Date: Sat, 25 Jul 1998 01:19:40 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n054 -------------- 001 - "Donna M. Walter" Subject: Re: Village Bakery Site Date: Sun, 19 Jul 98 14:09:08 -0000 Hi - I learned about the Bread Baker's digest from the Sources of More Bread Machine Magic. They also have a web page -- www.breadmachinemagic.com -- and it has a section with many great links. The Village Bakery is www.countrylife.net. my bookmark adds /bread --------------- MESSAGE bread-bakers.v098.n054.2 --------------- From: Ruth Provance Subject: Ruth's almost white bread Date: Thu, 23 Jul 1998 22:41:11 -0700 Yes, folks, I have another bread recipe in The Free Internet Bread Recipe Archive, Web Bread edition: http://www.upword.com/bread/almost.html Many of you have seen this recipe before, but it is now posted on a really neato bread site. Check it out! Ruth --------------- MESSAGE bread-bakers.v098.n054.3 --------------- From: Karen Reznek Subject: Horizontal Bread machines Date: Sun, 19 Jul 1998 10:18:29 -0400 > From: "James P. Stokes" > Subject: Horizontal Auto Bread Makers > I'm considering the purchase of a horizontal (traditional) automatic > bread maker. I have a Zojirushi 2 pound horizontal and it is great. I've had a lot of success with dumping the ingredients in the night before, setting the timer, and waking to fresh bread. -- Karen Reznek kareznek@erols.com, karen.reznek@idealink.washington.dc.us --------------- MESSAGE bread-bakers.v098.n054.4 --------------- From: "Grace Carruthers" Subject: chiabatta and potato bread request Date: Tue, 21 Jul 1998 09:28:42 EST Hi Everyone! I'm looking for recipes for CHIABATTA BREAD and POTATO BREAD (or rolls. Thanks for your help. Regards Grace --------------- MESSAGE bread-bakers.v098.n054.5 --------------- From: iluv2craft@juno.com (Mary K. Hathaway) Subject: Ezekiel Fasting Bread Date: Sun, 19 Jul 1998 21:35:57 EDT I want to profusely thank everyone who so kindly helped me with the Ezekiel Fasting Bread. (If I didn't thank you individually, I sincerely apologize and please know how much I appreciate it.) Does anyone have any ideas what kind of honey would be best for this? The ingredients are: Hard Red Wheat Spelt or rye Barley Great Northern Beans Green Lentils Millet Pinto Beans Red Kidney Beans Spring water Yeast Honey Olive oil Honeys are sooooooooooo different, from mild to very strong. So I wondered if anyone accustomed to making whole grain breads would have any idea which might go best here. Thankyou so much! Kerrie _____________________________________________________________________ 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.n054.6 --------------- From: Ruth Provance Subject: Ezekiel's Bread Date: Thu, 23 Jul 1998 08:19:29 -0700 "Take thou also unto thee wheat, and barley, and beans, and lentils, and millet, and fitches, and put them into one vessel, and make thee bread therof . . . Ezekiel 4:9 I found this recipe in a little book I found at the checkstand of my local supermarket. It does not require you to grind your own grain and beans. It is a huge recipe, though. One would need a larger machine than even my KA. A Magic Mill might be able to handle it. Or we could make it by hand! What a concept! I have not yet made this bread. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Ezekiel's Bread (a modern version) 4 packets yeat 1 cup warm water 1 Tbs honey 8 cups wheat flour 4 cups barley flour 2 cups soy flour 1/2 cup millet flour 1/4 cup rye flour 1 cup lentils, cooked and mashed 4-5 Tbs olive oil 1/2 - 3/4 cup honey 4 cups water 1 Tbs salt Dissolve yeast in 1 cup warm water and 1 Tbs 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 F for 45 minutes to one hour. (There is some confusion about the "fitches" called for in the original recipe. Apparently, the fitches referred to an herb. Cumin, fennel and nutmeg have all been suggested as the mis-translated "fitches." Take your pick or leave themn out. Any of them will add a unique taste to your homemade bread.) >From Healing Foods from the Bible by Bernard Ward, a Globe Digest, published by Globe Communications Corp., Boca Raton, FL, New York, NY, Copyright 1998 --------------- MESSAGE bread-bakers.v098.n054.7 --------------- From: "J. Mathew" Subject: making bread in Texas heat Date: Sun, 19 Jul 1998 06:10:25 -0500 > 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. Actually, I live near Dallas and am finding that the summer heat is a great way to rise the bread dough! What I do is make up the different batches of dough in the morning around 6am, just after my husband has left for work. Then I pop them in various bowls with a little plastic cover (I use those shower caps that you get in hotels/motels on trips -- works great) and put them out in my enclosed garage to rise. My sourdough rises nicely in about 3-4 hours with a nice flavor, my bread sponges spend about 3-4 hours out there, and my regular, faster-rising bread doughs spend about 1 or 1-1/2 hours out there to rise double. If I do this for just one day I can end up with a batch of sourdough rolls, seeded wheat rolls, and different kinds of bread loaves (about 5-6 in total). And that's just taking it easy and only making about 3 different kinds of yeast doughs! While things are baking I'm puttering around the house doing various things, including my course work and studying, etc. Everything gets its "turn" in the oven, and so my oven heat is utilized fully because I've filled it up several times in succession with breads. I have two large ovens (one is in my 36" Viking range, the other is a 30" electric wall oven -- both are thermal/convection), but I only need the Viking for what I've described above. Once the oven is heated I fill it up with about 6 loaves at a time, or a combination of things (e.g., rolls, loaves) and bake with convection. Everything is usually out of the oven by about 2pm, and I have fresh breads for dinner if I want to use any of them. Instead, what I usually end up doing is letting everything *cool thoroughly* and then wrapping thoroughly and freezing. I use Ziploc 2-gallon freezer bags for the larger loaves and just try to get all the excess air out of them when I close them up. Rolls can fit into smaller-sized freezer bags. By the time hubby comes home and dinner is over (6 or 6:30pm) I have a whole bunch of new things in the freezer, some of which I've torn out of hubby's hands as he grabs for freshly-baked goodies from the kitchen counter!! ;) Might as well utilize all that heat for something good!! Joan -- Reply via email to joanm@bigfoot.com --------------- MESSAGE bread-bakers.v098.n054.8 --------------- From: TaktEZ@aol.com Subject: Re: Horizontal Auto Bread Makers Date: Thu, 23 Jul 1998 22:49:11 EDT In a message dated Sat, 18 Jul 1998 14:09:42 -0700, you write: <> Hi Jim The problem you describe is not uncommon with vertical bread machines, however, not usually so severe. I have used two different vertical bread machines over the last ten years, but typically the problem is the bottom half of the loof is too dense and the top half is too light. The loaf still gets nice and tall. I can't imagine baking a two pound loaf that's only four inches high. That sounds like more than just a vertical machine problem. Assuming your machine is in good working order, it almost has to be a recipe problem of a procedure problem. Assuming the recipe you are using is proper for your machine, take look at procedure. After your machine kneads for a few minutes do you check the consistency of the dough to make sure it's not too sticky and not too dry? Although the manufacturers would have you believe otherwise, this is a very necessary and important step. If the dough appears to be too dry add a little water one teaspoon at a time and let each knead in thoroughly before adding another. Keep adding until the correct consistency is attained. If the dough is too wet, add flour at the rate of about one tablespoon at a time and again allow each to knead in thoroughly. The reason this is so important is because if the dough is too wet it will rise beautifully then as it bakes it'll fall. If it's too dry it may never rise at all. Are you using instant or instant-active yeast? These are the best for bread machines because they don't have to be proofed. Is your yeast still fresh? Put a teaspoon of yeast in 1/2 cup of warm water 110 - 115 degrees add a pinch of sugar and wait about 10 - 15 minutes. If it is not foaming by that time assume your yeast has gone south. Are you using bread flour? It's generally better for bread machines because of it's higher gluten content. If you'd rather use all-purpose flour then add one tablespoon of vital wheat gluten for each cup of flour in your recipe. Vital wheat gluten can be obtained at your local health food store. As far as the crust problem, that's sort af a bread machine thing. Bread machines have just one or two little heating coils and begin baking from a standing start. The baking cycle lasts about an hour. I've noticed this does have a tendency to toughen up the crust just a little. When baking in a conventional oven this is not as apt to happen because you put the bread into a preheated oven. Jim, I'm not trying to talk you out of a horizontal machine, but if that's your only reason for buying one make sure the machine you have really wont make good bread. Below I am including a simple recipe for a 1 1/2 pound loaf of plain white bread. I've made this recipe very successfully for 10 years so I know it works. Try it in your machine and adjust the ingredients as suggested. Your machine will handle a 1 1/2 pound loaf just fine. If you still get a hockey puck, you probably do need a new machine. Hope this helps. Happy Baking! Don ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ * Exported from MasterCook II * Basic White Bread Recipe By : Takt EZ@ aol.com Serving Size : 18 Preparation Time :3:30 Categories : Breads: Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup + 1T hot water 2 tablespoons vegetable oil -- or melted margarine 1 teaspoon salt 1 tablespoon sugar 2 tablespoons nonfat dry milk 3 cups bread flour 2 1/4 teaspoons instant-active yeast -- (one packet) Place in all ingredients in bread pan in manufacturers recommended order and press "start." - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v098.n054 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved