Date: Sat, 28 Feb 1998 00:24:29 -0800 (PST) -------------- BEGIN bread-bakers.v098.n018 -------------- 001 - Gerard Subject: gluten ? Date: Tue, 24 Feb 1998 06:58:44 -0800 Is this how I post to this list?, are there any bakers here? --------------- MESSAGE bread-bakers.v098.n018.2 --------------- From: arachnid@web-o.net (Mahaffie, Dixie) Subject: King Arthur's Date: Mon, 23 Feb 1998 21:26:35 -0800 Does anyone have a webpage address for King Arthur's, or a phone number or address. I would like some info. about ordering from them. Thanks Dixie --------------- MESSAGE bread-bakers.v098.n018.3 --------------- From: Mitch Smith Subject: FW: Digest bread-bakers.v098.n016 Date: Mon, 23 Feb 1998 23:03:21 -0600 bbriscoe@runestone.net (Bonnie Briscoe) wrote: >In the bread bakers digest, you wrote: >>It is important to remember that = >>flour itself does not contain gluten, only proteins which, when mixed = >>with water or a liquid, are capable of forming hydrates which then = >>=3Donly=3D become gluten when properly kneaded. >I'm not sure I agree with this. It has been my understanding that gluten >is a naturally occurring component of the wheat berry (and it occurs to a >lesser extent in oats, rye, and barley.... Bonnie, thanks for your question. While I've already addressed your question with a private reply, here is the answer for the others: ...thanks for your reply. I can understand your confusion on this issue since many popular cookbooks and TV cooking shows are really quite careless with their cooking and food terminology. By way of reference, my wife is a Registered Dietitian and also attended the Cordon Bleu cooking school many years ago, and I've been a very active bread baker for over 20 years now. If you consult a good college textbook on the subject ("Foundations of Food Preparation" by Gladys Peckham, for example) you'll find out that the protein present in wheat berries are the amino acids glutenin and gliaden. There is no substance known as "gluten" present in the berry itself. Glutenin is a water soluable amino acid belonging to the glutelin class of proteins present in the berry's endosperm. At such time that water or another liquid is added to the ground wheat, this amino acid dissolves. As you knead the dough, these dissolved proteins link together to form a long, elastic net. It is this elastic net which is known as gluten. Think of it as "cement" versus "concrete." Cement is just a gray powder of ground up stone that would blow away in a strong wind. However, when water is added and it is mixed, it becomes rock hard concrete. Only when you add the water and mix does cement become concrete. Same with the glutelin to gluten transformation; if you don't add the water or if you don't knead enough, you won't have gluten. Vital gluten is a mixed dough that has had the starch washed away, and then the remaining elastic net is dried and powdered, leaving the high protein content you mentioned. When mixed with flour and re-hydrated it boosts the gluten content of the dough, making it useful for whole or multi-grain breads. I hope this clarifies the issue for you. - Mitch --------------- MESSAGE bread-bakers.v098.n018.4 --------------- From: Cleome@ix.netcom.com Subject: protein bread Date: Tue, 24 Feb 1998 08:47:23 -0500 Hi Bakers....years ago, Thomas' English Muffin company made a very moist dark and dense bread called Thomas' Protein Bread. Texture was similar to their english muffins.....sliced thin...and absolutely wonderful for toast. Does anyone remember that particular bread?? and if so, is there a recipe that approximates it?? I would surely appreciate any and all answers..... Bobbi --------------- MESSAGE bread-bakers.v098.n018.5 --------------- From: "Christopher E. Eaves" Subject: re: Dill Bread 13 recipes Date: Tue, 24 Feb 1998 00:06:33 -0600 Here are the ones I have: Cottage Dill Bread Carrot-Dill Bread Cottage Dill Bread Cottage Dill Bread Fat Free Dill Bread Dak's Onion-Dill Bread Recipe Drew's Onion Dill Bread Low Fat Version Drew's Famous Onion Dill Bread Rye And Dill Bread Mustard-Dill Bread Sourdough Dill Bread Sourdough Potato Dill Bread For The Zojirushi Whole Wheat Dill Bread * Exported from MasterCook * Cottage Dill Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- (1-pound loaf) 1/2 cup water 2 cups white bread flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon butter 1/4 cup cottage cheese 1/2 tablespoon dry onion 1/2 tablespoon dill seed 1/2 tablespoon dill weed 1 teaspoon yeast (fast rise) or 2 teaspoons yeast (active dry) -- (1 1/2-pound loaf) 3/4 cup water 3 cups white bread flour 1 1/2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 1 1/2 tablespoons butter 3/4 cup cottage cheese 1 tablespoon dry onion 1 tablespoon dill seed 1 tablespoon dill weed 2 teaspoons yeast (fast rise) or 3 teaspoons yeast (active dry) Use small curd, low fat cottage cheese. Add ingredients to your Bread Machine pan in the order given. This recipe can be used with the regular rapid bake cycles. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot-Dill Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Posted To Recipelu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- (1 1/2 pound loaf) 1 cup plus 2 tablespoons water 1/2 cup shredded carrots 2 tablespoons margarine or butter -- softened 2 tablespoons sugar 3 cups bread flour 1 cup fiber one cereal 1 1/2 teaspoons dried dill weed 1 teaspoon salt 1 1/2 teaspoons yeast -- (2 pound loaf) 1 1/3 cups water 2/3 cup shredded carrots 2 tablespoons margarine or butter -- softened 2 tablespoons sugar 4 1/4 cups bread flour 1 1/3 cups fiber one cereal 2 teaspoons dried dill weed 1 1/2 teaspoons salt 1 1/4 teaspoons yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use medium or light crust color. Do not use delay cycle. Remove baked bread from pan and cool on a wire rack. Yeast amount is correct through proportionately less than that called for. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cottage Dill Bread Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 2 cups bread flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon butter 1/4 cup cottage cheese -- small curd 1/2 tablespoon dry onion 1/2 tablespoon dill seed 1/2 tablespoon dill weed 2 teaspoons yeast Bake on regular cycle. Posted to CHILE-HEADS DIGEST V3 # - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cottage Dill Bread Fat Free Recipe By : The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Fatfree Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 2 cups bread flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon butter 1/4 cup cottage cheese -- small curd 1/2 tablespoon dried onions 1/2 tablespoon dill seed 1/2 tablespoon dill weed 2 teaspoons yeast Bake on regular cycle. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dill Bread Recipe By : FAT FREE LIVING COOKBOOK 4 BREADS Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Bread Machine Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons yeast 1 teaspoon salt 2 1/2 tablespoons sugar 1/2 teaspoon baking soda 1 tablespoon dried parsley 2 tablespoons dill 3 cups flour 2 tablespoons dried onions -- minced 1 cup nonfat cottage cheese 1/2 cup egg beaters¨ 99% egg substitute 3 tablespoons water Place ingredients into breadmaker as manufacturer instructs and follow baking instructions in your manuel . FAT FREE LIVING COOKBOOK 4 BREADS C1996 by Fat Free Living Inc. author Jyl Steinback For more info call : 6029966300 ( Scottsdale Arizona, USA ) >From: Joan,"Flour Power" - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dak's Onion-Dill Bread Recipe Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Bread-Bakers Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 3 1/3 cups flour 1/4 cup warm water 3/4 cup cottage cheese 3/4 cup sour cream 3 tablespoons sugar 3 tablespoons minced onion 1 1/2 tablespoons butter 1 1/2 tablespoons dill seed 1 1/2 teaspoons salt 1/4 teaspoon baking powder 1 egg Just dump them in in that order, and press "play" :-) >From: jeff@onion.pdx.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Drew's Onion Dill Bread Low Fat Version Recipe By : Drew Alan Kaplan Serving Size : 10 Preparation Time :0:15 Categories : Bread Machine Low Fat Breads Fatfree Bread-Bakers Mailing List Whole Grain & Cereal Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup cottage cheese -- lowfat, warmed 3/4 cup nonfat sour cream -- warmed 3 tablespoons sugar 3 tablespoons minced onions 2 tablespoons dill seed 1 1/2 teaspoons salt 1/4 teaspoon baking soda 3 1/2 cups flour 1 package yeast Mix together the cottage cheese and sour cream, warm (2 min microwave) and put in machine. In the order listed place the rest of the ingredients in the machine. Select white bread and press start. Lightly brush the top with Fleishmann's spread at baking time if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Drew's Famous Onion Dill Bread Recipe By : DAK Loafing It, p 11 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Bread Mailing List Vegetable & Herb Breads Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 3 1/3 cups flour 1/4 teaspoon baking soda 1 1/2 teaspoons salt 1 egg -- (room temperature) ***MIX TOGETHER. WARM AND THEN ADD*** 1/4 cup warm water 3/4 cup cottage cheese -- (room temperature) 3/4 cup sour cream -- (room temperature) 3 tablespoons sugar 3 tablespoons dried onions -- minced 2 tablespoons whole dill seed 1 1/2 tablespoons butter -- (room temperature) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Optional: lightly brush the top with a little melted butter at baking time. Setting: white bread >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye And Dill Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Breads Fatfree Whole Grain & Cereal Breads Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces skim milk -- warmed 6 ounces water -- warmed 3 tablespoons brown sugar 1 1/2 teaspoons lecithin 1 1/2 cups whole wheat flour 1 1/2 cups white flour 1 cup rye flour -- dark 1 1/2 teaspoons salt 1 tablespoon caraway seed 1 1/2 teaspoons dill weed 1 1/2 teaspoons yeast Put all ingredients in bread machine. Bake on medium setting. >From: mormaker@rmii.com NOTES : Makes large loaf. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mustard-Dill Bread Recipe By : The Fleischmann's bread machine cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Breads Low Fat Fatfree Whole Grain & Cereal Breads Vegetable & Herb Breads Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***1 POUND*** 2/3 cup water 2 teaspoons dijon-style mustard 1 tablespoon butter 3/4 teaspoon salt 1 1/2 cups bread flour 1/2 cup whole wheat flour 2 tablespoons nonfat dry milk powder 2 teaspoons brown sugar -- packed 3/4 teaspoon dried dill weed 1 1/2 teaspoons yeast ***1 1/2 POUND*** 1 cup water 1 tablespoon Dijon-style mustard 1 teaspoon butter 1 teaspoon salt 2 1/4 cups bread flour 3/4 cup whole wheat flour 3 tablespoons dry nonfat milk powder 1 tablespoon brown sugar -- packed 1 teaspoon dried dill weed 2 teaspoons yeast Add ingredients to bread machine pan in the order suggested by manufacturer, adding mustard with water. Recommended cycle: Basic/ white bread cycle; medium/ normal color setting. Timed-bake feature can be used. * Exported from MasterCook * Sourdough Dill Bread Recipe By : Great Bread Machine Recipes by Norman a. Garrett Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds loaf 1 1/2 teaspoons active dry yeast 2 tablespoons sugar 3 cups bread flour 1 teaspoon salt 2 tablespoons dill weed 1 large egg 3/4 cup cottage cheese 3 ounces warm water 1/2 cup sourdough starter 1 pound loaf 1 teaspoon active dry yeast 1 1/2 tablespoons sugar 2 cups bread flour 1/2 teaspoon salt 4 teaspoons dill weed 1 large egg 1/2 cup cottage cheese 1/4 cup warm water 1/4 cup sourdough starter Follow manufacturer's directions... - - - - - - - - - - - - - - - - - - NOTES : Here, you'll find the classic taste of dill bread with a trace of sourdough aroma. This is a splendid variation of dill bread that is excellent for sandwiches, particularly tuna salad. NOTE: For Panasonic/National machines, use 2 1/2 tsp. of yeast for the 1 1/2 pound loaf. SOURCE: Great Bread Machine Recipes by Norman a. Garrett, copyright 1992, ISBN #0-8069-8724-3. Formatted into MM by Ursula R. Taylor. * Exported from MasterCook * Sourdough Potato Dill Bread For The Zojirushi Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sourdough starter 1 cup mashed potato -- * see note 1/4 cup potato cooking liquid 2 tablespoons vegetable oil 2 tablespoons honey 1 tablespoon molasses 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 4 tablespoons powdered buttermilk 1 tablespoon dill seed 1 cup whole wheat flour 1 cup rye flour 1/3 cup cornmeal 1 cup unbleached white flour (plus 1 or 2 T if dough is still wet after 10 minutes) 2 teaspoons yeast **See notes Place all the ingredients in the machine, program for Dark and Basic White Bread and press start. - - - - - - - - - - - - - - - - - - NOTES : * When you boil the potato, save the water for an ingredient. ***Also note, if not using a Zojirushi machine, place ingredients into bread machine in the order called for by your machines' manufacturer. Use whole wheat setting. If your machine cannot handle whole wheat recipes, make this recipe at your own risk. * Exported from MasterCook * Whole Wheat Dill Bread Recipe By : Judy Garnett Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast 2 cups whole wheat bread flour 1 1/3 cups white bread flour 1 tablespoon gluten 1 tablespoon lecithin granules 1/4 teaspoon baking soda 1 1/2 teaspoons salt 1/2 carton eggbeaters - or one egg - at room temp. 1/4 cup water 3/4 cup non-fat cottage cheese 3/4 cup plain non-fat yogurt 3 tablespoons sugar 3 tablespoons onion -- minced dried 2 tablespoons whole dill seed 1 1/2 tablespoons olive oil -- - or butter Warm together the water; cottage cheese, yogurt, sugar, onion, dill seed and oil in microwave for about 30 seconds or until warm to the touch (about 110 deg). Set aside. Place all other ingredients above into the bread pan in order listed. Add warmed ingredients. Select white bread setting (other brands of B/M's may have a whole wheat setting), but the white bread setting works on the DAK. Set light/dark setting on side of B/M to 11 o'clock. Press Start. Open lid after dough has kneaded about 2 mins. Press dough lightly with fingertip. If wet, sticky dough adheres to your fingertip OR dough is not forming into one soft ball (NO sticky dough on bottom of pan), add 1 Tablespoon or more flour until dough is just slightly tacky and makes one soft ball of dough. - - - - - - - - - - - - - - - - - - NOTES : Judy Garnett --- Hope this does well for you. I use my elect. knife to slice the bread top to bottom down the center first. Then place the two cut sides down and slice them thin. This makes a great sandwich bread or is good toasted with a little diet margarine spread. Best regards, Judy Garnett 11/07 11:18 am JUDY/NC PJXG05A Formatted by Elaine Radis From: HS.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n018.6 --------------- From: Annevelte@aol.com Subject: New Breadbaker, searching Recipes1 Date: Tue, 24 Feb 1998 13:48:40 EST My husband bought me a new breadbaking machine.A german model,Backmeister.It needs 6 cups!!! of flour.A 1500 grams machine.( We need metric mesures in Germany!) In all my american breadbaking books I have I could not find recipes for such big loafes.Have you breadbakers with 1500 grams loaf? And has anyone recipes? This is a wonderful letter I recieve every week and it helped me much.Breadmachines are not so usual in Germany and you can get only three or four books. Annette from Marburg, germany --------------- MESSAGE bread-bakers.v098.n018.7 --------------- From: Dorothy V Subject: Sourdough Starter Date: Tue, 24 Feb 1998 17:55:37 -0500 > There is a brand called "Goldrush" that costs a couple of dollars. > Fresh Fields (now Whole Foods) and Williams Sonoma carry it. Since I posted the above, I came across an insert from this product I had saved with some old recipe clippings. The company is GOLDRUSH PRODUCTS, 491 West San Carlos St., San Jose, CA 95110, phone 408 288-4090. --------------- MESSAGE bread-bakers.v098.n018.8 --------------- From: Dorothy V Subject: Sourdough Starter Date: Tue, 24 Feb 1998 13:23:48 -0500 > Can any of you point me in the direction of a packaged dehydrated > sour dough starter? Years ago I purchased a packet from a > Hickory Farms Store, it made a wonderful sour dough starter which I > kept for several years, and lost in a move. There is a brand called "Goldrush" that costs a couple of dollars. Fresh Fields (now Whole Foods) and Williams Sonoma carry it. --------------- MESSAGE bread-bakers.v098.n018.9 --------------- From: bbriscoe@runestone.net (Bonnie Briscoe) Subject: gluten potential in wheat flour Date: Tue, 24 Feb 1998 16:39:51 -0600 Mitch Smith was kind enough to contact me off-list with clarifying information about gluten, after I had sent him a copy of my post which appeared in bread-bakers.v098.n016. I appreciate his willingness to share the information, which is based on excellent sources and his own experience. I'm glad to be able now to give the correct information about gluten to inquisitive shoppers at our food co-op. Bonnie Briscoe ^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^ Bonnie Goodwill Briscoe e-mail:bbriscoe@runestone.net Morris, Minnesota, USA Language is all that separates us from the lower animals-- and from the bureaucrats. ^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^ --------------- MESSAGE bread-bakers.v098.n018.10 --------------- From: jrjet@mtco.com (Dot & Tim McChesney) Subject: Re: Farberware machine Date: Tue, 24 Feb 1998 10:25:08 -0600 >Subject: Farberware Bread Machine??? > >have decided they want a bread machine as a wedding gift. ARGH! I >spotted a FARBERWARE machine in the new J.C. Penneys >catalog...everything I have ever had from Farberware was wonderful. Do >any of you know if the breadmaker maintains that quality? If it is Diane - I have had a Farberware machine for about a year now and love it. It is my first machine so I don't really have anything to compare it to buit I haven't had any problems with it. I did notice when I bought it that it looks very similar to the Breadman machines and my guess is that it is the same machine with the Farberware name. I bought it also because of my previous experiences with Farberware products and I have not been disappointed. If you have any more specific questions let me know and I will try to answer them. My recommendation would be to buy it. Dot * http://www.geocities.com/Heartland/3053 # # ICQ# -- 5004723 * * email: jrjet@mtco.com Chillicothe, IL # --------------- MESSAGE bread-bakers.v098.n018.11 --------------- From: "Susan Chapin" Subject: Soy flour Date: Tue, 24 Feb 1998 12:16:54 -0500 Soy flour has a very strong, distinctive taste that not everyone likes. Most recipes call for up to 1/4 cup soy flour per 3-cup loaf of bread. I sometimes use a bit more, but not too much. Also the amount of non-wheat flours you substitute will affect the rise of the bread, because these flours don't have gluten, or at least most of them have no gluten and others have different, more fragile type of gluten. Soy flour doesn't have any. Bottom line -- yes you can substitute but not as much as 1 cup per loaf, and it will affect the taste and the rise. You may like the taste -- I do -- and can probably afford the rise impact, and soy does add an important amino acid that will increase the amount of protein you can get out of the bread (info about protein comes from the Whole Earth Cookbook from about 30 years ago). - susan >--------------- MESSAGE bread-bakers.v098.n015.7 --------------- > > I am the recipient of a quantity of soy flour and I was wondering >if anyone had any recipes for this. If so, please post some. Also, can I >substitute 1 cup of soy flour for regular either white or whole wheat >flour in any recipe? Will the bread rise the same way? ...TIA, bk >------------------------------------------------------------- --------------- MESSAGE bread-bakers.v098.n018.12 --------------- From: "movonne" Subject: Recipe request Date: Wed, 25 Feb 1998 06:10:05 -0800 I have an elderly neighbor who can no longer use standard flours and who loves baking bread by hand. The only flours she can now use are RICE, CORN and POTATO. Does anyone have any receipes they can share using only these flours. Thanks. --------------- MESSAGE bread-bakers.v098.n018.13 --------------- From: Ann Schemmer Subject: Dehydr. Sour Dough Date: Wed, 25 Feb 1998 18:49:31 -0600 Hi JO in Minnesota, A source for good sourdough is the "Goldrush Products Company", 491 West San Carlos Street, San Jose, CA 95110. phone 1-408-288-4090, ask for Carol, for order sheet, or to order, toll free, 1-800-729-5428, starter packet is 2.90, cookbook is 8.00, or a combination of the two, $7.00. Ann S Happy Baking --------------- MESSAGE bread-bakers.v098.n018.14 --------------- From: Nathalie Chiva Subject: Re: Bread Texture Date: Thu, 26 Feb 1998 13:29:35 +0200 The Irelands wrote: >Have a question about bread texture. I got an ABM for Christmas which >I really like. My husband prefers bread with a light fine texture; >like you buy at the store. I can't seem to achieve that texture. Any >ideas? I've wondered if you can't get the store bought bread texture >when using an ABM. I love light, fine-textured bread. I found out that I could get it every time (with white bread, not whole-wheat) by using the French bread cycle (longer kneading, longer raise). Nathalie Chiva Informatique administrative UNIL Switzerland Nathalie.Chiva@CI.unil.ch --------------- MESSAGE bread-bakers.v098.n018.15 --------------- From: Corinaesq@aol.com Subject: sourdough starter Date: Wed, 25 Feb 1998 00:05:07 EST Dear Josie: Check out the Fleischmann's website -- Fleischmann's makes a powdered sourdough starter, and I believe the website gives information on where to buy it. Otherwise, it's really not that hard to make your own. The recipe I used was: 2 cups bread flour 2 cups skim milk 2 tsp. yeast Mix the above in a ceramic, plastic, or glass bowl and let it sit at room temperature, covered, for 7 days. Place in the refrigerator thereafter. Use at least once every two weeks, and "feed" your starter with the same amount of water/milk and flour as the starter you use; i.e., if you use one cup of starter, feed the starter with one cup milk/water and one cup flour. The author of the above recommends alternating water with milk when you feed your starter. After feeding, let the starter sit at room temperature for 24 hours, then place again in the refrigerator. It may take a few weeks for the starter to be sour enough. If you want it to be more sour, add milk more often (or yogurt); less sour, add water more often. Hope this helps! Corina --------------- MESSAGE bread-bakers.v098.n018.16 --------------- From: Ruth Provance Subject: Eggless baking Date: Thu, 26 Feb 1998 07:37:00 -0800 I have had a couple of requests to re-post this. I was the original contributor and have cut and pasted it from a previous Bread Bakers List: Hello, bakers! One of the recent BBD's had a list of substitutions for wheat flour in baking. My son has an egg allergy, and I got the following Egg Substitues from the Food Allergy Network cookbook. They also have a web site at http://www.foodallergy.org/ Egg Substitutes Use any one of the follwing recipes to substitue eggs in baked foods. For each egg, use: 1 tsp. baking powder, 1T. liquid, 1 T. vinegar, or 1 tsp. yeast dissolved in 1/4 cup warm water, or 1 T. apricot puree, or 1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder, or 1 packet plain gelatin, 2 T. warm water. Do not mix until ready to use. Ener-G foods also has a product called "Egg Replacer." It is a powder made of various starches and leaveners that, when used as directed, acts like eggs in baked goods. I have not had the gumption to try their recipes for eggless quiche and Lemon Meringue Pie, tho. You can get the product at health food stores. If you can't find it, contact the company: Ener-G Foods P.O. Box 84487 Seattle, WA 98124-5787 1-800-331-5222 I have used a combination of the Egg Replacer and the apricot puree (try baby food if you have no blender) in my Christmas Stollen, and it worked beautifully. I expect my son to outgrow his allergy in a couple of years (please, Lord, let it happen!), and I plan to go on a baking frenzy. I don't expect any of the replacements to work very well in cream puffs and brioche, but they do pretty well in cakes, cookies, and pancakes. Keep Baking! Ruth --------------- END bread-bakers.v098.n018 --------------- -------------- BEGIN bread-bakers.v098.n019 -------------- 001 - Raphael Ryan Subject: Yeasty taste Date: Tue, 24 Feb 1998 21:02:40 -0600 Greg, from what I've read, and experience bares this out, a yeasty taste and smell comes from too warm a temperature while the bread it proofing, or too long a proofing; OR too much yeast and proofing time. I've used the 'ginger' dough enhancer for 40 or so batches of dough by now and have never had a yeasty taste or smell with it. I would suggest no higher than 86 degrees for the proofing temperature and cooler is fine but does take a bit longer - after all, it can be done in the frig. overnight. But more likely in your case it sounds like you should cut down on the yeast or the proofing time. The only reason to use as much yeast as you are using is when you want to shorten the proofing time. Just for the heck of it, I'll include the recipe I use for a loaf of bread and you can compare: I weigh mine, but I just now measured out the amounts so I could include that too. 10 1/2 oz. (1 1/4 cups) water 14 oz. (about 3 cups) bread flour (usually about 1/4 of the flour is whole wheat) 1 teaspoon sugar 1 slightly rounded teaspoon yeast (1/4 oz. [or 7 grams]) 1 slightly rounded teaspoon dough enhancer 7/8 teaspoon salt 1 teaspoon olive oil (optional) This is one I use in a bread maker so don't really know how long its proofing times and temperature are. I just put the ingredients in the container at night, set the timer, and wake up to the aroma of lovely baked bread. Raphael Ryan Kansas City, MO ~~~~~~~~~~~~~~~~~ From: Greg Johnson Subject: Help! My bread tastes like yeast! Date: Mon, 23 Feb 1998 15:49:02 +1100 Hi all, I am in serious need of help! I used to bake bread quite a lot, however hadn't for about 18 months. The other day I decided to try baking again, using a little extra knowledge from reading this list... I used the following recipe: 14g dry yeast 1 teaspoon sugar 4 cups flour (white - unbleached) 1 teaspoon dough enhancer (lecithin, ginger, Vit C powder as per this list) water (can't quite remember how much) Now, I forgot to put salt in the mix, but didn't think this was a problem. I let the dough rise for about 1 hour, knocked it back and kneaded again for about 5 mins. Shaped into a loaf and let rise for another hour and then baked. It came out looking beautiful. The problem is that the bread tastes of yeast. Not just mildly either! Am I using the wrong amount of yeast? The measurements are as per the yeast box! Is it the dough enhancer that is causing me trouble? HELP! Please! Thanking you all in advance, Greg. --------------- MESSAGE bread-bakers.v098.n019.2 --------------- From: MOMnAaron@aol.com Subject: Chile Bread-Yummy! Date: Thu, 26 Feb 1998 15:30:02 EST Chile Bread Here is a recipe I thought you chile lovers might enjoy (hope it isn't too long). It is from "Flavored Breads: Recipes from Mark Miller's Coyote Cafe" Mark Miller says that this is a restaurant favorite. It's a handsome bread, with a red tinge to the crumb and red and geen chile sparkles throughout. Vary the type of chile powder for a different effect; for example, substitute cayenne for the milder chile molido if you like fiery flavor; or use complex, smoky chipotle chile powder, which is available at Mexican markets. Chile caribe is the Spanish term for a fresher form of the dried red pepper flakes you commonly find on the table in Italian restaurants. This is an all-purpose bread that goes will with most kinds of southwestern foods. I don't think it would take much to make this healthier (maybe all whole wheat?) Cayote Cafe's WW Chile Bread 1 and 1/4 cups lukewarm water 2 tablespoons olive oil 2 teaspoons honey 2 and 1/2 teaspoons active dry yeast Dry Ingredients: 1 cup stone-ground whole-wheat flour 1 cup bread flour 1 cup all-purpose flour 2 teaspoons salt 4 teaspoons chile molido (freshly ground pure chile powder 4 teaspoons chile caribe (red pepper flakes) 1/2 cup roasted, peeled, stemmed, seeded, and diced New Mexico green chile 1. Combine the water, olive oil, and honey in the bowl of a heavy-duty electric mixer or a large mixing bowl. 2. Sprinkly the yeast over the mixture, stir in , and let sit for 2 minutes. 3. Add the dry ingredients. 4. Mix with the dough hook (or knead by hand) for 8 to 10 minutes, or until the dough appears silky and resilent. 5. Mix or knead the green chile into the dough until thoroughly incorporated.(don't touch eys while doing this!!) 6. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. 7. Let rise in a warm place for 1 and 1/2 hours, or until approximately doubled in volume. 8. Punch the dough down, re-cover with plastic wrap, and let rise again in a warm place for 30 minutes. 9. Place a baking stone on the middle rack in the over and preheat to 400 degrees. 10. Place the dough on a lightly floured work surface and cut into 2 equal peices. 11. Grease two loaf pans or generously dust a baking sheet with whole-wheat flour. 12. Shape the dough into oblong loaves. Or, shape into two round loaves or 14 to 16 rolls. 13. Place the loaves in the prepared pans or on the baking sheet ( or place the rolls on the baking sheet), cover with lightly oiled plastic wrap and let rise again in a warm place for 20 minutes. 14. Uncover the loaves and, using a spray bottle, spritz them with water and lightly dust with whole-wheat flour. 15. Make 2 or 3 diagonal slashes in the tops of the loaves with a serrated knife to allow the dough to expand in the hot oven. 16. Using the spray bottle, spritz the oven walls with water. Work quickly so the oven does not lose heat. (note: I would be careful of the steam) 17. Set the loaf pans or the baking sheet on the hot stone. 18. Bake for 35 to 40 minutes (20 to 25 ninutes for rolls). The bread is done when the crust is dark and firm and the loaves sound hollow when taped on the bottom. 19. Let the bread cool in the pnas or on the baking sheet for 10 minutes. 20. Transfer the loaves (or rolls) to a rack and cool before cutting. Bread Machine recipe: 1. Combine all the ingredients, except the green chile, in the bread pan in the order specified by the manufacture's instructions. 2. Process on the sweet or raisin bread setting (#8?). 3. Add the roasted chile at the beeps. --------------- MESSAGE bread-bakers.v098.n019.3 --------------- From: bday@wic.net (Day Bill) Subject: Oops!!!!!!! Date: Thu, 26 Feb 1998 09:14:57 -0700 Also, one package yeast equals two tablespoons. Cheryl D Everyone- sorry for this posting. One package of yeast equals one (scant) tablespoon. I will be lashing myself with the proverbial wet nooldle for this! As for egg substitues, I use one heaping Tablespoon soy flour and one Tablespoon water as a substitue in my baking. Have always had good results, however, I have never used this in baking bread. Cheryl D --------------- MESSAGE bread-bakers.v098.n019.4 --------------- From: MOMnAaron Subject: bread recipes for diabetes? Date: Sat, 28 Feb 1998 00:20:49 EST Hi everyone! I am hoping you can help me with a problem. I know of a lady who is looking for bread recipes that can be adapted for diabetes. She can not use honey, sugar or molasses. Any ideas on what she can sub for the sugars? Your help would be deep gratitude to me and to my friend. Thanks in advance. Penny MOMnAaron@aol.com --------------- MESSAGE bread-bakers.v098.n019.5 --------------- From: "=?ISO-8859-1?Q?Jos=E9e_Olivier?=" Subject: "Blistered" bread Date: Fri, 27 Feb 1998 16:50:43 +0000 Hello all, I've noticed a problem with the whole wheat bread that I regulary make. It rises and bakes beautifully, up until the last half hour of the cycle or so, at which point big air pockets or "blisters" develop and the top loses its perfectly rounded shape. The top is not totally collapsed, however, just a little dented. Anyone know what could be causing this? Thanks! Josee Olivier jolivier@autoroute.net --------------- MESSAGE bread-bakers.v098.n019.6 --------------- From: MOMnAaron Subject: Multigrain bread recipe Date: Thu, 26 Feb 1998 18:15:13 EST Hi everyone! Here is a great muligrain bread that is light, airy and moist. Hope your enjoy the wonderfully nutty taste on sandwiches and toast. Penny MOMnAaron@aol.com Multigrain Bread Yields:1-1/2 lb. loaf 1-1/3 cups water 2 Tbsp. honey 1 Tbsp. butter 1 tsp. salt 2 cups bread flour 3/4 c whole wheat flour 1/3 c rolled oats, toasted 3 Tbsp. dry milk powder 3 Tbsp. cornmeal 3 Tbsp. toasted wheat germ 2 tsp. active dry yeast. Place all ingredients in bread pan and process on basic or whole wheat cycle. The flours in this recipe will vary in water absorption and so you may need to add more flour or water to get the right consistency. Let your machine need for 5-6 minutes before adding any addtional water or flour. --------------- MESSAGE bread-bakers.v098.n019.7 --------------- From: MOMnAaron Subject: Brownie Bread Date: Fri, 27 Feb 1998 12:26:26 EST Hi everyone! Here is the Brownie Bread recipe that I promised. Hope you enjoy it as much as we do. Penny MOMnAaron@aol.com Brownie Bread Heavenly warm with cold milk or spread with peanut butter, melted by the warmth of the bread. 3/4 cup water 1/3 cup unsweetened cocoa powder(prefer dutch cocoa) 1 1/2 tsp active dry yeast 1 3/4 cups plus 2 Tbsp. bread flour 1/2 cup sugar 1 tsp. salt 1 1/2 Tbsp. vegetable oil 1 Whole egg 1/3 cup walnuts Bring the water to a boil. Add cocoa and stir until completely dissolved. Let cool to room temp. Add the cocoa mixture and all remaining ingredients, except nuts and process on specialty bread cycle. At the beep, add nuts. If desired, while still warm, frost with chocolate glaze-combination of powdered sugar, cocoa and milk. --------------- MESSAGE bread-bakers.v098.n019.8 --------------- From: "=?ISO-8859-1?Q?Jos=E9e_Olivier?=" Subject: Soy bread recipes Date: Fri, 27 Feb 1998 20:09:05 +0000 To the person looking for soy bread recipes, I've copied these from my Toastmaster manual but haven't tried them myself. Soy Cinnamon Raisin 1 c water 80F 1 tsp lemon juice 2 TBL oil 2 TBL sugar 1 tsp salt 1/4 cup dry milk 2 1/2 cups bread flour 6 TBL soy flour 1 3/4 tsp active dry yeast *1 tsp cinnamon and 1/2 cup raisins (add at the beep). Use the sweet bread program. For best results, use light baking control selection. Makes a 1 1/2 lb loaf. Soy Herb Bread 1 cup + 2 TBL water 80F 1 tsp lemon juice 2 TBL oil 3 TBL sugar 1 1/2 tsp salt 1 TBL dry milk 1 tsp dried dill weed 1/2 tsp garlic salt 1/2 tsp dry mustard 1/4 tsp dried basil 1/4 tsp dried oregano 2 3/4 cups bread flour 1/2 cup soy flour 1 1/2 tsp active dry yeast Use program 2 (sweet or special bread, for breads that are sweet or burn easily). For best results, use light baking control selection. Makes a 1 1/2 lb loaf. Note: I think the recipe calls for too much salt, and would only add 1 tsp and not 1 1/2, especially with the garlic salt added in too. Good luck! Josee Olivier jolivier@autoroute.net --------------- MESSAGE bread-bakers.v098.n019.9 --------------- From: Rosemary Grimm Subject: KA flour Date: Sat, 28 Feb 98 06:16:26 PST Dear Dixie, www.kingarthurflour.com 1-800-827-6836 Rosemary Grimm, --------------- MESSAGE bread-bakers.v098.n019.10 --------------- From: Ruth Provance Subject: King Arthur's Web Page Date: Sat, 28 Feb 1998 08:33:04 -0800 Dear Dixie, Here is the url for King Arthur: http://www.kingarthurflour.com/ Happy Baking! Ruth --------------- MESSAGE bread-bakers.v098.n019.11 --------------- From: Cheryl Barenberg Subject: Texture Date: Sat, 28 Feb 1998 09:24:05 -0500 I have tried numerous whole wheat recipes for my bread machine. All the breads comes out with big holes and fall apart. I let the bread cool for at least an hour before cutting it. I have even tried making the bread adding gluten. Can anyone offer suggestions? Thanks --------------- MESSAGE bread-bakers.v098.n019.12 --------------- From: Mitch Smith Subject: RE: Digest bread-bakers.v098.n018 Date: Sat, 28 Feb 1998 10:19:37 -0600 >Gerard wrote: >Is this how I post to this list?, are there any bakers here? It certainly is! Welcome! Tell me, are you the Gerard Jones that has the Boston bakery and you used to frequent the Compuserve Cooks forum? If so, hello again! Long time no see.This seems to be a very interesting mailing list so far. (I've just been here a few weeks, now.) - Mitch --------------- MESSAGE bread-bakers.v098.n019.13 --------------- From: Dorothy V Subject: King Arthur Date: Sat, 28 Feb 1998 08:55:36 -0500 > Does anyone have a webpage address for King Arthur's, or a phone number or address. I would like some info. about ordering from them. Thanks > > Dixie King Arthur - 1-800-827-6836 www.kingarthurflour.com King Arthur's catalog has lots of great items. But, if you are looking to purchase flour, check your local supermarkets. The other day, I bought 2 5-lb bags of their Special for Machines Bread Flour at a local Edward's market for $2.31 each. The catalog sells this same flour for $3.75 each. The shipping charge on the 2 bags of flour would have been an additional $5.99! I saved $8.87 on just 2 bags of flour!! I've seen their flour products & several other items sold through their catalog in several supermarket chains. Ask them when you call about local availability. --------------- MESSAGE bread-bakers.v098.n019.14 --------------- From: Mitch Smith Subject: RE: Digest bread-bakers.v098.n018 Date: Sat, 28 Feb 1998 10:16:13 -0600 >"movonne" wrote: >I have an elderly neighbor who can no longer use standard flours and who >loves baking bread by hand. The only flours she can now use are RICE, CORN >and POTATO. Does anyone have any receipes they can share using only these >flours. Thanks. There have been a number of requests concerning non-wheat recipes. You did not indicate whether this person was celiac and needs to avoid the proteins in wheat flour, or whether there is some other issue afoot. Celiacs have a digestive intolerance or allergic reactionto the wheat proteins which form gluten. I have talked with others, however, who use vital gluten, but say they need to avoid wheat starch I checked a number of web sites. An excellent, but understandable, overview of the problem can be found at: www.vegsoc.org/info/gluten.html. This is the U.K. Vegetarian Society A list of vendors of gluten-free products can be found at the St. Johns University web site: rdz.stjohns.edu/athenaeum/medic/celiac/vendors.html My wife, an R.D., was given a sample of gluten-free products for review some years back, and they seemed quite good. The company was Ener-G Foods and their web site is: www.ener-g.com An Alta-Vista web search using the term "gluten free" truned up 3000 hits. Many of the sites, like: www.liv-n-well.com and: www.akins.com are commercial sites selling gluten or wheat free products. Others, like: pio.okstate.edu/pio/news/db041896b.html were titled "OSU Professor develops gluten free cake." Still other web sites sold books, or had references to medical or recipe information. - Mitch --------------- MESSAGE bread-bakers.v098.n019.15 --------------- From: "LauraG" Subject: Yeasty taste in breads Date: Sat, 28 Feb 1998 08:30:45 -0500 The last few times I made bread, it had a strong yeasty aftertaste to it. The bread came out fine, except for the taste. I made it by hand and used Fleshmanns (sp) yeast from Sam's Club if that made a difference. Now that I think of it I used about 2 tablespoons of yeast for the 2 packages of yeast. Too much yeast?? Thanks, LauraG Pittsburgh, PA * Exported from MasterCook * Mary's Portuguese Sweet Bread Recipe By : A Hundred Years of Island Cooking Serving Size : 4 Preparation Time :0:00 Categories : Sweet Breads Yeast Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1/2 cup warm potato water 3 tablespoons sugar 1 cup mashed potatoes 1/8 tablespoon ground ginger 1/2 cup milk 2 teaspoons salt 6 eggs 1 3/4 cups sugar 1/2 cup butter 8 cups flour -- (8 to 10) Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled. Scald milk. add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; and gradually beat in the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then the milk. Add 2 more cups of the fl our; beat 5 minutes. Stir in enough remaining flour to make a stiff dough. Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Place in greased bowl. turning to grease top of dough. Co ver; let rise until dough is doubled. Grease four 9" x 5" x 3" loaf pans. Punch down dough and on a lightly floured board, divide into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. Preheat electric oven to 325 degrees F. Bake for 45 minutes or until done. - - - - - - - - - - - - - - - - - - NOTES : Use bread pans, and not free form. Reduce baking time, bread tends to burn --------------- MESSAGE bread-bakers.v098.n019.16 --------------- From: The Irelands Subject: Bread Texture Date: Sat, 28 Feb 1998 16:57:19 -0700 (MST) Thanks for all the hints on bread texture. Getting ready to bake a loaf now. Vicki --------------- MESSAGE bread-bakers.v098.n019.17 --------------- From: Ruth Warren Subject: Re:v098.n018 Date: Sat, 28 Feb 1998 10:39:29 -0600 I replied by e-mail to the King Arthur request, but thought I'd share it here. http://www.kingarthurflour.com Now I don't have it bookmarked(long story) but I just put in address box www.kingarthur.com and it came up wrong. So I did www.kingarthurflour.com and voila. I find it very easy to find commercial sites by fiddling like that. Much quicker than search engines. Except for some sneaky ones like Fleishmann--they are http://www.breadworld.com About sourdough starters. I've done alot of experimenting both with homemade and with the powdered ones. By far the most superior to me is the Goldrush starter. BUT only after a couple of refeedings. The Fleishmann one just isn't sour enough for me. Homemade one's just don't have the oomph or taste of Goldrush. They do make a box mix as well, I try and keep one on hand when I forget to set out my starter the night before and just absolutely, positively have to have sourdough. A bit pricey tho. Krusteaz mix isn't that bad, and better than the Fleishmann powdered starter. At least that's my opinion and that of hubby. -- ************************************************************* * Visit me at http://www.geocities.com/Heartland/Acres/8785 * ************************************************************* --------------- MESSAGE bread-bakers.v098.n019.18 --------------- From: Carol & Bob Floyd Subject: Re: X-POST: Need ABM pizza dough Date: Thu, 26 Feb 1998 14:34:07 -0500 This isn't an ABM recipe but it is really easy and the best pizza dough I have made. I didn't know what I was going to make for supper tonight but seeing your letter decided for me. The dough is rising as I type this. Hope you enjoy this recipe. * Exported from MasterCook * Sponge Dough Recipe By : Internet Serving Size : 2 Preparation Time :0:00 Categories : Pizza Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 3 cups flour 1 1/4 cups lukewarm water 1 1/2 teaspoons honey 1 teaspoon salt 1 tablespoon olive oil Prepare dough sponge and proof yeast by mixing yeast, 1/2 cup flour, and 1/2 cup water with 1/2 teaspoon honey in the water. Let stand 20 mins until mixture is foamy. If the mixture is not foamy throw out and start over. Mix 1/2 of remaining flour with salt, remaining water with remaining honey dissolved in it, olive oil and dough sponge. Mix remaining flour-dough should be slightly sticky. Knead 15 mins. on a floured surface until smooth. Place dough in an oiled bowl and cover with plastic wrap. Let rise until double, 1-1 1/2 hours. Punch down and divide in half. Dust portions with flour and put in ziploc bags in the freezer for 30 mins. to stop the rising. Remove and put in the fridge until ready to use. Remove dough from the refrigerator when ready to shape dough. Punch down dough throughly and spread/stretch dough on a greased pizza pan. Move crust to a pizza peel spread with cornmeal. Add sauce and toppings and bake at 500 degrees directly on a pizza stone.for 8-10 mins. or until crust is golden. Cool 2-3 mins. on wire rack before cutting. Makes two 13" pizza crusts. - - - - - - - - - - - - - - - - - - NOTES : The best pizza crust ever. Carol from the Beautiful Ottawa Valley --------------- END bread-bakers.v098.n019 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved