Date: Sat, 27 Dec 1997 23:45:12 -0800 (PST) -------------- BEGIN bread-bakers.v097.n080 -------------- 001 - Deborah Mohn - Pastry baking info 007 - bhaug@pclink.com (Bruce S - Yeast (Sam's Club) 008 - Raphael Ryan - yeast in bulk --------------- MESSAGE bread-bakers.v097.n080.1 --------------- From: Deborah Mohn Subject: Re: Zoji parts Date: Mon, 22 Dec 1997 01:25:57 -0800 I was able to buy an extra pan and kneading pin from Zoji's service center in Commerce, California. Here's the phone number I have: (800)733-6270. I think it was about $50 for both parts. Deb Mohn > All - I have lost the kneading pin for my upright Zoji. Where can I get > another one? Many thanks for your hlep! > > ...Vic > > ------------------------------------------------------------------ > Vickie C . Marlatt Department of Atmospheric Science > phone: 970-491-8613 Colorado State University > fax: 970-491-8449 Fort Collins, CO 80523-1371 > > vickie@.atmos.colostate.edu --------------- MESSAGE bread-bakers.v097.n080.2 --------------- From: "Bill Hatcher" Subject: Re: Shelf life Date: Mon, 22 Dec 1997 08:13:32 -0500 The following link will take you to a site which lists the shelf life for a huge variety of items. Someone just posted it on one of the other food lists yesterday. http://www.msnbc.com/OnAir/nbc/Dateline/Food/index.asp Regards. - - - - - Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA > >--------------- MESSAGE bread-bakers.v097.n079.2 --------------- > >From: josephine@amcigroup.com >Subject: Shelf life >Date: Fri, 19 Dec 1997 10:22:21 -0500 > > >How long does certain types of flour, semolina, whole wheat, rye stay fresh >in a tightly sealed glass cannister? Also, dry milk, what is its shelf >life? --------------- MESSAGE bread-bakers.v097.n080.3 --------------- From: "RUTH NOVAK" Subject: bread sticking to pan Date: Mon, 22 Dec 1997 14:36:19 EST I bought a Breadman Plus because it was so highly rated by Consumers Reports. However, after about a year's use, I am now experiencing a problem which was reported by CR after several people wrote to them complaining about it. Unfortunately that particular issue came out after I purchased my machine. The bread sticks to the pan and will not shake loose. I've tried using Canola spray, but to no avail. If anyone can help, I'd certainly appreciate it. The machine is great except for this one flaw. Many thanks! Ruth Novak --------------- MESSAGE bread-bakers.v097.n080.4 --------------- From: Joan Ross Subject: dough inhancer Date: Mon, 22 Dec 1997 09:57:31 -0500 (EST) I have had a lot of success by using things as lemon juice or leichitin or malt syrup as natural dough relaxers and conditioners.Also chilling the dough helps relax the gluten a lot. Also mixtures of flour alter the dough tendency such as mixing part high gluten and all purpose in some bread recipes.Cornstarch added to certain doughs also help relax and tenderize the dough. I do have experience with one "commercial" dough conditioner. Truthfully I'd rather not have all the extra ingredients ( can't even pronounce them : ) )in my bread and prefer the lemon juice or citric acid rountine instead Joan Visit the Ross Family Homepage http://www.pipeline.com/~rosskat/ personal & culinary homepage baking primers, recipes, food photos, links and family stuff :) --------------- MESSAGE bread-bakers.v097.n080.5 --------------- From: wokkin@juno.com (Lee Kraemer) Subject: Swedish Limpa Bread Date: Mon, 22 Dec 1997 21:45:57 -0600 Season's Greetings to all. My first time to post and I am desperate. I lost my Limpa Bread Recipe. Anyone, please? Share your recipe?? Thanks! Lee E-Mail : wokkin@juno.com --------------- MESSAGE bread-bakers.v097.n080.6 --------------- From: DebHSN Subject: Pastry baking info Date: Mon, 22 Dec 1997 17:12:50 EST I love this newsletter for bread baking info. It seems that any time someone writes in with a question, they find the answer here. I am beginning to expand my baking to include pastry as well as bread. Does anyone know of a web site that focuses on pastry baking? Thanks, Deb --------------- MESSAGE bread-bakers.v097.n080.7 --------------- From: bhaug@pclink.com (Bruce S. Haug) Subject: Yeast (Sam's Club) Date: Mon, 22 Dec 1997 21:11:35 -0600 Hi All Still here, have not missed a copy of "BBD" in two, (2) years. Question: I use Sam's (Red Star) 2 lb. ever since I found out about it two years ago. Now they have "Fleischmann's" in the almost the same 2 lb. pkg. Is it the same? Do I use the same amount as the "Red Star". Just about out of Red Star, Freezes great! (This was my second 2 lb. pkg). ================================================ Bruce S. Haug Visit my "New Home Page" Woodcarver Etc Carve, Whittle, Saw, or Slice St. Paul, Minnesota Its still to short and I have cut email:bhaug@pclink.com it off TWICE hpage:http://www.pclink.com/bhaug/ --------------- MESSAGE bread-bakers.v097.n080.8 --------------- From: Raphael Ryan Subject: A simple and effective bread-dough enhancer Date: Mon, 22 Dec 1997 15:14:12 -0600 To the person who sent in the bread dough enhancer made from lecithin, ginger and Vitamin C: I'd seen bread dough enhancers on sale but they always cost more than I was ready to pay. I decided to try this 'do-it-yourself' one, and was pleased and delighted to have it help me produce the best textured, highest and lightest load I've had so far with my bread maker. Now I want to thank the person who sent it in and also tell anyone else who is interested: It really works! But I got finger happy at the computer and deleted the recipe and the name of the person who sent it in before I got this done. Hope it will be in the archives in a couple of weeks for anyone else who is interested. Thanks again. Raphael Ryan --------------- MESSAGE bread-bakers.v097.n080.9 --------------- From: "Glenn" Subject: Yeast and more Yeast! Date: Mon, 22 Dec 1997 17:30:42 -0700 Hello All. This is my first post to this list! Regarding how to handle bulk yeast: I have had ZERO problems just putting it in good Tupperware and storing it in the freezer. I used to bring it to room temperature but I found that it makes no difference so I just started using it straight from the freezer. I throw it out after a year even though it still works as well as the first day!! I have a question about the Sam's Club yeast. I always bought the Red Star Active Dry from Sam's and the Red Star "INSTANT" active dry from Price Costco (or vice-versa). The INSTANT in the name just means "fast rise" which I need from time to time. Now that Sam's has switched to the Fleishmans I can't tell which it is closer to; the Red Star Active or Red Star INSTANT active??? Or is it somewhere in between? Thanks, Glenn. --------------- MESSAGE bread-bakers.v097.n080.10 --------------- From: BillyFish Subject: Effects of whole grain on rising?/Sourdough premix Date: Tue, 23 Dec 1997 12:36:28 EST I recently bought an eight pound sack of Krustease sourdough mix for bread machines. It makes pretty good faux sourdough using added lactic and fumaric acids. I used both a packet of yeast that came in the sack and Red Star bulk yeast. Both gave similar results; nice light fluffy bread. I thought that by substituting some whole grain, I could still obtain most of the sourdough flavor without the bother of using starter. Instead of using the recommended 3-1/2 cups of the mix, I used only 2-1/2 cups. I then added 1/2 cup of rye flour and 1/2 cup of barley flour. To comensate for the ingredients left out, I added 1/2 TBS sugar and 1 tsp gluten. There was no compensation for salt fat or anything else. The result was a tasty bread, but it baked out to no more that 2/3 the size of the breads using only the mix. There was a little collapse in the center as well. Is there any rule of thumb or other wisdom on how to add whole grain to a recipe that works? William Buchman --------------- MESSAGE bread-bakers.v097.n080.11 --------------- From: EHarbison Subject: CHOCOLATE SPICED RUM BREAD + a recipe request Date: Tue, 23 Dec 1997 12:13:33 EST Hello all - Beth Harbison here: I've been approached by a publisher to do another bread machine book. If anyone has a favorite recipe (1 lb. preferred) they'd like possibly included in the book, please e-mail it to me: EHarbison@AOL.com. Include a note that it's okay to use your recipe and indicate whether or not it's okay to include your name along with it. During the endless development and testing process, I've come up with a bread that's just wonderful, especially with coffee on a cold winter morning. Hope you enjoy it: CHOCOLATE SPICED RUM BREAD (1 lb.) 3/4 c + 1 T milk 1 T spiced rum 1 t vanilla extract 3 egg yolks 3 T butter or margarine 2 c + 2 T bread flour 4 T sugar 1/3 c Dutch processed cocoa 1/2 t salt 3/4 t cinnamon 1/8 t allspice 1 T brown sugar 2 t yeast Add all the ingredients to the machine according to the manufacturer's instructions. Bake on a "light" or "sweet bread" cycle Note: I've used the timer cycle as long as eight hours in advance, but I wouldn't want to go much longer than that because of the eggs. The sugar in sweet breads tends to make the bread get very brown and sometimes even burn on a standard bread machine cycle, so if you don't have a "sweet bread" cycle on your machine, either bake this on light, or stop the baking five minutes early. Something I also do sometimes is open the machine briefly several times during baking, to cool the air off inside. I'm sure someone out there has a reason why this shouldn't be done, but it works for me Happy holidays all --------------- MESSAGE bread-bakers.v097.n080.12 --------------- From: Mark and Jen Wesner Subject: yeast and dough relaxer Date: Mon, 22 Dec 1997 22:43:04 -0500 Regarding yeast, I keep reading about everyone that's getting their yeast at Sam's Club. I can do that, and have, although I have to say that I never had the results I can get with SAF Instant. It's about twice the price of the Red Star or Fleishman's at Sam's -- $2.59 for a 1 lb. 1.64 oz package. But it takes awhile to use it up (about 6 mo.), even at a loaf every other day or so. I use it in combination with my dough enhancer, which is Magic Mill Dough Enhancer, about $7.50 for a 16 oz. can. I use it in equal parts with the yeast. The ingredients are Whey, soy lecithin, tofu, citric acid, dry yeast, sea salt, natural spice blend, corn starch, Vitamin C (ascorbic acid), and natural flavour. I get both these things at a health food store here in Indianapolis. Everyone has to find the combination that works for them and their own bread -- for me, it's these two things that make my bread great. I store my yeast, the entire l lb.+ package, in a plastic container that seals tightly (rubbermaid) in my fridge. I've never had it go bad or not rise. Hope this is helpful. Isn't it great that this breadmaking we do is not really an exact science? What would we talk about if it was? : ) Joyous holidays and blessings untold, Jenny Mark and Jen Wesner mwnjw@iei.net . . . and the Word became flesh, and dwelt among us, and we beheld His glory. . . Merry Christmas! --------------- MESSAGE bread-bakers.v097.n080.13 --------------- From: Reggie Dwork Subject: Happy New Year Date: Sat, 27 Dec 1997 23:25:49 -0800 Jeff and I wanted to wish everyone a very Happy New Year. We hope it is the start of the best year ever for each of you. If you are traveling somewhere ... have a safe journey. Reggie & Jeff --------------- MESSAGE bread-bakers.v097.n080.14 --------------- From: Susan Chapin Subject: Gluten and bread rise questions Date: Tue, 23 Dec 1997 14:53:45 -0500 I am looking for some information about the use of gluten in bread making that goes beyond what one usually hears about. First I'll pose the problem space, then I'll ask questions about it. Problem space (all this is with a Zo): - If I make bread using 2 3/4 cups kamut flour and 1/2 cup Vital Wheat Gluten I get a lovely, lofty loaf. - If I substitute a non-wheat flour for the kamut, I get a brick. - If I combine flours, the rise is proportional to the amount of kamut. I have heard the following statements about gluten and bread rising: - Flour for bread making should have about 14% gluten - Kamut doesn't have any gluten - Kamut does have gluten If my VWG is mostly gluten, then 1/2 cup VWG to 2 3/4 cup flour should mean I have at least 14% gluten in the mix. But the bread doesn't rise unless the flour is kamut. Questions: - *Does* kamut have any gluten? How much? - What percentage of Arrowhead Mills Vital Wheat Gluten is gluten? - Am I using either not enough or too much Vital Wheat Gluten? - Is there any functional difference between a flour made from a grain that contains gluten internally, and a combination of two flours, one of which has no gluten and the other is almost entirely gluten? - Is there any *other* component or characteristic, besides gluten, that is unique to rye and wheat flours (which kamut is) and that is important for bread rising? (Why I care: I am allergic to wheat starch and rye flour, but apparently not to wheat gluten or kamut starch, but I would like to get away from even the kamut starch at least sometimes for fear I will make myself allergic to it, too.) Thank you for any information/insights, - susan --------------- MESSAGE bread-bakers.v097.n080.15 --------------- From: cdryan@juno.com Subject: Lora Brody's Dough Relaxer Date: Tue, 23 Dec 1997 19:13:16 EST I use this product in my pizza dough for "fantastic" results. It keeps the dough from acting like a "rubberband" when you try to roll it into a circle. I wouldn't be without it! Cindy cdryan@juno.com --------------- MESSAGE bread-bakers.v097.n080.16 --------------- From: frisius@javanet.com Subject: Bread Machine w/stainless steel baking pan Date: Tue, 23 Dec 1997 20:06:16 -0500 No one knows of a bread machine that has a stainless steel pan for baking the bread? Larry, thanks for writing, but I don't use aluminum or non stick surfaced cooking utensils if at all possible. They both end up wearing off (especially when my teens use sharp pointy knives!!!!) and I don't like ingesting the stuff. Susan -- ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ Leader of Bcforum, the Internet Breast Cancer Support Group http://www.lifetimetv.com/chat/unmoderated_chats.html meetings: Sun, Wed, Fri 8pm EST Lymphedema, Mon 8 pm EST Alternative Medecine, Tues 8pm EST Friends and family encouraged to come Thurs 8pm EST http://www.javanet.com/~frisius (with The Faces of Breast Cancer Gallery and The Bookstore for Support) mailto:frisius@javanet.com ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ --------------- MESSAGE bread-bakers.v097.n080.17 --------------- From: Annevelte Subject: Re: Digest bread-bakers.v097.n078 Date: Mon, 22 Dec 1997 11:36:13 EST Hello everyone, Breadmachines are not usual in Germany.Now I have baught from Amazon some of your wonderful recipebooks.Can someone tell me, if there is a mail-order shop who shipped bakery utils I need to Germany? I have a creditcard, so it's not a problem with payment. Annette Brand-Velte Marburg-Germany annevelte@aol.com --------------- MESSAGE bread-bakers.v097.n080.18 --------------- From: "=?ISO-8859-1?Q?Jos=E9e_Olivier?=" Subject: Bread machine cookbooks: your recommendations Date: Wed, 24 Dec 1997 09:43:43 +0000 Many thanks to everyone who e-mailed me their suggestions. As promised, here is the summary (in no particular order, although the ones with stars were mentioned most frequently): *1. any of the books by Linda Rehberg and Lois Conway - Bread Machine Magic - More Bread Machine Magic- good for bagels - The Bread Machine Book of Helpful Hints- excellent troubleshooting book/very strong technically and also has very good recipe selection- see also their website at www.breadmachinemagic.com *2. any of Donna Rathmell German's books (Nitty Gritty Cookbooks) - 6 or 7 of them, about $8 each; which one depends on your needs/likes eg vol I is basic, vol V has more exotic recipes 3. books by Lora Brody and Millie Apter - Breadmachine Baking Perfect Every Time - Electric Bread - More Electric Bread 4. Fleischmann's Yeast Bread Machine Favourites- see website www.breadworld.com- (Note: they have a version for Canadian readers too) 5. Great Bread Machine Recipes- Norman Garrett- inexpensive and recipes come out right for Toastmaster Some of these books are available at http://www.upword.com/bread/brdbook.html Some people also wrote "Why get a cookbook at all, with all the great resources on the Internet?" e.g. Lots of people have shared their recipes as part of the Web Bread Recipe Archive at: http://www.upword.com/bread/ Thanks again, I will be checking out the bookstores over the holidays. Josee Olivier jolivier@autoroute.net --------------- MESSAGE bread-bakers.v097.n080.19 --------------- From: Kathleen Subject: Pumpkin Yeast bread Date: Thu, 25 Dec 1997 06:57:41 -0600 Here is a fatfree pumpkin yeast bread which is made by hand which I have wanted to make for over a year. It is a little different from those in the archives. We enjoyed it with our Christmas Eve dinner. Kathleen * Exported from MasterCook * Pumpkin Bread Recipe By : Vegetarian Times, October, 1996 Serving Size : 12 Preparation Time :0:00 Categories : Breads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce active dry yeast (1 package) 1/2 cup warm water (110 degrees) 1 teaspoon salt 2 teaspoons caraway seed 2 tablespoons molasses (not blackstrap) 1 cup fresh or canned pumpkin puree 3 cups all-purpose flour Additional flour for kneading "This delicious yeast-risen pumpkin bread is a welcome alternative to the sweet, rich, quick pumpkin breads so often served with coffee and tea. It makes fine sandwiches and fabulous toast." In large bowl mix yeast and water, stirring to combine and dissolve. Add salt, caraway seed, and molasses, stirring to mix. Add pumpkin puree, stirring to mix. Add flour all at once. Stir with large, sturdy spoon until all flour is incorporated and dough leaves sides of bowl. Turn out onto floured surface. Knead until dough is smooth and satiny, about 5 to 8 minutes. Lightly oil bowl. Return dough to bowl. Cover with clean, damp tea towel. Set in warm place (85 degrees) to rise. Let rise until doubled, about 1 hour. Punch down, shape into loaf. Place in lightly oiled bread pan, 9" x 5". Cover with clean, damp tea towel. Let rise until doubled and indentation made with thumb remains. Bake in preheated 400 degree oven until browned on top and bottom sounds hollow when tapped, about 35 minutes. Remove from pan. Let cool on wire rack. Makes 1 loaf. Variations: Substitute 2 tablespoons brown sugar for molasses, and 1/2 cups raisins for caraway seed. Add 1/2 teaspoon cinnamon to liquid ingredients. Substitute whole wheat or rye flour for 1/3 of the white flour in original recipe. To make pumpkin-cinnamon loaf, when dough is punched down, instead of shaping it into a loaf, stretch the dough into a rectangular shape. Sprinkle the dough with a mixture of sugar and cinnamon, then roll dough up from short side to form a loaf. Place in loaf pan and proceed with recipe. Per slice: 130 cal.; 4g Prot.; 0.4g Total Fat (0.1g Sat. Fat); 28g Carb.; 0 Chol.; 180mg Sod.; 2g Fiber, Vegan - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 2019 1582 0 0 4171 4652 0 0 schuller@ix.netcom.com --------------- MESSAGE bread-bakers.v097.n080.20 --------------- From: MBills Subject: yeast in bulk Date: Thu, 25 Dec 1997 16:41:22 EST Hi all! The bulk yeast from Sam's club is wonderful, and so inexpensive!! It lasts quite a bit longer than 2 weeks! I pour some into a small tupperware container and seal it. The rest, I freeze. It will just about never go bad at that point. Although the package says to use it as yeast mixed in with the dry ingredients, I often use it in liquids, proofing it, etc. It works wonderfully - and you can't beat the price! Maureen --------------- END bread-bakers.v097.n080 --------------- -------------- BEGIN bread-bakers.v097.n081 -------------- 001 - "K-TEC INC." - Breadmaker - German Bread 003 - ROBIN.C.GUY@monsanto.com - M&Ms in the ABM 004 - Reggie Dwork Subject: Wanted Dredge Pie Recipe Date: Tue, 23 Dec 1997 09:21:19 -0800 I am looking for a Dredge Pie recipe and saurkraut bread. If you need a recipe you can come over to http://www.k-tecusa.com/recipe/rcp_home.html and take as much recipe as you like. You can also share your recipe with other by emailing it to me. Thanks. Thupten --------------- MESSAGE bread-bakers.v097.n081.2 --------------- From: "maya" Subject: Breadmaker - German Bread Date: Fri, 26 Dec 1997 09:47:12 -0800 Hi, I would like to make some plain German bread; the kind you can buy in any grocery store in Germany - Wheat, rye mix, dark crust. I have made this bread a few times without a bread maker machine. It takes more time and kitchen than I happen to have. I am thinking about letting a bread machine do most of these chores. I don't know much about these machines at all. Can any of these machines make this kind of bread? Would one of you listers kindly advise me which bread machine I would need to buy for this purpose? Thanks, Kathy --------------- MESSAGE bread-bakers.v097.n081.3 --------------- From: ROBIN.C.GUY@monsanto.com Subject: M&Ms in the ABM Date: 22 Dec 1997 10:36:15 -0600 Hi all, I haven't tried to add intact M&Ms or anything else by this method, but I've been thinking about this for a while. Would this work: Immediately after the knead cycle stops, quickly remove the dough, mix in the M&Ms, then replace the dough in the machine for rising and baking? Also, while we're on the subject, can the mixing blade be removed also at this point, or is it needed to heat the bread or something (does it have any function after the kneading stops?)?? Thanks, Robin robin.c.guy@monsanto.com --------------- MESSAGE bread-bakers.v097.n081.4 --------------- From: Reggie Dwork Subject: Apricot Fruit 'N' Nut Bread Date: Sat, 27 Dec 1997 23:50:05 -0800 I have not made this yet...but it sounds wonderful for this time of year. Reggie * Exported from MasterCook * Apricot Fruit 'N' Nut Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread/Muffins/Rolls Bread-Bakers Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C All-Purpose Flour 3/4 C Whole-Wheat Flour 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Ground Cinnamon 1/2 C Dried Apricots -- chopped, 12 halves 1/3 C Dried Figs -- chopped, 2 large 2 Tbsp Raisins 2 Tbsp Walnuts -- chopped, 1/2 oz 1 C Apricot Nectar 1/4 C Sugar 2 Egg Whites 2 Tbsp Vegetable Oil -- PLUS 2 Tsp Vegetable Oil 2 Tsp Vanilla Extract Lean and Luscious and Meatless, Bobbie Hinman & Millie Snyder. This delicious, moist bread is chock full of fruit, fiber and flavor. It's a great holiday bread. Preheat oven to 350F. Lightly oil a 4 x 8: loaf pan or spray with nonstick spray. In a large bowl, combine both flours, baking power, baking soda, and cinnamon. Mix well. Add apricots, figs, raisins, and nuts. In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing until all ingredients are moistened. Place mixture in prepared pan. Bake 35 min, until a toothpick inserted in the center of the bread comes out clean. Cool in pan on wire rack 10 min, then turn out onto rack to finish cooling. Probably could substitute other nuts, and other fruits like apples. Makes 8 servings According to the book: Cal 223 1 fruit serving 1 fat serving 1 bread serving 50 additional calories 5 g protein 6 g fat 39 g carbs 174 mg sodium 0 mg cholesterol - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n081.5 --------------- From: Reggie Dwork Subject: Lavosh (Armenian Flatbread) Date: Sat, 27 Dec 1997 23:56:27 -0800 Like all of Lois and Linda's recipes ... this is excellent!! Reggie * Exported from MasterCook * Lavosh (Armenian Flatbread) Recipe By : Bread Machine Magic, Linda Rehberg & Lois Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Ethnic Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb: -- (1 Lb): 1 C Water -- (3/4 C) 3 C All-Purpose Flour -- (2 C) 1 1/2 Tsp Salt -- (1 Tsp) 1/4 C Shortening -- (3 T) 1 Tbsp Sugar -- (2 T) 1 1/2 Tsp Active Dry Yeast -- (1 1/2 Tsp) 3 Tbsp Milk -- (2 T) Sesame Seeds -- To Taste, (To Taste) For Welbilt/Dak machines add 2 more T water and use 2 tsp yeast for the 1 1/2 lb. For Welbilt machine add 1 T more water for the 1 lb. This recipe produces a thin, semicrisp cracker bread that is popular in Eastern European countries. You can soften the cracker by wrapping it in damp dish towels fro an hour or so. When it is bendable, spread with a curry mayonnaise and add layers of meat, tomato, cucumber, and lettuce sliced paper thin. Roll it up, slice it into 4" wide sandwiches, and you have a fabulous and unusual late-night snack for a card party. Place all ingredients except milk and sesame seeds in bread pan, select Dough setting and press Start. When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Shape dough into a log. Grease 2 baking sheets or pizza pans. Preheat oven to 400 deg F. For 1 1/2 lb: With a sharp knife, divide dough into either 4 pieces for large crackers or 10 pieces for small crackers. For 1 lb: With a sharp knife, divide dough into either 3 pieces for large crackers or 8 pieces fro small crackers. With a rolling pin, roll each piece into a circle that is paper thin. To pick up an move the dough, wrap it around the rolling pin then gently unroll it onto prepared baking sheets or pizza pans. With a fork, prick the surface of each cracker several times. Brush crackers with milk and sprinkle sesame seeds on top. Bake 10 - 12 min until lightly browned. Remove from oven; remove cracker from pan and cool on wire rack. Once crackers have cooled, wrap in foil, and store at room temp. 1 1/2 lb dough yields 4 large or 10 small crackers. 1 lb dough yields 3 large or 8 small crackers. Menu Selection: Dough Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n081.6 --------------- From: Reggie Dwork Subject: Archive Reorg and Lora Brody products Date: Sun, 28 Dec 1997 00:32:13 -0800 There has been a lot of discussion recently about where to locate Lora Brody products. I have a list of places that one can purchase them. Lora was nice enough to send me a list. So for all of you who are interested in getting this list it is in the file "Lora-Brody.txt" in the "resources" directory of the web site. We have reorganized the files on the web site. Below the main directory there are three directories: digests - all the bread digests are here recipe - the recipes only in MasterCook and text formats resources - the bibliograpy and Lora Brody Products dealers list Reggie --------------- END bread-bakers.v097.n081 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved