Date: Mon, 14 Jan 2002 02:16:20 -0700 (MST) -------------- BEGIN bread-bakers.v102.n002 -------------- 001 - Frank.Yuhasz@pentairpump. - bannetons and brotformen 002 - Gene Haldas Subject: Black & Decker bread machine Date: Wed, 09 Jan 2002 20:50:59 -0500 I just acquired an old never-used Black & Decker bread machine. Checking the Black & Decker WEB site I assumed they no longer make anything but tools. Does anyone know anything about this machine? --------------- MESSAGE bread-bakers.v102.n002.3 --------------- From: Sloganrcb@cs.com Subject: Re: Digest bread-bakers.v101.n060 Date: Thu, 10 Jan 2002 22:23:00 EST Help!!! I make this fab bread and it rises picture perfect and then it goes in the oven and falls - what??? How do I get to picture perfect through the whole process??? Help!!! Sheila --------------- MESSAGE bread-bakers.v102.n002.4 --------------- From: "Louise Hyson" Subject: Low Carb Bread by Gabi Moeller Date: Thu, 10 Jan 2002 22:54:52 -0500 Back in March, Reggie posted a low carb bread recipe with a request to report if anyone baked it. I finally baked the bread last weekend and am happy to report that it is really great!; better than any other low carb bread I have eaten - neither the recipe from Dr. Atkins nor low carb breads I bought at what I consider exorbitant prices come anywhere near it. I did make some changes as suggested by Gabi and I am posting the recipe as it was baked. Gabi's Famous Bread 2 pkgs dry yeast 1 tsp sugar 1 cup water (warm, but not warmer than 110 degrees) 3 tbs olive oil (I used half olive oil and half canola) 2 eggs 1 1/3 cups vital wheat gluten flour 2/3 cup oat flour 1/2 cup unprocessed wheat bran 1 tsp salt 1 tbsp Splenda 1 1/2 tbsp baking powder 3 tbsp caraway seed Put the yeast, sugar and water in the bottom of your mixer bowl. (I used my Kitchen Aid for this). In another bowl mix all dry ingredients together. Add the oil and eggs to the yeast mixture then add the dry ingredients. Knead with dough hook. Divide dough in half; place each half ina greased 8x4 pan (or a 9x5 pan) and let rise in warm place for 45 minutes. Bake in a 380 F oven for 25-35 minutes (mine was done at 30 minutes) Turn out on rack to cool. I used the 8x4 pans and the bread had nice density. Gabi said it would have risen properly in the 9x5 pans but when the bread cooled you get huge bubbles - I prefer the slightly smaller size with no bubble. If anyone wants to make this bread, note that the original recipe called for 1/3 cup oat flour, 1/3 cup soy flour, 1/4 cup flaxseed meal and 1/4 cup unprocessed wheat bran. Because I do not like soy flour taste, I doubled up on the oat flour and because I had no flaxseed meal and we had 12 inches of snow on the ground, I doubled up on the unprocessed wheat bran (both of these Gabi's suggestions) However, there are more carbs in what I baked than in the original recipe and low carbers should be aware of that. I don't have the carb count for the bread. It slices very nicely with an electric slicing knife and with more difficulty with a manual knife. lhyson@mindspring.com --------------- MESSAGE bread-bakers.v102.n002.5 --------------- From: "Cheryl " Subject: Yeast Question Date: Sun, 06 Jan 2002 20:45:35 -0600 Hi, Wondering if you can tell me if I can use instant yeast in recipes calling for active dry yeast. Thanks. Cheryl --------------- MESSAGE bread-bakers.v102.n002.6 --------------- From: "Luci Ariail" Subject: grain storage Date: Sun, 13 Jan 2002 20:23:43 -0500 I'm looking for a lid that will stay on the bucket but the inside of the lid screws open. Please let me know if you have anything like this. Luci Ariail --------------- MESSAGE bread-bakers.v102.n002.7 --------------- From: "Jerry Ulett" Subject: Archive Searching Date: Sat, 12 Jan 2002 22:53:59 -0800 I have just discovered you on the net. One of the entries says that there is info on proofing box construction in the archive with the title "Building a Proofing Box". How do I search to find it? Jerry Ulett Instant answer -- Go to and click on the "Search" link. On the search page, enter: proofing box in the "Search For" box and select "Exact phrase" and "Sound-alike matching" and click "Search". This finds 22 matches. There are at least three different methods described for making a proofing box. Jeff --------------- MESSAGE bread-bakers.v102.n002.8 --------------- From: Brianjwoody@aol.com Subject: Re: size of a packet of yeast Date: Sun, 6 Jan 2002 09:26:41 EST In a message dated 06/01/2002 14:03:29 GMT Standard Time, > : "Silvio Briffa" > In UK it is typically 6 gms, though I have seen 7.It should be on the packet! If you want value go for something like King Arthurs Flour freezable packs that go at about 500 grams - it's actually a French yeast but I've never seen it here in UK. --------------- MESSAGE bread-bakers.v102.n002.9 --------------- From: Brianjwoody@aol.com Subject: Re: ABMs for the UK Date: Sun, 6 Jan 2002 09:31:16 EST In a message dated 06/01/2002 14:03:29 GMT Standard Time, > From: John Prescott > John, I looked for ages and couldn't find one. King Arthurs Flours will ship to UK, but you then need 115 volts. There are neat transformers that do the job readily available in UK. My kitchen is wired up to US voltage having bought so much stuff when I lived out there! I bought a Breadman from Saltons in US. It costs a bit to ship but there's nothing like it here in UK. --------------- MESSAGE bread-bakers.v102.n002.10 --------------- From: Jhawkblu@aol.com Subject: Need a Kolache recipe Date: Sun, 6 Jan 2002 10:10:55 EST Need a recipe for the Czech soul food known as kolache. Need the dough part, the filling I can handle. Thanks Ivan(Kansas Czech boy) The polka is czech blues --------------- MESSAGE bread-bakers.v102.n002.11 --------------- From: "Chris Dalrymple" Subject: Oven misting Date: Sun, 6 Jan 2002 09:32:34 -0600 When I went to the San Francisco Baking Institute's website http://www.sfbi.com/ to check out their bannetons (good prices!), I also took a look at their page for home bakers to see what they recommended for getting steam in a home oven. The method they favor is to mist the oven walls with water. But they included the following caveat: "Note: Use care when applying these methods in your home oven. If you are using an electric oven, be careful not to spray the heating elements. When spraying the oven surfaces they may buckle. We have not experienced any permanent damage, but the methods we are recommending here are not recommended by the manufacturers of home-ovens, so please use your own judgment." I have seen oven misting recommended many, many times, but have never seen this type of warning. Has anyone ever experienced buckling oven walls when misting? --------------- MESSAGE bread-bakers.v102.n002.12 --------------- From: "Debbie Fortin" Subject: Sally Lund Bread Date: Sun, 06 Jan 2002 11:35:13 -0500 Here is the recipe for Sally Lund Bread from my Aunt Ginny which has been in the family for years! Enjoy Sally Lund Bread 1 c milk 1/4 c water 2 tsp salt 1/2 c shortening 1/3 c sugar 3 eggs 2 pkg dry yeast 4 c sifted flour, divided Preheat oven to 350 F. Grease 1 10" tube pan. Heat milk, shortening and 1/4 c water till very warm (120 deg). Shortening does not have to melt. Blend 1 1/3 c flour, salt and dry yeast in large bowl. Blend warm liquids into flour mixture. Beat with electric beater for 2 min. Gradually add 2/3 c flour and the eggs and beat well at high speed for 2 min. Add remaining flour and mix well. Batter will be thick but not stiff. Cover and let rise till double in bulk. Beat dough down and turn into prepared pan. Cover and let rise in warm place till double in bulk. Bake 40-50 min at 350 F. Run knife around edges and center to loosen and turn onto plate to cool. Debbie in NH --------------- MESSAGE bread-bakers.v102.n002.13 --------------- From: "Chris Dalrymple" Subject: SOAR Date: Sun, 6 Jan 2002 10:42:19 -0600 My PC crashed and I lost a lot of my bookmarked websites (@%3!& backup failed). In trying to rebuild my favorites list I found that the SOAR recipe site at Berkeley (http://soar.berkeley.edu/recipes/) has moved to another server. Their new website address is http://www.recipesource.com/. I was also in mid-correspondence with some of you; please contact me again, as I also lost the contents of my inbox and my address book. --------------- MESSAGE bread-bakers.v102.n002.14 --------------- From: "Margaret Cope" Subject: Bread Baker's Apprentice Date: Sun, 6 Jan 2002 15:14:59 -0500 Thank you Peter Reinhart!!! The book is wonderful and I have made the best sourdough ever without yeast. Everyone is appreciative. Also made the Sticky Buns which I have been making for 35 years but these were the best ever according to my sons and daughter-in-law. The Stollen is excellent which is another item I have made for countless years as gifts at Christmas often baking in one pound coffee tins (12 0z now). Hurrah for the new book! Made the pizza too last week and the crust was divine! Can someone tell me what the best heavy duty mixer is today? I can't find the newletters that discuss that. I just remember that the current version of the KA that I use is not as good. Is the bigger KA better? My daughter-in-law would like to get a bigger machine and I promised to research it through all of you. --------------- MESSAGE bread-bakers.v102.n002.15 --------------- From: "Melinda Pua-Mai-'I-Mai Young" Subject: RE: Sally Lunn? Date: Sun, 6 Jan 2002 10:53:55 -1000 > From: Sloganrcb@cs.com > Subject: Sally Lunn? > Date: Wed, 26 Dec 2001 14:26:23 EST > > > Will someone please send me the Sally Lunn recipe? Here are four recipes that were posted here a couple years ago. Melinda _____________________________________________________ Melinda Pua-Mai-'I-Mai Young melinda@hawaii.rr.com * * * * * Sally Lunn (1) "This is an old, old recipe for Sally Lunn. I like to bake it in a large tube pan and invert it. It makes a beautiful standing loaf that, when fresh, should be torn apart with forks rather than cutting, to retain its lightness. Or, after cooling, it can be sliced and toasted. If you have some left, I recommend that you freeze it and use it sliced and toasted." (James Beard) 1 packages active dry yeast 1/3 cup sugar 1/2 cup warm water (100-115F, approximately) 1/2 cup lukewarm milk 1 stick butter, melted in the milk 1 tsp salt 3 eggs 3 1/2 to 4 cups unbleached all-purpose flour MIXING: Combine the yeast, sugar, and warm water in a mixing bowl, and allow to proof. Add the milk, butter, and salt, and stir well to combine. Add the eggs and incorporate them well with a wooden spoon. Then add the flour in small amounts, and beat well with a wooden spoon after each addition. Make a stiff but workable batter, using up to four cups of flour if necessary. FIRSTRISE: Cover the bowl, and let the batter rise slowly in a rather cool spot until doubled in bulk. Beat it down with a wooden spoon for about 1 minutes. Scrape into a well-buttered 9 or 10 inch tube pan. SECOND RISE: Let the batter rise—this time to the very top of the pan. BAKING: Bake in a preheated 375F oven 45 to 50 minutes or until the bread is dark and golden on top [and internal temperature reaches 190F on and instant-read thermometer, jtr]. Turn out on a rack to cool, or serve warm, if you prefer, with sweet butter. YIELD: 1 ring loaf SOURCE: From: "Batter Breads," Page 152, Beard on Bread, 1987 * * * * * Sally Lunn (2) 1 qt flour (5 cups in humid weather) 3 large or 4 small eggs, separated 1/2 cup shortening and 1/2 cup butter (mixed and melted but NOT BUBBLY) 1 cup tepid milk 3 Tbsp sugar 2 tsp salt 1 package yeast, (or scant 1 Tbsp) dissolved in 1/2 cup lukewarm water METHOD: Preheat oven to 325F during SECOND RISE Beat eggs separately. Place egg yolks into large mixing bowl or Electric Mixer. Beat egg whites in a small bowl until stiff but not dry. In another mixing bowl add sugar and salt to flour. Set aside. MIXING, BEATING AND FIRST RISE: Melt shortening and butter together, cool slightly, and pour into egg yolks. Add warm milk, yeast, flour mixture and stiffly beaten egg whites. Beat thoroughly, brush with melted butter, cover with wax paper and towel; set aside in warm place until it rises to double in size. About 3 hours. SECOND BEATING AND SECOND RISE: Beat by hand about 5 minutes. (Don't cheat). (If using Electric Mixer, use paddle and beat about 3 minutes on speed TWO). Pour into greased funnel cake pan and, cover with greased wax paper and a clean towel; let rise again (1 1/2 to 2 hours). Bake in moderate oven about 45 minutes.. Start oven at 325F. When half done (22 minutes) INCREASE to 375F. Serve with lots of butter. NOTES: This dough is really a batter, too thin to knead. Nonetheless, it should be much thicker than cake batter. If more than 4 cups flour is required, add another cup slowly after all other ingredients have been incorporated. Blend well. I have found, after years of preparing this bread by hand, that my KitchenAid works just fine, just shorten the SECOND BEATING time to about 3 minutes. SOURCE: Mrs Charles Lambeth, from: Old North State Cook Book, Charlotte, NC, and contributed to The Southern Cook Book, 1951, by Marion Brown. Inspired by Mary Jones Thompson of Christiansburg, VA * * * * * Sally Lunn (bread machine recipe from Williams Sonoma) A veryrich, European tasting bread. The eggs give it lots of terrific taste and color. Tradition says that a young Englishwoman, Sally Lunn, sold this bread on the streets of Bath. Most bread cookbooks contain a version of this, which attests to its wonderful flavor. This is one of those breads which will never last to see leftovers. Note that this is a very high rising loaf. Use less yeast than normal and do not decrease salt amount. (Williams-Sonoma) Ingredients Small Medium Large milk 2 Tbs 2 1/2 Tbs 1/4 cup water 1/4 cup 1/3 cup 1/2 cup butter 3 1/2 Tbs 4 1/2 Tbs 7 Tbs eggs 1 1/2 2 3 salt 3/4 tsp 1 tsp 1 1/2 tsp sugar 2 Tbs 2 1/2 Tbs 1/4 cup bread flour 1 1/2 cups 2 cups 3 cups yeast 1/2 tsp 3/4 tsp 2 tsp (or 1 pkg) * * * * * * Exported from MasterCook * Sally Lunn Bread Recipe By : Great Bread Machine Recipes Serving Size : 14 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Teaspoon Bread Machine Yeast 4 Tablespoons Sugar 3 Cups Bread Flour 1 Teaspoon Salt 5 Ounces Warm Milk 2 Eggs 5 1/2 Tablespoons Butter 1/2 Cup Warm Water Makes 1 1/2 pound loaf: Add ingredients as your bread machine instructs. This is a rich variation on the white-bread theme with egg and extra sugar. It makes a rich sandwich bread and is excellent for toast. --------------- MESSAGE bread-bakers.v102.n002.16 --------------- From: "SPAWN OF A JEWISH CARPENTER: CINDY SMITH" Subject: RE: metric cookbook Date: Sun, 6 Jan 2002 20:48:03 -1300 On a Mensa mailing list, we were discussion the metric system, and I said that the metric system will not be complete accepted until someone comes out with a really good and popular metric cookbook. Does anyone know if there is such a thing? Cindy Smith I have further observed under the sun that cms@dragon.com The race is not won by the swift, cms@5sc.net Nor the battle by the valiant; cms@romancatholic.org Nor is bread won by the wise, Nor wealth by the intelligent, Me transmitte sursum, Nor favor by the learned. Caledoni! -- JPS Ecclesiastes 9:11 --------------- MESSAGE bread-bakers.v102.n002.17 --------------- From: LAllin@aol.com Subject: Re: Breadman Parts Question Date: Sun, 6 Jan 2002 21:37:21 EST I tried to get parts for my Breadman Tr500 from several sources, including culinaryparts.com; then, I found Breadkid, a phone/mail source. I received the pan, in about 3 day, that others said wasn't available, or cost more than a new machine; I paid about $30 shipping included from: Breadkid 800-233-9054 P.O. Box 921 Mt. Prospect, IL 60056 Perhaps they will have what you need. Larry --------------- MESSAGE bread-bakers.v102.n002.18 --------------- From: "Eldred G. Peck" Subject: Recipe for Brasilian Ponzinhos Date: Mon, 07 Jan 2002 00:19:36 -0500 Does anyone out there have a recipe for the wonderful Ponzinhos we used to buy, warm, from the daily bread delivery cart in Campinas, Brasil? These mini-loaves/rolls are about 6 to 8 inches long, 2 to 2 1/2 inches in diameter at the center and tapered down on each end. They are slashed lengthwise on top, have a golden thick hard crust with a delightful chewy interior. I believe the recipe was simple--i.e. yeast, flour, salt and water. I suspect the grade of flour and baking methods are the keys to success here. Thank you very much. Ed... --------------- MESSAGE bread-bakers.v102.n002.19 --------------- From: "Pedro S. Arellano III" Subject: proofing baskets Date: Mon, 7 Jan 2002 00:34:26 -0600 Therese Klodnicki asked about Proofing baskets, bannetons, brotforms, dough rising baskets, man you could get dizzy with so many names. Anyway Terry, can I call you that? These baskets are purely for aesthetics. You let your dough rise in the basket and then flip it onto a baking sheet. The baskets are made with wooden dowels so the dough conforms to that peculiar shape. Thus you end up with a very particular and unique looking loaf. I suppose I should mention that you need to flour the living daylights out of the things so as to make sure the dough will pop out. Anywho, you end up with a very rustic/artesian looking loaf. Looks very European. You see these loaves on the cover of many bread cookbooks because, well cause there just plain pretty. So, there it is. Hope this helped clear the proverbial fog for you. --------------- MESSAGE bread-bakers.v102.n002.20 --------------- From: "Pedro S. Arellano III" Subject: Where can I find.... Date: Mon, 7 Jan 2002 00:47:57 -0600 Just for future reference, anybody looking for pretty much anything that has to do with baking can find it at King Arthur. I hope I don't offend anyone with this statement, but anyone who calls themselves a serious baker and does not know of King Arthur-- well, I would just look at them funny :) Enjoy http://ww3.kingarthurflour.com/cgibin/start/ahome/main.html Fellow Bread Baking Fiend, Pedro --------------- MESSAGE bread-bakers.v102.n002.21 --------------- From: RCox45@aol.com Subject: Hay Hand Rolls Date: Mon, 7 Jan 2002 05:54:21 EST After many requests... here's the recipe. Remember, I warned you. It's long. I use my Kitchen Aid mixer for the sponge, and then again when I finish the mixint to the point that there's too much dough and it crawls up the paddle. Then, I put it in a huge Tupperware bowl to mix in the rest of the flour. I keep it in that same Tupperware bowl (greased of course) to store it in the fridge. Many ask how many days it will keep. I have no idea. When I make this, the family wants rolls every night, and it's gone in no time! Hay Hand Rolls 1 pkg Dry Yeast 1 cup lukewarm water (<90degrees) 1 Tablespoon salt 1 Tablespoon sugar 3 cups water 4 cups flour 3 eggs, beaten 1 cup shortening, melted (I use real butter) 1 cup sugar 6 cups (approximately) flour Combine yeast and the 1 cup lukewarm water. When this is dissolved, stir in salt, 1T. sugar, 3C. water, and 4C. flour. Beat well until bubbly. Cover and set aside at room temperature for several hours or overnight. After sponge has set, add the beaten eggs, oil, 1C. sugar, and enough flour to make a soft dough. Turn out onto a floured board and knead. Place in a greased bowl and let rise until double in bulk. Knead down and place in refrigerator. Punch down daily. When you are ready to use, remove the portion of the dough desired from the refrigerator and let it stand for 1 hour at room temperature. Make out into rolls and put on a greased cookie sheet. Let rise until double in bulk. Bake in a 400 F oven for 15 - 20 minutes. These also make fine twice baked rolls. After you have made out the rolls, let rise until 3/4 as high as you desire (do not let them double in bulk as they continue to rise after they go into the slow oven). Bake at 275 F for 40 minutes. This sets the dough, but does not completely bake it. Store in the refrigerator for a short time, or, wrap well and freeze for longer storage. Thaw, if frozen, and bake at 425 F for 8 minutes. From Kitchen-Klatter Magazine Shenandoah, IA 5160l I hope you all enjoy these rolls! Cheryl --------------- MESSAGE bread-bakers.v102.n002.22 --------------- From: sbaggett@stsci.edu (Sylvia Baggett) Subject: re: [Regal] Kneading Pin replacement Date: Mon, 7 Jan 2002 13:06:16 -0500 (EST) hi -- Others may have already suggested this but if not, you might try http://www.regalware.com A search showed that there was a blade for "K6776/c", not sure if that's the same model as a "K6776" or not; you could contact them first before committing to buying the part. Search Results for: 6776 Qty Item Description Unit Price Availability KPB2200500 Mixing Blade-6776/c $4.99 Available now Hope this helps. Disclaimer: I'm not affiliated in any way with Regal, just a very satisfied customer. I've enjoyed using a Regal breadmachine for nearly 12 years now and the folks at Regal were extremely helpful when the pan for my discontinued-model machine recently needed replacing (I emailed them at breadmaker@regalware.com). -- Sylvia > From: JGJWeave@aol.com > Subject: Kneading Pin replacement > Date: Fri, 4 Jan 2002 23:25:48 EST > > Any ideas on where I can find a replacement kneading pin for a Regal > Automatic Breadmaker (model # K6776)? > > Thanks, Jim. --------------- MESSAGE bread-bakers.v102.n002.23 --------------- From: "Schmitt, Barbara E." Subject: Bakeries in Paris and Florence? Date: Tue, 8 Jan 2002 09:08:04 -0500 My husband and I will be in Paris and Florence in March. Anyone have any recommendations about bakeries, cookware shops, restaurants or anything else that we shouldn't miss? Thanks! Barbara --------------- END bread-bakers.v102.n002 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved