Date: Mon, 19 Dec 2011 07:37:27 GMT -------------- BEGIN bread-bakers.v111.n049 -------------- 001 - Steph Walker - Re: Kitchen Aid mixer 003 - Reggie Dwork Subject: Re: Kitchen Aid mixer Date: Fri, 09 Dec 2011 23:40:03 -0500 Hi Robert, I had my Kitchen Aid professional mixer serviced three times before I finally switched to a Viking mixer. I bake bread several times a week, and the Kitchen Aid just wouldn't stand up to my wetter doughs, especially the notoriously wet ciabatta. When I called the company the first time the mixer broke, they told me I shouldn't be mixing bread dough past speed one on the mixer. Since I find that speed inadequate for sufficient kneading for most doughs, I continued to use it as I had been, and I had the mixer serviced another two times as a result. After the fourth breakdown, I left it on the curb. I have now been using a Viking mixer for about three years, and I have not had one problem with it. I was fortunate to have tried out the Viking at the BEC at King Arthur, and it sealed the deal for me. Happy baking! Steph --------------- MESSAGE bread-bakers.v111.n049.2 --------------- From: Subject: Re: Kitchen Aid mixer Date: Sat, 10 Dec 2011 11:22:46 -0800 I know exactly where you are coming from. I have a 600 pro Kitchenaid also, but it can't handle my whole grain doughs. So this is what I recommend. Keep your kitchenaide and use it just for your attachments, that's what I do and about all it's worth doing. I bought a globe countertop mixer, 8qt, mixer from everythingkitchens.com (best price and free shipping). Trust me, if you are a serious home baker, it is well worth the money in the long run. It will outlast you and the next generation. This unit does not operate on a rheostat design like all the other mixers (Viking etc), it has a transmission for its various speeds. Built like a rock. You will end up spending the money in the long run on all other mixers and by the time you are done- you could have had this mixer. It has an automatic shut off and timer also which I love. After using the globe mixer, my kitchenaide feels like a toy mixer. My globe mixer does my heavy doughs like it was mixing butter! Eva --------------- MESSAGE bread-bakers.v111.n049.3 --------------- From: Reggie Dwork Subject: Overnight Injera Date: Sun, 18 Dec 2011 10:02:02 -0800 * Exported from MasterCook * (Bread), Overnight Injera Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups teff flour 1/3 cup rice flour 2 Tablespoons potato starch flour 1 Tablespoon tapioca flour 2 teaspoons active dry yeast 1 pinch ground fenugreek 1 pinch ground cumin 2 1/2 cups water -- warm 1/2 teaspoon salt 1 tablespoon honey -- optional 1. Whisk together the four flours, yeast, fenugreek, and cumin in large bowl. Stir in 2 1/2 cups warm water. Cover bowl with kitchen towel, and let stand 12 to 24 hours at room temperature, or until top is bubbly and mixture smells yeasty. (Mixture will separate into 3 layers: a top and bottom starter, and a watery layer in the middle.) 2. Stir in salt and honey, if using. The batter should resemble very thin pancake batter; add more water to thin, if necessary. 3. Heat large nonstick skillet over medium heat. Pour 1/3 cup batter into skillet, tilting to spread batter into large round that's thicker than a crminute, or until top of injera is covered with bubbles. Loosen edges with spatula, and transfer to plate. Cover to keep warm. Repeat with remaining batter. Serve warm. Description: "The spongy flat bread that acts as plate and utensils in Ethiopian restaurants, injera usually ferments for three days before baking, but this one can be done overnight." Source: "Vegetarian Times" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 1g Fat (2.8% calories from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 182mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. Serving Ideas : Serve with spicy vegetable stews, or use for sandwich wraps. NOTES : The gluten-free flour mix used in this recipe can substitute for all-purpose flour. Combine: 6 cups rice flour 2 cups potato starch flour 1 cup tapioca flour to make 9 cups gluten-free flour mix. --------------- MESSAGE bread-bakers.v111.n049.4 --------------- From: Reggie Dwork Subject: Sun-Dried Tomato Rolls Date: Sun, 18 Dec 2011 10:04:29 -0800 * Exported from MasterCook * (Bread), Sun-Dried Tomato Rolls Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup warm milk -- (105F to 115F ) 2 cups bread flour 1/4 cup chopped sun-dried tomatoes in oil -- drained 1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoons bread machine yeast 1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. 2. Select Dough/Manual cycle. Do not use Delay cycle. 3. Remove dough from pan; place on lightly floured surface. Cover and let rest 10 min. 4. Lightly grease cookie sheet with shortening or spray with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Shape each piece into a ball. Place 2" apart on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until almost double. 5. Heat oven to 350F. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Serve warm or cooled. HIGH ALTITUDE (3500-6500 FT): No changes. Calories 100 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 3g Description: "A short list of ingredients means you can get the dough for rich, flavorful rolls done in a dash." Source: "recipe.com" Start to Finish Time: "2:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 102 Calories; 1g Fat (10.9% calories from fat); 3g Protein; 19g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 192mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n049.5 --------------- From: Reggie Dwork Subject: Pumpkin Bread Date: Sun, 18 Dec 2011 11:32:44 -0800 * Exported from MasterCook * Bread, Pumpkin Recipe By :Alton Brown Serving Size : 12 Preparation Time :0:02 Categories : Bread-Bakers Mailing List Breads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons cinnamon 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons sugar 3/4 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 3 cups shredded fresh pumpkin 1 cup toasted pumpkin seeds Preheat the oven to 325F. Sift the flour, cinnamon, baking soda, baking powder, and salt together. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3" loaf pan. If your pan is not non- stick coat it with butter and flour. Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325F., but bake for 30 minutes. Calories: 205, Fat: 11 grams, Saturated Fat: 1 gram, Protein: 3 grams, Carbohydrates: 26 grams, Sugar: 12 grams, Fiber: 1 gram, Cholesterol: 35 milligrams, Sodium: 154 milligrams Makes 1 loaf or 1 1/2 small muffins Source: "Food Network" Start to Finish Time: "1:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 16g Fat (57.6% calories from fat); 5g Protein; 22g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 223mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n049.6 --------------- From: Reggie Dwork Subject: Holiday Greetings Date: Sun, 18 Dec 2011 23:10:12 -0800 Jeff and I want to wish all of you the very happiest of holidays. Be sure to drive carefully if you are driving and enjoy time with family and friends and make lots of bread (and post the recipes here next year). Happy holidays, Reggie and Jeff http://tinyurl.com/BBD-Christmas-Card --------------- MESSAGE bread-bakers.v111.n049.7 --------------- From: DDJ0195 Subject: Re: Kitchenaid 6 qt. mixer problems Date: Fri, 9 Dec 2011 22:10:11 -0800 (PST) Suggestion #1 The Fix-It shop charged you $150 to fix the machine. The first time you attempt to use the machine, it does not work. Question as to whether the machine was actually fixed at all. I believe a refund of your $150 may be in order. Suggestion #2 The delicate nylon gear ..... intendedto break under high stress in order to protect the motor .... Check out this page and maybe you have a simple repair: Suggestion #3 Contact Kitchenaid to locate an authorized repair center. If you are fairly good at following the repair videos, you have little to lose by trying. But I would certainly ask for a refund if the machine did not perform when you picked it up from repair. Good luck, Deb --------------- MESSAGE bread-bakers.v111.n049.8 --------------- From: "Barbara Ross" Subject: 6 qt kitchen aid broken Date: Sat, 10 Dec 2011 12:18:14 -0500 I think you happened to get a model when they were using plastic gears. They have since stopped. Try calling Kitchen Aid and telling them what happened and that you got one of their bad plastic gear machines.. They just MAY let you trade it in for another for that $150. PS I'd get my money back from the guy who charged $150 and didn't fix it, or at least take it back and make him make it right! --------------- END bread-bakers.v111.n049 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved