Date: Fri, 18 Oct 2002 02:01:14 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n049 -------------- 001 - "Brian Wood" Subject: Re: Make your own Tortila Press!!! Date: Sun, 13 Oct 2002 11:12:58 +0100 jazzbel, he's about 10 years late! I have one, homemade from oak, nice and heavy and squashes the dough flat as a pancake(!) with no effort. Anyone who wants a copy of the drawings is welcome, plus a sushi press. Just make sure your e-mail is included. Cheers, Brian ----- Original Message ----- > > From: "Jazzbel" > Subject: Make your own Tortila Press!!! > Date: Sat, 5 Oct 2002 12:34:59 -0400 > > > Instructions are found in the tortilla section of Glen Hammet''s website > below: > > http://www.mo.quik.com/bpglenn/bakingbetterbread.html > > Later, > Jazzbel --------------- MESSAGE bread-bakers.v102.n049.2 --------------- From: Andyfrog@aol.com Subject: Re: Signe's Heaven Bound Cafe Date: Sun, 13 Oct 2002 07:58:31 EDT This is my first posting for the list although I've been an avid lurker for years. And I've learned a lot and I thank all of you. (Especially than you to our dedicated list keepers.) My question: Several times we have vacationed in Hilton Head, S.C. We found, by accident, a wonderful place on a little side street called Signe's Heaven Bound Cafe and Bakery. Many wonderful breads and desserts are sold there. But my absolute favorite breakfast there was a fruit filled French toast. I've had blackberry, blueberry, and raspberry. I cannot figure out what kind of bread she uses and how she gets the fruit in the middle. This makes me feel kind of dopey since I do a lot of baking--the texture of the bread is fairly dense--almost a quick bread--but I'm not sure it is. Does anyone have a recipe for the wonderful bread that is used as the base for the French toast? TIA, Andy in NJ --------------- MESSAGE bread-bakers.v102.n049.3 --------------- From: "Mike Avery" Subject: Re: sourdough starter recipes Date: Sun, 13 Oct 2002 17:30:17 -0600 On 9 Oct 2002, Joan Ayers wrote: > I remember a while ago a discussion about good starters for sourdough. > I just tried and failed with King Arthur's. Does anyone have another > receipe I could try? Please email directly, I think sometimes I don't > get all the digests. Here's a pointer to my web page... http://www.sourdoughhome.com/startingastarter.html Good luck, Mike -- Mike Avery MAvery@mail.otherwhen.com --------------- MESSAGE bread-bakers.v102.n049.4 --------------- From: "Pedro S. Arellano III" Subject: More about tortillas Date: Mon, 14 Oct 2002 00:42:18 -0500 I have a tortilla recipe on my website. I think it is actually kind of cool. I should warn you though. I lost my computer several months ago. So I have not updated it in a while. The tortillas have been the recipe of the month for about nine months :( Well anywho here it is. Enjoy. http://www.geocities.com/swordsharpener2000/mywebsite.html?1020227543330 Fellow Bread Baking Fiend, Pedro --------------- MESSAGE bread-bakers.v102.n049.5 --------------- From: "Joanie Martin" Subject: Wild Rice Bread wanted Date: Mon, 14 Oct 2002 09:37:15 -0400 This is my first time on this message board so I hope I'm doing it right. Anyway, there is a sandwich shop here in St. Pete, FL that makes wild rice bread. It's a very light bread and delicious, but whenever I try to make a recipe for it the bread is heavy. Does anyone have a recipe they would be willing to share. Thank you. --------------- MESSAGE bread-bakers.v102.n049.6 --------------- From: Brown_D@pcfnotes1.wustl.edu Subject: Re: flouring couche Date: Mon, 14 Oct 2002 18:16:43 -0500 I sometimes rub the flour into the fabric--until it is very floury--and then use a final layer of semolina, where the thicker grains of the stuff seem to keep the bread away from the fabric better. Diane Brown --------------- MESSAGE bread-bakers.v102.n049.7 --------------- From: "Dale Baker" Subject: Navajo Fry Bread Date: Wed, 16 Oct 2002 14:55:40 -0500 Navajo Fry Bread 1 cup white flour 1/2 cup whole wheat flour 1 tablespoon sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup honey vegetable oil Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered. Roll out dough till it is 1/2 inch thick. Cut into squares or circles. Deep-fry at 370F till golden brown; drain on paper towels. Drizzle with honey and serve, or make Navajo Tacos. --------------- MESSAGE bread-bakers.v102.n049.8 --------------- From: bread-bakers-command@lists.bread-bakers.com Subject: TR444 manual/help needed Date: Mon, 14 Oct 2002 15:56:49 -0600 (MDT) Hi, I was wondering if you know where I can find an instruction manual for a Breadman Breadmaker TR444. If not, maybe you can answer a question for me, I was given one of these machines without this instruction manual included. I can pretty much figure out how to work the machine; my only concern is that the bread recipe book that I have has "add contents in order suggested by your breakmaker manufacturer" on every recipe. My question is; What order do you add certain ingredients? Is there just a standard that I can use to apply to my machine? Any help you can give me would be greatly appreciated. Stephan Twiss --------------- END bread-bakers.v102.n049 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved