Date: Sat, 6 Apr 1996 19:21:33 -0800 -------------- BEGIN bread-bakers.v096.n002 -------------- 001 - Reggie Dwork Subject: spring break Date: Sat, 06 Apr 1996 18:58:57 -0800 bbd will be taking a break for a couple of weeks...we have to go out of town. So it will re-appear in your mailbox during the weekend of April 26. Keep on sending in your questions/answers/recipes and so we'll all have something to read that weekend. See ya'll then. Happy baking, Reggie & Jeff -- Reggie & Jeff Dwork Owners: bread-bakers, eat-lf, otbf (OverTheBackFence) Mailing Lists For info write --------------- MESSAGE bread-bakers.v096.n002.2 --------------- From: RobLK6@aol.com Subject: broken paddle Date: Sat, 30 Mar 1996 21:09:18 -0500 My kids broke the paddle on my round Welbuilt breadmachine. How to replace? I know this has been posted mucho before. OTOH, I thought it'll never happen to me. [Editor's Note: I asked Rob how they broke it...] They gave it to the dog to chew on. They prefer store bought white bread - it's what their friends eat. Rob --------------- MESSAGE bread-bakers.v096.n002.3 --------------- From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil Subject: re: baguette pan / malt syrup Date: Mon, 01 Apr 96 09:42:23 EST From: mpayne@MORGAN.UCS.MUN.CA (Michelle Payne) I have a great recipe for french bread, but it says to bake it in a baguette pan. I have no idea where I can get a baguette pan, here in Newfoundland, Canada. From: Dave Austin ques. re: malt syrup I have a question re: what malt syrup is and where it can be purchased. Hi all, Both of these items can be purchased mail order through King Arthur flour in VT. 1-800-827-6836. The malt syrup is usually used during the boiling phase of bagel making to add a glaze to the exterior of the bagel. Two tablespoons of sugar can be used instead. Just in case you need your bagels before you get your malt. Enjoy, Gerry --------------- MESSAGE bread-bakers.v096.n002.4 --------------- From: Doug Weller Subject: Re: rec.food.* CFV Date: Sat, 30 Mar 1996 10:04:36 GMT In message <199603300809.AAA09506@blob.best.net> you recently said: > > ------------------------------ > > From: Joel.Ehrlich@salata.com (Joel Ehrlich) > Date: 27 Mar 96 15:23:33 -0800 > Subject: Rec.Food.* CFV > > The Call For Votes for the three new Rec.Food newsgroups has just > appeared in news.groups, news.announce.newgroups, rec.food.cooking and > several other newsgroups. > > If you are at all interested in whether or not these newsgroup should be > formed, obtain a copy of the CFV, fill it out and mail it to the address > which appears on the CFV. Other ways of getting the CFV are: email to cfv@syra.net, ask for the rec.food.baking CFV (called by the first name of the 3 groups proposed). ftp either direct or via the web: ftp://ftp.uu.net/usenet/news.announce.newgroups/rec/rec.food.baking -- Doug Weller --------------- MESSAGE bread-bakers.v096.n002.5 --------------- From: bj29@mirage.skypoint.com (bjjan) Subject: Re: bread-bakers-digest V6 #86 Date: Sat, 30 Mar 96 06:32 CST >From: Penchard@aol.com >First, has anyone used their >Kitchenaid Mixer with the grinding attachment to mill whole wheat into flour? >Or would I be better off buying a seperate grinder? >And second, where can you purchase the whole wheat (berries?) to grind? I have the Kitchenaid Mixer with the grinding attachment. It works great. No "knead" to buy any other. You can purchase whole wheat berries at natural food stores, or if you don't have one near by, thru mail order catalogs such as King Arthur Flour Catalog - 1-800-827-6836 - Bev in Mn --------------- MESSAGE bread-bakers.v096.n002.6 --------------- From: bj29@mirage.skypoint.com (bjjan) Subject: Re: bread-bakers-digest V6 #87 Date: Sat, 30 Mar 96 06:49 CST >From: Dave Austin >what malt syrup is and where it can be purchased. and also about how much >it >might cost. Do you also know how it is purchased--that is the >quantity?? My first choice to purchase any baking ingredients is my natural food store. It eliminates the shipping expense, but if you don't have one nearby, then just call an order a King Arthur Catalog. 1-800-827-6836. They have anything you could possible want for bread making. According to King Arthur catalog, "Malt, an all-natural product improves the flavor and appearance of your loaf, gives it a finer texture and helps it stay fresh longer. Replace the Tbls. of sweetener in your recipe with 1/2 to 1 Teaspoon of Diastatic Malt Powder, or a Tbls. of organic malt syrup; it's more versatile, as well as more nutritious, than straight sugar." 1# Malt Powder is $4.95 and 16-oz Malt Syrup is also $4.95 plus S&H - Bev in Mn --------------- MESSAGE bread-bakers.v096.n002.7 --------------- From: bj29@mirage.skypoint.com (bjjan) Subject: Re: bread-bakers-digest V6 #87 Date: Sat, 30 Mar 96 06:55 CST >From: mpayne@MORGAN.UCS.MUN.CA (Michelle Payne) >I have no idea where I can get a baguette pan, here in Newfoundland, Canada. I feel like a King Arthur Rep today as I'm answering digest questions. Seems most folks can find, most answers in the catalog. Just call 1-800-827-6836 and have them send you a catalog. They list "perforated Baguette Pan @23.50, Perforated Italian Bread Pan @16.50, Imported Baguette Pans 4-mold at $28.75, 2-mold at $19.25 plus S&H. Hope this helps! Bev in Mn --------------- MESSAGE bread-bakers.v096.n002.8 --------------- From: bj29@mirage.skypoint.com (bjjan) Subject: Re: bread-bakers-digest V6 #87 Date: Sat, 30 Mar 96 07:07 CST >From: Melissa Moore >Does anyone have an abm recipe for Anadama bread? Here are 3 different Anadama Bread recipes for you!...Bev in Mn ANADAMA BREAD - FOR 1-1/2 LB. LOAF- 1 pk Yeast 3 1/2 c Bread flour 1/3 c Yellow cornmeal 1 1/2 c Boiling water 1/3 c Molasses 1 ts Salt 2 ts Butter Place cornmeal into a bowl. Carefully pour boiling water into cornmeal, stirring to make sure it is smooth. Let stand for about 30 minutes. Stir in molasses, salt and butter. Place yeast into the abm pan, bread flour, then cornmeal mixture. Select white bread and push start. NOTE: An early American recipe. Source:.......From Loafing It by DAK ANADAMA BREAD 1 1/2 lb loaf:; (1 lb loaf) 2 1/4 ts Active dry yeast; (1 1/2 tsp 1 2/3 c Bread flour; (1 c+ 2 t) 1 1/2 c Whole-wheat flour; (1 c) 1/3 c Yellow cornmeal; (1/4 c) 1-1/2 T Vegetable Oil (1 T) 1/3 c Molasses; unsulfured, (1/4 c 1 1/2 ts Salt; (1 t) 1 1/2 c Water; (1c) basic bread Source: The Best Bread Machine Cookbook Ever, Madge Rosenberg ANADAMA BREAD - 1# size 2 1/4 c Bread Flour 1 tb Dry milk 1 ts Salt 1/4 c Cornmeal (1/2 oz) 1 tb Molasses 1 tb Olive oil 15/16 c Water (7 1/2 fl.oz) 1 ts Dry yeast Timer OR Bake (Rapid) mode may be used. Panasonic book --------------- MESSAGE bread-bakers.v096.n002.9 --------------- From: "flash gordon, md" Subject: Re: bread-bakers-digest V6 #86 Date: Sat, 30 Mar 1996 06:09:16 -0800 >From: jguevara@spin.com.mx (Jenka Guevara) >Date: Sat, 23 Mar 1996 10:40:01 -0600 (CST) >Subject: spongue dough > >Could someone please explain what the spongue dough method is. i read about in the tassajara bread book (nice reference). my understanding of the sponge method is that you mix the warm water, yeast, sugar, and about half the flour and let it rise for a while: that's the sponge. you then add the rest of the flour, let it rise again and go from there. the explanation in _the tassajara bread book_ is probably a lot better. %%%%%%%%%%%%%%%%%%%%%%%%%%%%% flash@well.com [] flash@toad.com [] flash@sirius.com [] flash@river.org flash gordon, m.d., f.a.c.e.p. [] http://www.well.com/user/flash --------------- MESSAGE bread-bakers.v096.n002.10 --------------- From: cmathew@iadfw.net (Joan Mathew) Subject: Crusty bread: you don't need a new oven Date: Sat, 30 Mar 96 08:19:06 -0600 (CST) >From: "flash gordon, md" >Date: Sat, 23 Mar 1996 09:17:15 -0800 >Subject: Crusty bread: you don't need a new oven > >before buying a new oven, try this: >go to your local cookware store and buy a "romertopf" clay cooking pot. it >comes in different sizes: i use the one big enough for a 4 pound chicken. >prepare your dough as usual >BTW, i've seen clay pots specially designed for baking french loaves. i've >never tried 'em, but they look like they'd work. OTOH, the romertopf also >lets you cook a lot of other things well, too. Flash gives you some very good information here; however, I thought I would put in a few words for this other device he referred to, called a cloche. The cloche is generally made of stoneware, not clay; therefore, it is not soaked prior to baking. You can preheat the top or lid while the oven is preheating, but it's not absolutely necessary. The cloche comes in various shapes, such as round and oblong like a French loaf shape. I have the round one, and I've found that it makes *wonderful* bread! The crust is absolutely...well, you've just gotta taste it. It is marvelous! Not to diminish flash's statements, but I should also mention that the cloche can be used for other foods besides bread, just as the clay baker can. In fact, the instructions that came with mine indicate it is a nice cooker for fish...makes a sort of poaching type of atmosphere with the top on and the steam being held inside. I haven't used mine for anything besides bread, but just wanted to mention what the instructions say. So, as far as I've seen, you have 3 different suggestions now: 1) incorporate steam into the oven by placing a pan of water on a rack below the loaf during baking; 2) try out a clay baker (one brand is called Romertopf, another is Schlemmertopf, etc.); 3) try a cloche, which is made of stoneware and comes in different shapes. All of these should get you some better results with bread. Please do let us know how it turns out! Happy bread-baking, Joan cmathew@iadfw.net http://www.geocities.com/RainForest/1514 --------------- MESSAGE bread-bakers.v096.n002.11 --------------- From: owenr@TEN-NASH.TEN.K12.TN.US Subject: bread machines Date: Sat, 30 Mar 1996 08:43:35 -0600 (CST) I have been on this list for a little while and I love it. So far, what bread I make is done by hand, but I am considering buying a bread machine. I have read some of the remarks about different machines, but it seems like the Zo is the most popular. Now, the questions. Will the Zo make a heavy bread such as rye, with little bread flour? Are there different models of the ZO? If yes, which would you all recommend. I know they are probably the most expensive, but when I buy I want to make sure it will make the bread I am accustomed to making. Thanks for your help. Also thanks for the person in Canada who told me about the different rye flours. Unfortunately, my health food store does not carry this and is also not aware of different rye flours. But I will take this article to them and see if they can order something. Thanks Rita Rita Owen owenr@ten.nash.ten.k12.tn.us Springville School K-8 Henry County, TN --------------- MESSAGE bread-bakers.v096.n002.12 --------------- From: SusanC2552@aol.com Subject: Re: bread-bakers-digest V6 #87 Date: Sat, 30 Mar 1996 10:06:40 -0500 In a message dated 96-03-30 03:03:08 EST, you write: > >My next purchase will be the "Bread Machine Magic Book of Helpful >Hints" that several of you recommended. Sounds like that will be >great for a novice like me. > > Who wrote it? Sue --------------- MESSAGE bread-bakers.v096.n002.13 --------------- From: deb@essences.com (Deborah Bier) Subject: re: yeast Date: Sat, 30 Mar 1996 11:40:44 -0500 >From: "Sherry Barwick" >Date: Wed, 20 Mar 1996 14:39:33 EST >Subject: Help! - Yeast Question > >I'm a new bread machine owner and all this talk of yeast has me >confused and I think I'm goofed on my latest purchase. I headed off >to Sam's after hearing after the good deals on yeast there. I >purchased two 16 oz. packages of Red Star Instant Active Dry Yeast >for $3.46. I thought I got a great deal until I got into the car and >began to read the label which says "for food service". Have I bought >yeast that I can't use in my bread machine? It has this lengthy >conversion table on the side which makes no sense to me but I think >the fact that it's "instant" active dry yeast is important. Sherry: I think that you have bought bulk yeast, and it is the type of packaging that is sold to professional bakers, which is the "food service" reference. I think you are just fine with what you have. Best-Deborah Bier Concord, MA --------------- MESSAGE bread-bakers.v096.n002.14 --------------- From: deb@essences.com (Deborah Bier) Subject: re: sourdough starter/monk's bread Date: Sat, 30 Mar 1996 11:59:23 -0500 Hello, George: I find that you need to give sourdough starter a while to develop it's sour taste. I don't know how much time you've given it, but I noticed the starter I was using didn't get sour enough for MY liking until about 2 months after I started using it. Before that, it was pretty dull. These things cannot be rushed! Please go ahead and post your monk's bread recipe! A magnificent recipe for ANY bread will be enjoyed by all! best-Deborah Bier Concord, MA --------------- MESSAGE bread-bakers.v096.n002.15 --------------- From: BakerBW@aol.com Subject: Re: bread-bakers-digest V6 #87 Date: Sat, 30 Mar 1996 14:23:06 -0500 Hi Dave, here's what I have on malt syrup. First all it's a form of malt sugar( maltose), it adds sweetness to bakery goods like your bagels. It looks like mollasses and is pretty cheap to buy, uasally comes in a two pound can. Look for it in the larger grocery stores, usally in the same area syrups are sold at. Where I work at we use the dry form of malt for our bagels, easier to scale out . good luck Baker BW --------------- MESSAGE bread-bakers.v096.n002.16 --------------- From: jowen@OREGON.UOREGON.EDU (Joyce L Owen) Subject: Re: Anadama Bread Date: Sat, 30 Mar 1996 12:56:46 -0800 (PST) Melissa Moore asked about anadama bread for a bread machine. Here's my recipe; I adapted it from The Joy of Cooking. I hope you like it. It's wonderful when fresh-baked, but doesn't keep too well. Anadama Bread milk 1 1/4 cups molasses 1/4 cup salt 1 1/2 tsp butter 2 tbsp yellow cornmeal 1 cup bread flour 2 1/2 cups yeast 2 tsp - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen jowen@oregon.uoregon.edu Eugene OR After all is said and done, there's more said than done. --------------- MESSAGE bread-bakers.v096.n002.17 --------------- From: "mytemike@montana.com" Subject: Anadama Bread Date: Sat, 30 Mar 1996 14:37:21 -0700 (MST) Melissa MooreI haven't tried this bread, but all the ones I have used from this book have been very good. Lynn Turner * Exported from MasterCook * Anadama Bread Recipe By : The Bread Machine Cookbook by Donna Rathmell German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces water -- 1cup-1 1/2 Tbs (med) 2 Tablespoons molasses -- 2 1/2 Tbs (med) 1/2 Tablespoon butter/margarine -- 2/3 Tbs (med) 1/3 teaspoon salt -- 1/2 tsp (med) 2 Tablespoons yellow cornmeal -- 2 1/2 Tbs (med) 1 1/2 cups bread flour -- 2 cups (med) 1 teaspoon yeast -- 1 1/2 tsp (med) Double small recipe for large loaf. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v096.n002.18 --------------- From: "Ed Resnick" Subject: bread machine recommendations Date: Sat, 30 Mar 1996 17:04:36 +0000 We are in the market for a new bread machine. The Welbilt ABM 5000 we bought from QVC was recalled! We really liked the machnine except for two little problems. The bread seemed to stick around the paddle no matter how much Pam we sprayed it with. Does anyone know of a machine that doesn't have this problem? Also, there was the hole in the bottom of the bread when the paddle finally came out. Is this just the nature of a bread machine or is there some way to avoid it? --------------- MESSAGE bread-bakers.v096.n002.19 --------------- From: Stacy Hansen Subject: Re: Whole Wheat Berries Date: Sat, 30 Mar 1996 17:26:35 -0800 >I have two questions for all you bread bakers. First, has anyone used their >Kitchenaid Mixer with the grinding attachment to mill whole wheat into flour? > Or would I be better off buying a seperate grinder? > >And second, where can you purchase the whole wheat (berries?) to grind? I have had my Kitchenaid for about 15 years. We have also had the grain grinder and pasta attachments for about that long. We grind all of our own grain with it and have had no reason to purchase a separate grinder, so I would encourage you to save counter space and just use the Kitchenaid. We buy our grains in bulk (25 or 50 pound bags) from either our local food co-op or our local flour mill. You can also mail order grains. One source is Gold Mine Natural Food Co. To order a catalog call 1-800-475-3663. You might also try Health Food stores and even some of the larger grocery stores if they have a bulk section or "health food section". We store our grains in 5 gallon food grade buckets and grind up about 5 pounds at a time. Works out great. Don't limit yourself to just grinding wheat. There are many other grains. One of my favorites is getting corn and drying it on the cob. Then remove it from the cob and grind it. Major difference between this and the corn meal you buy. Stacy --------------- MESSAGE bread-bakers.v096.n002.20 --------------- From: Fritz Curtis Subject: help Date: Sat, 30 Mar 1996 19:49:13 -0800 I don't get it Everyime i try to bake bread, the crust is fine, the taste is fine , but the middle part always is kinda to moist or doughy, I use a kitchen aid for the mixing and many different recipe's but always the same . I live at about 3000 ft of altitude .... Also the crummb is always to fine a texture, always small bubbles instead of the big holes and craters that i am trying to get, Anybody got any Ideas?? --------------- END bread-bakers.v096.n002 --------------- -------------- BEGIN bread-bakers.v096.n003 -------------- 001 - sherae@zeta.org.au (Sheri - Freezing Yeast 002 - ellen@brakes.elekta.com - Confused re: Donna German's recipes 003 - Louis Eisenberg (K. - Ryan's Yeast Rolls 012 - aa122@detroit.freenet.org - Help! - Yeast Question 013 - aa122@detroit.freenet.org - Help! - Yeast Question #2 014 - mary_white@sunshine.net ( - A real deal 015 - LenPH@aol.com - Re: Info 016 - mary_white@sunshine.net ( - Baguette pan 017 - MRSBOWLER@aol.com - ANADAMA BREAD 018 - RPatter927@aol.com - Re: Anadama bread 019 - Copestakes@aol.com - Wanted RCP for Black Russian Bread 020 - Reggie Dwork Subject: Rolls Date: Mon, 1 Apr 1996 08:03:21 -0800 Hi All, Here is a great bread recipe that I use all the time to make rolls of all kinds. I use lowfat buttermilk and dried chives or dried onions. there are no limits. I use the dough cycle on the bread machine to do all the work. Then I put little balls about 2 oz each into muffin cups let rise and bake in a 375 degrees F. for 10 to 12 minutes. Sometimes I make hot dog buns and hamburger buns, bake on cookie sheets. They are soft inside, with a light crust on the outside. You can use egg substitute also. If you make these rolls you wont be disappointed. Tonight I''m going to make cheese (lowfat cheese)rolls. * Exported from MasterCook II * NO Fat White Bread Recipe By : Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup water 1 large egg 1 teaspoon sugar 1/8 teaspoon salt 2 cups bread flour 1 teaspoon yeast Add ingredients according to your machine directions. This makes a small loaf. Cycle: white Crust:light - - - - - - - - - - - - - - - - - - NOTES : This is a light, easy to cut sandwich bread with a nice fluffy texture and a pleasant flavor. --------------- MESSAGE bread-bakers.v096.n003.4 --------------- From: "Angie Klidzejs" Subject: Fwd: bread-bakers-digest V6 #87 Date: Mon, 1 Apr 96 09:44:57 CDT From: Penchard@aol.com Date: Sat, 23 Mar 1996 15:04:17 -0500 Subject: Whole Wheat Berries I have two questions for all you bread bakers. First, has anyone used their Kitchenaid Mixer with the grinding attachment to mill whole wheat into flour? Or would I be better off buying a seperate grinder? And second, where can you purchase the whole wheat (berries?) to grind? * * * * * * * * * * * * I use my KitchenAid mixer along with the KitchenAid grain mill. It grinds very well. A possible drawback is that the grain mill can only grind one pound of grain at a time (a hopper-full); the mixer then needs to rest for 45-60 minutes so that the motor doesn't burn out. The type of grain mill you want to get is probably dependent on the quantity of grain you're intending to grind up. The other idiosyncracy of the KitchenAid grain mill is that if it's not perfectly aligned and tightened in the mixer's attachment area, it will flip over to one direction and dump all of your grain out onto the kitchen counter, floor, crevices, etc., etc. The KitchenAid grain mill seems to be much less expensive than other brands. If you decide to purchase a KitchenAid grain mill, shop around. I think that KitchenAid's retail price is about $145-150. I've never bought anything from the company called "A Cook's Wares" but their winter-spring 1996 catalog advertises the KitchenAid grain mill at a sale price of $116 + $11 shipping & handling. Their address is 211-37th Street, Beaver Falls, PA 15010-2103; telephone (412)846-9490. King Arthur Flour Bakers' Catalog sells a nice variety of whole grains for home use; they're somewhat pricey though. If you have a co-op near you, you can probably find most of the same grains for less money. Angie Klidzejs Internet: a-klid@maroon.tc.umn.edu Accountant Department of Horticultural Science University of Minnesota 305 Alderman Hall 1970 Folwell Avenue Telephone: (612) 624-3795 Saint Paul, MN 55108 U.S.A. Fax: (612) 624-4941 --------------- MESSAGE bread-bakers.v096.n003.5 --------------- From: GERRIT HOUWELING Subject: Question: Zoji avail. in Canada and where? Date: Mon, 01 Apr 1996 11:46:45 EST Hi, I have lurked on this list for a while now and enjoy all the good info, have made bread with the Vita-Mix and reg. oven and would like to get my wife the Zoji S15A, can anyone tel me where I can get one near Halifax, Nova Scotia? Thanks, Gerrit H. "Just a few km's from beautiful Peggy's Cove, Nova Scotia" --------------- MESSAGE bread-bakers.v096.n003.6 --------------- From: cavebat@spectra.net (George and Joyce Allen) Subject: monks bread Date: Mon, 01 Apr 1996 21:39:31 -0500 If you have a favorite receipe for white bread, you can easily convert that receipe to a tasty monks bread that makes great toast, by making the following substitutions: instead of 100% white flour, use the following proportions: 1/2 white flour 1/8 barley flour 1/8 millet flour 1/8 rye flour 1/8 corn meal (white or yellow). You might have to adjust the moisture content a bit. This combination makes a bread that our family loves. I have only used this receipe for hand kneeding. Have never tried it in a machine. George *_______________________________________________________________ * cavebat@spectra.net co-owner cancer-l .....cancer support list server *colon cancer resource http://www.spectra.net/~cavebat/colon_cancer.html *George Allen's home 607 723 0203 (after 7pm EST), fax 607 722 5503 *_______________________________________________________________ --------------- MESSAGE bread-bakers.v096.n003.7 --------------- From: BillyFish@aol.com Subject: Restoring pizza crispness? Date: Mon, 1 Apr 1996 19:11:08 -0500 Having just started making pizza, I am surprised at how good it can be fresh out of the oven. Because it cannot be eaten all at one, I store leftovers in the refrigerator. Only a few hours later, it is already soggy. Does anyone have suggestions on how to store and/or revive excess pizza so that most of its original goodness is retained? I am using corn meal on a ceramic pizza stone. William Buchman --------------- MESSAGE bread-bakers.v096.n003.8 --------------- From: LIR119@delphi.com Subject: greek easter bread/correction Date: Mon, 01 Apr 1996 18:07:14 -0500 (EST) Please note that the Greek easter bread recipe i posted had no salt in the recipe. A kind person emailed me to point this out but made the recipe without salt. Please note that salt is a required ingredients in all bread recipes because it controls the action of yeast.Too little or none and the bread may overrise and or collapse.The original recipe said nothing about salt. However milk and yoghurt products do contain some salt in it and so I dont think all is lost for those who tried this! Looking back upon numerous recipes, a tbs of salt would suffice. Mix it in with the flour. As a general rule from a cooking authority its safe to add 1 tsp salt per 3 cups flour when in doubt of salt content. I apologize for any inconvenience. Joan MM: Tsourekia- Greek Easter bread ---------- Recipe via Meal-Master (tm) v8.02 Title: Tsourekia- Greek Easter bread Categories: Breads, Yeast, Ethnic, Large Yield: 5 loaves 2 c Yoghurt 2 c Milk 12 Eggs ( reserve 3 yolks ) 5 lb Flour 1 tb Salt 3 pk Yeast 3 c Sugar 1 lb Sweet butter 2 c Warm water Seseme seeds Hard cooked colored eggs ( optional ) Dissolve yeast in the warm water and add enough flour to make a thick batter and cover and let rise double. this is called the " sponge '.Meanwhile In a large bowl, beat butter and sugar very light and fluffy, about 20 minutes. Beat in the eggs ( except for 3 yolks ).Alternate adding flour and yoghurt and milk to egg/ sugar mixture and stir in the yeast mixture. Enough flour should be added to make a non sticky dough. Knead smooth and elastic. Cover dough in a large greased bowl and let rise double. Punch down and let rise double again. Then shape as desired in pans or in braided rings. Let rise double and brush loaves with the reserved egg yolks. Sprinkle with seseme seeds. Traditionally for easter, red colored hard cooked eggs may be pressed into the braided ring before the 3rd rising. Baske in a 350 oven until golden, about 30minutes. loaves are light, sweet and delicious. Note: recipe may be easily halved. ----- Joan,"Flour Power" `[1;33;40mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n003.9 --------------- From: LIR119@delphi.com Subject: another easter bread Date: Mon, 01 Apr 1996 18:07:20 -0500 (EST) The following recipe for an Easter bread comes from Natalie Duprey. This makes 1 ring loaf and in less quantity Than the greek Easter Bread. I thought you may all enjoy it for Easter.All these sweet egg breads are very similar in nature. Portugese sweet egg bread is my favorite though and if any have a good recipe for it Id appreciate it! Joan Easter egg bread Ingredients: 2 pkt dry yeast 1/2 cup water 3/4 cup milk 1/2 cup butter 1/3 cup sugar 2 ts salt 1 tsp grated lemon rind 3 eggs beaten 5 to 8 cups bread flour raw dyed eggs as desired Procedure: Dissolve yeast in the 1/2 cup water. Melt butter in milk by heating to warm. Blend in eggs, sugar, salt and some lemon rind if desired.Stir in 5 cups of flour and knead and add more flour to make a pliable elastic dough, kneading about 8 minutes or so. Shape dough into a ball, cover and let rise double in a warm place. Punch down and divide dough in half. Roll each half into a long strand. Wrap( twist ) each strand over each other and form into a ring, pinching ends to seal. Place a raw dyed egg inbetween the twisted strands. Brush dough with an egg glaze ( 1 tbs water with a beaten yolk) and let dough rise double. bake 350 degrees until golden and tested done. Joan,"Flour Power" `[1;35;45mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n003.10 --------------- From: Cherie Ambrosino Subject: King Arthur Comments and a Recipe Date: 2 Apr 96 10:54:47 Hi all - I got my [exceedingly huge!] shipment from King Arthur last week and have managed to try out a few things - -My new lame is nifty! More fun than necessary - I was using a utility knife [with a razor blade in it - is that what its called?] but the lame looks more kitchenish. -The butter flavor powder I ordered smelled like butter but when I added it to the biscuits I didn't taste any difference! I also ordered some others, including cheddar cheese and creole tomato - I'll let you know how they come out. -My new baking pan is terrific!! I bake by hand [although this would be fine if you bake in the oven and mix and knead in a machine] and I've discovered that many of the recipes I come across are in the 4-5 cup of flour range - making this into two loaves - my pans were too big! When I found the explanation in Clayton's book I realized why I was having rising problems in my "loaf" pans with certain bread recipes [they were fine with 3 C each, but 2-2.5 were too little] I didn't want to buy all new pans only an inch or so different so I had been baking round loaves on my pizza stone - however it was hard to make sandwiches from that shape [hubby and I are brown baggers]. The catalogue had a great pan - the sandwich pan [surprise!] - made by ecko - nonstick and heavy , its an extra long loaf pan made to holde 4-5 cup of flour recipes [not total dough - just flour component] I tried it out and it worked perfectly! Great high loaves which "looked like real bread!" as my husband wonderbread lover said. -I tried the "new" strain of white whole wheat flour which is supposed to have all the nutrition of regular whole wheat without that whole wheat bitterness. I tried it out and so far it does seem to be an improvement : it still makes a brown bread, and when I used it exclusively in a loaf [with some extra gluten of course] it came out noticeably less bitter than my previous 100% whole wheat loaves which caused me to stop making 100% whole wheat bread! I also used it to make my favorite biscuits [adapted from one of the recipes in The Complete Book of Bread - Clayton] which is an extremely easy last minute recipe: Biscuits 2 C Flour [up to one C whole wheat] 1/3 C shortening 1 and 1/4 C milk [buttermilk can be substituted - I use skim] 1 tsp salt 4 tsp sugar 4 tsp baking powder Cut in shortening and mix ingredients lightly [till lumpy] - drop heaps [1/4 to 1/3 C] on sprayed or nonstick baking sheet and bake at 500 for 8-12 minutes - I fork split them like english muffins - yum! I've also made up batches using milk or buttermilk powder to give to "noncooking" friends as a just add water and bake recipe - they love it! Happy holidays to all if its your season - if not - happy spring! Cherie --------------- MESSAGE bread-bakers.v096.n003.11 --------------- From: (K........ .......) Subject: Ryan's Yeast Rolls Date: Tue, 2 Apr 96 15:23:28 RSA I spent 2 months in the States (Atlanta and Melbourne) early last year. One of my favourite restaurants was Ryan's Family Steak House (Lettuce Surprise was also great). The yeast rolls served at Ryan's were fantastic... Does anyone have a similar recipe? TIA K... --------------- MESSAGE bread-bakers.v096.n003.12 --------------- From: aa122@detroit.freenet.org (John F Davis) Subject: Help! - Yeast Question Date: Tue, 2 Apr 1996 09:50:34 -0500 "Sherry Barwick" posted >I'm a new bread machine owner and all this talk of yeast has me >confused and I think I'm goofed on my latest purchase. I headed off >to Sam's after hearing after the good deals on yeast there. I >purchased two 16 oz. packages of Red Star Instant Active Dry Yeast >for $3.46. I thought I got a great deal until I got into the car and >began to read the label which says "for food service". Have I bought >yeast that I can't use in my bread machine? It has this lengthy >conversion table on the side which makes no sense to me but I think >the fact that it's "instant" active dry yeast is important. Well Unlike those who took a wild guess. I know. The "For Food Service" simply refers to the package size and pricing. In short you bought exactly the same yeast I have used to good effect for some time now. It's no different than the standard Red Star Yeast (Though it may not be "Fast Acting" more on that in a moment). I have used Red Star (and the other major company's) yeast labeled "Best for bread machines" and I've used the "For Food Service" stuff I got at (In my case) Gordon's food Servcie (Accross the street from one of my local SAMS no less) for slightly less than you paid at SAMS (Hey, what can I say. Sam's is over priced at least on yeast). I just pour about 4-5 oz into the jar that the "Best for bread machine use" stuff came in (Can you beleive seven dollars for that little jar, man did I get ripped off!!!) and "toss" the rest into the freezer (The jar goes in the fridge) So far (I'm on the very last of my second pound, or is it "Starting on lb #3 of the yeast) I have not been able to tell ANY difference between it and the "Best for bread machine" stuff. Go ahead and use it. It is "Instant" if it's labeled as such (Need not be proffed before mixing with flour if using an ABM) Works great. The only thing I did different is I had to cut down a bit on the amount of yeast I use in my ABM (I think 1/3) Seems not to matter which yeast I use (Jar or Food Service Bag) it takes 1/3 less than the book with the box calls for (Your Millage May Vary on this). Now if I'm in a hurry. Then I follow the recipe exactly and use the TIME SAVER cycle (This calls for fast rise yeast) and it comes out good. That seems to be the major difference. Fast rise is about 1.5 times as active as regular so if it's fast rise cut the amount by 1/3 if things act wierd and/or use the short cycle. -- John F Davis In Delightful Detroit, Mi. aa122@detroit.freenet.org "Nothing adds excitement to your life like something that is clearly none of your business!" Battista --------------- MESSAGE bread-bakers.v096.n003.13 --------------- From: aa122@detroit.freenet.org (John F Davis) Subject: Help! - Yeast Question #2 Date: Tue, 2 Apr 1996 09:57:00 -0500 Joan asks: >Is the large package of yeast at Sam's the wet compressed stuff? Or is it >just a block of the dry? That is all I could find. It is the dry stuff. Just like you would get in the single use packets. It's in a hard block (And by the way, if the bag is NOT a hard block, don't buy it) because it's vacume packed and without air the yeast can't move about. I take it and toss it in the freezer, Since there is no moisture in the bag (Vacume packing removes ALL moisture) it remains very much unchanged between room temp and freezer temp (0 (f)). When I need some I pour out about 4-5 oz in a 5oz jar I have (From back when I was paying WAY too much for yeast) which lives in the fridge. Then I wrap the bag closed as best I can, Snap a rubber band around it and back in the cold spot. I'm no my second 2 lb bag now. -- John F Davis In Delightful Detroit, Mi. aa122@detroit.freenet.org "Nothing adds excitement to your life like something that is clearly none of your business!" Battista --------------- MESSAGE bread-bakers.v096.n003.14 --------------- From: mary_white@sunshine.net (Mary White) Subject: A real deal Date: Tue, 2 Apr 96 10:45 PST >I paid $2.77 at Sam's for my current 2 >pounds, but I noticed a few days ago that it is around $3.25 now. Still an >excellent buy. I recently paid $5 (Canadian) for a kilo (2.2 lbs.) of Flieschmann's in a "food service" can. Just out of curiosity I priced the yeast in our local supermarket in those little envelopes and did some calculating. The same quantity would cost $65! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mary White Harbour Publishing Madeira Park, BC Canada ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ --------------- MESSAGE bread-bakers.v096.n003.15 --------------- From: LenPH@aol.com Subject: Re: Info Date: Tue, 2 Apr 1996 13:54:19 -0500 Hi, I came across some sources which I had not seen mentioned before , which I am passing on. I have not tried them myself. Sassafras Enterprises (800) 537-4941. "Baking products manufactured from Superstone, a natural ovenproof stoneware that when used in an ordinary oven, can duplicate many of the effects of a wood-fired bread oven." Oven Crafters. (415) 663-9010. To build a wood fired bread oven. Sourdoughs International (800) 888-9567. "A former pathologist has traveled around the world collecting different sourdough cultures. $10.50 each. A descriptive brochure available." L. Henschel --------------- MESSAGE bread-bakers.v096.n003.16 --------------- From: mary_white@sunshine.net (Mary White) Subject: Baguette pan Date: Tue, 2 Apr 96 15:16 PST > I have >a great recipe for french bread, but it says to bake it in a baguette pan. I >know what baguettes are and would like to be able to make them, it's my >favourite bread. I have a baguette pan I bought 15-20 years ago in Vancouver, so I'm sure you can get one in a city cookware store. It's aluminum, about 18" long and if you look at it end-on it looks like an upside-down small letter "m". In other words it has two semi-circular pans, about 2 1/2" in diameter, with no ends. Being semi-circular, there have to be 2 pans because one would fall over! Besides, a regular loaf recipe makes 2 baguettes. I hope this makes sense, it's hard to describe without drawing a picture. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Mary White Harbour Publishing Madeira Park, BC Canada ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ --------------- MESSAGE bread-bakers.v096.n003.17 --------------- From: MRSBOWLER@aol.com Subject: ANADAMA BREAD Date: Wed, 3 Apr 1996 00:03:05 -0500 From "The Best Bread Machine Cookbook Ever" by Madge Rosenberg 1 1./2# loaf 2 1/4 tsp yeast 1 2/3 cups bread flour 1 1/2 cups whole wheat flour 1/3 cup yellow cornmeal 1/3 cup unsulphured molasses 1 1/2 tsp salt 1 1/2 tbs vegetable oil 1 1/2 cups water Add all ingredients in the order suggested by your manual and process on basic cycle. Let the loaf cool before slicing. Enjoy Pat --------------- MESSAGE bread-bakers.v096.n003.19 --------------- From: Copestakes@aol.com Subject: Wanted RCP for Black Russian Bread Date: Thu, 4 Apr 1996 07:08:37 -0500 Please, if anyone has a recipe for Black Russian Bread sent it to me via e-mail to copestakes@aol.com and/or post it here. Thanks --------------- MESSAGE bread-bakers.v096.n003.20 --------------- From: Reggie Dwork Subject: Orange Cinnamon Oatmeal Bread Date: Thu, 04 Apr 1996 19:39:47 -0800 This is quite tasty... Reggie * Exported from MasterCook * Orange Cinnamon Oatmeal Bread Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 Lb Loaf): 2 1/4 Tsp Active Dry Yeast -- (1 1/2 T) 1 2/3 C Bread Flour -- (1 C + 2 T) 3/4 C Whole-Wheat Flour -- (1/2 C) 3/4 C Rolled Oats -- (1/2 C) 3 Tbsp Wheat Germ -- (2 T) 3 Tbsp Nonfat Powdered Milk -- (2 T) 1 1/2 Tsp Ground Cinnamon -- (1 T) 1 1/2 Tbsp Orange Zest -- Grated, (1 T) 3 Tbsp Vegetable Oil -- *Note, (2 T) 3 Tbsp Honey -- (2 T) 3/4 Tsp Salt -- (1/2 T) 1 1/3 C Water -- (3/4 C + 2 T) This moist, flavorful whole grain bread travels well. For breakfast, serve with fruit and yogurt or alongside scrambled eggs. *NOTE: I omitted the oil completed. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Quite good. Entered into MasterCook and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v096.n003 --------------- -------------- BEGIN bread-bakers.v096.n004 -------------- 001 - Jim Goes Subject: bread machine sourdough Date: Fri, 5 Apr 1996 17:32:27 -0900 Anyone have a good recipe for bread machine sourdough? I have a good strain and a DAK/R2D2 type of machine, but only have sourdough recipes for traditional baking. Thanks. -- ******************************************************************** Jim Goes + Internet: goes@ursus.jun.alaska.edu Business and Public Admin + Phone: (907) 465-6344 University of Alaska + FAX: (907) 465-6383 -------------------------------------------------------------------- The Management Archive HEALTHMGMT CORP-WELFARE --------------------------------------------------------------------- Visualize Whirled Peas. --------------- MESSAGE bread-bakers.v096.n004.2 --------------- From: "Therese Klodnicki" Subject: Anadama Oatmeal Bread Date: Mon, 1 Apr 96 19:26:04 UT I have never tried this recipe but it is from the book that came with my breadman machine. Anadama Oatmeal Bread "Healthy Bread Recipes and menu planner" Salton/Maxim Housewares, Inc. 1 1/2 lb. 2 lb. oatmeal 1/4 cup 1/3 cup cornmeal 1/8 cup 3 Tbl boiling water 1 1/8 cup 1 1/2 cup butter or vegetable oil 2 Tbl 3 Tbl molasses 2 Tbl 3 Tbl whole wheat flour 1 cup 1 1/4 cup bread flour 2 cups 2 1/2 cups dry milk 1/4 cup 1/3 cup gluten 2 Tbl 3 Tbl salt 1 1/2 tsp 2 tsp dry yeast 1 1/2 tsp 2 tsp Add oatmeal and cornmeal to heat proof bowl. Pour in boiling water, stirring to prevent lumps. Let mixture cool for ten minutes. Stir, pour in bread pan, and add rest of ingredients in order listed. The book says that they used the basic bread setting on the machine. I hope it is good. Terry --------------- END bread-bakers.v096.n004 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved