Date: Sat, 10 Dec 2011 04:13:29 GMT -------------- BEGIN bread-bakers.v111.n048 -------------- 001 - Robert Grossman/Tari Cody - Kitchenaid 6 qt. mixer problems 002 - Reggie Dwork Subject: Kitchenaid 6 qt. mixer problems Date: Sun, 4 Dec 2011 13:53:11 -0800 (PST) I have used my 6 qt. Professional Kitchenaid for about a year mixing and kneading bread dough. Mixing a bagel dough recently it broke (loud whining noise and dough hook stuttered and stopped). I took it to a fix-it shop. He fixed it for $150. He said the gears were stripped - and very worn down. I took it home, tried to knead a dinner roll dough (soft pliable) and it started to make the same noise and the the dough hook stopped, again. I really don't want to spend another $150 to try to fix it. I don't want a different brand (I have attachments for the Kitchenaid.) I don't want to buy a new one at today's prices. The fix-it man said the transmission on this machine is not well designed, unlike older models. (Mine is about 3 to 4 years old.) Anyone have any suggestions? I have seen websites that give instructions on how to fix it yourself. Should I try it? Thanks for any help. --------------- MESSAGE bread-bakers.v111.n048.2 --------------- From: Reggie Dwork Subject: Anadama Bread Date: Mon, 05 Dec 2011 08:00:36 -0800 * Exported from MasterCook * Bread. Anadama Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages yeast 2 cups lukewarm water 3 tablespoons blackstrap molasses 2 tablespoons canola oil 1 cup yellow cornmeal 3/4 teaspoon nutmeg 3 1/2 cups unbleached white flour -- to 4C 1 3/4 cups whole-wheat flour -- to 2C 2 teaspoons salt 1. Combine yeast, warm water and molasses in a large bowl. Let stand until the yeast dissolves and bubbles, about 10 minutes. 2. Stir in oil, cornmeal, nutmeg, 3 1/2 cups white flour and 1 3/4 cups whole wheat flour. 3. Beat with a wooden spoon until dough is sticky. Knead dough thoroughly on a clean, floured surface, for about 5 minutes, adding more flour if needed, but not too much as this should be a somewhat sticky dough. Place dough in an oiled bowl, cover with a clean cloth, and let rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours. 4. Punch down and allow dough to rise a second time, about 45 to 50 minutes, again until doubled. 5. Punch dough down a third time and divide it in half. Form into loaves and place in sprayed 9 x 5 x 2 1/2" loaf pans. Let rise a third time, covered, for 30 to 35 minutes or until almost doubled in bulk. Towards the end of this rising, preheat oven to 350F. 6. Bake loaves about 45 to 55 minutes or until brown and crusty on both tops and bottoms. Remove loaves from pans and let cool on a rack. Makes two loaves, 12 slices per loaf. Per slice: 120 calories, 2g fat, 4g prot., 25g carbs., 2g fiber, 200mg sodium. Description: "An American original dating from the Colonial era" Source: "Return of a Native Bread by Crescent Dragonwagon, original recipe Diane Kellner, owner of Gap Mountain Bakery & Cafe in Keene, N.H." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 2g Fat (10.8% calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 181mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n048.3 --------------- From: Reggie Dwork Subject: Scallion Bread Date: Mon, 05 Dec 2011 08:03:07 -0800 * Exported from MasterCook * Bread, Scallion Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups unbleached flour 3 teaspoons baking powder 2/3 cup cold water 6 teaspoons kosher salt 2/3 cup boiling water 4 teaspoons sesame oil 1/2 cup thinly sliced scallions -- (green and white parts) 1 cup peanut oil -- (or other light vegetable oil) 1. Sift 2 cups of flour with the baking powder. Stir in the cold water and knead until smooth; let rest. 2. Combine remaining flour with 2 teaspoons of salt. Stir in boiling water; mix well. The dough will be very sticky. Knead the hot dough together with the cold dough until smooth. Oil a glass bowl with 1 teaspoon of sesame oil. Put dough in bowl; cover and let rest 2 hours. 3. To form the breads, knead the dough 3 to 4 minutes. Divide into 6 parts. Roll each part into a flat circle 7 to 8" in diameter. Brush the top of each circle with 1/2 teaspoon sesame oil. Sprinkle each circle with salt and scallions. Roll up each circle into a cylinder, pinching the ends closed. With the palms of your hands, roll each cyclinder until it is about 12" long. Coil each cylinder like a snake and let it rest. Roll all the coils into 7" circles with a rolling pin. 4. Heat a thin layer of peanut oil in a large skillet. Fry each circle 8 to 10 minutes, turning midway, until each side is golden and the breads are slightly puffy. Transfer to a heated platter and keep warm until all the bread is cooked. Serve hot, cut into wedges. Source: "The Martha Stewart Show, October Fall 2008" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 308 Calories; 20g Fat (56.4% calories from fat); 4g Protein; 30g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1063mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 4 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n048.4 --------------- From: Reggie Dwork Subject: correction Date: Mon, 05 Dec 2011 08:21:51 -0800 I would like to correct the Flax Seed Bread in last week's digest (v111.n047.2). The coarse sea salt should be 1 Tbsp, not 1 Cup! You can find the corrected version on the web site: Reggie --------------- END bread-bakers.v111.n048 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved