Date: Sun, 13 Jul 1997 14:37:14 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n046 -------------- 001 - "KAR" - Fw: Sweet Potato Rolls - MM 002 - bbriscoe@infolink.morris. - grain mills 003 - Sue B Subject: Fw: Sweet Potato Rolls - MM Date: Sat, 5 Jul 1997 21:56:07 -0400 Hi All! Hope everyone had a great Fourth! I made these in the Kitchen Aid - kneaded about 10 minutes. The dough seemed to take a little less flour and more water oddly enough for South Florida. They make pretty big rolls - I made them in muffin tins. They rose alot in the oven and were very tender. Hope they come out as well for you. Apologies for the cross posting. Oh, I used bread flour. Happy Baking - Kim MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Sweet Potato Rolls Categories: Breads Yield: 24 servings 1 c Sweet potatoes, mashed 3 tb Fleischmann's Lower Fat -margarine, melted 1 pk Yeast, rapid rise 1 1/4 c Warm water, 110-115 degrees 1 lg Egg 1 ts Morton's Lite Salt 3 tb Sugar 5 c Flour Blend potatoes with melted margarine. Dissolve yeast in 1/2 cup warm water. Combine potatoes with egg, salt, sugar & yeast mixture. Add flour alternately with remaining 3/4 cup water, mixing until well combined. Turn onto a well floured board & knead. Place in a bowl coated with Pam. Cover & allow to rise 1 hour in a warm place. Divide dough into 24 pieces & form into rolls. Place on a baking sheet coated with Pam & let rise in a warm place for 30 minutes or until doubled in size. bake at 425F for 15-20 minutes. Per roll: 121 cal, 1.3 g fat (9.4%), 9 mg chol, 67 mg sod. Recipe by: A Trim & Terrific Louisiana Kitchen/ Holly Clegg MMMMM "Politeness; n. The most acceptable hypocrisy" -Ambrose Bierce --------------- MESSAGE bread-bakers.v097.n046.2 --------------- From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) Subject: grain mills Date: Sun, 6 Jul 1997 12:02:19 +0100 Hello, bakers! I am looking for information about electric grain mills. If you use one, what kind is it, where did you buy it, how long have you used it, and what do you like or dislike about it? Are you happy with the service provided by the merchant you bought it from? Would you buy the same kind of grain mill again? Thanks very much! Bonnie Briscoe =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 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.n046.3 --------------- From: Sue B Subject: German Breads Date: Tue, 8 Jul 1997 08:01:40 -0400 (EDT) Hello all, I'm generally not a big contributor to this list but I have several questions about German breads. I just returned from there, and I cannot get over how fresh the breads stay. They would stay out overnight, not face down on a cutting board, and 2 days later it felt like and tasted like it was fresh from the bakery. This happened to all breads that I tried. They were from a bakery and the people swore to me that there were no preservatives. How is this possible? What are they doing? Thanks alot for any info on this "miracle bread" Sue sb328@columbia.edu --------------- MESSAGE bread-bakers.v097.n046.4 --------------- From: Dan & Vana Fessler Subject: A couple of tips Date: Tue, 08 Jul 1997 17:32:05 -0700 Hello everyone- I have been a bread baker off and on for about 25 years. I was just making pizza dough and thought of a couple of tips I might share with the group. 1) I save the shower caps from motels etc. and use them as bowl covers for rising dough. Works great. They quickly wash up and can be thrown away after a few uses. You can also buy them at the drug store in the hair care section. 2) When I am making bread for sandwiches and want a nice, sliceable crust, I put the bread, after baking, on a cooling rack. Then I take a clean kitchen towel (I like linen ones. Don't use terry cloth!) and wet it under running water. Ring out the towel and then drape over the steaming hot bread. The towel will dry out as the bread cools and leave the bread nice and soft. These work for me. Hope they work for you also. ;-) Vana L. Fessler fessler@wolfenet.com --------------- MESSAGE bread-bakers.v097.n046.5 --------------- From: sue@interport.net (Curly Sue) Subject: Re: question for everyone Date: Sun, 6 Jul 1997 19:59:19 -0400 (EDT) >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 That's easy- Welsh Bread is my favorite... and I make it with a machine. WELSH BREAD (From The Best Bread machine Cookbook Ever: Ethnic Breads, M. Rosenberg, HarperCollins Books, 1994) *********************************** Ingredient small loaf large loaf TM* distilled white vinegar 1 tsp 1.5 tsp 1 tsp milk 2/3 c 1 c 2/3 c brown sugar 2 T 3 T 3 T whole egg 1 1 1 egg white 0 1 0 unsalted butter 4 T 6 T 6 T salt 1/2 tsp 3/4 tsp 3/4 tsp molasses 2 T 3 T 3 T bread flour 2 c 3 c 3 c baking soda pinch 1/8 tsp 1/8 tsp caraway seeds 1 tsp 1.5 tsp 1.5 tsp active dry yeast 1.5 tsp 2-1/4 tsp 2-1/4 tsp raisins 3/4 c 1 c 1 c 1. Stir the vinegar into the milk. Let stand about 30 min, until the mixture thickens. 2. Add ingredients (except raisins) but including the vinegar and milk, in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. 3. At the beeper (or at the end of the first kneading in the Panasonic, Sanyo, and National, or after 40 min from "start" for Toastmaster) add the raisins. === Notes === *TM indicates amounts I used for the Toastmaster, which typically takes less liquids than other machines. This bread rises more slowly than other breads in the machine so I use the "sweet bread cycle." (sorry about the formatting of the ingredients table!). Sue(tm) Lead me not into temptation... I can find it myself! --------------- MESSAGE bread-bakers.v097.n046.6 --------------- From: Reggie Dwork Subject: passing it along Date: Wed, 09 Jul 1997 10:46:48 -0700 I just got a note from MsRooby and she asked that I pass this on to my lists...so here it is for all of you... Reggie The Mastercook mailings lists (MC-Recipe, Mastercook, plus digests for each) have had some problems/changes in the last two weeks. 1. The subscriber address lists for MC-Recipe, Mastercook, and Mastercook Digest vanished into the ether. The address for MC-Recipe Digest was not affected. 2. The addresses for subscribing/unsubscribing have changed, due to the lists moving to a new machine with new software. To subscribe/resubscribe, this is the correct address to use: majordomo@lists.sierra.com Send the following message, depending on which list you wish to subscribe to: subscribe end The listnames are: mc-recipe mc-recipe digest mastercook mastercook-digest If you have any further questions or problems, please contact: MsRooby@sprintmail.com Thanks! --------------- MESSAGE bread-bakers.v097.n046.7 --------------- From: Debbie Hrabinski Subject: Bread Dough Enhancer Date: Wed, 09 Jul 1997 22:47:45 -0400 Hi everyone, I was thumbing thru the Bakers Catalog when I came across Bread Dough Enhancer. I had a couple questions re: this stuff. Has anyone used it? And how do u like it? I notice it has vital wheat gluten, ascorbic acid and diastatic malt powder. I've heard of people using these separately and I wondered if the combo really does anything extra. Does it also keep your bread longer cuz it's got the ascorbic acid? Has anyone used it for bread maker bread and gotten good/bad results? Is it worth $9.95 for 10 oz?? thx! debbie piggie@worldnet.att.net --------------- MESSAGE bread-bakers.v097.n046.8 --------------- From: J&L Hutchison <74444.3462@compuserve.com> Subject: web site for bread machine information Date: Wed, 9 Jul 1997 19:25:05 -0400 I understand there is a Web site that compares products for consumers. They supposedly have information on over 20,000 products including bread machines. Users choose their desired features and then create side-by-side matchups of competitors. They also have information on cars and electronics. It is called CompareNet and the address is www.compare.net I hope this helps some subscribers who are considering a bread machine but don't know which brand to buy. Jenny --------------- MESSAGE bread-bakers.v097.n046.9 --------------- From: Fred Smith Subject: availability of yeast in bulk Date: Wed, 9 Jul 1997 20:33:46 -0400 (EDT) Thinking furiously, bread-bakers-errors@lists.best.com wrote: > --------------- 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 If there are any baker supply wholesalers in your area it might be worth giving them a call. Some such suppliers are willing to sell to the general public in small amounts. Fred -- ------------------------------------------------------------------------------- .---- Fred Smith / Office: fred@computrition.com ( /__ ,__. __ __ / __ : / 508-663-2524 / / / /__) / / /__) .+' Home: fredex@fcshome.stoneham.ma.us / / (__ (___ (__(_ (___ / :__ 617-438-5471 -------------------------------- Jude 1:24,25 --------------------------------- --------------- MESSAGE bread-bakers.v097.n046.10 --------------- From: Chris Olmstead Subject: Machine life-span Date: Thu, 10 Jul 1997 01:13:23 -0500 From: "Rossana S. Tarantini" >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. My Oster manual says it has a 2 year warrantee. I am using mine about once a day. From reading here and from books at the library it looks to me like 2 years is a _minimum_ lifespan. I would start to get nervous around 3 years, and shop to replace it in the 4th year even if it is still running. I get the idea I'm very conservative. Because you use yours more than once a day, you might start thinking about owning two machines at a time. This would allow you to schedule a little more freely, and if one of them fails you don't have to panic completely while you seek a replacement. Look for a sale now, and give yourself the freedom to look for a sale when the day comes that a machine finally does wear out. I believe twice a day is a heavy work load. You might call your machine's company and ASK, or look in the book for your warrantee length. This would give you an idea of what they planned for. Chris Olmstead. --------------- MESSAGE bread-bakers.v097.n046.11 --------------- From: myra@mtlib.org (Myra Gohl) Subject: Red River Cereal Date: Thu, 10 Jul 1997 15:22:07 -0600 Geraldine Tulane was looking for "Red River Cereal". I have a friend who goes to Canada about once a year and she always brings me back some. That is the only source I know. I have added it to a Nutty whole grain bread that I got off this list several weeks ago. Yummy. Myra in Montana myra@mtlib.org --------------- MESSAGE bread-bakers.v097.n046.12 --------------- From: Coughlin Subject: Finding yeast for Karen Wheless4 Date: Thu, 10 Jul 1997 14:22:24 -0400 (EDT) In answer to Karen's letter about yeast, I buy the 2 lb package from Price-Costco at about the price of a small jar from the supermarket, and I freeze it, and have been using it for close to one year, (right from the freezer) and it is still good. You might want to consider buying from them, as it is a big savings over supermarket prices. --------------- MESSAGE bread-bakers.v097.n046.13 --------------- From: "Bobbi Terkowitz" Subject: My (current) favorite bread Date: Thu, 10 Jul 1997 09:02:19 -0400 Reggie et al., In response to your question, my favorite bread at the moment is a three-strand olive braid recipe I got from King Arthur Flour's cookbook. It has black olive pesto kneaded into one strand, green olive pesto in another, and olive oil in the third. It is beautiful, very tasty, and even my kids love it! Obviously, it is not an abm product--I use a Kitchenaid to help with kneading the three doughs, though. If anyone's interested, I will dig out the cookbook and bring it in so I can post the recipe. Regards, Bobbi --------------- MESSAGE bread-bakers.v097.n046.14 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: Wood fired Ovens Date: Thu, 10 Jul 1997 10:15:17 +0100 Dan: Check out the new web site for OVENCRAFTERS http://pomo.nbn.com/home/ovncraft I had the opportunity to apprentice with the master oven builder in the US. His name is Alan Scott. I learned a great deal from him about ovens of all types. Alan sells plans that the average person can use to build an oven in their back yard, or wherever. About a book, Alan is in the process if co-authoring a book which has much info about wood-fired brick ovens in it, but it won't be available anytime soon. There is one book that I have that talks about ovens. It is titled " The Bread Ovens of Quebec" by Lise Boily and Jean-Fracois Blanchette. This book comes to us through the National Museums of Canada. You can easily obtain a copy from Alan Scott. I have another book that I picked up while on a baking tour in France, but if you are not fluent in french, it won't help a great deal. I can give you info on this book if you like. About firing the oven in advance, we always fired our the night before really well. I remember tending a fire( off and on) for about 3 hours, then I went to bed. If you use limb wood that is about 1 foot shorter than the length of your oven, you can build the fire in the oven opening, and the fire will burn throughout your oven through the night with very littla attendance from you. The morning of baking, if we need to, we would build a small fire to keep the temp at a certain point. It's not hard to do at all. The nice thing about Alan's retained heat oven design is once fired it stays hot for days. We would bake so many other things that it was truly one of the most efficent ways to cook/bake i'd ever experienced. You can build a fire the day you plan to use the oven, but the heat will not retain as well and last as long after baking for heat efficiency. It only takes a few hours to get it heated for bread, pizza not as long. When you bake pizza in an oven like this, the technique is to have a flame remaining in the oven while you are baking ( the coals and fire are raked to the left or right side of the oven). The fire helps bake the top of the pizza to perfection! Alan has a web page ( http://pomo.nbn.com/home/ovncraft) that will give you so much info about what plans he has available and I would suggest going to that page and sending Ovencrafters e-mail about costs and such. He would be the best judge of these things. Of course all oven costs differ according to material costs in your area. Don't be fooled by other imitation brick oven KITS , for bread baking you'll want a retained heat oven. There is no match in quality. You can use this oven for other things too ( ex Pizza, flat bread, beans, desserts, meats - anything you'd consider baking). If you buy a pizza oven kit, it will not hold heat well enough ( or long enough) for great bread baking! Dan I hope this helps you. If you need anymore info don't hestiate to e-mail g Check out the web site for OVENCRAFTERS http://pomo.nbn.com/home/ovncraft --------------- MESSAGE bread-bakers.v097.n046.15 --------------- From: LZTHOMAS@aol.com Subject: Request for repost: Grilled pizza Date: Fri, 11 Jul 1997 11:46:26 -0400 (EDT) I'm not sure, but I think somebody posted a recipe for grilled pizza a while back. I just can't seem to locate it. Could you please repost it? Or if I'm wrong, does anybody have any good recipies? I finally got my grille together for the 4th and I now want to try and make natures most perfect meal on the grille outdoors. Thank you. Patrick --------------- MESSAGE bread-bakers.v097.n046.16 --------------- From: Reggie Dwork Subject: Archived Recipes Date: Sun, 13 Jul 1997 01:20:43 -0700 We plan to put the recipes from Q2 1997 on the archive site on by Mon, July 14. See the *Info* section at the end of each digest for the archive address. Thanks, Reggie & Jeff -- Reggie & Jeff Dwork Owners: bread-bakers, eat-lf, otbf (OverTheBackFence) Mailing Lists For info write --------------- END bread-bakers.v097.n046 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved