Date: Mon, 20 Aug 2001 03:00:20 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n040 -------------- 001 - Alexgejp@aol.com - King Arthur Flour 002 - "Becky" Subject: Sam's flour/yeast Date: Mon, 13 Aug 2001 09:04:14 -0500 A few months ago, I had asked about using the yeast that Sam's Club sells. I hadn't seen a response, so I figured that with this flurry of Sam's Flour users, someone might have tried the yeast there, too. I have found two 1-lb. packages shrink-wrapped together for a little over $3, and was wondering how it does? I believe it just said "quick rising" on the package. Is this equivalent to Active dry, breadmachine, or other? Thanks in advance, becky --------------- MESSAGE bread-bakers.v101.n040.3 --------------- From: "Betsy Oppenneer" Subject: Sam's Club Flour Date: Mon, 13 Aug 2001 09:17:11 -0400 I don't know about your area, but in New Hampshire Sam's Club flours contain bromates. Bromates will make your bread rise beautifully, but are EXTREMELY unhealthy. Bromates have been outlawed in all countries, but America (why are we always last?!?) because they are believed to be very carcinogenic. Beware and check it out. Betsy Betsy Oppenneer Certified Culinary Professional The Breadworks, Inc. 333 Choate Road Enfield, NH 03748 Voice 603-632-9171 Fax 603-632-5725 http://www.breadworksinc.com --------------- MESSAGE bread-bakers.v101.n040.4 --------------- From: "Sonia Martinez" Subject: RE: Bread Novel Date: Mon, 13 Aug 2001 12:17:10 -1000 RE: v101.n039 For: Rileyfruean@cs.com Subject: Bread novel I just received this book in today's mail! I had ordered it from one of the nicest book sources I have found. The book retails for $25 in the US and I paid less than $12 including shipping. I don't normally post advertisements, but these people charge the minimum, and all profits go to their favorite charities. The owners are David Spriggs, a Vietnam Vet and Mary Budde. Check their website at http://www.newbookscheap.com Since learning about them through one of the cookbook lists I receive, I have been ordering books from them and have been very happy! Sonia, in Hawaii --------------- MESSAGE bread-bakers.v101.n040.5 --------------- From: "betty hodge" Subject: vital gluten and wheat gluten flour Date: Wed, 15 Aug 2001 20:32:52 -0500 Hi bread bakers! Will someone please explain to me the difference in vital wheat gluten and wheat gluten flour. I have a recipe that calls for both. It is a high protein bread and has 1 and 1/2 cup wheat gluten flour and 2 or 3 teaspoons of vital wheat gluten. I cannot find anything in the stores that shows a difference. --------------- MESSAGE bread-bakers.v101.n040.6 --------------- From: "Gonzo White" Subject: new recipe Date: Thu, 16 Aug 2001 07:23:06 -0500 I have had this recipe for a sprouted wheat bread for years. But it was just to much work to buy the wheat, set up trays and sprout it. Then this week I saw this recipe from Fleishman's for a toasted oat bread. And, I thought that sounds nice.. So I played around and made up this recipe. It really came out well.. Its very healthy, yet its light and tasty and different. I substituted Regular Soy sprouts that you can buy at any grocery store... I have to admit the dates just disappeared and I think next time I will leave them out and add one more Tablespoon of Brown Sugar.. Or maybe honey. Sprouty Bread 1 cup of soy bean sprouts (or wheat) 2 cups of white flour 1 cup of whole wheat 1 tea salt 1/3 cup of Toasted Oats.* 5 Dates, chopped up ** 2 Tablespoons of brown sugar 1 1/2 tea of yeast 1/2 cup milk (Warm a bit) 1/2 cup of water 1 Tablespoon of Olive Oil (or butter) Dump everything in, in the normal order for you machine using the white bread cycle. Note.. The bean sprouts contain quite a bit of water That is released as they are mashed up in the kneading. So check the consistency of the dough after a few minutes and make sure its not to soft and sticky.. If it is add a bit more flour. * to Toast put on a sheet or pan and bake at 350 for 10 to 15 minutes **If you don't have an open package of dates just add one more Tablespoon of Sugar --------------- MESSAGE bread-bakers.v101.n040.7 --------------- This message removed by editor. --------------- MESSAGE bread-bakers.v101.n040.8 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Sam's Club Flour versus The World... Date: Mon, 13 Aug 2001 08:23:27 -0400 (EDT) Recent comments indicate that most (but not all) of you are pleased with the results you get from Sam's Club Flour. I've never used it, but before I switched exclusively to King Arthur, I was often disappointed with the inconsistency in flours from the "big guys" up in Minneapolis. Sometimes it was good and sometimes it was bad, and I wondered why. After attending a King Arthur baking class in my area a few years ago, I was told by the instructor that King Arthur sets very rigid consistency standards for the mills that grind their flour. I realize that a KA instructor is not going to knock KA flour, but I began using only King Arthur after that. I have never been disappointed again. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v101.n040.9 --------------- From: Lorna Noble Subject: bricks out of a bread machine Date: Mon, 13 Aug 2001 11:27:16 +0100 Hello people. This is a query on behalf of two family members, working with different bread machines, who are having the same problem. If they set the timer for longer than a few hours, the bread doesn't rise at all, and comes out as a brick. My theory was that they are adding the ingredients as 1)yeast, 2)flour/other dry ingredients, 3)liquid - and I think the yeast is running out of steam before the machine actually starts mixing etc. Any tips, please, as my gran in particular cannot make bread any other way and was really enjoying the stuff from the machine before this problem cropped up. Thanks a lot Lorna -- Lorna Noble Glasgow Scotland --------------- MESSAGE bread-bakers.v101.n040.10 --------------- From: Alexgejp@aol.com Subject: Need help with a recipe, please Date: Sat, 18 Aug 2001 17:51:16 EDT I hope all you great bread bakers can help me with a recipe I found in the Bread Baker digest archives: "Faux" Sourdough Bread (1 lb. loaf) 1/2 cup milk (I use skim) 1 T. vinegar 1 T. sugar 1/2 cup sour cream (non-fat OK) (I used regular) 1/8 tsp. baking soda 2 cups bread flour 1 1/2 t. yeast All ingredients should be at room temperature before starting. Add the ingredients to the pan in the order listed, select "white bread" and press start. I have a Breadman Ultimate bread machine and am relatively new to bread machine baking. I followed the above recipe exactly except I had to add 4 tablespoons flour to help the dough form a ball. The bread was delicious, except for the lack of salt; however, the top caved in. I tried the recipe again a few days later and followed the above recipe, except that I added 2 teaspoons salt and increased the flour to 2 1/4 cups. This time I still had to add 2 1/2 tablespoons flour. At the end of the third rise (50 minutes) it had hardly risen at all. I unplugged the machine and allowed the bread to rise for an additional 2 hours. I then baked it in the machine and it was again delicious, even though the texture was different. The only thing that I did differently between the two cookings was measuring out the ingredients, including the yeast, and allowing them to sit on the counter for approximately four hours while I went for an appointment. My husband and I really like this bread and would appreciate any advice you can give to help me fine tune the recipe. TIA, Joy Alexander Swansea, SC --------------- END bread-bakers.v101.n040 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved