Date: Sun, 21 Mar 1999 02:16:43 -0800 (PST) -------------- BEGIN bread-bakers.v099.n017 -------------- 001 - Lolla Subject: Monk's Breaad? Date: Mon, 15 Mar 1999 21:27:40 -0600 Does anyone have a recipe for Monk's Bread? TIA ---------- Liz T2 @)---}--------- Controlled by Diet, Exercise and Herbs. mailto:lolla@sk.sympatico.ca http://www.geocities.com/CapeCanaveral/6875 --------------- MESSAGE bread-bakers.v099.n017.2 --------------- From: Sally N Janin Subject: Breadman TR500 Manual Date: Thu, 18 Mar 1999 14:40:57 -0400 Hi. I received a used Breadman TR500 today from friends who are moving. Unfortunately, they packed the manual! Is there anyway to get a replacement manual? I checked the Breadman website and it was no help. Thank you. Sally --------------- MESSAGE bread-bakers.v099.n017.3 --------------- From: Reggie Dwork Subject: More computer problems Date: Sat, 20 Mar 1999 22:00:48 -0800 We are still having computer problems, so we have not been able to scan Kurtis Baguley's recipes. We hope to have them ready by next week. Also, if anyone posted anything that didn't make it into last week's or this week's digests, please post them again and let us know. Thanks, Jeff & Reggie --------------- MESSAGE bread-bakers.v099.n017.4 --------------- From: "Mary Hunt" Subject: clay bread pans? Date: Tue, 16 Mar 1999 07:28:08 -0500 I got two clay bread pans at a rummage sale. Thought they would be a good idea. Okay, how do you bake with them? So far I have had raging failures! Mary ............................................. maryhunt@stny.Lrun.com A room without books is like a body without a soul. Cicero ............................................. --------------- MESSAGE bread-bakers.v099.n017.5 --------------- From: "Mega-bytes" Subject: Garlic Bread Date: Mon, 15 Mar 1999 08:57:20 -0500 Ann wrote >Dear Martha, >in your recipe, TRUE Garlic Bread, you put down > 1 garlic,puree, roasted >........my question is ............ > 1 what?????????? >my garlic heads vary in size from very small to gargantuan...... >Ann Schemmer >lover of garlic > True Garlic Bread > Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- > 1 garlic puree -- (2 roasted head) Ann, Forget the 1 and look at it as: 2 heads garlic, roasted If you love garlic, use big ones. I don't think it matters what size the heads of garlic are. Martha --------------- MESSAGE bread-bakers.v099.n017.6 --------------- From: "Carp" Subject: Zojirushi Standard Cycles and Mixing Bowls Date: Mon, 15 Mar 1999 09:37:33 +0200 Hi! Does anyone know how the standard cycles of the Zojirushi are set - I've been trying to watch an entire bread baking session, but I always get distracted! I'd like to know so that I can program in my own, without the warming phase. Also, thanks to everyone who wrote to me about mixing bowls. We were in Vermont last weekend, and popped into the Bennington Potters Shop - and they had huge mixing bowls, suitable for bread or large quantities of muesli - on sale, as seconds, for $29.00! I thought that was a real snip (down from around $89). They're just a bit mishaped - not true circles, but that gives them character. Lots of other beautful baking bows too... Cheers, Pamela ++++++++++++++++++++++++++++++++++++++++++++++++++ To Reply send mail to Pamela.Carr@worldnet.att.net The real miracle is not to walk either on water or thin air but to walk on earth Thich Nhat Hanh --------------- MESSAGE bread-bakers.v099.n017.7 --------------- From: Natalie Frankel Subject: Re: Regal Pro Bread Machine Date: Mon, 15 Mar 1999 20:45:30 -0600 Ilene just bought a Regal Kitchen Pro and asked for feedback if anyone else had one. I've had one for 4 years and like it very much. It works great but it is a very basic machine. Mine doesn't have a window (but maybe the newer ones do) and doesn't have a beep cycle for adding nuts, raisins etc. I get around this by using the dough cycle and adding these ingredients by hand, then baking in the oven. I like this method better for these types of breads anyway. My only other thing is I would prefer a horizontal loaf so my next machine would have to have this. But other than that, I'm sure you'll enjoy your Regal. When I first got mine, it stopped working and I took it back to the factory (I live about 20 miles from where Regal is made). They fixed it free of charge and sent it to me within a few weeks and it's worked perfectly ever since. Enjoy your new bread machine. For the price you paid, you sure can't go wrong! Natalie in Milwaukee natalie.frankel@mixcom.com --------------- MESSAGE bread-bakers.v099.n017.8 --------------- From: "louhensley@mindspring.com" Subject: Italian Bread-for the Bread Machine Date: Mon, 15 Mar 1999 09:16:08 -0500 (EST) I love to add garlic ( I usually use chopped or minced though)!! * Exported from MasterCook * Italian Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads-Bread Machine Bread Recipes-Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1 C. water 2 Tbs. olive oil ( the original called for 4 Tbs. of extra-light olive oil: I use only 2 of whatever kind I have, and it's always come out perfect, but it's your call ) 3 C. bread flour 2 Tbs. sugar 1 Tsp. salt 2 tsp. active dry or 1 3/4 tsp. instant yeast For "instant" garlic bread, you can add 1/2 to 1 Tsp. garlic powder, (or the same amount of garlic paste, if you have any) and a Tsp.or so of dried parsley ( go easy- unless it's St. Patrick's Day!) Bake on French bread cycle, medium , for an authentic style crisp crust. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n017.9 --------------- From: "Bob Leonard, Jr." Subject: garlic puree Date: Mon, 15 Mar 1999 07:23:19 -0600 Ann wrote: --------------- MESSAGE bread-bakers.v099.n016.2 --------------- From: Ann Schemmer Subject: Garlic Bread!?? Date: Sun, 7 Mar 1999 00:52:43 -0600 Dear Martha, in your recipe, TRUE Garlic Bread, you put down 1 garlic,puree, roasted ........my question is ............ 1 what?????????? my garlic heads vary in size from very small to gargantuan...... Ann Schemmer lover of garlic Bob, another garlic lover, replied: Below is a copy of a posting that I saved a long time ago. I LOVE roasted garlic, you get the flavor but not the "bite" so you can use MUCH more and get much more flavor. I like it as a spread for bread, but now may try this recipe and use it in the bread. Thanks. >> A friend of mine has just been given 25 POUNDS of garlic... >> We all use it, but how is someone to store all this stuff? >An effective substitute for roast garlic: Peel vast quantities of garlic, >put in a pan with tasty oil (we use mid-grade Spanish olive oil, mostly) >to cover, bring to gentle boil, simmer until garlic can be pierced with a >skewer and is lightly browned. >Drain. The oil can be re-used for several batches, becoming richly garlic >flavored oil suitable for salads and light sauteeing. The garlic can be >frozen, and will keep several weeks in the fridge. >If you're feeling particularly industrious, nip off the roots and tips >with a sharp knife before cooking, and puree after. Roast garlic puree >acts both adds flavor, and acts as a thickener in sauces. We put it in or >on practically everything, and have served it, seasoned with salt and >either a bit of dried wild mushroom powder or French olive paste, as a >dip. >Don't eat it before important business events, >Martin >fogobum@aol.com Vancouver, Washington >Real Men make hollandaise >over medium heat. -- Bob Leonard, Jr. bleonard@bobleonard.com http://www.bobleonard.com/ --------------- MESSAGE bread-bakers.v099.n017.10 --------------- From: Reggie Dwork Subject: Easter Anise Loaf Date: Sat, 20 Mar 1999 21:55:18 -0800 This recipe was posted to the MasterCook recipe list by . Reposted here with permission. Reggie * Exported from MasterCook * Easter Anise Loaf Recipe By : The Encyclopidia of Creative Cooking: Charlotte Turgeon Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 2 envelopes active dry yeast 1/4 cup lukewarm water 1 teaspoon sugar 1/2 cup butter 2/3 cup sugar 1 tablespoon grated lemon rind 3/4 teaspoon aniseed 1 teaspoon salt 3/4 cup scalded milk 4 eggs -- beaten 6 cups all-purpose flour 3/4 cup currants 5 hard boiled eggs, dyed red with food color In small bowl proof yeast with 1/4 cup milk and 1 teaspoon sugar. In large bowl combine butter (softened, cut into bits), sugar, lemon rind, aniseed, and salt. Add scalded milk (while still hot); stir well. Cool mixture to lukewarm. Add yeast mixture. Add 4 eggs and 2 cup flour; beat with electric mixture on medium speed 2 minutes. By hand mix 2 1/2 cups flour and currants. Dough should be soft and slightly sticky. Turn dough onto well-flour board; knead in 1 1/2 cups flour. Knead 10 minutes or until dough is smooth and satiny. Form dough into ball; place in greased bowl. Turn dough in bowl to grease top. Cover; let rise in warm place 1 1/2 hours or until double in bulk. Punch down dough. Divide into 3-equal pieces; shape each piece into 20-inch rope. Braid 3 dough ropes; form into circle. Press ends together. Place on greased baking sheet. Press dyed eggs into braid at intervals. Brush with melted butter. Cover; let rise in warm place until double in bulk. Bake in preheated 325F oven 45 to 50 minutes or until golden brown. Cool on cake rack Yield 1 loaf. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n017.11 --------------- From: "louhensley@mindspring.com" Subject: Crusty Old World Sesame Braid Date: Mon, 15 Mar 1999 09:13:32 -0500 (EST) I made this for a recent Dinner party, it was great, and soft inside..and then the kids loved the left overs for a French Toast Breakfast. Enjoy * Exported from MasterCook * Crusty Old World Sesame Braid Recipe By : King Arthur Flour Serving Size : 24 Preparation Time :0:00 Categories : Bread Recipes-Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Poolish (Starter): 1 cup cool water, about 65°F 2 cups King Arthur Unbleached All-Purpose Flour 1/4 teaspoon (a pinch) SAF Perfect Rise Yeast Combine all poolish ingredients, mixing just till a cohesive dough forms. Allow the dough to rest, covered, for 12 to 16 hours at room temperature. When the poolish is ready, it will be filled with large holes and bubbles. Dough: 1/2 cup cool water, about 65°F 2 to 2 1/2 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons SAF Perfect Rise Yeast (remainder of yeast packet, if using one) 1 1/2 teaspoons salt Add the water to the poolish, and mix till smooth. Add the flour, yeast and salt, and knead the dough till it's fairly smooth but not necessarily elastic, about 3 minutes by machine, or 5 minutes by hand. (The gluten will continue to develop as the dough rises, so you don't want to develop it fully during the kneading process.) Place the dough in a lightly greased bowl, cover, and allow the dough to rise, at room temperature, for 1 1/2 hours. To help develop the gluten and distribute the yeast's food, turn the dough twice during the rising time: gently fold all four sides into the middle, and turn the dough over. Divide dough in thirds, and roll each third into a 20-inch-long rope. Braid ropes. Set braid on a lightly greased baking sheet, cover and let rise 1 to 1 1/2 hours, until just puffy. Gently brush braid with beaten egg white and sprinkle with sesame seeds. Bake bread in a preheated 425°F oven for 25 to 35 minutes. Cool on a wire rack. Yield: 1 loaf - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n017.12 --------------- From: Andie Paysinger Subject: easy bread recipe Date: Mon, 15 Mar 1999 08:46:06 -0800 This bread recipe is great for folks that work but still want to enjoy home-made bread and do not have (or do not want to use a bread machine) Note, if you use a high gluten flour and have smaller loaf pans, divide the dough into thirds. I use King Arthur flour 1/2 bread flour and 1/2 white whole wheat which does not rise quite as much. The flavor of this bread is enhanced by the lengthy proofing. Also, it is very handy for people who do not have a warm place to proof the dough,(for instance have an electric oven) it works very well at temps around 65-70 which is the way I keep my home. Easiest ever bread, no kidding..... Non-machine recipe Late evening first day put a cup of oatmeal in blender and blend till it is like coarse meal, dump it in a large bowl. add 1 cup wheat germ, raw or toasted (your preference) 6 cups flour, (1/2 all-purpose, 1/2 whole wheat is a variation) 1 tablespoon salt 1/2 teaspoon active dry yeast (this is not an error, this is all you need) 3 cups tepid water (should barely feel warm) 1 to 3 tablespoons medium-to-hot pepper powder, flakes, etc. Mix well, scrape the dough out onto floured board, knead for a few minutes or so, till the dough feels sliky. (3 minutes ought to do it) Wear latex gloves if you have added pepper powder) roll in flour, put back into the mixing bowl, cover with plastic wrap and leave it setting anywhere, it doesn't have to be in a warm place, go to bed. Next morning punch the dough down, divide in half. put each half into a greased loaf pan (large) or shape into rounds or long rolls and place on a greased baking sheet. You can add dried fruit, nuts or spices at this point, pat the dough out flat, sprinkle with the additions, roll, pinch along the seam, tuck in the ends and place in pan or on sheet with the seam side down. Cover the pans or loaves with a cloth and forget about them for the entire day. Go to work, go shopping, read a book, whatever. When you get home, turn the oven on to 400 degrees F. Brush the top of the loaves with milk or spray with one of the aerosol oils, plain or flavored. At this point you can also sprinkle seeds over the top. place in the oven and bake for about 40 minutes. for a crustier loaf you can sprits water on the floor of the oven for steam. As you can see, this is fat free, sugar free, low salt and it is delicious. -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v099.n017.13 --------------- From: JPellegrino Subject: Red Sage Quinoa Bread-Coyote Cafe Date: Tue, 16 Mar 1999 21:32:49 -0600 After I typed up this recipe, I noticed the volume seemed too great for this recipe to fit in a normal sized bread machine but I have included his instructions for the bread machine at the end of the recipe. JoAnn * Exported from MasterCook * Red Sage Quinoa Bread - Coyote Cafe Recipe By : Mark Miller - Coyote Cafe Serving Size : 1 Preparation Time :0:00 Categories : Abm Breads Chefs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup quinoa 2 1/2 cups water 1 cup lukewarm water 2 tablespoons canola oil (or corn oil) 2 tablespoons lukewarm milk 1/2 cup whole wheat flour 3 cups bread flour 3 tablespoons dried rubbed sage 12 sage leaves, fresh -- coarsely chopped 1 tablespoon chile molido (fresh gr pure chili powder) 2 1/2 teaspoons salt 2 teaspoons active dry yeast Place the quinoa and 2 1/2 cups water in a saucepan and bring to a boil. Lower the heat to a simmer and cook for 20 to 25 minutes, or until the quinoa expands and becomes fluffy. Drain the quinoa and place in a mixing bowl; there should be about 2 cups of cooked quinoa. Set aside. Combine 1 cup water, the milk, and oil in the bowl of a heavy-duty electric mixer or in a large mixing bowl. Sprinkle the yeast over the mixture, stir in, and let sit for 2 minutes. Add the cooked quinoa and dry ingredients. Mix with the dough hook (or knead by hand) for 8 to 10 minutes, or until the dough appears silky and resilient. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place for 1 1/2 hours, or until approximately doubled in volume. Punch the dough down, recover with wrap, and let rise again in a warm place for 30 minutes. Place a baking stone on the middle rack in the oven and preheat to 400°F. Place the dough on a lightly floured work surface and cut into 2 equal pieces. Grease two loaf pans or generously dust a baking sheet with whole wheat flour. Shape the dough into oblong loaves or divide it into 14 to 16 rolls. Place the loaves in the prepared loaf pans (or place the rolls on the baking sheet), cover with lightly oiled plastic wrap, and let rise again in a warm place for 30 minutes. Uncover the loaves (or rolls) and, using a spray bottle, spritz them with water and lightly dust with rye flour. Make 2 or 3 diagonal slashes in the tops of the loaves with a serrated knife to allow the dough to expand in the hot oven. Using the spray bottle, spritz the oven walls with water. Work quickly so the oven does not lose heat. Set the loaf pans or baking sheet on the hot stone. Bake for 35 to 40 minutes (20 to 25 minutes for rolls). The bread is done when the crust is crisp and dark brown and the loaves sound hollow when tapped on the bottom. Let the bread cool in the pans or on the baking sheet for 10 minutes. Transfer the loaves (or rolls) to a rack and cool before cutting. Makes 2 loaves or 14 to 16 rolls. - - - - - - - - - - - - Poster's note: In the book, the following directions are given for making in the bread machine but since the quinoa, when cooked, amounts to 2 cups, I cannot see how all the ingredients would fit in a normal sized bread machine. Bread Machine Instructions: Combine the ingredients, except the fresh sage, in the bread pan in the order specified by the manufacturer's instructions. Process on the sweet or raisin setting. Add the fresh sage at the beeps. - - - - - - - - - - This bread is named after the Red Sage, the Washington, DC, sister restaurant of Coyote Cafe. Red sage really does exist, although it is relatively rare and not easily available to the home cook. It's bright red flowers look like a miniature version of an Indian paintbrush. Recipe from Mark Miller's Book - Flavored Breads Recipes from Mark Miller's Coyote Cafe, Santa Fe, New Mexico ISBN 0 89815 862 1 Posted to RecipeCafe and BreadBakers 3/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n017 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved