Date: Sun, 8 Jun 1997 07:39:37 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n039 -------------- 001 - "Kim" Subject: Abm Recipe Date: Thu, 5 Jun 1997 15:36:57 -0400 Hi all! I just had to post this recipe since I was so impressed. I usually eat most of a fresh loaf of bread while it is still warm and toast a couple of pieces the next day and after that it gets thrown in the fridge to die a slow death :-) BUT this bread is still as fresh and moist and chewy as they day I made it, which was two days ago now. I am truly amazed. I don't think it will be seeing the fridge at all! I hope you try it and like it as much as I did. I found the recipe written with the skim milk and I changed it and used the buttermilk powder and water. I used regular oats not quick - don't know if it would make a difference. Enjoy - Kim MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Oatmeal Bread - Breadmaker Categories: Abm Yield: 1 Servings MMMMM-----------------------1 1/2 LB LOAF---------------------------- 3/4 c Rolled oats 1 1/4 c Skim milk or water with 4 Tb.buttermilk powder 3 c Bread flour 3 tb Molasses or honey 1 1/2 ts Salt 1 1/2 ts Bread machine yeast Place all ingredients in bread pan, set crust to Light setting, and begin. This turned out really moist and slightly chewy - a good thing IMO. (adapted from _Bread Machine Magic_, by Linda Rehberg and Lois Conway) MMMMM "Politeness; n. The most acceptable hypocrisy" -Ambrose Bierce --------------- MESSAGE bread-bakers.v097.n039.2 --------------- From: "Bill Hatcher" Subject: Re: Wheat bread recipe (was Crumbly texture) Date: Sun, 1 Jun 1997 07:05:56 -0400 This is by far the best ABM wheat bread recipe I have found. * Exported from MasterCook * Whole Wheat Bread (Fleishmann's) Recipe By : Fleishmann's Yeast Serving Size : 8 Preparation Time :4:30 Categories : Bread Machine Breads To/From Bakery-Shoppe To/From Breadlist Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- plus 2 tablespoons 1 tablespoon butter or margarine 1 teaspoon salt 1 1/2 cups whole wheat flour 1 1/2 cups bread flour 1 tablespoon sugar 2 teaspoons yeast Place ingredients in bread machine pan in order listed. Use regular or timed bake cycle. - - - - - - - - - - - - - - - - - - Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA ---- From: bread-bakers-errors@lists.best.com To: bread-bakers@lists.best.com Date: Sunday, June 01, 1997 2:06 AM Subject: Digest bread-bakers.v097.n037 >--------------- MESSAGE bread-bakers.v097.n037.8 --------------- > >From: "Mary A. Flesch" >Subject: Crumbly texture >Date: Sun, 18 May 1997 21:46:35 -0500 (CDT) > >Hello to all on this great list! I am the new owner of a bread maker >(2 weeks) after being on this list for over 6 months, drooling over the >recipes > >I have made a few successful loaves, one EXCELLENT Asiago cheese bread >that I got off this list, one Cinnamon Raisin bread that I will work on, >and a 100% Wheat bread from the recipe book that came with the machine. > >My question--The whole wheat bread was adequate, definitely edible, but >nothing to write home about. It was very crumbly. Now I have not tried >any other wheat recipes, but I thought I would access the vast knowledge >available on this list and solicit any tips you all have to offer. > >Would using part white and part wheat make it any better? Also, I did add >gluten to the recipe, if that matters. > >TIA! > >Mary Anne Flesch >Columbia, MO --------------- MESSAGE bread-bakers.v097.n039.3 --------------- From: wittenberg1@juno.com (Heidi K. Kaether) Subject: falling loaves Date: Sun, 01 Jun 1997 09:26:02 EDT Hi, I am new to the list, so you've probably discussed this before but I missed it. I just last July got a Regal automatic bread maker. I love it, but many of my loaves don't turn out. Most of them fall badly. (still taste good, but look terrible, and you loose half the usefulness of the loaf) On the other hand, twice, the loaf rose so high that it *overflowed* the edge of the pan and I nearly had a fire in my bread machine. :( In the book, it says that whan a loaf falls, it usually means too much water was used, but no matter how much I vary the amount of water, my results are still erratic. I use a baby bottle to accurately measure to the exact ounces, but even though I may follow what had worked the last time, that doesn't guarantee it'll work. Any input? My other question is on quick breads. I have a friend who is always making banana bread in her machine, but I think she might have a special setting on her machine. Have any of you with a Regal tried making quick breads in it? Do you think it would work? TIA Heidi K. Kaether ><> Wittenberg Junior Academy <>< Groton, CT Micha 5yo, Terran 3yo, and Jeremi 1yo The fear of the Lord is the beginning of wisdom --------------- MESSAGE bread-bakers.v097.n039.4 --------------- From: venture@etsc.net (Monica Venture) Subject: concerning yeast Date: Sun, 1 Jun 1997 17:37:00 -0600 Hello, I'm new to this digest and just thought I'd like to put in my two cents worth concerning yeast. I personally use Saf-Instant yeast. I think it is absolutely the best!!!! You can use it for the bread machines or for hand made bread. It also works well mixed with the dry ingredients or with the sponging method. I use to own a bread machine until I purchased a Bosch Universal, which I absolutely love. I'm also starting a home-based business in which I will sell The Bosch, Mills, as well as bread baking supplies. Thanks for letting me put in my two cents! Monica venture@etsc.net --------------- MESSAGE bread-bakers.v097.n039.5 --------------- From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) Subject: Too large loaves? Date: Sun, 1 Jun 1997 16:59:30 +0100 On May 20 you wrote: >This may sound really dumb but my problem is that my loaves are too >high. > I don't bake my bread in the Zoji. I do the dough only cycle as I like >shaping it myself. I use most of my bread in school lunches and the >size of loaf out of the Zoji just doesn't work with our sandwich bags. >So, I take the bread out after the dough cycle. I place it in a greased >glass loaf pan and allow it to rise. I had a height that I thought was >perfect. Great shape, great height everything great! > Then I placed my "perfect" loaf in a 400~ oven and bam! it rose >instantly to heights I didn't want or need. How do I keep this from >happening? I suddenly had a very very large oversized loaf. Karen, I think you experienced the phenomenon of "oven spring," which occurs when you place a risen loaf of bread into a hot oven. I don't know all the chemistry involved, but I've seen the same thing happen in my Zoji at the start of the baking cycle -- you can actually stand there and watch the loaf "grow" as the gas bubbles formed by the yeast expand rapidly in the heat. When I bake bread in the regular oven, this is what I always hope for, because it means I didn't let the loaf rise too much before baking. To get the size loaf you want for sandwiches, maybe you could try dividing the dough between two smaller loaf pans, or perhaps place 2/3 of it in the same pan you used and shape the remaining dough into rolls or buns. But it sounds to me as if your recipe is working the way it should. Bonnie =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bonnie Goodwill Briscoe e-mail:bbriscoe@infolink.morris.mn.us Morris, Minnesota, USA Language is all that separates us from the lower animals-- and from the bureaucrats. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= --------------- MESSAGE bread-bakers.v097.n039.6 --------------- From: "Virginia G. Turnbull" Subject: re: sourdough starters Date: Sun, 1 Jun 1997 15:21:47 -0400 I've gotten sourdough starters from health food stores and from gourmet grocery stores. It comes dehydrated in a foil package, and there are several different varieties available. Or you can make your own. The last I bought was from a store in Asheville, NC which was originally called Dinner for the Earth. When they built a much larger store I think they changed the name, and I can't remember it off-hand. I'm not an expert on sourdoughs (although I've done them a few times and can usually get salt risen bread to do---but not in an abm). I understand from my reading that "true" sourdough breads do not use commercial yeasts to rise. That is, one doesn't have to add Red Star, etc. to the recipe along with the starter. The starter in these types of bread do the "rising work" all by themselves. Then there's the type of sourdough bread that uses a starter (mostly for flavor) and commercial yeast (I presume for a more predictable rising time). There's an excellent recipe in Martha Rose Shulman's book "Mediterranean Light" both for making a couple of starters and then using starter plus commercial yeast in breads. One then saves part of the dough to use for the next batch of starter. I've kept this type of starter (which does have commercial yeast in it) going for a couple of years or more in my 'frig. I never feed it and I only use it maybe 6-8 times a year (as I do most of my breads on my abm). Although the bread I've made from this has a wonderful flavor (a whole wheat and bran bread with a little white flour), it isn't as sour as other sour dough breads I've had. virginia@dnet.net --------------- MESSAGE bread-bakers.v097.n039.7 --------------- From: "Virginia G. Turnbull" Subject: re: salt and yeast Date: Sun, 1 Jun 1997 14:40:11 -0400 I've known about the relationship between salt and yeast and its effects on rising times for a long time. However I have a friend who is on a very low sodium diet, and I often make him bread in my abm (a Zojirushi). I called the Zojirushi help line several years ago and asked how to do salt-free bread on their machine. The answer I got back was two-fold: 1. You can substitute the potassium based salt substitute for the sodium chloride in the same amounts; 2. The amount of salt doesn't seem to matter, and so you can use regular salt (sodium chloride) but vastly cut down the amount you use. As best I recall I think the amount was something like 1/4 tsp. per loaf. I've had good luck with both approaches, and for my own breads I generally tend to cut the NaCl down as I don't particularly like things salty. (I rarely measure it-just add a pinch or a sprinkle or two.) What I don't know is if potassium chloride will kill yeast the same way sodium chloride will. I've always carefully separated it from the yeast if I'm using a delayed setting. Good luck! virginia@dnet.net --------------- MESSAGE bread-bakers.v097.n039.8 --------------- From: Linda Michaluk Subject: Julia's Mumpets Date: Mon, 02 Jun 97 17:12:59 -0500 -- [ From: Linda Michaluk * EMC.Ver #2.5.02 ] -- Someone asked for the Julia Child Crumpet like recipe. Here, in best chatty Julia style, it is. Cheers Linda Julie Child's Mumpets 1 T dry active yeast dissolved in ¼ cup tepid water 2 T instant mashed potatoes softened in ½ cup boiling water (or ¼ cup grated raw potato simmered until tender in 1 cup water) ½ cup cold water (or cold milk if using raw potato) 2 ½ cups all purpose flour To be added after first rise: 1 ½ t salt dissolved in 3 T tepid water 2 to 3 T butter, softened Heavy griddle or large frying pan, or non-stick electric skillet muffin or crumpet rings or cat-food or tunafish cans about 3 inches in diameter with tops and bottoms removed 4 to 5 T ladle or long handled cup The Dough While yeast is dissolving, assemble the other ingredients. Then into the instant potatoes beat the cold milk, and stir it along with the water and dissolved yeast into the flour. (Ot if using raw potato, stir the cold milk into the potato pan, then stir both in to the flour, adding dissolved yeast only after mixture has cooled to tepid.) Beat vigorously for a minute or so with a wooden spoon to make a smooth loose thick batter, heavier than the usual pancake batter but not at all like the conventional dough. Cover with plastic wrap and let rise, preferably at around 80F until batter has risen and large bubbles have appeared in the surface (usually about 1 ½ hours - it must be bubbly, however long it takes). Stir the batter down, then beat in the salt and water, beating vigorously for a minute. Cover and let rise until bubbles again appear in the surface, about an hour at 80F. The batter is now ready to become English Muffins. (Batter may sit for an hour or more after its second rise, or you may use one of the delaying tactics suggested at the end of recipe). Preliminaries When you are ready to cook the muffins, brush insides of rings fairly generously with butter; butter surface of griddle and set over moderate heat . When just hot enough, so that drops of water begin to dance on it, the heat is about right. Scoop your ladle into the batter and dislodge the batter into a ring with rubber spatula; batter should be about 3/8" thick to make a raised muffin twice that. Batter should be heavy, sticky, sluggish, but not runny having just enough looseness to be spread out into the ring. If you think it is too thick, beat in tepid water by driblets. Cooking the muffins The muffins are to cook slowly on one side until bubbles, which form near the bottom of the muffin, pierce through the top surface, and until almost the entire top changes from a wet ivory to a dryish gray colour; this will take 6 to 8 minutes or more, depending on the heat. Regulate heat so that bottoms of muffins do not colour more than a medium or pale brown. Now the muffins are to be turned over for a brief cooking on the other side. Less than a minute is usually enough for cooking the second side. Cool muffins on rack. Delaying tactics Not much can happen to ruin this dough, as long as you have achieved the necessary bubbles. You may let it wait at room temp for an hour or more before baking; or you may even refrigerate it over night. If it seems to have lost its bubble, you can bring it back to life by beating in another cup of flour blended with enough tepid water to make a batter; this will give the yeast something more to feed on and in an hour or so it will rise and bubble again as it gobbles its new food. You can even turn this batter into a sourdough. Simply let it sit at room temp for a day or two until it has soured, then bottle and refrigerate it. You can now use it in any sourdough recipe, or you can make sourdough English muffins; blend ½ cup of it with 1 cup flour and enough water to make a batter, add 1 T dissolved yeast, and let it rise; then beat in more flour and water, or milk, and add salt; let it rise and bubble again; and cook your muffins. Replenish the sourdough starter by mixing it with more flour and water or milk blended into a batter, and let sit at room temp until it has bubbled up and subsided; refrigerate as before. --------------- MESSAGE bread-bakers.v097.n039.9 --------------- From: Soaper1965@aol.com Subject: Problem with overflow & Bailey's Irish Cream Bread Recipe Date: Tue, 3 Jun 1997 15:49:30 -0400 (EDT) Hi list- I have had some problems with my ABM lately.I have tried 2 new recipes, but followed my owner's manual & cookbook that came with my machine for guides as to amount of liquids and flours and other ingredients. I have a Sanyo SBM-15, it does 1 & 1 1/2 lb. loaves. If I stick exactly to the cookbook that came with it all is okay.But, I want to try new and different breads.The two recipes I tried were Molasses Bread & Bacon and Cheese Bread, both went way over the breadpan and baked into the oven part of my ABM.(WHAT A MESS!!!!).I am contemplating getting a new ABM, that does more than the basics that this does.I am trying another recipe right now a loaf of French bread from the manufacturers cookbook, will see what happens,maybe its the machine. Anyway thanx for letting me vent my frustration.Here is the much requested recipe for Bailey's Irish Cream Bread.Enjoy. Bailey's Irish Cream Bread/ABM 1 1/4 c. water 1 1/2 tsp. yeast 1 c. oats 3 c. bread flour 1 tsp. salt 1/3 c. honey 2 Tbsp. Bailey's Irish Cream Use white bread setting.General opinion is that any liqueour can be used as a substitute. Note: I have not tried this yet.Good Luck! --------------- MESSAGE bread-bakers.v097.n039.10 --------------- From: "Schragal" Subject: Pumpernickle and Brioche Date: Tue, 3 Jun 1997 10:42:28 -0400 Hi ! I'm new to the list and I have a few questions. Can anyone tell me in which archives the pumpernickle (sp?) bread recipes are? Also, while in Chicago a few months ago I had a sandwich at the Contemporary Arts Museum that was outstanding. It was all roasted vegetables on a Brioche bun. Does anyone have a good recipe for brioche? I've been drooling for those sandwiches but I can't seem to get the right bread to make my own. Donna schragal@ix.netcom.com --------------- MESSAGE bread-bakers.v097.n039.11 --------------- From: "Jazzbel" Subject: Re: Cooling Bread Date: Tue, 3 Jun 1997 18:47:40 -0400 > 1) How long do you cool bread? I just leave the loaves on a rack, uncovered. > 2) How do you store it? I only keep enough bread for 1-2 days. The rest goes i the freezer, sometimes sliced. Now for the refrigerator/bread box controversy. It boils down to staleness vs. mold. I wrote down the answer from a USDA publication many years ago. There is some data from the USDA that says bread will keep moist indefinitely if kept at 140F. Ooops, that is mold heaven. The USDA also says that at 1ooF bread will keep fresh for a little less than foru days. That's alos Mold Mas. At 70F, bread will keep moist but for TW0 days! At 32F in the refrigerator, bread will stay fresh for TEN hours!! So, I keep it in a bread box or rubbermaid container at our average 80F temperature. Later, Jazzbel --------------- MESSAGE bread-bakers.v097.n039.12 --------------- From: TaktEZ@aol.com Subject: Re:INFO: What's your favorite bread machine? Date: Wed, 4 Jun 1997 14:50:48 -0400 (EDT) In a recent letter you wrote: <> Hi Jill I used a DAK for ten years and made some pretty good bread in it. Finally I bit the bullet and bought a Zojirushi S15A. The difference was dramatic. The loaves from the Zo are much higher, lighter and have better texture. The difference is in the method of kneading. The Zo uses a two component kneading system which develops the gluten much more thoroughly. Although the Zo has the quick bread and jam features, I have never used either one. Quick breads are so easy to make using the conventional method I just never saw the need. As for Jam, our family doesn't use much of the stuff so I never got into making it. Don PS: I'll make you a good deal on my old DAK ..... ;- ) --------------- MESSAGE bread-bakers.v097.n039.13 --------------- From: QuinnF@ni.net (Quinn Farnes) Subject: Cinnamon inhibition of yeast Date: Wed, 4 Jun 1997 23:07:08 -0700 Regarding the question about cinnamon: I was going to keep my nose out of it since I recently consumed a lot of space with my comments about pumpernickel, cabbage and my rather flatulent Retriever who became even more so after eating the rest of that soup I made, but since Stephanie from The Netherlands piped up about cinnamon suppressing the activity of yeast, I'd like to say that I agree. An old trick some orchid growers use to keep fungi (yeast is a type of fungus (or at least it was when I took Mycology 101)) from attacking newly divided orchid plants is to sprinkle cinnamon (or sulfur) on the cut portion of the rhizome (root). I suspect that if you have a recipe that calls for a lot of cinnamon, it might be inhibiting the yeast, though I haven't noticed the effect myself (not that I've baked a lot of cinnamon-bread, mind ye). If you want to experiment, I'd suggest either increasing yeast, decreasing cinnamon, or decreasing salt which also inhibits the growth of yeast. In fact you might be able to eliminate salt from the recipe altogether. A simple experiment to confirm whether cinnamon is the culprit could be performed quite easily in the kitchen without ruining another loaf of bread. Measure out one cup of warm water into each of two glasses, add 1 tsp. sugar to each, and put 1 tsp. cinnamon in one of them. Then add 1 tsp yeast to each glass and mix. Note how the yeast grows in each glass. If the cinnamon does indeed inhibit the activity of yeast, you should see little activity in the glass with the cinnamon, while the other glass would be foaming over. Hope this helps. Cheers! Quinn Laguna Niguel, CA, US of A --------------- MESSAGE bread-bakers.v097.n039.14 --------------- From: Joyce L Owen Subject: Real Jewish sourdough rye bread Date: Tue, 03 Jun 1997 19:21:56 +0100 Several people have e-mailed me asking for this recipe, so I thought I would post it. I apologize for its length. It has a number of steps, but it's really not hard to make. Real Jewish Rye Bread (adapted from Secrets of a Jewish Baker) It's convenient to make Starter one day, Stages one and two the next day, refrigerate, then Stage three and the bread the next day. Note that this bread contains no shortening or sugar. Starter 1/2 C rye flour 1/8 tsp salt 1 C water 1 Tbsp crushed caraway seeds 1 tsp minced onion Mix; cover; leave in oven with light on until bubbly (up to 24 hours). Stage one (large mixing bowl!) 1/2 C water 1 1/4 C rye flour All the starter Mix; sprinkle another 1/4 C rye flour over the top; let stand in oven until double, with deep cracks on top (4 - 8 hours). Stage two: add the following to Stage one: 1/2 C warm water 3/4 C rye flour Mix; sprinkle another 1/4 C rye four over top; cover; proceed as before. It can be refrigerated at any stage. Stage three: add the following to Stage two: 1/2 C warm water 1 C rye flour Mix and proceed as before. Set aside 1/4 - 1/2 C as starter ; cover with film of water; cover container; refrigerate. Altus: Soak some leftover rye bread in water a few hours or overnight in fridge. squeeze dry and crumble. This will keep covered in fridge. Bread at last: (There's enough Stage three for two loaves; I refrigerate half for the next day, because I make it in the bread machine.) 1/2 C water 1 1/2 C rye sour (Stage three) 1/4 C altus 1 tsp salt 2 1/2 C white flour 2 tsp caraway seeds (soak first in the water if you prefer) 1 tsp yeast - - - - - - - - - - - - - - - - - - - - - - - - - - - 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.n039.15 --------------- From: TaktEZ@aol.com Subject: Re:sour dough Date: Wed, 4 Jun 1997 14:50:26 -0400 (EDT) In a recent letter you wrote: <> Hi Floyd Yes, I have a fine recipe for sourdough bread. I have been using it now for about nine months. The recipe is shown below. I adapted it for the ABM from a recipe in the book Adventures in Sourdough Cooking & Baking by Charles D. Wilford. I strongly recommend this book for anyone just starting into sourdough baking. It provides many great recipes as well as a lot of good technical information about the care, and feeding of sourdough starters. I obtained my original starter from "The Baker's Catalog" published by King Arthur Flour Co. in Norwich, Vermont. You can call toll-free at 1-800-827-6836. The starter is shown in the latest catalog at $6.95 and they will send you enough to inoculate a bigger batch. You'll also get a nice set of instructions for doing so along with some sourdough recipes and good general information about sourdough baking. I also purchased the book from King Arthur. There are however a couple of things you should keep in mind while adventuring into the world of sourdough baking: 1) If the recipe calls for yeast it is not real sourdough bread. Those with yeast are the beginners recipes and are only to help you graduate up to the real thing. True sourdough will rely on only the starter itself as the leavening agent. This is a much slower rising process than using common baker's yeast along with the starter. Usually the sourdough rise times will vary between 2 1/2 to 4 hours per rising depending upon ambient conditions and the finished product will be totally different without the yeast. Different in flavor, texture and crust. 2) If you don't live in San Francisco, you can't make San Francisco sourdough bread. You may have a starter that came from San Francisco but after a few baking sessions your bread won't taste the same. The atmosphere contains all types of wild yeast microorganisms and sourdough starter is wild yeast living in an environment of flour and liquid. Each geographic area has it's own unique combination of these little critters and each time you feed and ferment your starter a few more of the local yeast beasts will invade your starter and alter it's characteristics. After several months your starter will have taken on a personality that is uniquely it's own. Your bread will taste different, smell different and have a different texture as well, but it will still be great. I live in the state of Missouri and at our house we call ours, M-O Sourdough. All that having been said, here's the recipe: * Exported from MasterCook II * Sourdough Bread Recipe By : Adventures in Sourdough Cooking & Baking by Chas D Wilford Serving Size : 16 Preparation Time :0:00 Categories : Breads: Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PRIMARY BATTER 1 cup sourdough starter 1 cup water -- 85 deg. F 1 1/2 cups flour DOUGH 1 1/2 cups primary batter 1/4 cup milk 1 tablespoon butter 1 tablespoon sugar 3 cups all-purpose flour -- unbleached 1/2 teaspoon salt PRIMARY BATTER Combine the starter, water and flour in a bowl large enough to allow for some expansion of the batter. Mix well with a whisk, cover with Saran Wrap and allow to stand 12 - 24 hours until the batter has completely fermented. The longer the proofing period the more sour the final product will be. After this proofing period, remove 1 cup of the batter and return it to your jar of sourdough starter. Put the starter jar back in the fridge. Dough Place the remainder of the primary batter - about 1 1/2 cups - and all other ingredients in the ABM in the order presented and press start. After final kneading turn off machine and allow dough to rise until doubled in bulk, about 2 - 2 1/2 hours. Punch down and allow to double in bulk a second time - about another 2 hours. FOR A LOAF When second proofing is done, remove the dough from the ABM, form into a loaf, place into a greased 9x5 inch bread pan and allow to double in bulk. Bake at 375 degrees for about 25 to 30 minutes. FOR BAGUETTES When second proofing is done, remove the dough from the ABM and divide it in half. Form into two 15 inch loaves and place in baguette pans or on a cookie sheet, whichever is your preference. Allow loaves to double in bulk. Slash diagonally several times and bake at 400 degrees for about 18 to 20 minutes. For a crisper crust, just before placing the baguettes in the oven spray them with cold water. Then spray them every three minutes for nine minutes. - - - - - - - - - - - - - - - - - - Floyd, I hope this helps. Don --------------- MESSAGE bread-bakers.v097.n039.16 --------------- From: RRider3393@aol.com Subject: Re: Cooling Bread Date: Tue, 3 Jun 1997 20:23:56 -0400 (EDT) In a message dated 97-06-03 18:18:47 EDT, garygerman@juno.com (Gary M German) writes: << I then slice the entire loaf (my family doesn't like to slice it themselves), put it in a plastic bag and store in the refridgerator. By the way, we boug >> I was told that storing bread in the refrigerator is the worst thing to do. The bread actually absorbs moisture from the "fridge". I keep mine in the bread box. However, I have to say with two boys and a husband who are non stop eaters, our bread doesn't last very long. Robin --------------- MESSAGE bread-bakers.v097.n039.17 --------------- From: witchy@sullivan.fidnet.com Subject: Sourdough Rye and regular Rye Date: Mon, 2 Jun 1997 16:54:26 +0000 > Joyce, > > I was wondering if you would mind sending me that recipe you spoke of > for sourdough rye bread and also a good one that isn't sourdough? > Thanks ever so much in advance. I do hope that they aren't bread > machine recipes, as I do it all by hand. Thanks again. > > Elaine > > --------------- MESSAGE bread-bakers.v097.n039.18 --------------- From: garygerman@juno.com (Gary M German) Subject: Cooling Bread Date: Tue, 03 Jun 1997 18:08:20 EDT I would like your opinions on cooling ans storing bread from an automatic bread machine. When my bread is done, I usually wrap it in a towel and cool it on a rack for about 2 hours before cutting. I then slice the entire loaf (my family doesn't like to slice it themselves), put it in a plastic bag and store in the refridgerator. By the way, we bought an entire roll of produce bags from the local grocery for their cost of about $12 for 400 bags. They are just the right size for 1 1/2-2 lb loaves of bread. Anyway, 1) How long do you cool bread? 2) How do you store it? Gary M German garygerman@juno.com Cooking & Stamp Collecting --------------- MESSAGE bread-bakers.v097.n039.19 --------------- From: CHEFLZ@aol.com Subject: VERY, VERY, VERY SORRY-wrong email address for excellent ethnic recipes Date: Sun, 1 Jun 1997 17:53:36 -0400 (EDT) CORRECT HTTP:// SOAR.BERKELEY.EDU/RECIPES/ (FORGOT FORWARD SLASH!) --------------- END bread-bakers.v097.n039 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved