Date: Sun, 15 Mar 1998 10:17:32 -0800 (PST) -------------- BEGIN bread-bakers.v098.n022 -------------- 001 - "Bill Cherepy" - looking for a paddle 017 - Sam Hurwitz Subject: Roman Meal Bread? Date: Sun, 8 Mar 1998 11:54:56 -0500 Anyone have a good ABM recipe for a Roman Meal like bread? Thanks, Bill Cherepy Grayson, GA --------------- MESSAGE bread-bakers.v098.n022.2 --------------- From: pikec@cadvision.com (C Pike) Subject: sour dough bread Date: Sun, 8 Mar 1998 09:17:37 -0800 We were talking to a bread salesperson yesterday and she was saying that her bread had no yeast-it was sour dough bread. She said when you make the bread with sour dough there is no yeast left. I would like to know if this is true as my husband is not supposed to eat yeast. Thanks Connie ------------------------------------------------------------------------------ Bob & Connie Pike pikec@cadvision.com 1303 10th Ave SE High River,Alberta T1V 1L4 Canada (403-652-5255) ---------------------------------------------------------------------------- -- --------------- MESSAGE bread-bakers.v098.n022.3 --------------- From: "Karen Sonnessa" Subject: An alternative for sugar in bread re: diabetes Date: Sat, 7 Mar 1998 22:47:19 -0500 I haven't tried this personally, but a bread book I have recommends Diastatic Malt as an alternative yeast food. Wheat berries are available in health-food stores. Karen * Exported from MasterCook * Diastatic Malt, An Alternative to Sugar Recipe By : Whole Foods for the Whole Family Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wheat berries tepid water In a seed sprouter or a wide-mouth quart canning jar, with the ring fitted with a plastic strainer, fine cheesecloth or rust-proof mesh screening, soak wheat berries overnight in water to cover. Drain well and place the jar in a shallow pan, tilted so that excess water can drain out and air can circulate. Cover loosely with a cloth. Keep in a warm, dark place, rinsing and draining twice a day. When the sprouts are about the same length as the grain, rinse and drain well and spread the sprouts on 2 ungreased cookie sheets. Dry in a 150F oven, no hotter, for about 8 hours, or until sprouts are crunchy. Grind them in a food mill, seed grinder or blender. Store in a dry, airtight container in the refrigerator. Will keep indefinitely. Use in yeast breads at the rate of about 1 T. malt in place of about 1/4 C. honey or other sweetener. Use to flavor milkshakes and cereal, too. >From Karen Sonnessa - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n022.4 --------------- From: Jay Hosler Subject: Re: Digest bread-bakers.v098.n020 Date: Sun, 8 Mar 1998 00:28:11 -0800 (PST) > From: "Jo in Minnesota" > > It would be easy to do a suitable sugar-free bread. You could use > one teaspoon of sugar to feed the yeast, which would be negligible > sugar for any diabetic, and then go ahead with the rest of the recipe, > just omitting any more sugar than that. I do feel that you > do need to "feed" the yeast with one teaspoon of sugar, though, > whether it be honey, syrup or molasses. Any will work fine. > > Another thought would be sourdough bread, which uses small > amounts of sugar. > > Jo in Minnesota > Diabetic Type II You don't even need the teaspoon of sugar, whether you use sourdough or commercial yeast. I do it all the time. Sugar in French Bread is unacceptable in France. Flour alone feeds the yeast perfectly well. Converting the flour to sugar takes time, and so when you use sugar the bread might rise a bit faster -- but no higher: the more sugar you use, the faster the bread rises, and the sooner it peaks. Sugar is a optional taste ingredient in bread, not a necessity. Jay --------------- MESSAGE bread-bakers.v098.n022.5 --------------- From: Mitch Smith Subject: RE: Freezing dough Date: Sun, 8 Mar 1998 10:05:58 -0600 "Lori Scott" wrote: >Can you freeze bread dough? Whole grain? White? Is >there anything special that I need to do to it? Any help >would be greatly appreciated! Yes, you can freeze any bread dough and it will rise after thawing. Typically, however, it will not rise quite as well as it would if it were never frozen. - Mitch --------------- MESSAGE bread-bakers.v098.n022.6 --------------- From: Gael Fashingbauer Cooper Subject: Restaurant recipes Date: Sun, 8 Mar 1998 19:16:11 -0800 For Bonnie, and anyone else who wanted recipes from restaurants. http://www.copykat.com/rest.html This site has a number of restaurant recipes, but not the Red Lobster rolls you asked for. http://www.topsecretrecipes.com/ This very fun site is trying to sell books, but has lots of restaurant recipes (again, not the Red Lobster rolls, though it does have one for Red Lobster Cheddar Bar Crab Bake, whatever that is). Also a bulletin board feature lets you mourn for lost foods, like Marathon candy bars. Gael Fashingbauer Cooper Restaurant Producer, Twin Cities Sidewalk http://twincities.sidewalk.com gaelfc@microsoft.com --------------- MESSAGE bread-bakers.v098.n022.7 --------------- From: Horace Bixby Subject: Containers for Sourdough Starter Date: Sun, 08 Mar 1998 15:53:57 -0800 A few days ago there was discussion regarding storage containers for sourdough. The preferred container if I recall correctly was either glass or ceramic. I would like to add another reliable container: stainless steel. I obtained ~pint-size stainless steel container from a local Target store. I created a starter from scratch using rye flour from a local Henry's health food market. The starter has been evolving for weeks in the container with no ill effects. I've made 2 excellent tasting sourdough breads using the starter. I believe the acids produced by lactobacillus might be the reason for the caveat regarding metal containers. When processing tomatoes it is recommended to use stainless over aluminum. Again I believe acidity is the reason. Stainless is resistant to mild acids with regard to cooking. I also use stainless in beermaking for the same reason- resistance to mild acids. The stainless steel container for my starter was very inexpensive-less than $8.00 and is unbreakable, easy to clean and can be either airtight or not depending on whether I use the gasket that is installed around the lid. The lid remains attached and locks down with a simple latch. Horace A. Bixby(BixMeister). -- If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. -- Mark Twain --------------- MESSAGE bread-bakers.v098.n022.8 --------------- From: dandelion@edeneast.com Subject: Date: Sun, 8 Mar 1998 15:03:06 -0500 Hi folks. I'm pretty new to this list. I enjoy the conversations and exspecially the recipes that I get. See, I've never owned a Breadmaker, nor have I ever really wanted to. I really enjoy all the work involved in bread making, its very theraputic. :) My big problem is I have a whole bunch of recipes for breadmmakers that I don't really nkow how to change into recipes I can make by hand. I'm not experienced eonugh in breadmaking, nor do I fully understand excactly what breadmachines do tto know how to convert them myself. Things like how long I let bread rise, or how long I bake it..well I jsut don't know. Here are a few of the recipes I have I really wish to try by hand. Can anyone give me some help? Dande ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05 Title: Tabouli Bread Categories: Breadmaker, Breads Yield: 1 servings --------------------------------1 POUND LOAF-------------------------------- 1/2 c Water 2 c White bread flour 1 tb Sugar 3/4 ts Salt 2 tb Chopped dried apricots 2 tb Chopped black olives 1/2 tb Olive oil 1/4 c Tabouli mix 2 tb Yogurt 2 ts Yeast (active dry) ** Tabouli mix can be found in health food stores. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05 Title: New York-Florida Rye Categories: Breadmaker Yield: 15 servings 1 pk Yeast 1 c Rye flour + 2 tb Gluten* 3 c Bread flour * 2 tb Buttermilk powder 1 tb Sugar 1 ts Salt 1 tb Honey 1 tb Butter 1 1/2 tb Caraway seeds 1 1/2 c Water PLEASE NOTE THIS IS FOR THE BIG 1 1/2 LB. BREAD MAKER SCALE DOWN FOR YOUR NEEDS. Put on white bread mode. I don't have a turbo so I don't know how it would be on that mode. Hope you'all enjoy! MORT'S NOTE: I use plain flour (not bread flour) and never the gluten. It still comes up high and tastes delcious.... ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05 Title: Picante Bread Categories: Breadmaker, Breads Yield: 1 servings 2 c Bread Flour 1 c Picante Sauce 1/2 c Cornmeal 1 1/2 ts Yeast NOTES : Try with Pace's medium sauce ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05 Title: Portugese Sweet Bread Categories: Breadmaker, Breads Yield: 1 servings 3 tb Instant potato flakes 1/4 c Sweetened cond. milk 1/2 c Water 1/2 ts Vanilla extract 1/4 ts Lemon extract OR Grated rind of 1 lemon 2 Eggs 3 c Bread flour 1 ts Salt 4 tb Applesauce (butter) 1/3 c Sugar Pinch gound nutmeg 3 ts Active dry yeast 1 Egg white, lightly beaten Place all ingred. except egg white in bread pan, sleect 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 floured countertop or cutting board. Grease an 8 or 9 " pie tin. Gently roll and stretch dough into 30" rope of even thickness from one end to other. Starting at one end and working to the other, gently twist rope. Place one end of twisted rope of dough in the center of the greased pie tin; carefully coil the rest around the center, filling the pan. Cover and let rise in warm oven at least 1 hour until doubled. Preheat oven 325. Brush dough with egg white. Bake for 50 to 60 min. until brown. Remove from oven, cool on rack in pan. When cool, remove from pan, thinly slice, and serve. HINT: To warm oven slightly, turn oven on warm setting for 2 min., then turn it off, and place covered dough in oven to rise. Remove pan from oven to preheat) Adapted from Linda Rehberg & Lois Conway's BREAD MACHINE MAGIC ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05 Title: Whole Wheat Sunflower Bread Categories: Breadmaker, Breads Yield: 1 servings 1 pound loaf 1/3 c Old fash rolled oats 5/8 c Buttermilk 1 Egg 1 c Whole wheat flour 1 c Bread flour 2 ts Wheat gream 1 ts Salt 1 tb Applesauce 1 tb Brown sugar Grated rind 1 orange 1/4 c Sunflower seeds 1/4 ts Baking soda 3 ts Yeast Crust light. Bake. ----- ---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05 Title: Apple Oatmeal Bread with Raisins Categories: Breadmaker, Breads Yield: 1 servings 1/2 c Old rolled oats - 1/3 5/8 c Water - 1/2 1/2 c Unsweeten applesauce - 1/3 2 3/4 c Bread flour - 1 3/4 1 1/2 ts Salt - 1 2 tb Brown sugar - 1 1 1/2 tb Nonfat dry milk powder - 1 T 1 1/2 tb Applesauce* - 1 T 1/3 c Raisins - 1/4 1 ts Ground cinnamon - 1 t 1 1/2 ts Yeast* Place in bread pan. Select light crust setting. *Welbilt/Dak 1 1/2 pound machines take 2 teaspoons. Recipe calls for 1 1/2 T butter...I use applesauce. Not too moist. Hold back some water to begin with. Flavor outstanding. Very moist, but not soggy. Use Instant active yeast 1 3/4 t for large loaf. 1 1/2 lb. loaf - Bread Machine Magic 96 ----- --------------- MESSAGE bread-bakers.v098.n022.9 --------------- From: "Hillen, Emily" Subject: Lemon poppy-seed bread Date: Mon, 9 Mar 1998 7:40:11 -0500 Hello, I'm looking for a delicious lemon-poppy seed bread for ABM. I've gone through my cookbooks, and there's none to be found. Your favorite recipe would be appreciated! Thanks! Emily ehillen@hcjb.org --------------- MESSAGE bread-bakers.v098.n022.10 --------------- From: "Veronica Betancourt" Subject: Yeast Information Needed Date: Mon, 09 Mar 1998 10:17:22 -0700 Hi, I'm taking an artisan bread baking class and I'm going to be working on a research paper for the class on the subject of yeast so I'm looking for some good yeast resources. I'm not sure what my thesis will be yet but I may talk about the different types of yeast and their uses, advantages and disadvantages. Does anyone have any good yeast resources or websites? Thanks. --------------- MESSAGE bread-bakers.v098.n022.11 --------------- From: Jill Proehl Subject: Finnish Pulla recipe in exchange for Houska recipe!!! Date: Sun, 8 Mar 1998 22:49:43 -0600 (CST) Ok, all - here is that great Finnish Pulla bread I promised. I think if you add citron and vanilla, it might be similar to Norwegian Yule Kage. If anyone has that Houska recipe, please private me ASAP! * Exported from MasterCook * Finnish Pulla (Coffee Bread) Recipe By : Jo Ulvila (in The Bread Machine Cookbook V) pg. 54 Serving Size : 6 Preparation Time :0:00 Categories : Bread, Abm Bread, Hand Jill Meg Recipelu To Post Yeast Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***1 Lb.*** 1/2 C Milk 1 Egg 2 Tbsp Butter 1/4 C Sugar 2/3 Tsp Salt 2/3 Tsp Cardamom 2 C Bread Flour 1 1/2 Tsp Rapid Or Quick Yeast ***1 1/2 Lb.*** 3/4 C Milk 1 1/2 Egg -- (1 Yolk Is 1/2) 3 Tbsp Butter 1/3 C Sugar 1 Tsp Salt 1 Tsp Cardamom 3 C Bread Flour 2 Tsp Rapid Or Quick Yeast ***2 Lb.*** 3/4 C Milk 2 Eggs 4 Tbsp Butter 1/2 C Sugar 1 Tsp Salt 1 1/4 Tsp Cardamom 3 1/2 C Bread Flour 2 Tsp Rapid Or Quick Yeast ***Glaze:*** 1/4 C Sugar 1 Egg -- Beaten Add all ingredients into your bread machine per manufacturer. Use Sweet, White, Light crust setting. Do not use your timer, as there are ingredients that will spoil. You can either bake it in a loaf in your machine or use the dough cycle (MAKE 1 1/2 lbs. only). Upon completion, remove the dough, divide it into three sections, braid, and let rise for 30 minutes. Bake in a preheated 375 degree oven for 25-30 minutes. Do not overbake, as it will dry out. Glaze method: Add sugar to beaten egg and mix well. Brush on raised bread. Sprinkle sugar and poppy seeds or chopped or sliced almonds on the top and bake. If doing this in the machine, be very careful not to spill into the machine itself! - - - - - - - - - - - - - - - - - - NOTES : Jo adapted this bread from her mother-in-law's recipe which she used to serve each afternoon with coffee. The men in the fields would listen for the whistle of the afternoon train at 3:00, the signal to go home for their coffee and pulla. It is usually made in a straight braid, but may sometimes be shaped into a wreath for special occasions. Jo says that sometimes she adds a tsp. of vanilla and some chopped citrus fruit for a slightly different flavor. --------------- MESSAGE bread-bakers.v098.n022.12 --------------- From: Raphael Ryan Subject: Dough Enhancer Date: Mon, 09 Mar 1998 14:01:40 -0600 Chuck, You requested the recipe for dough enhancer using "Vit C, ginger, etc." A recipe for dough enhancer using those ingredients was printed in last weeks Bread-bakers, but just in case you had the more simple one in mind, here it is. This is the one I've been using for weeks now ever since I found it on Bread-bakers and I really like. Dough Enhancer 1 Cup Lecithin granules 1 Tblsp Vitamin C powder 1 Tblsp Ginger, ground Mix all ingredients and store in tightly closed glass jar in frig or freezer. Add to breadmaker in amount equal to yeast, with other dry ingredients. My recipe calls for 14 oz. of flour (part wheat and part white), to which I add 1 rounded teaspoon each of yeast and dough enhancer. It doesn't take much. Raphael --------------- MESSAGE bread-bakers.v098.n022.13 --------------- From: mrsu@juno.com (Melissa A. Uttendorfsky) Subject: diabetic breads Date: Mon, 09 Mar 1998 13:09:30 EST For MOMnAaron@aol.com- I found this recipe for raisin bread in some old recipes from my great-grandmother. It was in Good Housekeeping magazine in a section titled "you & your diet", I don't know what year but the clipping is pretty yellow. Round Raisin Loaf 2 cups buttermilk biscuit mix 1/3 cup uncooked quick-cooking oats 1/2 cup seedless raisins 1 tsp double-acting baking powder 1/4 tsp salt 1 egg 1 1/4 cups skimmed milk or reliquified nonfat dry milk nonnutritive sweetner equivalent to 1/2 cup sugar At least 1 hour and 30 minutes before serving: Preheat oven to 350*. Grease 1 1/2 quart round casserole. In medium bowl, combine biscuit mix, oats, raisins, baking powder and salt. In 2 cup measure or small bowl, stir remaining ingredients; stir into dry ingredients until well combined. Pour into casserole; bake 45-50 minutes until loaf pulls away from sides of casserole. Cool 10 minutes on rack; remove and finish cooling. Makes 16 servings. Exchanges per serving: 1 bread, 1/2 fat. I don't know if the exchange information would be right for todays diabetic diet since things have changed since this recipe was published in what I believe to be somewhere between 1950 and 1970. I only included the exchange information because it was part of the recipe, and I thought it might be interesting to see how things have changed. Melissa mrsu@juno.com _____________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com Or call Juno at (800) 654-JUNO [654-5866] --------------- MESSAGE bread-bakers.v098.n022.14 --------------- From: Sabrina Hargreaves Subject: THANK YOU ALL VERY MUCH! Date: Mon, 9 Mar 1998 14:25:35 -0800 I would like to take this opportunity to thank everyone for their unbelievable generosity in helping me to replace my abm bread paddle. I had some people offer to meet me at the U.S. Canada border with the part, I had others offer to receive the paddle at their homes and then mail to me and I even had people offer to meet me at the Vancouver Int'l Airport on their way to their holiday destination! I had some good advice and some phone numbers given as well. I was very surprised (pleasantly mind you) (should I have been) - at the responses I received and just wanted to let everyone know that what I finally did was go to the Proctor Silex web site. I didn't call the customer service line, but called the supplier near me instead. Apparently - "Batteries Included" will order in the part for you! There just happens to be a store near me - downtown Vancouver - where I can go and make the order ($5 deposit) and they will receive it for me in a few weeks for another $5 or so! Boy! I wish Proctor Silex had told me that two weeks ago when I asked for a supplier near me! Anyway, thanx again to everyone who was so thoughtful and generous and if anyone in Canada needs to replace a bread paddle - check your nearest "Batteries Included"! Sabrina H. --------------- MESSAGE bread-bakers.v098.n022.15 --------------- From: Blanche007 Subject: Re: Lora Brody's Dessert Bread Book Date: Mon, 9 Mar 1998 11:10:08 EST HI - MY ANSWERS IN BOLD - >I picked up Ms Brady's book 'Desserts From Your Bread Machine' today >because it has some super sounding recipes. I have a question though. >The book was copyrighted in 1994 and says that only large capacity >machines should be used - those for three cups of flour or more. I have >a Zoji V20 which I would assume she would classify as 'superlarge'! For >that reason, I assume that for best results I should probably increase >the size of the recipes. NOT NECESSARY - SINCE MOST ARE DONE ON THE DOUGH CYCLE THERE IS NO DIFFERENCE. FOR THOSE DONE ON BAKE CYCLE THE RECIPES WORK FINE. >But how much? Has anyone looked at this book? A >second question refers to the loaf that is baking as I write - >'Butter-Rum Monkey Bread'. For this a syrup of 1/4 stick butter, 1/4 cup >of sugar and 2 TBsp water is brought to a boil and simmered for five >minutes. Then 1/4 cup rum is added and simmered for five minutes more. >Then remove from stove and pour into a small bowl to cool. This is done >whilst the dough is kneading. For the dough, mix 1 large egg, 2 tsp rum >extract, 1/2 stick butter, 3/4 cup milk, 1-1/2 tsp salt, 1/4 cup sugar, >3 cups bread flour and 2 tsp yeast. Use Basic cycle. At the end of the >cycle, dump dough onto floured bowl and, working quickly, dived into 32 >balls. Shape into spheres with hands. Dip balls into syrup and place >back into pan, making several layers. Place pan back into machine and >allow to complete rising and baking. Any excess syrup can be used as a >dip. I wonder if the blades shouldn't be removed before the dough balls >are placed back in the pan? But this might interfere with the >'knock-down' after the first and second rise? Has anyone tried this >recipe? Thanks. Ben Strong. THE BALLS SHOULD BE PLACED IN THE PAN AFTER THE KNOCK DOWN HAS OCCURED, OR THE BLADE CAN BE REPLACED. Lora Brody Newest book, Plugged In --------------- MESSAGE bread-bakers.v098.n022.16 --------------- From: Lasamla Subject: looking for a paddle Date: Wed, 11 Mar 1998 10:35:11 EST Hi bread bakers! I was wondering if anyone would have the address, e-mail or snail, for welbuilt to order a paddle. My mother-in-law lost hers so I'm trying to replace it. Thanks for your help! Laura lasamla@aol.com --------------- MESSAGE bread-bakers.v098.n022.17 --------------- From: Sam Hurwitz Subject: "Portugese" Bread Date: Thu, 12 Mar 1998 17:34:05 -0800 Hi, I have been trying to find a recipe for what is called Portugese Bread. It is served in a Spanish restaurant in Trenton and is brought in from Newark, NJ. It is round, and domed shaped. It has a great crust and is nice and chewy with large air spaces in it. It has a great bread taste and is not sweet. Tx Sam --------------- MESSAGE bread-bakers.v098.n022.18 --------------- From: Bill Proctor Subject: Sugar free breads Date: Wed, 11 Mar 1998 08:58:36 Hi; Several of you have asked for recipes using no sugar for those on sugar free diets. Why not try the traditional sourdough recipes. Most are not well suited to bread machines but they make some of the most delicious breads available. The San Francisco sourdough breads are an example. The breads consist of flour, water and a little salt. There is no sugar, no eggs and no oils. I have some recipes, if your interested. Send me an e-mail. Bill - bproctor@accessone.com --------------- MESSAGE bread-bakers.v098.n022.19 --------------- From: Ruth Provance Subject: Ascorbic Acid Test, Part II Date: Wed, 11 Mar 1998 07:25:15 -0800 Dear Bakers, On Monday, I ran another test of ascorbic acid in bread baking. I baked two batches of Ruth's Daily Bread: http://www.upword.com/bread/daily.html The batches were as identical as I could make them, except one batch had 1/8 teaspoon of ascorbic acid crystals added. It also seemed to me that the batch with the ascorbic acid was "stiffer" than the one without, probably because I added slightly more flour in the mixing. Anyway, the first rise proceeded, and the ascorbic acid bread seemed to have a slight advantage, though it is hard to tell since the doughs were in differently shaped bowls. During the second rise, in the pan, the ascorbic acid dough seemed to be slightly ahead of the control dough, but when I baked the breads, the difference was no longer apparent. Conclusions: I gotta try again. Anyone with any adivce, please let me know. Should I use more ascorbic acid? King Arthur recommended the 1/8 tsp, but is that per loaf? I make two-loaf batches (yes, that is four loaves at a time. No sense wasting a hot oven on one or two!). I will try harder to have the doughs at the same consistency next time. Keep Baking Bread! Ruth --------------- MESSAGE bread-bakers.v098.n022.20 --------------- From: Reggie Dwork Subject: Easter Breads Date: Sun, 15 Mar 1998 10:00:59 -0800 Does anyone have any favorite Easter Breads to share?? Thanks, Reggie --------------- END bread-bakers.v098.n022 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved