Date: Sat, 14 Jan 2012 08:43:44 GMT -------------- BEGIN bread-bakers.v112.n002 -------------- 001 - Richard L Walker Subject: Re: Kitchen Aid Date: Sun, 08 Jan 2012 00:16:24 -0600 February 1986 was when Westinghouse bought Kitchen Aid. It was probably a while after that before the quality suffered for improved profit. It sounds like you got the real deal. There should be a way to check the information attached to the machine to determine both company, model and serial number. --------------- MESSAGE bread-bakers.v112.n002.2 --------------- From: Michael Arnoldi Subject: Rye bread slices crumble Date: Sun, 8 Jan 2012 09:06:50 -0500 You wrote "cannot cut slices ". Since I don't know the recipe you are using, I am assuming that your problem lies in two places - you don't have sufficient gluten in your bread and to fix the dryness "crumbliness" of your bread is to add 1-2 table spoons of oil into the recipe - I normally use 1 tablespoon olive oil which results in a perfectly elastic structured slices. Good luck with your next batches Mike Arnoldi (baker & prep chef) Sent by apple iPhone4 --------------- MESSAGE bread-bakers.v112.n002.3 --------------- From: Mike Subject: Recipe software - Mastercook questions Date: Sun, 08 Jan 2012 08:38:06 -0600 I see recipes posted here frequently that state they came from Mastercook. I have looked this program up on Amazon and have seen a lot of negative reviews. I use Windows XP and some reviewers believe the program is more stable on the XP platform. Is this a useful program? Mike --------------- MESSAGE bread-bakers.v112.n002.4 --------------- From: Mary Stackhouse Subject: Kitchenaid Mixers Date: Sun, 8 Jan 2012 10:24:43 -0500 Dear Judie Ashford, A few months ago I posted my experience with Kitchenaid Mixers. My prize Kitchenaid mixer was purchased in the late 80's, possibly 90 or 91. It has been cranking out bread dough ever since, including 4 batches of brioche (20+ minutes of kneading each). I wanted something larger and bought one of the new 6 qt Kitchenaids about a year after they came out and burned out the motor twice. Luckily it was replaced under warrantee. The person who repaired the mixer told me that the newer motor, though a higher wattage, was smaller and tended to burn out. The older Kitchenaids had a larger motor that filled the top (hence the way it looks) that didn't burn out. I gave me new mixer to a friend who would only use if for cakes and cookies (kneading bread dough is MUCH harder on the motor). My model is the 'commercial' 5 quart they made at one time and it shuts down if the motor overheats and has a restart button. I have had to restart many times, but the mixer works fine. If your mixer starts up, I predict that it will work great! Good Luck! Mary J. Stackhouse --------------- MESSAGE bread-bakers.v112.n002.5 --------------- From: "Ken Vaughan" Subject: Key part for old Kitchen Aids Date: Sun, 8 Jan 2012 08:06:59 -0900 I had a Kitchen Aid of the Hobart era for many years and abused it much, mostly grinding meat and making sausage, but also with 20 loaf batches of whole grain breads while there were 3 kids at home. There was a plastic/nylon toothed gear in the planetary head that would fail after much abuse, and I disassembled and replaced it several times before the bearings on the motor went out and the motor shaft was damaged beyond practical repair. The disassembly was not terribly difficult, with getting the head gently pried apart from the housing being the most difficult step. The gear is held in place by a small pin that was friction fit and once the pin was removed the old gear came off and the new one was installed in a few minutes. The symptoms were that the motor would run but the beater would not move. I still have one of those gears if someone wants it - send me an e-mail with an address and I will mail it on. Ken in Juneau --------------- MESSAGE bread-bakers.v112.n002.6 --------------- From: "L Hyson" Subject: perfect rye bread Date: Sun, 8 Jan 2012 19:23:09 -0500 The perfect rye bread is from "Better Than Store Bought" by Helen Witty and I think the recipe is in the digest archives. If you can't find it I'll be glad to post it again. lhyson@mindspring.com [Editor's note: indeed it is, and more than once! bread-bakers v102.n059.4, v104.n009.2, v104.n036.7] --------------- MESSAGE bread-bakers.v112.n002.7 --------------- From: Epwerth15@aol.com Subject: The best rye bread Date: Sun, 8 Jan 2012 22:00:55 -0500 (EST) Monday, November 19, 2001 RYE SOURDOUGH STARTER The 4-cup batch made by this recipe is enough to bake any of our rye breads requiring a rye starter, with enough left over to serve as the nucleus for another baking. When you "feed" leftover starter-which should be done every 2 weeks or so-add a little rye flour and water, using 3 parts flour to 2 of water. To build up a small amount of starter to a quantity large enough for baking, do the job in several steps, never adding a larger measure of flour than the amount of starter on hand. Let the starter stand at room temperature overnight or for up to 24 hours, until it is bubbly and no longer smells floury. To increase further, add more flour and water in the same proportions and again let the starter ferment until it is bubbly enough to use. Store leftover starter in the refrigerator between bakings and "feedings," and for indefinite storage freeze it. Thaw, then feed the starter and let it ferment at room temperature until it is again bubbly enough to use. 1 package dry yeast 3 cups tepid (80F) water 3-1/2 cups medium rye flour 1 small onion, peeled and halved 1. Dissolve the yeast in 2 cups of the tepid water, then beat in two cups of the rye flour, beating until no lumps remain. Add the onion, cover loosely with a cloth, and let stand at room temperature for 24 hours. 2. Remove the onion. Beat in 1 cup tepid water, then 1-1/2 cups rye flour. Cover with the cloth and let stand for 24 hours longer. The starter should now be pleasantly sour-smelling, almost beery, and bubbly. (Depending upon the temperature of the room, a slightly longer or shorter period of fermentation may produce this result. To use: The starter is now ready for use and can be refrigerated for up to 24 hours before use, without further feeding. If you must hold the starter longer before use, the night before it is wanted add 1/2 cup tepid water and 3/4 cup rye flour and let it stand at room temperature overnight. Bread recipe to follow. YIELD: 4 cups SOURCE: Better Than Store Bought, by Helen Witty Monday, November 19, 2001 SOUR RYE WITH CARAWAY SEEDS These tawny-crusted loaves have a crackled surface and the proper rye tang, enhanced with caraway seeds (which you can omit, if you like, but they lend much character to the bread). If you keep the bread for a few days (we think it improves in flavor for at least 24 hours after baking), restore the crispness of the crust by warming the loaf briefly in the oven before slicing it. Makes 2 loaves 1 package dry yeast 1/4 cup warm (110F) water Pinch of sugar 1 Tablespoon salt 1 cup tepid (80-degree) water 2 cups active Rye Sourdough Starter*, stirred down before measuring, at room temperature 3 Tablespoons caraway seeds 1 cup medium rye flour, or as needed 1 cup gluten flour 2-1/2 to 3 cups all-purpose flour Cornmeal (for sprinkling the baking sheet) Glaze: 1 teaspoon cornstarch, cooked in 2/3 cup water until translucent (2 to 3 minutes) then cooled 1. Combine the yeast, warm water, and sugar and let stand until very foamy, about 10 minutes. 2. Dissolve the salt in the tepid water and stir the mixture into the sourdough starter. Beat in the yeast mixture, then the caraway seeds. Beat in the rye flour, about 1/2 cup at a time, then beat in the gluten flour. 3. With the dough hook mix in 2 c. of the all-purpose flour. Knead, adding more flour to make a smooth medium-stiff dough. 4. Form the dough into a ball and place in an ungreased bowl; cover with plastic and let rise until doubled in bulk, at least 1 hour. 5. Turn the dough out onto your kneading surface, dusted lightly with rye flour, then expel the air from it and form it into two smooth balls. Cover with a towel and let rest for 20 minutes, meanwhile sprinkling cornmeal on a large (11x17-inch) baking sheet. 6. Flatten each ball of dough into an oval about 12 inches long and 1 inch think. Beginning at a long edge, roll the dough up and pinch the seam closed. Make a slightly pointed oval loaf about 12 inches long and higher than it is wide. Place, seam down, on the cornmeal-covered baking sheet. Repeat with the second half of the dough, leaving ample space between the loaves. 8. Cover the loaves with a towel and let them rise until they have reached "three-quarters proof" (not quite doubled). When they have reached this point, the light pressure of a finger should barely dent the side of the loaf. 9. While the loaves are rising, preheat the oven to 425 F, and put a large, shallow pan containing 2 inches of boiling water on the bottom (or on the lowest shelf, if yours is an electric oven). 10. Brush the loaves with the cornstarch glaze. With a single-edged razor blade or a very sharp knife, held almost parallel to the surface, cut three diagonal slashes 1/4 inch deep in the top of each. 11. Bake 15 minutes in the center of oven, then lower the heat to 350 F, remove pan of water and bake the bread for 30 minutes longer. Brush the loaves again with the glaze. Set them directly on the oven shelves for 10 to 15 minutes, or until there is a hollow sound when you rap on the bottom. 12. Cool on a rack, uncovered. Wrap in plastic and store at room temperature. The bread may be frozen. YIELD: 2 loaves SOURCE: Helen Witty Evie --------------- MESSAGE bread-bakers.v112.n002.8 --------------- From: Julie Boylan Subject: Home Ground Flour Date: Mon, 9 Jan 2012 09:25:41 -0800 (PST) Helpful suggestions wanted! I have a new grain mill and I have wheat berries - the white stuff, not the hard red stuff. The freshly ground flour looks and feels great but I have had two failures using it in a bread recipe that I have successfully used with commercial flour. The recipe is for 100% whole wheat flour. (Link to recipe available if interested.) After 10 minutes of kneading in the mixer with the dough hook, the dough is craggy looking. I can pull it apart easily. It is not elastic at all. So I added vital wheat gluten and some whole wheat bread enhancer that has (among other things) more gluten and ascorbic acid. For two large loaves I added 2 tablespoons of the enhancer and between 1/4 and 1/3 cup of the VWG. After another 10 minutes the dough was much more elastic but not enough apparently.The crumb looks more like a biscuit than a nice bread. My aim for this bread is a soft, tender loaf for sandwiches for people who are transitioning from commercial breads to whole wheat breads. I do make Cooks Illustrated's recipe for mostly no-knead bread for our daily bread so I am familar with the different crumbs. Any advice for me? Julie in Jackson, MI --------------- MESSAGE bread-bakers.v112.n002.9 --------------- From: Reggie Dwork Subject: English Muffin Loaves Date: Tue, 10 Jan 2012 17:34:00 -0800 * Exported from MasterCook * English Muffin Loaves Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread Bakers Mailing List low fat Yeast Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ounce Active dry yeast 1 tablespoon Granulated sugar 1/4 teaspoon Baking soda 2 teaspoons Salt 1 1/2 pounds All-purpose flour 1 pint Milk 4 fluid ounces Water Cornmeal -- as needed Stir together the yeast, sugar, baking soda, salt and 12 ounces (360 grams) of the flour. Combine the milk and water and heat to 120F (49C). Stir the warm liquids into the dry ingredients, beating well. Add enough of the remaining flour to make a stiff batter. Spoon the batter into loaf pans that have been greased and dusted with cornmeal. Proof until doubled. Bake at 400F (200C) until golden brown and done, approximately 25 minutes. Yield: 2 Large Loaves Source: "Yeast Breads" Copyright: "(c) 2005 by Prentice-Hall, Inc." Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 1g Fat (7.5% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 151mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : Method: Straight dough Fermentation: 30 minutes to an hour --------------- MESSAGE bread-bakers.v112.n002.10 --------------- From: Reggie Dwork Subject: Light Rye Bread Date: Tue, 10 Jan 2012 17:42:21 -0800 * Exported from MasterCook * Bread, Light Rye Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread Bakers Mailing List low fat Yeast Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Unbleached wheat flour 8 ounces Medium rye flour 3 ounces Dark molasses 20 fluid ounces Water -- (temperature controlled) 1/2 ounce Active dry yeast 1 1/2 ounces Nonfat dry milk powder 2 tablespoons Caraway seeds -- crushed 1 tablespoon Kosher salt 1 tablespoon Unsalted butter -- melted Egg wash -- as needed, egg white and water mixed together Stir the flours together and set aside. To make the sponge, combine the molasses, water and yeast. Add 8 oz (240 grams) of the flour mixture. Stir vigorously for 3 minutes. Cover the bowl and set aside to rise until doubled and very bubbly, approximately 1 hour. Stir the milk powder, caraway seeds, salt and butter into the sponge. Transfer the dough to a mixer fitted with a dough hook. Gradually add the remaining flour to the sponge. Mix on low speed and continue adding flour until the dough is stiff but slightly tacky. Knead for 5 minutes on low speed until the dough reaches 77F (25C). Transfer the dough to a lightly greased bowl, cover and place in a warm place until doubled, approximately 45 to 60 minutes. Punch down the dough and divide into two pieces. Shape each piece into a round loaf and place on a sheet pan that has been dusted with cornmeal or lightly oiled. Brush the loaves with egg wash and let rise until doubled, approximately 45 minutes. Score the tops with a razor or knife. Bake at 375F (190C) until golden brown and crusty, approximately 25 minutes. Yield: 2 Large Loaves Source: "Yeast Breads" Copyright: "(c) 2005 by Prentice-Hall, Inc." Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 1g Fat (5.7% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 186mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : Method: Sponge Fermentation: Sponge, 1 hour. Dough, 45 minutes to 1 hour. Proofing, 45 minutes. --------------- MESSAGE bread-bakers.v112.n002.11 --------------- From: Reggie Dwork Subject: Nine-Grain Bread Date: Tue, 10 Jan 2012 17:48:45 -0800 * Exported from MasterCook * Bread, Nine-Grain Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread Bakers Mailing List low fat Yeast Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Nine-grain mix (*see Note) 10 ounces Water -- room temperature 1 1/2 pounds High gluten flour 1 1/4 ounces Vital wheat gluten 3/4 ounce Instant yeast 3/4 ounce Salt 18 fluid ounces Water -- temperature controlled 1 pound Old Dough -- (optional) room temperature Soak the nine-grain mix in the water in a mixer bowl for 1 hour. Sift the flour and the vital wheat gluten into the soaked grains. Add the instant yeast and the salt to the flour mixture. Mix on low speed to combine, then knead at medium speed until the dough is smooth and pulls away from the sides of the bowl and reaches 77F (25C). Add the Old Dough, if using, in small pieces and continue mixing until a perfect window pane is reached. Ferment the dough until doubled in bulk, 1 to 1 1/2 hours. Punch down and divide the dough into 26oz (780-gram) pieces. Mold the dough into plump oval loaves. Place them on paper-lined sheet pans or on floured canvas. Proof the dough in a warm area until the loaves increase 50% in volume, approximately 30 to 45 minutes. Gently use the canvas to turn the loaves onto a floured peel or baking sheet. Score the loaves. Bake at 400F (210C) with steam during the first few seconds of baking. Bake until the crust is a deep dark brown, approximately 40 to 45 minutes. Source: "Yeast Breads" Copyright: "(c) 2005 by Prentice-Hall, Inc." Yield: "3 Loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 1g Fat (5.1% calories from fat); 5g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 261mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : Method: Straight dough or Old dough Fermentation: Old dough, 4 to 6 hours. Final dough, 1 to 2 hours. Proofing 30 to 45 minutes. *Nine-grain mix is a blend of various grains including cracked wheat, barley, corn meal, millet, rolled oats, rye, triticale, brown rice, soy flour and flax seeds. Any combination of these grains will work in this recipe. --------------- MESSAGE bread-bakers.v112.n002.12 --------------- From: Reggie Dwork Subject: Turkish Pide Bread Date: Tue, 10 Jan 2012 17:53:36 -0800 * Exported from MasterCook * Bread, Turkish Pide Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread Bakers Mailing List low fat Yeast Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 ounce Compressed yeast 3 1/2 fluid ounces Water -- cool 2 pounds Bread flour 3 1/2 ounces Light Rye flour 10 grams Dough conditioner (optional) 20 grams Salt 20 1/2 fluid ounces Water -- (temperature controlled) 3/4 ounce Cake flour 7 fluid ounces Water -- hot 2 ounces Eggs Sesame seeds -- as needed Make the sponge by dissolving the compressed yeast in the cool water in a mixer fitted with a dough hook. Add 7 oz (210 grams) of the bread flour. Mix for 5 minutes at medium speed. Cover the sponge and let it ferment at room temperature until active and bubbling, approximately 3 hours. Add the remaining ingredients to the sponge. Mix on low speed to combine all the ingredients, approximately 3 to 4 minutes. Stop the machine and scrape down the sides of the bowl. Knead the dough on medium speed until fully developed, 7 to 10 minutes. Scrape the dough onto a lightly floured workbench. Cover and ferment the dough for 30 minutes. Divide the dough into three uniform pieces. Round the dough, cover and bench rest for another 20 minutes. Flatten the portioned dough on a cornmeal-dusted workbench into a 12" (30 cm) diamond pattern on the surface of the bread. Place the dough on paper-lined sheet pans. Beat together the cake flour, hot water, and eggs in a small bowl until lump free. Brush this wash over the loaves. Sprinkle the loaves with sesame seeds. Proof until doubled in bulk, approximately 30 to 40 minutes. Bake at 450F (230C) until dark golden brown, 12 to 15 minutes. Cool on racks. Source: "Yeast Breads" Copyright: "(c) 2005 by Prentice-Hall, Inc." Yield: "3 Loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 1g Fat (5.4% calories from fat); 4g Protein; 21g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 219mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat. NOTES : Method: Sponge Fermentation: Sponge 3 hours. Final dough, bench rest 50 minutes. Proofing 35 minutes. --------------- MESSAGE bread-bakers.v112.n002.13 --------------- From: Phyllis Subject: Bread recipes in Cook's Illustrated Cook Book -- anyone tried? Date: Thu, 12 Jan 2012 22:44:55 -0800 I just got the Cook's Illustrated Cook Book, and was wondering about some of the bread recipes. If anyone has tried them, I'd like to hear how they worked out. 1 1/4 tablespoons of instant yeast for one American Loaf Bread, beer and vinegar in the Almost No-Knead Bread ... ? Thanks in advance. I do intend to try some eventually, but would appreciate any insights. Phyllis Phyllis O'Neil Santa Monica, CA --------------- MESSAGE bread-bakers.v112.n002.14 --------------- From: Reggie Dwork Subject: Mastercook software Date: Fri, 13 Jan 2012 23:59:26 -0800 We've been using Mastercook from its earliest days. We were beta testers for version 2 around 1993. It's not perfect, but neither are any of the alternatives. For many years, we were involved in low-fat cooking, so nutritional analysis was an important feature. MC automatically recognizes ingredients as they are entered or as a recipe is imported - some of the other programs don't. It's also easy to add ingredients, to change nutitional data for an ingredient, and to use a recipe as an ingredient in another recipe. Mastercook can handle large numbers of cookbooks and large numbers of recipes in each cookbook. Mastercook has been through some ups and downs over the years. Around the time of MC2 the developers sold themselves to Sierra On-Line. MC3 came out shortly after. Sierra didn't understand the market very well - they were primarily a game company - so subsequent releases were somewhat buggy. We used MC3 for many years. In 2002, MC was acquired by ValuSoft, which has done better. We finally switched from MC3 to MC9 in 2005, running on Windows XP. The current version is MC11, released in 2010. MC11 is compatible with Windows Vista and 7. We have no problem running MC11 on 32-bit XP and 64-bit Vista and 7. Many of the changes over the years have been to add useless (to us) features related to printer formats - you can use MC to make a nice looking cookbook, but they didn't break any of the useful features in the process. Mastercook is available from valusoft.com for $19.99. Other resources: yahoo groups: MasterCook and MastercookDiscussion http://mastercook_cupboard.tripod.com/ http://home.earthlink.net/~kitpath/ http://mc6help.tripod.com/ Jeff & Reggie --------------- END bread-bakers.v112.n002 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved