Date: Sat, 27 Jan 2001 20:12:17 -0800 (PST) -------------- BEGIN bread-bakers.v101.n005 -------------- 001 - "S. Dinin" - Bread Keeper 006 - Laura Locklin - Re: Misto maintenance... 018 - Ed Okie Subject: Whole Wheat Yeast Rolls Date: Thu, 25 Jan 2001 09:18:39 -0500 This is for the person who requested a good whole wheat dinner roll recipe. They have always come out real good for me. I got the recipe a few years ago from Taste of Home. WHEAT YEAST ROLLS 1 package (1/4 ounce) active dry yeast 1 cup warm water (110 to 115F) 1/3 cup vegetable oil 3 tablespoons sugar 1 teaspoon salt 1-1/2 cups whole wheat flour 1-1/2 to 2 cups all-purpose flour In a mixing bowl, dissolve yeast in water. Add oil, sugar, salt and whole-wheat flour: beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down; divide into 12 pieces. Shape into rolls; place 3 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375F for 15-20 minutes or until golden brown. Remove from pan and cool on wire racks. Yield: 1 dozen. Nutritional Analysis: One roll equals 175 calories. 195 mg sodium, 0 cholesterol, 26 gm carbohydrate. 4 gm protein, 7 gm fat. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat. ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj. --------------- MESSAGE bread-bakers.v101.n005.2 --------------- From: "Judy Mayberry" Subject: Pullman tins Date: Tue, 23 Jan 2001 12:11:46 -0800 FYI: I just received the pullman tin from King Arthur, and found the cover so tight that it was impossible to slide it on and off. In fact, my knuckles got bloody. I called for help, and they had never had a comment like that and could only suggest smearing Crisco on the edges--as if I could even open it up! What I finally did was wrap a large screwdriver blade in a dish towel, and carefully pry out the curved edge of the cover, evenly, on both edges. Finally it slid easily. --------------- MESSAGE bread-bakers.v101.n005.3 --------------- From: dcompton@pei.sympatico.ca Subject: looking for a recipe Date: Fri, 26 Jan 2001 09:12:49 -0400 does anyone have a recipe for buccellato? Thanks Shirley on PEI --------------- MESSAGE bread-bakers.v101.n005.4 --------------- From: dcompton@pei.sympatico.ca Subject: looking for a recipe Date: Sun, 21 Jan 2001 07:21:59 -0400 Does anyone have a recipie for kimmelwick rolls? Thanks. Shirley --------------- MESSAGE bread-bakers.v101.n005.5 --------------- From: Sue Subject: Bread Keeper Date: Sun, 21 Jan 2001 11:04:23 -0500 I also have the Tupperware bread keeper and love it. Actually, I have two of them. They are also great as cookie jars when not being used for bread. Sue(tm) Lead me not into temptation... I can find it myself! --------------- MESSAGE bread-bakers.v101.n005.6 --------------- From: Laura Locklin Subject: NYC Bakeries Date: Sun, 21 Jan 2001 04:45:58 -0800 (PST) For Alexandra Mahoney: No NYC bakery expedition would be complete without a visit to Sullivan Street Bakery! Anything they make is worthwhile but a slice of one of their pizzas is a must. __________________________________________________ Do You Yahoo!? Yahoo! Auctions - Buy the things you want at great prices. http://auctions.yahoo.com/ --------------- MESSAGE bread-bakers.v101.n005.7 --------------- From: "Eldon and Shanda Solomon" Subject: Sticky Buns Date: Sun, 21 Jan 2001 16:40:38 -0500 Does anyone know where I can get a good recipe for really good, gooey, fingerlicking, don't-even-talk-to-me-about-calories, STICKY BUNS?! I tried one recipe, and was SO disappointed! Thanks! Shanda --------------- MESSAGE bread-bakers.v101.n005.8 --------------- From: Louise Hyson Subject: Recipe Special Delivery: Polish Sourdough Rye Bread Date: Mon, 22 Jan 2001 04:18:28 "GMT" Found this recipe thru searching on Google for Polish rye bread - it's easier on my arthritic fingers to e-mail rather than type it all out - hope this is what you are looking for. If not, there are a few thousand pages waiting to be looked at. Surprise! Polish Sourdough Rye Bread has been handpicked at Allrecipes.comŽ and sent to you by Louise Hyson. Visit http://allrecipes.com/default.asp?tsrc=ef today to search the Internet's most complete collection of America's favorite recipes, cooking tips, seasonal menus, grocery savings and more. Polish Sourdough Rye Bread Submitted by: Lori An old-fashioned sourdough rye bread from my grandmother's 90 year old neighbor! Let the starter rise overnight and make the bread the next day. Servings: 36 2 (.25 ounce) packages active dry yeast 1 teaspoon white sugar 2 cups water 4 cups rye flour 1 cup buttermilk, room temperature 1 teaspoon baking soda 1 tablespoon salt 8 cups bread flour 1 tablespoon caraway seed 1. The night before making the bread, in a medium sized mixing bowl, dissolve one packet of yeast and the sugar in 2 cups of water. Let stand until creamy, about 10 minutes. Stir in the rye flour until the mixture is smooth. Cover and let stand overnight. 2. The next day, dissolve the remaining package of yeast in the buttermilk. Add the rye flour mixture, the baking soda, the salt, 4 cups of the bread flour and stir to combine. Add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all of the flour). When the dough has become a smooth and coherent mass, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Sprinkle the caraway seeds on the dough and knead them in until they are evenly distributed throughout the dough. 3. Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm place for about 1 hour or until the volume has doubled. 4. Preheat oven to 350F (175C). 5. Turn the dough onto a lightly floured surface and divide into three pieces. Form each piece into a loaf and place in 3 lightly greased 9x5 inch bread pans. Cover and let rise until nearly doubled, about 1 hour. 6. Bake at 350F (175C) for about 35 minutes or until the bottom of the loaves sound hollow when tapped. -------------------------------- To get this recipe's nutritional information, read reviews about it, check its ratings, change the number of servings or add this recipe to your shopping list, view the online version at http://breadrecipe.com/az/PolishSourdoughRyeBread.asp?tsrc=ef --------------- MESSAGE bread-bakers.v101.n005.9 --------------- From: "Ann Gunnett" Subject: soy breads Date: Sun, 21 Jan 2001 21:31:58 -0500 does anyone have a recipe (abm or manual) for a bread using soy flour? I don't need gluten free, but I would like to replace some or all of wheat flour to decrease carbs. Also, is there a good source for soy flour? thanks, Ann --------------- MESSAGE bread-bakers.v101.n005.10 --------------- From: Reggie Dwork Subject: QVC - cookbook corner Date: Thu, 25 Jan 2001 21:57:26 -0800 I got this from Lora ... thought some of you might want to watch... >If by some chance you happen to be near a t.v. between 6 and 7 pm on >Monday February 5, tune into QVC and see me try not to make a fool of >myself. Think good thoughts - send signals of strength...this is a >make-or-break it chance for a lowly cookbook author - seriously. Tell all >your friends, relatives, relative you don't speak to anymore....can you >hear a note of unquiet desperation? >Lora Brody --------------- MESSAGE bread-bakers.v101.n005.11 --------------- From: "cjfredrick" Subject: Misto sprayer problems Date: Sun, 21 Jan 2001 10:02:54 -0600 This is in reply to Bob who continues to have problems with his Misto sprayer clogging and not spraying well. Yes, I also have the same problem with my Misto, so I don't use it. However, I have the book "The Best Recipe" by the authors of Cook's Illustrated and they had a small comparison of misters in which they found problems with the Misto, but they liked the "Quick-Mist" the best. I have not had the time to try to discover who makes or sells it, but if you should find out anything, please let me know. Cindy cjfredrick@mediaone.net --------------- MESSAGE bread-bakers.v101.n005.12 --------------- From: "Eldon and Shanda Solomon" Subject: Re: whole wheat rolls Date: Sun, 21 Jan 2001 16:38:21 -0500 John, We use whole wheat flour a LOT in our bread, and my husband, who makes far better bread than I, has a few secrets. First, he uses about a half teaspoon more yeast than most recipes call for. Second, he generally adds about 3 TBSPS of dried potato flakes and 1 heaping TBSP of applesauce per loaf of bread or pan of rolls. Also, we have started using Prarie Gold Hard White Spring Wheat instead of the red wheats. Our local supermarket used to carry King Arthur's White Spring Wheat flour, but stopped, so we now buy the wheat whole and grind it ourselves. We think it makes a wonderful bread, and use it for all sorts of other things as well. I will have him write down the basic recipe in it's entirety, and post it this week. Good luck! Shanda --------------- MESSAGE bread-bakers.v101.n005.13 --------------- From: CLRob99@aol.com Subject: Re: Misto Date: Sun, 21 Jan 2001 09:42:35 EST Bob the Tarheel Baker wrote, > Do any of you have Misto oil sprayers? I have two. I use one for olive > oil and one for canola oil. I am having a helluva time getting them to > spray evenly. Bob, I think it depends on the brand of sprayer. Hate to say it but my Misto never worked correctly with oil no matter how much I cleaned and fiddled. I thought it was me... Then I purchased an inexpensive plastic one at a restaurant supply house, and it works perfectly every time. I discovered that the Misto works OK for a mixture of oil and other liquid such as herb flavored water or vinegar, or for vinegar alone, but NOT for oil alone. I talked to the clerk at the cooking department where I had bought the Misto and she said when the Misto first came out they were very popular with customers but later batches started getting returns and complaints. They may have tried to reduce production costs and done something fatal to the design. --------------- MESSAGE bread-bakers.v101.n005.14 --------------- From: Terry Vlossak Subject: Whole Wheat Rolls Date: Sat, 27 Jan 2001 12:40:43 -0800 (PST) I have a few suggestions regarding the request for whole wheat rolls that are light/airy and soft. Lots of things you can do to achieve this result. First, use half and half whole wheat flour and bread or A.P. flour to make the dough. Also, enriched doughs are softer, so add eggs, butter, oil, milk, etc. to it. Mix the dough stickier: less flour makes a lighter roll; stickier doughs are easier to form, and seams stay pinched. Make sure you let your rolls rise to at least double their original volume. I find rolls take longer to rise than loaves: I think it has something to do with the extra work you do to form them. Bake the rolls just until they're done and no longer: rolls bake quicker than loaves since they're much smaller. Finally, try to find a finer-milled whole wheat flour to bake with. I've used Wheat Montana (Gold, or something like that) whole wheat flour--they mill a couple of different kinds--with wonderful results. It has great flavor and bakes up very light: I've even made pancakes with it that were almost as light as 100% A.P. flour pancakes. You can find them at www.wheatmontana.com . Let us know how you fare. Happy Baking! Terry __________________________________________________ Do You Yahoo!? Yahoo! Auctions - Buy the things you want at great prices. http://auctions.yahoo.com/ --------------- MESSAGE bread-bakers.v101.n005.15 --------------- From: Richard Wilson Subject: Breadman pans Date: Sun, 21 Jan 2001 16:45:29 -0500 Three months ago I bought a new Breadman machine to replace my Oster. The Oster was working well but the non-stick surface was flaking off the pan and that was a good excuse for a new machine. Having dealt with the Oster customer service people, I didn't want to try to get a replacement pan. That, however, might have been the wiser course. I'm having a lot of trouble with the dough and baked bread sticking to the Breadman pan. Breadman customer service has sent me one replacement pan so far and it is now as bad as the original pan. I bake a loaf every other day, sometimes baking it in the machine and sometimes baking it in the oven. Both the dough and baked bread stick. The center of the loaf is ripped out when removing the bread from the pan. The area immediately under the paddle, a three inch circle, is the problem. I remove the paddle before the final rise or the problem is much worse. The dough sticks in the same pattern when I remove it for the final rise and baking in the oven. The paddle does not touch the surface of the pan. Is this typical for Breadman pans? Any suggestions before I get my third pan from Breadman? Thanks, Richard --------------- MESSAGE bread-bakers.v101.n005.16 --------------- From: "L. Hyson" Subject: bread and bakeries in NYC Date: Sun, 21 Jan 2001 23:56:20 -0500 For Alexandra who is visiting NYC in the spring - here is a list of bread bakeries that I know first hand - too many delicious breads to give you a favorite except that I love Jewish rye and Jewish corn breads, which is what I grew up on. I have learned to greatly (too much) country and artisan breads of which there are loads - so here is the list - Sullivan Street Bakery, 73 Sullivan St. (West Village)annex at 533 W. 47 Street Zito & Son's Bakery, 259 Bleecker St. (also West Village) Bouley, 120 Broadway (sort of Soho/West Village) Ecce Panis, 5 locations throughout city - one of the best bread bakers E.A.T., 1064 Madison Avenue - also called Eli's Bakery Orwasher's Bakery, 308 E. 78 St. - in business for at least 3 generations - they sell my favorite breads and since living in North Carolina these past 8 long years, I get my fix when I go up to visit. If you like pies, Little Pie Company at 424 W. 43 St. is the place to go - their sour cream apple pie with crumb topping is worth eating. So there you are - if you try any of these, I'd love to know what you think of them. I'll take no offense if you don't like any or all of them. Have a great time and when you hit the Big Apple, give them my regards. It will be sometime till I get there again. Louise Hyson --------------- MESSAGE bread-bakers.v101.n005.17 --------------- From: Amy Subject: Re: Misto maintenance... Date: Sun, 21 Jan 2001 15:52:55 -0800 >Do any of you have Misto oil sprayers? I have two. I use one for olive >oil and one for canola oil. I am having a helluva time getting them to >spray evenly. I have emptied and cleaned them periodically, and I still >have trouble. Sometimes they spray, sometimes they sputter, sometimes >they dribble, and sometimes they don't work at all. Kinda sounds like >an old man, doesn't it? But that's a different story. If anyone has >the secret to getting these things to spray correctly, I would >appreciate hearing from them. >Thanks from Bob the Tarheel Baker I've got the same problem with mine, so I was glad to know I'm not the only one. Inspired by your message, I decided to look and see if there was a Misto website, and lo and behold there was. It even has a troubleshooting section that gives advice on just this problem (No Spray/Sputtering/Dribbing is the very first topic). The URL is http://www.misto.com/troubleshooting.html. Sounds like solving the problem requires a bit more disassembly than just cleaning it, or if that fails, replacing the part. Here's the excerpt for this problem; there's more info on their page, including the cleaning instructions, so it's worth taking a look: No Spray/Sputtering/Dribbling Due to a loose seal. To correct, go through the following steps:(Do this over a towel or the sink). 1. Unscrew your MISTOŽ (as if you were filling it with olive oil) 2. Hold the spray mechanism in your hand and pop the white screw collar off. (It pops off easily with a little pressure from your thumb). 3. Place the spray mechanism in the MISTOŽ canister and place the screw collar over the spray nozzle. Tighten the screw collar into place (you should feel and hear the collar click into place). 4. Tighten it a little bit more. 5. Replace the top cap. 6. Pump the MISTOŽ again. If the spray is still not a fine mist, loosen the screw collar and then tighten. Pump again. Spray. If the problem is still not corrected, replace the spray mechanism. --------------- MESSAGE bread-bakers.v101.n005.18 --------------- From: Ed Okie Subject: lop-sided machine loafs Date: Mon, 22 Jan 2001 08:58:42 -0500 "From: "Pat Stewart" "Subject: Lop-Sided Horizontal Loaf "Date: Sat, 13 Jan 2001 20:55:42 -0500 "I used a Zo upright for years (model discontinued but still going strong). I acquired a horizontal loaf Zo a couple of years ago as my second machine. "Problem: if I don't watch the horizontal loaf and "rearrange" the dough, I wind up with a lop-sided loaf. It seems stupid to have a programmable bread machine that I have to watch..." "Any suggestions?" Pat, a possible clue to lop-sided bread mixed/baked in your 2-pound horizontal-loaf Zojirushi bread machine: I suspect it is a result of dough that is too stiff (dry). When dough is too stiff it can't "flow" properly, left to right, (from the pull of gravity) in the machine's basket during the rising stage(s). The water-to-flour ratio controls this happening; whatever you're using, try adding a bit more liquid next time, then a bit more in the next batch, etc. If you're using the traditional "cup-volume" measurement method you might get brash an jump to an extra 1/4 cup or so... and see what happens! If you were using scales (something I - highly - recommend) and mixing dough by "percentages," the water-component change might be going from say, 58% to 64% (or higher). Once tried, you'll find that scales are a godsend, very simple, less dirty utensils result, plus it's very easy to adjust recipes both in wetness and total recipe size. Better yet, use "grams" ...and life will get even easier! (When using percentages, regardless of recipe size, the flour's total weight is always considered 100%, the amount of water added... a percentage of the flour's weight.) Soft dough (typically called "slack" or wet) generally is better for all bread making, machine or oven... but if working slack dough by hand - the resulting stickiness can be a challenge (and that's being kind with words). But in a bread machine (where dough is untouched by human hands) stickiness is a non-issue. Slack dough will generally give you a better rise, more open and/or uniform texture. You may have to bake a bit longer to evaporate the extra liquid, but that's not a serious issue, only for the perfectionists. Final note: don't be afraid to experiment, even toss out a few mistakes; the ingredient-cost for bread truly is token. And along the way you might even learn something! Or have fun trying. - Ed Okie --------------- MESSAGE bread-bakers.v101.n005.19 --------------- From: Barbara Handleson Subject: Welbilt recipes Date: Fri, 19 Jan 2001 07:40:58 -0800 (PST) I have a WELBILT breadmaker which is about 7 years old. What I want to know is do you have recipes for it or that I can use in it. It makes round loaves but I cook the bread in the oven in conventional loaf pans. i HAVE BEEN UNABLE TO MAKE BREAD BY HAND OTHER THAN DOORSTOPS. So I use the bread machine to mix and knead. thank you Barbara Handleson bfswanson3615@yahoo.com --------------- MESSAGE bread-bakers.v101.n005.20 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Misto Sprayers Date: Mon, 22 Jan 2001 11:18:42 -0500 (EST) Thanks to all who answered my plea for help in keeping my Mistos spraying. Following my posting, I cleaned both sprayers according to the directions, and they both worked - FOR ONE WHOLE DAY! My Mistos are being retired and I will begin trying the many suggestions that I have received. This bread list is really a great thing, isn't it? In addition to finding some great recipes and baking tips, I have corresponded with the likes of Maggie Glezer, Lora Brody, and Brother Peter Reinhart, and I have also made some great new friends. If I've had a problem or a question, all I've had to do is toss it out on the list and many of you respond with intelligent, friendly, and often humorous replies. Hold everything! The governor just called! Stop the execution! I received a message from a very nice woman who told me that she had trouble with her Misto until she learned to hold it upright and hold the pan (or whatever was being sprayed) on an angle. In other words, don't tilt the Misto. I have decided to grant a reprieve for my two Mistos until I try this new method. If that doesn't work, it is the guillotine for sure! Thanks, Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v101.n005.21 --------------- From: Barbara Handleson Subject: Welbilt recipes Date: Fri, 19 Jan 2001 07:40:58 -0800 (PST) I have a WELBILT breadmaker which is about 7 years old. What I want to know is do you have recipes for it or that I can use in it. It makes round loaves but I cook the bread in the oven in conventional loaf pans. i HAVE BEEN UNABLE TO MAKE BREAD BY HAND OTHER THAN DOORSTOPS. So I use the bread machine to mix and knead. thank you Barbara Handleson bfswanson3615@yahoo.com --------------- MESSAGE bread-bakers.v101.n005.22 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Misto Sprayers Date: Mon, 22 Jan 2001 11:18:42 -0500 (EST) Thanks to all who answered my plea for help in keeping my Mistos spraying. Following my posting, I cleaned both sprayers according to the directions, and they both worked - FOR ONE WHOLE DAY! My Mistos are being retired and I will begin trying the many suggestions that I have received. This bread list is really a great thing, isn't it? In addition to finding some great recipes and baking tips, I have corresponded with the likes of Maggie Glezer, Lora Brody, and Brother Peter Reinhart, and I have also made some great new friends. If I've had a problem or a question, all I've had to do is toss it out on the list and many of you respond with intelligent, friendly, and often humorous replies. Hold everything! The governor just called! Stop the execution! I received a message from a very nice woman who told me that she had trouble with her Misto until she learned to hold it upright and hold the pan (or whatever was being sprayed) on an angle. In other words, don't tilt the Misto. I have decided to grant a reprieve for my two Mistos until I try this new method. If that doesn't work, it is the guillotine for sure! Thanks, Bob the Tarheel Baker --------------- END bread-bakers.v101.n005 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved