Date: Sat, 2 Oct 1999 08:40:33 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n048 -------------- 001 - G Denyer - Baking Stones 012 - "Charles T. Lewis" Subject: Focaccia Date: Sat, 25 Sep 1999 19:29:00 -0400 Hi Bob, YBBB (Your bread baking buddy) thanks you for recipe for Sicilian Focaccia. Glory, In her igloo on the frozen tundra of Canada. Niagara, really. --------------- MESSAGE bread-bakers.v099.n048.2 --------------- From: Bonni Lee Brown Subject: Magic Mill experience? Date: Sat, 18 Sep 1999 16:19:28 -0400 I'll be opening a small boutique bakery within the next month (if everything goes smoothly...ha...ha) and wanted to know if anyone had any experience using a Magic Mill DLX bread mixing machine? My 350 watt KitchenAid is great but can do a small amount of dough at a time and I'm ready for a floor mounted giant mixer. Any thoughts appreciated. Bonni --------------- MESSAGE bread-bakers.v099.n048.3 --------------- From: TheGuamTarheels@webtv.net Subject: Cinnamon Raisin Bread Date: Sat, 25 Sep 1999 22:50:25 -0400 (EDT) If you want to get a really good cinnamon raisin bread, don't use a bread machine. Do it all by hand and, after kneading, roll or stretch the dough out into a rectangle. Sprinkle the raisins and cinnamon onto the dough and roll it up (a la jellyroll). You'll find that the raisins and cinnamon are evenly dispersed and it will be better than that old store-bought bread because you made it. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v099.n048.4 --------------- From: G Denyer Subject: Bruce, and raisin bread Date: Sat, 25 Sep 1999 19:38:56 -0400 Hi Bruce, When you put you raisins in machine at the adding beep, were they nice soft juicy raisins, wrong, what you want in some that have dried off a little, and not so soft, then you can add them at the beep, with no fear of them smashing. By hand can be tricky, as the more you knead them in, the more pop out, just 1/3 at a time get them in, add the rest. Glory, Niagara, Ontario, Canada. --------------- MESSAGE bread-bakers.v099.n048.5 --------------- From: Bonni Lee Brown Subject: Magic Mill experience--correction Date: Sat, 25 Sep 1999 18:59:50 -0400 Whoops, look like I left an import word out of my prior question. I DO NOT want a floor mounted mixer and am looking for something that will mix 9-12 cups. Thanks, Bonni > I'll be opening a small boutique bakery within the next month (if > everything goes smoothly...ha...ha) and wanted to know if anyone had any experience using a Magic Mill DLX bread mixing machine? My 350 watt KitchenAid is great but can do a small amount of dough at a time and I'm ready for a floor mounted giant mixer. Any thoughts appreciated. > > Bonni --------------- MESSAGE bread-bakers.v099.n048.6 --------------- From: "Bruce S. Haug" Subject: Raisin bread (any kind, raisin is problem) Date: Sat, 18 Sep 1999 23:20:08 -0500 Have tried twice, first time inserted when bread machine "beep" for "adding fruit", this tasted good but you could not "see" any raisins. Second try was have machine do the mixing, rolled out dough, sprinkled with rasins, let final raise, baked in oven, all the raisins were together!. How do I get "store bought" raisin cinnamon bread? P.S. I usually have the bread machine mix, and bake loaf in regular pan in the oven. ******************************************** Bruce S. Haug Woodcarver Etc. Maplewood, Minnesota bhaug@pclink.com http://www.pclink.com/bhaug --------------- MESSAGE bread-bakers.v099.n048.7 --------------- From: TheGuamTarheels@webtv.net Subject: Sfincione (Sicilian Focaccia) Date: Tue, 21 Sep 1999 10:11:16 -0400 (EDT) A BBB (bread baking buddy) of mine, who, I think, lives in an igloo somewhere on the frozen tundra of Canada, has asked me for a good focaccia recipe. Instead of replying directly to her, I thought it good enough to share with all of you. So, this is for you Glory, and anyone else that wants a really good focaccia: Sfincione (Sicilian Focaccia) Sponge 2-1/2 teaspoons instant yeast 3/4 cup warm water 3/4 cup unbleached all-purpose flour Dough 3/4 cup milk, room temperature 2 tablespoons extra-virgin olive oil Sponge 3 cups plus 1 tablespoon unbleached all-purpose flour 1-1/2 teaspoons sea salt To make the sponge: Mix the instant yeast with the flour and stir in the water using a wooden spoon until you have a batter-like dough. Cover tightly with plastic wrap and let rise until puffy and bubbly, 30 to 45 minutes. To make the dough: Beat the olive oil and the milk into the sponge with a wooden spoon. Mix the flour and the salt, and add to the sponge mixture, stirring with a wooden spoon. Knead by hand on a lightly floured surface for 8 to 10 minutes until the dough is velvety and sticky. First rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 hour to 1 hour and 15 minutes. Preheat the oven with a baking stone inside. Second rise: Generously oil (olive, of course) an 11- x 17-inch baking pan. Place the dough in the pan, press it as far toward the edges as it will go, and cover with a towel. After 10 minutes, stretch it again to the edges, cover, and let it rise for 20 more minutes. Note: At this point, you may top it with the toppings of your choice or bake it as is after dimpling it with your fingertips, drizzling a little oil over it, and sprinkling coarse salt. Baking: Set the baking pan directly on the baking stone and bake until crispy and crunchy, about 22 to 30 minutes. This recipe comes from Carol Field's magnificent book, "In Nonna's Kitchen." Mangia! Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v099.n048.8 --------------- From: "Bill Hatcher" Subject: RE: Raisin bread (any kind, raisin is problem) Date: Sat, 25 Sep 1999 19:12:20 -0400 Bruce - I make both raisin bread and date bread in my machine, and have certainly experienced the problems you outline. The way I have beaten the problem is to make sure the raisins or dates are separated into individual piece (they often come out of the box pretty well clumped together) and then put them in a bowl and dump about 1 tablespoon of flour on them and make sure they are thoroughly coated in it. I then add the fruit about 1/4 at a time when the machine (Regal) beeps, signaling it is time to do so. Sometimes they will still tend to clump up on the bottom, and I often resort to "helping" the mixing along by hand while the machine is still running and mixing. I make sure I don't get my fingers down toward the bottom of the pan where the paddle is going around; have NO desire to give new meaning to the term "finger food!". Usually manipulating the dough a bit, rolling it over during the mixing results in a decent loaf. I almost always put nuts in also, and I dust those with flour too; have never needed to add more liquid to compensate. Suspect our problem may be machine-specific. Don't know what yours is, but mine as a 6 or 7 year old Regal which otherwise makes excellent bread. My sister has a Zojirushi, and while she dusts her raisins with flour, she just dumps them in and never has a problem with uniform mixing. Hope this helps a little. - - - Bill Hatcher Bill's Raceworld Goodies for the NASCAR fan http://www.vstore.com/vstorecar/billsraceworld/ > -----Original Message----- > From: bread-bakers-errors@lists.best.com > [mailto:bread-bakers-errors@lists.best.com] > Sent: Saturday, September 25, 1999 3:44 PM > To: bread-bakers@lists.best.com > Subject: Digest bread-bakers.v099.n047 > > > > -------------- BEGIN bread-bakers.v099.n047 -------------- > From: "Bruce S. Haug" > Subject: Raisin bread (any kind, raisin is problem) > Date: Sat, 18 Sep 1999 23:20:08 -0500 > > > Have tried twice, first time inserted when bread machine "beep" > for "adding > fruit", this tasted good but you could not "see" any raisins. Second try > was have machine do the mixing, rolled out dough, sprinkled with > rasins, let > final raise, baked in oven, all the raisins were together!. > > How do I get "store bought" raisin cinnamon bread? > > P.S. I usually have the bread machine mix, and bake loaf in > regular pan in > the oven. > > ******************************************** > Bruce S. Haug --------------- MESSAGE bread-bakers.v099.n048.9 --------------- From: Haacknjack@aol.com Subject: Fwd: Great-grandfather's Tupfkuchen Date: Sat, 18 Sep 1999 20:29:19 EDT Glad my notes about muffin mix got through...sent this before that one, but perhaps to wrong address. Would really love for Frank to know that his bread is a HUGE hit in Milwaukee. (The next time I made it -- after my husband and son ate through the remarkable yield in just a long week -- I placed most of the dough on the back corner of my butcher block while forming one of the loaves. Imagine my surprise to find it "walking" off of the edge, clearly heading hungrily for the raisins which were waiting to be turned into Christmas breads. Frank .... this is an AWESOME dough!) Here's a really old family recipe you can try. My great-grandfather John Bender immigrated to Washington DC from Germany in the mid-to-late 1800's. He established a bakery in "Foggy Bottom" and I'm fortunate to have quite a number of his recipies (written out in his own hand). Now that I have a place to share, I'll try to get back into them and decode them for home use. MEANWHILE, here's a great raisin bread recipie that my grandfather (John's son) made well into his 80's. He always baked it in a flared, fluted tube pan, but I'm sure it will taste fine baked in a loaf. The dough is VERY rich and heavy, be sure to let it rise in a warm place or, for your first try, make it on a nice warm day. You may be tempted to use white raisins, but the traditional dark ones make a lovely pattern against the rich yellow bread. 2 packets instant dry yeast (or 2.5 Tblsp) 1/2 cup very warm water 1.25 cups warm milk 1 cup sugar 1 Tblsp salt 5 eggs (room temperature), beaten to blend 15-oz box of raisins 1 cup butter (soft, at room temperature) 1 tsp. lemon extract 6-7 cups flour Proof yeast in warm water; dissolve sugar and salt in warm milk. Combine yeast & milk mixtures, whisk in eggs. Add raisins, butter, extract, and enough flour to form a kneadable dough. (The butter will incorporate itself as you work in the flour, IF it was nice and soft to begin with.) Let the dough rest, covered with the work bowl, 15 minutes. Knead the dough until smooth and elastic. (This is a lovely dough to work with, much like Challah, very rich and smooth.) Let rise until double in bulk; press down, turn over and let rise again until doubled. As the dough is very rich in eggs & butter, the rise times can be pretty long ... be sure the dough is in a warm, draft-free place and covered. Shape into loaves or rings. Let rise to the top of the pan. Bake approximately 50 minutes, until well browned. (This dough is so heavy that the "sounds hollow when tapped" isn't as distinctive as it is with regular doughs.) This is great served warm or toasted. Grandpa (who endured a variety of dietary restrictions in his old age) carefully meted himself one piece each morning, dipping every bite carefully into his coffee before enjoying. Have fun with it! --------------- MESSAGE bread-bakers.v099.n048.10 --------------- From: Ian Macmillan Subject: raisin bread Date: Sun, 26 Sep 1999 10:46:42 -0500 My bread machine mashes raisins, too - so I have been using currants - they taste the same, and do not get mashed. Ian --------------- MESSAGE bread-bakers.v099.n048.11 --------------- From: m Subject: Baking Stones Date: Fri, 01 Oct 1999 11:32:50 +0700 Hi everyone I live in Bangkok, Thailand. I've looked every where for a baking stone and haven't been able to find one. Any ideas about what I might use instead? Thanks Mark --------------- MESSAGE bread-bakers.v099.n048.12 --------------- From: "Charles T. Lewis" Subject: Re: Digest bread-bakers.v099.n047- Magic Mill exper. Date: Thu, 30 Sep 1999 10:33:41 -0700 I have used the Magic Mill for two years. Excellent machine, easy to use. When first used I thought the roller would never cream the butter and sugar -- but it did and very well too. I have never made the advertised maxium 28 cups of flour but I have done 16 cups and there was no problems. The mixing bowl is large enough for raising that much dough. Charles Lewis --------------- MESSAGE bread-bakers.v099.n048.13 --------------- From: Bill Proctor Subject: Bread Knife Date: Thu, 30 Sep 1999 19:35:09 -0700 Some time ago, there was a discussion concerning bread knives. I finally got around to putting my 2 cents worth in. I've been using a bread knife for the past 8 or 9 years that is absolutely fantastic. It is made by a company in Friday Harbor,Washington. The knife cuts bread as thin as you want and can even cut ripe tomatoes, paper thin. Its called an Appalachian Bow Bread Knife. Their e-mail address is Corina@interisland.net. If it weren't for procrastination, I wouldn't have anything to do tomorrow. Bill --------------- MESSAGE bread-bakers.v099.n048.14 --------------- From: William Bowers Subject: How do you bake in a clay Cloche ? Date: Sun, 26 Sep 1999 08:57:03 -0700 I recently received a clay cloche from a non-bread-baking friend who found it somewhere. It is shaped like a rectangular loaf pan with a good fitting top and would accommodate a 3 cup loaf. It has never been used. My questions: 1. Does bread baked in the cloche stick to the clay or do you grease or oil-spray the cloche before putting the dough in to rise or bake ? This would keep the bread from sticking but would soon saturate the porous clay with grease. 2. Do you spray with or dip the cloche in water to obtain the chewy crust similar to that obtained in steamed ovens ? 3. Are there any precacutions to take not to crack the clay etc. ? 4. How do you clean the cloche not to harm the clay ? I would appreciate it if anyone with some cloche recipes and baking procedures would send them to me. --------------- MESSAGE bread-bakers.v099.n048.15 --------------- From: "Ream, Matthew" Subject: "Window Pane" Test at High Altitude Date: Tue, 28 Sep 1999 15:39:43 -0600 I have to admit, I fail the window pane test when making bread. I used to use my bread machine to mix bread, and it seemed to do a decent job. I made the move to a Kitchen-Aid last year and as a result, I check my dough more frequently to see if it's well-kneaded. Every time I try the window pane test (streching the dough to see if it thins out or tears), it tears. Am I not kneading it long enough? Even when I let the dough go for long periods of time in the mixer, I get the same results. Could it be my altitude? I live in Denver (1 mi. above sea level). I don't usually make much of an adjustment for altitude, but with bread I add dough more by the feel than the recipe, since a full measure of flour seems to make the dough too dry. I appreciate any help, and if anyone has any great high-altitude bread tips, pass 'em on! What I'd really love, is a good bread-baking class in the area. Matt Colorado --------------- MESSAGE bread-bakers.v099.n048.16 --------------- From: Andie Paysinger Subject: DLX Mixer Date: Sat, 25 Sep 1999 23:33:39 -0700 Re your question: Bonni Lee Brown Subject: Magic Mill experience? I'll be opening a small boutique bakery within the next month (if everything goes smoothly...ha...ha) and wanted to know if anyone had any experience using a Magic Mill DLX bread mixing machine? My 350 watt I've used a DLX for 3 years and it works beautifully. I also have a KitchenAid which I have had for 8 years (this one) previously I had an earlier one for 25 years. I have used the bigger Hobart mixers 30 quart and 60 quart when I worked in the family bakery. Hobart does it right and it is practically impossible to destroy them. A local baker has one that his father bought in 1952 and it is still going strong. -- 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.n048.17 --------------- From: LDavis47@aol.com Subject: new recipie Date: Thu, 30 Sep 1999 21:26:55 EDT This is my first attempt at sending material to a mail exchange, so please pardon any egregious errors. I tend to use my machine (old Wellbilt that looks like R2D2) to mix and kneed my doughs then shape, proof and bake in assorted styles and containers, unless I don't have much time or am feeling lazy. My resources are mainly from 1. The Village Baker Joe Ortiz Ten Speed Press, 1997 2. The King Arthur Flour 200th Anniversary Cookbook Brinna Sands Countryman Press, 1992 3. New Complete Book of Breads Bernard Cayton Fireside Press, 1995 I usually don't follow the recipe but instead adjust to my needs and whims, adding and subtracting ingredients. Here is a simple 3 cup recipe for an Onion Wheat: 2 tsp. yeast 2 cup (8oz) white flour 1 cup (4oz) whole wheat 2 Tbs. dry milk 1 Tbs. sugar 1 Tbs. dry onion 2 Tbs. light olive oil 1/4 cup Harvest Grains mixture (or any combination of seeds and oatmeal) 1 cup plus 2Tbs warm water (bottled or from the morning tea kettle - chlorine inhibits yeast)I usually microwave 1 min. on high If you measure rather than weigh the flour you will probably need more water. The dough should be soft but not sticky after 5 min of kneading. 5 min before the end of the last kneed, I add 1 tsp salt. Or if you want just dump it in with the rest of the ingredients in the beginning. Set to dark crust or bake at 400 for 20 to 30 min depending on the shape. This bread smells great baking because of the milk, has a crisp crust and soft crumb. Lloyd D. --------------- MESSAGE bread-bakers.v099.n048.18 --------------- From: Jltickel@aol.com Subject: Frank's Great Bread Dough Date: Sun, 26 Sep 1999 02:33:28 EDT Dear Bread List, Just a quick note to tell you all how excited I am to find this list. Last spring my daughter and I attended a bread baking class where we learned about the nutritional benefits of grinding your own wheat and making home made bread. Since then I have been making all our bread. However, I'm a novice when it comes to bread baking and have been searching for ideas, recipes and someone who can tell me what I've done wrong when I make one of my "mistakes." However, even my "mistakes" get eaten in this household. We went from white bread purchased at the store to 100% whole wheat bread and my kids loved it and complained that I was making the whole wheat too "light." Can you imagine. I owe it all to the class. Now I'm excited to find somewhere that I can continue learning and can share in the joy of baking bread. In my first digest received I found the following note along with a great raisin bread recipe from Haacknjack@aol.com. She said, " . . . Would really love for Frank to know that his bread is a HUGE hit in Milwaukee. (The next time I made it -- after my husband and son ate through the remarkable yield in just a long week -- I placed most of the dough on the back corner of my butcher block while forming one of the loaves. Imagine my surprise to find it "walking" off of the edge, clearly heading hungrily for the raisins which were waiting to be turned into Christmas breads. Frank .... this is an AWESOME dough!)" My question -- Frank would you please share this recipe with me at my email or post it to the list again? Thanks so much. Looking forward to sharing with you all. Judy --------------- MESSAGE bread-bakers.v099.n048.19 --------------- From: hensley@columbus.rr.com Subject: Apple Bread Date: 27 Sep 99 16:19:58 Eastern Standard Time I just found this looking for some recipes to use a bunch of apples we picked last week. It looks great.. * Exported from MasterCook * Harvest Apple Cinnamon Bread Recipe By :Robin Hood Flour Serving Size : 12 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 cups ROBIN HOOD Best For Bread Homestyle White flour 1/4 cup granulated sugar 1 1/2 tsp salt 1 envelope Robin Hood/SAF Perfect Rise Gourmet Yeast -- 2.25 Tsp 1 tsp cinnamon 1/2 cup warm milk (100 - 100°F / 38 - 43°C) 1/2 cup warm water (100 - 100°F / 38 - 43°C) 1/4 cup butter -- cut in small pieces 1 egg 1 1/4 cups ROBIN HOOD Best For Bread Homestyle White flour -- (1 1/4 to 1 3/4) Filling 1 cup peeled and coarsly chopped apple (1 large apple) 2 tsp cinnamon COMBINE first 5 dry ingredients in a large mixing bowl. In separate bowl, combine milk, water and butter. STIR until butter melts. Beat in egg. ADD liquid ingredients to dry ingredients. Beat with wooden spoon or electric mixer until smooth and elastic. Add half of remaining flour. Beat well. STIR in enough remaining flour gradually, to make a soft, non-sticky dough. KNEAD dough on lightly floured board, adding more flour as necessary to make a soft dough. Continue kneading until dough is smooth, elastic and no longer sticky (about 5 minutes). PLACE in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel. LET RISE in warm place (75° - 85°F / 24° - 29°C) until doubled (60-75 minutes). PUNCH DOWN. Turn out onto lightly floured board. In small bowl, combine apples and cinnamon for filling. Knead apple mixture into the dough until evenly distributed. SHAPE into a loaf. Place seam side down in greased 9" x 5" x 3" (2L) loaf pan. Cover with tea towel. LET RISE in warm place until dough rises 1" (2.5 cm) above top of pan (60-75 minutes). BAKE at 375°F (190°C) on lower oven rack for 25-30 minutes. Cover top of loaf with foil during last 10 minutes if becoming too brown. Remove from pan immediately. Cool on wire rack. - - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); 4g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 10mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v099.n048.20 --------------- From: Reggie and Jeff Dwork Subject: Honey Oatmeal Bread Date: Fri, 1 Oct 1999 13:03:29 -0700 (PDT) Here is a "hand made" one for you * Exported from MasterCook * Honey Oatmeal Bread Recipe By : KitchenAid "Kitchen Talk" Recipe Serving Size : 16 Preparation Time :0:00 Categories : Breads Grains Hand Made Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Water 1/2 C Honey 1/3 C Butter Or Margarine 5 1/2 C All-Purpose Flour -- To 6 1/2 C 1 C Quick-Cooking Oats 2 Tsp Salt 2 Pkg Active Dry Yeast 2 Eggs 1 Tbsp Water 1 Egg White Oatmeal Combine water, honey and butter in small saucepan. Heat over low heat until liquids are very warm (120F to 130F). Place 5 cups flour, oats, salt and yeast in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix 15 seconds. Gradually add warm liquids to flour mixture, about 1 minute. Add eggs and mix an additional minute. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Combine water and egg white. Brush tips of loaves with mixture. Sprinkle with oatmeal. Bake at 375F for 40 minutes. Remove from pans immediately and cool on wire ra! --------------- MESSAGE bread-bakers.v099.n048.21 --------------- From: Reggie and Jeff Dwork Subject: Lemonade Bread (bread machine) Date: Fri, 1 Oct 1999 13:03:20 -0700 (PDT) Here are separate recipes for the 1 and the 1 1/2 lb loaves. 1 Lb Lemonade Bread (Bread Machine) 1 1/2 Lb Lemonade Bread (Bread Machine) * Exported from MasterCook * 1 Lb Lemonade Bread (Bread Machine) Recipe By : [The Best Bread Machine Cookbook Ever, by Madge Rosenberg Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Fruits Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: 1/2 Tsp Active Dry Yeast 1 1/4 C Bread Flour 1 C Whole-Wheat Flour 3/4 Tsp Salt 1 Tbsp Sugar 1 Tbsp Vegetable Oil 1/3 C Lemonade, Frozen Concentrate -- Thawed 1/2 C Water -- Plus 2 Tbsp Water "Sweet, but not cloying, and slightly tart, this is good beach food or porch food. If you slice and wrap the bread in your beach towel before you leave home, there will be no paper or plastic wrapper to add to the trash on the beach. Just shake out the crumbs before you dry off." 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. [The Best Bread Machine Cookbook Ever, by Madge Rosenberg, pg. 53; 1992, Harper Collins Publishers Inc., New York] [Notice that the large loaf calls for less lemonade concentrate than the small loaf. I don't know why, but that's how it was written in the book.] - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 1 1/2 Lb Lemonade Bread (Bread Machine) Recipe By : [The Best Bread Machine Cookbook Ever, by Madge Rosenberg Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Fruits Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: 2 1/2 Tsp Active Dry Yeast 1 3/4 C Bread Flour -- Plus 2 Tbsp Bread Flour 1 1/2 C Whole Wheat Flour 1 1/4 Tsp Salt 1 1/2 Tbsp Sugar 1 1/2 Tbsp Vegetable Oil 1/4 C Lemonade, Frozen Concentrate -- Thawed 1 C Water "Sweet, but not cloying, and slightly tart, this is good beach food or porch food. If you slice and wrap the bread in your beach towel before you leave home, there will be no paper or plastic wrapper to add to the trash on the beach. Just shake out the crumbs before you dry off." 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. [The Best Bread Machine Cookbook Ever, by Madge Rosenberg, pg. 53; 1992, Harper Collins Publishers Inc., New York] [Notice that the large loaf calls for less lemonade concentrate than the small loaf. I don't know why, but that's how it was written in the book.] - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n048 --------------- -------------- BEGIN bread-bakers.v099.n049 -------------- 001 - Reggie and Jeff Dwork Subject: asst breads Date: Fri, 1 Oct 1999 13:03:15 -0700 (PDT) Jeff and I are on the way to Yellowstone and we are not baking on this trip. I have been entering recipes that have been sent to me over the years by friends. So here are some that I have not had the chance to make yet but rather then hang on to them any longer I am sending them to you for your enjoyment. I am doing this in the dark in our motor home riding down the highway toward Spokane, WA. Please forgive any bumps in the road!! Onion Mustard Buns Pesto French Bread Whole-Wheat Raisin Bread * Exported from MasterCook * Onion Mustard Buns Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Breads Hand Made Low Fat Rolls/Bagels/Muffins Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast -- (1/4 Oz) 1/4 C Warm Water -- (110-115 Deg F) 2 C Milk -- Warm 3 Tbsp Dried Minced Onion 3 Tbsp Prepared Mustard 2 Tbsp Vegetable Oil 2 Tbsp Sugar 1 1/2 Tsp Salt 6 C All-Purpose Flour -- To 6 1/2 C In a mixing bowl, dissolve yeast in water. Add milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining four to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into 24 pieces. Flatten each piece into a 3-in. circle. Place 1 inch apart on greased baking sheets. Cover and let rise until doubles, about 45 minutes. Bake at 350F for 20-25 minutes or until golden brown. Cool on wire racks. Taste of Home - Melodie Shumaker - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 4145 0 0 0 0 0 * Exported from MasterCook * Pesto French Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Breads Ethnic Hand Made Want To Try Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Warm Water -- 105 - 115 Deg F 1 Pkg Active Dry Yeast -- Fleischmann's 1/3 C Olive Oil -- Plus 2 Tbsp Olive Oil 2 Tsp Salt 6 C All-Purpose Flour -- To 6 1/2 C 1 C Finely Chopped Fresh Parsley 2/3 C Grated Parmesan Cheese 2 Tbsp Dried Basil 1 Clove Garlic -- Minced (To 2 Cloves Garlic) Cornmeal 1 Egg White -- Beaten With/ 1 Tbsp Water Makes 2 loaves. Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, 2 tablespoons oil, salt, and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. In small bowl, combine remaining oil, parsley, Parmesan cheese, basil, and garlic; set aside. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 15- x 12-inch rectangle. Spread each with half of basil mixture to within 1/2 inch of edges. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place loaves, seam sides down, on large greased baking sheet sprinkled with cornmeal. With sharp knife, make one lengthwise cut (1/8 inch deep) on top of each loaf to within 1 inch of ends. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes. Brush egg white mixture on loaves. Bake at 400F for 25 to 30 minutes or until done. Remove from sheet; let cool on wire racks. Nutrition information per serving (1/24 of recipe): calories 172; total fat 5 g; saturated fat 1 g; cholesterol 2 mg; sodium 148 mg; total carbohydrate 26 g; dietary fiber 1 g; protein 5 g. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole-Wheat Raisin Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads Fruits Grains Hand Made Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C White Flour 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Salt 2 C Whole-Wheat Flour 1/4 C Melted Shortening 1 1/2 C Buttermilk -- Or Sour Milk 1/4 C Packed Brown Sugar 1/4 C Molasses 1 C Raisins Mix white flour, baking powder, baking soda, salt and whole-wheat flour in a bowl. Add shortening, milk, brown sugar and molasses; stir until blended. Mix in raisins. Spoon into a greased loaf pan, and bake in a 375F oven for 45-50 minutes. Remove from pan and cool on rack. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 1368 0 0 0 0 0 --------------- END bread-bakers.v099.n049 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved