Date: Sat, 5 Jul 1997 17:37:36 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n044 -------------- 001 - lunchuck - Herb Peasant bread ....... very favorite bread 002 - "Gordon" - Hamburger Buns 018 - "Rossana S. Tarantini" Subject: Herb Peasant bread ....... very favorite bread Date: Sun, 29 Jun 1997 10:05:55 -0400 This is my all-time favorite bread, I make it about once a week in the summer with fresh herbs and green garden onions. It keeps well, and sometimes I make 3 or 4 small loaves to give as gifts. I usually prepare in the machine on dough cycle, then bake in round loaves. Judy * Exported from MasterCook * Herb Peasant Bread Recipe By : Taste of Home Serving Size : 12 Preparation Time :0:00 Categories : Breads Herb Recipes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup onion -- chopped 3 tablespoons butter 1 cup & 2 tbs skim 1 1/2 teaspoons salt 1 tablespoon sugar 1/2 teaspoon dried dill weed 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1 package dry yeast 3 1/2 cups flour Saute onion in butter until tender. Cool. Place in large bowl with milk, sugar, salt, herbs, yeast and 3 cups flour. Beat until smooth. Add enough remaining flour to make a soft dough. Knead until smooth and elastic, 6-8 minutes. Place in greased bowl turning once to grease top of dough. Let rise 45 minutes until double. Punch down, shape into ball and place on greased cookie sheet. Cover, let rise until double. Bake at 375 degrees for 25-30 minutes. Remove to wire rack. Brush with melted butter. Cool. - - - - - - - - - - - - - - - - - - NOTES : This is best when made in the summer, using fresh herbs. Be adventurous, use any combination of fresh herbs, about 2 tbs. of each. You can also add some parmesan cheese for a different flavor. --------------- MESSAGE bread-bakers.v097.n044.2 --------------- From: "Gordon" Subject: Bread Machines Date: Sun, 29 Jun 1997 09:36:51 -0500 A few people have asked for suggestions on purchasing Bread Machines. My first bread machine was a Dak. The Original.. I loved it but after a few years I upgraded to the Hitachi which I thought was the next generation. It was considerably better then the DAK. Now just last month (The Hitachi is getting old, almost 5 years of steady use) I upgraded to the new Breadman Ultimate. (mainly on the recommendation of King Arthur Flour Catalog) This machine is definitely better then the Hitachi, after making a few loaves I am impressed with its power and versitility. I strongly recommend it to anyone looking for a new machine. . I do want to thank Drew from DAK who really started the Bread Machine's in this country with his aggressive advertising. After getting many recipe books and many instruction manuals I have to say the instruction manual and recipe book that came with my original DAK 7 or 8 years ago is still the best. Gordon Acapulco --------------- MESSAGE bread-bakers.v097.n044.3 --------------- From: donnalynn Subject: My favorite bread recipe Date: Sun, 29 Jun 1997 08:44:59 -0700 I received this recipe in the book that come with my Hitachi breadmaker. I've since misplaced the book and can't give proper credit! Sweet Banana Bread 3/4 cup fresh milk 1 egg yolk 4 T. margarine 2/3 cup mashed banana 2 T. sugar 3 cups bread flour 1 t. salt 2 t. yeast I put these ingredients in the machine in this order and select medium-white. If the banana is very ripe--which is why I use this recipe so often--then you need to cut down on the yeast somewhat or the bread rises all over the place!!! I've also substituted applesauce for the margarine and it's great. Let's see....also is great with chopped pecans or cinnamon or cloves added.....it's great! Reggie--I plan to make a copy of everyone's favorite....what a great gift for a new breadmaker! Donna --------------- MESSAGE bread-bakers.v097.n044.4 --------------- From: "Ron Cochran" Subject: Re: Digest bread-bakers.v097.n042 Date: Sun, 29 Jun 1997 09:29:13 -0500 Cindy recently wrote: Hi everyone! While at my local shopping mall today, I happened to see quite a variety of bread machines that were on sale. I've never used one before, but am seriously considering purchasing one --- especially after reading all of the wonderful testimonials about them on this list. My question is which brands do you recommend? There are four of us in our family --- 2 adults, and two teenagers ( who will be going off to college in September, but who love bread when they are home ). I don't want a machine that is enormous in size. Any brands that I should stay away from? Your input is greatly appreciated Cindy cdryan@juno.com I have had a Mr. Coffee and (now) a Zoji BBCC, and the Zoji wins, hands down. I have found the bread machines are great places to hide things, like motors and gears that are not heavy enough to mix dough. Ever wonder why it costs $200 to get a mixer that will mix dough, but you can get a bread machine to do it for about $100? I think the reason is because it is well understood that a mixer the mixes dough must be pretty heavy duty. The Zoji is quite heavy duty. I have used it at least 3X a week for about a year, and it is still going strong. A gourmet store near me says that they used an identical machine to teach breadmaking classes for several years, and had no problem. Another feature that I use often is the cool-down fan. It works quite well for white or whole wheat bread, and I quite often start bread and then go to bed. Sometime in the early morning it is done, and I have finished bread when I get up. I have found that it takes about 10 minutes to throw together a loaf of white or whole wheat bread, and for three of us, I do that about 3X a week to make all the bread we use. So for you it would take 4X to 5X a week to make all of your bread. Good luck! Ron Cochran cochran@vbe.com --------------- MESSAGE bread-bakers.v097.n044.5 --------------- From: "Jazzbel" Subject: Reggie's Question Date: Sun, 29 Jun 1997 13:31:07 -0400 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 >>>> I do not really have a favorite. I love baking challah, has to be by hand. There's also a honey-bran bread by the latest Fannie Farmer which is very good. There are a few in the bread machine, but the machine is used when I either do not have time or when my hands are hurting. 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.n044.6 --------------- From: Bonnie Pollack Subject: Help with sticking pans Date: Sun, 29 Jun 1997 13:22:31 -0400 (EDT) I have a Toastmaster 1195 and am n my 6th new pan at the companies expense. They have taken my machine back twice and replaced it once. Couldn't ask for better customer support. BUT now I am starting to wonder what I am doing wrong. I am on well water. It is hard water. Any one have any comment on water and bread machines. I am about to return the unit to Service Merchandise and have them honor the extended warrantee. I do love the machine for the bread has never failed to make a perfect loaf..... but after a two month period of constant use the vaked ingredients COAT the pan. TIA Bonnie Pollack bopollack@aol.com bpollack@umd5.umd.edu --------------- MESSAGE bread-bakers.v097.n044.7 --------------- From: Leon & Miriam Posvolsky Subject: Bread Machines? and a recipe Date: Sun, 29 Jun 1997 14:40:22 -0300 I don't own a bread machine.I would like to know if the bread machine doesn't take away the fun of bread making? Here is a recipe for Rye Bread I developped to be made either by hand or in the Kitchen Aid. Rye Bread 1 1/2 lb unbleached all purpose flour 2/3 lb rye flour 2 1/2 cups tepid water 2 t dry yeast 2 T salt 2 T caraway seeds 1 t oil Dissolve yeast in water Stir in 2 cups all purpose flour. Let stand covered with plastic at least 6 hs at room temperature. Place yeast flour mixture into Kitchen Aid bowl. Add rest of white flour and knead 10 minutes. Add rye flour, salt and caraway and knead another 10 minutes. Add oil. Knead just to incorporate. Remove to a working surface and knead with hands 3 mins. Place in bowl covered with plastic and let rise until doubled in bulk. Knead to extract air. Let rise one more time. Shape into loaves and bake in an ugresed pan in pre-heated 425 oven 40 mins. Turn down heat to 300 and bake another 10 mins. sent by Miriam Podcameni Posvolsky. --------------- MESSAGE bread-bakers.v097.n044.8 --------------- From: Jencybuck@aol.com Subject: Re: your question on bbd Date: Sun, 29 Jun 1997 15:16:39 -0400 (EDT) I would like thank Reggie and everyone else who has answered my please for help. As it turns out, my West Bend, America's Best, 6 cycle abm is doing just fine. It's the nut behind the wheel that was loose. I misread the amount of both the yeast & flour. I am now getting wonderful bread. I have given up on having fresh bread in the mornings because my power compny keeps turning off the power duringg the night which kicks off the abm. However, I would love to have some sweet bread recipes. Thanks again to everyone that tried to help this dumb ole country girl with this new fangled machine. Dawn --------------- MESSAGE bread-bakers.v097.n044.9 --------------- From: "Dennis L. Whitehead" Subject: Hamburger buns... Date: Sun, 29 Jun 1997 11:29:56 -0700 Howdy hi Karin, Karin wrote: >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. I'm somewhat famous/notorious among my family and friends for my homemade hamburger buns. Hey, these buns are great for all kinds of sandwiches. Hamburger buns (hot dog buns too), made commercially, are baked in molds that give them their distinctive shape. I decided to use little metal rings placed upon a baking sheet to mimic the commercial molds as best I could. I tried English muffin rings and found that they were too small in diameter. So I perused the hardware store. That's what men do to solve unique problems with unique stuff... I purchased a short piece of aluminum clothes dryer vent for about $2.00. It is four inches in diameter. I cut eight rings from it, each 3/4" high. My ABM makes 1-1/2 lb. loaves (24 oz.). So, I divide the dough at the end of the dough cycle into eight, three-ounce pieces--forming it into flat, round buns, each four inches in diameter. I place these buns into the greased dryer vent rings on an oiled air-bake baking sheet. I let them rise, covered with plastic wrap, until doubled and bake about 20 minutes at 375 degrees F. I usually brush the top immediately after they are removed from the oven with butter. But, I have also used an egg-wash prior to baking and then skipped the butter when done. I use a variety of recipes to make these buns--rye, oat, plain, raisin, etc. These rings can go into the dishwasher if they are placed so they don't fly all over due to their low weight. I grease the inside of the rings with a smidgen of shortening. You must be careful of these rings as they may be sharp. If a particularly sharp spot appears on the ring, they can be filed smooth. I made my rings a long time ago and they have made dozens of batches of buns. Take care, Dennis *-*-*-Dennis L. Whitehead-*-*-*-*-*-ZONE 5-*-*-*-*-*-* - Lincoln, Nebraska USA - Dennis.W@Navix.net - "Humor heightens our sense of survival and preserves our sanity." -- Charlie Chaplin --------------- MESSAGE bread-bakers.v097.n044.10 --------------- From: "Jazzbel" Subject: Re: English Muffin Batter Bread Date: Sun, 29 Jun 1997 18:43:15 -0400 | From: 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 | Reggie, this is none less than the traditional english bread which is called crumpet. I love it, it is very convenient. And if do not mind them sour, prepare the batter the evening before, leave unrefrigerated, and make it first thing in the morning. Later, Jazzbel --------------- MESSAGE bread-bakers.v097.n044.11 --------------- From: Soaper1965@aol.com Subject: Recipe request-accidental deletion-help Date: Mon, 30 Jun 1997 20:26:20 -0400 (EDT) Hi bread bakers- I know I saw a recipe for a banana bread in the ABM with cream cheese and choc. chips in it. I must have accidentally deleted it and I have since emptyed my recycle bin. I just bought everything to make this wonderful sounding bread in my new bread machine and no recipe.HELP! Respond privately if possible to Soaper1965@aol.com Thank you. --------------- MESSAGE bread-bakers.v097.n044.12 --------------- From: Geraldine Tulane Subject: Date: Mon, 30 Jun 1997 22:06:01 -0400 Hi all...I'm looking for a source to purchase "Red River Cereal". I found an address in Edina, MN (Nieland Marketing Inc., 7400 Metro Blvd.) but my card was returned today marked "moved--no forwarding address!" Can anyone help me? Thanks...Geraldine Tulane --------------- MESSAGE bread-bakers.v097.n044.13 --------------- From: Dan Aldrich Subject: Wood fired ovens Date: Tue, 01 Jul 1997 17:30:53 -0400 Does anyone have experience with wood fired ovens at home? I've been considering having a small one built say, a 10"x16" baking surface for my back yard. I'd be interested in approximately how much it would cost to build, if kits are available, how you control the heat and how far in advance you need to build the fire to start baking. If you know of a book that describes wood ovens, please let me know. Thanks, -Dan --------------- MESSAGE bread-bakers.v097.n044.14 --------------- From: Zelia Naman Subject: Williams Sonoma Bread Maker Date: Thu, 03 Jul 1997 17:21:49 -0500 I was looking at the Williams Sonoma Bread maker. Has anyone on this list used it. Any comments, both good and bad, would be appreciated. Thank you Zelia --------------- MESSAGE bread-bakers.v097.n044.15 --------------- From: Penchard@aol.com Subject: Favorite Breads Date: Wed, 2 Jul 1997 11:19:41 -0400 (EDT) Hi Reggie and All To answer your question about our favorite breads and methods of baking, my favorite has to be Mary Peter's Challah that I got from this list some time ago. I substitute Wonderslim for the fat, and use egg beaters in place of the whole eggs. I make the dough in my Zo and finish it in the oven. It's a wonderful bread. Penchard --------------- MESSAGE bread-bakers.v097.n044.16 --------------- From: kwheless@rockland.net (Karen Wheless) Subject: Finding yeast Date: Mon, 30 Jun 1997 00:23:11 -0500 I'm having a hard time finding yeast here. The only place that sells yeast in bulk is Costco, and I'm not sure it's worth the membership fee just for yeast! But the prices at the grocery stores are outrageous. Is there any place where you can order yeast by mail? Is it both inexpensive and reliable? I only bake two or three loaves a week, so I don't need huge amounts. Also, how long does yeast last if you store it in the freezer? Karen ____________________________________________ Karen Wheless kwheless@rockland.net "Reason can answer questions, but imagination has to ask them." Ralph Gerard --------------- MESSAGE bread-bakers.v097.n044.17 --------------- From: Lisa Minor Subject: Hamburger Buns Date: Mon, 30 Jun 97 10:27:09 -0500 >From: knoggle@hamilton.edu (Karin Noggle) >Subject: Hamburger bun recipe >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, This comes from Bread Machine Magic by Linda Rehberg and Lois Conway: Whole Wheat hamburger and Hot Dog Buns: 1 1/2 lb 1 lb 1 5/8 cup water 1 1 egg 2 1 1/3 cup flour 1 2/3 cup whole wheat flour 3/4 1/2 tsp salt 1/4 cup 3 T shortening 1/4 cup 3 T sugar 3 3 tsp yeast Place all ingredients in bread pan, select Dough setting, and press start. When dough has risen long enough, turn dough out onto a floured countertop. Gently roll and shape the dough into a 12 in rope. for 1 1/2 lbs divide dough into 8 piece (12 if making hot dog buns) For 1 lb divide dough into 6 pieces (8 in making hot dog buns) Grease a baking sheet. Roll pieces of dough into balls and flatten for hamburger buns or shape into 6 in rolls for hot dogs. Place on prepared baking sheet. Cover and let rise in warm oven 10 - 15 minutes until almost doubled. Preheat oven to 400. bake 12 -15 minutes until golden brown. Remove from oven and cool on racks. When ready to use, split buns in half horizontally. These will keep in a plastic bag int the freezer for 3 to 4 weeks. Hope this helps. I haven't tried these but thought the whole wheat sounded delicious!! Lisa ******************************************************************* I want to rock your gypsy soul Just like way back in the days of old Then magnificently we will float into the mystic -- Van Morrison Lisa Minor lisa@i1.net =D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7= =D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7= =D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7=D7= =D7=D7=D7=D7=D7 --------------- MESSAGE bread-bakers.v097.n044.18 --------------- From: "Rossana S. Tarantini" Subject: Panasonic bread Machine Date: Sun, 29 Jun 1997 23:14:02 -0700 Like Becky I have a Panasonic Bread Machine and I love it. I find it really easy to use. The separate yeast dispenser seems to eliminate some of the problems I've read about in recent postings. Because of the dispenser, it doesn't seem to matter what order the rest of the ingredients go in at. It has been a real treat for me. Because of arthritis I haven't ever baked bread before, my hands can't handle the kneading process, but this gives my family a chance at the smell of fresh baked bread in the house. I've really enjoyed some of the recipes in the postings. Although I've probably never made any recipe exactly as called for, they always turn out well. Does anyone have any idea of the life expectancy of a bread machine? We use ours every day, usually baking two loaves daily. Am I expecting too much from the machine? We use ours every day to make two loaves of bread. It's usually set on timer for a loaf first thing in the morning and then at least one more time in the late afternoon for another one. Sometimes even three times if I'm making a sweet bread. Does anyone have an idea? I'd appreciate the input. TTFN --------------- MESSAGE bread-bakers.v097.n044.19 --------------- From: Reggie Dwork Subject: crumpet recipe Date: Sat, 05 Jul 1997 12:09:04 -0700 * Exported from MasterCook * Crumpets Recipe By : The Best Bread Machine Cookbook Ever - Ethnic Breads Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Ethnic Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Active Dry Yeast 1 1/2 C Bread Flour 2 Tbsp Powdered Milk 1 Tsp Sugar 1/4 Tsp Salt 1 Tbsp Vegetable Oil 1 Whole Egg 1 C Water Cookbook by Madge Rosenberg, pg 96 This is a very liquid batter, which is poured into 3 - 4" rings. If you do not have muffin rings, use low 7 oz cans (the kind tuna comes in) with both the top and bottom lids removed. This recipe will not work in a Welbilt or Dak machine. Add all ingredients for the dough in the order suggested by your bread machine manual and process on the dough cycle according to the manufacturer's directions. At the end of the dough cycle, pour the dough into a pitcher or bowl. Grease 3 or 4 crumpet rings or low 3" cans with both ends removed, being sure the top and bottom edges are greased, too. Grease and heat a griddle or heavy frying pan large enough to hold the tins. Place the tins on the griddle or in the pan and pour or ladle 1/3 - 1/2 C of dough into eahc. Cook over me heat until the tops bubble, about 10 min. Remove the rings, turn the crumpets over, and brown on the other side. Repeat until you have used all of the dough. Let cool, then split and toast the crumpets. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v097.n044 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved