Date: Mon, 5 Apr 1999 14:48:53 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n019 -------------- 001 - jeanie.callaghan@writeme. - Baking Stone 002 - "Ken and Mary Ann Vaughan - 003 - "Georgia ZINK" Subject: Date: Sat, 27 Mar 1999 12:21:34 -0900 Here are a couple of recipes -- the bread mixes are for SWMBO -- she will not measure ingredients into the bread machine, but will make a prepared mix. The foccocia is popular with the family members with the flavoring added. Leave all but the pepper and garlic out and you have a great pizza crust for flat pans, screens, or a chicago style pizza pan. Leave out the pepper and garlic and it makes a good plain italian style loaf. * Exported from MasterCook * Bread Machine Bread Mix Recipe By : Taken from Breadman Light Whole Wheat - Ken Vaughan Serving Size : 4 Preparation Time :0:00 Categories : Abm Breads Breads For Abm Breads With Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** Dry Ingredients For a 2 pound Loaf*** 3 tablespoons sugar 1 cup whole wheat flour -- fresh ground 1 1/4 cups whole wheat pastry flour 1 1/4 cups bread flour 1/3 cup gluten flour 1/2 teaspoon salt -- kosher preferred ***At time of baking for a 2 pound loaf*** 1 1/2 cups warm water 1 tablespoon vegetable oil Dry ingredients above 2 teaspoons dry yeast *********** *** Dry ingredients for 1 1/2 pound Loaf** 3/4 cup whole wheat flour -- fresh ground is best 3/4 cup whole wheat pastry flour 1 cup bread flour 1/4 cup gluten flour 1/2 teaspoon salt -- kosher preferred 2 tablespoons sugar *** At the time of baking- 1 1/2 pound *** 1 1/4 cups warm water 1 tablespoon vegetable oil dry ingredients for 1 1/2 lb loaf 1 1/2 teaspoons dry yeast This approach allows prepackaging of dry ingredients for bread machine baking. Storage may be in canning jars or in other containers such as zip lock bags. I print address labels with the "at time of baking" ingredients and place them on the container. The 1 1/2 pound loaf dry ingredients fit in a 1 quart canning jar or in a 1 quart zip lock freezer bag. I have white plastic screw caps for the canning jars for sealing the jar (from grocery store). A canning funnel helps for filling the jars (green plastic from grocers but also have aluminum version from years past). I have found that filling a mason jar and then using the canning funnel at the mouth of a 1 quart zip lock bag allows transfer to the bag with minimum of mess and hassle. I make 6-10 bread mixes at a time. For 2 pound loaf, larger jars or larger bags are needed. This bread has a good high texture with a lot of "spring" from the gluten. Depending on the moisture of the flour, an additional tablespoon or two of water may be needed during the initial kneading in the bread machine. Variations: Replace the whole wheat with spelt flour or triticale flour in the dry ingredients Replace the whole wheat with rye flour in the dry ingredients and and add either orange peel or caraway seeds with a tablespoon of molasses when loading the bread machine. Add a package or two of instand oatmeal to the measuring cup before filling it with whole wheat flour. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kens Focaccia Recipe By : Ken Vaughan Serving Size : 4 Preparation Time :0:00 Categories : Abm Breads - White Or Wheat Breads For Abm Breads With Yeast Dough Setting Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Cups warm water 1/4 Cup olive oil 1/2 Tablespoon Monterey Seasoning Salt or oth2 1/2 Tablespoon italian Seasoning 1/2 Teaspoon garlic powder 1/2 Teaspoon seasoned pepper 5 Tablespoons gluten flour 4 1/2 Cups best for bread flour 1 1/2 Teaspoons dry yeast 1 Tablespoon sugar Sized to make dough in a breadman 2 pound bread machine -- This is a maximum load on the bread machine This is a nice size for a kitchen aid mixer with a dough hook. Put ingredients into pan and run dough cycle. Check as kneading to assure the dough is soft enough to not overload the bread machine. Add a tablespoon or two of water as needed. ( different moisture contents in flours will change the amount of water needed for a batch) After the dough cycle finishes, press the dough out on a pizza pan (either flat or chicago deep dish style) that has been lightly oiled. allow to rise until doubled. bake at a 375 degree oven until browned about 20-25 minutes -- cool for at least 10-15 minutes before cutting into wedges and serving. This is a large flat loaf about an inch to inch and a half thick 14-16 inches in diameter.. This is a good bread with lots of flavors -- it is good served with a meal or for sandwiches. Bread and spreads form a good supper on nights were all are tired. Good sliced Options: Brush the top with olive oil before baking Brush the top with olive oil from dried tomatoes before baking Push small indentations into the top and put dried tomato strips (from dried tomatoes in oil) into indentations before baking. Push small indentation into the top and put black olives into the indentation before baking Slice horizontally and fill with sliced tomatoes, cheese, and peppers etc - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n019.3 --------------- From: "Georgia ZINK" Subject: whole wheat pizza crust Date: Mon, 29 Mar 99 06:56:01 -0600 I am looking for pizza crust recipes using whole wheat flour. I would appreciate anyone sharing theirs. Thanks, Georgia --------------- MESSAGE bread-bakers.v099.n019.4 --------------- From: Cindy Lu Schnatterly Subject: Oster Bread Machine Date: Mon, 29 Mar 1999 16:47:02 -0800 (PST) I recently bought a Oster bread machine. I'm very pleased with it. I, however, have one problem. During one of my recent "cleaning & purging" sessions, I mistakely threw out my manual. Does anyone have their toll free # or web address that I could request another? _________________________________________________________ Do You Yahoo!? Get your free @yahoo.com address at http://mail.yahoo.com --------------- MESSAGE bread-bakers.v099.n019.5 --------------- From: MPCUMMINGS@aol.com Subject: Rye Bread Date: Mon, 29 Mar 1999 15:46:12 EST It appears that purified water performs better than tap water. The dough seems to rise higher inthe ABM, so I tried making rye bread again, after having sworn off further attempts. In the end, the top caved in, but thanks to the improved rise, I salvaged 12 slices. I've tried dough enhancer, vital wheat gluten, lemon juice. The recipe was 1 cup rye to 3 cups white. Machine is West Bend 41042W. Whatever the recipe, my rye bread either caves in, or winds up 4 inches tall. The machine turns everything else out well. Any suggestions for improvement? --------------- MESSAGE bread-bakers.v099.n019.6 --------------- From: "Donner,Pamela" Subject: tile instead of baking stone Date: Mon, 29 Mar 1999 09:33:21 -0600 Hi, I just wanted to add my experience to the discussion of baking stones. Someone posted that they used unglazed terra-cotta tile 12"X12", but two would not fit onto the oven rack at once. I use the smaller 4"X4" tiles to line my oven rack- which gives me a 16"X12" space on which to bake. (Perfect for pizza!). Since they only cost about $0.69 each, you don't have to worry about breaking them or even cleaning them- I just replace them every year or so. Pam D --------------- MESSAGE bread-bakers.v099.n019.7 --------------- From: "Larry Allis" Subject: Tile baking stones Date: Mon, 29 Mar 1999 20:09:57 -0500 >I recently went to a kitchen store and almost fell over at the price of >their baking stones....so.....being a frugal soul I went to our local >tile store and purchased an 'unglazed' 'stone' tile....remember, the key >words here are 'unglazed' and 'stone'.. Came home and baked a perfectly >wonderful loaf of bread on my $2.50 baking stone....just an idea that >some of you might like to try. Tile is 12"x12" and two would not fit >side by side in my oven, just something to keep in mind if you did use >this idea and wanted the extra size for breadsticks etc. I'm sure they >would cut 3" or so off of one tile. >Joan(64+) Hi to Joan and everybody: They will definitely cut the tiles to suit, for a little or nothing. Everyone always specifies "unglazed" tiles for baking purpose. Those are hard to find unless you strike a well-stocked place. So after asking a couple of tile people about it in the badly-stocked local places, I fell back on big ordinary-tile glazed ones from the odds and ends box. Only a quarter apiece, but you have to get the glue off the back yourself. I have been assured -- by store people who don't necessarily know what they're doing -- that there is nothing in the glaze to harm anybody. Has anyone any authoritative information about why "unglazed" is such a fabulous key word? My glazed jobbies bake perfectly OK. I made a little stack of them to give me some thermal mass, and the effect is fine, far better than the wretched pizza-pan thing that exploded. But should I chuck out the glazed tiles before I get lead poisoning, or something? Larry Allis allis@sosbbs.com new list member --------------- MESSAGE bread-bakers.v099.n019.8 --------------- From: TheGuamTarheels@webtv.net (Phyllis and Bob) Subject: Bread Storage Date: Tue, 30 Mar 1999 22:58:24 -0500 (EST) This will probably sound like a pretty silly question to all of you out there in bread-baking land but I'm gonna ask it anyway: What have you found to be the best way to store bread? After my bread has cooled, I slice it and freeze it in baggies. When I want some, I take it out, let it thaw for a while, and then either toast it (for breakfast) or heat it in the oven wrapped in foil (for dinner). That worked very well for me until I made some english muffins recently. I let them cool, fork-split 'em, and popped them into the freezer (in a baggie). When I went to get some out for breakfast, I found that my fat muffins had shrunk into hockey pucks! Whaddaya think, guys? Am I making a mistake in freezing the muffins as I do the bread? I knead your help so please rise to the occasion. Thanks, Bob P.S. Maybe I shouldn't fork-split 'em before I freeze 'em? --------------- MESSAGE bread-bakers.v099.n019.9 --------------- From: "hensley@columbus.rr.com" Subject: French Baguettes (dough made in Bread Machine) Date: Mon, 29 Mar 1999 22:11:57 -0500 (EST) I've made this at least 20 times, my husband thinks its the best bread I've ever made..The kids love it too..Leftovers, there usually is NONE. * Exported from MasterCook * French Baguettes (B M) Recipe By : Betty Crocker's Bread Machine Cookbook Serving Size : 24 Preparation Time :0:00 Categories : Breads-Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Water 2 1/2 C Bread Flour 1 Tbsp Sugar 1 Tsp Salt 1 1/2 Tsp Bread Machine Yeast 1 Egg Yolk 1 Tbsp Water Place water thru yeast into bread machine in order recommended by manufacturer. Process on dough/manual cycle. When cycle is completed, place dough in greased bowl, turning to coat all sides. Cover and let rise in warm place about 30 minutes or until double. (dough ready if indentation remains when touched) Grease cookie sheet. Punch down dough, and roll into rectangle, 16x12 inches, on lightly floured surface. Cut dough crosswise in half. Roll up each half of dough tightly, beginning at 12 inch side. Roll gently back and forth to taper ends. Place 3 inches apart on cookie sheet. Make 1/4 inch deep diagonal slashes across loaves every 2 inches, or make 1 lengthwise slash on each loaf. Cover and let rise in warm place 30 to 40 minutes until double. Heat oven to 375. Mix egg yold and 1 tbsp water;brush over tops of loaves. Bake 20-25 minutes or until golden brown. Serve warm or cool on wire rack. (I use a stone to bake my breads, and it is excellent with this bread! ! ! ) Serve with Sun-dried Tomato Olive Oil; recipe follows. Sun-dried Tomato Olive Oil 2 tbsp drained, finely chopped sun-dried tomatoes (packed in oil) 1/3 c extra-virgin olive oil Mix together and DIP!! - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n019.10 --------------- From: "Bea Semos" Subject: CLAYBAKERS Date: Sat, 27 Mar 1999 08:52:45 -0800 I have had wonderful results with my claybakers. I have 2 long french bread pans with lids. I mix my sourdough loaves in the Breadmachine at Dough Cycle. 15 minutes or more before the cycle ends, I soak the bottom of the unglazed pans in the sink. After the 15 minute soak, remove and dry the inside only. When new, the pans need to be seasoned by spraying pam on the inside SIDES only. Sprinkle the bottom heavily with cornmeal. Remove your dough from Breadmachine, punch down, shape into loaves, place in clay cookers, cover with waxed paper, let rise in preheated (2 minutes) oven. TURN OFF HEAT! Let rise again until double (about 30minutes or more). Now soak the tops! Remove and uncover the raised loaves from the oven. Spritz the loaves, sprinkle with poppy seeds, sesame and sunflower seed. Gently spray the inside of the soaked tops with Pam ( you need to do this only until seasoned). Place the tops on the cookers, and bake 30 minutes or more, in a 425F PREHEATED OVEN. Uncover, reduce heat to 375 or 400F to brown the tops, watch closely. Bread is done when the inside registers 190 with an instant-read thermometer. Turn out of pan at once to cool! Has a nice crust! Works for me! --------------- END bread-bakers.v099.n019 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved