Date: Fri, 22 Jan 1999 23:06:58 -0800 (PST) -------------- BEGIN bread-bakers.v099.n006 -------------- 001 - Nancy Hill - coupla faves 010 - Ruth Provance Subject: water substitutes Date: Wed, 20 Jan 1999 18:32:42 -0500 (EST) If you have a bread-machine bread recipe that calls for water, and you want to use milk or potato water or something instead of water, do you alter the recipe any? cheers, Nancy -- Nancy Hill, near Toronto nancyh@interlog.com --------------- MESSAGE bread-bakers.v099.n006.2 --------------- From: "Denise Pindell" Subject: Looking for recipe Date: Sun, 17 Jan 1999 14:37:07 -0000 I'm looking for a recipe that'll be similar to a commercial bread, Roman Meal. It may not be available in all areas, so some may not know what I'm referring to. It's a multi grain bread, not dark colored or heavy textured. Has darker "flecks" of grain throughout. Thanks in advance. --------------- MESSAGE bread-bakers.v099.n006.3 --------------- From: raykeckler@juno.com (Raymond & Anne Keckler) Subject: Whey Date: Sun, 17 Jan 1999 08:51:50 -0500 Whey is the liquid left over after one makes cheese. It is full of minerals. Very healthy. I'm not really sure what properties it lends to the bread, other than nutrition obviously. But since I make cheese and have whey left over, it is a wonderful way to use the whey! Anne Keckler Fruitful Acres raykeckler@Juno.com --------------- MESSAGE bread-bakers.v099.n006.4 --------------- From: Judy Nylen Subject: Returned mail: Host unknown (Name server: list.best.com: host Date: Tue, 19 Jan 1999 11:06:59 -0500 I, for one, would also like to know how to convert recipes from the list to Master Cook. Seems like if we're in a digital media, we should be able to do this but I've almost always had to re-enter recipes into Master Cook. However, when they came from Master Cook originally, they must be able to return with ease. Thanks to all for making this a wonderful list! I've just started working with Brother Juniper and Crust and Crumb with far better results that any time in my life. Judy Nylen --------------- MESSAGE bread-bakers.v099.n006.5 --------------- From: Meg Antczak Subject: Donna German recipes/Hitachi Date: Sun, 17 Jan 1999 20:44:56 -0500 I have several of the Donna German bread machine books. All the recipes sound great but I have not had much luck with them in my Hitachi. I have the feeling there is too much liquid in the recipes for my machine. The bread usually looks sticky when it is done kneading and then it rises too much and falls. Does anyone have any tips for adjusting the recipes so they will work better for my machine? Or any recipes you have already made in your Hitachi. Thanks! Meg Antczak (Meg in NY) mailto:meginny@frontiernet.net --------------- MESSAGE bread-bakers.v099.n006.6 --------------- From: Timothy Houde Subject: looking for a Portuguese sweet bread recipe Date: Sun, 17 Jan 1999 12:45:05 -0500 Hello, I am new to the list and to the world of bread machine baking. I ultimately wanted the bread machine to make Portuguese sweet bread. I have tried manually and have not been successful. My grandmother's recipe was the best, but was not handed down and such is life, is now but a fond memory of my youth. I do have the book "Beard on Bread" but have not yet tried converting the recipes to work in my bread machine. I am also looking for pointers on converting standard bread recipes to ABM. Any help and ideas are much appreciated. Thank you, Jennifer --------------- MESSAGE bread-bakers.v099.n006.7 --------------- From: MelvinK1@aol.com Subject: Bread Machines Date: Mon, 18 Jan 1999 11:03:56 EST I have read bread-bakers for a couple of years now, but have never written to respond to any requests. I have had a Hitachi vertical machine for three years now. I use it about once per week. After I stopped trying to adjust for the altitude (>5000 feet), I started to get perfect bread. I do add the teaspoon of lemon juice to each mix, except pizza dough. Hitachi, according to Consumer Reports, stopped making bread machines. I read this about a year ago, I think. Mine has been great, but I am already looking for the one I will have to replace it with when it dies. I always wanted a Regal Kitchen Pro, but they were much too expensive--$150 three years ago. I bought mine for about $80. I make basic breads--wheat, rye--by using the recipes in the Hitachi booklet. I have used other recipes that also turn out well. The paddle sticks to the base, even when I use Pam, but it soaks off. I have used my Kitchen Aid mixer in the past 23 years, or so, and I could not make as good a loaf, although I have not tried it recently except for other baking and mixing. Nothing will replace that mixer, but unless I have unlimited time, I use my bread machine. I mix dry ingredients for a few loaves at once, so I can quickly put it in the machine and let it go. Someday I will try the poolish someone mentioned. Thanks for such good information. Michele (MelvinK1's wife) --------------- MESSAGE bread-bakers.v099.n006.8 --------------- From: Karen Subject: Banana Oatmeal Bread Date: Sun, 17 Jan 1999 16:36:57 -0700 Tried this recipe over the weekend. I used fat free sour cream with great results. I also used less salt...a tablespoon just seemed like too much. It's definitely a keeper. Enjoy! * Exported from MasterCook * Banana Oatmeal Bread Abm Recipe By : The ChiliDog http://umn.edu/~fine0015 Serving Size : 1 Preparation Time :0:00 Categories : Bakery:Breadmachine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Ts Active dry yeast 1 C Oats 2 C Bread flour 1 C Whole wheat flour 1 Tb Butter 1 Tb Dry milk powder 1/2 Ts Cinnamon 1/4 Ts Nutmeg 2 Tb Honey 1 T Salt 1 Egg 1/4 C Sour cream 2 C Sliced, ripe bananas All ingredients should be at room temp before starting. Add ingredients to the pan in the order listed. Select white bread. Press start. Remove the bread from the pan at the end of the baking cycle. Place bread on a cake rack for at least 1 hour before slicing. - - - - - - - - - - - - - - - - - - Happiness comes of the capacity to feel deeply, to enjoy simply, to think freely, to risk life, to be needed. --------------- MESSAGE bread-bakers.v099.n006.9 --------------- From: Dot Subject: coupla faves Date: Thu, 21 Jan 1999 08:45:42 -0600 Here are a couple of my more recent favorites... Seems like they are always changing .... Dot * Exported from MasterCook * Graham Bread for breadmachine Recipe By : Dot McChesney Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons dry yeast 1 cup warm water 3 1/2 Tablespoons brown sugar 1 1/3 cups all-purpose flour 1 teaspoon salt 1/3 cup water 2 1/2 Tablespoons butter 2 cups whole wheat flour Layer in breadmachine as per your manufacturer's instructions. I put wet ingredients first, then dry, ending with the yeast on top. Use light or medium setting. - - - - - - - - - - - - - - - - - - NOTES : Adapted from Southern Heritage Breads Cookbook Yields 2 pound loaf * Exported from MasterCook * Crusty Loaf for breadmachine Recipe By : Dot McChesney Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons dry yeast 2 1/2 Tablespoons sugar 2 1/2 Tablespoons warm water 2/3 cup milk 1/3 cup butter -- softened dash salt 1 egg -- beaten 2/3 cup whole wheat flour 2 cups bread flour Place in your bread pan as directed by the manufacturer. I put wet, then dry, ending with yeast on top. Then I bake on the light or medium setting. - - - - - - - - - - - - - - - - - - NOTES : Yields 2 pound loaf Adapted from Southern Heritage Breads Cookbook It is said love is blind... Friendship, however, is clairvoyant. http://members.tripod.com/~yada_yada_yada/index.html http://www.geocities.com/Heartland/3053 Email jrjet@mtco.com or dotcom@mtco.com --------------- MESSAGE bread-bakers.v099.n006.10 --------------- From: Ruth Provance Subject: Ruth's Daily Bread for the ABM Date: Fri, 22 Jan 1999 19:25:17 -0800 Hello, bakers! Reggie is suggesting a de-lurk week for Daily Bread, and it seems to me that it has been some time since I contributed to the weekly digest, also, so here is a contribution. I have posted a link to "Ruth's Daily Bread" on several occasions in the past. Our friend Don (TaktEZ@aol.com) developed an ABM version of the recipe at my request. It has not been adequately tested, and I hesitated to post it, but it occurs to me that we have a large group of potential testers on the lists, so I will share the recipe with you. I do not have an ABM, so I cannot test the recipe myself. If you do try this recipe, please let me know how it turns out, and any suggestions you may have to improve it. Please include information about your bread machine and any comments you may have. Keep baking bread! Ruth ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Ruth's Daily Bread for the ABM Recipe By : Ruth Provance, with help from Don Serving Size : 16 Preparation Time :0:00 Categories : Breads: Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water -- warm 2 Tablespoons honey -- or molasses, warm 2 Tablespoons butter -- or margarine, melted 1 teaspoon salt 1/2 cup quick oatmeal -- uncooked 1 1/2 cups bread flour 1 cup whole wheat flour 1/2 cup rye flour 1/2 cup non-fat dry milk powder 1/2 teaspoon diastatic malt powder -- optional 2 tablespoons wheat germ 1 1/2 Tablespoons wheat gluten 2 1/4 teaspoons active dry yeast -- one packet 1. Place ingredients in bread pan in the order recommended by the manufacturer. 2. Select whole wheat mode. If not available use the white bread mode. 3. Select medium crust. 4. Press start. - - - - - - - - - - - - - - - - - - NOTES : Makes a 1 1/2 pound loaf. For the hand made version of this recipe please visit the following web site: http://www.upword.com/bread/daily.html --------------- MESSAGE bread-bakers.v099.n006.11 --------------- From: CorgiSews Subject: German Black Rye Bread Mix Date: Mon, 18 Jan 1999 08:15:11 -0500 Becky- I'll bet that German Black Rye Bread mix you bought in PA is the same one I buy from a Mennonite shop, Spring Lake (food & fabric-dangerous combination!) in upstate NY. It is great :-) and saves a lot of work. It is one of the few mixes we like. When I was doing a bread machine workshop with the local Co-op Extension last spring, the family owning the shop gave me a copy of several pages of recipes for this and other mix combinations put out by the same company. The mixes are distributed by a firm in Myerstown, PA 17067 called Dutch Valley Food Distributors, Inc. (717-933-4191 or 1-800-733-4191). That is the label on the approx 1 1/2 to 2 lb pkges in the store. It wasn't until Christine gave me the bread machine instructions (they have by-hand taped to the shelves) that I saw the name "Dawn Bread Machine Mixes". I gave a bag each to relatives who have ABM's for Christmas, so was thinking about how they could obtain it on their own, when your inquiry set me off on some Internet searches. There wasn't much under the Dutch Valley name, but the Dawn Foods site proved to be very interesting! They have been making mixes for the bakery trade for quite some time, usually in 50 lb quantities! Go to >www.dawnfoods.com/welcome.html< There is also a list of distributors by state. Doesn't look like there are any in VA, (Maryland?) but maybe something can be shipped to you and you can split it with friends and freeze it. A distributor might know a retail outlet closer to you. This local Mennonite shop in eastern Wayne Co. is also where I buy Red Star yeast in bulk at considerable savings, so next time you are at a Mennonite grocery shop, ask about that. They supply to the families in the area and their small businesses which make baked goods for local markets. If you can find a Mennonite Church in an area, it may indicate enough families to support their own local supply shop. (Generally good agricultural, but relatively cheap, land - out in the boonies!) As to recipes, try the Bread Machine Magic ABM cookbooks (by L Conway & L Rehberg), they have several nice ones therein. Their books are very reasonably priced and are full of well-tested recipes and information. "Bread Machine Magic Bk of Helpful Hints" (blue cover) is now THE reference book for not only bread machines, but flours, etc. at the County Co-operative Extension. They also have a Web site. Debby CorgiSews, in upstate NY, with the snow eating corgi, Dylan, and her cold which is keeping her from giving her wonderful, new Whirlpool stove a workout. *Sewing is more interesting when your corgi uses the foot pedal as a chin rest* --------------- MESSAGE bread-bakers.v099.n006.12 --------------- From: "Mega-bytes" Subject: Bread Machine Recipes #2 Date: Wed, 20 Jan 1999 08:30:09 -0500 Basil Tomato Parmesan Bread Black Forest Pumpernickel Bread (Muffins) Blueberry Bread Buttermilk Blue Cheese Bread Buttermilk Bread * Exported from MasterCook Buster * Basil Tomato Parmesan Bread Recipe By : Serving Size : 1 Preparation Time : Categories : Cakes/Diabetic Cakes/Diabetic Breads/Abm: Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **1 POUND LOAF ** 1/2 cup water 1/4 cup milk 2 tablespoons olive oil 1 teaspoon sugar 1 teaspoon salt 2 teaspoons dried basil 1/3 cup grated parmesan cheese 2 cups bread flour 2 teaspoons yeast 1/4 cup sun-dried tomatoes -- chopped Instructions: Add all ingredients except tomatoes in the order suggested by bread machine instructions. Set machine for WHITE BREAD, MEDIUM crust. Add tomatoes when machine beeps. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Black Forest Pumpernickel Bread (Muffins) Recipe By : Serving Size : 1 Preparation Time : Categories : Cakes/Diabetic Cakes/Diabetic Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/8 cups water -- (3/4 cup) 5 1/2 cups bread flour -- (2/3 cup) 1 cup rye flour -- (2/3 cup) 1 cup whole wheat flour -- (2/3 cup) 5 1/2 teaspoons salt -- (1 tsp.) 5 1/2 tablespoons oil -- (1 tbs.) 1/3 cup molasses -- (3 tbs.) 3 tablespoons cocoa powder -- (2 tbs.) 1 tablespoon caraway seeds -- (2 tsp.) 2 teaspoons red star yeast -- (2 tsp.) Instructions: Use LIGHT Crust setting Cool 1 hour before slicing. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Blueberry Bread Recipe By : Serving Size : 1 Preparation Time : Categories : Cakes/Diabetic Cakes/Diabetic Breads/Abm: Blueberry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 3 cups bread flour 1/2 teaspoon salt 2 tablespoons sugar 1 tablespoon butter or margarine 16 1/2 ounces blueberries -- canned, reserve 1/4 cup reserved liquid 1/4 cup water -- approximately Instructions: In order listed, add all dry ingredients into pan. Put well drained berries into a 2 cup measuring cup, add 1/4 cup juice and enough water to equal 1-1/3 cups. Select WHITE BREAD and push start. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Buttermilk Blue Cheese Bread Recipe By : Serving Size : 6 Preparation Time : Categories : Cakes/Diabetic Cakes/Diabetic Breads/ABM: Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup water 3 tablespoons buttermilk powder 2 cups bread flour 1/2 teaspoon salt 2 teaspoons sugar 1/2 cup blue cheese -- crumbled 1 tablespoon butter/margarine 1/4 cup parsley -- chopped 1 1/2 teaspoons yeast Instructions: Mix in according to breadmaker directions. Serving Size: 6/Makes l lb. loaf. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Buttermilk Bread Recipe By : Serving Size : 12 Preparation Time : Categories : Cakes/Diabetic Cakes/Diabetic Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups buttermilk 3 tablespoons butter or margarine -- softened 3 tablespoons honey 3 1/4 cups bread flour 1 1/2 teaspoons salt 1/4 teaspoon baking soda 1 1/2 teaspoons yeast Instructions: Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select BASIC/WHITE cycle. Use Medium or Light Crust Color. do not use delay cycles. Remove baked bread from pan and cool on wire rack. Serving Size: 12 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n006.13 --------------- From: "Mega-bytes" Subject: Bread Machine Recipes #1 Date: Tue, 19 Jan 1999 08:08:12 -0500 I recently formatted a lot or bread machine recipes so I'm sharing. These are untried. Martha Almond Oatmeal Bread American Garlic And Parsley Bread Apple Butter Bread Apple Cinnamon Bread Apple Oatmeal Bread * Exported from MasterCook Buster * Almond Oatmeal Bread Recipe By : Serving Size : 1 Preparation Time : Categories : Breads/Abm: Oatmeal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup nonfat dried milk 1 1/4 tablespoons applesauce 1 tablespoon almond paste 1 teaspoon almond extract 1 teaspoon sugar 1 teaspoon salt 2/3 cup oats 1 1/3 cups bread flour 1 teaspoon yeast Instructions: Follow manufactures directions... Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * American Garlic And Parsley Bread Recipe By : Serving Size : 1 Preparation Time : Categories : Breads/Abm: Savory Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 3 cups bread flour 3 tablespoons wheat germ 3 tablespoons wheat bran 1 3/4 teaspoons salt 1 1/2 tablespoons sugar 1 1/2 tablespoons vegetable oil 2 garlic cloves -- minced 2 tablespoons parsley -- fresh chopped 1 1/4 cups water Instructions: Add all ingredients in the order suggested by your bread machine manual and process on the BASIC bread cycle according to the manufacturer's directions. Let the loaf cool before slicing. Serve plain or toasted. Makes 1-1/2 pound loaf. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Apple Butter Bread Recipe By : Serving Size : 24 Preparation Time : Categories : Breads/Abm: Apple Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon yeast 1 cup whole wheat flour 2 cups bread flour 1 teaspoon salt 1 tablespoon sugar 1/2 cup apple butter 2 tablespoons oil 1 cup water Instructions: Bring bread ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "WHITE BREAD" and push Start. Bake the apple butter right into the bread. Try substituting any favorite jam or jelly for the apple butter. Serving Size: 24 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Apple Cinnamon Bread Recipe By : Serving Size : 1 Preparation Time : Categories : Breads/Abm: Apple Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon yeast 2 tablespoons gluten 3/4 teaspoon cinnamon -- ground 1 tablespoon sugar -- brown 1/3 teaspoon salt 1/3 cup applesauce 1 1/2 cups flour -- bread 1/4 cup apple juice concentrate 1 1/2 cups flour -- whole wheat 3/4 cup water Instructions: Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "SWEET BREAD" and push Start. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Apple Oatmeal Bread Recipe By : Serving Size : 1 Preparation Time : Categories : Breads/Abm: Apple Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **SMALL LOAF** 2/3 cup applesauce -- unsweetened 1 tablespoon vegetable oil 1 tablespoon honey 1/3 teaspoon salt 1/4 teaspoon cinnamon 1 cup oats 1 cup bread flour 1 teaspoon yeast 1/4 cup dried apples -- diced **MEDIUM LOAF** 1 cup applesauce -- unsweetened 1 1/2 tablespoons vegetable oil 1 1/2 tablespoons honey 1/2 teaspoon salt 1/3 teaspoon cinnamon 1 1/2 cups oats 1 1/2 cups bread flour 1 1/2 teaspoons yeast 1/3 cup dried apples -- diced Instructions: At the beep add the diced dried apples. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n006 --------------- -------------- BEGIN bread-bakers.v099.n007 -------------- 001 - bc151@cleveland.Freenet.E - kitchen design, selection of cooking unit(s) 002 - "Mega-bytes" said: > [...] > Now we're remodeling our kitchen and are actually contemplating spending > more money on a 6-burner-range-of-our-dreams than some people spend on > an automobile. The problem is that unlike when you purchase a car, they > don't let you test out the ranges in the store - I can't see how long it > takes to boil a pot of water, or how evenly the oven bakes. Does anyone > want to recommend any specific brands? We're looking the > quasi-professional range, and are even considering one of those new > dual-fuel ranges. BTW - it's gas or nothing on the cooktop. Anybody > have a stove that they don't think we should buy? Do you love your > stove? Tell us why - please - I just don't want to buy a dog and spend > a whole lot of money on it. A couple of years ago I went through many of these same remodeling decisions. And I agree with you: gas is the superior way to cook. However, I prefer electric "fuel" for baking... for the oven. So I decided on an electric oven and a gas cooktop. I liked this arrangement for a second reason. A "range", i.e., a single standalone unit that has both, generally stands between two sections of the countertop, providing a small gap on each side for food and whatever to fall into, creating a feeding and breeding ground for insect pests. Built-in units eliminate this problem. They make for a much cleaner kitchen. A couple of caveats are worth mentioning though. For logistical convenience I wanted the cooktop directly above the stove. The next kitchen I design probably will be different. The reason for this is that it was quite difficult to find a built-in oven short enough to fit under a cooktop mounted in the countertop. (The standard countertop height is 36 inches.) Most of the ovens were too tall by just an inch or more. It was possible for me to buy a special oven, one meant for such an installation, but it was exorbitantly expensive. After a lot of time spent shopping, I finally found a reasonably priced unit which would fit in the allotted space, but it took far too long to find. The second difficulty with having the stove directly under (centered) under the cooktop was the fact that prefab cabinets (all the the makes I looked at anyway) came in six-inch increments. Yes, it is possible to use spacers to shift the next cabinet a few inches, but if you have to use too many of these spacers, the amount of usable space under your countertop can shrink considerably. This might not be a problem if you have a large kitchen and so enough space to afford this loss. Otherwise, you might find that you can't fit in all the cabinets you would like. If you're going to use these prefab units, I would recommend that you *first* get the dimensions of your possible oven and stove and a few catalogs of them, and then make your plans at your home kitchen with a tape measure to determine which cabinets are going to go where and how everything is going to fit together. Re: a dual-fuel range: Generally speaking, the more complex a technology is, the more parts there are to break down. This is why, whenever and wherever possible, I opt for simplicity. And if something does break on your expensive cooktop, it'll be more difficult to find someone to fix it and they'll likely charge more for repairs than for a simpler cooktop. Simplicity also applies to the aesthetic design of your cooktop and oven. While a variated surface might look nice in the showroom, when the unit is actually in use in your kitchen, any embellished design will be more difficult for you to clean. Select a unit which has plain, smooth surfaces. The knobs and other hardware should be easy to remove (to the sink where they can be washed easily) and put back again. Knobs should also be away from the burners for safety's sake and so as little food as possible will splatter on them. If there'll be small children in your kitchen, knobs also should be situated distant from playful hands. You should be able to lift and easily and safely prop up the entire top for servicing and cleaning. Although the entire cover should lift completely off, it shouldn't fall off when all you want to do is prop it up. While the cover is up, check to ensure that the fuel adjustment screws for each burner are reasonably accessible. Normally people want a flame which is just an inch or two high, but for cooking with a wok, you'll want to adjust the flame much higher... and perhaps adjust it back down again afterwards. (Electric ranges are pretty much useless for wok cooking.) Also for the sake of cleanliness, the centers of the burners should be flat or convex rather than concave; the latter collect food debris more readily and then are also more difficult to clean. As part of actually selecting your oven and cooktop, read the installation and owner's manual that comes with it. Most have safety proscriptions regarding the empty space around the unit needed for air circulation for heat dissipation; these numbers should figure into the placement of oven and cooktop between adjacent cabinets and so too into your overall kitchen design; likewise for the installation of the gas line feeding the cooktop (also which should be described in the manual). If you rely only on the outside dimensions of your cooking units, you might find later, when actually installing them, that they don't quite fit. The quality of the flame shouldn't be too much of an issue. I'm not any kind of engineer in this field, but gas cooking is a technology that has been around for a long time, so I would suspect that it's been awhile since there were any significant improvements in the design of gas jets (the little holes where the gas comes out) or valves or pipes. It's likely that in this respect most gas burners are going to be about the same. Having lived in a lot of different apartments with a lot of different cooking facilities, I've found that gas burners work about the same regardless of the particular stove's make and model. Best of luck with your new kitchen, Ken Fisler ------------------------------------------------------------------- If it won't run gnu/Linux, your hardware's not upwardly compatible. bc151@cleveland.freenet.edu ------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v099.n007.2 --------------- From: "Mega-bytes" Subject: Bread Machine Recipes #3 Date: Thu, 21 Jan 1999 08:51:16 -0500 Carrot Bread Cheddar And Bacon Cheddar Bread 1 Cheddar Bread 2 Cheddar Cheese Bread (Dak) Cheese And Oat Bread * Exported from MasterCook Buster * Carrot Bread Recipe By : Serving Size : 8 Preparation Time : Categories : Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **REGULAR LOAF: ** 1/2 cup water 1 1/3 cups white bread flour 2/3 cup wheat bread flour 2 teaspoons dry milk 1 teaspoon salt 2/3 cup carrots -- grated 1 tablespoon honey 2 tablespoons yogurt -- plain 1 tablespoon molasses 2 tablespoons walnuts -- chopped 1 teaspoon fast rise yeast or -- (2 tsp active dry -- yeast) **LARGE LOAF** 3/4 cup water 2 1/4 cups white bread flour 1 cup wheat bread flour 1 tablespoon dry milk 1 1/2 teaspoons salt 1 cup carrots -- grated 2 tablespoons honey 1/4 cup yogurt -- plain 2 tablespoons molasses 1/4 cup walnuts -- chopped 1 1/2 teaspoons fast rise yeast or -- (2 1/2 tsp active -- dry yeast) Instructions: +++ servings are 8 for regular loaf, 12 for large loaf. *** use loading instructions per your owner's manual Hint: Use freshly grated carrots. This recipe can be used with the REGULAR and RAPID bake cycles. Serving Size: 8 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cheddar And Bacon Recipe By : Serving Size : 9 Preparation Time : Categories : Breads/Abm: Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons yeast 3 cups bread flour 1/2 teaspoon salt 1 tablespoon sugar 1 1/3 tablespoons butter 1 cup milk **ADD FOLLOWING 1ST KNEADING:** 2/3 cup shredded cheddar cheese 2/3 cup cooked -- crumbled bacon Instructions: Add ingredients according to your machine's directions. Serving Size: 9 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cheddar Bread 1 Recipe By : Serving Size : 1 Preparation Time : Categories : Breads/Abm: Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **1 1/2 pound loaf: -- (1 lb.):** 3/4 cup water -- (1/2) 1 1/4 teaspoons salt -- (3/4) 1 1/2 large eggs -- (1) 3 cups bread flour -- (2) 1 cup grated cheddar cheese -- (2/3) 2 tablespoons dry milk powder -- (1 1/2) 2 tablespoons sugar -- (1 1/2) 2 teaspoons rapidrise yeast -- (1 1/2) Instructions: Put in pan according to custom. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cheddar Bread 2 Recipe By : Serving Size : 12 Preparation Time : Categories : Breads/Abm: Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 teaspoon salt 1 egg -- white 2 cups bread flour 2/3 cup cheddar cheese 1 1/2 tablespoons instant dry milk powder 1 1/2 tablespoons sugar 1 1/2 teaspoons rapid rise yeast Instructions: Combine all ingredients according to manufacturer's directions. Process in REGULAR, DELAYED, or RAPID bake cycle. Serving Size: 12 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cheddar Cheese Bread (Dak) Recipe By : Serving Size : 1 Preparation Time : Categories : Breads/Abm: Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast -- (active dry) 3 cups bread flour 1/4 cup nonfat dry milk 1 tablespoon butter -- soft 1 teaspoon salt 2 tablespoons sugar 1 1/4 cups water -- warm 1 1/2 cups cheddar cheese -- grated, extra-sharp Instructions: Note: Use all ingredients at room temperature. Place all ingredients into bread pan in the order listed. Select "WHITE BREAD" setting. Push start. Serving Size: 8 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cheese And Oat Bread Recipe By : Serving Size : 20 Preparation Time : Categories : Breads/Abm: Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon yeast 2 1/2 cups flour -- bread 1 cup oats 1/4 cup milk -- powdered 1/2 tablespoon salt 1 tablespoon sugar 1 tablespoon oil 1 eggs 1 cup water -- warm 1 cup cheese -- shredded Instructions: Sharp cheddar cheese is recommended. Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" to 11 o'clock. Select "WHITE BREAD" and push Start. In hot, humid weather, use 1/8 cup less water; also in very cold weather. Serving Size: 20 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n007.3 --------------- From: "Mega-bytes" Subject: Bread Machine Recipes #4 Date: Fri, 22 Jan 1999 19:31:17 -0500 Cheese 'n Onion Bread Chicken And Stuffing Bread Cocoa Raisin Bread Coconut-Pineapple Wheat Bread Colonial Bread Country Crunch Bread * Exported from MasterCook Buster * Cheese 'n Onion Bread Recipe By : Serving Size : 1 Preparation Time : Categories : Beads/Abm: Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups milk 2 tablespoons butter 1 tablespoon sugar 1 teaspoon salt 1/2 teaspoon garlic powder 1/8 teaspoon paprika 3 1/2 cups flour -- bread 1 package yeast -- 2 to 3 tsp. 1 cup cheese -- cheddar, shredded 1/3 cup onion -- red, minced Instructions: Measure ingredients into baking pan according to order recommended by your machine. Select "RAISIN BREAD" setting. NOTE: 1-1/8 cups water and 1 tbs. powdered milk may be used instead of 1-1/4 cup fresh milk. Source: Ya Gotta Have It Recipes ]]] MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chicken And Stuffing Bread Recipe By : Serving Size : 1 Preparation Time : Categories : Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 1/4 teaspoon sugar 1/4 teaspoon ginger 2 1/4 cups flour -- bread 1/2 cup flour -- wheat 2 tablespoons gluten 1 1/4 cups instant stuffing mix 1 tablespoon onion -- dried, minced 1 teaspoon salt 1/2 teaspoon poultry seasoning 1/3 cup celery -- fresh, 1/4" pieces 1/4 cup mushrooms -- canned, drained 1 egg 1 tablespoon vegetable oil 1 cup chicken broth 1/3 cup water 3/4 cup chicken breast -- cooked and diced Instructions: Heat chicken broth and water together. Place all ingredients except chicken in pan in the order listed. Select WHITE BREAD setting and press "Start". Add chicken at the "beep", just before the end of final kneading. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cocoa Raisin Bread Recipe By : Serving Size : 12 Preparation Time : Categories : Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water or potato water 1 teaspoon salt 1 1/2 teaspoons canola oil 3 cups bread flour 2 tablespoons nonfat dry milk 3 tablespoons sugar 3 tablespoons cocoa 1 teaspoon yeast 1/2 cup raisins Instructions: Combine all ingredients except for the raisins into bread machine in order given. Add raisins on beeper tone. Bake on WHITE BREAD cycle with LIGHT crust. NOTES: Serve with yogurt cheese sweetened with a little honey and vanilla, or with cream cheese. Serving Size: 12 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Coconut-Pineapple Wheat Bread Recipe By : Serving Size : 12 Preparation Time : Categories : Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 3 cups whole wheat flour 1/2 teaspoon salt 1 tablespoon brown sugar 1 teaspoon vanilla 1 tablespoon oil 1/2 cup crushed pineapple -- packed in own -- juice, drained 3 tablespoons pineapple juice -- (liquid drained from -- can) 3/4 cup plus 3 tbs water 1/2 cup shredded coconut -- (optional, add at -- the start of second -- mix) Instructions: Put all the ingredients into pan in the order listed, select "WHOLE WHEAT" and push "start." Serving Size: 12 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Colonial Bread Recipe By : Serving Size : 1 Preparation Time : Categories : Breads/Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter -- (or applesauce) 1 teaspoon salt 1/3 cup molasses 1 1/2 cups boiling water 1/3 cup yellow corn meal 3 1/2 cups bread flour 1 package yeast Instructions: Place cornmeal into bowl. Carefully pour boiling water into cornmeal, stirring to make sure it is smooth. Let stand to cool for about 30 min. Stir in molasses, salt and butter. Place cornmeal mixture in pan, then bread flour then yeast. Use LIGHT setting. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Country Crunch Bread Recipe By : Serving Size : 16 Preparation Time : Categories : Breads/ABM: Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **1 1/2 lb loaf: -- (1 lb loaf):** 1 1/8 cups water -- to 1 1/4 cup (7/8 - -- 1 cup) 1 1/2 teaspoons salt -- (1 tsp) 1/2 teaspoon butter -- (1 tsp) 1 1/2 teaspoons sugar -- (1 tsp) 3 cups bread flour -- (2 cups) 2 teaspoons active dry yeast -- (1 1/2 tsp) Instructions: Place all ingredients in bread pan 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: Medium Optional Bake Cycles: French Bread, Rapid Bake or Delayed Timer Variations: Place dough ingredients in bread pan, select Dough setting, and press Start. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured counter top or cutting board. Shape dough into a 15-inch log. Sprinkle a cookie sheet with cornmeal. Place dough on cookie sheet and brush with some olive oil. Cover with plastic wrap and refrigerate overnight. Remove from refrigerator, uncover, left stand at room temp one hour. Make 3 diagonal cuts with a sharp knife. Preheat oven to 425 deg F. Bake 25 - 30 min until golden brown. Remove from and cool on cake rack. Serving Size: 16 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n007.4 --------------- From: Avalokiteshavara Subject: Toastmaster Bread Machine Date: Sun, 17 Jan 1999 08:09:55 +0000 Hi Everyone, I have a Toastmaster Bread Machine for sale, I only used twice. It is in good condition. I will ask for US$40.00 shipping not included. If interested, please email me directly. Cindy yukchu@earthlink.net --------------- MESSAGE bread-bakers.v099.n007.5 --------------- From: William and Melissa Firman Subject: Bread Baking Contest Date: Wed, 20 Jan 1999 23:03:37 -0500 Hello everyone! The food section of our local paper today was dedicated to bread machines and had 4 pages of recipes, tips, etc. In it was this little blurb and I thought some of you might be interested in entering this contest. Reggie, I hope there's no problems with passing this on to the group. I have absolutely no affiliation with the contest ... just thought it sounded like a fun thing. I'll pass on any recipes when and if I try them! If bread's an important part of your family gatherings, your story or recipe could be worth $2,000. That's the top prize in the "Bread: Memories and Traditions of a Lifetime" contest sponsored by the Wheat Foods Council/ American Bakers Association. The organizers are seeking unpublished, bread-based recipes and memories that recall fun times with family and friends. Children can enter, too, by submitting drawing of bread or rolls as part of their favorite meals. For entry guidelines, call (816) 474-9407, ext. 264. Or write to Bread Contest/ NMK, 2405 Grand Blvd., #700, Kansas City, MO 64108-2522. Entries must be postmarked by Feb. 24. Melissa --------------- END bread-bakers.v099.n007 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved