Date: Sun, 8 Jan 2012 04:45:34 GMT -------------- BEGIN bread-bakers.v112.n001 -------------- 001 - Judie Ashford Subject: Kitchen Aid mixers Date: Fri, 30 Dec 2011 20:10:41 -0700 I have a mid-80's Kitchen Aid five-quart mixer in storage that I am about to see for the first time since 1998. Here's hoping that it works! ;-> I had made hundreds of loaves of bread on it in the 90's, so am anxious to fire it up again. I've been using a very nice Zojirushi automatic bread machine for the last five or so years, and have been happy with that process. Does anyone know when the "cut off" seems to be where the Kitchen Aid appliances went from quality to quantity? I have most of the accessory units, so am really hoping to get some use out of it. The Kitchen Aid mixer has been in storage in the dry, dry desert atmosphere of southeast Arizona, so it probably itsn't moldy, but I have no idea what I will find when I unpack it. Here's hoping! Judie Ashford --------------- MESSAGE bread-bakers.v112.n001.2 --------------- From: "C.J. Channing" Subject: Crumbling? Date: Sat, 31 Dec 2011 06:49:28 -0800 (PST) Have a question - I am in search of the "perfect" rye bread, since 1/2 loaf has hit $4.98 in the stores. I decided to start baking all the recipies until I found the "one". In SECRETS OF A JEWISH BAKER I baked the pototo rye w/onions & caraway. The taste was great! However, you cannot cut slices (no matter what knife, what thickness) because it crumbled. You can get a partial slice, but not a whole one. Hoping someone can help, or point me in the right direction. Thanks, and HAPPY NEW YEAR TO ALL !!!!!!!!!!!!!!!!!!!! --------------- MESSAGE bread-bakers.v112.n001.3 --------------- From: Reggie Dwork Subject: Pepper Breadsticks Date: Fri, 06 Jan 2012 18:15:33 -0800 * Exported from MasterCook * (Bread), Pepper Breadsticks Recipe By : Serving Size : 32 Preparation Time :0:20 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup water 1 tablespoon cooking oil 2 cups bread flour 3/4 teaspoon pepper 1/2 teaspoon sugar 1/2 teaspoon salt 1 teaspoon active dry yeast 1 egg white -- slightly beaten Sesame seeds Add water, oil, flour, pepper, sugar, salt, and yeast to bread machine according to manufacturer's directions for a 1lb loaf. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let rest 10 minutes. Divide dough in half. On a lightly floured surface roll each half into a 12x8" rectangle. Cut lengthwise into 1/2" wide strips. Combine egg white and 1 tablespoon water. Before separating strips, brush dough with egg-white mixture; sprinkle with sesame seed. Place strips about 1/2" apart on a lightly greased baking sheet. Shape into squiggles, or make a loop at one end, or twist dough. Bake in a 400F oven about 10 minutes or until golden brown. Cool on wire rack. Makes 32 breadsticks. MAKE-AHEAD TIP Cool breadsticks; place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month. Calories 37, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 6 g, Fiber 0 g, Protein Description: "The dough for these sesame-topped breadsticks is made in a bread machine." Source: "recipe.com" Start to Finish Time: "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; 1g Fat (14.6% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 35mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n001.4 --------------- From: Reggie Dwork Subject: Boiled Rice Bread Date: Fri, 06 Jan 2012 18:19:35 -0800 * Exported from MasterCook * Boiled Rice Bread (Uble Chaawal Ki Puri) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound leftover boiled rice 1/2 cup besan 1/2 cup chapatti flour dash of turmeric powder salt -- to taste 1 tablespoon plain yogurt 2 green chilies -- ground 1 piece ginger -- 1/2" long, ground 1 teaspoon ground coriander leaves 1 small onion -- ground ghee -- as necessary Take the boiled rice and add to it first the flours and then the turmeric and salt, followed by the yoghurt and then the ground ingredients. Add the ghee as necessary (no water) and knead the mixture into a pliable dough. Divide into 8 portions and roll each one out into a thick round disc. Heat sufficient ghee in a kadhai and deep fry these discs until they are reddish brown. Description: "Taste it to believe it that this uble chaawal ki puri recipe can get you hooked easily." Source: "food.tv" Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; 1g Fat (8.6% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 21mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. Serving Ideas : Serve with a main meal, as a snack, or on picnics. NOTES : This uble chaawal ki puri when served as main dish is sure to please your family members. I thought of simply yummy, what are the words that come to your mind instantly on tasting this uble chaawal ki puri recipe? The indian uble chaawal ki puri is a delight to serve and enjoy. Uble chaawal ki puri can be ready in less than 20 minutes. --------------- MESSAGE bread-bakers.v112.n001.5 --------------- From: Reggie Dwork Subject: Crisp Corn Breadsticks Date: Fri, 06 Jan 2012 18:21:32 -0800 * Exported from MasterCook * Breadsticks, Crisp Corn Recipe By : Serving Size : 24 Preparation Time :0:35 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup warm water -- 110 to 115F 2 teaspoons rapid-rise yeast -- (1 envelope) 1 1/3 cups all-purpose flour 1/2 cup stone-ground yellow cornmeal -- fine 1/2 cup Pecorino Romano cheese -- finely grated (1 1/2 oz) salt pepper 2 tablespoons olive oil 1. Preheat oven to 375F. Line 2 large cookie sheets with parchment paper. 2. In small bowl, combine water and yeast. Let yeast mixture stand 10 minutes or until foamy. 3. Meanwhile, in large bowl, with fork, stir flour, cornmeal, Pecorino, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add oil to yeast mixture, then stir into flour mixture until evenly moistened and large clumps form. Press mixture into ball and knead until smooth and slightly elastic. Return dough to bowl, cover with plastic wrap or kitchen towel, and let rise 10 minutes. 4. Cut dough in half. On work surface, roll 1 piece into 6" log; keep remaining piece covered. Cut log crosswise into twelve 1/2" pieces. Roll each piece into a long stick, 1/4" in diameter. Repeat with remaining dough, keeping sticks covered with plastic wrap. 5. Place sticks on cookie sheets, 1/2" apart, and bake 20 to 22 minutes or until golden brown and crisp, rotating cookie sheets between upper and lower racks halfway through baking. 6. Cool on wire racks. Breadsticks can be kept in an airtight container at room temperature up to 3 days. Description: "In this recipe we combine our breadsticks with a generous grating of Pecorino Romano cheese to create slender cornmeal-cheese sticks with a crisp, crackery crunch." Source: "goodhousekeeping.com" Start to Finish Time: "1:05" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 56 Calories; 2g Fat (30.7% calories from fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 29mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- END bread-bakers.v112.n001 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved