Date: Sat, 20 Jun 1998 13:26:50 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n046 -------------- 001 - Sam Hurwitz Subject: Mavis's home made baking powder Date: Sun, 14 Jun 1998 17:56:17 -0700 Mavis, perhaps you could guide the rest of us in home made baking powder? Tx San --------------- MESSAGE bread-bakers.v098.n046.2 --------------- From: qoe@sna.com Subject: service on a zoji? Date: Sun, 14 Jun 1998 20:43:24 -0700 Anyone have to have their zoji repaired? Any information you could share with me .. .I would be most grateful. Thank you , Lynne --------------- MESSAGE bread-bakers.v098.n046.3 --------------- From: Jjbeanz@aol.com Subject: (no subject) Date: Mon, 15 Jun 1998 00:14:25 EDT Does anyone have an apple bread recipe? It can involve nuts too-I've had it before it is fab! Would appreciate any ideas!! Thanks Jennie --------------- MESSAGE bread-bakers.v098.n046.4 --------------- From: Vickie Marlatt Subject: FS: Zoji BBCC-V20, home bakery traditional Date: Sun, 14 Jun 1998 11:16:20 +0100 I have an extra bread machine for sale: Zojirushi Home Bakery Traditional. Used less than 12 times. $150. Contact: vickie@atmos.colostate.edu --------------- MESSAGE bread-bakers.v098.n046.5 --------------- From: "Cherie Klein" Subject: Sanyo bread machines Date: Wed, 17 Jun 1998 18:38:12 -0400 Hi. I am about to buy my first bread machine. I have seen a Sanyo horizontal bread maker at a very good price, but I do not know anything about their reliability. Has anyone had any experience or heard anything about the Sanyo breadmakers? I would appreciate any advice. --------------- MESSAGE bread-bakers.v098.n046.6 --------------- From: haldas@nettally.com (Haldas, Gene) Subject: Fruit and peel mix Date: Wed, 17 Jun 1998 17:55:24 -0400 I like to bake a stollen that has the Fuit and Peel mix as well as Citron. I usually buy a large supply during the fall and winter holidays when it is available in the local super markets but ran out early this year. Does anyone know where I can get it this time of year via mail order? It's just not available in any of the local stores. --------------- MESSAGE bread-bakers.v098.n046.7 --------------- From: Angie Phillips Subject: Potato & Caraway Bread Date: Fri, 19 Jun 1998 08:46:19 -0500 >From THE BEST LOW-FAT, NO-SUGAR BREAD MACHINE COOKBOOK EVER by Madge Rosenberg. This is very good toasted. @@@@@ Potato & Caraway Bread 1 1/2 pound loaf 2 tsp dry yeast 2 1/4 cups bread flour 3/4 cup whole wheat flour 1/3 cup wheat bran 3 Tbls nonfat dry milk 1/3 cup grated raw potato 1 Tbls caraway seeds 3/4 tsp salt 1 cup plus 2 Tbls water Add ingredients in order suggested by your machine manual. --------------- MESSAGE bread-bakers.v098.n046.8 --------------- From: Mark and Jen Wesner Subject: Zoji vs. Welbuilt Date: Sun, 14 Jun 1998 17:54:23 -0500 Hey Gang, I'm looking forward to my next breadmachine already. I have a borrowed Zoji, which I am able to keep until I don't need it anymore. I had an Oster which died. And I really want a horizontal loaf machine. The Zoji horizontal loaf machine and the Welbuilt are the same price for me. So which is better -- any thoughts? Thanks! Jenny Mark and Jen Wesner mwnjw@iei.net "Passionate people change the world." http://www.iei.net/~mwnjw/index.htm --------------- MESSAGE bread-bakers.v098.n046.9 --------------- From: "J. Mathew" Subject: bread-baking books Date: Sun, 14 Jun 1998 08:55:37 -0500 > 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! Yes, his other books are very good. I have the one on pies and pastries, the one on soups and stews, and his other excellent baking book called _Breads of France_. All are excellent, in his usual style! Joan -- Reply via email to joanm@bigfoot.com http://www.bigfoot.com/~joanm USDA gardening zone 7b (just north of Dallas, TX) Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet --------------- MESSAGE bread-bakers.v098.n046.10 --------------- From: RossGW@aol.com Subject: Re: Weight Date: Tue, 16 Jun 1998 01:29:14 EDT Can't speak to the bread machine recipes -- I use a Kitchenaid too -- but according to Joe Ortiz in his "The Village Baker" the dough needs to be scaled at 110% to 115% of the finished loaf weight. So, a 1 pound loaf will start out at at least 17.6 ounces of dough. (His example gives a 1 pound loaf 3 extra ounces, but by my calculations, that would be closer to 20% bigger than the finished loaf.) Gregory Ross =========================================== 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.n046.11 --------------- From: Claire Subject: H E L P !!!!!!!! Date: Thu, 18 Jun 1998 11:44:35 -0700 HELP. . . I'm so frustrated! ! ! ! I've been baking breads from the book _Rustic European Breads From Your Bread Machine_. They are wonderful and taste great. Okay, here's the problem. I've been baking them in humid Wisconsin. I would just dump the ingredients in my machine and let it go and follow the rest of the book instructions (this is more than a dump in the ingredients and push a button book). Now we have moved to Arizona and I'm having a real hard time getting the measurements just right. Besides being in an extremely dry climate we're at @ 3000 foot altitude (+ or - a few feet). I know adjustments have to be made and I thought I tried everything! Believe it or not, I got it once but cannot reproduce it (sour taste and all) so I know it can be done here. I used the same technique, water from the same source, yeast from the same jar (unexpired) and flour from the same sack! HELP!!!!! We can't live without this bread. Anyone out there living in Arizona that can help me out? Okay, let me have it. What am I missing? Claire (from WI now living in AZ) --------------- MESSAGE bread-bakers.v098.n046.12 --------------- From: miller@micro.ti.com (Jenni Miller) Subject: Re: Digest bread-bakers.v098.n045 Date: Wed, 17 Jun 98 12:11:07 EDT Martha submitted this recipe. I tried it, and it was quite good. I used 2 tsp. of yeast, since there wasn't a yeast amount listed. -jenni * 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 yeast 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. --------------- MESSAGE bread-bakers.v098.n046.13 --------------- From: Phil Landis Subject: Re: Self-Raising Flour Date: Sun, 14 Jun 1998 09:18:44 -0400 >On Sun, 7 Jun 1998 at 10:42:29 -0700 (PDT) > >Mavis asked: > > 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 > > This is a small part of the Amy Gale cooking FAQ. It is available by FTP from this URL: ftp://rtfm.mit.edu/pub/faqs/cooking/ It is also posted (I believe) at intervals in the rec.food.cooking newsgroup ---------------- Welcome to the rec.food.cooking FAQ list and conversion helper! SNIP...SNIP...SNIP...SNIP... 2.1 Flours US all-purpose flour and UK plain-flour can be substituted for one another without adjustment. US cake flour is lighter than these. It is not used much anymore, but if it does come up, you can substitute all-pupose/plain flour by removing three tablespoons per cup of flour and replacing it with corn starch or potato flour. Self-raising flour contains 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each cup of flour. US whole wheat flour is interchangeable with UK wholemeal flour. SNIP...SNIP...SNIP...SNIP... I hope that this will help, Phil --------------- MESSAGE bread-bakers.v098.n046.14 --------------- From: mlcollinsaz1@juno.com (Marian L Collins) Subject: Another Zucchini recipe: Date: Sun, 14 Jun 1998 15:49:51 -0700 --------- Begin forwarded message ---------- From: mlcollinsaz1 To: daily-bread-errors@lists.best.com Subject: Another Zucchini recipe: Date: Fri, 12 Jun 1998 09:46:47 -0700 Message-ID: <19980612.094648.3862.0.mlcollinsaz1@juno.com> Here's a zucchini quick bread recipe we've enjoyed over the years. Maple Zucchini Bread Makes 2 loaves: 3 eggs 1 c. oil 1 c. brown sugar 1 c. granulated sugar 3 tsp. maple flavoring 2 1/2 c. flour 1/2 c. wheat germ 2 tsp. baking soda 2 tsp. salt 1/2 tsp. baking powder 2 c. shredded zucchini 1 c. chopped nuts In a mixing bowl, beat the 3 eggs; add sugars, oil, and flavoring and mix until foamy. Add dry ingredients to mixture and stir together. Stir in zucchini and nuts. Pour into 2 greased bread pans and bake at 325 for 1 hour. Several years ago I took a bread baking class and the teacher told us how to make our own "Pam" for bread pans by using 1 part liquid lecithin to 2 parts oil and mix together in a plastic squeeze bottle - I use a plastic honey bottle with a lid that pops up and down. When I clean it between fillings I use dishwasher detergent since the lecithin is pretty thick. I have used this "Pam" for years now on all my cake pans, casserole dishes and bread pans. It works great. The bread falls out so easily and the dishes clean up in a snap. Marian Collins - Mission Viejo, CA --------- End forwarded message ---------- _____________________________________________________________________ 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.n046.15 --------------- From: "tess@shore.intercom.net" Subject: Pizza Batter Bread Date: Sun, 14 Jun 1998 21:10:43 -0400 (EDT) New to the list, thanks to Reggie. Here is a favorite, easy and tnt recipe. * Exported from MasterCook * Pizza Batter Bread Recipe By : Southern Living- old recipe Serving Size : 1 Preparation Time :0:00 Categories : Breads Italian Tnt Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups All Purpose Flour, Divided 1 Package Dry Yeast 1 Teaspoon Dry Oregano 1/4 Teaspoon Garlic Powder 1 1/4 Cups Water 2 Tablespoons Butter/Margarine 1 Tablespoon Sugar -- * See Note 1 Teaspoon Salt 1/4 Cup Finely Chopped Pepperoni Grated Parmesan Cheese, optional Combine 1 1/2 cups of flour, yeast, oregano and garlic powder in large mixing bowl. Combine water, butter, sugar and salt in a small saucepan and warm to 120-130 degrees stirring to melt butter. Gradually add water mixture to dry mixture mixing at low speed on the electric mixer. Beat 3 minutes at high speed. Stir in pepperoni and enough flour to make a soft dough. Cover and let rise in a warm place. (85degrees) free from drafts, 45 minutes or until double in bulk. Stir dough and spread evenly in a well greased 9 x 5 x 3 inch loaf pan. Cover and let rise again until doubled in bulk, about 30 minutes. Sprinkle top with parmesan cheese if desired. Bake 375 degree for 35 - 40 minutes or until loaf sounds hollow when tapped. Cool in pan 10 minutes. Remove to wire rack. *note - I seldom use the sugar. I have added grated cheeses to batter ie: mozzarella or gouda, etc. This can be baked in a ovenproof bowl. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n046.16 --------------- From: ptj Subject: ABM Sourdough starter and self-rising flour Date: Sun, 14 Jun 1998 17:22:07 -0700 (PDT) I happened to have the following two things people requested so I'm passing them along. I haven't tried this starter yet; it's my next project. (I'll lick my sourdough problem yet, by golly!) The self-rising flour formula is pretty standard. The URLs I got them at are included: http://soar.Berkeley.EDU/recipes/ * Exported from MasterCook * SOUR DOUGH STARTER FOR BREADMAKER Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Skim milk 3 tb Plain yogurt 1 c Flour 1 (6 cup) ceramic or glass -container with tight -fitting lid 1. Heat skim milk to 90-100ø f. Remove from heat and stir into yogurt. 2. Allow to stand at room temperature 18-24 hours or until curds form. Stir with wooden spoon once or twice to keep liquid mixed in. 3. Gradually stir in flour; mix well. Allow to stand 2 to 5 days. 4. When starter is ready it is bubbly and spongy looking and has a good sour aroma. Starter should be kept in the refrigerator after this five day period. 5. To use starter bring to room temperature and allow it to get bubly again before using it. 6. Replenish starter after each use with equal portions of milk and flour. Example: If using 1 1/2 cups add 1 1/2 cups each: milk & flour. 7. Repeat steps 1, 2, and 3. http://www.pastrywiz.com/archive/recipe/0120.htm For 1 cup self-rising flour use: 1 cup all-purpose flour 1 1/4 teaspoon baking powder a pinch of salt. Bright blessings! ptj === 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.n046.17 --------------- From: "Mike Hammel" Subject: No subject given Date: Mon, 15 Jun 98 13:36:47 -0500 Terry, A few suggestions: You wrote: >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. To get bread out of my pan, I use two pot holders. First I lift out the pan by the handle with one and then grab the bottom of the pan with the other. Now, while holding the handle out of the way with one hand, I shake the pan upside down with the hand holding the bottom. This works every time. If you bread is sticking a bit, loosen it with a plastic spatula (High temperature or it will melt) or anything long and flat. Just be very careful if you use metal or it will scratch the pan only making things worse in the long run. You asked: >Why does premix 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. >Premix is more than twice the price of high grade/bread flour and would >like to use that rather than the premix. >Can anyone help? I have equal success with mixes and making from scratch. The mixes are nice and easy but you are very right, you pay a price for that convenience. If your bread isn't rising, you need to look at the basics: 1)Is you yeast fresh? Are you using the right kind of yeast? Get yeast made especially for bread machines. 2)Are you using only Whole Wheat flour? It doesn't rise as well as bread flour. Use 1 part white bread flour to 2 parts whole wheat. 3)Add Vital Wheat Gluten. 1 T. per loaf. Do this especially if you are using all or mostly whole wheat flour. I use it in all my breads, regardless. Makes them rise nice and tall. There are several web sites which also off help on troubleshooting bread making problems. Here's a short list. Some of these will link to other sites too. http://www.breadmachinemagic.com/ http://www.breadworld.com/breadmachines/breadmachines.html http://www.kitchenlink.com/abm.html http://idt.net/~wordup/bread.html http://www.jeff-and-reggie.com/ftp/archives/bread/ Hope this helps. Don't give up on the machine yet.... Bake and Be Happy....Mike --------------- MESSAGE bread-bakers.v098.n046.18 --------------- From: "Russell J. Fletcher" Subject: 2 ABM recipes X-post Certainly Citrus Bread 1.5 lb. (Bread Date: Fri, 19 Jun 1998 19:06:07 -0700 ) Cottage Dill Bread 1.5 lb. (Bread Machine) Certainly Citrus Bread 1.5 lb. (Bread Machine) Cottage Dill Bread 1.5 lb. (Bread Machine) Certainly citrus was so good that when I took a loaf to work for Bread Day, I never even got any of the loaf! Good thing I had tried it before I brought it to work 8-) Cottage Dill my wife liked, but I didn't care for. Russ * Exported from MasterCook II * Certainly Citrus Bread 1.5 lb. (Bread Machine) Recipe By : Electric Bread, p. 46 Serving Size : 1 Preparation Time :0:00 Categories : 30 % Cff Or Less Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1/4 cup orange marmalade 2 Tablespoons margarine -- (recipe says butter) 1 Tablespoon lemon juice 1 Tablespoon lime juice 3 cups white bread flour 2 Tablespoons dry milk 1 Tablespoon sugar 1 1/2 teaspoons salt 1/8 teaspoon lemon peel 1 Tablespoon active dry yeast -- 1 1/2 tsp rapid rise This recipe can be used with the regular or rapid bake cycles. (Oster machine #2) This bread book has a nice, good size color picture for each bread recipe. Russell Fletcher cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Cottage Dill Bread 1.5 lb. (Bread Machine) Recipe By : Electric Bread, p. 48 Serving Size : 1 Preparation Time :0:00 Categories : 30 % Cff Or Less Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 3/4 cup cottage cheese, lowfat -- small curd 1 1/2 Tablespoons margarine -- (recipe says butter) 3 cups white bread flour 1 1/2 Tablespoons dry milk 2 Tablespoons sugar 1 1/2 teaspoons salt 1 Tablespoon dry onion 1 Tablespoon dill seed 1 Tablespoon dill weed 1 Tablespoon active dry yeast -- (or 2 tsp fast rise) This recipe can be used with the regular or rapid bake cycles. (Oster machine #2) "The liquid in cottage cheese varies. If your dough is too dry, try adding water a teaspoon at a time during the kneading until dough appears moist and pliable." My wife really likes this bread. This bread book has a nice, good size color picture for each bread recipe Russell Fletcher cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - ---- 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/ If you have ICQ my ICQ # is 1210346. --------------- MESSAGE bread-bakers.v098.n046.19 --------------- From: TaktEZ@aol.com Subject: Re: Pre-mix vs. standard flour Date: Sat, 20 Jun 1998 15:48:59 EDT In a message dated 98-06-19 00:21:57 EDT, you write: >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? >>Hi Terry >>Actually, your problem is hard to diagnose not being able to look at the >>recipe you are using. Send a copy and I'll see if there is some obvious >>discrepancy. >>>Hi Don, >>>Ok my recipe calls for: >>> 600g High Grade/bread flour (+/- 4 cups) >>>8g Dry Yeast >>>300ml luke warm water ( alittle less than a cup) >>> 100mls cooking oil >>>1 tablespoon brown sugar >>> pinch salt Hi Terry I didn't realize you were on the metric system in New Zealand. I also didn't realize that you weighed ingredients. Most of us home bakers here in the U.S. measure ingredients volumetrically. Anyhow, no big deal I have converted your recipe into equivalents that I am more accustomed to and the results are shown below: 600g bread flour equals 4.6 cups 8g yeast equals 1/4 oz. or one packet 300ml water equals 1.2 cups 100ml cooking oil equals .4 cups 1 Tbs brown sugar equals 1 Tbs salt At this point I don't know what size machine you have since I am unfamilier with the Cascade brand. Seeing that your recipe calls for 600g of flour, that's a little larger than one of our 2 pound units. I suspect it is probably designed to be a 2 pound unit. You should, however, be able to make a smaller 1 1/2 pound loaf just as well if you choose to. You might want to check your instruction manual to verify the size loaf it can handle. In looking over your recipe I see a rather obvious discrepany. There is too little water for the amount of flour and your dough will be too dry. This will create a loaf resembling something between a hockey puck and a door stop. Also, some of the other ingredients could use a little adjusting. I've reworked your recipe using the original flour quantity of 600g and I've also converted it into a 1 1/2 pound recipe. The results are as follows: ORIGINAL RECIPE 600g bread flour 11g yeast 420ml water 50 ml oil 1 1/2 Tbs sugar 8ml salt 1 1/2 POUND LOAF 390g bread flour 8g yeast 280ml water 30ml oil 1 Tbs sugar 5ml salt When putting the ingredients in the bread pan, be sure to follow the manufacturers recommended order, this is very important. Also, be sure that you keep the yeast and salt well separated. If the salt comes into direct contact with the yeast it will kill the yeast. Terry, give these adjusted redipes a try and let me know how they come out. If you have any questions give a yell. If you want any other recipes let me know and I'll send them. Happy Baking! Don --------------- MESSAGE bread-bakers.v098.n046.20 --------------- From: TaktEZ@aol.com Subject: Re: Weight Date: Sat, 20 Jun 1998 15:49:06 EDT In your Wed, 10 Jun 1998 message you state: >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. Hi Ruth I've been converting back and forth between hand made recipes and ABM recipes for years and to be honest, the weight given for the the loaf is of little importance since it is only approximate. The important factor is the amount of flour the recipe calls for. The 1 1/2 pound loaf recipes for the ABM usually have about 3 cups of flour and about 1 cup of liquid. The 1 pound loaves have about 2 cups of flour and about 2/3 cup of liquid. The two pound loaf would have 4 cups of flour and 1 1/3 cups of liquid. This makes it real simple to convert back and forth between ABM and hand made recipes. The 3 cup of flour recipes will fit perfectly in a 9 X 5 inch bread pan and the 2 cup of flour recipes will fit the 8 1/2 X 4 1/2 inch size. I have no idea what the 2 pound loaf will fit into, maybe a dish pan. So, all you have to do is decide how many of which size bread pans or loaves you want to make then do a simple ratio basing everything off of the quantity of flour. In other words. If you see a 1 1/2 pound recipe that looks good but you want to make two 9 X 5 inch loaves -or the equivalent size free form loaves- just double everything and it'll work out perfectly. If you have a recipe storage program such as MasterCook, it even becomes easier because the program already has a built in recipe scaling feature. Just tell it the how much the original recipe made and how much you want the new recipe to make and bingo the software does all the arithmetic. That's all there is to it. As far as weighing the ingredients is concerned, I've done it and am not sure I like it all that much. The problem with weighing is twofold. First, none of the manufacturers seem to be able to agree on the weight of a cup of flour. Pillsbury's uses one figure, King Arthur's uses another and Gold Medal uses a third. Second, weighing tends to eliminate the slight variations that make each loaf of home baked bread unique. Personally, I like those little variations. That's what keeps home baked breads from becoming monotonous. Ruth, I hope this helps. Happy Baking! Don --------------- END bread-bakers.v098.n046 --------------- -------------- BEGIN bread-bakers.v098.n047 -------------- 001 - "Donna M. Walter" Subject: Featherweight BakePowder, Injera, Zo V20 and Pizza Date: Fri, 19 Jun 98 00:01:02 -0500 New subscriber first posting with several responses after browsing the archives looking for a possible translation to the ABM of my best carrot cake recipe. Traded a cheese cake recipe for the CC recipe of Gladys Green, a Philadelphia Girl Scout leader in 1970. Thank you Gladys. 1). For bakers who would like to buy Baking Powder without cornmeal, I suggest a product I have not used yet --*Featherweight Baking Powder*. Gluten Free, Cereal Free, Sodium Free. "New Better Rise". Contains: Monocsalcium Phosphate, Potato Starch, Potassium Bicarbonate. Mfd. by the Estee Corporation - Parsippany, N. J. 07054-1904 2). I have a recipe for * Injera (Ethiopian Bread) * I saved from the Philadelphia Inquire in 1983 after having dinner at a restaurant reviewed. But, "this version has been adapted for the American kitchen and won't take three days to make". I will search the Inquire archives for the original article. **4 cups self-rising flour, 1 cup whole-wheat flour-1 teaspoon baking powder-2 cups club soda-4 cups water. Combine flours and baking powder in a bowl. Add the club soda and the water. Mix into a smooth, fairly thin batter. Heat nonstick skillet. ...As with crepes be careful not too cook them too long resulting in a bread that may be tasty but won't fold around the bits of stew. The initial response to the Digest inquiry (in 1986) was more authentic. 3). I have just purchased a *Zojirushi V20* that replaced my first machine, a 1990 (year) Hitachi (it has a good new home -- I wanted to buy a bread machine with a few more bells and whistles). I stopped making bread, for some reason, after 1995, but made dog biscuits weekly. This is a heavy dough and was handled very well by the Hitachi as well as cooking brown rice! I got the Zo because of the dough handling capability learned via The Bakers Catalog Reviews and have turned out some good bread, great dog biscuits, and Pizza Dough. For basic Pizza Dough. James McNair's Vegetarian Pizza recipe went from my Kitchen Aid mixer to the bread machine very well. I will experiment with variations I have learned from the Digest. Thank you. --------------- END bread-bakers.v098.n047 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved