Date: Fri, 13 Oct 2000 23:51:07 -0700 (PDT)

-------------- BEGIN bread-bakers.v100.n066 --------------

    001 - Reggie Dwork <reggie@regg - Bread-bakers returns & new info file
    002 - NorthStarKennels@aol.com  - Where can I get cinnamon chips?
    003 - "Ron & Rebecca Collins" < - Breadman
    004 - Mau Cat <maucat@worldnet. - re:Hitachi bread machine instructions, etc.
    005 - Masshlx@aol.com           - help with a part and a question
    006 - "Scullery Maid" <scullery - New Cuisinart feature for yeast breads
    007 - RoMagic@aol.com           - Re: Digest bread-bakers.v100.n065
    008 - rhea <rheamav@concentric. - No Need To Knead
    009 - JFertig299@aol.com        - Re: Salt-rising bread
    010 - "Shauna S. Roberts" <Shau - No need to knead?
    011 - "The Watchman" <dmalone@a - Hunza bread
    012 - Linda Perry <lperry@cadvi - Potato bread
    013 - Larry Klevans <klev8502@e - Archive recipe request
    014 - "cjfredrick@mediaone" <cj - inexpensive Brotforms?
    015 - "Schmitt, Barbara E." <BS - Missing Instruction Manuals
    016 - "Willie J. Prejean" <prej - Internal Temperature of Baked Bread

--------------- MESSAGE bread-bakers.v100.n066.1 ---------------

From: Reggie Dwork <reggie@jeff-and-reggie.com>
Subject: Bread-bakers returns & new info file
Date: Fri, 13 Oct 2000 21:47:59 -0700

The Bread-Bakers digest has returned!

Verio has restored Bestserv operations so the list will now run as before.

We have changed the list addresses to go to the bread-bakers.com 
domain.  The new addresses are:
   email to the list: <mailto:bread-bakers@lists.bread-bakers.com>
   info/sub/unsub: <mailto:bread-bakers-request@lists.bread-bakers.com>
   help: <mailto:bread-bakers-owner@lists.bread-bakers.com>

The old lists.best.com addresses will continue to work for some time to 
come, but eventually we will switch to our own Bestserv installation on 
bread-bakers.com, so please change your address books now.

The subscriber list has been restored from our backups.  We have tried our 
best to keep up with the subscribe and unsubscribe requests, but it is 
possible that some have been missed.  If you asked to be unsubscribed and 
find that you are still on the list, please try to unsubscribe (see 
below).  If that fails, write to us at 
<bread-bakers-owner@lists.bread-bakers.com> and we will help.

We thank you all for your patience through this difficulty.

Now back to bread baking!

Jeff & Reggie Dwork

Following is the new info sheet with the updated email addresses:
***************************************************************************** 
----- INFORMATION FOR LIST bread-bakers -----

This is the info file for the Bread Bakers Mailing List.

PLEASE SAVE THIS FILE FOR REFERENCE...
THIS CONTAINS COMMANDS THAT NO OTHER MAILING LIST USES...

This list is for discussion and recipe exchange of hand and
machine made breads.

This list is moderated and archived.  It is available as a
digest only.  Digests are sent out once per week.

(We also run the daily-bread mailing list.  It is unmoderated and
unarchived and is available as a daily digest or as individual messages.
It is a separate list, but the recipes are included in the bread-bakers
recipe archive.  Instructions for joining daily-bread are given below.)

We ask that you include your sources when posting a recipe to the list.
It is considered polite and ethical to post the author, publisher and
any other pertinent info from a book that the recipe is taken from.
Authors spend many hours creating and developing recipes for us to enjoy
and a sale that develops as a result of a recipe sent in by someone and
tried by another might help create a sale of another wonderful bread cookbook.

When posting recipes for more then one size please repeat the ingredient
list for each size.  The multiple column format often used in cookbooks can
be very  difficult to read in a digest format and is extremely difficult to
enter into any recipe management program like MasterCook.

The bread-bakers web site at:

      http://www.bread-bakers.com/

contains an archive of recipes and back issues of bread-bakers.
The archives are searchable.

Copyright notice:
This mailing list and archive site and all of their contents
are (c) Copyright 1990-2000 by Regina Dwork and Jeffrey Dwork
and the original authors of the content.
All rights reserved.

Flaming is strictly forbidden both on-list and privately between
subscribers.  Violators are subject to being unsubscribed.

Commercial use of the subscribers' names and/or addresses is
strictly forbidden.  As a service to our subscribers, we accept
occasional announcements of equipment, products or books for sale,
but trolling for clients in unsolicited private email to other
subscribers is not permitted and will result in the offender being
unsubscribed.

********************

The bread-bakers mailing list is run automatically by Bestserv.
The commands and options are different from those of listserv,
listproc or majordomo.

The bread-bakers mailing list is only available in digest format.

To join the bread-bakers mailing list, send mail to
    <bread-bakers-request@lists.bread-bakers.com>
In the body of the message, place, in lower case with no indentation,
the single word:

subscribe

This will subscribe you at the address that your message is sent from.
This is almost certainly your correct address.  Bestserv will send you a
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You must be subscribed to the list to post to the list.

If you have multiple email addresses use the "alias" command to
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To get the help file, send mail to
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In the body of the message, place, in lower case with no indentation,
the single word:

help

To get a new copy of this info file, send mail to
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In the body of the message, place, in lower case with no indentation,
the single word:

info

********************

This is the information for our other, unmoderated list, daily-bread.

To join the daily-bread mailing list and receive the digest format,
send mail to
    <daily-bread-request@lists.bread-bakers.com>
In the body of the message, place, in lower case with no indentation,
the single word:

subscribe

To join the daily-bread mailing list and receive individual messages,
send mail to
    <daily-bread-request@lists.bread-bakers.com>
In the body of the message, place, in lower case with no indentation,
the single word:

subsingle

To get the info file for daily-bread, send mail to
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In the body of the message, place, in lower case with no indentation,
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info

********************

The subscriber list is not available to anyone.

There is no equivalent of the listproc "ACK" setting - you will get a copy
of what you mail to the list.

There is no equivalent of the listproc "POSTPONE" setting - just unsubscribe
before you go and resubscribe when you return.

To contact a human to help solve problems, mail to
    <bread-bakers-owner@lists.bread-bakers.com>.
In real life, we are Reggie & Jeff Dwork.
This file last updated on 12 October 2000.
*****************************************************************************  



--------------- MESSAGE bread-bakers.v100.n066.2 ---------------

From: NorthStarKennels@aol.com
Subject: Where can I get cinnamon chips?
Date: Wed, 4 Oct 2000 12:35:16 EDT


Can you advise as to where to get cinnamon chips?  Can't find them anywhere,
KA catalogue doesn't seem to have them, either.
Joan



--------------- MESSAGE bread-bakers.v100.n066.3 ---------------

From: "Ron & Rebecca Collins" <rcollins@machlink.com>
Subject: Breadman
Date: Thu, 5 Oct 2000 20:58:14 -0500


I have Model #TR444 Breadman.  I have yet to get a good loaf of bread on the
bread rapid cycle. It comes out dense and doughy.  Does anyone have any
experiences with this machine?  Thanks for your help.

Becky



--------------- MESSAGE bread-bakers.v100.n066.4 ---------------

From: Mau Cat <maucat@worldnet.att.net>
Subject: re:Hitachi bread machine instructions, etc.
Date: Thu, 05 Oct 2000 11:52:19 -0700


...I've always found that the manufacturers of appliances are very
willing to send out instructions for their products - just give them a call.
...as for the question about the "no need to knead" recipes - I cut the
recipes down to the amount that can be consumed the day of baking - it
takes so little time to make the bread...



--------------- MESSAGE bread-bakers.v100.n066.5 ---------------

From: Masshlx@aol.com
Subject: help with a part and a question
Date: Sun, 8 Oct 2000 17:14:41 EDT


   I Have a Zo BBCC-S15. The pin that is inserted into the side of the pan
mysteriously disappeared. I'm narrowed it down to the dog or the cat, but
neither will confess. Does anybody know how I can go about replacing this?
   I'm getting married next year and one of the things we plan on registering
for is a bread machine. The one we have is an upright that I'm not as fond of
as when I bought it. I would prefer a traditional loaf pan. What does
everybody use, and why?
Thanks in advance,
Patrick



--------------- MESSAGE bread-bakers.v100.n066.6 ---------------

From: "Scullery Maid" <scullerymaid@hotmail.com>
Subject: New Cuisinart feature for yeast breads
Date: Wed, 11 Oct 2000 12:49:23 CDT


<x-flowed>
In today's (Oct. 11) New York Times, Florence Fabricant reviewed the new
Cuisinart food processor in her Test Kitchen column.  The machine has a
special setting for mixing and kneading yeast doughs at slower rpm's than
usual (less aeration).  It also has a new shape of metal dough blade, and
enough power and capacity to process at least six cups of flour at a time.
The review is available in the web edition of the paper.  I had all but
decided to get the new KitchenAid processor, but now I'm not so sure!

Mary B.
_________________________________________________________________________
Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.

Share information about yourself, create your own public profile at
http://profiles.msn.com.


</x-flowed>



--------------- MESSAGE bread-bakers.v100.n066.7 ---------------

From: RoMagic@aol.com
Subject: Re: Digest bread-bakers.v100.n065
Date: Wed, 11 Oct 2000 03:48:32 EDT


In a message dated 10/04/2000 3:17:57 AM Pacific Daylight Time,
"Brad Grandorff" <bgrand12@bellsouth.net> writes:

<<  We recently acquired a Hitachi HB-101 breadmaker at a garage sale.  It
  was a GREAT deal and in excellent condition.  The problem is it came with no
  instructions.  Most of the commercial bread packages (Fleischmann's, etc.)
  say to follow the instructions that came with the machine.
       Is there a general rule of thumb for machines or is each on particular.
  If anyone has the Hitachi series can you send me general instructions?
  So far I am just throwing everything in at once and pressing start.  Bread
  is OK, but I think it could be better.
   >>

Try this toll free number 1-888-814-9697, it is for ordering accessories for
the hitachi bread makers.  I would think they should be able to help you, or
give you a number to call where you could get a copy of the instructions. 



--------------- MESSAGE bread-bakers.v100.n066.8 ---------------

From: rhea <rheamav@concentric.net>
Subject: No Need To Knead
Date: Wed, 04 Oct 2000 13:40:01 -0400


Has anyone tried any of the recipes or techniques from the book, "No Need
to Knead?"

I tried the recipe for casarecchio (sp.?) last week. The resulting bread
was wonderfully moist and chewy (results desired and predicted by the
author), and we nearly devoured an entire loaf at one sitting. But the
taste and texture of the bread the following day were very disappointing.
The texture seemed to have changed, and it really didn't taste all that
great. I have read about breads that only taste good on the day they are
baked, and I admit I don't understand this phenomenon (If bread tastes
great one day, it should still taste good the next, right?).


NO!
what i remember from reading this book is that the author emphasizes a high 
ratio of crust to crumb.  with breads like that they tend to dry out 
quicker than those with a higher crumb to crust ratio. take, for instance, 
a baguette, lots of crust, little crumb, and does not keep till the next 
day, compared to a round loaf with lots of crumb, that still tastes good 
the next day.

rhea 



--------------- MESSAGE bread-bakers.v100.n066.9 ---------------

From: JFertig299@aol.com
Subject: Re: Salt-rising bread
Date: Wed, 4 Oct 2000 11:15:44 EDT


More tips for salt-rising bread.

I'm currently working on Prairie Home Breads, which will be out next year.
I've been baking and testing bread recipes for the past year, and salt-rising
is one of the trickiest. Even the late great James Beard had trouble with it.

Maintaining the necessary fermentation temperature of 100 to 105 degrees is
the tricky part. I found that sitting the bowl of batter on a heating pad
turned to the medium setting did the trick. But you also need an instant read
thermometer to accurately gauge the temperature of the cornmeal and milk
batter. (Your heating pad might be different than mine.) If the batter gets
too hot, it curdles, and you have to start all over again. (I use a batter
that ferments naturally, not the King Arthur product).

When the batter has fermented and you mix the dough, it smells like aged
cheese when it rises. But the taste of the bread is wonderful, and I can
understand why people get hooked on it, especially for toast.  If you have
further questions, you can e-mail me privately.  Happy baking, Judith Fertig.



--------------- MESSAGE bread-bakers.v100.n066.10 ---------------

From: "Shauna S. Roberts" <ShaunaRoberts@nasw.org>
Subject: No need to knead?
Date: Wed, 4 Oct 2000 11:09:24 -0500


<x-flowed>
Pat Schuster asked what experiences people have had with the book No
Need to Knead, in particular, whether others have experienced
problems with the taste and texture changing after the first day.

I have tried some recipes from this book, and the bread has not
suffered any taste or texture changes.

However, the problem I've been having is trying to figure out how to
implement the instructions to cut the dough or shape the dough. The
drawings show the dough as a somewhat solid mass that can be sliced
or pushed into a shape. But the dough I get if I add the amount of
water called for is closer to a thick pea soup.

I've tried adding a lot more flour until the dough approaches the
consistency shown in the pictures (being in New Orleans, I generally
need to add more flour than bread recipes call for to compensate for
the moisture the flour absorbs from the humid air), but then the
dough gets too stiff to stir by hand.

Can someone who's had success with this book give me some pointers on
dealing with the sticky, soupy dough? Thanks.
--
Shauna S. Roberts
http://www.nasw.org/users/ShaunaRoberts/


</x-flowed>



--------------- MESSAGE bread-bakers.v100.n066.11 ---------------

From: "The Watchman" <dmalone@attglobal.net>
Subject: Hunza bread
Date: Mon, 9 Oct 2000 10:22:22 -0400


I'm looking for this recipe.  Do you have it and if so, in which specific link?

Thank you,

Dean



--------------- MESSAGE bread-bakers.v100.n066.12 ---------------

From: Linda Perry <lperry@cadvision.com>
Subject: Potato bread
Date: Wed, 04 Oct 2000 08:38:43 +0000


I am looking for a Potato bread recipe for a bread machine that uses
mashed potatoes not the instant flake kind. Does anyone have a recipe
like that that they are willing to share?

Thanks
Linda



--------------- MESSAGE bread-bakers.v100.n066.13 ---------------

From: Larry Klevans <klev8502@eclipsetel.com>
Subject: Archive recipe request
Date: Fri, 13 Oct 2000 06:32:44 -0400


I was trying to locate a recent recipe on Bernies- oh-oh biscuits, but
found that the archives do not list every posting, especially the second
posting.  Can you help me find the recipe?

Larry Klevans



--------------- MESSAGE bread-bakers.v100.n066.14 ---------------

From: "cjfredrick@mediaone" <cjfredrick@mediaone.net>
Subject: inexpensive Brotforms?
Date: Wed, 4 Oct 2000 08:57:23 -0500


Hello Bread Bakers,
     I recall a posting several months ago telling where to order inexpensive
brotforms (baskets for shaping and proofing bread)  I thought I had saved it
but can't seem to find it.  Anyone have that information?  Thanks in
advance.
CindyF.  cjfredrick@mediaone.net



--------------- MESSAGE bread-bakers.v100.n066.15 ---------------

From: "Schmitt, Barbara E." <BSchmitt@goulstonstorrs.com>
Subject: Missing Instruction Manuals
Date: Wed, 4 Oct 2000 10:01:14 -0400


Several people have written in looking for information on appliances that
they have bought without the instruction manuals.  I have had tremendous
luck in calling the manufacturer with the model number; in every case, they
have sent me a copy of the instruction manual for free.  (Of course, once it
was in French....!)  You can usually get an 800 number from the Web.



--------------- MESSAGE bread-bakers.v100.n066.16 ---------------

From: "Willie J. Prejean" <prejean@urjet.net>
Subject: Internal Temperature of Baked Bread
Date: Wed, 4 Oct 2000 10:37:53 -0500


I agree with Ed Okie that the internal temperature of baked bread will be 
over 200 degrees F.  It will be very close to the temperature at which 
water boils in your area.

Temperature at which water boils at different altitudes:

210 Phoenix,
208 Spokane
206 Helena,  Montana.
201.5 Denver, Colorado
199 Santa Fe, NM
186 Pikes Peak

I am sure some of you have experienced that you cannot boil beans at Pikes 
Peak without using a pressure cooker.  Water boils at a lower temperature 
in a vacuum and higher under pressure.




--------------- END bread-bakers.v100.n066 ---------------



Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork
All Rights Reserved