Date: Sun, 1 May 2011 07:25:57 GMT -------------- BEGIN bread-bakers.v111.n018 -------------- 001 - Jim Neuman - Re: Mixer recommendations 003 - Epwerth15@aol.com - Re: mixer recommendations 004 - Sue Subject: Hard crust Date: Sun, 24 Apr 2011 07:03:10 -0400 Everything I bake comes out with a hard crust. That is particularly a problem with rolls or buns that are so much better soft. Covering with foil helps a lot, but increases baking time a bunch. Any ideas? Life is good! Jim Neuman 269-921-0437 --------------- MESSAGE bread-bakers.v111.n018.2 --------------- From: Barda Subject: Re: Mixer recommendations Date: Sun, 24 Apr 2011 13:36:01 +0000 (UTC) Sue, I recently burned up my second Kitchen Aid. I finally decided to spend the extra dollars and bought a Bosch. It's like comparing a traditional toothbrush to a deluxe, rechargeable, electric toothbrush. What the KA labored with and heated up attempting to mix, the Bosch breezes through without breaking a sweat. Yes, the Bosch has a variety of available attachments. ...And not having to maneuver around a submarine-shaped motor housing to add ingredients is a major convenience. The blender attachment is like having a tornado in a canister. It pulverizes anything we add to it when making smoothies which result in creamy and truly smooth. We bought our Bosch online from Kitchen Specialties and Granary. Linda Yoder, the owner, is a mensch and a delight to work with. She is helpful, frank, and upfront about her products. , 419.542.6275 I was also intrigued by the Electrolux mixer, but had not seen it in action firsthand. Perhaps someone will share their knowledge about it. Warm regards, Joe Barda --------------- MESSAGE bread-bakers.v111.n018.3 --------------- From: Epwerth15@aol.com Subject: Re: mixer recommendations Date: Sun, 24 Apr 2011 10:17:14 -0400 (EDT) Mixer recommendations...Sue, I finally got rid of my KA and bought a Cuisinart 7 qt. It's really great for breads, and just about everything else, and it also has a sausage maker/meat grinder, blender, and other attachments available. Evie --------------- MESSAGE bread-bakers.v111.n018.4 --------------- From: Sue Subject: Re: Mixer recommendations Date: Sun, 24 Apr 2011 10:44:04 -0400 (EDT) Has she asked her instructors for recommendations or considered the ones used in her classes? I've seen the videos and photos of Le Cordon Bleu and it looks like the students are using stand mixers. With all the use they get, they are probably very sturdy. Sue, too --------------- MESSAGE bread-bakers.v111.n018.5 --------------- From: dmrogers218@comcast.net Subject: Sad news Date: Wed, 27 Apr 2011 00:44:47 +0000 (UTC) Some of you may remember Lynn Cragholm who lives in Alaska. I've kept up with her thru snail mail since she had to give up internet. I had a phone call from her this afternoon. Sadly I wasn't home. Would have loved to have talked to her. She left a message that Dick Carlton (from bread baking group) had passed away on March 26th. I don't remember him but thought some of you might and would want to know. Debbie "Until one has loved an animal, part of their soul remains unawakened." Anatole France [Editor's note: Dick joined bread-bakers sometime in 2000 and posted occasionally for seven years. He lived on the south coast of Oregon. Jeff and I wanted to visit him on our way to or from Summer Loaf in Portland, but it never worked out. We're sorry he is gone - he was a very nice man. - Reggie] --------------- MESSAGE bread-bakers.v111.n018.6 --------------- From: Reggie Dwork Subject: Cranberry Pumpkin Bread Date: Wed, 27 Apr 2011 17:44:13 -0700 * Exported from MasterCook * Bread, Cranberry Pumpkin Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 2/3 cup water 1 cup vegetable oil 16 ounces canned pumpkin 3 cups whole wheat flour -- or 3-1/2 c. all-purpose flour 2 cups sugar 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1/8 teaspoon ground cloves 2 cups cranberries -- whole or chopped Beat the eggs in a large mixing bowl. Add the water, oil and pumpkin, and mix until well blended. Sift the flour, sugar, baking soda, salt, cinnamon, nutmeg and cloves together. Add the flour mixture to the egg mixture gradually, mixing until the batter is well blended. Stir in the cranberries. Divide the batter among 3 well-greased 4x8" loaf pans. Bake at 350 F for 1 hour or until a wooden pick inserted in the center comes out clean. Let the bread cool in the pans on wire racks. Yield: 3 loaves (18 servings) Description: "Word is out about how moist and yummy it is.." Source: "keepsakequilting.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 292 Calories; 14g Fat (40.8% calories from fat); 4g Protein; 40g Carbohydrate; 4g Dietary Fiber; 47mg Cholesterol; 336mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : The recipe is from the out-of-print Keepsake Quilting Cookbook published as a charitable fund-raiser in 2001. --------------- END bread-bakers.v111.n018 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved