Date: Sat, 31 Mar 2001 00:54:55 -0800 (PST) -------------- BEGIN bread-bakers.v101.n018 -------------- 001 - Bszim@aol.com - No Subject 002 - "Jeff Farris" Subject: pain de mie loaf pan Date: Sun, 25 Mar 2001 18:41:09 -0600 I bought the pain de mie pan from www.marthabymail.com. I used the pan yesterday with good results. It's a great bargain if you're looking for this type of pan. --------------- MESSAGE bread-bakers.v101.n018.3 --------------- From: "Jenny Hensley" Subject: KA Classes Date: Sun, 25 Mar 2001 09:45:10 -0500 I went to one over two years ago..Sourdough..I can't wait till they come back..I loved it..they had door prizes, actual employees that you would see in the catalog, a load of information, and lots of time to ask questions and have group conversation..Jenny --------------- MESSAGE bread-bakers.v101.n018.4 --------------- From: "Alexandra Mahoney" Subject: rye recipes Date: Sun, 25 Mar 2001 21:39:52 -0800 Hello Bread-Bakers- A friend from the BBD gave me a rye sourdough starter, batter-type. I need some recipes for this sucker! Any ideas, or suggestions for converting regular rye recipes to sourdough starter-type recipes? I don't have access to a lot of unusual rye flours. Thanks! -- Alexandra --------------- MESSAGE bread-bakers.v101.n018.5 --------------- From: Jessica Weissman Subject: Underrated Bread Book Date: Sun, 25 Mar 2001 09:51:46 -0500 (EST) The absolute best underrated bread book I have is Martha Shulman's Great Breads. Fine variety of breads, and they all WORK, which is more than I can say for some of the famous books. She actually tests her recipes. It is out of print, but can be found fairly easily. Let me say it again: I've never had a failed recipe with her book. Jessica Weissman --------------- MESSAGE bread-bakers.v101.n018.6 --------------- From: Jim Krautkremer Subject: Low Carb Bread for Low Protein Diet Date: Sun, 25 Mar 2001 15:23:10 -0600 Does anyone have a recipe for a low carbohydrate bread or other bakery goods? I am on the Atkins low protein diet and have been making sourdough bread for a number of years and will miss this bread. However, I need to diet and the Atkins diet makes sense, although I do miss bread. Any help would be appreciated. List here or send recipes to jimk2@juno.com. --------------- MESSAGE bread-bakers.v101.n018.7 --------------- From: "Pedro S. Arellano III" Subject: donuts? Date: Tue, 27 Mar 2001 23:39:18 -0600 I have made some donuts lately and I cannot get my powdered sugar to keep from melting. I let the donuts cool thoroughly. I am not plunging the donuts in boiling water. I suppose that could be the problem. Do I need to use a powdered sugar that is not as fine? Do I need to glaze the donuts first? I do not have a problem with the cinnamon sugar donuts melting. If anyone could help I would appreciate it. Thanx --------------- MESSAGE bread-bakers.v101.n018.8 --------------- From: Gene Haldas Subject: Breadman Ultimate Date: Wed, 28 Mar 2001 22:20:29 -0500 This my first experience with a bread machine and I'm very fond of it. It does a great job and takes the work out of making bread. I have a question about the whole wheat bread setting. After placing all the ingredients in the pan and selecting "Start" the machine just does nothing for a half hour. The Keep Warm light is lit but nothing else seems to be happening. Is there a reason for the long rest before the machine goes to work? When making white or French bread the machine starts right off. --------------- MESSAGE bread-bakers.v101.n018.9 --------------- From: "Glenn" Subject: Best bread machine Date: Fri, 30 Mar 2001 10:28:01 -0700 Hi All. I tried the search engine but it returned way too much stuff! I'm looking for a consensus on what is the best bread machine to buy? My old Hitachi is on it's last crumbs and I need to start interviewing replacements NOW! I prefer to stay away from the horizontal loaf machines UNLESS they are good at making a good, long loaf. I don't like the giant blob of bread I've seen come from some of these models. It seems to me you lose just as many slices when you get to the middle and have to deal with the paddle hole. Thanks, Glenn. --------------- MESSAGE bread-bakers.v101.n018.10 --------------- From: Lynne_Paschetag@lionbridge.com Subject: Viking Ovens Date: Mon, 26 Mar 2001 12:05:20 -0500 Julie was asking about a Viking convection oven. Before you spend the money on a Viking, look at Dynasty. I have the 48" range with two ovens, six burners and a griddle and love it. Not only is made better than the Viking, it's about 2/3 of the price - at least it was a year ago when I purchased mine. Dynasty had been made by a restaurant equipment company named Jade. However, it is my understanding that it has now been bought by Maytag. I don't know anything about the Amana but doubt that it will come up to the functionality of the Dynasty. Cheers LP --------------- MESSAGE bread-bakers.v101.n018.11 --------------- From: Jeremy Olson-Shelton Subject: Pan Dulces Date: Tue, 27 Mar 2001 10:06:45 -0500 My mother is Mexican. She taught me to cook all sorts of foods but she never made pan dulces (Mexican sweet breads). We used to get pan dulces at the local Mexican bakery. In my opinion there is nothing like them. The only kind I know how to make is Pan de Muertos, which I make every November for el Dia de los Muertos. Does anyone out there know how to make any other pan dulces. We just moved to Jacksonville, Florida and I haven't found any Mexican bakeries out here. I don't want my children to miss out on one of my favorite childhood Sunday afternoon rituals, eating that delicious bread. I would appreciate any recipes anyone has. I am open to being emailed directly also at ftuba@sprintmail.com. Thank You. Alison --------------- MESSAGE bread-bakers.v101.n018.12 --------------- From: linda grande Subject: A question for the 'Bread Experts' Date: Fri, 30 Mar 2001 13:14:00 -0800 The recipe below is one of my very favorites but I find that the finished product is a little tougher than it should be. I'm hoping you can give me some guidance into where I can make adjustments to achieve a more tender crust; is it the flour? is it the length of the knead? I'd appreciate your thoughts. I always make this dough in my bread machine, then shape it into rolls. Poppy Seed Onion Dill Bread 1 cup water 2 Tbsp. margarine (I use 1 Tbsp.) 3 cups bread flour 2 Tbsp. instant dry milk powder 2 Tbsp. sugar 2 Tbsp. instant minced onion 1 1/2 tsp. dill weed 1 1/2 tsp. poppy seed 1 tsp. salt 1 1/2 tsp. active dry yeast Instructions: Put ingredients into bread machine pan in order listed. Process on white bread cycle; light or medium crust as desired. Thanks for any help you can give me. --------------- MESSAGE bread-bakers.v101.n018.13 --------------- From: "L. Hyson" Subject: Kitchen Aid Date: Sun, 25 Mar 2001 11:45:21 -0500 Re Margaret Cope's posting - My Kitchen Aid just celebrated its 27th birthday and still going very strong. My sister bought one in 1999 and three weeks ago it made such loud strange noises, her husband called the company to ask how to grease it. They told him they would replace it, even tho the warranty was for one year and expired. My sister sent me an e-mail about this and I replied with my experience but also included all the negatives I had read on the bread lists. Included with the new mixer was a questionnaire asking why the machine was being returned and with her fill-in answers she included my paragraph about the experiences of bread bakers, plus my statement that if anything happened to my machine, I would never buy another Kitchen Aid. When Hobart made them, they were top of the line; since Whirlpool bought them out, they have consistently gone downhill - so customer relations has received at least one message in this regard, but I can't believe that there haven't been hundreds. --------------- MESSAGE bread-bakers.v101.n018.14 --------------- From: "SunnyG" Subject: Breadmaker Bread Date: Mon, 26 Mar 2001 00:42:04 -0700 Breadmaker makers everywhere, I posted last week that I add an egg in place of 1/8 cup water to all my breadmachine recipes, and that I think it makes the bread more home-madey. I forgot that I also add 3T gluten flour to all my Medium size loaf recipes. I am strictly a recipe cook, and for me to "invent" something is truly amazing. I use all the nitty gritty Bread Machine cookbooks by Donna German, and other bread machine cookbooks, including those by Lora Brody, as well. Well, I was thrilled to receive the following email from Bev Carney: -----Original Message----- > From: Bev Carney [mailto:sinkcar@Prodigy.net] > Sent: Sunday, March 25, 2001 6:46 AM > To: SunnyG@micron.net > Subject: light airy whole wheat Hi Sunny, Yes, it's legit - the lecithin in the egg yolk is a dough enhancer and helps make for a light fluffy loaf. We use an egg in any bread calling for cinnamon as well. Happy Baking, Bev C You may want to try the egg and gluten flour trick ... I suppose it's fake in that the whole grain breads are airier than they should be, but, hey, if they look like and have the texture of my mom's bread, they can't be all bad! Sunny <>< in Sun Valley with Elise the Aerial Indomitable Incorrigible (Irresistible) and Esprit the Attitude Expensive --------------- MESSAGE bread-bakers.v101.n018.15 --------------- From: Terry Vlossak Subject: Bread Books Date: Mon, 26 Mar 2001 15:23:17 -0800 (PST) Here are two excellent books on breads: "The New Complete Book of Breads", by Bernard Clayton. I used to teach beginning bread-making classes, and this is the book I recommended to my students. The variety of breads contained in this one, thick, tome is wonderful. The recipes themselves are terrific. The instructions are clear, and given for hand, KitchenAid, and food processor mixing. If you want one bread book, this is the one to have. But of course, once you have been bitten by the bread bug....... "The Village Baker", by Joe Ortiz. Another fabulous book. Joe talks far more about the actual process of making and baking bread. There's lots of information in here about just what certain ingredients DO in bread, what is the optimum amount, etc. If you've ever asked yourself, "...'beat with a paddle for 2 minutes'....but WHY am I doing that?" Joe's book will tell you. Many's the time I have eliminated a step that I thought was unnecessary, then found out later that it added something good to the final product, like beating for 2 minutes with the paddle increases the gluten development. A handy thing when making rye bread, for example. It also contains lots of pictures and drawings, clear instructions, etc. Fewer recipes, but excellent explanations. Book #2 on the shelf. Happy Baking, y'all! Terry --------------- MESSAGE bread-bakers.v101.n018.16 --------------- From: fred smith Subject: Subject: Books for Kathleen Date: Sun, 25 Mar 2001 13:03:56 -0500 Regarding books, I don't own very many (in fact, only one I think to be good) though I've looked at quite a few over the (nearly 30) years I've been baking bread at home. The one I have that I use far beyond any other is now old (and coming apart at the seams), it is "The Complete Book of Breads" by Bernard Clayton Jr. This is the FIRST EDITION, vintage circa 1976. There was, some years back, a second edition which I saw and thought it also looked good. Now there is one called (if my memory serves me) "The New Complete Book of Breads", which I glanced through in a bookstore a while back, and didn't think it looked like nearly so useful a book as the one I have. It had lots of color photos and seemed to have a lot less "lore", all based on a cursory examination. The old edition gives not only hundreds of recipes for breads of nearly every type (multiples of most types so there's a lot of choice), but also lots of information about the recipes, about breads, about making breads, about flours, techniques, etc. I've actually sat down with it and just read through the whole thing, more than once, because it's so entertainingly written and full of useful tidbits. That's my $0.02. Fred -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- "For him who is able to keep you from falling and to present you before his glorious presence without fault and with great joy--to the only God our Savior be glory, majesty, power and authority, through Jesus Christ our Lord, before all ages, now and forevermore! Amen." ----------------------------- Jude 1:24,25 (niv) ----------------------------- --------------- MESSAGE bread-bakers.v101.n018.17 --------------- From: Reggie Dwork Subject: diabetic scones Date: Fri, 30 Mar 2001 17:57:36 -0800 Someone wrote to me privately asking for diabetic breads, scones, muffins etc. Here is one I have not tried. Anyone else have any to share?? * Exported from MasterCook * Cranberry Scones, Diabetic Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Diabetic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 C All-Purpose Flour -- Sifted, Unbleached 3 Tbsp Cornstarch 1 Tbsp Baking Powder 1 Tsp Salt 1/4 Tsp Ground Cinnamon 2 Tbsp Unsalted Butter -- Cold 1 Lg Egg -- Or 1/4 C Liquid Egg Substitute 1/2 C Nonfat Plain Yogurt 2 Tbsp Canola Oil 1/2 C Skim Milk 1/3 C Granulated Sugar 1/2 C No-Sugar-Added Dried Cranberries -- Or No-Sugar-Added Dried Cherries Position rack in the center of the oven. Preheat oven to 425F (220C), Gas Mark 7. Line a baking sheet with parchment paper. In a bowl, combine the flour, cornstarch, baking powder, salt, and cinnamon. Using a pastry blender or your fingers, work in butter, creating coarse flakes. In another large bowl, whisk together egg, yogurt, oil, milk, and sugar, reserving 1 tablespoon (12 g) of the sugar for later. Add the flour mixture and cranberries. Mix until just combined. Do not overmix. Drop by heaping spoonfuls into 12 mounds onto prepared baking sheet. Sprinkle with reserved 1 tablespoon (12 g) granulated sugar. Bake for 12 to 15 minutes, until golden. Cool slightly on a rack before serving warm. Per scone: 195 calories (23% calories from fat), 4 g protein, 5 g total fat (1.5 g saturated fat), 33 g carbohydrates, 1 g dietary fiber, 23 mg cholesterol, 335 mg sodium Diabetic exchanges: 2 carbohydrate (bread/starch), 1 fat Subscribe: DiabeticRecipes1-subscribe@onelist.com - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n018.18 --------------- From: ehgf@primenet.com Subject: Crazy about Challah Date: Mon, 26 Mar 2001 07:57:32 +0800 > 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 Hi All, I often make my challah as you described with a small braid on top of a larger one. It produces a beautiful, regal looking loaf fit for a festive occasion. I have some suggestions if you want to shape your challah in this manner. Firstly, make sure that the top braid is quite a bit smaller by using a third of the total dough or less. Also brush some of the egg wash (that is always used to glaze the whole loaf prior to baking) on the area where the smaller loaf will rest. This will help "glue" the two loaves together. As the bread rises in the oven a too heavy smaller braid will slip to one side producing a lopsided loaf and spoiling all your hard work. Think of me as "one who has been there" ;-) Claudia Roden in "The Book of Jewish Food" explains some of the symbolism associated with challah: "On festive occasions a blessing is said over two loaves, symbolizing the two portions of manna (maybe the smaller loaf on top of a larger one symbolizes the two loaves?) that was distributed on Fridays to the children of Israel during their exodus from Egypt. The breads are covered on the table by a white napkin, which represents the dew that collected on the manna in the morning. Poppy and sesame seeds sprinkled on the bread also symbolize the manna that fell from heaven.... Braided ones (challah), which may have three, four or six strands,....look like arms intertwined symbolize love. Three braids symbolize truth, peace and justice" There are many, many customs and traditions associated with this special bread. There are just as many shapes. The New Year's round shape symbolizes continuity or long life. I like to attach one braid end to end or coil one long strand into a spiral to avoid my challah looking like a boule. Spirals and ladder shapes symbolize the ascent to heaven. Crowns symbolize the King of the universe and Keys symbolize the gates of heaven. Bird shapes can symbolize that sins should fly away or that one's prayers should soar to heaven, take your pick. Ellen aka Gormay --------------- MESSAGE bread-bakers.v101.n018.19 --------------- From: Reggie Dwork Subject: low carb bread Date: Thu, 29 Mar 2001 19:18:58 -0800 Here is a low carb bread that I have heard is wonderful. I haven't made it yet so if you make it could you let us know how it turned out?? * Exported from MasterCook * Gabi's Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Low Carb Bread Machine Bread-Bakers Mailing List Breads Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg Yeast Rapid Rise Is Good 1 Tsp Sugar 1 C Warm Water 3 Tbsp Olive Oil 2 Eggs 1 1/2 Tsp Baking Powder 1/2 Tsp Salt 1 Tbsp Splenda 1 1/3 C Bobs Red Mill Vital Wheat Gluten Flour 1/3 C Soy Flour 1/2 C Oat Flour 1/4 C Flax Seed Meal 1/4 C Coarse Unprocessed Wheat Bran Made sure ingredients were room temp. Put warm water, eggs, sugar and olive oil in bottom of bread machine. Mixed dry ingredients except for yeast and put in next. Then make a well in the dry ingredients and put the yeast in. Shut the lid, set the bread maker for the shortest bake cycle (mine has a 58 minute express cycle so that's what I used) When the dough was kneaded the first time (think it was about 12 minutes) I removed the dough, split it in half and put one ball in a greased bread pan and let sit in my warmed oven to rise for 45 minutes, then baked at 380F for 20 minutes. THIS TURNED OUT GREAT. I returned the other ball of dough to my bread machine, after removing the paddle, and let the machine complete its cycle. Although this loaf was quite tasty, it was much smaller than the one I let rise and baked in the regular oven. Gabi, this bread is soooooo good....I can't imagine not having this recipe! Marilyn Laurie's notes: You should get 16 slices per loaf. As far as carb counts go, I'm not completely sure because the original recipe had used slightly different amounts: 1 c wheat gluten flour, 1/4 c oat flour, 3/4 c soy flour, 1/4 c flax seed meal, and 1/4 cup coarse unprocessed wheat bran along with 1 pkg. yeast, 1/2 tsp. sugar, 1 1/8 c water, 3 Tbsp. Olive Oil, 1 1/2 tsp. baking powder, 1 tsp. salt, and 1 Tbsp. artificial sweetener. The carb count using those amounts was 72.5 gr.carbs and 24.25 grams of fiber. Subtract the fiber and you end up with 2.99 carbs per slice. (For 16 slices per loaf). If you substitute the oat flour with soy flour and the bran with flax seed meal, you get a loaf with 64 carbs and 24 grams of fiber that works out to 2.5 carbs per slice. If you can't do soy, substitute the soy with oat flour and use only the flax seed meal (or the bran if you want.) The loaf with all flax will have 72.5 carbs and 14.75 grams of fiber. That works out to 3.6 carbs per slice. Those carb counts were for the old recipe. Gabi said she got two loaves of bread from her new recipe with the two eggs in it, so the carb count per slice would only be about 1 gram. Maybe someone can double check the carb counts. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n018.20 --------------- From: Haacknjack@aol.com Subject: Kneading slack doughs, maple muffins, parts source Date: Sun, 25 Mar 2001 14:17:57 EST Hi, have been buried and just caught up on several issues -- hope these offerings are "better late than never!" For: "Alexandra Mahoney" Re: kneading slack doughs I often don't even take a really loose dough out of the bowl; you can take your open hand and scrape down the side, then fold over the top. Turn the bowl (with your OTHER, CLEAN hand) about a quarter turn and repeat. You get a nice rhythm, totally trash the cleanliness of the one hand, but you don't really care too much as the dough is contained in the bowl. You can use a plastic dough scraper with this idea as well. Sometimes you can keep your working hand a bit cleaner by getting it wet before you start working. (Also, I always make sure to add some vital wheat gluten to the first sponge; the initial rise and/or ferment period does a nice job on its own of developing the gluten.) As for things moving around on the counter -- put one or more of those little square pads offered to help you open jar lids, or a large piece of throw-rug underliner, under your non-stick mat and it won't go ANYWHERE without permission. For: Mike Re: Maple Syrup in Muffins Mike, both of these are very fine breakfast treats and any extras freeze very nicely -- a mere 10 seconds or so in the microwave (for soft muffins) or 10 minutes or so in a slow oven (for crispy muffins) and you have an "instant" breakfast! Maple Oatmeal Muffins (sorry, I didn't record the source --probably a newspaper) 6 Servings 2 cups flour 1 cup rolled oats 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 3/4 cup applesauce 1/2 cup maple syrup 1/2 cup brown sugar 1/4 cup vegetable oil 1 large egg 2 teaspoons vanilla Preheat oven to 400F. line 12 1/3-cup muffin cups with paper liners. Combine first 6 ingredients in large bowl and stir to blend. Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not overmix). Divide batter equally among muffin cups (cups will be VERY full). Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer to rack and cool. Amount Per Serving Calories 411 Calories from Fat 101 Percent Total Calories From: Fat 25% Protein 8% Carb. 68% Nutrient Per Serving % RDA Total Fat 11 g 17% Sat Fat 2 g 8% Cholesterol 37 mg 12% Sodium 441 mg 18% Total Carb 70 g 23% Dietary Fiber 1 g 3% Protein 8 g Vitamin A 2% Vitamin C 2% Iron 12% Fall Harvest Muffins (Bon Appetit, 10/94) 12 Servings 2 cups flour 1/3 cup sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 cup apple cider 1/3 cup vegetable oil 1/4 cup maple syrup 1 each large egg, beaten to blend 1 teaspoon vanilla extract 1 8 ounce apples, Rome Beauty or other baking; peeled/cored/grated 1 cup golden raisins 3/4 cup walnuts, coarsely chopped (about 3.5 oz.) Position rack in center of oven and preheat to 400F. Line twelve 1/3 c. muffin cups with paper liners. Combine flour, sugar, baking powder, ground cinnamon, baking soda, ground alls spice and nutmeg in large bowl. Whisk apple cider, vegetable oil, maple syrup, egg, and vanilla in medium bowl to blend. Add to dry ingredients and mix just until combined. Fold in grated apple, golden raisins, and chopped walnuts. Divide batter equally among prepared muffin cups. Bake until muffins are brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer muffin tin to rack and cool. Amount Per Serving Calories 294 Calories from Fat 103 Percent Total Calories From: Fat 35% Protein 6% Carb. 59% Nutrient Per Serving % RDA Total Fat 11 g 18% Sat Fat 1 g 7% Cholesterol 18 mg 6% Sodium 113 mg 5% Total Carb 43 g 14% Dietary Fiber 1 g 3% Protein 4 g Vitamin A 1% Vitamin C 3% Iron 5% For: Beeve@aol.com Re: hard-to-find parts Try Culinary Parts Unlimited (800) 543-7549. They have all kinds of helpful parts for many, many appliances. --------------- END bread-bakers.v101.n018 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved