Date: Sat, 17 Nov 2001 00:31:24 -0800 (PST) -------------- BEGIN bread-bakers.v101.n054 -------------- 001 - Reggie Dwork Subject: Four Seasons with the Bread Machine Baker Date: Fri, 16 Nov 2001 22:23:56 -0800 This is the new book by Elizabeth Harbison that I mentioned last week. It's a real hit here in our household. The recipes are nearly all for breads with textures and flavors added - fruits, nuts, cheeses, spices, jams, and on and on. Over 130 recipes divided into savory and sweet and by the season of the year. Many are dairy free. The recipes are for a one pound loaf in the bread machine. We made the Cranberry Pumpkin Bread and this Toasted Sesame Bread. Both were extremely good. Reggie & Jeff * Exported from MasterCook * Toasted Sesame Bread (Dairy-Free) Recipe By : Elizabeth Harbison Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Dairy Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Water 3 Tbsp Olive Oil 2 C Bread Flour 1 C Whole Wheat Flour 3 Tbsp Wheat Germ 2 Tsp Salt 1 Tbsp Sugar 1/3 C Sesame Seeds -- Toasted 2 Tsp Yeast Toast the sesame seeds by placing them in one layer on a cookie sheet and baking at 350 F for about 7 minutes. Add the ingredients to your machine according to the manufacturer's insturctions. Bake on a regular, light or rapid cycle. This recipe may be prepared on a timed cycle. This makes a very dense, tasty loaf. From "Four Seasons with the Bread Machine Baker" by Elizabeth M. Harbison, ISBN 0-517-16298-9 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n054.2 --------------- From: "Carlton" Subject: Swedish Christmas bread Date: Tue, 13 Nov 2001 09:30:51 -0800 Julekage 1 C lukewarm milk 1/2 C sugar 1/2 t salt 1/2 t ground cardamom 1 egg, small 2 T shortening, softened 1 cake yeast 3 1/4 C sifted flour, up to 3 1/2 C 1/4 C chopped citron 1/2 C raisins Mix together milk, sugar, salt and cardamom. Add the egg and shortening. Add flour, citron and raisins, mixing first with spoon, then by hand. Turn onto lightly floured board and knead until smooth and elastic. Place in greased bowl; turn greased side up. Cover, let rise in warm place until doubled. Punch down and let rise second time. Shape into round loaf and place in greased 9 inch round pan. Cover and let rise until double. Bake at 350 F until brown, about 50 minutes. Makes one loaf. Blue Ribbon Winner at Minnesota State Fair. by Sylvia M. Okerstrom. From a Swedish cookbook printed in Minneapolis, MN. --------------- MESSAGE bread-bakers.v101.n054.3 --------------- From: Epwerth15@aol.com Subject: Yeast storage Date: Mon, 12 Nov 2001 10:08:15 EST To answer Jade's question about storing yeast in the freezer....I'm now using the last of my 2 lb. bags of yeast that I purchased in 1995. It was vaccuum packed until opened, but then stored in the freezer....it's just as active as if I had just purchased it....Does that answer your question? Evie Werthmann --------------- MESSAGE bread-bakers.v101.n054.4 --------------- From: "Randy Lofficier" Subject: honey and babies Date: Mon, 12 Nov 2001 08:37:05 -0800 > Mark Judman wrote: > Why use suger instead of honey (part II). Well, according to the item > "Honey for infants?" at MayoClinic.com honey can be dangerous for babies > under one year, granted it's unlikely they'd be eating your bread. This only applies to uncooked honey. Honey in bread, which has been baked in a hot oven, would be fine, since any bacteria would be killed by the heat. Randy --------------- MESSAGE bread-bakers.v101.n054.5 --------------- From: Cherie Ambrosino Subject: honey issue, making mixes ahead and an oatmeal bread recipe Date: Mon, 12 Nov 2001 11:54:32 -0500 Hi all - jumping out of lurkdom on the honey issue as it relates to infants. 1. It's not really safe for small children over the age of one either, so be careful and consult your pediatrician of course. 2. It's my understanding that this relates mainly to uncooked honey, as baking the bread should kill the spores. I baked for years before kids both by hand and with my kitchenaid. But I stopped after my second child was born - no sense of time, no tolerance for extra mess. Now I'm lazy and have two small kids and a very large dog, so I have given up on making bread outside the abm. However, I've managed to stop buying bread at all by getting pounds and pounds of flour at a time from good old king arthur and when the delivery arrives, dh gets to be in charge of the kids while I package it all up as bread mixes. I select 4 or 5 recipes, and make between 3-5 of each into mixes, including the name on the outside, and a small slip of paper inside with what still needs to be added [usually just liquid and yeast] Those with cheese etc go in the freezer, the rest are stored in the cabinet. Another big help is that I learned I could substitute 1 T water plus 1 T soy flour for each egg in the recipe - I can't detect a difference in the finished bread although someone here might be able to, but I use it in most of our breads and no one here is unhappy :). I will say that it makes a big difference in cookies, although it's still very good. I find they come out crisper and with a slightly nutty flavor - my mom likes it so much better she only eats cookies made that way now. So now I don't have to worry about eggs in the mix and can use my timer setting without issues and wake up to fresh bread. Now, here's a basic abm oatmeal bread that has become our favorite toast :) Oatmeal bread Makes 1 1/2 pound 1 1/4 c warm water 3 T brown sugar 1 1/2 T butter 2 1/2 c Flour 1 c oats 1 1/4 t salt 2 t dry active yeast Put in your bread machine in the order listed and set for 1 1/2 lb. light or dark loaf, or remove and shape to bake in oven. --------------- MESSAGE bread-bakers.v101.n054.6 --------------- From: Susan Thomas Subject: Honey vs sugar Date: Mon, 12 Nov 2001 09:44:54 -0800 Interesting to read the comments about honey vs. sugar. No one has mentioned it, but I have read that honey helps the bread stay fresh longer. So if you don't mind the flavor that's something to keep in mind, especially if you don't have a large family to devour it quickly! Cheers, Susan -- Susan & Jimj Thomas susanth@pacinfo.com --------------- MESSAGE bread-bakers.v101.n054.7 --------------- From: "Schmitt, Barbara E." Subject: Yeast in the refrigerator Date: Mon, 12 Nov 2001 09:29:38 -0500 Jade asked whether storing yeast in the refrigerator reduces its potency. In my experience, it does not -- I buy yeast in one pound packages and store the whole package in the fridge. It takes me several months to use it up, and I see no difference between the first loaf and the last. I have had a bad experience, however, with freezing yeast. Lots of people do it, and KA recommends it, but the batch I froze died. For the record, KA replaced it for free. So for me, there is always a Ziploc bag of yeast in the fridge -- and one of the brown Fleischman's jars, which is easier to use, and refilled from the bag. Barbara --------------- MESSAGE bread-bakers.v101.n054.8 --------------- From: "Peter and Susan Reinhart" Subject: Re: Bob the Tarheel's qustion Date: Mon, 12 Nov 2001 15:26:57 -0500 Dear All, Bob asked when my book will be out and I am pleased to be able to report that it should be in the book stores just after Thanksgiving (Amazon is already taking orders). It is called, "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" (Ten Speed Press). You will notice in the acknowledgments a hearty thank you to over 100 members of the list who tested recipes--couldn't have pulled it off without your help. It turned out quite nicely, I think, with over 150 full color instructional and product photos including a wonderful cover shot of one of my students, a young Japanese woman named Fumie Shibazaki, holding a 4 pound pain Poilane loaf that she had just baked. As soon as we took the picture everyone instantly knew it was our cover shot! Ron Manville did a fabulous job with the photos and Ten Speed created a beautiful format and design. If anyone is interested in having a signed copy I'll be happy to mail you one. The book retails for $35, but with my author's discount I can send you one for $30, including shipping costs and tax. Send a check to me at 78 South Hill Drive, Cranston, RI 02920, and I'll send it out as soon as possible (I'm supposed to get my shipment of books by week's end). If you're planning to give it to someone else let me know who to sign it to. Also, if you're in the area, we're having the official publication party on Thursday Dec. 6th at Johnson and Wales University in Providence, from 4:30-6:30pm. Let me know if you want to come and I'll give you directions. Thanks again for all your help. I look forward to your feedback. Best Regards, Peter Reinhart --------------- MESSAGE bread-bakers.v101.n054.9 --------------- From: jay.lofstead@mindspring.com Subject: RE: Honey vs. Sugar Date: Tue, 13 Nov 2001 10:19:42 -0500 Here is some information I dug up last night: Honey has a greater sweetening power than sugar. Use 1 cup of honey for 1 1/4 cups of sugar and reduce the liquid in the recipie by 1/4 cup. Jay --------------- MESSAGE bread-bakers.v101.n054.10 --------------- From: "Louise Hyson" Subject: Swedish Christmas Bread Date: Tue, 13 Nov 2001 00:02:46 -0500 I don't have a recipe for Svenskt Julbrod, but do have two recipes from Our Daily Bread by Stella Standard published in 1970 -one is Swedish Christmas Limpor Bread and the other is a Norwegian Christmas Bread. Swedish Christmas Limpor Bread Vortlimpor 1 envelope yeast 1/4 c water, lukewarm 1 Tbsp light brown sugar 1 1/2 c white flour, unsifted 1 tsp salt 1 Tbsp aniseed 1 tsp fennel, powdered rind of 1 orange, grated 1/3 c molasses 1 1/2 c beer, ale or stout 1 Tbsp butter 2 c rye flour Combine the yeast, water and sugar and let stand in a small-bowl until frothy. Put the white flour in a large mixing bowl and add the salt, aniseed, fennel, orange rind and molasses. Heat the beer (ale or stout) in a saucepan to lukewarm and melt the butter in it, then make a well in the flour mixture and pour it in. Before mixing add the yeast and then beat it well. Set the bowl in a dispan of quite hot water, cover and let the dough rise for 45 minutes to an hour. Add the rye flour and beat very hard; it should be a light elastic dough. If necessary add a spon or so of lukewarm water. Beat for 4 or 5 minutes then set in a pan of water agin, cover and let rise until double in bulk. Beat the dough down well, then put it in a greased brad pan, set in warm water, cover loosely and let rise 1 hour or more. Put the pan in a cold oven. Set it at 375 F and bake the bread 15 minutes; reduce the heat to 325 F and bake 30 minutes more. This bread has a fascinating flavor. Rita's Julekake Norwegian Christmas Bread This is a great favorite among the Norwegians, who bake it throughout the winter. 2 2/3 c milk, scalded 1 c butter 1/3 c Crisco 2 envelopes yeast, rapidmix 8 c sifted flour 1 c sugar 1 tsp salt 2 tsp cardamom 1 1/3 c raisins 8 oz citron Scald the milk and add the butter and Crisco. Let it stand until it is lukewarm. Thoroughly mix the undissolved yeast with all the dry ingredients, including the cardamom, using 2 cups of the flour. Reserve 1/3 cup of flour for the kneading board. Stir in the milk-butter mixture. toss the raisins and citron through the rest of the flour and add it to the batter. Mix thoroughly and set the bowl in a dishpan of quite warm water, cover with a tea towel and let the dough rise 3 hours. When it is double in bulk and light, knead the dough on a floured board until it is elastic. Divide the dough and put it in 2 greased bread pans. Put the pans in a warm place to rise 1 hour. Brush tops of loaves with warm milk and bake at 350 F 1 hour. Let cool in the pans 1/2 hour. --------------- MESSAGE bread-bakers.v101.n054.11 --------------- From: "Betty" Subject: Storing yeast Date: Mon, 12 Nov 2001 20:26:58 -0600 <<>> I have had mine in the freezer for over a year & can't tell any difference in the rising power in it. As long as the package is sealed tight there I don't see where there would be any problems. Betty --------------- MESSAGE bread-bakers.v101.n054.12 --------------- From: Rosemary Finch Subject: Lalvain du Jour Date: Mon, 12 Nov 2001 17:12:41 -0500 I've used the Lalvain and have been pleased with the results. I got a free packet from a King Arthur Flour class when they came to my town. I believe they gave out the French sourdough. It has a lovely flavor and texture. You do have to add supplemental yeast, from what I remember (I used it a couple of years ago). I kept on using my own starter because I hated to pay for a new packet ($6.95) every 12 loaves of bread, plus I liked the taste of my own starter better. But I do think it's a great product and is worth trying. Rosemary Finch --------------- MESSAGE bread-bakers.v101.n054.13 --------------- From: rls-1850@juno.com Subject: pumpernickel bread Date: Mon, 12 Nov 2001 17:23:55 -0600 This is for Cheryl, who asked for a pumpernickel bread. The recipe is from _The Red Star Centennial Bread Sampler_ (copyright 1981, Universal Foods Corporation, Milwaukee, Wisconsin). Pumpernickel Rye Bread 3 1/2 c all-purpose flour, to 4 c 2 packages Red Star Instant Blend Dry Yeast 1 tbsp salt 2 c water 1/2 c dark molasses 2 tbsp shortening 3 c pumpernickel rye flour Oven 375 F Makes 2 Loaves In large mixer bowl, combine 2 1/2 cups all-purpose flour, yeast and salt; mix well. In saucepan, heat water, molasses and shortening until warm (120-130 F; shortening does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining rye flour and enough remaining all-purpose flour to make a firm dough. Knead on floured surface about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour. Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4-inch bread pans. Cover; let rise in warm place until almost doubled, about 30 minutes. Bake at 375 F for 40 to 45 minutes until loaves sound hollow when tapped. Remove from pans; cool. --------------- MESSAGE bread-bakers.v101.n054.14 --------------- From: "Sonia Martinez" Subject: Re: Subject Yeast Date: Tue, 13 Nov 2001 16:13:32 -1000 >From: Jadesq5@aol.com >Subject: yeast? >Date: Tue, 6 Nov 2001 13:06:10 EST > I just heard Shirley Corriher, a food chemist, on HGTV > talking about yeast. > She made the statement that yeast stored in the freezer loses its > potency over time. Shirley Corriher was the person who taught me to make bread. She used to travel from her home in Atlanta and teach at my cooking school in SC many years ago (early 80's) Granted, I haven't seen her in 3-4 years, and we have not discussed bread baking in a while, but she was the one who taught me to "buy the 1 # bag of SAF and close it really tight, put a rubber band around it, slip it into a seal-tight baggie and store in the freezer" !!!!!! I wonder what happened in the years past to get her to change her mind? Sonia --------------- MESSAGE bread-bakers.v101.n054.15 --------------- From: "Louise Hyson" Subject: Swedish Cardamom Braid from Bernard Clayton's "The Complete Book Date: Tue, 13 Nov 2001 21:21:00 -0500 Breads" Swedish Cardamom Braid There is something undeniably hand-crafted in the appearance of a braided loaf, and this handsome plump bread, delicately seasoned with cardamom and dotted throughout with raisins, achieves the look with only a few twists. It is a rich bread--three sticks of butter in less than four pounds of dough. It keeps well, toasts beautifully (but must be watched), freezes well and overall, is a whilly satisfying baking experience. Ingredients 2 packages dry yeast 1/2 cup water, warm (105-115 F) 1/2 cup milk, scalded 1/2 cup sugar 1 teaspoon salt 1 1/2 cups butter, (3 sticks) room temperature 2 eggs, room temperature 2 teaspoons ground cardamom 3/4 cup raisins, seedless Glaze: 1 egg white slightly beaten; 2 tablespoons sugar Baking sheet: large baking sheet, greased or Teflon Preparation - 15 minutes In a small bowl or cup sprinkle yeast over water. Beat briskly with whisk or fork until the granules are dissolved. In a mixing bowl pour milk over sugar, salt and butter. Stir to soften butter. When the liquid has cooled to lukewarm add yeast mixture, eggs, 3 cups of flour, cardamom and raisins. With wooden spoon or electric mixer beat until smooth -- about 3 minutes. Stir in additional flour, a cup at a time, first with the spoon and then by hand. The dough will form a rough mass and clean the sides of the bowl. It will not be sticky because of the large amount of shortening. The dough should be firm but not stiff. Kneading: 8 minutes Turn the dough out onto a lightly floured work surface, counter top or bread board. With a strong push-turn-fold action, knead until it is smooth and elastic (about 5 minutes with the dough hook). First Rising: 1 hour Return the dough to the bowl (which does not need to be greased because of the high butter content of the dough). Cover the bowl with plastic wrap and put the bowl in a warm place (80-85 F) until dough has doubled in volume. Shaping: 20 minutes Punch down, turn out on a floured surface. Knead briefly to work out the air bubbles. Divide the dough into two pieces. Reserve one. Cut the other into 3 equal parts and roll each under the palms into a fat roll about 12 inches long. Braid these loosely, with no more than 5 or 6 twists. Pinch the ends closed. Place the braid on the baking sheets. Repeat with the reserved dough. Second rising: 50 minutes Cover with wax paper and return to the warm place until doubled in bulk. Baking: 350 F for 45 minutes Preheat oven to 350 F. Before baking brush with the slightly beaten egg white mixed with sugar. Bake in the oven until the loaves test done. The crust will be a rich brown and a wooden toothpick inserted in the center of the loaf will come out clean and dry. Remove bread from the oven. Use a metal spatula to lift the braid off the baking sheet because the hot loaf is somewhat fragile and might bread or bend. Cool on a metalrack before serving. --------------- MESSAGE bread-bakers.v101.n054.16 --------------- From: "Louise Hyson" Subject: Swedish Julbrod - a Christmas bread from Sweden Date: Tue, 13 Nov 2001 21:40:07 -0500 From The New York Times Cookbook, first edition published 1961. Makes 2 loaves or about 20 servings Swedish Julbrod 2 packages yeast 1/4 cup lukewarm water 1/4 cup milk, scalded and cooled to lukewarm 1/2 teaspoon salt 1/3 cup sugar 1/2 cup butter, softened 3 eggs, lightly beaten 4 1/4 cups sifted flour 1 cup raisins 1 cup sliced citron 1 cup blanched almonds 1 to 3 teaspoons cardamom seeds 1/4 cup confectioner's sugar 1. Soften the yeast in the water. Add the milk, salt, sugar, butter and eggs, reserving one egg white. 2. Mix a little flour with the raisins and citron. Add one-half cup of the almonds, shredded. 3. Remove the papery covering from the cardamom seeds and crush the seeds. Add with one-half of the flour to the yeast mixture and stir until smooth. Cover and let rise in a warm place (85 F) until double in bulk or about 40 minutes. 4. Stir in the remaining flour and knead until smooth and elastic. Knead in the fruits and nuts. Turn the dough into a greased bowl, grease the top, cover and let rise about 30 minutes. 5. Cut the dough into sixths and roll each piece with the palms of the hands into a long strip. Braid three strips and shape into a ring on a greased baking sheet. Repeat for a second loaf. 6. Brush the loaves with the reserved egg white, beaten with one tablespoon water. Cover with the confectioner's sugar and remaining almonds and let rise until doubled in bulk, or about 30 minutes. 7. Bake in a preheated hot oven (450 F) ten minutes. Reduce the oven temperature to moderate (350 F) and bake about 20 minutes longer. --------------- MESSAGE bread-bakers.v101.n054.17 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Here's some interesting reading what with the holidays coming up... Date: Mon, 12 Nov 2001 09:49:25 -0500 (EST) http://www.upword.com/bread/pumpkin-cranberry.html Here is the recipe: Pumpkin Cranberry Bread This bread is a delicious holiday treat. 1 cup canned solid-pack pumpkin 1 cup sugar 1/4 cup water 2 large eggs 1/4 cup vegetable oil 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1 cup picked-over fresh or frozen cranberries Preheat oven to 350 F and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches. In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly. Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered. Makes 1 loaf. by Tim D. Culey - Baton Rouge This site - http://www.upword.com/bread/ - The Free Internet Bread Recipe Archive - is very nice. --------------- MESSAGE bread-bakers.v101.n054.18 --------------- From: Reggie Dwork Subject: Welbilt Bread Machine Info & Question Date: Fri, 16 Nov 2001 23:46:17 -0800 Does anyone have experience with the Welbilt Dual Loaf bread machine? I just saw it for sale in a mail order catalog. This machine has two separate pans and bakes two loaves at the same time. Does anyone know if Welbilt brand bread machines are still in production? Welbilt was purchased in 1995 by Enodis, a food equipment manufacturing conglomerate. The Welbilt consumer appliance division was then sold at some later date. Reggie Here is some useful information on obtaining customer service, parts and literature. This is from http://www.enodis.com/breadmaker.html "Please be advised that several years ago Welbilt Corporation sold its consumer appliance division to: Appliance Corporation of America P.O. Box 220709 Great Neck New York 11021 1-800-872-1656 and is no longer responsible for the manufacture and warranty of the Bread Machine, or any other household appliance licensed under Welbilt's name. Appliance Corporation of America will be happy to assist you and answer your consumer appliance questions. Please contact customer service at For further information: Phone: 1-800-872-1656 (Monday through Friday, 8:30AM to 5:00PM EST), or email: Cecilia Jones, Customer Service Manager For Welbilt small appliance PARTS and LITERATURE, and MANUALS contact: Tritronics Inc. 1306 Continental Dr. Abingdon, MD. 21009 1-410-676-7300 (extension "6" for parts) (Monday through Friday, 8:30AM to 5:00PM EST) Fax 1-800-888-3293 ONLINE PARTS ORDERING: http://www.tritronicsinc.com/aca.html We regret that neither Enodis plc nor Welbilt Corporation will be able to help with any questions you may have relating to these products. Copyright (c) 2000 Enodis plc except where explicitly stated otherwise. All rights reserved." --------------- END bread-bakers.v101.n054 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved