Date: Fri, 14 Jun 2002 23:44:50 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n025 -------------- 001 - "Marcy Goldman" Subject: Re: Digest bread-bakers.v102.n024 Date: Sat, 8 Jun 2002 21:49:29 -0400 Rick and everyone, Hi - I am new to this bread baking digest list. I have to take issue with the comments you made about the KitchenAid mixers and the Whirlpool connection. I host a website (www.betterbaking.com) where KitchenAid is also a guest on the site. I have know the folks at KitchenAid for years and test out new mixers from them each year. Each model I have had - for the last 12 years or so - has been terrific. No problems. If anything, the options, improvements - seem to be making what is already a terrific mixer - that much better. I also have tested everything else - including the Magic Mill. While the Magic Mill has a capacity thing going on - I have to say it just 'thugs' the dough around and around - it does not properly knead of manipulate it AT ALL. Anything you need to know about KitchenAid - please feel free to ask me or them. They happen to be incredibly responsive to consumers (as well as food writers). Also - re: malt - I get my malt powder from local bagel bakeries. Mostly - malt (at least in home baking) is about crust colour and taste - not to feed the yeast. best wishes and happy baking, marcy Goldman Editor www.betterbaking.com --------------- MESSAGE bread-bakers.v102.n025.2 --------------- From: "Paula Countryman" Subject: Re:KA Mixers: New Vs. Old Date: Sat, 8 Jun 2002 21:18:30 -0700 >That being said, I do lust after a Magic Mill dlx, which I understand is >better for yeast breads (larger capacity, more power) but not as good for >other things. Expensive, but so was the K5A 27 years ago! Wow, Rick - 27 years, I'd say you got your money's worth! I currently own a MM DLX and am thrilled with it. Initially I had similar concerns about it not being good for other things, but I've come to use it for everything now, and far prefer it to anything else I've ever used. My old KA sits down in the basement waiting for the next tag sale... take care, paula --------------- MESSAGE bread-bakers.v102.n025.3 --------------- From: "Sheila Lanthier" Subject: A terrific white bread recipe Date: Sun, 9 Jun 2002 10:51:32 -0400 This recipe for Acadian Bread is from the Great Canadian Bread Book by Janice Murray Gill - my first "bread bible". The taste and texture are exactly like Double Crusty bread which we used to be able to buy in Montreal, but haven't seen in years. I always double this recipe, except for the egg and salt. Two eggs change the texture completely. The vinegar acts as a yeast enhancer, and the bread rises magnificently. It makes the best toast in the world. 1 tbsp. active dry yeast 2 cups lukewarm water 1 tbsp. sugar 4 tsps. melted and cooled lard (I use vegetable oil.) 1 tbsp. salt 1 egg 1 tsp. vinegar 6 cups, approx., flour Proof the yeast in the warm water with the sugar. When the yeast has bubbled up well (leave at least 10 minutes), stir and add the lard, salt, egg, and vinegar. Stir well and add the flour, beating well, until the dough is too stiff to beat and cleans the bowl. Turn out onto lightly floured work surface, and knead well, adding flour to keep from sticking. When dough is smooth and elastic, place in greased bowl, cover with plastic wrap, and let rise till double. Punch down and let rise again. Shape into loaves and put in two greased bread pans, cover, and let rise till double. Bake in 350 F. oven 40 minutes, approx., until it tests done. Cool on racks. I've made this bread in pans, free form, braided, in rolls, added bits of jam or sweetened fruit to it in muffin tins, and it is the lightest bread I have ever made, apart from Panettone. It is the bread of choice in my family, and I hope you enjoy it as much as we do. --------------- MESSAGE bread-bakers.v102.n025.4 --------------- From: BILLPOTE@aol.com Subject: Millet/Rice Bread Date: Sun, 9 Jun 2002 21:54:15 EDT Can anyone give me some help constructing a nice high loaf of Millet/Rice bread? I tried some at a health food store and it is pretty good - with great crumb. Here is the list of ingredients: Millet flour, rice flour, sea salt, baking powder and water. I tried it and not much success. Any ideas? --------------- MESSAGE bread-bakers.v102.n025.5 --------------- From: "Frederick J. Krall" Subject: Need Help! Date: Tue, 11 Jun 2002 11:40:36 -0500 I need some help finding a kneading bar for my Funai B-4400. I miss using both of my machines. I don't know where it went, I could have possibly gave it in a gift at Christmas. I have been taring apart my kitchen looking for it. Well not that my kitchen is clean, I still can't find the kneading bar. :-) I have looked for a website to no avail. I don't have a 1-800 # for it. The manual and baking book say it was printed in Hong Kong and China. Any suggestions!!! Dorothy - From TN --------------- MESSAGE bread-bakers.v102.n025.8 --------------- From: "Helen & Peter Frati" Subject: Oatmeal Bourbon Bread from: Oh so long ago..... Date: Tue, 11 Jun 2002 20:00:06 -0400 Just printed out two recipes from the bread-baker's archives/digests. The first is Oatmeal Bourbon Bread. There is just ingredients listed. This is probably for a bread machine. The second recipe is for Rosemary Garlic Bread. Again, only ingredients. I do not own a bread machine. Can these recipes be made by conventional methods? Thanks, Helen --------------- END bread-bakers.v102.n025 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved