Date: Sat, 8 Jan 2000 12:35:44 -0800 (PST) -------------- BEGIN bread-bakers.v100.n002 -------------- 001 - MPCUMMINGS@aol.com - Rye Flavor 002 - "Dana Bell" Subject: cost to bake a loaf 010 - Doris S Kramer - Patent Durham Flour 014 - "Nancy M. Schnepp" Subject: looking for recipe with sweetened condensed milk Date: Mon, 3 Jan 2000 08:31:56 +0000 I've got a recipe for wheat bread that uses sweetened condensed milk. It's good, but I'd rather have a white bread. Anyone got that recipe or can suggest how to convert from wheat to white. Also, I'd love to make a cherry loaf, maybe using cherry pie filling. WebPageMaker - http://www.texramp.net/~dbell/pagemaker.html Disc Golf - http://www.texramp.net/~dbell/discgolf.html --------------- MESSAGE bread-bakers.v100.n002.3 --------------- From: "Jay and Stephanie Prosser" Subject: English Muffins Date: Sun, 2 Jan 2000 18:23:41 -0500 I am looking for a recipe for English Muffins. I have tried three different ones and still haven't been able to duplicate the taste and texture. I have English Muffin rings but have not found a recipe that would use them. My recipes call for rolling out the dough and using something to cut the rounds. One of the ones I have tried was Bernard Clayton's. That recipe turned out the worst. I would appreciate any help or advise. Thanks. --------------- MESSAGE bread-bakers.v100.n002.4 --------------- From: "Chris Dalrymple" Subject: Mixer Date: Sun, 2 Jan 2000 13:50:22 -0600 For those that are looking into buying a heavy duty mixer....today I made my first batch of bread in my spiffy new Magic Mill DLX 2000. Kneaded 4 loaves of grainy whole wheat bread with ease (you can put up to 7 lbs of flour in this powerhouse!). I am in love with this thing! I had been making bread in a borrowed KitchenAid, which could not even handle 2 loaves of bread without bucking around on the counter and nearly overheating. I ordered it from Giselle at Mountain Tops Milling MtnTopMill@aol.com. Please don't take this as spam...I was very pleased with her service and knowledge and wanted to let y'all know. If anyone still wants my mixer research, please let me know...I'll be deleting it soon. --------------- MESSAGE bread-bakers.v100.n002.5 --------------- From: Lobo Subject: skolding grain Date: Sun, 02 Jan 2000 14:13:06 -0700 Jens P.Maudal wrote: >I have just read about an old technique in bread baking called "Skolding", >and wondered if any of you have tried this. >What the book explained was to take 10-30% of your grain and pour boiling >hot water on it and leave it standing over night. I've done this with cracked wheat just so it wouldn't chip teeth! It works fine; I'm not sure if it tastes better because I've been more conscious of trying not to chip a tooth when I ate bread made without soaking the grain. I've appreciated not having that worry when I did soak it. I've also done it with flax and will probably try it with barley and rye. BTW, if the water isn't totally absorbed, I substitute it for part of the amount called for in the recipe. I figure there probably are some grain vitamins and minerals leached into it. --------------- MESSAGE bread-bakers.v100.n002.6 --------------- From: Erin Nesmith Subject: my sourdough isn't sour Date: Sun, 02 Jan 2000 15:59:52 -0600 Hello, I am new to the list, so if this is an old topic, please send me to the appropriate digest. I have just made a sourdough starter using the method outlined in "More Bread Machine Magic." It included yogurt, nonfat milk, and bread flour. I've used the starter in two bread machine recipes so far, and while the texture and appearance have been fine, there just hasn't been much sour taste. They both tasted like white bread. Do starters get more tangy as they age? Or should I just use some of the sourdough bread enhancers I've seen listed in the King Arthur catalog? Or do I need to use a recipe with a sponge? I can make it in the bread machine or by hand, but I don't want a recipe that begins with: "Day One..." My ideal sourdough loaf does not taste like white bread at all, rather it is tangy, chewy, and full of little holes. The crust does not have to be brittle. I am on a quest to make this bread myself, and any suggestions would be great. Thanks, Erin --------------- MESSAGE bread-bakers.v100.n002.7 --------------- From: LLESKY@aol.com Subject: Bread Machine Date: Sun, 2 Jan 2000 13:34:40 EST Two years ago, I purchased a West Bend 1 1/2 or 2 pound horizontal loaf style machine. It does a good job of kneading. (Prior to this purchase, I was mixing my bread dough on a KA. I still do for large quantities of flour.) I don't like the way West Bend bakes the bread. The bread comes out with a very irregular top crust and it seems the left end of the loaf doesn't raise properly. So I put the timer on dough cycle. Depending on what bread I am making, I may either let the dough go though the whole cycle, of mixing and raising in the machine, or I will take it out at the end of the 40 minute mixing cycle, knead the dough for a couple of seconds, form a ball and let rise in a covered bowl for an hour or so. Either way, I shape the loaves the way I want to, bake them in the oven, and they at least, look like a loaf of bread. Now I have a question. I bake only Kosher breads. (That is, I don't mix nor use any dairy products with meat products in my dough or utensils, bead machine, etc.) Many of the bread recipes call for milk. I have substituted water, orange juice, and nondairy forms of milk in the place of regular milk. But I saw a rye bread recipe that called for sour cream. Any suggestions? Lou Lesky llesky@aol.com --------------- MESSAGE bread-bakers.v100.n002.8 --------------- From: Lobo Subject: cost to bake Date: Sun, 02 Jan 2000 14:24:39 -0700 CHAMBERS wrote: >Anyone ever figured out what it costs to bake a loaf of bread? I'd want to >include a complete list of costs: flour, yeast, (well, maybe not water!), >electricity at least. I've been challenged by a friend who thinks it's >more expensive to bake at home than buy good bread at a local bakery shop. I did it quite a long time ago (but didn't include electricity) and it was considerably cheaper. Good bread at a local bakery is at least $2 and more often $3.50 if they add anything. If you make white bread with margarine or lard, use water (or sour milk you'd throw out anyway) I'd bet they aren't more than 50 cents each .. if that much. I don't know how you'd figure electricity. You also have to figure in the gas it costs to drive to the bakery and the cost of the cookie you buy to munch on the way home along with the latte to wash down the cookie and the book you buy when you stop to get the latte and the fabric you buy to make the quilt you found in the book and then the new pillows to go with the new quilt and then the company you feed when you invite them to come sleep under your new quilt .... yes ... homemade bread has GOT to be cheaper ;) --------------- MESSAGE bread-bakers.v100.n002.9 --------------- From: Peter Eisenreich Subject: > Subject: cost to bake a loaf Date: Sun, 2 Jan 2000 13:54:29 -0500 > From: CHAMBERS > Subject: cost to bake a loaf > Anyone ever figured out what it costs to bake a loaf of bread? I'd want to > include a complete list of costs: flour, yeast, (well, maybe not water!), > electricity at least. I've been challenged by a friend who thinks it's > more expensive to bake at home than buy good bread at a local bakery shop. > I'm thinking here of the costs of baking plain white loaves in a regular As and engineer working w/ a bunch of engineers I've been given this argument many times. The answer is that it depends. What are you putting into the bread (ingredients)? and what are you paying for them? I haven't bought bread in maybe 10 years so i can't give a good cost for comparison, but a store brand loaf of junk-white costs $0.50 around here (Baltimore). This must be a loss-leader as a name brand's junk-white is over $1. As for home made all you need is yeast, flour, salt and water. (that makes a decent Italian, tho i usually add 2 TB oil). the cost formula is: cost per package of ingredients ------------------------------------------- = cost per loaf (of this ingredient) loaves per package If you buy yeast in the little packages, you get 3 loaves for about $1.35 or 45 cents/loaf Flour at $1.79 / 5lb bag (20 cups/bag and 3 c/loaf) costs about 30 cents/loaf Salt, oil and water will be less than 5c together. So, 45 + 30 +5 = 80 cents / loaf I was surprised to find that the yeast can be the cost driver. BUT You can get 2 lbs of yeast for <$4.00 at Sam's Club. According to the package it makes 64 loaves/lb or $.03/loaf I just bought flour at 66c/bag or 11c/loaf This brings my cost down to around $0.15 / loaf. Conclusion: If you shop carefully any exotic ingredient will dominate the cost of the loaf, e.g. dried cherries, imported cheese, even plain old raisins. As for electricity you'll have to work that one out. [All the heat generated by my oven heats my house. In the winter, at nite, my heat pump efficiency is poor, so any heat from the oven is heat that i won't need from the heat pump. therefore my electricity is essential free.] Pete --------------- MESSAGE bread-bakers.v100.n002.10 --------------- From: Doris S Kramer Subject: Bagels Date: Sun, 2 Jan 2000 22:30:20 -0500 Does anyone make bagels at home -- the old-fashioned ones that were chewy and somewhat small? We can't find them now, not even in New York. I'd appreciate recipes and hints. Thanks- Dori --------------- MESSAGE bread-bakers.v100.n002.11 --------------- From: DarraghV@aol.com Subject: Yeast Question Date: Mon, 3 Jan 2000 15:15:27 EST Hi all-- I was just in Sam's and noticed they had bulk yeast--can this be used in a breadmaker? I have been useing the rapid rise yeast that comes in a small jar and it is expensive. What would be the amount to use compared to the rapid rise? Also, how would you store the unused portion and how long would it last? Thanks for the help. Dara --------------- MESSAGE bread-bakers.v100.n002.12 --------------- From: Mau Cat Subject: re: bugs and stuff in flour Date: Mon, 03 Jan 2000 14:25:21 -0800 I don't know where I heard this from but I've always put a couple of bay leaves at the bottom of the flour bin and never had any "guests" in my flour. Either I'm incredibly lucky or this really works. .Lorraine. --------------- MESSAGE bread-bakers.v100.n002.13 --------------- From: john Subject: Patent Durham Flour Date: Mon, 03 Jan 2000 15:20:21 -0600 Does any one here have experience using Patent Duram Flour? I have several recipes that call for it but have not found a local distributor for small quantities. An Amish market near us can order it reasonabley priced but it comes in 50lb bags ($11.25). King Arthur carries it for about the same price (5lbs, when you add shipping) as the larger bags. My question is: is there that much difference in taste or crumb using the specialty flour. I want to try it but don't want to have to buy 50 lbs and throw half or more of it out. --------------- MESSAGE bread-bakers.v100.n002.14 --------------- From: "Nancy M. Schnepp" Subject: Need Sunflower Bread rec Date: Tue, 4 Jan 2000 10:53:53 -0500 (EST) Hi! I need a sunflower bread recipe. One with "normal" things in it. A simple recipe. Quick and easy would be good too. Thanks!! -Nancy S. --------------- MESSAGE bread-bakers.v100.n002.15 --------------- From: Robin91783@aol.com Subject: how can you freeze bread dough? Date: Mon, 3 Jan 2000 19:36:14 EST greetings & Happy New Year to all! every once in a while I have a little bit of time & consider making dough (especially pizza dough) to freeze for some later time -when I tried this, however, when I defrosted the pizza dough & it looked _awful_ & didn't rise....what am I doing wrong? it's a fairly normal pizza dough recipe as far as I can tell & works wonderfully when fresh (Mr Food's thick crust pizza dough).... thanks for any help Robin --------------- MESSAGE bread-bakers.v100.n002.16 --------------- From: Lobo Subject: Struan Date: Mon, 03 Jan 2000 15:12:03 -0700 I made the Struan which at least 2 people posted (and I've repeated just the ingredients below). It was great as toast, but too sweet for a salami sandwich. My question is: has anyone soaked the polenta before making this? I found the texture a bit sandy. ALso, I used 4 t. yeast and it rose. >Struan >from "Brother Juniper's Bread Book" by Br. Peter Reinhart >makes 3 - 1 1/2 lb. loaves > >7 C high-gluten bread flour >1/2 C uncooked polenta >1/2 C rolled oats >1/2 C brown sugar >1/3 C wheat bran >4 tsp. salt, preferably sea salt >2 T + 1 tsp. instant yeast (or 3 T active dry yeast) >1/2 C cooked brown rice >1/4 C honey >3/4 C buttermilk >Approximately 1 1/2 C water >3 T poppy seeds --------------- MESSAGE bread-bakers.v100.n002.17 --------------- From: Sackhouse@aol.com Subject: Cost to bake a loaf Date: Tue, 4 Jan 2000 10:20:27 EST Don Chambers asked if anyone had ever done a breakdown of the costs to bake a loaf of bread. Amy Dacyczyn in the Tight-Wad Gazette did this study several years ago, and looked at several variables in the execution of it. Assuming you are using bulk yeast and flour, baking a loaf of regular white bread and doing it by hand, not machine, her estimate was a good home-made loaf would cost about $.30 as opposed to about $1.40 for a store-bought loaf. That definitely is a substantial difference! Of course if you add amenities and name-brand or specialty flours the cost will go up. I don't know if she added depreciation for pans in there, but they did figure in the kilowatt-cost of using an oven. Her estimates are pretty complete. We can get thrift-store bread for about $.35 a loaf, but that of course is nowhere near the quality of either homemade or bakery shop bread. Check out The Tight-Wad Gazette II or, The Complete TightWad Gazette, pages 451-455. Hope this helps! By the way - she has a great recipe for quick-rising Cuban bread in there my family loves. Sue Sack --------------- MESSAGE bread-bakers.v100.n002.18 --------------- From: Beatrice Ojakangas Subject: whole grain breads by machine or hand Date: Mon, 03 Jan 2000 22:53:43 -0600 dear breaddies and bakers, I've been baking bread, writing cookbooks and articles for about 40 years now (maybe more). I've got lots of cookbooks under the belt, and am a bit embarrassed to admit it. However, my new bread book is really stuffed full of great recipes. Reggie suggested that I offer my book, WHOLE GRAIN BREADS BY MACHINE OR BY HAND. I'll send a specially autographed copy to you - the cost of the book is $27.50 plus $4.00 p&h. You see, this book got squashed between changing editors and the sale of Macmillan last year. Now I have to try to promote it myself and that's hard for a Finn who isn't comfortable blowing her own horn. I've got other books, too - like THE GREAT HOLIDAY BAKING BOOK which has special things to bake for holidays throughout the year. I've got a thousand copies sitting in my garage because they asked me if I'd be interested in the remaining copies when Clarkson Potter decided to remainder the book. It sells for $25.00 plus $4.00 s&h. Boy, you didn't know what you were in for, were you, Reggie. But honestly, these are both really good books packed with well-tested recipes. If you're interested in either book, please respond to my e-mail address and I'll give you my mailing address. However, soon on my website I'll have the capability to accept visa. (Boy, that takes courage!). Website is: www.beatrice-ojakangas.com Thanks friends! Beatrice --------------- MESSAGE bread-bakers.v100.n002.19 --------------- From: Scott Marusak Subject: "Hunza" bread? Date: Thu, 6 Jan 2000 20:57:27 -0500 (EST) I've been trying to hunt down a special bread recipie for my father for over a year. Maybe you can help where I've failed. Its a round, dark whole grain rye bread called "Hunza". He got it once in a Lithuanian bakery in Chicago, but no Polish or Lithuanian friends have ever heard of such a thing. Supposedly when the Huns invaded europe, this bread gave them all the energy they needed for a day's ride. If you've a recipie (or have even heard of such a bread just so I know he hasn't put me on an impossible mission) I'd appreciate hearing from you. Thanks, Scott albumman@pobox.com --------------- MESSAGE bread-bakers.v100.n002.20 --------------- From: SEffertz@aol.com Subject: less than an hour on new bread makers????? Date: Wed, 5 Jan 2000 13:50:09 EST << From: Bonnie Pollack Subject: Sams flour/ less than an hour on new bread makers????? Date: Sun, 26 Dec 1999 13:20:14 -0500 (EST) I have had no problem with the 25 lbs of flour. I bought a container from King Arthurs and I make sure it is tightly sealed after use. Got a question.....anyone had any experience with the new quick baking feature on the new bread bakers out there. Our local Ward's store had a sale on all brands (boy has the price come down...less than $40) >> This time I hope that I reach the list after many tries!! Re: the quick baking cycle on bread machines. I use it periodically, but do not usually feel that the finished product is as desirable as the longer cycle. Maybe a little on the doughy side. And my machine is one of the more expensive models. Sheila in KC --------------- MESSAGE bread-bakers.v100.n002.21 --------------- From: Joni Repasch Subject: Soy Flour, etc. Date: Thu, 06 Jan 2000 21:17:04 -0500 Re: John DeCarlo's "Low Carbohydrate Breads" message, et.al I too would be most interested in the possibility of substituting soy flour for wheat flour. A friend of mine is allergic to either wheat flour or the gluten in wheat flour and needs to find a substitute. Since I like preparing breads for my friends this would be helpful to know. Gypsy, thanks for you submission of the Sally Lunn recipe. It's one of my favorite breads and so few people make it anymore. Will try your recipe soon and see how it compares with mine. If you should like to try the one I've used for years let me know and I'll post it here. Scully Maid: (Mary) -- Got a La Cloche for a Christmas present. Have tried to recipes, the first of which was more successful than the second. Do you notice that the dough tends to spread during rising, making a rather flattish bread rather than high rising? Hope all you bakers have a wonderful year 2000. Joni Repasch, Arlington, VA. From: "DeCarlo,John A." Subject: Low carbohydrate breads Date: Tue, 21 Dec 1999 07:58:51 -0500 Hello, Forgive me if this is a common question. For people on a low carbohydrate diet (Atkins, Protein Power, etc.), a basic guideline is to give up bread. Bread tends to be mostly carbohydrates and very little protein or fat in comparison. However, I know that this varies. Soybeans are high in protein and soy flour could be used to create reduced carbohydrate breads or muffins or the like. Cheese, bacon, etc. could also help. So, before I go too far in trying to figure this out on my own, I would appreciate any information you can give me on this subject. Thank you and enjoy the holidays. -- John DeCarlo, The MITRE Corporation, My Views Are My Own email: jdecarlo@mitre.org voice: 703-883-7116 fax: 703-883-3383 --------------- MESSAGE bread-bakers.v100.n002.22 --------------- From: rls-1850@juno.com Subject: Romanian bread Date: Tue, 4 Jan 2000 16:53:46 -0600 Keith Johnson, you asked for a Romanian bread recipe back before Christmas. Better late than never? Also, geography is not my strong suit. Isn't Romania the same as Rumania? Anyway, here's a recipe attributed to "Austria, Hungary, Rumania" in _Breads of the World_ by Mariana Honig, copyright 1977. Sour Cream Dough "A very versatile dough that makes a fine, delicate and flavorful bread. My mother-in-law uses it for many different types of coffee cakes or just plain rolls. "For example, she puts the dough into a loaf pan and pokes about 2 cups of halved Italian plums or the same amount of pitted cherries into the dough. "This recipe makes 2 rolled up coffee cakes filled with apricot butter or _lekvar_; or you might want to use prune butter or perhaps a cinnamon-and-sugar mixture as a filling." Yield: 2 small loaves or 20 rolls. Can be frozen. 1 envelope yeast 1/4 cup lukewarm water 1 1/2 sticks soft butter 3 egg yolks 1/4 cup sugar 1/4 tsp. salt 1 cup sour cream About 3 1/2 cups flour 2 cups apricot butter or _lekvar_ or prune butter for filling 1/2 beaten egg to brush the tops Preheat the oven to 375 degrees. Dissolve the yeast in the lukewarm water. In a large bowl, beat the butter, egg yolks, sugar and salt together, then add the sour cream and the yeast mixture and blend in the flour until you have a dough. Now turn the dough out onto a lightly floured work surface and knead until shiny and smooth but still soft. Place the dough in a large buttered bowl, cover with a towel and let rise until doubled in bulk. This should take about 1 hour. After the dough has doubled in bulk, return it to the work surface and knead for a couple of minutes. Then divide into 2 pieces of equal size. With a rolling pin, roll each piece into a rectangle, about 8" wide by 14" long, and spread 1/2 cup apricot butter evenly onto each rectangle. Roll up in jelly-roll fasion and place in two small (8" by 4") buttered loaf pans. Cover with a towel and let stand in a warm place to rise for about 30 minutes. Brush with the beaten egg before placing in the oven. Bake in the oven until light brown, about 35 to 40 minutes. Let cool, wrapped in a towel. This recipe will also be enough to make about 20 rolls. ________________________________________________________________ YOU'RE PAYING TOO MUCH FOR THE INTERNET! Juno now offers FREE Internet Access! Try it today - there's no risk! For your FREE software, visit: http://dl.www.juno.com/get/tagj. --------------- MESSAGE bread-bakers.v100.n002.23 --------------- From: "Michael Silverberg" Subject: first clear flour Date: Thu, 06 Jan 2000 19:30:01 -0800 does anyone know where I can by first clear flour in New York. Also I'm looking for a good rye bread recipe that is non dairy HotBot - Search smarter. http://www.hotbot.com --------------- MESSAGE bread-bakers.v100.n002.24 --------------- From: Beatrice Ojakangas Subject: Re: Digest bread-bakers.v100.n001 Date: Sun, 02 Jan 2000 14:05:41 -0600 Hi all! I've been feeling a little guilty about reading all your notes, recipes, etc., without even poking my head into the group. I'm a bread baker and writer and make bread in many different ways - as you'd know if you've seen my newest book WHOLE GRAIN BREADS BY MACHINE OR BY HAND, which gives bread recipes complete with three different sizes of loaf for each loaf (4 cup, 3 cup, 2 cups of flour, basically). Also, there are directions for mixing the doughs by hand, in the food processor, in a mixer with a dough hook, in the bread machine - or, to mix and bake in the machine. Of course, directions for each recipe include shaping, rising and baking if all you do is make the dough. I notice that a lot of questions people ask, are questions I've addressed in my book (which has not been well publicized at all, because Macmillan was sold and whenever that happens, editors lose "ownership" of their books). Anyway, for those that are interested, I have the book on my list of books under beatrice-ojakangas.com. Check it out! Beatrice Ojakangas --------------- MESSAGE bread-bakers.v100.n002.25 --------------- From: Blanche007@aol.com Subject: Dark Rye Bread Date: Sun, 2 Jan 2000 20:46:43 EST Dark Rye Bread Recipe for Joyce: 1 tablespoon active dry yeast 3 tablespoons Lora Brody's Sour Dough Bread Enhancer ( email blanche007@aol.com for a free sample) 3 tablespoons unsweetened cocoa 2 cups all purpose unbleached white flour 1 cup medium rye flour 2 1/2 teaspoons salt 1/2 cup altus* 1 cup warm water or extra to make a soft, smooth ball of dough after the first 5-7 minutes of kneading 4 tablespoons corn meal 1/3 cup vegetable oil 2 tablespoons black strap molasses 1 egg white mixed with 2 tablespoons water caraway seeds Place all the ingredients except the egg white and seeds in the bread machine and program for DOUGH using the Whole Wheat Setting if available. Watch the dough forming during the first few minutes of the kneading cycle, adding additional water or white flour as needed to form a smooth, moist, supple ball. At the end of the final cycle, remove the dough to a lightly floured work surface. To complete: Sprinkle a heavy duty baking sheet with cornmeal. Form the dough into a low, round loaf, cover with a damp cloth and allow to rise in a warm place until doubled in bulk. Preheat the oven to 375F with the rack in the center position. Glaze with the egg wash and sprinkle with the seeds. Bake for 30-45 minutes or until the bottom sounds hollow when tapped and the top crust is quite firm, or until the internal temperature of the loaf is 190° on an instant read thermometer. * Make the altus 24 hours in advance: cover several slices of stale rye bread with water. Leave, covered, at room temperature for 12 hours, then drain off excess water and refrigerate. ____________ Lora Brody Author of: Bread Machine Baking, Pizza, Focaccia, Filled and Flat Breads From Your Bread Machine - Perfect Every Time Desserts From Your Bread Machine - Perfect Every Time --------------- MESSAGE bread-bakers.v100.n002.26 --------------- From: Ed Okie Subject: a few tips Date: Wed, 05 Jan 2000 15:13:06 -0500 The bread-bakers list is great. Here's my contribution, an overview of a few items used in the past year that, for the most part, exceeded expectations: An electronic scale for weighing ingredients (I convert everything to grams for simplicity). I had no idea how functional this device would be - in place of normal measuring cups. Highly recommended for ease of use, less tools to clean, far greater accuracy and consistency. I bought mine from King Arthur, the $45 Terraillon Scale, but the top is a bit small, and the unit shuts off too soon are the only slight shortcomings. I'd probably opt for KA's Baker's Dream scale from Slater ($60) next time. But using an electronic scale over measuring cups - there's no comparison. Highly recommended. Simple but functional: Oxo/Good Grips soap-dispensing cleaning brush ($5, about 4" tall with black knob and soap button on top) for cleaning pans and dishes. It's one of those tools that "just feels right in the hand" and is very functional. The same can be said for most all Oxo/Good Grips tools. Wusthof Grand Prix knives - very comfortable handles with a excellent gripping surface, plus the metallurgy is top notch. A lifetime investment. Their bread knife, though, ($60) seems "just average" in performance. Storage containers for flour, etc.: Rubbermaid's blue-covered "serve n'saver" clear-plastic containers (round or square) available in grocery stores ($2-6) are very functional. The blue lids with large tab make it easy to remove well-sealed covers. Units stack well. The 1.1 gal (4.1L) model is perfect for a 5-lb bag of flour. Smaller sizes store a multitude of items. Clear see-though allows a quick visual check of what's inside. Baking mitts: knitted cuff 10-inch model from King Arthur, $4.50. Fit the hands well, very flexible, stay on, afford good dexterity. Most of the fashionable "Martha Stewart" models are worthless. Rubberized kitchen matt for shelves or counters - available in most stores ($2-3) in an open weave. I use it for stabilizing cutting boards, dishes, bowls, etc. on a slippery surface (besides their intended use for lining drawers). Convection oven, the "latest/greatest" KitchenAid Architect Series, model KEBS177DSS7, a "thumbs up/thumbs down" piece of equipment: Convection versus standard oven is a noteworthy upgrade - baking uniformity regardless of shelf used, and no turning is required midway through baking. Stainless steel exterior is eye-catching... but a pain in the butt to clean, much less keep clean. Large viewing window is excellent. Electronic keyboard is overkill and confusing. Oven's cooling-fan operation is objectionably noisy. Temperature accuracy and consistency has proved problematic after several service calls. Bottom line: Oven not recommended. - Ed Okie --------------- MESSAGE bread-bakers.v100.n002.27 --------------- From: Reggie Dwork Subject: WHOLE GRAIN BREADS BY MACHINE OR BY HAND Date: Sat, 08 Jan 2000 11:57:37 -0800 The book WHOLE GRAIN BREADS BY MACHINE OR BY HAND by Beatrice Ojakangas is a very good book. I got it about 1 year ago and have made a couple of recipes from it but also refer to it frequently for info. It is also a very interesting reading book and well organized. I definitely enjoy this book. Thanks Beatrice for writing this and for making your offer on list. Reggie --------------- MESSAGE bread-bakers.v100.n002.28 --------------- From: "David King" Subject: 1 hour machine bread Date: Mon, 3 Jan 2000 17:27:12 -0000 In response to Bonnie Pollack's inquiry to bread machine bread in an hour, I received an Oster bead Machnine for Christmas. I made a loaf of White Bread using the expressbake feature (58 Minutes). It came out very well, but, the only draw back I found was that having to use five teaspoons of rapid rise yeast everytime way could get rather expensive. which makes me think of this, Is instant bread machine yeast interchangeable with rapid rise yeast? --------------- MESSAGE bread-bakers.v100.n002.29 --------------- From: Linea Benson Subject: Looking for flatbread cracker recipe Date: Wed, 05 Jan 2000 12:37:59 -0500 My mom has been searching for a recipe for flatbread crackers, but has been having no luck. What she described is a flat hard cracker (sometimes sold commercially in roughly 6" x 2" long strips) with sesame or poppy seeds, garlic or onion and other spices on top. Any info would be appreciated! --------------- MESSAGE bread-bakers.v100.n002.30 --------------- From: Scott Marusak Subject: "Hunza" bread? Date: Thu, 6 Jan 2000 20:57:27 -0500 (EST) I've been trying to hunt down a special bread recipie for my father for over a year. Maybe you can help where I've failed. Its a round, dark whole grain rye bread called "Hunza". He got it once in a Lithuanian bakery in Chicago, but no Polish or Lithuanian friends have ever heard of such a thing. Supposedly when the Huns invaded europe, this bread gave them all the energy they needed for a day's ride. If you've a recipie (or have even heard of such a bread just so I know he hasn't put me on an impossible mission) I'd appreciate hearing from you. Thanks, Scott albumman@pobox.com --------------- END bread-bakers.v100.n002 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved