Date: Sat, 19 Apr 1997 10:41:32 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n031 -------------- 001 - Reggie Dwork - Where can I buy the attachments for Kitchenaid in Toronto 005 - Laurie Borgman Subject: New Archives are up Date: Fri, 18 Apr 1997 23:43:03 -0700 The recipes and digest archives have been updated. The archive address is: http://www.jeff-and-reggie.com/ftp/archives/bread You will find this note in the index file: NOTE: There were three recipes in b3q96 cookbook with duplicate names. One of each did not appear in the text format file. All the files were corrected on 4/18/97. The three missing recipes are in b3q96xtr.mxp which is a plain text file. Reggie & Jeff --------------- MESSAGE bread-bakers.v097.n031.2 --------------- From: Reggie Dwork Subject: Another author joins us Date: Fri, 18 Apr 1997 23:56:59 -0700 We have added another author to our list. I recently bought another bread machine cookbook (well, actually more then one) and am really enjoying it. The recipes are very interesting and she even has recipes that are dairy-free. The name of the cookbook is "The Bread Machine Baker" by Elizabeth M. Harbison, ISBN 0-517-12405-X. She was kind enough to put her email address in the book so I took the liberty of writing to her. I told her about Bread Bakers and she decided to join us. So, welcome Elizabeth. I hope you enjoy the list. Reggie & Jeff --------------- MESSAGE bread-bakers.v097.n031.3 --------------- From: Susan Chapin Subject: freezing bread Date: Mon, 14 Apr 1997 09:05:25 -0400 Karen writes: From: kwheless@peachnet.campus.mci.net (Karen Lynn Wheless) Subject: Keeping Bread Fresh Date: Mon, 7 Apr 1997 00:54:02 -0400 Is there a good way to keep bread fresh longer? I bake as small a loaf as I can, but I usually lose three or four slices per loaf to mold, especially in the summer (in Georgia, that's half the year). Is there some kind of preservative you can add to the bread to keep it from molding? Or, is there a way to keep bread in the refrigerator without it getting soggy? or heating up bread from the freezer relatively quickly without getting soggy or burnt bread? When fresh bread has cooled completely, slice into two-day chunks, put each chunk into a Ziplock baggie, and freeze. To warm a frozen chunk, leave it in the sealed baggie, and either stand it on edge on the counter (or better, on a rack) for an hour or two, or microwave on very low power for a very short time (your microwave may vary from my weak one -- I use half power for maybe 20 seconds) until the bread is slightly warm on the outside though still frozen inside. Now let it sit out, still in the baggie, for five or 10 minutes until it is completely thawed and any condensation inside the baggie has been absorbed. The crust will be soft but the bread should otherwise be like-new fresh. I do this all the time; the bread keeps in the freezer for weeks. - susan --------------- MESSAGE bread-bakers.v097.n031.4 --------------- From: Rose Subject: Where can I buy the attachments for Kitchenaid in Toronto Date: Tue, 15 Apr 1997 16:21:53 +0800 I want to buy the meat grinder and pasta attachments for Kitchenaid mixer model K5SS. Will someone please be kind enough to tell me where can I get them in Toronto. Thanks in advance. -- Rose rmsy@gworld.net --------------- MESSAGE bread-bakers.v097.n031.5 --------------- From: Laurie Borgman Subject: soda-bread-recipes-request Date: Mon, 14 Apr 1997 23:19:59 +0200 (MET DST) Hi, I've been a member on this list for a couple of weeks now and I'm really enjoying myself tremendously. Since I'm living next door to a bakery shop that still does it's own baking (rare these days) I wake up every morning with the smell of freshly made bread and it's wonderful. Therefore I haven't felt the need to make my own for some years now. This has changed due to illness. I have to find a way to make my own bread without wheat or soy and without yeast or sourdough. It's not the same a gluten-free, just wheatfree. I thought of soda-bread and have tried some recipes, but the bread becomes very compact and/or falls apart to small crumbs when I'm cutting it. When I add rice-flour to it it's a bit better, stickier, but still not very impressive. It's not the complete lack of gluten, as I may use rye-flour or other kinds as well. I am not allowed to add other gluten as they are made from wheat usually. I wonder if some of you very experienced bakers would have an idea to make this bread more like bread? Oh, and I don't have a machine, just a mixer and a foodprocessor. Thanks, Laurie. --------------- MESSAGE bread-bakers.v097.n031.6 --------------- From: John McChesney-Young Subject: Re: Favorite Bread Baking Cookbooks Date: Mon, 14 Apr 1997 12:24:20 -0800 Dear Cindy, Carol Field's book is wonderful! I've made probably 15 different recipes for bread from it, most several times (at least), plus a few of the other non-breads, and I've always had very good results. You might also enjoy her _Celebrating Italy_, which has lots of non-baking recipes, fun and interesting narrative about local Italian festivals, and instructions for a natural starter using organic raisins. I haven't cooked as much out of it as out of TIB, but what I've made I've liked. Her _Foccacia_ is very good, too, although obviously limited in scope; I've only made 5 or 6 of those recipes. I cycle through bread books frequently. I use Carol Field's books a lot. Bernard Clayton's _New Complete Book of Breads_ is compendious and includes many fine recipes I've liked. Right now I'm making Challah from George Greenstein's _Secrets of a Jewish Baker_, which has good recipes and unusually good directions and tips. Alford and Duguid's _Flatbreads and Flavors_ has some very interesting and unusual recipes for flatbreads from around the world, along with good travel writing. I recently bought Miller and Maclauchlan's _Flavored Breads_, and the couple of recipes I've tried I've liked. Another book I'd recommend, especially for the introductory part, is Elizabeth David's _English Bread and Yeast Cookery_. It's extremely well-written, includes a lot of history, and devotes a chapter to each principal ingredient of standard bread. It has many recipes in the second part, which I must honestly say I don't think I've ever made any of. If you're able to get hold of the original American edition published by Viking (our local public library has it), I suggest you read Karen Hess's wonderfully bilious introduction. Brinna Sands (of King Arthur Flour) wrote the intro to the current US edition, and it's probably more helpful although less entertaining. Some others I enjoy are _The Secrets of Jesuit Breadmaking_ by Br. Rick Curry, S.J.; _Brother Juniper's Bread Book_ by Peter Reinhart; _Great Breads_ by Martha Rose Shulman; and _Breads from the La Brea Bakery_ by Nancy Silverton. This last one is almost exclusively sourdough, most recipes take a minimum of two days (not including starter preparation) and I would recommend purchase only if you're quite serious about your baking. A review appears at Darrell Greenwood's sourdough Q and A site: http://mindlink.net/darrell_greenwood/whataboutnancysilvertonsla.html You'll also find a review essay on some other bread books (also from a sourdough perspective) at: http://mindlink.net/darrell_greenwood/whataresomebooksonbread.html A very good source for baking and other cookbooks is: Jessica's Biscuit Cookbook Catalog Box 301 Newtonville, MA 02160 (800) 878-4264 Most of their stock is discounted, and they have frequent terrific sales. (They're the reprinters of Elizabeth David's book, too, and for that alone deserve our business). My daughter is clamoring for french toast, so I must stop. If you have any questions about any of the books, or if you want other suggestions, or if there are other specific titles you're wondering about, let me know and I'll try to answer them. Good baking! John --------------- MESSAGE bread-bakers.v097.n031.7 --------------- From: "Bernice G. Hicks" Subject: Broken Zo - help! Date: Tue, 15 Apr 97 07:09:28 EDT After hearing terrible noises coming from the machine - I finally found out what the problem was. In the base of the machine itself is a black plastic disk with 2 upright pieces that turn the rod on the bottom of the pan that turns the paddle. Well, I must have not seated the pan properly and the uprights are shorn off. Does anyone know if the black piece comes out and can be replaced? Where would I get a replacement part. I appreciate any help with this, thanks. Bernice --------------- MESSAGE bread-bakers.v097.n031.8 --------------- From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) Subject: Re: grain mills Date: Tue, 15 Apr 1997 09:33:38 +0100 I can vouch for the Miracle Mill, and for the excellent service provided by Irwin Franzel and Delta Rehab. I've been enjoying my grain mill since last fall, and there is truly no comparison between freshly ground grain and commercial flour (I say that even though I work in a food co-op that sells excellent flours). The Miracle Mill is extremely easy to use and to clean. Bonnie Briscoe >From: Irwin@prodigy.com (MR IRWIN H FRANZEL) > >The Miracle Mill is a product that we have been handling successfully since >September '93. It is easy to use, easy to clean and has an indexed setting >for fineness of grind. They are so good, that we sell them satisfaction >guaranteed or your money back! > >Contact me for more information. > > Irwin/Delta Rehab/Using Zojis =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bonnie Goodwill Briscoe e-mail:bbriscoe@infolink.morris.mn.us 500 East Third Street phone: 320-589-1258 Morris, Minnesota, USA 56267 fax: 320-589-1754 Language is all that separates us from the lower animals-- and from the bureaucrats. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= --------------- MESSAGE bread-bakers.v097.n031.9 --------------- From: Jay Hosler Subject: KitchenAid Mixers for Bread Date: Tue, 15 Apr 1997 10:21:43 -0700 (PDT) > I have an older model Kitchen Aid Mixer (circa 1965 and still running > perfectly), but this model does not have nor can it accommodate a dough > hook. > > Do any of you make bread in a mixer without a dough hook and what > advice do you have? How far can you go with it? Mine has the standard > single large beater than sweeps around the bowl as it mixes. I found that for mixing and kneading bread, my Kitchen Aid mixer (with dough hook) had three major drawbacks, and finally opted for a new mixer. I encountered these problems with the Kitchen Aid: (1) the simple j-shaped dough hook tends to push the dough out to the sides of the bowl; you must stop the mixer often to scrape down the sides by hand. (2) The bowl lacks a secure lid, and the dough ball, once it finally forms, climbs the beater mechanism and escapes into the kitchen. (3) Motor size limits the mixer to just a few cups of flour -- six cups, says the Kitchen Aid literature, but I have found that heavy 6-cup batches overload and overheat the motor. I now have a Bosch mixer, which solves all the above: the dough hook includes a sweep arm that cleans the sides; the bowl has a locking lid; and the mixer will handle 12 pounds (about 24 cups) of flour. I have yet to overload it even with the heaviest, stickiest dough. If you mix and knead bread often, I think you need something beyond Kitchen Aid. Regards Jay Hosler --------------- MESSAGE bread-bakers.v097.n031.10 --------------- From: Sally Eisenberg Subject: A Little Different Date: Thu, 17 Apr 1997 07:09:17 -0700 Hi All, A really good bread if a little unusual. Makes great tuna sandwiches. * Exported from MasterCook * Picnic Bread Recipe By : Norman A. Garrett Great Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ONE POUND LOAF 1 teaspoon active dry yeast 1 1/2 Tablespoons sugar 2 cups bread flour 1 teaspoon salt 2 Tablespoons sweet pickle relish* -- drained 1 Tablespoon butter** 1/2 cup milk 2 Tablespoons water -- warmed This a tasty soft bread. NOTE:* Next time I will use 4 tablespoon sweet pickle relish. NOTE:** I used diet margarine. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n031.11 --------------- From: "Caron Rose" Subject: French Baguette Clay Baker Date: Wed, 16 Apr 1997 08:33:21 -0400 >When ready to bake, cover the dish with the soaked lid and place in >a COLD oven. Turn on the oven, set the temperature control to 400 >deg. F and allow to bake 30 min. with the lid on. After the 30 min. >remove the lid, reduce the temp to 375 deg. F and bake another 15-20 >min. or until the desired color is reached. During the final baking >period, turn the dish periodically to ensure even browning... I bought one of these clay bakers a while back, too. I've made about 10 loaves in it, and though they have all come out with a wonderful top crust, I cannot get the bottom crust to brown IN the pot. I have to remove the 'finished' loaf, and place it on my pizza stone to brown it. The inside texture is great, and the top crust is perfect. But the bottom never seems to brown. What am I doing wrong? My recipe is as follows: 1 1/4 cup water 1 1/2 tsp salt 3 1/4 cup KA Bread Machine flour 1 1/2 tsp yeast The machine does the kneading. I leave it for about 1 hour for rise time, punch down, shape, place it in the soaked pot, and let rise till doubled . I do preheat the oven to 400 before putting the pot in, bake for about 35 mins, then lower to 375 for another 15 mins. Could preheating the oven be the problem? BTW - I've tried placing the pot on an oven rack, directly on the stone, and even removing the stone and placing the pot on the bottom rack... and still - pure white bottom crust, golden brown top crust. Thanks Caron --------------- MESSAGE bread-bakers.v097.n031.12 --------------- From: Terry and Kathleen Schuller Subject: Banana-Chocolate Chip Bread Date: Thu, 17 Apr 1997 06:00:29 -0500 I'm one of those bakers who almost slavishly follows a recipe with just a minor tweak here and there. But I took the plunge last weekend and converted a bread machine recipe into a hand made one. I learned that I needed to consider the following: what to heat with the yeast, how many times to let the bread rise, what size pan to use, and what temperature to set the oven. I'm pleased to report that my first conversion was a big success. My family gobbled up the following bread. If I make it again I will increase the banana since the chocolate overwhelmed it. I'm including both my version and the original bread machine version. Kathleen * Exported from MasterCook * Banana-Chocolate Bread (Hand made) Recipe By : www.breadworld.com 4/97 (revised) Serving Size : 12 Preparation Time :0:00 Categories : Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups unbleached flour 1 teaspoon salt 2 teaspoons active dry yeast 1/2 cup skim milk 1 tablespoon butter or margarine 1/4 cup egg beaters 99% egg substitute 1/2 cup mashed bananas 1/3 cup semisweet chocolate pieces In a large mixing bowl thoroughly mix 1 cup of flour, salt, and yeast. Combine skim milk and butter or margarine in a saucepan. Heat over low heat until liquids are warm (110 to 120 degrees F. Butter or margarine does not need to melt. Gradually add to dry ingredients and mix. Add egg beaters, mashed bananas, chocolate pieces, and 1 cup of flour. Mix thoroughly. Add enough flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours. Punch dough down. Cover and let rise again, about 45 minutes. Shape into loaf and place in greased 8" x 4" loaf pan. Cover and let rise in warm place until dough fills pan and top of loaf is about 1" above top of pan edge, about 30 minutes. Heat oven to 375 degrees F. Uncover dough. Bake 30 to 35 minutes or until loaf sounds hollow when lightly tapped. Immediately remove from pan; cool on wire rack. Based on a machine bread recipe posted at www.breadworld.com, 4/97 Nutr. Assoc. : 0 0 0 0 0 0 0 32794 * Exported from MasterCook * Banana-Chocolate Chip Bread Recipe By : www.breadworld.com 4/97 Serving Size : 9 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1-POUND LOAF (1 1/2-POUND LOAF) 1/3 cup skim milk (1/2) 1/3 cup mashed very ripe bananas (1/2 cup) 1 large egg (1) 1 tablespoon butter or margarine (1 tbls) 3/4 teaspoon salt (1 tsp) 2 cups bread flour (3 cups) 1/4 cup semisweet chocolate pieces (1/3 cup) 1 1/2 teaspoons bread machine yeast (2 tsp) It's better than a candy bar; was the verdict from our panel of kid tasters. They thought the chocolate and banana combination was terrific. Use the 1-pound recipe if your machine pan holds 10 cups or less of water. Add ingredients to bread machine pan in the order suggested by manufacturer, adding mashed bananas with milk, and semisweet chocolate pieces with flour. Note: How this bread turns out depends on your machine. Some machines will make a smooth chocolate-colored bread. Others will leave bits of chocolate chips, and still others will give a marbled loaf. Recommended cycle: Basic/white bread cycle; light or medium/normal color setting. Nutrition information per serving (1/12 of 1 1/2-lb. recipe): calories 178; total fat 4 g; saturated fat 2 g; cholesterol 21 mg; sodium 216 mg; total carbohydrate 30 g; dietary fiber 1 g; protein 6 g. schuller@ix.netcom.com --------------- MESSAGE bread-bakers.v097.n031.13 --------------- From: Reggie Dwork Subject: Hominy Bread Date: Thu, 17 Apr 1997 14:57:57 -0700 Very good loaf of bread!! I enjoyed it....but be sure that the grits aren't too wet or the top will collapse Reggie * Exported from MasterCook * Hominy Bread Recipe By : The Bread Machine Baker, Elizabeth Harbison Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Active Dry Yeast -- Or 1/2 Pkg 2 C Bread Flour 1 C Cooked Hominy Grits Instant Is Fine - Prepare 2 Envelopes 2 Tsp Sugar 1/2 Tsp Salt 1 Tsp Icbinb-Light -- *Note 2 Tbsp Water This is good with stews, or as a side dish for fried chicken. *NOTE: Original recipe used 1 T butter Add all the ingredients to the machine in the order listed. Choose either regular or light crust (depending on your preference) and push "Start". Make sure that the cooked grits aren't too wet or the bread will still be good but the top will collapse. I really enjoyed the flavor of this. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 205 Fat 1.1g Carb 41.8g Fib 1.1g Pro 6.2g Sod 138mg CFF 4.7% Nutr. Assoc. : 0 0 730 0 0 0 0 0 --------------- MESSAGE bread-bakers.v097.n031.14 --------------- From: Reggie Dwork Subject: Mango Macadamia Nut Bread Date: Sat, 19 Apr 1997 00:44:26 -0700 This was very good!! I didn't have any macadamia nuts so I toasted some hazelnuts instead. Reggie * Exported from MasterCook * Mango Macadamia Nut Bread Recipe By : The Bread Machine Book, Marjie Lambert Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruits Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1/3 C Rolled Oats -- (1/2 C) 1/4 C Boiling Water -- (6 Tbsp) 2 Tsp Yeast -- (1 Tbsp) 1 3/4 C Bread Flour -- (2 2/3 C) 1/4 Tsp Nutmeg -- (1/2 Tsp) 1/4 Tsp Ground Ginger -- (1/2 Tsp) 1/2 Tsp Salt -- (3/4 Tsp) 2 Tsp Sugar -- (1 Tbsp) 1 Tbsp Icbinb-Light -- *Note, (1 1/2 Tbsp) 1/2 C Pureed Mango -- (3/4 C) 1/4 C Nonfat Milk -- **Note, (6 Tbsp) 1/4 C Chopped Macadamia Nuts -- ***Note, (6 Tbsp) With its tropical flavor, this bread goes well with a fruited chicken salad sandwich. *NOTE: Original recipe used butter **NOTE: Original recipe used regular milk ***NOTE: I didn't have any macadamia nuts so I used toasted hazelnuts Put the oats in bread machine pan and pour the boiling water over them. Stir so all the oats are wet. Let sit at least 15 min. Add all the remaining ingredients except the nuts. Set for white bread, medium crust. Press Start. Check the dough after about 10 min. Depending on the water content of the mango, the dough may need a little more milk or flour. Add the nuts after the first kneading or when the machine signals to add fruit or nuts. This was very good!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 151.2 Fat 2.4g Carb 27.3g Fib 1.6g Pro 4.9g Sod 150mg CFF 14.3% Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4088 0 0 --------------- MESSAGE bread-bakers.v097.n031.15 --------------- From: jvega@sprynet.com Subject: Canadian ingredient? Date: Sat, 19 Apr 1997 04:37:15 -0700 Hi, I found an interesting sounding recipe in the Village Bakery Recipe Bin at http://countrylife.net/bread/recipes/65.html, but I'm not quite sure what one of the ingredients is. It calls for 1 cup of r.r. cereal. The poster is from Canada. Is this a popular cereal in Canada? Here's the entire recipe : 2 TB. yeast 2/3 cup warm water 2 TB. sugar 1 cup r.r. cereal 1 TB. salt 3 TB. maple syrup 3 TB. molasses 6 TB. butter 3 cups boiling water 2 cups scalded milk 3 cups whole wheat flour 8 cups white flour (approx.) Proof yeast, add salt to boiling water, add cereal in a stream and cook untill wooden spoon makes a track across it, stirring constantly. Add butter, syrup molasses and milk, stir wel, let stand til lukewarm. Add yeast, then flour; beat well. Add white, mixing until it comes away from the sides of the bowl. Knead for 10 minutes. Let rise twice covered with a towel in the oven. Punch down and make into loaves. Bake at 375 degrees for 35 minutes. Please let me know if this cereal sounds familiar to anyone. Thanks, Geej --------------- END bread-bakers.v097.n031 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved