Date: Sat, 13 Jun 1998 21:50:30 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n044 -------------- 001 - Hobodoodle@aol.com - sourdough starter 002 - "Ken and Mary Ann Vaugnan - Ezekiel Flour 003 - mbnolte@pinc.com (Mavis a - Self-Raising Flour 004 - "ruzich" - Pre-mix vs. standard flour 015 - Angie Phillips Subject: Ezekiel Flour Date: Sat, 6 Jun 1998 21:37:58 -0800 I have a bag of Arrowhead Mills Ezekiel Flour -- Flour is based on Ezekiel 4:9 Contains whole grain wheat, whole grain barley, pinto beans, green lentils, whole millet and whole grain rice (no additives). Recipe in the back is for a yeast raised muffin -- --------------- MESSAGE bread-bakers.v098.n044.3 --------------- From: mbnolte@pinc.com (Mavis and Bruce Nolte) Subject: Self-Raising Flour Date: Sun, 7 Jun 1998 10:42:29 -0700 (PDT) I'd love to make the simple biscuit recipe that was posted yesterday, but cannot use commercial self-raising flour due to it's corn content ( commercial baking powder is 1/3 cornstarch ). Does anyone have the formula for making your own self-raisng flour ( I already make my own baking powder )? Thanks, Mavis --------------- MESSAGE bread-bakers.v098.n044.4 --------------- From: "ruzich" Subject: Veggie bread questions Date: Sun, 7 Jun 1998 08:54:42 -0500 Ok gang. I bought the soup mix as was suggested by someone for the veggie bread. Next questions. Do I just make a basic white bread and add the veggies of the soup mix to it? How much do I use? I wouldn't think the entire package....would two tablespoons be enough....half of the package? Do I need to soak the veggies first to reconstitute them or will the liquid in the bread dough take care of this? This is totally new territory to me and I have no idea how to proceed. Any and all suggestions would be greatly appreciated. Judy in Indiana --------------- MESSAGE bread-bakers.v098.n044.5 --------------- From: "Mary A. Flesch" Subject: Squaw Bread Date: Sun, 7 Jun 1998 10:31:47 -0500 (CDT) I am coming out of delurk mode to post the best recipe I've found so far. I have so enjoyed the recipes on this list, that I wanted to share it with all of you. Thanks! This recipe came with my breadmaker (2 lb. Goldstar). It is by far the best tasting bread I have made with this machine. It tastes the closest to store-bought wheat bread with the denser texture of machine made. SQUAW BREAD (makes 2 lb. loaf) 1 1/4 c water 2 c bread flour 1 1/2 c whole wheat flour 1 c rye flour 1/3 c brown sugar 3 T vegetable oil 3 T honey 2 1/4 t yeast Add ingredients in the order required for your machine. I use the "Basic" cycle (3 hours, 40 minutes), which is equivalent to the white cycle on most machines. --------------- MESSAGE bread-bakers.v098.n044.6 --------------- From: Fred Smith Subject: Excellent bread-making book Date: Sun, 7 Jun 1998 07:36:54 -0400 > From: "J. Mathew" > Subject: Excellent bread-making book > > For anyone looking for a comprehensive reference of bread-making > recipes that include instructions for hand, mixer, and/or food > processor, Bernard Clayton's _New Complete Book of Breads_ is > wonderful. This is a book I go back to again and again. It's quite > a hefty tome, and not cheap. It is well worth the bucks for a > hard-cover copy, though. > > Joan While I haven't seen the "New Complete Book of Breads" I do have the ORIGINAL (i.e., first edition) of the "Complete Book of Breads". It is over 20 years old and is falling to pieces. It is certainly without a doubt the best bread-makers book I've ever encountered, so I would expect no less of the new one! FYI, Bernard Clayton Jr. has also published other books on baking and cooking. There may be others, but the two I've seen (and own) are on pies and pastries, and soups and stews. Needless to say they are also worth the money! Fred -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- "For him who is able to keep you from falling and to present you before his glorious presence without fault and with great joy--to the only God our Savior be glory, majesty, power and authority, through Jesus Christ our Lord, before all ages, now and forevermore! Amen." ----------------------------- Jude 1:24,25 (niv) ----------------------------- --------------- MESSAGE bread-bakers.v098.n044.7 --------------- From: mbnolte@pinc.com (Mavis and Bruce Nolte) Subject: Proctor-Silex Model 80139 Date: Sun, 7 Jun 1998 10:42:21 -0700 (PDT) I've been lurking - & baking - for a while now. I got my first bread machine ( a 1 lb. Regal from Walmart ), because I am allergic to corn, about 3 years ago. I've been baking & experimenting since. My sister gave me the Bread Machine Magic book about 3 months after I got the machine & I haven't looked back. I've put a request in for the second book for my birthday this year, so am ready to leap ahead again. I had to buy a new machine this past Christmas I couldn't get through the Holidays without one while I waited for a new bucket to be shipped (my husband was in the habit of setting it to dry upside down & it finally succumbed to the accumulated rust). I chose a Proctor-Silex Model 80139 - a 1 1/2 lb size. I chose it as the only one available in Canada with a timer on the dough cycle. I have had nothing but trouble with it, & unfortunately I gave my sister my old machine & th e new bucket. The original machine had an immediately apparent problem with the baking, which was not immediately detected as I tend to do a lot of fancy, baked in the oven breads. Through repeated email correspondence with Hamilton-Beach I finally made it clear to them that I was not using the new machine any differently than the old one, so my problems _were_ with the machine not the technique, placement, recipes, etc. They sent me a replacement machine that performed admirably for about 2 weeks, then has slowly degenerated to the point where recipes calling for the light crust cycle now yield a barely cooked loaf when processed on the dark crust cycle. I am again in correspondence with them & am finding that they are wanting to start the whole "your technique" thing all over again. I also find that I reply takes 1 -2 weeks by email. Has anyone else had a similar problem with this model of machine - or with Hamilton-Beach ? Thanks, Mavis Nolte --------------- MESSAGE bread-bakers.v098.n044.8 --------------- From: TaktEZ@aol.com Subject: hot cross buns Date: Thu, 11 Jun 1998 21:15:06 EDT Hi Bobby In my previous post I omitted one important bit of information in the recipe for hot cross buns. Do not place the currants in the machine with the rest of the ingredients. Also, don't use the "Raisin Bread" setting. The currants are too tender and usually get badly torn up. Instead, after removing the dough from the machine, gently knead in the currants by hand so they stay in one piece, then proceed as outlined. Sorry for the omission, I just know to do it and never bothered to update my recipe. Happy Baking! Don --------------- MESSAGE bread-bakers.v098.n044.9 --------------- From: Ruth Provance Subject: Weight Date: Wed, 10 Jun 1998 07:20:32 -0700 Okay, all you ABM users.... I don't have an ABM, I use a KitchenAid mixer, but I have recently bought a baking scale, so now I can weigh my dough and ingredients. My question is: when you have an ABM recipe that states the weight of the loaf, i.e. 1 pound, 1 1/2 pound, 2 pound, does that refer to the weight of the finished loaf or the weight of the dough that is baked to make the finished loaf? This information would help me some in converting your recipes back to traditional format. Thanks! Keep Baking Bread! Ruth "The Lord will keep you from all harm--he will watch over your life." Psalm 121:7 --------------- MESSAGE bread-bakers.v098.n044.10 --------------- From: Joan Ross Subject: honey beer bread Date: Thu, 11 Jun 1998 13:18:59 -0400 (EDT) This recipe was shared on my recipe share page. I tried it and it turned out very nice. The honey beer makes it a bit different than the original beer bread recipe. Honey Beer Bread 5 cups self rising flour 6 tbs sugar 2, 12 oz honey lager beer, warm at room temperature softened butter Yield: 2 loaves In a large bowl, mix flour and sugar. Stir in beer by hand and mix to blend well.Pour batter into 2, 8 x 4 or 2, 9 x 5 inch loaf pans. Bake 375F for 30 to 35 minutes or tested done. Rub tops with butter; Remove from pans to cool. Note: if you can't find honey beer any other kind may be used. Enjoy -- Joan Ross Visit The Ross Family Homepage: personal and culinary topics Share your baking recipes on my recipe Share Page! http://www.pipeline.com/~rosskat/ --------------- MESSAGE bread-bakers.v098.n044.11 --------------- From: Angie Phillips Subject: Orange Marmalade Muffins Date: Mon, 08 Jun 1998 15:35:56 -0500 I got this recipe from the Smucker's web site. Yummm! ;~)Angie ORANGE MARMALADE MUFFINS MUFFINS: 1-3/4 c flour 1/4 c sugar 2 eggs 1/2 c Smucker's Sweet Orange Marmalade 3/4 tsp salt 2 tsp baking powder 3/4 c milk 4 tbl butter, melted ICING: 1/3 c Smucker's Sweet Orange Marmalade 1 tbl soft butter or margarine 2 c sifted powdered sugar Preheat oven to 400F. In medium bowl, combine flour, salt, sugar and baking powder. In a separate bowl beat eggs well; add butter, marmalade and milk. Add all at once to the dry ingredients. Stir quickly and lightly until just mixed. Mixture will be lumpy. Fill well-greased muffin tins 2/3 full. Bake 20-25 minutes. For icing, blend all ingredients in a small bowl until smooth. Frost muffins when cool. Yield: 24 Muffins --------------- MESSAGE bread-bakers.v098.n044.12 --------------- From: "Mimi B." Subject: Cinnamon Raisin Bread ABM Date: Tue, 09 Jun 1998 14:19:13 CDT I made this bread last weekend, we liked it! :) Had a nice swirl. Cinnamon Raisin Bread Notes: From Toastmaster Bread Machine Cookbooklet. (came with my machine) 1 1/2 pound loaf tested in a Toastmaster Bread Box. 1 pound loaf: 3/4 cup tepid water 1 tablespoon oil 1 12/ tablespoon brown sugar 1 teaspoon salt 1 tablespoon dry milk 2 1/4 cups bread flour 1 3/4 teaspoon active dry yeast Add at the beep: 1 teaspoon cinnamon 1/3 cup raisins 1/3 cup walnuts 1 1/2 pound loaf: 1 cup tepid water 1 1/2 tablespoons oil 2 1/2 tablespoons brown sugar 1 1/2 teaspoons salt 3 cups bread flour 2 1/4 teaspoons active dry yeast Add at the beep: 2 teaspoons cinnamon 1/2 cup raisins 1/2 cup walnuts Assemble ingredients according to your bread machine manufacturers instructions. Use the "sweet cycle". ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v098.n044.13 --------------- From: "Russell J. Fletcher" Subject: 7-grain cereal Date: Sun, 7 Jun 1998 14:07:07 -0700 On Monday, May 25, 1998 10:38 PM, bread-bakers-errors@lists.best.com [SMTP:bread-bakers-errors@lists.best.com] wrote: > not been able to find any thing called > 7-grain cereal. I did find a box of whole grains called 7-grain cereal > in the "health food" aisle that must be cooked (20 min in boiling water) > before eating. Is this the stuff I should buy? And if so, do I cook it > before using it in my bread recipe? > Thanks, > J. Fidler > jgfidler@richnet.net that was the right stuff. The only brand I can find is Bob's Red Mill (maybe because I live less than a hundred miles from there)? You can find 7 grain and 10 grain. You do not have to cook it. I haven't heard anyone that does so (maybe others I don't know do). Russ ---- Russell Fletcher gimplimp@teleport.com or cccwebauthor@bigfoot.com living in rainy Camas WA USA. I need a flashlight so I don't have to open the ABM to see the bread rise http://www.teleport.com/~gimplimp/ --------------- MESSAGE bread-bakers.v098.n044.14 --------------- From: Terry Subject: Pre-mix vs. standard flour Date: Thu, 11 Jun 1998 16:10:06 +1200 Hi fellow bakers, I am new to this list so I hope I don't break any rules :) I have a bread making machine but find that I only use it to knead the dough as I found the loaf pan almost impossible to remove from the machine while still hot and if I left the bread in till the pan cooled the bread was damp and the crust soggy from condensation. I now use the "dough" option only and find the bread is so much nicer. My main reason for writing is: Why does pre-mix flours intended for bread maker bread, seem to be so much nicer than standard flour? Bread made from standard flour does not rise as well and the resulting bread is that much heavier. Pre-mix is more than twice the price of high grade/bread flour and would like to use that rather than the pre-mix. Can anyone help? Thanks in advance Terry - email: terry1@ihug.co.nz "It is best to remain silent and be thought a fool than to speak out and remove all doubt" - anon http://www.geocities.com/SoHo/6426 --------------- MESSAGE bread-bakers.v098.n044.15 --------------- From: Angie Phillips Subject: Strawberry Muffins Date: Fri, 12 Jun 1998 14:11:50 -0500 * Exported from MasterCook * Strawberry Muffins Recipe By : Granny's Muffin House Serving Size : 12 Preparation Time :0:00 Categories : Muffins Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Strawberries -- Chopped 3 Tbsp Sugar 3/4 Tsp Cinnamon 2 C Flour 1 Tbsp Baking Powder 1/2 Tsp Salt 1 Egg -- Beaten 1/2 C Milk 1/2 C Sour Cream 1/3 C Butter -- Melted 1/2 C Brown Sugar -- Packed Preheat your oven to 400 degrees. Toss the strawberries with the sugar and cinnamon. Sift together the next 3 ingredients. Add remaining ingredients, just till moistened. Fold in the strawberries. Fill paper-lined or Pam sprayed muffin tins full, and bake approximately 20 minutes. Makes 12 muffins. - - - - - - - - - - - - - - - - - - NOTES : Diabetic Exchanges per serving: Starch - 1; Fruit - 1/2; Fat - 1 1/2; Other Carbohydrate - 1 --------------- MESSAGE bread-bakers.v098.n044.16 --------------- From: Angie Phillips Subject: Strawberry Bran Muffins Date: Fri, 12 Jun 1998 14:28:33 -0500 * Exported from MasterCook * Strawberry Bran Muffins Recipe By : Granny's Muffin House Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C 100% Bran Cereal 1 1/2 C Milk 1/2 C Whole Wheat Flour 1/2 C All-Purpose Flour 1 Tbsp Baking Powder 1/2 Tsp Salt 2/3 C Brown Sugar -- Packed 1 Egg -- Beaten 1/3 C Butter -- Melted 1 C Strawberries -- Finely Chopped 12 Lg Strawberries, Whole -- Stems Removed Soak you bran in milk for 15 minutes. Preheat your oven to 400F. Sift the next 5 ingredients. Stir in the egg and butter, just till blended. Fold in the finely chopped strawberries. Fill paper-lined or Pam sprayed muffin tins full, place a whole strawberry on each muffin, and bake approximately 20 minutes. Makes 12 muffins. - - - - - - - - - - - - - - - - - - NOTES : Diabetic Exchanges per serving: Starch - 1; Fruit - 1/2; Fat - 1; Other Carbohydrates - 1 --------------- MESSAGE bread-bakers.v098.n044.17 --------------- From: TaktEZ@aol.com Subject: Italian bread? Date: Thu, 11 Jun 1998 20:56:19 EDT Hi Glenn Here's a recipe for Italian bread given to me by a friend in Florida. I've made it numerous times and it's excellent. Hope you like it too. Happy Baking! Don * Exported from MasterCook II * Old Fashioned Crusty Italian Bread Recipe By : Delores Terranova Serving Size : 24 Preparation Time :0:00 Categories : Breads: Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast 3 tablespoons sugar 1 tablespoon salt 2 cups water -- luke warm 6 cups flour unbleached -- or Pils. bread flour 1 each egg -- slightly beaten 1/4 cup beer Dissolve yeast, sugar, and salt in warm water. Sift in half of flour and mix batter vigorously with wooden spoon. Stir in eggs and beer. Stir in Remaining flour until dough comes away from sides of bowl. Form into ball and place on floured board. knead until smooth and elastic, about 15 minutes. Place Dough in a clean lightly greased bowl. Turn dough several times to grease all over. Cover with a damp towel. Place in a warm spot and let rise until doubled in bulk, about 1 1/2 hours. Divide dough in half and form into 2 round loaves. Cut an X in top of each loaf. Grease a large cookie sheet and sprinkle with cornmeal. Space loaves several inches apart on sheet. Place a large roasting pan of boiling water on lower shelf of COLD oven. Place bread on middle shelf above water. Bake 30 to 45 minutes at 400 Deg. F until golden brown. To brown the bottoms, turn the loaves over for the last 5 minutes of baking. Cool at least 20 minutes before serving. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n044.18 --------------- From: "Linda Garber" Subject: Hot Cross Buns Date: Tue, 9 Jun 1998 10:28:39 -0300 Here is the recipe I use. It is from the Bread Machine Book by Marjie Lambert with one change, brown sugar is substituted for white. That idea came from the Sunbeam Recipe Book. I have sometimes added more currants or raisins. HOT CROSS BUNS 12 - 16 Ingredients 18 - 24 1 egg 1 + 1 yolk 1/2 cup milk 3/4 cup 1/4 cup brown sugar 6 tbsp 1 tsp grated lemon peel 1 1/2 tsp 1/2 tsp cinnamon 3/4 tsp 1/4 tsp nutmeg 1/2 tsp 1/8 tsp ground cloves 1/4 tsp 1/2 tsp salt 3/4 tsp 2 cups flour 3 cups 2tsp yeast 1 tbsp 1/4 cup currants or raisins 1/2 cup Put all ingredients except currants or raisins in bread pan and process on dough stage. Add currants or raisins at beep or after first kneading. [Sometimes I just knead them in by hand after dough cycle complete.] Lightly oil a 9 inch square pan or 10 inch round pan for smaller recipe, a 9 x 13 inch pan or two 8 x 8 square pan for larger. When dough is ready, remove from pan and punch down. Cut smaller recipe into 12 to 16 equal pieces, the larger recipe into 18 to 24 pieces. Roll each piece into a ball. Place each ball about 1/2 inch apart in baking pan. Cover loosely and set in warm place to rise until doubled, about 45 minutes to 1 hour. Preheat oven to 375F. With a sharp knife or razor blade, cut a cross in the top of each roll. Bake 12 to 15 minutes, until a skewer inserted in the roll comes out clean. Make a glaze of 1/2 cup confectioner's sugar, 1 Tbsp milk or cream and 1/2 tsp lemon. Add sugar or mild if needed to give it a consistency to drizzle over the rolls. Let rolls cool slightly but not completely. drizzle icing in a cross, following cuts in the top of bun. --------------- MESSAGE bread-bakers.v098.n044.19 --------------- From: Reggie Dwork Subject: vegetable bread Date: Fri, 12 Jun 1998 03:06:44 -0700 Judy, I don't know if this will taste like the veggie bread you had previously ... but here is one for you to try. Reggie * Exported from MasterCook * Garden Herb Bread Recipe By : MARILYN SULTAR Serving Size : 8 Preparation Time :0:00 Categories : Breads Bread Machine Bread Bakers Mailing List Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 2 C White Bread Flour -- (3 C) 1 Tbsp Dry Milk -- (2 Tbsp) 1 Tbsp Sugar -- (2 Tbsp) 1 Tsp Salt -- (1 1/2 Tsp) 1 Tsp Chives -- (1/2 Tbsp) 1 Tsp Marjoram -- (1/2 Tbsp) 1 Tsp Thyme -- (1/2 Tbsp) 1/2 Tsp Basil -- (1 Tbsp) 1 Tbsp Butter -- (2 Tbsp) 3/4 C Water -- (1 1/4 C) 1 Tbsp Fast Rise Yeast -Or- -- (2 Tsp Fast Rise) Or 2 Tsp Active Dry Yeast -- (3 Tsp Active Dry) NOTE: I rewrote the recipe to follow order of my machine. It works wonderfully in my Panasonic. This bread tastes like stuffing! It is WONDERFUL!!!! Here are some hints from the book: 1. Use dried herbs that are flaked and not ground. If using ground, reduce the amt. by half. If using fresh herbs, double the recipe. 2. This recipe can be made with the regular, rapid, or delayed time bake cycles. This recipes comes from "Bread Electric" from the Innovative Cooking Enterprises. I make the regular size loaf in my machine. Marilyn Sultar - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 5626 0 --------------- MESSAGE bread-bakers.v098.n044.20 --------------- From: TaktEZ@aol.com Subject: hot cross buns Date: Thu, 11 Jun 1998 20:56:21 EDT Hi Bobby Every Easter I make several pans of these the day before, divide them into the appropriate breakfast sized portions and deliver them that afternoon to various family members for their Easter breakfast. The grand kids rave about them so, having passed the grand kid test, I suppose they're petty good, and as you know, grand kids always tell it like it is. Hope you like them. Happy Baking! Don * Exported from MasterCook II * Hot Cross Buns Recipe By : Pillsbury, the Complete Book of Cooking page-496 Serving Size : 24 Preparation Time :0:00 Categories : Breads: Rolls & Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ROLLS 3/4 cup milk 1/2 cup oil 3 egg 1/3 cup sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon 4 1/2 cups all-purpose flour 4 1/2 tablespoons yeast 1/2 cup dried currants 1 egg white -- beaten FROSTING 1 1/2 cups powdered sugar 2 tablespoons margarine, unsalted 1/2 teaspoon vanilla 1 tablespoon milk -- possibly 2 ROLLS Place ingredients in machine in the order recommended by the manufacturer. Use the "dough" setting and press "start." When the machine beeps remove the dough and proceed as follows. Preheat oven to 375F. Grease a 15x10x1 inch baking pan. Punch dough down (if your machine hasn't already done so) and divide into 24 equal parts. Shape into balls, place into baking pan and brush tops with beaten egg white. Let rise until doubled in bulk. Bake 15 to 20 min until golden brown. ICING In a small bowl combine all frosting ingredients. Beat well adding enough milk to achieve the proper consistency. Let buns cool slightly, then using a cake decorator pipe a cross on the top of each bun. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v098.n044 --------------- -------------- BEGIN bread-bakers.v098.n045 -------------- 001 - "Mimi B." - My favorite breads 004 - rgcasey@ix.netcom.com - Italian bread? 005 - "Mega-bytes" Subject: Ezekiel's Bread Date: Sun, 07 Jun 1998 14:46:27 CDT *snip* I have never heard of "Ezekiel Bread". Can someone describe it to me, and/or what Ezekiel flour might be like? Thanks, Joan *snip* Hi Joan, I just got this recipe from my sister two days ago...I have never made it, but hope that this may answer your question. From the measurements, looks like this make several loaves! Ezekiel's Bread (A Modern Version) From: "Healing Foods From The Bible" 4 packets yeast 1 cup warm water 1 tablespoon honey 8 cups wheat flour 4 cups barley flour 2 cups soy flour 1/2 cup millet flour 1/4 cup rye flour l cup lentils, cooked and mashed 4-5 tablespoons olive oil 1/2 - 3/4 cup honey 4 cups water 1 tablespoon salt Dissolve yeast in 1 cup warm water and 1 tablespoon of honey. Set aside 10 minutes. Combine the next five ingredients. Blend lentils, oil, honey and a small amount of water in a blender. Place in a large mixing bowl with remaining water. Stir in two cups of (mixed) flour. Add the yeast mixture. Stir in salt and remaining flour. Place on floured bread board and knead until smooth. Put in oiled bowl. Let rise until double in bulk. Knead again, cut dough and shape into four large loaves. Place in greased pans. Let rise. Bake at 375 degrees for 45 minutes to one hour. (There is some confusion about the "fitches" called for in the original recipe. Apparently, the fitches referred to a herb. Cumin, fennel and nutmeg have all been suggested as the mistranslated "fitches". Take your pick or leave them out. Any of them will add a unique taste to your homemade bread.) Then as now, Ezekiel's bread is crammed with such wholesome, life-extending nutrients as protein, calcium, phosphorus, iron, sodium, potassium, vitamins A and C, thiamin, riboflavin and niacin. ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ Mimi :] Mimi's Cooksbox: http://welcome.to/mimiscooksbox Mimi's Mailbox: mimisbox@hotmail.com ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v098.n045.2 --------------- From: mbnolte@pinc.com (Mavis and Bruce Nolte) Subject: Re: ABM Hot Cross Buns Date: Sun, 7 Jun 1998 10:42:36 -0700 (PDT) This recipe was in our local daily paper a couple of years ago. The dough is easy to work with & fairly forgiving - the mentally challenged ladies I work with love to help make these. For those with a 1 lb machine, I hope that you have discovered & taken advantage of the fact that with dough you can make recipes 1/2 a pound larger than the stated capacity of the machine. HOT CROSS BUNS (1 1/2 lb recipe) Vancouver Sun - Edith Adams Kitchen 3/4 cup milk 1/2 tsp allspice 2 large eggs 2 tsp bread machine yeast 1/4 cup butter @ room temp 1/2 cup currants cut into small pieces 1/3 cup mixed peel 1 tsp salt 1 egg white 3 1/3 cups all-purpose flour 1 TBSP water 3 TBSP sugar ICING (opt) 1 1/2 tsp cinnamon 1 cup icing sugar 1/2 tsp nutmeg 2 TBSP milk (approx) Place milk, eggs, butter, salt, flour, sugar, spices & yeast into bread machine pan in the order suggest in your manual. Process on the dough cycle. When the cycle is complete, transfer dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Knead in currants & peel. Divide dough into 12 equal pieces. Form each piece into a smooth ball & place on large greased baking sheet. Cover & let rise in warm, draft-free place until almost doubled in size, about 15 - 20 minutes. lightly beat together egg white & water: brush over tops of buns. If you don't want to add icing to your buns, at this point, cut a cross into the top of them. For a decadent touch you can use marzipan to form a cross now - be warned that marzipan grows when it bakes so use a very stingy log ( 1/8-inch ). Put the marzipan on top of the egg-wash so it will stick. Bake at 375F for 15 to 18 minutes ( my oven does them in 12 to 15 minutes ) or until done. Remove from baking sheet & cool on rack. ICING - In a small bowl, mix icing sugar & enough milk to make icing of desired consistency. Pipe on in the form of cross on each or smooth over the top if marzipan used. Enjoy! Mavis --------------- MESSAGE bread-bakers.v098.n045.3 --------------- From: KAR Subject: My favorite breads Date: Tue, 09 Jun 1998 01:41:19 -0400 Here are a couple of my favorites I thought I would share. Mostly I just make things up as I go along using 3 cups of whatever flour and a little over a cup of liquid. Sometimes I add an egg, whatever type of sugar I feel like, whatever type of fat, sometimes leftover sour cream makes a good shortening substitute. I don't usually make the same bread twice as you can tell. Here are a couple I have made more than once:) Enjoy - Kim MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: 100% Crunch Categories: Abm, Breads Yield: 1 1.5lb loaf 1 1/4 c Water + 1 Tbsp. 1 1/2 c Bread flour, white 1 1/2 c Bread flour, whole wheat 1 1/2 ts Salt 2 tb Honey 2 tb Molasses 1 tb Gluten 2 tb Olive oil 2/3 c Seeds, pumpkin, flax, sesame Sunflower or your favorite 2 ts Yeast, fast rise OR 3 ts Yeast, active dry Add ingredients in order for your Abm. Enjoy this crunchy, chewy texture, you won't even need a toaster for crispness. High in fiber and high in taste,100% Crunch brings a new dimension to an avocado and sprout sandwich. You may use 3 c WW bread flour if desired. Success Hints: We used equal amounts of pumpkin, flax and sunflower seeds. Try using different seeds for different taste and texture. (No bird seed, please!) For best results, use the "extra knead" process and add seeds near the end of the first knead. Gluten is available in health food stores and nutritional departments. This recipe can be made with the regular, rapid, or time bake cycles. For a regular loaf: 3/4 c +1 tb water, 1 c Whole wheat bread flour, 1 c White bread flour, or 2 c WW bread flour, 1 ts Salt, 4 ts Honey, 4 ts Molasses, 2ts Gluten, 4 ts Olive oil, 1/2 c Seeds, 1 ts fast rise Yeast or 2 ts active dry Yeast. Calories 147, Cholesterol 0 mg., Sodium 268 mg., Protein 13%, Carbohydrates 68%, Fat 19%. Nutritional information per serving. Taken from America's Bestseller! Electric Bread. Typed by Martha Boskind MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Buttermilk Oatmeal Bread Categories: Abm Yield: 1 1/2 lbLoaf 3 c Bread Flour 2 tb Granulated Sugar 1 ts Salt 2 tb Margarine 4 tb Buttermilk powder 1/4 c Oatmeal 2 ts Yeast 1 1/4 c Warm water Place ingredients in pan in order given by manufacturer. Regular white cycle or timer. Medium crust. MMMMM --------------- MESSAGE bread-bakers.v098.n045.4 --------------- From: rgcasey@ix.netcom.com Subject: Italian bread? Date: Mon, 8 Jun 1998 16:49:43 -0500 (CDT) Glenn: Italian bread is simple, but making it is not. A good recipe is a two-day process. The first day you make "biga", a firm sponge using just flour, water and yeast. This sits in the fridge overnight. The next day you mix some of the biga with more flour, water and yeast to make the bread. (Leftover biga is frozen for future bread- making, so succeeding sessions complete in one day.) Note, no oil or sweeteners are used. The biga seems to supply the elasticity or chewiness that makes it something like French bread. It's delicious, but as I say, more work than you think. A complete recipe follows, based on "The Il Fornaio Baking Book" by Franco Galli. Their recipe is a little more sophisticated, but I like the results I get from this slightly simplified procedure. Biga 3/4 tsp active dry yeast 1/2 cup warm water 3 1/2 cups bread flour 1 1/4 cups cool water Mix yeast with warm water and let sit till creamy, about 15 minutes. Measure flour into bowl, add yeast mix and cool water, mix until thoroughly combined. Cover and let sit in refrigerator 24 hours to two weeks before using. Freeze what is not used short-term. Italian Bread ("Pagnotta") 1 1/2 tsp active dry yeast 1/2 cup warm water 7 cups bread flour 1 tblsp salt 2 3/4 cups cool water 1/4 cup biga Mix yeast with warm water and let sit till creamy, about 15 minutes. Measure flour into bowl, stir in salt, then add yeast mix, cool water, and biga. Mix until thoroughly combined, then knead 15-20 minutes by hand (instead, I use a bread hook on my KitchenAid for several minutes). Shape into a ball, place in bowl with covering, and let rise till doubled, about 1 1/2 hours. Punch down, fold edges into the bottom to make a ball again, then let rise again till doubled (about an hour). Sprinkle cornmeal on a baking sheet. Divide the dough into two, form each half into a round or oval, place on baking sheet. After 30 minutes start the oven at 425, with a baking stone inside if you have one. Let dough rise 45 minutes or so, till the dough springs back slowly when indented with a finger. Mist the oven with a spray bottle containing water. Put the bread tray in and mist again. After 5 minutes mist one more time, and reduce the oven to 400 degrees. Bake another 40 minutes or so, till done. >From: "Glenn" Subject: Italian bread? Date: Sun, 31 May 1998 22:33:46 -0600 I'm looking for a basic Italian bread recipe. Just the simple stuff the restaurants bring you when you order. It is similar to thin French bread but just a little different. Thanks, Glenn. --------------- MESSAGE bread-bakers.v098.n045.5 --------------- From: "Mega-bytes" Subject: Chocolate &/or Coconut Date: Mon, 8 Jun 1998 09:59:48 -0400 "Jack & Jackie" wrote: I would appreciate recipes for my bread machine for chocolate (with or without chocolate chips) bread. Would also like coconut bread recipes for my bread machine or a combo might be good. ---------------------------------------------------------------------------- ---- Jackie, Here are several with either chocolate, coconut or both. I haven't tried these. If you do, let us know how they turn out. Martha * Exported from MasterCook * CHOCOLATE CHIP BREAD Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Breads/Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----FOR 1-1/2 LB. LOAF----- 1 pk 3 c Bread flour 2 T Brown sugar 2 T White sugar 1 t Salt 1 t Cinnamon 4 T Butter 1 Egg 1 c Milk 1/4 c Water 1 c Chocolate chip Put the first 10 ingredients into the pan, select white bread and push start. When the Auto Bakery "beeps" 5 minutes from the end of the second mixing, add the chocolate chips. NOTE: The chips tend to get a little well done, so turn the darkness control a bit toward light. This bread has a cake-like texture. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Bread #2 Recipe By : More Electric Bread Serving Size : 1 Preparation Time :0:00 Categories : Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water -- lukewarm 3 cups white bread flour 4 tablespoons sugar 1 1/2 teaspoons salt 4 tablespoons cocoa powder -- unsweetened 1/2 cup miniature chocolate chips -- semi-sweet 1/2 teaspoon vanilla 3 tablespoons beaten egg 2 1/4 teaspoons active dry yeast Add ingredients according to bread machine manufacturer's instructions. Makes a 1.5 pound loaf. - - - - - - - - - - - - - - - - - -- * Exported from MasterCook * CHOCOLATE COCONUT BREAD Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads/ABM Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Heavy cream 1 1/2 Eggs 3 tb Fruit juice concentrate 3 tb Honey 1 1/2 tb Unsweetened cocoa 1/3 ts Salt 1/3 c Coconut flakes 3 tb Vital gluten -- optional 3/4 c Wheat flakes 3 c Whole wheat flour 1 1/2 ts Yeast 1/2 c Chocolate chips 1/3 c Chopped nuts Recipe by: Donna German - The Bread Machine Cookbook III Use Raisin/Mix Cycle and add Chocolate Chips and Chopped nuts when indicated; or 5 minutes prior to the end of the second kneading cycle - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hawaiian Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Water 1/3 cup Pineapple juice 1 Egg 1 tablespoon Margarine or butter 2 cups Bread flour 2 tablespoons Sugar 1/2 teaspoon Salt 1 teaspoon Yeast 1/2 cup Macadamia nuts -- chopped 1/3 cup Coconut Add ingredients to machine according to manufacturer's directions. Nutritional information per serving: 119 cal, 3g pro, 16g carb, 5g fat (38%) Source: Bread Machine Bounty recieved from Mary Warren in Feb CB swap - - - - - - - - - - - - - - - - - - * Exported from MasterCook * ORANGE COCONUT BREAD:::GWHP32A Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pk Yeast 2 3/4 c Better for Bread flour 2 tb Gluten 1 t Salt 1 pk Orange gelatin -- (4-srvng size 2/3 c Coconut -- shredded 2/3 c Carrot -- shredded/raw 1 tb Orange peel -- freshly grated 1 tb Margarine 1 c Very warm water -- + 1 Tb Add all the ingredients in the order listed,select white bread and push "Start." There is no need to mention the carrots contained in this delectably moist bread, their healthful fiber and vitamins are completely camouflaged. Shared by Barb Day - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v098.n045 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved