Date: Mon, 23 Feb 2004 00:51:19 -0700 (MST) -------------- BEGIN bread-bakers.v104.n011 -------------- 001 - Audra Larsen Subject: Date: Wed, 18 Feb 2004 19:43:59 -0700 Okay. I am probably just feeling a whole lot frustrated, but I chose to take the "easy" way out by emailing you. And boy do I sure hope you can help me. What I am looking for is the recipe for "Basic White Bread" for the Hitachi HB-B201 Bread Maker. If you could lead me in the right direction it would be greatly appreciated. Thank you Audra --------------- MESSAGE bread-bakers.v104.n011.2 --------------- From: Blanche007@aol.com Subject: Re: Whole wheat Challah Date: Mon, 16 Feb 2004 09:03:23 EST I have to take issue with Barrie Lax's across the board statement (bread-bakers.v104.n008.9) that "Whole wheat Challa is one of those things that doesn't or shouldn't exist." My mother, Millie Apter (co-author of our book _Bread Machine Baking Perfect Every Time_) who has been making challah for 75 of her 90 years has always added one cup of whole wheat pastry flour to challah and while I guess you'd have to whip up a loaf in order to see for yourselves, everyone who has ever tasted it agrees that it's the best in the world. Here's the bread machine recipe; of course it's easily doubled and made by mixer or by hand just as successfully. Millie made it by hand until she discovered how nicely the bread machine kneads and proofs the dough. 2 1/2 teaspoons active dry yeast - not rapid rise 2 cups KA all purpose flour 1 cup whole wheat pastry flour 1 1/2 teaspoons salt 3 tablespoons Lora Brody's Dough Relaxer, optional (see note) 4 tablespoons vegetable oil 3 tablespoons honey 2 extra large eggs 3/4 cup water - more or less to achieve a soft, supple ball after 5-7 minutes kneading Place all the ingredients in the bread machine, program for manual and check the dough after the first few minutes of the first knead cycle to correct for flour/water as needed to achieve a soft supply ball. When complete remove from the machine being careful not to work the dough too much (no 'punching down') braid according to your tradition, apply an egg wash and allow to rise until not quite double in bulk. I like to start this in a cold oven before it reaches full rise. Bake at 400 F on the center rack, for 15 minutes then lower the temperature to 375 F and bake for an additional 20 to 30 minutes or until a instant read thermometer inserted in the center registers 200 F. Note: of course Millie made fabulous Challah all those years without the Relaxer, but even she agrees it make it easier to roll and form, helps the rise and gives it a unbelievably rich texture and taste. I'll be happy to send anyone (who hasn't already asked) a free sample if you send me a snail mail address. Lora Brody www.lorabrody.com --------------- MESSAGE bread-bakers.v104.n011.3 --------------- From: "Regina Rectanus" Subject: Panasonic Bread Machine Poppy Seed Bread Date: Mon, 16 Feb 2004 09:15:29 -0600 I am looking for a recipe for Poppy Seed/Lemon bread that was served at a recent dinner party. The hostess mentioned she made it in her Panasonic Bread Machine and the receipe was from the book that came with the bread machine. I have combed my files and some on-line sites and have tried some of these recipes, but none has matched the excellence of her Poppy Seed/lemon bread. If anyone has a good 'yeast' based recipe, would you please share it? Thanks Regina --------------- MESSAGE bread-bakers.v104.n011.4 --------------- From: Reggie Dwork Subject: Book Review: Celebration Breads Date: Sun, 22 Feb 2004 20:47:46 -0800 Celebration Breads: Recipes, Tales and Traditions by Betsy Oppenneer copyright 2003 by Betsy Oppenneer ISBN 0-7432-2483-3 Betsy's new book, _Celebration Breads: Recipes, Tales and Traditions_, is a compendium of very interesting and fun breads from around the world. Her research is quiet evident and the results are very enlightening to the bread enthusiast. Betsy starts off with chapters on ingredients and equipment. Both chapters have lots of information but stop short of being boring or overwhelming. The third chapter is entitled "How to Make Bread". It begins with a very well written description of the four basic rules of bread baking followed by sections on making bread by hand, by heavy-duty mixer, by food processor and by bread machine. Chapter four is about tips and techniques. The remaining chapters are divided by regions and here Betsy's research really shines. She covers Africa, the Americas, the British Isles, Eastern Europe, the Eastern Mediterranean, the Middle East, Russia and Asia, Scandinavia and finally Western Europe. In addition to the well known breads such as England's Good Friday Breads (Hot Cross Buns and Chelsea Buns) and Sweden's Christmas Bread (Saint Lucia's Crown) are many recipes for breads most of us have not encountered before. Most recipes include instructions for using each of the machines in addition to the by-hand method. Betsy shows her teaching abilities through her clear communication of the techniques for each of the breads. There are many drawings and tips spread throughout the book. There are appendices with instructions on how to candy fruit and with measurement and temperature conversions. Of all the breads I made from this book, I found myself most often making the German Speckbrot. I made it for Christmas presents and have had many requests for more from the recipients. It is very good. Betsy's _Celebration Breads_ is for everyone - beginner to experienced baker. This is definitely a book to add to your cookbook library; one that you will use over and over again throughout the years. --------------- MESSAGE bread-bakers.v104.n011.5 --------------- From: Reggie Dwork Subject: Book Review: The New Complete Book of Bread Machine Baking Date: Sun, 22 Feb 2004 20:49:21 -0800 The New Complete Book of Bread Machine Baking edited by Lara Pizzorno copyright 1997 by Trillium Health Products ISBN 0-7615-1125-3 I can't remember when I purchased this book but it was some time ago. The other day I noticed it sitting on my bread cookbook shelf and decided to explore it. The first chapter is "Choosing a Bread Machine". I thought this was unique and would help to the first time buyer to understand bread machine features, such as having enough power for wheat or whole grain breads. The next two chapters cover ingredients and problem solving. The last six chapters are recipes: basic wheat and grain breads, vegetable breads, fruit and sweet breads, nut and seed breads, herb breads and hand-formed breads. There are 75 recipes in total. The recipes are one page each with quantities for 1 and 1.5 pound loaves and nutritional analysis. The opposite page contains information about a primary ingredient in the recipe; for example, the light rye bread recipe faces information about rye. There are also numerous recipe tips scattered throughout the book. In addition to basic breads there are interesting recipes like Lentil Bread, Black Pepper Bread and Orange Spice Bread among many others. I baked two of the breads: white bread and 100% wheat bread. Both turned out very nice and had good flavor. The 100% wheat bread recipe uses gluten flour. I tried it both with and without the gluten and found no appreciable difference. We ate the bread within two days so I don't know if the gluten would make a difference in how fast the bread dries out. The white bread had a cake-like texture and was delicious. I chose these two breads because if these basic recipes are good, the others should be also. I think this is a good book, especially for a new bread machine baker. It seems to be out of print, but look around for a used copy. --------------- MESSAGE bread-bakers.v104.n011.6 --------------- From: Reggie Dwork Subject: Anise Bread and Basic White Bread recipes Date: Sun, 22 Feb 2004 21:32:35 -0800 These recipes are from The New Complete Book of Bread Machine Baking edited by Lara Pizzorno copyright 1997 by Trillium Health Products ISBN 0-7615-1125-3 * Exported from MasterCook * Anise Bread Recipe By : The New Complete Book of Bread Machine Baking Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Daily-Bread Mailing List Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 Lb Loaf): 1 1/4 C Water -- (3/4C + 1 Tbsp) 1 1/2 Tbsp Canola Oil -- (1 Tbsp) 2 Tbsp Honey -- (1 Tbsp) 1 Tsp Salt -- (3/4 Tsp) 1 1/2 C Whole Wheat Flour -- 8.1 oz (1 C = 5.2 oz) 1 1/2 C Unbleached Flour -- 7.8 oz (1 C = 5.2 oz) 1 Tbsp Gluten Flour -- (2 Tsps) 1 1/2 Tsp Anise Seed -- (1 Tsp) 1/8 Tsp Mace -- (1/8 Tsp) optional 1/8 Tsp Nutmeg -- (1/8 Tsp) 3/4 Tsp Lemon Zest -- (1/2 Tsp) 2 Tbsp Powdered Whey -- (1 1/2 Tbsp) 2 Tsp Active Dry Yeast -- (1 1/2 Tsp) The New Complete Book of Bread Machine Baking, Lara Pizzorno, Editor Anise adds a spicy, sweet licorice flavor yet isn't overwhelming. This Middle Eastern spice will delight your senses. Large loaf is 12 - 14 servings 1 lb loaf is 8 - 10 servings Note: I omitted the gluten and it turned out fine. I weighed the flours instead of measuring by cups. Put the ingredients in the bread pan in the order listed or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light Setting (or the equivalent setting for your machine). Push Start. Nutrition per serving: Cal 124, Carb 23g, Pro 5g, Fat 2g, Fiber 2g - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bread (Basic) Recipe By : The New Complete Book of Bread Machine Baking Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 Lb Loaf): 1 C Milk -- (2/3 C) 3 C Unbleached Flour -- 15.6 oz (2 C = 10.4 oz) 2 Tbsp Honey -- (1 1/2 Tbsp) 1 1/2 Tsp Salt -- (1 Tsp) 2 Tbsp Butter Or Margarine -- (1 1/2 Tbsp) 2 Tsp Active Dry Yeast -- (1 1/2 Tsp) 1/4 C Powdered Milk -- (2 1/2 Tbsp) The New Complete Book of Bread Machine Baking, Lara Pizzorno, Editor Note: I weighed the flours instead of measuring by cups. This is a simple traditional recipe that we all love. Put the ingredients in the bread pan in the order listed or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic White Cycle (or the equivalent setting for your machine). Push Start. If you are going to use your bread machine's timer function in this recipe, you should substitute water for milk. Then add powdered milk to your dry ingredients. Nutrition per serving: Cal 134, Carb 24g, Pro 4g, Fat 2g, Fiber 1g - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v104.n011.7 --------------- From: Reggie Dwork Subject: Williams-Sonoma bread machines Date: Sun, 22 Feb 2004 21:09:24 -0800 Here is updated information on manuals and parts for Williams-Sonoma bread machines: MK Seiko is no longer the company to contact for Williams Sonoma bread makers. Bell Electronics provides parts and manuals for models WS-1094 / WS-2094 / WSR-0797 / WSR-0587 only For models WSR-0598 and 0401, customers must contact Williams Sonoma directly at: (800) 541-2233 Bell Electronics 16918 Gramercy Place Gardena, CA 90247 (310) 352-4609 --------------- END bread-bakers.v104.n011 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved