Date: Sun, 21 Aug 2011 06:17:16 GMT -------------- BEGIN bread-bakers.v111.n033 -------------- 001 - "Philip Barnea" Subject: Bread Machines Date: Mon, 8 Aug 2011 07:36:17 +0100 I've tried bread machines but, to my mind, they take all the fun out of bread making. I won't deny that they are a great time saver but half the fun is in the mixing, the kneading and shaping and watching that ball of dough transform itself into a great loaf of bread. We bought a bread machine about 10 years ago, used it twice and it's been sitting in our garden shed ever since. Anyway, my question, should any adjustments be made for a "bread machine" recipe for normal baking? Regards from the North of Israel and if any readers are ever in the area - drop in for coffee and cake (or maybe bread). Philip --------------- MESSAGE bread-bakers.v111.n033.2 --------------- From: Reggie Dwork Subject: Blue Cornmeal Bread Date: Fri, 19 Aug 2011 12:08:43 -0700 * Exported from MasterCook * Bread, Blue Cornmeal Recipe By : Serving Size : 28 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1 3/4 cups blue cornmeal -- or yellow cornmeal 1 cup sugar 1/3 cup pine nuts -- toasted 3/4 teaspoon baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 1 1/4 cups whole milk 3/4 cup vegetable oil 3 large eggs 1/2 cup buttermilk 1 1/2 cups frozen corn kernels -- thawed, drained Preheat oven to 350F. Butter 13x9x2" glass baking dish. Whisk flour, cornmeal, sugar, pine nuts, baking powder, baking soda and salt in large bowl to blend. Whisk milk, vegetable oil, eggs and buttermilk in medium bowl to blend. Add milk mixture to dry ingredients and whisk until just blended. Fold in corn kernels. Pour batter into prepared dish. Bake until tester inserted into center comes out clean, about 40 minutes. Cut bread into 2" squares and serve warm. Makes About 28 Pieces Description: "This sweet corn bread is best served warm. If you can't find blue cornmeal, don't worry: Yellow cornmeal works well, too." Source: "Bon Appetit" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 8g Fat (38.9% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 100mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n033.3 --------------- From: Reggie Dwork Subject: Tangy Cranberry Bread Date: Fri, 19 Aug 2011 12:10:34 -0700 * Exported from MasterCook * Bread, Tangy Cranberry Recipe By : Serving Size : 15 Preparation Time :0:10 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup cranberry juice 3 cups bread flour 2 tablespoons dry milk powder 1 1/2 teaspoons salt 2 tablespoons butter -- softened 3 tablespoons orange marmalade 1/3 cup dried cranberries 1 tablespoon active dry yeast 1. Place all ingredients (except cranberries) in the bread machine according to manufacturer's instructions. If using the delayed time cycle, place dried cranberries away from water. Press start. 2. If your machine has a Fruit setting, add the cranberries at the signal, or about 5 minutes before the kneading cycle has finished. Per Serving Calories: 148 | Total Fat: 2.1g | Cholesterol: 4mg Description: ""Super tangy, super easy and super good!" Source: "allrecipes.com" Start to Finish Time: "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 2g Fat (15.8% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 236mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n033.4 --------------- From: Reggie Dwork Subject: Brown Bread Date: Fri, 19 Aug 2011 12:11:48 -0700 * Exported from MasterCook * Bread, Brown Recipe By :Susan Westmoreland Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole wheat flour 2 cups all-purpose flour 1 1/2 cups wheat bran 1 cup wheat germ 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1 stick butter -- cut up 2 1/2 cups buttermilk Heat a baking sheet in a 350F oven. In a large bowl, stir together 2 cups whole wheat flour, 2 cups all-purpose flour, 1 1/2 cups wheat bran, 1 cup wheat germ, and 1 1/2 teaspoons each baking soda and salt. Cut up half a stick of butter and rub it into the flour with your fingers. Stir in 2 1/2 cups buttermilk. Knead 5 or 6 times and shape into a ball; flatten to a 9" disk. Remove baking sheet from oven and place loaf in center. Cut an about 1/2" deep across disk. Bake 1 hour, rotating pan once halfway through baking. Transfer to wire rack; cover with a clean kitchen towel. Let stand 1 hour before slicing. Source: "Good Housekeeping Oct 2006" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 5g Fat (29.8% calories from fat); 5g Protein; 21g Carbohydrate; 4g Dietary Fiber; 11mg Cholesterol; 279mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 Fat. Serving Ideas : Serve plain or with butter or your favorite Irish cheese. NOTES : I took my first trip to Ireland recently and fell in love with brown bread. Its nutty flavor and chewy texture captivated me, so once I came home, I tried to re-create the recipe.. Happily, Aisling O'Callaghan of the Longueville House inn in County Cork, where I had my first bite, shared her technique. Irish "brown flour" is coarser than ours, but after a few tests and the opinions of a few Irish friends, I found a winning loaf. It's a cinch to put together and full of whole grains. --------------- END bread-bakers.v111.n033 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved