Date: Mon, 23 Mar 2009 06:28:04 GMT -------------- BEGIN bread-bakers.v109.n011 -------------- 001 - "Velda Mowry" Subject: Re: Puppie Biscuits Date: Sun, 15 Mar 2009 21:50:17 -0700 Bacon Flavored Dog Bisquits 2 eggs 1 cup milk 1/2 cup broth (chicken or beef) 10 tablespoons bacon fat, melted 10 T pureed chicken, beef or pork (I used scraps of whatever leftover we have) 5 cups whole wheat flour 1/2 tsp baking soda Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet or use parchment paper. 2. Beat eggs in a large bowl. Stir in milk, broth, bacon fat and meat until well blended. Gradually stir in flour + baking soda to make a stiff dough. Pinch off pieces of the dough and roll into 2 inch balls. Can also be rolled and cut with dog friendly cookie cutters. Place on prepared baking sheet. 3. Bake in preheated oven for 35 to 40 minutes or til hard. Also a good idea to leave in oven after it has been turned off to make sure they are dry. Cool on racks. 4. My grandpuppies love these! --------------- MESSAGE bread-bakers.v109.n011.2 --------------- From: "Velda Mowry" Subject: Looking for crusty & chewy rolls Date: Sun, 15 Mar 2009 22:00:19 -0700 Does anyone have a tried and true recipe for a roll that is crusty/crisp outside with a chewy open crumb inside. I have been experimenting with my sourdough and came close adapting a ciabatta recipe but still not as good as some restaurants. Thanks, Velda Mowry --------------- MESSAGE bread-bakers.v109.n011.3 --------------- From: "Mary Fisher" Subject: Re: old starter Date: Mon, 16 Mar 2009 18:22:54 -0000 Jim Krautkremer's experience with his old starter demonstrates that it simply isn't necessary to 'feed' with flour regularly. I don't feed mine between using it, which can be weeks apart. What I don't understand is why anyone throws away a proportion of a starter. This is pure wastefulness and unnecessary. My starter, when I want to use it, is put in a bowl with a little flour and perhaps a little water, then more, then more, at intervals of several hours. Eventually it will be working well enough for me to use the rest of the flour, water and salt all at once and proceed from there. When I come to S&F I pluck off a piece of the dough, about a fistful, put it back in its (unwashed) original container in the fridge and leave it until I need it. I believe this is the way most people through history will have worked. Wasting food is not acceptable to me. Those who waste food have never been hungry ... Mary --------------- MESSAGE bread-bakers.v109.n011.4 --------------- From: D L Reynolds Subject: Re: apricot bread Date: Tue, 17 Mar 2009 12:13:03 -0400 Has anyone else tried this recipe? I did, with a couple of minor substitutions, and the results were disappointing. I used an egg instead of eggbeaters, and whole milk instead of skim. I thought the batter seemed too wet in consistency and too little in quantity. I should have trusted my instincts. The result was a squat loaf that sunk in the middle. Taste is uninspiring. What a shame -- it sounded so good. Did I do something wrong here, or is this recipe a dud? Many thanks, D Reynolds Woolwell Farm --------------- MESSAGE bread-bakers.v109.n011.5 --------------- From: Reggie Dwork Subject: Apple Sauce Cinnamon Bread Date: Sun, 22 Mar 2009 21:45:28 -0700 I don't know how many of you have lots of applesauce cinnamon breads but here is another one. * Exported from MasterCook * Apple Sauce Cinnamon Bread Recipe By :Hitachi Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Eat-Lf Mailing List Lowfat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup applesauce -- (2 7/8 fl. oz.) 3/4 cup Buttermilk -- (6 1/4 fl. oz.) 2 1/2 cups Bread flour -- (11 1/8 oz.) 1 stick Cinnamon -- (7/32 oz.) 1 teaspoon Salt -- (7/32 oz.) 2 tablespoons Brown sugar -- (1/1 oz.) 1 teaspoon Butter -- (7/32 oz.) 1 teaspoon Dry yeast -- (7/32 oz.), bread setting **OR** 2 teaspoons Dry yeast -- (7/38 oz.) on bread rapid setting Put ingredients in according to manufacturers directions. Yeast differences are in case you use fast or rapid rise yeast - if you do then adjust your breadmaker to its specs. Source: "Automatic Home Bakery Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 1g Fat (7.1% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 199mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v109.n011.6 --------------- From: Reggie Dwork Subject: Apple Bread With Topping Date: Sun, 22 Mar 2009 22:05:31 -0700 * Exported from MasterCook * Apple Bread With Topping Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup shortening 1 1/2 cups sugar 3 eggs 1 1/2 teaspoons baking soda 3 tablespoons buttermilk -- or sour milk 3 cups flour 3/4 teaspoon salt 1 1/2 teaspoons vanilla 3 cups chopped apples Topping: 4 tablespoons butter 4 tablespoons flour 1 1/2 teaspoons cinnamon Mix and pour into 2 greased loaf pans. Combine topping ingredients and spread over the batter and bake at 325 F for 1 hour. This makes 2 loafs with approx 12 servings each Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 9g Fat (40.2% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v109.n011.7 --------------- From: Matthew Kalman Subject: Need source for Golden 86 wheat berries Date: Sun, 22 Mar 2009 10:44:48 -0400 I mill my own bread flour, and have been using Golden 86 (AKA Prairie Gold) wheat berries. I live in the Baltimore area, and having these shipped form the source, Wheat Montana, is prohibitively expensive. Shipping costs by UPS ground are about 3 times the cost of the wheat. I am looking for a local source. Does anyone know of a local supplier, co-op or buying group in the central Maryland or DC area? --------------- END bread-bakers.v109.n011 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved