Date: Fri, 10 Mar 2000 22:58:27 -0800 (PST) -------------- BEGIN bread-bakers.v100.n024 -------------- 001 - "Cindy" Subject: cookbooks, etc. Date: Sat, 4 Mar 2000 16:56:42 -0600 www.practicalkitchen.com is a great place to get details about 155 cookbooks on baking breads, & more! Recipes also! --------------- MESSAGE bread-bakers.v100.n024.2 --------------- From: "I'm-A-Swan" Subject: site for hard to find ingredients Date: Sat, 4 Mar 2000 19:20:19 -0500 (EST) naturesflavors.com has lots of hard to find baking ingredients including many different kinds of vanilla. --------------- MESSAGE bread-bakers.v100.n024.3 --------------- From: "Chris Dalrymple" Subject: Barley Malt Date: Sun, 5 Mar 2000 19:58:06 -0600 >A contributor mentioned adding barley malt syrup for flavor to whole wheat >bread but did not give quantities. If he will give quantities, I will tell >him he will have no problem emptying his measuring instrument if he "Pams" >it first! Thanks for the Pam tip, Fredericka. I use 1 T for 2 loaves of bread, along with 1/4 cup honey. BTW...I'm a she, not a he! =0) --------------- MESSAGE bread-bakers.v100.n024.4 --------------- From: "Cindy" Subject: great ABM site! Date: Sat, 4 Mar 2000 18:51:10 -0600 www.breadrecipe.com has 145 bread recipes, mostly (if not all) for bread machines that include: pizza crust, sourdough, NY rye bread, Portuguese sweet bread, & more! [Editor's Note: Our bbd archives have over 2,000 recipes in it too!! Don't forget to check it out. If you have problems figuring it out go to http://www.bread-bakers.com/archives/recipe/00index.txt and that will explain it to you. ... Reggie] --------------- MESSAGE bread-bakers.v100.n024.5 --------------- From: Richard and Sally Eddy Subject: Love my Zo Date: Sun, 05 Mar 2000 00:15:04 -0800 Well I was finally able to try the Zojirushi machine that I got for my birthday in February...we were in the process of moving. I was thrilled with the results...I tried a whole wheat loaf first. I have never had a loaf of bread come out so moist and well formed. Thanks to all of you that took the time to answer my request for suggestions on which bread maker to buy! Hopefully now I will be able to try some of the recipes that I have seen posted here. Sally Eddy --------------- MESSAGE bread-bakers.v100.n024.6 --------------- From: "Cindy" Subject: a.p. flour w/gluten=bread flour? Date: Sat, 4 Mar 2000 16:17:55 -0600 Wouldn't adding gluten to all purpose flour be equivalent in protein content as bread flour?? What kind of flour do bread bakeries use?? When I took a 16-wk college class in bread & other baking, we used all purpose flour for our breads. Our chef/instructor had been educated in Germany. You may say that we didn't have bread flour to use, but if the chef had thought it was necessary, he could have had it ordered. We did not add gluten to the breads in class; I started adding it at home. The college also provided cake flour. Cindy --------------- MESSAGE bread-bakers.v100.n024.7 --------------- From: Andie Paysinger Subject: Bread machine info Date: Sat, 04 Mar 2000 13:50:29 -0800 The following site has reviews of bread machines. They offer advice on purchasing and have links to sites where you can purchase bread machines. The home site has lists of many evaluations of appliances, etc. This is just the bread machine section. http://www.productopia.com/1c/0,1524,1-69-0,FF.html -- 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.v100.n024.8 --------------- From: Lynn E Cragholm Subject: Date: Sat, 4 Mar 2000 19:19:24 -0900 Creme fraiche has been mentioned several times recently. Never have I found creme fraiche in the United States that compares with that in France. And never have I found a recipe for creme fraiche that comes even a teensy bit close to that in France. Where is the real thing available in this country? And does anyone have a recipe that truly yields creme fraiche? Answers to both questions will be appreciated. Thank you. Lynn Cragholm ________________________________________________________________ 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.n024.9 --------------- From: Dimity@aol.com Subject: Sweet Bread Date: Sun, 5 Mar 2000 15:57:17 EST I've been baking a sweet bread in my Welbilt bread machine for a couple of months and been disappointed that it fell quite a bit. Experimenting with new yeast didn't help, but cutting down the water gave me wonderful success with a nicely risen loaf of bread that didn't fall during the baking cycle. The question? It tasted a lot better when it fell 1/3 of the way down the pan. Now, I'll make it with more water, so it continues to fall and my family will enjoy the taste again, but can anybody explain to me why it tastes so differently, just by eliminating 2 tablespoons of water? Btw, the texture is obviously much denser too. TIA, Diane - who was so proud it didn't fall, and disappointed my family didn't like it Dimity@aol.com --------------- MESSAGE bread-bakers.v100.n024.10 --------------- From: joyce Subject: sources Date: 4 Mar 00 18:24:07 EST hi y'all. A good source for spices,herbs, coffees, extracts, etc is Atlantic Spice Co."up the Street" in Truro on Cape Cod. They have an 800# 800 316 7965 and a web site;www. atlanticspice.com. they do ship, but as i just go up there, i don't know the terms. the stuff is always fresh, and top quality; the people are nice too. I also want to thank you all for the assistance with the rye bread; using clayton's sour and greenstein's dough is the way to go. thank you thank you. i need another recipe; one for "zillion" grain bread, i can't believe i don't have one. thanks in advance. joyce ____________________________________________________________________ Get your own FREE, personal Netscape WebMail account today at http://webmail.netscape.com. --------------- MESSAGE bread-bakers.v100.n024.11 --------------- From: Valerie Mates Subject: Re: cardamom Date: Sat, 04 Mar 2000 22:18:07 -0500 Andie Paysinger writes: >I also use a lot of cardomom and buy from them both the green and white >whole pods and grind them myself or make a syrup to use as flavoring. > For what it's worth: The fellow behind the counter at a Penzey's store once told me that white cardamom is just green cardamom that has been bleached. He seemed pretty knowledgeable, but this isn't something that I know a lot about, so I have no idea. Thought you'd want to know! -Valerie ------------------------------------------------------------------- Valerie Mates * Web Developer * http://www.valeriemates.com valerie@cyberspace.org * (734) 995-6716 ------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v100.n024.12 --------------- From: "Greg and Heather Reseck" Subject: Zojurishi vs. Breadman Date: Sat, 4 Mar 2000 21:13:26 -0800 Since I prefer whole grain breads, I was about ready to purchase a Zojurishi BBC-V20, but first decided to call King Arthur to inquire why they no longer carry it. This is what I was told: Zojurishi switched production from Japan to China and was not able to supply enough for the Christmas season. The Breadman Ultimate TR2200C does everything the Zo does...and more. It has 5 programmable cycles that are retained in the memory (instead of one programmable cycle which is lost every time the machine is unplugged.) Plus it has a 24-hour delay-bake cycle, a 10-minute pause control, a 1-hour power failure backup, and an automatic fruit and nut dispenser. And it produces beautiful 100% whole wheat bread. They convinced me to buy the Breadman Ultimate. Has anyone else tried it? Heather Reseck --------------- MESSAGE bread-bakers.v100.n024.13 --------------- From: "Judy Mayberry" Subject: Hawaiian Bread Date: Sun, 5 Mar 2000 14:00:50 -0800 Here are two Hawaiian Bread bread machine recipes from unknown sources. The first one I marked with three stars--my Excellent rating! (Only blockbusters get four.) The second recipe is untried. HAWAIIAN BREAD *** 3/4 c. warm pineapple juice 1 egg 1/4 c. milk 4 T. butter 1 t. coconut or vanilla extract 1/4 t. ground ginger 1/2 t. salt 1/3 c. sugar 1/2 c. potato flakes 3 c. flour 1 T. vital gluten (optional) 2 t. dry yeast Set machine at White, Light, and bake 10 minutes less. When it's time to add in, add: 1/2 c. chopped macadamia nuts HAWAIIAN BREAD #2 1-1/2 lb. Loaf: 1 c. warm water 4 T. butter 2 eggs 1/4 t. vanilla extract 1/4 t. lemon extract 2 T. instant mashed potato flakes 2 T. dry milk powder 1/2 t. salt 3 c. bread flour 5 T. sugar 1-1/2 t. active dry yeast 1 lb. Loaf: 5 oz. warm water 2-1/2 T. butter 1 egg 1/4 t. vanilla extract 1/4 t. lemon extract 4 t. instant mashed potato flakes 4 t. dry milk powder 1/2 t. salt (yes, same as for larger loaf) 2 c. bread flour 3 T. sugar 1 t. active dry yeast I'd sure like to hear how these turned out! --------------- MESSAGE bread-bakers.v100.n024.14 --------------- From: Marianne Becktel Subject: Frank's sourdough - I'm confused... Date: Sat, 4 Mar 2000 18:40:20 -0500 My thanks to Carolyn for sharing this amazing recipe, but I am still confused... 1. You first make a humgous starter. now, when you "add to the first sponge" do you take your next day dough, and add it to the first huongous starter? 2. On your first time, what do you do when you do not have 1/2 cup of starter from last time? 3. Wherever do you get a bowl that will hold all this volume? 4. Wonderful as it is, can you actually cut back this amount (my over really doesn't hold that much, nor do I have THAT many pans!!!) 5. What exactly is the special flour that is finally available? Sounds like a critical element... But it does sound wonderful. We had some marvellous breads in Hungary and Austria, and I hope I can reproduce them here! Marianne Becktel -- **-**_**_**_**_**_**_**_**_**_**_**_**_**_**_** See how they grow! Come enjoy some virtual puppy breath as we create the Puppy Journal at http://www.youneedthis.com. Last update 1/7 And make a difference in this world at no cost to you... visit http://www.thehungersite.com. Press the button. Feed someone. --------------- MESSAGE bread-bakers.v100.n024.15 --------------- From: SPINLIN@aol.com Subject: Oatmeal Bread Date: Sat, 4 Mar 2000 20:30:44 EST Someone on the list recently requested an oatmeal bread made from leftover cooked oatmeal. I have been making an oatmeal bread in the bread machine which does call for cooked oatmeal. The recipe itself gives measurements for cooking the oatmeal as you need it for the bread but I have just been using approximately 1/3 to 1/2 cup of leftover cooked oatmeal (often I will have cooked up a mixture ... oatmeal, kasha, corn meal, etc.). My machine is one of the old Wellbilt models which is still going strong. Oatmeal Bread 1 tsp yeast 1 3/4 cups white flour (bread) 1/2 cup whole wheat flour 3 Tbsp cornmeal 3/4 tsp salt 1 Tbsp margarine 1 Tbsp honey (2 Tbsp oats cooked in 1/3 c water) or 1/3 to 1/2 cup of leftover cooked cereal 1 egg in measuring cup with enough water to equal 1/2 cup 1 tsp lemon juice Put into bread machine according to your machine's directions. I bake on the white bread cycle and remove when the baking is done. I think the taste of the bread is far superior if it is NOT allowed to cool in the machine. Depending on how much leftover cereal is used 2 to 3 tsp. extra water may be required. Someone else was also looking for Hawaiian Bread recipes. I have never had this type of bread but I did see some recipes recently when I was looking for cinnamon roll recipes. The archives are a veritable gold mine. Lin --------------- MESSAGE bread-bakers.v100.n024.16 --------------- From: "Chris Dalrymple" Subject: Lost Recipe Date: Sun, 5 Mar 2000 19:48:00 -0600 For Kathy who lost her recipe for bread with kalamata olives and feta cheese....here's one I pulled from the archives a while back...hope it's the one you wanted. Greek Isle Bread **REGULAR LOAF:** 1/2 cup water 2 cups white bread flour 3 tablespoons yogurt -- (plain) 2 teaspoons dry milk 1 tablespoon sugar 1 teaspoon salt 2 teaspoons butter 1 pinches garlic powder 4 teaspoons black olives -- chopped 1/2 teaspoon sweet basil 1/2 teaspoon dill weed 2 1/2 tablespoons feta cheese 2 1/2 tablespoons cucumber -- pureed 1/2 teaspoon fast-rise yeast -- (or 1 tsp active-dry -- yeast) **LARGE LOAF:** 3/4 cup water 3 cups white bread flour 1/4 cup yogurt -- (plain) 1 tablespoon dry milk 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 1 tablespoon butter 1/4 teaspoon garlic powder 2 tablespoons black olives -- chopped 3/4 teaspoon sweet basil 3/4 teaspoon dill weed 1/4 cup feta cheese 1/4 cup cucumber -- pureed 3/4 teaspoon fast-rise yeast or -- (1 1/2 tsp -- active-dry yeast) Instructions: Unique is the word for this loaf. Don't let the combination of ingredients scare you off, the texture created by the feta cheese combined with the smallest hint of cucumber makes this a wonderful bread. This is definitely a bread to accompany a hot meal. It's recommended with char-grilled marinated lamb chops or your favorite lamb kabobs. Hints: Cucumber should be peeled, seeded, and then pureed. If the feta cheese is packed in water, drain well. Finely chop the black olives. This recipe can be made with the REGULAR and RAPID-BAKE cycles. --------------- MESSAGE bread-bakers.v100.n024.17 --------------- From: jillmyers1@juno.com Subject: assorted breads Date: Mon, 28 Feb 2000 10:15:43 -0800 California Sunny Wheat Bread Viennese Mocha Nut Bread Provincial Buttermilk Bread Scandinavian Carrot Dill Bread Pesto Picnic Bread French Onion Bread Rich Cinnamon Raisin Bread * Exported from MasterCook * California Sunny Wheat Bread Recipe By : Saco Foods/ Red Star Yeast Com Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruits Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 3/4 C Water -- (1 C) 2 Tbsp Oil -- (3 Tbsp.) 2 Tbsp Honey -- (3 Tbsp.) 6 Dried Fig Halves -- (8) 2 Tbsp Saco Cultured Buttermilk Blend -- (3 Tbsp.) 2/3 C Whole Wheat Flour -- (1 C) 1 1/3 C Bread Flour -- (2 1/4 C) 2 1/4 Tsp Red Star Active Dry Yeast -- (1 Tbsp) Add ingredients in the order suggested by your bread machine manual. Use Basic Medium setting. >From: jillmyers1@juno.com - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 3115 228 0 0 2018 * Exported from MasterCook * Viennese Mocha Nut Bread Recipe By : Saco Foods/ Red Star Yeast Com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 3/4 C Water -- (1 C + 1 Tbsp) 1 Tbsp Oil -- (1 Tbsp + 1 1/2 Tsp) 1/3 C Hazelnuts -- (1/2 C) 2 Tbsp Saco Premium Baking Cocoa -- (1/4 C) 2 Tbsp Saco Cultured Buttermilk Blend -- (3 Tbsp) 2 Tbsp Sugar -- (3 Tbsp) 3/4 Tsp Salt -- (1 Tsp) 2 C Bread Flour -- (3 C) 2 1/4 Tsp Red Star Active Dry Yeast -- (1 Tbsp) Add ingredients in the order suggested by your bread machine manual. Use Basic Medium setting. >From: jillmyers1@juno.com - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 2727 228 0 0 0 0 * Exported from MasterCook * Provincial Buttermilk Bread Recipe By : Saco Foods/ Red Star Yeast Com Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/8 C Water -- Plus 1 Tbsp Water -- (1 1/4 C+ 2 Tbsp) 2 Tbsp Saco Cultured Buttermilk Blend -- (3 Tbsp) 2 Tbsp Sugar -- (3 Tbsp) 1 Tsp Salt -- (1 1/2 Tsp) 3 C Bread Flour -- (4 C) 2 1/4 Tsp Red Star Active Dry Yeast -- ( 1 Tbsp) Add ingredients in the order suggested by your bread machine manual. Use Basic Medium setting. >From: jillmyers1@juno.com - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 228 0 0 0 2019 * Exported from MasterCook * Scandinavian Carrot Dill Bread Recipe By : Saco Foods/ Red Star Yeast Com Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Ethnic Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 2/3 C Water -- (7/8 C+ 1 Tbsp) 1 Tbsp Olive Oil -- (1 Tbsp+ 1 1/2 Tsp) 1 Tsp Dried Dill Weed -- (1 1/2 Tsp) 2/3 C Shredded Carrots -- (1 C) 2 Tbsp Saco Cultured Buttermilk Blend -- (3 Tbsp) 2 Tbsp Sugar -- (3 Tbsp) 1 Tsp Salt -- (1 1/2 Tsp) 2 C Bread Flour -- (3 C) 2 1/4 Tsp Red Star Active Dry Yeast -- (1 Tbsp) Add ingredients in the order suggested by your bread machine manual. Use Basic Medium setting. >From: jillmyers1@juno.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Picnic Bread Recipe By : Saco Foods/ Red Star Yeast Com Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 3/4 C Water -- (1 C) 1/4 C Basil Pesto -- (6 Tbsp) 1/2 Tsp Black Pepper -- (3/4 Tsp) 2 Tbsp Saco Cultured Buttermilk Blend -- (3 Tbsp) 2 Tbsp Sugar -- (3 Tbsp) 1 Tsp Salt -- (1 1/2 Tsp) 3 Sun-Dried Tomato Halves -- Note 1 Sun-Dried Tomato Halves -- (5) 2 C Bread Flour -- (3 C) 2 1/4 Tsp Red Star Active Dry Yeast -- (1 Tbsp) Note 1: rehydrate in 1/4C. water for 24 hours.drain thouroughly. Add ingredients in the order suggested by your bread machine manual. Use Basic Medium setting. >From: jillmyers1@juno.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Onion Bread Recipe By : Saco Foods/ Red Star Yeast Com Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1/3 C Water -- Plus 5 Tbsp Water -- (1/2 C+3 Tbsp) 2 Tbsp Olive Oil -- (3 Tbsp) 1/3 C Diced Onion -- (1/2 C) 2 Tbsp Saco Cultured Buttermilk Blend -- (3 Tbsp) 2 Tbsp Sugar -- (3 Tbsp) 1 Tsp Salt -- (1 1/2 Tsp) 2 C Bread Flour -- (3 C) 2 1/4 Tsp Red Star Active Dry Yeast -- (1 Tbsp) Add ingredients in the order suggested by your bread machine manual. Use Basic Medium setting. >From: jillmyers1@juno.com - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 228 0 0 0 2019 * Exported from MasterCook * Rich Cinnamon Raisin Bread Recipe By : Saco Foods/ Red Star Yeast Com Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruits Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 3/4 C Water -- (1 C) 2 Tbsp Oil -- (3 Tbsp) 1/3 C Raisins -- (1/2 C) 1/4 Tsp Nutmeg -- (1/2 Tsp) 1 1/2 Tsp Cinnamon -- (2 Tsp) 2 Tbsp Saco Cultured Buttermilk Blend -- (3 Tbsp) 2 Tbsp Sugar -- (3 Tbsp) 3/4 Tsp Salt -- (1 Tsp) 2 C Bread Flour -- (3 C) 2 1/4 Tsp Red Star Active Dry Yeast -- (1 Tbsp) Add ingredients in the order suggested by your bread machine manual. Use Basic Medium setting. >From: jillmyers1@juno.com - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 228 0 0 0 2019 --------------- MESSAGE bread-bakers.v100.n024.18 --------------- From: MBills@aol.com Subject: Sourdough starter Date: Mon, 6 Mar 2000 00:10:54 EST Anyone have a good recipe to start a starter?? AND any recipes for using a sourdough starter in an ABM? Thanks in advance, Maureen --------------- MESSAGE bread-bakers.v100.n024.19 --------------- From: "Paige Everhart" Subject: Ed Wood and sourdough care Date: Mon, 6 Mar 2000 09:26:15 -0500 Bill Proctor states that Ed Wood's book (World Sourdoughs from Antiquity) gives no direction about how to care for a culture. I would certainly dispute that! I have the book and 2 of Ed's cultures (Yukon and Red Sea) and being highly inexperienced with sourdough, have relied *entirely* on the book for telling me how to take care of my cultures. Perhaps there was an earlier edition of the book Bill saw that possibly didn't have this information, but the edition I have, bought sometime within the last 12 months, has ample guidance for a novice like me. Paige Everhart Rochester, NY --------------- MESSAGE bread-bakers.v100.n024.20 --------------- From: "Schmitt, Barbara E." Subject: soft cheese bread Date: Mon, 6 Mar 2000 08:03:48 -0500 I have been meaning to post this recipe for a while, as it is one of my all time favorite bread recipes. Nothing fancy, but great bread and virtually foolproof. Our kids go wild over it; they especially love it toasted. I have made it by hand, in a KitchenAid, and in my ZO ABM; it works great in all of them. What follows is the ABM version, together with minimal directions for making it outside the machine. If anyone wants more explicit non-machine directions, email me. Cheese Bread (adapted from Fannie Farmer Cookbook, 12th Ed., Alfred A. Knopf) 1/2 c milk 1/2 c hot water 1 T butter or bacon fat or any shortening 1 T sugar 3c flour 1 1/4 t salt 3/4 - 1 1/2 c grated cheese (pre-grated supermarket cheddar works great, but if you want something celestial, try a hard smoked cheese, such as provolone or cheddar) 1 1/2 t yeast Put all ingredients in a bread machine, and put through the regular cycle (light crust if you have the option). When I make it outside the machine, I double it to make two loaves. Make it like any standard dough through the first rising; punch down, shape and place in two greased loaf pans. Let rise again. Bake at 425F for 15 mins; then at 375 for about 30 mins more until done. Cool out of pans on a wire rack. Enjoy! Barbara --------------- MESSAGE bread-bakers.v100.n024.21 --------------- From: "Joan Ross" Subject: Eskimo Fry Bread Date: Mon, 6 Mar 2000 08:45:49 -0500 The following recipe for this fry bread is as simple as one can get. We enjoy it with heavy sprinkles of sugar and cinnamon. It was given to me years ago and I don't know the details of the origin. I enjoy unusual bread and baking recipes and will try to post them from time to time. Assaleeak ( Eskimo Fry Bread ) 1 1/2 cups all purpose flour 3/4 tsp. baking powder Enough water oil to fry sugar and cinnamon melted butter to dip in ( optional ) Heat one inch or more of oil in a heavy duty pot or small skillet ( 7 to 9 inches ) to 360F .. Meanwhile mix flour and baking powder and then mix in enough water ( around 1 cup ) until a thick batter forms. Drop the batter by a spoonfuls or ladle into the hot oil, spreading batter as thin as possible with back of spoon so batter almost fills the pot.This will give you a large disc. Or you can make smaller "puffs" just by dropping by heaping tablespoonfuls. Fry until browned on each side ( try to turn only once ). Drain on paper towels. Dust heavily with granulated sugar mixed with cinnamon. Or dip in melted butter then in sugar.Serve immediately.Yield: puffy bread; amounts depend on the size of the dough being fried. Large discs result in 2 or 3 breads in my 7 1/2 inch pot , many more when fried as puffs. You can double the recipe if desired.You might want to add a dash of salt to the recipe if desired. Visit our web page: personal as well as fabulous baking & culinary topics http://www.pipeline.com/~rosskat/ New: My Potpourri Of Dough Recipes --------------- MESSAGE bread-bakers.v100.n024.22 --------------- From: "J. Mathew" Subject: bread with Kalamata olives and feta cheese Date: Mon, 6 Mar 2000 08:28:28 -0600 > I recently came across a recipe for bread containing the above items. I > bought the necessary ingredients, now I can't find the recipe. Can anyone > help me? Kathy, I'm not sure exactly what kind of bread recipe you had, but here is one that would work very well with those ingredients. I've made it in all kinds of variations, depending on my mood of the day or taste cravings! Recipe pasted below...you can find lots more bread recipes on my Web site. Some of those would also be compatible with the ingredients you've got. Enjoy, Joan -- Email: gardngirl@geocities.com Recipe Archive: http://www.geocities.com/Heartland/8098/recipes.html (NetWord: "gardngirl-recipes") Ciabatta with Olives and Italian Herbs -------------------------------------- Makes: 2 loaves Sponge: 1 c. bread flour 2 t. sugar 2-1/2 t. active dry yeast 3/4 c. warm water (approx. 110-120F -- warm to the wrist) Blend ingredients together thoroughly in medium bowl. Cover; place in refrigerator for 12-24 hours. Bread: Sponge starter (preferably at room temperature) 4 c. bread flour 1 to 1-1/4 c. warm water (approx. 110-120F -- warm to the wrist) 2 t. powdered milk 1/4 t. ground ginger 1/4 t. ground cayenne pepper 2-1/2 t. active dry yeast 1 t. salt 4-6 T. Italian herbs (I like to use a mixture of oregano, basil, and thyme -- you can use fresh, chopped herbs or dried herbs) 2.25 oz. can of sliced ripe olives, well drained 2 T. bread or all-purpose flour Preheat oven to 425F (400F if using convection). In a large mixing bowl, combine all bread ingredients (sponge through ripe olives) and knead for 7-9 minutes. Turn dough out onto a floured work surface and divide into two equal portions (you may also make 4 individual-sized bread loaves). The dough will be sticky and soft, so you may wish to flour your hands before working with the dough. Roll each portion into a roughly oval shape approximately 3/4" thick. These breads are more beautiful if they are shaped irregularly. Dust loaves lightly with flour. Place loaves on a baking sheet sprinkled lightly with cornmeal. Let rise for 20-30 minutes until doubled in thickness and puffy. Bake for 25-27 minutes until loaves are slightly browned on top and sound hollow when tapped. Remove from oven; cool on wire rack. NOTE: these loaves are excellent when used for sandwiches or "quick" pizzas. For sandwiches: slice loaf in half horizontally; toast lightly. Top one half with sandwich filling, place other half on top. Serve. For quick pizzas: brush very lightly with olive oil and other pizza toppings (cheese, tomato sauce, pepperoni, chopped fresh vegetables, herbs) and place under broiler until cheese is melted and bubbly. Serve immediately. --------------- MESSAGE bread-bakers.v100.n024.23 --------------- From: TheGuamTarheels@webtv.net Subject: The Care and Feeding of Sourdough Starters Date: Mon, 6 Mar 2000 15:10:50 -0500 (EST) My thanks to Sourdough Bill for the information about keeping my sourdough starter healthy as well as the wonderful sourdough recipes. The Tarheel Baker --------------- MESSAGE bread-bakers.v100.n024.24 --------------- From: pumpkinpie475@juno.com Subject: Bread with Kalamata olives and Feta cheese Date: Mon, 6 Mar 2000 15:25:39 -0600 We toasted some of the bread I had left over in the oven. It was very, very good this way, dipped in olive oil. The flavor was terrific! Kathy ________________________________________________________________ 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. --------------- END bread-bakers.v100.n024 --------------- -------------- BEGIN bread-bakers.v100.n025 -------------- 001 - mike fitzgerald Subject: Emergency Proofing Box Date: Mon, 06 Mar 2000 13:03:55 -0600 Have seen some recent posts about Proofing Boxes thought I would add my 2 cents worth. The best proofing box I've found, emergency or not, is my oven, which happens to be electric. Leave the light on and it holds at about 90-92F. But you can experiment with different size bulbs (I use a 40watt), and an thermometer to see what your oven does. If I want it a bit cooler I prop the door open a bit with a hot pan holder, then stays about 82-85F. But get a good industrial grade thermometer from you hardware store so you get good readings when you run your tests. If you have 2 ovens use different size bulbs in each, for different temps. I also use it to make yogurt overnight, it works great!!! Mike --------------- MESSAGE bread-bakers.v100.n025.2 --------------- From: "Vikki Haffenden" Subject: Hello from a new baker Date: Mon, 6 Mar 2000 21:54:33 -0000 Hi, I am a new baker from England, and I hope this finally (after many attempts) gets onto the digest! Since initially writing I have had a problem with my beloved Bread Machine.. Maybe some of you have had similar? I cooked a wonderful sticky loaf with Malt extract in it overnight and when I removed the loaf from the pan the paddle and spindle were stuck solid. I think the dough had penetrated into the nylon washer under the paddle and cooked into "cement". I have freed it, but it took ages, lots of soaking and finally I resorted to picking at it with a toothpick!. I still find the bread so much better than shop bought and the variety is staggering. I have prepared sourdough starter (and passed some onto a fellow baker) and find this to be my favourite so far. I used yogurt mixed with warm milk and rye flour and to start the culture, and it has been growing well for a few weeks now and made 4 or 5 loaves. I addes a little yeast later on when it seemed to stop "working" as well as before ( I think it got colder). I will find a favourite recipe for my next message once I am sure this has got through! Good baking Vikki from Brighton --------------- MESSAGE bread-bakers.v100.n025.3 --------------- From: pumpkinpie475@juno.com Subject: Date: Mon, 6 Mar 2000 15:25:12 -0600 > Kathy, > I'm not sure exactly what kind of bread recipe you had, but here > is one > that would work very well with those ingredients. I've made it in > all > kinds of variations, depending on my mood of the day or taste > cravings! > Recipe pasted below...you can find lots more bread recipes on my Web > site. > Some of those would also be compatible with the ingredients you've > got. > > Enjoy, > Joan > -- Joan, Thanks so much for replying to me. Out of desperation, after searching for the recipe on the Internet again and not finding the recipe, we went ahead and used the olives and cheese in a foccacia bread recipe. Lora Brody suggested that to me, so I went ahead and tried it. I use that foccacia recipe all of the time, and we love it. When I used it this time with the olives and cheese, it did not have the same texture that we so much enjoy, but the taste was very good. I will use your recipe next time very soon, and I will let you know how it comes out. Thank you so much for sending it to me. I did go to your website. Thank you! It looks very nice. We really enjoy getting more scone recipes, and I also am always looking for biscotti recipes, so I put your site on my favorites to use in the future. Thanks, Kathy ________________________________________________________________ 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.n025.4 --------------- From: Joni Repasch Subject: Spelt Bread Recipes Date: Tue, 07 Mar 2000 01:35:12 -0500 This is in response to Becky's (mteacher@mindspring.com) request for a spelt flour recipe for bread. Thought the rest of the readers my like the recipes included below too. Hi Becky, This is in response to your request to the Bread Baker's Digest for a Spelt Bread Recipe using ABM. Well here it is! I too have been trying to find a recipe for spelt flour bread that uses no wheat flour. I have a close friend who is allergic to the latter and I have been searching everywhere for such a recipe so I can bake bread for her. Today I was at our local Whole Foods store (Fresh Fields). First I located the spelt flour in the bulk food section and bought several cups. By chance I happened to check out their baked goods section and also found an Arrowhead package of spelt flour with a recipe on it for their bread. Bought it too. They included a recipe for both machine made and manual made bread. Hope this is what you're looking for. I am going to try this first as written, then may add a bread dough enhancer minus the wheat gluten. Some time ago a few people submitted their own recipes for dough enhancers. I have all the ingredients except the whey which was called for in one of the submissions. Guess I'll have to go to a health food store for that ingredient as Fresh Fields doesn't seem to carry it. I will also probably add 1/4 cup dry milk and 1/4 cup potato flour as I find those additions make a nice loaf of bread in my whole wheat bread recipes. I'm going to forward a copy of this post to the BBD for this week so have also included the manual method for baking spelt bread. Oh, just in case you'd like to try spelt muffins, I have included that recipe here too. Let me know what you think of these recipes. Joni Repasch Arrowhead Mill's Spelt Bread 3 1/2 cups Arrowhead Mills Spelt Flour 1 package yeast (2 1/4 tsp) 2 Tbsp vegetable oil 2 Tbsp honey 1 tsp salt 1 up warm water For Bread Machines: Place all ingredients in bread machine according to manufacturer's instructions. Bake one shortest cycle possible (NOT quick bread cycle). If loaf falls a craters during baking cycle, decrease water slightly next time. For Baking in Oven: Dissolve yeast in water with honey and vegetable oil. Add salt and 1 1/2 cups Spelt Flour. Beat well for 3-4 minutes. Cover with damp cloth and let set in warm place for approximately 30 minutes or until double in size. Add remaining flour turning onto floured board to knead. Knead until smooth adding additional flour if necessary. Place in oiled loaf pan, cover with damp cloth and let rise in a warm place until doubled in size (approximately 30 minutes). Preheat oven 350F. Bake for 30-40 minutes, or until golden brown. YIELD: 1 loaf SOURCE: Arrowhead Mills Arrowhead Mills Spelt Muffins 2 1/3 cup Arrowhead Mills Spelt Flour 1/4 cup ground flax seed (available at Whole Foods, bulk food section) 1 tsp baking powder 1/2 tsp salt 2 eggs or egg substitutes 1/4 cup vegetable oil 1 tsp vanilla 1/2 cup honey 1/2 cup raisins 3/4 cup buttermilk 2 tsp ground cinnamon Preheat oven to 375F. Mix all dry ingredients together. In separate bowl mix all liquid ingredient well. Combine both mixtures, being careful not to over-mix. Fill oiled muffin cups 3/4 cull and bake 12-15 minutes or until done. SOURCE: Arrowhead Mills --------------- MESSAGE bread-bakers.v100.n025.5 --------------- From: Andie Paysinger Subject: brick ovens Date: Mon, 06 Mar 2000 15:21:13 -0800 a couple of months back someone on the list was asking about brick ovens. Try the following site: http://www.angelfire.com/ab/bethsbread/Brick01.html -- Andie --------------- MESSAGE bread-bakers.v100.n025.6 --------------- From: "Leslie Lapides" Subject: Re: Sir Lancelot Date: Mon, 06 Mar 2000 17:18:00 -0500 I got Sir Lancelot High-Gluten Flour for pizza too and am very glad I did. The flour is a joy to work with -- non-sticky and very stretchy and bouncy. It's also perfect for making bagels and bialys. Go for it if you think you'll use it up -- it's worth it. --------------- MESSAGE bread-bakers.v100.n025.7 --------------- From: Joni Repasch Subject: CORRECTION to Spelt Flour Bread Recipe Date: Tue, 07 Mar 2000 11:20:59 -0500 This message is a correction to the recipe I sent yesterday for the Spelt Flour Bread recipe from Arrowhead Mills. The amount of spelt flour required is 3 1/3 cups, NOT 3 1/2 cups. Will try recipe this AM. Joni Repasch --------------- MESSAGE bread-bakers.v100.n025.8 --------------- From: qoe@sna.com Subject: sourdough starter is not sour! Date: Mon, 06 Mar 2000 22:43:49 -0800 I've got a wonderful smelling sourdough starter.....started. It looks great.....smells so sour doughy....I get all excited about using it after keeping my little pet going for 3 weeks. Then my bread and rolls I've tried to make don't taste like sourdough at all. They taste almost like regular bread. Any suggestions? Regards, Lynne --------------- MESSAGE bread-bakers.v100.n025.9 --------------- From: "Linda Mitchell" Subject: The reason KA isn't selling the Zo anymore Date: Tue, 07 Mar 2000 07:43:51 -0500 The reason KA isn't selling the Zo anymore is because the company is manufacturing them in China now instead of Japan and they don't know how reliable they will be. Another source said that the company couldn't keep up with the demand and a larger factory in China will help them. Supposedly, they will be manufactured the same way. It's odd though that KA made a big deal about the Zo being made in Japan not China, and the Breadman is made in China. I suppose that most the machines are made in China. Anyway, KA are the experts and I sure trust them. --------------- MESSAGE bread-bakers.v100.n025.10 --------------- From: "Joan Ross" Subject: Zalebe recipe Date: Tue, 7 Mar 2000 08:40:50 -0500 Here is another deep fried recipe called Zalebes also known as Zingzoola and by other names. It is Middle Eastern in origin; the fritters often in coiled ( snail ) shapes, sticks or puffs. Some recipes do not use yogurt and others are just a mixture of flour and water. All are tossed in a honey or sweet syrup before serving. Zalebes 1 cup plain yogurt 1/2 tsp. baking soda dash salt Enough white flour ( see below ) oil to fry rosewater or orange water syrup Heat oil to 375F in heavy duty kettle or fryolator. Beat yogurt until smooth and thinned. Stir in baking soda and enough flour so mixture can be dropped from a spoon. Use two ( wet spoons with water ) spoons to scoop up dough and to scrape off from one into the oil ) Fry golden on each side ( it will take several minutes.) Drain on absorbent paper and then toss or coat with syrup. Use any recipe for a simple syrup ( such as boil 1/2 cup water and 1 cup sugar until syrupy. Remove from heat and add to taste 1/2 to 1 tsp of rosewater or orange water syrup.) This flavoring is available in many gourmet foods stores. As with any fried foods; serve immediately. Yield: variable, depending on size of dough dropped from spoon. Visit our web page: personal as well as fabulous baking & culinary topics http://www.pipeline.com/~rosskat/ New: Potpourri of Dough Recipes --------------- MESSAGE bread-bakers.v100.n025.11 --------------- From: "Michael Cendo" Subject: Zojirushi V20 Date: Tue, 7 Mar 2000 23:50:08 -0500 Someone recently asked why the Zo V20 is no longer carried in certain catalogues/stores.. I was told by Penzey's customer service that since Zojirushi has moved its production line from China to Japan..Penzey's feels that they cannot be guaranteed of the same quality product...and are therefore dropping it from their catalogue. Marie --------------- MESSAGE bread-bakers.v100.n025.12 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Date: Tue, 7 Mar 2000 21:27:42 -0500 In last week's digest, Fredericka Cohen made several good suggestions on measuring and proofing. Using discount store plastic storage boxes for proofing formed loaves of bread would likely be safe, as long as the dough does not come in contact with the plastic. However, it is not a good idea to use a hardware store paint bucket for rising dough in the interest of economy. There are many different grades of plastic, and when a plastic is intended for non-food use, it may very well react adversely with ingredients in dough (such as the acids in sourdough, for example). Plastic products that are intended for food use are generally marked as such, and commercial products in particular are approved by the NSF. The National Sanitation Foundation makes sure that items intended for food use have no harmful characteristics. Being safe in the interest of one's health is surely worth a few dollars for the proper container. Happy Safe Baking! Carolyn --------------- MESSAGE bread-bakers.v100.n025.13 --------------- From: "G. Martin" Subject: Using a Cuisinart Date: Wed, 8 Mar 2000 15:39:32 -0600 I received several e-mails from people wishing more info on using the Cuisinart to make bread. I thought I would give some general info and also a recipe. First, some info I omitted in my first posting: I've found it works well, when getting ready to shape your dough, if you spray the counter with non-stick pan spray, and then place your dough on it to shape. I like this better than shaping it on a floured counter. Estimating sizes of bread pans: If you have used approximately 6 cups of flour in your dough, you can make 2 loaves in 6 cup pans. If you have used 8 cups of flour, this will make 2 loaves in 8 cup pans. If you used 5 cups of flour, use 2-6 cups pans, and the loaves will not be as big. You do not want to put too much dough into a pan, or the loaf will end up strangely shaped. You really need to measure the content of your pans yourself. I've found that the size on the pan is not always the true size---fill it with water, counting the cups it takes. Then you know the true size. Now, using a Cuisinart---I'm not speaking generically for any food processor. In teaching classes over the years, I've found many other brands do not have the motor capacity to knead the dough without damage to the machine. Read your instruction manual. If your brand does not recommend bread making, don't. There are 4 main sizes of Cuisinart F.Processors. The Classic, or 10; the 8 or 11; the 7 or 14; and the X. The Classic or 10 works best if you use no more than 4 cups of flour; the 8 or 11 work best with no more than 5 cups; the 7 or 14 with no more than 6 and the X with no more than 10 cups of flour. If you are using all whole wheat, cut the quantity down to 3,4,5 and 8 respectively as it is heavier and stickier. Used half and half, whole wheat and white, you can stick to the originally recommended quantities. In any bread recipe that contains more than 3 1/2 cups of flour, always use the plastic (white) dough blade. It kneads the dough better with less strain on the motor. Always put the dry ingredients in the machine first. I do not add my yeast in a dry state, but always proof it in a little liquid, with a pinch of sugar. After your dry ingredients are in, pulse once or twice to combine them. Add the butter in unmelted state, cut into 3-4 pieces, pulse again. Then proof your yeast in 1/4-1/2 cup of liquid and measure the remaining liquid into a cup. The larger amount of the liquid should be cold. Faucet cold water or milk out of the refrigerator, or whatever you are using. Turn the processor on and pour in the yeast mixture, then, in a slow steady stream, while the machine runs, pour in the remaining liquid. After it is all in, the dough should come together into a ball. DO NOT STOP THE MACHINE. Let the ball bounce around and around for about 45 seconds. Then stop the machine. I will assure you the dough is as fully kneaded as if you spent 10 minutes working it by hand. The dough is now ready for you to let it rise the first time. Proceed as you always have. Exceptions: if your dough is not coming together, but stays in small clumps, add water, 1 Tablespoon at a time. Allow it to continue bouncing, and then if needed, add another Tablespoon. If on the other hand the dough is too sticky, and doesn't clump at all, add flour, 1 or 2 Tablespoons at a time until it is right. If you run the machine too long, the dough will overheat and the yeast will be killed. I had one student who had tried before class to make bread, and had let the machine run 5 minutes. It died. I mentioned using other ingredients in combination with the liquid. I had a question about how. If you want to vary your recipe by adding an egg, break it into your measuring cup and add liquid to the measure the recipe called for. If you want to use part sour cream, put it in your cup first, and then add liquid to the quantity called for. If your recipe calls for eggs, or sour cream in the first place, measure the liquid and then add the eggs &/or sour cream to the measuring cup, stir a bit and pour it in as if it were all liquid. CHALLAH 1/3 cup warm water 1 pkg, or 1 Tablespoon dry yeast 1 teaspoon sugar 4 1/2 cups bread flour (or 20 ounces) 3 Tablespoons sugar 2 teaspoons salt 1/3 cup oil 2 eggs plus water to make 1 cup total. GLAZE: 1 egg, pinch salt, 1 teaspoon water, sesame seeds. Stir together the sugar, yeast and water. Let stand for 5 to 10 minutes to proof. Fit dough blade into processor workbowl. Add flour, salt and remaining sugar. Pulse to combine. Break eggs into 2-cup measure, then add cold water to the 1 cup line. Add the oil. Stir to break up the eggs. Turn machine on and pour the yeast mixture in first, then continue running the machine as you pour in the water-egg-oil mixture in a steady stream. Mix until dough forms a ball and cleans the side of the bowl. Challah dough should be quite soft--almost clinging to the sides of the bowl, but not really sticking. (If it is sticking, add flour as machine runs, by the tablespoons until the ball will revolve.) Continue processing for 60 seconds to knead dough. Remove dough to an oiled bowl or a 1-gallon zip type bag. Close the dough in. Let rise in warm place until doubled. (Time varies from 45 minutes to 1 1/2 hours.) Spray an area of your counter top. Empty dough out gently and form into a long narrow shape about 15-18 inches long. (Don't purposely try to deflate the dough--it will be more compliant if you just work with it. It will naturally deflate as you do.) Place the dough on an oiled baking sheet. With knife or scissors, cut dough into 3 long pieces for braiding. Start braiding in the middle and go to the one end, being careful not to stretch the dough, then go back to middle and braid to the other end. Pinch the 3 ends together at both ends of the loaf and tuck under any stray pieces. Cover loaf loosely with oiled plastic wrap and set aside to rise until doubled. Preheat oven to 375F before dough has fully doubled. Whisk glaze together and brush on loaf. Sprinkle with seeds. Bake in lower third of oven for 20 minutes, then lower temperature to 350F and bake for 10-15 minutes longer, until loaf is golden. Cool on rack. Beginners are often confused as to how to tell if dough has doubled. One way is to poke it with your index finger, in about 1/2". If the hole remains after you remove your finger, it is risen. If the hole starts to close immediately, it is not fully risen. Hope this helps. Gloria --------------- MESSAGE bread-bakers.v100.n025.14 --------------- From: "Sue & Sam" Subject: High Gluten Flour Date: Fri, 10 Mar 2000 08:17:17 -0500 I used the high gluten flour for bagels and they were far and away the best I have ever made.The flour was from King Arthur Sam --------------- MESSAGE bread-bakers.v100.n025.15 --------------- From: bob carlson Subject: partner Date: Wed, 08 Mar 2000 22:59:29 +0000 Hi, I'm looking for experienced, dependable baker to produce about thirty loaves of crusty sourdough bread every Friday from May through October. The closer you are to Whitestown/Zionsville area in Indiana, the better. Bob --------------- MESSAGE bread-bakers.v100.n025.16 --------------- From: "Scullery Maid" Subject: Shakers Date: Thu, 09 Mar 2000 10:53:49 CST I like to use cornmeal under free-form loaves of bread and under pizza, but I could never sprinkle it evenly and where I wanted it. Then I thought of putting the cornmeal in an old (clean) spice jar with a shaker top. Now I can sprinkle it exactly where I want. I should have thought of this before, since I always keep a big shaker-top bottle of flour for kneading bread and rolling out biscuits and pie crust. I'm just a slow learner, I guess. Mary B. ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v100.n025.17 --------------- From: "Sue & Sam" Subject: Requested Pretzel Recipes Date: Fri, 10 Mar 2000 08:15:26 -0500 * Exported from MasterCook * Anne's Pretzels Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pretzels Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Auntie Anne's Pretzels Notes: The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be. (Of course I don't have the counter space!) I would like to thank Adrienne for this one! Many, many thanks. Ingredients: 1 1/2 cup warm water 1 1/8 tsp active dry yeast (1 1/2 pkg) 2 tbsp brown sugar 1 1/8 tsp salt 1 cup bread flour 3 cups regular flour 2 cups warm water 2 tbsp baking soda To taste, coarse salt 2 - 4 tbsp butter (melted) Preparation Instructions: Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450F for about 10 minutes or until golden. Brush with melted butter and enjoy! Toppings: After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Aunt Annie's Pretzels Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pretzels Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Apple Chunk Bread 2/3 c milk 3 tbsps vegetable oil 1 1/2 tbsps sugar 1/4 tsp cinnamon 1 tsp salt 2 c bread flour 2 tsps yeast 3/4 c apple, peeled and chopped Add ingredients in order, adding apple pieces with liquid ingredients. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Pretzels Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pretzels Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tsp yeast 1/2 tsp salt 2 cups bread flour 1/2 can egg substitute 1/4 cup water 1 egg white 1 tbsp water Add yeast, salt, bread flour, egg substitute, and 1/2 cup water in the order suggested by the bread machine manufacturer and process on the dough cycle. Preheat oven to 350 degrees. Lightly spray baking sheet with nonfat cooking spray. When the dough cycle is complete, remove dough and place on lightly-floured surface. Roll dough into 12x4-inch rectangle and cut into 8 (12-inch) strips. Pull each strip to about 14 inches in length. Form dough into pretzel shape: Make a circle; cross the ends at the top, twist the ends once and lay over the bottom of the circle. Pretzel logs can also be shaped just by making rolled dough into a 12- to 14-inch rope. Place pretzels on prepared baking sheet. In a small bowl, combine egg white with 1 tablespoon water and brush on pretzels. If desired, sprinkle pretzels with coarse salt, sesame, or poppy seeds. Bake in preheated oven 15 to 20 seconds. Serve with mustard or cheese dip. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Big Soft Pretzels Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pretzels Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** BIG SOFT PRETZELS 2 T yeast 4 1/2 cups very warm water 3 T honey 2 T salt flour, see below Place above in Bosch or mixer, add flour til it cleans bowl. Knead 5-6 minutes, making sure dough isn't too sticky. Divide into 2 balls. Flatten into rectangles. Slice 1/2" slices with a pizza cutter (the long way in to ropes). Shape in to pretzels or any shape you want (hearts, kids' initials, etc). Let rise a few minutes. Bake 425F about 15 minutes (til slightly brown). When they come out of oven, spray with water or buttery spray and sprinkly with salt or herbs or cinnamon/sugar. Store in ziplocs while still slightly warm. * - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Philadelphia Soft Pretzels Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pretzels Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1 tbsp sugar 2 cups room temp water 1 tbsp yeast 1 cups flour - white wheat 2 tsp malt powder 1 tsp salt 2 1/2 - 3 cups unbleached flour (more since w. wheat reduced) Mix sugar, water and yeast. Add white wheat flour, malt, salt and enough unbleached flour to make a soft but not sticky dough. Knead well and place in bowl till doubled. Divide dough into 16 pieces. Roll each into a log and shape logs into pretzels. Boil 6 cups water with 2 tbsp baking soda. Put 4 pretzels at a time in water and cook for 1 minute. Transfer to lightly greased baking sheet. When all boiled, paint with egg glaze and sprinkle with salt or seeds, then bake in preheated 450F oven for 12 - 15 minutes or until well browned. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salted Pretzels (Sourdough) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread, Sourdough, Pretzels Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 2 cups culture from first proof sourdough 1 tbsp oil 1 tsp salt 1 tbsp sugar cup warm water 3 cups white bread flour 1/4 cup baking soda coarse salt Measure culture into large bowl. Add oil, salt and sugar to warm water and mix. Add to culture and mix. Add flour, one cup at a time, stirring until too stiff to mix by hand. Then knead about ten minutes. Form into egg sized balls. Roll each ball between hands to form the 14 inch rope. Shape and proof, covered, at 85 degrees for 1 hour - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Syrian Ka'ak (Pretzel like rings) Recipe By : Jewish Holiday Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Bread, Miscellaneous Pretzels Bread, "Foreign" Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lukewarm water 1 tbsp yeast 1 1/2 tsp salt 4 cups flour 1/2 cup margerine 1 tbsp anise seeds 3/4 tsp cumin seeds 1/4 tsp caraway seeds 1/4 tsp mahlep (ground cherry pit centers) -- optional Stir water and yeast in small bowl. Put yeast mixture, flour,and margerine in bowl and mix for 5 minutes as a soft dough is formed. Grind seeds until well mixed, not pulverized. (Coffee bean grinder or mortar and pestle). Let dough rise in warm place for 30 minutes. Preheat oven 350F. Divide dough into 38 small balls. Roll each into snake liikepiece about 10 inches long and 1/2 inch wide. Cut into 5" lenthts and connect ends leaving a ring with a wide hole. Dip ka'ak into beaten egg and then dip into sesame seeds. Place on lightly greased cookie sheet and bake 20-30 minutes until light brown and form. Using two cookie sheets, switch position after about 12 minutes - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Pretzels Recipe By : Norma Wrenn Serving Size : 1 Preparation Time :0:00 Categories : Pretzels Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** norma wrenn 1 Tsp active dry yeast 1/4 Cup warm water -- (110F) 1 3/4 Cups warm milk -- (110F) 3 Tablespoons honey 3 Tablespoons Butter Buds=AE 1/4 Cup wheat germ 5 1/2 Cups Whole Wheat Flour -- about 3/4 Teaspoon baking powder 1 3/4 Teaspoons salt -- omitted used 1/2 Teaspoon garlic salt 2 Egg coarse salt In a large bowl, dissolve yeast in warm water. Stir in milk, honey, shortening, and wheat germ. Using a wooden spoon or electric mixer, gradually mix in 3-1/2 cups of the flour. Beat until dough pulls away from sides of bowl in stretchy strands. Cover and let stand in a warm place until light and bubbly (about 40 minutes). Meanwhile, combine 1-1/2 cups of the flour with the baking powder and the 1-3/4 teaspoons salt; set aside. Punch dough down and stir in flour mixture. Turn onto a lightly floured board and knead until smooth (about 5 minutes), adding flour as needed to prevent sticking. Divide kneaded dough into 4 equal portions. Cut each quarter into 12 equal pieces and roll each piece into a rope about 24 inches long. Cut in half and twist each half into a pretzel. Place pretzels, slightly apart and with loose ends turned under, on well-greased baking sheets (at least 12 by 15 inches). Brush pretzels with beaten egg and sprinkle lightly with coarse salt (omitted). Bake in a preheated 400F oven for 10 to 12 minutes or until golden; transfer to a rack. After all pretzels have been baked, turn oven off. Pile baked pretzels onto 2 ungreased baking sheets and set in turned-off oven for 2 to 3 hours or overnight, until thoroughly dried (break one to test). 8 dozen - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v100.n025 --------------- -------------- BEGIN bread-bakers.v100.n026 -------------- 001 - jillmyers1@juno.com - Massa Suvada - Portugese Sweet Bread --------------- MESSAGE bread-bakers.v100.n026.1 --------------- From: jillmyers1@juno.com Subject: Massa Suvada - Portugese Sweet Bread Date: Fri, 10 Mar 2000 13:32:40 -0800 Massa Suvada - Portugese Sweet Bread Scald 1 cup milk. Add 1 cup sugar, 1/2 cup butter (not shortening), 1-1/2 teaspoons salt, and stir until butter melts and sugar dissolves. Cool. Soften 1 package or 1 cake yeast in 1/4 C. warm water. Add to cooled milk mixture. Transfer to large bowl. Beat in 4 eggs. Add 1/2 tsp. mace and 1/2 tsp. lemon extract (optional); stir in 5 to 6 cups flour. Dough should be firm and only slightly sticky. Turn onto floured surface and knead until smooth and elastic. When it's a round ball and feels as smooth as a baby's behind, it's OK. Place dough in a greased bowl covered with waxed paper and a clean cloth. Let rise double slowly, 3 to 4 hours in a cool place, or overnight in the refrigerator. When the dough is well risen, punch down, re-cover, and let rise again, 1-1/2 to 2 hours. Punch down again, shape 2 loaves, and place in greased pans or on greased sheet. Cover and let rise double, about 1 hour. Bake at 400F for 10 minutes, then reduce heat to 375F and bake until loaves are well browned and sound hollow when tapped, 35 to 40 minutes. Cool on rack. --------------- END bread-bakers.v100.n026 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved