Date: Fri, 25 Sep 1998 23:15:49 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n068 -------------- 001 - Gabi Danon - ABM bread storage 007 - "Ruth J. Sauter" Subject: Potato flour Date: Thu, 24 Sep 1998 22:24:58 +0200 Hi everybody, Does anyone know what can be done with potato flour? I have a package that I bought for some unknown reason, and now I'm wondering whether there's any use for it. It probably isn't good for bread; any ideas? Thanks Gabi --------------- MESSAGE bread-bakers.v098.n068.2 --------------- From: "Gregory Lemieux" Subject: Re: Digest bread-bakers.v098.n067 Date: Mon, 21 Sep 1998 16:42:26 -0700 This is my first time writing to the list, so I hope it works. There is a very good book called Easy Bread Making for Special Diets by Nicolette M. Dumke ($14.95). I got mine at the health food store or you can try a regular Bookstore. Kim --------------- MESSAGE bread-bakers.v098.n068.3 --------------- From: Reggie Dwork Subject: Washington DC education Date: Tue, 22 Sep 1998 11:27:42 -0700 If you are in this area you might be interested in taking a class. Cooking for You Jennifer Torres 703.494.7804 7th year. Demonstration/participation. Impressive breads and do-ahead desserts that anyone can make: Italian Bread, Almond Braided Bread, Sky High Chocolate Cake and much more. Samples to take home. Classes start at $20. September to November. Washington - Woodbridge area. Call for more information. >From the Washington Post, Wednesday, September 2, 1998 --------------- MESSAGE bread-bakers.v098.n068.4 --------------- From: "Margo Fischer" Subject: Kitchen grain mills Date: Sun, 20 Sep 1998 09:56:05 -0500 Hi - I'm a long time lurker on this list. I could use some advice from you'll now. I am planning to buy a kitchen grain mill and am wavering between the K-Tech mill and the Bosch Whisper mill. Have any of you had experience with either of these or a different one? Which do you think is best - price wise and use wise. I'd sure appreciate any input you'll could give me. Please feel free to e-mail me privately if this of list guidelines. Thanking you in advance, Margo --------------- MESSAGE bread-bakers.v098.n068.5 --------------- From: Sandy Krause Subject: The Baker's Catalog Date: Mon, 21 Sep 1998 18:43:38 -0400 Hi everyone, I just received a catalog in the mail today that sells all kinds of baking supplies, The Baker's Catalog. I noticed quite a few things that some were having trouble finding, different kinds of flours, instant yeast, bread couche, baguette pans, knives to name a very few. It was great for me to be able to but a picture with things I've heard on the list but never seen. I've never ordered anything, yet, but the catalog is great. You can request a free catalog from them at 1-800-777-4434. Sandy --------------- MESSAGE bread-bakers.v098.n068.6 --------------- From: ERay Subject: ABM bread storage Date: Sun, 20 Sep 1998 15:06:35 +0100 Sid mentioned a crust softening problem using a plastic "doohickey" with end holes. A very helpful "hints" book (which I can't lay my hands on... sorry) said to store crisp crust breads in brown kraft paper bags, because the plastic bags won't allow the bread to breathe. My guess is that the end holes in the plastic keeper are too restrictive: try the brown paper and see wha' hoppens. Observation: I think hoping for 4 or 5 days storage is a bit of a stretch. Mine keeps three days if the wind's right, but what I do now is bake the smallest possible loaf and do it more often. Hope this helps. Ernie --------------- MESSAGE bread-bakers.v098.n068.7 --------------- From: "Ruth J. Sauter" Subject: Spelt Flour Date: Sat, 19 Sep 1998 23:21:17 -0400 Robyn: I have a book "The Breadmachine Cookbook" by Melissa Clark and on Page 52 she has a recipe for Spelt Bread, which I have made and it's very good. I got the spelt flourin a 2# pkg from a health food store. The brand name is Arrowhead. Melissa describes spelt as an ancient variety of wheat that was one of the first grains ever made into raised loaves. It is very fine grained and I use her recipe which calls for 1/2 spelt flour and 1/2 white bread flour. It makes a chewy loaf without the heaviness of most whole grains. Hope this helps. Ruth Sauter rjsauter@bhip.infi.net >-- >***************************************** --------------- MESSAGE bread-bakers.v098.n068.8 --------------- From: jcoppard@awe.co.uk Subject: Spelt Flour Date: Mon, 21 Sep 1998 13:32:16 +0100 Robyn Bowman asks about Spelt flour. From the various blurbs and handouts....... Spelt flour is made from Triticum Spelta a precursor of modern wheat varieties mentioned in the New Testament and grown in Europe for centuries. However cultivation ceased at the beginning of WW2 (1939) and has only recently been restarted by organic farmers looking for a disease free crop. It is of the same family as wheat but higher in protein and has a greater concentration of minerals and vitamins. In England it can be bought at Health Food stores and independent mills. A suggested recipe for 'Roman Army Bread' has already been posted by Vernon Webster and L & J Klevans very kindly supplied a second recipe on this list. I shall try a 100% Spelt flour recipe and post it if successful. I wonder if it would be a suitable constituent for some of the biblical breads which people seem to be interested in. John M Coppard Computer projects SCD/DMSD E2 ext 6491 --------------- MESSAGE bread-bakers.v098.n068.9 --------------- From: Reggie Dwork Subject: Australian education Date: Wed, 23 Sep 1998 09:43:22 -0700 These are classes that my friend, Tamara, teaches in Australia. So any of you who live in AU or are traveling there during this time period here are some classes to keep you occupied. Tamara's Kitchen 490 Tooronga Rd East Hawthorne Victoria, AU 3123 Class Schedule - Spring 1998 October Breadmaking A four week course - $200.00 Beginning Thursday 8th October at 7.45pm only Breadmaking doesn't need to be a forgotten skill. The bread you make at home is more flavoursome than any you buy and is healthier too. Breadmaking is incredibly therapeutic and enjoyable, helping to relieve the stress that so many of us find hard to release. This 'fully hands on' course covers loaves of bread, bagels, Jewish egg loaf, onion rolls, savoury stuffed crescents, coffee scrolls, sticky buns, French sticks, real butter croissants, pumpernickel and rye breads. We also cover the making of sourdough breads and will guarantee that after this course you will make great bread every time. Tamara can also be seen teaching at the following venues. Australian Food Expos Melbourne Festival of Health and Harmony Expo 9-11th October PLEASE EMAIL ME FOR BOOKINGS OR ANY OTHER QUESTIONS. Kevin Milstein --------------- MESSAGE bread-bakers.v098.n068.10 --------------- From: MARCIA FASY Subject: Cinnamon Sunrise Bread Date: Sun, 20 Sep 1998 03:18:03 I think this is the lost recipe that was published on the back of the Pillsbury bread flour some years ago. * Exported from MasterCook * Cinnamon Sunrise 1.5 # Recipe By : More Electric Bread Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 3 1/2 cups bread flour 1 tablespoon dry milk 3 tablespoons brown sugar 1 teaspoon salt 1/4 cup butter 2 teaspoons cinnamon 1/2 cup pecans -- chopped 2 teaspoons yeast (1 1/2t fast rise) Use regular, rapid or delayed time cycle. For samller loaf use 3/4 C water, 2 1/4C bread flour, 1T dry milk, 2 1/2T brown sugar, 3/4t salt, 2T butter, 1 1/2t cinnamon, 1/3C chopped pecans and 1 1/4t yeast or 1t fast rise yeast. - - - - - - - - - - - - - - - - - - "Everyone is kneaded out of the same dough, but not baked in the same oven." Yiddish Proverb ____________________________________________________________________ Get free e-mail and a permanent address at http://www.netaddress.com/?N=1 --------------- MESSAGE bread-bakers.v098.n068.11 --------------- From: "Caron Rose" Subject: Bread Storage Date: Mon, 21 Sep 1998 08:29:59 -0400 >From: SJS41742@aol.com >Subject: Bread Storage >Date: Fri, 18 Sep 1998 09:36:34 EDT >I'm looking for the best method to keep an ABM bread fresh for about 4-5 days >without the crust getting soft. The two part sliding plastic bread keepers, >with the two holes at each end, does not do it. The crust gets soft within a >day. >Any suggests are welcome. >Thank you, >Sid Sid, My dad used to make his own Italian bread every week. He had a cutting board that was used ONLY for his bread and nothing else. He would make two loaves every week, and never put them in bags or containers. He would leave the uncut loaf in a basket, covered with a cotton towel. Once he cut the loaf, he would always leave the bread standing up, with the cut side down on the cutting board. The crust was always hard, and the bread lasted all week, even here in Virginia humid weather (with the A/C on). He's gone now, but I use a combination of his recipe and one I found on this list, and I do the same thing with my Italian bread (his crust was too thick). Once I bake my Italian or french bread, it either goes to the freezer or stays out on the rack. Once it is cut, it stays on the cutting board, cut side down. But between me, my boyfriend and our 4 boys (8, 11, 16, and 17) we seldom have any bread left at the end of a meal :-) Caron Rose --------------- MESSAGE bread-bakers.v098.n068.12 --------------- From: Reggie Dwork Subject: fall breads Date: Tue, 22 Sep 1998 11:37:10 -0700 Since it has been a quiet week ... here are a couple for you to try. Tangy Cranberry Bread Pumpkin-Pecan Spice Bread * Exported from MasterCook * Tangy Cranberry Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Machine Breads Sweet Bread Bread Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Yeast 3 C Bread flour 1/3 C Cranberries, dried 2 Tbsp Dry milk 1/2 Tsp Salt 2 Tbsp Butter 3 Tsp Orange marmalade 1 1/4 C Cranberry juice Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. This is supposed to be great for Turkey Sandwiches. If using on delayed cycle make sure the berries are placed where they will not absorb all the moisture. Source: _ELECTRIC BREAD_ Posted on GEnie by C.SVITEK [cathy] on Jan 06, 1993. Message From Marina to Prodigy's Recipe Exchange Newsletter - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 2928 0 0 0 0 0 * Exported from MasterCook * Pumpkin-Pecan Spice Bread Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Breads Holidays Machine Bread Bakers Mailing List Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Bread flour 1/2 C Whole wheat flour 1 1/2 Tbsp Butter -- room temperature 1 Tsp Salt 1 Tsp Pumpkin pie spice 1 Lg Egg 1/2 C Milk 1/4 C Orange juice 1/2 C Canned pumpkin 1/3 C Sugar 1/2 C Pecan pieces 2 1/2 Tsp Active dry yeast Process the ingredients according to the manufacturer's instructions for the basic bread setting. Remove the bread from the bread pan to a rack to cool. Wrap in aluminum foil OR a paper bag to store. This is for a 1 1/2 pound loaf. > From: Bread in Half the Time -by Linda West Eckhardt and Diana Collingwood Butts. Message From Marina to Prodigy's Recipe Exchange Newsletter - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1089 0 --------------- END bread-bakers.v098.n068 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved