Date: Sat, 21 Jun 1997 11:32:14 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n041 -------------- 001 - Sharon Nardo Subject: Request: corn/banana muffins Date: Sat, 14 Jun 1997 22:16:16 -0400 Does anyone have a recipe for corn muffins made with bananas and nuts? --------------- MESSAGE bread-bakers.v097.n041.2 --------------- From: "Jazzbel" Subject: Height of Rising Loaves Date: Sun, 15 Jun 1997 10:04:11 -0400 A friend insisted he did not need his bread machine book. He gave it to me it was The Electric Bread. I have a four other bread machine books, but this is the only one that rates the loaves according to theri ability to rise. The rating ranges from 1 to 5. They also have a picture comparing a short loaf(pumpernickel) and a tall loaf(saffron-white flour). they say, many times, there's nothing wrong with the loaves, and people complain that the loaf does not rise. I made a short loaf yesterday. It was from a butter milk recipe, and I substituted the buttermilk for yougurt w/ 1 teaspoon vinegar. The loaf is not crumbly, has a nice shape, no air bubbles, just not very high. I am here wondering whether it is this way, or whether I should change the flour. I have been using Canadian Robin Hood(all purpose). However, previously, this flour performed better than many strong or bread flours, so perhaps I should just enjoy my short loaf. Any suggestions? Later, Jazzbel >>>>> Bread Baking is lot like married love. The first loaves of bread you make are not the best you'll ever make, but they are better than any you've ever bought. --Anonymous. --------------- MESSAGE bread-bakers.v097.n041.3 --------------- From: gaxon@nas.com (Ron) Subject: Re: Digest bread-bakers.v097.n040 Date: Mon, 16 Jun 1997 08:46:01 -0600 Good Morning. This is the first time I've used this service. I do a lot of sourdough cooking and baking. Would you please recommend a bread machine that can handle sourdough sponge? I find that sourdough sponge is a bit heavier than traditional white; whole wheat breads. I do also make a lot of 12 grain breads. I have been cooking and baking with sourdough for over 28 years and love the "soured" dough. Thanks for this service. Ron Hewitt --------------- MESSAGE bread-bakers.v097.n041.4 --------------- From: cathy Subject: Re: loaves falling Date: Sun, 15 Jun 1997 11:22:20 -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 >iquids 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 >atter what the recipe says and have had no problems with erratic rising >since doing so (well over a year now). My suggestion to everyone about the above problem from the last digest is to follow manufacturers directions as to what order to put ingredients. Different machines tell you different ways (liquid or dry ingredients first). I have owned one of both and they both worked equally well, so it seems to depend on the machine as to which you should do first. I now own a Regal and it recommends putting liquid ingredients in first then dry ingredients with the yeast going in last. I also use this method and it works fine with no problems. I am more likely to have a bigger loaf than I want than a fallen loaf. Also amount of liquid can affect size of loaf. I live in a high humidity area in summer and it does seem to affect the amount of liquid I need to use. I usually have to use more liquid than called for in winter than in summer. Hope this helps Cathy catspaw@preferred.com --------------- MESSAGE bread-bakers.v097.n041.5 --------------- From: magherrick@juno.com Subject: DAK Gourmet Company? Date: Sun, 15 Jun 1997 13:19:36 DT Hi, all I have not heard anyone mention the new DAK Gourmet Turbo Baker IV. The original DAK company went out of business but it's bread machines and gourmet baking equipment is now sold by DAK Gourmet Products, 19749 Bahama Street, Northridge, CA 91324 They do have an 800 number for sales but I can't find it just now. This is the big glass dome topped machine that can make a very large round loaf. It looks much like the WELBILT that had the dome, sort of looked like R2D2 the robot. Anyway, I had a DAK Turbo II for years and really enjoyed it. Gave that to my daughter and bought this new Turbo Baker IV. Would you believe they RECALLED it??? They sent a letter saying that the motor was not strong enough for heavy doughs (it really got hot) and they would have it picked up, a stronger motor installed , and the machine returned to me all at their expense. We did that. I have been testing it out. I never had failures with my original DAK, but this one is very "iffy". I don't always have good luck .... maybe 50/50. The Turbo IV has a lot of bells and whistles and I don't know how to make the settings, and even t though it has "dark, medium and light" crust settings, I was told always to set it on "light". It gets plenty dark enough on the "light' setting. One improvement I can notice is it has more stable "feet" and doesn't walk like the original one sometimes did. I still use a nonslip-grip fabric under it, however as it sits near the edge of my counter when I use it I would like to hear from anyone who has this machine and has some good hints to offer. Thanks. Write to magherrick@juno.com --------------- MESSAGE bread-bakers.v097.n041.6 --------------- From: Jencybuck@aol.com Subject: abm help Date: Fri, 20 Jun 1997 00:09:58 -0400 (EDT) Hi Am new to bread baking and don't have the strength to knead dough (arthritis) so am trying to choose the best abm I can for as little as possible. Am on a small fixed income. I am told that Wallmart sells a good one by the name of Star. Does anyone know anything about that one? Tell me about yours. Dawn Wolf jencybuck@aol.com --------------- MESSAGE bread-bakers.v097.n041.7 --------------- From: Annie Murray Subject: bread bakers Date: Mon, 16 Jun 1997 20:47:37 -0400 HI all I'm new to this list and I'm enjoying it very much. I've been reading a lot about zojirushi machines and I am on the market for a new one. I'm from the upper peninsula of MICH I have never heard of or seen them in this area. where do you buy them? is there a catalog I could send for? any information any one can give me would be greatly appreciated. thanks ANNIE amurray@up.net --------------- MESSAGE bread-bakers.v097.n041.8 --------------- From: Judy Moreth Subject: Maytag Blue Cheese Bread Date: Fri, 20 Jun 1997 10:56:13 -0400 I haven't tried this yet, but it sounds delicious to me. I hope some of you blue cheese lovers give it a try. MAYTAG BLUE CHEESE BREAD 1/4c. lukewarm water (80 degrees) 1 c. buttermilk (80 degrees) 8 oz. crumbled Maytag Blue Cheese (room temperature) 3 c. bread flour 1 tsp. salt 1 Tbs. sugar 1 tsp. baking powder 1 pkg. yeast Place ingredients in bread pan in the order listed above. Bake at white bread setting. Slice while warm & enjoy. Judy Moreth Virginia Western Community College Roanoke, VA --------------- MESSAGE bread-bakers.v097.n041.9 --------------- From: Judi Burley Subject: Bean Bread Date: Sun, 15 Jun 1997 12:01:59 -0700 Hi- Some time ago there was a bread machine baker on "Baking with Julia" PBS. She made a bread using a can of refried beans. Very high in protein. By any chance do any of you have that recipe? If so I sure would appreciate it. Thanks Judi jburley@netidea.com --------------- MESSAGE bread-bakers.v097.n041.10 --------------- From: pec@nb.sympatico.ca (pec) Subject: Yeasty flavour, yeasty odor! Date: Tue, 17 Jun 1997 18:05:27 -0700 I've been experimenting with my Black & Decker bread machine and I've yet to be satisfied with the results because almost everything I try smells 'yeasty' and has a strong 'yeasty' flavour--I'm following all the directions to the letter but I can't seem to produce an edible loaf of bread. I've even used the 'dough' cycle and tried backing the result in the conventional oven with no luck. Any ideas, comments, suggestions, advice, etc., would be most welcome. --Virginia Tupper --------------- MESSAGE bread-bakers.v097.n041.11 --------------- From: Ina Bechhoefer Subject: Zo Paddle Date: Sun, 15 Jun 1997 08:49:00 -0400 Susan: I alway Spray a little PAM or equivalent into to hold of the paddle. I do this out of the machine on a piece of paper towel. I then take the excess and wipe it with the paper towel on the shaft. I do this right after I wash the bread pan so it is ready for the next baking session. This way, I never have sticking problems. Hope this helps. Ina --------------- MESSAGE bread-bakers.v097.n041.12 --------------- From: BillyFish@aol.com Subject: Re: Blank Date: Mon, 16 Jun 1997 01:56:01 -0400 (EDT) SUSAN W. BEALE" asked > >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. I have had similar problems. After the pan is cooled, pull out the kneading bar. Turn the pan upside down. Then wiggle the paddle back and forth from the bottom by turning the shaft. Bang the pan gently against the table. The bread works its way out with or without the paddle embedded in it William Buchman --------------- MESSAGE bread-bakers.v097.n041.13 --------------- From: Debbie Hrabinski Subject: salt and yeast separated Date: Sun, 15 Jun 1997 14:45:56 -0400 >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 Out of curosity, if u put all the ingredients in together any old way and turn on the machine right away, it really doesn't make too much of a difference, does it? I mean if u were to put the bread on a timed cycle, then I could understand. But if u are making the bread and the machine is gonna knead it immediately, then why would it make a difference? debbie piggie@worldnet.att.net --------------- MESSAGE bread-bakers.v097.n041.14 --------------- From: TaktEZ@aol.com Subject: Re: Loaf Sticks To Paddle In ZO Date: Sun, 15 Jun 1997 23:44:37 -0400 (EDT) In a message dated 97-06-15 07:10:26 EDT, you write: << 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. >> Susan, To get the loaf out invert the pan, grab hold of the little gismo that comes out the bottom and attaches to the paddle rotator shaft and twist it back and forth a few times until the paddle disengages from the shaft. The loaf will drop right out and the paddle will be firmly embedded in the loaf. The paddle may then be surgically removed. This works best if done when the loaf is still hot so the paddle doesn't get welded to the shaft with dough and you have to send in an elf with a jack hammer to get it loose. Use oven mitts while performing this operation to avoid overheating your fingers. Don --------------- MESSAGE bread-bakers.v097.n041.15 --------------- From: Terry & Kathleen Schuller Subject: Herb Onion Grill Bread Date: Mon, 16 Jun 1997 21:21:15 -0500 We had lots of fun making this easy bread while we were camping last weekend. Before we left home I premeasured the whole wheat flour together with the herbs and brought them in a ziplock bag. We grilled the bread over a charcoal fire as an accompaniment for dinner and then the next day opened them up as pocket bread so that we could put a sandwich filling inside. The bread is very flavorful. I decreased the oil in this bread as I do for most breads. Kathleen schuller@ix.netcom.com * Exported from MasterCook * Herb Onion Grill Bread Recipe By : Veggie Life, July, 1997 Serving Size : 6 Preparation Time :0:00 Categories : Breads Grilling Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 1/4 cups lukewarm water 1 1/2 cups whole wheat or brown rice flour 1 bunch scallions 1 tablespoon rosemary -- chopped 1 tablespoon thyme -- chopped 1 tablespoon sage -- chopped 1 tablespoon olive oil 2 teaspoons salt 2 cups unbleached flour cooking spray (Original recipe used 2 tablespoons olive oil.) 1. In a large bowl, dissolve yeast in water and let stand until it bubbles, about 10 minutes. Slowly stir in whole wheat flour, scallins, rosemary, thyme, and sage. Mix well, cover, and set aside to rise in a warm place for about 45 minutes. 2. Stir in olive oil, salt, and 1 1/2 cups white flour to form a stiff dough. Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking. Shape into a ball, place in a large, lightly-sprayed bowl, and turn oiled side up. Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour. 3. Preheat grill to medium-hot. Divide dough into six balls. On a lightly floured surface, roll balls into 7-inch circles (about 1/4 inch thick.) Gently place breads on grill and cook 2 to 3 minutes on each side, turning occasionally, until well marked and browned. Makes 6 breads. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 1582 26182 0 0 0 0 0 0 0 0 schuller@ix.netcom.com --------------- END bread-bakers.v097.n041 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved