Date: Sun, 5 Sep 1999 16:47:04 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n043 -------------- 001 - Reggie Dwork Subject: breakfast breads Date: Sat, 04 Sep 1999 17:43:45 -0700 How about some recipes for breakfast breads?? We will be taking an extended trip and would like to make some of these rather then eating out each day. Thanks, Reggie --------------- MESSAGE bread-bakers.v099.n043.2 --------------- From: Reggie Dwork Subject: Egg Bread ABM-large loaf Date: Sat, 04 Sep 1999 17:38:12 -0700 Egg Bread ABM-large loaf 1-1/4 cups Milk 1 Egg ( slightly beaten) 1-1/2 TBSP Butter 4 cups Bread Flour 3 TBSP white Sugar 1-1/2 teaspoons Salt 2 teaspoons Active Dry Yeast Put in bread maker in order listed. Select "Sweet" setting...then start. ***For Speed Setting you may substitute fast-rising yeast, 1-3/4 teaspoons for large. Recipe from Regal ABM Cookbook. This is a Wonderful tasting bread. Enjoy!! Pam SXSP63B@prodigy.com ( PAMELA J REILING) --------------- MESSAGE bread-bakers.v099.n043.3 --------------- From: "Renee Harrington" Subject: Jalapeno Cheese Bread Date: Sat, 4 Sep 1999 15:54:08 -0400 Jalapeno Cheese Bread 1-POUND LOAF 1/2 Cup sour cream 1/8 Cup water 1 egg 2 Cups all-purpose flour 1 tsp salt 1 1/2 Tbsp sugar 1/4 tsp baking soda 3/4 Cup (3 oz) grated sharp cheddar cheese 2 Tbsp seeded and chopped fresh jalapeno pepper (about 3 peppers) or canned diced jalapeno peppers 1 1/2 tsp active dry yeast Place all ingredients in bread pan, select Light Crust setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hr. before slicing. exported from Bread Machine Magic --------------- MESSAGE bread-bakers.v099.n043.4 --------------- From: Reggie Dwork Subject: Latvian Cranberry Bread Date: Sat, 04 Sep 1999 17:34:25 -0700 * Exported from MasterCook * Latvian Cranberry Bread Recipe By : Tania Giles Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups All-Purpose Flour -- Sifted 3/4 Cup Sugar 3 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Salt 1 Egg 2 Tablespoons Grated Orange Rind 1/2 Cup Orange Juice 3 Tablespoons Melted Butter 2 Tablespoons Hot Water 1 1/2 Cups Cranberries -- Halved 3/4 Cup Chopped Nuts Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Beat egg lightly in a small bowl, stir in orange rind and juice, butter and hot water. Add to dry ingredients; mix thoroughly. Fold in cranberries and nuts. Turn batter into a well-greased 9x5x3-inch loaf pan. Bake at 350F oven for 50 minutes or until cake tester inserted in center comes out clean. Remove from pan; cool on wire rack. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n043.5 --------------- From: Reggie Dwork Subject: Yeast Rolls Made Easy Date: Sat, 04 Sep 1999 17:38:59 -0700 * Exported from MasterCook * Yeast Rolls Made Easy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Rolls Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 Cup warm water 1 Pkg. yeast 1 Tbsp. sugar 3 Tbsp. butter 1 egg 1 Tsp. salt 3 Cups bread flour Dissolve yeast in warm water about 5 minutes. Beat egg; add sugar, salt, and melted butter. Pour yeast water into bowl with egg mixture and stir well. Add flour and stir until it forms a soft dough. Let stand in a warm place 1 hour or until double in size. * Knead dough on floured surface and make into rolls. Place in 2 greased round cake pans. Let stand 1 hour. Bake about 10 minutes or until lightly browned. I usually do the first few steps, ( to the * ) in my bread machine. This makes these rolls really easy to make. I also like this recipe because it makes two dozen rolls at a time. - - - - - - - - - - - - - - - - - - [Cynthea ] Message From YNRN11F@prodigy.com (TNT RECIPES LIST) to The TNT Recipes List. --------------- MESSAGE bread-bakers.v099.n043.6 --------------- From: Reggie Dwork Subject: Cranberry Coconut Muffins Date: Sat, 04 Sep 1999 17:39:57 -0700 * Exported from MasterCook II * Cranberry Coconut Muffins Recipe By : Eileen & Bob Holze Serving Size : 1 Preparation Time :0:00 Categories : Buns, Muffins, Scones Cranberries Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 2 cups All-purpose flour 3/4 cup Granulated sugar 3/4 cup Sweetened shredded coconut 1 tablespoon Baking powder 1 teaspoon Baking soda 1/4 teaspoon Each cinnamon and salt 1 1/4 cups Buttermilk 2 Eggs 1/4 cup Vegetable oil 1 teaspoon Vanilla 1 cup Cranberries -- chopped In bowl, stir together flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt. Whisk buttermilk, eggs, oil and vanilla; stir into flour mixture along with cranberries just until blended. Spoon into lightly greased muffin tins, filling three-quarters full; sprinkle with remaining coconut. Bake in 400F oven for about 20 minutes or until golden and firm to the touch. Makes 18 muffins. Per muffin: about 150 calories, 3 g protein, 5 g fat, 23 g carbohydrate. - - - - - - - - - - - - - - - - - - Message From jaclyn@itexas.net (Jack Dickson) --------------- MESSAGE bread-bakers.v099.n043.7 --------------- From: Reggie Dwork Subject: Draeger's bread baking classes Date: Sat, 04 Sep 1999 11:17:42 -0700 Here are the bread classes from Draeger's. Draeger's Culinary Center 222 E. Fourth Ave San Mateo, CA 94401 650.685.3704 Basics: Best Bread l A Hands-On Workshop, Menlo Park Tues, Sept 14 @ 6:30 PM, $65 (class#BMP0914) Instructor: Kurtis Baguley (Kurtis is also a member of our list!!) This Basics bread class will introduce you to the fun of prefermentation You will learn to make traditional European-styled loaves using easy-to-make prefermented doughs. These techniques will add incredible results to your favorite breads. In addition to improving your baking skills, you will also take a freshly baked loaf home with you. Enrollment is limited to 20 students. Ciabatta - The classic Italian "slipper" bread. Makes great cracker bread for cheese and other spreads. Pain Ordinaire (traditional French peasant bread) - A little more involved and just as good. Pizza Dough to End All - You will become a pizza snob when you get your hands on this one. Garden Herb Focaccia - Simply wonderful and easy to make. Basics: Best Breads ll A Hands-On Workshop - San Mateo Thu, Oct 28 @ 6:30PM , $65 (class#BSM1028) Instructor: Kurtis Baguley If you have ever wondered what it would be like to make wonderful bread by hand, this class is for you. In this class, Kurtis will share his knowledge of basic bread making techniques using four delicious everyday breads, some of which you will bring home to enjoy later. Enrollment is limited to 20 students. High Rise White Sandwich Bread - This one takes you back to your childhood. Scottish Oatmeal Bread - Sweet and healthy. Delicious for sandwiches and toast. Challah - This classic egg bread is beautiful braided (perfect for french toast!), but also makes the best dinner rolls and hamburger buns. Nine Grain Whole Wheat Bread - Coarsely textured, healthy and nutritious with crushed grains. Basics: Best Breads lll A Hands-On Workshop, San Mateo Thru, Dec 9 @ 6:30PM, $65 (class#BSM1209) Instructor: Kurtis Baguley The addition of pre-fermented doughs - sponges, bigas, and poolishes - will give your favorite rustic breads that fabulous texture and chewy crust that we all love. In this class, Kurtis will share his tips and techniques for making your favorite rustic breads. Not only will you take home newly found bread baking skills, but you will also bring home a loaf of freshly baked bread. Enrollment is limited to 20 students. Pane Marino - A salted rosemary bread that is simply and just as easy to make. Pugliese - A flat, rustic, free-form bread risen in a basket to cradle its delicate texture. Caramelized Onion Flatbread - This dough goes through three risings which gives it a nice, open texture. And, it makes the best pizza! Ciabatta - The classic Italian "slipper" bread. Makes great cracker bread for cheese and other spreads. --------------- MESSAGE bread-bakers.v099.n043.8 --------------- From: Jeff Dwork Subject: Archives moved and new cookbook up Date: Sun, 05 Sep 1999 01:13:55 -0700 We have moved the archives of the Bread Bakers and Daily Bread Digests to a new location: http://www.bread-bakers.com/archives/ This address appears at the end of every issue of Bread Bakers. The cookbook for the second quarter of 1999 has been added to the archives. Following is a copy of the updated info file which describes the archives. ***************************************************************************** This is the info file for the Bread Bakers Mailing List. PLEASE SAVE THIS FILE FOR REFERENCE... THIS CONTAINS COMMANDS THAT NO OTHER MAILING LIST USES... This list is for discussion and recipe exchange of hand and machine made breads. This list is moderated and archived. It is available as a digest only. Digests are sent out once per week. (We also run the daily-bread mailing list. It is unmoderated and unarchived and is sent as a daily digest. It is a separate list, but the recipes are included in the bread-bakers recipe archive.) We ask that you include your sources when posting a recipe to the list. It is considered polite and ethical to post the author, publisher and any other pertinent info from a book that the recipe is taken from. Authors spend many hours creating and developing recipes for us to enjoy and a sale that develops as a result of a recipe sent in by someone and tried by another might help create a sale of another wonderful bread cookbook. When posting recipes for more then one size please repeat the ingredient list for each size. The multiple column format often used in cookbooks can be very difficult to read in a digest format and is extremely difficult to enter into any recipe management program like MasterCook. The recipe and back issue archive is at: http://www.bread-bakers.com/archives/ The subdirectory "digests" contains the back issues of bread-bakers. Please see the file "00index.txt" in the "digests" subdirectory for the meaning of the filenames. The subdirectory "recipe" contains files of recipes from bread-bakers and daily-bread without the text. Please see the file "00index.txt" in the "recipe" subdirectory for information on the files available. The subdirectory "resources" contains reviews of bread cookbooks and other miscellaneous information. Copyright notice: This mailing list and archive site and all of their contents are (c) Copyright 1998 by Regina Dwork and Jeffrey Dwork. All world wide rights reserved. Flaming is strictly forbidden both on-list and privately between subscribers. Violators are subject to being unsubscribed. Commercial use of the subscribers' names and/or addresses is strictly forbidden. As a service to our subscribers, we accept occasional announcements of equipment, products or books for sale, but trolling for clients in unsolicited private email to other subscribers is not permitted and will result in the offender being unsubscribed. ******************** The bread-bakers mailing list is run automatically by Bestserv. The commands and options are different from those of listserv, listproc or majordomo. The bread-bakers mailing list is only available in digest format. 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This file last updated on 4 Sept 1999. ***************************************************************************** --------------- END bread-bakers.v099.n043 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved