Date: Sat, 3 May 1997 16:16:01 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n033 -------------- 001 - Lobo119@worldnet.att.net - sweet sourdough 002 - Andrew Plukss - re: dough relaxer 005 - Sophie Subject: No knead bread Date: Sat, 3 May 1997 01:30:32 +1000 (EST) I've been making bread for some time now using the NO KNEAD method. I don't really know how or why it works - it may be the type of dry yeast or the improver that is used. If someone could explain it to me I would be grateful. The yeast is finely granulated and accepts handhot water. The improver contains soya flour, soya bean enzymes, tartaric acid, soluble fatty acids and vitamin C (used 5 teaspoons per 3lbs flour). The flour used is bread flour and or pasta dura flour. In Australia (Melbourne) we have a "Simply NO KNEAD" franchise (owner Carol Bates) which sells everything required to make bread using her own recipes and method. Having made bread many years ago using the standard kneading method I was skeptical about the quality of the NO KNEAD bread, but to my suprise the method works and WORKS WELL. The bread I make now is better than the bread I used to make with all that tiresome kneading. I have found that any recipe can be made using this method - staight bread, light rye, sourdough, bagels and even finicky baguattes as well as danish. Does anyone in the USA use this method (apart from the Grant loaf which looks as if it's a bit cakeish)? The bread is made by hand. All dry ingredients go into a large bowl, add liquid, stir to make a soft firm dough (it's too soft and sticky to knead). Let rise unti double/trble in size, turn out onto lightly floured board, knock back and knead 20 TIMES(turns) to expel the air bubbles. Shape and let rise as per normal and then bake. Great homemade bread without the hard work and no need for a bread machine. But why and how it works is still a mystery to me. Rita --------------- MESSAGE bread-bakers.v097.n033.3 --------------- From: Sam Hurwitz Subject: Hard-Crusted White Bread Date: Fri, 02 May 1997 08:23:04 -0400 Here is a good recipe for a delicious white bread with a great crust. Takes a little extra time, but it is worth it. I believe the recipe came from the Washington Post Food Section. Keep up the great work and interesting journal. I look forward to it each week. Hard-Crusted White Bread 2 lbs (approx. 6-2/3 cups) white bread flour 3 tsp salt 2 tsp yeast about 2 cups water 1/4 tsp sugar Add 1/4 tsp sugar to 1/2 cup warm water and stir in the yeast. Measure the flour into a mixing bowl . Dissolve the salt in the remaining water, then add the water to the flour, and add the yeast. Add water if necessary to make dough, then mix well and knead for about 10 minutes Turn the dough into a heavy crockery bowl but DO NOT oil the dough or bowl; it isn't necessary. Raise the dough fairly cool, 65 to 70 degrees Fahrenheit for the first four hours. Deflate by going around the bowl gently pushing the dough in using a moistened spatula. Remove the dough and turn it over for the second rising. Punch down and knead another 7 minutes. Let dough rise but this time at 75 to 80 degrees t for about two hours. Deflate the dough again, and cut it in half. Shape each half into a ball being careful not to tear the gluten 'skin' on the dough. Bakes much better on tile or in flowerpot bottom (works just fine). Let rise about 45-55 minutes at about 90 degrees. Looks like it doesn't rise, but it will in the oven. Preheat the oven to 500 degrees F. Put the proofed loaves into the oven and turn it down to 450 degrees. Twenty minutes later turn down again to 400. Bake about another hour at 400 degrees. Turn part way through if your oven heats unevenly . The crust is supposed to be very dark -- it is burned a little on the outside but will extend nearly half an inch into the bread. The crumb should be stretchy and airy with large holes similar to a sourdough. NOTE: Constructed a raising oven out of a cardboard box, dimmer switch and lightbulb socket. I heat with a 40-watt bulb and read the temperature in the box by sticking my instant- read cook's thermometer through a small hole for the purpose; I just leave the thermometer in the box for the duration. While this may seem a little overzealous, it is not hard to construct and pays immense dividends in repeatability. For humidity control I rely on a doubled dish towel moistened and covering the dough bowl. --------------- MESSAGE bread-bakers.v097.n033.4 --------------- From: rich Subject: re: dough relaxer Date: Sun, 27 Apr 1997 10:15:29 -0400 >>Was wondering if anyone has any experience with *dough relaxer* added to pizza dough? It's on page 9 of the King Arthur Flour catalog. It is supposed to make rolling out a thin crust much easier. I've also seen a similar product called *dough easy* talked about in a pizza cookbook recently. I can never get my dough to roll out very thin---it fights me all the way. I've been using frozen pizza dough from my local Italian bakery, but would like to make my own. If you've used either product,>> Hello: I don't know dough easy, but I was one of the testers on Dough Relaxer . As I told Lora Brody, this isn't DOUGH RELAXER but DOUGH COMA! Or DOUGH VALIUM! It certainly does what it says it does. It was VERY easy to roll out (no snapping back) and didn't seem to negatively affect texture or taste. best- Debbie Bier Concord, MA --------------- MESSAGE bread-bakers.v097.n033.5 --------------- From: Sophie Subject: Dough Enhancer Is Great! Date: Sun, 27 Apr 1997 18:26:30 -0400 I bought Lara Brody's Dough Enhancer from King Arthur Flour's catalog and have used it twice in my bread machine when you are making a bread that is not just white flour. It is great! The loaves are perfect, bigger, nice texture. I'm amazed. You add one teaspoon per cup of flour, don't adjust the liquid. Sophie --------------- MESSAGE bread-bakers.v097.n033.6 --------------- From: Sophie Subject: Re: Digest bread-bakers.v097.n032 Date: Sun, 27 Apr 1997 18:19:39 -0400 > I have a Breadman bread machine, 1 1/2 loaf size, and am very happy with > it. I have a couple of relatives who live alone and am wondering if > there are any machines that make smaller loafs. I have a Sanyo bread machine that makes one pound loafs. Perfect for me, and I have never made a loaf that didn't come out perfectly, despite the machine's lack of settings. I've had it for a few years, and don't know anything about the current availability. I know Sanyo made a later version that made bigger loaves, but don't know what's on the market now. Sophie --------------- MESSAGE bread-bakers.v097.n033.7 --------------- From: c-mjack@ix.netcom.com Subject: Grain Mills Date: Sun, 27 Apr 1997 11:20:55 -0500 (CDT) I am considering purchasing a grain mill to make my own flour. Do others have grain mills? What would you suggest? or not suggest? A friend of mine sells the Whisper Mill brand for ~$240. Thanks. Marta Clete & Marta Jackson Ft. Collins, CO 80525 c-mjack@ix.netcom.com --------------- MESSAGE bread-bakers.v097.n033.8 --------------- From: Irwin@prodigy.com (MR IRWIN H FRANZEL) Subject: Broken Zoji coupling Date: Sat, 26 Apr 1997 15:25:56, -0500 To Bernice who writes about a coupling being broken in her Zoji; The coupling is exactly as you describe it. It has two tabs that stick up, like a bishop's mitre. You are right about the pan probably not being seated correctly, too. Fortunately, the coupling is inexpensive and easy to replace. We have them in stock and they are $7.85, including shipping. Send it to Delta Rehab, Inc. 411 Bryn Mawr Island, Bradenton FL 34207. Please Let me know if you would like a copy of our free E-mail catalog. --------------- MESSAGE bread-bakers.v097.n033.9 --------------- From: cdryan@juno.com Subject: Re: dough relaxer Date: Sun, 27 Apr 1997 10:23:39 EST Thanks for the comments Debbie! I definitely will get some and try it. Cindy --------------- MESSAGE bread-bakers.v097.n033.10 --------------- From: Reggie Dwork Subject: Sundried Tomato, Poppy And Sesame Seeds Bread Date: Fri, 25 Apr 1997 21:41:35 -0700 I wanted to make something different to go with tonite's dinner and I couldn't find anything that looked "right" to me. So I concocted this. It turned out very well. Quite tasty and very fluffy. It rose very high...so if you want it to be a bit more dense cut the water a bit. Reggie * Exported from MasterCook * Sundried Tomato, Poppy And Sesame Seeds Bread Recipe By : Reggie Dwork Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Tsp Active Dry Yeast 2 3/4 C Bread Flour 1/2 C Sun-Dried Tomatoes -- Not Oil-Packed 1 Tbsp Poppy Seeds 1 Tbsp Toasted Sesame Seeds 1 Tsp Salt 1 1/2 Tbsp Honey 1 1/2 Tsp Wonderslim -- *Or 1 T Oil 1/4 C Nonfat Milk 1 C Water I toasted the sesame seeds till they were very lightly colored and snipped the sun-dried tomatoes into large pieces. I put all the ingredients into the baking basket and set it for light crust and pushed start. This was a very light loaf of incredibly tasting bread!! Entered into MasterCook and created for you by Reggie Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 104.8 Fat 1g Carb 20.4g Fib 1.2g Pro 3.6g Sod 172mg CFF 8.6% --------------- MESSAGE bread-bakers.v097.n033.11 --------------- From: bobheitz@juno.com (Robert E Heitz) Subject: Re: Digest bread-bakers.v097.n032 Date: Sun, 27 Apr 1997 23:45:50 EDT >but I *am* The Gadget Queen, yanno ;)). I am very curious about it >Katja Baker's Catalogue also sells English Muffin Rings. A set of 4 3 1/2 rings in the current catalogue is 4.50. I use 8 of them at a time with a cast iron griddle on top of my burners. I'm sorry I don't have the recipe you are looking for. Bob Bob Heitz; Montgomery County, PA USA bobheitz@juno.com Don't tell me why it can't be done; just tell me how you did it! --------------- MESSAGE bread-bakers.v097.n033.12 --------------- From: CHEFLZ@aol.com Subject: A HINT FOR BREAD BAKERS Date: Mon, 28 Apr 1997 11:58:36 -0400 (EDT) Using baby food for pureed fruit, etc. is a quick, convenient, no mess way to put in fruit, or veggies. --------------- MESSAGE bread-bakers.v097.n033.13 --------------- From: Sally Eisenberg Subject: Potato White Bread and Muffin Recipe Date: Tue, 29 Apr 1997 07:36:01 -0700 Hi All, Here's one that will make your mouth water. This is home made bread at it's best. Do make this one, you will not be disappointed. The muffins are also very delicious, and a snap to make for dinner. Slice them in half and toast them for a wonderful crispy flavor. Sally E. * Exported from MasterCook * Potato White Bread Recipe By : Maggie Baylis & Coralie Castle Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 13 oz baking potatoes 3 Tablespoons brown sugar -- firmly packed 1 Tablespoon yeast 4 1/2 cups unbleached white flour or as needed 3 Tablespoons butter -- melted and cooled 2 teaspoons salt Scrub potatoes, slice and boil in water to cover until soft. Place the potatoes and cooking water in blender container and add water to bring measure to 3 cups; puree and transfer to large bowl. Stir in brown sugar and cool to lukewarm. Sprinkle yeast over, stir to dissolve and let rest at room temperature 45 minutes. Stir in 1 1/2 cups of the flour and beat vigorously about 3 minutes until air bubbles form. Stir in butter and salt, beat well and gradually add 1 - 1/2 cups of the remaining flour. Let rest at room temperature 45 minutes. Mound remaining flour on board, turn dough out and, using a steel baker's scraper, knead in the flour until dough is stiff enough to knead by hand. Adding additional flour as needed to prevent sticking, knead 3 to 5 minutes. Dough willl be soft and slightly sticky. Divide into 2 equal portions, knead briefly, form into 2 loaves and place in 2 oiled loaf pans. Cover with tea towel and let rise in a warm place 45 minutes or until almost double in size. Place in oven, turn heat to 350 degrees F and bake 45 minutes or until bread tests done. Turn out onto wire rack, turn right side up and cool. - - - - - - - - - - - - - - - - - - NOTES : Makes two medium loaves. This recipe, I believe is one of the best I have ever made. The only ingredient I changed was the butter, I used diet margarine. I also used my KitchenAid mixer to do all the kneading. Sally E. * Exported from MasterCook * Herbed Tomato Cheese Muffin Crowns Recipe By : EKCO Baker's Secret Serving Size : 6 Preparation Time :0:00 Categories : Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 2 teaspoons sugar 1 1/2 teaspoons Italian herb seasoning 1 teaspoon baking powder 1/2 teaspoon salt 1/8 teaspoon baking soda 1/2 cup milk* NOTE 1/4 cup butter** NOTE -- melted 1 large egg*** NOTE -- beaten 8 sun-dried tomatoes, oil-packed****NOTE -- chopped 2 oz goat cheese optional -- crumbled Preheat oven to 400 degrees F. Mix together flour, sugar, Italian seasoning, baking powder, salt and baking soda. Add combined milk, butter, egg and tomatoes; mix just until dry ingredients are moistened. Gently fold in goat cheese. Fill EKCO Baker's Secret Muffin Crowns muffin pan cups about 3/4 full ( about 1/4 cup batter ). Bake 10 to 12 minutes or until wooden pick inserted in center comes out clean. Let Muffin Crowns stand a few minutes; remove from pan. Cool on wire rack. Makes 6 muffins. Sally E. - - - - - - - - - - - - - - - - - - Serving Ideas : A hearty soup. NOTES : NOTES: *1% milk **Diet margarine ***Egg substitute ****Sun-dried tomatoes that I rehydrated --------------- MESSAGE bread-bakers.v097.n033.14 --------------- From: Marie Frainier Subject: Cake in a bread machine? Date: Wed, 30 Apr 1997 06:04:01 -0700 (PDT) I was wondering if anyone out there knew if I could use my bread machine to make cakes? I know that there is a model that has a cake setting, but mine does not. Is there a way to do it anyway? Thanks, Marie Frainier email - mfrain@earthlink.net Homepage - http://home.earthlink.net/~mfrain/ **CookNet - http://home.earthlink.net/~mfrain/cook.html --------------- MESSAGE bread-bakers.v097.n033.15 --------------- From: Irwin@prodigy.com (MR IRWIN H FRANZEL) Subject: Date: Tue, 29 Apr 1997 23:21:43, -0500 To: Marilyn Gardner Most automatic bread machines which produce a vertical loaf can bake a loaf smaller than the capacity of the machine. We have been using Zojirushi S-15 machines in our rehabilitation work and have sold close to 2,000 of these wonderful machines. How to bake a smaller loaf? Put less stuff in your baking pan. If you want to bake a one pound loaf and your recipe is for a one and one half pound loaf, use 2/3 of each ingredient. That's really all there is to it. In the Zoji, which has a pan that is about 5 x 5 inches and about 9 inches tall, we can bake loaves that range from 1/2 pound to 2 pounds. The limiting weight of the bread is not determined by the machine as much as by the recipe. In a 1-1/2 pound (rated) Zoji, we bake 100% whole wheat bread from freshly ground flour that weighs about 2-1/4 pounds. We also bake cake mixes that produce about 1/2 pound cakes. All you have to do is keep your ingredients proportional to the amount of each called for in your original recipe and you'll get a good loaf. Irwin/Delta Rehab/Using Zojis --------------- MESSAGE bread-bakers.v097.n033.16 --------------- From: Jerry Morris Subject: Help Date: Tue, 29 Apr 1997 08:23:26 -0600 (MDT) I just found this list and was hoping i could get help. A couple years ago I got a Welbuilt Bread Maker. I live at 5000 ft altitude if it makes a differance. But I have yet to make a good loaf of bread. A friend that makes great bread has even tried in my machine and got the same results. The bread always come out heavy. I have used mixes, her recipe the recipe which came withe the machine. different brands of yeast, recipes from books... ect. I get this very heavy bread.. I gave up .. Now that I have found this list I was hoping someone could help me. Should i trash this machine and get anothe brand? Or what else would others try? More water, more flower, more yeast, more shugar???? I gave up but... but I love homemade bread??? please help.. jerry --------------- MESSAGE bread-bakers.v097.n033.17 --------------- From: Joyce L Owen Subject: Re: Dough Relaxer for Pizza Date: Wed, 30 Apr 1997 10:30:21 +0100 Cindy asked about dough relaxer for pizza dough. >I can never get my dough to roll out very thin---it fights me >all the way. Cindy, I used to have the same problem. I have never tried dough relaxer, but I found that letting the dough sit for about 15 minutes relaxes it enough. After your dough has risen, divide it into pan portions, and let them relax. Later, if the dough starts fighting you while you are rolling it, leave it for another 5 minutes while you grate cheese, slice peppers, stir sauce, or whatever. Another tip for a thin crispy crust, if this is what you like, is to use a little semolina flour in your dough. It's is a tip I read on this list recently (sorry, I forgot who suggested it). I use about 1/2 cup in a 2 1/2 cup recipe. I just made pizza last night. Yum. Letting the dough sit awhile to relax works really well for any bread that you have to roll or shape: for instance, forming long shapes (snakes or worms come to mind) for making braided loaves like challa. - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen jowen@oregon.uoregon.edu Eugene OR Visit the Website of the Fanconi Anemia Research Fund, Inc. http://www.rio.com/~fafund --------------- MESSAGE bread-bakers.v097.n033.18 --------------- From: Joyce L Owen Subject: Re: Smaller Machines?? Date: Tue, 29 Apr 1997 15:52:04 +0100 Marilyn Gardner asked whether bread machines are available which make loaves smaller than 1 1/2 lbs. I'm pretty sure you can make smaller loaves in any bread machine. My 1 1/2 lb Zo has recipes for smaller loaves, though I have never tried one (we go through the 1 1/2 lbs loaves fast enough!). Marilyn, why don't you just try a smaller recipe in your machine? Let us know if it works! Good luck. Joyce >I have a Breadman bread machine, 1 1/2 loaf size, and am very happy with >it. I have a couple of relatives who live alone and am wondering if >there are any machines that make smaller loafs. I wouldn't mind getting >one for my family of 4 also. It's nice to have that wonderful smell of >baking bread. Since breadmakers are so easy I wouldn't mind making a >smaller amount every day or two. Thanks. - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen jowen@oregon.uoregon.edu Eugene OR Visit the Website of the Fanconi Anemia Research Fund, Inc. http://www.rio.com/~fafund --------------- MESSAGE bread-bakers.v097.n033.19 --------------- From: Sally Eisenberg Subject: Wonderful sandwich bread Date: Wed, 30 Apr 1997 07:08:51 -0700 Hi Everyone, My husband loved this bread for his sandwiches and it is also good toasted. * Exported from MasterCook * Beer, Cheese, and Herb Bread Recipe By : The Bread Machine Gourmet Shea MacKenzie Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ONE POUND LOAF 2 1/4 cups whole wheat flour 1/4 cup gluten flour 1 cup Cheshire cheese or sharp cheddar -- shredded 1 Tablespoon dry milk 1 Tablespoon date sugar 1 Tablespoon Bouquet garni 1 Cup beer flat -- room temperature 1 Tablespoon Olive oil 1 package active dry yeast Carefully measure the dry ingredients and transfer to the bread pan. Add the liquid ingredients and yeast. Program the breadmaker for the whole wheat mode. At the end of the baking cycle, remove the bread promptly from the machine, taking care, as the oven surface will be very hot. Invert the bread pan onto a wire rack and shake several times to dislodge the bread. Allow to cool completely on the rack before slicing or wrapping for storage. - - - - - - - - - - - - - - - - - - NOTES : Try to find English Cheshire cheese in a cheese shop or in your market, as it will impart the perfect flavor to this light and crusty bread. If Cheshire is not available, a good sharp cheddar will be an acceptable substitute. I used a good white cheddar cheese. This makes wonderful sandwiches. Sally E. --------------- MESSAGE bread-bakers.v097.n033.20 --------------- From: Irwin@prodigy.com (MR IRWIN H FRANZEL) Subject: Date: Tue, 29 Apr 1997 23:21:55, -0500 To: QuinnF@ni.net (Quinn Farnes) You went to a lot of trouble to solve a problem To your credit you found the answer to an interesting question and tell a great story in the process. Who knows? Someday, your could be made into a movie! Bread has been around for a long time. It is remarkable that only recently have the various interactions of the ingredients been understood. The yeast in bread is an organism that is in a state of suspended animation when it is dried. It can last in that state for many years and is revitalized by the addition of water. If the yeast is in an environment of proper acidity, it will digest sugars and produce waste products consisting of alcohol and carbon dioxide gas. (Let's remember the gas, to talk about the meaning of Pumpernickel, later.) The reason that dough rises is that it has the strength to contain the bubbles of gas the yeast produces. An interesting analogy is to consider balloons. Some balloons are made out of good stuff. They can be blown up to great sizes without bursting. Others get to a certain point and suddenly pop. The same is true of the bubbles that are produced by the gas the yeast gives off in dough. If the dough is strong - the bubbles hold together. If the dough is weak - the bubbles burst and the bread never rises at all, or collapses, usually when the baking heater comes on. The strength of dough depends upon the development of long chains of gluten. These chains, in turn, depend upon two things, the amount of gluten and the quality of kneading. There is no doubt that the Zoji, with its two component kneading system has superior kneading capability. The pulling and stretching of the dough (compared to the stirring of other machines) is what develops the gluten to the point where it produces a d ough strong enough to rise without the bubbles bursting. You are absolutely right, Quinn, add gluten to your recipe when needed. How much to add? Our experience has taught us that if the protein content of white flour is less than 10%, 1-1/2 teaspoons per cup of flour will make a big difference in the quality of the rise. With whole grain flours, such as whole wheat or rye, 1-1/2 tablespoons of gluten per cup produces an amazing difference. We often make a light, 100% whole wheat loaf. We make it in the Zoji on the Quick Cycle, with no alterations! We usually use freshly ground hard, red, winter wheat, which we grind before baking in our Miracle Mill. It is a bread that even children who only like Wonderbread will eat! Now, about pumpernickel. "Pumper" does refer to flatulence and is usually translated into a four letter "F" word. "Nick" refers to the devil, who is known as "Old Nick" in many folk tales and legends in northern Europe. The complete meaning, therefore, is "Devil's F---". How did such a good bread get such a name? The rye used in pumpernickel contains a considerable amount of fiber both soluble and insoluble. It serves to affect our digestive system in a way similar to Metamucil. It produces gas, lots of it. So I would suggest that you never eat a lot of pumpernickel in a crowd. Especially if you are the only one eating it. Happy baking. Irwin/Delta Rehab/Using Zojis --------------- END bread-bakers.v097.n033 --------------- -------------- BEGIN bread-bakers.v097.n034 -------------- 001 - Irwin@prodigy.com (MR IRW - 002 - "Natalie Frankel" Mark and Jenny Wesner want to know about using soy flour in place of eggs in bread recipes. Interestingly, there is an ingredient that eggs and soy beans have in common in significant quantities. That ingredient is lecithin. Lecithin has an unusual property, it is an emulsifier. It makes it possible for oil and water to mix! If lecithin is added to a recipe containing oil, or fat of any kind, and a water based liquid such as water or milk, the result will be a taller, lighter, more uniform loaf. Have we tried it? We use it frequently in its concentrated form. Soy lecithin is available in health food stores, such as GNC. Whenever we bake a loaf that contains oil and water, 1 tsp of lecithin granules is added to a 3 cup loaf. Try it, I'm sure you'll like the results. Irwin/Delta Rehab/Using Zojis --------------- MESSAGE bread-bakers.v097.n034.2 --------------- From: "Natalie Frankel" Subject: Thanks for KitchenAid Info Date: Thu, 1 May 1997 00:51:39 -0500 (CDT) Thanks to everyone for all of the responses to my question about making bread in a Kitchen Aid mixer. You all confirmed my suspicians - I can't use my KA mixer without a dough hook for making bread. (And yes, I have called the 800# and confirmed that my model is, indeed, too old for the dough hook - it's almost an antique at 33 years old and they didn't make the dough hook attachment (and the attachment mount) until the next version in the early 70s.) I think I'll continue using my Regal Breadmaker, using it for the knead and rise cycle if I want to bake my own in the oven. I have so many recipes yet to try, including several from the mashed potato-in-the-dough recipes awhile ago that some of you suggested. Thanks again. This is a great group! Natalie in Milwaukee natalie.frankel@mixcom.com --------------- MESSAGE bread-bakers.v097.n034.3 --------------- From: jrjet@mtco.com (Dot & Tim McChesney) Subject: French Honey Bread help Date: Thu, 1 May 1997 15:05:25 -0500 I need some help with a recipe I got off another list. It is out of The Bread Machine Cookbook Vol. 1 by Donna German. The recipe is called French Honey Bread and I suspect that the quantities are incorrect for the salt and sugar. Can anyone help me out? The bread just seems too salty and not sweet enough for a honey bread. Thanks for the help - when I get an answer I will post the recipe. Dot More links being added April 11th - 18th! http://www.geocities.com/Heartland/3053 email: jrjet@mtco.com --------------- MESSAGE bread-bakers.v097.n034.4 --------------- From: "Bob & Carole Walberg" Subject: Recipe: Canadian Sourdough Oatmeal Bread Date: Fri, 2 May 1997 15:27:34 -500 Here is a recipe from a new cookbook called "Canadian Bread Machine Baking" with Roxanne McQuilkin who is a home economist. This cookbook addresses the differences between American and Caandian flour. I just finished trying this recipe for sourdough oatmeal bread. It didn't turn out pretty but it was good. * Exported from MasterCook * Canadian Sourdough Oatmeal Bread Recipe By : Canadian Bread Machine Baking/Roxanne McQuilkin Serving Size : 12 Preparation Time :3:00 Categories : Bread Breadmaker Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup All-Purpose Starter 3/4 Cup Rolled Oats 2 1/4 Cups All-Purpose Flour 1 1/2 Teaspoons Salt** 2 Tablespoons Oil 1 Tablespoon Honey 1/2 Cup Water 1 1/2 Teaspoons Yeast* * She recommends 1 teaspoon bread machine yeast or 1 1/2 teaspoon active dry yeast. ** I used 1 teaspoon salt. Combine all ingredients in the order that your machine manufacturer recommends. Formatted into Mastercook by Carole Walberg - - - - - - - - - - - - - - - - - - Carole Walberg carole@mts.net http://www.brandonu.ca/~walberrd/family.htm --------------- MESSAGE bread-bakers.v097.n034.5 --------------- From: jrjet@mtco.com (Dot & Tim McChesney) Subject: French Honey Thanks and request Date: Fri, 2 May 1997 08:29:55 -0500 Ok everyone - I have gotten some response to this already. Now it seems that several people have written about 3 sizes of loaves. I only have one size. Could I get someone to post this recipe with all it's sizes available? I love this recipe! By the way there was an error in my recipe the sugar and salt were listed as 1 TABLESPOON!!!!! (I received the following info from Martha Sheppard - Dot, my copy of Donna German's book reads 1 teaspoon each salt and sugar for the large loaf, 2/3 teaspoon each for medium loaf and 1/2 teaspoon each for a small loaf.) I had several people ask me to post the original recipe but I was hesitant to do this because I was afraid of the "incorrect" recipe getting more circulation. sorry for not posting it. Here is the one recipe that was posted in the correct version. I am not sure if this is the small, medium, or large loaf, but I know the ingredient amounts are smaller than the recipe I have - the one I have uses 3 cups of flour, 1T oil and 1T honey, 1 1/8 cup water. Help?! Dot * Exported from MasterCook * French Honey Bread Recipe By : Donna Rathmell German - The Bread Machine Cookbook Serving Size : 16 Preparation Time :0:05 Categories : Bread Machine Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Water 2 teaspoons Honey 2 teaspoons Oil, olive 2/3 teaspoon Salt 2/3 teaspoon Sugar 2 cups bread flour 1 1/2 teaspoons Yeast Bring all ingredients to room temperature and pour into machine in order recommended by manufacturer. Select "French bread" and push Start. Wonderful, slightly sweet French bread with a light, crispy crust. Sylvia's notes: great bread, and it really does have a slightly sweet taste! This is the ONLY sweet-tasting bread I've been able to produce in my DAK! Posted on GEnie by C.SVITEK [cathy], Dec 23, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 - - - - - - - - - - - - - - - - - - NOTES : Submitted to Bakery-Shoppe by Barbara Zack May 2, 1997 More links being added April 11th - 18th! http://www.geocities.com/Heartland/3053 email: jrjet@mtco.com --------------- MESSAGE bread-bakers.v097.n034.6 --------------- From: "James Watt, CML" Subject: Cherry Yogurt Bread Date: Sat, 03 May 1997 10:23:43 -0600 Cherry Yogurt Bread (from The Electric Bread Cookbook) Regular Loaf Ingredients Large Load 1/2 c. water 3/4 c. 2 c. white bread flour 3 c. 3/4 tsp. salt 1-1/4 tsp. 1/2 c. dried cherries 3/4 c. 1/3 c. cherry yogurt 1/2 c. 2 Tbsp. applesauce 1/4 c. 2 tsp. brown sugar 1 Tbsp. 1-1/2 tsp. yeast - fast rise 2 tsp. OR 2 tsp. yeast - active dry This makes a wonderful loaf of bread. It is moist and light, and would be good for French toast. You can't use the time-bake setting, but regular and rapid bake cycles are fine. My bread machine is a Panasonic, and the yeast amounts are fine. I have only used the regular active dry yeast, but I do choose the kind for bread machines. --------------- END bread-bakers.v097.n034 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved