Date: Sun, 29 Jun 1997 00:00:06 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n042 -------------- 001 - cdryan@juno.com - BREAD MACHINES 002 - magherrick@juno.com - CORRECTION! + 800 number 003 - "J. Mathew" - 100% Crunch Bread 012 - magherrick@juno.com - magherrick: Re: DAK Gourmet Company 013 - Jencybuck@aol.com - killing yeast 014 - knoggle@hamilton.edu (Kar - Hamburger bun recipe 015 - bc151@cleveland.Freenet.E - Bread Doesn't Rise 016 - Reggie Dwork Hi, all > I have not heard anyone mention the new DAK Gourmet Turbo Baker IV. IT'S TURBO BAKER V - NUMBER 5 NOT NUMBER 4 >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 and information. THE NUMBER IS: DAK Gourmet Products 1711 Irvine Ave. Newport Beach, CA 92660 1-800-600-3500 1-949-646-3000 or FAX: 1-800-363-3599 1-949-646-1700 http://www.dakgourmet.com >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. IT HAS A LOT OF BELLS AND WHISTLES AND I AM NOT HAVING VERY GOOD LUCK WITH IT. ABOUT ONE GOOD LOAF OUT OF 3 OR 4 . >Anyway, I had a DAK Turbo II for years and really enjoyed it. Gave that >to my daughter and bought this new Turbo Baker V. 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 HOPE TO HEAR FROM SOMEONE. 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.n042.3 --------------- From: "J. Mathew" Subject: recipes for you Date: Sun, 22 Jun 1997 07:32:40 -0500 Hi bread-bakers, I have just posted some new recipes on my Web site and thought you might enjoy copies of them. These are recipes that I have made myself...although my husband says he hasn't had enough taste-tasting ("QA") time yet....heh heh. As you will see, all are suitable for making in the KitchenAid. I'm sure that they can be utilized in a bread machine, too; however, I don't own a bread machine and cannot give you the different ratios. Joan Email: joanm@bigfoot.com http://www.geocities.com/Heartland/8098/index.html USDA gardening zone 7b (just north of Dallas, TX) Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet ************************************************************ Challah Bread (for KitchenAid) ------------------------------ Yield: 1 large braided loaf 5-6 c. bread flour 2 T. gluten flour 1-1/2 t. salt 1/2 tsp. ground ginger 2 Tbsp. active dry yeast (I use rapid-rise) 1-1/2 c. lukewarm water minus 2 Tbsp. 2 Tbsp. lemon juice 2 T. honey 3 T. oil 3 eggs, beaten (reserve 1 egg yolk for glaze) 1/4 c. poppy seeds (optional) With standard mixing attachment, thoroughly combine first four ingredients into large mixing bowl. Add yeast and combine thoroughly. Add remaining ingredients; mix only until dough starts to form a ball -- approximately 10-20 seconds. Attach dough hook to mixer and knead dough for approximately 8-10 minutes. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat. Divide dough into three equal-sized pieces. Shape pieces into ropes, about 20-24" long. Braid pieces together to form a loaf. You may connect the ends of the braid to form a circular loaf or leave the braid straight. If you make the circular loaf, make sure the ends of the braid are firmly pressed together (use a few drops of water to "cement" the pieces). Place on lightly greased (I use cooking spray) cooking sheets. Place in warm, draft-free location for the final rise. Cover loosely with tea towel or plastic wrap until loaf is doubled in size. Preheat oven to 500F while dough is rising. When the braid has doubled in size, combine the reserved egg yolk with 1 Tbsp. of water. Mix well; then brush the top of the braid with the glaze. Sprinkle poppy seeds on top, if desired. Turn heat down to 375 (or 350 if using convection); immediately uncover braid and place into oven for 35-45 minutes, until crust has turned a nice golden brown. Remove braid to racks to cool thoroughly. Allow braid to cool for at least 60 minutes before slicing. If freezing for later use, cool thoroughly (about 2 hours). ************************************************************ Sweet Bread Dough (for KitchenAid) ---------------------------------- Yields all of the following: 1 coffee cake, 1 dozen sweet rolls, and 1 dozen buns 3-1/2 to 4 c. bread flour 4 c. whole wheat flour 2 T. gluten flour 1-1/2 t. salt 1/2 tsp. ground ginger 4 t. ground cardamom (may substitute 1/2 t. EACH of nutmeg, ginger, and cloves AND 1 t. cinnamon -- pick your favorite) 2 Tbsp. active dry yeast (I use rapid-rise) 3 c. lukewarm skim milk 1/2 c. honey 1/2 c. butter, softened 2 eggs, beaten With standard mixing attachment, thoroughly combine first six ingredients into large mixing bowl. Add yeast and combine thoroughly. Add remaining ingredients; mix only until dough starts to form a batter -- approximately 10-20 seconds. The dough will be very soft and delicate, and will not form a ball. Attach dough hook to mixer and knead dough for approximately 8-10 minutes. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat. Divide dough into three equal-sized pieces. For coffee cake: Lightly grease a coffee cake tin (I use one with a pretty design imprinted in the metal, so that the resulting cake has this design) and place one large piece into the tin. For buns: Divide one large piece into 12 equal-sized pieces. Shape into balls and place each in a lightly-greased muffin tin or molds. For sweet rolls: On a floured surface, roll one large piece into a rectangle approximately 1/4" thick. Cover with filling (see ideas below); roll up in jelly-roll fashion and slice into 1" pieces. Arrange in a lightly greased pan, slightly touching. Place all in warm, draft-free location for the final rise. Cover loosely with tea towel or plastic wrap until doubled in size. Preheat oven to 500F while dough is rising (With this many pieces it is helpful to have two ovens available. If you do not, you may wish to place some of the items into the refrigerator for baking later -- sweet rolls are ideal for this as they can be baked fresh in time for breakfast). OPTIONAL STEP: When the pieces have doubled in size, combine 3 egg whites with 4 t. water. Mix well; then brush the tops of the pieces with the glaze. Turn heat down to 350 (or 325 if using convection); immediately uncover pieces and place into oven. Coffee cake will take approximately 35-40 minutes, 20-30 minutes for the buns and sweet rolls. Remove from oven when the crusts have turned a nice golden brown; place on cooling racks. For sweet rolls: these may be served plain or iced (see below). Serve after cooling for approximately 10 minutes. Buns should be allowed to cool for 10 minutes prior to serving; coffee cake for 15-20 minutes. Sweet rolls may be served after about 10 minutes of cooling. If freezing for future use, allow all items to cool thoroughly before freezing. Filling Ideas ------------- 1) cinnamon, nutmeg, butter, honey 2) cinnamon, butter, pecan pieces, raisins that have been soaked in rum or sherry 3) marmalade or jam, chopped nuts 4) cinnamon, butter, crushed almonds 5) pureed apricots, ginger, honey 6) chopped prunes, orange peel, crushed pecans Icing ----- 1 c. sifted powdered sugar 1/2 t. vanilla or almond extract 3/4 T. milk or orange juice Combine ingredients thoroughly. Stir in additional milk or juice, 1 teaspoon at a time, until icing reaches drizzling consistency. Drizzle it over the coffee cake, buns, or sweet rolls. Makes: 1/2 cup ************************************************************ St. Lucia Buns (for KitchenAid) ------------------------------- 1 c. skim milk 1/2 c. butter, softened 1 t. ground cardamom 3/4 c. sugar 6-1/2 to 7 c. all-purpose flour 1/2 tsp. ground ginger 2 T. gluten flour 1 t. salt 1/2 t. powdered saffron 3 T. orange peel 2 Tbsp. active dry yeast (I use rapid-rise) 2 eggs, beaten 3/4 c. warm water 1/2 c. ground blanched almonds (optional) 1/2 c. dark raisins (optional) Place milk in small, microwaveable measure; add butter. Heat on HIGH power for 2-3 minutes; add butter and sugar. Heat on HIGH power, stirring every minute, until butter has melted. Remove and stir in cardamom; let cool to lukewarm. With standard mixing attachment, thoroughly combine flour, ginger, gluten, salt, saffron, and orange peel into large mixing bowl. Add yeast and combine thoroughly. Add eggs, water, milk mixture, and nuts and raisins (if desired); mix only until dough starts to form a batter -- approximately 10-20 seconds. The dough will be somewhat soft and will not form a ball. If it is too soft you may add additional 1/2 c. flour. Attach dough hook to mixer and knead dough for approximately 10 minutes. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat. On lightly floured board, roll one third of dough into a square (approximately 10"). Cut in half, to make two rectangles. Cut each rectangle crosswise into 12 strips. With palm of hand, roll each into a pencil-thin strip, about 6" long. On lightly greased baking sheet, cross strips to make an "X" shape; curl each end into small coil. You may press a raisin into the center of each coil if you wish. Place buns in warm, draft-free location for the final rise. Cover loosely with tea towel or plastic wrap until doubled in size. Preheat oven to 500F while dough is rising. Brush buns with 1 egg yolk mixed with 1 T. water. Turn heat down to 400 (or 450 if using convection); bake 12-15 minutes; remove from oven when the crusts have turned a nice golden brown; remove to wire racks. Buns should be allowed to cool for 10 minutes prior to serving. If freezing for future use, allow all items to cool thoroughly before freezing. Makes: 3 dozen buns VARIATION: ---------- Buns may be served plain or iced (see below). After removing buns from oven, allow to cool for 10-15 minutes before drizzling icing over tops. Icing ----- 1 c. sifted powdered sugar 1/2 t. vanilla or almond extract 3/4 T. milk or orange juice Combine ingredients thoroughly. Stir in additional milk or juice, 1 teaspoon at a time, until icing reaches drizzling consistency. Drizzle it over the coffee cake, buns, or sweet rolls. Makes: 1/2 cup --------------- MESSAGE bread-bakers.v097.n042.4 --------------- From: ImHam@aol.com Subject: Maytag Bluecheese Date: Sun, 22 Jun 1997 13:19:34 -0400 (EDT) Where can I find Maytag Bluecheese? Is it a brand name or a type of blue cheese?? Helen --------------- MESSAGE bread-bakers.v097.n042.5 --------------- From: Becky Pyle Subject: Panasonic Bread Machine :) Date: Sun, 22 Jun 1997 13:21:17 -0400 I just have to recommend the Panasonic machine. I have had mine for 2-1/2 years. Not once I have I had a bad loaf of bread and I use it at least 4 times a week. I use only the "Electric Bread" and "More Electric Bread" Books. They are the best on the market. This machine is easy to clean (no stuck paddles). The bread always releases easily. When the recipe calls for water, I use it straight from the tap, no need to check temp. This machine has an automatic yeast dispensor which adds the yeast when the ingredients are the right temp. inside. Usually 30 to 45 minutes after you start the machine. I add the ingredients as the recipe lists them. It is so incredibly user friendly I wouldn't own any other one. Just my opinion.............Becky --------------- MESSAGE bread-bakers.v097.n042.6 --------------- From: "J. Mathew" Subject: Re: Maytag Blue Cheese Bread Date: Sun, 22 Jun 1997 07:41:08 -0500 > 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. This looks like a lovely recipe; however, I don't own a bread machine. I make a lot of bread and could probably just "wing it" here, but I thought I'd ask anyway: what temperature do bread machines generally utilize when baking the bread? I was guessing around 375-450, or about 350-425 convection (Fahrenheit). Is that about right? Thanks, Joan Email: joanm@bigfoot.com http://www.geocities.com/Heartland/8098/index.html Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet --------------- MESSAGE bread-bakers.v097.n042.7 --------------- From: PGDP35A@prodigy.com ( DRUCILLA MILLER) Subject: Re: Susan Beale - Zoji sticking paddle Date: Sun, 22 Jun 1997 17:55:59, -0500 Susan, I solved my Zoji sticking paddle problem by ordering a Finnish pan from Irwin Franzel in Bradenton, FL (no affiliation). When the machine goes into the second rise stage (which is 70 to 75 minutes from time when mixing starts) I transfer the dough into the Finnish Pan which has no paddle or kneading bar - the result, a perfectly shaped loaf with no holes. Dru in Virginia pgdp35a@prodigy.com --------------- MESSAGE bread-bakers.v097.n042.8 --------------- From: MHarris269@aol.com Subject: Re: Digest bread-bakers.v097.n041 Date: Sun, 22 Jun 1997 20:33:20 -0400 (EDT) In a message dated 97-06-22 00:14:41 EDT, you write: > 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. Hi Judy- I found a recipe for Refries and Cheese Bread in the archives for this list (which I really enjoy, BTW). Anyway, I don't know if this is the one you want, but I'm passing it on. I haven't tried it yet, but I'd be interested in hearing from anyone who has. Refries and Cheese Bread 1-1/2 tsp. yeast 3/16 tsp. ginger 3/16 tsp. sugar 2 c. bread flour 1/3 c. wheat flour 1-1/3 tbsp. gluten 2/3 tsp. chili powder 2/3 tsp. salt 1/3 tsp. garlic salt 2/3 c. refried beans; canned 2-2/3 oz. Kraft "Mild Mexican" Cheez Whiz 13/16 c. water MHarris269@aol.com --------------- MESSAGE bread-bakers.v097.n042.9 --------------- From: Peg Doolin Subject: bean bread Date: Sun, 22 Jun 1997 16:20:13 -0400 Judi, Here's the recipe for the bean bread, it's in the 'Baking With Julia' cookbook that goes with the PBS series. (I found the cookbook at Costco for half the price they're advertising it on television.) I'm also including the 'Salsa Quitza' recipe that Lora Brody uses the dough for, it's very good. Dough: 1 tb active dry yeat, preferably SAF Instant, not rapid-rise 1/2 c yellow cornmeal 3 tb nonfat dry milk 3 c unbleached all-purpose flour 1 1/2 ts salt 2 ts chili powder 1 c canned vegetarian refried beans 1/4 c chile-infused olive oil or vegetable oil 1 large egg 1 tb honey 2/3 c water (approximately) Put all dough ingredients in machine and program for dough or manual. Start machine. This is a moist dough, but should form a ball; if it doesn't, add up to 1/3 cup more water a little at a time. At end of last cycle, deflate dough, remove from machine and let rest on lightly floured surface for 5 minutes. (If you want to make a loaf from this dough, either allow it to finish the rising and baking cycles in the machine or shape the dough into a loaf, fit into a pan, and place in conventional oven preheated to 375F. Bake for 35 to 45 minutes or until an instant-read thermometer plunged into its center reads 200F.) Quitza: The quitz can be made in a 12 1/2-inch sloped sided springform pan or a traditional 12-inch springform. Lightly spray pan with vegetable oil spray. (You can also make this as a flat pizza, in which case it should be baked on a preheated baking or pizza stone.) Working on a lightly floured surface, roll the dough into a 16-inch circle. Fit the dough into the pan, stretching and pressing it so that it covers the bottom of the pan and comes up the sides. Topping: 12 oz cream cheese, at room temp 2 c chunky salsa (homemade or store bought) 1 c shredded cheddar or monterey jack cheese Carefully spread softened cream cheese over bottom of dough. Check the salsa, if it's water, spoon it into a strainer and shake out the excess liquid. Spoon the salsa over the cream cheese and top it with shredded cheese. Let quitza rise, uncovered, at room temp for about 30 minutes, or until dough is puffy and doubled in bulk. While dough is rising, center a rack in the oven and preheat oven to 475F. Bake the quitza for 20 to 25 minutes, or until the crust is deep brown and the cheese is bubbling. Serve hot or at room temperature. The quitza is best served the day it is made. The quitza is very good. I have not found that I've had to add extra water when I've made the dough. I check on it when it's kneading and it's always formed a ball. If you can find the cookbook at a discounted price, or borrow from the library, it's very good. Lots of bread recipes, mostly for hand or Kitchen Aid mixing. The series is pretty good too (no, I'm not getting a commission from Julia...) It's just that they always make it look soooo easy on television. (p.s. sorry this post is so long) Peg Essex, Vermont --------------- MESSAGE bread-bakers.v097.n042.10 --------------- From: MHarris269@aol.com Subject: Re: Digest bread-bakers.v097.n041 Date: Sun, 22 Jun 1997 20:33:08 -0400 (EDT) In a message dated 97-06-22 00:14:41 EDT, you write: > 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? Perhaps it was the substitution that was the culprit. I would think that the yogurt would be acidic enough to equal the buttermilk's. The addition of vinegar would make the dough a little too acidic to be a hospitable environment for the yeast. I would try the yogurt as an equal substitution for the buttermilk. MHarris269@aol.com --------------- MESSAGE bread-bakers.v097.n042.11 --------------- From: "Kim" Subject: 100% Crunch Bread Date: Mon, 23 Jun 1997 01:52:48 -0400 My mom just typed this one in. It's really yummy! Hope you like it too. - Kim MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: 100% Crunch Categories: Abm, Breads Yield: 1 Servings 1 1/4 c Water + 1 Tbsp. 1 1/2 c Bread flour, white 1 1/2 c Bread flour, whole wheat 1 1/2 ts Salt 2 tb Honey 2 tb Molasses 1 tb Gluten 2 tb Olive oil 2/3 c Seeds, pumpkin, flax, sesame Sunflower or your favorite 2 ts Yeast, fast rise or 3 ts Yeast, active dry Add ingredients in order for your Abm. Enjoy this crunchy, chewy texture, you won't even need a toaster for cripness. High in fiber and high in taste,100% Crunch brings a new dimension to an avocado and sprout sandwich. You may use 3 c WW bread flour if desired. Success Hints: We used equal amounts of pumpkin, flax and sunflower seeds. Try using different seeds for different taste and texture. (No bird seed, please!) For best results, use the "extra knead" process and add seeds near the end of the first knead. Gluten is available in health food stores and nutritional departments. This recipe can be made with the regular, rapid, or time bake cycles. For a regular loaf: 3/4 c +1 tb water, 1 c Whole wheat bread flour, 1 c White bread flour, or 2 c WW bread flour, 1 ts Salt, 4 ts Honey, 4 ts Molasses, 2ts Gluten, 4 ts Olive oil, 1/2 c Seeds, 1 ts fast rise Yeast or 2 ts active dry Yeast. Calories 147, Cholesterol 0 mg., Sodium 268 mg., Protein 13%, Carbohydrates 68%, Fat 19%. Nutritional information per serving. Taken from America's Bestseller! Electric Bread. Typed by Martha Boskind MMMMM "Politeness; n. The most acceptable hypocrisy" -Ambrose Bierce --------------- MESSAGE bread-bakers.v097.n042.12 --------------- From: magherrick@juno.com Subject: magherrick: Re: DAK Gourmet Company Date: Wed, 25 Jun 1997 07:30:24 DT I sent an addendum to the bread list as I had made a mistake. My new DAK bread machine is a DAK Turbo Baker V not IV. This was the one with all the extra numerical combination settings for various types of heavy breads and supposedly a heavier motor. It came from the new company that was formed after the first one went bankrupt. About 3 loaves out of 4 either fall badly or are undercooked and the crust much too dark. A little sticker on the book says to set the crust color at "light" for eveything and I do. When the DAK Gourmet company sent me the ads about this new DAK V, they had a contest going to make a book of new recipes. I won a copy of the book for submitting my "Dill Pickle Bread". I loved my DAK II I should have just bought a new pot for it. My favorite bread recipe is a 100% whole wheat bread made with Pillsbury's Graham whole wheat flour. 1 scant tablespoon yeast 3 cups Pillsbury whole wheat flour 1 tablespoon gluten 1 tablespoon sugar 1 tsp salt 1/2 cup instant potato flakes 4 tablespoons canola oil About 1 - 1/4 C warm water Normally, I like King Arthur unbleached flour instead of "bread" flour as I avoid the many additives in other brands. something about Pillsbury WW, though, which is a single ingredient flour, makes a better WW bread. I always use bulk Red Star yeast from the health food store. Thanks Maggie --------------- MESSAGE bread-bakers.v097.n042.13 --------------- From: Jencybuck@aol.com Subject: killing yeast Date: Mon, 23 Jun 1997 21:53:16 -0400 (EDT) I have a question. After spending the last 3 days baking bread, the only one that turned out right was a mix. Not even the one I did on the dough only cycle was right. Most tasted ok, but either fell on top or just did not rise. I am getting 3 to 4 inch long loaves, heavy too. I have been ever so careful to follow recipes & direction ever so carefully. The bread mix coming out well means the machine is alright... Yes? I have never been able to work with yeast. baking pwer & soda yes, but not yeast. I remember as a small child, my grandmother shooing me out of the kitchen while she baked (everything), telling me I'd kill the yeast. Could this really, actually be true? If so, why can I not use a bread machine? After all, I am not touching the yeast. Could just being in the room with it, kill it like gramma said? Dawn --------------- MESSAGE bread-bakers.v097.n042.14 --------------- From: knoggle@hamilton.edu (Karin Noggle) Subject: Hamburger bun recipe Date: Wed, 25 Jun 1997 16:02:52 -0500 I am trying to find a recipe to make homemade hamburger rolls using my bread machine. Any recipes that you could send me would be appreciated. Thanks for you help. Karin --------------- MESSAGE bread-bakers.v097.n042.15 --------------- From: bc151@cleveland.Freenet.Edu (Ken Fisler) Subject: Bread Doesn't Rise Date: Fri, 27 Jun 1997 11:12:10 -0400 (EDT) On Tue, 29 Apr 1997 08:23:26 -0600 (MDT) Jerry Morris wrote: > 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 .. > [...] I gave up but... but I love homemade bread??? please help.. Jerry, I'm a manual bread baker, but the principles involved when using a machine are the same. For bread to rise adequately, it needs yeast (unless, of course, you're baking a so-called "quick bread" which uses the CO2 producing quality of baking powder). When yeast grows, it consumes sugar and produces alcohol and carbon dioxide. The alcohol is cooked away when the bread is baked. The carbon dioxide (CO2) makes the bread rise. The problem you are having, then, would seem to be related to the growing of the yeast, or rather its not growing. Here's the conditions I know of which affect yeast growth: ** Temperature: Yeast needs a warm environment, but not too warm. Somewhere between 80 and 95 degrees Fahrenheit is optimal for most, warmer temperatures making the yeast grow faster, lower temperatures more slowly. If yeast gets a chill, I've found, it can become dormant, i.e., it will "go to sleep" and cease growing. ** Sugar: Yeast needs some. Putting in too much will not have an untoward effect on the yeast. It will just mean that the finished product will be sweeter. ** Salt: As many have said here before, salt inhibits the growth of yeast. ** Healthy, alive yeast: Yeast won't grow if it starts out dead. In a conversation I had recently with a Red Star rep, I was informed that unopened commercial yeast will keep for months; however, it's possible to keep yeast (once it's opened) for just six weeks (and it must be kept in the refrigerator). After that, it slows down, becomes weaker, and less able to raise bread. If you have doubts about the viability of your yeast, you should "proof" it prior to mixing the dough. To proof the yeast, mix it in with about a third cup of warm water and a teaspoon of sugar. Let it stand in a warm place. Within five minutes you should at least smell the yeast growing. It should also foam up considerably. I use a small, clear drinking glass and the foam rises to twice or three times the height of the liquid. If it foams up and smells yeasty, go ahead and mix it into the dough. If not, then not. I haven't covered *all* the possible causes of your problem. Consult the archives. (The address is listed at the bottom of the bread-bakers journal.) This and related topics have been discussed a number of times and could be of help to you if what I've said doesn't. There's also a very informative sourdough FAQ which could give new life to your bread. Best regards and good luck, Ken ------------------------------------------------------------- Ken Fisler bc151@Cleveland.Freenet.Edu ------------------------------------------------------------- --------------- MESSAGE bread-bakers.v097.n042.16 --------------- From: Reggie Dwork Subject: question for everyone Date: Sat, 28 Jun 1997 23:19:36 -0700 I am curious... no matter what method you use to make bread, what is your favorite bread to make and what method do you use to make it?? Thanks, Reggie --------------- MESSAGE bread-bakers.v097.n042.17 --------------- From: Reggie Dwork Subject: Fresh Cherry Bread Date: Sat, 28 Jun 1997 23:47:55 -0700 I have not made this yet but it sure sounds like it would be wonderful especially since cherries are in season now. If you try it I hope you will enjoy it. Reggie * Exported from MasterCook * Fresh Cherry Bread Recipe By : The Baking Sheet, End of Summer, 1992 Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Stick Butter -- Softened 3/4 C Granulated Sugar 2 Eggs -- Beaten 1 Tbsp Vanilla Extract 1 3/4 C King Arthur Unbleached All-Purpose Flour 1/2 Tbsp Coriander -- Or Cardamom 1/2 Tsp Salt 1 Tbsp Baking Powder 1 C Fresh Pitted Cherries -- *Note This recipe uses coriander, the seed of the cilantro plant. It has a mysterious and exotic taste. *NOTE: or 1/2 lb unpitted cherries. Diced plums also work well. Preheat oven to 350 deg F. Grease a 9 x 5" loaf pan. Cream the butter and sugar together. Add eggs and extract. Soft dry ingredients together and add to wet ingredients. Stir in the cherries and mix until combined. Spoon batter into loaf pan. Bake for 45 - 55 min. Insert a skewer or cake tester; it will come out dry when the bread is done. Cool for 10 min in the pan and turn out on a rack to fully cool. This is best eaten the next day. Yield 1 loaf This recipe is from The Baking Sheet, King Arthur Flour Co., P.O. Box 876, Norwich, VT 05055, tel 802-649-3717. Subscription: 1 yr (6 issues) is $20. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 212 Fat 2.8g Carb 42.5g Fib 0.2g Pro 4.4g Sod 298mg CFF 12% Nutr. Assoc. : 0 0 0 0 14 0 0 0 2545 --------------- END bread-bakers.v097.n042 --------------- -------------- BEGIN bread-bakers.v097.n043 -------------- 001 - Reggie Dwork Subject: English Muffin Batter Bread Date: Sat, 28 Jun 1997 23:49:24 -0700 I have not tried this one yet but it sure does sound wonderful for breakfast. Reggie * Exported from MasterCook * English Muffin Batter Bread Recipe By : The Baking Sheet, King Arthur Flour Co. Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 C King Arthur Unbleached All-Purpose Flour -- To 6 C, * 2 Tbsp Active Dry Yeast -- * 1 Tbsp Sugar 2 Tsp Salt 1/4 Tsp Baking Soda 2 C Milk 1/2 C Water Cornmeal -- * This is a yeasty, coarse-textured bread. It makes great toast and a perfect partner to fresh summer jam or preserves. This is a purely mix-it-slap-in- the-pan-bake-and-eat-it loaf. It's a particularly nice loaf in the summer, when you might not feel like spending a lot of time in the kitchen. * indicates items that can be purchased from King Arthur Flour Co. Combine 3 C of the flour, yeast, sugar, salt and soda. Heat the milk and water until very warm, 120 deg F. Pour liquids into dry mixture, and beat well. Mix in enough of the remaining flour to make a stiff dough. Grease two 8 1/2 x 4 1/2" bread pans*, and sprinkle them with cornmeal. Spoon the dough into the pans. Sprinkle additional cornmeal on top of the loaves. Cover and let rise in a warm place for 45 min. Bake at 400 deg F for 25 min. Remove loaves from pans and cool on a wire rack. Makes 2 loaves. This recipe is from The Baking Sheet, King Arthur Flour Co., P.O. Box 876, Norwich, VT 05055, tel 802-649-3717. Subscription: 1 yr (6 issues) is $20. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 208.7 Fat 1.7g Carb 40.6g Fib 0.5g Pro 6.9g Sod 346mg CFF 7.5% Nutr. Assoc. : 14 0 0 0 0 0 0 0 --------------- END bread-bakers.v097.n043 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved