Date: Sun, 25 Mar 2001 00:56:11 -0800 (PST) -------------- BEGIN bread-bakers.v101.n016 -------------- 001 - Bszim@aol.com - No Subject 002 - Rosemary Finch Subject: pain de mie loaf Date: Mon, 19 Mar 2001 09:21:02 -0500 FYI, especially those who have been looking for/using pullman loaf pans, www.marthastewart.com has one measuring 16"x3 1/2"x 3 1/2" for $20, reduced from $28. --------------- MESSAGE bread-bakers.v101.n016.3 --------------- From: rls-1850@juno.com Subject: Date: Mon, 19 Mar 2001 16:57:44 -0600 Sunny, you asked about recipes for self-rising flour. You might try looking through Southern cookbooks. One that I have, _A Treasury of Southern Baking_ by Prudence Hilburn (HarperPerennial, 1993), has several recipes for biscuits, muffins, and quick breads that call for self-rising flour. Hope this helps. - Ron --------------- MESSAGE bread-bakers.v101.n016.4 --------------- From: Julie Donnelly Subject: Viking Range Date: Tue, 20 Mar 2001 05:26:09 -0800 (PST) I'm seriously considering buying a 30" Viking gas/convection range. However, Amana is coming out soon with a dual fuel range that will cost a fraction as much. I've read some comments in the list about the Viking but need more. Is it worth the money? Do they ever go on sale? --------------- MESSAGE bread-bakers.v101.n016.5 --------------- From: MLroses@webtv.net (ML) Subject: recipe error Date: Tue, 20 Mar 2001 00:14:56 -0500 (EST) In digest v101.n014 there was a recipe for a "High Rise Cornbread" The SALT measurement is WAY OFF ! The recipe said" 1 TB," (instead of 1 tsp) I converted the recipe to the bread machine(dough stages) and oven baking stone. And I have to tell you, it is a REMARKABLE loaf !!!!!!!!! ML....michigan --------------- MESSAGE bread-bakers.v101.n016.6 --------------- From: MLroses@webtv.net (ML) Subject: gramma's coffeecake Date: Mon, 19 Mar 2001 12:17:31 -0500 (EST) I'm trying to bake a memory. It's funny how aromas can stay with you, even from childhood. Every Saturday, Gram would bake her coffeecakes. They were flatish rounds,wth raisens, and crystal sugar on top. Anyone out there know what I'm remembering? TIA ML....michigan E-mail OK --------------- MESSAGE bread-bakers.v101.n016.7 --------------- From: Nifcon@aol.com Subject: Books for Kathleen Date: Sat, 24 Mar 2001 04:17:24 EST Books every baker should have - a very contentious subject I've owned dozens of books about bread baking or which refer to bread and I'd do without all of them except: Carol Field's "The Italian Baker" Elizabeth David's "English Bread and Yeast Cookery" Julia Child et al. "Mastering the Art of French Cookery" volumes 1 and 2. John Wright Yorkshire, England --------------- MESSAGE bread-bakers.v101.n016.8 --------------- From: BILLPOTE@aol.com Subject: Slipping Date: Mon, 19 Mar 2001 11:48:48 EST Barbara Schmitt answered Sherri about Silpat slipping while using. I found the ultimate answer for all counter top slippage to be a rubberized place mat. I just happened to see some really ugly, imitation basket weave rubberized placemats and thought of my pizza peal. Putting one under anything which tends to slip on the counter, ends it all immediately. Try Cost Plus, Pier One, Kitchen Bath and Beyond etc. You'll slip no more. Digger --------------- MESSAGE bread-bakers.v101.n016.9 --------------- From: Barbara Handleson Subject: low carb bread for diabetics Date: Mon, 19 Mar 2001 13:58:42 -0800 (PST) Just recently my blood sugar was extremely high. I am probably going to be treated for diabetes very soon. I was told to cut my carbs and I love bread, so can anyone tell me where to search for low carb healthy bread I can feel good eating. thanks. bfswanson3615@yahoo.com __________________________________________________ Do You Yahoo!? Get email at your own domain with Yahoo! Mail. http://personal.mail.yahoo.com/ --------------- MESSAGE bread-bakers.v101.n016.10 --------------- From: Julie Donnelly Subject: Bread Cookbooks Date: Tue, 20 Mar 2001 05:20:13 -0800 (PST) Someone asked for recommendations for the definitive bread cookbook and I submit James Beard's "Beard on Bread". Very good primer on bread baking and excellent recipes for baking by hand. I usually use my bread machine's dough cycle to get things going through the first rise then I take over to shape and bake. I recently used his homestyle white bread recipe to make one loaf, five hamburger buns and three bratwurst size buns. Delicious! --------------- MESSAGE bread-bakers.v101.n016.11 --------------- From: "SunnyG" Subject: Thanks to Gotta Getme Date: Wed, 21 Mar 2001 00:41:44 -0700 Thank you, Ellen aka Gormay, for your opinion on the Breadman Bagelmaker. I just received my bagel maker (got it on ebay for $20.50 including shipping!) and look forward to playing with it. I am not a bagel gourmet, and might not know a good bagel if I ate one, so I really appreciated your opinion. I'll have to take some homemade bagels to work and see if they agree with you! Sunny <>< in Sun Valley with Elise the Aerial Indomitable Incorrigible (Irresistible) and Esprit the Attitude Expensive --------------- MESSAGE bread-bakers.v101.n016.12 --------------- From: Cherie Ambrosino Subject: ciabatta Date: Fri, 23 Mar 2001 11:58:51 -0500 Good morning to all - my name is Cherie and I'm new to the list, although I was on for a year or two around 1996 [then off line for awhile]. Right now I'm looking for a good recipe for CIABATTA, and any advice as to why those have such a huge 'crumb' [is it a sponge or what?] I use a kitchenaid and an electric oven, have had abms, but just don't have the room right now :) Plus the kids like to play in the dough [unfortunately - they're 1 and nearly 3 so very little actual help :)] TIA for any help - Cherie --------------- MESSAGE bread-bakers.v101.n016.13 --------------- From: "Chris Dalrymple" Subject: Maple Bread Date: Mon, 19 Mar 2001 21:32:39 -0600 I tried the Maple Whole Grain Bread that rls-1850@juno.com submitted on Mon, 5 Mar 2001, and it was wonderful! Following are the changes I made to the ingredients for 4 loaves: 2 T canola oil instead of 1/2 cup butter, a bit of extra maple syrup (to finish off the bottle), 2 T sea salt instead of 2 tsp, used 1/2 white whole wheat and 1/2 bread flour, and threw in a few handfuls of rolled oats (another item that needed finishing off). This bread was so moist and tasted just heavenly. Thanks, rls, and thanks Mike for requesting maple recipes. --------------- MESSAGE bread-bakers.v101.n016.14 --------------- From: "Sonia Martinez" Subject: for Joni- Hot Malasadas! Date: Mon, 19 Mar 2001 13:00:44 -0800 Aloha Joni! You can get a great recipe for Malasadas as well as a little information on why Malasadas are traditionaly made on Fat Tuesday every year. Malasadas were brought to Hawaii by the Portuguese inmigrants who came to work in the sugar fields over a hundred years ago, and have now crossed all cultural and ethnic lines in the islands I did not see the original post on Malasadas, so maybe you already have all of this. If you visit my Yahoo Cooking Club at: http://clubs.yahoo.com/clubs/akakafallsinncookingschool look up Post # 625 Enjoy! Sonia --------------- MESSAGE bread-bakers.v101.n016.15 --------------- From: "Margaret Cope" Subject: Kitchen Aid Date: Mon, 19 Mar 2001 11:11:29 -0500 I have read so many complaints about the new Kitchen Aid mixers that I wonder if anyone has passed them on to the manufacturer. Perhaps it is time that these comments are collected and sent to the appropriate customer relations department. I am fortunate to own one that is at least 20 years old and used at least twice a week to mix 2 regular size loaves of bread. The only complaint I have is that it does not turn slowly enough anymore to add flour. I overcome that by usually adding the liquid to the flour mix in most creations. I dread the day when it breaks down but then I have my mother's in Wisconsin which is about 50 years old and works just fine. --------------- MESSAGE bread-bakers.v101.n016.16 --------------- From: Ursula Prada Subject: steel cut oats Date: Mon, 19 Mar 2001 17:20:43 -0800 (PST) I found a recipe for Banana-Oatmeal Bread that called for steel cut oats, as well as quick-cooking oats. I really liked the texture of the bread, but would like to make it without the 1 cup of mashed bananas the recipe called for. Can you suggest how I can use the steel cut oats in a recipe calling for quick-cooking oats, or how/what to substitute for the banana? I'm new to bread machine baking (or bread baking in general, for that matter), and would appreciate any suggestions. I understand that there are discussion/chat/posting rooms... (???) you can go to for questions like these, but I have no idea how to find them. Thanks for any suggestions edtiltvincent@yahoo.com --------------- MESSAGE bread-bakers.v101.n016.17 --------------- From: "Wayne Davis" Subject: Magic in bread machines Date: Wed, 21 Mar 2001 23:00:21 -0500 Not only are bread machines not for everybody, they're not for every type of bread. But they do work for some families for some types of bread. We have a fondness for Japanese-style white bread (i.e., the Japanese version of western white bread), which I discovered by accident the bread machine makes quite well, simply by substituting one-half to three-quarters of the flour in a standard recipe with First Clear flour from King Arthur, plus a teaspoon of dough enhancer. Of course, you'll need to experiment with adjusting liquids amounts a tad up or down, and maybe cutting back on your yeast a bit to avoid an explosion. No, it doesn't have quite the magic of handmade ... but then again, it takes me 5 minutes to whip up before I go to bed, and it's waiting for us hot and fresh for breakfast. --------------- MESSAGE bread-bakers.v101.n016.18 --------------- From: "SunnyG" Subject: Breadmaker Bread Date: Wed, 21 Mar 2001 00:41:42 -0700 I am not a gourmet eater or cooker or baker. My opinion is not educated or fussy. But ... my mom baked us homemade white bread when we were kids (which of course we didn't like because it didn't come from the store), and I wanted my homemade breadmaker bread (of all colors) to look like it was mom's homemade. I live in Sun Valley, Idaho, so have to follow usual high altitude directions. I've had a Zo for almost 10 years. Somewhere along the line I substituted an egg for 1/8 cup water. I also add all kinds of healthy seeds to my bread, primarily flaxseed. I think my whole-grain bread comes out airy and open-textured like mom's homemade and not dense and "regular" like store-bought or pre-egg breadmaker. Can anyone confirm that this is legitimate and not my humble biased opinion? Sunny <>< in Sun Valley with Elise the Aerial Indomitable Incorrigible (Irresistible) and Esprit the Attitude Expensive --------------- MESSAGE bread-bakers.v101.n016.19 --------------- From: "E Wellborn" Subject: cafeteria rolls Date: Mon, 19 Mar 2001 20:23:05 -0600 Mike Hammel asked for cafeteria rolls. This recipe is/was used in the cafeteria from my school cafeteria in North East Texas. I have used the recipe several times with success, I hope you also get good results! Dinner Rolls 3 C. warm water 1/2 C. sugar 2 Tbsp. dry yeast 1/2 C. powdered milk 2 tsp. salt 6 to 7 C. flour 1/2 C. butter or margarine (butter flavored Crisco is good) Us electric mixer. Add 1/2 cup sugar and 3 cups warm water to mixer bowl; dissolve sugar. Add yeast. Let stand until it rises and bubbles (10 to 20 minutes). Add melted butter (warm, not hot). Add powdered milk to 1 or 2 cups flour. Mix well. Add flour-milk mixture to water; mix. Add flour to make soft dough. Beat until smooth. Add salt to 1 cup flour. Add to soft dough; continue adding flour and mixing until dough is stiff enough to handle. Put dough in greased bowl. Let rise to double (approximately 45 minutes); punch down. Roll out on floured board. Cut into balls. Let rise. Bake in 400F oven. --------------- MESSAGE bread-bakers.v101.n016.20 --------------- From: Blanche007@aol.com Subject: answers from Lora Brody Date: Wed, 21 Mar 2001 13:22:19 EST > I have always been intrigued by the beautiful braided surface of Challah > bread so I finally decided to make a loaf. Looking through my books for a > good recipe I discovered that some recipes call for a small braid placed > on top of the main braided loaf. I believe this has some symbolism in the > Jewish faith and would appreciate someone educating me. > Thank you. Dick Carlton, Brookings, OR Dick - it means the person who baked the bread had some dough left over from making the big braid and didn't want to waste it. The round challa at Rosh Hashona (Jewish New Year) means lots of things to lots of people. In our home it symbolizes the circle of life, how each year completes it's own circle. ---- > --------------- MESSAGE bread-bakers.v101.n014.5 --------------- > From: "Linda Garber" > Subject: Dough Enhancer > Date: Tue, 13 Mar 2001 11:14:18 -0400 > Here's the one I got from this or another list with the notes of > the original poster. > A DOUGH ENHANCER. > 1 Cup Lecithin granules > 1 Tbsp Vitamin C Powder > 1 Tbsp Ground Ginger > I mix these ingredients together and store them in my refrigerator > using either a ziplock bag or an empty jar. As a guideline, I > prefer using 1 Tbsp of this mixture per loaf. However, you can use > 1 tsp per cup of flour. Linda - be careful about your use of ginger. Too much can act as a yeast inhibitor along with cinnamon and some other spices. --------------- MESSAGE bread-bakers.v101.n016.21 --------------- From: "Pedro S. Arellano III" Subject: Books for Kathleen Date: Fri, 23 Mar 2001 23:08:04 -0600 Hello my name is Pedro. I have gone through about 200 lbs. of flour in 2 1/2 years (so you get an idea of how much experience I have). I don't like books which have snobby ingredients for which you have to scour health food stores. Maybe I should say I like recipes that sound like they come from the kitchen of mom or grandma (although as a Mexican I didn't get too many recipes for bread from mom or Grandma). Nevertheless here are my candidates for necessary bread books. Don't get me wrong I am adventurous, just not snobby. With this in mind the books I would recommend to Kathleen are: "The Bread Book" By Betsy Oppenneer. I also highly recommend her videos. I think this should be a standard. It has over 200 recipes and a lot of helpful tips. "Beths' Basic Bread Book" ??? By Beth Hensperger. I would recommend anything by Beth Hensperger. "Secrets of Jesuit Bread Making" By Brother Rick Curry S.J. These are good basic recipes. It also has readings which give me-- warm fuzzies. "Beard on Bread" By James Beard. two words one name, James Beard enough said. "Judy Gormans' Breads of New England" These are pure Grandmaesqe recipes. It may be a little hard to find. "World Sourdoughs From Antiquity" By Ed Wood. If you like sourdough than you MUST have this book. It is a bit snobby, but you will not find a book with more details about baking with sourdough. These are MY choices. However you may be an "I only use organic stoneground..." kinda person. So the thing I would recommend more than anything is that you preread any perspective books. Find what you like. More than once I have brought something home from which I ended up getting a mere handful of recipes. --------------- MESSAGE bread-bakers.v101.n016.22 --------------- From: "Helen Deacey" Subject: Rec: Sally Lunn Date: Wed, 21 Mar 2001 15:00:56 -0500 This is fabulous. Helen * Exported from MasterCook * Sally Lunn Recipe By :Betty Crocker Back to Homemade October 1991 Serving Size : 16 Preparation Time :0:00 Categories : Breads - Breadmachines Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1/2 cup warm water -- (105F to 115F) 1/2 cups lukewarm milk -- (scalded then cooled) 2 tablespoons sugar 1 1/2 teaspoons salt 2 eggs 1/4 cup shortening 5 1/2 cups Gold Medal all-purpose flour Grease tube pan, 10x4 inches. Dissolve yeast in warm water in large bowl. Stir in remaining ingredients except flour. Stir in flour. Beat until smooth. Cover and let rise in warm place about 1 hour or until double. Stir down batter. Spread in pan. Cover and let rise about 45 minutes or to within 1 inch of top of pan. Heat oven to 350F. Bake 45 to 50 minutes or until golden brown and crusty. Serve warm. 16 slices. Description: "This popular tea bread is believed to have been named for a woman who worked in the bakery where it was first made." S(Scanned & MC formatted): "hdeacey@mail.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 4g Fat (19.8% calories from fat); 6g Protein; 35g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 212mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : Nutrition Information Per Serving 1 slice Calories 195; Protein 5g, Carbohydrate 33g, Fat 5g, Cholesterol 30mg, Sodium 220mg, Potassium 60mg --------------- MESSAGE bread-bakers.v101.n016.23 --------------- From: Reggie Dwork Subject: review - video Date: Fri, 23 Mar 2001 19:33:09 -0800 Well, I also watched Perfect Bread Fun With Creative Shapes by Betsy Oppenneer and this is just as good as her video of How To Conquer Bread Baking. I was very impressed at how clearly she explains how to easily shape doughs. I have always been very intimidated making braids and this explains it so clearly that I don't know why I haven't tried it before. She covers many varieties of rolls ... her cloverleaf roll method is very interesting ... she also includes ropes, breadsticks, wreathes and braids. There are 30 varieties of the above shapes and even the explaination on how to glaze sweet bread. Another thing that really impressed me was the ease of locating a certain shape that you want to learn about ... go to the time listed on the back of the video and then just fast forward to that time on the vcr. This is a treasure of a video. Here is another review from Leigh: >My only complaint is that there were >so many ideas that I will NEVER remember them all. I did have some bread >dough running while watching the video, and ended up doing her eight braid >bread; beautiful. She also had some useful tips on how to form the ropes >and letting them relax a few seconds to get them to cooperate. I will watch >it again as soon as I have the chance. >Leigh Leigh Davidson I think this is a very well thought out and put together video. There are so many varieties of shapes that it would take you almost a month to make them all. I was again impressed with Betsy's ease of communication via this tape and how easy she makes the shapes. I especially like the timing on the back of both tapes so I can go to a particular time and get exactly what I want to learn. I definitely recommend this tape and also her other one. You can go to Betsy's website www.breadworksinc.com to purchase both of her video's and book. I definitely recommend all of these!! Good job Betsy!! Reggie --------------- MESSAGE bread-bakers.v101.n016.24 --------------- From: Reggie Dwork Subject: review - Betsy's Favorite White Bread Date: Fri, 23 Mar 2001 19:32:59 -0800 Here is a loaf of wonderful white bread ... it is from Perfect Bread How To Conquer Bread Baking by Betsy Oppenneer This is a video tape that is wonderful!! I used to make bread by hand when my daughters were young. But I sure wish I had this tape then to not only learn how to make it correctly by hand but to learn some of Betsy's secrets. This is a very good tape for beginning bakers but bakers who have been baking by hand can pick up some tips/tricks also. I know that I will watch this tape more times so that I can learn even more. Jeff watched it also and wanted to try making some by hand. When our house remodel is completed (June or if we get our kitchen back before then) he is going to give it a try. I asked my daughter, Susan, to review the tape also .... she has never made a hand made loaf till now. She made the white bread recipe below and it turned out very, very well!! She learned a lot from the tape and chose to attempt this method. Betsy's Favorite White Bread 2 1/2 cups warm water 2 (1/4 ounce) or 2 scant tablespoons active dry yeast 2 tablespoons granulated sugar 2 tablespoons salt 2 tablespoons oil 7 cups unbleached flour, approximately Directions are in the video. Here is another review by another friend of mine, Leigh, who has been making bread for many years also. Here is her review of this tape... >Okay, so I watched the first video on making bread. I've been making bread >off and on for close to thirty years now, and figured I would be fast >forwarding through much of it. Imagine my surprise when I actually learned >several new things! The whole family ended up watching it with me. I >thought it covered all the basics well, and included some techniques with >which I was not familiar. I would definitely recommend it for any beginner, >and for some of us who are just starting to make bread well. > >Leigh Leigh Davidson You can go to Betsy's website www.breadworksinc.com to purchase both of her video's and book. I definitely recommend all of these!! Reggie --------------- MESSAGE bread-bakers.v101.n016.25 --------------- From: "Pedro S. Arellano III" Subject: sticky buns for Shanda Date: Fri, 23 Mar 2001 23:11:06 -0600 This Recipe is for Shanda she asked for a "Really good, gooey, fingerlicking, don't-even-talk-to-me-about-calories, STICKY BUNS?!" recipe. Well here it is. I would like to put a disclaimer on these I only make them 2 or 3 times a year. If you made them any more than that the chances of Cardiac Arrest are more than I care to tackle. You may want to invite you pastor/priest over when you make these. They are Devilish, I mean straight demonic. Enough said, here is the recipe. I adapted this from "The Coffee Book" by Christie and Thomas Katona "Best Ever Cinnamon Rolls" Dough: 2 tbs. active dry yeast 1/4 C. lukewarm water 1 1/2 C. buttermilk 3 tbs.+dash sugar 1 tsp. salt 1/2 tsp. baking soda 1/2 Cup of Butter melted and cooled (1 stick, this is one of the demonic elements) 4 1/2 C. flour divided (I recommend bread flour since there is so much butter and sugar, all purpose will not rise as well.) Add yeast to lukewarm water along with dash sugar to proof. Combine buttermilk, sugar, salt, soda and cooled butter in a bowl. When the yeast has proved itself add to ingredients in bowl along with 2 C. of the flour beat very well. Slowly add more flour till it is too tough to mix by hand. turn out and knead till it is smooth. Place in a clean oiled bowl to rise 15 minutes. Filling: 3/4 C. butter melted (more demons) 2 C. brown sugar (Please don't make this more than 4 times a year I don't want to take responsibility for anyone's death.) 2 tsp. cinnamon zest of one orange Combine filling ingredients. Roll Dough out on a lightly floured surface into a rectangle bout 10x18 in. Spread filling on dough. Roll up lengthwise (you should have a roll 18 in. long when you are done). Cut into 12 pieces 1 1/2 in. each (I use dental floss to cut them trust me). Place cut side up in a buttered 9x13 in. pan. Let rise 30 minutes. Preheat oven to 400F. Bake rolls for 10 to 15 (I bake them from 15 to 20), until golden brown. Turn upside down onto a serving platter. Glaze if desired. Serve warm. Glaze: 4 oz. butter 1 package cream cheese 2 C. powdered sugar juice of 2 oranges (freshly squeezed is a solar system apart from pre-made oj in this recipe) Combine butter and cream cheese until creamy add powdered sugar. Add FRESHLY squeezed oj until it is the consistency desired and enjoy. These are too good for words. Enjoy. P.S. Please eat responsibly --------------- MESSAGE bread-bakers.v101.n016.26 --------------- From: "ETLehner" Subject: KA Classes Date: Mon, 19 Mar 2001 22:41:30 -0500 > From: Corgisews > Subject: King Arthur Bread Classes > Date: Sat, 03 Mar 2001 21:55:36 -0500 > Has anyone attended the current (or past for that matter) group of > classes offered by King Arthur Flour at different locales around the > country? ... > What did you think of them? Are they most useful for newcomers to bread > baking and/or have things of value and interest to those with more > experience but still with a lot to learn? Is there time for questions, > discussion afterward, or do they usher you out after the 2 hour time is > up? How far ahead should one arrive if one is partially deaf and would > like to be sure to get a good seat where she can hear well? Are they> > given by freelancers or by people who normally live in the NH/VT area > and are directly employed by KA? Do they come with samples for tasting, > discounts, coupons, offers for local stores, etc for their audience? I meant to answer this one earlier, I hope I am not too late to be useful. Some of it may be similar to other replies, but I'll just plow on through my own recollections. My mom and I went to two classes (same day) in Pittsburgh last summer, taught by Michael Jubinsky. The Sweet Dough class was in the early afternoon, and the Sourdough class was in the evening, in the same room. Jubinsky travels around the country quite a bit doing this for KA, I don't know if he's a KA employee per se, but he had his wife with him, plus a KA person, plus the local Pittsburgh-area wholesale rep was also there. Jubinsky lives up near KA so it's not like he was local to Pittsburgh. I thought the classes were both worth attending, just for the chance to see someone going through the processes, and listening to their descriptions and tips. Mr. Jubinsky is also an engineer-who-bakes (as I am - he is retired) so that was a nice little irony. I can't really say that I learned any earth-shaking new secrets or methods, but even just as reinforcement of things I was already doing, it was useful. The best "new" thing I learned was that if you've got a "bucky" dough that doesn't want to roll out (such as for a pizza crust), you can SMACK the dough on the counter, surprisingly hard (hold onto one end and just flail it down as hard as you can, so that the rest of the dough just thwacks onto the counter) and it will "shock" the gluten and temporarily relax it. Try it, it works! I am a fairly experienced baker though, so maybe for a newer baker, it would open up more new ideas about the bread-baking process. At the very least, you get a first hand look at some good technique, plus they give out a very nice recipe booklet that I've kept on my counter right next to my KitchenAid, there are some good recipes in it. Among the tips and recipes in it, it contains illustrated step-by-step diagrams for both four-strand and six-strand braids, which is probably worth going to the class for all by itself! The book also has a 50c coupon for any bag of KA flour on the back. You get the same book for all of the classes, it has all the recipes in it (in effect you get some of the info from the other classes, even if you aren't attending them or they aren't offered). At the class you also get a couple of packets of yeast as a freebie (SAF instant), and they have drawings (you get a numbered ticket when you go in) for a bunch of door prizes, ranging from dough whisks and aprons to bags of flour (I didn't win any, alas!). I did get a dough-scraper for answering a "trivia" question correctly (baking-related, of course). In the sourdough class, in addition to the SAF yeast, they gave everyone a packet of Lalvain LA-4 starter, which in the catalog sells for like $6, so that was very nice of them too. They tell you which grocery stores are sponsoring the class, which are ones that (duh) carry KA flours, and you get a bit of a pitch about "if your store doesn't carry us, go talk to the manager" etc. But they get that over with at the beginning, and it's not like the class is a big commercial (although most people there would probably already agree that they prefer using KA flours if they can get them). They set up an overhead-mirror deal, plus the teacher is miked for sound, so while the audio didn't seem to be a problem (the speakers were all in the front though, on poles if I recall correctly), you had to sit along the center aisle if you were going to be able to see what was going on in the mirror. Only the first row or two had a good "direct" view of the work table. The seats toward the outer edges would not have had a good angle for the mirror at all, and for people way in the back, I doubt they saw much at all. The room filled up quickly both times, I was there early enough to sit where I wanted, but you better plan on going a good hour early at least, and take a book or something. Call the venue ahead of time and ask what the seating capacity is for the room where the class is to be held. There were probably 300 or 350 people in the room where we were (it was one of those ballroom/conference room deals in a suburban hotel), and while there may have been a few seats empty in the afternoon class, there were none at all left in the evening one. It looked to me like a lot of people had come directly from work -- a surprising number of Guys In Suits. There was time at the end for questions, and I don't recall being rushed out the door at all, although that may be more dependent on the venue and whether they need to close up the room or use it for something else. The only thing that was a "bummer" was that they weren't allowed to give out the doughs they'd made (lots of people were willing to take them home to bake!), because of some sort of health regulations. I guess they were just going to bake them in the hotel's kitchen and let the staff eat them. So all in all, my mom and I give it Two Thumbs Up :-) . I would have paid a registration fee to attend something like this, and even in my own case I drove a hundred miles (each way) to be there. It's really quite a nice deal for KA to be offering these things for free. I am sure a lot of the people who attended the classes with me went directly from the hotel to the nearest Giant Eagle to buy bags of KA flour to go home and bake with! Eileen Lehner central PA 3/19 2235est --------------- END bread-bakers.v101.n016 --------------- -------------- BEGIN bread-bakers.v101.n017 -------------- 001 - "Russell J. Fletcher" Subject: RE: Hot Cross Buns WAS need a recipe Date: Mon, 19 Mar 2001 12:02:00 -0800 What I usually do when I need a recipe is try the archives first. The main page is at http://www.bread-bakers.com/ and there is a search function. Since you have Juno, you may only have e-mail and not full web access, so I am taking the liberty of reposting some items that were in the archives. (Hint Hint Reggie, you don't have to add these to the archives they are already there). I haven't tried any of these yet, but I may this year. > I need a recipe for Hot Cross Buns. Does anyone have one for the > breadmaker to make the dough and bake in the oven? Thanks. > > Carolyn > Montello1@juno.com From: "Gordon" Subject: Hot Cross Buns Date: Fri, 21 Mar 1997 19:54:43 -0600 Its almost Easter. Here is my recipe for Hot Cross Buns via the ABM. One cravat the more fruit you put into this the less they rise. So if you want big fluffy buns easy on the fruit. Lots of fruit gives you a very good but very dense bun. Hot Cross Buns 1 pkg Active dry yeast 3 cups Bread flour 1/4 cup Sugar 3/4 tea Salt 1/2 cup warm milk 1/2 cup warm water 2 heaping Tablespoons of lard or butter 1 Egg yolk (reserve the white) 1 Tbl Cinnamon 1 tea Nutmeg 1 cup Candied fruit. Dump everything except the fruit into the machine. Select Manual or dough setting and press go. Add the fruit about 10 or 15 minutes later or it will disappear. When the dough is ready. Pat out into a 12x9 rectangle and then break off into 12 pieces the size of a small orange. You should have 12 little balls, place into the greased 13x9 pan cover and let rise in a warm place until double in volume (about 45 min) Take the reserved egg white and add 1 tea of water and mix well. Brush the rolls and put into the oven and bake at 375, for 20-25 minutes until light golden brown color. Take what's left of the egg white/water mixture and add ½ tea of Vanilla and some confectioners sugar till its thick. Place in a small plastic bag and make your white crosses on the buns (after they have cooled) Gordon Acapulco ++++++++ From: "Linda Garber" Subject: Hot Cross Buns Date: Tue, 9 Jun 1998 10:28:39 -0300 Here is the recipe I use. It is from the Bread Machine Book by Marjie Lambert with one change, brown sugar is substituted for white. That idea came from the Sunbeam Recipe Book. I have sometimes added more currants or raisins. HOT CROSS BUNS 12 - 16 Ingredients 18 - 24 1 egg 1 + 1 yolk 1/2 cup milk 3/4 cup 1/4 cup brown sugar 6 tbsp 1 tsp grated lemon peel 1 1/2 tsp 1/2 tsp cinnamon 3/4 tsp 1/4 tsp nutmeg 1/2 tsp 1/8 tsp ground cloves 1/4 tsp 1/2 tsp salt 3/4 tsp 2 cups flour 3 cups 2tsp yeast 1 tbsp 1/4 cup currants or raisins 1/2 cup Put all ingredients except currants or raisins in bread pan and process on dough stage. Add currants or raisins at beep or after first kneading. [Sometimes I just knead them in by hand after dough cycle complete.] Lightly oil a 9 inch square pan or 10 inch round pan for smaller recipe, a 9 x 13 inch pan or two 8 x 8 square pan for larger. When dough is ready, remove from pan and punch down. Cut smaller recipe into 12 to 16 equal pieces, the larger recipe into 18 to 24 pieces. Roll each piece into a ball. Place each ball about 1/2 inch apart in baking pan. Cover loosely and set in warm place to rise until doubled, about 45 minutes to 1 hour. Preheat oven to 375F. With a sharp knife or razor blade, cut a cross in the top of each roll. Bake 12 to 15 minutes, until a skewer inserted in the roll comes out clean. Make a glaze of 1/2 cup confectioner's sugar, 1 Tbsp milk or cream and 1/2 tsp lemon. Add sugar or mild if needed to give it a consistency to drizzle over the rolls. Let rolls cool slightly but not completely. drizzle icing in a cross, following cuts in the top of bun. ++++ From: TaktEZ@aol.com Subject: hot cross buns Date: Thu, 11 Jun 1998 20:56:21 EDT Hi Bobby Every Easter I make several pans of these the day before, divide them into the appropriate breakfast sized portions and deliver them that afternoon to various family members for their Easter breakfast. The grand kids rave about them so, having passed the grand kid test, I suppose they're petty good, and as you know, grand kids always tell it like it is. Hope you like them. Happy Baking! Don * Exported from MasterCook II * Hot Cross Buns Recipe By : Pillsbury, the Complete Book of Cooking page-496 Serving Size : 24 Preparation Time :0:00 Categories : Breads: Rolls & Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ROLLS 3/4 cup milk 1/2 cup oil 3 egg 1/3 cup sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon 4 1/2 cups all-purpose flour 4 1/2 tablespoons yeast 1/2 cup dried currants 1 egg white -- beaten FROSTING 1 1/2 cups powdered sugar 2 tablespoons margarine, unsalted 1/2 teaspoon vanilla 1 tablespoon milk -- possibly 2 ROLLS Place ingredients in machine in the order recommended by the manufacturer. Use the "dough" setting and press "start." When the machine beeps remove the dough and proceed as follows. Preheat oven to 375F. Grease a 15x10x1 inch baking pan. Punch dough down (if your machine hasn't already done so) and divide into 24 equal parts. Shape into balls, place into baking pan and brush tops with beaten egg white. Let rise until doubled in bulk. Bake 15 to 20 min until golden brown. ICING In a small bowl combine all frosting ingredients. Beat well adding enough milk to achieve the proper consistency. Let buns cool slightly, then using a cake decorator pipe a cross on the top of each bun. - - - - - - - - - - - - - - - - - - From: mbnolte@pinc.com (Mavis and Bruce Nolte) Subject: Re: ABM Hot Cross Buns Date: Sun, 7 Jun 1998 10:42:36 -0700 (PDT) This recipe was in our local daily paper a couple of years ago. The dough is easy to work with & fairly forgiving - the mentally challenged ladies I work with love to help make these. For those with a 1 lb machine, I hope that you have discovered & taken advantage of the fact that with dough you can make recipes 1/2 a pound larger than the stated capacity of the machine. HOT CROSS BUNS (1 1/2 lb recipe) Vancouver Sun - Edith Adams Kitchen 3/4 cup milk 1/2 tsp allspice 2 large eggs 2 tsp bread machine yeast 1/4 cup butter @ room temp 1/2 cup currants cut into small pieces 1/3 cup mixed peel 1 tsp salt 1 egg white 3 1/3 cups all-purpose flour 1 TBSP water 3 TBSP sugar ICING (opt) 1 1/2 tsp cinnamon 1 cup icing sugar 1/2 tsp nutmeg 2 TBSP milk (approx) Place milk, eggs, butter, salt, flour, sugar, spices & yeast into bread machine pan in the order suggest in your manual. Process on the dough cycle. When the cycle is complete, transfer dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Knead in currants & peel. Divide dough into 12 equal pieces. Form each piece into a smooth ball & place on large greased baking sheet. Cover & let rise in warm, draft-free place until almost doubled in size, about 15 - 20 minutes. lightly beat together egg white & water: brush over tops of buns. If you don't want to add icing to your buns, at this point, cut a cross into the top of them. For a decadent touch you can use marzipan to form a cross now - be warned that marzipan grows when it bakes so use a very stingy log ( 1/8-inch ). Put the marzipan on top of the egg-wash so it will stick. Bake at 375F for 15 to 18 minutes ( my oven does them in 12 to 15 minutes ) or until done. Remove from baking sheet & cool on rack. ICING - In a small bowl, mix icing sugar & enough milk to make icing of desired consistency. Pipe on in the form of cross on each or smooth over the top if marzipan used. Enjoy! Mavis ++++ * Exported from MasterCook * Hot Cross Buns #6 Recipe By : First For Women, 4/98 Serving Size : 16 Preparation Time :0:00 Categories : Hand Made Holiday Breads Rolls Sweet Breads & Cakes Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup All-Purpose Flour 1/4 Oz Rapid-Rise Yeast -- (1 Envelope) 1/4 cup Granulated Sugar 1 Tsp Salt 1 Tsp Ground Cinnamon 1 cup Milk 1 cup Raisins 4 Tbsp Butter 1 Egg 1 Tbsp Grated Lemon Rind 1/2 cup Confectioner's Sugar 2 Tsp Lemon Juice In bowl, combine 2 C flour and next four ingredients. In saucepan over low heat, combine next three ingredients; cook, stirring, until thermometer reads 125F. Stir into flour mixture with next two ingredients and enough of the remaining flour to form a soft dough. On floured surface, knead until smooth. Cover; let rest 10 min. Shape into 16 rolls. Place in greased 13 X 9" baking pan. Cover; let rise 45 min or until doubled. Bake 15 - 18 min or until golden. Cool. In bowl, combine last two ingredients until smooth. Spoon into pastry bag fitted with plain tip. Pipe into rolls. Entered into MasterCook by Reggie Dwork - - -- - - - - - - - - - - - - - - ++++ * Exported from MasterCook * Hot Cross Buns #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Dough Cycle Holiday Breads Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg Active dry yeast 3 cups Bread flour 1/4 cup Sugar 3/4 tea -- Salt 1/2 cup warm milk 1/2 cup warm water 2 Tablespoons lard -- or butter 1 Egg yolk -- (reserve the white) 1 Tbl Cinnamon 1 tea -- Nutmeg 1 cup Candied fruit. Dump everything except the fruit into the machine. Select Manual or dough setting and press go. Add the fruit about 10 or 15 minutes later or it will disappear. When the dough is ready. Pat out into a 12x9 rectangle and then break off into 12 pieces the size of a small orange. You should have 12 little balls, place into the greased 13x9 pan cover and let rise in a warm place until double in volume (about 45 min) Take the reserved egg white and add 1 tea of water and mix well. Brush the rolls and put into the oven and bake at 375, for 20-25 minutes until light golden brown color. Take what's left of the egg white/water mixture and add 1/2 tsp of Vanilla and some confectioners sugar till its thick. Place in a small plastic bag and make your white crosses on the buns (after they have cooled) >From: "Gordon" - - - - - - - - - - - - - - - - - - ++++ Russ --- Russell Fletcher Battle Ground WA USA gimplimp@effectnet.com http://www.nccf-bgwa.org/ Pastor, Intercessory Prayer leader, Webmaster North County Christian Fellowship --------------- END bread-bakers.v101.n017 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved