Date: Mon, 25 May 1998 22:37:42 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n039 -------------- 001 - User103054 Subject: Simple Bread Recipe Requested Date: Mon, 18 May 1998 05:54:41 EDT I'm new to this list. Could someone please post a recipe for making bread by hand. Nothing fancy. Just white bread. I don't have a bread making machine. --------------- MESSAGE bread-bakers.v098.n039.2 --------------- From: Jack Mallory Subject: Zo data Date: Sat, 16 May 1998 16:49:43 -0700 Does anyone know what the preset times are for kneading, rising, etc for the various bread types on the Zo V20? I just replaced my Oster with the Zo, and although the Oster was fine, the Zo is superb! --------------- MESSAGE bread-bakers.v098.n039.3 --------------- From: cynd@uswest.net Subject: Biscuits Date: Tue, 19 May 1998 22:44:09 -0500 Hello, I've lurked for quite some time and now have a request for your best recipe for biscuits. I'm talking about the wonderful biscuits you find at Kentucky Fried Chicken, or Bob Evans. I'm salivating just thinking about the butter melting on this biscuit. Cindy Panasonic user for five years. --------------- MESSAGE bread-bakers.v098.n039.4 --------------- From: "Jane D. Fidler" Subject: 7-gain cereal Date: Sat, 16 May 1998 20:46:38 -0400 Hi, I have a question regarding the 7-grain cereal I often see listed as an ingredient. I have looked high and low (literally) in the cereal aisle at the grocery store but have not been able to find any thing called 7-grain cereal. I did find a box of whole grains called 7-grain cereal in the "health food" aisle that must be cooked (20 min in boiling water) before eating. Is this the stuff I should buy? And if so, do I cook it before using it in my bread recipe? Thanks, J. Fidler jgfidler@richnet.net --------------- MESSAGE bread-bakers.v098.n039.5 --------------- From: Reggie Dwork Subject: about Peter's class Date: Sun, 17 May 1998 17:33:55 -0700 Jeff and I attended Peter Reinhart's bread class yesterday (Sat, 5/16). We are both **so** thrilled that we did. The 3 hrs was packed with fun, info, wonderful smells and flavors and gifts of starter!! Peter is an inspirational teacher and can sure make a fabulous loaf of sourdough bread. I don't particularly like sours ... they always seemed pretty boring to me... but the flavors that he gets with his are truly phenomenal. If any of you ever get to attend his class *please* do so. It is wonderful. Plus you get some wonderful breads to sample. Reggie & Jeff --------------- MESSAGE bread-bakers.v098.n039.6 --------------- From: Ruth Provance Subject: Food processors Date: Mon, 18 May 1998 23:39:38 -0700 Dear Bakers, My new neighbor has problems with her hands, so she can't knead bread by hand, and she has problems with her finances, so she can't buy a bread machine or a heavy-duty mixer, but she does have a good-sized Cuisinart food processor. She made some yeast bread dough in the food processor this afternoon, and I checked it out. It seemed to be okay, and it rose and baked well. I haven't tasted it yet, though I am sure it is just fine as she took my advice for ingredients! ;) Does anyone out there have any specific advice for using the food processor for making yeast bread? Any general advice or specific books to read would be appreciated. Keep baking bread! Ruth John 3:16 --------------- MESSAGE bread-bakers.v098.n039.7 --------------- From: Lenny Garfinkel Subject: U.S. ABM in Europe Date: Tue, 19 May 1998 14:37:19 +0300 I have been running a William Sonoma machine purchased in the U.S. for two years now and have never had a problem. The trick is to have a transformer massive enough to supply the power necessary. My transformer is as big as a cinderblock, and just as heavy. I would not have bought such an expensive thing just to run a bread machine, but I got it as a gift from a friend who no longer needed it. The difference in frequency does NOT matter, at least in my case. The french bread cycle takes 5 hours, as it should, and not 6 hours as someone on this list predicted it would because the local current in Israel is 220V/50Hz. YMMV. By the way, I love the WS machine and would buy another just like it again. Good luck. Lenny Garfinkel Leonard Garfinkel, Ph.D. New Projects & Technology Biotechnology General Kiryat Weizmann Rehovot Israel Tel: 972-8-9381256 (office) 972-8-9451505 (home) FAX: 972-8-9409041 972-8-9381124 --------------- MESSAGE bread-bakers.v098.n039.8 --------------- From: Angie Phillips Subject: Rice Muffins Date: Mon, 18 May 1998 12:30:21 -0500 (CDT) Hi all you wonderfull bread bakers! Here's my first contribution. My sister's boss requests me to make these for her alot. They are definately great breakfast muffins. They remind me of rice pudding. Enjoy! ;~)Angie * Exported from MasterCook * Rice Muffins Recipe By : Grandma's Muffin House Serving Size : 12 Preparation Categories : Muffins Etc. Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 2 Cups flour 1 Tablespoon baking powder 1/2 Teaspoon cinnamon 1 Egg -- Beaten 1/3 C Butter -- Melted 1 C Milk 1/2 C Honey 1 C Rice -- Cooked 2/3 C Raisins Preheat your oven to 400(. Sift the first 4 ingredients together. Stir in your eggs, butter and milk, just till moistened. Pour the honey over the rice and raisins, then fold into your batter. Fill paper-lined or Pam sprayed muffin tins full and bake approximately 20 minutes. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n039.9 --------------- From: "Mimi B." Subject: Harvest Bread ABM Date: Fri, 22 May 1998 21:10:20 CDT This makes a really hearty, dense bread. Makes nice toast :) I have tried it on the whole wheat cycle and the white cycle, made no difference. Harvest Bread From: Better Homes & Gardens Best Bread Machine Recipes For 1 1/2 pound loaf: (16 slices) 1 cup milk 1 egg 2 tablespoons margarine or butter, cut up 2 1/2 cups bread flour 3/4 cup whole wheat flour 1/2 cup toasted wheat germ 3 tablespoons packed brown sugar 3/4 teaspoon salt 1 teaspoon active dry yeast or bread machine yeast For 2-pound loaf: (22 slices) 1 1/3 cups milk 2 eggs 3 tablespoons margarine or butter, cut up 3 1/3 cups bread flour 1 cup whole wheat flour 2/3 cup toasted wheat germ 1/4 cup packed brown sugar 1 teaspoon salt 1 1/4 active dry yeast or bread machine yeast Select the loaf size. Add the ingredients to the machine according to the manufacturer's directions. If available, select the whole grain cycle, or select the basic white bread cycle. ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ Mimi :] Mimi's Cooksbox: http://welcome.to/mimiscooksbox Mimi's Mailbox: mimisbox@hotmail.com ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v098.n039.10 --------------- From: Angie Phillips Subject: Pineapple Bacon Muffins (Diabetic Friendly) Date: Tue, 19 May 1998 14:44:20 -0500 (CDT) Here is a muffin recipe for you and your family. I put the diabetic exchange on the bottom for those of use that need it. :~)Angie * Exported from MasterCook * Pineapple Bacon Muffins Recipe By : Granny's Muffin House Serving Size : 12 Preparation Time :0:00 Categories : Muffins Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Strips bacon -- crisp 1 Cup flour 1 Cup cornmeal 1 Tablespoon baking powder 3/4 Teaspoon salt 3 Tablespoons brown sugar -- packed 1 egg -- beaten 1/3 Cup oil 1 Cup buttermilk 1/2 Cup crushed pineapple -- drained Fry your bacon till crisp. Drain and set aside awhile. Preheat your oven to 400(. Sift the flour with the next 4 ingredients. Stir in egg, oil and buttermilk, just till moistened. Fold in pineapple. Fill paper-lined or Pam sprayed muffin tins full, crumble bacon atop, and bake approximately 20 minutes. - - - - - - - - - - - - - - - - - - Diabetic Exchange per muffin: Starch - 1 ; Fat - 1 1/2 --------------- MESSAGE bread-bakers.v098.n039.11 --------------- From: Mitch Smith Subject: RE: sourdough starter Date: Sat, 16 May 1998 21:14:19 -0500 Takt EZ wrote: >Sounds like your starter is doing just exactly what it's supposed to >do. After you put a live starter in the fridge it will separate into two >components. The gray looking liquid on top is the alcohol which was >formed in the fermentation process. It was called "hooch" by the miners >in Alaska and the Yukon and some miners were known to drink the >stuff after their supply of whiskey ran out and they had nothing else >alcoholic to drink. The white stuff on the bottom is the residue of the >flour after the protein has been fermented out. A slight correction. Whether wild or commercial yeast, protein is not the substance "fermented out" in bread/wine/beer making. Yeast metabolize sugars into carbon dioxide and ethyl alcohol. Yeast can metabolize complex carbohydrates, albeit more slowly; one of the advantages of a slow fermentation is that enzyme actions will convert some of the starch into fermentable sugars which aids fermentation, and also adds flavor. In bread making, protein is the basis for gluten formation, which is the elastic net which traps the carbon dioxide, allowing the dough to rise. Generally speaking a high protein percent is undesirable in beer and wine making as it clouds the liquid. In making the sourdough starter itself, protein has little effect one way or the other since no gluten development is required of the starter itself. - Mitch --------------- MESSAGE bread-bakers.v098.n039.12 --------------- From: Reggie Dwork Subject: "Pizza" Bread Date: Sun, 17 May 1998 21:53:13 -0700 A friend sent me this recipe. She stated the pizza bread is a long time tradition in our family. She uses the bread machine to make the dough and then hand forms it and bakes it in the oven. Do not make this into a loaf of bread in the machine. Hope you enjoy this too. Reggie * Exported from MasterCook * "Pizza" Bread Recipe By : Julia Colonna Thomas Serving Size : 4 Preparation Time :0:00 Categories : Breads Ethnic Bread Bakers Mailing List Bread Machine Low Fat Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cups water 3 Cups bread flour 1 1/2 Teaspoons salt 2 Teaspoons dry yeast Place into the bread machine in the order given. Place on dough or pizza cycle. Both work well. Remove when finished and shape into a round in a pie pan which is oiled. Let rise approximately 30 minutes. For pizza bread...put finger holes in top. Rub with olive oil, salt and pepper. Bake at 400F for 20-25 minutes. (This produces a flatten bread which I believe ended up being named Foccaccio! with some additional toppings.) For a loaf of bread, I do the same thing, except that I do not punch holes in the top. I lightly rub the top with olive oil...not necessary and bake at 400F. For pizza....this will yield two pans of thin crust. Top and bake this at 425F. >From: "tess@shore.intercom.net" - - - - - - - - - - - - - - - - - - NOTES : This bread is not good baked in the bread machine. --------------- MESSAGE bread-bakers.v098.n039.13 --------------- From: "Mimi B." Subject: American Garlic & Parsley Bread Date: Tue, 19 May 1998 13:06:04 CDT I made this bread 5-16-98. Missed adding the 2 tablespoons of sugar, but it still turned out okay. I had oat bran on hand, so I used that instead of the wheat bran. I will add the additional garlic clove as specified at the end of the recipe next time. It was a good, hearty loaf and it did very nicely in my Toastmaster Bread Box. From: Swift 10,000 Recipes CD-ROM. I re-made this on 5-18-98, remembered the sugar this time and added the extra clove of garlic. The sugar must make a difference, the top of the loaf almost hit the viewing window on my machine! ********** RECIPE BEGINS ******** TITLE : American Garlic And Parsley Bread - Machine SERVES : 12 KeyWords : Breadmaker Ingredients: 1 1/2 teaspoon Active dry yeast 3 cups Bread flour 3 tablespoons Wheat germ 3 tablespoons Wheat bran 1 3/4 teaspoons Salt 2 tablespoons Sugar 2 tablespoons Vegetable oil 2 Garlic cloves, minced 3 tablespoons Chopped fresh parsley OR 3 teaspoons dried 1 1/4 cups Water Instructions: 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. For DAK/Welbilt, use White bread setting. Let the loaf cool before slicing. Serve plain or toasted. "This is good bread for a steak sandwich, French dip roast beef, or a grilled mozzarella cheese and tomato sandwich. Baking the garlic right in the bread lightens the garlic flavor. If this is not a strong enough garlic statement for you, add another clove." Notes: ********** RECIPE ENDS ******** ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ Mimi :] Mimi's Cooksbox: http://welcome.to/mimiscooksbox Mimi's Mailbox: mimisbox@hotmail.com ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- END bread-bakers.v098.n039 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved