Date: Sun, 25 Jan 1998 09:05:55 -0800 (PST) -------------- BEGIN bread-bakers.v098.n007 -------------- 001 - rhiannonc@full-moon.com ( - Pumpkin Bread Recipe 002 - nancy lee --/--{@ Rhiannon --------------- MESSAGE bread-bakers.v098.n007.2 --------------- From: nancy lee Subject: Cranberry Treasures Date: Sun, 18 Jan 1998 21:39:08 -0500 (EST) Would someone please post the Cranberry Treasures again. I tried to find it in the archives, but was unable to locate it. Thanks. Nancy Nancy White Lee | Music Library nlee@bgnet.bgsu.edu \\| Bowling Green State University Phone: 419-372-0210 )##) Bowling Green, Ohio 43403 FAX: 419-372-7996 --------------- MESSAGE bread-bakers.v098.n007.3 --------------- From: Reggie Dwork Subject: bread stamp Date: Sun, 18 Jan 1998 18:53:39 -0800 Do any of you know where I can purchase a bread stamp?? I want to make some nice flat breads and use a stamp to create designs on them....but I haven't been able to locate a source. Thanks, Reggie --------------- MESSAGE bread-bakers.v098.n007.4 --------------- From: "Veronica Betancourt" Subject: Cuisinart Food Processor Problem Date: Sun, 18 Jan 1998 21:45:28 -0800 I bought a Cuisinart (11 cup) and am wondering if I have a defective one. Has anyone experienced the following problems: I used the Cuisinart this evening and I filled it up with liquid (soup mixture to puree) up to about 1 inch from the top of the rim and when I turned it on, about 1/4 cup of liquid squirt out even though it was tightly sealed. I think some of the liquid seeped through the bottom as well. Shouldn't the blade fit snugly into the bowl? It has about 1/4 inch of extra space for the blade to move around. My smaller and older Hamilton Beach processor doesn't have this problem neither does my mini Cuisinart. --------------- MESSAGE bread-bakers.v098.n007.5 --------------- From: rprovanc@osf1.gmu.edu Subject: Pizza Date: Sun, 18 Jan 1998 21:15:35 -0800 Hello, all! I have had Internet problems, but am now catching up with my e-mail, including lots of back BBD's! Two people wrote in to ask about making pizza at home. I do that every week for the family, and it is my favorite way to entertain. The dough and sauce recipes I use came from a Fleishman's yeast ad I cut out of a magazine years ago. They are available from their web site at: http://www.breadworld.com/recipes/traditional/pizza.phtml?id=149 I usually make the whole wheat pizza dough variation. I find that I use more dough than they suggest, that is, what they say makes 2 pizzas, I use to make a little one for my son and a big one for the big people. It makes one pizza just fine. The ad I read also had a simple pizza sauce recipe: 1 6 oz. can of tomato paste 1 8 oz. can of tomato sauce 1 clove of garlic, crushed 1 tsp herbs such as basil, oregano, or Italian herb blend Mix thoroughly. This is enough for two large pizzas. I freeze what I don't use one week to use the next week. I add lots of herbs, and fresh herbs are great! About using the peel and the pizza stone: I make my pizzas right on the peel. Before you put the dough on the peel, "lubricate" it with a generous amount of cornmeal or Cream-of-Wheat. This acts like little ball-bearings and helps the pizza slide off onto the hot stone. Which brings up an important point: the stone must be pre-heated. According to the directions I got with my baking stone, turn the oven to the hottest setting for at least 20 minutes. Slide the pizza directly onto the hot stone, and turn the oven down to about 450 degrees F. Bake about 15 minutes, but take out when it is done to your liking, no matter what the timer says! The Fleishman's recipe calls for using oiled pizza pans. That's ok if you don't have a stone, but not necessary if you do have one. Another tip I can share: If you are baking a bunch of pizzas, turn off your smoke detector. The cornmeal left on the stone and in the oven will smoke. I shocked some guests one time when I asked my husband to remove the battery from the smoke detector before I started cooking! Just be sure to put it back when you are done! Cleaning the stone: You are right, Gael, don't use soap. Actually, all I do is scrape it off with my dough blade. I don't wash it or anything, and it has lots of little black marks on it, some are cheese-shaped! The instructions that came with my stone say to run it through your oven's self-cleaning cycle to burn that stuff off. Check your instructions. I have quit worrying about it! Enjoy your pizza! Keep Baking! Ruth --------------- MESSAGE bread-bakers.v098.n007.6 --------------- From: Sandra Kadlecik Subject: dough enhancer Date: Mon, 19 Jan 1998 08:10:06 -0500 I regretfully deleted the recipe for the dough enhancer recently posted to this list. I also cleaned out my trash bins and cannot locate it there either. Could someone send it to me e-mail. Thanks very much. --------------- MESSAGE bread-bakers.v098.n007.7 --------------- From: Ken Vaughan Subject: Date: Sun, 18 Jan 1998 22:39:54 -0900 (AKST) Here is a good bread based pizza crust. How you make and bake it causes a difference in texture. For the lightest bread base, allow the dough to rise in the deep dish pan, and partially bake it (about 15 minutes) before adding sauce and toppings. For the dense texture, spread, add toppings and bake immediatly. This dough does well in the refrig for a few days before use. It also makes a pretty fair bread stick. --------------- MESSAGE bread-bakers.v098.n007.8 --------------- From: Reggie Dwork Subject: corrected - Flour Measuring Hint Date: Mon, 19 Jan 1998 05:56:15 -0800 Jazzbel just sent me the credits for this... so here is the corrected MC copy for you. Reggie * Exported from MasterCook * Flour Measuring Hint Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Info/Tips Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Diana Lewis vgwn37a All flour is presifted but it settles during shipment. A cup of flour scooped directly from the bag can weigh up to 5 ounces. It SHOULD weigh 4 ounces. To measure correctly fluff up flour in the bag or canister. Then sprinkle it lightly with a spopon into a measuring cup, scrape the excess off the top with a knife. From King Arthur flour The source for these alternatives is the American Dietetic Association, as quoted by Bernard Clayton in his bread book. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n007.9 --------------- From: Raphael Ryan Subject: Dough enhancer plus oil in bread & using a bit of whole wheat Date: Mon, 19 Jan 1998 07:39:54 -0600 Debbie wrote: What if you are using a recipe with no added oil? Do you think there enough oil present in the flour (esp. whole wheat) to do the same? Or do you only use this on breads with added oils? ~~~~~~~~~~ Debbie, I'm not at all sure that the lecithin is actually 'aiding the oil' as the original recipe states. I usually add one (only) teaspoon of olive oil to my loaf of bread, but occasionally I forget the oil, and can see no difference in the results. Lecithin either does the job by itself of there's enough oil in the wheat to work. ~~~~~~~~~~~ By the way, to the person who wondered how to add a bit of whole wheat flour to their bread: You'll have to expect to use more water as you replace some of the white flour with the whole wheat, and do use the ginger, vitamin C, & lecithin dough enhancer. The bran in whole wheat has cutting edges that 'pop all your boubles' making a brick loaf. The dough enhancer seems to 'teflon coat' those edges and you'll get a much higher loaf. I'd suggest you start out by substituting no more than 1/4 of the white with whole wheat, get a feel for how much more water to add, and not increase the whole wheat until you've gotten a good loaf with these proportions. Raphael Ryan Kansas City, MO --------------- MESSAGE bread-bakers.v098.n007.10 --------------- From: JSvahula Subject: Black Bread Date: Mon, 19 Jan 1998 10:32:38 EST Am looking for a recipe for black bread. Have purchased it as "pumpernickel" but recipes for pumpernickel that I have tried have never produced a really dark bread. Thanks. --------------- MESSAGE bread-bakers.v098.n007.11 --------------- From: Amm1320977 Subject: substituting egg beaters with eggs Date: Mon, 19 Jan 1998 09:07:02 EST Is it possible to substitute "egg beater" type products, with eggs needed in certain bread recipes? If not, which recipes work better with the real eggs? Thanks!! Amy AMM1320977@AOL.com --------------- MESSAGE bread-bakers.v098.n007.12 --------------- From: Mark and Jen Wesner Subject: Cleaning a pizza stone Date: Mon, 19 Jan 1998 11:39:09 -0500 >>3) I have some baked cheese stuck to the stone. I know not to soap it, >>but any tips for cleaning the cheese off? This is easily done when you put your oven on self-clean cycle. Just put the baking stone in and it will come out just like new. The heat of the oven burns it off. On the other hand, sometimes it's nicer to have that great non-stick surface made by the accumulation of gunk. Jenny Mark and Jen Wesner mwnjw@iei.net "Passionate people change the world." --------------- MESSAGE bread-bakers.v098.n007.13 --------------- From: Ruth Warren Subject: my contributions Date: Mon, 19 Jan 1998 08:53:45 -0600 Linda: As may know by talking to Lois, I am a BIG fan of your cookbooks. But I disagree on one point. When it is humid or damp outside, I scoop instead of spoon. Works great and I don't have to mess with adding more and playing around. I have a 3yr. old West Bend. Jackie of Indiana: The best recipe for bread pudding that I've used lately is from the latest "Magic" book by Conway and Rehberg (of above mention)."More Bread Machine Magic" I'll zap it to you if you don't have the book, which I highly reccommend. Reggie & Jeff: Thanks for making some plain text recipe files in archives available. I have spent hours just looking thru a few. And thanks for giving credit. It makes it easy for me to say to myself, "oh yes have that book, gotta try that recipe." Also as a former librarian, I am deeply committed to giving authors credit for copywritten material! --------------- MESSAGE bread-bakers.v098.n007.14 --------------- From: Sabrina Hargreaves Subject: Date: Tue, 20 Jan 1998 12:15:10 -0800 >:Hi all!. I have a few probs that I'm sure someone can help me with. >:First of all my mixing blade of my Proctor Silex ABM has come off >during >:kneading twice (I've only used it about 6-8 times since Christmas). >:What am I doing wrong? Also, I have lost my instruction booklet that >:came with the ABM and it had a really excellent recipe for Banana Nut >:Bread in it - all purpose flour - no yeast - quick bread setting - does >:anyone out there have a Proctor Silex? Could you fax me a copy of the >:recipe's in it? Please e-mail me at shargreaves@bucci.com or fax to >:(604) 688-7215. Thanks!!!!!!! I went out and bought the walnuts and >:bananas and then couldn't find the booklet anywhere!!! What a bummer - >:I could almost taste it! >: >:Sabrina H. Sabrina H. --------------- MESSAGE bread-bakers.v098.n007.15 --------------- From: awicke@juno.com (Alma L Gunn) Subject: newbie Date: Tue, 20 Jan 1998 01:37:25 -0800 I'm new on the list and I am new at baking bread in a bread machine. I relieved an Oster deluxe model for Christmas and I love it. I have baked bread everyday since bringing it home. I work nights on a 12 hour shift, and the timer feature is wonderful. My family wakes up to fresh hot bread almost everyday and I come home to fresh bread. I have had wonderful success with the machine. I have only had 2 loaves fall. The rest have been light and tall. I have already started to experiment and make up my own recipes. I made an apricot quick bread to die for. I especially like whole grain and wheat recipes as bread has become a staple in my home. Alma Apricot Bread 1/3 cup margarine 1/2 cup milk 2 large eggs 1Tbsp. powdered buttermilk 1cup whole wheat flour 1 1/2cups all purpose flour 1cup sugar 2 1/2tsp. baking soda 1 tsp. salt 1 cup drained canned apricots Pre-mix ingredients, spray pan with vegetable oil. pour mixture in pan and use the quick bread setting. --------------- MESSAGE bread-bakers.v098.n007.16 --------------- From: "Larry Ziegler" Subject: GOOD RECIPE Date: Mon, 19 Jan 1998 10:14:45 -0600 CHOCOLATE SPICED RUM BREAD FOR 1.5LB. LOAF 1+3/4teaspoons yeast- 1 c. skimmed milk 5 teaspns. Rum extract 2 teaspoons vanilla 4 egg yolks(or 7 whites(?) 5 tablespoons oil 3c’s.+8 tablespns. bread flour,or 1.5c’s bread flour+1.5c’s whole wheat flour + 1.5 teaspns. gluten 4 tablespoons sugar 1/2c. cocoa powder 1teaspoon salt 2 teaspoons cinnamon 1 teaspoon allspice MEDIUM CRUST SETTING NOTE:watch rising, if starts to rise too high for your ABM,punch some holes in top of bread to deflate it some, but watch occasionally during baking(as still has 2c’s,plus16-17teaspoons liquid!), tendency to “mushroom”(so cut down on liquids, etc.) Starts out looking like a thick batter,but then becomes more doughy(even with 1.5C’s WHOLE WHEAT!!), BUT REALLY GOOD! --------------- MESSAGE bread-bakers.v098.n007.17 --------------- From: dc@resilience.com (Don Charles Lundell) Subject: Re: Fungi on the sour dough Date: Mon, 19 Jan 1998 10:03:36 -0800 > I have been trying to > make a "pain au levain" using a recipe from a frech > edition of Linda Collister's "The Bread Book". I stop > always at the first step: > > I mix 230g of flour with 250 ml of warm water, cover the bowl > with a wet cloth and let it stand by for 3 days, wetting the > cloth again every day. > > - the dough sours all right; > - but in the second day I notice always > white spots of fungi growing on it. > > Could someone tell me what is wrong or give me a tip? > > Thank you very much > > Paco Echalar > echalar@uninet.com.br Pain au levain is usually made with a stiff starter (levain), not really something that can be stirred. Try not wetting the cloth; the outside of the ball will dry out - just remove the crust as you build it up. Joe Ortiz had a *very* detailed levain procedure in hi "The Village Baker", a great book: http://www.amazon.com/exec/obidos/ISBN=0898159164/1936-3837154-131835 - dc --------------- MESSAGE bread-bakers.v098.n007.18 --------------- From: "A.Plukss" Subject: Answers Date: Wed, 21 Jan 1998 16:47:22 +1000 Here are some answers to recently asked questions: 1 FLOUR. All purpose flour is what we in Australia call plain flour. It's used for cake making etc with the addition of baking powder etc. For bread making you should really use bread flour (higher gluten content) and if this is not available add gluten to plain flour, otherwise the bread will be very soft. You should be able to get bread flour at Safeways, Woolworths, Coles or any other large supermarket. If not try health food shops or contact Goodman Fielder (they have flour under Defiance Mills brand) and ask about your nearest supplier. 2 PROOFING BREAD IN WATER. Jazzbel wanted to know how to do this. There is no need to put the whole loaf into water, this could get messy. Just put a golf ball size piece of dough into a jug of ROOM temperature water and place it next to the proofing bread. As the yeast generates gases the dough rises in the water. When the dough rises to the surface the bread should be ready for the oven. 3 MOULD ON SOURDOUGH STARTER. Nancy Silverton's Breads from the La Brea Bakery says that when mould appears on a young stater to remove it and add more flour and water (ie. feed it again). "If it's removed fairly promptly, the mould won't hurt the culture, but it may be a sign that the yeasts and bacteria are out of balance. If everything goes well, the unpleasant smell of a young culture will eventually be replaced by the yeasty aroma you might have noticed" earlier. Has it been humid where you are? This may be causing part of the problem. I hope this has been some help Rita Australia --------------- MESSAGE bread-bakers.v098.n007.19 --------------- From: SmokeyKat4 Subject: Pizza Answer Date: Mon, 19 Jan 1998 11:19:10 EST Hi Linda...Thanks for your answer about the microwave. I wouldn't want to kill the yeast. I think I will try option #2. I guess I will just have to be home. Do you or anyone know of a ABM that has a timer for the dough cycle?I think that is a feature that all Abm's should have. BTW, I just picked up one of your books at the library....I am going to have to buy it! There are so many recipes I want to try. The book I have is More Bread Machine Magic. I never tried a whole wheat bread before and today I am going to make your Buttermilk Wheat Bread. I like easy on hand ingredients and the honey in whole wheat bread is yummy. Thanks for your help! Barbara >>From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Pizza Dough Date: Thu, 15 Jan 1998 04:11:33, -0500 To Barbara: You risk killing the yeast by putting the dough in the microwave. If possible, make the dough 1, 2, or 3 days in advance, place in an oiled Ziplock bag in the refrigerator, and then remove from fridge about an hour before you plan to make pizza. Option #2: Create a "dough timer" by placing your pizza ingredients in the pan, setting it on the delayed timer setting for approximately 1 1/2 hours later than you want your dough ready. Stop the machine 1 1/2 hours before it completes the cycle (before it starts to bake) and your pizza dough should be ready to shape. Linda Rehberg<< --------------- MESSAGE bread-bakers.v098.n007.20 --------------- From: "Bob & Carole Walberg" Subject: Recipe: Taco-Cheddar Bread Date: Mon, 19 Jan 1998 16:06:48 +500 I tried this recipe today from a Gold Medal Flour Bread Machine booklet today. It was really yummy and turned out well. Since I live in Canada and we have wonderful all-purpose flour with lots of protein in it, I used that instead of bread flour. Carole Walberg * Exported from MasterCook * Taco-Cheddar Bread Recipe By : Gold Medal Flour/ Carole Walberg Serving Size : 12 Preparation Time :3:00 Categories : Bread Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For 1 1/2-Lb. Machine 1 Cup Water -- Plus 2 Tbsp 3 Cups Bread Flour -- ** See Notes 1 Cup Shredded Cheddar Cheese -- 4 Oz. 1 Tablespoon Taco Seasoning Mix -- Dry 1 Tablespoon Sugar 3/4 Teaspoon Salt 1 1/2 Teaspoons Bread Machine Yeast -- ** See Notes For 2 Lb. Machine 1 1/2 Cups Water 4 Cups Bread Flour 1 Cup Shredded Cheddar Cheese 4 Teaspoons Taco Seasoning Mix 1 Tablespoon Sugar 1 Teaspoon Salt 1 3/4 Teaspoons Bread Machine Yeast ** Notes- I used all-purpose flour and active dry yeast in the measures as listed and the bread turned out well. 1. Measure carefully, placing all ingredients in bread machines pan in the order recommended by the manufacturer. 2. Select Basic/White cycle. Use Medium or Light crust colour. Do not use delay cycles. Remove baked bread from pan and cool on rack. 3. This recipe is not recommended for 1 1/2 lb. bread machines with cast-aluminum pans in horizontal-loaf shape. - - - - - - - - - - - - - - - - - - carole@mts.net http://www.brandonu.ca/~walberrd/family.html for 1000's of recipes in MC format and the .MXP Browser for the non-MC user --------------- END bread-bakers.v098.n007 --------------- -------------- BEGIN bread-bakers.v098.n008 -------------- 001 - "Christopher E. Eaves" - dough enhancers 013 - rhiannonc@full-moon.com ( - A Couple Questions, help please? Also a Recipe! 014 - "J.R. LINK" Subject: ABM recipes Date: Mon, 19 Jan 1998 14:25:46 -0600 Here are some recipes I posted to another list that Reggie asked me to post to this list. I hope everyone enjoys them. Chris In this post: Calzone Italian Garlic/Pepper Bread Picante Bread Shaker Herb Bread Stuffing Bread Sweet Potato Pecan Bread & for those who love chili peppers & think eating bread can't be painful : Red Savina Bread * Exported from MasterCook * Calzone Recipe By : Donna German Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 2 tablespoons olive oil 2/3 teaspoon salt 1/2 teaspoon oregano 4 cups bread flour 2 1/2 teaspoons active dry yeast ***SPINACH FILLING*** 10 1/2 ounces frozen chopped spinach garlic powder -- to taste 2 tablespoons olive oil 1 cup provolone cheese -- grated 1 cup mozzarella cheese -- grated Remove dough from machine and roll it into circles of approximately 8 inches. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise approx. 30 minutes. Brush lightly with olive oil and bake at 500 degrees for 20-30 minutes or until puffed and golden. (I bake them at 485 degrees for 15 minutes in my oven.) The original recipe says to put 1 1/2 to 2 tablespoons each or ricotta and grated mozzarella cheese in each calzone. >> My favorite filling is the following...... SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder until all water has evaporated. (I squeeze out excess liquid first) Mix cheeses into spinach. You may substitute frozen chopped broccoli for spinach. - - - - - - - - - - - - - - - - - - NOTES : I LOVE these!!! I serve them with a spaghetti sauce that has sausage, peppers, onions, mushrooms, etc. and they are GREAT! Hope you enjoy them! I used to eat them at the mall and wish I knew how to make them! Let us know what you think! This recipe that we use is found in Donna German's book II. * Exported from MasterCook * Italian Garlic/Pepper Bread Recipe By : Mike McGee Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 1 1/4 teaspoons salt 1 teaspoon sugar 3 cups bread flour 2 1/2 teaspoons active dry yeast 1/2 teaspoon garlic powder -- (or to taste) 1/2 teaspoon very coarsely ground pepper -- (or to taste) 1/2 cup parmesan cheese -- up to 1 cup cut in 1/2 inch squares. Add the final three ingredients ans late as possible in the final kneading stage. The bread is better if the islands of cheese are identifiable and if the pepper does not get GROUND into the dough by the kneading process. NOTES : I enjoyed this bread at an Italian restaurant, so I tried to match it as close as I could. Used the basic recipe from Italian bread in "The Bread Machine Cookbook" (#1) and add the garlic and pepper. Good luck. Hope this works out for you. Please let me know of your improvements on this very basic recipe. Mike McGee in Palatine, IL Formatted by Elaine Radis BGMB90B; April '93 - - - - - - - - - - - - - - - - - - NOTES : NOTES : I enjoyed this bread at an Italian restaurant, so I tried to match it as close as I could. Used the basic recipe from Italian bread in "The Bread Machine Cookbook" (#1) and add the garlic and pepper. Good luck. Hope this works out for you. Please let me know of your improvements on this very basic recipe. Mike McGee in Palatine, IL Formatted by Elaine Radis BGMB90B; April '93 * Exported from MasterCook * Picante Bread Recipe By : Sharon Sanford Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups pace picante sauce 2 cups bread flour -- * see note 1/2 cup cornmeal 1 1/2 teaspoons active dry yeast Place ingredients in breadmaker per machine's instructions. - - - - - - - - - - - - - - - - - - NOTES : NOTES : Try this if you like spicy taste, almost no fat and no cholesterol. I use Pace medium picante, it's GREAT! Susan Sanford Posted on Bread & Pizza, 2/16/93. Formatted for MM by Joyce Burton, PDPP83A. *Gold Medal Better for Bread Flour "Light Wheat" Works great in this recipe. * Exported from MasterCook * Shaker Herb Bread Recipe By : The Ultimate Bread Machine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons yeast 3 cups bread flour 3/4 teaspoon celery seed 3/4 teaspoon caraway seed 3/4 teaspoon ground sage 3/4 teaspoon ground nutmeg 1 1/2 teaspoons salt 1 tablespoon sugar 4 tablespoons powdered milk 1 tablespoon butter or margarine 1 cup water 1 large egg 1 teaspoon lemon juice Place all ingredients in machine and push start! Do not use timer. Yield: 1 loaf - - - - - - - - - - - - - - - - - - NOTES : From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Posted on NVN #133986 by Laguda on 06/11/94, MM format * Exported from MasterCook * Stuffing Bread Recipe By : More Recipes For Your Bread Machine Bakery by R. W. Langer Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small loaf 1 cup vegetable broth -- or water 2 teaspoons olive oil 1 teaspoon unsulfured molasses 2 cups all-purpose flour -- unbleached 1/2 cup uncooked oatmeal -- not instant 1/2 cup cornmeal 2 tablespoons parsley -- dehydrated 1 tablespoon onion flakes -- dehydrated 1 teaspoon rosemary -- crumbled 1 teaspoon rubbed sage 1/2 teaspoon thyme -- crumbled 1/2 teaspoon pepper 1/4 teaspoon garlic powder -- or 1 clove garlic -- minced 1 tablespoon vital wheat gluten 1/2 teaspoon salt -- to 1 1/2 tsp. 1 1/2 teaspoons active dry yeast 1 large loaf 1 1/2 cups vegetable broth -- or water 1 tablespoon olive oil 2 teaspoons unsulphured molasses 3 cups all-purpose flour -- unbleached 3/4 cup uncooked oatmeal -- not instant 3/4 cup cornmeal 3 tablespoons parsley -- dehydrated 4 teaspoons onion flakes -- dehydrated 1 1/2 teaspoons rosemary -- crumbled 1 1/2 teaspoons rubbed sage 1 teaspoon thyme -- crumbled 1 teaspoon pepper 1/2 teaspoon garlic powder -- or 2 cloves garlic -- minced 1 tablespoon vital wheat gluten 1 teaspoon salt -- to 2 tsp. 2 teaspoons active dry yeast Pour the water or broth into your machine's baking pan & add the oil & molasses, unless the instructions that came with your machine call for placing the yeast in the bottom of the pan & reserving the liquids for last,adding them after the dry ingredients. Measure in the flour, oatmeal, cornmeal,parsley, onion, rosemary, sage, thyme,pepper, garlic, salt, & yeast. If your machine has a separate yeast compartment, spoon the yeast in there. Don't let the yeast come in contact with liquids or salt. Use the rapid bake cycle for this loaf. - - - - - - - - - - - - - - - - - - NOTES : Chris' Notes: Great bread to use for making stuffing or excellent sliced to make a turkey sandwich! MC formatted by Christopher E. Eaves * Exported from MasterCook * Sweet Potato Pecan Bread Recipe By : The Ultimate Bread Machine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 3 cups bread flour 4 tablespoons rolled oats 1/2 teaspoon cinnamon 2 pinches nutmeg 1 1/2 teaspoons salt 2 tablespoons brown sugar -- dark 3 tablespoons powdered milk 3 tablespoons butter or margarine 3/4 cup sweet potatoes -- mashed, cooked 3/4 cup water 3 tablespoons raisins -- dark 1/3 cup pecans -- chopped Place all ingredients in machine and push start! Use raisin bread cycle, adding fruit and nuts at beep. Yield: 1 loaf - - - - - - - - - - - - - - - - - - NOTES : From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Posted on NVN #133986 by Laguda on 06/11/94, MM format * Exported from MasterCook * Red Savina Bread Recipe By : Jim Campbell Mild to Wild Pepper & Herb Co. Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole wheat flour 1 1/2 cups white flour 1/2 cup V-8® vegetable juice 1/2 cup water -- * see note 1 teaspoon salt 1 1/2 tablespoons dry milk powder 1 1/2 tablespoons brown sugar 1 tablespoon sorghum -- or honey 1 1/2 teaspoons bread machine yeast -- or 2 teaspoons active dry yeast 2 tablespoons butter 2 ounces ground dried Red Savina Habanero powder Heat liquid ingredients to about 100 F. Pour into cannister. Put in dry ingredients, yeast last. Set machine to desired finish. Done. - - - - - - - - - - - - - - - - - - NOTES : Jim's Notes:(all wheat flour may be used, but not all white- the Savina (tm) seems to go good with wheat breads while white has too little flavor for it IMHO) I'll leave it to individuals to try and figure out how to adapt this to their own style of breadmaking. Like I said, this is for one of those auto bread machines simply becuase I don't know how to bake bread otherwise. If it ain't easy, I ain't got time to do it. I'm sure there are lots of different herb combinations that could be used as well. Hope you all have fun with this! Jim Campbell, Mild to Wild Pepper & Herb Co. Chris's Note:*I sometimes use low sodium vegetable or chicken broth in place of the water. --------------- MESSAGE bread-bakers.v098.n008.2 --------------- From: "A.Plukss" Subject: True sourdough Latvian rye bread Date: Wed, 21 Jan 1998 16:48:45 +1000 I seem to have missed the recipe for a TRUE sourdough Latvian Rye bread as kindly offered by Angie Klidzejs in August 97. If any one has it could they repost it please. Thanks, Rita Australia --------------- MESSAGE bread-bakers.v098.n008.3 --------------- From: Amy_Scholley@discovery.com Subject: Bread paddle stuck Date: Wed, 21 Jan 1998 14:14:21 -0400 Amy Scholley@DCI 01/21/98 02:14 PM Hi! Like thousands of others, I got a bread machine for Christmas. I've used it a few times and it has been great but now the paddle is stuck and can't be removed for cleaning. The bread machine still makes bread just fine as the paddle spins but I'm bothered by the fact that I can't really clean it well under the paddle. I'm concerned that eventually the crusty stuff will build up under the paddle until it stops spinning. I have a Breadman (500 I think). Has this happened before to anyone else? Any suggestions for getting it off without breaking it or scratching the non-stick surface? Or should I give up the ghost and try to return it to the manufacturer? Thanks! Amy amy_scholley@discovery.com --------------- MESSAGE bread-bakers.v098.n008.4 --------------- From: "Mary Pemberton (03)9524 2443" Subject: CAMPFIRE BREAD Date: Thu, 22 Jan 1998 16:18:27 +1000 Is there anyone on the list who has experience baking bread on a campfire? We have just spent a week by a river and I experimented with baking in a cast iron pot (known as camp oven). I tried putting a round bread tin on a trivet in the pot sitting over coals, and added coals on top of the lid to simulate an oven. While everyone ate up the first loaf it did turn out better the second time when we ate it with pea and ham soup also cooked over the fire. Then I tried it just in the pan on a steel plate over the fire - still with coals on top. This resulted in a loaf which was very crusty on the bottom, but still eaten up by all. I should add that I used a flour sold as "pasta dura" flour, which needs only one rising and when the loaves/rolls/whatever are shaped they are put into a cold oven (set to heat to 220C for baking). Next time out I hope to try "normal" bread flour put into a heated pot. Or is there a site which would cover this? Thanks, Mary Pemberton --------------- MESSAGE bread-bakers.v098.n008.5 --------------- From: rhiannonc@full-moon.com (Rhiannon ) Subject: converting recipes? Date: Fri, 23 Jan 1998 00:35:51 -0500 So...I've seen some really good batter bread recipes here and there, but...my breadmachine doesn't have a "batter" cycle. I'm wondering, what would the process for converting the batter recipes to yeast recipes be? I would guess the first thing would be eliminate the baking soda/baking powder and substitute a couple teaspoons of yeast....but how should I go about reducing liquids? Anybody have a good formula for doing this? --/--{@ Rhiannon --------------- MESSAGE bread-bakers.v098.n008.6 --------------- From: "Linda Garber" Subject: Walnut Bread Date: Thu, 22 Jan 1998 11:55:05 -0400 I enjoythe digest and have read most of the back issues so thought it was time to send a recipe. This was on a Fleischmann's Flyer a few years ago. It is very popular whenever I serve it. Walnut Bread by Fleischmann's 1 1b 1.5 lb 2/3 c water 1 c 1 egg white 2 1 Tbs butter or marg 1 1/2 Tbs 1 1/2 Tbs milk powder 2 Tbs 1 1/2 Tbs sugar 2 Tbs 1/2 tsp salt 3/4 tsp 2 c flour* 3 c 1/2 c chopped walnuts 3/4 c 1 tsp yeast 1 1/2 Recommended cycle Basic/white, medium/normal colour *all purpose flour is listed- I use Canadian all purpose which is more like bread flour --------------- MESSAGE bread-bakers.v098.n008.7 --------------- From: Sam Hurwitz Subject: Good Pizza recipe as requested Date: Mon, 19 Jan 1998 10:28:10 -0800 Good luck with the new list. Sam * Exported from MasterCook * Pizza Margherita Recipe By : The Washington Post Serving Size : 1 Preparation Time :0:00 Categories : Entrees Pasta Pizza & Focaccia Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1 cup warm water 1 pkg yeast 1/2 tsp sugar 1 tbsp olive oil 1 1/2 - 2 cups unbleached flour 1/2 cup whole wheat flour 1/2 tsp salt for topping 3 ripe tomatoes sliced thin 8-10 basil leaves sliced thin 1 clove garlic 1 tbsp olive oil 8 oz mozzarella cheese cut thin Combine water, yeast, sugar; cover and let stand till yeast foams, about 5 minutes. Add olive oil, flour and salt. Thicken dough as necessary to make stiff dough. Dough should clean sides of bowl. Knead five minutes. Put dough on board and knead till springs back, about 2 minutes. Put dough in large bowl and let stand in warm place until it is doubled in volume - 1 to 1 1/2 hours. Punch down and let rest 10 minutes before shaping. Can be made ahead and refrigerated overnight, but punch down and let warm up before using. Lightly oil pan. Divide dough in quarters, roll out and form. Arrange veggies and cheese. Drizzle with olive oil. Bake 500 degrees 10-12 minutes. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n008.8 --------------- From: Joan Ross Subject: biscuit recipe Date: Fri, 23 Jan 1998 06:09:55 -0500 (EST) I thought readers may enjoy the following biscuit recipe. If anyone is interested in more biscuit and scone recipes I have just posted my new biscuit and scone primer to share for those who enjoy this type of baking. http://www.pipeline.com/~rosskat/ Chocolate Biscuits- 2 cups flour 1/2 cup unsweetened baking cocoa 1/4 tsp baking soda 1/4 to 1/2 cup sugar ( to taste ) 2 tsp baking powder 1/2 cup shortening 1 tsp vanilla 1/2 cup milk Combine the dry ingredients. Cut in the shortening as you would do for pie dough to achieve a crumb texture. Mix vanilla and milk. Gradually stir liquids into flour mixture to produce a soft dough . Knead beiefly on a lightly floured surface . Roll or pat dough out to 1/2 inch thick. Cut out with biscuit cutter and bake 450F for 12 to 15 minutes or done. These are nice for breakfast with butter and jam or could even be used as a dessert biscuit. The number of biscuits you get are dependent on how large or small your biscuit cuttter is.These freeze well . Enjoy! Visit the Ross Family Homepage http://www.pipeline.com/~rosskat/ personal & culinary topics Visit the Ross Family Homepage http://www.pipeline.com/~rosskat/ personal & culinary topics --------------- MESSAGE bread-bakers.v098.n008.9 --------------- From: "Christopher E. Eaves" Subject: Pizza Hut Pizza Crust Date: Sat, 24 Jan 1998 01:46:35 -0600 I believe someone was looking for this recipe. I found it online (info at bottom). Chris Pizza Hut Pizza Crust MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pizza Hut Pizza Crust Categories: Pizza Servings: 6 1 1/3 c Warm water 1/2 ts Salt 4 c Flour 1/3 ts Oregano 1 tb Sugar 1 pk Dry yeast 1/3 ts Garlic salt 2 tb Olive oil Mix 1 c flour and remaining ingredients in food processor; beat 1 min. Add flour gradually and process until dough leaves the side of the container. Place in greased bowl, turn to grease top, and cover with plastic wrap. Let rise in refrigerator overnight. Divide dough in thirds. Press with heel of hand onto greased pizza pan until crust fills pan. (Unless, of course, you are talented enough to toss it into the air.) Bake in 350F oven for 5 minutes. Freeze. When ready to make pizza, remove from freezer and quickly cover with pizza sauce and toppings. Bake on oven rack without pan. MMMMM Last modified: 22 October 1996 recipes@soar.Berkeley.EDU. Just one of the 38618 recipes available on SOAR - the Searchable Online Archive of Recipes (http://soar.Berkeley.EDU/recipes/) --------------- MESSAGE bread-bakers.v098.n008.10 --------------- From: Sally Eisenberg Subject: Unusual way to raise dough Date: Sat, 24 Jan 1998 08:24:35 -0800 Hi Everyone, Heres one that will make you laugh. The way I get bread dough to rise in the winter months, is to set my bread in a greased bowl, set the bowl on a cooling rack and then set the rack over a heat register on the floor, that I have close off so it won't get to hot for the dough. It works great every time. I do cover the bowl with a clean kitchen towel. Don't want any dust bunnies in the dough. I used this method with this recipe. Give the rolls a try, they are great with a hearty soup or even to make a sandwiche. Sally E. * Exported from MasterCook * Onion Mustard Buns. Recipe By : Taste of Home Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active baker's yeast 2 1/4 teaspoons 1/4 cup water 110 to 115 degrees -- warmed 2 cups milk 110 to 115 degrees -- warmed 3 Tablespoons dried minced onions 2 Tablespoons vegetable oil 2 Tablespoons sugar 1 1/2 teaspoons salt 3 Tablespoons prepared mustard 6 cups all-purpose flour to 6 1/2 cups In a mixing bowl, dissolve yeast in water. Add milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth ( I used my Kitchen Aid Mixer ) and elastic, about 6 -8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into 24 pieces. Flatten each piece into a 3-inch circle. Place 1-inch apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F. for 20-25 minutes or until golden brown. Cool on wire racks. Yield: 2 dozen One bun (prepared with skim milk) equals 138 calories, 181 mg sodium, trace cholesterol, 26 gm carbohydrate, 4 gm protein, 2 gm fat. Diabetic Exchanges: 1-1/2 starch, 1/2 fat. Sally tested. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n008.11 --------------- From: ehgf@primenet.com (Ellen) Subject: Oatmeal Bread Date: Sat, 24 Jan 1998 13:07:02 -0700 (MST) Hi fellow Baking Buddies, This recipe was posted on Kitmailbox by "ddmmom"(Gayle). Anything she posts has to be good! I was intrigued because it called for only one rising. Although by itself, it was just a bit sweet for my taste, when toasted or used in a sandwich, it was very nice indeed. The following was a product of a whimsical mood...bread on the brain, I guess! Ellen aka Gormay Oatmeal bread 2 loaves TRAPP FAMILY LODGE 1/2 stick butter (1/4 cup olive oil) 1/2 cup brown sugar 1 3/4 cup oatmeal(old fash) 2 1/2 cups hot water 2 1/4 oz yeast (5 teaspoons) 5-6 cups unbleached all-purpose flour 1/2 t. salt 1 egg beaten lightly for brushing dough (a little water works fine) In a large bowl, combine butter, sugar, 1 1/2 cup oatmeal. Stir in hot water, stand until lukewarm. Sprinkle yeast over and stand 5 minutes until foamy. Stir in 5 cups flour and salt, stirring until a dough forms. Knead about 10 minutes, adding no more than 1 cup flour as necessary to form smooth and elastic dough, let rest covered with bowl for 15 minutes. Oil 2 pans, (9x5x3), form dough into loaves. Brush surface with egg, top with remaining oats. Double on bulk. 1 hour+ - . Preheat oven to 375F. Bake in middle of oven 45-50 minutes, or until browned and bottoms sound hollow when tapped. Turn out of pan, cool completely. All I Need To Know About Life I Learned From Baking (Sourdough) Bread 1. Keep it (life) simple, but of the highest quality (using good, basic ingredients ) 2. Feed and nurture yourself regularly (maintaining the starter) 3. Allow yourself the time and space to develop fully (making the dough) 4. When the "heat" is on, rise to the occasion (baking the bread) 5. Give sustenance and pleasure to others (sharing your bread) Remember: When life gives you a bread that won't rise, call it foccacia ! "Whenever you see food beautifully arranged on a plate, you know someone's fingers have been all over it.".....Julia Child --------------- MESSAGE bread-bakers.v098.n008.12 --------------- From: Mary Subject: dough enhancers Date: Tue, 20 Jan 1998 12:20:44 -0800 I am brand new to the list and was wondering if someone would mind posting the recipe for the dough enhancer again? Thanks. Mary --------------- MESSAGE bread-bakers.v098.n008.13 --------------- From: rhiannonc@full-moon.com (Rhiannon ) Subject: A Couple Questions, help please? Also a Recipe! Date: Sun, 18 Jan 1998 21:22:27 -0500 First question...I've been melting my butter in the microwave before adding it to my bread machine, because I didn't know if the machine could mix in a lump of rock hard butter very well. Could this be altering my recipes any, does it make any difference that anyone knows of? Second question, I found a recipe for Banana Pecan bread but the recipe originated from a Zo cookbook I guess. It says to bake on the "cake" cycle. I dont' have a "cake" cycle. What cycle should I choose instead? "Sweet?" Someone please reply quickly, I want to make this bread for my husband tomorrow as a surprise. Banana Pecan Bread 1 1/2 c all purpose flour 2/3 c sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 c vegetable oil 2 extra large eggs, lightly beaten 1/3 c dairy sour cream 1 teaspoon vanilla When beep sounds, add 2/3 c mashed banana 1/3 c chopped pecans put ingredients in order listed above. Close lid and select Cake setting, press start. When beep sounds after about 5 minutes, add mashed banana and nuts. Press start again, the complete light will flash when cake is done. --/--{@ Rhiannon --------------- MESSAGE bread-bakers.v098.n008.14 --------------- From: "J.R. LINK" Subject: How to use Rye Flakes Date: Sun, 25 Jan 1998 10:10:30 PDT Hi, I would like to know how to use Rye flakes. Can I use them directly in baking? Do I need to grind them or soak them? How much can I use compaired to flour in recipes that call for Rye flour or can't they be interchanged? What else can you use rye flakes for besides bread? Thanks so much. jlink@best.com --------------- Jackie Link Fremont,Ca. --------------- --------------- END bread-bakers.v098.n008 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved