Date: Fri, 1 Dec 2000 20:02:59 -0800 (PST) -------------- BEGIN bread-bakers.v100.n076 -------------- 001 - Masshlx@aol.com - Wheat Pizza 002 - Epwerth15@aol.com - Re: cinnamon chips 003 - "dvdkng1958" Subject: Cinnamon Chips Date: Thu, 30 Nov 2000 19:36:03 -0600 Hershey now makes cinnamon chips. I found them in the grocery store I work in. Those of you who cant find cinnamon chips anywhere else might watch for them. --------------- MESSAGE bread-bakers.v100.n076.4 --------------- From: "Russell J. Fletcher" Subject: recipe request: ABM recipe with Red Hots Date: Sat, 25 Nov 2000 13:18:11 -0800 Does anyone have a Bread Machine recipe for bread using Red Hots? Russ Russell Fletcher Battle Ground WA USA GIMPLIMP@EFFECTNET.COM --------------- MESSAGE bread-bakers.v100.n076.5 --------------- From: "Denise Simard" Subject: baking in vegetable cans? Date: Thu, 30 Nov 2000 08:30:05 -0500 HI, Do you bake bread in vegetable cans that have been washed? Is there any problem with that cooking method? Any toxicity from the can??? Thank you Denise --------------- MESSAGE bread-bakers.v100.n076.6 --------------- From: SilvermanP@aol.com Subject: request Date: Mon, 27 Nov 2000 16:13:00 EST I have tried several recipes (from Carol Fields, Charles van Over, King Arthur catalog, Amy Scherber, et al.) but have not been able to recreate the semolina bread I have eaten throughout Sicily. Can anyone help? --------------- MESSAGE bread-bakers.v100.n076.7 --------------- From: "Paige Everhart" Subject: Ingredient weights Date: Mon, 27 Nov 2000 13:05:13 -0500 I can't vouch for the accuracy, but for those interested in weighing ingredients, here's a handy URL. Includes common and uncommon wet and dry bread ingredients. http://www.sonic.net/webpub/bread-machine/measuring_ingredients.html Paige Everhart Rochester, NY --------------- MESSAGE bread-bakers.v100.n076.8 --------------- From: "Deb Strong-Napple" Subject: Bev's food scale Date: Sun, 26 Nov 2000 12:01:06 Like Bev, I prefer to measure my baking ingredients with a scale rather than with measuring cups. This is very easy to do in recipes that list ingredients in both weight and cups. But do you have a conversion chart or table for the majority of our American recipes? If so, where did you find it? Thanks, Deb Napple --------------- MESSAGE bread-bakers.v100.n076.9 --------------- From: Epwerth15@aol.com Subject: Re: the Pullman pan Date: Sat, 25 Nov 2000 21:02:37 EST To Sue who asked about the Pullman pan: I've been using one for years, and yes, it does make perfect sandwich bread. I usually bake it for 30 to 35 min at 400 with the top on, then take the top off, lower the temp to 375 and bake for another 20-25 min. I do that with both a white and a whole wheat bread. If you use a scale (don't know how you'd do without!) the pan will take 2 lbs of white bread dough or 1 lb 14 oz. of whole wheat. Evie Werthmann --------------- MESSAGE bread-bakers.v100.n076.10 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Re: KA baking stone seasoning info Date: Tue, 28 Nov 2000 17:56:56 -0500 Joan inquired about directions she lost, for seasoning a new baking stone she purchased from King Arthur. My suggestion is to send an e-mail to them about seasoning the stone. Their e-mail address, which is printed in their Baker's Catalogue, is CustomerCare@KingArthurFlour.com It would seem to be a logical and straightforward way to get information......to simply ask the people from whom it was purchased!! Happy baking, Carolyn --------------- MESSAGE bread-bakers.v100.n076.11 --------------- From: ltsilver@borg.com (Lois Silverman) Subject: Help with BreadMan Pan Date: Sun, 26 Nov 2000 13:26:11 -0500 When I first got my Breadman Bread Machine, I had problems with the company getting an extra pan and blade. Now years later the same company is giving a friend the same run around. My help came from this group. Now I hope I can get that help again. She needs to replace just the pan for her Breadman Ultra #TR700/600A. She has called monthly from April to November and has been told the company only takes orders when parts are in stock; there are no parts in stock. We love our breadmachines, but hate the service or lack thereof. Help Thanks for the help in advance and also for all the great hints, tips and recipes. LT Silverman --------------- MESSAGE bread-bakers.v100.n076.12 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Refreshing your sourdough starter. Date: Mon, 27 Nov 2000 08:24:47 -0500 (EST) This is for Don Thacker: When your recipe calls for refreshed starter it means starter that has been fed after you have removed it from the refrigerator. For example, I take my starter out of the fridge, stir it up, and place it in the oven with the light on for two hours to bring the temperature up. Then I "feed" it with flour and water and allow it to "work" for about five hours at room temperature. Feeding it is the same as refereshing it, so your one cup of refreshed starter is starter that has been "fed" and then allowed to "work." If you have any questions, please feel free to contact me either through the digest or personally. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v100.n076.13 --------------- From: "Dawn Jackson" Subject: Seasoning a Stone Date: Wed, 29 Nov 2000 15:37:53 -0600 I have the instructions from my Pampered Chef Stone and here's what it says: "Rinse the Baking Stone in warm water and dry before using for the first time. Season a new Baking Stone by baking something on it with a high fat content such as refrigerated crescent roll dough. After this step, greasing the Baking Stone should not be necessary. The Baking Stone may also be seasoned by LIGHLY spraying the surface with a vegetable oil spray or sprinkling cornmeal on the surface for the first few uses until if becomes seasoned and foods release easily." It goes on to say that you should scrape baked on food off (if necessary) and rinse with water. You should never use soap or detergent on your stone as it can flavor the foods that are baked on the stone. I have a scanner and would be happy to share the instruction sheet with you if you'd like. HTH -Dawn --------------- MESSAGE bread-bakers.v100.n076.14 --------------- From: "Carolyn Hollenbeck" Subject: Cranberry Bread Date: Mon, 27 Nov 2000 09:27:38 -0500 For Pat Hawn: This recipe is from the back of the Ocean Spray cranberry package and is a great way to use up that last cup of cranberries. You can also turn this recipe into a batch of muffins, just raise the heat to 375F and reduce the time according to your oven. Cranberry Fruit Nut Bread 1 C fresh cranberries, chopped 1/2 C chopped nuts 1T grated orange peel 2 C flour (all purpose) 1 C sugar 1 and 1/2 tsp. baking powder 1 tsp. salt 1/2 tsp. baking soda 2 T shortening 1 beaten egg 3/4 C orange juice Grease and flour a 9 x 5 loaf pan. Mix together prepared berries, nuts, and orange peel. Set aside. Mix dry ingredients. Cut in shortening. Stir in OJ and egg, mixing just to moisten. Fold in cranberries, nuts and orange peel. Spoon into prepared pan. Bake about 60 minutes at 350F or until tester comes out clean. Cool 15 minutes. Remove from pan and cool completely. Carolyn PS: Left over cranberry sauce is delicious in baked acorn squash or (if you're a squash hater) use it as a topping on whole grain pancakes!! --------------- MESSAGE bread-bakers.v100.n076.15 --------------- From: "Amy A. Smereck" Subject: Uses for Cranberry Sauce Date: Wed, 29 Nov 2000 20:56:02 -0500 Here is a recipe from The American Country Inn Bed and Breakfast Cookbook, by Kitty and Lucian Maynard, which may fill the bill for your cranberry sauce excess. I have yet to try it, so I cannot vouch for its deliciousness but it sounded good to me. Cranberry Swirl Coffee Cake 1/4 cup butter or margarine, softened 1 cup sugar 2 eggs, well beaten 2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup sour cream 1 tsp almond extract 8 oz whole cranberry sauce 1/2 cup chopped walnuts Cream butter and sugar together, add eggs, beat well. Mix dry ingredients together, and add alternately with sour cream to butter mixture. Add extract. Place 1/2 of batter on bottom of greased tube pan. Swirl 1/2 of cranberry sauce over batter. Sprinkle with half of walnuts. Repeat layers. Bake at 350F 55 - 60 minutes. You might be able to freeze the sauce, or use in place of jam for a crumb-bar type cookie. I think a yeast bread would be weighed down by the addition of the sauce, unless maybe it was rolled up as a filling, cinnamon-roll style or some such. Hey-that might be good, with some cream cheese icing on top....Darn, now I'm hungry again. Amy --------------- MESSAGE bread-bakers.v100.n076.16 --------------- From: "Virginia" Subject: art vs science Date: Mon, 27 Nov 2000 14:39:30 -0500 I was so glad to read Alan Jackson's closing line last week, "...for scientists cooking is an experimental science, for artists food is just another medium for creating artworks. Engineers probably will actually follow the directions." With all the theories about weight, internal temps, and so on, I thought I must be the only person who gets up in the morning, throws whatever I can put my hands on (plus some yeast) into the Cuisinart and that's our bread for the next few days. However, I'm glad to know that someone is following the directions! I don't have a bread machine, but I do have a circa 1976 KitchenAid mixer, which is still going strong. For those who are concerned about adapting bread machine recipes for the mixer or processor or just hands, all I do is use my basic bread recipe and add or change ingredients as I go along, using the bread machine recipe as a guide. Since the recipe has already been adapted for a machine, this works. You couldn't take one of the "artisan" bread recipes and do this, for the special proportions and handling are key to the success of the bread. All that said, my next loaf is going to be Monti's Roman Bread (thanks, Tarheel Bob!), and I want a kitchen idays!r Christmas!eel Bob!), and i directions!and handling are key to the success of the bread.hine, this usually workscale for Christmas! Happy Holidays! Virginia Scottish Crofters Imports from Scotland and Our Own Handmade Teddy Bears http://www.scottishcrofters.com --------------- MESSAGE bread-bakers.v100.n076.17 --------------- From: "Kathy" Subject: oster machine Date: Sat, 25 Nov 2000 22:07:43 -0600 More on Oster bread machines. My first was an Oster, husband bought it because of the reputation and the one-year guarantee. I did need it. Had to send it back after 2 months, it simply died. Waited for months to hear, got the same run-around, UPS tracking # and all that, finally after much complaining and waiting, I got a reconditioned machine. Well, this second one lasted no longer and when I requested a refund was told, "No problem" So I sent back the second machine only to wait and then be told they never received it. I had to make a lot of noise and huge phone bill before I received a refund. I promptly ordered the older Zo from KA and have been a happy camper evermore. Between the two Osters I didn't have a machine 8 months and I would not buy another. I like my Zo but wish it was programmable. Guess I'll wait for it to die. Do they ever???? I mainly mix in it, then free form the dough and bake in the oven. Which brings me to ovens. I read a post about gas ovens. I can't respond to gas, but here's a kudo for Maytag. I got a new Gemini last year and absolutely love it. The small upper oven heats to 400 in 4 minutes, I kid you not!!! I love the flexibility of 2 ovens without the space limitation. Since kids have left, the small oven is perfect for frozen convenience foods. Cookie baking is a snap, with dual timers too, and it was nice to have another oven while the turkey was cooking on Thanksgiving. I strongly recommend the Maytag Gemini if you want electric. Kathy --------------- MESSAGE bread-bakers.v100.n076.18 --------------- From: SloSherri@aol.com Subject: Gas convection oven options Date: Sun, 26 Nov 2000 09:44:41 EST In a message dated 11/25/2000 5:03:16 PM Central Standard Time: << Any advice on the purchase of a new stove- oven would be appreciated. I know I want it to be gas,have at least one "extra strength" burner, and be 30" wide (can't fit in anything wider.) I will also probably have to buy a new fan for over the stove if anybody has advice on that. >> Ann, I bought a Viking gas range last March, and am delighted with it. I got a small one, 30", and it has VERY hot burners (I believe two of the burners get up to 15,000 BTUs, but I'm not at home, so I can't veryify this off the Viking literature). The broiler gets up to 1500 degrees and is incredibly hot. The range top is NOT sealed, as is the case with the Kitchen Aide and Dacor models, but there is a marvelous stainless steel drawer that slides out so that you can easily clean up anything that drops through. One of the things I like best about the Viking is that it doesn't have a lot of electronic gadgets on it (not even a clock). I view those programmable-type keypads with suspicion, as they appear to me to just be one more thing that can fail. Besides, how much effort does it take to turn on a burner or the oven, LOL? The only "gadget" the 30" Viking has is the convection option. I've tried it a few times, but I'm not positive how to adjust the temp/time, so I've had mixed results (not the oven's fault, believe me). I think by dropping the temp about 25 degrees and knocking the baking time back a "little", it appears to work well. I would be happier if I could determine the exact amount to reduce the temperature so that the time remains constant. I am visiting friends in Mississippi, but as soon as I get home on Monday, I plan to start a marathon Christmas-baking session (took next week off too), which will include lots of cookies, biscotti, fruitcakes, dog biscuits, and bread (all given as gifts). I will try hard to get the convection option figured out, and if I can, I'll post to the list about my research. In the meantime, do yourself a favor and at least consider a Viking. It is a wonderful range, and I could not be happier with it. OH, one more thing, if you have birds (as I do), you will know that birds can die from exposure to teflon and non-stick coating fumes. I researched the Viking, and there is no plastic or teflon on it anywhere. That sucker is heavy, well-built, and will probably stand long after my house falls down around me. Other than an initial burn-off of oil in the oven (which smelled terrible and took about 4 hours while the birds hung out on the patio), there is no problem at all with fumes. I hope this was some help, and happy baking! Sherri --------------- MESSAGE bread-bakers.v100.n076.19 --------------- From: Reggie Dwork Subject: European Walnuts, Hazelnut And Golden Raisin Wheat Bread Date: Fri, 01 Dec 2000 16:45:21 -0800 Yummmmmmmmmmmmy!! Hope to make this over the weekend!! * Exported from MasterCook * European Walnuts, Hazelnut And Golden Raisin Wheat Bread Recipe By : Pillsbury Classic Cookbook Serving Size : 18 Preparation Time :0:00 Categories : Breads Holidays Low Fat Muffins/Rolls Nuts Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 C Bread Flour -- To 6 1/2 C 1 Pkg Active Dry Yeast 2 1/2 C Water 3/4 C Golden Raisins 3/4 C Whole Wheat Flour 2 1/2 Tsp Salt 3/4 C Coarsely Chopped Toasted Walnuts 3/4 C Coarsely Chopped Hazelnuts Water This recipe uses Pillsbury Flour. Recipe Fact: This recipe is inspired by the little raisin-walnut rolls sold in Parisian boulangeries. Nourishing, just sweet, and with a bit of nutty crunch, these rolls are perfect at breakfast. They also make a nice tea-time snack. Bake them for guests who don't care for sugary pastries. Kitchen Tip: To simulate the steamy interior of a boulangerie oven, place several ice cubes in a shallow pan. Set the pan on the lowest oven rack beneath the rolls. Shut the oven door and let steam give the rolls more spring. The initial moisture, followed by dry heat once the ice cubes have evaporated, will make the crust extra crunchy. Lightly spoon flour into measuring cup; level off. In med bowl, combine 2 C of the bread flour and yeast; mix well. Stir in 1 1/2 C of the warm water to form a loose starter dough. Let rest 15 - 30 min. In small bowl, combine raisins and remaining 1 C warm water. Let stand 15 min. Meanwhile, grease cookie sheets. In large bowl, combine 3 1/2 C of the remaining bread flour, whole wheat flour and salt; mix well. Stir raisins with water into starter dough until well mixed. Add starter mixture to whole wheat flour mixture; stir until soft dough forms. Turn dough out onto floured surface; knead 10 - 12 min, adding 1/2 - 1 C flour until dough is smooth and elastic. Dough will be slightly sticky. Knead walnuts and hazelnuts into dough. Spray large bowl with nonstick cooking spray. Place dough in sprayed bowl; cover loosely with sprayed plastic wrap and cloth towel. Let rise in warm place (80 - 85F) until doubled in size, about 1 1/2 hrs. Punch down dough several times to remove all air bubbles. Divide dough into 18 pieces. Shape each piece into ball; place on greased cookie sheets. Cover; let rise until doubled in size, about 1 hr. Heat oven to 425F. Uncover dough; brush tops of rolls lightly with water. Bake at 425F for 17 - 22 min or until golden brown. High Altitude Baking (Above 3500 Ft): No change Makes 18 rolls - - - - - - - - - - - - - - - - - - NOTES : Cal 209.8 Total Fat 2.9g Sat Fat 0.3g Carb 39.5g Fiber 2.2g Pro 6.8g Sod 299mg CFF 12.5% Nutr. Assoc. : 0 0 0 0 0 0 20187 3677 0 --------------- MESSAGE bread-bakers.v100.n076.20 --------------- From: "Joni Repasch" Subject: Cinnamon Chip Loaf -- Mixer Method Date: Fri, 1 Dec 2000 15:23:47 -0800 Joan submitted a wonderful recipe a few weeks ago for Cinnamon Chip Loaf. Just made it myself (the smaller of the two loaves) and it is wonderful. In case some of you don't have a bread machine don't despair, you can make it by hand or as I did in my KA mixer. King Author Flours sells the cinnamon chips and also cappuccino chips. Next I'll try this recipe using the latter chips with a tablespoon of espresso power or cappuccino mix. Here are the ingredients I used and the method: CINNAMON CHIP LOAF For 1 1/2 -Pound Loaf 1 cup less 1 tablespoon water [I needed only 3/4 cup] 2 teaspoons vanilla 1 egg 2 tablespoons butter or margarine [softened] 2 tablespoons non-instant dried milk 1 teaspoon cinnamon 1 1/4 teaspoons salt [measured & set aside] 1/2 teaspoon baking powder 2 tablespoons sugar [3 next time] 2 1/2 teaspoons instant yeast* 3 cups King Arthur Unbleached All-Purpose Flour [12 ozs + 1-2 ozs extra] 3/4 cup cinnamon chips** In a medium bowl mix 2 cups of flour, the yeast, dried milk, sugar, cinnamon, and baking powder. Pour these dry ingredients into the electric mixer bowl. Insert paddle attachment and mix on low speed until well incorporated. Add in the vanilla, egg, and butter. Slowly pour in the water. Start with 3/4 cup. Mix on low speed until you have a nice batter. Turn off machine and allow the mixture to "work" for about 20 minutes.*** Switch to the dough hook and add in the salt and a little more flour. Knead for 3 minutes. Shut off machine for 2 minutes then knead again for another 3 minutes, adding more flour if dough is too slack. (On the other hand, if dough is way too dry add a tad more water, a tablespoon at a time). Shut machine off and rest the dough another 2 minutes. Knead again for 3-4 minutes, now adding in the cinnamon chips a little at a time until all are incorporated. Stop machine, remove dough and place on a greased work table. Knead the dough just enough to insure that chips are well distributed. Place dough in a greased bowl, cover and allow to rise (about an hour or so). Knock down the dough and allow it to rest 10 minutes. Shape and place in a well greased 8 x 4 x 3 loaf pan. Cover and allow to proof (30-45) minutes. Dough should rise a scant inch over rim of pan. Meanwhile, preheat oven to 350F. Options before baking: Slash top with a cross before placing into oven. You might also glaze the top with a mixture of 1 small egg, lightly beaten with 2 tablespoons water. This will give the bread a beautiful golden shine. Bake the bread for about 50 minutes, tenting after 40 minutes if it becomes too brown. Should you not use the egg/water mixture before baking, brush the baked loaf with softened butter when you remove it from the oven. Remove bread from pan and allow to cool slightly on a wire rack, if you can wait that long....It's good warm slathered with butter and I bet delicious lightly toasted. *I used KA's Fermipan Brown Instant Yeast KA 1125 1 lb $4.50 ** KA 1604 1 lb 3.95 ***I always rest my dough for 15-20 minutes. This isn't crucial, it's just the way I learned. Below is the ingredients for a 2 lb loaf. Place the dough in 5 x 9 x 3. Thank you Joan for sharing this wonderful recipe with the group. For 2-Pound Loaf 1 cup water 2 teaspoons vanilla 1 egg 3 tablespoons butter or margarine 3 tablespoons Baker's Special Dry Milk or nonfat dried milk 1 teaspoon cinnamon 1 1/2 teaspoons salt 1/2 teaspoon baking powder 3 tablespoons sugar 1 tablespoon instant yeast 4 cups King Arthur Unbleached All-Purpose Flour 1 cup cinnamon chips Source: King Arthur Flours Web Site --------------- END bread-bakers.v100.n076 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved