Date: Thu, 26 Nov 1998 12:48:45 -0800 (PST) -------------- BEGIN bread-bakers.v098.n078 -------------- 001 - Reggie Dwork Subject: Early Edition Date: Thu, 26 Nov 1998 09:43:58 -0800 Jeff and I want to wish everyone a very Happy Thanksgiving. If you are traveling have a safe journey. We are sending out this digest early so you can use it during the long weekend. Reggie & Jeff --------------- MESSAGE bread-bakers.v098.n078.2 --------------- From: "Jo in Minnesota" Subject: Wanted: English Muffin Recipe Date: Mon, 23 Nov 1998 08:46:42 -0600 Does anyone have a recipe for English muffins, that you shape and bake on a griddle? I found plenty of loaf type on the WWW, but once had a shaped muffin recipe and can't find it. Now perhaps I could just use the loaf recipe and make the shaped muffins, but I'm not up for experimenting right now! Anyone? TIA, Jo in Minnesota --------------- MESSAGE bread-bakers.v098.n078.3 --------------- From: "Richard L. Walker" Subject: Request: Easter Bread - Dough Boys Date: Mon, 23 Nov 1998 09:48:45 -0600 This is my annual (or every other year) request to see if any current readers have a recipe for dough boys - an Easter roll shaped like boys (small dough ball for head, large dough ball for tummy, strings of dough for legs, a white or red egg pushed into the tummy and strings of dough folded over the egg for arms). I made this one year, and it was super for breakfast, but I've lost the recipe used for it. I can always fake it, but just wondered if anyone had the actual recipe. --------------- MESSAGE bread-bakers.v098.n078.4 --------------- From: "Bochner, Arnold" Subject: QVC Bread slicer Date: Mon, 23 Nov 1998 13:07:12 -0500 >From: bobs@icdc.com (Bob Schoenleber) >Subject: Bread Slicing? > >Looking for info on what you all use to get a uniform cut of bread >machine bread. QVC has an interesting product called "Slices Perfect >Adjustable Cutting Board with Knife". (L24260) ($17.93 + Shipping). >Anyone use it? You can have mine if you like!! Unfortunately, the sereated knife they provide is very flexible and is easily misdirected during cutting causing bread slices of irregular thickness. Additionally, the cutting motion is on the horizontal plane and it was very hard to insure the the far side of the knife blade was on the cutting guide for the whole slice. This also caused bread slices of uneven thickness. Good news...I purchased a new bread cutter tool yesterday at Lectners. It is a wooden box with both sides having fully grooved and matched cutting guides cut into the wood. It cost about $13. I used it to cut a bread I had baked the previous night...first I used the knife that came with the QVC product, and it even flexed in this product. But then I used my regular rigid 12" bread slicer and voila, the slices came out perfectly. The cutting is in the vertical plane and you can actually see the position of the knife throughout the cutting activity. --------------- MESSAGE bread-bakers.v098.n078.5 --------------- From: DASHLEYN@aol.com Subject: Cream Cheese Braid (Sweet Bread) Date: Mon, 23 Nov 1998 17:56:25 EST Bread Dough: 8 oz. sour cream 1/2 cup butter 2/3 cup sugar 1 tsp. salt 2 pkgs. yeast 1/2 cup warm water 2 eggs 4 cups flour Scald sour cream; add sugar, butter, salt. Mix well and let cool until lukewarm. Dissolve yeast in warm water in a large mixing bowl; stir in sour cream mixture and then eggs. Gradually stir in flour (dough will be soft.) Cover lightly and chill overnight. Divide dough into four equal portions. Turn each portion out on a heavily floured surface and knead four or five times. Roll each into a 12 x 8" rectangle. Spread 1/4 of filling over each rectangle, leaving a 1/2 inch margin around the edges. Carefully roll up jellyroll-fashion, beginning at long side. Firmly pinch edge and ends to seal. Carefully place rolls, seam side down, on greased baking sheet. Make six equally spaced X-shapes across the top of each loaf. Cover and let rise in a warm place (85 degrees) free from drafts until doubled in bulk (about four hours). Bake at 375 degrees for 15 to 20 minutes. Spread loaves with glaze while warm. Yield: 4 12-inch loaves. Filling: 2 (8 ounce) pkgs. cream cheese, softened 2/3 cup sugar 1 egg, beaten 1/8 tsp. salt 2 tsps. vanilla Combine all ingredients. Mix well. Yield: About 2 cups. Glaze: 2 cups sifted powdered sugar 1/4 cup milk 2 tsps. vanilla Combine all ingredients, mixing well. Yield: About 1 cup. --------------- MESSAGE bread-bakers.v098.n078.6 --------------- From: jlee@cccp.net (John Lee) Subject: Sticking paddles Date: Wed, 25 Nov 1998 20:53:04 +0000 When I bought first used my machine in the UK a few months ago (a Mellerware which inside seems to be identical to my Miami daughter-in-law's Wellbilt) I had problems getting the paddle out. From what I have read this may be a fairly common problem. But I've cracked it - maybe my methods might help somebody else. 1. Before using the machine always lightly oil the hole in the paddle. Use low-fat spray or vegetable oil. 2. After removing the cooked bread fill the pan with warm/hot water and leave to soak for as long as practicable. 3. Tip water out and refill with hot water. Wait a few seconds (no longer) and the paddle should lift off easily. It seems that the heat of the water expands the hole in the paddle so that it slides off. Then of course wash out the soggy dough which may still be around the spindle. 4. Just sometimes this doesn't work so I designed a home made 'paddle lifter'. Cut a credit card in half (preferably an old one :-)and using one of the halves cut a slot with scissors wide enough to slide the card under the paddle and around the spindle. Bend the ends of the card up to make 'wings' so that you can get your fingers under the card. With fine sandpaper carefully smooth all the edges to avoid scratching the non-stick pan surface. To use, slide the slot under the spindle, push the gunge out and lift the card. The paddle slides off like a dream. (If all this doesn't work try dynamite!) What I don't understand about this paddle thing is that when the bread is cooked you have to shake the pan like crazy to get the bread out, and none of this shaking, nor the weight of the bread shifts the paddle. In fact only once has the bread come out with the paddle inside. So it's not surprising that you can't just lift paddles off easily. Hope this helps somebody out there. ===================== John Lee (UK) e-mail jlee@cccp.net ===================== --------------- MESSAGE bread-bakers.v098.n078.7 --------------- From: "AcaGordie" Subject: Pumpernickel Bread Date: Mon, 23 Nov 1998 08:15:53 -0600 This is one of my favorite recipes. I hate to do this to you non bread machine users, not, but this is a bread machine recipe. It is forbidden by the Gods of the Bread Machine to attempt to make this without using a bread machine. Quick Sour Pumpernickel You can either make rolls or just leave the dough in the ABM to make a loaf of bread. It must be started the night before. But that is not much of a problem as long as you plan on it. This lets you have the flavor of Pumpernickel sourdough with having to keep a jar of sourdough starter laying around. Starter: 1 1/2 cups Milk 2 cups Rye Flour 2 Tbs Gluten 2 tsp. yeast Add the above ingredients to the ABM and let knead for about 10 minutes. Reset the machine (turn it off) and leave the pan in the machine overnight or 6-8 hours. The next day add 2 Tbs. Vegetable oil 1/2 cup Molasses 2 Tbs. Unsweetened Cocoa 1/2 tsp. Salt 2 tsp. Caraway or Fennel seed 1 cup Whole wheat flour 1 Tbs. Gluten (Optional) 2 Tbl Pumpernickel flavor (From King Arthur) 1 1/3 cup Bread Flour 3/4 cup Raisins (optional) Add remaining ingredients and start machine as usual. If making the loaf in the Machine use the specialty bread setting and add the raisins at the beep. (If you add them to early they get ground up) You can usually find the gluten, rye flour and whole wheat flour in a health food store or you can buy it mail order from King Arthur Flour 800-827-6836 If you are going to make rolls use the dough setting. The raisins are very good in the rolls. Using the dough setting on my Hitachi I add them at the 1:18 mark. When the dough is ready roll out into a flat square. Form into balls the size of a large Lemon. Press down and cover (I put 12 into a 13x9 pan and the rest in a cake pan. Let rise until doubled (1 hour) then cook 20 minutes at 350. Makes about 15 rolls. This recipe from my collection which is online at www.acapulco.org Gordon in Acapulco... where its 90 almost every day. --------------- MESSAGE bread-bakers.v098.n078.8 --------------- From: Vernon Webster Subject: Sweetcorn Bread by hand Date: Tue, 24 Nov 98 01:05:24 +0000 Hello all, Thought I'd pass on the results of a recent successful experiment. I'm afraid I cannot give accurate measurements as I adjust things as I go along. The method can also be shortened by missing out the sponging. Please read through before trying - just in case I have made a mistake. Starting Ingredients:- 1/2 oz fresh yeast 1 pound of strong unbleached white flour 1/2 pound of maize flour 15 fluid oz of cold water 3 cobs of fresh sweet corn (or canned equivalent) 1 heaped teaspoon of good flavoured honey about 2 oz of good flavoured butter (try organic if possible) 1/2 oz of salt Method:- 1/ Mix yeast, honey and cold water together. 2/ Put both flours in a bowl, make a well in the centre and place yeast mixture in it. 3/ Mix some of the flour with the liquid to make a thick batter. 4/ Cover with a damp tea towel and leave to sponge for an hour or two. 5/ Whilst this is happening cut the corn off the cobs and fry - do not overcook or brown the sweet corn. Leave to cool. 6/ When the sponge is ready knead the dough, adding the salt and sweet corn in butter. I use an electric mixer to knead. 7/ The dough will probably be very wet so, after a couple of minutes of kneading start adding more of the flours (hand kneaders may have to do this sooner) until the correct dough consistency is reached. 8/ Cover and leave to rise in a cool place for about 3 hours. Climate and time of year will make a difference (I'm in mostly cool England) but I like to 'over rise' at this stage. It is possible to use a shorter time if preferred. 9/ Second rise until just under doubled in size - this takes only about 30 mins for me. 10/ Brush with milk or water and rub in maize flour for a nice topping. 11/ Preheat oven and bake as normal at temperatures which suit your oven. I like to heat the oven with a tray of water at the bottom. Variation: Add fresh chillies to taste to the sweet corn. Serving suggestions for when the bread is a little passed fresh. I tried these and found the combinations delicious - Sorry not for anyone watching calories or fat intake. 1/ Slow oven roast ripe tomatoes in olive oil ( sprinkled with freshly ground pepper and serve on toasted bread. 2/ Slow roast in olive oil (as above) red peppers and chillies and garlic (in skin). Cover the roasted peppers and leave to sweat then remove the skin. Squeeze garlic from its skins. Mix this garlic puree with the soft pepper flesh and chopped chilli Mix with butter, salt, pepper and fresh (or dried) parsley and/or marjoram. Spread liberally on the Sweet Corn Bread and cook in the oven (in tin foil) as garlic bread - opening foil for end of cooking. Hope you enjoy and that I haven't made any mistakes. Vernon. Vernon Webster Harrogate North Yorkshire England --------------- MESSAGE bread-bakers.v098.n078.9 --------------- From: Reggie Dwork Subject: basket of breads Date: Thu, 26 Nov 1998 09:43:51 -0800 Dessert Foccacia Focaccia (Italian Flatbread) Corn Biscuits With Bacon Jalapeno Biscuits * Exported from MasterCook * Dessert Foccacia Recipe By : ESSENCE OF EMERIL, SHOW #EE2183 Serving Size : 6 Preparation Time :0:00 Categories : Breads Celebrity Desserts Italian Bread Bakers Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp Sugar 1 1/2 C Warm Water -- (110-115 Deg F) 1 Pkg Dry Yeast 3 1/4 C All-Purpose Flour 1 Tsp Cinnamon 1/2 Tsp Salt 1 Tbsp Light Oil Topping: 4 Oz Mascarpone Cheese 2 Tbsp Honey 2 Sm Pears Sliced Thinly Into Discs, Seeds Removed 1 Tbsp Dried Mint Flakes 1 Tbsp Olive Oil Recipe Courtesy of Emeril Lagasse In the mixer bowl, dissolve the sugar in the water. Sprinkle the yeast over the warm water mixture and let it stand for 10 minutes, until it foams. Combine 3 cups of the flour, salt and cinnamon. Add to the yeast mixture. Slowly turn on the machine and work the dough together. Turn it up to medium and mix for 5 minutes. If the dough is sticky, continue mixing and gradually add the remaining flour. Place this smooth ball of dough in an oiled bowl , cover and set aside to rise for 3 hours. Preheat the grill and preheat the oven to 375F. Punch down the dough, remove it from the bowl onto a lightly oiled 9x13-inch sheet tray. Spread out the dough on the tray. Using your fingertips, make "dimples" in the dough. Using the olive oil, lightly oil the pears and place them on the grill. Meanwhile, mix the honey, mascarpone, and the mint together. Spread this mixture on the dough. Turn the pears and cook for 1 more minute. Top the dough with the grilled pears. Bake for 25 minutes. Cut into 6 pieces. Serve. Yield: 6 fun desserts - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 4267 0 0 0 0 0 0 0 * Exported from MasterCook * Focaccia (Italian Flatbread) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Ethnic Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 C bread Flour 1 Tb Dried rosemary 2 Tsp Salt 1/2 Tb Yeast 3 Tbs olive Oil 1 C Water -- hot Olive Oil Mix 1 1/2 cups of the flour, the rosemary, salt, and yeast in a large bowl thoroughly. Add 3 tablespoons oil and the hot water. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.) Punch down dough. Brush 12-inch pizza pan or large cookie sheet with oil. Press dough in pizza pan or flatten into 12" circle on cookie sheet. Make depressions, with fingers about 2 inches apart, into dough. Brush with oil; sprinkle with pepper. Let rise uncovered in warm place 30 minutes. Heat oven to 400F. Bake 20 to 25 minutes or until golden brown. Brush with additional oil. Serve warm. *If using quick-acting yeast, omit first rise. After kneading, cover dough and let rest 10 minutes. Press dough in pan and continue as directed. High altitude directions (3500 to 6500 feet): Rising times may be slightly shorter. Breadmaker, Ethnic Yield: 1 Pizza - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Biscuits With Bacon Recipe By : Susan Feniger and Mary Sue Milliken Serving Size : 12 Preparation Time :0:00 Categories : Biscuits Breads/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Bacon slices 2 Cups All-purpose flour 1 Cup Yellow cornmeal 2 Tablespoons Sugar 5 Teaspoons Baking powder 1 Teaspoon Salt 1/2 Cup Chilled unsalted butter -- cut into pieces 2 Tablespoons Chilled unsalted butter -- cut into pieces 2 Large Eggs 6 Tablespoons Buttermilk 1 Teaspoon Ground cumin Fresh cracked black peppercorns Preheat oven to 375 degrees. Cook bacon until crisp. Transfer bacon to paper towels and drain. Crumble bacon; reserve 2 tablespoons bacon drippings. Sift flour, cornmeal, sugar, baking powder and salt into bowl. Add butter and rub in using fingertips until mixture resembles coarse meal. Whisk eggs, buttermilk, cumin and reserved bacon drippings in small bowl. Add to flour mixture and stir until moist dough forms. Mix in bacon. Turn out dough onto lightly-floured surface. Knead gently until smooth. Roll out to 3/4-inch thickness. Cut out biscuits with round cookie cutter. Place on greased baking sheet. Sprinkle with peppercorns. Bake until golden brown and puffed, about 25 minutes. Serve warm or at room temperature. This recipe yields 12 biscuits. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6335 broadcast 12-05 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-08-1996 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 222 1553 0 0 0 0 * Exported from MasterCook * Jalapeno Biscuits Recipe By : Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Breads/Rolls Biscuits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup All-purpose flour 1 Teaspoon Baking powder 1/8 Teaspoon Baking soda 1/4 Teaspoon Salt 2 Tablespoons Cold unsalted butter -- cut small pieces 1 Teaspoon Chopped jalapeno pepper -- or to taste 1/4 Cup Buttermilk -- plus 1 Teaspoon Buttermilk Preheat oven to 375 degrees. Line a baking sheet with parchment or wax paper. Into a bowl sift dry ingredients. Cut in butter with a fork or your fingers, until mixture is crumbly. Stir in pepper, to taste. Add just enough buttermilk, a little at a time, for mixture to come together into a smooth ball of dough. Do not overwork or overhandle dough. On lightly-floured work surface, roll out dough into a 7-inch round, 1/2-inch thick. Using a 1-inch cookie cutter, press out 12 rounds. Reroll scraps to make additional biscuits, but these will not be as tender. Transfer rounds to baking sheet and bake 15 minutes, until tops are golden and bottoms are browned. Serve warm. This recipe yields 12 buscuits. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-022 broadcast 03-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v098.n078 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved