Date: Fri, 31 Oct 1997 19:46:50 -0800 (PST) -------------- BEGIN bread-bakers.v097.n066 -------------- 001 - Marcy Lawrence Subject: Re: Baking in a traditional oven Date: Sun, 26 Oct 1997 05:13:33 -0500 Lisa, I bake bread at 350 degrees for about 35-40 minutes. Tap the bottom of the bread...if you hear a "hollow" sound, the bread is done! Remove from the pan and cool on a cake rack. Have fun! Marcy --------------- MESSAGE bread-bakers.v097.n066.2 --------------- From: Valerie Mates Subject: Re: Mr. Irwin Franzel's passing Date: Sat, 25 Oct 1997 23:31:58 -0400 How sad to lose Mr. Franzel. He sold me my bread machine and went to lots of trouble to make sure it arrived safely and quickly. He always had plenty of thorough and good advice for anybody having trouble baking bread, especially if the breadmaker they were using was a Zoji, the brand that the folks at Delta Rehabilitation sold. He knew more about Zojirushis than anybody else I've ever met. The world is a tiny bit emptier without him in it. I'll miss him. -Valerie Mates valerie@cyberspace.org --------------- MESSAGE bread-bakers.v097.n066.3 --------------- From: Marcy Lawrence Subject: Re: Irwin Franzel Date: Sun, 26 Oct 1997 05:14:09 -0500 What sad news. Irwin was a true treasure to the bread baking community. I enjoyed reading his messages in the bread baking bulletin boards while I was a subscriber to Prodigy (and missed them when I dropped my account). I was delighted to find his messages on this list. His comments influenced me to purchase a Zoji. He will be missed. May he rest in peace. Marcy Lawrence marcy@j51.com --------------- MESSAGE bread-bakers.v097.n066.4 --------------- From: Lisa Belsha Subject: Outback Bread Date: Sun, 26 Oct 1997 07:23:53 -0500 I have never tried it, but here is the Outback Bread recipe. Hope this helps! Lisa Belsha * Exported from MasterCook Mac * Outback Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----WALDINE VAN GEFFEN VGHC42A----- 3 packages Dry yeast 1/2 cup Warm water 1 tablespoon Sugar 1 cup Warm water 1/2 cup Dark molasses 1 tablespoon Salt 2 tablespoons Oil 2 cups Rye flour 2 1/2 cups all-purpose flour -- (2 1/2 to 3) Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly. Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil and rye flour. Beat to smooth batter. Then work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl. Punch down. Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. Either way let loaves rise till doubled in warm place. Bake large loaves 375~ about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375~ for 20 minutes or till crust makes that hollow sound when tapped. Bread freezes beautifully. Source: Gloria Pitzer's Restaurant Recipe Secrets. MM Waldine Van Geffen vghc42a. - - - - - - - - - - - - - - - - - - Per serving: 2687 Calories; 36g Fat (12% calories from fat); 65g Protein; 535g Carbohydrate; 0mg Cholesterol; 6436mg Sodium --------------- MESSAGE bread-bakers.v097.n066.5 --------------- From: Albert A Taber Subject: Drying Starter: Date: Sun, 26 Oct 1997 08:04:31 +0000 From: DebHSN@aol.com Subject: traveling with my sourdough Date: Sun, 19 Oct 1997 07:41:30 -0400 (EDT) I have an excellent sourdough starter that I have been feeding and using for about 9 years. It has developed to a great flavor. In January I will be moving out of the country, and I would like to take a small amount of this starter with me. We will be travelling for about a month before settling into our new home. Any advice on how to take a small bit of this starter with me so that I can keep it alive? Thanks for your help, Deb Deb: I recently answered an offer on the Bread Bakers Digest for some dreid starter from a gentlemen who claims he has the starter his family brought to the west coast last century. I received some dried starter from him and instructions for drying same. Hav e not tried to reconstitute the dried starter yet b uy you have reminded me to do so. His instructions for drying it are as follows: Cover a dish or pan with plastic wrap or waxed paper to prevent sticking. After you have fed your starter and let it get activ e, pour some onto the covered dish. The theicker the layer the longer it will take to dry. I use a broiler pan and pour it 1/4 inch deep as I use a lot of it. It takes nearly a week to harden. Set aside at room temperature until it gets brittle - may be a few days. Break into small pieces and grind in a blender, coffee grinder or food processor. There you are. It will keep a long time. The yeast has sporated and will stay that way for years. At one time it was used to chink the walls of cabins an d some of that stuff has been reactivated. The gentleman did not put his name or address on the information he mailed me with some of his dried starter. He may answer you on the Digest. He is 77 years old. I suggest you dry some of your starter and they reconstitute it and see if it is OK. His instructions for reactivation are as follows: Dissolve the contents of the package he sent (about 1 heaping tablespoon) in 3/4 cup warm water (90 degrees) , add 3/4 cup white bread flour and 1 teaspoon sugar in glass or plastic container (NOT METAL). Place the bowl (covered with damp towel) in warm place (the oven with the light on is about 85 degrees, but test it first) for up to 48 hours. It will get bubbly from the fermentation. IT'S ALIVE!! Mix one cup warm (95) water, add 1 cup flour, l tablespoon dried potatoes or use potato water and let set in the warm place till bubbly again. Don't worry about the lumps as the fermentation will take care of them. Now you can store it in the frig till needed. It may develope a clear liquid on top, if so stir it back in as this is the alcohol, keep it happy. It will need feeding about every couple of weeks, just add one cup warm skim milk or water, 1 T sugar and 1 cup flour. Once in a while add 1 tablespoon of dried potatoes or use potato water. If it looks sick add 1 T Cider vinegar to give it a kick in the behind. Give the excess to a friend or you can keep some of it in the freezer for serveral monthsl between feedings. When you want to bake something bring the starter up to room temperature, mix in 1 cup flour, 1 cup warm water or skim milk and let set overnight to ferment. The next morning, remove one cup to keep in a covered jar as a starter for use next time, feed it, then do your baking. If you dry your starter I would appreciate receiving some of it. Al Taber Rt. 3, Box 272AA Warsaw, MO 65355 --------------- MESSAGE bread-bakers.v097.n066.6 --------------- From: Lisa Belsha Subject: Oatmeal Breads Date: Sun, 26 Oct 1997 07:34:59 -0500 Someone requested Oatmeal breads. Hope these help. Lisa Belsha * Exported from MasterCook Mac * Oatmeal Bread #4 Recipe By : Bread Machine Magic, Linda Rehberg and Lois Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Whole Grain & Cereal Breads Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb loaf: 3/4 cup Rolled oats 1 1/4 cup Skim milk - or water with 4 Tbsp buttermilk powder 3 cup Bread flour 3 tablespoon Molasses -- or honey 1 1/2 teaspoon Salt 1 1/2 teaspoon Bread machine yeast Place all ingredients in bread pan, set crust to Light setting, and begin. This turned out really moist and slightly chewy - a good thing IMO. >From: "Kim" - - - - - - - - - - - - - - - - - - Per serving: 1987 Calories; 11g Fat (5% calories from fat); 69g Protein; 396g Carbohydrate; 6mg Cholesterol; 3389mg Sodium NOTES : quick - don't know if it would make a difference. Nutr. Assoc. : 2019 0 0 0 0 0 0 0 * Exported from MasterCook Mac * Oatmeal Bread - Breadmaker Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MMMM-----------------------1 1/2 LB LOAF---------------------------- 3/4 c Rolled oats 1 1/4 c Skim milk or water with 4 Tb.buttermilk powder 3 c Bread flour 3 tb Molasses or honey 1 1/2 ts Salt 1 1/2 ts Bread machine yeast Place all ingredients in bread pan, set crust to Light setting, and begin. This turned out really moist and slightly chewy - a good thing IMO. (adapted from _Bread Machine Magic_, by Linda Rehberg and Lois Conway) - - - - - - - - - - - - - - - - - - Per serving: 1717 Calories; 11g Fat (6% calories from fat); 59g Protein; 339g Carbohydrate; 0mg Cholesterol; 3208mg Sodium * Exported from MasterCook Mac * Oats and Honey Buttermilk Bread -Bread Machine Recipe By : Barbara Leass Serving Size : 12 Preparation Time :0:10 Categories : Breadmaker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup low fat butter milk 1 egg 3 tablespoons honey 2 tablespoons sweet cream butter 1 cup oatmeal 2 3/4 cups bread flour 2 1/2 teaspoons active baker's yeast 2 teaspoons salt 1 tablespoon vital gluten Add all of the ingredients to the bread pan,set medium crust, white bread setting Per serving: 179 Calories; 3g Fat (16% calories from fat); 6g Protein; 32g Carbohydrate; 20mg Cholesterol; 448mg Sodium - - - - - - - - - - - - - - - - - - Per serving: 179 Calories; 3g Fat (16% calories from fat); 6g Protein; 32g Carbohydrate; 20mg Cholesterol; 448mg Sodium --------------- MESSAGE bread-bakers.v097.n066.7 --------------- From: rbursey@pine.alberni.net (Robert Bursey) Subject: How to roll pizza dough Date: Sun, 26 Oct 97 07:12:20 PST I usually use a rolling pin to form a pizza. But I am wondering if the way you see pizzeria guys do it is better. I tried this method, but found I ended up with thin spots in the middle and too heavy around the edges. The centre often ended up with holes, so I'd have to try again. I eventually went back to the rolling pin. Just wondering if there is any advantage to the other way. And while we're at it, how about throwing it up in the air and catching it? :-) Thanks. ++++ Robert Bursey rbursey@pine.alberni.net --------------- MESSAGE bread-bakers.v097.n066.8 --------------- From: rbursey@pine.alberni.net (Robert Bursey) Subject: Bagel cooking Date: Sun, 26 Oct 97 07:15:30 PST I have a baking stone that I like to use for cooking bagels. I try using a pot of boiling water underneath to get them crunchier on the outside, with limited success. What I would like to approximate is whatever they do to make Manhatten Bagels. They are chewy and crunchy, and I can't get the texture they do. This is the only example I can think of where a store-bought item is better than I can make at home. Should I cook for longer at lower temperature, shorter and hotter, should I broil at the end to brown the tops? Lots of questions and I'd appreciate any and all answers. Thanks. ++++ Robert Bursey rbursey@pine.alberni.net --------------- MESSAGE bread-bakers.v097.n066.9 --------------- From: "Nancy Hill" Subject: re Corn Bread Date: Sun, 26 Oct 1997 13:40:16 -0400 cherub wrote: > Does anyone have a good recipe for jarapeno & cheese cornbread? (one without cream corn) I'd like to try that too, but without the cheese (I'm lactose intolerant). Also, ANNE & BILL'S APPLE OATMEAL BREAD WITH RAISINS sounds wonderful; I'm going to try that asap. Nancy in Toronto --------------- MESSAGE bread-bakers.v097.n066.10 --------------- From: "Bill Hatcher" Subject: Re: traveling with my sourdough Date: Sun, 26 Oct 1997 10:14:55 -0500 Deb - You should be able to carry it with you sealed in a small jar or ziploc bag; OTOH, be prepared to explain to customs what that "white substance" is every time you cross a border. If you do this, I suggest carry on rather than checked luggage. Your best bet is to entrust it to someone reliable to store in their refrigerator until you arrive at your final destination and have them mail it to you. This is not just theory on my part. Around a year or so ago, Stephen Brazil who is also a sourdough aficionado mentioned his outstanding, 10 year old starter on one of the lists I frequent and generously provided me with a start by mail from Kauai, HI. It is still happy in my refrigerator as we speak and has given birth to many fine breads, waffles, hotcakes, etc. About 6 weeks ago I received an email from him stating that he was moving to Massachusetts but, like you, would be in transit for some time and asked if I could store his starter and then forward it to him. Needless to say, I agreed, and received his starter in the mail a week later. It is now sitting in my refrigerator, still sealed and waiting for him to provide a mailing address when he arrives at his new home. To maintain your starter uncontaminated it is important that you seal it at home and that the storer does not open it. The reason I did not just send Sephen some of my copy of his starter is that there is no doubt mine has evolved from the original which he sent me. There are spores in the air everywhere and are particularly ubiquitous in a location where a lot of baking occurs. The little yeasties in any starter will change over time, depending on local conditions; this is one reason why it is sometimes so difficult to reproduce a bread that is famous in a given area. If you have no one else and want to do this, I will be glad to store and forward your starter at no charge. If you feel generous, send 2 starts: 1 to forward to you, and 1 for me. ;)) This is a serious offer; would be glad to help out another sourdough type. If you are interested, email me privately and I will provide my snail mail address. Regards. ---- Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA >--------------- MESSAGE bread-bakers.v097.n064.10 --------------- >From: DebHSN@aol.com >Subject: traveling with my sourdough >Date: Sun, 19 Oct 1997 07:41:30 -0400 (EDT) >I have an excellent sourdough starter that I have been feeding and using for >about 9 years. It has developed to a great flavor. In January I will be >moving out of the country, and I would like to take a small amount of this >starter with me. We will be travelling for about a month before settling >into our new home. >Any advice on how to take a small bit of this starter with me so that I can >keep it alive? >Thanks for your help, Deb > > --------------- MESSAGE bread-bakers.v097.n066.11 --------------- From: Lisa Minor Subject: Re: Digest bread-bakers.v097.n064 Date: Sun, 26 Oct 97 11:18:48 -0600 On 10/25/97 8:14 PM bread-bakers-errors@lists.best.com wrote: > >From: Sherron >Subject: Corn bread with creamed corn >Date: Wed, 22 Oct 1997 15:38:30 -0700 > > >I don't have a plain cornbread with creamed corn recipe, but my husband's >mother liked a Jalapeno Corn Bread that contains corn meal and creamed >corn, as well as onions, cheese and the jalapenos peppers. If you're >interested in that one, please let me know. > >>>My grandmother use to make a moist corn bread made with creamed corn as >>>well as corn meal. My family has not found a written record of the >>>recipe, nor can remember the recipe themselves. >>>Laurie >>> > >--- >Sherron, Poi Boy & Jazzy >La Palma, California (but my heart is in Hawaii) >See our rats at: http://users.deltanet.com/~dwp/ratgallery.html Sherron, I don't know about anyone else but this sounds delicious. Could you please send it? Either to me separately or to the whole list. Lisa - St. Louis If you aim at nothing, you'll hit it everytime. Lisa Minor lisa@cybermill.com --------------- MESSAGE bread-bakers.v097.n066.12 --------------- From: "Jazzbel" Subject: Mosbolletjies Date: Sun, 26 Oct 1997 12:44:36 -0500 The mosbolletjie is unique to South Africa and it was first introduced by the Protestants Huguenots from France. Mos is the word for grape juice which is in its first stage of fermentation. A bolletjie is a small bun. Mos contains natural yeasts and makes a good raising agent. Where no fresh grapes were available, settler used raisins soaked in warm water. the buns are sof and sweet with a light texture that is slightly more substantial than that of buns made with yeast. baking them close together ensures that they stay soft all through. * Exported from MasterCook * Mosbolletjies Recipe By : The Complete Bread Book-Gail Duff Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Mos starter 1 oz raisins 16 fluid ounces warm water Buns 1 pound strong plain flour 5 fluid ounces mos 5 fluid ounces warm milk 2 ounces butter -- softened 4 ounces sugar 1/2 teaspoon anise seeds 1 egg, beaten with 2 tbsp milk Typed by jazzbel@batelnet.bs To make the mos, place the raisins in a jar and pour in the water. Cover the jar and leave it in a warm place for 3 to 4 days to ferment. When it is ready, the raisins will have floated to the top. Place 6 oz of the flour in a mixing bowl. make a well in the centre and mix in the mos. Cover the bowl tightly and leave for 8 hours so the mixture forms a sponge. Mix in the milk and the remaining flour and the butter, in small pieces. Knead everything together to make a dough. Turn it on to a floured work surface and knead it until it is smooth. Return it to the bowl, cover it and leave it in a warm place to rise for a further 8 hours. Preheat the oven t0 400F. Knead the dough again and knead in all but 1 tablespoon of the sugar and the anise seed. Divide the dough into sixteen even-sized pieces and form them into long roll shapes. Place the rolls next to each other on a floured baking sheet, setting them on their shortest ends(they will sink to form a tray of joined round buns) to prove. Brush them with the egg and milk and sprinkle them with the remaining sugar. Bake the rolls for 20 minutes or until they are golden brown. Slide them to a wire rack, and leave them, still stuck together, to cool. Separate the buns only as you want to eat them. - - - - - - - - - - - - - - - - - - Later, Jazzbel >>>>> "A gourmet who thinks of calories is like a tart who looks at her watch". --James Beard. --------------- MESSAGE bread-bakers.v097.n066.13 --------------- From: Debbie Hrabinski Subject: oatmeal breads Date: Sun, 26 Oct 1997 09:02:21 -0500 here's a whole bunch of oatmeal breads for the person who requested them. debbie Honey and Oats Bread (1 1/2 lb. loaf) > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 cup milk -- 75-85 degrees F > 1 large egg > 3 tablespoons honey > 2 tablespoons sweet butter > 1 cup rolled oats > 2 3/4 cups bread flour > 1 1/2 teaspoons salt > 1 1/2 teaspoons active dry yeast > > Add all ingredients to bread pan and bake at light crust 1 1/2 lb. loaf. > Found at Betty Crocker Breadmaker WWW site: > http://www.stannet.com/stannet/bread/bcrocker.html > OATMEAL SPICE BREAD > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1/2 cup rolled oats -- old-fashioned > 7/8 cup water > 2 cups bread flour > 1 teaspoon salt > 1 tablespoon canola oil > 3 tablespoons brown sugar > 1/4 cup raisins > 3/4 teaspoon ground cinnamon > 1/4 teaspoon ground nutmeg > 1/4 teaspoon ground ginger > 1/8 teaspoon ground cloves > 1 1/2 teaspoons active dry yeast > > Select RAPID Bake for this one pound loaf. Oatmeal Bread > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 1/2 Lb Loaf: -- (1 lb loaf): > 1 Tsp Active Dry Yeast -- (3/4 t) > 1 Tbsp Dough Enhancer -- optional, (2 t) > 1 1/2 Tbsp Brown Sugar -- (1 T) > 1 1/4 C Rolled Oats -- (3/4 C) > 2 1/4 C Bread Flour -- (1 1/2 C) > 1 Tsp Salt -- (1/2 t) > 4 Tsp Milk -- (2 1/2 t) > 1 1/2 Tbsp Butter -- (1 T) > 1 1/2 Tbsp Molasses -- (1 T) > 9 Oz Warm Water -- (3/4 C) > > This is a soft, rich-tasting oatmeal bread. Try a toasted slice with a > bowl of hot oatmeal for a real oat lover's treat. > Note: > 1. For Panasonic/National machines, use 2 t of yeast for the 1 1/2 lb > loaf. Maple Oatmeal Bread Recipe By: Serving Size: 12 Preparation Time: 0:00 Categories: Bread Machine Amount Measure Ingredient Preparation Method 1 1/2 lb loaf: 2 1/4 teaspoons yeast 1 cup quick-cooking oats 3 cups bread flour 1 1/8 teaspoons salt 1/3 cup maple syrup 1 tablespoons cooking oil 1 1/3 cups warm water Add ingredients in order recommended for your machine. SWEET OATMEAL BREAD W/WHOLE WHEAT > (Bread Machine) > > 1/2 c Oatmeal (Quaker Oats) > 3/4 c Water > 1 ts Water (in addition) > 1 1/2 c Bread flour > 1/2 c Whole wheat > 1 ts Salt > 2 tb Molasses > 1 tb Sugar > 1 1/2 ts Yeast > > Place all ingredients in bread pan, select Light Crust setting. This > was really good but next time I will add some powdered milk to make > it softer. SWEET OATMEAL BREAD > Bread Machine > 3/4 c Old-fashioned rolled oats > 1 1/4 c ;water (Welbilt/Dak add > -2 tablespoons more > 3 c Bread flour > 1 1/2 ts Salt > 3 tb Molasses > 1 1/2 ts Red Star active dry yeast; > -1-1/2-lb Panasonic/National > -machines (use 3 tsp. yeast) > -1-1/2 lb Welbilt/Dak > -machines (use 2 tsp. yeast) > > Place all ingredients in bread pan, select Light crust setting, and > press Start. (Some machines may have to be set at Bread Color: Light > or Crust: Adjust Temp. Sensor to Light.) Menu selection: Bake Light > (Some machines may have to be set at Menu: Bread or Select: White > Bread.) Note: This bread can be set on a delayed timer. The authors > suggest, cut a thick slice and toast it. This makes a 1-1/2 lb loaf. Basic Oatmeal Bread For bread: 1 cup milk, whole or skim 2 tablespoons unsalted butter or canola oil 2 cups bread flour 1 cup uncooked oatmeal (not instant) 2 tablespoons dark brown sugar to 1 teaspoon salt to taste 1 1/2 teaspoons active dry yeast For glaze: 1 egg white 2 tablespoons milk, whole or skim oat flakes for garnish 1. Remember to follow the instructions for placement of the yeast provided with the model of bread machine that you have. Put the cup of milk and the butter or canola oil in the baking pan first, unless directed to reserve the liquids till last, and add the flour, oatmeal, brown sugar, salt and yeast. Use your machine's regular or quick-bake cycle. 2. After removing finished loaf from pan, and while bread is still piping hot, quickly whip together the egg white and the two tablespoons of milk and brush this glaze over the top of bread. Sprinkle the dome of the loaf liberally with oat flakes. Some will fall off. Return the loaf to the pan and the pan to its baking slot in the machine. The oat flakes will cling firmly as the glaze cooks from the retained heat of the bread and the oven and then cools. Makes one loaf. Blueberry Oatmeal ABM Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons Yeast 2 1/2 Cups Bread flour 3/4 Cup Oats 1/3 Teaspoon Salt 1 1/3 Tablespoons Sugar 1 1/3 Tablespoons Oil 1 1/4 Cups Blueberries & juice White/sweet Setting: light to medium Title: OATMEAL-APPLESAUCE BREAD 2 1/4 c Bread flour 1 tb Sugar 1 tb Dry milk 1 ts Salt 1 tb Butter 1/4 c Oatmeal (4/5 oz) 1/4 c Applesauce (2 1/10 oz) 1/2 ts Cinnamon 5/8 c Water (5 fl.oz) 1 ts Dry yeast Cranberry And Oat Bread Recipe By : The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/4 Tsp Dry Yeast -- (2 1/4 Tsp) 2 C Bread Flour -- (3 C) 1/4 C Rolled Oats -- (1/3 C) 2 Tbsp Nonfat Dry Milk -- (3 T) 1/4 C Wheat Bran -- (1/3 C) 1 Tbsp Grated Orange Peel -- (1 1/2 T) 1/2 Tsp Salt -- (3/4 Tsp) 1/2 C Fresh Cranberries -- (3/4 C) 3/4 C Water -- (1 C) By Madge Rosenberg Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. --------------- MESSAGE bread-bakers.v097.n066.14 --------------- From: Dennis Foulk Subject: German Kugan Date: Sun, 26 Oct 1997 22:06:41 -0500 (EST) Hi Melissa, My husband's great-grandparents were German immigrants. He has very fond memories of being with his grandmother when she made bread. Several times a month she would bake 12-15 loaves. This would be their family's bread supply for a week or two. With any leftover dough, she made a coffee cake very similar to what you described. She used plain white bread dough (she always used water that potatoes were cooked in for the liquid), spread it in a 9" pie pan (greased, I'm sure),let it rise until doubled, sprinkled it with cinnamon sugar and dotted it with butter. Then baked it like she would a loaf of bread. Most likely at 350 degrees until it was browned (I would guess 15-30 min.) I know this is kind of sketchy, but I hope it helps. I think a recipe for white bread that you would make in a bread machine would be enough for at least 2 and you could use cake pans instead of pie plates. I'm sure you could put the butter and cinnamon sugar on after it cooked (right out of the oven). When you put it on before you bake it, it penetrates the dough and makes sugar-filled ruts in the top. Very yummy!!! Your request brought back very happy memories for my husband and me. I'm not sure, but I think kucken is German for cake. All the best to you, Sharon Foulk --------------- MESSAGE bread-bakers.v097.n066.15 --------------- From: "Caron Rose" Subject: Toastmaster (was : Overbaking?) Date: Mon, 27 Oct 1997 08:56:20 -0400 My first breadmachine was a Toastmaster. I got it because it was reasonably priced, had a good heavy pan, and also made butter. But I had the same problem that you do. My crust was always dark and thick, even on the lightest setting. And I couldn't even use the keep warm cycle, because it made the crust even darker and harder. I thought it was me, so I checked with my sister, who had the same model as I did. She said that hers did the same thing, but she never thought to tell me because she really likes the bread with a thick dark crust. *I*, on the otherhand, do NOT like that. I even called Toastmaster, and had them walk me through the process, to see if I was doing something wrong. But after about 15 loaves, I just took the thing back and bought a Zojirushi. I got nice, light loaves and a thin tender crust right from the very first loaf. That was two years ago, and it's still going strong. I think that each machine is different, and you almost have to buy one, try it, and decide whether or not you want to keep it. It's a shame that there are no real standards to go by. One thing I've noticed, though. It seems that the pans with thinner walls tend to produce a lighter crust. I do have to say one thing for the Toasmaster - it did make wonderful butter with very little mess. Caron >From: RollFamily@aol.com >Subject: Overbaking? >Date: Sun, 19 Oct 1997 10:29:21 -0400 (EDT) >I?m hoping someone can help me. I have a Toastmaster >bread machine that I purchased close to a year ago. I >really love it and have been experimenting with a lot >of different types of recipes. My only problem is that >the bread always seems to be overbaked. It seems as if >the bread machine is either baking the bread too hot or >for too long. I have tried baking the bread on the >shortest baking cycle and that doesn?t seem to help. The >bread turns out a little too dry and has a very thick >crust on it. I have gotten into the habit of using the >dough cycle on all of my bread recipes and then baking >it in my conventional oven. By doing this with the same >recipes I have a nice moist and tender loaf of bread. Any >suggestions? --------------- MESSAGE bread-bakers.v097.n066.16 --------------- From: Dimity@aol.com Subject: Bread and Leeks Date: Mon, 27 Oct 1997 08:53:35 -0500 (EST) We had a bountiful harvest of leeks in our garden this year, and I vaguely remember a recipe for leek pizza. The problem is, it's real vague. (g) Does anybody have any bread or pizza recipes using leeks? TIA, Diane Dimity@aol.com --------------- MESSAGE bread-bakers.v097.n066.17 --------------- From: ldd1@juno.com (Lisa D. Drummond) Subject: RE: All Soul's Day Bread Date: Mon, 27 Oct 1997 23:31:27 -0500 Thank you so much for the response to my request for "All Soul's Day Bread" recipe. I really appreciate the recipe and so does my daughter, Erica. We are going to make it for her Spanish II class and she will get extra credit and bonus points for making and bringing it too class. Thanks again!! Lisa --------------- MESSAGE bread-bakers.v097.n066.18 --------------- From: Penchard@aol.com Subject: Zoji Jam Date: Mon, 27 Oct 1997 15:33:37 -0500 (EST) First let me say how sad I was to hear about the passing of Irwin Franzel. He was such a sweet man and I always enjoyed talking to him on the phone. What a loss to all us bread makers. Will the work of Delta Rehabilitation go on? Second, I have never been successful a making jam in my Zoji. My jam never gels properly. Does any one have any tips? Thanks, Penchard --------------- MESSAGE bread-bakers.v097.n066.19 --------------- From: "Amelia Irving" Subject: Brioche Date: Tue, 28 Oct 1997 14:57:09 -0600 Any recipes for brioche for a bread machine? Or any sources for the pre-packaged mix? I've ordered from William Sonoma but they no longer carry it. --------------- END bread-bakers.v097.n066 --------------- -------------- BEGIN bread-bakers.v097.n067 -------------- 001 - Hzmyers@aol.com - cornbread recipe (made with creamed corn) 002 - Ritterhaus@aol.com - Sourdough 003 - "Hillen, Emily" was looking for, which I found in a Del Monte ad: Cornbread 1 cup yellow cornmeal 1 cup flour 1/4 cup sugar 1 Tbsp baking powder 1/2 tsp salt 1 can (15 1/4 oz.) whole kernel corn, drained (A) 1 can (14 3/4 oz.) cream style corn (B) 1/2 cup butter or margarine, melted 1/4 cup milk 2 eggs, beaten (C) Combine the first 5 dry ingredients in a large bowl. Mix well. Combine corn, butter, milk, and eggs in another bowl. Mix well. Pour into flour mixture. Stir just enough to blend. Pour into 8-inch square baking pan.(D) Bake in a preheated 400 degree oven for 25-30 minutes. Notes: (A) May use whole kernel gold & white corn. (B) May use cream style white corn. (C) May use 1/2 cup egg substitute ("Eggbeaters") instead of eggs. (D) May use the same recipe for cornbread muffins: Pour mixture into 12 large greased or non-stick muffin cups. Bake for 15-20 minutes, or until golden brown. I've been "eaves-dropping" at the bread bakers digest for over a year now, much to my pleasure. About time I shared a recipe and earned my keep... Warm regards to all, Howard --------------- MESSAGE bread-bakers.v097.n067.2 --------------- From: Ritterhaus@aol.com Subject: Sourdough Date: Tue, 28 Oct 1997 14:50:52 -0500 (EST) Deb asked how to "move" a sourdough starter - here is my post from last August. Have been reading the discussion of sourdough breads and starters and thought you might be interested to know that starter can be dried. You might not want to use the starter for awhile and "put it in limbo" until you want to use it again; you may need to move; you may have a valuable starter that you would hate to lose; or you may want to share your starter with someone who lives several hundred or thousand miles away. Sending dry starter is just like mailing a small package of flour, you can even do it in an envelope, as I have done. The only caveat is that it cannot be dried in very humid climates, and cannot be dried in a food dehydrator because the heat will kill the yeast. If you live in a borderline-humid climate you may be able to dry it in cold weather when your furnace lowers humidity - it would certainly be worth a try DRYING SOURDOUGH STARTER Use a cookie sheet with a lip. Place a sheet of plastic wrap over the cookie sheet so in effect you have a "plastic pan". Pour 1/2 cup of starter evenly over plastic. It should be a thin layer. Place on top of refrigerator for 1-1/2 days. Peel pieces of dried starter off of plastic and turn over to continue drying other side 1/2 day. Be sure starter is thoroughly dry or it will mold or spoil. When starter is dry put pieces in a blender or food processor and process until it looks like coarse flour. Store in an airtight container until needed. RECONSTITUTING STARTER Add one cup of water, 1/2 cup flour and 1 tsp. sugar to dry starter in a plastic or glass container and follow directions for any starter use. It takes about 24 hours for starter to activate. --------------- MESSAGE bread-bakers.v097.n067.3 --------------- From: "Hillen, Emily" Subject: Spinach bread Date: Wed, 29 Oct 1997 9:39:07 -0500 Hello all. I'm looking for a spinach bread recipe. My husband had it many years ago, and says it's one of the best breads he's ever had. >From what I understand, the bread dough is flattened, then a layer of spinach is spread on top of the dough, and a layer of salami on top of that, along with any spices, etc. There may also be some cheese in it. It is then rolled so that if you look at the end of the loaf, you'd see a spinach/salami spiral. If you could help me out here, I'd be forever grateful. Thanks! Emily <><><><><><><><><><><> Emily M. Hillen HCJB World Radio Tours 719-590-9800 ext. 261 ehillen@hcjb.org <><><><><><><><><><><> --------------- MESSAGE bread-bakers.v097.n067.4 --------------- From: Ted Burkmar Subject: Bread recipe archive... Date: Wed, 29 Oct 1997 21:25:20 -0800 Not sure if this site has been mentioned before, but it is worthy of a repeat; 'The Bread Recipe Archive': http://www.upword.com/bread/ Lots of interesting recipes here, including sourdough info. Regards --------------- END bread-bakers.v097.n067 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved