Date: Sat, 16 May 1998 12:03:22 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n038 -------------- 001 - "J. Mathew" - Sourdough starter --------------- MESSAGE bread-bakers.v098.n038.1 --------------- From: "J. Mathew" Subject: kneading bread (KitchenAid/manual) Date: Sun, 10 May 1998 08:25:27 -0500 > 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? There's one simple answer for this: NO. It is not necessary to knead bread further after kneading with the KitchenAid, unless you're making some special kind of bread and the instructions call for unique measures -- can't think of any reason why this would be the case, anyway. So, in general: NO. Joan -- Reply via email to joanm@bigfoot.com --------------- MESSAGE bread-bakers.v098.n038.2 --------------- From: Lobo119@worldnet.att.net Subject: Sourdough gone flat Date: Mon, 11 May 1998 09:23:59 -0600 gypsy-witch@rocketmail.com wrote re sourdough starter to the Bread Bakers' digest: >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. Mine often does this once it's sat in the frig a couple days or weeks. When you're ready to bake again, pour the water off (that's the "hootch") and feed the gluey part with flour and water. It should bubble and foam up (if it's not, indeed, dead). Don't assume it's dead until you've tried this. --------------- MESSAGE bread-bakers.v098.n038.3 --------------- From: "Bob & Carole Walberg" Subject: Freezing Bread Dough from the Breadmaker Date: Mon, 11 May 1998 14:27:15 +500 >Could anyone tell me if you can freeze bread dough made a bread >machine? Laurie, I often freeze bread dough that I made either manually or in the breadmaker. For cinnamon buns, I use the dough cycle on the machine, roll them up and set them in pans without a further rising. When I want to use them, I put the pan of frozen rolls in the oven to rise with the oven light on and a bowl of hot water to prevent drying. I have frozen my rolls for as long as three weeks and have had perfect results. Carole Walberg carole@mts.net http://www.brandonu.ca/~walberrd/family.html for 1000's of recipes in MasterCook format. NEW! Cajun+Sandwich Recipe Files --------------- MESSAGE bread-bakers.v098.n038.4 --------------- From: Mitch Smith Subject: RE: US Bread Machines in Europe Date: Sun, 10 May 1998 15:49:38 -0500 Farnes_Quinn wrote: >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. The timing issue is most likely not a problem. What you state about the 50HZ vs 60HZ issue is only true for timing device run by a synchonous motor like the clocks many of remember from our school rooms. These days most small appliances have their timing controlled by a computer clock chip which runs off of DC current - just like your computer. The transformer should work just fine as long as it can handle the wattage required by the bread machine. --------------- MESSAGE bread-bakers.v098.n038.5 --------------- From: Ruth Provance Subject: KitchenAid Mixers Date: Sun, 10 May 1998 22:53:20 -0700 Dear Jill and Joe and all the bakers, You were asking about the KitchenAid Mixer. I have used one for years, and will tell you that you do not need to knead the dough after you take it out of the mixing bowl if you have let the machine do the kneading. That said, I will confess that I usually knead the dough by hand for at least a few turns to check the consistency of the dough. I find that if the dough is still just slightly sticky, I get a better loaf. Beware of one thing with the KA mixer: it will knead more flour into the dough than you would. You can get very stiff dough that gives you less than perfect bread. Okay, you can get doorstops. You must check the consistency of the dough in the bowl from time to time. If the dough cleans the sides of the bowl, even briefly, don't add any more flour until you have checked the dough. If it is very sticky, then you can add more flour. Sometimes, especially with whole grain breads, the dough doesn't clean the sides of the bowl until it has way too much flour in it. Add the flour sparingly, and check frequently, and you will be fine. I have been using my KA for about fifteen years. The only repairs I have had to make have been to buy new little rubber feet, since the got old and sticky, and had to tap the control lever back into place after my pizza stone fell on it. I love my KitchenAid! Keep Baking Bread! Ruth Ephesians 2:8-9 --------------- MESSAGE bread-bakers.v098.n038.6 --------------- From: Lee & Bill Subject: freezing rolls, chocolate rollups Date: Sun, 10 May 1998 21:27:03 -0700 Laurie asked about freezing rolls; I do it all the time. Let them cool completely first, then wrap airtight. Reheat at 300 degrees for about 10-15 minutes. Instead of muffin tins, I make "pinch-offs"--constrict your (well-floured) thumb and forefinger around a portion of dough (somewhere between a large walnut and a small kiwifruit in size for individual rolls), and squeeze until the portion is separated from the rest of the dough. This makes lovely round rolls without a lot of fuss. Place them an inch or two apart on a greased pan for pull-aparts, or further apart for individual rolls. Let rise, and bake. My mom's a real chocaholic, so I made this variation on cinnamon buns for her on Mothers Day: Chocoholic Rollups Dough--you can substitute your favorite rich/sweet bread or cinnamon bun dough recipe, or use this one for a 2-lb breadmaker: 1/2 cup milk 1/4 c oil 3 TBS sugar 1-1/2 tsp salt 1/2 c oatbran 1/4 c cocoa 4 c flour (I use all-purpose, bread flour works too, or half white/half whole wheat) 2-1/2 tsp yeast Mix and knead as usual (I use a bread machine, dough setting), and let rise twice. Divide in two portions. Roll each 1/2" thick. Spread 4 oz softened cream cheese on each portion (8 oz total) Sprinkle 2 Tbs granulated sugar on each portion (4 Tbs total) Sprinkle 1/4 c chocolate chips on each portion and press in (1/2c total) brush water or milk around the edges of the dough roll up jelly-roll or cinnamon bun style and seal seam slice into 1" thick pieces and place about an inch apart, flat in greased pan (the recipe will fill two 8" round pans, with a little left over) let rise again for 30 minutes Bake at 350 degrees for 10 minutes, rotate them from front to back of oven, then bake for another 5 to 10 minutes, until they turn brown (hard to see, since the dough is dark with cocoa). Delicious warm--mom took home the second pan of buns! Apple-Cinnamon variation: substitute oat bran for cocoa (3/4 c total) mix, rise & roll out as above omit cream cheese and chocolate chips Mix together 4 Tbs sugar, 2 tsp cinnamon, and 4 cored, chopped apples (and a little lemon juice if desired) spread apple mix over rolled-out dough roll and bake as above. These have gone to three potlucks, and I never get to take any home! Lee M-S -- Wings & Things http://members.tripod.com/~wingsnthings/index.htm Storm Steiger http://members.tripod.com/~wingsnthings/kayak.htm --------------- MESSAGE bread-bakers.v098.n038.7 --------------- From: "Terry Klodnicki" Subject: Cinnamon Raisin Bagels recipe question Date: Wed, 13 May 1998 14:13:06 -0400 Hi, The recipe for cinnamon raisin bagels posted last week sounds great. Do you think it would be OK to refrigerate the bagels overnight instead of 1 hour? I would love to get up in the morning and enjoy freshly baked bagels within an hour. As written, I would probably enjoy the bagels for dinner instead (I work very slowly.) Thanks, Terry --------------- MESSAGE bread-bakers.v098.n038.8 --------------- From: "Russell J. Fletcher" Subject: King Arthur's Date: Tue, 12 May 1998 18:56:50 -0700 On Saturday, February 28, 1998 12:24 AM, bread-bakers-errors@lists.best.com [SMTP:bread-bakers-errors@lists.best.com] wrote: > > > --------------- MESSAGE bread-bakers.v098.n018.2 --------------- > > From: arachnid@web-o.net (Mahaffie, Dixie) > Subject: King Arthur's > Does anyone have a webpage address for King Arthur's, or a phone number or > address. I would like some info. about ordering from them. Thanks > > Dixie http://www.kingarthurflour.com/ Russ ---- Russell Fletcher gimplimp@teleport.com or cccwebauthor@bigfoot.com living in rainy Camas WA USA. I get all recipes as DIGEST. I need a flashlight so I don't open the ABM http://www.teleport.com/~gimplimp/ --------------- MESSAGE bread-bakers.v098.n038.9 --------------- From: Reggie Dwork Subject: Biscuits-On-A-Stick Date: Thu, 14 May 1998 22:33:12 -0700 Thought that some of you might like to try this when you go camping. Reggie * Exported from MasterCook * Biscuits-On-A-Stick Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups all-purpose flour -- sifted 1 Tbsp baking powder 1 Tsp salt 3/4 Cup rolled oats -- *NOTE 1/2 Cup shortening -- soft 1 Cup grated sharp cheddar cheese 1/2 Cup milk *NOTE: quick or old fashioned, uncooked Sift together flour, baking powder and salt into bowl; stir in oats. Cut in shortening until mixture resembles coarse crumbs. Stir in cheese and milk; mix only until dry ingredients are moistened and dough can be formed into a ball. Knead gently a few times. Divide dough into 24 equal pieces. For each biscuit, flatten a piece of dough in hands and shape around a stick to form a cylinder. Toast over hot coals for 8-10 minutes, turning frequently. Slide biscuits off sticks and fill with butter and jam to serve. Makes 2 dozen biscuits. TIP: Dry ingredients may be combined and shortening cut in at home and carried to camp site in plastic bag. >from Loretta Lynn's Kitchen Cookbook - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 4908 0 --------------- MESSAGE bread-bakers.v098.n038.10 --------------- From: QuinnF@ni.net (Quinn Farnes) Subject: Do-it-yerself Bread Mixes Date: Thu, 14 May 1998 21:21:24 -0700 Those of you who have wondered about making your own bread machine mixes, listen up. Over the past few years, I have found myself making a light whole-wheat bread mostly for sandwiches, and thought it might save me some time if I could "batch" the mix. I like eating home-made bread, and let's face it, using an ABM is a pretty mechanical process, in order to save myself time, here's how I proceeded. The recipe I used was modified from Carris' Wheat Bread found on page 36 of The Bread Machine Cookbook III by Donna German. I got a 2-gallon plastic paint bucket and lid from Home Depot, and uncerimoniously dumped the contents of a 5-lb sack of white bread flour into it. I then weighed 2.5 lbs of whole wheat flour and added it to the bucket. I then weighed 3 cups of the mix and found that it weighed 385 grams (0.85 lbs). 7.5 lbs. of flour mix translates to 3405 grams, which, when divided by 385 grams means that that 7.5 lbs of flour mix will make 8.8 loaves. Call it 9. I did. I then multiplied the remaining ingredients by 9 to get the amounts to add. In order to use a measuring cup for measuring the remaining ingredients, I converted the British units to metric, using 5 mL for each Tsp, and 15 mL for each Tbsp. Since my measuring cups, and yours (don't deny it), are graduated in both British and metric units, I use whichever system best fits my calculations, so excuse the mixture of units. To the flour mix in the bucket I then added: 2.25 cups 7-grain Cereal 270 mL Brown Sugar (compacted) 405 mL Wheat Gluten 35 mL Salt (2 Tbsp. + 1 Tsp.) 270 mL Bread Enhancer* *Made from 1 cup lecithin granules, 2 Tbsp. citric acid**, 1 Tbsp. ground ginger ** I used Fresh Fruit Protector, made by Ball, found with the mason jars, pectin, etc. in the local supermarket. It consists of an unspecified mixture of citric acid, ascorbic acid and sugar. I then took the bucket out in the garage and mixed the dry ingredients using my cordless drill with an auger-type paint mixer (clean, of course and never used to mix lead-containing paint). Done! Snap lid on to bucket so almost-2-year-old Emily-Claire can't get into it. Now for the fun part. Measure out: 3.5 cups of the mix and add 3/8 cup milk (I may substitute powdered milk some time) 3/4 cup water 1.5 tbsp olive oil 1 tbsp yeast . . . and push the button. Now when I want to make my weekly loaf, I just measure out the above ingredients, push the button and get on with life. The bread has a light texture and is somewhat sweet. Emily got the top, which is the fluffiest part, of the first loaf. She looked up at me and said her most complex sentence yet, "I like this bread." That's good enough for me. Cheers! Quinn Farnes Laguna Niguel, CA, USA --------------- MESSAGE bread-bakers.v098.n038.11 --------------- From: "Stephan Grundy" Subject: Bread Machines in Europe Date: Fri, 15 May 1998 15:06:22 +0100 My bread machine was bought in Dallas and its transformed our lives here in Ireland. We can now have wonderful, fresh bread every day, even though we live in a very rural setting. Most of the bread is stale by the time it reaches the village store and we missed having breads that we were used to. We haven't had any problems at all, though it is set up on a very large transformer and was done by a friend who is an electrician, so its likely he took any frequency problems into account. I use the machine a lot for mixing doug as well as the entire bread cycle. I do occasionally get "hockey pucks" but from reading the list, I gather that most people do. Our humidity does mean that I often have to adjust the water/milk amounts in the bread, but I think I'd have to do that in the Southeastern US as well. Melodi..on a sunny Irish afternoon emmel@iol.ie --------------- MESSAGE bread-bakers.v098.n038.12 --------------- From: Reggie Dwork Subject: Refrigerator Apple Bran Muffins Date: Fri, 15 May 1998 21:43:13 -0700 Barb graciously gave me permission to post this here for all of you to enjoy. This muffin recipe happens to have 0 cholesterol and only 4 mg. of fat for 1 muffin. The best part is you can keep it in the refrigerator for a week and the whole recipe makes 30 muffins at once. Hope it satisfies all you muffin lovers out there. Barb * Exported from MasterCook * Refrigerator Apple Bran Muffins Recipe By : "Heart Healthy Recipes", Pillsbury Classic Cookbook Serving Size : 30 Preparation Time :0:00 Categories : Bread Bakers Mailing List Bread/Muffins/Rolls Fruits Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Shredded Whole Bran Cereal 1 1/2 C Lowfat Buttermilk -- * 1 C Unsweetened Applesauce 1/2 C Oil 4 Egg Whites 2 C All-Purpose Flour 1/2 C Whole Wheat Flour 1 C Sugar 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Cinnamon 1 Tsp Ginger 1/4 Tsp Salt 1/2 C Raisins In large bowl, combine cereal and buttermilk; let stand 5 minutes until cereal is softened. Add applesauce, oil and egg whites, blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, whole wheat flour and remaining ingredients; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 1 week. When ready to bake, heat oven to 400 degrees. Spray desired number of muffin cups with nonstick cooking spray or line with paper baking cups. Stir batter; fill spray-coated muffin cups 3/4 full. Sprinkle with sugar, if desired. Bake at 400 degrees for 15 to 20 minutes until toothpick inserted in center comes out clean. Makes 30 muffins. *To substitute for buttermilk, use 4 1/2 tsp. vinegar or lemon juice plus skim milk to make 1 1/2 cups. Message From "David Cholka" to The TNT Recipes List. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 2329 0 0 0 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v098.n038.13 --------------- From: Reggie Dwork Subject: Biscuits Date: Fri, 15 May 1998 16:38:33 -0700 These might be nice to make sometime. Reggie * Exported from MasterCook * Oatmeal Raisin Biscuits Recipe By : Recipe Extravaganza Serving Size : 18 Preparation Time :0:00 Categories : Biscuits Hand Made Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 Cups all-purpose flour 1/2 Cup Quick-Cooking Oats -- uncooked 2 Tablespoons sugar 1 Teaspoon baking powder 1/2 Teaspoon Salt 1/2 Tsp Baking Soda 1/2 Cup golden raisins 1/4 Cup butter 3/4 Cup buttermilk Preheat oven to 425°F. Combine flour, oats, sugar, baking powder, salt and soda in large mixing bowl. Stir in raisins. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just nutil dough holds together. Knead dough on lightly floured surface about 10 times. Roll dough to 1/2-inch thickness. Cut with a 2-inch diameter round cutter. Place biscuits about 1-inch apart on buttered cookies sheet. Bake 12 to 15 minutes, or until golden. Cool slightly. Remove from cookies sheet. Serve warm or cold with butter. Yield: 18 Serving Size = 1 biscuit Nutritional Information Per serving Calories 100 Total Fat 3 g Total Carbohydrate 16 g Protein 2 g Vitamin A 3 %DV Calcium 30 mg - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Biscuits Bread-Bakers Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Flour 1 Cup Sweet Potatoes -- cooked/mashed Salt 2 1/2 Teaspoons Baking Powder -- To 3 Tsp 3 Tablespoons Sugar -- Or More To Taste 1/4 Cup Shortening Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead dough; cut with biscuit cutter (you may need more flour, as dough is sticky). Bake in 400 degree oven 12 to 15 minutes. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n038.14 --------------- From: Takt EZ Subject: Sourdough starter Date: Fri, 15 May 1998 21:56:13 EDT In your recent message you write: > 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? Gypsy: Sounds like your starter is doing just exactly what it's supposed to do. After you put a live starter in the fridge it will separate into two components. The gray looking liquid on top is the alcohol which was formed in the fermentation process. It was called "hooch" by the miners in Alaska and the Yukon and some miners were known to drink the stuff after their supply of whiskey ran out and they had nothing else alcoholic to drink. The white stuff on the bottom is the residue of the flour after the protein has been fermented out. All you have to do is stir your starter up real good and combine a small portion of of it with flour and water. Allow it to ferment at about 85 degrees until it is all bubbly and sour smelling and your starter is ready to bake with again. The method I use is as follows: Stir the old starter up real good and place one tablespoon of it in a small bowl along with 1/2 cup of 85 degree water and 1/2 cup of flour. Beat vigorously to incorporate lots of air. After about 7 or 8 hours it should be bubbling real good so double it. In other words, add 1/2 cup of water and 1/2 cup of flour beating again as before. After about 7 or 8 hours it should be bubbling again so once more double it by adding 1 cup of water and 1 cup of flour. Just keep on doubling your starter until you have enough to bake with. I usually start preparing the starter a day ahead of my baking day so the last fermenting will take place over night and I can bake first thing in the morning using the 2 cups of starter that were produced. I then take one tablespoon of starter from the new batch and place it in a small jar along with 1/2 cup of 85 degree water and 1/2 cup of flour. Beat it well and allow that to ferment for 8 hours then chuck the jar of new starter in the fridge. After a few days it will separate as you have already discovered but it is still good. An alternate to this last step could be to just make a little more starter than you actually need for your baking, measure out the amount you need in your recipe and save the rest for your next project. By the way, I never keep the old starter after using it to create a new batch for baking. I just keep producing new starter. I know this method sounds a little involved and time consuming, but it guarantees you the freshest and most vigorous starter possible every time you bake and that's really crucial to successful sourdough baking. Gypsy, I hope this helps you. If you have any questions please drop a line. Happy Baking! Don --------------- END bread-bakers.v098.n038 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved