Date: Sat, 1 Aug 1998 23:17:37 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n055 -------------- 001 - shirley smith Subject: fitch Date: Sat, 25 Jul 1998 06:53:01 -0700 "There is some confusion about the "fitches" called for in the original recipe. Apparently, the fitches referred to an herb. " I checked in an old English dictionary I have and they give the explanation of the word "fitch" as: a vetch; a kind of bearded wheat. It gives other uses for the same word, but this is maybe the explanation that is needed for the recipe given. Regards Shirley ssmith@uconect.net --------------- MESSAGE bread-bakers.v098.n055.2 --------------- From: "Nancy A. Bedell" Subject: New to the list Date: Fri, 31 Jul 1998 22:50:22 -0400 I am new to the list and have been making my own bread for about 2 to 3 months. I just bought a 25# bag of bread flour from Sams and some Wheat Germ. Can anyone tell me how much Wheat Germ I would put in for a 1 1/2 # loaf of bread to make Whole Wheat bread? Thanks, Nancy Bedell --------------- MESSAGE bread-bakers.v098.n055.3 --------------- From: Myron Menaker Subject: Danish Bread (PS) Date: Sat, 25 Jul 1998 23:35:03 -0400 I found 10 - 15 recipes for "rugbrod" at this web site: Unfortunately.....they're all in Danish! Myron ''''''''''''''''''''''''''''''''''''''''' Myron Menaker Daytona Beach, Florida, USA "World's Most Famous Beach" myronm@bellsouth.net *Hug* *Hug* *Hug* *Hug* '''''''''''''''''''''''''''''''''''' --------------- MESSAGE bread-bakers.v098.n055.4 --------------- From: "Mega-bytes" Subject: Fitches Date: Sat, 25 Jul 1998 08:42:01 -0400 >From: Ruth Provance >Subject: Ezekiel's Bread >Date: Thu, 23 Jul 1998 08:19:29 -0700 (There is some confusion about the "fitches" called for in the original recipe. Apparently, the fitches referred to an herb. Cumin, fennel and nutmeg have all been suggested as the mis-translated "fitches." Take your pick or leave themn out. Any of them will add a unique taste to your homemade bread.) - - - - - - - - --- - - - - - - - - - - Debra Ridings researched fitches and it turned out to be Spelt. Or, she said you could use rye flour, however rye has a stronger flavor. Martha --------------- MESSAGE bread-bakers.v098.n055.5 --------------- From: Ray Crooks Subject: Horizontal Bread Makers Date: Sat, 25 Jul 1998 13:26:16 -0500 Have heard many good comments about the Zojirushi horizontal breadmaker, but did't want to spend $200 until I was sure I was addicted to breadmaking. Am thinking about some cheaper models--have run across Magic Chef 2# at about $80, Westbend 2# at about $140, and Regal Kitchen Pro 2# at about $70. Any comments about these models would be appreciated. Want to avoid a noisy machine, or one that walks across the counter while mixing. I have only baked 2 loaves with a Black and Decker, vertical loaf machine borrowed from a friend. It produced good wheat bread. Ray Crooks --------------- MESSAGE bread-bakers.v098.n055.6 --------------- From: debbie & rich Subject: re: Ezekiel Fasting Bread Date: Sun, 26 Jul 1998 10:32:05 -0400 Kerrie wrote: Kerrie: I'm just talking off the top of my head here, but I suspect the differences between honeys are a matter of taste, and not how they function in baking. If you like a strong honey taste, pick a strong tasting honey. If you want the sweetness but not a lot of flavor, then go for a mild honey. This is a strongly flavored bread and I doubt the other ingredients would be overpowered by the taste of a strong honey. best, Debbie --------------- MESSAGE bread-bakers.v098.n055.7 --------------- From: Myron Menaker Subject: Danish Bread Date: Sat, 25 Jul 1998 23:28:26 -0400 I travelled to Denmark quite often on business.......that bread is truly wonderful! I believe that the generic name for all of those dark brown breads is "rugbrod" -- probably "rye bread" in English. Perhaps the Danish Embassy or a consulate could give you a recipe. Myron in Florida ................................ From: "andy&shell" Subject: Mystery Bread <<>>> --------------- MESSAGE bread-bakers.v098.n055.8 --------------- From: "Mega-bytes" Subject: Re: Digest bread-bakers.v098.n054 Date: Sat, 25 Jul 1998 08:34:55 -0400 >From: "Grace Carruthers" >Subject: chiabatta and potato bread request >Hi Everyone! > >I'm looking for recipes for CHIABATTA BREAD and POTATO BREAD (or >rolls. >Grace Grace, Here's some for you. Martha * Exported from MasterCook * CIABATTA Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----FIRST STEP----- 12 oz Flour 1/4 ts Yeast, dry 7 fl -- Water, warm Olive oil -----SECOND STEP----- 1/2 pt -- Water, warm 1 tb Olive oil 5 tb Milk, warm 1 1/4 lb Flour 1 t Yeast, dry 1 tb Salt Cornmeal to dust Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill. Stir the warm water, milk and olive oil into the chilled mixture. Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast and salt. Using either a food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy . Put dough in an oiled bowl, cover and leave to rise until doubled in size. Divide into four and stretch dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 450 F. Heat baking sheets in oven. Dust baking sheets with cornmeal and place dough on top. Bake for 25 minutes, sprinkling with water three times during the first 10 minutes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Potato, peeled, cubed 2 1/2 c Water 3 tb Yeast 4 tb Maple syrup, warm 1 T butter, melted 6 c whole wheat pastry flour 2 T butter, softened 1/2 c Monterey Jack cheese, grated In a sauce pan, boil potato in water for 10 minutes; mash potato in water. In a bowl, combine yeast and maple syrup, making sure syrup is warmed to body temperature. With a wooden spoon stir butter into potato mixture; add 1/2 of flour to yeast mixture. Turn resulting dough onto lightly floured surface and knead, incorporating rest of flour. Put dough in a lightly oiled bowl; turn to make sure top is oiled too. Cover with towel and let rise 1 hour. Punch down, and knead 10 times. Separate and shape into loaves; place in lightly oiled 9" x 5" loaf pans. Split tops with sharp knife and insert butter and Jack cheese. Place loaves in cold oven. Turn heat to 350 degrees and bake for 20 to 30 minutes; loaves will continue to rise as they bake. Bread is done if it sounds hollow when tapped with a knuckle. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato White Bread Recipe By : Maggie Baylis & Coralie Castle Serving Size : 1 Preparation Time :0:00 Categories : Breads/Potato Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 13 ounces baking potatoes 3 tablespoons brown sugar -- firmly packed 1 tablespoon yeast 4 1/2 cups unbleached white flour or as needed 3 tablespoons butter -- melted and cooled 2 teaspoons salt Makes two medium loaves. Scrub potatoes, slice and boil in water to cover until soft. Place the potatoes and cooking water in blender container and add water to bring measure to 3 cups; puree and transfer to large bowl. Stir in brown sugar and cool to lukewarm. Sprinkle yeast over, stir to dissolve and let rest at room temperature 45 minutes. Stir in 1 1/2 cups of the flour and beat vigorously about 3 minutes until air bubbles form. Stir in butter and salt, beat well and gradually add 1 - 1/2 cups of the remaining flour. Let rest at room temperature 45 minutes. Mound remaining flour on board, turn dough out and, using a steel baker's scraper, knead in the flour until dough is stiff enough to knead by hand. Adding additional flour as needed to prevent sticking, knead 3 to 5 minutes. Dough will be soft and slightly sticky. Divide into 2 equal portions, knead briefly, form into 2 loaves and place in 2 oiled loaf pans. Cover with tea towel and let rise in a warm place 45 minutes or until almost double in size. Place in oven, turn heat to 350 degrees F and bake 45 minutes or until bread tests done. Turn out onto wire rack, turn right side up and cool. >From: Sally Eisenberg NOTES : Yet another one that is worth trying. This recipe, I believe is one of the best I have ever made. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Potato Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads/Abm: Potato Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup buttermilk 1/3 cup instant potato flakes or buds 1 egg 1 tablespoon butter/margarine -- cut up 3/4 teaspoon salt 2 cups bread flour 1/2 teaspoon dried thyme leaves 1 teaspoon yeast Measure all ingredients into bread machine pan in order suggested by manufacturer, add potato flakes w/ liquid ingredients. Process on BASIC-WHITE bread cycle, use medium/normal crust setting. DO NOT USE delayed-bake feature. Per slice: 168 cal, 4 gr fat, 25 mg cholesterole, 274 mg sodium NOTE: Check dough after 5 min of mixing, it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional LIQUID, 1 TSP at a time, until dough is of right consistency. If dough is too soft or sticky, add additional FLOUR, 1 TSP at a time. busted by Donna - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream 'n' Chive Potato Bread Recipe By : Fleischmann's Bread Website Serving Size : 1 Preparation Time :0:00 Categories : Breads/Abm: Potato Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***1 1/2 POUND LOAF*** ***POTATO MIXTURE*** 3/4 cup water 1/2 cup chopped peeled potato 1/3 cup dairy sour cream ***OR LOW-FAT YOGURT*** ***OR MILK TO EQUAL 1 1/3 CUP*** ***DOUGH*** 1 tablespoon butter or margarine 1 teaspoon salt 3 1/2 cups bread flour 4 teaspoons spice islands snipped chives 1 tablespoon sugar 1 1/2 teaspoons fleischmann's bread machine yeast To save time, use potato flakes or buds instead of fresh potato to make the potato mixture. Place 1/3 cup for a 1 1/2-pound loaf instant mashed potato flakes or buds into a 2-cup measure. Then add 1/3 cup sour cream and enough water to equal 1 1/3 cups. Potato Mixture: In a small saucepan, combine water and potato. Bring to boiling; reduce heat. Cook, covered, 8 to 9 minutes or until potato is very tender. Do not drain; cool. Mash potato in the water. Measure potato mixture. Add sour cream and enough milk to make 1 1/3 cups. Dough: Add potato mixture and dough ingredients to bread machine pan in the order suggested by manufacturer, treating potato mixture as a liquid. Recommended cycle: Basic/white bread cycle; medium/normal color setting. Nutrition information per serving (1/12 of 1 1/2-lb. recipe): calories 176; total fat 3 g; saturated fat 2 g; cholesterol 5 mg; sodium 211 mg; total carbohydrate 31 g; dietary fiber 1 g; protein 5 g. busted by Donna - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Potato Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads/Abm: Potato Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 3 tablespoons butter or margarine 2 1/2 tablespoons sugar 1 teaspoon salt 1/4 cup potato flakes 3 1/2 cups bread flour 2 teaspoons yeast Setting white NOTES : 2 1b loaf - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n055.9 --------------- From: Reggie Dwork Subject: about Summer Loaf Date: Sat, 01 Aug 1998 20:02:36 -0700 Well, Jeff and I attended the Summer Loaf in Portland last weekend. We had a wonderful time. Met old friends, made new friends, inhaled and tasted some fabulous aromas and taste teases of great breads!! We started the day by going over and picking up Phyllis to take to the event. We got into town and located the area, parked and followed our noses to the location. We located the info booth and was warmly greeted by Heidi who was part of the organizing people. Jeff and I had met her previously at a meeting we attended in April in Portland. We got our T-shirts and started working our way to the Speaker's Corner where the talks were taking place. The first talk we attended was by Gary Ebert. He is the owner of Zeppole Baking in Boise, ID. He started his bakery in 1993 after 15 years of practicing law. He is a very funny guy but he sure does know his profession. He spoke of the joys and heartaches of owning and running the first artisan bakery in Boise. He is going to start doing organic breads. If you are ever there be sure and check it out. The other talk we listened to was Didier Rosada. He is from the National Baking Center in Minneapolis, MN. He spoke about the science of bread making. He explained relationships about amount of yeast and fermentation time etc. It was a wonderfully complex talk that left you kneading more info... He also gave the Master Class on Sun. We didn't attend the Master Class but we later spoke with a friend who did attend. She was absolutely astonished at the amount of knowledge Didier shared with all present. She stated it was an excellent class and she really learned a lot from it. We saw the oven that was built by Christian Pozzar. What a fabulous looking oven. I am sure that if Jeff and I built one we would have neighbors hanging over the fence when we fired it up to make bread. We also got to meet Michael Zusman who was the spearhead of Summer Loaf. It was a very nice to get to finally meet him after talking back and forth with him about Summer Loaf. He promised to keep us and all of you informed about next's years event so more of you can attend and enjoy it. We ran into quite a few friends we had met in April and actually got to meet new people too. Bread is such a nice way to meet folks. We finally progressed over to Powell's Books for Cooks and met up with another friend. We attended the talk (and majorly surprised Lora) by Lora and Max Brody. (Max is Lora's son who has written "Stuff It") Lora didn't expect to see Jeff and I. So when she looked up and saw us the expression on her face was priceless. They are on a book and cooking class tour around the US. If she comes to your area be sure and go... this class was about making bread and was fun as well as very, very informative. She is always a treat to listen to and watch in action!! We ended the evening going out to dinner and celebrating with Phyllis, her husband and a couple of her friends. That was the end of a truely fulfilling day. Reggie --------------- MESSAGE bread-bakers.v098.n055.10 --------------- From: TStone1046@aol.com Subject: Honey Source (bees, of course, but here's a good middleman!) Date: Sat, 25 Jul 1998 09:01:35 EDT Hello Breadbakers! I tried to respond to 'iluv2kraft's request for information on honey directly to that address but it didn't connect for reasons known only to this strange machine. 'iluv' was requesting information on different types of honey. As 'iluv' mentioned, their flavors run the gamut from very dark and heavy (Buckwheat, e.g.) to delicate (raspberry, which doesn't taste like raspberry, it's the honey that results from bee visits to raspberry blossoms) and everythng in between. Clover and Star Thistle honeys are sort of in between- rich but not overpowering flavor. We acquired our honey knowledge on visits to the Catskills and a remarkable family business called Traphagen's honey. Truly, really, we are in no way in a position to gain from promoting them. But I would like to share them with any bread-bakers as they're a wonderful resource. They mail order, the phone# is 1-800-838-9194, fax is 1-518-263-4533. At the risk of sounding like a commercial, the quality is uncompromising (my wife and I have this vision of the owner getting all the bees up in the morning for daily calisthenics!) and warm friendly service. All sorts of honeys are available and everything is delicious. Best wishes, TStone1046@AOL.com (Tony) --------------- END bread-bakers.v098.n055 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved