Date: Sat, 9 May 1998 23:15:34 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n037 -------------- 001 - Ginny Subject: Swirl Bread Date: Mon, 04 May 1998 06:35:24 -0400 If you are going to take the bread out of the machine for additions, why not just use the dough cycle and let it rise the final rise out of the machine and bake in the conventional oven. You may want to check out "The Ultimate Bread" book by Tom Lacolovita. He has an excellent recipe for Cinnamon Swirl Bread that is made in the bread baker. Ginny --------------- MESSAGE bread-bakers.v098.n037.2 --------------- From: Horace Bixby Subject: Bannetons Date: Mon, 04 May 1998 17:09:25 -0700 This list has been a fine source of information in the past. Can anyone in breadland supply me with an economical source for bannetons(molds used in shaping artisan type breads)? The banneton may be made from synthetics. All information will be appreciated. -- 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.n037.3 --------------- From: Cittadina Subject: REQ: Zojirushi jam recipe/instruction Date: Thu, 7 May 1998 00:07:42 EDT I misplaced my original Zojirushi instruction/recipe book during my recent move, but I remember that it had info on making jam with the jam setting. Could someone email me that info? Strawberries are cheap and plentiful in Wichita now, and I finally have the time to try out the jam maker. I'd also love the wheat bread recipe, if that wouldn't be too much trouble. Thanks for your help! Elaine Lewers McLean Wichita, KS --------------- MESSAGE bread-bakers.v098.n037.4 --------------- From: "Laurie" Subject: Freezing bread dough question Date: Mon, 4 May 1998 18:17:46 -0700 Could anyone tell me if you can freeze bread dough made a bread machine? What I wanted to do was make a loaf of white bread, using the dough cycle and take it out and shape it into rolls that I put in my muffins tins and then freeze them. Then I could take out say 6 frozen bread rolls let them come to room temperature, rise and bake. I thought this would be a great time saver for those days when I want fresh baked rolls but don't have the time to do it from scratch. Anyone tried this? Tips? Thanks, Laurie --------------- MESSAGE bread-bakers.v098.n037.5 --------------- From: Reggie Dwork Subject: Bread baking book Date: Sat, 09 May 1998 12:00:20 -0700 Kay Talbott wrote to me and asked where she could get a copy of Peter Reinhart's Brother Juniper's Bread Baking book. She hasn't been able to locate it anywhere. I sent her letter on to Peter. He has made a generous offer to everyone on all my lists (this will be cross posted to all my lists, sorry if you are receiving it up to 4 times). >From Peter: Hi Reggie, Thanks for the letter from Kay Talbott. I wrote to her and offered to send her signed copy for $15 (includes mailing). Will do the same for anyone on your list. His email address is: "MR JOSEPH D REINHART" Reggie --------------- MESSAGE bread-bakers.v098.n037.6 --------------- From: Russell Fletcher Subject: Modifying bread machine recipe question Date: Mon, 4 May 1998 09:15:28 -0700 (PDT) I am working on a multigrain bread machine recipe (almost done) but I have a problem. It hits the glass on my 2 lb bread machine, which may cause the top to be too moist, underdone, or look funny since no two brands of bread machine works the same. I am afraid that if I just decrease the amount of yeast, the loaf will be too dense. If I mess with the ingredients too much without knowing what I am doing, the taste of the loaf will change. Any ideas? Please reply to me & the list so I can get this finished & post the new recipe to the list sooner! Russ mailto:gimplimp@teleport.com Russ Fletcher Camas WA USA http://www.teleport.com/~gimplimp/ --------------- MESSAGE bread-bakers.v098.n037.7 --------------- From: Farnes_Quinn Subject: US Bread Machines in Europe Date: Mon, 4 May 1998 07:18:02 -0700 Andreas asked about running a bread machine manufactured for the US market in Europe. Two problems arise in trying to do so. The first is that the standard for electrical power throughout the US is 110 volts alternating current (AC) at 60 Hertz (Hz). European electrical power is 220 volts AC at 50 Hz. While it is true that you can use a transformer to cut the voltage to an acceptable level, the frequency will remain at 50 Hz, and each of the timing steps the bread machine performs will be about 20 percent too long. There are devices available that can convert both the voltage and frequency to the US standard, but most of them are intended for running laptop computers and other devices that do not consume much power. A really good electrical appliance shop may be able to help you. Failing that, you might want to contact ABM manufacturers and ask whether they have models capable of running off the European electrical standard. Since most ABMs are manufactured for the US market, you may be out of luck. I hope this helps. Quinn Irvine, California, US of A --------------- MESSAGE bread-bakers.v098.n037.8 --------------- From: Jill & Joe Proehl Subject: Machine to Hand Conversion and a Stupid Question Date: Mon, 04 May 1998 10:07:20 -0500 Well, now that I think about this....there's both stupid questions.... 1) Joan - thanks for the explicit directions on converting machine recipes into hand recipes. But I have another question for those of you who use a Kitchen Aid (which I use also) - if you knead with the dough hook for 8-9 minutes, does this mean you do not have to knead by hand???? I've been kneading around 3-5 minutes (maybe more as I'm called away to help children) and then kneading by hand for around 5-10 minutes, depending on how moist the dough is.....what is the consequences as a result of this? 2) And Reggie - how does one get the recipe archive file off the ftp site???? I would love to be able to do this and not save each digest as .txt and then run them through MC Buster and import into my MasterCook - TIA! -- }{}}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{ ~Jill Proehl in St. Louie, MO mailto:jpxtwo@swbell.net at AIM Momsl8 ICQ #6154569 Helplessly Employed by Little People? Check this out.... http://www.geocities.com/Heartland/Ranch/8407 --------------- MESSAGE bread-bakers.v098.n037.9 --------------- From: Fred Smith Subject: Apologies Date: Wed, 6 May 1998 22:09:51 -0400 > > From: J&A Braun <2brauns@bellsouth.net> > > Subject: Wheat bread failures > > Date: Thu, 23 Apr 1998 20:48:27 -0400 > > > > I have made several attempts at wheat flour recipes in my ABM. Most of > > them contain 2/3wheat 1/3white. They all look beautiful until they fall > > and look sad. I have tried increasing the amount of white and decreasing > > the wheat with very little luck. Any thoughts on what I am doing wrong? > One of my "pet peeves" is this apparently widespread discussion of > "wheat" and "white" flours as if they were somehow different, as if > white flour were not made from wheat! WHITE FLOUR *IS* WHEAT FLOUR. At least two people pointed out to me that my rant came cross as rather rude 'n crude. I cannot disagree, so I hereby issue my apology to all on this list for having written something that came out in a rather unfriendly-sounding tone of voice. Sorry! Fred -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- The eyes of the Lord are everywhere, keeping watch on the wicked and the good. ----------------------------- Proverbs 15:3 (niv) ----------------------------- --------------- MESSAGE bread-bakers.v098.n037.10 --------------- From: Priscilla Fuller Subject: US bread machines in Europe Date: Mon, 4 May 1998 09:22:41 +0200 > --------------- MESSAGE bread-bakers.v098.n036.19 > From: "Andreas Wagner" > Subject: US bread machines in Europe > Date: Fri, 1 May 98 10:37:40 UT > Hi there > I wonder if anyone can help me with my query: > I would like to get an ABM from the US as there is a much wider choice of machines and functions available, at a much lower price. In theory running such a machine in Europe with a transformer (the current is usually 220 - 240V) should not be a problem. However, a friend mentioned that someone she knows told her that her machines don't do well at all. Has anyone got any experiences they could share? > Thanks a lot and keep all those wonderful postings coming! > Andreas Andreas - I would steer clear of trying to use a bread machine through a transformer. We moved to South Africa from Canada (quite a few years ago I admit) and brought with us some appliances which we intended to run through a transformer. The frying pan NEVER got up to anywhere near the correct heat. My sewing machine also runs much slower than it should. Maybe there are better transformers around now but you may end up having a bread machine which really doesn't work at all, so it won't be less expensive! ------------------------------------------------- Priscilla Fuller Email: PriscillaF@spl.co.za --------------- MESSAGE bread-bakers.v098.n037.11 --------------- From: Mary Subject: Sweet Dough Swirl Question Date: Mon, 04 May 1998 05:28:01 -0700 You might try tossing the raisins in a small amount of flour before adding them to the bread dough. If I understood the recipe, you are adding the ingredients to the bread dough and finishing the mixing cycle. Usually I just take the bread out, add butter and cinnamon sugar, roll up and put in a bread pan to rise. Then I bake the bread on the oven to make Cinnamon Swirl Bread. Your recipe sounds interesting and one that I plan on trying. Mary > --------------- MESSAGE bread-bakers.v098.n036.11 --------------- > > From: "Pam M. Archer" > Subject: sweet dough swirl question > Date: Wed, 29 Apr 1998 20:13:21 -0500 > > Hi, > > I recently made the sweet dough swirl bread posted here by Breadmachine > Magic. I used the raisen setting and I the beep took out the dough, > flattened it on a plate, filled it, rolled it up and sort of swirled it > back into the machine. I used a filling of brown sugar, cocoa, cinnamon, > and raisens that I've used in a quick bread. The bread turned out tasty, > but a lot of the filling concentrated on the bottom, especially the > raisens. Also, it didn't rise all that well (I used bread flour). I'm > wondering where I might have gone wrong? I really like the concept of this > bread. It would be a great gift bread. Can anyone give me some more tips? > > Thanks a bunch, > Pam > > --------------- MESSAGE bread-bakers.v098.n037.12 --------------- From: Ruth Warren Subject: Observations on v098.n036 digest Date: Mon, 04 May 1998 09:02:06 -0500 To: Nancy Hill and J&H Braun, When using Whole Wheat Flour, it is necessary to use some Vital Wheat Gluten, available at some groceries and health food stores. When buying from the latter, don't let them talk you into Gluten Flour, not the same thing. Arrowhead Mills makes a good product. I store it in the fridge forever. Janis, you asked about lecithin granules. It, along with wheat gluten are excellent dough enhancers for whole wheat breads. Lecithin is a good fat substitute. I always ad a minimum of 1 T to my breads and cut back on fat. It is a good additive to help prevent your bread from drying out and/or getting moldy. Improves the shelf life of home baked bread. Margaret C.: sunken loaf means too much liquid among other things. Check out Lois and Linda's "Bread Machine Magic Book of Helpful Hints," it's my bible for answers. Patrick: I'd just go with a smaller recipe than trying to cut one in half, but then I'm lazy. Too much can go wrong and a waste of time as far as I'm concerned. Pam, not familiar with that recipe, in book 1 or More? I'd suggest you zap Linda or Lois with your question. Their e-mails are on their site. http://www.breadmachinemagic.com/index.html Diane, I suggest you call Zo, could be a defective machine. I've heard they are top of the line and also pretty good service. Have a good week all, ruth (come see my updated page) ************************************************************* * Visit me at http://www.geocities.com/Heartland/Acres/8785 * ************************************************************* --------------- MESSAGE bread-bakers.v098.n037.13 --------------- From: ptj Subject: Missed you, did I? (And need some help...) Date: Mon, 4 May 1998 07:33:42 -0700 (PDT) Hey, Reggie, I came THIS close to meeting you. I moved to Portland about six months ago and was planning to go to the parts of the IACP that were open to the public (apparently, homemakers are not considered culinary professionals...okay, I'll quit grousing...) but had a family emergency at the last minute... Sigh. I hear it was a lot of fun, though. (I've heard of the Bob's Red Mill (sp?), but where or what is the bakery you mentioned?) [[ Pearl Bakery, near NW 9th AV and Burnside -- Jeff]] At any rate, I need a couple of things that the wise and wonderful folks on this list might be able to supply. I've made three attempts at a sourdough starter and every single one has died. These are starters that include yeast and that will, when done, be sealed up and refrigerated. After two or three days, each one has just gone flat, separating into a greyish water on top and gluey flour paste on the bottom. Any suggestions? What might I be doing wrong, or does anyone have a favourite way to make one that has always worked for them? Also, speaking of Brother Juniper...there is a bakery here called Marsee Bakery (it's a chain, expensive but tasty) that sells something called Struan. I remember seeing a recipe for this in the Brother Juniper book, but I'd borrowed that from the library and thought the recipe was too complicated so I didn't copy it. At any rate, does anyone have the recipe and is willing to share it? $3 or more a loaf is just ridiculous when I know I could bake it myself... Of course, considering how many different flours went into the struan recipe in the book, I wonder if baking it myself would really save money... BTW, I moved to Portland from Denver, CO. Lest there be any doubt in anyone's mind...there really IS a difference between baking at high altitude and baking at sea level. Bread recipes that have failed me for years are suddenly successful.... I thought I'd just lost my touch... Must toddle along, as my 15 minutes a day on-line are about up..... *BB* gypsy === Visit Hearthstone Community Church on the Web at www.geocities.com/Athens/Acropolis/4213 The gods move in mysterious ways. Sometimes it falls to us mortals to read them the road map... _________________________________________________________ DO YOU YAHOO!? Get your free @yahoo.com address at http://mail.yahoo.com --------------- MESSAGE bread-bakers.v098.n037.14 --------------- From: mhh@ior.com Subject: The cinnamon bread worked AND bagle question. Date: Mon, 04 May 1998 10:57:56 +0000 I asked a question a two weeks ago why the swirl of cinnamon mixture seperated and made a holes in my bread. Well I tried the consensus of omiting the butter in that mixture this weekend, and it worked! The family raved :-) My next question is, why do bagels flatten down? The ones I made looked great before cooking, they didn't seem over raised, yet when I boiled them they flatten by at least a third and didn't pop up when baked. Tasted great, didn't seem too dense, but were UGLY. Melody Here is the recipe I used. OK I admit I love cinnamon in bread. * Exported from MasterCook Mac * Cinnamon-Raisin Bagels Recipe By : The Bagel Bible - Marilyn & Tom Bagel Serving Size : 12 Preparation Time :0:00 Categories : Melody Reg 4 Bagel serch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 oz pkgs active dry yeast 3 tbsps honey 1 tbsp salt 2 3/4 c high-gluten bread flour 1 1/2 c golden raisins 1 tbsp ground cinnamon 2 tbsps sugar 2 c whole wheat flour 1/4 c yellow cornmeal Make the dough the usual yeast dough way. Let rise once. Divide dough into twelve equal sections. Take a section and roll into ball. Poke thumbs into center and work around to make hole lager that size of a quarter. Repeat with remaining sections. Spread 1/4 cup cornmeal on each of two trays or wooden cutting boards and place eight formed bagels on each about 1" apart. Cover with clean dish towel and place in a warm draft-free spot for 20 minutes to rise. Remove towel and place boards or trays of bagels in refrigerator for 1 hour. Meanwhile, preheat oven to 400. In large pot bring 3 quarts of water and 1 tsp sugar to a boil. Prepare two cookie sheets by spreading them with some additional cornmeal. After refrigerating an hour, remove bagels and place them four at a time in boiling water. (kettling) The perfect bagel when kettled should sing to bottom of pot of boiling water and rice immediately. Boil for about 4 minutes, turning bagels over every 30 seconds or so with slotted spoon. If they don't sink to the bottom don't worry However if they sink to bottom and lie there whit until they rise to top and they will before timing your 4 minutes. After kettling remove bagels with slotted spoon and place them on top of clean towel for few seconds to drain. Then place bagels on cookie sheets (8). Bake 35 minutes or until golden. After taking them out of oven remove the bagel form cookie sheets and cool on rack 10 minutes. REG 4 shared by Melody Holcomb-Hockin, Washington, USA - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 172 Calories; 1g Fat (3% calories from fat); 4g Protein; 41g Carbohydrate; 0mg Cholesterol; 538mg Sodium _____ --------------- MESSAGE bread-bakers.v098.n037.15 --------------- From: Reggie Dwork Subject: Accessing the bread-bakers archives Date: Thu, 07 May 1998 09:03:06 -0700 We frequently get questions about how to access the bread-bakers archives. The archives are located at: In this directory are copies of the info files for bread-bakers and daily-bread and the copyright notice. There are several subdirectories that contain the full text of bread-bakers digest and the recipes from both bread-bakers and daily-bread. The digests and resource information is in plain text and can be read with any internet browser or downloaded. The recipes are available as plain text and also as compressed (zip format) text and MasterCook format files. The compressed files need to be downloaded and unzipped before use. We hope this will help. Please write us at or if you need further assistance. Jeff & Reggie This is an excerpt from the info file: ***************************************************************************** The recipe and back issue archive is at: http://www.jeff-and-reggie.com/ftp/archives/bread/ The subdirectory "digests" contains the back issues of bread-bakers. Please see the file "00index.txt" in the "digests" subdirectory for the meaning of the filenames. The subdirectory "recipe" contains files of recipes from bread-bakers and daily-bread without the text. Please see the file "00index.txt" in the "recipe" subdirectory for information on the files available. The subdirectory "resources" contains reviews of bread cookbooks and other miscellaneous information. ***************************************************************************** This is the "00index.txt" file in the "digests" subdirectory: ***************************************************************************** Bread-bakers Digest Archive Index Full text of bread-bakers-digest -------------------------------- brdv01.txt volume 1 no's 1 - 25 brdv02.txt volume 2 no's 1 - 25 brdv03.txt volume 3 no's 1 - 22 brdv04.txt volume 4 no's 1 - 45 1993 brdv05a.txt volume 5 no's 1 - 24 First half of 1994 brdv05b.txt volume 5 no's 25 - 49 Second half of 1994 brdv06a.txt volume 6 no's 1 - 24 First half of 1995 brdv06b.txt volume 6 no's 25 - 39 Third quarter of 1995 brdv06c.txt volume 6 no's 40 - 54 Fourth quarter of 1995 brdv06d.txt volume 6 no's 55 - 69 30 Dec 95 - 12 Feb 96 brdv06e.txt volume 6 no's 70 - 85 18 Feb 96 - 22 Mar 96 brdv06f.txt volume 6 no's 86 - 88 29 Mar 96 - 30 Mar 96 bbdv96a.txt volume 96 no's 1 - 17 01 Apr 96 - 07 Jun 96 Subsequent digests are named with volume no. and issue no. of the first issue in the file. There is one file per week. For example, file v096n018.txt is the file for June 15, 1996. It contains nos. 18, 19, 20. ***************************************************************************** This is the "00index.txt" file from the "recipe" subdirectory: ***************************************************************************** Bread-bakers Archive Index Recipe archive -------------- This is an archive of the recipes that have been posted to the bread-bakers and daily-bread mailing lists. The recipe files are available as text or in native MasterCook format. The files are contained in three subdirectories: "mc-zip", "text" and "text-zip". The files in the "text" directory may be viewed directly with a web browser, without downloading and unzipping. WEB-TV users can access these. The recipes are available as plain text in MasterCook Export format. This format can be read by MasterCook and many other recipe programs. The recipes are also available in native MasterCook format. You must have MasterCook version 3 (or later) to use these files. There is an index file containing recipe titles for each recipe file. These index files are not zipped. Directory "mc-zip" contains the native MasterCook format files (".mcf" files) in compressed form and the uncompressed index files. Directory "text" contains the recipes as text files in MasterCook export ("mxp") format and the index files. All these files are uncompressed and file length is limited to 100k bytes. These may be viewed directly with a web browser. WEB-TV users and anyone that cannot unzip files should use these. Directory "text-zip" contains the recipes as compressed text files in MasterCook export ("mxp") format and the uncompressed index files. These files are larger than those in the "text" directory. If you want to download many recipes and can work with zipped files, you should use these. The zip files must be un-zipped before use. Suitable programs for un-zipping are pkunzip (DOS), WinZip (Windows), Stuffit (Mac and Windows), and unzip (unix). WinZip is available from . WinZip is free for evaluation - there is a registration charge. Stuffit Expander is available from . Stuffit Expander is free. All the recipes since the beginning of the bread-bakers-digest mailing list up to volume 96 number 42 (Sept 21, 1996) are contained in one file. Index file: b3q96idx.txt - recipe titles Text-zip format: b3q96mxp.zip - recipes MasterCook-zip format: b3q96mcf.zip - recipes After this time, recipes will be added quarterly. File names will start with "b" followed by a one digit quarter number, "q", two digit year and "idx", "mxp" or "mcf". The filenames of the uncompressed files in the "text" directory are: Recipe files: b3q96-1.txt - recipes 3rd quarter 1996 part 1 ... b3q96-9.txt - recipes 3rd quarter 1996 part 9 b3q96-a.txt - recipes 3rd quarter 1996 part 10 ... b3q96-f.txt - recipes 3rd quarter 1996 part 15 Index files: b3q96-1I.txt - recipe titles 3rd quarter 1996 part 1 ... b3q96-9I.txt - recipe titles 3rd quarter 1996 part 9 b3q96-aI.txt - recipe titles 3rd quarter 1996 part 10 ... b3q96-fI.txt - recipe titles 3rd quarter 1996 part 15 The names for the other files are similar in form to these. ***************************************************************************** --------------- END bread-bakers.v098.n037 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved