Date: Fri, 18 Dec 1998 17:49:41 -0800 (PST) -------------- BEGIN bread-bakers.v098.n083 -------------- 001 - "Albert A Taber" Subject: Mid East Flat Bread Date: Mon, 14 Dec 1998 09:42:53 -0500 making flat bread from Iran & Iraq. I would like the recipt as I missed that portion of the program. Al Taber --------------- MESSAGE bread-bakers.v098.n083.2 --------------- From: JSvahula@aol.com Subject: Bitter Dough Date: Tue, 15 Dec 1998 16:07:01 EST A good friend of mine has made the same recipe for dinner rolls for over 30 years. It is a pretty basic recipe of flour, butter, sugar, eggs, salt, water, yeast. The last time she made it, she routinely tasted the dough before putting it aside to rise, and found it to be very bitter - something that had never happened before. So, she made it again and everything was fine. Then the bitterness happened again the next time she tried. She is unable to pinpoint it to one of the ingredients, i.e., eggs from the same carton were used in both the bitter and good batches, likewise the yeast, etc. Does anyone have any ideas? Please help if you can! Thanks much. Jeanie --------------- MESSAGE bread-bakers.v098.n083.3 --------------- From: JPellegrino Subject: Re: Aromatic Bread Request Date: Tue, 15 Dec 1998 15:40:57 -0600 Doris requested an aromatic bread and this one is my favorite. The aroma is wonderful while it is baking and every time I give the bread as a gift, I get asked for the recipe. Another aromatic bread might be the Apple Pie Bread but the MC recipe I have is corrupted so I cannot send. Perhaps someone could repost it. JoAnn * Exported from MasterCook * Greek Easter Bread -Medium Size ABM-(Modified) Recipe By : Bread Machine Cookbook 2, Donna German Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk (then remove 1 1/2 TBS) 3 tablespoons butter, or margarine 1 whole egg (or 1/4 cup egg substitute) 1 1/8 teaspoons salt 1/3 cup sugar (I use brown sugar) 1 teaspoon cinnamon 1/2 teaspoon anise (liquid) 1 teaspoon grated orange peel (or 1/4 tsp orange oil) 1/4 teaspoon allspice pinch fresh nutmeg (optional) 2 1/3 cups bread flour 1 1/2 teaspoons yeast Add ingredients according to manufacturers instructions. Add raisins or currants if desired. For Welbilt ABM 100, DAK, and Mister Loaf-use Sweet Bread Cycle Recipe Modified 11/98 by Pellegrino - - - - - - - - - - - - - - - - - - NOTES : This is a wonderful sweet bread which is good anytime of the year. --------------- MESSAGE bread-bakers.v098.n083.4 --------------- From: MowMow Kitty Subject: Re: Digest bread-bakers.v098.n081 Date: Sun, 13 Dec 1998 05:16:03 -0500 (EST) This one is our absolute favorite. I make it all the time. It is delicious with butter, honey, jam, Nutella, or to use as a sandwich bread. Rebecca * Exported from MasterCook II * St. Basil's Bread Recipe By : Book 2 Serving Size : 10 Preparation Time :0:15 Categories : International And Holiday Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast 3 cans bread flour 1 dash ground cloves 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon 1/2 teaspoon grated lemon peel 1/2 teaspoon salt 1/2 cup sugar 2 whole eggs 4 tablespoons butter or margarine 3/4 cup milk Add ingredients according to the recommendation of the machine. This is really one of our favorites. Typed by Kay Hitchcock - - - - - - - - - - - - - - - - - - NOTES : Med scale to 7 Sm scale to 5 Traditional Greek bread usually served with 1 coin hidden inside which bestows luck upon the finder. Do not add a coin to your machine but you may add a single raisin at the beep. This is a delicious sweet bread and makes wonderful sandwiches. 12-24-94 > --------------- MESSAGE bread-bakers.v098.n081.4 --------------- > > From: zoohause@fortwayne.infi.net (D. Melvin) > Subject: favorite aromatic bread??? > Date: Tue, 8 Dec 1998 14:25:05 -0600 > > I'm looking for suggestions for an ABM recipe that really > sets your mouth to watering while it is still baking. > > The bread will be served as a part of a buffet, so > it can be sweet, savory, white, wheat, whatever. > > I'll be using the bread as aromatherapy, to get > everyone in a "warm fuzzy" sort of mood, as well as > to stimulate their appetites. > > > > > > Doris J.R. Melvin > zoohause@fortwayne.infi.net > --------------- MESSAGE bread-bakers.v098.n083.5 --------------- From: JPellegrino Subject: Hearty Herb Bread-Contest Winner Date: Tue, 15 Dec 1998 20:24:13 -0600 I recently purchased a bag of Bob's Red Mill flour from the Wild Oats store in Nevada. This contest winning recipe was on the back of the bag. It makes 2 loaves. JoAnn * Exported from MasterCook * Hearty Herb Bread-Winner Bob's Red Mill Baking Contest Recipe By : Lise Thom of Portland Oregon Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups Bobs Red Mill Unbleached White Flour 1 cup wheat germ 1/2 cup rolled oats 1/4 cup instant non-fat dry milk 1/4 cup wheat bran 5 teaspoons active dry yeast (or 2 pkgs) 2 tablespoons fructose OR 4 Tblsp. sugar 1 teaspoon sea salt 1 1/2 teaspoons parsley flakes 1 1/2 teaspoons oregano 1 1/2 teaspoons thyme 1 1/2 teaspoons marjoram 1 1/2 teaspoons pepper 1/4 teaspoon sage 1/4 teaspoon celery seed 2 1/2 cups hot water 1/4 cup canola oil 1 egg 2 tablespoons minced onion 1 cup Bob's Red Mill Whole Wheat Flour Combine 2 cups flour, wheat germ, oats, bran, dry milk, yeast, fructose, sea salt and seasonings; mix thoroughly. Add hot water and oil; beat at medium speed for 2 minutes. Add 1 cup flour and egg; beat at high speed for 1 minute. Stir in onion. Combine 2 cups unbleached white flour and 1 cup whole wheat; stir into dough. Place on floured surface and knead until smooth. Let stand 20 minutes. Punch down. Divide in half and shape into 2 loaves. Place in greased 9" x 5" loaf pans. Cover and let rise in warm place, free of draft, 1 to 2 hours until doubled in bulk. Preheat oven to 400°F. Bake 20 minutes. Note: This Hearty Herb Bread recipe, submitted by Lise Thom of Portland, Oregon, wowed the judges and was a winner in a recent Bob's Red Mill Baking Contest. It is bursting with great flavor and natural goodness. This recipe was taken from the back of a package of Bob's Red Mill Unbleached White Flour - Best for Bread By Hand or Bread Machine Milled from extra high protein US Number 1 dark northern hard red spring wheat. Bob's Red Mill Natural Foods, 5209 SE International Way, Milwaukie, Oregon (503) 654-3215 Posted to Bread-Bakers 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n083.6 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: favorite aromatic bread??? Date: Sun, 13 Dec 1998 21:25:11, -0500 To: Doris You wrote: <<>> I've found the most aromatic breads to be those with onion in them. An onion bread or herb and onion bread is extremely tantilizing and will have your guests eager to sample it the moment the bread comes out of the machine. Here are two recipes: -Begin Recipe Export- QBook version 1.00.14 Title: HERB BREAD Keywords: BREADS, BREAD MACHINE, BREAD MACHINE MAGIC, LINDA Plan to be around while this one bakes, because the aroma is absolutely out of this world! As for its taste, it's hard to limit yourself to just one slice of this zesty bread. We recommend it for croutons, also. (Note: When making the one- pound loaf, use the "rapid bake" setting for a better shaped bread.) 1 1/2-pound loaf 1-pound loaf 3 tablespoons butter or 2 tablespoons butter or margarine margarine 1/2 cup chopped onion 1/3 cup chopped onion 1 cup milk (for 3/4 cup milk (for Welbilt/Dak machines add Welbilt machine add 1 2 tablespoons more milk) tablespoon more milk) 3 cups bread flour 2 cups bread flour 1 1/2 teaspoons salt 1 teaspoon salt 1 1/2 tablespoons sugar 1 tablespoon sugar 1/2 teaspoon dried dill 1/2 teaspoon dried dill weed weed 1/2 teaspoon dried basil 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1/2 teaspoon dried rosemary 1 1/2 teaspoons RED STAR active 1 1/2 teaspoons RED STAR dry yeast active dry yeast In a small skillet, melt the butter over low heat. Add the onion and saut‚ 8 to 10 minutes until onion is soft but not brown. Remove from heat; allow mixture to cool for 10 minutes before adding it to the bread pan. For 11/2-pound loaf: Place all ingredients, including onion mixture, in bread pan, select a light crust setting, and press "start". After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. CRUST: LIGHT MENU SELECTION: BAKE (LIGHT) For 1-pound loaf: Place all ingredients, including onion mixture, in bread pan, select "rapid bake" setting, and press "start". After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. CRUST: REGULAR MENU SELECTION: RAPID BAKE From: "Bread Machine Magic" by Linda Rehberg, Lois Conway -End Recipe Export- Linda Rehberg -Begin Recipe Export- QBook version 1.00.14 Title: ONION SOUP BREAD Keywords: BREADS, BREAD MACHINE, BREAD MACHINE MAGIC, LINDA This bread smells so terrific while it's baking that it's hard waiting long enough to let it cool before slicing into it! It's a glorious onion-flavored bread that would make an excellent addition to your next barbeque meal. 11/2-pound loaf 1-pound loaf 1/4 cup milk 1/8 cup milk 1/4 - 3/8 cup water 1/8 cup water 1 egg 1 egg 1/2 cup sour cream 1/3 cup sour cream 3 cups bread flour 2 cups bread flour 1 tablespoon butter or 2 teaspoons butter or margarine margarine 1 tablespoon sugar 2 teaspoons sugar 2 1/2 tablespoons dry onion 2 tablespoons dry onion soup mix soup mix 1 1/2 teaspoons RED STAR active 1 1/2 teaspoons RED STAR dry yeast active dry yeast Place all ingredients in bread pan, select a light crust setting, and press "start". After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. From: "Bread Machine Magic" by Linda Rehberg, Lois Conway -End Recipe Export- Linda Rehberg Linda www.breadmachinemagic.com --------------- MESSAGE bread-bakers.v098.n083.7 --------------- From: Reggie Dwork Subject: archives updated Date: Fri, 18 Dec 1998 13:01:43 -0800 I forgot to put in a note last weekend that I had updated the archives so here is the notice!! http://www.jeff-and-reggie.com/ftp/archives/bread Reggie --------------- END bread-bakers.v098.n083 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved