Date: Sat, 14 Jun 1997 17:07:22 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n040 -------------- 001 - "Bill Hatcher" Subject: Re: falling loaves Date: Mon, 9 Jun 1997 08:01:38 -0400 I also have a Regal and had a similar problem until I started keeping the salt and yeast separate. As I have mentioned before on the list, I put all liquids in the pan first, along with salt and all other solids except flour and yeast. Flours go in next with yeast on top. I use this method no matter what the recipe says and have had no problems with erratic rising since doing so (well over a year now). Good luck. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA ---- > > >--------------- 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.n040.2 --------------- From: "T. Madden" Subject: Communion Bead from Machine Date: Fri, 06 Jun 1997 12:49:59 -0700 When my nephew was divorced his ex-wife knew how much he loved his bread machine so she insisted she take it with her even though she had never used it or was interested. After the divorce he could not afford another one. His fiance gave him a new bread machine on the one year aniversary of their first date. Communion at the wedding this week used a loaf of bread they had made together with his bread machine. It made the communion, and wedding, very special. The bread was delicious also! Tom Lake Geneva, Wisconsin --------------- MESSAGE bread-bakers.v097.n040.3 --------------- From: Geraldine Tulane Subject: Vita Bread Recipe Date: Mon, 09 Jun 1997 14:29:03 -0400 Hi...am new to site...picked up the recipe for "Vita Bread". The ingredient quantities are very confusing...can someone give me the correct ingredients? Thanks....Geraldine Tulane --------------- MESSAGE bread-bakers.v097.n040.4 --------------- From: "SUSAN W. BEALE" Subject: Date: Mon, 9 Jun 1997 10:18:53 -0400 (EDT) I'm checking to see if any other Zo owners have trouble getting the finished loaf of bread off the paddle.The paddle doesn't just come off with the bread, and vice versus. On ocassion after much pulling on the bread to get it out, there wasn't much left of the bread. I've thought about oiling it but wonder if that would accomplish anything. I'm open to suggestions. Thanks, too, for the great olive bread recipes! It was what I was looking for. --------------- MESSAGE bread-bakers.v097.n040.5 --------------- From: Sam Hurwitz Subject: Mrs. Ovenstadt's bread Date: Mon, 09 Jun 1997 10:01:40 -0400 Here is a great recipe for a delicious bread. Takes the effort of finding the weat berries, but worth the effort. I get mine from King Arthur Flour Company. Mrs. Elizabeth Ovenstad's Bread 2 cups boiling water, 1/2 cup whole-wheat kernels, or wheat berries, 1/2 cup warm water, 1/2 TBSP sugar, 2 packages (TBSP) active dry yeast, 1/3 cup rye flour, 1/3 cup whole-meal, whole-wheat flour, 6 to 7 cups white flour, 1 TBSP salt, 1 cup of warm milk, (or milk substitute) 1 cup of warm water. 2 cups boiling water poured over: 1/2 cup whole-wheat kernels, or wheat berries, (available in health food stores) Allow to stand for two hours to soften the berries. Proof the yeast as follows: 1/2 cup warm water, 1 TBSP sugar, 2 packages (TBSP) active dry yeast. While the yeast is proofing, combine in a bowl: 1/3 cup rye flour, 1/3 cup whole-meal, whole-wheat flour, 3 cups white flour, the drained wheat berries, and 1 TBSP salt. Add: the proofed yeast mixture from above, 1 cup of warm milk, and 1 cup of warm water. (Note that you may use the water that was used to soak the wheat berries.) Knead well for aabout 10 minutes, adding additional: white flour about 1/2 cup at a time. You may need to add 3 more cups, give or take a bit. Form into a ball, place in greased bowl covered. Rise until doubled in bulk, about 1 hour. Punch down and knead 10 minutes, then cut in two, form loaves, and allow to rise again. You may elect to allow the bread to rise a second time in the bowl. If so, James feels that the bread may need some help in the second rising, in the form of a bit of heat. As to baking, this bread requires about 1 hour in a 400 F. oven. This bread should have a good crunchy crust. I have made this loaf without the wheat berries, as the crust and bread is delightful without the berries, and some members of the family refer to soft berries as "erasers" and hard berries as "rocks" - refusing to eat bread with either. However, with a bit of practice, you will be able to use the wheat berries at the right point so they will be neither "rocks" or "erasers". --------------- MESSAGE bread-bakers.v097.n040.6 --------------- From: wmathews@falcon.liunet.edu (Walter Mathews) Subject: Moist bread...Breadman+ Settings/Service Date: Tue, 10 Jun 1997 20:32:14 -0400 :Moist bread: Kim spoke of moist bread after two days and shared her recipe...I just ate some of my two-day-old bread that was moist and delicious...like her I used oatmeal (as 25% of the flour) and a basic white bread recipe...but I added two egg whites...maybe that helped...it certainly added more fluid that the oatmeal would demand. :Breadman Plus: A few months ago, after reading complaints on this listserv about the company's poor service, I called Salton to tell them my pan consistently stuck to the bread...they, to my surprise, politely replaced the pan for me--without a paddle...my old/original paddle is still a problem...I called them today...and after some hesitation, they said they would replace it, too. I can't complain about their service. :Now a question for Breadman+ users: Except for the dough cycle, I only use cycle 1 (of the other 8) which makes bread in 2 hrs and 40 minutes. What advantages are there to the other cycles? I'm happy with the bread I get and the other cycles take longer. Thanks...Walter Walter M. Mathews University Dean of Academic Affairs Long Island University 516-299-2822 516.299.2072 --------------- MESSAGE bread-bakers.v097.n040.7 --------------- From: TaktEZ@aol.com Subject: Re: Crumbly texture Date: Tue, 10 Jun 1997 12:58:30 -0400 (EDT) In a recent letter you wrote: >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. Hi Mary Anne How are things in Columbia. I live just about 100 miles east of you in the little village of Webster Groves. Before I retired I traveled to Columbia many times on business. I always enjoyed having dinner at the Boone Tavern, is it still there? Also, my youngest son graduated from MU with a BS in mechanical engineering so we do have ties to dear old Mizzou. Now, on to more serious talk about whole wheat bread. Yes, using part white flour will produce a lighter, higher, less crumbly loaf. Yes, adding gluten is important. The added gluten compensates for the low level in the whole wheat flour. It will provide more structure in your loaf Below is my favorite recipe for whole wheat bread. It has a very light, moist texture and the honey gives it a nice sweet component. Notice that it contains two cups white flour and only one cup whole wheat flour. The ascorbic acid is not a must, but it helps to lower the pH of the dough and the yeast microorganisms appreciate that very much. You can purchase ascorbic acid powder (vitamin C) in your local health food store, just be sure it is the all natural kind. The health food stores also carry vital wheat gluten. Whenever a bread recipe calls for flours other than white flour, it is a good idea to add one tablespoon of gluten for each cup of the non white flour. If your bread machine has a warm up cycle as does the Zojirushi, you can skip warming the milk and water. The machine will do it for you. I hope this helps. Don * Exported from MasterCook II * Honey Whole Wheat Bread Recipe By : The Southside Journal - St. Louis MO Serving Size : 14 Preparation Time :0:00 Categories : Breads: Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk -- 80 deg. F 1/4 cup water -- 80 deg. F 1 egg -- room temp 1 tablespoon margarine -- softened 1/4 cup honey 1 teaspoon salt 1/8 teaspoon ascorbic acid 2 tablespoons vital wheat gluten 2 cups bread flour 1 cup whole-wheat flour 2 1/4 teaspoons yeast Plunk ingredients in bread machine in order suggested for your particular bread machine and punch "GO." - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n040.8 --------------- From: rdloach@juno.com (Rob Loach) Subject: Re: Digest bread-bakers.v097.n039 Date: Fri, 13 Jun 1997 06:33:36 EDT Linda Michaluk has asked me to forward this to the list. Her recipe posted last week came through with some funny symbols (=BD, etc). She's reformatted it and sent it to me, asking me to send it to all. It's found below. Rob -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- Rob Loach in Greenville SC rdloach@juno.com "Fear God, and keep His commandments: for this is the whole duty of man." Ecclesiastes 12:13 -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- -=*=- --------- Begin forwarded message ---------- Hi Rob: The only thing I can think of is that my program, Word 7, automatically proportionalizes the fractions one half and one quarter. Anyway, I'll spell them out =BC is one quarter =BD is one half I have had a couple of requests like yours but the others did not show me what had gone wrong. I am including the recipe again with the words spelled out. Could you please repost from your system in case there are others who have not read it yet and have not noticed the problem? Thanks. Linda Julie Child's Mumpets 1 T dry active yeast dissolved in one quarter cup tepid water 2 T instant mashed potatoes softened in one half cup boiling water (or one quarter cup grated raw potato simmered until tender in 1 cup water) one half cup cold water (or cold milk if using raw potato) 2 and one half cups all purpose flour To be added after first rise: 1 and one half 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. (Or 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 and one half 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 one half 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. --------- End forwarded message ---------- --------------- MESSAGE bread-bakers.v097.n040.9 --------------- From: Sally Eisenberg Subject: Flat Bread Date: Fri, 13 Jun 1997 07:30:30 -0700 Hi all, Made this last week for dinner. It is quite good and very easy to make. Very good with chili, soups ect. Sally E. * Exported from MasterCook * Crisp Flat Bread Recipe By : Home Cooking Serving Size : 1 Preparation Time :0:00 Categories : Breads Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/2 cup cornmeal 1/4 teaspoon salt 1/4 cup margarine 2/3 cup water -- warm Preheat oven to 375 degrees F. Combine flour, cornmeal and salt; add margarine. Mix until crumbly; stir in warm water. Chill. Form chilled dough into walnut-size balls; roll out into paper-thin 4-inch rounds; place on cookie sheet. Bake for 5 minutes, or until golden and crisp. Makes 6-8. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v097.n040 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved