Date: Sat, 18 Jul 1998 21:20:50 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n053 -------------- 001 - Reggie Dwork Subject: Reminder - Summer Loaf Date: Sat, 18 Jul 1998 14:09:42 -0700 Jeff and I wanted to remind everyone about the Summer Loaf in Portland next weekend (7/25 - 26). I hope that some of you will be able to attend. It sure sounds like it is going to be fun and the Master Class sounds interesting. We also hope to get to meet anyone who decides to attend. Reggie & Jeff --------------- MESSAGE bread-bakers.v098.n053.2 --------------- From: Horace Bixby Subject: Magic Mill Mixer Date: Sat, 11 Jul 1998 11:29:35 -0700 I have a Magic Mill Assistent mixer. I have been having a fine time kneading doughs with this mixer. I was wondering how many other bakers reading this list own Magic Mill mixers? I would like to compile a list of other bakers to compare notes with and share knowledge regarding the Magic Mill Assistent. Horace A. Bixby bix3@cts.com -- Give a man a fish and you feed him for a day; teach him to use the Net and he won't bother you for weeks. --------------- MESSAGE bread-bakers.v098.n053.3 --------------- From: "Mega-bytes" Subject: Ezekiel Fasting Bread Date: Sat, 11 Jul 1998 08:05:09 -0400 In my original post I stated I did not ask for the recipe because the grains and beans need to be ground the day the bread is made, and I was sure not many have a grain mill. If you have a way of grinding and obtaining all the necessary grains and breads and want to make your own you may contact: Debra Ridings 6490 Matt Highway Cumming, GA 30040 Phone 770-844-9586 BTW, Debra gave me a loaf of this bread when I picked up some flour she ground for me. It's really good. Has a cake like texture, with a taste of honey, and very moist. Martha --------------- MESSAGE bread-bakers.v098.n053.4 --------------- From: "James P. Stokes" Subject: Horizontal Auto Bread Makers Date: Mon, 13 Jul 1998 17:30:57 -0700 I'm considering the purchase of a horizontal (traditional) automatic bread maker. I had a vertical machine but was dissatisfied firstly with the density of the loaves - despite numerous at adjusting ingredients - the 2 lb loaves usually came out between 4" and 8" high. Secondly, the crusts on the vertical machine were very thick on five of the six sides. I live the Greater Toronto (Ontario, Canada) area and would appreciate hearing from anyone that can steer me in the right direction in regard to the horizontal machines. Thanks, Jim Stokes Brampton --------------- MESSAGE bread-bakers.v098.n053.5 --------------- From: Dorothy Subject: Cranberry Bread Date: Sat, 11 Jul 1998 07:52:57 -0400 This recipe was posted to one of the bread baking lists a while ago (thanks, Andree!!). It uses craisins (dried cranberries). It's excellent. CRANBERRY HOLIDAY BREAD 1 1/8 CUPS WATER 2 TABLESPOONS BUTTER 3/4 TEASPOON ORANGE EXTRACT 2 TEASPOONS FRESH LEMON JUICE 3 CUPS BREAD FLOUR 1 1/2 TABLESPOONS DRY MILK 2 TABLESPOONS SUGAR 1 1/2 TEASPOONS SALT 1/2 TEASPOON GROUND CLOVES 1 TEASPOON CINNAMON 3/4 TEASPOON ALLSPICE 2 1/4 TEASPOONS ACTIVE DRY YEAST 1 CUP DRIED CRANBERRIES (OR CRAISINS) REGULAR, RAPID, OR DELAYED TIME BAKE CYCLES. UNSWEETENED BOTTLED LEMON JUICE MAY BE USED IN LIEU OF FRESHLY SQUEEZED JUICE. --------------- MESSAGE bread-bakers.v098.n053.6 --------------- From: Patrick Braun Subject: belt for Oster Date: Mon, 13 Jul 1998 16:20:33 -0700 I'm hoping someone can help me. The belt on my Oster bread maching is wearing out, and needs to be replaced. When I called the company, I was told that I would have to send in the entire machine. If it turned out to be just the belt, the cost would be $15.00 plus return shipping. Outrageous! When I was younger, there used to be small appliance repair shops that sold parts to almost all brands of small appliances. Unfortunately, these seem to have gone by the wayside as we have become more of a "throw-away" society. Does anyone have one of these repair shops in their town that I could call or write, to see if I can purchase a belt? Barb --------------- MESSAGE bread-bakers.v098.n053.7 --------------- From: "Mimi B." Subject: Sweet Potato-Orange-Raisin Bread ABM Date: Mon, 13 Jul 1998 22:25:37 CDT Made this over the weekend, it was quite yummy! :) @@@@@ Sweet Potato-Orange-Raisin Bread Notes: l-1/2 Pound Loaf Typed for you by: Mimi 1 cup orange juice 1-1/2 tablespoons vegetable oil 1/2 cup mashed sweet potato 3 cups Gold Medal® Better for Bread Wheat Blend Flour 3/4 teaspoon salt 1-1/2 teaspoons yeast At beep add: 3/4 teaspoon cinnamon 3/4 cup golden raisins Put everything except the raisins and cinnamon in the machine's bread pan, use the Sweet Bread setting. Add the raisins and cinnamon when machine beeps. ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ Mimi :] Mimi's Cooksbox: http://welcome.to/mimiscooksbox Mimi's Mailbox: mimisbox@hotmail.com "Kitchen gadgets are our friends" ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v098.n053.8 --------------- From: "Mega-bytes" Subject: Ezekiel Bread-R Casey Post Date: Sat, 11 Jul 1998 08:25:40 -0400 > Per loaf - 1 lb, 12-14 slices: > Loaf Slice > Calories 1,440 120 > Sat Fat 0 0 > Poly unsat fat 0 0 > Mono unsat fat 9g .75g > Protein 165g 13.75g > Carbo 99g 8.25g > fiber 396g 33g > sugars 63g 5.25g > chol 0 0 > Sod (in beans) 36g 3g > Iron %RDA 324% 27% > Cal %RDA 180% 15% > PLUS 33 Vitamins, minerals and amino acids Rich Casey rgcasey@ix.netcom.com Wrote: >Sorry, my engineering background just won't let me pass on this. >A pound of bread weighs 456 grams. Adding up the fat, protein, >carbos, fiber and sugars given in the note I get a total of 732 >grams. I'm especially surprised by the claim for 396 grams of >fiber - typically it's a few percent or less of total weight. Can >someone check these figures? Rich, I'm not an engineer - just passing on the information given to me. Looking at the grains and beans that go into the bread it's not your regular fluffy flour you buy at the store, and having eaten it, I believe it does have a LOT of fiber. Martha --------------- MESSAGE bread-bakers.v098.n053.9 --------------- From: Ruth Warren Subject: latest Date: Sat, 11 Jul 1998 07:15:06 -0500 Re latest mailing: "Electric Bread" has a very good Cranberry bread. All the recipes I make from it turn out excellent and yummy.It's called Tangy Cranberry on p. 120. zap me if you want me to send it to you. I have also substituted dried blueberries for the cranaberries and it comes out blue. Dak had a Blueberry Bread in their original Manual I've not tried it. But here goes: 2 1/4 t yeast(I'd cut that down to a scant 2t as their recipes tend to rise rather much) 3 c bread flour 1/2 t salt 2 T sugar 1 T butter or marg. 1 can (16 oz) blueberries, WELL drained, reserving liquid 1/4 c retained juice 1//4 c water Their directions say to put drained blueberries into 2c measuring cup and add the juice and then enough water to make a total of 1 1/3 cups total. For my machine that may be a tad moist. I would just add water if needed as it kneads. Like I said, their recipes tend to be quite moist and very hi risers. My first machine was an R2D2 Welbuilt as well, and 100% whole grain breads were almost impossible for me. Marcia, instant yeast works for rapid cycle on machine. And regular is for the regular longer cycles. Or so Red Star says. ruth http:www.geocities.com/Heartland/Acres/8785 --------------- MESSAGE bread-bakers.v098.n053.10 --------------- From: Docia Richard Subject: from a lurker who uses a KA Date: Sat, 11 Jul 1998 08:23:05 -0500 Well, what a wonderful discussion going on about Kitchen Aid (KA) breadmaking and too much flour! I really enjoyed Ruth's earlier advice about how easy it is to add too much flour when mixing in a KA. Been there, done that, many a time. Further direction regarding the tacky vs. sticky dough will also be taken into practice. I've really noticed the difference a little patience with the dough scoop can make while letting the KA do it's work. But still, it never quite 'feels' like a hand kneeded dough after being done in the KA, always a little 'wetter'. I've been lurking and enjoying this list for quite a while now, and have visited some of y'all's beautiful websites. Thanks for the great recipes, everyone. And I do believe that Ruth's page is a must-see for the new breadbaker. She has a gift for sharing wisdom. I missed the first description of 'Summer Loaf' event. Sounds like it's up in the Pacific Northwest somewhere? Guess you wouldn't expect a lot of heavy breadmaking to be occuring down here in Texas in July. Most folks here think it's a sin to light the oven when it's 100 outside and the A/C is begging for relief. Thanks again, especially to Ruth and Don, for all the great tips. Docia --------------- MESSAGE bread-bakers.v098.n053.11 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Mystery Bread Date: Thu, 16 Jul 1998 18:35:22, -0500 From: "andy&shell" Subject: Mystery Bread Date: Wed, 15 Jul 1998 09:31:51 +0100 Shell, You wrote: <<>>> I'm not familiar with Danish breads, never having been there, so I scanned several cookbooks but didn't come up with anything matching your description. I'm wondering if the bread you're referring to is similar to the German Volkornbrot. You can find it or something very similar in the deli section of the market with the cheeses. It's a very heavy, very dense dark bread. The slices are about 5" square and quite thin. Sometimes it's labeled as a pumpernickel or a rye but it doesn't resemble the ryes and pumpernickels found in the bread case. When we lived in Germany, this bread was everywhere and we missed it terribly when we returned home until I was able to find something similar here. Hope I'm on the right track..... Linda Rehberg www.breadmachinemagic.com --------------- MESSAGE bread-bakers.v098.n053.12 --------------- From: Fred Smith Subject: Helen's quesiton re: color of crust Date: Sat, 11 Jul 1998 12:32:37 -0400 HWGunnar@aol.com wrote: >OK, bread baking pros, I'm a rank amateur who needs more help. I >have a consistent problem in that I always get a very pale crust--not >the nice golden or dark brown that I'd like. .... > the second rising, after I kneaded it again with my KA Helen: The other numerous replies have all given good advice. But one additional factor controlling the color of your bread's crust is salt. If you make a bread with no or only a little salt you'll find it won't brown very well at all. Regarding the temperature, someone said that dropping from 425 to 350 may be too low a temperature. Again, it depends on your oven. I always bake my (everyday white bread) at 350 and get nice crusts. Of course, some breads have other needs, but when I'm baking ordinary white bread for everyday use I don't even follow a recipe (I've been doing it for 25 years or so) but I do more or less the same things all the time. Anyway, I find that most breads brown nicely at 350 in 35 or so minutes. If I forget the salt, however, (which I have been known to do) I end up with a pale yellowish or only slightly brownish loaf even though it is done inside. (Not to mention, it's also rather tasteless!) Fred -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- "And he will be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace. Of the increase of his government there will be no end. He will reign on David's throne and over his kingdom, establishing and upholding it with justice and righteousness from that time on and forever." ------------------------------- Isaiah 9:7 (niv) ------------------------------ --------------- MESSAGE bread-bakers.v098.n053.13 --------------- From: "Donna M. Walter" Subject: Ezekiel Bread Date: Wed, 15 Jul 98 16:48:05 -0000 >From: idaspooner@juno.com (Kerrie Spooner) >Subject: Re: EZEKIEL Fasting BREAD >Date: Tue, 07 Jul 1998 13:15:52 EDT No measurements were included. Can anyone tell me how to make this bread? Hello-- I found these two recipies on the Village Bakery site. Posted by Cindy On December 26, 1996 Leavened with yeast Ezekiel Fasting Bread 2 1/2 cups hard red wheat 1 1/2 cups spelt or rye 1/2 cup hulled barley 1/2 cup millet 1/4 cup green lentils 2 T. great northern beans 2 T. red kidney beans 2 T. pinto beans Stir the above ingredients very well. Grind in flour mill. Measure into large bowl: 4 cups lukewarm water 1 cup honey 1/2 cup oil 2 T. Red Star Yeast Set aside for 3-5 minutes to allow yeast to grow. Add to yeast mixture: 2 t. salt fresh milled flour from above mixture of grains Stir until well kneaded about 10 minutes. This is a batter type bread an will not form a smooth ball. Pour dough into greased pans. You may use 2 large loaf pans or 3 med. loaf pans or 2-9x13 pans. Let rise in a warm place for one hour or until the dough is almost to the top of the pan. If it rises too much it will over flow the pan while baking. Bake at 350 for 45-50 minutes for loaf pans and 35-40 minutes for 9x13 pans. For fasting, divide bread into 8 equal parts weighing 1/2 pound each. Eat a 1/2 pound cake and drink a quart of water every day. Posted by Kay G. On February 12, 1998 Leavened with sourdough Sour Dough Ezekeil Bread 1-1/2 c. hard winter white wheat 1-1/2 c. rye 1/2 c. barley 1/2 c. millet 1/4 c. green lentils 2 T. great northern beans 2 T. red kidney beans 2 T. pinto beans 2 T. black beans 1 T. alfalfa seeds --Stir and grind above ingredients-- --Mix in large bowl or mixer-- 2-1/2 c. starter* 1-1/2 c. lukewarm water 1-1/4 c. honey 1/2 c. oil 2 t. yeast --Set aside and let yeast activate-- --Add to yeast mixture-- 4 c. fresh milled ingredients 2 c. bread flour Stir until well kneaded Wait 20 minutes. Add 2 t. salt Ferment for 3 hours. Form into two loaves and cover w/saran. Wait 1 hour. Refrigerate 8-12 hours. Remove from refrigerator and ferment approx. 4 hrs. Bake at 450 45-50 minutes. *I feed my starter w/ half bread flour and half home-milled wheat. From the Village Bakery site --------------- MESSAGE bread-bakers.v098.n053.14 --------------- From: "Mega-bytes" Subject: Cranberry Bread for ABM? Date: Sat, 11 Jul 1998 07:57:33 -0400 Caroline, Here's one I have. Martha * Exported from MasterCook * Cranberry Yeast Bread Recipe By : Taste of Home's Quick Cooking magazine, May/June '1998,p.32 Serving Size : 1 Preparation Time :0:00 Categories : Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c.plus 2 T. water -- (70-80 f) 2 tablespoons butter or margarine -- softened 3 tablespoons instant nonfat dry milk powder 3 tablespoons sugar 2 teaspoons salt 3 1/2 cups bread flour 2 1/2 teaspoons active dry yeast 3/4 cup dried cranberries 1 tablespoon grated ornage peel In bread machine pan, place the first seven ingredientsi n order suggested by manufacterer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough afouter 5 minutes of mixing; adding 1-2 tablespoons water or flour, if needed). Just before the final kneading (at beep) add cranberries and orange peel. Yield: 1 loaf. (2 pound) Editor's Note: Use of the time feature is not recommended for this recipe. Recipe submitted by Sandy Hunt of Racine, Wisconsin who says that the combination of tart dried cranberries and aromatic orange peel give this bread full flavor. MC formatting by bobbi744@sojourn.com - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v098.n053 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved