Date: Sat, 18 Jun 2005 06:47:27 GMT -------------- BEGIN bread-bakers.v105.n026 -------------- 001 - Marcel Blanchaer Subject: Zo breadmachine Date: Sun, 12 Jun 2005 09:11:25 -0500 All ABMs including the Zojirushi BBCC-X20 trap moisture within the machine during any type of bread-making cycle so that the loaf tend to some out with a flat top. I therefore always use the Dough cycle in the Zo and bake the loaves in the oven. --------------- MESSAGE bread-bakers.v105.n026.2 --------------- From: "Dick Carlton" Subject: Rice bread Date: Sun, 12 Jun 2005 09:19:40 -0700 Hi Fellow Bakers, Since my wife is on a gluten-free and dairy-free diet we have been making her bread from rice and tapioca flour in accordance with a recipe from one of her special cook books. The flavor is acceptable and the dough behaves just like wheat bread except when it is taken from the oven it collapses down the middle - drastically!! Can anyone help us in solving this problem?? Thank you. --------------- MESSAGE bread-bakers.v105.n026.3 --------------- From: lobo Subject: RE: Cinnabon like rolls Date: Sun, 12 Jun 2005 12:02:34 -0600 From: Maya & Anand >Ate at Cinnabon in Dubai and fell in love with it. How can I make those >rolls at home with a bread machine? I never know know what to do when the >recipe says 1 cup of butter. Pls help. I'm not sure what you mean about not knowing what to do with the butter ... I would soften it before mixing it in. Here's a good recipe my mom made not often enough! You can probably mix these in your machine if it will hold the dough (I don't have one, so am not familiar with their capacity), but they do have to be baked in an oven. To make them as simply cinnamon rolls, skip the butterscotch pecan topping portion of the recipe and frost them with a powdered sugar frosting after they're baked. PECAN BUTTERSCOTCH SWEET ROLLS Makes 3 dozen DOUGH Mix: 1 c. warm milk 1.2 c. sugar 1 t. salt Add: 2 pkgs dry yeast Stir in: 2 eggs 1/2 c. soft shortening Mix in: 4 1/2 to 5 c. flour Knead until silky. Let rise until doubled. Punch down and let rise again. Divide into 2 parts and allow to rest 15 minutes. Roll each part out to 9" x 18" and spread with filling. FILLING (for one part dough): (you need to prepare 2 parts) Spread over dough: 2 T. butter Mix and sprinkle over dough: 1/2 c. sugar 2 t. cinnamon Roll up from long side and cut into 1" slices (18 rolls). Repeat with other part of dough. BUTTERSCOTCH PECAN TOPPING (for one part dough ... you need to prepare 2 pans) Coat 9" x 13" pan with: 1/2 to 3/4 c. melted butter 1/2 c. brown sugar 1 to 1 1/2 c. pecan halves Place rolls on top of pecan mixture. Let rise til double. Bake at 375 F for 25-30 minutes. Do not overbake or topping will stick to pan instead of rolls. Remove pan from oven and immediately turn upside down. Let pan stay over rolls so butterscotch coating will run down into them. --------------- MESSAGE bread-bakers.v105.n026.4 --------------- From: Judi9826@aol.com Subject: Re: Zo bread machine Date: Sun, 12 Jun 2005 16:07:59 EDT I am on my second Breadman Ultimate and I love it. I have never used a Zo so I can't comment on it but I also don't see what it can do that my Breadman can't. It is a good machine. Judi --------------- MESSAGE bread-bakers.v105.n026.5 --------------- From: "Debbie Tower" Subject: Zo Bread machines Date: Sun, 12 Jun 2005 17:48:14 -0400 This is in response to AL Lysonski's inquiry regarding Zo bread machines. I don't have a Zo machine but I do have the Breadman Ultimate TR2200. I've had it for 6 years now and make at least 1 loaf a week sometimes 2 or 3. I started out cooking the bread in the machine but I don't like the paddle hole. I now mix my dough and cook in the oven. From bread to pizza dough I love it. I would recommend it highly. Deb Tower --------------- MESSAGE bread-bakers.v105.n026.6 --------------- From: "Ronald Ploude" Subject: Replacement machine advise Date: Sun, 12 Jun 2005 22:06:19 -0400 If you can afford the Zo, buy it. I started out with a Regal machine many years ago. After having worn off the non stick coating on four paddles and two pans over a period of 8 years, I decided to give it to a friend who wasn't sure if she wanted to commit herself to bread making. The machine was still going strong when I gave it away but I got lucky and found a new Breadman Ultimate machine at a garage sale for $10 and decided to upgrade my bread making. It was unused and still in the box with all the packaging and inserts. The fellow selling it had given it to his mother who passed away soon after. About six months later, just as I was getting use to the Breadman, the electronics failed. I called the manufacturer who told me that they would not honor the guarantee since I had no proof of the purchase date. I through the Breadman out and bought a Zo from Amazon.com. It has been just about a year now since I got the Zo; the paddles and the pan still look new. I only bake about two loaves a week and haven't gotten into programming the Zo for customized bread making yet since the standard settings suite all my needs. They provide flexibility as to the loaf size and the darkness of the crust. While I still miss the Regal some times for its familiarity and simplicity of use, I am very happy with the Zo and recommend it. Ronald L. Ploude --------------- MESSAGE bread-bakers.v105.n026.7 --------------- From: "Charlotte" Subject: Cinnabon like rolls Date: Mon, 13 Jun 2005 07:21:41 -0400 In bread-bakers.v105.n025.4, Maya & Anand asked for Cinnabon like rolls. Here is a recipe that I found on the web several years ago. I have made these buns several times & they are wonderful. The dough is very soft & nice to work with. I have been with the list for years & enjoy it each week. It is great to be able to share this with you all. Enjoy!!! ;- Cinnabon's for the Bread Machine 1 c. milk 1 egg, beaten 4 Tbsp. melted butter 4 Tbsp. water 1/2 box instant vanilla pudding (3.4 oz. box) 4 c. bread flour 1 T. sugar 1/2 t. salt 2 1/2 t. bread machine yeast Filling 1/2 c. butter, softened 1 c. brown sugar 2 t. cinnamon 1/4 c. chopped walnuts, opt 1/4 c. raisins, opt. (with walnuts and raisins this is awesome) Frosting 1 (Real Cinnabon Frosting) 4 oz. cream cheese, room temp. 1/4 c. butter, softened 1 1/2 c. powdered sugar 1/2 t. vanilla 1 1/2 tsp. milk 3 T. real maple syrup Frosting 2 (not the real thing, but good) 1 t. milk 1 1/2 c. powdered sugar 4 T. butter, softened 1 t. vanilla 1 1/2 T. milk Preparation Instructions: Place all ingredients in your machine in order recommended by your machine's manufacturer. Place the pan in your machine. Select the dough cycle and press start. When cycle is finished, remove the dough, knead enough to punch down and roll to 17x10 inches. Combine first three filling ingredients and mix well. Heat in microwave 10 sec. to make it spreadable. Spread over rolled out dough with rubber spatula. Get as close to the edges as possible. Sprinkle nuts or raisins over dough. Starting with widest end, roll the dough into tight log. Cut into 1/2 to 1 inch slices. Place in a lightly greased baking dish with sides. Put in warm draft free place and allow them to raise until double. (I turn my oven on warm and place them inside. When the temp. light goes off, turn off the oven. I let them rise 20-30 minutes this way. Take out to heat oven to baking temp.) Bake at 350 F for 15-20 minutes. When the rolls are done top with frosting of your choice. Note: For a real treat replace raisins in the filling with chopped dried cherries, blueberries or strawberries. When doing this use frosting 1 or 2 and add a Tbsp. of matching fruit jam. Yield: A full 9x13 inch pan. Charlotte Johnson Oxford, PA --------------- MESSAGE bread-bakers.v105.n026.8 --------------- From: Ricka Gerstmann Subject: Re: Zo bread machine Date: Mon, 13 Jun 2005 08:00:55 -0700 I have a Breadman Ultimate that I've had for about 4 years. I make 100% whole wheat bread nearly all of the time and it has held up well, but a friend of mine had one fail in only one year. She bought her machine about a year after I did, and they may have changed the manufacturing process. The most recent edition of Laurel's Bread Book has developed a recipe with programming times for the Breadman (I'm sure it would work for the Zo, too) which work really well for whole wheat bread. BUT when my Breadman bites the dust, I will replace it with a Zo. Hearing about other people's experience with more recent Breadmans makes me leery of investing another $100 in a machine that may not hold up for my baking needs. Ricka --------------- MESSAGE bread-bakers.v105.n026.9 --------------- From: LBBlanche@aol.com Subject: Re: Bread machine recommendations Date: Tue, 14 Jun 2005 12:11:41 EDT In response to the inquiry about bread machines... I LOVE my Zo and wouldn't use anything else. I've used the Breadman but wasn't happy with it at all. I don't think you can go wrong with the Zo! Good luck. Lucy --------------- MESSAGE bread-bakers.v105.n026.10 --------------- From: Jessica Weissman Subject: bread in an electric oven Date: Tue, 14 Jun 2005 12:34:06 -0400 (EDT) We are faced with the possible necessity of moving to a house with an electric oven and no way to put in a gas line. Is it possible to do the whole high line artisan baking thing with the stone and all that in an electric oven? I've had gas ovens as far back as I can remember, and am shy of switching. Any advice welcome. Jessica Weissman --------------- MESSAGE bread-bakers.v105.n026.11 --------------- From: richard Subject: Whole wheat bread in the Zo Date: Tue, 14 Jun 2005 15:57:06 -0400 I had a couple of off-list requests for the whole wheat bread recipe that I use in my Zo. One suggested that I post it. The recipe is a work in progress, evolving with time. This is the current version. Note that I never use white flour or sugar in any baking or cooking so this recipe may not be to some tastes. Whole Wheat Bread 1 cup + 2 tablespoons water 1 1/2 tablespoons olive oil 1 tablespoon molasses 2 1/4 cups + 2 tablespoons KA stone ground whole wheat flour 3 tablespoons vital wheat gluten 3/4 cup old fashioned oats, uncooked 3/4 teaspoon salt, approximately 2 rounded teaspoons Fleischmann's instant yeast Hodgson Mill Whole Wheat Graham flour gives a more nutty flavor and I often substitute 1 cup this for 1 cup of the KA flour. I use the Quick Wheat setting on the Zo. Since I keep the yeast in the freezer and the vital wheat gluten in the refrigerator, I let the ingredients come to room temperature over several hours before starting the machine. Actually, I programmed the Homemade cycle of the Zo to match the Quick Wheat cycle so I can use the timer. Then, I put the ingredients in the machine the night before, set the timer for 13 hours, press start at 10 p.m. and have fresh bread at 11 a.m. for lunch. Richard --------------- MESSAGE bread-bakers.v105.n026.12 --------------- From: BLONDEMOMLADY@aol.com Subject: re: Zo bread machine Date: Wed, 15 Jun 2005 09:57:51 EDT I have used the same Oster bread machine for over 5 years, and love it. I wore my first one out, it lasted even longer. I generally just use it to mix and knead, then bake in the oven, but when I do let it bake in the machine, the results are excellent. I make 3-4 loaves a week, so it gets used a lot, so durability is a plus. Also, I only paid $50.00 for it at a Kohls half-price sale. Good luck with your search! Cyndi --------------- MESSAGE bread-bakers.v105.n026.13 --------------- From: Tarheel_Boy@webtv.net (Skallywagg ...) Subject: For Maya in Oman Date: Thu, 16 Jun 2005 18:39:28 -0400 Hi, Maya. I tried to answer you directly but the message was returned as undeliverable. Perhaps it will get to you via the Bread Bakers List. Try this recipe for the Cinnabon rolls: Cinnabon Rolls Makes: 1 dozen ***Ingredients:*** 1/2 cup Warm Water 2 packages Active Dry Yeast 2 tablespoons Sugar 1 package Instant Vanilla Pudding Mix (3.5 Oz) 1/2 cup Butter -- melted 2 Eggs -- beaten 1 teaspoon Salt 8 cups Flour 1/2 cup Butter -- melted 5 each 8 Or 9 Inch Square Baking Pans!! -- important ***Topping*** 2 cups Brown Sugar, Packed 2 tablespoons Cinnamon ***Frosting*** 8 ounces Cream Cheese -- softened 1/2 cup Butter -- softened 1 teaspoon Vanilla 3 cups Powdered Sugar 1 tablespoon Milk ***Directions:*** In small bowl, combine water, yeast and sugar. Stir until dissolved. Set side. Yeast should bubble. In large bowl, make pudding mix according to package directions. Mix until slightly thickened. Add butter, eggs, salt; mix well. Add yeast. Blend. Graudually add flour and knead until smooth. Place in large greased bowl. Cover and let rise in warm draft free place until double in size, about 1 hour. Punch down and let rise again, about 45 minutes. On lightly floured surface, roll out to 34" x 21" rectangle. Spread 1/2 c melted butter over surface. In small bowl, mix topping (brown sugar and cinnamon). Sprinkle over top of dough. Starting at the long edge of the dough, roll up very tightly. With a knife, put a notch every 2 inches. With string or thread place under roll by notch and cross cross over to cut roll. Place 4 rolls into each baking pan, 2" apart. Cover and let rise in warm draft free place until double. Bake at 350 F for 15-20 minutes, remove when golden brown. Combine all frosting ingredients and mix until smooth. Spread on warm rolls. Serve warm. This is rated medium on a difficulty scale. Just take your time and you should get it. * There are 453.59237 grams in a pound, so if your butter comes in 454 grams size, you are getting just a tad over a pound, and not enough to make any difference. A stick would be a quarter-pound or 113.5 grams. I hope this helps. * Please let me know how the buns come out. ;-)) * Bob the Tarheel Baker --------------- END bread-bakers.v105.n026 --------------- Copyright (c) 1996-2005 Regina Dwork and Jeffrey Dwork All Rights Reserved