Date: Fri, 11 Feb 2000 23:07:21 -0800 (PST) -------------- BEGIN bread-bakers.v100.n013 -------------- 001 - "Richard L Walker" Subject: Dancing / Walking Mixers Date: Sun, 6 Feb 2000 00:28:03 -0600 My solution for this is to place my mixer over the back burner on the top of the range. It still vibrates, but it will have to take up high jumping in order to commit mixer-cide. (Oh, make sure you don't try to cook using that burner for a few hours - heh heh) --------------- MESSAGE bread-bakers.v100.n013.2 --------------- From: flomo11@earthlink.net Subject: Vegetable Gums Date: Sun, 6 Feb 2000 10:11:37 -0500 Can anyone tell me where I can buy Xanthum gum or Guar gum used in some non-wheat bread recipes in B. Ojakangas book, "Whole Grain Breads by machine or hand". It is a wonderful book and I have a friend who is wheat intolerant and the book has several non-wheat breads all of which call for one of these gums, but no source is listed. Thanks. --- Florence Moore --- flomo11@earthlink.net --- EarthLink: It's your Internet. --------------- MESSAGE bread-bakers.v100.n013.3 --------------- From: "Virginia" Subject: Cinnamon Rolls Date: Sat, 5 Feb 2000 20:48:29 -0500 For Jeanette, in plenty of time for the Super Bowl: My folks had a bakery when I was growing up, and Saturday afternoons through to Sunday mornings were spent making cinnamon rolls for the after-church or Sunday brunch crowds. What we did was roll out the dough just as you did, then slather on either melted or very soft (my preference) butter. Sprinkle evenly with cinnamon, until the dough is cinnamon-colored. Then a generous layer of brown sugar, dark brown for truly sticky buns or light brown which makes them a tad more civilized. Sprinkle on walnuts and/or raisins, finish the way you described, maybe cutting them a bit thicker, 1 - 1 1/4 inches would be fine. My current favorite way to make the rolls is to add the raisins to the dough. I usually plump them in water or o.j. to cover, then bring just to a boil in the microwave, then let them cool. If you think of doing that soon enough, you can drain them, saving the liquid, and use that liquid in the dough. I hope this is near what you are looking for. Keep experimenting! You get to eat the results until they are perfect, and then all the bread-bakers out there are invited to Jeanette's for tea! -Virginia --------------- MESSAGE bread-bakers.v100.n013.4 --------------- From: Lora Brody Subject: assorted responses Date: Sun, 6 Feb 2000 11:35:42 EST >From: "Fredericka S Cohen" > >Subject: latest e-mail >Date: Sat, 29 Jan 2000 05:54:17 -0500 >Is it possible to add raisins to any bread recipe without changing any >of the other ingredients? If not, how would one alter the ingredients? I would cut back on the sugar and make sure not to knead the raisins in any longer than necessary because as soon as they start breaking up they release sugar which will eventually shut down the yeast. You can add raisins to any bread recipe - I would suggest doing it by hand (just pull the dough out of the machine after the final knead cycle and before the final rise, pat the dough into a rough rectangle, sprinkle with raisins, roll up and coil into a ball that will fit back in the machine. >From: Andie Paysinger >Subject: "walking mixers" >Date: Sat, 29 Jan 2000 01:24:21 -0800 >Re: walking mixer This isn't a solution, just a funny story. My first bread machine was a walking DAK. It was so bad I had to use it on the floor, otherwise it would march right off the counter. My dog Blanche (a large cream colored standard poodle) learned to wait until the machine had finished it's cool down cycle, then she would lift the lid and eat the top of the loaf. Took me a while to figure out it wasn't something the machine was causing. >From: Jjnjjacobs@aol.com >Subject: Cinnamon rolls >Date: Sun, 30 Jan 2000 05:24:59 EST Re: cinnamon rolls: there's a really great recipe on my website: www.lorabrody.com. >From: SloSherri@aol.com >Subject: Ratio of flour to fluids in bread making >Date: Sat, 29 Jan 2000 14:11:58 EST Have you ever checked out the Bread Baker's Guild Web Site? www.bbga.org. They have archives of their newsletters and I'm sure you can find (among other great information) the answer to your question. >From: Diane Degermanjian >Subject: Pizza on the barbecue >Date: Mon, 31 Jan 2000 09:21:39 -0500 I find that if you oil both sides of the dough just before placing in on the grill you can put it right on the (very clean) rack. I have the toppings ready, grill on side for 2-3 minutes or until the dough looks dry, flip it over, add the toppings, then close the grill and cook for another 3-4 minutes. It's important to make the pizzas small so that they are easy to handle. --------------- MESSAGE bread-bakers.v100.n013.5 --------------- From: "J. Mathew" Subject: convection baking Date: Sun, 6 Feb 2000 09:42:15 -0600 > I don't personally know anyone else that has a convection oven, and am > wondering..... Does your range require as much of a reduction in baking > time as the manufacturer claimed in the instruction manual? I only reduce > my time a little bit, but then I don't like pale anemic bread. I have two convection ovens: one in my Viking range and the other in a KitchenAid wall oven unit. I love them both. After baking with convection for awhile I stopped using the instruction manual! I used it as a sort of guideline at first, but found that I don't really reduce the amount of baking time that much -- sometimes not at all. I bake items until they look and/or test done -- forget the time on the clock! Bake them until they are satisfactory to *you*. I've learned that baking by instructions in the manuals often turns out products that aren't to my liking, but that's just me. Do whatever works best for you and your own preferences. >Also, I > find that some thin muffin and cake batters produce rather > "windblown-looking" results due to the air movement. I do find, however, > that baking IS more even with the convection on. (Especially for cookies > baked on commercial half-sheet pans lined with Exopat mats!) Comments? When I'm baking "tender" items such as muffins or cakes I do not always use convection. I find that such items tend to turn out pretty well either way, and I almost lean toward not using convection for these such fine, tender baked goods. I prefer convection for roasting, baked breads that need a nice crust, cookies, and so on. On the other hand, when I use convection for cakes and such I've not had what you describe as the "windblown" look. Can you be more specific? As for baking cookies, I cannot live without my non-stick Airbake pans! I love those things, and they make fabulous cookies for me! I have two of the non-stick Airbakes and four of the regular aluminum Airbake pans. I most often use the non-stick ones, but for butter cookies and items that require ungreased baking sheets I use the aluminum ones. These are my favorite baking sheets out of all the other sheets I've acquired or inherited! I've read some posts from others that these sheets don't work out well for them, but they work great for me and I absolutely love them. Hope this helps, Joan -- Email: joanm@bigfoot.com --------------- MESSAGE bread-bakers.v100.n013.6 --------------- From: Masshlx@aol.com Subject: Scones Date: Sun, 6 Feb 2000 07:50:14 EST Does anybody have a good scone recipe they would like to share? I'm looking for a basic plain recipe that I can add fruits and nuts to, once I get the hang of it. Thanks in advance, Patrick. --------------- MESSAGE bread-bakers.v100.n013.7 --------------- From: gables@capecod.net (Dave & Sue Gable) Subject: Cinnamon rolls Date: Sun, 6 Feb 2000 10:48:32 -0400 I don't remember who was asking about cinnamon rolls, but here's a recipe to try. These are very soft and tender but get stale rather quickly. I have brought these rolls to bake sales only to have people ask me what bakery they came from! 1 T yeast 1/4 cup warm water 1/2 cup butter, melted 1 egg 1-1/2 cups cottage cheese 1/4 c. sugar 3 c. flour Dissolve yeast in water. Mix egg, cottage cheese and butter, add to yeast. Stir in flour and sugar to make a dough, knead, let rise. Punch down, roll out into a rectangle. For filling, I brush the dough with 1 tsp vanilla in 1 T. water, sprinkle a layer of brown sugar over the dough, then sprinkle cinnamon over that. Roll up, let rise, bake at 375F for 17 - 20 minutes. I usually cover the pan with a clean towel for a few minutes after baking, it seems to help keep the rolls soft. --------------- MESSAGE bread-bakers.v100.n013.8 --------------- From: Erin Nesmith Subject: cinnamon rolls, Penzey's, convection ovens Date: Sun, 06 Feb 2000 08:28:09 -0600 Hello, Here's my assorted responses to: Jeanette, who wanted to know about cinnamon rolls: I smear the rolled-out dough with butter, then sprinkle with brown sugar and cinnamon, and then roll up, slice (I use a dough knife/scraper), let rise again, and bake. I think the secret to truly decadent cinnamon rolls is smearing them with cream cheese frosting while they are just a little warm. You can also refrigerate the rolls after forming them and let them warm up to room temperature the next morning and finish their second rise, and then bake. This is nice for those "company" breakfasts and you don't have to get up four hours before everyone else to provide a baked breakfast. Elisabeth, who wanted to know about other cool catalogs: I love the Penzey's catalog. You can request one at www.penzeys.com or by calling (800)741-7787. They provide wonderful spices. Like King Arthur, their catalogs also have great recipes. The last catalog included an orange crescent roll recipe that was yummy! I have ordered several things from them and always been very pleased with their products. Carolyn, who wanted to know about convection ovens: I have a GE TrueTemp convection oven. I have the option of using it as a regular or convection (fan on) oven. I got it in July of 1999, so I am still figuring it out. I use the convection function for baking and I really like being able to bake three sheets of cookies at once (no sides on the cookie sheets, dough on parchment paper). I also use it for yeast breads (nice crust), but not for muffins or other baking powder or soda leavened items. I also found that the circulating heat is good for casseroles and roasts. One thing I do not like is the depth of the oven. It seems a bit shallower than other ovens I've used, and my big pizza pan is just barely fitting inside. I do reduce the time and temperature for some things, but I haven't noticed a significant time savings, except for the three sheets of cookies. The oven instructions came with a conversion chart and instructions for converting the temperature using the keypad, but I usually just eyeball it and knock 25-40F off and keep a close watch on the progress. I am using it more than I thought I would, and I do like the results. Erin Nesmith, who really wishes King Arthur classes would come to Washington state. --------------- MESSAGE bread-bakers.v100.n013.9 --------------- From: "Greg and Heather Reseck" Subject: Raisin Wheat Bread - Bread Machine Date: Sun, 6 Feb 2000 12:39:59 -0800 1 cup + 3 tablespoon warm water 2 tablespoons sugar 1 tablespoon oil 1 1/2 tablespoon lecithin 2 tablespoons honey 1 teaspoon cinnamon 1 1/4 teaspoons salt 2 cups whole wheat bread flour (preferably white wheat) 1 cup unbleached bread flour 1 tablespoon vital wheat gluten 250 milligrams vitamin C 1 1/2 tablespoon nonfat dry milk powder 1 1/2 teaspoons yeast Add 1 cup raisins and 1 tablespoon water at the add-in beep near end of kneading. --------------- MESSAGE bread-bakers.v100.n013.10 --------------- From: Alexgejp@aol.com Subject: sourdough cultures Date: Sun, 6 Feb 2000 12:50:33 EST In response to Andie Paysinger's inquiry re: cultures purchased from Ed Wood, I purchased his San Francisco culture and baked this magnificent bread for three or four years. It's a rather dense, heavy bread; too much so for sandwiches, but makes superb toast. I received "World Sourdoughs From Antiquity" as a birthday gift and thoroughly enjoyed it, in addition to learning a great deal from it. It's great reading material for someone interested in sourdough bread. I have baked southern sourdough for many years, but it has a slight sweet taste and I tired of it. I still bake it for my husband, both plain and cinnamon raisin. I have been considering ordering another culture from Mr. Wood and would appreciate additional comments from Andie regarding the cultures purchased. I am a relatively new subscriber to the list and thoroughly enjoy it! Joy Alexander Swansea, SC --------------- MESSAGE bread-bakers.v100.n013.11 --------------- From: "Greg and Heather Reseck" Subject: Cinnamon Rolls Date: Sun, 6 Feb 2000 12:41:00 -0800 The Best Recipe (Boston Common Press, 1999) by the editors of Cook's Illustrated Magazine has an excellent recipe for Cinnamon Swirl Rolls. The dough uses about 3 1/2 cups of flour and is brushed liberally with milk before adding the filling of 1/3 cup sugar, 2 tablespoons cinnamon, 1/2 cup raisins, and 1/2 cup chopped nuts. I use 2 tablespoons lecithin and 2-4 tablespoons potato flour in my whole wheat dough recipe for extra tenderness. Heather Reseck --------------- MESSAGE bread-bakers.v100.n013.12 --------------- From: "Greg and Heather Reseck" Subject: Bread Machines for Whole Grains Date: Sun, 6 Feb 2000 12:38:50 -0800 I have conducted intense experimentation with making whole grain breads in a variety of bread machines. At first I thought light 100% whole wheat bread was an oxymoron. I have since concluded that few bread machines adequately knead the dough. I am not satisfied with the results from my Zojurishi Q20, but have heard great things about the programmable Zojurishi which allows you extend the length of the kneading cycle. I've I have also had good results with an older Toastmaster Bread Box (model 1196). I have a friend who regularly makes 100% whole wheat bread in her Panasonic. She claims she hasn't had a bad loaf or a door stop yet! Heather Reseck --------------- MESSAGE bread-bakers.v100.n013.13 --------------- From: shcole@webtv.net (Susan Cole) Subject: instant yeast Date: Sun, 6 Feb 2000 15:28:50 -0500 (EST) I am interested in any experiences anyone has had using instant yeast, please. --------------- MESSAGE bread-bakers.v100.n013.14 --------------- From: "Jenny Hensley" Subject: GE Advantium Date: Sun, 6 Feb 2000 18:42:25 -0500 We are building a new home, and have recently looked at this oven .. It is unbelievable .. They think it's the way of the future, however, I don't know anyone who has one yet. What the person showed me was just that~SHOWED~ me .. however, he was buying one for himself, but wasn't in yet!! I'd be curious to find out from those who purchase it how they like it. Jenny --------------- MESSAGE bread-bakers.v100.n013.15 --------------- From: sound.doctrine@juno.com Subject: sunflower bread correction Date: Sat, 5 Feb 2000 23:03:38 -0700 When looking at the recipe for the sunflower bread in v100.n004, no liquid was mention. how much water should be used? Sunflower bread - Oops! Sorry i didn't include the liquid. Start with 1 cup - add another tbsp if necessary ________________________________________________________________ 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.n013.16 --------------- From: mike fitzgerald Subject: Bread Flour Date: Sun, 06 Feb 2000 01:21:51 -0600 Always see bread flour refereed to as higher in protein, usually 12-13 grams. That refers to grams/what? Cup, 100 grams or what? --------------- MESSAGE bread-bakers.v100.n013.17 --------------- From: archer@utxvms.cc.utexas.edu Subject: bread machines Date: Sun, 06 Feb 2000 19:38:27 -0600 I had a Panasonic that finally quit working properly. Santa gave me a new Breadman Plus. So far, I like it a lot. It handles whole wheat doughs very well. The horizontal loaf is nice. At first the crust was too brown, but now I remember to always set it on light crust. The rapid setting has produced perfect loaves too. --------------- MESSAGE bread-bakers.v100.n013.18 --------------- From: JWest10206@aol.com Subject: Barley flour, pesto bread recipe 2 pound machine Date: Sun, 6 Feb 2000 20:51:10 EST Hello to all I tried a gluten free bread and it came out as hard as a black board! can someone share a tried and true recipe with gluten free flour? Here's a recipes I made today I add the sun-dried tomato (right from my garden (well last summer garden)) Pesto bread from Black & Decker All in one deluxe ABM 2 pounds loaves 1 1/4C water 3 Tb olive oil 1/3 C finnely chopped fresh parsley 1/3C grated Parmesan cheese 1 Tb dried basil leaves, crushed 1 Tb sugar 2 clove garlic, minced 1 1/4 t salt 4C White flour (I used 3C whole wheat bread flour 1 cup unbleached bread flour) was wonderful 1 1/4t yeast That's it for the pesto recipes but before I add the flour I add 1/2 cup of sun dried tomatoes ....it's just yummmmmy! Measure ingredients in the order listed into baking pan or according to your machine. I selected whole wheat bread you cans select basic bread I did it for lunch and there's not much left P.S. I am searching for a recipe that use barley flour TIA Josee --------------- MESSAGE bread-bakers.v100.n013.19 --------------- From: Robin91783@aol.com Subject: King Cake? Date: Mon, 7 Feb 2000 04:04:19 EST what is a King cake? I seen the kit/mix advertised in the Baker's Catalog, but not quite sure what it involves..and when do you put the little prize in? thanks Robin --------------- MESSAGE bread-bakers.v100.n013.20 --------------- From: "Ream, Matthew" Subject: RE: King Arthur Class Date: Mon, 7 Feb 2000 08:59:00 -0700 < sniff > < sniff > When, oh when will there be a class in the great state of Colorado? Matt > From: Reggie Dwork > Subject: King Arthur Class Schedule > Date: Tue, 01 Feb 2000 12:30:47 -0800 > > Free! > Bread-Baking Classes --------------- MESSAGE bread-bakers.v100.n013.21 --------------- From: qoe@sna.com Subject: need new bread machine Date: Sun, 06 Feb 2000 21:40:09 -0800 Hi Sally, My Zoji was 9 years old in December. It does every bread I've ever tried in it. I don't like the jam setting, I don't use the cake setting seems like a waste of time for an itty bitty cake. Bread though is it's forte'. I make dough of all kinds, breads light or heavy, I use the timer for fresh bread baking while I sleep. I'll definitely get another Zoji when .... or if this one ever kicks the bucket. Lynne <>snip Sally --------------- MESSAGE bread-bakers.v100.n013.22 --------------- From: "Caron Rose" Subject: GE Advantium Oven Date: Mon, 7 Feb 2000 07:57:48 -0500 >From: Reggie Dwork >Do any of you have this or some other brand?? This is one of the new >halogen light cooking method used in some new ovens. (A whole chicken can >cook in approx 10 min.) This particular oven is about as large as a >microwave and also has a microwave in it so you can use either method to >cook things.) If any of you use a system like this ... how does your breads >turn out?? Reggie, Here in the DC area, they did a product test on one of the tv stations. They said that the oven performed well for things like meats, veggies, potatoes, etc. But when it came to cakes and other baked goods, it performed more like a microwave than an oven. They advised that if you want it for roasting the above mentioned items, it's fine. But if you want something to bake cakes, cookies and breads, don't choose this oven. I don't have personal experience, just passing on what I saw on TV. Caron --------------- MESSAGE bread-bakers.v100.n013.23 --------------- From: Natalie Frankel Subject: Re: Sourdough Starter Date: Sun, 06 Feb 2000 22:02:53 -0600 To Tammie asking about making your own sourdough starter or using King Arthur's, this is the recipe I used. I also read through one of the sourdough starter websites (which I can't recall now) that gave pages of information on what to do and I got some good ideas on what to do. I ended up using the method below, which I think is rather standard. I'm sure lots of others will reply to your post and you'll have lots of great information. Good luck! Natalie in Milwaukee * Exported from MasterCook * Sourdough Starter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 teaspoon salt 3 tablespoons sugar 1 tablespoon dry yeast 2 cups lukewarm water Use a glass bowl or container. Left covered on the counter out of the fridge to ferment 2 to 3 days, the starter should become bubbly and ready to use or store. Because the live yeast responsible for the sourdough flavor is in the air, starters made in different areas of the country may have slightly different characteristics. Once the starter mix is fed with flour and warm water, it must be left to ferment about 12 hours, until bubbly. Then it can be stored in the refrigerator to prevent over fermentation and used as the basis of bread, biscuits and the like. It must always be replenished with more flour and water to keep it active. A clear brown liquid often forms on top of the stored starter, but it can be simply stirred back in before use. The starter should have a yeasty, slightly sour smell. --------------- MESSAGE bread-bakers.v100.n013.24 --------------- From: Lori Subject: Cinnamon Roll Recipe Date: Mon, 7 Feb 2000 08:31:12 -0800 (PST) This is in response to the request for wonderful cinnamon roll recipe. We really like this. Lori * Exported from MasterCook * Cinnamon Swirl Recipe By : The Bread Machine Cookbook II, by Donna Rathmell German Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Breads Breakfast Easy Tried & True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SMALL LOAF (1) 5/8 cup water 1 tablespoon butter or margarine 1/3 cup raisins 1 tablespoon sugar 1/2 teaspoon salt 1 1/2 cups bread flour 1 teaspoon yeast -- Filling for Small Loaf: 3 tablespoons melted butter 2 teaspoons cinnamon 2 1/2 tablespoons brown sugar 1 1/2 tablespoons chopped walnuts -- Glaze for Small Loaf: 1/2 cup powdered sugar 1 1/2 teaspoons milk 1/8 teaspoon vanilla -- -- MEDIUM LOAF (1) 3/4 cup water 1 1/4 tablespoons butter or margarine 1/2 cup raisins 1 1/3 tablespoons sugar 2/3 teaspoon salt 2 cups bread flour 1 1/2 teaspoons yeast -- Filling for Medium Loaf: 4 tablespoons melted butter 1 tablespoon cinnamon 3 tablespoons brown sugar 2 tablespoons chopped walnuts -- Glaze for Medium Loaf: 3/4 cup powdered sugar 2 teaspoons milk 1/8 teaspoon vanilla -- -- LARGE LOAF (2) 1 1/8 cups water 2 tablespoons butter or margarine 2/3 cup raisins 2 tablespoons sugar 1 teaspoon salt 3 cups bread flour 2 teaspoons yeast -- Filling for Large Loaf: 6 tablespoons melted butter 1 1/3 tablespoons cinnamon 5 tablespoons brown sugar 3 tablespoons chopped walnuts -- Glaze for Large Loaf: 1 cup powdered sugar 3 teaspoons milk 1/4 teaspoon vanilla Place ingredients in your breadmaker according to manufacturer's suggestions. Set machine to dough cycle (manual) and start. Preheat oven to 350F. FILLING: Mix filling ingredients together. Remove dough from machine and roll into a rectangle. Spread filling evenly on top. Roll in a jelly-roll fashion starting at the wide end. Pinch seams closed. Place on greased baking sheet, cover and let rise about 30-45 minutes (if not otherwise specified). Bake in a preheated 350F oven for 30 to 40 minutes or until golden brown and bread makes a hollow sound when tapped. GLAZE: Mix glaze ingredients until desired consistency -- fairly thick. Pour over baked bread while still hot. - - - - - - - - - - - - - - - - - - NOTES : I forgot to let the dough rise after rolling into a jelly-roll, but it turned out great anyway. Also, we added more milk to the glaze as it was rather dry. Came out perfect. I made the medium loaf but, because it was so good, I will make the large one next time. I've made this with AND without raisins. Patrick prefers it WITH, and I prefer it WITHOUT. --------------- END bread-bakers.v100.n013 --------------- -------------- BEGIN bread-bakers.v100.n014 -------------- 001 - Marie Lim Subject: cinnamon rolls Date: Mon, 7 Feb 2000 09:41:45 -0800 Here's a recipe that I've used for years that I got on a food newsgroup. It makes really huge cinnamon rolls with a really nice filling. >From: linda.magee@burbank.com >Subject: Request for cinabon recipe >Date: Sun, 27 Feb 94 11:07:17 Hi Mark, having never tasted "Cinnbon's" rolls, I'm not sure if these are the same. The woman who posted the recipe (on Prodigy), says they taste exactly the same. I have made them and they're DEEEELICIOUS! Hope you have lots of room to roll out the dough. The rolls are HUGE. STEPHANIE'S CINNAMON ROLLS (Makes 20 very large rolls) --------------------------- 1/2 cup warm water (105- to 110F) 2 pkgs active dry yeast (2 scant TBS) 2 TBS granulated sugar 1 (3-1/2-oz.) pkg instant vanilla pudding (the key) 1/2 cup butter, melted 2 eggs, beaten 1 tsp salt 8 cups all-purpose flour 1 cup butter, melted cream cheese frosting -or- sticky bun topping (recipes below) ------------------------------------------------------------ In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, make pudding mix according to package directions. Add butter, eggs and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth, adding "sprinkles" of flour toward the end, until the dough is soft and silky feeling, but no longer sticky (soft as a baby's behind). Place in very large greased bowl. Cover and let rise until double in bulk (about 1 hour). Punch down and let rise again (about 45 minutes). On a lightly floured surface, roll out to a 34" x 21" rectangle. Spread 1 cup of melted butter over surface. ------------------------------------------------------------ TOPPING ------- 2 cups brown sugar, firmly packed 4 TBS cinnamon (or to taste) raisins (optional--my addition) ------------------------------------------------------------ In small bowl, mix brown sugar and cinnamon together. Sprinkle all over top of surface, sprinkle raisins over the top. Roll up tightly With a knife, put a notch every 2 inches. With string or thread, place under roll by notch and criss-cross over to cut roll (makes a nice clean cut). Place on greased baking pan, 2-inches apart. Lightly press rolls down with your hands (just a LITTLE, it helps to hold them together better). Use 8- or 9-inch square (or round) pans-- DO NOT put more than 4 rolls in each pan; if you do, the ones in the middle won't get good and done. The first time I made them, I used a 13x9 inch pan, putting about 6 in each-- the ones in the middle didn't get done, turned out doughy. Cover and let rise until double again. Bake at 350F for 15 to 20 minutes. Take them out when they JUST start to turn golden. DON'T OVER BAKE! Frost warm rolls with Cream Cheese Frosting. ------------------------------------------------------------ CREAM CHEESE FROSTING --------------------- 1 (8 oz) pkg cream cheese, softened 1/2 cup butter, softened 1 tsp vanilla 3 cups powdered sugar 1 TBS milk, just enough to fluff (approx) ------------------------------------------------------------ Combine all ingredients and mix until smooth. Spread on very warm rolls. Rolls are best when served warm. ------------------------------------------------------------ CARAMEL STICKY BUNS ------------------- 1 recipe STEPHANIE RAMSEY'S CINNABON ROLLS 1 cup butter 1 cup brown sugar 9 TBS light corn syrup 1 cup pecans or walnuts, coarsely chopped nuts ------------------------------------------------------------ In a saucepan or in your microwave oven combine butter, brown sugar and corn syrup. Heat and stir until blended. Pour topping into the bottom of the pans you are using for the rolls, place unbaked cinnamon rolls on top on the caramel sauce. Allow to rise in a warm place until double in size (about 1 hour). Preheat oven to 350F. Bake for 15 to 20 minutes or until lightly brown. After removing pans from oven, cover with foil; invert onto cooling racks, cool 1 minute, and remove pan. Cool before serving. You could cut Stephanie's dough in half and also cut the caramel sauce in half, and make half Caramel rolls and half of the frosted rolls, or just make a big batch of the Cinnabon sticky rolls. Enjoy, Linda/BDT Burbank, CA (USA) ( ( ) ) Internet address: linda.magee@burbank.com ) ( ) (aka BZ Baker) ..... .:::::::::. ~\_______/~ --------------- MESSAGE bread-bakers.v100.n014.2 --------------- From: Richard and Sally Eddy Subject: New Machine Date: Fri, 11 Feb 2000 22:03:17 -0800 Thanks to everyone who wrote to me and told me of their machines and how they liked them. I decided on the Zojirushi V20 and ordered it today...I cannot wait for it to get here! Sally Eddy --------------- MESSAGE bread-bakers.v100.n014.3 --------------- From: Reggie Dwork Subject: apology Date: Fri, 11 Feb 2000 22:58:44 -0800 I want to apologize to you for posting the King Arthur class schedule in the way that I did. I didn't make it clear that I do not work for King Arthur nor represent them in any way. I am just a happy customer. I do wish that they would come to Calif though!! Sorry, Reggie --------------- MESSAGE bread-bakers.v100.n014.4 --------------- From: Reggie Dwork Subject: GE Advantium Ovens Date: Fri, 11 Feb 2000 22:47:49 -0800 Well, Jeff and I went to Sears and saw one of these. They are the same size as a microwave and have a microwave built in to them as well as the halogen light cooking system. We spoke with a person who had been a pastry chef in a previous occupation and he said that he has seen and eaten some of the food demo'ed by this machine. He told us that everything he tasted has turned out very good. (We are going to try to go back to the store when the demo person is there to try the prepared foods.) It cooks by radiant heat from the halogen lights which heats the food more efficiently then the hot air in a conventional oven. To keep the outside from cooking much faster then the inside it uses medium to low powered microwave at the same time. A steak gets 50% microwave, bread gets 20% or less. It has a turn table and 2 lights on top and one on the bottom. Due to the turntable the size of the pan is somewhat limited. There are other manufactures coming out with this system of cooking in the near future. Rather then purchase one right now we have decided to wait till the 2nd generation comes out and compare more models against each other. Reggie & Jeff --------------- MESSAGE bread-bakers.v100.n014.5 --------------- From: TheGuamTarheels@webtv.net Subject: Lames Date: Mon, 7 Feb 2000 15:53:15 -0500 (EST) My sincere thanks to Carolyn Dandalides for the lame instructions. You should see my breads now, Carolyn. I am such a terrific slasher that I feel like Jack the Ripper! I not only know how to use the lame, I know how to pronounce it! Is this a great list or what? Tarheel Bob --------------- MESSAGE bread-bakers.v100.n014.6 --------------- From: Marie Lim Subject: Bread Baking Classes Date: Mon, 7 Feb 2000 11:37:45 -0800 >Earlier post said: >Free! >Bread-Baking Classes > >As part of our commitment to education, and in order to help preserve the >art of baking, we tour around the country offering FREE bread baking >classes ----------------- Can't see that they can say that they are touring around the country when the around doesn't make it to the West Coast. :-) Does the commitment to education stop in the midWest? --------------- MESSAGE bread-bakers.v100.n014.7 --------------- From: TheGuamTarheels@webtv.net Subject: Sourdough Starters Date: Mon, 7 Feb 2000 16:09:14 -0500 (EST) >Andie Paysinger recently wrote: "I just ordered several of the "Old >World" sourdough cultures and Ed Wood's book "World Sourdoughs from >Antiquity." >The Russian sourdough develops very rapidly so it works in bread >machines. Has anyone on the list had any experience with this or the >other cultures?" *** Andie, I got the San Francisco Sourdough Starter from Ed and Jean Wood several months ago and I can't begin to tell you how happy I am with it. The first night that we had it with dinner, my wife said, "All we need are the cable cars." It is magnificent. There is an excellent recipe booklet that comes with the starter. In addition, when I had a couple of questions, Jean Wood was most prompt and gracious in replying to my email queries. Do try the San Francisco starter. You can't go wrong with it. Tarheel Bob --------------- MESSAGE bread-bakers.v100.n014.8 --------------- From: "Chris Dalrymple" Subject: Fiori di Sicilia Date: Tue, 8 Feb 2000 10:32:30 -0600 >From: Wanda D Bond >Subject: Italian Bread Recipe Question >Date: Thu, 27 Jan 2000 07:09:03 -0600 > Is there an exchange for Fiori di Sicilia to vanilla? According to the King Arthur FAQ sheet that came with my citrus oils: substitute 1/4-1/2 teaspoon Fiori di Sicilia for 2 teaspoons vanilla. --------------- MESSAGE bread-bakers.v100.n014.9 --------------- From: DBur685321@aol.com Subject: Re: Pizza on the grill Date: Tue, 8 Feb 2000 11:16:02 EST First, I have to say I've learned a lot about break making since I've joined this list. This is the first time I've posted. I've been grilling pizza for about a year. I have a gas grill and just place the dough (already shaped of course) directly onto the preheated grate over a low flame. I use only half my burners. Keep checking it until that side is cooked. Move the pizza to the side that has the burner turned off. Flip over and then place your toppings on it. Move the pizza back to the side that has the burner on. You kind of have to watch it closely. If it looks like it's cooking too fast but the topping isn't getting heated, move it to the side that has the burner off and close the lid. This will cook the top and not burn the bottom. There is no set time on how long it takes to cook. It depends on what size and thickness the crust is. And how much toppings you use. Everyone who has had my grilled pizza loves it. Dawn in chilly PA --------------- MESSAGE bread-bakers.v100.n014.10 --------------- From: Mau Cat Subject: UBC Cinnamon Rolls Date: Tue, 08 Feb 2000 12:08:50 -0800 I've been baking these for years - the recipe came from the University of British Columbia food services who kindly cut the proportions down to a manageable 18 rolls ... I've cut it in half again because really good cinnamon rolls are best fresh out of the oven (but they can be heated gently in the microwave the next day) ... NOTES: you'll need a deep pan to bake them in, these are BIG cinnamon rolls... my pan is 9x11 and 3 1/2 inches deep. Icing is not only unnecessary but would ruin them. Don't substitute for any ingredients... UBC Cinnamon Rolls 1 1/2 cups milk 3 Tablespoon butter 3 Tablespoon granulated sugar 2 teaspoon salt 2 1/4 teaspoon instant dry yeast 1 large egg 3 3/4 cups flour (don't sift before measuring) Filling 3/4 cup melted butter 3/4 cup granulated sugar 1 Tablespoon cinnamon Bread Machine Method Scald milk. Add butter, sugar and salt. Beat in egg. Pour into bread machine. Measure flour into bread machine. Sprinkle yeast on top. Start DOUGH cycle. Punch down and turn out onto lightly floured surface. Roll out dough into 9 x 18 inch rectangle, spread with melted butter and sprinkle cinnamon/sugar mixture on top. Roll up like a jelly roll, starting at the long side. Cut into 2 inch slices. Place remaining melted butter in bottom of pan and arrange slices in pan and cover loosely with greased waxed paper. Let rise until double (45-60 minutes). Bake at 350F for 35-45 minutes. Remove from oven and immediately invert onto serving tray. Makes 9 large cinnamon rolls. .Lorraine. --------------- MESSAGE bread-bakers.v100.n014.11 --------------- From: "Bruce J. Edwards" Subject: Vienna Bread Recipe Date: Fri, 11 Feb 2000 13:11:56 -0500 1-1/2 tbs yeast 1 tbs sugar 1 c warm water 1 c warm milk 2 c flour 1 tbs salt 3 tbs melted unsalted butter 3-4 c flour Mix first 5 ingredients and beat till smooth. Cover with plastic wrap and let rise 1 hr. Add salt, butter and 1 c flour to sponge. Beat in remaining flour 1/2 c at a time till soft dough forms. Turn out onto floured surface; knead 3-5 min. Place in greased bowl, cover and let rise 2 hr. Divide dough into thirds. Form into fat ovals, pinching ends to points. Place on greased pan, cover loosely with plastic wrap. Let rise 1 hr. till double. Mix 1 egg yolk with 1 tbs water, brush onto loaves. Sprinkle with sesame seeds. Slash each loaf 3 times. Bake 10 min @ 425F, then lower temp to 375F and bake 25-30 min longer. --------------- END bread-bakers.v100.n014 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved