Date: Mon, 9 Nov 2009 10:13:47 GMT -------------- BEGIN bread-bakers.v109.n040 -------------- 001 - "Werner Gansz" Subject: re: Subject: White Lily flour Date: Tue, 27 Oct 2009 08:11:09 -0400 White Lily flour has almost a cult following in the south, and for good reason, it is terrific for biscuits, scones, muffins, etc. We brought some home from a trip south a few years ago and used it mostly for scones. There is so little gluten in White Lily that scones just melt in the mouth. If you make large scones or muffins you may have to add a little all-purpose flour just to keep them from falling apart when you pick them up. Werner --------------- MESSAGE bread-bakers.v109.n040.2 --------------- From: "Lois Omdahl" Subject: Lee Flour Mill Date: Tue, 27 Oct 2009 08:28:13 -0700 Re: Julie's S-600 Lee Household Flour Mill: I bought a Lee S-600 mill in 1981 and it has been a wonderful product. 28 years ago I was doing a lot more cooking and baking than I do now. My grandkids are grown up and my husband passed away years ago so it is only occasionally that I grind red wheat berries into fragrant warm flour, but when I need it, it always works. It's set up in my laundry room and is always ready to plug in. Hope you enjoy and get as much use from your mill as I have from mine. Lois Omdahl Shelton, WA --------------- MESSAGE bread-bakers.v109.n040.3 --------------- From: Diane Brown Subject: Re: Lee Household Flour Mill Date: Tue, 27 Oct 2009 08:42:14 -0700 I've had an impact mill for 20 years and love it, so have no experience with any other mill. But I bet someone on the wholegrain list has more experience: --diane in los angeles http://www.well.com/user/debunix/recipes/WholeBaking.html http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v109.n040.4 --------------- From: JMille2788@aol.com Subject: Flour Mills Date: Tue, 27 Oct 2009 15:14:59 EDT I have recently begun visiting flour mills as part of my quest to immerse myself in baking, baking lore and wisdom. A side benefit is that flour is much less expensive (so far) when purchased at the mill in 50 lb bags. I found the Fairhaven Flour Mill in Bellingham, Washington. They aren't set up to sell to the public, but a phone call to the mill will make it possible to make an appointment to buy a bag or two. They only offer whole grain, but the also have unbleached white flour available for purchase. Entrance to the mill is in an alley in Bellingham. A little tricky to find, but a employee of the restaurant next door was kind enough to lead me to the right place. Fairhaven Flour Mill 1111 Railroad Ave Bellingham WA 98225 360-734-9947 On my last vacation I stopped in Redding CA at the original Moore's Flour Mill. I think it was the original location of Bob's Red Mill. Bob retired, sold the mill in Redding, moved to Oregon and opened another mill which generates the Bob's Red Mill flour I see in stores. Moores Flour Mill 1605 Shasta St Redding, CA 96001 (530) 241-9245 They are set up to sell to the public and have a wide variety of products for sale. Unfortunately they aren't open on weekends. I would like to put together a list of mills with contact information, store hours etc. If anyone knows of a source like this I would be delighted if you could pass it along. Or, if you know of a mill in your area please pass along the information and I'll compile a list for the group. JD Tumwater --------------- MESSAGE bread-bakers.v109.n040.5 --------------- From: AllGlory Bakery Subject: white lily flour Date: Wed, 28 Oct 2009 19:00:58 -0700 This soft wheat is good for biscuits but also other quick breads like cakes, pie crust, cookies, brownies, muffins, scones. It is lower in protein content and will have a lower gluten structure to make a light and tender crumb in comparison to bread flour which produces a chewier crumb for classic artisan bread. I found some recipes on their website at so check them out. Hope this helps. Reginald Beck Fearless Bread Federal Way, WA www.fearlessbread.com=20 --------------- MESSAGE bread-bakers.v109.n040.6 --------------- From: Reggie Dwork Subject: Spiced Parsnip Bread Date: Fri, 30 Oct 2009 22:56:00 -0700 * Exported from MasterCook * Spiced Parsnip Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 3/4 teaspoon salt 1 cup sugar 1/2 pound parsnips -- (about 2 medium), peeled and finely shredded 1/4 cup walnut oil -- or canola oil 1 egg -- lightly beaten 1/2 teaspoon vanilla extract 1/2 This is a perfect quick bread for breakfast or packing in a lunch. If you have a favorite recipe for carrot or zucchini bread, cakes, or muffins, try parsnips instead. 1. Preheat oven to 350F. Lightly butter a 9 x 5" or 8 x 4" loaf pan. 2. Stir together flour, baking powder, cinnamon, allspice, cloves and salt in a medium bowl. In a separate bowl, mix together sugar, parsnips, oil, egg and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. Spoon batter into pan. 3. Bake 55 to 65 minutes, until a knife inserted in center comes out clean. Remove from oven; cool in pan on wire rack. Makes 16 servings. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 4g Fat (25.4% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 129mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates. NOTES : Per serving: 140 calories, 6g fat, 15mg chol, 2g prot, 21g carbs, lg fiber, 140mg sodium. --------------- MESSAGE bread-bakers.v109.n040.7 --------------- From: Reggie Dwork Subject: Oatmeal Maple Bread - Gluten Free Date: Mon, 09 Nov 2009 01:17:33 -0800 * Exported from MasterCook * Oatmeal Maple Bread - Gluten Free Recipe By : Diane Kittle Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Gluten-Free Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups brown rice flour -- prefrerably super-fine grind, Note 1 cup oat flour, gluten-free 1 1/2 cups millet flour -- or sorghum flour 1 cup tapioca starch flour 1/2 cup potato starch 1/2 cup sweet rice flour 2 packages active dry yeast -- (2 1/4 tsp each) 1 tablespoon xanthan gum -- plus 1 teaspoon xantham gum 1 tablespoon salt 5 eggs -- room temp 4 tablespoons maple syrup -- or amber agave nectar 1/2 cup shortening -- or non-dairy margarine, melted 2 1/2 cups milk -- choice rice, soy, hemp, nut, warmed to 110 - 120F 1 egg white -- lightly beaten with a fork to brush tops of loaves 1/2 cup oats, gluten-free Note: Super-fine rice flour ensures a smooth textured loaf. To make it: process regular rice flour in a food processor with the steel blade attachment for 1 min. 1. Prepare two 9" bread pans (or two 8" bread pans and 6 muffin tins) by greasing well and dusting with brown rice flour. Set aside. 2. Place brown rice flour, oat flour, sorghum flour, tapioca starch/flour , potato starch, sweet rice flour, dry yeast xanthan gum and salt into the mixing bowl of a stand mixer with a paddle attachment. Mix on low for a few seconds just to combine ingredients. 3. In separate bowl, hand whisk the eggs, maple syrup, shortening and milk. 4. Add the wet ingredients to the dry ingredients and mix until combined. Then mix for 5 min on med-high speed. Batter will resemble a very thick cake batter. 5. Spoon batter into prepared pans. This recipe makes two 9" loaves or two 8" loaves plus 6 dinner rolls. To make the rolls, use a large ice cream scoop to portion the batter into 6 standard-size muffin cups; then divide remaining batter into two 8" bread pans. 6. Using a pastry brush, lightly brush the top of the dough with egg white. Sprinkle gluten-free oats on top. 7. Let dough rise in a war place for approximately 40 min or until nearly doubled in size. Preheat oven to 350F. 8. Place bread pans in preheated oven and bake for approximately 30 (for rolls) to 40 min (for loaves). Bread is down when internal temp reads 200F on an instant-read thermometer. 9. Cool bread in pans for 10 min. Remove from pans and cool on a rack. Tip: No oat flour? Make it by processing gluten-free oats in a food processor with the steel blade attachment for 1 min. Description: "No kneading. No proofing the yeast. No problem! The maple syrup does double duty, adding flavor and activating the yeast. Rolls have a thick, crispy crust with an airy, slightly chewy interior." Source: "Living Without, Oct/Nov 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 5g Fat (25.5% calories from fat); 4g Protein; 32g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Serving Ideas : This bread has great texture, perfect for sandwiches or toast. NOTES : Each serving contains: 150 Cal, 5mg total fat, 2mg sat fat, 0g trans fat, 35g chol, 231mg sod, 24mg carb, 1g fiber, 3g protein --------------- MESSAGE bread-bakers.v109.n040.8 --------------- From: Reggie Dwork Subject: Whole Wheat Pumpkin Bread Date: Mon, 09 Nov 2009 01:17:47 -0800 When we get back home I want to make this for Thanksgiving. I hope some of you might enjoy it also. * Exported from MasterCook * Whole Wheat Pumpkin Bread Recipe By :Arvilla McKenzie Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour 1 cup sugar 6 ounces cook-and-serve vanilla pudding mix -- 2 pkgs (3 oz each) 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 4 eggs 1 1/4 cups canola oil 15 ounces canned pumpkin -- solid pack, (1 can) 1. In a large bowl, combine the flour, sugar, pudding mixes, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and pumpkin. Stir into dry ingredients just until moistened. Pour into two greased 8" x 4" loaf pans. 2. Bake at 325F for 70 - 75 min or until a toothpick inserted near the center comes out clean. Cool for 10 min before removing from pans to wire racks. Makes 2 loaves, 8 slices each Source: "Fall Baking, Nov 2009 tasteofhome.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 317 Calories; 19g Fat (51.5% calories from fat); 4g Protein; 36g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 245mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 1 1/2 Other Carbohydrates. Serving Ideas : It's a perfect quick bread for fall, for breakfast or any meal. NOTES : I created this recipe after tasting a similar bread. The pumpkin and pudding mix add moistness while the whole wheat flour adds nutrition. Arvilla McKenzie, Bellingham, WA --------------- MESSAGE bread-bakers.v109.n040.9 --------------- From: Reggie Dwork Subject: Pumpernickle Bagels - Gluten Free Date: Mon, 09 Nov 2009 01:17:57 -0800 There never seem to be enough gluten-free recipes. I recently came across a magazine called Living Without. It had some interesting bread recipes ... here are a couple of them ... * Exported from MasterCook * Pumpernickle Bagels - Gluten Free Recipe By :Rebecca Reilly Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Gluten-Free Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups gluten-free Multi-Grain Flour Blend -- NOTE 1/4 cup stone ground cornmeal 1 teaspoon salt 1 1/2 teaspoons egg substitute 1 tablespoon xanthan gum 1 tablespoon yeast 2 teaspoons toasted caraway seeds 2 tablespoons molasses 1 teaspoon cider vinegar 2 tablespoons vegetable oil 1 teaspoon instant espresso, gluten-free -- or instant coffee 1 tablespoon dutch-process cocoa powder 1 1/4 cups warm water cornmeal -- for dusting pan brown rice flour -- for rolling bagels 1 teaspoon sugar Multi-Grain Flour Blend 1. Line a baking pan or cookie sheet with parchment and sprinkle it with cornmeal. Put some brown rice flour on a second baking pan or cookie sheet. 2. Put Multi-Grain Flour Blend, cornmeal, salt, egg replacer, xanthan gum, yeast and caraway seeds into the bowl of a mixer and whisk together. 3. In a separate bowl, whisk together molasses, cider vinegar, oil, instant espresso, cocoa and 1 1/4 C warm water. 4. Using the paddle attachment of the mixer, slowly incorporate liquid mixture into dry ingredients. Add more warm water, if nec, to create a smooth consistency. Mixture should be quite thick. Beat on med-high speed for 3 min. 5. To shape the bagels, use a large spoon onto scoop out some batter. Drop a spoonful on to the baking pan sprinkled with rice flour. Lightly roll the dough in the flour to coat it and then shape it into a ball. Flatten ball slightly and then using your index finger, create a hole in the center, large enough so that it won't close up during rising and baking. Repeat with the rest of the dough. 6. Place each bagel on the baking pan sprinkled with cornmeal. Lightly cover with an oiled piece of plastic and place in a warm place to rise, about 20 to 30 min. 7. When bagels have risen, bring a skillet of water to boil. Add 1 t sugar to water. (Sugar helps create a shiny crust.) Preheat oven to 375F. 8. Drop a few bagels into the boiling water. Simmer for 30 sec, turn over and cook for another 30 sec. Using a slotted spoon, remove bagels, draining off water, and put bagels back on the same baking pan. Once all bagels are boiled, and bake them for 25 min in preheated oven. Cool on a rack. Description: "Instant espresso and cocoa give these bagels a rich flavor." Source: "Living Without" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 850 Calories; 10g Fat (9.8% calories from fat); 18g Protein; 178g Carbohydrate; 10g Dietary Fiber; trace Cholesterol; 323mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Try them toasted and topped with a smoked salmon. If tolerated, and dairy-free cream cheese. NOTES : Each bagel contains 257 cal, 5g total fat, 1g sat fat, 0g trans fat, 0g chol, 305mg carb, 3g fiber, 4g pro --------------- MESSAGE bread-bakers.v109.n040.10 --------------- From: Reggie Dwork Subject: Whole Wheat Sage Rolls Date: Mon, 09 Nov 2009 01:18:07 -0800 * Exported from MasterCook * Whole Wheat Sage Rolls Recipe By :Harriet Stichter, Milford Indiana Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- to 2 1/2 C 1/4 cup packed brown sugar 1/2 ounce active baker's yeast -- (2 pkgs) 1 tablespoon minced fresh sage -- to 2 Tbsp 1 teaspoon salt 1 3/4 cups nonfat milk 1/4 cup butter -- cubed 2 cups whole wheat flour 1/2 cup cornmeal -- plus 2 tablespoons cornmeal -- divided 1. In a large bowl, combine 1C flour, brown sugar, yeast, sage and salt. In a small saucepan. In a small saucepan, heat milk and butter to 120F - 130F. Add to dry ingredients; beat just until moistened. Add the whole wheat flour and 1/2C cornmeal; beat until smooth. Stir in enough remaining all=purpose flour to form a firm dough. 2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6 - 8 min. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a war place unntil douubled, about 30 min. 3. Coat two baking sheets with cooking spray and sprinkle with remaining cornmeal; set aside. Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each piece into a roll. 4. Place 2" apart on prepared baking sheets. Cover and let rise until doubled, about 30 min. Bake at 375F for 14 - 16 min. or until golden brown. Remove to wire racks. Yield: 20 rolls Source: "Fall Baking, Nov 2009, tasteofhome.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 3g Fat (17.3% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 143mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : On Friday nights, my daughters and I try new recipes. Two of my daughters have herb gardens, so we like to experiment with different herbs. This recipe for sage rolls is one we really like. Harriet Stichter --------------- END bread-bakers.v109.n040 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved