Date: Sat, 15 Aug 1998 11:53:36 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n057 -------------- 001 - Diane Downs Subject: slicing the bread Date: Sun, 09 Aug 1998 23:05:59 -0700 hi Emily i uses a meat slicer i can cut it warm or cold. it works great i found it at a grage sale. you can have the same size slices all the time. diane --------------- MESSAGE bread-bakers.v098.n057.2 --------------- From: "Kate" Subject: Bread maker repairs Date: Wed, 12 Aug 1998 12:11:25 +0000 I recently received a Welbilt bread maker that isn't working. If anyone on this list has any technical experience in repairing bread machines, please e-mail me privately. TIA, Kate --------------- MESSAGE bread-bakers.v098.n057.3 --------------- From: "Richard L. Walker" Subject: Re: horizontal bread machine Date: Sun, 9 Aug 1998 10:29:16 -0500 Is the target audience for this list "bread baking machine users" or is it any "bread bakers (as in people)"? I noted a disguised insult for folks who use bread baking machines and felt I should ask. I too enjoy using my Kitchen Aid for a batch of bread from time to time, but my day to day bread still comes from the bread baking machine. For me the addiction is being able to toss a few ingredients into a little tub and then get on with another totally unrelated task (like fixing a plumbing problem or mowing the lawn) without having to remember to come back to punch down, kneed and bake. --------------- MESSAGE bread-bakers.v098.n057.4 --------------- From: Penchard@aol.com Subject: Rice Flour Bread Date: Sun, 9 Aug 1998 11:53:59 EDT Hello Fellow Breadbakers: Last night a friend of mine gave me a few slices of rice bread. It was so delicious I would like to get a recipe to make it myself. She told me it contained only Rice Flour, Salt, Water and something that started with a 'M' (??) No yeast, wheat or gluten. It looked like it was made from a batter as opposed to a risen dough. It was baked in a loaf pan and was only maybe 3" high. It was very dense and cake-like. This particular bread contained flax seeds, which I could easily add to any recipe. Does anyone have a recipe that comes close to this description? If so, I would really appreciate it! Yvonne --------------- MESSAGE bread-bakers.v098.n057.5 --------------- From: JusNeedlin@aol.com Subject: Re: slicing the bread Date: Sun, 9 Aug 1998 11:28:09 EDT <> Personally, I use my Rival fold-away slicer. I orginally bought it for slicing meats & cheese but it works great on bread as well. You can adjust it for the thickness desired. The slices are nice & even, which doesn't happen if I cut it by hand. It works best if the bread has cooled but I have sliced it while it's still warm. The bread is then a bit rugged looking but my family doesn't care. This is a bit pricey to buy for just bread but if you have a slicer, I'd suggest giving it a try. Lavon --------------- MESSAGE bread-bakers.v098.n057.6 --------------- From: "C J Channing" Subject: Slicing Bread Response Date: Tue, 11 Aug 1998 14:01:22 -0700 This is absolutely the BEST thing I have found for slicing bread-even warm. I did a paste for the info from qvc.com. I have tried the other slicers/knives and nothing comes close to this. PS I do not work for QVC. Slices Perfect Kitchen Slicing System Item Number L24260 iQVC Price $17.93 Est. Shipping and Handling $4.47 This cutting board is specially designed to slice all types of breads, fruits, vegetables, and meats. You can adjust the thickness of the cut by adjusting the groove board between 1/8"-3/4". The Kitchen Slicing System includes: wooden cutting board, slicing guide & slicing knife. Specially designed pointed tip allows foods of various sizes to be cut evenly. Slicing guide and knife are dishwasher safe. Wooden cutting board wipes clean with a damp cloth. 9 1/4"L x 7 1/2"W x 1"H. 1 yr LMW. MADE IN MINNESOTA. WINNER OF THE 1995 50/50 TOUR. --------------- MESSAGE bread-bakers.v098.n057.7 --------------- From: Myron Menaker Subject: RE: slicing the bread Date: Mon, 10 Aug 1998 06:27:33 -0400 Dear Emily, I use a slicing guide with consistently good results! It's plastic, with slits alongside for your knife cuts! Perfect slices every time! (They are $5 - $10 in kitchen shops.) I've seen wooden ones too. Myron in Florida Emily R. Greenberg said: ........... I've been getting fabulous results from my bread machine and can't live long enough to use all the recipes I've collected. The only problem is slicing the bread! Don't tell me to wait until it cools -- i'm doing that. I bought one of those knives with the guide thingie on it, but it's difficult to make it stay vertically straight. Has anyone else had trouble slicing their bread? Any helpful suggestions? Thanks! ''''''''''''''''''''''''''''''''''''''''' Myron Menaker Daytona Beach, Florida, USA "World's Most Famous Beach" myronm@bellsouth.net *Hug* *Hug* *Hug* *Hug* '''''''''''''''''''''''''''''''''''' --------------- MESSAGE bread-bakers.v098.n057.8 --------------- From: Reggie Dwork Subject: French Bread Date: Mon, 10 Aug 1998 19:50:02 -0700 * Exported from MasterCook * French Bread Recipe By : West Bend book Serving Size : 14 Preparation Time :0:00 Categories : Bread Bakers Mailing List Bread Machine Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- - 1 1/2 Lb Loaf: 1 1/4 C Water -- Plus 1 Tbsp Water 3/4 Tbsp Butter 3/4 Tbsp Olive Oil 3 1/3 C Bread Flour 1 Tbsp Sugar 1 1/4 Tsp Salt 1 1/2 Tsp Bread Machine Yeast It is chewy on the inside and crispy on the outside and makes the BEST tomato sandwiches! Make as directed by your machine directions. I use a French bread cycle and a medium for color. Message From "Carol Burciaga" to The TNT Recipes List. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 5626 --------------- MESSAGE bread-bakers.v098.n057.9 --------------- From: Reggie Dwork Subject: Target of bread bakers list Date: Sun, 09 Aug 1998 21:53:28 -0700 Since I am the list owner I want this list to be for all bread bakers no matter what method they use. I don't care if it is made completely by hand, using a bread machine, hand mixer, stand mixer, food processor or any other way anyone makes bread. Bread is the real focus. Many people feel that their way is the "right" way to do it ... but the right way to do anything is to just do it and enjoy it. I make breads many ways ... and some loaves come out better then others ... but that isn't due to the method but to me who is making it. I really don't like it when people start arguing over which way is best ... do what suits you and your needs/abilities. No one is the same and we don't all have to make it using a particular method. If anyone has any problems with this policy ... PLEASE feel free to take it up with me directly ... my address is ... now ... back to baking bread!! Reggie -- Reggie Dwork | Om Mani Padme Hung reggie@jeff-and-reggie.com | Owner bread-bakers, eat-lf, daily-bread and otbf mailing lists --------------- MESSAGE bread-bakers.v098.n057.10 --------------- From: JusNeedlin@aol.com Subject: Buttermilk Wheat Bread Date: Sun, 9 Aug 1998 11:28:12 EDT <> Here is a wheat bread that has a wonderful texture. It's the first one that my entire family will eat. I've tried recipes that used more whole wheat but I ended up being the only one to eat the bread. The recipe calls for 1 3/8 cup liquid. I only use 1 1/4 cup in my machine so I'd suggest starting with that & then adding if necessary. Lavon * Exported from MasterCook II * Buttermilk Wheat Bread Recipe By : More Bread Machine Magic Serving Size : 16 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/8 cups buttermilk 1 1/2 tablespoons oil 3 tablespoons honey 1 1/2 teaspoons salt 2 cups bread flour 1 cup whole wheat flour 2 teaspoons yeast Place all ingredients in bread pan. Select desired bake cycle. Book Recommendations: Medium crust, whole wheat, sweet bread or Rapid Bake - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n057.11 --------------- From: Ruth Provance Subject: More bread experiements Date: Tue, 11 Aug 1998 15:18:10 -0700 Dear Bakers, Recently, in an off-list discussion with a fellow baker, the following point came up: <> Well, my Daily Bread Recipe: http://www.upword.com/bread/daily.html has a whole cup of powdered milk in it, and I was wondering what effect it had. So I thought I would test it. I made two batches of the Daily Bread, one with the dry milk, and one without. The loaves without the dry milk did rise higher than the ones with the dry milk, but not substantially so. I was surprised to find that the loaves with the dry milk had darker crusts than the ones without. As I thought about it, though, I realized that milk has a lot of lactose, a sugar, that would probably carmelize and make the crust darker. In the taste test, my husband noticed that the loaves without the dry milk felt a little springier, than the ones with the milk. This would fall into line with the theory above. My conclusions: Both loaves were perfectly acceptable. Since I have a three-year-old who often will eat only a few bites of toast at a meal, I will continue to add the dry milk for nutrition's sake. I will, however, make dry milk an optional ingredient in my bread recipe. Keep Baking Bread! Ruth --------------- MESSAGE bread-bakers.v098.n057.12 --------------- From: "Mega-bytes" Subject: Horizontal Bread Makers Date: Mon, 10 Aug 1998 08:25:37 -0400 My husband was the first in our family to buy a bread machine (still can't believe he got interested in bread making ). He bought the West Bend Automatic Bread machine which makes a very pretty horizontal loaf, (In my opinion this is the way a loaf of bread should look), and has two paddles, one on each end. He made some wonderful loaves of bread with this machine and I never heard him complain about it. He later added a vertical machine to his collection, and I bought a toastmaster, vertical, for me. Makes butter, jam, etc. along with bread and dough. I've recently started using it for the dough cycle and baking the bread, rolls or whatever in the oven. BTW Rosemary (who said, "Considering how to spend a couple hundred bucks (actually closer to $300) on a bread related appliance, I would opt for a large Kitchen Aid mixer. Can your bread machine whip 16 egg whites for an angel food cake or whip 1/4 cup cream for whipped cream? The KA mixer can.") my Toastmaster cost less that $100.00, you can toss the ingredients in and forget it for about an hour, it does all the kneading and mixing, beeps when it's finished and you can dump it out and make it into whatever you want with not much clean up. I have a KA, which I love, but like the bread machine better for making the dough. Martha --------------- MESSAGE bread-bakers.v098.n057.13 --------------- From: Shamus1@aol.com Subject: ABM instructions lost/HELP! Date: Sun, 9 Aug 1998 11:01:26 EDT I received the Welbilt 6200 horizontal bread machine, and it is a honey. It makes all 3 sizes - 1, 1 1/2, & 2 lb. loaves. I even made my first loaf ( it was terrific). I cleaned up the kitchen, and put the instruction/recipe booklet in a safe place & went to bed. Two days later I went to get out the booklet and it was GONE. The bread fairies stole it, 'cuz NOBODY in this house will own up to moving it elsewhere. So, I looked up the 800 # for Welbilt, & called to request the 'order the ingredients go into the machine'. Not the recipes, nothing else, just the order. I was informed that "they don't have that information, but if I want ANOTHER booklet, I need to send them $7.50. That seems like a stiff price to pay in order to find out which ingredients go in when. So I tried to make bread 3 more times, using the same recipe but changing the order around. Each of the 3 loaves were miserable. OBVIOUSLY, one absolutely HAS to have the correct order that this machine calls for to get the bread to come out right. Does anyone have one of these machines, or know of someone who has this machine, . . .who might be willing to share the order of the ingredients? I am not cheap, but frankly $7.50 is too much money to spend for two sentences worth of info. I'd be grateful for any input here. Also I cannot find any dealer for this machine in Toledo, as I thought I could go to the store and simply look at theirs. Awaiting someone's GENEROUS reply. Renee --------------- MESSAGE bread-bakers.v098.n057.14 --------------- From: Angie Phillips Subject: Sesame Seed Bread Date: Fri, 14 Aug 1998 16:13:03 -0500 * Exported from MasterCook * Sesame Seed Bread Recipe By : The New Complete Book of Bread Machine Baking Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Loaf (8-10 Servings) 3/4 C Water 2 Tsp Canola Oil 1 1/2 Tbsp Honey 3/4 Tsp Salt 1 Tbsp Toasted Sesame Seeds 1 1/4 C Whole Wheat Flour -- (6.8 Ounces) 1/2 C Flour, Unbleached -- (2.6 Ounces) 2 Tbsp Gluten Flour 1 1/2 Tbsp Powdered Whey 1 1/2 Tsp Active Dry Yeast 1 1/2 Pounds Loaf (12-14 Servings) 1 1/4 C Water 1 Tbsp Canola Oil 2 Tbsp Honey 1 1/4 Tsp Salt 1 1/2 Tbsp Toasted Sesame Seeds 2 1/4 C Whole Wheat Flour -- (12.2 Ounces) 1/2 C Flour, Unbleached -- (2.6 Ounces) 3 Tbsp Gluten Flour 2 Tbsp Powdered Whey 2 Tsp Active Dry Yeast Put the ingredientsin the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light Setting (or the equivalent setting for your machine). Push Start. Nutrient Analysis per Serving: Calories: 128 Carbohydrates: 24 Protein: 5 Fat: 2 Fiber: 3 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n057.15 --------------- From: Angie Phillips Subject: Perfect Poppy Seed Bread ABM (X-Posted) Date: Fri, 14 Aug 1998 16:28:26 -0500 * Exported from MasterCook * Perfect Poppy Seed Bread Recipe By : The New Complete Book of Bread Machine Baking Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pound Loaf (8-10 Servings) 3/4 C Water -- Plus 1 Tablespoon 1 Tbsp Canola Oil 1 Tsp Salt 1 C Whole Wheat Flour -- (5.4 Ounces) 1 C Flour, Unbleached -- (5.2 Ounces) 1 1/2 Tbsp Gluten Flour 2 Tsp Lemon Peel -- Grated 2 Tbsp Poppy Seeds 1 Tbsp Powdered Whey 2 Tsp Active Dry Yeast 1 1/2 Pounds Loaf (12-14 Servings) 1 1/4 C Water 1 1/2 Tbsp Canola Oil 1 1/2 Tsp Salt 1 1/2 C Whole Wheat Flour -- (8.1 Ounces) 1 1/2 C Flour, Unbleached -- (7.8 Ounces) 2 Tbsp Gluten Flour 1 Tbsp Lemon Peel -- Grated 3 Tbsp Poppy Seeds 1 1/2 Tbsp Powdered Whey 2 1/2 Tsp Active Dry Yeast Put the ingredientsin the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light Setting (or the equivalent setting for your machine). Push Start. Nutrient Analysis per Serving: Calories: 106 Carbohydrates: 23 Protein: 5 Fat: 1 Fiber: 3 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n057.16 --------------- From: Mitch Smith Subject: slicing the bread Date: Sun, 9 Aug 1998 20:28:37 -0500 >I've been getting fabulous results from my bread machine and >can't live long enough to use all the recipes I've collected. The >only problem is slicing the bread! Don't tell me to wait until it >cools -- i'm doing that. I bought one of those knives with the >guide thingie on it, but it's difficult to make it stay vertically >straight. Has anyone else had trouble slicing their bread? >Any helpful suggestions? I hope this doesn't sound condescending; its not meant to be that way. What you need is practice; repeated practice. Just think if you were learning to play tennis or golf. Would you really expect to be a good player your first few times around? Slicing bread seems like it should be so simple, but most people have problems with it and uneven slices are the result. I've watched my kids grow up playing sport after sport, frustrated that they aren't good players out of the box. After they practice, they're good, if not great. I would recommend you go to the day-old bread store in your area and buy $10 or $20 worth of unsliced bread. Thats a lot! Then, spend a morning or two just slicing,slicing, slicing. Thin, thick, medium, until you start getting some certainty. You can always turn the sliced bread into bread crumbs for future cooking projects (put them through a food processor and then dry them on cookie sheets at 200 F. for a couple of hours until they are dry, but not brown. These keep for months once dried & cooled.) If you don't want bread crumbs, think bird food. Forget the knives with guides. If your slicing skills aren't good, you'll still get lousy slices. Just like training wheels on a kid's bicycle, at some point the training wheels need to come off. When do they come off? When you've practiced enough. Your first few tries may still be wobbly, but you will get better as you practice! --------------- MESSAGE bread-bakers.v098.n057.17 --------------- From: JanTink@aol.com Subject: Why a bread machine? Date: Mon, 10 Aug 1998 22:42:25 EDT Dear folks, Rosemary asks why anyone who likes to make bread would buy a bread machine instead of a kitchenaid mixer. I spent some time in my first apartment experimenting with bread baking and was enchanted by the process. It was the perfect bread baking apartment: sub- level, it had just enough humidity for perfect bread rising and the perfect countertop for kneading dough. After I moved from this perfect bread baking place I always promised myself that someday I would get back to bread baking again. I married and for some reason, there was never the perfect, slightly perfect, or even adequate place for baking bread. Other hobbies intruded themselves, other branches of cooking dominated. Finally I ended up here in this less than adequate kitchen in my present home. I don't seem to have any prospects of moving soon or renovating it at the present time. There is not a good piece of kneading countertop in the whole kitchen. The lack of counterspace is compounded by the juxtaposition of the two available hunks of counter with the sink. One hunk is reserved for dirty dishes (hate dishes in the sink!) The other is the work area and it is difficult to set aside enough space with out getting flour all over everything. That and the addition of two small people beneath my feet was enough to drive my bread baking dreams into the closet. I still have dreams of that kitchenaid, but other necessities intrude, including the imminent death of my T-Fal chicken frier, which I intend to replace with something more permanent (hence more expensive). So a bread machine is a reasonable alternative for me. With my kids I find available hunks of time in the kitchen devoted to preparing meals which do not take much time or attention. With a bread machine, as soon as they go down for their naps, I can load up the machine and forget it. Gone are the days when those hopeful little packets of yeast expire in my refrigerator because I never got around to using them. Some day I hope to do some more experimenting with hand kneaded bread, but at the present time a bread machine is my only option. It keeps my interest awake and it is nice to have some fresh bread on occasion. I lurk mostly on this list, but occasionally you may hear from me. Janine --------------- MESSAGE bread-bakers.v098.n057.18 --------------- From: Nini Subject: Taiwanese Bread Date: Tue, 11 Aug 1998 11:01:22 +0800 This is my first time to post in this list, so please bear with me :) I don't own a bread machine and usually just bake bread by hand when I'm at home. I used to work for a food ingredients company that sells (among other things) bread improvers for the local baking industry. This recipe was a favorite of ours and I've scaled it down considerably. I don't know how to make it in a bread machine, but for those with a hobart mixer, there should be no problems with it. I've demonstrated this bread many times and people usually ask me for the recipe. It's very versatile and can be shaped into almost anything you wish, plus, the dough, although very rich, can accomodate addition of other ingredients. If there are those among you guys who want any recipes by weight and by baker's percentage, please feel free to email me privately. TAIWANESE BREAD Bread flour, 500 grams Ascorbic Acid (optional), 2.5 grams Iced Water +-, 175 grams Dry instant yeast, 7.5 grams Salt, 5 grams Sugar, 100 grams Butter, 50 grams Shortening, 50 grams Fresh Milk, 30 grams Egg yolks, 100 grams 1. Using part of the water from the recipe, combine it with the yeast and 50 grams of the sugar. Set aside. 2. Using the dough hook attachment of your machine mix together the bread flour and remaining sugar. 3. Pour in the yeast mixture, continue mixing at slow speed. Add water and milk in a thin stream until mixture looks completely wet. Add more water as necessary. 4. Increase the speed and add in the butter and shortening in pieces until mixture looks completely lubricated. Add egg yolks then the salt. Continue mixing at high speed until dough leaves the sides of the bowl clean. 5. Continue mixing until gluten is developed. Test the dough by getting a small piece and stretching it, it should not break easily and should feel elastic. The dough will be VERY sticky. 6. Rest the dough in a large greased bowl (turning dough once to grease top). Cover with plastic. Do not disturb for about 30 minutes. 7. At this point you can shape the dough into anything you want. For Filipino Ensaimada: Divide the dough into two. Divide each half into 50 gram pcs. Roll up each dough tightly into a bun. Place in a greased tray, cover with greased plastic and set aside for 10 minutes. Roll each dough into a rectangle and slather generously with butter. Cover the entire surface with grated cheese (edam works excellently) and roll up on the long side into a thin baton. Coil this baton into a tight cinnamon bun shape and place in round, greased fluted molds OR in large muffin tins. Butter the tops and set aside to let it rise until double. This might take between 1 to 2 hours (depending on the temperature of your kitchen - for faster rising, place inside an empty cabinet). 8. Just before baking brush tops GENTLY with egg beaten with a few tablespoons of water. Bake in a preheated 400 degree F oven for approximately 18 to 25 minutes. Tops should be just golden. Because the dough is so rich the bread will turn brown easily. 9. Remove immediately to cooling racks. Brush with more butter and sprinkle with a little sugar and more grated cheese. Happy Baking Nini Chinjen --------------- MESSAGE bread-bakers.v098.n057.19 --------------- From: JusNeedlin@aol.com Subject: Re: bread by hand/mixer vs ABMs + recipes Date: Sun, 9 Aug 1998 11:28:18 EDT <> Personally, it has always intrigued me why some people look down upon bread machines. No, I don't have a disability & no, I don't have a lot of money. And yes, I did knead my own bread at one time (by hand, mind you, not by a mixer). However, I do love my bread machine for various reasons. First, like many people, I tend to be busy especially during the school months. I can start a loaf of bread when my DH leaves for work & it's done when my son is ready to leave for school. Other than adding the ingredients I don't have to fuss with it. I'm then free to get other things done during that time & I have a fresh loaf of bread ready for dinner. Secondly, I can have more variety. If I do it by hand, I tend to make several loaves at the same time. Since the ABM is basically no fuss, I may make a whole wheat one day & maybe a sweet potato bread the next day. My family gets more variety, which they enjoy & that's what baking bread is all about in my book. <> I didn't spend anyways near $300 on my machine. I've had it for over 3 years & it's the most-used appliance in my kitchen (other than the stove, of course). You don't have to have an ABM that has all the bells & whistles. I also have a Kitchen Aid, which I like for other things but I wouldn't trade my ABM for baking bread. It doesn't matter if you knead bread by hand, mixer or ABM. The point is that you're making homeade bread, which is more nutritious & tastier than store- bought. Now that I'm off my soapbox, here are 2 recipes to enjoy. One is for the ABM & the other to knead by hand or mixer. Lavon This smells wonderful while baking. I've tried numerous apple breads & this is my family's favorite. * Exported from MasterCook II * Johnny Appleseed Bread Recipe By : Bread Machine Magic by Linda Rehberg & Lois Conway Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup apple juice 1/2 cup unsweetened applesauce 3 cups bread flour 1 1/2 teaspoons salt 1 1/2 tablespoons butter or margarine 3 tablespoons brown sugar 1/2 cup granny Smith apple -- peeled & chopped 1/4 cup raisins 1/2 teaspoon ground cinnamon pinch ground nutmeg 1 1/2 teaspoons yeast Place all ingredients in bread pan & select light crust setting. (Fruit & nut cycle works well too). - - - - - - - - - - - - - - - - - - Very tasty. You don't have to use sweet potatoes. I've used leftover pumpkin or winter squash in this recipe & they're still good. * Exported from MasterCook II * Sweet Potato Rolls Recipe By : A Trim & Terrific Louisiana Kitchen/ Holly Clegg Serving Size : 24 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sweet potatoes, mashed 3 tablespoons light margarine -- melted 1 package yeast -- rapid rise 1 1/4 cups warm water -- 110-115 degrees 1 large egg 1 teaspoon salt 3 tablespoons sugar 5 cups flour Blend potatoes with melted margarine. Dissolve yeast in 1/2 cup warm water. Combine potatoes with egg, salt, sugar & yeast mixture. Add flour alternately with remaining 3/4 cup water, mixing until well combined. Turn onto a well floured board & knead. Place in a bowl coated with Pam. Cover & allow to rise 1 hour in a warm place. Divide dough into 24 pieces & form into rolls. Place on a baking sheet coated with Pam & let rise in a warm place for 30 minutes or until doubled in size. bake at 425F for 15-20 minutes. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v098.n057 --------------- -------------- BEGIN bread-bakers.v098.n058 -------------- 001 - Vernon Webster Subject: Fwd: Digest bread-bakers.v098.n056 Date: Mon, 10 Aug 98 22:08:17 +0000 Hello to all kneedy people, After not having said anything for a while (In fact I haven't said anything much at all) this last digest has brought me out of hiding. >From: Buese >I'd like a machine recipe for wheat bread that won't crumble when you make a >sandwich with it. The one I have works okay the first day, but then it's >oy but that nly good for croutons! First point. I don't use a bread machine (see later controvercial reply) so you will have to adapt if you think any ideas are worth a try. To me, much of achieving a loaf that is satisfactory to ones self is very much a matter of trial, error and adjusting every conceivable variable (aided by other people's, including those on this list, experiences) until, hey presto, something seems to click. Why I have said this is that I have managed to get a non-crumby but moist loaf which I enjoy, but to be honest, I haven't really a clue how I have come by it. The factors which seem relevant and seem to work for me and things I have picked up from others are:- 1/ I use fresh yeast (which I sometimes use from frozen) 2/ I use cold water where possible. Slow rising (within limits) seems to give best and longer lasting results. 3/ I use the 'sponging method' which involves: making well in measured flour; pouring yeast/water liquid in centre and mixing in enough flour to make a sloppy mess; leave for a couple of hours until it all bubbles up. 4/ Don't cut out the salt for any health or taste reasons it's meant to help the texture and add AFTER the sponging as salt is meant to inhibit the yeast, together with 1,2, or 3 tbsps of oil of choice. 5/ Kneed for a good 10 mins by hand, 6 mins by kitchen machine and I don't know about bread machines. Don't let dough get too dry, it's better on the sticky side as long as it holds together well and supports a good shape. 6/ After Kneeding, leave for a good time to rise in a place that isn't too warm, don't worry about over rising at this stage. 7/ Knock back and leave to rise again for about 20mins. It is at this point that I need some advice/confirmation. Most cookery books have this second rising as 3/4 to 1 hour. I recon that with all this time spent beforehand that about 25 mins is enough however I often seem to get an air hole underneath the crust and can't work out whether it is to do with cooking temperatures or whether, after a long rising process, this 25mins is far too long. Any help appreciated. 8/ I start cooking in a hot oven (about 210 C Fan Oven) with water in a pan in the bottom. When bread is in the oven is turned down by about 20 C. That's about it. >From: Rosemary Grimm >Dear Roy, > >Call me a curmudgeon, but I can't believe that someone addicted >to bread making would buy a bread machine. Of course if one has >a disability and lots of money, that's a different story. And I >can see someone becoming addicted to breadmaking with a machine >and moving on. > >Considering how to spend a couple hundred bucks (actually >closer to $300) on a bread related appliance, I would opt for a >large Kitchen Aid mixer. I'm afraid that I totally agree with Rosemary but haven't liked to say until now. I must state though that I don't think we should try and create a them and us situation. We all like making bread whether it be naturally, using a bread machine, a kitchen aid, using sour dough or otherwise and that is good enough for this list. Other people will come to see the error of there ways by example :) :) I myself kneed with an electric mixer as I have cfs/me and find kneeding by hand a little too strenuous - I therefore cannot be called a purist. I do however like contact with the dough and feel that this stops it being an instant product such as frozen pizza. >From: Jean Sutherland >I had one problem, though. I used a baking stone and tried to >spray water on the walls of my oven with a spritzer but still >didn't get the dark color I was looking for. The water seemed to >evaporate almost on contact and very little steam appeared. Is >this the real trick to getting more color in a home oven? >Without adding any other ingredients to the bread (like sugar or >eggs, etc) I would like a darker color on the loaves. Can I get >any suggestions? I would suggest that if you don't want to even glaze with milk that you experiment with a higher starting temperature and lowering the dial either immediately or 5 - 15 mins after putting it in. I don't know whether this effects colour but dampening the loaf directly with water during cooking at 15 min intervals seems to give for a good crust. >From: jlee@cccp.net (John Lee) >Subject: Some questions about flour >Date: Thu, 6 Aug 1998 20:46:01 +0100 > > >A supermarket chain here in Britain has finally brought us bread machines at >sensible prices (69.99 UK pounds, about half price) so I bought one and have >been making bread like crazy for the past week. However, like most things in >this country, strong bread flour is expensive - about 79 pence for 1.5 kgs >against just 12 pence for supermarket's own low price brands of all purpose >plain white flour. Unfortunately the supermarkets do not sell an equally >cheap strong bread flour. Hello John, I'm in the UK too and I don't think there's too many of us on this list ? Unless it is a necessity of circumstance then I would forget about cheap flour. Why is it so cheap, unless it is a total loss leader? I think that if you're going to the effort of baking your own bread then it's worth using the best that you can afford. Many areas have small local mills producing a individual quality product and experimenting can be fun, as well as supporting these small businesses. Failing that I find larger producers such as Doves Farm flours very good. Personally I try different flours from my local health food shop and am prepared to pay about £1.10 for a 1.5kg bag - but then I haven't spent £69.99 on a bread machine :-) ...........only joking. All the best, Vernon Webster Vernon Webster Harrogate North Yorkshire England --------------- MESSAGE bread-bakers.v098.n058.2 --------------- From: s7986@epix.net Subject: why so dry??? Date: Fri, 14 Aug 1998 20:41:51 -0700 Can someone please help? The bread I make in my Breadman II is very dry and has poor texture. I've been using Krusteze mixes and am even unhappy with them. What am I doing wrong or better yet-what can I do to make it right? Thanks, Sandy from PA --------------- END bread-bakers.v098.n058 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved