiled bagels on clean dish towel and immediately sprinkle with any desired topping. It's great to freeze the bagels ahead of time, 'cause you can bake just as many as you need. While it's not an "instant" breakfast, with this method I can have fresh, hot bagels on the table within an hour. I use a recipe from Eating Well magazine (March/Apr 1996) for Water Bagels, but any bagel recipe will work. Even though I have a bread machine, I usually mix up a bigger batch of dough with my Kitchenaid mixer to save time and effort. 3. To bake bagels: Preheat oven to 450 degrees. A. (Good) Bake on baking sheets lined with parchment paper, sprinkled with a little cornmeal. Reduce oven to 425 degrees and bake for 15 minutes. Turn over and bake for about 5 more minutes or until golden brown. OR: B. (Better) Place prepared baking sheet(s) - see above - on preheated baking stone. For the last 5 minutes of baking, turn the bagels over and bake on the bare stone. Good luck with your bagel baking! Cindi in KC --------------- MESSAGE bread-bakers.v097.n024.5 --------------- From: Reggie Dwork Subject: Peach Bread Date: Tue, 18 Mar 1997 10:01:28 -0800 This was quite good. Reggie * Exported from MasterCook * Peach Bread Recipe By : Home Cooking, Jan 1997 Serving Size : 8 Preparation Time :0:00 Categories : Breads Low Fat Bread-Bakers Mailing List Eat-Lf Mailing List Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Flour 2/3 C Sugar 2 Tsp Baking Powder 1/2 Tsp Salt 1/2 Tsp Baking Soda 1/4 Tsp Ground Cloves 1/2 C Egg Beaters® 99% Egg Substitute -- *Note 2 Tbsp Icbinb-Light -- Melted,**Note 16 Oz Sliced Peaches -- Canned, Drain, Chop, Reserve Juice 1/2 C Confectioner's Sugar 4 Tsp Peach Juice -- From The Reserved *NOTE: Original recipe used 2 regular eggs **NOTE: Original recipe used regular margarine Grease and flour a 9 x 5" pan. Preheat oven to 350 deg F. Mix first 6 ingredients; add eggs and melted margarine. Fold in chopped peaches; mix for about 2 min at med speed of electric mixer. Pour batter into pan and bake for approx 1 hr, testing for doneness. Cool completely. Make glaze by blending confectioner's sugar and 4 tsp reserved peach juice. Pour over cooled loaf. Serves 8 - 10 This was very good!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 252.8 Fat 1.6g Carb 55.5g Fib 1.2g Pro 4.5g Sod 348mg CFF 5.8% --------------- MESSAGE bread-bakers.v097.n024.6 --------------- From: music_class@earthlink.net (Katja) Subject: dough enhancer & conditioner ingredients? Date: Sun, 16 Mar 1997 09:58:26 -0800 Hi, I'm curious about Lora Brody's products for bread baking and thought I'd ask the ingredients here instead of driving to Williams-Sonoma to read the containers -- am I lazy or what?!! ;). I love to make my own things (mixes, etc.) and came across this somewhere on the Web. I haven't tried it yet but wonder what's in these products, what they really do and why. Anyone know? Title: DOUGH ENHANCER Categories: Breadmaker, Substitute Yield: 32 servings -SYLVIA STEIGER; GEnie 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. THE BREADMACHINE COOKBOOK IV by Donna Rathmell German has a section titled "Dough Enhancers" and in that section it mentions Lecithin. "Lecithin is a food supplement which is obtained from oil in egg yolks or soy beans. It improves moisture and assists in expansion and elasticity of the bread dough. Add between 1 and 1 1/2 tsp. of lecithin granules per cup of flour." Katja PS I'm having a blast with Joan Matthew's website: http://www.geocities.com/Heartland/8098/. I was going to check mail quickly and now, 2 hours later .. still here cuz there's so much to look at :). Good job, Joan! --------------- MESSAGE bread-bakers.v097.n024.7 --------------- From: louiseh@juno.com Subject: Req: Cinnamon Bread Recipe Date: Sun, 16 Mar 1997 14:03:07 EST Would anyone have a cinnamon bread recipe with the filling being really sticky and cinnamony??? I would really love to have such a recipe! TIA Louise --------------- END bread-bakers.v097.n024 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved