Date: Sun, 27 Jul 1997 14:08:21 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n048 -------------- 001 - wittenberg1@juno.com (Hei - Re: Digest bread-bakers.v097.n047 002 - "Robin Carroll-Mann" Subject: Need herb bread recipe Date: Sun, 20 Jul 1997 11:10:05 +0000 Help! the last time my grandmother came to visit, I cleaned my kitchen so thoroughly that afterwards I could no longer find my stack of printouts of favorite recipes from the net. One of those was a recipe for herb bread, which I believe I got from this list. It was sort of Italian-style, an ABM recipe, and I think the herbs were basil, oregano and rosemary. Or something like that. There were only 3 or 4 of them, and no other flavor ingredients. This is one of my husband's favorite breads, and my favorite for bringing to potlucks. Can someone help? Harper *** Robin Carroll-Mann harper@idt.net "Mostly Harmless" -- Douglas Adams Harper's Bread Basket http://www.geocities.com/Heartland/3967 --------------- MESSAGE bread-bakers.v097.n048.3 --------------- From: BECKY SOEGANTO Subject: Red River Cereal Date: Mon, 21 Jul 1997 09:12:59 -0500 I have been following this list for about a year and have not had any input to offer until now. I understand that several people are interested in "Red River Cereal." I live in Wichita, Kansas and happend to find some this weekend in a grocery store chain called Albertsons. I hear that my grandmother used to enjoy this cereal many, many years ago. --------------- MESSAGE bread-bakers.v097.n048.4 --------------- From: nancy lee Subject: ABM Loading Date: Mon, 21 Jul 1997 09:13:05 -0400 (EDT) I am interested in know how you load a ABM machine and how it is so different from the DAK. Nancy Nancy White Lee | Music Library nlee@bgnet.bgsu.edu \\| Bowling Green State University Phone: 419-372-0210 )##) Bowling Green, Ohio 43403 FAX: 419-372-7996 --------------- MESSAGE bread-bakers.v097.n048.5 --------------- From: bredlady@softdisk.com (G Nuttall) Subject: Flour Mills Date: Mon, 21 Jul 1997 09:48:00 +0100 Here's a great note about one type of household flour Mill that I want to share with all who are interested. Thanks Carolyn for your info. I think I will buy one now! >Stone mills are available for around $300-400. I recently received >material from a company called Lee in Wisconsin. They have a >carberundum (going off memory here!) stone mill. I have a Lee Household Flour Mill that belonged to my mother in law. It was purchased sometime in the late 1940 or 50s. We had the motor rewound in 1967 but it has never required any other type of repair. The flour goes into heavy cloth bags with a coil spring like the old screen door closers around the mouth, and the mill pauses and cools off if the flour starts to heat up. It uses a cylindrical stone and has a continuously adjustable grind that goes from coarse crack to very fine flour. I do however need a new stone. (I broke it) My husband glued it back together and it seems to work ok but I'd still like a new one. Here's how to reach EM Lee Engingeering - tell them I gave you the info: EM Lee Engineering Household Flour Mills 242 East Erie Street Milwaukee WI 53202 414-272-4050 Happy Milling! g --------------- MESSAGE bread-bakers.v097.n048.6 --------------- From: Carolyn Taylor Subject: Flour Mills Date: Sun, 20 Jul 1997 11:31:10 -0700 (PDT) >Stone mills are available for around $300-400. I recently received >material from a company called Lee in Wisconsin. They have a >carberundum (going off memory here!) stone mill. I have a Lee Household Flour Mill that belonged to my mother in law. It was purchased sometime in the late 1940 or 50s. We had the motor rewound in 1967 but it has never required any other type of repair. The flour goes into heavy cloth bags with a coil spring like the old screen door closers around the mouth, and the mill pauses and cools off if the flour starts to heat up. It uses a cylindrical stone and has a continuously adjustable grind that goes from coarse crack to very fine flour. I do however need a new stone. (I broke it) My husband glued it back together and it seems to work ok but I'd still like a new one. I would really appreciate information on how to contact the company. I think they might be the same one since the lable plate says Milwauke, Wis. 50 years of service and still operating like new seems like a really good product to me. Thanks Carolyn --------------- MESSAGE bread-bakers.v097.n048.7 --------------- From: DKaiser221@aol.com Subject: instructions for Panasonic bread machine Date: Wed, 23 Jul 1997 17:17:55 -0400 (EDT) Please help if you can. My father purchased a Panasonic bread machine for my mother at a yard sale, but it had no instructions. I know that different brands have different instructions as my machine, a West Bend, puts in the dry ingredients first and my friend's machine calls for the wet ingredients first. I have recipes I can share with her but need instructions on how to use the Panasonic. Thank you in advance for your help. I have really enjoyed this list. Ila Kaiser --------------- MESSAGE bread-bakers.v097.n048.8 --------------- From: Zelia Naman Subject: Portuguese Sweet Bread Date: Tue, 22 Jul 1997 19:47:36 -0500 Does anyone have a bread machine recipe for Portuguese Sweet Bread? It is denser than Hawaiian Sweet Bread and has a wonderful butter flavor. My mom and aunt often used potatoes in their recipes. I have fond memories of hearing my mom get up at 3:00 in the morning to punch down the dough so it would be ready for baking later in the morning. Today, in my own home, the closest thing to this memory might be hearing the bread machine humming. --------------- MESSAGE bread-bakers.v097.n048.9 --------------- From: Reggie Dwork Subject: new grain mill Date: Tue, 22 Jul 1997 10:56:45 -0700 This is an exerpt from a note a friend sent me a few months back. It seems pretty relevant to some on list right now so I am passing it on.... >> The real excitement here is the new Regal grain mill which will be out soon. It is reasonably priced and for those of us who have wanted one for so long, this is surely a desired product. The grain mill has different settings and will be boon for those who need gluten free breads. I believe it will be priced at about $50. >> I hope that this will help some of you with another choice of grain mill to look at. Reggie --------------- MESSAGE bread-bakers.v097.n048.10 --------------- From: LIR119@delphi.com Subject: re German Bread Date: Tue, 22 Jul 1997 19:19:00 -0400 (EDT) It's ironic that I saw the post on German bread. Just recently my German friend sent me her sourdough starter so I could make a type of sourdough rye bread. She either keeps a starter or what she calls " kremelsauer" which is sour crumbs or sour streusal that can keeps for weeks in the crumb state and then reconstituted as a sourdough batter again. Germans seem to enjoy the dark bread. She varies the recipe by adding such things as nuts, raisins, diced ham etc and varies toppings by various glazes, seeds etc. I must tell you that she uses yeast in the final bread recipe. The breads are moist, not dense but soft and light in texture and quite delicious. I make the German sourdough rye bread ( without adding any yeast ) and it comes out moist and delicious also Sourdough breads, I find are naturally moist and good keepers anyway. Hope this sheds light on the German bread. --------------- MESSAGE bread-bakers.v097.n048.11 --------------- From: HeartHome4@aol.com Subject: more on mills Date: Mon, 21 Jul 1997 16:41:12 -0400 (EDT) >>>Once I saw a demonstration for the " Whisper Mill", and although it does mill pretty well, the flour was really hot when it came out into the receptacle. I believe that the added insulation to "keep the noise down" has cause it to heat up too much.<<<< I have to disagree with this statement. As a Whisper Mill user and dealer, I am familair with them, and other micronizers,and how they work. The noise reduction mechanism of the Whisper Mill does not add additional heat to the flour. All micronizers (steel teeth) mills are comparable in the temperature of the flour they produce as their milling heads are quite similar. The Whisper Mill does an excellent job of grinding fast, fine, quiet and clean. Also, think about it, what do you do with your flour after you mill it? You bake it! You apply heat! The concern for high temperature milling is for a rancidity factor. Also, in the factory tests done with the micronizers, while the temperatures are higher than slow-speed stone mills, it is not high enough to destroy nutrients. So, if you use a Whisper Mill, you are not destroying nutrients whether you bake right away or place your ground flour in the fridge for use later. >>>Without a doubt, the best way to mill any grain for flour is to use a slow, stonegrinding mill. Check around locally to see if anyone in your area does stoneground milling.<<< I have found in my years of using, testing, demonstrating and selling many makes and models of mills, that I partially agree with this. BUT, not all stone mills are created equal. We recommend the Retsel stone mill, a slow speed, 1/4 HP mill with no cabinet to collect flour and bugs. Their web site link is: Retsel Corpora tion and the URL is: http://www.idahomall.com/retsel/index.phtml We have some printed info available on mill comparisions for anyone interested, please feel free to e-mail me at HeartHome4@aol.com In Messiah, Vickilynn Heart 'n Home Products --------------- MESSAGE bread-bakers.v097.n048.12 --------------- From: Carolyn Taylor Subject: cornmeal Date: Wed, 23 Jul 1997 14:19:23 -0700 (PDT) In reading info re' flour mills I have noticed that some of them have a statement saying "no popcorn" when discissing what grains can be processed. I have used popcorn to make cornmeal for 30 years and have found it very satisfactory as well as easily available. Does anyone know why there would be this kind of exclusion? Carolyn --------------- MESSAGE bread-bakers.v097.n048.13 --------------- From: info@k-tecusa.com (K-TEC) Subject: abm problem Date: Fri, 25 Jul 1997 12:59:12 -0600 Hello, Have a Sanyo bread maker, and the crust is very hard, and too brown. Have taken back to shop, and machine tests normal. Have refreshed ingredients, and tried to cut down on salt, also sugar. Any suggestions, or are Sanyos like this??? Thanks. T.N. K-TEC http://www.k-tecusa.com --------------- MESSAGE bread-bakers.v097.n048.14 --------------- From: info@k-tecusa.com (K-TEC) Subject: ABM recipes Date: Fri, 25 Jul 1997 08:36:16 -0600 Hello! Cyber Bakers, I am looking for ABM recipe for my archieve. If you can point me to sources I will be very greatful. BTW, you can go to http://www.k-tecusa.com/recipe/rcp_home.html for all kind of baking recipes. It is all free. You can leave your recipe if you want to share your recipe with others. Thank you. T.N. K-TEC http://www.k-tecusa.com --------------- MESSAGE bread-bakers.v097.n048.15 --------------- From: Reggie Dwork Subject: So Many Grain Bread Date: Thu, 24 Jul 1997 23:39:01 -0700 I thought that this sounded good...but I have not tried it yet... Reggie * Exported from MasterCook * So Many Grain Bread Recipe By : Bread Machine Cookbook V/D.R.German/R. Banghart Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Grains Bread Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- - 1 Large Loaf: 1 1/2 Teaspoons Active Dry Yeast -- rapid or quick 1 1/2 Tablespoons Vital Gluten -- optional 1 1/8 Cups bread flour 1 1/8 Cups whole wheat flour 3 Tablespoons buckwheat flour 3 Tablespoons rye flour 3 Tablespoons soy flour 3 Tablespoons yellow cornmeal 1/3 Cup rolled oats 3/4 Teaspoon salt 3 Tablespoons Molasses -- Or Honey 1 1/2 Tablespoons oil 1 1/8 Cups water Load machine in order suggested by manufacturer. Process on White Bread or Regular cycle on lightest crust setting. - - - - - - - - - - - - - - - - - - NOTES : One of our favorites! A very delicious dark, crusty bread. --------------- MESSAGE bread-bakers.v097.n048.16 --------------- From: Geraldine Tulane Subject: lavender Date: Thu, 24 Jul 1997 10:35:26 -0400 I am new to computers, REAL NEW!!! and brand new to bread baking also. I have a question maybe you can help me with. I subscribe to "Fine Cooking" magazine and several months ago there was an article on bread baking by Phil VanKirk. He talked about sourdough baking and his method was to use a potato starter (Idaho potatoes, sugar and water.) This starter (he said) would make the inside of the bread soft. He suggested using half this potato starter with half of another starter to add the "sour" taste. Well, I mixed up this starter, using his recipe. It seems to me that this is a very vibrant and healthy starter (but what do I know???nothing!!!) It also smells wonderful. What do you think about this #1) starter...#2)and method of mixing 2 different starters? Also, he didn't go into detail about proofing the starter...when to mix it into the bread, etc. (I need DETAILED INSTRUCTIONS at this point in my baking.) Another question...I would like to take a "hands on" bread baking course...any suggestions. I wish there were clubs or "get togethers" for this purpose. I guess I can drive to Vermont in the fall and take the "King Arthur" course they will be offering...but at $300+ for the course, $79 per night for the room @ 3 nights, expense of driving from Maryland to Vermont, plus food and MISC. EXPENSES....gads....it's getting a bit pricey for my blood!!!! I guess I can go ahead and do it...but it sure takes the fun right out of it with that kind of money....now if I were purchasing a gidget or gadget, a new play-toy, like the Miracle Mill or a "Z" breadbaker...that's different!!!! But if this is all I can find...guess that's going to have to be it. I'd just rather spend that money at King Arthur. Guess I just have to set my priorities....... Another question...I'm from New Orleans (live in Maryland) and I'm use to French bread that if soft as cotton on the inside with an outer crust that is so light and flaky that when you break a piece of bread off...your lap...the table...is a mass of crumbs. IS THERE A WAY to get French bread like that (or even just close to it) for the home baker??? Have oodles of questions but will stop here....don't want to monopolize you too much.......Jheri --------------- MESSAGE bread-bakers.v097.n048.17 --------------- From: Geraldine Tulane Subject: lost recipe Date: Sat, 19 Jul 1997 18:26:52 -0400 Hi I'm new to this site but have been just everywhere...looking through everything. Somewhere I came across a bread recipe that called for using lavender flower buds in it. I loaded it onto a 3.5" disk...the only disk I did not check before I used it (EVER!!) and the lst and last time I will ever delete my recipe before I check the disk to make sure it THERE and the disk is O.K.!!! Needless to say, I cannot get onto this disk...I guess it's a bad disk. I don't know how to get to this recipe. Do anyone know of this recipe??? Can anyone help me get another copy of this recipe???? Thanks for any help you can give me.......Jheri (Geraldine Tulane) --------------- MESSAGE bread-bakers.v097.n048.18 --------------- From: mikeb@discoveryonline.com (mikeb) Subject: Bread Machine Recommendation Wanted Date: Tue, 22 Jul 1997 08:45:46 -0400 I teach full-time and don't have time to bake bread as often as I would like so it does sound like an appliance that would help me. I just hesitate to buy an appliance that I might have trouble using. I read about all these bread flops from machines and get scared off a bit. What I would like from a machine is: * a loaf that looked good because I would like to bring bread to shut-ins. *a machine that is not complicated to use or has a lot of problems that I have to spend months experimenting with it. *can handle whole grains (but I will probably be making half ww and half white most of the time.) *sweet breads would be nice. *I don't want my first machine to cost a lot of money. I'll upgrade if I end up using it a lot. I don't care at all about the jam, butter, etc. I want a bread machine. I know how to make jam and butter the old-fashioned way . Thanks for your help! :) Donna --------------- MESSAGE bread-bakers.v097.n048.19 --------------- From: Geraldine Tulane Subject: Here's a Lavender Recipe You Might Like Date: Sun, 20 Jul 1997 21:54:06 -0400 Lavender Sweet Cheese Pastries The marrying of the flowers and cheeses of province in a sweet pastry turns out to be a joyous combination. The delicate sweet scent of lavender forms the perfect backdrop for the honey sweetened goat cheese filling. Dried lavender flowers are available in most health food stores. These are the ones to look for - not the artificially scented types used in potpourri. Make sure to select a mild, neither aged nor spiced goat cheese. The inspiration for this recipe came from Beth Hensperger's wonderful book, Bread. Dough: Add to your bread machine in the order given, program for knead and first rise and press start, Meanwhile prepare the filling. At the end of the cycle remove the dough and proceed with completing the pastries. 1/4 cup milk 2 extra large eggs 6 tablespoons of unsalted butter - melted 1/4 cup honey 1 teaspoon. salt 3 1/4 cup unbleached white flour 1 1/2 teaspoons finely grated lemon rind or 1/2 teaspoon lemon oil 1 tablespoon dried lavender flowers 1 tablespoon yeast Completing the Pastries: Heaping 2/3 cup (6 ounces) cream cheese not whipped at room temperature Heaping 2/3 cup (6 ounces) fresh goat cheese at room temperature 1/4 cup honey 1 egg yolk finely grated rind of one lemon Confectioners sugar for dusting To make the filling - either by hand or in a food processor combine all ingredients except the confectioners sugar- mix until smooth. Lightly grease 2 heavy duty cookie sheets. Place the dough on a lightly floured work surface. Cut the dough into 4 pieces and working one piece at a time, and using as little additional flour as possible, roll it out into a 12 x 8 inch rectangle. Use a long sharp knife or pastry wheel to cut this into six 4 inch squares. Place a heaping tablespoon of the filling in the center of each square. Bring one side over to form a rectangle and pinch the edges to seal them closed. Place the pastries 2 inches apart on the prepared cookie sheets. Allow the pastries to rise, uncovered in a warm draft-free place until doubled in bulk. Preheat the oven to 375 degrees . with the rack in the center position. Bake the pastries for 15 to 18 minutes or until the tops are puffed and golden. Transfer them with a metal spatula to a rack to cool. Just before serving dust with the confectioners sugar. Enjoy, Judi jburley@worldtel.com --------------- END bread-bakers.v097.n048 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved