Date: Fri, 2 Feb 2001 22:13:20 -0800 (PST) -------------- BEGIN bread-bakers.v101.n006 -------------- 001 - TheGuamTarheels@webtv.net - Ricotta alla Romana 002 - Tom - Apply Egg Wash? 003 - "Vikki Haffenden" - Breadman pan 009 - "Gonzo White" --------------- MESSAGE bread-bakers.v101.n006.2 --------------- From: Tom Subject: Apply Egg Wash? Date: Mon, 29 Jan 2001 09:55:22 -0600 What is best method to apply egg wash, for example to put seeds on top of rolls before backing? Many times I end up with punched down rolls while trying to apply the egg wash! Thank you Tom Wisconsin --------------- MESSAGE bread-bakers.v101.n006.3 --------------- From: "Vikki Haffenden" Subject: baguette tins Date: Sun, 28 Jan 2001 11:38:44 -0000 Does anyone know where I can buy baguette tins in the UK? Even in France I did not find them. I would love to try and make my own baguettes...I so enjoy playing with my bread machine. Vikki --------------- MESSAGE bread-bakers.v101.n006.4 --------------- From: "L. Hyson" Subject: buccellato Date: Mon, 29 Jan 2001 19:24:22 -0500 For Shirley on PEI: at www.mangiarebene.net/accademia/dessert/buccellato.html you will find the one recipe in English that I encountered. When I searched I found several written Italian. Happy eating. Louise Hyson --------------- MESSAGE bread-bakers.v101.n006.5 --------------- From: Nifcon@aol.com Subject: Kimmelwick rolls and bucellato Date: Sun, 28 Jan 2001 05:37:01 EST A recipe for Kimmelwick (or Kummelwick) can be found at http://www.countrylife.net/pages/recipes/876.html One for bucellato at http://www.mangiarebene.net/accademia/dessert/buccellato.html I haven't tried the recipes. John Wright Yorkshire, England --------------- MESSAGE bread-bakers.v101.n006.6 --------------- From: "L. Hyson" Subject: kimmelweck rolls Date: Sun, 28 Jan 2001 13:06:00 -0500 This is in reply to Shirley: I found many web pages with recipes for these rolls. One that seems quite good was printed in the Akron Beacon Journal of Nov. 15,2000 and the URL is: http://groups.yahoo.com/group/A-Home-Bakery/message658. The pages were found after going to Search in Google - but they should be available through other search engines. --------------- MESSAGE bread-bakers.v101.n006.7 --------------- From: Jack Elliott Subject: Bread Keeper Date: Tue, 30 Jan 2001 11:05:54 -0500 In searching I have learned Rubbermaid makes one called "Homemade Bread Keeper". I have been unable to find one in my area so have no idea how effective it may be. Does anyone have one? How expensive are they and is it worth the cost? The graphic I have seen shows what appears to be a slicing guide. Can someone tell me if this is true and whether there is a crumb tray? TIA Jack Elliott --------------- MESSAGE bread-bakers.v101.n006.8 --------------- From: Ellen Lee Subject: Breadman pan Date: Sun, 28 Jan 2001 11:31:29 -0500 Richard Wilson: I have been using my Breadman for over a year, for a very wide variety of recipes, and I have never had a problem with sticking. I remove the pan as soon as the baking cycle finishes and immediately invert the pan; the bread falls out without coaxing, and there is very little or no residue left in the pan. The only part that needs scrubbing is the paddle; I use a thin bottle brush to clean out the hole in the paddle. The pan itself needs only a quick wipe with sudsy water. When the paddle ends up in the bread, I follow the directions to lightly oil the pin on which the paddle sits. Do you wash the pan by hand? If you wash it in the dishwasher, that may be the problem. To expand my response, I have had absolutely no problems of any kind with this machine. Ellen --------------- MESSAGE bread-bakers.v101.n006.9 --------------- From: "Gonzo White" Subject: About breadman pans and sticky rolls Date: Mon, 29 Jan 2001 07:40:53 -0600 Richard Wilson asked about the breadman pans. I have had my breadman ultimate for about 4 years and am still on the origianal pan. The bread just pops out, when using it to make dough I wait a day and the dried dough left behind is dry and peels right off the walls. One question, do you wash your pans? I don't, That might be your problem something in the water. A professional bakery nevers washes their pans so neither do I. Actually if you think about it, the pans really never get dirty,, and the heat kills anything that does try to live there. Shanda Solomon asked for a sticky roll recipe. The sticky part is towards the bottom of the recipe. Cinnamon Rolls 1 1/2 tsp Active dry yeast 3 cups Bread flour 1/4 cup Sugar 1 tea Salt 1/2 cup warm milk 1/2 cup warm water 2 heaping Tablespoons of lard or butter 1 Egg Select dough setting. Add the ingredients in the order listed. Press start. While you are waiting chop up 1/3 - 1/2 cup Walnuts Mix with 3 Tbls White sugar 3 Tbls Brown sugar 1 Tbls Cinnamon When the dough is ready Remove to a lightly floured surface, roll or pat into a 12 x 9 rectangle. Brush with 1/3 cup melted butter. Sprinkle the Sugar Mixture over the butter. Roll the dough jelly roll style. Pinch the edge to seal. Cut into 12 pieces and place into a greased 9x13 pan. Cover and let raise for 45 minutes. Bakes at 375 F for 20-25 minutes until light golden brown. To Make Sticky buns 1/2 Cup brown Sugar 1/2 Cup Chopped Nuts 1/4 Cup Melted Butter 2 Tbls Corn syrup Mix this up, just before the dough is ready, place in the bottom of the pan and put the cinnamon rolls on top. Tastes wonderful. --------------- MESSAGE bread-bakers.v101.n006.10 --------------- From: Jack Elliott Subject: Sticky Buns Date: Sun, 28 Jan 2001 12:20:10 -0500 Re Eldon and Shanda Solomon request for a Sticky Buns recipe, here is a recipe I have made several times. My wife and friends rave about them. The recipe may be found in "Sister Schubert's Secret Bread Recipes". Hope it turns out to be what you are looking for. Good luck and happy baking... **************************************************************************** Sister's Sticky Buns 1 cup water 1/2 cup sugar 1/2 cup butter 1 package active dry yeast 1/2 cup warm water (105 to 115 F) 1 large egg, lightly beaten 4 1/2 cups all-purpose flour 1 teaspoon salt 1 cup butter, melted and divided 1 1/2 cups firmly packed brown sugar, divided 1/2 cup light corn syrup 1 1/2 cups coarsely chopped pecans 1 tablespoon ground cinnamon Combine 1 cup water, 1/2 cup sugar and 1/2 cup butter in a saucepan; heat until the butter melts, stirring occasionally. Cool to 105 to 115 F. Combine yeast, warm water and 1 teaspoon sugar in a 1 cup liquid measuring cup; let stand 5 minutes. Combine butter mixture and the yeast mixture. Add egg; stir well. Combine yeast mixture, 2 cups flour and salt in a large bowl. Add remaining 2 1/2 cups flour, 1/2 cup at a time, stirring vigorously until dough is no longer sticky and pulls away from sides of the bowl. Brush or lightly dub dough with some of the melted butter. Cover loosely and let rise in a warm (85 F) place, free from drafts, 1 hour or until doubled in bulk. Combine 1/2 cup melted butter, 1 cup brown sugar, corn syrup and pecans; sprinkle mixture evenly in the bottom of a well greased 13 X 9 X 2-inch pan. Set pan aside. Combine remaining 1/2 cup brown sugar, remaining 1/4 cup sugar and cinnamon in a small bowl; set aside. Punch dough down; turn out onto a well floured surface. Roll dough into an 18 X 15-inch rectangle. Brush dough generously with some of the remaining melted butter; sprinkle evenly with the cinnamon mixture. Roll up dough jellyroll fashion, starting at the long side. Cut roll into 12 slices, 1 1/2 inches thick. Place slices, cut sides down, in the prepared pan. Brush slices with remaining melted butter. Cover loosely and let rise in a warm place, free from drafts, 1 hour or until tops of rolls rise just above top of the pan. Preheat the oven to 350 F and put the oven rack in the center of oven. Bake rolls, uncovered, for 18 to 22 minutes or until golden. Cool in pan on a wire rack 8 minutes. Invert pan onto wax paper; let rolls stand, covered with the pan for minute. Remove pan, scraping any remaining pecan mixture from the pan onto the rolls. Serve warm, Yield: 1 dozen. Note: I do not do it this way!! I prefer to put all but a little of the flour in the mixer bowl and then add about 1/3 of the liquid at a time while mixing with the dough hook at low speed until all liquid, and remaining flour if necessary is added then increase speed to medium. Continue until the dough looks right! --------------- MESSAGE bread-bakers.v101.n006.11 --------------- From: "L. Hyson" Subject: Quick Mist Date: Mon, 29 Jan 2001 19:27:55 -0500 "Quick Mist" sprayers are made by and sold in Williams Sonoma shops. I bought one after being disillusioned with the Misto and am quite pleased with it. --------------- MESSAGE bread-bakers.v101.n006.12 --------------- From: "Carolyn Hollenbeck" Subject: soy flour Date: Sun, 28 Jan 2001 16:32:31 -0500 Ann: Soy flour used to be available from Walnut Acres. Web site is www.walnutacres.com. If you have a health food store nearby, you can most likely find it there. Carolyn --------------- MESSAGE bread-bakers.v101.n006.13 --------------- From: "Carolyn Hollenbeck" Subject: sticky buns Date: Sun, 28 Jan 2001 16:34:38 -0500 This is for Shandra: You can find a wonderful recipe for sticky buns in The Cake Bible, by Rose Levy Beranbaum. If you don't already own the book, it is worth it to purchase a copy. You'll thank yourself with each mouthful of sticky bun that you consume. Carolyn --------------- MESSAGE bread-bakers.v101.n006.14 --------------- From: "betty hodge" Subject: Two new bread baker questions Date: Sun, 28 Jan 2001 18:31:19 -0600 I have two questions as a new bread baker. l. What is "A-P" flour? and 2. What is meant by refreshing a sourdough starter? I really do enjoy this bread-bakers list. Everyone that posts is so helpful and so friendly. Feels like a family out there. Hoping you can answer these two question..... Have a good day, Betty Hodge --------------- MESSAGE bread-bakers.v101.n006.15 --------------- From: MLroses@webtv.net (ML Meyers) Subject: flowerpot quick breads Date: Sun, 28 Jan 2001 14:15:03 -0500 (EST) A few years ago I got a quick bread kit as a gift. It consisted of a 5" X 6" clay pot, and the ingredients. Guess who lost the instructions? What I need to know, is do I moisten the clay pot, before I spray on the oil ? And any recipes for hearty quick breads. It is a fun way to present bread for dinner. E-mails OK. ML Meyers --------------- MESSAGE bread-bakers.v101.n006.16 --------------- From: TPCSSC@aol.com Subject: Tupperware bread keepers Date: Wed, 31 Jan 2001 14:25:53 EST I, too, have Tupperware bread keepers that I dearly love. Like yourself, I found it a little short, however, for oven-baked loaves. Go back to the Tupperware web side & purchase another, taller bottom for your keeper. I believe they are called Square Keepers & I think the size was number 4 that I graduated up to (but check the size before buying). That solved all my problems. Sherry in Charlotte --------------- MESSAGE bread-bakers.v101.n006.17 --------------- From: TPCSSC@aol.com Subject: Misto sprayer Date: Wed, 31 Jan 2001 14:26:14 EST Re your Misto sprayer: I do not have the Mistos but have been using a Pampered Chef Kitchen Spritzer (4 in fact) for 2-3 years. I believe they work on similar principles. Other than occasional cleaning with hot, soapy water, the secret for me is releasing the pressure after each use. Just twist the top ring to release then retighten. This lets the oil trapped in the take-up tube drain back into the reservoir & not sit & get thick & gluey. Also, do not store near a heat source, even the fridge. Heat makes oil thicken. Good luck. Sherry in Charlotte --------------- MESSAGE bread-bakers.v101.n006.18 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Quick Mist sprayers Date: Thu, 1 Feb 2001 21:59:40 -0500 My two stainless steel Quick Mist sprayers are a little over a year old, and still going strong. They came from Williams-Sonoma. I fill one with canola oil, and the other with extra virgin olive oil, and use the appropriate one that suits the dough (or other use) at hand. They do need to be pumped up sufficiently to produce a fine mist, and if one holds the can vertically when spraying (just as the directions stated), the spray does not sputter. (There are also additional adjustments that can be made per the directions if the spray should falter.) The fact that the cans can be washed and refilled and they have no additives nor propellants as commercial aerosol spray cans have, is a very worthwhile point. Happy Baking! Carolyn --------------- MESSAGE bread-bakers.v101.n006.19 --------------- From: Paul and Ruth Provance Subject: Quick Mist Date: Sun, 28 Jan 2001 14:22:14 -0500 Dear Cindy, The Quick Mist is a Williams-Sonoma product and is available from their stores, catalog, and web site. I have one, and I must tell you that it doesn't work as well now, after having used it with extra-virgin olive oil, as it did when new. It still sprays, but in a stream, not in a fine mist. I haven't checked with Williams-Sonoma about cleaning it. I ran some hot water through it once, and it seemed to help briefly. I still use it to oil the tops of my loaves when I am covering them with plastic wrap to rise. My sons love to use it to spray extra olive oil on their pasta! In a way , it is a good thing that it doesn't spray that fine mist anymore, as I don't have oil mist floating in my kitchen and dining room anymore! Keep baking bread! Ruth --------------- MESSAGE bread-bakers.v101.n006.20 --------------- From: rls-1850@juno.com Subject: Soy bread Date: Wed, 31 Jan 2001 16:02:33 -0600 Ann, you asked about a recipe using soy flour. This one, from _Bread Winners_ by Mel London (Rodale Press, 1979) uses soy milk as well. If you have a food co-op nearby you'll probably be able to find both products there. High-Protein Soy Bread (2 loaves) 3 cups soy milk, scalded 2 packages dry yeast 1/4 cup oil 1 tablespoon salt 2 tablespoons honey 7 cups unbleached white flour 2 cups soy flour oil Scald the soy milk and then cool to warm. Sprinkle over the lukewarm soy milk the yeast, oil, salt, and honey and let sit for 10 minutes until the yeast foams. Beat in 4 cups of the white flour and then the soy flour. Knead in the remaining 3 cups of white flour, turn out onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic. Place in a greased bowl and let rise, covered, until the dough doubles in size. Punch down and shape into 2 loaves. Place in 2 well-greased, 9 x 5-inch loaf pans, brush tops with oil, cover and place in a warm spot to rise to double. Bake at 350 F. for about 45 minutes or until golden brown. Cool on wire racks. --------------- MESSAGE bread-bakers.v101.n006.21 --------------- From: ehgf@primenet.com Subject: Buyer Beware & QVC question Date: Mon, 29 Jan 2001 07:46:15 +0800 Hi all, Was sorry to hear of Judy's problem with King Arthur's Pullman pan. It is not an inexpensive item so it is a shame that it doesn't work properly. I was reminded of a pullman bread I made years ago in which the instructions told you to put your dough in a loaf pan, place a baking sheet on top and weigh it down with a brick. It seemed to work well and didn't require any extra equipment. I do think, however, that the key to making this loaf is using just the right amount of dough in your pan. If anyone has experience with "Pain de Mie", maybe they can share some tips. I bought a Misto with a gift certificate shortly after they came out. It didn't work worth a darn from the get-go. I stopped trying to use it and have come to rely on the convenience of Pam when I need a spritz of oil. It was a learning experience and reminded me not to believe the hype on every new cooking product. Thanks Reggie for letting us know about Lora. Am I correct in assuming that the stated time for her appearance on QVC is EST ? [[ Yes, EST. - Reggie ]] Ellen aka Gormay --------------- MESSAGE bread-bakers.v101.n006.22 --------------- From: Terry Vlossak Subject: Salt in Bread Date: Wed, 31 Jan 2001 14:40:33 -0800 (PST) Someone had a question about how much salt to put into bread. For a plain bread, that is, one that is made from flour, water, yeast and salt, the usual percentage is 2% of the weight of flour. I got that from Joe Ortiz's book, "The Village Baker." Let me see if I can figure this out in my head for a normal-sized batch. My KA mixer can't take more than 2 cups of water, say I add 6 cups of flour to make the dough, equals 2 lbs. of flour or 32 oz. so....2% of that would be .64 oz. of salt. I weighed a tablespoon of salt, and that's about what 1 tablespoon weighs, .64 oz. Of course, you can use less, if bread tastes too salty for you at that amount. The action that salt has on bread is quite beneficial for the home bread baker, since it retards the breakdown of the gluten strands by the yeast, giving you a stronger structure. I've tried to make bread without salt, and it is a sticky business. It seems as if there is not enough flour in the dough. There you are, adding cup after cup of flour to your dough and wondering what bad baking gremlin has invaded your kitchen, causing this dough to act in such an uncooperative fashion! It's the salt: you forgot it. Or, make it without salt and become an expert at handling sticky dough. And eat it up quick: it's shelf life will be shorter because salt helps preserve bread. According to Joe, Tuscan bakers once had a severe shortage of salt, so they had to bake without it. Apparently, enough people liked this bread that unsalted breads continue to be baked to this day. I hope that wasn't more than you wanted to know..... Happy Baking. Terry --------------- MESSAGE bread-bakers.v101.n006.23 --------------- From: Jack Elliott Subject: Oatmeal Yeast Bread Date: Fri, 02 Feb 2001 19:44:46 -0500 Recently I saw a copy of a magazine "Country Extra" in which I found the subject recipe. I tried it and found it to be a very good bread. It rises well has a good crumb and, I think, an excellent flavor. Some of you readers may find it interesting. I use a Kitchenaid beginning with the paddle and switching to the Pam sprayed hook and knead for 15 minutes. Some where I have read that 1/3 teaspoon of yeast per cup of flour is sufficient thus, I do not use the full amount in the recipe. I find I must add a bit more flour. As a result, I finish with just under 4 pounds of dough. The dough ferments in a bowl until doubled. This I divide, shape and place in 4 X 8-inch loaf pans, cover and set aside to proof. Some days 1 1/2 to 2 hours are required to rise about 1-inch above the sides of the pans. The result is 3 baked loaves of just over 1 pound each. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ OATMEAL YEAST BREAD 2 packages (1/4 ounce each) active dry yeast 1/2 cup warm water (110o to 115o) 1 1/2 cups boiling water 1/2 cup shortening 1/2 cup honey 2 eggs 1 cup quick-cooking oats 1 tablespoon salt 6 to 7 cups all-purpose flour 1 tablespoon butter or margarine, melted In a large mixing bowl, dissolve yeast in warm water; set aside. In another bowl, stir boiling water and shortening until shortening is melted. Add honey; cool to 110 - 115 F. Add eggs, oats, salt and shortening mixture to yeast mixture. Add 3 cups flour; stir until smooth. Stir in enough remaining 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 dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9 X 5 X 3-inch loaf pans. Prick tops with a fork. Brush with butter. Cover and let rise until doubled, about 40 minutes. Bake at 350 F for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks. YIELD: 2 loaves. --------------- MESSAGE bread-bakers.v101.n006.24 --------------- From: Reggie Dwork Subject: King Arthur Classes Date: Sun, 28 Jan 2001 23:42:18 -0800 Please go to the King Arthur website to find out more about the classes. www.kingarthurflour.com King Arthur Classes NORWICH, VERMONT 800-827-6836 Baking Demonstrations Calendar of Events Events listed by date List events by state Date* Event Location 02/12/2001 King Arthur Flour's Sweet Dough Class Rustic & Sourdough Class San Diego - California 92108 02/13/2001 King Arthur Flour's Sweet Dough Class Rustic & Sourdough Class Newport Beach - California 92660 02/14/2001 King Arthur Flour's Sweet Dough Class Sherman Oaks - California 91403 02/15/2001 King Arthur Flour's Sweet Dough Class Rustic & Sourdough Class Torrance - California 90503 02/16/2001 King Arthur Flour's Sweet Dough Class Rustic & Sourdough Class Santa Barbara - California 93105 02/21/2001 King Arthur Flour's Basic Bread Class Sweet Dough Class Palm Beach Gardens - Florida 33410 02/26/2001 King Arthur Flour's Sweet Dough Class Rustic & Sourdough Class Arlington - Texas 76006 02/27/2001 King Arthur Flour's Sweet Dough Class Rustic & Sourdough Class Plano - Texas 75074 02/28/2001 King Arthur Flour's Sweet Dough Class Rustic & Sourdough Class Tyler - Texas 75702 03/02/2001 King Arthur Flour's Sweet Dough Class Rustic & Sourdough Class Austin - Texas 78758 03/12/2001 King Arthur Flour's Sweet Dough Class Rustic & Sourdough Class Amherst - New York 14228 03/13/2001 King Arthur Flour's Sweet Dough Class Rustic & Sourdough Class Rochester - New York 14624 03/14/2001 King Arthur Flour's Sweet Dough Class Rustic & Sourdough Class Syracuse - New York 13209 03/15/2001 King Arthur Flour's Sweet Dough Class Rustic & Sourdough Class Binghamton - New York 13901 03/26/2001 King Arthur Flour's Sweet Dough Class Rustic & Sourdough Class Cedar Rapids - Iowa 52401 03/27/2001 King Arthur Flour's Sweet Dough Class Rustic & Sourdough Class Des Moines - Iowa 50309 03/28/2001 King Arthur Flour's Sweet Dough Class Rustic & Sourdough Class Omaha - Nebraska 68124 03/29/2001 King Arthur Flour's Sweet Dough Class Rustic & Sourdough Class Sioux City - Iowa 51101 * Please note: for store sales and other ongoing events, the date here signifies only the last day of the sale or event. Click on the event for full details. Copyright 2000 The King Arthur Flour Company, Inc. 1-802-649-3881 Norwich, Vermont 05055 --------------- MESSAGE bread-bakers.v101.n006.25 --------------- From: "Scullery Maid" Subject: Experiment: Salt in Bread Date: Thu, 01 Feb 2001 12:39:17 -0600 After my question, I heard from several people who use no or low salt in their breads, and they seem happy with the results. Richard L. Walker suggested I make three loaves: using no salt, 1 tsp. salt, and 2 tsp. salt, and compare the results. That sounded nice and scientific, so yesterday I performed the experiment. I carefully tried to keep salt the only variable. I chose a straight-dough recipe based on Julia Child's French baguettes which has only 5 ingredients (the usual 4 plus a touch of rye). I weighed flour and water, used water from a pitcher for constant temperature, and kneaded in the food processor for identical times. The time between batches was less than 90 seconds, and that way I could observe the loaves rising next to each other. I used no salt, 1 tsp, and 2 1/4 tsp. (Julia's recipe). (She uses food processor, but includes some hand kneading; I didn't hand knead). When making the dough, those with more salt seemed a slight bit stickier. I find it hard to believe the effect of salt could be that quick. They seemed to rise at the same rate. That was a real surprise to me. I've always heard that salt keeps yeast in check. That wasn't my experience. I baked the bread in dark baguette pans, switching positions right-to-left and front-to-back to equalize any hot spots in my oven. They all had the same oven-spring and baked to the same toasty brown color. I served them still slightly warm from the oven (didn't want that to happen, but time got away from me). They were equally crusty. The no-salt had a denser texture and not as many holes. The other two had much better texture--best texture was high-salt. I served all three to my husband, having him start with no salt and working up. He did NOT know what the experiment was about or what the variable was, just thought he had entered heaven. First we tried them without food. Well, I'll be darned if he didn't like Julia's best! He did NOT like the no-salt bread, felt it tasted flat. It did. He thought the medium salt was good (it's what I always make, and which I liked the best). But he liked the high-salt best. I was surprised the high-salt wasn't nearly as salty-tasting as I'd expected. After all, that's 125% more salt than we're used to. I thought it would taste terrible, but it was quite good, actually. Then we tried them with just wine. Similar results. Then with food. The differences were not as apparent. And, predictably, when we spread them with a salty olive spread, the no-salt bread tasted best. Thanks, Richard, for inspiring such a fun day. I hope others will try the experiment and report on their results. Meanwhile, I've got an awful lot of French bread in my freezer... Mary B. _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com --------------- MESSAGE bread-bakers.v101.n006.26 --------------- From: "Linda Garber" Subject: Sticky Buns Date: Wed, 31 Jan 2001 11:08:14 -0400 I combined three recipes to create these sticky buns which I made for our office on the day of the Tall Ships Parade of Sail last summer in Halifax. The dough is from the Sally Lunn bread in Bread Machine Magic by Rehberg and Conway, the Filling is from the Cinnabon Recipe and the Syrup is from The Bread Machine Cookbook by M. Lambert. I didn't use the pecans. I think you could add raisins to the filling. They are very good, according to all who have tried them. TALL SHIPS 2000 STICKY BUNS 8" square or round pan DOUGH 1/8 cup heavy cream 1/8 to 1/4 cup water 2 eggs 1/2 teaspoon salt 1/4 cup butter in pieces 3 tablespoons sugar 2 cups all-purpose flour 1 1/2 to 2 tsp yeast FILLING 2/3 cup brown sugar 1 1/4 tsp. cinnamon 1/3 cup very soft butter SYRUP 3 tbsp butter 1/2 cup brown sugar 2 tbsp water 30 pecan halves (optional) 9" X 13" pan DOUGH 1/4 cup heavy cream 1/4 to 3/8 cup water 3 eggs 1 teaspoon salt 1/3 cup butter cut 1/4 cup sugar 3 cups flour 1 1/2 - 2 tsp yeast FILLING 1 cup brown sugar 2 tsp. cinnamon 1/2 c very soft butter SYRUP 4 1/2 tbsp butter 3/4 cup brown sugar 3 tbsp water 44 pecan halves (optional) METHOD Dough: Put dough ingredients in bread pan in order suggested by your bread machine instructions. Set for white or sweet bread, dough stage. Press Start. Remove dough and punch down. Filling: Mix brown sugar, cinnamon & butter. Microwave for 6 to 10 seconds to spread easier. For the smaller recipe, roll dough into a rectangle 7 to 8 inches wide and about 16 inches long. For the larger recipe, cut down in half and roll into two rectangles, each 7 to 8 inches wide and 11 to 12 inches long. Spread filling to edges and roll into long cylinder. Cut into 1 - 2 inch slices. The rolls can be baked together in baking pans or separately in muffin pans. The muffin-pan rolls are neater and crusty on the outside. If you cook them in baking pans, they will be softer. An 8-inch square baking pan is the perfect size for nine rolls, a 9 x 13 inch pan should hold 15 rolls. Syrup: Make the syrup by combining butter, brown sugar, and water in a small pan. Heat until butter is melted and sugar is dissolved. Stir well, then pour syrup into the bottoms of the baking pan or muffin-pan cups. Place two pecan halves in the bottom of each muffin cup, or on the top of each roll if you are using a baking pan. Place rolls in muffin cups, or turn them upside down (so pecans are on the bottom) in a baking pan. Cover rolls loosely, set them in a warm place, and let them rise until doubled, 45 minutes to 1 hour. Bake rolls in a preheated 350 F oven until they are nicely browned, 17 to 22 minutes in a muffin pan, 20 to 25 minutes in a baking pan, The rolls must be removed from the pan immediately, or the sugar syrup will harden. Keeping in mind that excess sugar syrup will run off, invert the pan or muffin pan over a large plate or baking sheet. Let them cool slightly, or the hot sugar will burn your mouth. --------------- END bread-bakers.v101.n006 --------------- -------------- BEGIN bread-bakers.v101.n007 -------------- 001 - Susan Cahill Subject: Soy Breads Date: Tue, 30 Jan 2001 19:32:39 -0800 I had this recipe that I've used quite often. The only thing is that it doesn't have that much of a taste. * Exported from MasterCook * Low Carb Bread - 3.7 gms carbs per slice Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon salt 3 tablespoons virgin olive oil 1 each egg 1 cup Bob Red Mill's High Gluten flour ( 75-80% protein) 1/4 cup oat flour 3/4 cup soy flour (full fat) - not lowfat 1/4 cup flax seed meal 1/4 cup wheat bran 1 1/2 teaspoons baking powder 1 tablespoon Splenda 1/2 teaspoon sugar 3 teaspoons bread machine yeast 1 1/8 cups warm water Add to bread machine salt, oil and egg. In a bowl mix together flours, bran, flax seed, baking powder and splenda. Add to machine. Sprinkle sugar and yeast on top. Add warm water. Set the machine on Dough cycle and let it do its stuff. After the kneading is done and the dough is rising - check it. If it has risen above the pan remove from pan onto lightly floured surface (use some gluten flour for this). Knead gently a few times and shape into a loaf shape. Spray a large loaf pan with Pam and place shaped dough in pan. Spray a piece of wax paper with Pam and lay over loaf pan and then cover with a light tea towel. Place in warm draft free place to rise for about 1 hour (bread should rise over the sides into a nice looking loaf). Bake at 365 F for 35 - 40 minutes (depending on your oven). This bread following these directions turned out wonderful for me and makes a traditional size of bread. - - - - - - - - - - - - - - - - - - NOTES : Per slice - Calories - 92 Total Fat - 4.8g Cholesterol - 11mg Carbs - 5.2g Fiber - 1.5g Protein - 8.2g To Gabi's original recipe I added more yeast and an egg because my loaves were turning out dense and too chewing - but good tasting. If you deduct Fiber in your total carbs - each slice works out to be 3.7g carbs. Description: "3.7 gm carbs per slice - kneaded in bread machine & baked in oven" Source: "Gaby's World Famous Low Carb Bread" Start to Finish Time: "3:40" - - - - - - - - - - - - - - - - - - - Per serving: 30 Calories (kcal); 3g Total Fat; (79% calories from fat); 1g Protein; 1g Carbohydrate; 12mg Cholesterol; 183mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : This is the original recipe by Gaby. I made a couple of modifications. I used soy powder instead of soy flour as I couldn't find it. I also didn't use Splenda. I used 1 1/2 tsp sugar. This bread came out wonderful. It is the first bread that I've ever made that rose so well. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 --------------- END bread-bakers.v101.n007 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved