Date: Sat, 15 Jul 2000 00:33:22 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n051 -------------- 001 - "Jack Hill" Subject: Sources Date: Sun, 9 Jul 2000 12:45:24 -0500 Does anyone know of some sources where I might find crushed rye and crushed wheat products? King Arthur only has "cracked" of both flours. Thanks for the help Jack starb@earthlink.net --------------- MESSAGE bread-bakers.v100.n051.2 --------------- From: Barbara Moore <103413.3166@compuserve.com> Subject: Temperature Date: Sun, 9 Jul 2000 08:33:37 -0400 I'd like some advice on the proper internal temperature for bread when baking in the oven. I am never sure if it is completely done inside & often wind up either over or under baking. I have a instant read thermometer & would like to know what temperature bread should be to be done. Thanks Barbara --------------- MESSAGE bread-bakers.v100.n051.3 --------------- From: "Michael Silverberg" Subject: fresh yeast Date: Wed, 12 Jul 2000 18:05:25 -0700 I was in the local supermarket and found that they were selling fresh yeast the baker there told me to use about 1/2 the block for 3 1 lb rye breads my books say that 1 oz is equal to 2 envelopes of dry I would also like to use it in my challah how much is the right amount. HotBot - Search smarter. http://www.hotbot.com --------------- MESSAGE bread-bakers.v100.n051.4 --------------- From: "Nancy M. Schnepp" Subject: ableskiver pan Date: Tue, 11 Jul 2000 14:13:38 -0500 (EST) Since I always try something new for Christmas breakfast, I always have my eye out way ahead of time looking for just the right thing. So I stumbled upon "Pancake Balls" made in an ableskiver pan. Now I am on the hunt for this Danish pan! Can anyone recommend a brand? Where to buy? Etc.?? Thanks so much, and merry Christmas! -Nancy S. --------------- MESSAGE bread-bakers.v100.n051.5 --------------- From: dininsr@juno.com Subject: Grain Mill Date: Sun, 9 Jul 2000 15:46:22 -0400 To the person who asked about the Grain Master Whisper mill. I have been grinding my own flour for several years. I use a Braun Coffee Mill which does an excellent job for me (but it cannot be used for anything else). The cost, on sale, was less than $20.00. I only grind what I need each time I make bread and it serves my family of two just fine. I recommend what I use for anyone who does not have $300.00 to spend. ________________________________________________________________ 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.n051.6 --------------- From: Paul and Ruth Provance Subject: Gluten free bread Date: Sat, 08 Jul 2000 09:29:49 -0400 Dear Patricia, I am a member of the bread bakers list, and I saved a digest that had a whole slew of gluten-free bread recipes. It is digest v099.n024. You might try looking for it in the archives. If you can't find it, I can forward it to you. I don't have the problem myself, but it comes up often enough on this list, that I saved some stuff to share with people who need it. I have 9 other gluten-free related messages in that file, too, if you are interested, but the digest is very long and has lots of recipes in it that might interest you, and also some information on the listserv from which it came. Good Luck. Ruth <>< --------------- MESSAGE bread-bakers.v100.n051.7 --------------- From: SloSherri@aol.com Subject: Re: Convection baking Date: Sat, 8 Jul 2000 12:52:15 EDT In a message dated 07/08/2000 4:25:02 AM Pacific Daylight Time, bread-bakers-errors@lists.best.com writes: << Does anyone have any recommendations and/or warnings about the convection baking with breads. >> Jenny, I purchased a viking range a few months ago (the small one at 30"). It is WONDERFUL, and what I particularly like about it is that it has no electronics. It is just a monster in terms of the way it is built, and I am totally in love with it. The only extra that it has is a convection option, which I have used with great success. It is very simple to convert a recipe. Essentially, I just reduce the temperature 25 degrees and cook for the same amount of time. Voila!! Sherri --------------- MESSAGE bread-bakers.v100.n051.8 --------------- From: Ann Gunnett Subject: [Fwd: great bread recipes link] Date: Sat, 08 Jul 2000 09:33:02 -0400 In response to David and Sally's request for recipes, I have to recommend Father Dominic's recipes. He's the baker on "Breaking Bread with Father Dominic"- the 13 week PBS series that came on last fall. I recently baked his raisin bread, white bread and basic rolls. They were outstanding! The show is enjoyable-- "It's bread-- its going to forgive you" The web address is: http://www.breaking-bread.com. He has recipes posted there, information about the TV show and a link to allow you to buy the cookbook that goes with the show. I highly recommend it! The cookbook and web site have both traditional and bread machine versions of the recipes. If someone else has commented and I missed the post, my apologies! Ann --------------- MESSAGE bread-bakers.v100.n051.9 --------------- From: "Sue & Sam" Subject: Baking Stone Date: Tue, 11 Jul 2000 08:04:59 -0400 Hi Arlene, I use my baking stone a lot. But almost all of my bread I start in a bread pan because I like the size and shape. I bake my breads in the for the first 30 minutes and then remove the breads from the pans and put them on the stones. Of course, you must have a good separating medium on the pans - I use a mix of lecithin liquid and olive oil. It works just fine. However, remember - if you start with the bread pans directly on the stones, the stone does not heat up properly, so I start with the rack at the next level above the stone for that first thirty minute period. Then when the bread is removed from the pans and put on the stone, the stone is the right temperature. I do let some of my breads rise on the peel - well floured or corn starched - and then slide them off onto the stone directly - but the majority are done as per the above paragraph. As for pizza - I rarely make it. Good luck with it. The bread it much nicer when baked on a stone - better crust. Sam --------------- MESSAGE bread-bakers.v100.n051.10 --------------- From: "Cindy" Subject: Getting rid of those pests in the pantry Date: Wed, 12 Jul 2000 10:22:57 -0500 Hi All, I came across an Anne & Nan column in the paper that may interest some of you. Here is an excerpt: "Often, pantry moth larvae & tiny weevil eggs (weevils are the little black beetles sometimes found in foodstuffs or on pantry shelves) are present in foodstuffs when they are packaged by the manufacturer. The solution to possible infestation is to freeze all flours, grains & cereals for at least 48 hrs after purchasing them. After you freeze an item, store it in a tightly closed container. As soon as you see the moths flying or weevils scuttling, you know you have a problem w/ the foods that are already on the shelf. The weevil eggs have hatched, the larvae have turned into moths, both are reproducing, & a second generation is well on its way. Best bet: Throw out all grains, flours & cereals & start fresh. To get rid of any weevils that may remain, vacuum & wash all cupboards. To kill any remaining moths, there is a commercially available product called the "Pantry Pest Trap," which will control all types of pantry moths for up to 16 wks." Hope this helps! Cindy --------------- MESSAGE bread-bakers.v100.n051.11 --------------- From: Loiscon1@aol.com Subject: wheat free Date: Sat, 8 Jul 2000 11:49:38 EDT Patricia is looking for sources for wheat free recipes. Here are some good ones to investigate. Here are some sources for you. I would contact them for recipes and/or information. The Celiac Sprue Association/USA, Inc. is a national support organization that offers information and referral services. They have published a series of low-cost brochures on the gluten-free diet, gluten-free commercial foods, and related topics. They also offer a newsletter as part of their annual membership fee. For information, 1-402-558-0600 or write CSA/USA, Inc, P.O. Box 31700. Omaha, NE 68131-0700 The Gluten-Free Pantry, PO Box 840 Glastonbury, CT 06033 1-800-291-8386 (orders, catalogue request) 860-633-3826 (customer service) pantry@glutenfree.com Miss Roben's Dietary Foods 1-800-891-0083 Gluten-free bread mixes www.missroben.com Red Star Yeast 1-800-445-4746 1-800-4celiacs There are gluten-free Recipes on their web site: www.redstaryeast.com You can call them with any baking questions. Here is a new book with great recipes. The Gluten-Free Gourmet Bakes Bread by Betty Hagman More sites: bi-monthly newsletter: gfliving@aol.com www.glutenfreemail.com I hope this helps. Lois Conway, co-author Bread Machine Magic, The Bread Machine Magic Book of Helpful Hints and More Bread Machine Magic www.breadmachinemagic.com --------------- MESSAGE bread-bakers.v100.n051.12 --------------- From: ssmaust@juno.com Subject: Spelt recipes Date: Sat, 8 Jul 2000 22:55:34 -0400 Patricia, I have used spelt for several years. I have found that Vita-spelt flour has better results in bread than some other brands but I have not done extensive research on all brands. They (Purity Foods) check each load of spelt grain that comes in to make sure it is bread quality. You can go to their website and find lots of recipes for all kinds of foods. They also have pastas and "white" spelt flour. By using a search engine you can find some other recipes also. One thing I quickly learned is that you need about 1/4 cup less liquid with spelt than with wheat flour. If you would like some other recipes I have adapted contact me by email. This is the recipe I always use for pancakes. I adapted a whole wheat recipe from More with Less Cookbook. Now my kids complain if I do it differently. 1 cup milk (may use soy or other milk) 1 Tbsp. lemon juice Mix together and set aside for 5 minutes to sour. Stir together: 3/4 c. whole spelt flour 1/2 c. unbleached wheat flour 1/2 tsp. sea salt 1/2 tsp. baking soda 1 tsp. baking powder Dash (1-2) cinnamon Mix dry ingredients with wet ingredients until moist. Allow to set for several minutes while griddle heats then make pancakes and enjoy. Sharon ________________________________________________________________ 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.n051.13 --------------- From: "Joni Repasch" Subject: Fw: Truly Wheat-Free Recipes Date: Tue, 11 Jul 2000 14:30:36 -0700 >Re: bread-bakers.v100.n050.4 Patricia & James Fogler wrote asking for a non-wheat bread recipe for bread machines. I have not made this recipe using a bread machine, but making it by hand was a cinch and was pretty good. This is a spelt bread recipe and you can find it sold in package form from Arrowhead Mills; e.g. SPELT FLOUR. I am submitting both the bread machine and manual method. This recipe appears on the Spelt Flour package. SPELT BREAD FOR BREAD MACHINE 3 1/3 cup Arrowheat Mills Spelt Flour 1 package yeast 2 Tbsp vegetable oil 2 Tbsp honey 1 tsp salt 1 cup warm water. Place in bread machine according to manufacturer's instructions. Bake on shortest cycle possible (NOT quick bread cycle). If loaf falls and craters during baking cycle, decrease water slightly next time. FOR BAKING IN THE OVEN Use same ingredients as above. Preheat oven to 350 degrees F. Dissolve yeast in water with honeyy and vegetable oil. Add salt and 1 1/2 cups spelt flour. Beat well for 3 or 4 minutes. Cover with damp cloth and let sit for in warm place for approx. 30 minutes or until doubled in size. Add remaining flour turning onto floured board to knead. Knead until smooth adding (more) flour if necessary. Place in oiled loaf pan, cover with damp cloth and let rise in warm place until doubled in size (approx. 30 minutes). Bake for 30-40 mins. or until golden brown. Yield: 1 loaf Source: Arrowhead Mills, available at Fresh Fields (Whole Foods). Note: Fresh Fields also sells spelt flour in bulk form. BROWN RICE RECIPES...There is a company, Fearn Natural Foods, that distributes a mix called "Brown Rice Baking Mix." I purchased this box from Fresh Fields but have yet to try these recipes. On the back of package the company gives recipes for BREAD (not) yeast bread, but with no other type flour, PANCAKES, WAFFLES, and WHEAT-FREE THIN CRUST PIZZA (again, no yeast). Not only is this mix wheat free but gluten free also. Hope this helps, joni --------------- MESSAGE bread-bakers.v100.n051.14 --------------- From: Kathleen Subject: Beer-Cheese Bread Date: Sun, 09 Jul 2000 07:34:57 -0500 This bread tasted wonderful on the first try. I cut the butter amount in half, used 1/4 cup Egg Beaters instead of the egg and used fat free cheese. Next time I will use only 1 tablespoon of butter and add more beer to adjust for the difference in liquid amount. The bread disappeared so fast, in huge slices, that it didn't need the fat to retard spoilage. Kathleen * Exported from MasterCook * Beer-Cheese Bread Recipe By : The Best of Cooking Light: Classics, 1998, page 48 Serving Size : 16 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup beer 1/4 cup stick margarine or butter 3 1/2 cups bread flour -- divided 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon ground red pepper 1 package dry yeast (about 2 1/4 teaspoons) 1 large egg -- lightly beaten 1 cup shredded reduced-fat sharp cheddar cheese -- (4 ounces) Cooking spray 1. Combine beer and margarine in a small saucepan; place over medium-low heat until very warm (120 to 130 degrees). 2. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour and the next 5 ingredients (1 1/2 cups flour through yeast) in a large bowl. Add the beer mixture and egg, and beat at medium speed of a mixer for 2 minutes or until smooth. Stir in cheese and 1 1/2 cups flour to form a soft dough. 3. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. 4. Punch dough down; cover and let rest 10 minutes. Place in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 40 minutes or until doubled in bulk. 5. Preheat oven to 375 degrees 6. Bake at 375 degrees for 20 minutes. Cover with foil; bake an additional 20 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack. Yield: 16 servings (serving size: 1 slice). Note. Bread may also be cooked in a 1-quart souffle dish coated with cooking spray. Cook at the same temperature for the same amount of time. CALORIES 190 (29% from fat); FAT 4.8g (sat 1.5g, mono poly 1.1g); PROTEIN 5.3g; CARB 20.9g; FIBER 0.8g; CHOL 18mg; IRON 1.3mg; SODIUM 163mg; CALC 70mg - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 4098 0 0 0 0 0 0 0 0 26495 0 --------------- MESSAGE bread-bakers.v100.n051.15 --------------- From: Kathleen Subject: Breads made with flax seeds Date: Sat, 08 Jul 2000 21:42:34 -0500 Here are some bread recipes from a Canadian group that promotes the use of flax seeds. Kathleen * Exported from MasterCook * Flax Cinnamon Buns (Bread Machine) Recipe By : Flax Family Favorites at www.flaxcouncil.ca 5/00 Serving Size : 12 Preparation Time :0:00 Categories : Breads Buns And Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DOUGH*** 1 2% milk 3/4 cup 1 egg 3 cups all-purpose flour 3/4 cup ground flax seed 1/2 teaspoon salt 3 tablespoons granulated sugar 4 tablespoons margarine or butter 2 teaspoons fast rising instant yeast ***FILLING*** 3 tablespoons margarine or butter 1/3 cup granulated sugar 1 tablespoon cinnamon 1/2 teaspoon nutmeg -- (optional) ***ICING SUGAR GLAZE*** 1 cup icing sugar 2 tablespoons 2% milk 1/2 teaspoon vanilla Just like mom's, without the fuss! Measure ingredients for dough and place in bread machine pan in order recommended by manufacturer. Select Dough Cycle. Remove dough from pan and place on floured surface. Cover and let rest 15 minutes. Roll dough into a rectangle, about 10 x 15 inches. Spread margarine or butter over dough to within 1 inch of the edges. Sprinkle sugar, cinnamon and nutmeg (if desired) evenly over dough. Roll up dough tightly on long side. Press edges to seal and form into a 12 inch long, evenly shaped roll. Cut roll into 1 inch pieces. Place rolls onto a greased 9 x 13 inch pan. Cover and let rise until double in volume, about 30 to 45 minutes. Preheat oven to 375F. Bake for 20 to 25 minutes or until golden brown. Let cool in pan 10 to 14 minutes. Drizzle with icing sugar glaze. Cut apart and remove from pan. Yield: 12 servings. Serving Size: 1 bun Single Serving Nutrient Values: Calories 338, Protein 7.2 g, Carbohydrate 50.6 g, Fiber 3.6 g, Fat 12.2 g, Polyunsaturates 5.8 g, Monounsaturates 3.9 g, Saturates 2.0 g, Cholesterol 19.0 mg, Sodium 193 mg, Potassium 255 mg, Folate 67 µg - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flax Prairie Bread (Bread Machine) Recipe By : Flax Family Favorites at www.flaxcouncil.ca 5/00 Serving Size : 16 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 tablespoons honey 2 tablespoons canola oil 2 cups bread flour 1 cup whole wheat flour 1 1/2 teaspoons salt 1/3 cup flax seed 2 tablespoons sunflower seeds 1 tablespoon poppy seeds 2 teaspoons fast rising instant yeast A simple bread machine recipe sure to please. Measure ingredients and place in bread machine pan in order recommended by manufacturer. Select Whole Wheat Rapid Cycle. Remove baked bread from pan and let cool on wire rack. Yield: 1 loaf (16 slices). Serving Size: 1 slice. Single Serving Nutrient Values: Calories 141, Protein 4.2 g, Carbohydrate 23.1 g, Fiber 1.3 g, Fat 3.8 g, Polyunsaturates 1.9 g, Monounsaturates 1.0 g, Saturates 0.4 g, Cholesterol 0 mg, Sodium 217 mg, Potassium 105 mg, Folate 29 µg. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soft Pretzels Recipe By : Flax Family Favorites at www.flaxcouncil.ca 5/00 Serving Size : 12 Preparation Time :0:00 Categories : Breads Buns And Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- up to 3 2 tablespoons granulated sugar 1 teaspoon salt 1 tablespoon active dry yeast -- (1 pkg) 1 cup water 1 tablespoon butter or margarine 1/4 cup flax seed 1 egg yolk 1 tablespoon water coarse salt -- (optional) flax seed -- (optional) An easy recipe with excellent results. In a large bowl combine 1 cup flour, sugar, salt and yeast. In a saucepan, over medium-high heat, heat water and butter to 120 to 130F. Add warm liquid to yeast mixture; beat until well combined. Stir in flax seed and enough flour to make a soft dough. Turn out onto a lightly floured surface. Knead, adding more flour as necessary until dough is smooth and no longer sticky, about 4 minutes. Place dough into a well greased bowl, and cover loosely with well greased plastic wrap. Let rise in a warm place until doubled, about 45 minutes to 1 hour. Preheat oven to 375F. Line baking sheet with foil, lightly grease; set aside. Punch dough down, knead about 5 times. Divide dough into 12 equal portions. Cover portions not being rolled. Roll each portion into a 16 inch rope; shape into pretzel. Place on baking sheet, cover, and let rise 5 minutes. Beat together egg yolk and water. Lightly brush on pretzels. Sprinkle pretzels lightly with coarse salt and flax seed, if desired. Bake 15 minutes or until golden brown. Serve with mustard or melted cream cheese for dipping. Yield: 12 pretzels Serving Size: 1 pretzel Single Serving Nutrient Values: Calories 162, Protein 4.7 g, Carbohydrate 28.8 g, Fiber 1.8 g, Fat 3.0 g, Polyunsaturates 1.4 g, Monounsaturates 0.9 g, Saturates 0.5 g, Cholesterol 17.8 mg, Sodium 214 mg Potassium 107 mg, Folate 46 µg, - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Two-Hour Buns Recipe By : Flax Family Favorites at www.flaxcouncil.ca 5/00 Serving Size : 48 Preparation Time :0:00 Categories : Breads Buns And Rolls Grains And Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons fast rising instant yeast 8 cups all-purpose flour 3/4 cup ground flax seed 1/2 cup granulated sugar 2 eggs 1 teaspoon salt 3 cups lukewarm water Simple and delicious... nothing beats fresh buns! In a bowl, mix yeast, 4 cups flour and ground flax. In a large bowl, beat sugar, eggs and salt. Add water and stir. Add flour mixture to the liquid and beat until well blended. Add remaining flour and knead. Let rise 15 minutes. Punch down and let rise again 15 minutes. Punch down and form into buns. Place on greased baking sheet allowing 2 inches between buns. Let rise one hour. Preheat oven to 350F. Bake 20 minutes. Remove and cool on a rack. Yield: 4 dozen 10 cm (4 inch) buns Serving Size: 1 bun Single Serving Nutrient Values: Calories 109, Sodium 55 mg, Protein3.3 g, Potassium 74 mg, Carbohydrate 20.3 g, Folate 26 mg, Fiber 1.2 g, Fat 1.5 g, Polyunsaturates 0.8 g, Monounsaturates 0.3 g, Saturates 0.2 g, Cholesterol 8.8 mg. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v100.n051 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved