Date: Sat, 4 Feb 2012 06:14:59 GMT -------------- BEGIN bread-bakers.v112.n005 -------------- 001 - "Jon M. Stevenson" - Re:Home Milled flour, Micronizer 004 - Corina Gaffney Subject: re: recipe software/ mastercook Date: Sat, 28 Jan 2012 16:24:56 -0500 I have used Mastercook recipe software for many years and I love it. You can scale your recipes up or down with it. Search all your cookbooks for any recipe or ingredient you choose. You can categorize. Import and export .import recipes from the web. As you may notice on this list may recipes posted here say "exported from Mastercook". That's because many people have been using it for years.. I have 204 cookbooks in my program. When I owned my own restaurant , I had every recipe I used loaded into MC and I could just scale it up or down depending on how may servings I needed to make. So I would highly recommend this program. Chef Jon Michael --------------- MESSAGE bread-bakers.v112.n005.2 --------------- From: Marshall Lake Subject: Re: non dairy breads Date: Sat, 28 Jan 2012 10:05:20 -0700 (MST) I, too, am a vegan. I find soy milk (or some other non-dairy milk) can be substituted in equal parts in any bread recipe. If you don't want to buy soy milk (which keeps for about a week after it's opened) you can buy soy powder which keeps a long time. For butter, substitute non-dairy butter or oil in equal parts. For honey, substitute agave, organic sugar cane (non-organic, white sugar is NOT vegan), or maple syrup in equal parts. You can substitute stevia but it would not be in equal parts. (Some vegans, though, consume honey.) For eggs, there are various substitutes. Marshall Lake -- mlake@mlake.net -- http://www.mlake.net --------------- MESSAGE bread-bakers.v112.n005.3 --------------- From: Judy L Subject: Re:Home Milled flour, Micronizer Date: Sat, 28 Jan 2012 21:17:25 -0800 (PST) Hi Mike, I'm considering home milled flour. What's a micronizer? A friend uses a Blentec and sells her breads at a farmer's market. Another uses Wondermill. What mills use the methods you describe? Thanks so much for your info!!! Judy --------------- MESSAGE bread-bakers.v112.n005.4 --------------- From: Corina Gaffney Subject: Recipe software Date: Sun, 29 Jan 2012 13:22:27 -0500 I thought I'd add my two-cents' worth to the discussion about recipe software. I happen to love MasterCook for its versatility, as well as the nutrition information. Furthermore, if you've ever thought about creating a personalized cookbook of your favorite recipes, most sites that will create such a cookbook will accept all of your recipes in MasterCook format, so you don't have to retype them all! I made a family cookbook a few years ago using the website Tastebook.com, and the books turned out absolutely beautifully. For those of you to whom portability is important, you can access your cookbook(s) on Tastebook.com from anywhere, as it is stored there indefinitely. In fact, I just recently ordered two more books, and I submitted the original order over 2 years ago. And if anyone else wants to see your recipes (and you want to allow them to do so), you can make your cookbook(s) public. If you don't want anyone to see it, or if you want to allow access only to certain persons, you can make the cookbook private and give your login name and password to whomever you want to see the book. Of course, that also allows them to potentially edit or delete things, so be careful to whom you give the password! But they can also order their own copy of your cookbook as well. As vanity cookbooks go, it's not terribly expensive, and it's got a hard cover with binder rings, so you can add recipes as you go. And you can upload your own photos to illustrate the book as well! By the way, I have no affiliation with either MasterCook or Tastebook; I am just a satisfied customer of both. Corina --------------- MESSAGE bread-bakers.v112.n005.5 --------------- From: Will Waller Subject: Re: Home ground flour Date: Thu, 2 Feb 2012 09:18:23 -0600 On 1/9/2012 9:25 AM, Julie Boylan >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. This is what happens when you develop the protein (gluten) before the flour has had a chance to hydrate. It's a timing issue. You want hydration first, then protein development... and is easily resolved. Mix the flour+water gently with the hook, let it rest for 10-15 minutes, then knead. Frankly, I'd dispense with the kneading altogether and let the "mixed" dough rest for 10-12 hours in a cool (50 F.) space, but that's another topic. Will --------------- MESSAGE bread-bakers.v112.n005.6 --------------- From: Reggie Dwork Subject: Pumpkin Apple Muffins Date: Fri, 03 Feb 2012 08:24:11 -0800 * Exported from MasterCook * Muffins, Pumpkin Apple Recipe By :Lean And Luscious Serving Size : 6 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls Fruits Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C flour 2 Tbsps flour 1/2 Tsp baking powder 1/4 Tsp baking soda 1/4 Tsp salt 1/2 Tsp cinnamon 1/4 Tsp nutmeg 1/4 Tsp cloves 1/8 tsp ginger 12 tsps sugar 2 tbsps applesauce -- at room temperature 1 egg white -- whipped 1 tsp vanilla 1/2 c pumpkin 1 sm apple -- peeled/shredded 1/4 c raisins Preheat oven at 350F. Prepare 6 muffin tins with cooking spray and flour. In a mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In another mixing bowl, combine sugar, applesauce, egg white, vanilla, pumpkin, apple, and raisins. Add dry ingredients with wet ingredients just until moistened. (Batter will be dry.) Use an ice cream scoop to fill muffin tins two thirds full. Bake, 35 minutes or until browned. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; trace Fat (2.3% calories from fat); 3g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 193mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n005.7 --------------- From: Reggie Dwork Subject: Mango Bread Date: Fri, 03 Feb 2012 08:27:23 -0800 * Exported from MasterCook * Bread, Mango Recipe By : Sally Eisenberg Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups flour 2 Teaspoons baking soda 1 Teaspoon cinnamon 1 1/2 Cups sugar 1 1/2 Cups coconut 1/2 Cup nuts -- chopped 2 Cups Mangos -- diced 3/4 Cup oil 3 Large eggs -- beaten 2 Teaspoons vanilla Preheat oven350F. Grease pans. Combine dry ingredients. Combine wet ingredients and gradually add to dry. Mix well. Bake for 50 to 60 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 485 Calories; 26g Fat (47.6% calories from fat); 6g Protein; 59g Carbohydrate; 3g Dietary Fiber; 64mg Cholesterol; 277mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 5 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n005.8 --------------- From: Reggie Dwork Subject: Apple Focaccia Bread (Vegan) Date: Fri, 03 Feb 2012 08:49:56 -0800 * Exported from MasterCook * (Bread), Apple Focaccia (Vegan) Recipe By :Vegetarian Times Feb 1994 Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Desserts Food Processor/Blender Fruit Italian Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 Sm Apple -- core, quarter 2 C White Flour -- Unbleached, Plus 2 Tbsp White Flour -- for kneading 1/4 Tsp Cinnamon 1 Tbsp Sugar -- Or 2 ts honey 1 Tsp Yeast -- scant, quick-rise 1/4 Tsp Salt -- To 1/2 Tsp 1 Tbsp Soy Margarine -- optional 1/3 C Water -- to 1/2 C, hot tap 1/3 C Raisins Filling: 4 Med Apples 1/2 Juice Of Lemon Pinch White Pepper Pinch Cloves Pinch Cardamom Pinch Nutmeg Pinch Ground Ginger -- Or 1/2 teaspoon grated gingerroot 1 Tsp Vanilla Extract 1/4 C Sugar -- to 1/3 C, or honey 1/4 C Brown Sugar -- To 1/2 C, Or 2 T Blackstrap molasses 1 Tsp Cornstarch -- Or (2 Tsp If Using Honey Rather Then Sugar) Glaze: 2 Tbsp Apricot Jam -- or preserves 1 Tsp Water DOUGH: Process quartered apple in food processor for about 20 seconds; transfer to a separate bowl. Add 2 C flour, cinnamon, sugar or honey, yeast and salt if desired to food processor; process 5 seconds. Add processed apple and margarine if desired; process for an additional 5 sec. With processor running, gradually add 1/3 C hot water thru feeder tube. Stop machine and let dough rest about 20 sec. Continue processing and adding water gradually thry feeder tube until dough forms a soft ball and sides of bowl are clean. Pulse 2 - 3 more times. Sprinkle raisins and 1 T flour onto clean surface. Turn out dough onto surface and knead for about 1 min. to incorporate raisins. Add flour if dough is very sticky. Lightly flour inside of plastic bag. Place dough in bag, seal and let rest for 15 -20 min. in a warm, dark place. Roll dough into a circle 12-14" in diameter. Lay in oiled (lightly) skillet or a baking dish. Cover with a kitchen towel and set aside in a warm place while you prepare filling. Preheat oven to 400F. FILLING: Core and slice apples paper-thin. Sprinkle lemon juice over apple slices. Add remaining filling ingredients and mix well. Spoon filling into dough. Bake for 20 min, then rotate pan 180F and bake for an additional 20 min., or until apples are browned. Cool in pan for 5 min. Remove from pan and cool thoroughly on wire rack. GLAZE: In a sm. saucepan, melt jam or preserves. Add water and bring to boil, stirring vigorously. Brush glaze over apples and serve. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; 2g Fat (6.8% calories from fat); 3g Protein; 49g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 71mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v112.n005 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved