Date: Sat, 4 Nov 2000 00:51:14 -0800 (PST) -------------- BEGIN bread-bakers.v100.n069 -------------- 001 - "Maggie Glezer" - RE: Biscotti 006 - "Jenny Hensley" Subject: Book tour schedule Date: Fri, 03 Nov 2000 11:25:43 -0500 Dear Friends, I am still working with my publisher and publicist to determine which will handle the mail requests for signed books. I will send the information out as soon as it is determined. Here is my book tour appearance schedule: New York City, November 13-14, confirmed signing at Amy's Breads Boston, November 15, no signing set up yet Chicago, November 16, confirmed signing at Deerfields, ?location, from 4-6 Kansas City, November 27, confirmed signing at WheatFields from 5:30-7 Phoenix, November 28, signing at Pizzeria Bianco Seattle, November 29, signing at Macrina's Bakery from 4-6 PM Portland, November 30, Pearl Bakery signing from 3 to 5 PM signing at 7-9 PM at Tigard Borders Books and Music San Francisco, Dec. 1: signing at Rakestraw Books from 7-9 PM Oakland, CA, Dec. 2: Oakland Grace Baking from 8:30-10 AM Greystone Bookstore from 2:30-4 PM All the best, Maggie --------------- MESSAGE bread-bakers.v100.n069.2 --------------- From: RCox45@aol.com Subject: Cinnamon Chips Date: Sat, 28 Oct 2000 18:09:58 EDT I just saw "Hershey's Cinnamon Chips" in my new Country Living Magazine. Sounds like they will be in the grocery store with the other "chips"! No need to special order! Cheryl --------------- MESSAGE bread-bakers.v100.n069.3 --------------- From: Bettyho65@aol.com Subject: Struan Bread Date: Sun, 29 Oct 2000 17:34:36 EST I really enjoyed this newsletter today, Would like to request that Bob post his recipe for Struan bread. Wish I could have been with Lora in France that sounds great!!!!!! betty hodge bettyho65@aol.com --------------- MESSAGE bread-bakers.v100.n069.4 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Lora in France... Date: Sun, 29 Oct 2000 15:16:59 -0500 (EST) I want to publicly thank Lora Brody for her beautiful and poetic report about her teaching experience this year in France. I'm sold and will make this trip as soon as I can. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v100.n069.5 --------------- From: Rheba Subject: RE: Biscotti Date: Sat, 28 Oct 2000 15:47:11 -0500 My question, can baked Biscotti be frozen? My idea is to make lots of it, then create coffee and biscotti baskets for Christmas. Has anyone tried this? Thanks Rheba --- rheba@swbell.net http://home.swbell.net/rheba ICQ: 988289 --------------- MESSAGE bread-bakers.v100.n069.6 --------------- From: "Jenny Hensley" Subject: chat: Biscotti Date: Mon, 30 Oct 2000 22:29:14 -0500 Thanks for the biscotti recipes..I've made the Orange almond one before for the holidays and it was good. I love biscotti..I think this is a category that made me want to learn more baking techniques. It was the biscotti I loved so much, but the technique and baking in stages that made me enjoy eating them more!! I've got loads incase anyone wants more. Thanks again, Jenny --------------- MESSAGE bread-bakers.v100.n069.7 --------------- From: Mike Subject: Yeast Date: Sun, 29 Oct 2000 07:57:05 -0800 (PST) I purchase my active and/or instant yeast in 1 pound packages. I'm given to understand that if kept and used directly from the freezer it will last a much longer time without harm. My question is how long can the yeast SAFELY remain in the freezer without worring about it. I don't proof it just use it. I've heard one year but i have some stored away longer. PLEASE HELP ME OUT HERE.... Thanks in advance. Mike --------------- MESSAGE bread-bakers.v100.n069.8 --------------- From: "RCOLLINS" Subject: TR444 Breadman Date: Sun, 29 Oct 2000 09:37:03 -0600 I was wondering if anyone has experience with the TR444 Breadman bread machine. I have yet to get a good loaf of bread using the extreme rapid cycle or the quick bread cycle to make sweet breads such as pumpkin, banana, etc. They always come out dense and doughy. If I use the regular cycle or the delayed timer cycle, they come out just fine. I would appreciate any help anyone could give me. Thanks. Becky rcollins@machlink.com --------------- MESSAGE bread-bakers.v100.n069.9 --------------- From: "Judy Mayberry" Subject: Peeling off the pizza Date: Sat, 28 Oct 2000 17:27:05 -0700 Barbara Schmitt gave a tip about making pizzas on parchment paper for easy un-peeling. I now make mine on a pizza screen sprayed with oil, drop it on the hot stone, and use the peel to remove it when done. The great thing about this (and it goes for parchment too) is that you can have the next (ones) ready to bake without waiting till the last minute. Without such methods, you can't top your dough ahead of time or it will get soggy or too warm or SOMETHING, because it will stick to the board or peel no matter how much flour or cornmeal you had beneath it and be impossible to slide onto the stone. --------------- MESSAGE bread-bakers.v100.n069.10 --------------- From: Nifcon@aol.com Subject: getting the pizza off the peel Date: Sun, 29 Oct 2000 02:53:42 EST I use a similar technique to Barbara Schmitt but I use 12 inch circles (the size and shape of my pizza stones) cut from a sheet of teflon impregnated cloth called 'Magic Carpet' or 'Bake-o-Glide' - even less sticky than parchment paper and very much stronger and not subject to tearing and wrinkling when the pizza is being rolled or stretched to shape (though that problem may be due to my heavy handed rolling technique). The method of using baking parchment to manipulate slack or thinly rolled doughs is not, of course original to me - I came across it in Carol Fields' book 'The Italian Baker' and am eternally grateful for the idea. John Wright Yorkshire, England --------------- MESSAGE bread-bakers.v100.n069.11 --------------- From: "Carolyn Hollenbeck" Subject: Pizza off the peel Date: Sun, 29 Oct 2000 21:09:49 -0500 This message is for Barbara Schmitt and Judy Mayberry regarding making pizza. If you sprinkle the peel well with corn meal before you put the dough on, you'll be able to slide the pizza right off the peel onto a hot stone. The result is a great pizza. When preparing pizza, I sprinkle my peel with corn meal and then place my circle of dough onto the peel. Next I gently shake the peel to check that the dough will move easily. If you notice any sticking, you can easily lift the dough and add more corn meal. Then go ahead and add you sauce and goodies of your choice. Open the oven and with a quick jerk slide the pizza off the peel onto the stone. I think that you'll be happy with the results. I make lots of pizza and this always works for me. Yellow corn meal is my preference. Also, my favorite recipe for pizza dough is from Carlo Middione's book, THE FOOD OF SOUTHERN ITALY. If you're interested in this recipe I can post it here. Good luck!! Carolyn --------------- MESSAGE bread-bakers.v100.n069.12 --------------- From: ptj Subject: Question about buttermilk Date: Sun, 29 Oct 2000 07:36:27 -0800 (PST) On another recipe list I subscribe to, there is a woman with a question that really triggered my curiosity. She wants, for religious reasons, to use no dairy products in her bread machine. This is easy enough to deal with, generally, as most of the lactose intolerant people I know have found that either soy milk or rice milk makes an adequate substitute for dairy milk. However, she has found a number of recipes she wants to use that call for buttermilk and her usual substitute ingredient (I'm not sure which she uses) won't work for that. Does anyone have a suggestion on how to substitute for buttermilk? She's thinking a tablespoon of vinegar in her milk substitute, but that just doesn't sound right. Part of the appeal of buttermilk is the slightly curdled texture, and that's not going to happen with rice or soy milk. Bright blessings phyllis Visit Hearthstone Community Church on the Web at http://www.cats-cradle.com/hearthstone/index.html Also visit the world of the lovely Miss Tesla (Tibetan Terrier of great virtue) at http://www.angelfire.com/co2/Tesla/index.html. "All tribal myths are true, for a given value of 'true.'" --Terry Pratchett (THE LAST CONTINENT) --------------- MESSAGE bread-bakers.v100.n069.13 --------------- From: "Mark Judman" Subject: Getting the pizza off the peel Date: Mon, 30 Oct 2000 09:44:12 -0500 Barbara E. Schmitt had commented about using parchment for getting pizza off the peel into the oven, concerning Judy Mayberry's question about this. If your peel has been properly, that is, sufficiently floured, the pizza will slide right off it into the oven, if you do one trick first. What you should do first however, before putting the peel even near the oven, is to lift the peel and jerk it smartly forward or backward until you can determine that the pizza will slide freely. The dough may have stuck in places. The jerking will help free it. If it's really really stuck you can attend to it (by lifting the spots and adding a bit more flour) before you and it are in the hot oven. You can use cornmeal or semolina instead of flour on the peel if you want. Although having it on parchment certainly works, and is a good idea, I haven't found it necessary. Furthermore, baking stones reportedly help the crisping process by absorbing moisture from the dough. Having a parchment or worse yet a Silpat barrier would prevent that. Silpat may also be thick enough to provide thermal insulation, which is the opposite of what we want when putting pizza onto a nice hot stone. Mark Judman --------------- MESSAGE bread-bakers.v100.n069.14 --------------- From: "G. Martin" Subject: Festive Eggnog Wreath Date: Wed, 1 Nov 2000 14:28:44 -0600 The following is a recipe that was a favorite in the classes I taught. In the instructions there are directions for making it in the Cuisinart food processor, or making it with a mixer or by hand. Many processors will not handle bread dough successively--from experience I know the Cuisinart brand will---both the older models and the new one that just came out. I have the older model and have made hundreds of loaves with it. The recipe is great for the coming holiday season. WREATH 3 Tablespoons warm water 1 teaspoon sugar 1 package (1 Tablespoon) yeast 3 3/4 cups bread flour 3 Tablespoons butter 1 1/2 teaspoon salt 2 Tablespoons sugar 3/4 teaspoon nutmeg (preferably freshly ground) 1 cup dairy eggnog (may need 2 Tablespoons more) 1 teaspoon vanilla 1/2 teaspoon almond extract TO COMPLETE: 1 egg white 1 Tablespoon water coarse sugar (pearl sugar can be ordered from King Arthur and is beautiful) sliced almonds 10 candied cherries, halved 1. Combine yeast, 1 teaspoon sugar and warm water. Let stand while measuring the rest of the ingredients. PROCESSOR METHOD: Place dough blade in workbowl. Add flour, butter, salt, remaining sugar and nutmeg. Pulse. Stir together the eggnog with the extracts. Set aside. Turn machine on and pour the yeast in through the small feed tube. Without stopping the machine, pour in the eggnog mixture in a slow steady stream. Add the extra 2 Tablespoons eggnog, if needed, to pull the dough together into a ball. Let ball revolve about 30 times in the workbowl to fully knead it. Place dough in an oiled bowl or a plastic bag and set in a warm place to rise. NOTE: sweet, rich doughs often take longer to develop, perhaps 75-90 minutes to double--watch to see how yours acts. MIXER OR HAND METHOD: Put proofed yeast in a large bowl. Add eggnog, extracts and melted butter. Stir to combine. Add nutmeg and salt. Add half of the flour and beat for 2 minutes. Add half of remaining flour and beat again for 2 minutes. Empty remaining flour into the dough. Knead dough for about 8 minutes. Dough should be soft but not overly sticky. Set in warm place until doubled. See NOTE above. BOTH METHODS: Spray smooth work surface with non-stick pan spray. Spray a large cookie sheet. Empty risen dough out onto sprayed area and shape into a roll about 22-24 inches long. Cut this roll in half, lengthwise. Starting in middle, working to both ends, lap the 2 long pieces over and over each other to form one long twisted rope shape. Lift rope onto cookie sheet. Shape rope into a round wreath, joining a top twist from one end to a bottom twist from the other end. Repeat with other 2 ends. Cover loosely with sprayed plastic wrap and set aside to double in size. BEFORE DOUGH FINISHES DOUBLING, PREHEAT OVEN TO 375 DEGREES. Whisk egg white and water together. When dough has doubled, brush with egg white mixture then sprinkle first with sliced almonds and then the coarse sugar. Stick halves of the candied cherries, firmly, around as you like. BAKE FOR 25-30 MINUTES. Transfer to rack to cool. Cover when cooled Serve with EGGNOG BUTTER Beat with mixer until smooth and fluffy: 1 stick unsalted butter (important that it be unsalted), 1/3 cup eggnog, 1/2 teaspoon vanilla, 1/2 teaspoon nutmeg, 2 Tablespoons powdered sugar, 1 teaspoon lemon juice. NOTE: This mixture takes a long time to get smooth---i.e., 5-6 minutes. Keep beating and it will come together nicely. Mound in a bowl and refrigerate at least 30 minutes before serving as a spread for slices of the wreath. Enjoy. Gloria Martin. --------------- MESSAGE bread-bakers.v100.n069.15 --------------- From: George & Paulette Mouchet Subject: Cornbread For Corky Date: Fri, 3 Nov 2000 07:31:36 -0800 Corky: Check out Joy of Cooking. You'll find a cracklin' cornbread recipe that I think is what you want. I make it all the time with butter and no cracklins and it's wonderful. Paulette Mouchet newbie to the list --------------- MESSAGE bread-bakers.v100.n069.16 --------------- From: Reggie Dwork Subject: C&H baker's sugar Date: Wed, 01 Nov 2000 23:52:58 -0800 Has anyone tried C&H's new Baker's Sugar Professional Grade?? It is ultrafine granulated cane sugar that has been made for professional bakers and chefs for years. Now it is being produced for home bakers also. It is supposed to melt and bake very evenly and leave no graininess or soft spots and have a consistent texture. Claims to still use a cup for a cup. Now my question ... if it is an ultra-fine grind wouldn't it be less then a cup for a cup?? Larger grains of the regular grind take up more space then an ultrafine grind. Reggie --------------- MESSAGE bread-bakers.v100.n069.17 --------------- From: "Scullery Maid" Subject: Fleischmann's new bread-baking club Date: Thu, 02 Nov 2000 12:47:19 CST I received an e-mail from Fleischmann's Yeast saying they are starting a club for bread bakers called Bread Brigade America. You can sign up for free and receive a monthly newsletter, e-mail recipes, coupons, and even S&H green stamps! To check it out go to their website at http:/www.breadworld.com/bba/ Mary _________________________________________________________________________ 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. --------------- MESSAGE bread-bakers.v100.n069.18 --------------- From: Reggie Dwork Subject: NY Times review of new Cuisinart Date: Wed, 01 Nov 2000 15:38:59 -0800 >From: "Scullery Maid" >Date: Wed, 01 Nov 2000 12:48:32 CST >Subject: NY Times review of new Cuisinart > >I've received several e-mails from readers wanting more information about >the NY Times review of the new C'art food processor with the special dough >cycle. As of today (Nov. 1) the article is still available on the web at >http://www.nytimes.com/2000/10/11/living/11KITC.html > >-Mary B. Thanks Mary!! Here is the article so no one has to pay for retrieving it from the archives... Test Kitchen: An Old Pro Learns Some New Tricks By FLORENCE FABRICANT http://www.nytimes.com/2000/10/11/living/11KITC.html HE Cuisinart's profile, so familiar for more than 25 years, has had a curvaceous makeover. The latest model, the PowerPrep Plus, has a sleek white rounded base instead of an angular one. Also new are touch-pad buttons, which replace levers, and a work bowl made of clear, not smoky, plastic. The feed tube, originally in the front, is there again. But this new machine is not just comelier. A new setting has been added, for mixing and kneading yeast doughs, and a reconfigured stainless-steel dough blade has replaced the barely adequate plastic one. Over the years, there have been subtle changes in the machine, which was introduced in 1973. Machine capacity grew from 7 cups to 14, the feed tube was moved to the back on many models, the motor was strengthened and the pulse button was added. But this is the first time a new feature has been incorporated into a total redesign. So, do I spend more than $300 on the new model and wind up with two food processors, or consign my reliable DLC-7 Super Pro to a thrift shop? (It would be nice if I could trade it in, like a used car.) As a baker, I would probably spring for the PowerPrep Plus. While the new machine performs much the same as my 15- year-old one, the added dough setting and the curved but blunt metal dough blade are most effective. I tried a heavy yeast bread recipe, one calling for six cups of flour, and the blade and setting handled it beautifully, kneading the dough in 45 seconds. "We wanted to refine the machine for the high-end user, for hobbyist cooks," said Kerry Cooper, the senior marketing manager for food processors at Cuisinart, which has its headquarters in Stamford, Conn. "We worked with Charles van Over to engineer the dough setting and the blade." Mr. van Over is the author of "The Best Bread Ever" (Broadway Books, 1997), which outlined the connection between temperature, time and oxidation in bread baking. Mr. van Over came up with virtually foolproof food processor methods. Some of his recipes are in the instruction booklet. With the new dough setting, dough is mixed and kneaded at 1,350 r.p.m.'s instead of 1,750 at the regular setting. At the slower speed there is less aeration, Mr. Cooper said, "so you get a better mix and your dough is much more tolerant if you happen to use a little too much liquid." Because the work bowl capacity and the blade housing are the same in the new model and in my old machine, I tried mixing the six-cup bread recipe in the old model, using the new dough blade. The machine struggled. I finished the recipe in the new machine. A pizza recipe using just three cups of flour came out about as fine using the new dough blade in my old machine as in the new one. I also found that walnuts pulsed with the regular metal knife blade on the slower dough setting came out more evenly chopped than they did on the regular, faster speed; another bonus for a baker. The Cuisinart PowerPrep Plus, with a suggested retail price of $425, is sold in many housewares stores for around $325. The dough blade, which comes with the machine, can be bought separately for $30. --------------- MESSAGE bread-bakers.v100.n069.19 --------------- From: Reggie Dwork Subject: King Arthur Flour, classes and article Date: Sat, 04 Nov 2000 00:14:10 -0800 There is a very nice article about The King Arthur Flour Company in the November issue of "Smithsonian" magazine. There is a very short abstract on the Smithsonian web site: http://www.smithsonianmag.si.edu/smithsonian/issues00/nov00/flour.html King Arthur recently opened their Baking Education Center (nice description in the Smithsonian article), located next to their retail store in Norwich, Vermont. They offer demonstrations, hands-on classes and classes for professional bakers. The complete schedule is on their web site. Go to and follow the "Baking Education Center" link. Here are some of the upcoming hands-on classes with celebrity guest bakers: Nov 15-16, Holiday Breads for Giving and Keeping, with Barbara Lauterbach, cooking school owner/director Jan 20-21, "What you Knead": A Weekend of Simple Yeast DOughs, with Mary Ann Esposito, host of PBS's "Ciao Italia" Feb 3-4, From Starter to Finish: Wonderful Starter-based Artisan Loaves and Flatbreads, with PJ Hamel and Brinna Sands, King Arthur Flour Mar 17-18, A Weekend of Aritsan Baking, with Maggie Glezer, author of "Artisan Baking Across America" June 30-July 1, A Weekend of Hearth Loaves and Masonry Ovens, with Dan Wing, author of "The Bread Builders: Hearth Loaves and Masonry Ovens" And here are some of the hands-on classes and demonstrations: Nov 13: Yeast Breads: The Basics & Beyond Nov 19: Knot Another Roll! Dec 11: Holiday Breads from Around the World If only Vermont was closer to California! Reggie & Jeff --------------- MESSAGE bread-bakers.v100.n069.20 --------------- From: Reggie Dwork Subject: new machine Breadman Ultimate Date: Fri, 03 Nov 2000 20:58:41 -0800 Well, I got a Breadman Ultimate TR2200C and tried it out last week. Unfortunately, I was going to write about it in last weekend's digest but had been having too much fun playing with it and trying out different things. So I am going to give you my opinion of this machine. First I decided to make jam. Well, I chose the recipe from their book for Peach-Raisin Jam. I had never made jam in my Zo because I had a friend (locally) who made some type of jam in her Zo (like mine) and it ruined the finish on the baking pan. I was a bit leary of starting right off trying this but decided to jump in and give it a test. So I gathered the ingredients (recipes all included with this posting). I read the recipe and it said "Place all ingredients in Baking Pan and start the Jam cycle." So I decide that 1 1/2 hrs just couldn't be enough time to mash up the peaches so I cut them into 3rds. Put all the ingredients into the baking pan and started the jam cycle. Well, 1 1/2 hrs later I took out the pan and poured the jam into the cleaned jar. I figured that it would jell when it got cold. Well, it did and tasted wonderful!! If it is left out for any length of time (since there is no pectin added) it gets a little runny but the flavor is wonderful. But the chunks of peaches were still the same as when I put them into the pan. So I looked thru the book and found the half page of jam making instructions and it says for best results "to crush with a potato masher or food processor but not to puree the fruit. Jam is supposed to have some bits of fruit in it". Then I decide since we have all this jam we will use it before I make some more ... we are pretty slow using jams and jellies. Next we make a 2 lb loaf of Easy French Bread. We used the delay baking to see how that will work out. Made the recipe exactly as written this time. It turns out very, very good!! The texture was quite good. The next day we use the 2 lb Whole Wheat Bread basic recipe but I decide to make it a light ww bread. I made it and it was excellent!! I used 3 1/3 C whole wheat bread flour and 1 C white bread flour, (I have never had any luck using gluten). This was a very good loaf of bread but it needed more salt. Made it again and used 2 1/8 tsp salt and it was perfect. Made a basic White Bread recipe and it was very good. Great for kids lunches. Another day we make another 2 lb loaf of the same Easy French Bread recipe and use the programmable abilities of the machine. We set it up to have a delayed start also. The machine is very easy to program. Even more so then the Zo I used at Lora's house a few years ago when they were first out. We added 5 minutes to the preheat and 5 minutes to the 1st rise. The texture of this was even better then the first loaf of Easy French Bread we made. So we continue to try out another recipe. I decide to use the Easy French Bread basic recipe but cut back the flour to 3 1/2 C and add 1/2 C med grind cornmeal ... I called it the French Cornmeal Bread. We did another delay time setting and awoke to the incredible aroma of fresh bread baking. What a special treat to have this bread in the morning. It was excellent with a very good texture and nice crunchies that both Jeff and I love. It is very good toasted and plain ... did try it toasted with margarine but I wasn't too fond of it that way. I like the taste of bread plain or toasted and plain. I am not too fond of added flavors messing up the wonderful flavor of bread. We decided to make the French Bread recipe again using the pause feature to add in some dried herbs. It felt very nice to push the pause button and then decide which herbs I wanted to add in. Pushing the pause button will give you 10 min to do whatever you want to do and if you forget to push start then the machine will automatically restart on it's own at 10 mins. I will like this feature in some of the other breads I have planned but not yet gotten to. Anyway, back to this recipe. We used the programmable feature again for this 2 lb loaf and it was very, very good. The same excellent texture, taste, aroma and ease of use for the machine. I can't seem to get the nut & fruit dispenser to drop open. It makes 2 clicking sounds and one time the top opened but the bottom part didn't drop open to dispense the items in it. I had only 2 Tbsp of slivered almonds in it so that wasn't too much. I tried it 3 more times and the same thing happened. Jeff checked it and it will "unlock" but the bottom pivot door is tight and won't pivot easily. Any ideas on this?? I don't know if it should be oiled or not. Made the Pineapple-Coconut Claufouti Cake last nite. Had a piece of it today and it is very good. It uses a batter bread setting as well as a bread machine so this is why I am allowing it to appear on list. Well, I will let you know when I get the nut & fruit dispenser to work. Reggie --------------- END bread-bakers.v100.n069 --------------- -------------- BEGIN bread-bakers.v100.n070 -------------- 001 - Reggie Dwork Subject: recipes for Breadman Ultimate Date: Fri, 03 Nov 2000 20:58:49 -0800 * Exported from MasterCook * Easy French Bread Recipe By : Breadman Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily-Bread Mailing List Eat-Lf Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/3 C Water -- (1 C + 2 Tbsp) 2 Tbsp Olive Oil -- (1 Tbsp) 1 1/2 Tsp Salt -- (1 Tsp) 2 Tbsp Sugar -- (1 1/4 Tbsp) 4 C White Bread Flour -- (3 1/4 C) 1 1/2 Tsp Active Dry Yeast -- (1 1/4 Tsp) Reggie Note: Conversion of 1 1/4 Tbsp = 1 Tbsp + 3/4 tsp) Put all ingredients into the baking pan of your particular machine in the order recommended by the machine manufacturer's directions. Select the crust color your prefer (I chose light) and push "Start". This turned out wonderful!! Taste, aroma, texture were very nice. We also made this using the time delay and it was very nice to wake up to the aroma of freshly baked bread. We used the programmable setting adding 5 min onto the preheat and 5 min to the first rise. It was perfect!! Again we made this using the pause feature ... to add basil and ground rosemary. It was again a totally different loaf, but the texture, flavor and aroma were heavenly. Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Cornmeal Bread *Modified Recipe By : Breadman Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily-Bread Mailing List Eat-Lf Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lb Loaf: 1 1/3 C Water 2 Tbsp Olive Oil 1 1/2 Tsp Salt 2 Tbsp Sugar 3 1/2 C White Bread Flour 1/2 C Medium-Grind Cornmeal 1 1/2 Tsp Active Dry Yeast Put all ingredients into the baking pan of your particular machine in the order recommended by the machine manufacturer's directions. Select the crust color your prefer (I chose light) and push "Start". We used the delay time setting and awoke to the incredible aroma of fresh bread baking. What a special treat to have this bread in the morning. It was excellent with a very good texture and nice crunchies that both Jeff and I love. It is very good toasted and plain ... did try it toasted with margarine but I wasn't too fond of it that way. I like the taste of bread plain or toasted and plain. I am not too fond of added flavors messing up the wonderful flavor of bread. Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 435 0 * Exported from MasterCook * Light Whole Wheat Bread *Modified Recipe By : Breadman Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily-Bread Mailing List Eat-Lf Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/4 C Water -- (1 C + 2 Tbsp) 3 Tbsp Oil -- (2 Tbsp) 2 1/8 Tbsp Salt -- Note 1 4 Tbsp Brown Sugar -- (3 Tbsp.) 3 Tbsp Dry Milk Powder -- (2 Tbsp) (I Omitted Dry Milk Powder) 3 1/3 C Whole Wheat Bread Flour -- Note 2 1 C White Bread Flour 4 Tsp Active Dry Yeast -- Note 3 Note 1: Original recipe used 2 tsp salt for 2 lb loaf and 1 1/2 tsp salt for 1 1/2 lb loaf. Note 2: Original recipe used 4 1/3 C whole wheat flour for 2 lb loaf and 3 1/4 C whole wheat bread flour for the original Whole Wheat Bread. There is a note that appears in the recipe that states "For best results, when not using Bread Flour, we recommend adding Gluten to the recipe. Add 1/3 C of Gluten to a 2 lb recipe. If whole wheat flour is stone ground, you may need to add 1/2 C of Gluten, or more" Note 3: Original recipe used 4 1/2 tsp active dry yeast for 2 lb loaf and 1 1/4 tsp for 1 1/2 lb loaf. Put all ingredients into the baking pan of your machine according to your particular bread machine manufacturer's instructions. Push "Start" (and I used light crust setting). This was a very nicely textured, flavored and aromatic loaf of bread. The rise was perfect. Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 3173 0 26175 0 0 * Exported from MasterCook * Peach-Raisin Jam Recipe By : Breadman Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Daily-Bread Mailing List Fruits Jams/Jellies Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Peaches -- Note 1 1 1/4 C White Sugar -- Plus 3 Tbsp White Sugar 2 Tbsp Golden Raisins -- Note 2 1 Tbsp Brown Sugar 2 Whole Cloves 1/8 Tsp Ground Allspice Note 1: Original recipe stated to use ripe, pitted peaches. I used frozen without sugar added peaches that I defrosted and drained off any water. Note 2: Original recipe stated that the golden raisins were supposed to be soaked but it didn't state what to soak them in or how long. I soaked them in 1/4 C Chardonnay for about 10 min then drained off the extra Chardonnay. With Kneading Blade in position, add the crushed fruit to the Baking Pan. Add the rest of the called for ingredeints. Insert Baking Pan into the Breadman. Close Lid Press "Select" button until Jam cycle is chosen. Press "Start" The Breadman will pre-heat for 10 min before any movement occurs in the pan. After pre-heating, the jam will be heated and mixed for approx 60 min. The entire cycle take 1:20 min in which 10 min is the cool-down cycle. The Breadman will beep when the cycle is complete. Press "Reset" and remove the Pan, MAKING SURE TO WEAR OVEN MITTS. Pour the hot jam into a refrigerator/freezer-safe container, leaving 1/2" of space at the top. Cover tightly to store. Jam will thicken upon cooling and storage. Note: Fruit and sugar should be weighed on a small kitchen or postal scale. 1 1/2 C of fruit or white sugar weighs 12 oz. For Best Results: Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and pectin are necessary for a good set. Use only ripe fruit (not overripe or underripe) for best flavor. Do not puree fruit. Crush with a potato masher or food processor. Jam should have bits of fruit in it. Recipes should not exceed 3 1/2 C Be sure to measure fruit after it has been crushed, not before. Remove stems, seeds or pits from fruit before crushing. This is very, very good!! Quite tasty and very easy to make. Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 1440 1440 0 0 0 0 * Exported from MasterCook * White Bread Recipe By : Breadman Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily-Bread Mailing List Low Fat Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/4 C Water -- Plus (1C+2 Tbsp) 2 Tbsp Water 2 Tbsp Canola Oil -- (2 Tbsp) 2 Tsp Salt -- (1 1/2 Tsp) 3 Tbsp Sugar -- (2 Tbsp) 2 Tbsp Dry Milk Powder -- (1 1/2 Tbsp) (I Omitted The Dry Milk Powder) 4 1/2 C White Bread Flour -- (3 1/4 C) 2 Tsp Active Dry Yeast -- (1 3/4 Tsp) Add all ingredients to your bread machine baking pan in order of your particular machine's manufacturer's directions. Use the white bread setting. I used light crust setting also. Push Start. This was very good!! Very nice texture and flavor. Would be an excellent bread for kid's lunches. Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 3173 0 0 0 * Exported from MasterCook * Pineapple-Coconut Claufouti Cake Recipe By : Breadman Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily-Bread Mailing List Eat-Lf Mailing List Fruits Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C All-Purpose Flour 1 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Salt 3/4 C White Sugar 2 Lg Eggs 1/2 C Nonfat Milk -- Note 1 1/2 C Canned Pineapple Chunks In Juice -- Drained 1/4 C Pineapple Juice -- From Can 1/2 C Sweetened Coconut Flakes 1 Tsp Vanilla Extract Note 1: Original recipe used whole milk Combine first four ingredients and mix well. Set aside. Place pineapple, pineapple juice, eggs, milk, coconut, sugar, and vanilla in the Baking Pan and place it in the machine. Close the Lid and start the cake sycle. When continuous mixing begins, add the flour mixture in a slow, steady stream. Close the Lid. Allow the cake to cool uncovered in the refrigerator for 25 - 30 min before attempting to remove it from the pan. This tastes very good. Extremely easy to prepare with not a lot of extra pans to clean up. Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 1440 0 0 0 0 0 0 --------------- END bread-bakers.v100.n070 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved