* Exported from MasterCook * Pepper Cheese Bread #2 Recipe By :University of Arizona Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups warm water -- 110F 2 teaspoons sugar or honey 1 package yeast -- or 2 tsp yeast 2 1/2 cups organic unbleached white flour -- or 2 cups unbleached white flour -- and 1/2 cup whole wheat flour --- 1/2 pound asiago Cheese -- (2 1/2 cups) -- or Parmesgiano or romano cheese 1 tablespoon red pepper flakes -- and/or 1 tablespoon ground black pepper 1 tablespoon salt 1/2 cup olive oil -- or melted butter --- 2 1/2 cups organic unbleached white flour more flour as needed 1 tablespoon olive oil -- for the bowl --- Optional egg wash: 1 egg water or milk DOUBLE RECIPE 1. WASH YOUR HANDS! Begin with 2 1/2 cups of 110 F WATER (a little warmer than body temperature) in a medium-large bowl. 2. Stir in 2 teaspoons SUGAR or HONEY and 1 PACKAGE YEAST (or 2 teaspoons of BULK YEAST). 3. Wait until the sweetened yeast water foams, in about 5 - 10 minutes. 4. Stir in 2 1/2 cups ORGANIC UNBLEACHED WHITE FLOUR, 1/2 cup at a time. Optional: substitute 1/2 cup ORGANIC WHOLEWHEAT FLOUR for 1/2 cup of the UNBLEACHED WHITE FLOUR). 5. Cover the bowl with a wet towel, plastic wrap, or a larger bowl until your batter has doubled in size, which will take 1 - 2 hours. ***It's time for the cheese!*** 6. Coarsely grate 1/2 pound (2 1/2 cups) ASIAGO or PARMEGIANO or ROMANO CHEESE into the batter. Stir in 1 - 2 tablespoons RED PEPPER FLAKES and/or 1 tablespoon GROUND BLACK PEPPER, then 1 tablespoon SALT and 1/2 cup OLIVE OIL or MELTED (or SOFTENED) BUTTER. 7. Add MORE FLOUR, 1/2 cup at a time, and stir it in until the dough is too thick to stir (you will use about 2 1/2 cups more total). 8. Add ADDITIONAL HANDFULS OF FLOUR (not many will be needed) and turn the bowl as the FLOUR is incorporated by hand into your dough, until the floury dough comes away from the bowl. 9. Dump the floury dough out of the bowl. Clean your bowl and spatula or spoon with DRY FLOUR. 10. Knead the dough for 10 minutes, sprinkling FLOUR on the counter to keep your dough from sticking, as necessary. PUSH-TURN-FOLD! 11. Pour 1 tablespoon OLIVE OIL into the bowl, and spread the OIL inside the entire bowl. 12. Push the dough into your bowl, and turn over the dough. 13. Cover the bowl with a moist towel, plastic wrap, or a larger bowl. 14. Let your dough rise until it has doubled in size (1 - 2 hours). Scrape, scrub and sponge your counter surface now. 15. Press your dough down to deflate it, and knead it again on the counter for one minute, sprinkling a tiny bit of FLOUR onto the counter if necessary to keep the dough from sticking. If you have the time, give the dough an additional 30 - 60 minute rise, to produce a finer texture, deflating the dough before the next step. 16. Cut your dough into pieces half the size of your desired loaves (or golfball size if making small rolls). Knead each piece for 30 seconds (using FLOUR to prevent sticking, if necessary), then pinch shut the open bottom seams and roll your dough into an elastic ball. 17. Form your dough pieces into the desired shapes (using extra FLOUR, if needed), and set them in oiled loaf pans, baguette forms, or a floured peel or cutting board, while you preheat your oven and, possibly, your stone or baking sheet to 400 F for 15 - 20 minutes. Cover the dough with a slightly damp towel, plastic wrap, or large bowl. 18. Score the risen dough lengthwise down the middle. Optional: beat an EGG, stir in a few drops of WATER or MILK, then gently brush the top of your risen dough with the EGG WASH. 19. Place the filled loaf pans (or forms) into the oven, or carefully slide the unbaked loaves or rolls onto your stone or baking sheet. Bake until the bottoms are quite firm to the touch, which will take 30 - 45 minutes for bread and 15 - 30 minutes for rolls, depending upon dough quantity and oven performance. 20. Cool the completed loaves or rolls on a cooling rack. Try not to eat too much when your pepper cheese bread is still hot (good luck). 21. After 5 hours, double-wrap and keep at room temperature (or refrigerate) what you haven't eaten (ha!). University of Arizona Extended University Arts & Humanities Program From Arizonemo@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here is the one I use in my classes, you lucky bakers. Let me know if you have any questions. Please forgive any weird formatting and the unorthodox numbered instructions. [Nemo] * Exported from MasterCook * Pepper Cheese Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup shredded cheddar cheese 1 1/2 teaspoons coarsely ground black pepper Pepper Cheese: 1 cup shredded cheddar cheese and 1-1/2 teaspoons coarsely ground black pepper From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Sweet Rolls Recipe By :Taste of Home April/May 1995 Serving Size : 30 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit & Spice Breads Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg Active Dry Yeast 1/2 cups Warm Water -- (110-115 F) 6 Tbsp Butter -- Melted 1 cups Sugar 1 Tsp Salt 2 Eggs -- Beaten 6 cups All-Purpose Flour (To 6 1/2 C) Filling: 1 Tbsp Butter 1 Tbsp All-Purpose Flour 1/2 cups Orange Juice 2 Tbsp Grated Orange Peel 8 Oz Crushed Pineapple -- Drained 1/3 cups Sugar 1/8 Tsp Salt Glaze: 1/2 cups Confectioner's Sugar 1 Tbsp Orange Juice Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1-1/3 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. On a floured board, knead until smooth and elastic, 6-8 minutes. Place in a greased bow; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, melt butter in a saucepan. Add remaining filling ingredients; bring to a boil, stirring constantly. Reduce heat; simmer 3-4 minutes or until thickened. Remove from heat; cool. Punch dough down; divide in half. Roll each half into a 15x12" rectangle; spread with filling. Roll up, jelly-roll style, starting with long side. Slice into 1" rolls. Place with cut side down in two greased 13x9x2" baking pans. Cover and let rise until doubled, about 1 hour. Bake at 350F for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls. Yield: 2-1/2 dozen. Per serving: 179 calories, 3.7 grams fat. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pita Bread #5 Recipe By :Seasoned in Singapore Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups flour -- (5 to 5 1/4) 4 tsp salt 4 Tbsp. corn oil 3 1/2 cups water -- (3 1/2 to 4) 2 packages active dry yeast Mix flour, salt, oil and instant yeast (to be mixed into the flour like baking powder) together and work in the water. The dough should be firm and come off the sides of your mixing bowl. Turn onto a lightly floured table and knead thoroughly, about 10 minutes. Knead each half by itself and mix them up again. Divide dough into small balls a little larger than a squash ball, which you roll between your palms, applying pressure. Put these balls under a dry cloth. Once all the dough is divided up, take the first ball and roll it out into a small circle with thickness of not more than 1/4 inch. Place these circles onto a floured wooden board (use wood, as plastic material will make dough stick to it and bread will not bake with a hollow middle). Cover the circles with a dry cloth and let them rest for about one hour. Pre-heat your oven on the highest possible heat, place these circles upside down (the top becomes the bottom on the baking sheet) onto a lightly greased baking sheet and bake them only until very lightly colored. The bread will rise in the oven into big blown up balls, at which time they are more or less baked. Place them on a wire rack, and when cooled a little, press them together. These breads can be frozen for weeks and when needed, just put them into oven for! r a moment, to be hot and soft. (from Seasoned in Singapore, published by The American Women's Association, Singapore, 1983) rec.food.recipes From Gabi Danon - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Rolls #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cups water 1/2 cups Milk 1 Tbsp milk 1 large egg 2 Tbsp butter 1/3 cups potato flakes 2 Tbsp sugar 1 tsp salt 1 Tbsp dried onion flakes -- (optional) 2 3/4 cups all-purpose flour 1/4 cup whole wheat flour 2 1/2 tsp yeast Here's a terrific recipe I uncovered just the other day which had been posted on a recipe site: Place all ingredients into bread machine. Program for dough and press start. At the end of the cycle, punch down the dough to rest and turn out onto a lightly floured board. Divide dough and allow to rest for five to 10 minutes. Divide each half of dough into 12 even pieces. Turn the ball of dough inside out and pinch the ends together on the bottom. This will give you a smooth ball. Place seam side down on ungreased cookie sheet. Allow to rise 30 - 40 minutes or until doubled. Bake in an oven preheated to 425 F for 15 to 18 minutes or until of desired brown-ness. I used a cornstarch glaze with poppy seeds. These looked lovely and were really delicious. From "Linda Grande" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Rye Bread With Caraway #2 Recipe By :The Essential Vegetarian Cookbook by Diana Shaw, page 402 Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon dry active yeast 2 1/2 cups warm water -- (98 to 115F.) 2 3/4 cups unbleached all-purpose flour 1 medium high-starch potato - such as russet -- (1 to 2 - enough for 1 cup mashed) 1 tablespoon salt 2 cups rye flour 2 1/2 cups whole wheat flour PLUS up to 1 cup -- if needed 1 tablespoon caraway seeds Cornmeal -- for dusting Makes 1 loaf, serves 8 TOTAL TIME: about 7 hours, including time for the dough to rise TIME TO PREPARE: about 1 hour COOKING TIME: about 1 hour, 40 minutes EQUIPMENT: baking stone, baker's peel (optional) Potato softens the dough, caraway seasons it, and rye flour adds hearty flavor, as well as fiber and B vitamins. Together, they make a chewy, delicious loaf. It's good toast, too! Heat the oven to 425 F. In a medium mixing bowl, combine 1/2 teaspoon of the yeast and 1/2 cup of the water. Let the mixture sit until the yeast dissolves, about 1 minute. Stir in 3/4 cup of the all-purpose flour, cover with plastic wrap, and set aside for 2 hours in a warm, draft-free place. Meanwhile, scrub the potatoes and carve an X at each end. Place on a baking sheet and bake until cooked through, about 50 minutes. When they're cool enough to handle, strip away the peel, and mash them. Transfer the yeast mixture to a large bowl. Gently stir in the remaining yeast, water, and all-purpose flour, and the salt. Add the mashed potatoes, rye flour, and the whole wheat flour, incorporating it 1 cup at a time, until you have a dough that is soft and pliant, but firm enough to handle. (It helps to moisten your hands while you knead.) Or use the dough hook on your Mixmaster, kneading by machine until the dough pulls away from the bowl and forms a ball around the hook. Turn the dough out onto a lightly floured surface and knead until it's smooth and springy, about 5 minutes. Add flour only when absolutely necessary to prevent sticking. Let the dough rest on a lightly floured surface while you wash out the mixing bowl. Lightly grease the inside of the mixing bowl, then place the dough inside, turning it once to coat it lightly. Cover with a light-weight towel and set aside until doubled in bulk, about 1 1/2 hours. Punch down the dough and knead it inside the bowl for 1 minute to press out the air. Turn it out onto a lightly floured surface, sprinkle the dough with the caraway seeds, and knead for about 4 minutes, until the dough is springy and the seeds are well distributed throughout. Shape the dough into a ball. Cupping it between your hands, rotate it while tucking the dough under to form a perfect round. Dust the center of a large dish towel with about 1/3 cup flour, and rub the flour into it. Place the towel, floured side up, in a bowl about 12 inches in diameter. Place the round of dough upside down in the bowl. Cover loosely with plastic wrap and set aside in a draft-free place to rise until doubled, about 1 1/2 hours. Forty-five minutes before you plan to bake the bread, place the baking stone on the center rack in the oven, and heat to 450F. Sprinkle a baking sheet or baker's peel with cornmeal. Using a dish towel to assist, you carefully turn the dough out of the bowl onto the baking sheet or peel so the top side is down. Using a serrated knife, quickly score the top of the loaf with 3 slashes or an X and put it in the oven, either on the baking sheet or by sliding it off the peel onto the baking stone. Close the oven door for about 15 seconds. Open the oven and squirt inside with water to make steam, using a water pistol or a spritzer bottle. If you don't have either, simply splash water from a cup onto the oven floor. (Make sure you don't splash the hot lightbulb.) Close the door for 30 seconds, then repeat. Bake until the loaf is golden brown and, when tapped on the bottom, sounds as if it's hollow inside, about 40 minutes. If the bread is browning but doesn't sound hollow, cover it loosely with foil, lower the heat to 400, and continue baking until it's done, checking every 5 minutes. Transfer the loaf to a wire rack and let it cool completely before slicing. BREAD MACHINE OPTION: Place all of the ingredients in your breadmaker according to the manufacturer's instructions. Once the dough has risen, take it out of the machine, shape it as directed in the recipe, and continue to follow the recipe from that point. Per serving, calories 180, protein 5.7g, carbohydrate 38.6g, fat 0g, Cholesterol 0 mg, sodium 402 mg, 4% calories from fat From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quarry Tile Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 loaf: 2 cups sourdough 1 1/3 cups flour 1 teaspoon salt 1 tablespoon buttermilk powder -- opt 1 teaspoon sugar 1/4 cup water 1 tablespoon olive oil ----- -- 3 loaves: 6 cups sourdough 4 7/8 cups flour 1 tablespoon salt 1 tablespoon buttermilk powder -- opt 1 tablespoon sugar 5/8 cup water 3 tablespoons olive oil -- (3 to 4) The following recipe always comes out sour even without the 3 day method. I have no idea why. Bake on unglazed tile or a pizza stone on the bottom rack of oven to make it nice and crusty. RE: the 1/5 c. measurements ... I just eyeball it. That's how it worked out when I converted it from a yeast recipe: 2 loafs yeast bread (source recipe): 5 c. flour 2 tsp salt 1 T. yeast 2 t. sugar 2 c water 2 T olive oil Mix flour and salt. Put yeast in water (if making the yeast version) . Stir well. Let sit 10 minutes. Stir again and mix into flour, along with oil. Knead bread. Let rise for 1 hour. Punch out bubbles and form loaf, let rise for 1/2 hour. Preheat oven to 350 F. Bake 30-40 minutes. I lined small Corning dish with dish towel and let bread rise in it. I took it out by lifting it out by the towel, transferred it to one hand and quickly put it on the stone right side up. From Lobo - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Refreshing Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Re; refreshing bread, I freeze bread tightly wrapped in aluminum foil and placed in a plastic bag with other wrapped loaves. To refresh frozen bread, remove from plastic but leave loaf wrapped in foil, thaw in 350 F oven or toaster oven for 20 minutes (baguettes), 25 or more if thicker. The crust is usually fine but if it is a little soft, unwrap the foil, turn off the oven and leave the loaf in the oven for 2 minutes more. To refresh unfrozen bread, 5 minutes in a 350 F oven (turned off) will usually do it but the crust might get brittle and "crumbly". ["Werner Gansz" ] --- To refresh bread: My mother used to put bagel, or anything else with a good crust, in a brown paper bag with the end folded over & stapled, then sprinkled with water. That went into a 300 F oven for about 10 minutes...longer if frozen... [Epwerth15@aol.com] --- In reading recent postings regarding ways to refresh bread, I was reminded of something I recently read in my Rival Crockpot Cooking cookbook that dealt with reviving stale potato chips and crackers. Use your crockpot instead of one of those expensive crispers you see in catalogs and on the net. Place them in the crockpot but DO NOT cover. Heat on the Low setting for 2 to 4 hours, and you have crisp, warm crackers or chips (not to mention a wonderful smelling kitchen!). [Corinaesq@aol.com] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rich, Shiny Glaze Recipe By :www.geocities.com/Heartland/8098/text/brd0025.txt Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- evaporated milk Brush undiluted evaporated milk twice on the bread, first before it is placed in the oven (or halfways through the baking) and again about 5 minutes before it is removed from the oven. It will finish to a nice russet color. The URL is: http://www.geocities.com/Heartland/8098/text/brd0025.txt From Joan Mathew http://www.geocities.com/Heartland/8098/recipes.html From "Linda Grande" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosemary Flat Bread Recipe By :Shape May 1995 Serving Size : 16 Preparation Time :3:00 Categories : Breads Daily Bread Mailing List Hand Made Italian Rave Reviews Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Dry Yeast 1 Tbsp Sugar 1 cups Warm Water 2 1/2 cups White Flour 1 Tsp Salt 1 Tsp Canola Oil Nonstick Cooking Spray 2 Tbsp Margarine 1/4 cups Fresh Rosemary -- Chopped -- (Or 2 Tbs Dried) Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10 min or process in food processor for 15 sec until smooth and elastic; add flour if necessary. Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10 min or process in food processor for 15 sec until smooth and elastic; add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 hr, until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9-in square cake pans with nonstick spray. Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45 min. Preheat oven to 450F. Lightly sprinkle salt over the loaves. Bake for 20 - 25 min, until lightly browned. Per serving: 92 Calories; 2g Fat (19% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 151mg Sodium From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : I made it for tonight's dinner and it was really wonderfully good. The only addition I made was to sprinkle some imported grated Parmesan on top just before baking. I will definitely make this one again and again. If you still haven't tried it, I urge you to do so. ["linda grande" ] * Exported from MasterCook * Savory Herb Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon rosemary 1/2 teaspoon dill 1/2 teaspoon basil Savory Herb -- to your favorite bread mix 1/2 tsp each of rosemary, dill, and basil From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seed And Rye Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Rye Bread Mix 1 teaspoon dill seed 1 teaspoon caraway seed 1 teaspoon celery seed Seed and Rye -- to rye bread mix 1 teaspoon each of dill seed, caraway, and celery seed From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seven Grain Bread #5 Recipe By :Uprisings, The Cooperative Whole Grain Educational Assoc Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Combine: 1/4 cup cooked rice -- (about 3 Tbl. raw) 1/3 cup cooked millet -- (about 2 Tbl. raw) 1/3 cup cooked barley -- (about 2 Tbl. raw) --- Sponge: 1 1/2 tablespoons yeast 2 cups warm water 3 cups hard w[hole] w[heat] flour 1 1/2 tablespoons molasses 1 tablespoon honey --- Then add: 1 1/2 tablespoons safflower oil 1 teaspoon salt 2 tablespoons vinegar 1/2 cup rye flour 1/4 cup cornmeal --- 3 cups whole wheat flour Yields 2 loaves "This is an exciting loaf to bake, even for skilled bakers! It needs a little preparation that can be done a day ahead." Combine: 1/4 c. cooked rice -(about 3 Tbl. raw) 1/3 c. cooked millet - (about 2 Tbl. raw) 1/3 c. cooked barley - (about 2 Tbl. raw) These grains can be cooked together in one pot. Sponge: 1 1/2 Tbl. yeast 2 c. warm water 3 c. hard w[hole] w[heat] flour 1 1/2 Tbl. molasses 1 Tbl. honey Mix and let rest 10 to 15 minutes. Then add: 1 1/2 Tbl. safflower oil 1 tsp. salt 2 Tbl. vinegar 1/2 c. rye flour 1/4 c. cornmeal Work in 3 c. hard w.w. flour. Knead until elastic, about 100 times. Finally add the cooked grains, cooled to at least room temperature. Knead till mixed in. Place in an oiled bowl. Cover with a damp cloth. Let rise to double. Divide in 2 and shape into loaves. Place in oiled bread pans. Let rise to double. Bake at 350 F for 45 minutes, or until done. Uprisings, The Cooperative Whole Grain Educational Association (The Book Publishing Company, 1983, revised 1990). From rls-1850@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Rye Bread Recipe By :"Leslie Lapides" Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon yeast 2 cups Rye Sour 1/3 cup altus 3 cups first clear flour 2 1/4 teaspoons salt 2 teaspoons caraway seeds 3 tablespoons King Arthur Sour After tweaking numerous times a rye bread recipe from "Secrets of a Jewish Baker," the bread not only does not taste like the Brooklyn, NY, bread I grew up on, it no longer rises. Can you tell from the current form of my recipe why the yeast is being killed? Too much KA Sour? I appreciate any suggestions you may have. The recipe (made in bread machine except for shaping, final rise and oven baking) follows. Everyone, here's the response I got today from King Arthur when I asked what I was doing wrong with my sour rye recipe, which was no longer rising after numerous tweaks. I was using 3 tablespoons of King Arthur's Deli Sour, which is evidently far too much: Because the sour is highly acidic, I would use no more than 1 teaspoon in the three cup recipe. Beyond that amount, your loaves will be dense and heavy as the acid breaks down the gluten strands. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Pancakes #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Sourdough Starter -- or 9 fl. oz. 1 1/2 Cups milk -- or 12 fl. oz. 2 Cups all purpose flour -- or 9 oz. 1 egg 2 Tsp. baking powder 1 Tsp. Cinnamon -- or to taste -- I like lots 1 Tsp. Vanilla -- or to taste -- I like lots 1/2 tsp. salt Donald Thacker asked for a sourdough pancake recipe. I love these. They have some definite substance. I normally like nice fluffy pancakes, however these are terrific. Enjoy. From "Pedro S. Arellano III" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Pancakes #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 cup sourdough starter 1 egg 2 tablespoons oil 1/4 cup milk 1 tsp salt 1 tsp baking soda 2 tbl sugar This was one of the first things I ever got off the internet. It was back in the pre-web days, around 1990. I got it off a gopher server at the University in Kent. You may need to adjust the liquid to get your preferred consistency. From "Alan Jackson" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sunflower Seed Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup toasted unsalted sunflower seeds Sunflower Seed -- to your favorite bread mix 1/2 cup of toasted, unsalted sunflower seeds From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Finish Recipe By :www.geocities.com/Heartland/8098/text/brd0025.txt Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Combine: 1 cup confectioner's sugar 2 tablespoons liquid -- may be water/ milk/ white wine/ or fruit juice few drops of flavoring as desired Pour this mixture over the bread when it has partially cooled after being removed from the oven. NOTE: white wine makes the clearest glaze The URL is: http://www.geocities.com/Heartland/8098/text/brd0025.txt From Joan Mathew http://www.geocities.com/Heartland/8098/recipes.html From "Linda Grande" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swiss And Onion Rye Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shredded swiss cheese 2 tablespoons minced onion Swiss and Onion Rye -- to rye bread mix 1/2 cup shredded Swiss cheese and 2 Tbs minced onion From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Test Kitchen: Breadboxes Recipe By :MARIANNE ROHRLICH, NYT Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Test Kitchen: Breadboxes, the Best Thing Since Unsliced Bread MARIANNE ROHRLICH, NYT BEADBOXES, after all these years, matter again. As long as bread was mass-produced plastic food in plastic wrap, protected by an army of multisyllabic preservatives, no one needed to worry about it. But now that the fresh stuff, the bread with a great crust and moist interior, is back, the reasons for the breadbox are clear: store one of those beautiful loaves in a plastic bag and it will turn into a tough hunk of foam overnight. A breadbox should keep it fresh for up to three days. To be honest, though, I first wanted a breadbox for a less practical reason. All of a sudden, there are a lot of great looking ones. Houseware designers have become enamored of the breadbox, as they have of old-fashioned toasters and blenders and other artifacts of the 1950's kitchen. Except this time, they're not content with just retro reproductions. The smooth capsule made by Alessi, shown above, looks as if it touched down from outer space. A breadbox by Eva Solo has curved steel sides and an industrial-looking black plastic flap. Michael Graves's breadbox is a riff on sturdy 50's design in chrome and ivory plastic. All of them are a vast improvement over that pile of crumpled paper bags shoved onto the counter. But I wondered, is choosing a breadbox just a matter of style, or are there functional considerations, too? After selecting five based on looks alone, I put them to the test. First, I did a little homework. Just how does a breadbox work, anyway? Bread, I learned, has to breathe for its crust to stay crisp, and that is why it suffocates in a plastic bag or in the refrigerator. But left in a paper bag on the counter, it will dry out in a day or so. A breadbox - basically a foot-square container with an opening that's not airtight - creates a controlled environment somewhere between those extremes. The moisture from the bread raises the humidity in the box, but air circulation keeps it from getting as moist as in a sealed plastic bag. Harold McGee, the author of "On Food and Cooking: The Science and Lore of the Kitchen" (Scribner, 1984), explained that the more bread in the box, the higher the humidity, and hence, the less crisp the crust. A box with just a little bread will have lower humidity, and maintain crispness better. "You have to make a choice with bread," he said. "Some like it chewy, some like it crisp." With all of that in mind, I set out to test five models: the oval Gnam by Alessi, the Bread Bin by Eva Solo, the 50's-style box by Michael Graves for Alessi, a reproduction cannister-style box from Martha Stewart and a double-decker plastic model from Lillian Vernon. I filled the breadboxes on a Sunday and, until the following Wednesday, opened them every evening to test for crispness and moistness. Here is what I learned. Lesson No. 1: Breadboxes are big. Very big. I never realized how much equipment I had until I needed more than a foot of counter space for each breadbox. I filled each one with an assortment of baked goods: chunks of fresh country loaves, crusty rolls, half a baguette. I kept some in paper bags, and left others unwrapped. Lesson No. 2: Breadboxes are not designed for baguettes. None of the boxes were long enough to store a whole baguette. (Of course, people who really care about bread will tell you baguettes should be eaten the day they are baked.) Lesson No. 3: Most breadboxes are not designed to hold tall breads, either. Be prepared to cut a big boule in half. The only one ample enough for plump loaves was the reproduction box by Martha Stewart ($62 from the Martha by Mail catalog, 800-950-7130 or www.marthabymail .com). The enameled steel box, in white, beige or green, has a square canister-style design, with a lid on top, and is taller than it is wide or long (11 1/2 inches by 8 1/2 inches, and 12 inches high). It holds a large inventory, though getting at something on the bottom meant rooting around. The tightest squeeze was the Gnam ($69 at S. Feldman Housewares, 1304 Madison Avenue, at 92nd Street). The box's beautiful elongated shape was also its shortcoming, and a relatively small opening didn't help. Still, the 19-by-12-by-6 1/2-inch container, which comes in bright yellow, purple and orange, holds medium-size flatter loaves, and rolls and smaller baked goods. Lesson No. 4: Throw away the paper bags. Because of the humidity that builds up, paper gets damp. The unwrapped breads seemed to stay the freshest; their crusts were still acceptably crisp three days later. The breads left in paper bags had soggy, chewy crusts. The Eva Solo box had a different sort of humidity problem: the stylish floppy flap didn't close tightly, and was so large that when opened it completely released the moisture. The bread in this box seemed drier after two days. The flap also required two hands - one to hold it open, the other to reach in the box - which was inconvenient. The box was almost as ample as the Martha Stewart model, at 7 inches high by 17 inches long and 10 inches deep ($103 from www.tabletools.com or 888-211-6603). Lesson No. 5: Don't overfill. It's tempting to use a breadbox as a storage bin for crackers and stray baked goods. Since air circulation is so important, you want to be careful about overcrowding. For a compact kitchen, the double-decker model from the Lillian Vernon catalog ($29.98, 800-285-5555) is the best fit. It is the narrowest, at 11 3/8 inches, but its two compartments are relatively high and roomy. It is 12 1/4 inches high by 7 1/2 inches deep. With a white plastic frame and clear compartments, it is not as attractive as the others, but it is a space saver. The sliding doors worked well and stayed open by themselves. The Michael Graves box ($239 at Bergdorf Goodman) did not always open or close smoothly; its sliding chrome "garage door" went off the track from time to time. But it held a good quantity, and the inside proportions were right. The box, in chrome and ivory or dark gray plastic, is 17 3/8 inches long by 9 1/2 inches deep and 8 inches high. Lesson No. 6: Looks aren't everything. The boxes all worked well - up to three days later, I still had acceptably fresh bread in all of them, except for the Eva Solo. And they all certainly contained the countertop mess, bags as well as crumbs. But I have to admit, as striking as the futuristic jelly bean Gnam is - and it was my favorite, visually - it isn't the one I would buy. I want the plain-Jane double- decker from Lillian Vernon. It not only filled the bill, but it also fit my counter. http://www.nytimes.com/2001/04/11/living/11KITC.html From "Scullery Maid" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tips On Achieving Holes In Baguettes Recipe By :Nifcon@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** I find that in order to get the characteristic holes in baguettes the shaped loaves need to be overproofed (by normal loaf standards) and risen to at least 2 1/2 times and preferably 3 times the original volume. And yes, it is easy to really overdo it and get pancake loaves but you've got to give the bread a chance to develop the typical baguette texture. Of course you'll be hard pressed to get a loaf as holey as a french commercial baker with his steam-injected hearth ovens running at over 280 C but you can get pretty close. Are you dumping boiling water into a hot roasting pan on the base of the oven just before putting the loaves in? The steam generated is important in the expansion of the crumb. It also helps expansion (and therefore holyness) if you spray water into the loaves' slashes just before they go into the oven but the volume of the final proof is the most important factor. The loaves should be treated gently in the transfer to the oven as they are very fragile when proofed as much as they should be. If you've never used parchment or bake-o-glide to proof loaves on you might consider it for future bakes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * To Slash Or Not To Slash Bread Tops Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** > I'm having trouble with slashing a fully proofed loaf that is ready to > bake. If I do nothing, the ovenspring produces a big split along one of > the edges of the rounded top. It rises from the split, producing a big > lump, and there goes my symmetrical loaf of bread. I don't have a lamb (is > that how you spell it?) and I have tried slashing the proofed dough with a > serrated bread knife about 1/2" deep before baking, but then I get a big > flat split in the center of the loaf, and often as not, one of the edges > still splits. This happens to me on wheat bread, white bread, just about > everything I bake. This indicates that the bread has not "fully proofed", i.e., not risen to the extent of the leaven you've used, when you put it in the hot oven to bake. You always get some "oven spring" during the first 5 (more or less) minutes after putting a loaf into a hot oven. If it still has significant rising to do the interior of the loaf will be still expanding after the crust has begun to harden. If the leaven is powerful enough it will overcome the hardened crust and tear or split it. This used to happen to me a lot, I think I've learned to actually form my loaves a little smaller and have had a lot less trouble with this over the last year or so. You must judge: Are you making the loaves so big that they can't rise fully without overflowing your baking pan? or are you just not letting them rise long enough? It's the same thing, really, but the cure depends on whether there is ROOM in the pan to rise more or not. Either let them rise longer before baking, or make them smaller so you CAN let them rise longer before baking. From fred smith - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Basil Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons Shaker Italian Herbs 6 ounces tomato sauce -- instead of 1/2 cup water Tomato Basil -- to white or wheat bread mix 1 1/2 tsp. Flavor Shaker Italian Herbs, and Substitute one 6-oz can tomato sauce for 1/2 cup of the water. From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * What Is "Bread Machine" Yeast? Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** It appears there is a lot of misunderstanding about what the yeast is in jars labeled "Bread Machine Yeast" The major change from the very moist cake yeast was the pouches of "Active Dry Yeast." When countertop breadmaking machines arrived for home use, there was a need for a yeast form that could be used in the machines without the need to pre soak, as is done with Active Dry Yeast when preparing bread dough for traditional oven baking. The resulting new product was called "Bread Machine Yeast." Its performance for fermentation and proofing was similar to Active Dry Yeast. The product sold today is *** still the same formulation.*** Therefore, when there is a need for a faster or more aggressive yeast, especially for use in FAST 1-hour breadmaking machine cycles, the better yeast to use is Quick-Rise, RapidRise, or Perfect Rise. To protect the yeast from the early heating which occurs in FAST cycles, stir the yeast slightly into the top layer of flour to coat the yeast granules with flour. Use caution to not stir too deep or into the corners which might get the yeast wet. Red Star Yeast consultants recommend for FAST 1-hour cycles the following *** total *** fast-rising yeast be used: 2 tsp for 1 lb loaf (often too small for FAST baking) 3 tsp [ 1 Tbs ] for 1 1/2 lb loaf [typical 14-oz prepackaged mixes] 4 tsp [ 1 Tbs + 1 tsp ] for 2 lb loaf [typical 20-oz prepackaged mixes] 5 tsp [ 1 Tbs + 2 tsp ] for 2 1/2 lb loaf [Note 1: Always put yeast in last on top of bread flour, and stir it around in the topmost layer of flour so the yeast granules get coated with flour. Do NOT stir deep or into corners where the yeast might get damp.] [Note 2: Be very aware of the SMALL quantity of yeast provided in boxes of prepackaged mixes (4 grams = 1 tsp), versus 7 grams (2-1/4 tsp) in a normal 3-strip package. While these fast-rising yeast can be used for "rapid" 2-hour cycles, many find the slower acting "Acting Dry Yeast" and "Bread Machine Yeast" produce a nicer texture. However, add an additional one teaspoon of yeast to compensate for the shorter rise/proofing times. From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Grain Flaxseed Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- (1 1/2 lb loaf) 1 1/4 cups water 1 1/2 tablespoons canola oil 2 tablespoons honey 1 1/2 teaspoons liquid lecithin 1 1/2 teaspoons salt 3 cups whole wheat flour 1/2 cup whole flaxseed - ground -- (measure it whole then grind it) 2 tablespoons gluten flour 3 tablespoons dried milk 2 teaspoons active dry yeast I strongly suggest grinding the flaxseed into meal using the coffee grinder. If you grind the flaxseed, a much higher percentage will be digested and absorbed by the body, which is what you want since flaxseed contains those highly beneficial omega oils among other good things. I make flaxseed bread on a regular basis. Here is the recipe (found on bread recipe.com, but modified as follows) which will produce a healthy, moist, almost nutty kind of loaf. Great toasted with some apple butter...or all by itself untoasted. Place all ingredients in bread machine. Select wheat cycle and start. If your machine has flexibility, then allow the bread to rise an extra 10 minutes by turning off the machine after the end of the last rise, then set to bake for 45 minutes on the light crust selection. From "Michael Cendo" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Grain Herb Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon thyme 1/2 teaspoon marjoram 2 tablespoons wheat germ Whole Grain Herb -- to your favorite bread mix 1/2 teaspoon each of thyme and marjoram, and 2 tablespoons wheat germ From blueboy@n-link.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yeast Guidelines And Adapting Recipes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Resulting from their many years of testing experience and user feedback, Red Star has formulated and documented guidelines which seldom fail. Those published below are safe, tried and true for most recipes. It is true that individual bakers WILL perfect a recipe under their own unique conditions which seems to refute one or more Red Star guide. But the proportions in that recipe will most likely *not* work for 90% of the other recipes you want to convert. The Red Star guidelines will work without making a mess. The following suggestions can be expected to satisfactorily convert any traditional recipe, and adapt a 'normal' machine recipe to a "Rapid" or "FAST" machine cycle. For purposes of this discussion, the *total* cycle times (without DELAY) are: Normal = 3 to 3 1/2 hours Rapid = 2 to 2 1/2 hours FAST = one hour YEAST GUIDELINES and ADAPTING RECIPES 1. Converting a NORMAL machine recipe to a RAPID cycle: ADD one additional teaspoon of yeast - regardless of loaf size. 2. Converting a NORMAL machine recipe to a FAST cycle: a. Use very warm water or milk (115-125 F) do NOT exceed. [Note 1: Do NOT use the DELAY function as the water/milk will cool off.] b. Increase water or milk liquids by 1 to 2 Tablespoons. c. Decrease salt: 1/4 tsp less for 1 lb loaf (often too small for FAST baking) 3/8 tsp less for 1 1/2 lb loaf 1/2 tsp less for 2 lb loaf Obviously you can't do anything about salt reduction in prepackaged mixes. d. Add Vital Wheat Gluten: 1 tsp per cup of bread flour 2 tsp for 1 lb loaf (often too small for FAST baking) 3 tsp [ 1 Tbs ] for 1-1/2 lb loaf [typical 14-oz prepackaged mixes] 4 tsp [ 1 Tbs + 1 tsp ] for 2 lb loaf [typical 20-oz prepackaged mixes] 5 tsp [ 1 Tbs + 2 tsp ] for 2-1/2 lb loaf [Note 1: Contains ascorbic acid, Vitamin C, which is a "conditioner."] [Note 2: The guideline of 1 Tbs Gluten per loaf is okay for Normal or Rapid cycles.] e. Do NOT use Active Dry Yeast from any brand in a FAST cycle! Use Red Star "Quick-Rise" Yeast Or Red Star "Bread Machine" Yeast Or Fleischmann's "RapidRise" Yeast Or Fleischmann's "Bread Machine" Yeast Or SAF "Perfect Rise" Yeast. Red Star "Bread Machine" Yeast (7-oz jar) is the earlier formulation -- the second generation formulations [preferred by some] are: "Quick-Rise", "RapidRise" and "Perfect Rise." Formulations *are* identical in the 3-strip packages and the 4-oz jars bearing the same names. Total yeast to be used: 2 tsp for 1 lb loaf (often too small for FAST baking) 3 tsp [ 1 Tbs ] for 1 1/2 lb loaf [typical 14-oz prepackaged mixes] 4 tsp [ 1 Tbs + 1 tsp ] for 2 lb loaf [typical 20-oz prepackaged mixes] 5 tsp [ 1 Tbs + 2 tsp ] for 2-1/2 lb loaf [Note 1: Always put yeast in last on top of bread flour, and stir it around in the topmost layer of flour so the yeast granules get coated with flour. Do NOT stir deep or into corners where the yeast might get damp.] [Note 2: Be very aware of the SMALL quantity of yeast provided in prepackaged mixes (4 grams = 1 tsp), versus 7 grams (2-1/4 tsp) in a normal 3-strip package. f. Sweet, high fat, or fruit type mixes or recipes may not be satisfactory in a FAST cycle. 3. Do you have a horizontal bread pan? Tired of small ends? Forget about baking one-pound loaves in a horizontal pan (but making one pound batches of dough for baking in an oven is fine). 14-15 oz bread mix packages yield 1 1/2 lb loaves. 19-20 oz bread mix packages yield 2 lb loaves. Converting a prepackaged mix to a larger loaf size: For each additional 1/2 lb increase desired -- Add 1/3 cup liquid, 2 tsp oil, 1/2 tsp salt, 1 Tbs sugar, one cup white(*) bread flour, 1 tsp Gluten, 1/2 tsp yeast (Quick-Rise, Perfect Rise, RapidRise, or Bread Machine) [ Note 1: (*) If a wheat recipe, consider using one cup 50/50 bread flour.] [ Note 2: Plan ahead -- put in all wet ingredients before any dry! And don't forget the 'wet' items required by the mix instructions! ] 4. Want to convert a traditional 'scratch' bread recipe to machine baking? Rule 1: Always obtain success first while using/adjusting a normal cycle (3-hour), before attempting a Rapid (2-hour) or FAST (1-hour) cycle. Rule 2: Add 1 Tbs Vital Wheat Gluten Rule 3: Ignore the yeast specified in the recipe, and use 1/2 Tbs Quick-Rise or Bread Machine Yeast per each cup of bread flour in the recipe. Rule 4: For each cup of bread flour, the other ingredients should be close to: 1/3 C liquid, 2 tsp fat/oil, 1/2 tsp salt, and 1 Tbs sweetener. [Note: never use artificial sweeters; they won't help fermentation.] 5. What is the most ***critical*** ingredient? The amount of water and its temperature. Be precise in measurement. Be consistent. a. Always use a see-through measuring cup. Fill with liquid ALMOST to the amount needed. Then always set the measuring cup on the counter. Use another easy-pour container to add liquid to the measuring cup; bend over, both eyes level, and stop adding when the liquid trough/bottom is at the measure line desired. Such lines have a thickness. The difference? from bottom of the line to the top? About 1 tsp. The difference from the trough/bottom of the water to the 'top' of the water surface climbing the side? About 1 Tbs. b. How you sight - eyes on the same level as the line to avoid parallax, and what is used to guide the measure by, makes a BIG difference. NEVER lift the measuring cup to your erect eye level, as you'll never consistently obtain the same measure. c. Don't measure 1 cup liquid using a 2-cup or 4-cup measure; always use the smallest measure possible for accuracy. d. If you need more than a precise measure mark, do not GUESS! Measure to the most convenient lesser mark, and then use precise 1 tsp or 1 Tbs additions so you can record and repeat it later (or less or more as needed). 3 tsp = 1 Tbs; 2 Tbs = 1/8 C 5. How fast do thermometers respond? Candy Mercury Stem - very slow [not recommended] Meat Large Dial/Needle - slow [not recommended] Meat Small Dial/Needle - fast [good, suggested for microwave use] Small LED probe - a bit faster [my preference] and often has memory for high/low readings and can be switched between F and C reading. Never guess at temperatures: a. 115-125 F liquids for a FAST cycle. b. 80-85 F liquids for Normal and Rapid cycles. [Note: be consistent, varying 10 degrees makes a difference.] c. Use the same temperature water to fill and preheat the bread pan without the paddle, and be sure to dry it thoroughly or the liquid measure will be wrong. d. The machine should be at room temperature for each batch, or the proof/rise results will be wildly different each time. TIP: Put one drop of Canola oil in the paddle hole or on the shaft. The paddle will come off easier when finished. If the paddle is stuck, fill the pan with warm soapy water and let it soak for 10 minutes, but do NOT set the pan IN any water. Wash/dry pan by hand. TIP: Want consistency in baking finish? ALWAYS remove the bread loaf as soon as it is finished! From blueboy@n-link.com - - - - - - - - - - - - - - - - - - -