Date: Sun, 16 Sep 2001 02:01:03 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n044 -------------- 001 - "Chris Dalrymple" Subject: Re: Digest bread-bakers.v101.n043 Date: Mon, 10 Sep 2001 19:15:41 -0500 Hi, Carolyn--I had my heart set on a KitchenAid mixer until I "test drove" a friend's 300 or 350 watt KA. I hated it. It could only handle a soft white dough. Anything else would make it bounce around on the counter and overheat. After doing some research, I ended up buying a Magic Mill DLX, and couldn't be happier. It's a great little workhorse! In all fairness though, I do have to say that my sister, who only makes soft white bread, LOVES her 400 watt KA. > From: "Carolyn Ranker" > I need a new big mixer and I > hear from a friend/chef that Kitchenaid is the best for everything, > including bread kneading. However, looking at some past comments in the > archives, I wonder if the Kitchenaid is the best bet. What are some of > the best stand mixers you use for kneading? If you do use a Kitchenaid, > what model is best? How many watts should it have? > --------------- MESSAGE bread-bakers.v101.n044.2 --------------- From: Susan Subject: Sweet Rolls Date: Mon, 10 Sep 2001 17:25:09 -0700 I would be interested also to see what people have to say about the rolls inside the pan not cooking as quickly as the ones on the outside. I also have the same problem and the ones on the outside always get way too brown. I don't think it has anything to do with the particular recipe that you are using. I have many recipes and all do the same and my oven is brand new. Susan --------------- MESSAGE bread-bakers.v101.n044.3 --------------- From: Alexgejp@aol.com Subject: Jalapeno Cheese Bread Date: Mon, 10 Sep 2001 15:58:20 EDT To Dave Crissman: I recently came across the recipe you are asking about and have been thinking about baking a loaf. I can't help you with the cheese portion of the recipe (I'm too new at bread machine baking, having made bread by hand for many years). However, I am a jalapeno lover and would suggest substituting fresh jalapenos for the canned ones as it has been my experience that fresh green jalapenos are much hotter than most canned brands. Also, I note the recipe calls for the peppers to be "seeded." Since most of the heat in jalapenos comes from the seeds, I would suggest that you use the whole peppers. Hope this helps. Joy Alexander --------------- MESSAGE bread-bakers.v101.n044.4 --------------- From: Nifcon@aol.com Subject: Big Mixers Date: Mon, 10 Sep 2001 12:12:22 EDT Carolyn Before you settle on a KA mixer you should at least consider a Kenwood - I have had a Kenwood Chef mixer for 25 years and it has cost me a total of $25 in spares in that time and $15 of that was a set of motor brushes which all machines will need every so often. They're really built to last and my model will knead 2 kilos of VERY stiff San Francisco Sourdough for 10 minutes without complaint. Due to it's bowl shape and planetary action it also handles small quantities (e.g. 1 egg white) very well. The catch is price - a new Chef model will set you back about $350 and there's not much discounting of Kenwoods but it is a superb machine. As an aside, although I do all my dough mixing and main kneading in the Kenwood I always give the dough a brief hand kneading before first rise - call me mystical if you like but the dough seems to appreciate the touch of hands. --------------- MESSAGE bread-bakers.v101.n044.5 --------------- From: "Greg Carpenter" Subject: Re: Kitchenaid mixer Date: Mon, 10 Sep 2001 09:23:00 -0400 Carolyn, The Kitchenaid mixers are quite versatile. Professionals like them because parts and accessories are so widely available. Accessories allow you to do everything from making flour to grinding sausage. They are pretty well made and can be easily fixed if they do break. The best model for breadmaking is the "professional" model, which includes an overload protection switch and a slightly more powerful motor. Better still is the Hobart 5 qt, which is a heavier duty version of a Kitchenaid (Hobart owns kitchenaid). I've inspected the Rival/Kenwood mixers and they look quite robust, but I've never used one and I'd doubt there are many accessories available for them. The downside to Kitchenaids and all other orbital-pattern mixers is the mixing action. Orbital mixing works well for batters and egg foams but it's not an efficient pattern for developing gluten. An orbital mixer basically bludgeons the dough into shape, creating a random arrangement of gluten strands and creating a lot of heat as well. There are ways to compensate for these deficiencies. Although I have yet to use one, I'm impressed with the design of the non-orbital mixing machines that are becoming more popular. The kneading action seems to be both gentle and effective. King Arthur Flour's Baker's Catalog has a couple varieties. If breadmaking is your primary activity these look like the way to go. Keep us posted if you buy a mixer! Greg Petoskey, MI --------------- MESSAGE bread-bakers.v101.n044.6 --------------- From: "Richard L Walker" Subject: RE: Jalapeno Cheese Bread Date: Mon, 10 Sep 2001 07:02:07 -0500 I would suggest trying substitutions before changing the recipe. Specifically, using a sharp cheddar cheese would probably add a flavor with more cheese, and using jalapeno peppers (and maybe an habenero, or Scotch bonnet, pepper) from the produce section would definitely add more heat. Leaving the pepper seeds in would also add more heat, but might not be desirable in the finished product. "Richard L Walker" Pensacola, FL 32504-7726 USA --------------- MESSAGE bread-bakers.v101.n044.7 --------------- From: Easyquilt1@aol.com Subject: suggestions for the jalepeno bread Date: Mon, 10 Sep 2001 07:28:15 EDT Try these two suggestions: >>>>1 c shredded Longhorn cheddar cheese<<<< This is a very mild cheese....Use a sharp cheddar or a white vermont sharp cheddar. You will get better results. >>>>3 canned jalapeno chilies, seeded & diced<<<< The heat is in the membrane and the seeds. Remove those and you remove the "heat" Try roasting some jalepenos in the oven or on the grill, slip off the skins and chop them. Wear gloves, the oil can really hurt if you get it on you or in your eyes. Hope this helps. chris in KC --------------- MESSAGE bread-bakers.v101.n044.8 --------------- From: Marie Lim Subject: Jalapeno Cheese Bread Date: Tue, 11 Sep 2001 09:41:34 -0700 Hi, I emailed Dave Crissman's question to a pepper type person and here are his suggestions: ----------- The first thing that comes to my mind is using some hotter peppers, which may not disturb the balance of moisture, etc as much as just doubling the jalapenos. Serrano may be a good choice, or one of the Thai chiles. Perhaps use half jalapeno and half serrano/thai for an initial try. The seriously masochistic may try a scotch bonnet (e.g., habenero) - but perhaps a mix of 1/4 bonnet and 3/4 jalapeno to total the amount the recipe states. Wear gloves (the cheap latex kind are ok) when stemming and slicing fresh peppers of that hotness Hope that this is useful, Marie --------------- MESSAGE bread-bakers.v101.n044.9 --------------- From: "Jo Cosgriff" Subject: Re: Question About Kitchenaid Mixer Date: Mon, 10 Sep 2001 21:21:44 +1000 Hi Carolyn, I bought a KitchenAid KSM90 earlier this year and have made bread in it 3 times so far. I used it when I wanted to make an amount of bread that wouldn't fit in the ABM! Each time it kneaded very well - no straining the motor at all. I've used up to about 6 cups of flour. The manual says not to use more than 8 cups of all-purpose or 6 cups of wholewheat flour. The dough does tend to want to rise up the dough hook (past the large flat part at the top which, presumably, is supposed to stop this happening), so you have to keep an eye on it. The bread turned out well. By the way, I think mine is a European model (why, I don't know, because I'm in Australia), so the model number where you are might be different. There was a more powerful, professional model (read: more expensive) available, too. Jo. --------------- MESSAGE bread-bakers.v101.n044.10 --------------- From: Corinaesq@aol.com Subject: Sweet rolls Date: Wed, 12 Sep 2001 09:58:33 EDT This is for Chris who was having difficulty with sweet roll recipes not baking through. I had that problem until I started rolling my dough to about 1/4 inch thickness, and using a little less butter when sprinkling the cinnamon-sugar mixture (or whatever your filling is). The additional benefit is that the rolls look prettier (I think), and have just as much cinnamon taste as if you slathered the mixture on it. If your sweet rolls without filling are getting brown on the outside before being done on the inside, you may not be allowing enough rising time. If you try all of these suggestions and still have the problem, foil is always a good answer! Corina --------------- MESSAGE bread-bakers.v101.n044.11 --------------- From: vhtourti@up.net Subject: Zojirushi belt Date: Wed, 12 Sep 2001 16:54:14 -0400 Hi, I have a five year old Zojirushi model #BBCC-S15A that I love. The belt that drives the paddle is worn out and slipping. Would anyone know where I can find a replacement belt? Thanks, Vicki --------------- MESSAGE bread-bakers.v101.n044.12 --------------- From: "Gonzo White" Subject: Fleshmans Yeast Recipe Date: Sat, 15 Sep 2001 09:03:36 -0500 For those of you who are not subscribed to the Fleishman's yeast newsletter (I highly recommend it) here is a link to this months featured recipe. I made it for a party I went to last night (Its independence weekend here in Mexico) and I really liked it. Fairly simple, different, looks and tastes good. One suggestion remember you making a batter not a dough. I made my batter to thick and it was very difficult to roll out, it thickens up quite a bit while sitting in the fridge. http://www.breadworld.com/recipes/recipedetail.asp?id=3D384 --------------- MESSAGE bread-bakers.v101.n044.13 --------------- From: bluepoppy@nventure.com Subject: milling flour Date: Tue, 11 Sep 2001 08:55:15 -0700 We want to grind our own flour. In the Baker's Catalogue we found the electric Whisper Mill. Is this a good one? Have you any other suggestions? I'd also like to know the best grain producers around the country. Any info is welcome. Thanks, Charlie and Lori --------------- END bread-bakers.v101.n044 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved