Date: Sat, 23 Nov 2013 07:18:35 GMT -------------- BEGIN bread-bakers.v113.n042 -------------- 001 - Gabriel Filloy Subject: Looking for mixer for dough Date: Sun, 17 Nov 2013 08:27:07 -0600 I am looking to buy a new mixer for dough, for the last 10 years I had the Dimension 200 by Elipse, simply a wonderful machine but finaly have up and Eclipse does not exist anymore. Recently I bought a 1,000 watt Hamilton Beach and didn'work, couldn't deal with doughs of even as small as 2kg. Any suggestions for a good, powerful mixer for up to $1,000 budget? Thanks. Gabriel --------------- MESSAGE bread-bakers.v113.n042.2 --------------- From: Reggie Dwork Subject: Quinoa Oat Bread Date: Sun, 17 Nov 2013 17:55:22 -0800 * Exported from MasterCook * Bread, Quinoa Oat Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup quinoa -- rinsed 2/3 cup water 1/4 cup butter -- melted 1 cup buttermilk 1 tablespoon honey 1 1/2 cups white whole wheat flour -- plus 1 tablespoon 1/2 cup white whole wheat flour -- while kneading if nec 1/2 cup old fashioned oat flakes 1 tablespoon instant dry yeast 1 teaspoon fine sea salt 1 teaspoon oil -- to coat the bowl 1 teaspoon butter -- to coat the pan 1 1/2 tablespoons raw quinoa -- for coatng the bread 1. In a sm saucepan, bring the quinoa and water to a boil. Lower heat, cover, and simmer for 15 min. The liquid should be absorbed. Turn off the heat. Add the melted butter, buttermilk, and honey. Stir and cool to 105 - 110F. 2. In a lg bowl, combine 1 1/2C flour, oat flakes, yeast and salt. Pour the milk-quinoa mixture into the flour, and mix to create a soft dough. Dump the dough onto a floured work surface and knead, adding in as much additional flour as necessary to make a med-stiff dough ball. Cover with a towel, and let rise until doubled in size - about 1 hr. 3. Place the dough in an oiled bowl, rolling over to coat the dough ball. Cover with a towel, and let rise until doubled in size - about 1 hr. 4. Butter a 9 x 5" loaf pan and sprinkle 1T raw quinoa into the the pan coating the bottom and sides. 5. Shape the dough into a loaf, and place it in the pan. Sprinkle the remaining quinoa on top of the loaf. Cover with a towel, and let rise until doubled in size - about 1 hr. 6. Preheat the oven to 375F. Bake the bread on the center rack of the oven for 45 - 50 min until the bread is golden-brown and registers 190F on an instant read thermometer. Cool completely on a rack before slicing. Description: "This makes a wonderful sandwich bread." Source: "Homemade Bread 50+" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 4g Fat (30.7% calories from fat); 3g Protein; 16g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 149mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n042.3 --------------- From: "Stager, Scott P." Subject: Food Processor query Date: Mon, 18 Nov 2013 19:58:49 +0000 Lois asked for a food processor recommendation and said: >Sam's is offering $30 off the Ninja Mega Kitchen System. Has anyone >ever used that? I have looked at that machine and am still thinking about it. I have the Ninja chopper, mixer set with the motor on top. It works fantastic for smoothies and pureeing stuff. Have even chopped ice in the small containers and it comes out just like snow cone ice. Sam's had that unit with two carafes and two small veggie choppers for around $50 a couple of years ago. And the Mega Kitchen System claims to have the same wattage as the Vitamix - the cadillac of food processors at something north of $400. I've seen a Vitamix work, and there is no question it is really good. The Sam's price for the Ninja is well under the selling price at other speciality stores. --------------- MESSAGE bread-bakers.v113.n042.4 --------------- From: Reggie Dwork Subject: Apple Almond Bread Date: Wed, 20 Nov 2013 10:12:43 -0800 Might be good to give as holiday gifts. * Exported from MasterCook * Bread, Apple Almond Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- at room temperature 1/2 cup brown sugar 1/3 cup granulated sugar 2 eggs -- well beaten 2 cups all-purpose flour -- (see note) 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon salt 1 cup milk 1/4 cup sour cream 2 cups apples -- diced small 2/3 cup sliced almonds -- chopped, plus additional 1/3 cup for sprinkling over top, if desired Rum Raisin Cream Cheese: 8 ounces cream cheese -- softened 1/4 cup brown sugar 1 teaspoon molasses 1/2 teaspoon rum extract 1/2 teaspoon vanilla extract 1/2 teaspoon cinnamon pinch cloves -- or 2 3/4 cup raisins -- chopped (I used golden) Note: You can replace 1/2 of the all-purpose flour with King Arthur White Whole Wheat, if you want. Preheat oven to 350F. Grease and flour and 8 x 5" loaf pan. Sift together flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt; set aside. Beat butter and sugars together until fluffy then beat in eggs. Add flour mixture to egg mixture in three batches, alternating with milk and lastly sour cream. Add a spoon of flour to the apples and toss to coat to help prevent them from sinking to the bottom. Stir in apples and almonds. The batter will be stiff. Spoon into prepared pan and sprinkle almonds over top. Bake for 55 to 60 minutes or until a toothpick inserted in middle comes out clean and top is nicely browned. Cool thoroughly; best not to slice when warm. Rum Raisin Cream Cheese: In a medium bowl beat cream cheese with a hand mixer on low until light and fluffy. Beat in brown sugar, molasses, extracts, cinnamon and cloves. Stir in raisins. Description: "A sweetly spiced apple bread with a mosaic of fresh, diced apples and crunchy almonds." Source: "cinnamonspiceandeverythingnice.com" S(Internet address): "http://www.cinnamonspiceandeverythingnice.com/recipe-index/?recipe_id=6003127" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 12g Fat (43.2% calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 240mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. Serving Ideas : For a special treat serve with rum raisin cream cheese. --------------- MESSAGE bread-bakers.v113.n042.5 --------------- From: Reggie Dwork Subject: No-Knead White Cheddar Bread Date: Wed, 20 Nov 2013 11:26:48 -0800 * Exported from MasterCook * Bread, No-Knead White Cheddar Recipe By : Serving Size : 18 Preparation Time :0:10 Categories : Bread Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour -- or all-purpose flour (or a mix of the two) 1 teaspoon salt 1 1/2 cups lukewarm water 1 1/2 cups shredded extra sharp white cheddar This is similar to the bread you buy at the bakery that is sometimes called "peasant" bread. To a large bowl add the flour, yeast and salt. Whisk together. Add the cheese and toss so that it is coated with flour. Pour the water into the bowl and stir until well combined. Cover the bowl with saran wrap and let it sit on your counter 8 - 12 hours. Lightly flour a piece of parchment or aluminum foil and turn the dough out onto it. Fold it over on itself a few times. Cover with plastic and let sit 1 hr. After 40 minutes put a Dutch oven or other large oven safe pot with a lid into the oven and preheat to 450F. Shape the dough into a ball and lift it with the parchment - carefully place it into the center of the pot. If using aluminum foil lift it and turn it over into the pot - you don't need to grease it first. You can slash the top with a sharp paring or bread knife if you like. Bake 30 minutes with the lid on then remove it and bake 15 minutes longer. Remove from oven and serve warm or allow to cool. Store tightly covered in a cool, dry place up to 4 days. Description: "The easiest artisan bread you will ever make with a crispy crust and a tender, airy crumb infused with white cheddar cheese." Source: "cinnamonspiceandeverythingnice.com" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 3g Fat (26.6% calories from fat); 5g Protein; 17g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 177mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fat. --------------- END bread-bakers.v113.n042 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved